Overview (table of contents) Chapter 1 Scope and definitions
Chapter 2 Commodity, etc.
Chapter 3 The organic designation
Chapter 4 organic dining brand
Chapter 5 Vendor documentation
Chapter 6 Derogation
Chapter 7 Penalties and effective provisions
Annex 1 The full text of the Ordinance on organic catering operation
Under section 6, paragraph 1-2, section 14 and section 24, paragraph 2, of law No. 463 of 17. June 2008, økologilov, fixed in accordance with the authorisation:
Scope and definitions
§ 1. This notice pertains to catering, the catering operation market
1) raw materials with reference to organic production methods (organic products) and
2) dishes or parts of dishes with reference to organic production methods (organic dishes or organic parts of the dishes).
§ 2. For the purposes of this Ordinance by the great kitchen restaurants, institutional kitchens, stalls, caterers, canteens and other similar food business engaged in catering operation.
(2). At the catering operation for the purposes of this Ordinance great kitchens food preparation at the place where they are sold, including served or delivered to the final consumer.
§ 3. Raw materials for the purposes of this Ordinance by foods of agriculture or aquaculture origin in the condition in which they are received in the big kitchen, including unprocessed and processed foods that are provided from other company or from own primary production.
§ 4. By Ecology for the purposes of this Ordinance a percentage indication of what percentage of a large kitchen's commodity procurement, measured in kroner and ears made of organic ingredients.
(2). Only raw materials of agricultural and aquaculture origin must be included in the inventory of the ecology percentage.
(3). Catering to the materiality of the ecology percentage include own conventionally-grown herbs, fruits or vegetables with an amount to be fixed to the price of the same type of raw material on the free market (market price).
Raw materials, etc.
§ 5. Organic raw materials of agricultural origin must be able to be marketed as organic in accordance with Council Regulation (EC) No 1782/2003. 834/2007 of 28. June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2377/90. 2092/91 (organic Regulation) as well as Commission Regulation (EC) No 1782/2003. 889/2008 of 5. September 2008 implementing Council Regulation (EC) No 1782/2003. 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control, or as organic in accordance with Ordinance on organic food, etc. (ecology notice).
§ 6. Organic raw materials originate from farms, to be marketed as organic in accordance with Ordinance on organic farms.
§ 7. Organic dishes or organic parts of the dishes must be produced from raw materials which comply with the provisions of §§ 5-6.
The organic designation
§ 8. Catering can make use of the organic designation in the marketing of organic produce, when
1) it happens with regard to certain raw materials and
2) or raw materials not available in the kitchen at the conventional form.
(2). Catering can make use of the organic designation in the marketing of organic dishes or parts of the dishes, when
1) it happens with regard to specific dishes or specific parts of the cuisine, and
2) or dishes or parts of the dishes are produced from organic ingredients that are not present in the kitchen on the conventional form.
(3). Notwithstanding the provisions of paragraph 1 and paragraph 2, commercial kitchens use the organic designation in the marketing of organic produce, when it happens, with an indication of a percentage, and it can be demonstrated that this percentage at least equivalent to the share of received raw materials/organic foods in a given period of time.
(4). Large kitchens, covered by the organics control and markets organic foods in accordance with ecology notice, can apply the organic designation in the marketing of organic food or organic parts of the dishes, without the provision in paragraph 2, no. 2, are met.
§ 9. Catering exclusively receives and prepares organic ingredients, can make use of the organic designation in connection with large kitchen's name.
§ 10. Caterers, applying the organic designation in marketing, see. § § 8-9, upon receipt of the organic ingredients ensure that there is evidence that the raw materials concerned are organic.
(2). The documentation referred to in article 6. paragraph 1 shall at all times be accessible to the food agency and food region, and must be kept for a minimum of 2 years.
(3). The provisions of paragraphs 1 and 2 shall not apply to large kitchens, covered by the organics control and markets organic foods in accordance with ecology notice.
Organic dining brand
§ 11. Organic dining brand is available in three variants, which signals a different ecology percent-interval, see. the variants given in annex 1.
(2). Caterers who want to operate an organic dining brand, see. paragraph 1 shall transmit the notification to the food prior to the region and be registered as a user of one of the three variants.
(3). Great kitchen must know the notification include a description of how and with which frequency the percentage is calculated ecology. The measurements must be at least quarterly.
(4). Great kitchen must enclose a notification by an inventory for the previous quarter, indicating that the large kitchen is located within the declared percentage interval, see ecology. (2).
(5). The statements referred to in paragraph 3, as well as documentation for the ascertained ecology percent, must be kept for a minimum of 2 years. Inventories and documentation shall at all times be accessible to the food agency and food region.
(6). Food region may set conditions for registration in order to ensure effective control.
§ 12. Large kitchens that receive food from a large kitchen, which is registered as a user of an organic dining brand, may, by agreement with the living end large kitchen on a fixed minimum percentage for the ecology of the proportion of the food received in a given period of time, that minimum shall be on a quarterly basis, apply the agreed percentage in ecology the percentage referred to in article 6. section 11, paragraph 3. Large kitchen for each subsequent period must obtain a confirmation that the agreed percentage is complied with.
(2). Caterers, who did not make food preparation other than portionering and warming, and which only receives food from one other great kitchen, can, without fulfilling the conditions laid down in article 11, paragraphs 3-5, section 13, paragraph 2-3, and section 14, paragraph 1, shall be registered as a user of the same organic dining brand, as used by the living end great kitchen when
1) large kitchen at least quarterly to ensure that the living end large kitchen is registered as a user of that dining brand,
2) there is a written agreement with the supplier of great kitchen immediately to be informed upon termination relating to registration as a user of the organic dining brand and
3) big kitchen by notification to food region, see. Article 12, paragraph 2, attaching a description of which great kitchen that supplies food and attaching a copy of the agreement referred to in article 6. (2). 2, with the living end great kitchen.
§ 13. A large kitchen, there is a registered user of an organic dining brand, marketing can apply that eat brand. The representation of the organic dining brand must be in accordance with the guidelines set out in annex 1.
(2). Organic dining brand can be used, as long as the percentage of organic ingredients do not deviate in a negative direction, in the previous period or is expected to depart in a negative direction in the current period, from the ecology percent interval, as shown by the concerned dining brand.
(3). The percentage of organic ingredients differ in negative direction from that eat felt ecology percent interval, see. (2) large kitchen immediately report it to the food region, where the notification is made. The registration is then lapsed.
(4). When a large kitchen gets message from the living end great cuisine that it is supplying large kitchen's registration as a user of the organic dining brand is discontinued, see. Article 12, paragraph 2, should immediately report it to the kitchen great food region, where the notification is made. The registration is then lapsed.
§ 14. A large kitchen, which is registered as a user of the organic dining brand with ecology percent-range 90-100%, must draw up a policy on raw material procurement, including a description of the policy, when raw materials can't be obtained on organic form. In addition, shall be the subject of a policy for the purchase of food products derived from hunting and fishing of wild animals. There must be informed about these policies facing consumers.
(2). Caterers that uses organic dining brand with ecology percent-range 90-100% must have a percentage of 100% organic. However, the percentage will be lower, ecology but not lower than 90% if purchased conventional produce, which cannot be disposed of in organic form or used own conventionally-grown herbs, fruits or vegetables.
(3). A large kitchen, there is a registered user of the organic dining brand with ecology percent-range 90-100% as well as a large kitchen, which serves organic food, can make use of the organic designation in connection with large kitchen's name.
§ 15. Mass caterers shall, before they get delivered organic food the first time and then at least once each calendar year, sure evidence that the supplier is covered by the organics control in accordance with ecology, ecology regulation notice or notice on organic farms.
(2). Documentation must be issued by an inspection body approved or designated in accordance with ecology regulation and may be in copy or be in electronic form.
(3). The provision of paragraph 1 shall not apply in so far as the supplier has a great kitchen, a retail establishment or other premises, there are exempted ecology control after ecology notice sections 3-6.
§ 16. Food Agency can, where conditions justify and assuming a continued effective control, grant a derogation from article 8, paragraphs 1-3, section 10, paragraphs 1-2, article 11, paragraphs 2 to 5, sections 12-13, article 14, paragraph 1, and section 15(3), 1-2.
Criminal and commencement provisions
§ 17. With fine punished anyone who
1) violates §§ 5-6, article 8, paragraphs 1-3, section 10, paragraphs 1-2, article 11, paragraphs 2 and 5, § § 12-13, article 14, paragraph 1, article 15, paragraphs 1-2 or
2) violates conditions laid down pursuant to section 11, paragraph 6.
(2). That can be imposed on companies, etc. (legal persons) criminal liability in accordance with the provisions of the criminal code 5. Chapter.
§ 18. The notice shall enter into force on the 1. January 2009.
DVFA, the 15. December 2008, Anders Munk Jensen/Tereza Gabriel Annex 1
Version of the organic dining brand, see. § 11 (1) and section 13 (1)
Organic dining brand is available in the following three variants:
Organic dining brand, including the related percentages, must be reproduced with mutual distances, placements and proportions, as indicated above.
Organic dining brand must be:
1. Bronze (in shades similar to Pantone: 876, CMYK: 22-57-86-23 or RGB: 160-103-51), when ecology percent-range is 30-60%
2. Silver (in shades similar to Pantone: 877, CMYK: 31-24-25-0 or RGB: 179-180-180), when ecology percent-range is 60-90%
3. Gold (in shades similar to Pantone: 872, CMYK: 20-40-96-7 or RGB: 195-146-46), when ecology percent interval is 90-100%, or