Minimum Safety, Quality, Hygiene And Labelling Requirements For Human Consumption Salt And Salt Distribution And Use In Food Production

Original Language Title: Obligātās nekaitīguma, kvalitātes, higiēnas un marķējuma prasības pārtikā lietojamajam sālim un prasības sāls izplatīšanai un izmantošanai pārtikas ražošanā

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Cabinet of Ministers Regulations No. 488 in Riga, July 5 2005 (pr. No 38 19) mandatory safety, quality, hygiene and labelling requirements for human consumption salt and salt distribution and use in food production have been issued under the food surveillance law article 4, second and fourth paragraphs, article 8, second paragraph, article 11.1 and 13. the third paragraph of article i. General questions 1. establishes minimum safety, quality, hygiene and labelling requirements for human consumption salt (salt) and the requirements for distribution and use of salt in food production. 2. Salt, which is legally produced or put into circulation in one of the Member States of the European Union or Turkey or who is lawfully manufactured in one of the countries of the European Free Trade Association on the European economic area agreement, a Contracting Party shall have the right to offer, subject to the principle of mutual recognition. The principle of mutual recognition may be limited on the basis of public health and consumer protection considerations, if control of interpretative authority has evidence that the salt does not match the level of security required under Latvian legislation. 3. Salt produced in countries other than those referred to in paragraph 2 of this rule, is the right offer in Latvia, if complied with these provisions and food regulatory laws and requirements. 4. Salt is a product of not less than 97% of crystalline sodium chloride and additives. Food salt mined from the sea, natural salt was shed ating or underground rock salt deposits. 5. food salt after use are classified as follows: table 5.1, or common salt, is used as household cooking ingredients or spices ready dishes;
5.2. the food salt used in food production and catering facilities. 6. food salt after consistency are broken down as follows: 6.1 the coarse salt;
6.2. granulated salt. 7. 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. 8. the coarse salt is natural white grey crystalline substance without perfume, it dissolves the sludge that forms the insoluble parts. The insoluble fraction of the maximum quantity of the finished product is 0.1 – 0.4%. 9. in Latvia and jodēt of redistribute and non-jodēt food salt. II. Minimum safety and quality requirements of 10. Salt does not contain salt composition under organic or inorganic substances and impurities (such as insects, insect fragments, sand grains, rocks and wood packaging material or parts, metallic and plastic particles). 11. maximum permissible heavy metal rules determine the food salt this provision in the annex. 12. Salt use sodium jodēšan iodide (NaI), potassium iodide (KI) or potassium iodate (KIO3): 12.1. table or cooking salt ions in iodine content is 0.002-0.005%;
12.2. the food salt iodine ion content is 0,004 – 0,01%. III. Labelling requirements 13. food salt shall be marked in accordance with the law in question requires laid on food labelling. 14. these rules apply to trade 5. food referred to salt. 15. If salt packaging is opaque and without a label there is no identifiable salt consistency, label says salt texture "subtle" or "coarse". 16. If food salt added micronutrients or makroelement, thus the name. Content of macro-quantities of trace elements and indicate the percentage on the label or in the case of the mass (mg/kg). 17. in the label jodēt salt minimum validity period. 18. Distribution of food salt, then add the salt composition of specification or other accompanying document, which contains the chemical composition. IV. the hygiene requirements 19. food salt transported and stored in such a way as to protect them from the harmful effects of the environment and ensure constant quality. 20. food salt stored indoors, in dry, relative humidity is not higher than 80%. V. State control and supervision 21. Compliance with these rules, and shall be carried out by the food and veterinary service. VI. final question 22. Salt, packaged and labelled before January 1, 2006, to be distributed in Latvia until the stocks are exhausted. Informative reference to European Union directives, the regulations include provisions resulting from: 1) of the European Parliament and of the Council of 22 June 1998, Directive 98/34/EC laying down a procedure for the provision of information in the field of technical standards and regulations;
2) of the European Parliament and of the Council of 20 July 1998 Directive 98/48/EC, amending Directive 98/34/EC laying down a procedure for the information of supply in the field of technical standards and regulations. Prime Minister, Minister of health l. Smith Minister of Agriculture m. Roze attachment Cabinet July 5, 2005, regulations No 488 maximum permissible heavy metal rules in food salt no PO box heavy metals the maximum norm (mg/kg) 1. lead (Pb) 2.0 2. Cadmium (Cd), copper (Cu) 0.5 2.0 3 4. Mercury (Hg) 0.1 5. Arsenic (As) the Minister of Agriculture 0.5 m. rose