Cabinet of Ministers Regulations No. 696 in 2015 (December 8. No 66 26) regulations on edible salt Issued under the food surveillance law article 4, second and fourth, 11.1 article and article 13, paragraph 3 of part I General questions 1. determines: 1.1. mandatory safety, quality and classification requirements for human consumption salt (salt) and additional labelling requirements; 1.2. the order in which distributes jodēt salt, and when it is used in the production of food. 2. Latvia has the right to distribute food salt legally produced or put into circulation in a Member State of the European Union or Turkey or a produced European economic area country. 3. Salt is a product of not less than 97 percent of crystalline sodium chloride. Food salt mined from the sea, natural salt solutions or underground salt Rock deposits. 4. food salt used in the food and catering companies, as well as to the final consumer after use are broken down as follows: 4.1 the table or cooking salt; 4.2. food salt. 5. food salt after physical condition are broken down as follows: 5.1 coarse salt; 5.2. granulated salt. 6. Granulated salt is a natural white crystalline substance is odorless, it dissolves without fouling, is loose and does not harden. Solutions for fine salt is a brief period of dissolution. 7. the coarse salt is natural white grey crystalline substance without perfume, it dissolves the sludge consisting of insoluble parts. The insoluble fraction of the maximum quantity of the finished product is 0.1-0.4 percent. 8. Latvia permitted to distribute both jodēt and non-jodēt food salt.
II. Minimum safety and quality requirements of food salt 9. Salt salt must not contain inappropriate composition organic or inorganic substances and impurities (such as insects, insect fragments, sand grains, rocks and wood packaging material or parts, metallic and plastic particles). 10. maximum permissible heavy metal rules determine the food salt this provision in the annex. 11. Salt use sodium jodēšan iodide (NaI), sodium iodate (NaIO3), potassium iodide (KI) or potassium iodate (KIO3): 11.1 table or cooking salt ions in iodine content is 0.002-0.005 percent; 11.2. food salt iodine ion content is 0,004-0.01 percent. 12. Salt sodium fluoride is used for fluoridēšan (NaK) or potassium fluoride (KF). The table or cooking salt ions in fluoride content is 90-295 mg/kg. 13. food salt stored in dry rooms with relative air humidity is not higher than 80 percent.
III. the requirements for the labelling of food salt food salt 14 marked in accordance with the law on the provision of food information to consumers and of prepackaged food labelling requirements. 15. these rules apply to trade 4. food referred to salt, adding to them the names of the rules referred to in paragraph 5, an indication of the physical condition of the salt. 16. If the product is used in the production of food salt product in the list of ingredients can give only the word "salt", if one is not added salt with minerals or vitamins. 17. Distribution of food salt, then add the salt composition of specification or other accompanying document, which contains the chemical composition.
Informative reference to European Union Directive provisions included in the law arising from the European Parliament and of the Council of 9 September 2015, Directive No. 2015/1535/EU, laying down a procedure for the provision of information in the field of technical regulations and of rules on information society services. The Prime Minister is the Rapidity of the farming Minister Newsletters John Dūklav annex Cabinet 2015 8. Regulation No 696-December maximum permissible heavy metal rules in food salt No. p. k. Heavy metals in the maximum norm (mg/kg) 1. Lead (Pb) 2.0 2. Cadmium (Cd) 0.5 3. Copper (Cu) 2.0 4. Mercury (Hg) 0.1 5. Arsenic (As) the Minister of Agriculture John Dūklav 0.5 a