Amendments To The Cabinet Of Ministers Of 13 March 2012 Regulation No 172 Of The "provisions On The Rules Of Nutrition Education For Learners, Social Care And Social Rehabilitation Institutions, Clients And Institutional Clients Of Treatment"

Original Language Title: Grozījumi Ministru kabineta 2012. gada 13. marta noteikumos Nr. 172 "Noteikumi par uztura normām izglītības iestāžu izglītojamiem, sociālās aprūpes un sociālās rehabilitācijas institūciju klientiem un ārstniecības iestāžu pacientiem"

Read the untranslated law here: https://www.vestnesis.lv/op/2015/155.3


Cabinet of Ministers Regulations No. 405 in Riga, 14 July 2015 (pr. No. 34 27) amendments to the Cabinet of Ministers of 13 March 2012 by Regulation No 172 "provisions on the rules of nutrition education for learners, social care and social rehabilitation institutions, clients and patients ' medical institutions Issued under the food surveillance article 19 of the Act 3.1 part 1. make Cabinet 2012 13. Regulation No 172 of March" provisions on the rules of nutrition education for learners, social care and social rehabilitation institutions, clients and institutions of treatment patients "(Journal of Latvia 43., 2012, no; 2013, 246. No.) the following amendments: 1. provisions be supplemented by 2.1 points in the following: "2.1 educational institutions that implement pre-school education, basic education, general secondary education and vocational training programmes, medical institutions, long-term social care and social rehabilitation institutions provide the instructional day freshly prepared food from natural foods. The meaning of these provisions foods are natural raw food products (such as meat, fish, eggs, cereals, fruit, vegetables, potatoes), which are not genetically modified, genetically modified organisms and does not consist of them. In addition to the menu include processed and processed foods (such as bread, yogurt, cheese, meat products) that do not contain genetically modified organisms, does not consist of them and not one produced, and does not contain flavourings and food additives, colouring agents, flavour enhancers, preservatives and sweeteners. "; 1.2. to supplement the provisions of point 4.1, the following wording: "4.1 General basic education, general secondary education and vocational training institutions and their territory in addition to the complex lunch and check the menu may distribute the following products: 4.1 1. fresh fruit, berries and vegetables; 4.1 2. dried fruits, berries, vegetables and candied without food additives, colourings, sweeteners and preservatives; 4.1 3. nuts and seeds roasted, no added sugar, salt and food additives, colourings, sweeteners and preservatives; 4.1 4. milk and fermented milk products (for example, acidophilous milk, buttermilk, yogurt, kefir and rjaženk), with a fat content of 2.5%, and cottage cheese, the fat content does not exceed 5%; 4.1 5. put milk products, with a total fat content of 2.5%, and composite milk products, containing cottage cheese and the total fat content does not exceed 5%. The following products contain not more than 5 g of added sugar 100 g or 100 ml of the product and not more than 1 g of salt per 100 g or 100 ml of the product without flavourings (other than natural flavourings) and food additives, colourings, flavour enhancers, preservatives and sweeteners; 4.1 6. cheese fat content in the dry matter not exceeding 45%; 4.1 7. drinks: 4.1 7.1. drinking water, spring water and natural mineral waters that contain the mineral content of the dry residue does not exceed 1500 mg/l; 4.1 7.2. "as well as fruit juices, vegetable juices without additives, sugar and salt; 4.1 7.3. fruit nectar that total carbohydrates quantities do not exceed 15 g per 100 ml of the product without glucose, glucose-fructose and fructose-glucose syrup and without food additives, sweeteners; 4.1 7.4 made using green, black and herbal tea, except Instant tea; 4.1 7.5. prepared using Malta, roasted coffee or dry or paste type chicory extract; 4.1 7.6 made using cocoa powder with a reduced fat content of cocoa butter content in the dry matter of less than 20%, without food additives, sweeteners; 4.1 8. chocolate, which contains not less than 43% total dry cocoa, and cocoa dry matter is not less than 26% cocoa butter; 4.1 9. sausmaizīt (ships ' biscuits), crackers and barank which do not contain partially hydrogenated vegetable fats and food additives, which is not more than 5 g of sugar per 100 grams of product. "; 1.3. to supplement 5.3 of annex 1 section behind the words "lean meat" with the words "(carcass muscle part)"; 1.4. to express the point 8 of annex 1 of the first sentence by the following: ' 8.5 and 6 of this annex, paragraph grocery you choose natural foods, which are not genetically modified, genetically modified organisms, does not consist of them and not one produced, and does not contain food additives, colouring agents, flavour enhancers, preservatives and sweeteners. "; 1.5. make 9 and annex 1 paragraph 10 by the following: "9. the Learner shall not be included in the diet: 9.1. deep-fried potatoes (fries), potato croquettes and other oil cooked and analog products; 9.2. mechanically recovered meat; 9.3. processed fishery products; 9.4. products used in the production of milk and milk components replaced with other ingredients; 9.5. mayonnaise, served in the form of additives in food (food preparation is allowed to use mayonnaise containing less than 1 g of salt per 100 g of the product contain flavourings and food additives: preservatives and colouring agents); 9.6. ketchup and tomato sauce, served in the form of additives in food (food preparation is allowed to use tomato sauce and ketchup containing less than 1 g of salt per 100 g of product, carbohydrates 15 g per 100 g of the product contain flavourings and food additives: preservatives, colouring agents and sweeteners);
9.7. sugar confectionery, containing partially hydrogenated vegetable fats and food additives, sweeteners, colorants and preservatives; 9.8. flour confectionery products containing partially hydrogenated vegetable fats and food additives, sweeteners, colorants and preservatives; 9.9. soft drinks that have caffeine, amino acid, flavourings and food additives, sweeteners, colouring agents and preservatives. 10. Meat products (such as sausages, sausages, canned meat, sardel, dried, smoked and salted meat products) student consumption be included if they meet the following requirements: 10.1 contains at least 70% of meat; 10.2. does not contain food additives-taste enhancers, dyes and nitrites; 10.3. not containing mechanically separated meat and raw materials produced from genetically modified organisms; 10.4. contain soybeans and their products; 10.5. content less than 1.25 g of salt to 100 g meat products. '; 1.6. to supplement annex 1, paragraph 11, after the words "this annex" with numbers and words "9.5., and in paragraph 9.6."; 1.7. to make 12 of annex 1 of the paragraph by the following: "12. Cooking do not use margarine (except margarine that does not contain partially hydrogenated vegetable fat), repeatedly heated and overheated oils, products used in the production of milk and milk components replaced with other ingredients, bouillon and soup concentrate, spice mixtures containing salt, sugar and food additives-taste enhancers, arid ķīseļ concentrates, quickly mixing made fun & the mashed potatoes (a semi-finished product) from genetically modified raw materials produced vegetable oil. " 1.8. make 1.14 and 15 of the annex to paragraph by the following: "14. Educational institutions that implement the preschool education programs up to 12 hours a day, ready to add salt to the food quantity does not exceed 0.4 g per 100 g of the product and the total salt content of not more than 2 g per day. Educational institutions which implement educational programs 24 hours a day, ready to add salt to the food quantity does not exceed 0.4 g per 100 g of the product and the total salt content of not more than 3 g per day. 15. Education institutions that implement the preschool education programs up to 12 hours a day, the food with sugar added does not exceed 20 g a day. Educational institutions which implement educational programs 24 hours a day, the food with sugar added does not exceed 25 g a day. "; 1.9. the supplement to annex 2 6.3. section behind the words "lean meat" with the words "(carcass muscle part)"; 1.10. to make annex 2 in paragraph 9, the first sentence by the following: "9. The 6, 7 and 8 above grocery you choose natural foods, which are not genetically modified, genetically modified organisms, does not consist of them and not one produced, and does not contain food additives, colouring agents, flavour enhancers, preservatives and sweeteners.";

1.11. to make annex 2, 10 and 11 as follows: "10." not include learners: 10.1. deep-fried potatoes (fries), potato croquettes and other oil cooked and analog products; 10.2. mechanically recovered meat; 10.3. processed fishery products; 10.4. products used in the production of milk and milk components replaced with other ingredients; 10.5. mayonnaise, served in the form of additives in food (food preparation is allowed to use mayonnaise containing less than 1 g of salt per 100 g of the product contain flavourings and food additives: preservatives and colouring agents); 10.6. ketchup and tomato sauce, served in the form of additives in food (food preparation is allowed to use tomato sauce and ketchup containing less than 1 g of salt per 100 g of product, carbohydrates 15 g per 100 g of the product contain flavourings and food additives: preservatives, colouring agents and sweeteners);
10.7. sugar confectionery, containing partially hydrogenated vegetable fats and food additives, sweeteners, colorants and preservatives; 10.8. flour confectionery products containing partially hydrogenated vegetable fats and food additives, sweeteners, colorants and preservatives; 10.9. soft drinks that have caffeine, amino acid, flavourings and food additives, sweeteners, colouring agents and preservatives. 11. Meat products (such as sausages, sausages, canned meat, sardel, dried, smoked and salted meat products) student consumption be included if they meet the following requirements: 11.1 contains at least 70% of meat; 11.2. contains no food additives-taste enhancers, dyes and nitrites; 11.3. not containing mechanically separated meat and raw materials produced from genetically modified organisms; 11.4. contain soybeans and their products; 11.5. the content less than 1.25 g of salt to 100 g meat products. '; 1.12. the supplement to annex 2, paragraph 12, after the words "this annex" with numbers and words "10.5., 10.6 and in"; 1.13. Express 2. paragraph 13 of the annex by the following: ' 13. Cooking do not use margarine (except margarine that does not contain partially hydrogenated vegetable fat), repeatedly heated and overheated oils, products used in the production of milk and milk components replaced with other ingredients, bouillon and soup concentrate, spice mixtures containing salt, sugar and food additives-taste enhancers, arid ķīseļ concentrates, quickly mixing made fun & the mashed potatoes (a semi-finished product) from genetically modified raw materials produced vegetable oil. " 1.14. the Supplement 6.3 of annex 3 paragraph after the words "lean meat" with the words "(carcass muscle part)"; 1.15. Express 3. paragraph 9 of the annex to the first sentence by the following: "9. The 6, 7 and 8 above grocery you choose natural foods, which are not genetically modified, genetically modified organisms, does not consist of them and not one produced, and does not contain food additives, colouring agents, flavour enhancers, preservatives and sweeteners."; 1.16. Express 3.10, 11 and 12 of the following paragraph: "10. Cooking do not use margarine (except margarine that does not contain partially hydrogenated vegetable fat), repeatedly heated and overheated oils, products used in the production of milk and milk components replaced with other ingredients, bouillon and soup concentrate, spice mixtures containing salt, sugar and food additives-taste enhancers, arid ķīseļ concentrates, quickly mixing made fun & the mashed potatoes (a semi-finished product) from genetically modified raw materials produce a vegetable oil. 11. Long-term social care and social rehabilitation institutions and treatment institutions of clients of patients under 18 years of age shall not be included in the diet: 11.1. deep-fried potatoes (fries), potato croquettes and other oil cooked and analog products; 11.2. mechanically recovered meat; 11.3. processed fishery products; 11.4. products used in the production of milk and milk components replaced with other ingredients; 11.5. mayonnaise, served in the form of additives in food (food preparation is allowed to use mayonnaise containing less than 1 g of salt per 100 g of the product contain flavourings and food additives: preservatives and colouring agents); 11.6. ketchup and tomato sauce, served in the form of additives in food (food preparation is allowed to use tomato sauce and ketchup containing less than 1 g of salt per 100 g of product, carbohydrates 15 g per 100 g of the product contain flavourings and food additives: preservatives, colouring agents and sweeteners);
7.3. sugar confectionery, containing partially hydrogenated vegetable fats and food additives, sweeteners, colorants and preservatives; 11.8. flour confectionery products containing partially hydrogenated vegetable fats and food additives, sweeteners, colorants and preservatives; 11.9. soft drinks that have caffeine, amino acid, flavourings and food additives, sweeteners, colouring agents and preservatives. 12. Meat products (such as sausages, sausages, canned meat, sardel, dried, smoked and salted meat products) long-term social care and social rehabilitation institutions and treatment institutions of clients of patients under 18 years of age shall be included in the diet, if they meet the following requirements: 12.1. contains at least 70% of meat; 12.2. contains no food additives-taste enhancers, dyes and nitrites; 12.3. not containing mechanically separated meat and raw materials produced from genetically modified organisms; 12.4. contain soybeans and their products; 12.5. salt content less than 1.25 g per 100 g meat products. '; 1.17. the supplement to annex 3, paragraph 13, after the words "this annex" with numbers and words "11.5., and in ' 11 1.18. Express 3. paragraph 14 of the annex by the following: "14. Food added salt quantity does not exceed 0.4 g per 100 g of the product and the total quantity of salt not exceeding 5 g per day, children up to 6 years of age: 3 g daily." 2. the rules shall enter into force on January 1, 2016. The Prime Minister is the Rapidity of the Newsletters Health Minister Guntis Belēvič in