Cabinet of Ministers Regulations No. 441 in 2016 (July 5. No 33 23) amendments to the Cabinet of Ministers on 12 august 2014. Regulations No. 461 "requirements for food quality schemes, the implementation, operation, monitoring and control procedures," Issued under the food surveillance law article 4 to make the twelfth Cabinet 2014 12. Regulation No 461-august "requirements for food quality schemes, the implementation, operation, monitoring and control arrangements" (Latvian journal, no. 165; by 2014, 2015 , 210. No.) the following amendments: 1. Delete paragraph 5.3.1.2. 2. Delete paragraph 5.1. 3. Express 13.1. subparagraph by the following: "13.1. about organic farming scheme – scheme product name operator name or first and last name, the date when the operator started and stopped the operation of the scheme, and organic primary products the number of producers that deliver them to organic farming or processing company or cooperative, which provides the product going into to the operator (hereinafter referred to as the raw material supplier);".
4. Make the following paragraph 23: "23. The product complies with the national food quality schemes, and it marked with this provision in title II of annex 5, the above points, if it is satisfied that the production rule 21.2. and 21.3. the requirements referred to in subparagraph and at least 75 percent of the products used in the manufacture of raw materials (with the exception of water, salt and sugar) are obtained in one European Union Member State or region that schema reference as the country or region of origin. " 5. Replace paragraph 9 of annex 1, the words "beer, malt and kvass drink" with the words "beer, root beer and malt beverage". 6. To express the annex as follows: "annex 4 Cabinet 2014 12. Regulation No. 461-august summary of national food quality scheme marketed products No. p. k. 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 egg products honey and beekeeping products cereals and their products and their products of oil for bread, flour products and spread hemp beer, root beer and malt beverages, vegetables, potatoes and fruit products berries and their products, fish and fish products assembled products and dietary supplements in drinking water, spring water, mineral water, juice drinks, confectionery together date signature "7. Express 5. point 1 of the annex by the following:" 1. the indication of the scheme is deployed so that consumers can see and recognize: 1. the primary and (or) secondary packaging; 1.2. public catering menu with reference to specific national food quality schemes product. " 8. Express 6 to annex paragraph 6 by the following: "6. Milk and milk products laboratory investigations to determine compliance with safety criteria in accordance with Commission Regulation (EC) no 2073/2005 on microbiological criteria for foodstuffs of the criteria laid down in annex I, for each type of production certified accredited testing lab at least once a year." 9. To supplement annex Ii of Chapter 6 in the following wording: "Ii. Requirements of bovine animals, swine, goats, sheep and rabbit carcasses 6.1 cattle, goats, sheep, pigs and rabbits for the duration of the transport to the slaughterhouse did not exceed six hours. 6.2 the animal carcasses and offal shall be marked with the provisions of chapter II of annex 5 of the above points, if not at the time of slaughter animals older than: 6.2 1.  30 months: castrated male bovine animals; 6.2 2.  24 months – cattle, other than those referred to in point 6.2 of this annex 1; 6.2. three months – 3 rabbits. 6.3 beef carcase and distributed meat labelled with this provision of the annex 5 referred to in chapter II, where the carcase in accordance with the laws and regulations on the classification of the carcases of the animals meet: 1. by design, or 6.3 lean assessment – E, U, R or O class; 6.3 2. adipose layer grade-2-3 class.
6.4 the pig carcase and cut meat labelled with this provision of the annex 5 referred to in chapter II, where, in accordance with the regulations on the classification of the carcases of animals of the pig by the quantity of lean meat meets the S or E class or the operator provided it complies with the following indicators: 1. in fattening pig 6.4 (slaughter age for five to seven months) and the animal's turn. Slaughterhouse owner or his authorized person (hereinafter slaughterhouse) the accompanying document for the movement of the animals to the slaughterhouse, using the electronic notification system; 6.4. the animal carcass weight 2 to 70-92 kg. The representative identified the slaughterhouse information on livestock slaughtered in a slaughterhouse, using the electronic notification system; 6.4 3. male animals have undergone castration, emasculation by using imunovakcinācij, a veterinary medicinal product containing substances with a hormonal effect. Representative of the slaughterhouse in the accompanying document for the movement of the animals to the slaughterhouse, using the electronic reporting system. 6.5 split carcase and meat labelled with this provision of the annex 5 referred to in chapter III, if the animal is reared in one European Union Member State or region, but slaughtered and distributed in another European Union Member State or region, and the animal's carcase meet: 1. this rule 6.5 6.3 1. and 2. in point 6.3 of these requirements – cattle; 6.5 S or E class 2 by quantity of lean meat in accordance with the laws and regulations on the classification of the carcases of animals-pig. 6.6 marking of carcasses used a stamp with this provision indicated in annex 5. 6.7 prior to marketing from a slaughterhouse into the deep musculature carcass pH not exceeding 5.8. carcases of bovine animals not allowed 6.8 to work with lactic acid. " 10. Express 6. Chapter III of the annex by the following: "(iii). the requirements of bovine animals, swine, goats, sheep and rabbit meat preparations and products in 7. Of bovine, caprine, sheep, pig and rabbit meat and meat products shall be prohibited to use: 7.1 frozen and thawed meat (except when the sausage production technological process provides meat to freeze production site up to-18 ° C); 7.2. mechanically recovered meat; 7.3. the plant and hydrolyzed animal protein; 7.4. the fat and skin emulsions; 7.5. food additives to extend the storage period, appearance, taste intensifier (E620 to E640) and the desired characteristics of the structure. 8. Meat (excluding skin) the fat and connective tissue content does not exceed the European Parliament and of the Council of 25 October 2011 Regulation (EU) no 1169/2011 on the provision of food information to consumers and on the amendment of the European Parliament and Council Regulation (EC) No 1924/2006 and (EC) No 1925/2006 and Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC , The European Parliament and Council Directive 2000/13/EC, Commission Directive 2002/67/EC and 2008/5/EC and Regulation (EC) no 608/2004 (hereinafter Regulation No 1169/2011) of annex VII, part B, paragraph 17, the quantities determined by operator annually accredited laboratory and the production of meat, sausage, meat, meat products, is at least 70 percent of the meat without the skin. 9. Add the salt content of 100 g of meat products and certain products not exceeding 1.25 g. 10. Operator in each batch shall assess the organoleptic characteristics of the meat products, and their figures meet in table 1 of this annex. table 1 meat product organoleptic indicators


Nr. p. k. Product performance characteristics 1. Smoky meat, looks like the surface clean, dry, free of meat and ham izrāvum, the mass of a product without 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. Boiled sausages, including sausages and sardel-looks like a sausage casing surface clean, undamaged consistency flexible odour and taste faintly salty with strong flavours and spices 3. Semi-dry, cold smoked sausage 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 mixed and the content size shredded pieces of bacon smell and taste the fat white or shades of pink, smoky spice and aromatic smell, taste moderately salty 11. Moisture content in the final product shall not exceed : 11.1., including in cooked sausage and cīsiņo, sardel-70%; 11.2. in semi-dry sausage-45%; 11.3. cold smoked sausage – in 30%; 11.4. the beef and pork products – 75%. 12. This rule 11.1., 11.2 and 11.3. products referred to in point is only natural and edible collagen casing or without skin. 13. Meat products during the smoking process uses only the deciduous wood, without the use of smoke flavourings. 14. Smoked meat and smoked meat products at least once a year, the operator shall check the accredited testing laboratory. Verifiable indicators and their rules are as follows: 14.1 smoked meat and smoked meat products of benzo (a) pyrene quantity does not exceed 2 mg/kg, as well as benzo (a) pyrene, benzo (a) anthracene, benzo (b) fluoranthene and the total quantity of krizēn (PAO4) not exceeding 12 mg/kg;
14.2. Traditionally, smoked meat and smoked meat products that are smoked and intended for consumption in Latvia, benzo (a) pyrene shall not exceed 5.0 μg/kg, as well as benzo (a) pyrene, benzo (a) anthracene, benzo (b) fluoranthene and krizēn the total quantity does not exceed 30.0 mg/kg. 15. The meat production laboratory investigations to determine compliance with safety criteria in accordance with Commission Regulation (EC) no 2073/2005 on microbiological criteria for foodstuffs of the criteria laid down in annex I, for each type of production certified accredited testing lab at least once a year. 16. Meat canning are manufactured according to international standards CAC/RCP 23-1979 "international hygiene code of practice a low acid content and acidified food canned". 17. Meat canning quality checks are carried out by an accredited testing laboratory, not less frequently than once a year, and their quality in table 2 of this annex, these indicators. table 2 canned Sterilized meat quality indicators No. p. k. Test phase the pointer Pointer size 1. Canned sterilized spores forming micro-organisms, not cfu/g is not allowed in the anaerobic spore-forming thermophilous, aerobic and anaerobic micro-organisms, optional CFU/g 2 is not permitted. Sterilized canned organoleptic traits appearance clearly visible pieces of meat, without unwanted impurities, specific to the type of product concerned, specific color of cooked meat smell pleasant, characteristic of the type of product concerned, specific to the product texture type taste pleasant, characteristic of the type of product concerned "to make 11 of Annex 8 as follows:" Annex 8 Cabinet 2014 12. Regulation No. 461-august national food quality scheme requirements cereals and their products , oil plants and products thereof 1. Grains and oilseeds quality requirements 1. Grains and oilseeds quality control carried out by the operator of each lot. 2. grain and canola seed quality indicators correspond to table 1 of this annex, these indicators. table 1 grain and rape seed quality indicators No. p. k. 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. Barley, rye and wheat (for the production of malt) germination,%, not less than 95 protein dry mass content,%: barley (malt beer production) to 12 rye (brewing malt production) to 18 wheat (for the production of malt beer) to 15% moisture, not more than 14% homogeneity (one seed) not less than 95% purity (impurities of other crops) not more than 2 impurities,%, not more than 1 pest infestation not permitted 4. Rape seed erucic acid content,%, not more than 2 base humidity,%, not more than 8% in purity, not permitted not more than 2 5. Oats humidity,%, not more than 14 g/l storage volume, 500 – 600 purity (plants or other impurities),%, not more than 2.0 pest infestation not permitted 6. Linseed-based humidity,%, not more than 8% in purity, not permitted not more than 2.0 3. Cold forced refined vegetable oil is obtained by pressing the mechanical method. 4. Refined vegetable oil separated mechanically and mucilages fosfatīd. 5. The Operator at least once a year to the accredited laboratory of plant 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 vegetable oils, determines the amount of aflatoxins (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. table 2 grain and rape seed processing product quality requirements


Nr. p. k. 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 not permitted waste impurities content,% 3.0 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 waste 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. Light barley, wheat, rye malt color (EBC) characteristic of a color malt moisture,%, not more than 6 iejav acidity, pH 5-7 pārcukurošan (min) 5-20 of dry substances in the extractive,%, no less than: 70 – 75 – barley, wheat – rye 70 pest infestation not permitted 6. Special malt color (EBC) characteristic of the malt moisture,%, not more than 6 dry extractive substance,%, not less than 60 pest infestation not permitted 7. Cold forced crude rapeseed oil looks like a color characteristic of oil type oil type smell, taste characteristic of the type of oil, without unwanted overtones of the peroxide value, the 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 8. Mann's color characteristic of a product characteristic smell product, without other unwanted smells humidity,%, not more than 15.5 pest infestation not permitted content of ash,%, not more than 60 9. Transport of flour in bulk form a specialized transport operator each batch out of formal quality control. If a dispute arises, take flour of physico-chemical analysis.
2. Bread, flour products and spread of cannabis production 2.1. Bread and flour products 10. Bread flour are used in the manufacture of quality which meet the requirements laid down in these provisions. The bread is not used in the production of food additives, and they do not come to the product, carried over from complex components. 11. Rye bread dough prepared with natural starter. 12. The salt content of 100 g of bread does not exceed 1.25 g. 13.100 g quantities of fibre rye rough bread not less than 6 g. 14. Trans fats content not exceeding 1% of the total fat. 15. the sausmaizīt of the extrusion process is manufactured from a mixture of flour and bran without see and during fermentation. 16. Flour products (except this rule 15. products referred to in annex) are not used in the production of flavourings. 17. Breadcrumbs used in the production of bread and flour products, which comply with the requirements of this regulation. Breadcrumbs correspond to the following indicators: 17.1. humidity in the final product shall not exceed 4%; 17.2. E. coli 10 1 cfu/g; 17.3. the mold: not more than 100 cfu/g 5 x 1. 
2.2. the spread of cannabis production 18. Cannabis spread made from crushed hemp seed mass and not refined cold forced vegetable oil the following proportions: 18.1. crushed hemp seed mass-70-90%; 18.2. unrefined cold forced vegetable oil – 10 – 30%.
3. Beer, root beer and malt beverage production 3.1. Beer Beer 19 raw materials are water, malt and hops. The fermentation process used for beer yeast. 20. one beer variety you can use several types of malt, also from different suppliers. 21. The production of beer malt pirmmis density increase does not use sugar, syrup or sugar substitute. 22. the beer fermentation and pēcraudzēšan time of not less than 15 days, according to the beer variety technological scheme and the development of the product.
3.2. Non-alcoholic malt beverages originating in the malt beverage, 23, and root beer is the essential of the dry malt. 24. Kvass production use pure yeast. 25. Beer, root beer and malt beverage quality control carried out by the operator, and its quality in table 3 of this annex, these indicators. table 3 beer, root beer and malt beverage quality indicators No. p. c. Product index Pointer size control 1. Beer pirmmis by weight of dry matter,% 10-20 ± 0.5 shall be carried out by the operator of each batch of alcohol by volume,% 3.8-5.5 ± 5.5 – 6.5 ± 0.5 1.0 shall be carried out by the operator at least 2 times a year for each beer variety CO2 mass,%, not less than 0.3 2. Not pasteurized beer ZNGB 3.0 g is not permitted shall be carried out by the operator at least 2 times a year for each beer variety 3. Pasteurized sterile filtered beer/MAFA in CFU/g, not more than 20 shall be carried out by the operator at least 2 times a year for each beer variety 4. Malt beverage of the dry mass,% 6.5-14 shall be carried out by the operator at least 2 times a year in 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 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 at least 2 times a year in 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 allowed beer, kvass 26 and malt beverage, organoleptic assessment shall be carried out at least once a year according to company developed quality standards. 27. in assessing organoleptic beer valued drink clarity, color, aroma, flavor, hops and foam/carbon dioxide (CO2). 28. the root beer and malt beverage, organoleptic evaluation assesses the clarity, color, aroma, flavour and carbon dioxide (CO2). " 12. the supplement to annex 9 1.1 point as follows: "for the production of starch potatoes 1.1, if the starch will be marked with this provision of the annex 5 referred to in chapter II, has been produced in accordance with point 1 of this annex the requirements or regulations on organic agriculture as a transitional period, manufactured products, and the legislation on the organic agriculture of the supervision and control of the control institutions provided documentary evidence (certificate for the transition period to organic farming or certificate)." 13. To supplement 10. table 3 of the annex under paragraph 3 by the following: "3. the aerobic Mezofil and syrups optional anaerobic micro-organisms up to 5 x 103 cfu/g molds fungi and yeast cells not more than 50 cfu/g" 14. Express 11. point 3 of the annex by the following: "3. the birds use the free method of holding or possession in the barn. Cages or cages allowed to hold quail or birds that produce is marked with a nutrition or health claim in accordance with the requirements referred to in the European Parliament and of the Council of 20 December 2006, Regulation (EC) No 1924/2006 on nutrition and health claims made on foods and the European Commission of 16 may 2012 in Regulation (EU) no 432/2012, establishing a list of authorised health claims made on foods that the reduction of disease risk and to children's development and health. " 15. To supplement the annex to the 12.1 point as follows: "12.1 the bird meat, eggs and poultry products laboratory investigations to determine compliance with safety criteria in accordance with Commission Regulation (EC) no 2073/2005 on microbiological criteria for foodstuffs of the criteria laid down in annex I, for each type of production certified accredited testing lab at least once a year." 16. Make 5. Annex 14 paragraph by the following: "5. the juice drinks containing not less than 10% of fruit juice or fruit juice from concentrate." 17. the express 16. attachment as follows: "Annex 16 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 service

      (PVD territorial unit)
I,, ID number, (name), company registration number, (the name of the operator) the legal or authorised representative, want to make a product (product name) certification in the national food quality schemes, monitoring and control, and 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 the products are beer, root beer and malt beverage and meat products compound products rabbit meat and its products to drinking water, spring water, mineral water and juice drinks, fish and fish products in the confectionery of honey and apiculture products eggs and their products are food products 2 name (s) 3. Legal address 4. Company's actual address 5 address 6. Contact and fax numbers 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, the implementation, operation, monitoring and control, undertake to respect and to submit to its control.
      (date *)   (name and signature)
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. "
Prime Minister Māris kučinskis Minister of agriculture John Dūklav