Cabinet of Ministers Regulations No. 461 Riga 2014 (august 12. No 43 14) requirements for food quality schemes, the implementation, operation, monitoring and control procedures have been issued under the food surveillance law article 4 twelfth i. General questions 1. Rules lays down the requirements for the food quality schemes, as well as their implementation, operation, monitoring and control procedures. 2. food quality schemes in accordance with the Commission's December 15, 2006 Regulation (EC) No 1974/2006 laying down detailed rules for the application of Council Regulation (EC) No 1698/2005 on support for rural development by the European agricultural fund for rural development (EAFRD), article 22, paragraphs 1 and 2 must: 2.1 national food quality schemes; 2.2. the organic farming scheme; 2.3. protection of geographical indications scheme; 2.4. protected designation of origin scheme; 2.5. the traditional specialities guaranteed scheme. 3. food quality schemes in all stages of the food chain can be traced to the manufacturer of the product of the scheme (hereinafter referred to as the operator) complying with requirements under the laws and regulations on food quality schemes and products by labeling with the food quality schemes into the trade point. 4. Organic farming scheme meets the requirements of the food produced according to the laws in the field of organic farming and the labelling of organic farming after the indication has come to trade. 5. Operator compliance with the organic farming scheme for certifying authorities set out in the regulatory field of organic agriculture legislation. 6. Protection of geographical indications and designations of origin for agricultural scheme meet the requirements of the food, which established the European Union Protected geographical indications or designations of origin in the register in accordance with the laws and regulations agriculture and food quality scheme. 7. Protection of geographical indications and designations of origin for the scheme include food companies (hereinafter referred to as the company), which produces the raw material for these provisions referred to in paragraph 6 of the food products and products of the scheme. 8. Traditional specialities guaranteed scheme meets the requirements of the food, which established the European Union register a traditional speciality guaranteed in accordance with the laws and regulations agriculture and food quality scheme. 9. Operator compliance with the protection of geographical indications scheme, protected designation of origin scheme or traditional specialities guaranteed scheme certifies Food and veterinary service (hereinafter service). 10. The national food quality scheme meets the requirements of the food produced according to these rules, and has come in trade with the national food quality schemes. 11. Operator compliance with the national food quality scheme certifies services in accordance with the procedure laid down in these provisions. 12. food quality schemes in All the participating undertakings comply with the regulatory requirements of the food chain. 13. This provision 5, 9 and 11 above and the authorities maintain on its website the list of products of the scheme in question, stating the following: 13.1 for the organic farming scheme – scheme product name operator name or name and number of suppliers of raw materials; 13.2. the national food quality scheme-the scheme name of the product, the issue of the certificate, the date of the suspension or cancellation, the operator name or name and number of suppliers of raw materials, as well as marking the national food quality schemes, reference color; 13.3. for the protection of geographical indications scheme and protected designation of origin scheme-the scheme name of the product, operator, and the name of the raw material supplier, or first and last names, European Commission Regulation number, date and name of the product produced in Latvia recording the European Union Protected geographical indications or designations of origin in the register; 13.4. the traditional specialities guaranteed scheme – scheme product name operator name or name and last name, a European Commission Regulation number, date and name of the products produced in Latvia in the European Union's record in the register of traditional specialities guaranteed. 14. This provision 5 and 11. control authorities referred to in the corresponding schema in the operator list of raw material suppliers. 15. The Operator of each year up to February 1, submit a written report for the previous year in products marketed: 15.1. national food quality scheme-service (annex 1); 15.2. the protection of geographical indications scheme, protected designation of origin and traditional specialities guaranteed scheme-producer group (annex 2). 16. Each year, before 15 March of the producer group (annex 3) and service (annex 4) electronically submit to the Ministry of agriculture in these rules referred to in paragraph 15 of the report summaries. II. The national food quality schemes, General requirements 17. national food quality scheme operator means any natural or legal person who manufactures the national food quality schemes compliant product. 18. The national food quality schemes be marked according to the legislation on the labelling of the product. The marking shall include the national food quality schemes, which rendered and positioned in accordance with the provisions of annex 5. 19. The national food quality schemes, products produced, pursuant to the national food quality scheme requirements set: these provisions 19.1. Annex 6-milk and milk products, beef, pork, goat, sheep and rabbit meat and its products; 19.2. these provisions in annex 7 – honey and beekeeping products; 19.3. these provisions in annex 8 – cereals and their products, oilseeds and their products; 19.4. these provisions in annex 9, vegetables, potatoes, mushrooms and their products; 19.5. This provision in the annex 10 – fruits, berries and processed products; 12.2. This provision in annex 11 – eggs, poultry meat and its products; 19.7. This provision in annex 12 – fish and fish products; 19.8. these provisions in annex 13-composite products and dietary supplements; 12.4. This provision in annex 14 – drinking water, spring water, mineral water and juice drinks; 19.10. This provision in annex 15 – confectionary. 20. The national food quality schemes, products which are not marked, at all stages of the food chain is separated in time or space (products made at another time or space) from products not produced in accordance with the requirements of that scheme. 21. The product complies with the national food quality schemes and requirements marked with this provision of the annex 5 referred to in chapter III, if: 21.1 percent of at least 95 products used in the manufacture of raw materials (also essential), except the water, salt and sugar, these provisions meet the quality requirements laid down; 21.2. it does not contain genetically modified organisms, and the composition is not produced not from them; 21.3. the product is not used in the production of the European Parliament and of the Council of 16 December 2008, Regulation (EC) no 1333/2008 on food additives referred to in annex II with the exception of food dyes, part C, food colouring agents in Group II; 21.4. the full processing of the product cycle in one European Union Member State or region mentioned in reference. 22. A complete processing cycle provides food business operators carrying out the processing of products of the European Parliament and of the Council of 29 April 2004, Regulation (EC) No 852/2004 on the hygiene of foodstuffs "m" of article 2 for the purposes of paragraph 1, as well as mineral water, potable water and spring water producers. 23. The product complies with the national food quality schemes and requirements marked with this provision of the annex 5 referred to in chapter II, where the production of these provisions are complied with in 21.1 21.2 and 21.3. the requirements referred to in paragraph and at least 75 percent of the products used in the manufacture of raw materials are obtained in one Member State of the European Union or in the region, indicating that as the country or region of origin. 24. If you have reason to believe that the product does not meet the national food quality schemes as well as in the case of the dispute service product analysis. The analyses shall be carried out in a laboratory that is accredited by the national accreditation body according to the laws and regulations on assessment of conformity assessment bodies, accreditation and supervision or which is accredited in another Member State of the European Union accreditation institution. 25. Honey and beekeeping products, fresh vegetables, potatoes, fruit and berries, fresh meat, fresh fish and fresh eggs marked only with those provisions of annex 5, the indication referred to in chapter II, and they are obtained in one Member State of the European Union or in the region, indicating that as the country or region of origin. 26. If frozen vegetables, potatoes, fruit and berries marked with 5. Chapter III of the annex to the above points, in addition to the label the country of origin of the main ingredients that make up more than 50 percent of that food product. III. The national food quality certification schemes 27. Operator that wants to start operation in the national food quality schemes, or to produce a new scheme in writing, submit service: 27.1. submission (annex 16); 27.2. list of suppliers of raw materials (annex 17), where the product will be used in the labelling of annex 5, the indication referred to in chapter II. 28. the Department within 10 working days of the receipt of the application, examine it and agreed with the operator for the trial period. 29. the service: 29.1. checking documents and operator; 29.2. based on a risk analysis, verification of raw materials suppliers, if the operator is used in the labelling provisions of annex 5, the indication referred to in chapter II; 29.3. operator shall prepare and issue the checks the operator evaluation report and, if necessary, agree on a deadline to resolve the discrepancy found in the verification. 30. the service shall be entitled to require the operator of information and documents to support the product with national food quality schemes. 31. If the rules referred to in paragraph 29, on inspection of the scheme operator and product with national food quality schemes, service requirements within 10 working days following the inspection shall take a decision on the national food quality scheme compliance certificate (hereinafter certificate). 32. If the rules referred to in paragraph 29, the examination has found discrepancies in their prevention service: 32.1. checking again, as well as prepare and issue the operator evaluation Protocol; 32.2. within 10 working days after the inspection shall take a decision on the issue of the certificate, or of the refusal to issue a certificate and notify the operator in writing. 33. the certificate shall state: 33.1. operator identification data (legal person – name and registration number of the natural person – given name, surname and personal code); 33.2. the food group, the type of product or products; 33.3. the allocated number of the certificate; 20.8. product labelling used in the national food quality schemes; 33.5. date of issue of the certificate. 34. the labelling of the products To be able to use the national food quality schemes, after receipt of the certificate, the operator shall submit a written application for the use of the indication in the trademark rights owner or in accordance with the law "on trademarks and geographical indications" article 26 of the prescribed licensee specified in the Ministry of Agriculture website. 35. the service at least once a year, the operator shall check that the labelling of products used in the national food quality schemes. Raw material supplier to the planned inspection frequency shall be determined on the basis of a risk analysis. 36. If the Department determines that the operator violates the requirements of this regulation, it warns the operator in writing of the perceived inconsistencies and set a time limit for correcting it. After the expiry of that service again. 37. Service cancelled certificate and prohibit the use of the national food quality schemes, where: 37.1. finds intentional violations of production of the product in one of the food chain; 37.2. the rules referred to in paragraph 36 of the discrepancy is not resolved within the time limit laid down; 37.3. the operator uses the national food quality schemes, with no indication of product certificate is issued; 23.2. the operator will hinder, impede or prevent a service monitoring. 38. If service cancelled the certificate of operator, operator two years it does not issue a new certificate. 39. The Operator of each year up to July 1 and January 1, submit to the service for the changes to these terms in that list 27.2. 40. The Operator and supplier of raw materials in accordance with regulations establishing procedures for food and veterinary service of State surveillance and control activities and fees shall be borne by the addition of the following expenses: 24.9. operators-for product certification in the national food quality scheme, annual inspection and re-inspection if a systematic examination of non-compliance with the national food quality schemes; 40.2. the raw material suppliers, for re-inspection if a systematic examination of non-compliance with the national food quality schemes. 41. If the operator stopped producing food quality scheme, it's about 10 days in writing to the service and licensee. IV. Closing questions 42. Be declared unenforceable in Cabinet on august 18, 2008, the provisions of no. 663 "requirements for food quality schemes, the implementation, operation, monitoring and control arrangements" (Latvian journal, 2008, no. 129; 2009, 113, 200. no; 2010, 67. No; 102. No; 2011 2012, 203. no). 43. To this provision to the date of entry into force of the wrapped product items marked with labels, under the Cabinet of Ministers of 18 august 2008 rule no. 663 "requirements for food quality schemes, the implementation, operation, monitoring and control arrangements" annex 6 section 7.2 is an indication the Burgundy color, may continue to be placed on the market, as well as use labels made, until stocks are exhausted but not longer than until 1 June 2016. The Prime Minister is the Rapidity of the farming Minister Newsletters John Dūklav annex 1 Cabinet 2014 12. Regulation No. 461-august report on national food quality scheme marketed products 20 _____. January 1 – December 31 legal person (name) of a legal person registration No.                        

Natural person (authorized person) (name, surname) personal code – No actual address. PO box Type of product Marketed production (tons) 1. Raw milk, milk and milk products (2). Of bovine animals, swine, goats, sheep meat and its products 3. Poultry and its products 4. Eggs 5. Honey and beekeeping products 6. Cereals and their products 7. Oilseeds and their products 8. Bread, flour products and spread hemp 9. Beer, malt and root beer drinks 10. Vegetables, potatoes and products thereof 11. Fruits, berries and products 12. Compound products and dietary supplements, 13. Fish and products thereof 14. Drinking water, spring water, mineral water, juice drinks, 15. Confectionery together: (name) (signature) date * note. The document properties in the "signature" and "date" does not fill in, if an electronic document is drawn up according to the law on electronic document design. Agriculture Minister John Dūklav annex 2 Cabinet 2014 12. Regulation No. 461-august review of the scheme of products marketed in the schema name 20 ___. January 1 – December 31 legal person (name) of a legal person registration No.                        

Natural person (authorized person) (name, surname) personal code-the actual address of the EC regulation the product name of a record on the protection of geographical indications, designations of origin, or in the register of traditional specialities guaranteed number and date of the No. PO box Product name of marketed production (t) (t) the countries to which exports total x x x (name) (signature) date * note. The document properties in the "signature" and "date" does not fill in, if an electronic document is drawn up according to the law on electronic document design. Agriculture Minister John Dūklav annex 3 Cabinet 2014 12. Regulation No. 461-august summary of marketed products in the scheme name of the scheme No. PO box Product name of marketed production (t) (t) the countries to which exports together x x x Minister of Agriculture John Dūklav in annex 4 Cabinet 2014 12. Regulation No. 461-august summary of national food quality scheme marketed products No. PO box The operator's name, last name, or the name of the national food quality scheme in production (t) milk, raw milk and products of milk of bovine animals, swine, goats, sheep meat and poultry products and eggs products of honey and apiculture products cereals and their products and their products of oil for bread, flour products and spread hemp beer, malt and root beer drinks vegetables, potatoes and fruit products , berries and their products Compound products and dietary supplements in drinking water, spring water, mineral water, juice drinks, confectionery together Minister of agriculture John Dūklav annex 5 cabinet 2014 12. Regulation No. 461-august national food quality schemes guidance and deployment rendering i. General requirements 1. indication is deployed so that consumers can see and recognize: 1.1. trade package or on the combined package; 1.2. on the external surface of the package; 1.3. after opening package. 2. Specify the size is proportional to the packaging. Specifies the minimum size is 17 x 12 mm, except for small packages, which may be an image, with a minimum size is 11 x 8 mm. (II). The national food quality scheme of green 3. national food quality schemes provide a sample of the Green (green indication) shown in Figure 1.
1. att. 4. the Green indication is oval in shape. It centers on a green background is white with green shadow spoon and Bowl. Located in the outer top black lettering on a white background "quality product", but the bottom-Green lettering on a white background, indicating the product's country or region of origin (for example, "Latvia") and confirms that at least 75% of the products in the production of the raw materials are obtained in the European Union Member State or region. Letter size relative to write a "quality product" font size is 0.5:1. the space between the words fill the two width green stripes. The Green indication includes the black solid line. 5. The Green indication, the following basic colors on a white background: 6. The Green indication may also be black and white images or choose other contrasting colors that fit into the design of the packaging, except for Bordeaux.
2. att. III. The national food quality scheme of Burgundy color 7. national food quality schemes provide a sample of the Bordeaux color (hereinafter referred to as the Bordeaux indication) indicated in Figure 3.
3. at. 8. Bordeaux indication is oval in shape. It centers on the Bordeaux has a white background with a shadow of Bordeaux spoon and Latvian map silhouette. Located in the outer top black lettering on a white background "quality product", but the bottom-black lettering on a white background, which indicates the place of production, country or region (such as "made in Latvia") and certifies that the product processing full cycle takes place in the respective Member State or the European Union in the region. Letter size relative to write a "quality product" font size is 0.5:1. fill in the space between words in two different colors of Bordeaux-width stripes. Bordeaux points include the black solid line. 9. Bordeaux reference, the following basic colors on a white background: 10. Bordeaux may not indicate a black and white image, or choose other colors. Agriculture Minister John Dūklav in annex 6 Cabinet 2014 12. Regulation No. 461-august national food quality scheme requirements for raw milk, milk and dairy products, beef, pork, goat, sheep and rabbit meat and its products (I) requirements for holding animals. 1. the animals shall be provided with a full, age, species and productivity according to the direction of feed. Shall be carried out by the Department under the Cabinet-2014 12. Regulation No 461-august "requirements for food quality schemes, the implementation, operation, monitoring and control arrangements" (hereinafter referred to as the rules) the requirements of paragraph 22 if the product label provided in chapter II of annex 5 of the said schemes. II. requirements for raw milk, milk and dairy products of raw milk quality control 2 take the operator at least once every month. Raw milk meets the following requirements: 2.1. raw cows ' milk shall not exceed the freezing temperature-0.516 ° C; 2.2. goat's raw milk freezing temperature shall not exceed – ° C; 2.3 0.540 cows ' milk the acidity of 15 to 18 ° T; 2.4. goat's raw milk acidity of 14 to 18 ° T. 3. Dairy products produced in the process (hereinafter referred to as milk products) prohibits the use of vegetable oils and fats, partially or totally replacing milk fat dairy products. The operator in the production process and the product at the point of the raw material used in the technical specification. 4. in the manufacture of cheese it is prohibited to use nitrate (NaNO3 or KNO3) to depressed gas creative development of micro-organisms. 5. Milk and milk products evaluate the sensors to a standard EN 354:2002 "milk and milk products in evaluation with the sensor point method". No one indicator rating must not be less than 4 points (5 point rating system). Valued for the following: 5.1 the external appearance (including water dispersion degree butter); 5.2. consistency; 5.3. taste and odour; 5.4. the appearance of cut-cheese. 6. Milk and milk products control operator not less frequently than once a year in an accredited testing laboratory. Microbiological indicators do not exceed 6.1: Listeria monocytogenes – 100 cfu/g 1; 6.2. the e. coli 100 cfu/g-1; 6.3. salmonella-25 g of the product are not permitted. III. requirements for beef, pork, goat and sheep for meat and its products 7 cattle, goats, sheep and swine during transport to the slaughterhouse, the duration shall not exceed six hours. 8. carcasses provided in chapter II of annex 5, the said claim shall be marked, if the age of animals for slaughter is: 8.1 the bulls – maximum of 24 months; 8.2. heifers – not more than 24 months; 8.3. bulls-not more than 30 months; 8.4. calves-no larger than 8 months; 8.5. the rabbits, not less than 4 months. 9. the carcase with provisions of annex 5, the indication referred to in chapter II shall be marked if the carcase in accordance with the laws and regulations on the classification of the carcases of the animals meet: 9.1. cattle by design or lean assessment – E, U or R class; 9.2. by fatty tissue layer beef grade-2-4. in class; 9.3 quantity of lean meat in pigs after-S or E class. 10. Two hours after the pH of fresh meat of slaughter shall not exceed 6.2 (down the slaughterhouse). 11. the carcases of bovine animals are not allowed to process with lactic acid. 12. Beef, goat, sheep, pig and rabbit meat and meat products shall be prohibited to use: 12.1. frozen meat; 12.2. mechanically recovered meat; 12.3. protein of plant origin; 12.4. fat-skin emulsions; 5. food additives to extend the storage period, the external appearance and the desired characteristics of the structure. 13. and the jēlkūpināt Semi-dry sausage production is not allowed to use phosphates. 14. Operator in each batch shall assess the organoleptic characteristics of the meat products, and they comply with the indicators in the table. Table meat product organoleptic indicators No. PO box Product performance characteristics 1. Pork to smoky looks like the surface clean, dry, free of meat and ham izrāvum, the mass of the product not adjacent tissues, evenly nokūpināt from light brown to brown color consistency flexible appearance in a steady lean cut, no gray spots, the fatty tissue, or white with a pink tinge smell and taste a pleasant, moderately salty, characteristic of the raw materials, with spices and aromas of smoke, without the characteristic taste and smell 2. Smoky beef in looks like a clean, dry surface, without the meat and ham izrāvum, the mass of the product not adjacent tissues, evenly nokūpināt from light brown to brown color consistency flexible appearance in a steady lean cut, no gray spots, the fatty tissue, or white with a pink tinge smell and taste a pleasant, moderately salty, characteristic of the raw materials used, with the aroma of spices and smoke, without the characteristic taste and odour 3. Boiled sausages looks like sausage casing surface clean, undamaged consistency flexible odour and taste faintly salty with strong flavours and spices 4. Semi-dry, jēlkūpināt des looks like des surfaces clean and dry the skin undamaged, without salipum for consistency and solid, flexible, free of visible connective tissue, Bacon evenly filled the mass appearance of cut filling mass evenly blended and contain the size of the cube-shaped tiny pieces of chopped Bacon smell and taste the fat white or shades of pink, smoky spice and aromatic smell, taste moderately salty 15. Meat (excluding skin) des is not less than 70% and sausage production use only natural skins. 16. Add the salt content of meat products and articles shall not exceed 1.8 grams 100 grams of product. 17. the moisture content of the finished product are: 17.1. – 55 – in cooked sausage 70%; 17.2., sardel cīsiņo, and 65-70%; 17.3. in semi-dry sausage – 35-45%; 17.4. in des jēlkūpināt, 25-30%; 17.5. the beef products: not more than 45%; 10.9. pigmeat products: not more than 65%. Agriculture Minister John Dūklav in annex 7 Cabinet 2014 12. Regulation No. 461-august national food quality schemes requirements for honey and bee products bee keeping flocks I., honey and apiculture products harvesting 1. Permanent or temporary bee holding shed located no closer than three kilometers from the waste disposal landfill. 2. the beehives used when viewing the smoke from wood products, wooden praul or other natural materials. 3. Wax moths combat used organic acids and essential oils, but the use of insecticides is prohibited. 4. The pollen trap tray empties every night before the dew point. 5. it is prohibited to remove pollen from the honey. 6. the pretreatment time prohibited Propolis to be fired and (or) be treated with hot water. 7. the Queens Royal Jelly obtained from 84-96 hours old Queens cirmeņ. II. Honey and apiculture products quality requirements 8. Operator for each batch of samples of honey removed from packing up for the production and putting it in honey laboratory accredited the quality score. The pollen content of the monoflor honey by operator, sending a sample to the laboratory for pollen analysis. 9. Honey and beekeeping products meet specified in the table quality indicators. Table honey and beekeeping products quality indicators No. PO box Product index Pointer size 1. Honey Moisture,% Heather, clover honey, no more than other types of honey 21.5 – up to 18.5% sucrose, up to 3.00 free acids, mmolekv/kg not more than 30 Diastase (amilāz) (after Schade scale) no less than 12 hydroxymethylfurfural (HMF), mg/kg not more than 25% of the pollen content, Heather honey, at least 40% of the pollen of buckwheat Heather honey, at least 25% of the pollen of buckwheat Honey-Lime blossoms at least 17% of rape pollen Linden honey, at least 70% of the canola pollen monoflor in other types of honey, not less than 45% the pollen of one flora 2. Fresh and frozen pollen humidity,%, krūkļ ziedputekšņo of raspberry – up to 40.0 General ziedputekšņo: not more than 35.0% of total acid, not more than 0.15 pH raspberry, krūkļ of pollen 3.2 rest of pollen: 5.5 – not less than in may; 5.0 – June; 4.5 – July and august 3. Dried pollen humidity,% 7.0-8.0 pH 7,0-4.3% of the total acid, not more than 0.15 moulds and yeasts, cfu/g, not more than 200 4. Bee bread humidity,% 10.0-14.0 pH not less than 3.8 Mould cfu/g, not more than 200 cfu/g, not more than 200 5. Propolis wax,% impurities not more fenolsavienojum 30.0 Flavonoid and other mass,%, not less than 25.0 6. Bee Royal Jelly pH 3.7 – 4.2 solids,% 30.0-35.0 biological activity after the maternal cirmeņ weight, raising the bee family, no less than 180 mg of Agriculture Minister John Dūklav in annex 8 Cabinet 2014 12. Regulation No. 461-august national food quality scheme requirements for cereals and their products, oilseeds and their products 1. grain and rape seed quality requirements 1. grain and rape seed quality control carried out by the operator Assuming each batch of grain. 2. grain and canola seed quality indicators correspond to table 1 of this annex the above quality indicators. table 1 grain and rape seed quality indicators No. PO box Product index Pointer size 1. Wheat moisture,%, not more than 14 Hagberg falling number, s 220-350 protein content (dry mass),%, not less than 12.5 Zeleny index, ml not less than 30% of the waste, not more than 1.0 other crop grain impurities,%, not more than 4.0 tiny grains (which pass through a sieve 2.0 x 20 mm),%, not more than 2.0 pest infestation is not permissible with smutty infected grains is not permitted by the fuzarioz infected grains is not permitted to Ergot (Claviceps purpurea) presence not more than 0.05% 2. Rye humidity,%, not more than 14 Hagberg falling number, s 120-250 waste impurities not more than 1.0% other crop grain impurities,%, not more than 4.0 tiny grains (which passes through 1.4 x 20 mm sieve) impurities,%, not more than 2.0 pest infestation is not permissible with smutty infected grains is not permitted by the fuzarioz infected grains is not permitted to Ergot (Claviceps purpurea) presence not more than 0.05% 3. Beer barley germination,%, not less than 95 protein dry mass content,% not more than humidity no more than 14 11.8 purity (plants or other impurities),%, not less than 2.0 pest infestation not permitted 4. Barley and rye (for the production of malt) germination,%, not less than 95 protein dry mass content,%: barley, rye, not more than 14 not more than 18% moisture not more than 14% homogeneity (one seed) not less than 95% purity (impurities of other crops) not more than 4%, not more than 1 pest infestation not permitted 5. Rape seed erucic acid content,%, not more than 2 base humidity,%, not more than 8% in purity, not permitted not more than 2 6. Oats humidity,%, not more than 14 g/l storage volume, 500 – 600 purity (plants or other impurities),%, not less than 2.0 pest infestation not permitted 2. grain and rapeseed production for products processed 3. Cold forced refined rapeseed oil is obtained by pressing the mechanical method. 4. Refined canola oil motor separated fosfatīd and mucilages. 5. The Operator at least once a year to an accredited laboratory in rapeseed oil down the benzo (a) pyrene content, and shall not exceed 2.0 µ g/kg wet weight. 6. The Operator at least once a year, except for the products of rapeseed oil, the amount of aflatoxin (B1 + B2 + G1 + G2), and it does not exceed 4.0 µ g/kg of product. 7. grain and rape seed processing products quality control carried out by the operator for each batch of product. The batch size is determined by the operator. 8. grain and rape seed processed products meet the quality indicators in table 2 of this annex the above quality indicators. table 2 grain and rape seed processing products quality indicators No. PO box Product index Pointer size 1. Wheat flour color white with yellowish or bluish tone smell characteristic of fresh flour, without other smells, humidity no more than 15% ash content,% not more than 1.26 Hagberg falling number, s 250-350 gluten content,%, not less than 25 pest infestation is not permissible metālmagnētisk impurities 3.0 mg/kg 2. Rye flour color grayish bluish or white odour characteristic of fresh flour, without other smells, humidity no more than 14.5%, ash content,% not more than 1.7 Hagberg falling number, s 140-220 pest infestation is not permissible impurities, metālmagnētisk mg/kg not more than 3.0 3. Color characteristic of the grits the color grain grits smell characteristic of grain products, without other smells, humidity no more than 14.0% whole-grown nut content,%, not less than the shell not flakes contain 99.2% – debris impurities content,% not more than 0.30 acidity flakes, degrees-pest infestation is not permissible impurities, metālmagnētisk mg/kg 3.0 4. Flakes characteristic of the color the color grain flakes smell characteristic of grain products, without other smells, humidity% 10.0 14.0 the shell not flakes – content,%, not more than 0.5 debris impurities content,% not more than 0.35 acidity flakes, in not more than 5.0 pest infestation is not permissible impurities, metālmagnētisk mg/kg not more than 3.0 5. Beer malt color (EBC) characteristic of a color malt moisture,%, not more than 6 iejav acidity: ml of 1n NaOH/100 ml pH 0.9 – 1.3 5-7 pārcukurošan (min) 5-30 of dry substances in the extractive,%, no less than: 70 – 75 – barley, wheat, rye 70 to pest infestation not permitted 6. Cold forced crude rapeseed oil looks like a transparent liquid, may be small debris color green or amber yellow smell, taste characteristic of a product, with no unwanted other scents and tastes of peroxide number, MEQ. Active O2/kg, not more than 15 acid number, mg KOH/g, not more than 4.0 moisture and volatile substances,% of the mass of no more than 0.2 insoluble impurities,%, not more than 0.05 9. specialised vehicles transporting flour in bulk for each batch, the operator shall check the quality of the supporting documents. If a dispute arises, take flour of physico-chemical analysis. 3. Bread, flour and hemp products spread the production of bread and flour for 3.1 products 10. Bread flour are used in the manufacture of quality which meet the requirements set out in this annex, without the use of food additives. 11. Rye bread dough prepared with natural starter. 12. The salt content of bread does not exceed 1.25 g per 100 g of product. 13. rupjmaiz fiber for quantities of rye is not lower than 6 g per 100 g of product. 14. fat used in trans fats content of not more than 1%. 15. The extrusion process of the rye and wheat flour is produced from the sausmaizīt and bran mixture without see and during fermentation. 16. Flour products do not use flavourings (other than Cabinet 2014 12. Regulation No 461-august "requirements for food quality schemes, the implementation, operation, monitoring and control arrangements" referred to in annex 15). 3.2. the spread of cannabis production 17. Cannabis spread made from crushed hemp seed mass and fully hydrogenated vegetable fats in the following proportions: 17.1. crushed hemp seed mass-70-90%; 17.2. wholly hydrogenated vegetable fat to 10-30%. 4. Beer, malt and beverage production of kvass 4.1. Beer production 18. Beer raw materials are water, malt and hops. The fermentation process used for beer yeast. 19. one beer variety you can use several types of malt, also from different suppliers. 20. the production of beer of barley malt pirmmis density increase does not use sugar, syrup or sugar substitute. 21. Beer pēcraudzēšan time noguldītav not less than 15 days, according to the beer variety technological scheme and the development of the product. 4.2. Non-alcoholic malt beverages originating in the non-alcoholic malt beverages in 22, and root beer is the essential of the dry malt. 23. Kvass production use pure yeast. 24. the beer and root beer, malt beverage quality control carried out by the operator not less frequently than once a year. 25. Beer, malt and root beer drinks meet table 3 of this annex, the quality indicators referred. table 3 beer, malt and kvass drink quality indicators No. PO box Product index Pointer size control 1. Beer pirmmis by weight of dry matter,% 10-18 ± 0.5 shall be carried out by the operator of each batch of alcohol by volume,% 3.8-5.5 ± 0.5 5.5 – 6.5 ± 1.0% by weight of CO2, not less than 0.3 2. Not pasteurized beer pathogenic micro-organisms Salmonella spp. negative in 25 g operator of microbiological controls are carried out once a month, ZNGB 3.0 g not allowed 3. Pasteurized sterile filtered beer/MAFA in cfu/g, not more than 500 shall be carried out by the operator no less than annually pathogenic micro-organisms Salmonella spp. 100 g 4 is not permitted. Malt beverage of the dry mass of the 6.5 to 14 ± 0.5% shall be carried out by the operator no less than annually acidity, ml of 1n NaOH/100 ml or 2.5 – 3.5 ± 0.5 pH CO2 mass fraction,%, not less than 0.3 ZNGB 100 g not permissible pathogenic micro-organisms Salmonella spp. 100 g of yeast, mold is not allowed in 1 g 5, is not permitted. The dry weight of root beer, 6.5 to 14 ± 0.5% shall be carried out by the operator no less than annually acidity, ml of 1n NaOH/100 ml or 2.5 – 3.5 ± 0.5 pH CO2 mass fraction,%, not less than 0.3 ZNGB 100 g not permissible pathogenic micro-organisms Salmonella spp. 25 g 26 is not permitted, malt beverage, Beer and kvass sensory evaluation carried out at least once a year. Evaluation system of five point five typical drink. The maximum number of points a product is 25 points. The total amount of the assessment is not less than 20 points. Sensory evaluation by industry experts. 27. Beer drinks in the sensor evaluation assesses the clarity, color, aroma, flavor, hops, foam/carbon dioxide (CO2). 28. Malt and root beer drinks in the evaluation assessed the sensor beverage clarity, color, aroma, taste, carbon dioxide (CO2). Agriculture Minister John Dūklav 9. attachment Cabinet 2014 12. Regulation No. 461-august national food quality scheme requirements for vegetables, potatoes, mushrooms and their processed products 1. If the product will be marked with the Cabinet's 2014 12. Regulation No 461-august "requirements for food quality schemes, the implementation, operation, monitoring and control arrangements" annex 5 referred to in chapter II, raw producer and operator, which is the primary producer of the product, ensure that the vegetables and potatoes would be grown in accordance with the legislation on integrated agricultural products growing, storage and labelling requirements, and procedures for monitoring and certifying the record State plant protection service of the integrated cultivation of agricultural products. 2. Fresh vegetables for processing are fresh, dry, clean, not plaisājuš. 3. Processing of vegetables each batch taken control operator. 4. the cucumber, green peas, cabbage, horseradish, dill, onions, carrots, potatoes, beans, eggplant, pumpkin, Sorrel and peppers meet the annex referred to in table 1 of the quality indicators. table 1 indicators of the quality of the fresh vegetables, potatoes and mushrooms No. PO box Product indicators 1. Cucumber cucumber middle is dense with a ripe, soft seed 2. Whole green peas and fresh peas, with a thin and soft skin. No foreign bodies and the Earth. The degree of ripeness (by finometr): not more than 56 degrees 3. Horseradish horseradish root is without bārkšsakn, without the green parts of the page, not wilted. Earth impurities: not more than 2.5% of the total mass. From winter storage withered roots: not more than 15% of the total mass. Root diameter, not less than 1.5 cm. length of Roots not less than 6 cm. Mechanically damaged (cracks, abrasions): not more than 5% 4. Cabbage cabbage heads – specific to the type of processing applied to the breed, strict, closely adjacent pages, weighing not less than 0.5 kg 5. Dill Without roots. Permitted easily weathered, with apdzeltējuš leaves, up to 5% of the mass. Dill is not free from mould, rotting, not dry, without ground pulp 6. Onion onion head firm, ripe, dry with good drying, dry external zvīņlap, dried onion neck, without land impurities 7. Carrots are not fried, juicy, with a small core part. Earth impurities not more than 2% 8. Potatoes potatoes without sprouts, without green spots, no empty middle and not frosted. Earth impurities not more than 1% 9. For the production of starch potatoes are a starch content of not less than 15% 10. Potato chips to the production of tuber size not less than 38 mm rot, not more than 2.4%, drātstārp damage: not more than 5.0%, deep scab, not more than 15%, growth cracks, not more than 15%. The total amount of damage does not exceed 17% (percent by weight, certainly) 11. The beans whole, without foreign matter impurities. Steady state 12. Sorrel fresh, dry, firm new leaves, green in colour, taste and smell characteristic of fresh tart. Leaves cut off active vegetation period, no other vegetable impurities. Page, with succulent botanical variety-specific pages for the form. Permitted easily weathered – up to 2%, just started to develop ziedneš – 1% 13. Peppers: varieties with elongated form, not less than 6 cm long; variety of circular form, not more than 6 cm diameter; fruit wall thickness: not less than 4 mm; Permissible deviation: according to size, not more than 5%, easily weathered – not more than 5%, with the dry-rot: not more than 10% 14. Mushrooms, fresh white mushrooms, caps off the stalk does not opens, and clean, with minimal soil. Smell and taste characteristic of mushrooms. Mushroom light, sticky pulp evenly dense, white. Permissible deviation: mushrooms with tight robes at the stem, but do not open – no more than 2%; mushrooms with little damage (dark color points), not more than 3%; mushrooms with a grayish tinge, not more than 1% 15. Eggplant pulp firm, spongy, seed does not develop. Size: diameter-up to 10 cm, length, augļkātiņ length, up to 2 cm Permitted deviations: wrong shapes (curved): not more than 20%, easily scratched the husk, rubbing and small dents-not more than 10%, up to 12 cm in diameter, not more than 10% 5. Processed products not be used in the production of food additives, preservatives. Vegetable Marinades in production allowed to use acetic acid and vinegar. 6. Vegetable ensiling made with natural fermentation methods. 7. This annex 2., 3., 4., 5., 6., 7., 8 and 9 products listed in table a microbiological and physico-chemical indicators shall be carried out by the operator once a year, and they comply with the relevant tables above quality indicators. table 2 status of vegetable marinade for No pickles. PO box Pointer Pointer size 1. Next to the impurities are not accepted 2. Chloride mass fraction,% 0.8-2.0 3. Titratable acids by weight,% (recalculated to acetic acid) 0,3 – 1,0 4. not more than 4.5 pH 5. The Mezofil aerobic and anaerobic micro-organisms are optional, not more than 100 cfu/1 g 6. Mould fungi and yeast cells not more than 10 cfu/g 1 table 3 indicators of the quality of canned vegetables No. PO box Product index Pointer size 1. Green peas Peas,% by weight of peas, not less than 55% of the chloride mass weight,% 0.8-1.5 pH not less than Mezofil-5.3, and optional anaerobic aerobic micro-organisms not more than 100 cfu/g of the Mold fungi and 1 yeast cells not more than 10 cfu/1 g 2. Preserved Sorrel chloride mass fraction,% 0.8-2.0 3. Vegetable salad chloride mass fraction,% 0.9-2.25 Titratable acids by weight,% (recalculated to acetic acid) not more than 1.5-3,0-5,0 pH Mezofil aerobic and anaerobic micro-organisms are optional, not more than 1 cfu/g 1 x 03 mildew fungus and yeast cells not more than 5 x 10 cfu/g table 4 quality indicators for preserved, pickled mushrooms No. PO box Pointer Pointer size 1. The mass of the weight of the net: canned whole,%, not less than 50 2. Next to the impurities are not allowed 3. Chloride mass fraction,% 0.7-1.5 4. Titratable acids by weight,% (recalculated to acetic acid) 0.3-0.7 5. a pH of not more than 4.5 6. The Mezofil aerobic and anaerobic micro-organisms are optional at most 1 x 103 cfu/1 g 7. Mould fungi and yeast cells not more than 5 x 10 cfu/g 1 table 5 quality indicators table sauces, Horseradish and mustard No. PO box Product index Pointer size 1. Table Mezofil the aerobic and horseradish optional anaerobic micro-organisms up to 1 x 104 cfu/g 1 Titratable acids,% of the mass of 0.6-1.9% by weight of NaCl, 1.0-2.2-3.0 4.6 pH 2. The tomato sauce and ketchup to the dry matter content of not less than 13% Brix chloride mass fraction,% 0,5 – 3,3 Titratable acids by weight,% (recalculated to acetic acid) 0,3-1,6-Mezofil optional anaerobic and aerobic micro-organisms at most 1 x 104 cfu/g of the Mold fungi and 1 yeast cells no more than 1 x 102 cfu/g 1 pH 2.5-4.5 3. Sauces chloride mass fraction,% 0.9-2.5 Titratable acids by weight,% (recalculated to acetic acid) 0,3-Mezofil-1.9 and optional anaerobic aerobic micro-organisms at most 1 x 104 cfu/g of the Mold fungi and 1 yeast cells no more than 1 x 102 cfu/g 1 pH 3.5 – 4.0 4. Mustard chloride mass fraction,% 0.6-3.0 Titratable acids by weight,% (recalculated to acetic acid) 0.5-3.0-Mezofil aerobic and anaerobic micro-organisms are optional at most 1 x 104 cfu/g 1 table 6 quality indicators no vegetable soups PO box Pointer Pointer size 1. The Mezofil aerobic and anaerobic micro-organisms are optional, not more than 100 cfu/g 2 1. Mould fungi and yeast cells are not permitted table 7 indicators of the quality of the potato processing products No. PO box Product index Pointer size 1. Potato starch Forms a powdery smell characteristic of starch, without next perfume humidity,% 15.00 – 20.00 total ash content,%, not more than 0.50 ash (sand), it seems not. 10% HCl,%, Max. acidity: 0.1 0.05 NaOH for neutralization of the dry matter consumption 100 12 SO2 content, mg/kg not more than 10 count no more than 1 cfu/g 1x105 0.01 g not permissible coliform Mold, yeast, not more than 500 cfu of salmonella in 25 g 1 g 2 is not allowed. Potato chips, crispy straws moisture content,% not more than 3.5% fat content, 28-36 the salt content,% 0.8-2.0 table 8 indicators of quality dried vegetables, dried mushrooms, sukād, frozen vegetables, vegetable nectars, jams, purees and similar products No. PO box Product index Pointer size 1. Dried vegetables, dried mushrooms, water content in the product,% 10-30 Mezofil-aerobic and anaerobic micro-organisms optional up to dried mushrooms 5 x 103 cfu/g of dried vegetables 1 2 x 103 cfu/g of the Mold fungi and yeast cells not more than 100 cfu/g 2 1. Candied water content of the product in 10-30% sugar content in the finished product,%, not more than 82-Mezofil optional anaerobic and aerobic micro-organisms up to 1 x 1 1 cfu/g of the Mold 02, fungi and yeast cells not more than 50 cfu/1 g 3. Frozen vegetables (unfrozen) Mezofil the aerobic and anaerobic micro-organisms optional up to 1x105 cfu/g of the Mold fungi and 1 yeast cells not more than 50 cfu/1 g 4. Vegetables, jams, purees and similar products the Mezofil aerobic and anaerobic micro-organisms optional 5 x 103 cfu/1 g intestinal pathogenic micro-organisms and bacteria in 1 g of the group are not permitted to Mold fungi and yeast cells not more than 50 cfu/1 g 5. Vegetable NECTARS% by weight of dry matter of not less than 11 Titratable acids by weight (conversion of citric acid),% 0,3-0,9 mildew fungus and yeast cells are not permitted table 9 status pickled and marinated cabbage No. PO box Product index Pointer size 1. Acidified cabbage total acidity% 0.7-1.5% salt content of 0.8-2.0 cabbage and juice in the ratio, between 85-90%: 15-10-2. Acidified cabbage with additives total acidity% 0.7-1.5% salt content of 0.8-2.5 cabbage with additives and juice in the ratio,% 85-90:15-10-3. Pickled cabbage total acidity% 0.7-1.5% salt content of 1,2-2,0 fresh cabbage and marinade,% 60:40 4. Pickled cabbage with additives total acidity% 0.7-1.5% salt content of 1,5 – 2,5 fresh sprouts with additives and marinade,% 60:40 8 pickled vegetable content. preserves of the total weight is: 8.1. at least 50%, if the vegetables are not cut; 8.2. at least 55% if the vegetables are cut. Agriculture Minister John Dūklav 10. attachment Cabinet 2014 12. Regulation No. 461-august national food quality scheme requirements for fruits, berries and their processed products 1. If the product will be marked with the Cabinet's 2014 12. Regulation No 461-august "requirements for food quality schemes, the implementation, operation, monitoring and control procedures" in chapter II of annex 5, the scheme provided the raw material producers and operator, which is the primary producer of the product, ensure that the fruit and berries should be raised in accordance with the legislation on integrated agricultural products growing, storage and labelling requirements, and procedures for monitoring and certifying the record State plant protection service of the integrated cultivation of agricultural products. 2. the processing of fruit and Berry products use fresh, frozen, or dried fruits and berries, including forest berries. 3. Processing of berries is characteristic of the variety of color and fragrance, damaged berries are not permitted more than 3%. 4. Frozen berries are not stuck together, with great cold apsarm of ice crystals. Intended for freezing fruit and Berry operator controls are carried out on each batch and their quality meets this annex tables 1 and 2 of the above requirements. 5. the processing of fruit and Berry operator controls are carried out on each batch and quality in table 1 of this annex the above quality indicators. table 1 processing, fresh fruits and Berry quality indicators No. PO box Product index Pointer size 1. Raspberry dry matter content (Brix) not less than 8.0% of the berries, which have not reached maturity not more than 5% 2. Blackcurrants dry matter content (Brix) not less than 12.0% ready or Not Brown berries not more than 5% 3. The strawberries dry matter content (Brix) not less than 7.0% core kauslapiņ not more than about 12 PCs./1 kg of berries, which have not reached maturity not more than 5% 4. Cranberries (Marsh) dry matter content (Brix) not less than 8.0% 5. Cowberries of dry matter content (Brix) not less than 10.0% 6. Bilberry dry matter content (Brix) not less than 9.0% 7. Cherries dry matter content (Brix) not less than 11.0% 8. Blackberries dry matter content (Brix) not less than 8.0% 9. Large berry cranberries dry matter content (Brix) not less than 8.0% fruit, Berry 6 jams and candied, as well as dried fruit, fruit juices and similar products comply with this annex 2., 3., 4. and 5. the table below sets out the quality indicators, and by operator no less than annually. 2. the table of fruit and Berry jam, frozen fruit and Berry quality indicators No. PO box Product index Pointer size 1. Fruit and Berry jam fruit content products,% not less than 2.6-3.5 Mezofil pH-40 aerobic and anaerobic micro-organisms are optional 5 x 103 cfu/1 g intestinal pathogenic micro-organisms and bacteria in 1 g of the group are not permitted to Mold fungi and yeast cells not more than 50 cfu/1 g 2. Fruit and Berry jams with reduced calorie content of Fruit products,% dry matter content not less than 40% – 40.0 28.0 pH 2.6-3,4-Mezofil and optional anaerobic aerobic micro-organisms up to 5 x 103 cfu/g pathogenic micro-organisms and the intestinal bacteria of the Group 1 g not allowed mold and yeast are not more than 50 cfu/1 g 3. Frozen fruit and berries-Mezofil aerobic and anaerobic micro-organisms are optional at most 1 x 105 cfu/g of the Mold fungi and 1 yeast cells not more than 50 cfu/g 1 table 3 fruit juices and similar products quality indicators No. PO box Product index Pointer size 1. Fruit NECTARS mildew fungus and yeast cells are not permitted/1 ml Titratable acids,% by weight 0.1-1.6 (depending on the product type) 2. Fruit juices (including fruit juices of concentrated juice) fungi Mold and yeast cells in 1 ml of Patulin content is not allowed: Smiltsērkšķ juice of other fruit juices (except Apple) not more than 10 mg/kg not more than 50 mg/kg of e. coli in raw juice 25 g product is not permitted the aerobic and Mezofil optional anaerobic micro-organisms not pasteurized products up to 5 x 103 cfu/g Mezofil-1 aerobic and anaerobic micro-organisms optional pasteurized products 1 ml is not permitted table 4 quality scores for sukād and dried fruit No. PO box Product index Pointer size 1. Candied water content of the product in 10-30% sugar content in the finished product,%, not more than 82-Mezofil optional anaerobic and aerobic micro-organisms at most 1 x 102 cfu/g of the Mold fungi and 1 yeast cells not more than 50 cfu/1 g 2. Dried fruit water content in the product,% 10-30 Mezofil-aerobic and anaerobic micro-organisms optional up to 5 x 103 cfu/g of the Mold fungi and 1 yeast cells not more than 100 cfu/g 1 table 5 quality indicators applesauce with berry fruit, with or without additives and with sweet cream or without it, No. PO box Pointer Pointer size 1. The content of dry matter,% Brix no less than 18 2. pH 3.2-4.4 3. The Mezofil aerobic and anaerobic micro-organisms optional up to 103 cfu/g 1 x 1 4. The intestinal bacteria of Group of dowels 1 g 5 are not permitted. Pathogenic micro-organisms, Salmonella 25 g 6 are not permitted. Mold and yeast are not more than 50 cfu/g Agriculture Minister John Dūklav 11. Annex Cabinet 2014 12. Regulation No. 461-august national food quality scheme requirements for eggs, poultry meat and products thereof (I). Bird breeding birds 1, provides a valuable, age, species and productivity according to the direction of feed. 2. If feeding birds use manufactured or purchased from another operator of birds to feed, you need a quality certificate or certifying quality certificate. 3. the birds use the free method of holding or possession in the barn. Cages or cages allowed to hold quail. 4. the ostriches enables you to stay out of the corral. 5. Chapter I of this annex the requirements referred to in the control service in accordance with the Cabinet's 2014 12. Regulation No 461-august "requirements for food quality schemes, the implementation, operation, monitoring and control arrangements" (hereinafter referred to as the rules) 22, if the raw material is delivered to the operator that a product be marked with provision 5. in chapter II of the said schemes. II. The eggs and Egg products manufacturing 6. complies with the requirements referred to in the table. Table egg quality requirements of No. PO box Pointer control requirements 1. Visual assessment of eggs eggs are clean, dry, with intact shell, without stains and signs of cracks shall be carried out by the operator to the lot 2. The shape and size of eggs of birds species, breed and age of birds characteristic egg shape, thickness of the shell and the shell coloration shall be carried out by the operator for each lot 3. Characteristics of the eggs in the egg yolk Raw form is yellow in colour with different tones and color intensity. Egg white is firm and clear transparent. Egg yolk size relative to whites characteristic bird species, and the power of nature meet the freshly laid eggs consistency control operator carried out as required, but not less frequently than once a bird laying season III. Poultry and its products 7. Poultry cooled cold rooms to a temperature of no higher than 4 ○ C. 8. Chilled meat is kept at a temperature not lower than 1 ○ ○ C and higher than 4 C. 9. Frozen bird meat is obtained applicable to refrigeration technology. Meat storage provides a permanent fixed refrigeration technology for temperature mode. 10. Meat products and meat products shall be prohibited to use: 10.1. mechanically recovered meat; 10.2. protein of plant origin; 10.3. the fat and skin emulsion; 10.4. food additives to extend the storage period, the external appearance and the desired characteristics of the structure. 11. Meat products and meat preparations of added salt content shall not exceed 1.8 g/100 g of product. Agriculture Minister John Dūklav 12. attachment Cabinet 2014 12. Regulation No. 461-august national food quality scheme requirements for fish and fish products (I). the rearing of aquaculture animals 1. Aquaculture animals shall be provided with a full, age, species and productivity according to the direction of feed. 2. aquaculture animal nutrition shall be prohibited to use: 2.1. growth promoters; 2.2. the synthetic dyes; 2.3. feedingstuffs containing genetically modified organisms or which they used in production; 2.4. feed derived from the same species of aquaculture animals which are reared on the farm. 3. Fish feed prohibited from using hormones. 4. where the rearing of aquaculture animals in the process it is necessary to use a sedative, the prescribed withdrawal period (karenc) extended twice. If the withdrawal period in the laws on the use of medicinal products in food-producing animals is not defined, then it is not less than 500 degree days. 5. disinfection of aquaculture animals using common salt, hydrogen peroxide or chloramine t. 6. disinfection of the pond does not use hlorkaļķ. 7. If the product is marked with the Cabinet's 2014 12. Regulation No 461-august "requirements for food quality schemes, the implementation, operation, monitoring and control arrangements" (hereinafter referred to as the rules) section II of annex 5, the operator referred to in section I of this annex shall comply with the requirements. II. Requirements for fish and their processed products 8. Products meet the national food quality schemes and labelling requirements, the operator may use of the provisions in title II of annex 5, above, if the fish were obtained: 8.1. internal waters, including aquaculture; 8.2. the fishing areas of the Republic of Latvia in territorial or economic zone of the Baltic Sea waters or in international waters, which is under European Union legislation for Latvia allocated fishing quotas. 9. Fresh, whole quality of fishery products comply with the requirements set out in the table. Table fresh, whole fisheries products quality indicators No. PO box Indicator characteristics control 1. Skin smooth, characteristic for the species, possibly staining may be minor damage incurred when fishing and transporting the fish Operator determines each batch 2. Mucous membranes in aqueous, transparent 3. Eyes out curved, transparent cornea, black tit 4. Gills Bright, wet, no slime 5. Vēderplēv of the Gutted fish, smooth, bright, pieguls the tissue 6. The meat is firm and flexible, with a smooth surface 10. processing products: 10.1 does not use food additives taste, smell and appearance, stabilizers, antioxidants and flavourings; 10.2. the content of the fish product has at least 60% (operator once a year take control of the accredited laboratory); 10.3. the salt adds no more than 1.5 g per 100 g of product. 11. it is prohibited to use repeatedly frozen fish. 12. Hot-smoked fish products prepared from fresh, chilled fish. Sprat, cod, herring and flounder can also use frozen. 13. use only Smoke deciduous wood which can not be treated with chemical compounds (painted, varnished, treated with antiseptic means). 14. The temperature in the smoking regulation by the shutter position, the furnace as needed by adding wet Alder chips. 15. Prohibited the use of smoke flavourings. 16. The smoked fish external surface is clean, free of soot, not burned, the color from light gold to dark brown, hot smoked fish product moisture content – 60 – 67% (by operator for each batch). 17. Canned production shall ensure that: 17.1. cans put up the carcases or cuts it is transfused to the Castor oil, the oil is clear, precipitate proteins and fish allowed particles; 17.2. canned taste and smell typical of the type of fish, canned meat is juicy, consistency can be a little dry, soft bones, pieces of the whole; 17.3. in one box put up the length of the carcase difference should not be greater than 2 cm; 17.4. chemical and physical characteristics are the following: 17.4.1. cooking salt content – from 1 to 2.5%; 17.4.2. the minimum pieces of fish carcasses or the mass of the box – 70% of the net weight of the box. 18. production of canned Sprats in addition ensure that: 18.1 the fish are caught in the period from October to April. It is prohibited to use on zooplankton – airkāj – in the pastern nursed fish and fish with gastric filling in excess of 50%; 18.2. the smoke fish is the head, or head and tail fin, outer surface is clean, free of soot, not burned, the color from light gold to dark gold; 18.3. to dividing the fish stored in 2 to 6 ° C for no longer than 16 hours; 18.4. cans put up carcasses of fish length as follows: 18.4.1. Baltic sprat-4-9 cm 18.4.2. herring-7-10 cm; 18.5 cans allowed carcasses with small skin and abdominal tear for up to 30-50% of the fish in the box. Agriculture Minister John Dūklav 13. attachment Cabinet 2014 12. Regulation No. 461-august national food quality scheme requirements for composite products, and supplements 1. Composite product and nutritional supplements for animals used for the production of raw materials quality meets Cabinet 2014 12. Regulation No 461-august "requirements for food quality schemes, the implementation, operation, monitoring and control arrangements" (hereinafter referred to as the rules) 6, 7. 11 and 12, the requirements referred to in the annex. 2. Complex products and dietary supplements used in the production of herbal raw materials comply with the rules 8, 9 and 10 the requirements contained in the annex. 3. Complex products and dietary supplements used in the production of natural raw materials. Minister of agriculture John Dūklav. Annex 14 cabinet 2014 12. Regulation No. 461-august national food quality scheme requirements for drinking water, spring water, mineral water and juice drinks 1. Drinking water is obtained from underground deposits. 2. potable water treatment does not use chlorine-containing compounds. 3. Drinking water, spring water and mineral water (water) quality corresponds to this annex, tables 1 and 2 requirements. table 1 drinking water microbiological indicators No. PO box Pointer Pointer size control 1. The total colony count 22 ° C/not more than 100 cfu per ml shall be carried out for each production lot 2. The total colony count 37 ° C/1 ml up to 20 cfu shall be carried out for each production lot 3. Coliform and Escherichia coli/250 ml is not permitted shall be carried out for each production lot table 2 spring water and mineral water microbiological indicators No. PO box Pointer Pointer size control 1. Coliform, Escherichia coli 44.5 ° C 37 ° C and/250ml are not accepted shall be carried out for each production lot 2. Faecal streptococci/250ml is not allowed once a year 3. The total count of 20-22 ° C/not more than 100 cfu per ml shall be carried out for each production lot 4. The total colony count 37 ° C/1 ml up to 20 cfu shall be carried out for each production lot 4. total number of micro-organisms in the water down 24 hours after packing bottled water. 5. the juice drinks containing not less than 10% fruit juice or juice concentrate (concentrated juice). 6. Juice drinks for each batch, the operator shall determine the content of yeast and mold, and it does not exceed 100 ml 30 cfu. Agriculture Minister John Dūklav 15. attachment Cabinet 2014 12. Regulation No. 461-august national food quality scheme requirements confectionary i. General requirements 1. Confectionery production plant raw materials used meet the Cabinet 2014 12. Regulation No 461-august "requirements for food quality schemes, the implementation, operation, monitoring and control procedures" 10. the requirements contained in the annex. 2. the processing plant fats used in trans fats content of not more than 2%. II. Quality requirements of sweets 3. milk candy made from fresh milk, condensed milk or whole milk powder. 4. the Operator shall not less frequently than once a year in a laboratory accredited in milk sweets down microbiological indicators, and they correspond to table 1 of this annex, these indicators. table 1 indicators of microbiological milk sweets no PO box Pointer Pointer size 1. The intestinal bacteria of the Group Cola rod form, is not permitted 2.0.1 g Moulds not more than 50 cfu 1 g 5. Status sweets, Zephyr, and of pastilles by operator for each lot, and they meet in table 2 of this annex, these indicators. table 2 characteristics of quality sweets, Zephyr, and of pastilles No. PO box Indicator Description 1. The taste, smell and colour characteristic of the product type in question. Sweets that contain fats, may not be waxy, bitter or disagreeable flavour 2. The characteristic form of the product type in question. Sweets from Hull is dried fruit and seeds, an uneven surface 3. Looks like According to the particular product type 6. Sweets (excluding milk), Zephyr and pastilles microbiological indicators by operator no less than annually, and they meet in table 3 of this annex, these indicators. 3. microbiological indicators table sweets (excluding milk), Zephyr, and of pastilles No. PO box Pointer Pointer size 1. Pathogenic micro-organisms, including salmonella in 25 g 2 is not permitted. The intestinal bacteria of the Group Cola rod form, is not permitted 3.0.1 g The aerobic and Mezofil optional anaerobic micro-organisms 1 g up to 5 x 104 cfu 4. Moulds not more than 100 cfu 1 g 5. Yeast cells in 1 g, not more than 50 cfu III. Quality requirements of biscuits 7. Quality indicators biscuits by operator on each batch and they meet the annex referred to in table 4. table 4 indicators of quality biscuits No. PO box Indicator Description 1. Taste and smell according to specific product 2. Form characteristic of a particular article. Acceptable broken biscuits: 1): • bulk no more than 1 PC. packaging unit up to 180 g; • no more than 3 PCs. packaging unit up to 300 g; • no more than 4 PCs. packaging unit up to 500 g; 2) – up to 5% of the mass of the packaging of the biscuit unit 3. The surface was scorched in a drawing. Glazed Brownie icing surface for smooth or wavy, easily without fat frost. Biscuits, containing nuts, raisins etc., the surface may be rough on them can be seen in this part of the 4. Color characteristic of the product 5. Structure evenly porous, biscuits with nuts, raisins, etc. on the surface can be seen in this part of the microbiological indicators 8 biscuits by operator no less than annually, and they meet the annex referred to in table 5. table 5 microbiological indicators biscuits No. PO box Pointer Pointer size 1. Pathogenic micro-organisms, including salmonella in 25 g 2 is not permitted. The intestinal bacteria of the Group Cola rod form, is not permitted 3.0.1 g The aerobic and Mezofil optional anaerobic micro-organisms 1 g maximum 1 x 104 cfu 4. Mould fungi 1 not more than 100 cfu g 5. Yeast cells in 1 g, not more than 50 cfu IV. Quality requirements of chocolate, cocoa and chocolate products 9. Quality indicators chocolate by operator on each batch and they meet the annex referred to in table 6. table 6 quality indicators No chocolate. PO box Indicator Description 1. Taste and smell According to the type of production concerned 2. Used in accordance with the form prescribed, without deformation. Drinking chocolate-powdery substance 3. Looks like chocolate face bright, without the FAT or sugar, levels of individual nosirmojum the tiny holes. The chocolate pieces, as well as chocolate with finely crushed additives allowed matte top. Chocolate with nuts, raisins, whole, sukād for u. c., as well as the permissible porous chocolate uneven surface. Filled chocolate allowed Matt to the top. The top and bottom of the permitted filling permeation spots. Drinking chocolate-brown granular powder 4. Structure of chocolate bases, uniform. Porous chocolate – with even the pores 5. Consistency inherent in the products. The chocolate – with the cellular pores microbiological indicators 10. cocoa and chocolate products by operator no less than annually, and they meet the annex referred to in table 7. table 7 Microbiological indicators of cocoa and chocolate products No. PO box Pointer Pointer size 1. Pathogenic micro-organisms, including salmonella in 25 g 2 is not permitted. The intestinal bacteria of the Group Cola rod form, is not permitted 3.0.1 g The aerobic and Mezofil optional anaerobic micro-organisms 1 g up to 5 x 104 cfu 4. Mould fungi 1 not more than 100 cfu g 5. Yeast cells in 1 g, not more than 50 cfu g. Quality requirements of waffles and waffle cakes 11. Quality indicators waffles and waffle cakes by operator for each lot, and they meet in table 8 of this annex, these indicators. table 8 indicators of quality waffles and waffle cakes No. PO box Indicator Description 1. Taste and smell according to specific product without adjacent flavored and perfume 2. Looks like a wafer surface with a clear wafer sheets. Waffle cake surface for proper instructions formulator. Wafer leaves densely faced with filling. The stuffing should be homogeneous consistency, color, tone, smooth. You may see a small filling unit for wafer surface, highly damaged edges, rough cut: 1 to 100 g in prepackages) – 1 waffles; 2 to 200 g package) – 2 waffles; 3) production, weighed no more than 5% of the packaging unit. Glazed products surface easy wavy, without bubbles and cracks, without fat frost. Glazed products are permissible in uneven coating of lacquer on the bottom 12. Microbiological indicators waffles and waffle cakes by operator no less than annually, and they comply with this annex table 9 indicators referred. table 9 Microbiological indicators of waffles and waffle cakes No. PO box Pointer Pointer size 1. Pathogenic micro-organisms, Salmonella 25 g 2 is not permitted. The intestinal bacteria of the Group Cola rod form, is not permitted 3.0.1 g The aerobic and Mezofil optional anaerobic micro-organisms 1 g up to 5 x 104 sq. 4. Mould fungi 1 not more than 100 cfu g 5. Yeast cells in 1 g, not more than 50 cfu Agriculture Minister John Dūklav 16. attachment Cabinet 2014 12 august regulations no 461 Application of product certification in the national food quality schemes (information write in capital letters) of the food and Veterinary Office (FVO territorial unit), I, code, of the person (legal or authorised representative) company registration No. (operator's name) I want to make a product (product name) certification in the national food quality schemes. Provide the following information: 1. a group of food products of plant origin animal origin, cereals and their products, raw milk and milk products and vegetables products beef and its products are fruits, berries and processed products it pig meat and its products to the oil and products goat and sheep meat and its products to beer and malt beverage and meat products, fish and fish products assembled products honey and beekeeping products in drinking water , spring water, mineral water and juice drinks eggs and products thereof confectionery food 2 name (s) 3. Legal address 4. Company's actual address Telephone and fax 5 number 6. e-mail address submission added a list of suppliers of raw materials to certify that I am aware of the national food quality scheme requirements laid down in the regulations on requirements for food quality schemes, their implementation , operation, monitoring and control, undertake to respect and to submit to its control.
          (date *)   (name, surname)   (caption **)
The notes. 1. Fill out, if the labelling scheme will indicate in the green. 2. Document Properties "date" and "signature" does not fill in, if an electronic document is drawn up according to the law on electronic document design. Agriculture Minister John Dūklav 17. attachment Cabinet 2014 12. Regulation No. 461-august national food quality scheme operator's list of suppliers of raw materials in the raw material suppliers, Operators involved in the production of the product applied for certification during the reporting period (the period/year) No. PO box Raw material supplier (scheme member) registration number or social security number, address, contact information (name, phone number) the product Delivered product delivered volume (tonnes/year) date from which the product delivery 1 launched.               2.               3.               4.               5.               6.               7.               8.               9.               10. (name) (signature), contact information (phone number, email address) date * note. The document properties in the "signature" and "date" does not fill in, if an electronic document is drawn up according to the law on electronic document design. Minister of agriculture John Dūklav