397/2016 Sb.
DECREE
on 2 December. December 2016
about the requirements for milk and milk products, frozen creams and edible fats and
oil
The Ministry of agriculture shall be determined according to § 18 para. 1 (b). a), b), (g)), and
h) Act No. 110/1997 Coll. on foodstuffs and tobacco products and
amendments to some related laws, as amended by Act No.
121/2000 Coll., Act No. 308/2000 Coll., Act No. 146/2002 Coll., Act No.
131/2003 Coll., Act No. 274/2003 Coll., Act No. 316/2004 Coll., Act No.
120/2008 Coll. and Act No. 139/2014 Coll. (hereinafter the "Act"):
§ 1
The subject of the edit
This Decree incorporates the relevant provisions of the European Union ^ 1), at the same time
builds on the directly applicable European Union regulations ^ 2) and modifies the
and labelling of foodstuffs) way of following up on their breakdown by
type, group or subgroup, and the composition of foods
(b)) types of food with the breakdown of the groups and subgroups,
(c)) for each of the types of food quality requirements, technological
requirements, the quality requirements relating to the name and permitted
negative mass and volume variances of packaging,
(d)) for each of the types of foods that are provided in this Ordinance,
1. temperature regimes during storage or freezing foods
2. procedures for storage and handling of food during their marketing
on the market,
3. Special requirements for the transport,
4. the minimum technology requirements.
PART THE FIRST
MILK AND MILK PRODUCTS
§ 2
Basic concepts
For the purposes of this Ordinance, means the
and milk under regulation) on the common organisation of the markets in
agricultural products ^ 2) complying with the requirements of legislation
concerning the animal health and public health requirements for animal
^ 3 products) and European Union legislation governing the hygiene rules
for food of animal origin ^ 4) and treated in accordance with the legislation of the
governing health and hygiene requirements for animal health
products ^ 3) and in accordance with the regulation laying down specific hygiene
rules for food of animal origin ^ 5),
b) cream liquid milk product treated under the legislation of
concerning the animal health and public health requirements for animal
products ^ 3) and in accordance with the regulation laying down specific hygiene
rules for food of animal origin ^ 5) with a fat content of at least 10
% by weight in the form of emulsion (milk fat) obtained
physical separation of milk,
(c)) or milk soured product sour milk product obtained
kysáním milk, cream, buttermilk, whey or mixtures thereof for
the use of micro-organisms referred to in annex 1 to this notice,
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.
1 to this notice, which can be increased only by the addition of dry matter content
milk protein, dried or condensed milk, or removing
whey, thermally untreated after kysacím process,
e) concentrated milk or concentrated cream, sweetened milk product
or unsweetened, obtained from the partial evaporation of the water from cream or from a
milk, whole milk, skimmed or partly skimmed, or from their
mixtures, to which can be added the cream or milk powder or
both, the addition of wholly dehydrated milk must not be in the final product
exceed 25% of total dry matter,
f) milk or cream dairy product in powder obtained by
drying milk whole milk, skimmed or partly skimmed or
cream or a mixture of both, with a water content of less than 5% by weight,
g) cheese dairy product made by milk protein from milk
by the action of rennet or other suitable coagulating agents, Department
the proportion of whey and then by souring with or maturing,
h) milk product — emerging as a by-product
the manufacture of cheese, including tvarohů and edible caseins; whey may
be a milk ingredient being freed after fermentation in the production of other milk
products, in particular for yogurt or milk-based desserts,
I) cottage cheese unripened cheese, obtained by acidic deposition, or for which
acidic precipitation prevails over by precipitation using rennet,
j) butter milk product in accordance with the regulation on the common organisation of the markets in
agricultural products ^ 2)
to try the milk product) arising as a by-product in the manufacture of
butter,
l) máselným concentrate milk product with a total content of milk
fat higher than 90% or more by weight obtained from milk, cream or butter,
m) máselným fat anhydrous milkfat obtained from milk, cream or
butter containing more than 99.3% or more by weight of milk fat,
n) pomazánkovým product made from traditional sour cream, with the
the addition of wholly dehydrated milk with dried whey shake or enrichment options
dried buttermilk, containing at least 31% and 36% of the most
by weight of milk fat, and not less than 42% by weight of dry matter, which
It is produced using the traditional technology of high-pressure homogenization
the creamy mixture, followed by souring with the mixture and with the final thermization
made homogeneous before filling in the packaging,
milk protein product of) the dried milk product obtained by separating the
protein from milk or whey,
p) food casein acid dairy product obtained by the Department,
by washing and drying the precipitate resulting from acid deposition skimmed
milk or other products obtained from milk that meets the requirements
listed in annex 2 to this Decree,
q) food casein sweet milk product obtained by the Department,
by washing and drying the precipitate obtained by reaction of rennet or other
-coagulating enzymes from skimmed milk or other products obtained from
from milk complying with the requirements set out in annex 2 to this Decree,
r) food kaseinátem milk product obtained from the reaction of the
the food of casein or clot with neutralizačními agents, and
satisfying the requirements referred to in annex 3 to this Decree,
with) milk product obtained by retentátem milk protein concentration on
the basis of the ultrafiltration of milk, partly skimmed milk, or
skimmed-milk powder,
t) milk permeátem the product obtained by removing milk proteins and
milk fat from milk, partly skimmed milk, or skimmed
milk based on ultrafiltration
the laktózou natural constituent of milk), which is normally obtained from whey
anhydrous lactose content of not less than 99.0% by weight in the dry state;
It may be anhydrous or contain one molecule of water of crystallisation or the
may be a mixture of both forms,
v) heat treatment technological process according to a regulation laying
down specific hygiene rules for food of animal
the origin of the ^ 5),
w) thermization heat treatment of milk products after their kysacího
process and before packing to curb or stop things to present
lactic microflora for temperatures up to 80 ° c,
x)-making following hot treatment (UHT) heat treatment of milk and milk
products in accordance with the regulation laying down specific hygiene rules
for food of animal origin ^ 5),
s) milk and milk products sterilací heat treatment of milk and milk
their indirect heating products in hermetically sealed containers on
temperature above 100 ° c for ensuring compliance with the requirement of
the microbiological safety of according to the regulations laying down specific
hygiene rules for food of animal origin ^ 5) without breaking
the closure, and
from) the average quantity of food food weight without packaging
taking into account the negative mass or volume.
§ 3
Breakdown by species group and subgroup
The breakdown of milk and milk products on the species group and subgroup is
indicated in the annex No 4 to this notice.
§ 4
Labelling
(1) in the case of milk product that has passed at the end of the production process
treatment under section 2 (b). u) to x), connects to the name of the nature of heat
treatment in accordance with the regulation laying down specific hygiene rules
for food of animal origin ^ 5).
(2) an indication of the net quantity for semi-solid and semi-liquid products contained
falling under the classification in annex No 4 to this Ordinance under the
species and product group "cream liquid", "cream", "concentrated milk
concentrated "and" sour or sour milk products "except groups
"yogurt" States in units of mass or volume.
(3) the Negative weight variance for milk and milk products are
laid down in annex 5 to this Decree.
(4) the details of the fat content for milk and milk products referred to in this
the decree is the quality indication. For milk and milk products which have been
made from whole milk without standardization, the fat content may not be
listed.
Milk and cream
§ 5
(1) milk and cream are marked
and the name of the species and groups),
(b)) called subgroups according to fat content, which is for individual products
established by the regulation on the common organisation of the markets in agricultural
products ^ 2) or in annex 6 to this Ordinance, table 1, and
c) fat content.
(2) Liquid cow's milk or liquid cream from cow's milk
marks only as milk or cream.
(3) in the case of liquid milk and liquid cream heat marks
treatment in accordance with the regulation laying down specific hygiene rules
for food of animal origin ^ 5).
(4) as the "fresh" to indicate liquid milk or liquid cream that
were not treated with temperature higher than 125 ° c.
(5) the name of the "long-life milk" or "cream" with durable marks only
liquid milk or liquid cream, for which an extension has been reached
time life-making following hot treatment or sterilací.
§ 6
(1) the designation "milkshake" can be applied to liquid milk product
containing more than 50% by weight of milk or whey. U
flavoured liquid milk product with the name of the product indicating the nature
the savoury ingredients or details about the flavor of the food according to the Decree on the
some of the ways food labelling.
(2) the designation ' milk "milk product can be marked, in which milk or
dairy product makes up at least 50% by weight of the product.
(3) as "the cream of the high-fat cream ' shall be the product from
high-fat cream, with no added sugar. Additionally, this product marks
fat content and dry matter content as a percentage by weight.
(4) as the "cream" shall be the product of cottage cheese, milk or
with the addition of sugar and cream containing at least 30% of the fat in
the dry matter. Additionally, this product marks the fat content in the dry matter, or
fat and dry matter content as a percentage by weight.
Condensed and powdered milk products
§ 7
(1) as a source of sucrose for sweetened condensed milk products may only be
only use extra white sugar, white sugar or semi-white according
Decree on requirements for natural sweeteners, honey, candies, cocoa
powder and cocoa mixture with sugar, chocolate and chocolate candies ^ 6).
(2) for the production of concentrated sweetened milk products is permitted
the addition of lactose not more than 0.03% by weight of the total
weight of the product.
(3) the addition of sucrose with concentrated sweetened milk products must
match the value of the sugar ratio up to 60.5 64.5 the following
by:
% sucrose x 100
sugar ratio =----------------------
% sucrose +% water
(4) Life in concentrated unsweetened milk products can be
achieved by heat treatment in accordance with the regulation laying down
specific hygiene rules for food of animal origin ^ 5).
(5) Life in concentrated sweetened milk products can be achieved
only by the addition of sucrose in accordance with paragraph 1.
§ 8
(1) Life for dried milk products can only be achieved
the process of drying.
(2) in the case of concentrated dairy products and dried milk products,
enables the addition of vitamins and minerals referred to in the regulation on the
the addition of vitamins and minerals and of certain other substances to
food ^ 7).
(3) without prejudice to the requirements on the composition, can be concentrated milk and
protein content of milk powder in milk to adjust the minimum 34%
by weight of the non-fatty matter, by adding or deleting
of milk constituents in such a way that the milk has not been changed in the editing
the ratio of whey protein and casein. This adjustment can be
use milk permeate milk retenát and lactose.
§ 9
(1) the Concentrated milk product with the name of the product marks the content
non-fat dry matter percentage by weight according to annex No 6 to this
the Decree of table 2.
(2) Concentrated milk product, with the exception of sweetened and
Unsweetened condensed skimmed milk, is the name of the product marks the fat content
percentage by weight according to annex No 6 to this Ordinance of table 2.
(3) the dried milk product, with the exception of dried skimmed milk,
name of the product marks the fat content in percentage by weight according to the
of annex 6 to this Decree table 3.
(4) in the case of dried milk and dried cream in the Pack for the final
the consumer shall indicate the recommended way to dilute or way of putting into
the original state including details of the fat content by weight in the
as follows a modified product.
(5) If a concentrated milk product and dried milk product weighing
less than 20 g packaged under the packaging ^ 8), may be
indication of refers only to the packaging, with the exception of the name
the type of product.
(6) in the case of dried milk product, with the exception of product destined for
particular nutritional uses ^ 9), on the cover dedicated to the final consumer
indication "is not intended for infants under 12 months".
§ 10
(1) a milk protein product made from the raw material must be thermally
treated in accordance with the regulation laying down specific hygiene rules
for food of animal origin ^ 5).
(2) for the production of a food of casein acid can only be used
lactic acid, hydrochloric acid, sulphuric acid, acid
lemon, acetic acid, orthofosforečnou acid, whey or
the bacterial culture the milk to ferment if they meet the requirements of the
food additives and enzymes ^ 10).
(3) for the production of casein sweet food can only be used
rennet or other milk-coagulating enzymes such as technology
adjuvants and bacterial cultures, if they meet the requirements of the
food additives and enzymes ^ 10).
(4) for the production of the food can be used only hydroxides caseinate,
carbonates, phosphates or citrate sodium, potassium, calcium,
ammonium or magnesium as a neutralizer and suppressive agent, if
meet the requirements of the regulation on food additives and
enzymes ^ 10).
§ 11
(1) in addition to the data referred to in the regulation on the provision of information on
foodstuffs consumers ^ 11) protein milk products on the packaging
marks
and the name of the species or group), and then the name of the subgroup in accordance with
requirements referred to in annex 2 to this Decree; for the food
Caseinate as shall be specified according to specification cation referred to in § 10 (1). 4,
(b)), the net weight in kilograms or grams.
c) name or business name and address of the operator of a food
the company, which provides food to the market,
d) for products imported from third countries, the name of the country of origin and
e) date of manufacture or other designation, by which it can be
identified by a lot.
(2) Protein milk products marketed as mixtures, on the packaging
on marks
and) the word "mixture of ...", followed by the definition of folders under the
provision of food for consumers ^ 11),
(b)) in the food of Caseinate in cation referred to in §
10, paragraph 1. 4 and
(c)) for milk protein from whey and protein content in the mixture of caseinates
percentage by weight.
(3) the information referred to in paragraph 1 (b). b) to (d)) and the information referred to in paragraph 2
(a). c) can be placed only in the documentation accompanying the product.
Sour or sour milk products
§ 12
(1) each group of milk products and the kinds of microorganisms from dairy
ferment for the manufacture of fermented milk products must meet the requirements
referred to in the regulation on the common organisation of the markets in agricultural
^ 2), products as specified in Appendix 1 to this Decree and in Appendix 6 to this
Ordinance table 4. Physical, chemical and microbiological requirements
concern the basic kinds of products without ochucujících additives.
(2) Flavoured fermented milk products may contain up to 30%
by weight of flavouring ingredients.
(3) Kysaný or zakysaný dairy product shall be labelled
and the name of the species, the Group) and the subgroups according to the requirements of
Annex No 1 and table 4 of annex 6 to this Ordinance,
b) fat and
(c) the flavouring component).
(4) as the white yogurt can be used to mark all kinds of yogurt without added
the savoury ingredients.
(5) as the "Greek yogurt" marks the yogurt, which was raised by the content
dry weight by removing the whey, and which contains not less than 5.6% milk
proteins that have not been intentionally added in a concentrated
the form. The product on the packaging shall indicate the country of origin of the product in accordance with the regulation on
provision of food for consumers ^ 11).
(6) as the "yogurt Greek type" or "Greek-style yogurt" shall be marked
yogurt that contains at least 5.6% protein, which has been achieved
by adding concentrated protein dairy ingredients before you start
kysacího process.
section 13 of the
(1) as the "yogurt" can be described, in which the dairy product yogurt make up
at least 50% by weight of the product.
(2) milk product heat treated after kysacím process and milk product
enriched by the addition of micro-organisms referred to in annex 1 to this notice
is marked
and the name of the species),
b) fat and
(c) the flavouring component).
Cheese and curd
§ 14
(1) the Cheese is marked
and the name of the species); processed cheese, processed cheese and whey cheese product
also the name of the group,
b) FAT or fat in the dry matter,
c) solids,
(d) a flavouring ingredient) used and
(e)) as "processed cheese product", if processed cheese contains more than 5%
lactose.
(2) as "fresh cheese" you can mark the unripened cheese, including nezrajících
cheese termizovaných.
(3) as "ripened cheese" is marked with the cheese, which occurred after the prokysání
further biochemical and physical processes.
(4) as "processed cheese" marks the cheese that was thermally modified
addition of salts.
(5) as "steamed cheese" marks the cheese, which was treated after prokysání
by steaming hot water, hot steam, hot milk or cream.
(6) as the "whey cheese ' shall be marked dairy product obtained by precipitation of
whey or whey with milk mixture.
(7) the natural cheese to indicate the name of the subgroup, if it meets the requirements
laid down in annex 6 to this Ordinance tables 5, 6 and 7.
§ 15
(1) the designation ' cheese ' to indicate milk product in which the cheese forms
at least 50% by weight of the product.
(2) for the multi component product from cheese, you can use the designation "cheese cake"
"cheese dessert", "cheese roll," "sausage processed cheese".
(3) the Curd is marked
and the name of the species, the Group) or a subset of the requirements referred to in
Annex No 6 to this Ordinance table 8,
b) FAT or fat in the dry matter,
c) dry matter content and
(d) a flavouring ingredient) used.
(4) the tolerance for data on the quantity of dry matter in cheese is ripened
minus 1% weight by weight from the values listed on the packaging. The higher the fat content, and
the dry cheese and cottage cheese is not a defect. Acceptable technology
a fat tolerance for natural cheeses should be less than 5%
by weight, with processed cheese and tvarohů can not exceeding plus 4
% weight by weight from the data indicated on the packaging. Negative technological
the tolerance shall not be admitted.
section 16 of the
Butter and milk fats
(1) as a "fresh butter ' butter can indicate within 20 days from the date of manufacture.
(2) as "table butter ' butter stored shall be not more than 24 months after the
the date of manufacture in temperatures of minus 18 ° c and lower,
(3) for pre-packaged table butter is the expiry date 20
days from the date the warehouse pick from the freezer. The date of manufacture shall be marked
packaging intended for consumers, the manufacturer, the date of removal from storage of freezer
warehouse marks on the outer packaging, the distributor and the expiry date marks
dealer.
(4) the traditional "shall be
and) dry matter content and
(b) a flavouring ingredient) used.
(5) for the products of the species concentrates of milk fat, and the traditional "
to which salt has been added, with its contents shall be given in percentage
by weight.
(6) in the case of concentrates of milk fat, the fat content of the lists to whole percentages
by weight.
§ 17
The marketing of milk and milk-based products on the market
Milk and milk products are stored, transported and marketed in
temperature 2 ° c to 8 ° c, with the exception of milk, cream and milk products
treated-making following hot treatment (UHT) or sterilací, concentrated
milk, powdered milk and protein of dairy products, processed cheese,
processed cheese products and other processed products, which are stored,
transported and marketed at the temperature specified by the manufacturer.
PART TWO
FROZEN CREAMS
section 18
Basic concepts
For the purposes of this Ordinance, means the
and frozen custard) the product obtained by freezing the mixture prepared in
According to the group, in particular, of the water, ice cream, milk, cream,
fat, sugar and other ingredients, solid or paste-like consistency, which
is placed on the market and intended for final consumption in the frozen state,
(b)) by freezing the technological process of preservation products fast by reducing
temperature to a temperature of minus 18 ° c and below in accordance with the Decree of the
requirements applicable to some frozen food ^ 12)
c) frozen creams cream and milk frozen creams made
freezing mixtures prepared from whipped dairy raw materials, in particular
cream, milk fat, butter, milk and milk powder, sugars, or
sweeteners, with the addition of other ingredients and additives, except ochucujících
vegetable fat
d) frozen creams with vegetable fat frozen creams made by freezing
foamy mixture prepared from milk or other dairy ingredients, water,
vegetable fats, sugars or sweeteners, with the addition of other ingredients and
ochucujících ingredients
e) frozen creams, frozen creams made by painting by freezing the mixture
prepared from water and sugars or sweeteners with the addition of other ingredients and
ochucujících ingredients
f) sorbet frozen product obtained by freezing the mixture made of water and
sugars with the addition of fruit wines including, where appropriate, aromatized wine
or alcohol, and with the addition of other ingredients and additives, ochucujících
g) ice-cream mixtures of blanks or blanks in the liquid state, in
concentrated State or in powder State, intended for the manufacture of ice cream,
h) dried ice cream mixtures of wool or powder powder
semi-finished product, which contains a maximum of 4% of water, and
I) the average quantity of food food weight without packaging
taking into account the negative weight for the derogations in annex 7 to this
the Decree.
§ 19
Breakdown of group and subgroup
Breakdown of frozen creams on the species groups and subgroups shown in the
Appendix 8 to this Ordinance.
section 20
Labelling
(1) the Frozen Cream shall be designated by the name of, group and subgroup.
(2) Frozen Cream fruit shall be designated by the name of the subgroup, and if the
fruity dry fruits of the replaced skořápkovými pursuant to § 21 para. 1
(a). (c)).
(3) Frozen Cream packaged can be described also as ice cream.
Quality requirements
section 21
(1) in the name of the ice cream, you can specify an expression
and chocolate, it contains) to at least 3.0% by weight of cocoa
b) cocoa, if not less than 1.5% by weight of cocoa
(c)) according to the kinds of dry nuts, if
at least 1.0% by weight of these fruits or their trap, with the exception of
ice cream fruit and ice cream or sorbet
d) indicating the name of the species used fruit.
(2) in the name of the ice cream of milk can be the expression "milk" to replace the name of the
milk product, which was used as an ingredient in its production,
for example, yoghurt or cheese.
(3) for a product with alcoholic component of this folder must be in the name of
the product specified, with alcohol content shall not exceed 3.0%
by weight.
section 22
(1) physical and chemical requirements on the quality of frozen creams are
listed in Appendix 9 to this Decree.
(2) the consistency of the ice cream must be soft, smooth, creamy, without
lumps, larger crystals and large air bubbles; the product can
include visible particles of added ingredients in ochucujících
nerozmělněné form.
(3) Frozen cream milk and frozen cream cream must not contain
deliberately added fat and proteins other than milk fat and milk protein.
(4) you can use the folder as the fruit of fruit, fruit pulp, fruit juice
or other fresh or tinned fruit product in an appropriate
technological procedure.
(5) Fruit folder for ice cream fruit and ice cream sorbet
can be replaced with dry fruits or skořápkovými or from dry
tree nuts.
(6) the Frozen Cream and frozen aqueous cream sorbet may not contain any
deliberately added fat.
Article 23 of the
(1) the proportion of ingredients can be reduced to a maximum of 10% by weight in
ice cream fruit and a maximum of 15% by weight for frozen
cream sorbet with citrus fruit and other fruits, or mixtures thereof,
which the total acidity expressed as juices, citric acid, is a
more than 2.5% by weight.
(2) the share of fruit can be reduced to a maximum of 10% by weight in
ice cream fruit and a maximum of 15% by weight for frozen
cream sorbet with exotic fruit with a distinctive aroma and flavor and a thick
consistency, such as pineapple, banana, kiwi, mango, avocado, lochie or
maracuja.
(3) the proportion of dry nuts or a trap from dry nuts
fruits in ice cream sorbet can be due to technological reasons to reduce the
no more than 5% by weight.
Placing on the market
section 24
(1) the Frozen Cream intended for the final consumer shall be delivered only
packaged.
(2) Frozen Cream is transported by means of transport that allows you to
maintain the temperature of the ice cream minus 18 ° c or lower. In the carriage of
the temperature may increase in the short term the product to a maximum of minus 15 ° c.
The means of transport must be equipped with a device for temperature recording
Air approved under the law on metrology ^ 13). Record with the
registered temperatures must be marked with the date of recording and
retained for at least 1 year; in the event that the minimum shelf life
the product is longer than 1 year, the record shall be kept to a minimum
durability.
(3) the means of transport may not be equipped with a device to record
air temperature under paragraph 2 in the case of delivery of frozen
creams to the retail industry, caterers and private households,
However to the maximum distance of 200 km; in this case, the transport
equipped with a thermometer resource located in a visible place.
(4) Frozen Cream shall be stored in a refrigerated warehouse at temperature of air
minus 18 ° c and lower. The air temperature in the refrigerated stock, with the exception of
warehouses of smaller than 10 cubic metres shall be measured by a suitable device for recording
temperatures. In the refrigerated stock with a volume of freezer space of less than 10
M3 simply that the temperature has been measured at least one easily visible
a thermometer that measures the temperature in the warmest place of storage
space. Record with registered temperatures must be marked with the date of the
record and retained for at least 1 year. In the case that
the minimum shelf life of stored ice cream is longer than 1 year,
a record shall be kept up to date of minimum durability.
§ 25
(1) the Frozen Cream is kept in the sale at a temperature of minus 18 ° c and lower,
in display cabinets, and freezer equipment, able to keep its temperature and
equipped with air temperature indicator located in a visible place. In
Open the freezer the temperature measured at furniture point of the air intake on the
the marked maximum level of performance.
(2) the temperature of the ice cream at all points during the period of storage must not
be higher than minus 18 ° c.
(3) the Freezing roztátých of goods and their placing on the market is not allowed.
PART THREE
EDIBLE FATS AND OILS
section 26
Basic concepts
For the purposes of this Ordinance, means the
and edible fat and oil) mixture of mixed triglycerides, which are in
According to the proportional representation of the fatty acids in triglyceride
under normal conditions occur in liquid or solid form,
(b) vegetable fat and oil) Edible fat and oil obtained from the seeds, the fruit of the
or cores of the fruit of the oil plant
c) animal fat and oil-Edible fat and oil obtained from meat
fatty tissues of animals, under the conditions laid down in the animal health
the law ^ 14) and a regulation laying down specific hygiene rules
for food of animal origin ^ 5),
d) Edible fat, hydrogenated fat which is obtained by ztužováním of plant and
animal fats and oils, or mixtures thereof,
e) přeesterifikovaným fat Edible fat, which is obtained by přeesterifikací
plant or animal fats and oils, or mixtures thereof, including
trans fats,
f) fat Edible fat, which has undergone a process of reinforcement or
přeesterifikace, or a combination of these processes, or a mixture of solid
fats and edible fats and oils, or mixtures of edible plant and
animal oils and fats,
g) roztíratelným fat Edible fat, or a mixture of solid or
přeesterifikovaných fat, or a combination of these processes, meeting the
the requirements laid down by the regulation on the common organisation of the markets in
agricultural products ^ 2)
h) mixed roztíratelným fat Edible fat according to the regulation on the common
organisation of the markets in agricultural products ^ 2)
I) liquid emulgovaným fat Edible fat or a mixture of solid or
přeesterifikovaných fat or a mixture of fixed and přeesterifikovaných fat
with the edible oils and fats in the form of an emulsion of water and fat content of 10% up to 90
% fat, which is liquid at 20 ° c,
j) concentrated fat fat, whose total fat content is higher than 90%
by weight and not less than 99.5% by weight,
the cold pressed oil) oil obtained solely by mechanical means
extraction or pressing without thermal heating, that do not lead to changes
the nature of the oil and the cleanup is only used for the washing of the water
of establishment, filtering and centrifuging,
l) the average quantity of food food weight without packaging
taking into account the negative weight for the derogations in annex 10 to this
the Decree.
section 27 of the
Breakdown by species group and subgroup
The breakdown of the edible fats and oils to the species, group and subgroup is shown
in Appendix 11 to this Decree.
section 28
Quality requirements and labelling
(1) the requirements for quality and labelling of spreadable fats and olive
oils are laid down in the European Union, directly applicable regulations ^ 15).
(2) Edible fat and edible oil to mark the name of the species, group and subgroup
According to table 1 of annex 11 to this Decree. This does not apply for
spreadable fats and mixed spreadable fats, which is marked by
the regulation on the common organisation of the markets in agricultural products ^ 2).
section 29
Placing on the market
(1) the edible fats and oils are stored and transported so that they are protected by the
from direct sunlight.
(2) storage temperature must not exceed
a) for vegetable fats and oils, 20 ° c,
(b)) for animal fats and oils, spreadable fats, mixed
spreadable fats and liquid emulsified fats 15 ° c, or
(c)) for fixed and edible fats, 20 ° c.
(3) the Edible vegetable and animal fats and oils and products thereof intended
for the end consumer are marketed in pre-packaged form.
(4) olive oil is placed on the market under the directly applicable regulations
The European Union ^ 16).
section 30
Transitional provisions
(1) food produced and placed on the market before the date of entry into force of
This order shall be assessed in accordance with Decree No. 77/2003 Coll., as amended by
effective before the date of entry into force of this Decree.
(2) foods placed on the market or labelled in accordance with Decree No.
77/2003 Coll., in the version in force before the date of entry into force of this
the Decree, can be sold while stocks last.
Final provisions
section 31
Shall be deleted:
1. Decree No. 77/2003 Coll., laying down the requirements for milk and
dairy products, frozen creams and edible fats and oils.
2. Decree No 124/2004 Coll., amending Decree No. 77/2003 Coll.
laying down the requirements for milk and milk products, frozen creams and
edible fats and oils.
3. Decree No. 78/2005 Coll., amending Decree No. 77/2003 Coll.
laying down the requirements for milk and milk products, frozen creams and
edible oils and fats, as amended by Decree No 124/2004 Sb.
4. Decree No. 370/2008 Coll., amending Decree No. 77/2003 Coll.
laying down the requirements for milk and milk products, frozen creams and
edible oils and fats, as amended.
5. Decree No 336/2013 Coll., amending Decree No. 77/2003 Coll.
laying down the requirements for milk and milk products, frozen creams and
edible oils and fats, as amended.
§ 32
This Decree was notified in accordance with the directive of the European Parliament
and 2015/1535 Council of 9 June 2005. September 2015, the procedure for the provision
information in the field of technical regulations and of rules on services,
the information society.
§ 33
The effectiveness of the
This Decree shall enter into force on 1 January 2000. January 2017, with the exception of
the provisions of § 12 para. 5 and 6, § 14 para. 5 and 6, section 18 (a). c) to (h)),
that will become effective on 1 January 2004. July 2017.
Minister:
Ing. Abdoul in r.
Č. 1
The microbiological requirements for individual dairy products and the kinds of
living micro-organisms in fermented milk ferment milk products
I----------------------I------------------------------------I----------------I
And the kind of product I used micro-organisms as well as Milk and
I I I, local and
I I I the product at the 1 g I
I----------------------I------------------------------------I----------------I
And Sour or sour I monoculture or mixed culture and 106 and
As well as dairy products and of lactic acid bacteria (I)
I, for example. I I I
And fermented milk, I I I
I cream starter, I I I
And sour buttermilk, I I I
And sour cream, I I I
And fermented milk drinks I I I
I----------------------I------------------------------------I----------------I
And acidified milk and Lactobacillus acidophilus and others and 106 and
I even mesophilic. thermophilic and Lactobacilus I
And even culture of lactic acid bacteria and acidophilus even
I----------------------I------------------------------------I----------------I
And Yogurt and blend well including protosymbiotická 107 (I)
Milk and yoghurt and Streptococcus salivarius subsp. I I
I I I I thermophilus and Lactobacillus
I I delbrueckii subsp. bulgaricus I I
I----------------------I------------------------------------I----------------I
And even from Starter ready kefir milk kefir grains as well as bacteria and
I I or kefírové culture, whose milk and even
I I mikroflora consists of yeast and fermentation of 106 and I
I I zkvašujících lactose and yeast Kluyveromyces 104 and
I I i nezkvašujících marxianus lactose I I
I I I I unisporus, Saccharomyces
Saccharomyces cerevisiae, I I I I
I even exignus and Saccharomyces and
Lactococcus Leuconostoc, I and I I
I I Aerobacter, growing in mutual and even
I I I I community
I----------------------I------------------------------------I----------------I
And Kefírové milk and Starter consisting of yeast and bacteria (I)
And even the cultures of the genus Kluyveromyces, and milk and
I I Torulopsis Candida valida or even fermentation and 106
I even mesofilic and thermophilic cultures and yeast 102 and
I I of lactic acid bacteria in the I I
I even symbiosis I I
I----------------------I------------------------------------I----------------I
And Kysaný milk and Bifidobacterium SP. in combination with 106 and
I product with even mezofilními and termofilními and Bifidobacteria as well as
I bifidokulturou and lactic acid bacteria (I)
I----------------------I------------------------------------I----------------I
Note: for yogurt products may be in addition to the basic yoghurt
culture added strains producing lactic acid and to help
to create a specific taste or texture of the product characteristics.
However, it must be maintained, the optimal ratio of the two basic strains of yoghurt
culture.
Č. 2
Physical and chemical requirements edible casein
I------------------------I-------------------------I-------------------------I
I I sweet (in weight%) And acid (in weight%) (I)
I------------------------I-------------------------I-------------------------I
Even the moisture content less than 12.0 including even less than 12.0 including (I)
I------------------------I-------------------------I-------------------------I
And the content of protein in even more than 84.0 including more than 90.0 including (I)
Even the dry I I I
I------------------------I-------------------------I-------------------------I
The casein content more than 95.0 95.0 including more than including (I)
I------------------------I-------------------------I-------------------------I
Even the milk fat content less than 2.0 including even less than 2.0 including (I)
I------------------------I-------------------------I-------------------------I
The content of lactose anhydrous and less than 1.0 including even less than 1.0, including (I)
I------------------------I-------------------------I-------------------------I
Even the titratable acidity and less than 0.27 ml of 1 N I
I I I the NaOH solution at 1 g I
I I I, including (I)
I------------------------I-------------------------I-------------------------I
Even the ash content (including more than 7.5 including even less than 2.5, including (I)
I P2O5) I I I
I------------------------I-------------------------I-------------------------I
And sediment content and less than 15 mg in 25 g and less than 22.5 mg in 25 g I
I (burnt particles) I I I
I------------------------I-------------------------I-------------------------I
Even the presence of substances and absent in 25 g I
Even of foreign origin and also
I------------------------I---------------------------------------------------I
Even the maximum lead content and 0.75 mg/kg
I------------------------I---------------------------------------------------I
I Smell and free of extraneous odour and
I------------------------I---------------------------------------------------I
Even the color white to creamy white and
I------------------------I---------------------------------------------------I
I look and the lumps that can water down a slight and
And even pressure and
I------------------------I---------------------------------------------------I
Č. 3
Physical and chemical requirements for food-Caseinate
The food is
I------------------------I---------------------------------------------------I
(I) ' caseinates ' means (in weight%) (I)
I------------------------I---------------------------------------------------I
Even the moisture content less than 8.0 including (I)
I------------------------I---------------------------------------------------I
And casein content more than 88.0 including (I)
I converted to a dry and even
I extract I I
I------------------------I---------------------------------------------------I
The casein content more than 95.0 including (I)
I------------------------I---------------------------------------------------I
Even the milk fat content less than 2.0 including (I)
I------------------------I---------------------------------------------------I
The content of lactose anhydrous and less than 1.0, including (I)
I------------------------I---------------------------------------------------I
And pH value 6.0 to 8.0 and even
I------------------------I---------------------------------------------------I
And sediment content and less than 22.5 mg in 25 g I
I (burnt particles) I I
I------------------------I---------------------------------------------------I
Even the presence of substances and absent in 25 g I
Even of foreign origin and also
I------------------------I---------------------------------------------------I
Even the maximum lead content and 0.75 mg/kg
I------------------------I---------------------------------------------------I
Even the smell of even very slight foreign flavours and odours and
I------------------------I---------------------------------------------------I
Even the color white to creamy white and
I------------------------I---------------------------------------------------I
I look and admits the presence of lumps that can be even
And even water down a slight pressure and
I------------------------I---------------------------------------------------I
And the solubility and almost entirely soluble in distilled water, and
Calcium Caseinate and even the exception and
I------------------------I---------------------------------------------------I
Č. 4
The breakdown of milk and milk products, to the kinds of groups and subgroups
I---------------------I------------------I-----------------------------------I
I Kind Of I Group And Subgroup And
I---------------------I------------------I-----------------------------------I
Even Milk and liquid and categories of drinking milk by both
I I I, point 1 (1). (III) section IV of annex I
I I I (VII) of the European and
I I I Parliament and Council Regulation (EU) No. (I)
I I I 1308/2013 and
I I------------------I-----------------------------------I
I concentrated and dehydrated, sweetened or not I
I I I partly skimmed or
I I I semibold, sweetened or even
I I I unsweetened and
I I I milk, sweetened or not I
I I------------------I-----------------------------------I
I even dried and defatted and
I I I partly skimmed or semi-skimmed and
I I I whole and
I---------------------I------------------I-----------------------------------I
Even the Cream and liquid and whipping and
I I I breakfast I
I I------------------I-----------------------------------I
I concentrated and I
I I------------------I-----------------------------------I
And even dried and I
I---------------------I------------------I-----------------------------------I
Even Kysaný or yogurt and white and
And zakysaný milk and cream and
And product and even Greek and
I I I the Greek type/style
I I------------------I-----------------------------------I
And even yoghurt milk I I
I I------------------I-----------------------------------I
I I I I acidified milk
I I------------------I-----------------------------------I
I I kefír I I
I I------------------I-----------------------------------I
I I I I kefírové milk
I I------------------I-----------------------------------I
I I I I fermented milk
I I or cream I I
I I zákys I I
I I------------------I-----------------------------------I
I I sour or I I
And even sour cream I I
I I------------------I-----------------------------------I
I I sour buttermilk I I
I I------------------I-----------------------------------I
I I I I kysaný milk
I I I I product with bifido
I I I I culture
I---------------------I------------------I-----------------------------------I
Even the milk product I I I
And heat treated after I I I
I kysacím the process I I I
I---------------------I------------------I-----------------------------------I
Even the milk product I I I
And enriched by the addition of I I I
Even milk culture I I I
I---------------------I------------------I-----------------------------------I
Dairy butter and butterfat or I I
Even concentrates and milk fat and
Anhydrous milk fat, and I I I
I I------------------I-----------------------------------I
And even the butter I I
I I I I concentrate
I I------------------I-----------------------------------I
Even fresh butter I I
I I------------------I-----------------------------------I
I I máslo I I
I I------------------I-----------------------------------I
And even butter table I I
I---------------------I------------------I-----------------------------------I
(I) Folded milk and milk I I
And product and spreadable fat I I
Even I (butter I I
I I take I I
I I------------------I-----------------------------------I
And even butter with I I
Even the addition of I I
I I I I alcohol
I---------------------I------------------I-----------------------------------I
And cottage cheese and soft or even termizovaný I
I I I I defatted
And even low-fat or even
I I jemný I I
I I I I halfwidth
I I tučný I I
I I------------------I-----------------------------------I
I I hard or I I
And even grating or even
I I I I for grating
I---------------------I------------------I-----------------------------------I
And Cheese and natural and fresh (I)
I I------------------I-----------------------------------I
I I I matured and
I I I matured under wax I
I I I matured throughout the mass as well as
I I I, with mould on the surface and
I I I with mold inside the mass and
I I I I dvouplísňový
I I I in brine, white and
I I I steamed I
I I------------------I-----------------------------------I
I I I the extra hard (for grating) and
I I I tvrdý I
I I I semi-hard and
I I I semi-soft and
I I I měkký I
I I------------------I-----------------------------------I
I even processed and spreadable and
I I I with refraction and
I I------------------I-----------------------------------I
I even processed cheese I I
I I I I the product
I I------------------I-----------------------------------I
And even whey I I
I---------------------I------------------I-----------------------------------I
And the protein milk and food and acid and
And product and casein and sweet
I I------------------I-----------------------------------I
Even the food and even
I I I I Caseinate
I I------------------I-----------------------------------I
I I I I milk protein
I---------------------I------------------I-----------------------------------I
Even the milk product I I I
And the other I I I
I---------------------I------------------I-----------------------------------I
Č. 5
Tolerable negative mass and volume variances packaging of milk and
milk-based products
I------------------I------------------------I--------------------------------I
And even the weight or volume of the product as well as the tolerable negative mass and
And even packaging and or dimensional deviation I
I------------------I------------------------I--------------------------------I
Liquid milk, as well as to the 250 ml or 250 g I-5.0% for the individual packaging and
And cream liquid, I------------------------I--------------------------------I
I kysaný, or even to a 500 ml or 500 g I-3.0% for individual packaging and
I zakysaný the milk I------------------------I--------------------------------I
(I) the product, dairy and up to 1 000 ml 2.0% or I-in a single box
And other products and 1 000 g I I
I I------------------------I--------------------------------I
Even well above 1 000 ml or 1.5%-in a single box
I I 1 000 g I I
I------------------I------------------------I--------------------------------I
And Thickened milk and up to 1 000 g I-3.0% for individual packaging and
And product and I-1.0% for 20 piece Pack (I)
I I------------------------I--------------------------------I
Even well above 1 000 g I-2.0% for the individual packaging and
I I I-0.5% for 20 piece Pack (I)
I------------------I------------------------I--------------------------------I
Even the dried milk as well as to the 250 g I-3.0% for individual packaging and
And product and I-1.0% for 20 piece Pack (I)
I------------------I------------------------I--------------------------------I
As well as Protein and up to 1 000 g I-2.0% for the individual packaging and
Also dairy product and I-0.5% for 20 piece Pack (I)
I I------------------------I--------------------------------I
Even well above 1 000 g and-1.0% in individual packaging and
I------------------I------------------------I--------------------------------I
And Cheese and curd into 125 g I-10.0% for individual packaging and
I I I-2.0% for the 20 piece Pack (I)
I I------------------------I--------------------------------I
I I to 250 g I-5.0% for the individual packaging and
I I I-1.0% for 20 piece Pack (I)
I I------------------------I--------------------------------I
Even in the 500 g I-3.0% for individual packaging and
I I I-1.0% for 20 piece Pack (I)
I I------------------------I--------------------------------I
Even well above 500 g I-1.0% in individual packaging and
I------------------I------------------------I--------------------------------I
Even the cheese in brine after even the 125 g I-15.0% for individual packaging and
I drained brine and I-2.0% for the 20 piece Pack (I)
I I------------------------I--------------------------------I
I I to 250 g I-10.0% for individual packaging and
I I I-2.0% for the 20 piece Pack (I)
I I------------------------I--------------------------------I
Even in the 500 g I-5.0% for the individual packaging and
I I I-1.0% for 20 piece Pack (I)
I I------------------------I--------------------------------I
Even well above 500 g I-2.0% for the individual packaging and
I I I-1.0% for 20 piece Pack (I)
I------------------I------------------------I--------------------------------I
Well Portioned and well into 250 g and-7.0% for individual packaging and
And sliced cheese, and I-2.0% for the 20 piece Pack (I)
I portioned curd I I I
I------------------I------------------------I--------------------------------I
Butter and up to 20 g and-10.0% for individual packaging and
Even dairy and I I-2.0% for the 20 piece Pack (I)
I koncentráty I------------------------I--------------------------------I
Even the milk fat and even to 250 g and-1.5% for each packaging and
(I) folded dairy and I-1.0% for 20 piece Pack (I)
I výrobky I------------------------I--------------------------------I
And over 250 g and-1.0% in individual packaging and
I------------------I------------------------I--------------------------------I
Č. 6
Physical and chemical requirements for individual dairy products
Table 1-Cream liquid
I--------------------------------------I-------------------------------------I
And the type of product and the fat content (% m/m at least)
I--------------------------------------I-------------------------------------I
Even the Cream and 10.0 and
I--------------------------------------I-------------------------------------I
And cream and even 30.0
I--------------------------------------I-------------------------------------I
I Cream breakfast even 35.0 I
I--------------------------------------I-------------------------------------I
Table 2-Concentrated milk products
Unsweetened condensed milk products
I----------------------I-----------------I-----------------I-----------------I
And the type of product and the content of fat and the milk dry matter and milk dry matter and
Even I (in weight%) I (in% by mass. And the fact that (in% or
I I I at least) and materials. at least)
I----------------------I-----------------I-----------------I-----------------I
I Concentrated unsweetened and at least 15.0 and 26.5 and 11.5 and
Even the cream I I I I
I----------------------I-----------------I-----------------I-----------------I
Even Unsweetened condensed and not less than 7.5 and 25.0 I I
And the whole milk I I I I
I----------------------I-----------------I-----------------I-----------------I
I Concentrated partly at least 1.0 and 20.0 and 17.5 I
I skimmed milk and less than 7.5 I I I
I I I I I
In both halfwidth and 4.0-4.5 I I I
I----------------------I-----------------I I-----------------I
And even the most condensed skimmed 1.0 I I I
Even the milk I I I I
I----------------------I-----------------I-----------------I-----------------I
Sweetened condensed milk products
I----------------------I-----------------I-----------------I-----------------I
And the type of product and the content of fat and the milk dry matter and milk dry matter and
Even I (in weight%) I (in% by mass. And the fact that (in% or
I I I at least) and materials. at least)
I----------------------I-----------------I-----------------I-----------------I
I Concentrated sweetened and not less than 14.0 16.0 I I
Even the cream I I I I
I----------------------I-----------------I-----------------I-----------------I
Even sweetened condensed and not less than 8.0 and 28.0 I I
And the whole milk I I I I
I----------------------I-----------------I-----------------I-----------------I
Even sweetened condensed and at least 1.0 and 24.0 and 20.0 I
(I) milk partly less than 8.0 I I I
I skimmed I I I I
I I I I I
In both halfwidth and 4.0-4.5 I I I
I----------------------I-----------------I-----------------I-----------------I
Even sweetened condensed even the most even 24.0 1.0 and 20.0 I
Milk skim I I I I
I----------------------I-----------------I-----------------I-----------------I
Table 3-Dried dairy products
I--------------------------------------I-------------------------------------I
And the type of product and the content of fat (in weight%) (I)
I--------------------------------------I-------------------------------------I
And cream and not less than 42.0 I
I--------------------------------------I-------------------------------------I
And whole milk powder and at least 26.0 and less than 42.0 I
I--------------------------------------I-------------------------------------I
Even dried partly skimmed milk and more than 1.5 and less than 26.0 I
I--------------------------------------I-------------------------------------I
In both halfwidth and 14.0 up to 16.0 I
I--------------------------------------I-------------------------------------I
(I) skimmed-milk powder and the most 1.5 I
I--------------------------------------I-------------------------------------I
Table 4-fermented milk products
I--------------------------I------------------------I------------------------I
And the type of product and the content of fat (in weight%) And the dry matter content and
I I I the non-fat (% by weight. (I)
I I I at least)
I--------------------------I------------------------I------------------------I
And sour cream and at least 10.0 I I
I--------------------------I------------------------I------------------------I
And fermented milk, including even the least 0.5 and 8.0 and
Even yoghurt I I I
I--------------------------I------------------------I------------------------I
And the Buttermilk and the most and 7.0 1.5 I
I--------------------------I------------------------I------------------------I
Yoghurt white cream and at least 10.0 I I
I--------------------------I------------------------I------------------------I
Yoghurt white and at least 3.0 and 8.2 I
I--------------------------I------------------------I------------------------I
Table 5-classification of natural cheeses according to fat content in the dry matter
I--------------------------------------I-------------------------------------I
And Cheese and Fat in dry matter (in weight%) (I)
I--------------------------------------I-------------------------------------I
I Vysokotučný I at least 60.0 I
And full-fat cheeses and at least 45.0 I
And even the least 25.0 and Halfwidth
And low-fat and not less than 10.0 and
And Defatted and less than 10.0 and
I--------------------------------------I-------------------------------------I
Fat in dry matter percentage by weight shall be determined according to the following
formula:
the mass of fat in g
% of lead by weight. fat in dry matter =-----------------------x 100
100-water weight in g
Table 6-classification of natural cheeses based on consistency in relation to the content
the water in the non-fatty matter of cheese
I--------------------------------------I-------------------------------------I
I VVTPH I I% Cheese
I--------------------------------------I-------------------------------------I
(I) Extra hard and most 47.0 I
Even Tough I 29.2 to 54.9 I
Even up to 61.9 Semi-hard and 34.2 and
And even most Semi-soft 38.5 to 68.0 I
And both soft and more than 68.0 I
I--------------------------------------I-------------------------------------I
VVTPH = water in the non-fatty matter of cheese, which is determined according to the following
formula:
the weight of water, in grams
% VVTPH =-----------------------x 100
the mass of fat in 100-g
Table 7-classification of natural cheese according to maturation
I--------------------------------------I-------------------------------------I
And Cheese And Characteristic And
I--------------------------------------I-------------------------------------I
Even the cheese fresh and unripened and
I I termizovaný I
I--------------------------------------I-------------------------------------I
Even the cheese ripening and on the surface and
And even with the wax on the surface and
And even in the whole of the mass and
I I I
The blue cheese with mould on the surface and
And even with the mold inside the mass of cheese and
I I dvouplísňový I
I--------------------------------------I-------------------------------------I
Table 8-classification according to the consistency of cottage cheese and fat content in the dry matter
I--------------------------------------I-------------------------------------I
And cottage cheese and Fat in dry matter (in weight%) (I)
I--------------------------------------I-------------------------------------I
Even the bold and at least 38.0 I
I--------------------------------------I-------------------------------------I
And even up to 25.0 15.0 Halfwidth and
I--------------------------------------I-------------------------------------I
And low-fat or even the most gentle and 15.0
I--------------------------------------I-------------------------------------I
And Defatted, or soft or hard and most 5.0 and
I--------------------------------------I-------------------------------------I
Table 9-a general overview of folders other than the cheese for the production of processed cheese
and processed cheese products
I----------------------I-----------------------------------I-----------------I
Even the folder other than cheese and processed cheese and processed cheese and spreadable and Fused
Even the cheese as well as product and
I----------------------I-----------------I-----------------I-----------------I
I I I I I – species – species
I even named and unnamed I I
I----------------------I-----------------I-----------------I-----------------I
And butter, butterfat, and only for (I) Yes and Yes and
Even the cream, butter and standardizing the I I I
I concentrate and fat content, I I I
I----------------------I-----------------I-----------------I-----------------I
Other dairy no and Yes and Yes and
Even the contents of both folders and not more than 5 I I
I I I% w/w. lactose I I
I I I I I in final
I I I I I processed cheese
I----------------------I-----------------I-----------------I-----------------I
Even salt and Yes and Yes and Yes and
I----------------------I-----------------I-----------------I-----------------I
Even the bacterial culture and Yes and Yes and Yes and
I----------------------I-----------------I-----------------I-----------------I
And enzymes) and Yes and Yes and Yes and
I----------------------I-----------------I-----------------I-----------------I
And sugars (carbohydrates, I no I no and Yes and
And sladícím effect) I I I I
I----------------------I-----------------I-----------------I-----------------I
And spices and seasonal and according to product type and in a quantity that is sufficient, and
And vegetables and to give the final product a distinctive taste and
I----------------------I------------------------------I----------------------I
The others and Yes and Yes and
Even safer food I I I
I----------------------I------------------------------I----------------------I
*) safe with special effects
Č. 7
Tolerable negative mass and volume variances packaging of frozen creams
I-----------------I-------------------------I--------------------------------I
And even the weight or volume of the product as well as the tolerable negative mass and
And even packaging and or dimensional deviation I
I-----------------I-------------------------I--------------------------------I
Even Frozen Cream and to 100 g I-5.0% for the individual packaging and
I I-------------------------I--------------------------------I
Even in the 500 g I-3.0% for individual packaging and
I I-------------------------I--------------------------------I
Even well above 500 g I-1.0% in individual packaging and
I-----------------I-------------------------I--------------------------------I
Č. 8
Breakdown of frozen creams on the species, groups and subgroups
I-----------------I-------------------------I--------------------------------I
I Kind Of I Group And Subgroup And
I-----------------I-------------------------I--------------------------------I
Even Frozen Cream and cream and according to the used of the savoury and
I I-------------------------I složky I
And even milk and eg.: I
I I-------------------------I vanilla and
And even with vegetable fat and strawberry and
I I-------------------------and raspberry and
And even Apricot and watercolor
I I-------------------------and the lemon and
And even fruit and orange I
I I-------------------------and nutty and
I I I I pistachio sorbet
I I I the chocolate I
I I I caramel and
I I I the coffee and
I I I the cocoa and
I-----------------I-------------------------I--------------------------------I
Č. 9
Physical and chemical requirements on the quality of frozen creams
I---------------I---------I------------I-------------I----------I------------I
I kind of even the fact that both the total and the milk fat and Fruity and dry and
I I I milk dry matter (in% by mass. Even the folder as well as nuts and
I I (% of dry matter and I at least) I (in% or in% of fruits (even
And even materials. I (in% by mass. And even materials. And materials. (I)
I I I at least) and I at least) I at least)
I---------------I---------I------------I-------------I----------I------------I
And chocolatey I I I I I I 8.0
Even the cream I I I I I I
I---------------I---------I------------I-------------I----------I------------I
And chocolatey and I even 2.5 6.0 I I I
Even the milk I I I I I I
I---------------I---------I------------I-------------I----------I------------I
I I I I chocolatey 5.0 (content I I I
Even with vegetable vegetable I I I I I I
Even fat FAT) I I I I I I
I---------------I---------I------------I-------------I----------I------------I
Even Frozen Cream and 12.0 I I I I I
And watercolor I I I I I I
I---------------I---------I------------I-------------I----------I------------I
Even Frozen Cream and 12.0 I I I I I 15.0 5.0
Even fruit I I I I I I
I---------------I---------I------------I-------------I----------I------------I
Even Frozen Cream and 12.0 I I I I I 7.0 25.0
And sorbet I I I I I I
I---------------I---------I------------I-------------I----------I------------I
Note: for fruit ice cream and ice cream sorbet applies in
Depending on the request for the content folder of flavouring fruit
folder, or for the content of dry nuts.
Č. 10
Tolerable negative mass and volume variances packing edible fats and
oils
I-----------------I-------------------------I--------------------------------I
And even the weight or volume of the product as well as the tolerable negative mass and
And even packaging and or dimensional deviation I
I-----------------I-------------------------I--------------------------------I
Even vegetable oil into 1 litre I-4.0% for individual packaging and
I I I-2.0% for the 20 piece Pack (I)
I-----------------I-------------------------I--------------------------------I
Even Liquid and 1 to 15 liters and 1.0% for single-package I
Emulgovaný fat-and------------------------I--------------------------------I
And even above 15 litres and 0.1% for single-package I
I-----------------I-------------------------I--------------------------------I
And even in the 500 g Spreadable I-1.5% for each packaging and
Even fat, bulking I I-1.0% for 20 piece Pack (I)
And spreadable I------------------------I--------------------------------I
Even fat, hydrogenated and 0.5 to 5.0 kg-1.0% in individual packaging and
And edible fats, I-------------------------I--------------------------------I
And animal fats and over 5 kg and 0.1% for single-package I
I-----------------I-------------------------I--------------------------------I
Č. 11
The breakdown of the edible fats and oils to the species, group and subgroup
Table 1-Basic breakdown of edible fats and oils to the species, the Group
and subgroup
I-----------------I-------------------------I--------------------------------I
I Kind Of I Group And Subgroup And
I-----------------I-------------------------I--------------------------------I
Even the Edible fat or vegetable I jednodruhový I
And edible oil I I vícedruhový I
I I-------------------------I--------------------------------I
And even animal and pork lard, pork fat and
I I I select beef tallow, beef and
I I I tallow fat or oil according to the type and
I I I the animal and
I I-------------------------I--------------------------------I
I I solidified and fully and
In part I I I
I I-------------------------I--------------------------------I
I I pokrmový I I
I I-------------------------I--------------------------------I
I I ^ spreadable 17) I I
I I-------------------------I--------------------------------I
I even mixed spreadable I I
I I ^17) I I
I I-------------------------I--------------------------------I
And even liquid emulgovaný I I
I-----------------I-------------------------I--------------------------------I
Table 2-requirements for the singles, and vegetable fats and oils
I-------------------------I--------------------------------------------------I
And Product Requirements And The
I-------------------------I--------------------------------------------------I
Groundnut oil and oil produced from groundnuts (peanuts) (kernel and
I also kind of peanut Arachis hypogaea l.) (I)
I-------------------------I--------------------------------------------------I
I Babassový the oil made from the kernels of the fruit and several species of Palm trees and
I I Orbignya spp. (I)
I-------------------------I--------------------------------------------------I
And coconut fat and made from the pulp of coconut (copra), and
Even the fruit of the coconut palm tree (Cocos nucifera l.) (I)
I-------------------------I--------------------------------------------------I
Even cotton-seed oil and made from the seeds of various cultivated species and
Even the cotton plant Gossypum spp. (I)
I-------------------------I--------------------------------------------------I
And grape seed oil and made from the seeds of grapes (Vitis and
I I vinifera l.) (I)
I-------------------------I--------------------------------------------------I
Even corn oil and made corn germ (embryo of Zea mays L.) (I)
I-------------------------I--------------------------------------------------I
And mustard oil and Made from the seeds of white mustard (Sinapis alba l. (I)
I I or Brassica hirta Moench), mustard Brown or even
(I) yellow (Brassica juncea (l.) Czernajev and Cossen)
I I and black mustard (Brassica negra (l.) Koch). (I)
I-------------------------I--------------------------------------------------I
And palm kernel fat and made from the kernels of the fruit of the oil palm (Elaeis I
I I guineensis)
I-------------------------I--------------------------------------------------I
And palm kernel fat and liquid fraction obtained from fat, palm kernel and
I fractionated-tallow oil and fractionation and
I-------------------------I--------------------------------------------------I
And palm kernel fat and solid fraction with a high melting point obtained from (I)
I fractionated, palm kernel stearin and fat-fractionation and
I-------------------------I--------------------------------------------------I
As well as Palm oil, made from the pulp of the fruit and palm oil (Elaeis I
I I guineensis)
I-------------------------I--------------------------------------------------I
As well as palm oil and liquid fraction obtained from Palm fat and
I fractionated-tallow oil and fractionation and
I-------------------------I--------------------------------------------------I
And palm kernel fat and solid fraction with a high melting point obtained from (I)
I fractionated stearin and Palm-fat fractionation and
I-------------------------I--------------------------------------------------I
And palm kernel fat and liquid fraction obtained from Palm fat and
I fractionated-even a special controlled crystallization process so that even
I superolein and iodine value value of 60 or even
I I více I
I-------------------------I--------------------------------------------------I
Even canola oil I made from the seeds of the species as well as Swede rape Brassica
I I napus l., Brassica campestris l., Brassica and
I I juncea l. and Brassica toumefortii and Gouan
I-------------------------I--------------------------------------------------I
Even canola oil I made from the seeds with a low acid content and
I nízkoerukový and species of oilseed rape varieties of erucic and
I, Brassica napus l., Brassica campestris l. and I
I I Brassica juncea l. must contain no more than 2% (I)
And even materials. out of a total erucic content
And even the fatty acids and
I-------------------------I--------------------------------------------------I
And rice bran oil, made from the bran and rice (Oriza sativa l.) (I)
I-------------------------I--------------------------------------------------I
And safflower oil also made from the seeds of safflower (Carthamus and
I I tinctorius L.) (I)
I-------------------------I--------------------------------------------------I
And safflower oil with I made from the seeds with a high acid content and
And a high content of oil and safflower and cultured
Even the acid oil (Carthamus tinctorius l.) must contain at least (I)
And even 70% m/m. of the total amount of oleic acid and
And even the fatty acids and
I-------------------------I--------------------------------------------------I
And sesame oil I made from the seeds of Sesame (Sesamum indicum l.) (I)
I-------------------------I--------------------------------------------------I
And soya-bean oil and made from the seed of soya bean (Glycine max (l.) Merr.) (I)
I-------------------------I--------------------------------------------------I
Even sunflower oil and made from the seeds of a Sunflower (Helianthus annuu I
I I L.) (I)
I-------------------------I--------------------------------------------------I
Even sunflower oil with I made from the seeds with a high acid content and
And high content and oil seeds and cultured
And the oleic acid and a Sunflower (Helianthus annuu L.) must also contain
I I at least 75% m/m. out of a total of oleic acid and
And even the quantity of fatty acids and
I-------------------------I--------------------------------------------------I
Even the olive oil and the oil obtained from the fruit of the olive tree (Olea europaea (I)
I I sativa Hoff. et Link) and
I-------------------------I--------------------------------------------------I
1) directive of the European Parliament and of the Council (EU) 2015/2203 of 25 June
November 2015 on the approximation of the laws of the Member States
relating to edible caseins and caseinates intended for human consumption and
repeal of Council Directive 83/417/EEC. Directive 2001/114/EC of 20 May 1999.
December 2001 relating to certain partly or wholly dehydrated preserved milk
for human consumption.
Council Directive 2007/61/EC of 26 July 2000. September 2007 amending Directive
2001/114/EC relating to certain partly or wholly dehydrated preserved milk to
human consumption.
2) European Parliament and Council Regulation (EU) no 1308/2013 of 17 May.
December 2013, which lays down the common organisation of the markets in
agricultural products and repealing Council Regulation (EEC) no 922/72, (EEC) No.
234/79, (EEC) no 1037/2001 and (EC) No 1234/2007.
European Parliament and Council Regulation (EU) no 1169/2011 for the provision of
information about food to consumers, for the regulation of the European
Parliament and of the Council (EC) No 1924/2006 and (EC) No 1925/2006 of the
Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission directive
1999/10/EC, the European Parliament and Council Directive 2000/13/EC and directives
The Commission 2002/67/EC and 2008/5/EC and Commission Regulation (EC) no 608/2004.
European Parliament and Council Regulation (EC) No 853/2004 of 29 April 2004. April
2004, laying down specific hygiene rules for food of
of animal origin.
3) Act No. 167/1999 Coll. on veterinary care, and amending and supplementing
certain related laws (health law), as amended
regulations.
Decree No 289/2007 Coll., laying down animal health and public health requirements
animal products, which are not regulated directly applicable provisions
Of the European communities, as amended by Decree No. 61/2009 Sb.
Decree No. 128/2009 Coll., on the adaptation of veterinary and health
requirements for certain food businesses, which treats
animal products.
4) European Parliament and Council Regulation (EC) No 852/2004 of 29 April 2004.
April 2004 on the hygiene of foodstuffs.
European Parliament and Council Regulation (EC) No 853/2004.
5) European Parliament and Council Regulation (EC) No 853/2004.
6) 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, as amended by Decree No. 43/2005 Sb.
7) European Parliament and Council Regulation (EC) No 1925/2006 of 20 February 2006
December 2006 on the addition of vitamins and minerals and of certain
other substances to foods.
8) Act No. 477/2001 SB., on packaging and on amendments to certain acts (the Act on
packages), as amended.
9) Decree No 54/2004 Coll. on foodstuffs intended for particular nutritional uses
and how to use them, as amended.
10) European Parliament and Council Regulation (EC) no 1333/2008 of 16 June.
December 2008 on food additives.
European Parliament and Council Regulation (EC) no 1332/2008 of 16 June.
December 2008 on food enzymes and amending Council directive
83/417/EEC, Council Regulation (EC) No 1493/1999, Directive 2000/13/EC,
Council Directive 2001/112/EC and Regulation (EC) No 258/97.
11) European Parliament and Council Regulation (EU) no 1169/2011.
12) Decree No 366/2005 Coll., on the requirements relating to certain
frozen food.
13) Act No. 506/1990 Coll., on weights and measures, as amended.
14) Act No. 167/1999 Coll., as amended.
15) European Parliament and Council Regulation (EU) no 1308/2013.
European Parliament and Council Regulation (EU) no 1169/2011.
16) European Parliament and Council Regulation (EU) no 1308/2013.
Commission Regulation (EEC) no 2568/91 of 11 November. July 1991 on the
the characteristics of olive oil and olive-residue oil and on the
the relevant methods of analysis.
The Commission implementing Regulation (EU) No 29/2009 of 13 July. January 2012
marketing standards for olive oil.
17) European Parliament and Council Regulation (EU) no 1308/2013.
