Notice On The Application Of Keyhole

Original Language Title: Bekendtgørelse om anvendelse af Nøglehulsmærket

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Table of Contents
Appendix 1 The graphical shape of the keynote label :
Appendix 2 Food that can be marked with the keyhole label
Appendix 3 Bread and system of self-service or buffet
Appendix 4 Selling self-service or buffet
Appendix 5 Placing the placing on the market of the keyhole label at the diner
Appendix 6 Competencies related to the Keyhole Mark
Appendix 7 Payment to the Food Authority Certified
Appendix 8 Requirements for a keyhole label

Publication of the use of the Keyhole Mark 1)

In accordance with section 11 (4), Paragraph 1, section 23, section 24, paragraph 24. 2, section 45, section 56, paragraph. 3 and section 60 (2). 3, in the law of foodstuffs, cf. Law Order no. 820 of 1. July 2011 :

Scope of application

§ 1. This notice relates to the voluntary use of the keyhole label.

Keyhole Mark

§ 2. The keynote mark is a voluntary nutrition mark, which, within the food groups referred to in Annex 2, highlights the better choice of food from criteria of fat and where relevant sugar, salt and food fibre criteria.

Paragraph 2. The graphical shape of the keynote label appears in Appendix 1. The keyhole mark must be accompanied by the mark ®.

Paragraph 3. The symbol can be used either in green or black pressure.

Paragraph 4. The graphical design of the logos for the keyhole in the table spaces are shown in Appendix 1.

Definitions

§ 3. For the purposes of this notice :

1) "Completed Foods :" Food, as before and without direct connection with sales, has been contained in a wrapping intended to be broken first by the consumer or the storkages as catering establishments, restaurants, canteens, and institutional kitchens. This applies regardless of whether the wrapper reends the item in whole or in part, provided that the content cannot be altered without opening or changing the wrapper.

2) " Spisesteder:" Restaurants, cafés, canteens, boder, take-away, delicatesseters, catering companies, market companies, and similar food business operators operating eat-use.

3) ' Eating-holding ' means the preparation, serving or delivery of non-pre-packed food preparation.

General conditions for the use of the Keyhole Mark

§ 4. The sweeteners (food additives) and approved novel foods or novel food ingredients (novel food) with the sweetening properties of foodstuffs may not be used in the key soils labelled.

Paragraph 2. The oil and / or other fats used in the stag-marked foodstuffs may not contain more than 2 grams of industrial manufactured trans fats per 100 g of oil and / or fat.

§ 5. Food intended for children up to 3 years must not be labelled with the keyhole label.

§ 6. Any use of the keyhole label on the marketing of food should be made clear and not misleading.

Usage on pre-packed foodstuffs

§ 7. The keyhole mark may be used in the marketing of pre-packed food products covered by the food groups listed in Annex 2 and which meet all the criteria for all nutrients relating to the food group concerned.

§ 8. The keyhole mark shall be used in the packaging of pre-packed food products when the mark is also requested in other form of the marketing of these foodstuffs.

Usage on non-pre-packed foods

§ 9. The keyhole mark may be used in the placing on the market of non-packaged foods subject to the food group 12, 18 and 19 of Annex 2 and which meet the relevant criteria set out in the Annex.

Applicable use in establishments

§ 10. The keyhole mark may be used in the placing on the market of non-packaged foods in places of sale in accordance with section 11 to 17, which provisions apply only to places of use.

§ 11. An edible point shall offer at least one mastered subject to one of the food groups listed in Annex 2, 14-17, which meets all the criteria for energy and all nutrients relating to the food group in question. The dining area must also offer water or key-sockets beverages intended for key-hulled spouses.

§ 12. In the case of a table of bread and entrainers covered by the food group 16 of Annex 2, via self-service or buffet, the requirements set out in Annex 3 must be fulfilled.

Paragraph 2. In addition to one or more food groups subject to one of the food groups referred to in Annex 2, a food group of 14-17 may be granted, at least one of these madder must also meet all the criteria for the food group in question.

§ 13. In addition to a table of salads, the subject of the food group 19 of Annex 2, via self-service or buffet, the requirements set out in Annex 4 must be fulfilled.

§ 14. Svings using the keyhole label shall comply with the requirements set out in Annex 5 for the marketing of the requirements of the market, etc.

§ 15. Spy places using the keyhole label shall comply with the requirements set out in Annex 6 for the skills and documentation thereof.

§ 16. Edits wishing to use the keyhole mark shall be required before the Authority of the Food Authority to certify that section 15 is fulfilled, after which the Food and Food Authority shall, within four weeks of the date of receipt of the application, have provisionally certifying ; the eating site used by the keyhole label.

Paragraph 2. No later than three months after the one in paragraph 1. In the case of a provisional certification, the Food Management Board shall communicate to the eating point at final certification, provided that it is found in check visits that all the conditions for the use of the keynote mark in the diner are met.

Paragraph 3. The Food Management Board may, at any time, withdraw a certification in accordance with paragraph 1. 1 or 2 or provide conditions for continued certification, including imposing an additional visit to the business, provided that the provisions of this notice are not considered to be complied with. An additional follow-up visit will be billed separately. The amount of the amount is given in Appendix 7.

§ 17. Certifiable eating establishments receive annual checks to determine whether the eating place meets all the conditions for the use of the keyhole label. Certifiable eating sites shall pay an annual amount to the Food Authority to cover all the costs associated with operation and control of the use of the Keyhole Label at the diner. The amount shall be paid for the first time 14 days after certification after Article 16 (3). 2, and then once a year. The amount of the amount is given in Appendix 7.

Paragraph 2. The use of the key hole in the table spaces and the checks referred to in paragraph .1 shall not be subject to the notification of food control and the publication of auditing results.

Use of recipes

§ 18. The keyhole mark may be used in the marketing of recipes for consumers if the recipe meets the criteria of the food groups 14 to 17 in Annex 2.

Paragraph 2. The owner of a key label recipe must be able to demonstrate that the criteria listed in stk.1 have been complied with.

Paragraph 3. The use of the Keyhole label on a formula shall comply with the requirements set out in Annex 8.

Paragraph 4. The owner of a keyhole formula may choose to allow the Food and Food Service to nutritional calculation and / or verify the recipe for payment. It is also possible to have access to the nutritional calculation of the keyhole label in accordance with. Annex 8.

Responsibility and control

§ 19. Anyone using the keyhole label on the marketing of food, etc. shall ensure that the use of the symbol takes place in accordance with this notice.

20. Monitoring of compliance with this notice shall be made by the Food Authority.

Penalty and effective provisions

§ 21. The penalty will be penalised by the penalty that violates paragraph 2. 2 or 3, sections 4 15, section 16 (4). Paragraph 18, paragraph 18. 2 or 3 or § 19 of this notice.

Paragraph 2. The sentence may rise to a maximum sentence for two years if it has been committed by the action or omission, with a set of or gross negligence, and there is a breach in the infringement proceedings ;

1) injury to public health or induced danger ; or

2) obtained or intended to benefit from the economic advantage of the person concerned himself or others.

Paragraph 3. Companies can be imposed on companies, etc. (legal persons) punishable by the rules of the penal code cap. 5.

§ 22. The announcement shall enter into force on 1. -February 2012.

Paragraph 2. At the same time, notice No 456 of 9. In June 2009, the use of the keyhole label, with the exception of its section 10 (3). 4.

The FDA, the 30. January 2012

Annelise Fenger

/ Marianne Øhlenschlager Larsen


Appendix 1

The graphical shape of the keynote label :

AH4513_3_1.jpg Size : (106 X 107)

The keyhole of the dining-name logo :

AH4513_3_2.jpg Size : (360 X 162)


Appendix 2

Food that can be marked with the keyhole label

1.
General criteria for all food groups :
a)
Sea sweeteners (food additives) and approved new foods or new products
Food ingredients (Novel food) with a hot set of properties may not be used in the keyholes labelled as defined in the key sockets, cf. section 4 (4) of this notice. 1.
b)
Oil and / or other fats used in the carcased foodstuffs must not exceed :
2 g of industrial manufactured trans fatty acids per 100 g of oil and / or fat, cf. section 4 (4) of this notice. 2.
c)
For the purpose of this notice : ' full of cereals ` shall mean the whole core of cereals / group
(kim, endosperm and clid) ; the core may be the shape, broken or similar, but the components of the respective groups, for the respective groups, are in the same conditions as in the inline. "Cereatation" means the wheat, spelt, rye, oats, barley, maize, rice, rubbers, durra and other Sorghum species.
2.
Criteria for the individual food groups :
Food group
Criteria
Milk and acid milk products without tasting of flavour.
-fat up to 0,7 g/100 g
2. Syrdown milk products containing added flavour.
-fat up to 0,7 g/100 g
-sugar species not exceeding 9 g/100 g
3. Vegetabilant products intended as an alternative to the products in the food group 1.
-fat at most 1,5 g/100 g
-saturated fatty acids not more than 33% of total fat content,
-sugar species not exceeding 5 g/100 g
sodium of sodium 0,04 g/100 g
4. products made up of a mixture of milk and cream, intended as an alternative to cream and similarly sewed milk products intended mainly for cooking. These products can be tasted into flavor.
-fat no more than 5 g/100 g,
-sugar species not exceeding 5 g/100 g
-sodium total not more than 0,1 g/100 g
5. total or partially vegetable products intended as an alternative to the products in the food group 4.
-fat not more than 5 g/100 g
-saturated fatty acids not more than 33% of total fat content,
-sugar species not exceeding 5 g/100 g
sodium of sodium 0,1 g/100 g,
6. Fresh cheese and similar products with flavour.
-fat not more than 5 g/100 g
-sodium maximum 0,35 g / 100 g
7. Completed or partially vegetable products intended as an alternative to the products in the food group 8. These products can be tasted into flavor.
-fat up to 17 g/100 g
-saturated fatty acids not more than 20% of total fat content,
sodium maximum 0,5 g/100 g,
8 and rich cheese and similar products with flavour.
-fat up to 17 g/100 g
sodium maximum 0,5 g/100 g,
9. Madlow fat and fat mixtures covered by Council Regulation 1234 /2007/EC on the single CMO Regulation.
-fat at most 41 g/100 g
-saturated fatty acids not more than 33% of total fat content,
sodium maximum 0,5 g/100 g,
Tenolier and liquid margarines.
-saturated fatty acids not more than 20% of total fat content,
sodium maximum 0,5 g/100 g,
Meat (muscle tissues) and liver of bovine, horse, pig, sheep, goat, poultry or wild, which have not undergone any reprocessing ; however, it must be cut, broken, separated, boned, broken up, cleaned, polished, chilled, chilled, chilled, frozen and frozen.
-fat maximum of 10 g/100 g
However, they must be carved, separated, sliced, carved up, cleaned, cleaned, chilled, chilled, chilled, chilled, chilled, frozen and frozen.
13A, manufactured by at least 50% meat (muscle tissue), liver or blood of bovine animals, horse, pig, sheep, goat, poultry or wild game. Products may not be panned but may contain gravy or pickle. The percentage of the product applies to the portion of the product intended for human consumption.
-fat maximum of 10 g/100 g
-sugar species not exceeding 5 g/100 g
These criteria shall apply to the part of the product intended for human consumption.
13B, manufactured by at least 50% fish, shellfish, clams or other molluscs. Products may not be panned but may contain gravy or pickle. The percentage rate applies to the portion of the product intended for human consumption
-other fat than the fish fat maximum of 10 g/100 g
-sugar species not exceeding 5 g/100 g
These criteria shall apply to the part of the product intended for human consumption.
13C, products intended for the most significant protein component of a meal or in the form of at least 95% vegetative raw materials. Products may not be panned but may contain gravy or pickle. The percentage of the product applies to the portion of the product intended for human consumption.
-fat maximum of 10 g/100 g
-sugar species not exceeding 5 g/100 g
These criteria shall apply to the part of the product intended for human consumption.
14, finished digreets or food groups which are not covered by the food groups 15, 16 and 17, and are intended to be a main meal and containing :
-400-750 kcal (1670-3140 kJ) per portion and-not less than 25 grams of root fruit, pulses (other than peanuts) and other vegetables and / or fruit and berries (excluding potatoes) per 100 g product.
-A maximum of 30% of the energy value must come from fat. If the product contains a fat content of a fat content of 10%, not more than 40% of the energy content of the product must be from fat, but it must be fat that does not come from fish not more than 10 g per portion.
-reindelisate sugar species not more than 3 g/100 g,
sodium of sodium 0,4 g/100 g
15th Madpies (non-desserts), pirogues and pizzas based on cereases and which contain :
-at least 250 kcal (1050 kJ) per anthem portion, and
-not less than 25 grams of root fruit, legumes (other than peanuts) and other vegetables and / or fruit and berries (excluding potatoes) per 100 g product. In addition, the producer part shall contain at least 15% of full grain in the dry matter content of the producer part.
-not more than 30% of the energy value must come from fat
-reindexeous sugar species not more than 3 g/100 g,
sodium maximum 0,5 g/100 g,
16-meatloaf, sandwich, wraps and similar products, based on cerealis, which contain :
-not less than 250 kcal (1050 kJ) per portion, and
-not less than 25 grams of root fruit, legumes (other than peanuts) and other vegetables and / or fruit and berries (excluding potatoes) per 100 g product. In addition, the producer part shall contain at least 25% of the full grain of the group's dry matter content.
-not more than 30% of the energy value must come from fat
-reindexeous sugar species not more than 3 g/100 g,
sodium of sodium 0,4 g/100,
17. Supper (finished products and dried peat after preparation that follows the manufacturer ' s instructions) and which contain :
-not less than 150 kcal (625 kJ) per portion, and
-not less than 25 grams of root fruit, legumes (other than peanuts) and other vegetables and / or fruit and berries (excluding potatoes) per 100 g finished product
-not more than 30% of the energy value must come from fat
-reindexeous sugar species not more than 3 g/100 g,
sodium of sodium 0,4 g/100,
However, the fruit and berries are not processed ; however, they must be cleaned, scrubbed, chilled, frozen or thawing.
Cartoffaloes, root fruit, pulses (other than peanuts) and other vegetables which are not processed ; however, they must be blank, dried, skimmed, chilled, frozen, frozen, frozen, or preserved in water. The products must be spice.
-reindexeous sugar species not more than 1g/100 g,
sodium of sodium 0,2 g/100 g
Bread and breadcrux, where alone water and possibly yeast must be added (for breadmix, the finished product criteria) and which contain at least 25% of the full grain of the product ' s dry matter.
-fat up to 7 g/100 g
-sugar species not exceeding 5 g/100 g
sodium maximum 0,5 g/100 g,
-fibering at least 5 g/100 g
Twenty-one. Knee-bread and crusts, which contain at least 50% of full grain on the product's dry matter.
-fat up to 7 g/100 g
-sugar species not exceeding 5 g/100 g
sodium maximum 0,5 g/100 g,
-fibering at least 6 g/100 g
22. Pasta (not full) containing at least 50% of the full grain on the product ' s dry matter.
sodium of sodium 0,04 g/100 g of the product ' s dry matter,
-fibering at least 6 g/100 g of the product ' s dry matter,
23, Breakfast and Müesli, which contain at least 50% of full grain in the product ' s dry matter
-fat up to 7 g/100 g
-reindexeous sugar species not more than 10 g/100 g,
-sugar species not exceeding 13 g/100 g
sodium maximum 0,5 g/100 g,
-fibering at least 6 g/100 g
Mel, flakes, grits, and broken cores of cerealis, which contain 100% grain of the product ' s dry matter, and the clid of cereases.
-fibering at least 6 g/100 g
Gred and powdered powder (for powder after preparation) and containing at least 50% of the full grain on the product ' s dry matter.
-fat not more than 5 g/100 g
-sugar species not exceeding 5 g/100 g
sodium of sodium 0,2 g/100 g
-fibering at least 6 g/100 g

Appendix 3

Bread and system of self-service or buffet

1.
Offer a table of bread and entrainers covered by the food group 16 of Annex 2,
in the case of self-service or buffet, all of the above requirements must all be met :
a)
At least 1 offer that complies with the criteria in the food group 20 (broke, etc.)
and 1 offer that complies with the criteria of the food-type 9 (cooking fat, etc.) where the latter food group is being served.
b)
At least 1 offer that complies with the criteria in the food group
13A (Meat, etc.) or 13C (plant) and one in relation to the volume equitable part of the food group 18 and / or 19 (fruit and vegetables etc.).
c)
At least 1 offer that complies with the criteria in the food group 13B ;
(fishing, etc.) and one in relation to the volume equitable part of the food group 18 and / or 19 (fruit and vegetables etc.).
2.
In addition, for the food groups 13A, 13B and 13C, they may be served
together with accessories within the food groups 1, 3, 4, 5, 6 and 10, and with the food group 18 and / or 19. The food group 10 must be used only provided that the total fat content is a maximum of 2,5 g of fat per unit. 100 grams of the compound product. Spices, spices and vinegar must be added.

Appendix 4

Selling self-service or buffet

1.
Offer an eating place salads, subject to the food group 19 of Appendix 2, via self-service
or buffet, the following requirements must be met :
a)
The dining area must offer at least 3 keyholes marked salads consisting of
predominantly coarse vegetables (minimum 50%) within the food group 19 (vegetable grooves). In this notice, serious vegetables are defined as vegetables containing at least 2 grams of staple fibres per. A hundred grams.
2.
Products belonging to the food group 19 can be processed and prepared without the use of
fats (the food groups 9 and 10). Food group 19 must be served together and / or intermingled with the food groups 1, 3, 4, 5, 6, 10 and 18. The food group 10 must be used only provided that the total fat content is a maximum of 2,5 g of fat per unit. 100 grams of the compound product. Spices, spices and vinegar must be added.

Appendix 5

Placing the placing on the market of the keyhole label at the diner

1.
Spy places using the keyhole label shall comply with the following requirements for placing on the market, etc., cf. Section 14 of this notice :
a)
A label that shows that the diner can use the keyhole label on whole or
parts of macarks must be in the main entry party. If that is not possible, then it should be in another visible place.
b)
The official certificate or preliminary certificate of the dining instrument must be positioned at a visible time ;
site so that the guest easily see it. If the design or size of the table is preventing this, the certificate must instead be visible and available on the home page of the eating site.
c)
A visible keynote mark must be placed on the whole or part of the food ;
The keyhole is being tagged.
d)
The keyhole label must also be visible on menu cards, menu tablets, monitors
and in the bidders, etc., for the whole or part of the food-stamped-tagged madder.
(e)
For self-service, the dining-point must provide guidance to ensure that you remain in
the ability to composite a meal which satisfies the nutritional criteria set out in Annex 2 ; the dining area must be clearly and clearly disseminated the principles of the Y-plate close to the whole or part of the key-marked food-labeled madrettes as the eating place offering. In this notice, the Y plate is defined as a plate divided into three parts consisting of 1/5 proteins, 2/5 starch and 2/5 green and fruit. The Y-saucer model shows the proportions of the three parts.
(f)
General marketing with the Keyhole in the dining area alone must indicate that :
in the eating place, it is possible to make a healthier choice. The placing on the market must not give the impression that the eating place in its entirety is healthy or healthier than any other place of eating.
g)
The keyhole keyhole logos must be used exclusively in
the placing on the market of the labelling scheme as a whole or by certified eating sites. The logo shall not be used in the placing on the market of whole or part of the metlets.

Appendix 6

Competencies related to the Keyhole Mark

Spy places using the keyhole label shall comply with the following requirements for competencies as well as documentation thereof, cf. section 15 of this notice :

1.
In general :
a)
The minimum 1 person from the diner should document the fulfils of the competencies.
below in points 2.1-2.4, and at least 75% of the table's personnel must be able to document the fulfillement of the competences referred to in 2.1 and 2.4.
b)
Competencies must be documented for the 75% of the food service personnel ;
by having passed the web-based test on the keyhole on the edible site's website. The competencies can be acquired through the web-based training cycle on the keyhole of the edible-side home page or through other training or training.
c)
Certifiable eating points shall be made by the annual follow-up visit, cf. § 17, paragraph 1. 2,
be able to document that any revisions or any new versions of the criteria in this notice concerning the competences and documentation thereof have been met.
2.
Competency requirement :
a)
Persons can understand and apply the principles underlying the Keyhole, cf. applicable
legislation in the area.
b)
Persons can understand and apply the nutritional criteria in relation to
plan, prepare, and merge all or part of the masttter living up the criteria of the keyhole label.
c)
Persons can assess and adjust the composition of whole or part of
food products, so as to satisfy the nutritional criteria, and to prepare documentation of the nutritional composition of the quotes that are marked with the keyhole.
d)
The people can communicate healthier keyholes to the user to provide a healthier.
3.
Requirements for and documentation of the competences referred to in 2.1. -2.4. above :
a)
Competencies must be acquired by participating in an education.
The training site shall issue an education certificate containing information on training, the duration of training, training and the name of the participant.
b)
The competencies under point 2.1. -2.4. can be documented with an AMU evidence-
or a training certificate from another provider, with a description of the objectives which cover the competences 2.1. -2.4.


Appendix 7

Payment to the Food Authority Certified

1.
Under section 17, paragraph 1. 1 shall certify establishments of establishments to pay a yearly amount of money ;
The Food Management Board to cover all costs associated with operation and control of the use of the Keyhole Label using it at the dinner table.
2.
The payment amounts shall be the following amounts :
Sites
Certification Price
(one time charge)
Price yearly
(2nd year and then)
Price of extra
the following visits
Over 25
399 kr.
$3,500.
DKK 2,000.
2-24
4,199 kr.
$3.838.
DKK 2,000.
1
$3.799.
$3,438.
DKK 2,000.

Appendix 8

Requirements for a keyhole label

1.
The keyhole formula shall include the following :
a)
Ingredient list :
The ingredients shall be presented in the order they are added to the court, and shall be indicated by the precise ingredient name, unit of measure and quantity.
b)
The keyhole label :
The keyhole mark must be shown on the recipe. The graphical shape of this is shown in Appendix 1.
c)
The keyhole-labeled recipe :
The text "keyhole label recipe" must be reproduced on the recipe.
d)
Sender :
It must be clearly stated in the recipe of who is the sender of this.
(e)
Date of application :
The recipe for a keyhole label must be dated.
(f)
Food image :
A recipe must be accompanied by a food picture. The mattress must show the meal meal which meets the nutritional requirements of a keyhole label fed (see for the following food. the food groups, 14 to 17 in Annex 2) and satisfy the following conditions :
-The picture will show you a meal, that is. the maitene and optionally. beverages *
-The image must reflect a portion of the mathene.
-All parts of the meal shall appear in the image, including any beverages.
2.
Method description with tips :
The formula is formulated in a language (for level of grade) that matches the target group (i.e. in short and precise statements, described in an active and readable language. The recipe is provided with the information of relevant information that promotes a good result by the right of non-nutritional purposes.
3.
Documentation :
The sender shall bear the responsibility for ensuring that the recipe meets the nutritional requirements of a keyhole meal. A whole meal is made up of a mastered (see to it. food group 14 to 17 in Annex 2), if applicable ; with beverages.
* Drinks are not included in the total nutritional content of the met;
Charges for the food management fee for nutritional calculation and / or approval of the recipes of the keyholes.
4.
In paragraph 18, paragraph 18. 4 the owner of a key-hole label may choose to allow
Food and / or verify the recipe for payment on the food authority. There is also the possibility of purchasing access to the nutritional calculator of the Keynote Label.
5.
The payment for this amounts shall be as follows :
Quality assurance of nutritional formula
$329.
Adaptation and nutritional calculation of formula
$6.50.
Access to the nutritional calculator of the keyhole label for five years.
Seven hundred.
Official notes

1) The announcement has, as a draft, been notified in accordance with the European Parliament and Council Directive 98 /34/EC (Information Directive), as amended by Directive 98 /48/EC.