Cabinet of Ministers Regulations No. 663 in Riga on 18 august, 2008 (pr. No 59 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 is the national food quality schemes, organic farming scheme, protection of geographical indications and designations of origin scheme as well as traditional specialities guaranteed scheme as laid down in Commission on 15 December 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) (hereinafter referred to as Commission Regulation No 1974/2006) , article 22, paragraphs 1 and 2.
II. The national food quality schemes, General requirements 3. National food quality scheme is a scheme where all of the food chain are the tracking and processing of primary products the operator is certified according to the national food quality schemes and the end product is arrived at retail or for direct supply to the final consumer.
4. Commission Regulation No 1974/2006 article 22 paragraph 2 subparagraph "b" scheme set out in the national control bodies does the Latvian State agrarian economic Institute (hereinafter referred to as the control authority). The control body is accredited by the national agency "Latvian National Accreditation Bureau" according to standard EN 45011 "EN: 2004 General requirements for institutions that deal with product certification systems", and it is approved by the food and veterinary service.
5. food quality scheme operator (hereinafter referred to as the operator) is a natural or legal person who participate in food quality schemes compliant products.
6. The national food quality schemes aim to promote quality agricultural and food production and provide consumers with guarantees about the quality of the product produced, identifying additional requirements of European Union law and the Latvian legislation set out the General requirements of animal or plant origin.
7. The national food quality schemes, products produced, pursuant to the national food quality scheme requirements set: this provision 7.1 Annex 1 – milk and milk products, beef, pork and their products;
7.2. This provision in annex 2 – honey and beekeeping products;
7.3. This provision in annex 3 – grain plants and their products, oilseeds and their products;
7.4 Annex 4 to these regulations, vegetables, potatoes and their products;
7.5. in annex 5 of these regulations – fruit, berries and their products.
8. The national food quality schemes, products that 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 national food quality schemes.
9. The product complies with the national food quality schemes: 9.1 if at least 90% of the products used in the manufacture of raw materials meet national food quality schemes;
9.2. If the compound foods at least 60% of the products used in the manufacture of raw materials meet national food quality schemes.
10. the control authorities of serious doubts and disputes out of the analysis of the product. The analyses shall be carried out in a laboratory that is accredited by the national agency "Latvian National Accreditation Bureau" to the standard LVS EN ISO/IEC 17025:2005 "the competence of testing and calibration laboratories-General requirements" and for which the economic Ministry has published a notice in the newspaper "journal", or in another Member State of the European Union or in the laboratory, the European Free Trade Association (EFTA) Member State laboratory, the laboratory in question comply with the requirements laid down in the standard.
11. The national food quality schemes be marked according to the legislation on the labelling of the product. The label is the national food quality schemes claim that rendered and positioned in accordance with the provisions of annex 6 (hereinafter referred to as the schema reference).
III. The national food quality certification schemes 12. Operators wishing to enter the national food quality scheme shall submit an application in the control authorities under these regulations and annex 7 list of operators, specifying raw material suppliers or recipients of the products involved in the previous or the next stage of the food chain.
13. the inspection authority within 10 working days of the receipt of the application, examine it and agreed with the operator for the trial period.
14. the institution shall take the control operator and inspection of documents and prepare a report on the examination. Report of inspection shall be issued also to the operator.
15. the inspection authority, when carrying out an inspection, the operator is entitled to request information and documents to support the product with national food quality schemes.
16. the inspection authority within 10 working days after this provision 14 checks referred to in paragraph shall adopt and notify the operator in writing of the decision on the national food quality scheme certificate (hereinafter certificate). If a decision is taken on the refusal to issue a certificate shall indicate in the notice the reasons for the refusal.
17. certificates shall specify: 17.1. operator identification data (legal persons – firms (nosa Kuma), registration number of the natural person – given name, surname and personal code);
17.2. the food produced in the Group's name, product type, name or product name;
17.3. the assigned certificate number.
18. The Operator within 10 days after the change occurred shall inform the inspection authority of any change to this provision the information referred to in paragraph 12.
19. If the control body finds that the operator violates the requirements of this regulation, it shall notify the operator about the perceived inconsistencies and set a time limit for correcting it. After the end of the period set by the control authorities shall carry out checks again.
20. the inspection body for the prevention of non-compliance with operator on the labelling of foodstuffs, prohibiting the use of the scheme.
21. the inspection body shall withdraw certificates and prohibit the use of the scheme if: 21.1 establishes special product manufacturing irregularities in one of the food chain;
21.2. the rules referred to in paragraph 19 of the discrepancy is not resolved within the time limit laid down;
21.3. the operator uses the scheme of products for which no certificate is issued;
21.4. The food and veterinary service has stopped the operation of the operator;
21.5. the operator shall obstruct, hinder or prevent the authorities to conduct surveillance.
22. the inspection body shall inform the monthly food and veterinary service of the checks identified inconsistencies and operators expressed written warnings and revoked certificates.
23. If the control body finds intentional product labeling, production or inspection, it shall withdraw the relevant operator's certificate and two years for the operator does not issue a new certificate.
24. the decision on refusal or revocation of a certificate may be a challenge and appeal against administrative process regulatory laws.
25. The Operator shall bear the costs of the control institutions incurred in carrying out the conformity assessment of food products according to quality requirements and product testing.
IV. National food quality schemes, monitoring and control the competence of the institution 26. food and veterinary service: 26.1. the control bodies of the inspection and surveillance activities;
26.2. monitor the control body of the operator;
26.3. evaluate the authorities discovered the discrepancy and decisions on the cancelled certificates;
16.4. controlling the use of scheme claims in food labelling at the point of sale in accordance with the requirements contained in these provisions;
26.5. inform the authorities about the operator's suspension.
27. food control authorities and the veterinary services shall be submitted to: 27.1. the annual work programme under this provision of the guarantees referred to in paragraph 28 of the requirements – each year, up to 31 March;
27.2. the annual report under this provision in paragraph 29 above requirements – until next January 31;
27.3. information about certificates issued and withdrawn – each month to the fifth day;
27.4. the changes in the annual work programme and control bodies properties – 10 days after the change occurred;
17.1. changes in the operator properties – each month until the fifth day.
28. The annual activity programme of the control authorities shall supply the following information: 28.1. the institution's structure, quality control and monitoring measures (hereinafter referred to as the institution's documentation);
28.2. the planned internal quality audits;
28.3. Description of staff and employees expected training;
28.4. the planned checks, including extraordinary inspections;

28.5. planned number of sampling;
28.6. operator risk group classification.
29. Annual report on control bodies provide information about: 29.1. the checks carried out and irregularities detected;
29.2. the traceability of products;
29.3. changes in the documentation for the institution;
29.4. internal quality audits;
29.5. Management reviews and their results, and it received complaints handling policy;
18.4. the responsibilities, qualifications and training;
18.5. the certificates issued and withdrawn;
29.8. cooperation with laboratories, laboratory examination and enforcement programs;
29.9. operator inspection time known problems and their solutions of the majiem option.
V. organic schemes, protection of geographical indications and designations of origin schemes and traditional specialities guaranteed scheme requirements 30. Organic farming scheme meets the requirements of the food produced according to the laws and regulations on organic production and the final product is arrived at retail or for direct supply to the final consumer.
31. Operator compliance with the organic farming scheme certifies legislation on organic farming within a control institution.
32. Protection of geographical indications and designations of origin scheme meets the requirements of the food, which is registered in the European Union on the protection of geographical indications and designations of origin in the register in accordance with the legislation on protected geographical indications and designations of origin.
33. 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 on traditional specialities guaranteed.
34. The Operator's compliance with the protection of geographical indications and designations of origin scheme or traditional specialities guaranteed scheme certifies Food and veterinary service.
Vi. Closing questions 35. Trademark of "quality product" that a product or product group is granted before the entry into force of these regulations, in force until the certificate or product expiration date.
36. The rules referred to in paragraph 4, the requirement for accreditation of inspection bodies shall enter into force on December 31, 2009.
37. Until 1 January 2011 this rule 9.1. requirements referred to in relation to the quantity of the raw material used, corresponding to the national food quality schemes is 60%.
38. The national food quality scheme requirements for vegetables, potatoes and their products, as well as fruit, berries and products it shall enter into force on 1 January 2009.
The Prime Minister's site-traffic Minister a. shlesers Minister of Agriculture m. Roze Editorial Note: regulations shall enter into force by august 22, 2008.
 
 
1. the annex to Cabinet of Ministers of 18 august 2008. Regulations No 663 national food quality scheme requirements for milk and milk products, beef, pork and their products i. bovine and swine breeding animals 1 provides complete, balanced nutrition, based on feed rations developed for each species and group. Feed intake indicates each specific animal species and the need to feed the group composition and quantity.
2. Depending on the individual needs of animals for animal feed (green, hay, grain, silage, skābsien) not less frequently than once a year the following quality parameters: 2.1. dry matter;
2.2. crude protein;
2.3. fats;
2.4. crude ash;
2.5. sugars;
2.6. the fibre, neutral in fiber (NDF) washed, acid washed in fiber (ADF);
2.7. calcium and phosphorus;
2.8. acids and pH;
2.9. NET energy lactation (NEL) cattle.
3. the animals must not be used in animal feedingstuffs containing genetically modified organisms or products derived from them.
4. using animal feed manufactured or purchased from another operator, animal feed, you need a quality certificate or identity certificate of the quality.
5. the pigs on average 100 kg dzīvmas a day take 2-3 kg of dry matter.
6. Prohibited the forced feeding of animals.
7. Medicated feedingstuffs authorised for use in practicing under the supervision of an official veterinarian in accordance with those rules laid down on the use of veterinary medicinal products and the movement of veterinary medicinal products regulatory laws and requirements.
8. The use of veterinary medicinal products in respect of following conditions: 8.1 uses phytotherapeutic (e.g. plant extracts, essences) and homeopathic medicine (plant, animal or mineral substances) and trace elements;
8.2. chemical synthetic allopathic veterinary medicinal products used in practicing veterinary medical supervision, selecting the medicine that a withdrawal period of the animal's body is shorter;
8.3. chemically synthesised allopathic veterinary medicinal products and the use of antibiotics for the prevention of animal disease is prohibited.
9. The use of veterinary medicinal products to the log. The log indicates information on animal disease, the veterinary medicinal products (medicinal products the active ingredient), it gave and the method of entering, the duration of use of the product and the withdrawal period.
10. If the treatment of food-producing animals uses the allopathic veterinary medicinal products, in the package leaflet of the medicinal product prescribed withdrawal period is extended twice. If the withdrawal period is stipulated, establishes that it is 48 hours.
11. identify the different medicines treat animal production which set withdrawal period. Identifying ensures that this animal the withdrawal period is distinguishable from others of the same species whose products are not specified withdrawal period.
12. the withdrawal period for veterinary medicinal products of the animal products banned from use as food.
13. Raising farm animals provide the animal density to agricultural areas incorporated into the organic fertiliser, also the same animal manure left in the year does not exceed 210 kg of nitrogen per hectare, but for nitrate-sensitive areas-170 kg of nitrogen per hectare.
14. Pursuant to paragraph 13 of this annex, the maximum density per hectare of agricultural area in table 1 correspond to the requirements.
table 1 maximum density per hectare of agricultural area no PO box
Cattle categories animals/ha (210 kg N/ha) animals/ha (170 kg N/ha) 1.2.3.4.5.6.8.8.8.
Calves for fattening other cattle bulls 1 year from < 1 to 2 years the bulls from 2 years and older heifers dairy cows cull dairy cows other cows fattening pigs 5 5 2 2 2 2.5 2.5 14.0 6.2 6.2 4.1 2.5 3.1 2.5 2.5 3.1 17.0 3.3 15. Housing and clean the manure removed according to the farming system in accordance with the production process.
16. The Operator shall prepare a manure management plan. If the manure is not used in the farm, the operator shall conclude contracts for the export of manure.
17. ensure animals species and physiological needs the necessary physical activity.
18. the pigs provide an opportunity of walking areas to drill down.
19. the Grid floor barn does not cover more than 50% of the total floor area of. Grid floor use for animal park and bed.
20. The meat of bovine animals and swine the duration of carriage from the place of departure to the slaughterhouse shall not exceed six hours.
II. Milk and milk products 21. the shelf life of Raw Milk production on the holding does not exceed 24 hours.
22. Raw Milk quality requirements meet in table 2.
table 2 characteristics of raw milk quality requirements control 1. Urea 150-300 mg/kg shall be carried out by the operator at least once every month before acceptance for processing. Milk sampling dairy farm in freezing temperature no higher than-0.520 ° C 3. Acidity from 15 to 18 ° T shall be carried out by the operator for each batch of raw milk delivered before the adoption of the milk processing 4. Pathogenic micro-organisms shall be carried out by the operator at least once every month 4.1 salmonella may not contain salmonella in 25 g of raw Staphyl of woven 4.2 aureus Staphylococcus aureus the number of colony-forming units (CFU) per ml raw milk meets the following indicators : n = 5, m = 500 M = 2000, c = 2, where n-number of individual sample unit;
m – threshold value for the number of bacteria. The result is considered Abt the rinoš if the number of bacteria in all sample units does not exceed m; M – the maximum value for the number of bacteria. The result is considered unsatisfactory if the number of bacteria in one or more sample units is M or more;
c – sample the number of units that the result may be greater than m, but less than the total number of bacteria in M 5 30 ° C not more than 100 000 CFU per ml-geometric mean size two months shall be carried out by the operator at least twice a month.
Sampling milk production holding 6. Somatic cell counts no more than 400 000 to 1 ml-geometric mean size within three months, the operator shall be carried out at least once a month.
Sampling milk production holding 7. Temperature before acceptance for processing ≤ 10 ° C

Shall be carried out by the operator for each batch of raw milk delivered before acceptance for processing 8. Inhibitors, t.sk. the presence of the antibiotic is not permitted shall be carried out by the operator at least once every month. Sampling milk production holding 23. milk products shall be prohibited to use: 23.1. vegetable fat (oil), partially or totally replacing milk fat dairy products;
23.2. synthetic dyes.
24. in the production of Cheese it is prohibited to use nitrate (NaNO3 or KNO3) to depressed gas creative development of micro-organisms.
25. The finished milk products according to standard EN 354:2002 is "milk and milk products in the evaluation with point sensor method" assessed the sensor. Each sensor in the rating not lower than 4 (5 ball scoring system). Valued for the following: 25.1. looks like;
25.2. consistency;
25.3. taste and smell;
25.4. the degree of dispersion of water-butter with a fat content that is not below 80%;
25.5. the appearance of cut-cheese.
26. the product sensor assessed four times a year. If the production is of a seasonal nature, the assessment shall be carried out twice a year. Sensory evaluation of the accredited testing laboratory accredited scope includes milk and milk-based products for sensory evaluation method.
27. the criteria for the quality of products (chemical, microbiological, organoleptic) is constant throughout the marketing period.
28. drinking milk and milk products and mikrobi physico-chemical indicators correspond to logical 3. the requirements set out in the table. The control operator carries out no less than annually reported in accredited testing laboratory.
3. in table drinking milk and milk products in the physico-chemical and microbiological indicators indicator Pointer size 1. Drinking milk, milk, and milk with reduced-fat, cream, skimmed milk fat content, 1.1% declared 1.2. acidity, 0 T declared 1.3. density (only milk), kg/m3 not less than 1.4 1028 phosphatase negative 1.5. inhibitors, t.sk. antibiotics (only milk) presence unacceptable 1.6. Enterobacteriaceae, cfu/ml m = 1, M = 5, n = 5, c = 2 1.7. pathogenic micro-organisms salmonella do not contain 1.7.1.25 g, n = 5, c = 0.1.7.2 Listeria monocytogenes does not contain 25 g, n = 5, c = 0.2-Fermented milk products — milk, acidophilous with bifid in fermented milk, sour cream, kefir, kephir, curdled milk, rjaženk, pure cultures, fermented in buttermilk, yoghurt, fruit yoghurt fat content 2.1 ,% declared 2.2. acidity, 0 T declared 2.3. plate count, CFU/g 2.4 10 7 cfu/ml Enterobacteriaceae, m = 1, M = 5, n = 5, c = 2 2.5 2.5.1. pathogenic micro-organisms salmonella not containing 25 g, n = 5, c = 0 2.5.2. Listeria monocytogenes does not contain 25 g, n = 5, c = 0.3, milk fat, butter, butter products with reduced fat content of the concentrated butter fat content 3.1. ,% declared 3.2. water content,% declared 3.3. other (non-dairy) fat must not contain fat acidity, 3.4 mmol/100 g of fat not more than 1.2 3.5 number of mekviv peroxide. oxygen/1000 g fat no more than 0.3 3.6. intestinal Rod bacteria group 30 ° C the presence of undetectable g 3.7. E. coli, CFU/g m = 10, m = 100, n = 5, c = 2 3.8 3.8.1. pathogenic micro-organisms salmonella do not contain 25 g n = 5, c = 0.3.8.2 Listeria monocytogenes does not contain 25 g, n = 5, c = 0.4 cheeses, fresh unripened cheeses, cottage cheese, cultured cheese fat content 4.1 ,% declared 4.2. acidity, 0 T declared 4.3. salt,% declared 4.4. dry matter (water content),% declared e. coli, 4.5 CFU/g m = 100, m = 1000, n = 5, c = 2 4.6 4.6.1. pathogenic micro-organisms salmonella do not contain 25 g n = 5, c = 0 4.6.2 Listeria monocytogenes does not contain 25 g, n = 5, c = 0.5 cheeses – solid, semi-solid, soft, ripened or due to the mold affect the microflora, matured in brine 5.1. fat content in the dry matter ,% declared 5.2. salt,% declared 5.3. dry matter (water content), 5.4% declared other origin (not milk) fat must not contain 5.5. E. coli, CFU/g m = 100, m = 1000, n = 5, c = 2 5.6 5.6.1. pathogenic micro-organisms salmonella do not contain 25 g n = 5, c = 0.5.6.2 Listeria monocytogenes does not contain 25 g, n = 5, c = 0 5.7 fat content in dry matter,% declared 5.8. dry matter (water content),% declared 5.9. salt,% declared 5.10. other (non-dairy) fat must not contain e. coli 5.11. Cfu/g, m = 100, m = 1000, n = 5, c = 2 5.12. pathogenic micro-organisms do not contain salmonella in 25 g 5.12.1., n = 5, c = 0.5.12.2 Listeria monocytogenes does not contain 25 g, n = 5, c = 0.6, cottage cheese and cottage cheese products – whole-milk cottage cheese, skim milk cottage cheese, curd cheese, cottage cheese cake 6.1% fat content declared 6.2. water content,% declared 6.3. acidity, 0 T declared 6.4. E. coli, m = 100 cfu/g , m = 1000, n = 5, c = 2 6.5 6.5.1. pathogenic micro-organisms salmonella do not contain 25 g n = 5, c = 0.6.5.2 Listeria monocytogenes does not contain 25 g, n = 5, c = 0.7, dairy desserts, puddings, creams, desserts 7.1% fat content declared 7.2. dry matter (water content),% declared 7.3. acidity, 0 T declared 7.4 Enterobacteriaceae, CFU/g m = 10, M = 100, n = 5, c = 2 7.5 7.5.1. pathogenic micro-organisms salmonella contains 25 g , n = 5, c = 0.7.5.2 Listeria monocytogenes does not contain 25 g, n = 5, c = 0.8 ice cream – cream ice cream, milk, ice cream, milk cream with low fat ice cream cake, fat content, 8.1% declared 8.2% sucrose, declared 8.3. acidity, 0 T declared 8.4. dry matter,% declared 8.5 Enterobacteriaceae, cfu/g m = 10, M = 100, n = 5, c = 2 8.6 8.6.1. pathogenic micro-organisms salmonella contains 25 g , n = 5, c = 0.8.6.2 Listeria monocytogenes does not contain 25 g, n = 5, c = 0 III. Beef, pork and their products 29. Beef, carcasses, half carcasses and quarter carcasses of pigs, carcases and half carcases cool cold rooms to a temperature of not more than + 4 ° c. Chilling out in the shortest possible time.
30. Meat is kept at a temperature not below + 1 ° C and higher than + 6 ° c.
31. Cut meat after wrapping and packaging the internal temperature of the cooled to not more than + 4 ° c. Before processing the meat temperature no higher than + 4 ° c.
32. Beef and pork products forbidden to use: 32.1. frozen raw material;
32.2. mechanically recovered meat;
32.3. protein of plant origin;
32.4. fat-skin emulsions;
32.5. food additives storage extension, taste, smell and appearance to improve the rheological properties of the desired;
32.6. thickeners, gelling agents, stabilizers.
33. Puskūpināt and jēlkūpināt sausage production is not allowed to use phosphates.
34. The Des (up to 40 mm in diameter) are used in the manufacture of natural (guts) or naturally produced skins.
35. The moisture content of the finished product is: 21.8. cooked sausage-55 in-70%;
35.2., sardel cīsiņo, and 65-70%;
35.3. in puskūpināt des-35 – 45%;
35.4. jēlkūpināt – in 25-30% des;
22.1. the beef products: not more than 45%;
35.6. pigmeat products: not more than 65%.
Minister of agriculture m. Roze annex 2 Cabinet on august 18, 2008 regulations no 663 national food quality scheme requirements for honey and bee products bee keeping I. 1. Bee apiaries shall be placed no closer than 3 km radius from the tipping of waste landfills.
2. Beehives while viewing natural material used in smoke. Smoke extraction using pieces of wood, wood and other special praul, natural materials.
3. Bee diseases using means and methods of treatment, giving priority to organic acids and biotechnological methods.
4. American foulbrood does not cure, the family disposed of.
5. Wax moths to eradicate the use of insecticides is prohibited, except for organic acids and essential oils.
II. Honey and beekeeping products 6. Pollen trap boxes emptied each night before the dew point.
7. it shall be prohibited to remove pollen from the honey.
8. of Propolis during pre-treatment prohibited to be fired and be treated with hot water.
9. the Queens Royal Jelly obtained from 84-96 hours old Queens cirmeņ.
10. Honey and apiculture products complies with the requirements set out in the table.
Table honey and apiculture products product quality index control requirement 1. Honey Moisture,% Heather, clover honey, no more than 21.5 honey producer analysis is carried out on each batch once, taking a sample from packing up for production.
The analyses shall be carried out within the framework of the system of self checking or sending a sample to the laboratory.
Pollen analysis is carried out by sending a sample to the beekeeping Association of Latvia in other types of honey, sucrose, up to 18.5% maximum of 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 honey from different flowers: not pollen of the same type is not mostly (not more than 45%)
2. Pollen 2.1. Fresh and frozen pollen humidity,%, krūkļ ziedputekšņo of raspberry – up to 40.0

Pollen analysis is carried out by the manufacturer of each batch once, taking a sample from packing up for production.
other flower putekšņo: not more than 35.0% of total acid, not more than 0.15 pH raspberry, krūkļ of pollen analysis performed 3.2 self-control system, sending a sample to the laboratory for the rest of the pollen not less than 5.5 – in may;
5.0 – June;
4.5 – July and august 2.2. 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 3. Preserved pollen 3.1. fresh or frozen with powdered sugar dry pollen,% no less than 80.0 pollen analysis is carried out on each batch and producer once, taking a sample from packing up for production.
The analyses shall be carried out within the framework of the system of self checking, sending a sample to the laboratory of reducing sugars against the mass of anhydrous part,% not less than 50.0 parts by mass of sucrose to the anhydrous part,%, not more than 70.0% of total acid, not more than 0.15 3.2. Fresh or frozen pollen with honey, dry matter,% no less than 73.0 reducing sugars against the mass of anhydrous share,% not less than 50.0 part against the mass of sucrose anhydrous part ,% not more than 10.0% of the total acid, not more than 0.15 3.3. Fresh or frozen pollen with honey and powdered sugar in the dry matter, of not less than 80.0% reducing sugars against the mass of anhydrous share,%, no less than the mass of sucrose 45.0 to anhydrous part,%, not more than 30.0% common acids, not more than 0.15 3.4 dried pollen with honey solids,% no less than 86.0 reducing sugars against the mass of anhydrous part not less than 50.0% by weight of sucrose anhydrous part% to not more than 10.0% of the total acid, not more than 0.15 4. Bee bread, 10.0-14.0% Moisture analysis take bee bread manufacturer each batch once, taking a sample from packing up for production.
The analysis carried out as part of the control system by sending a sample to the laboratory 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 analysis take 30.0 propolis manufacturer each batch once, taking a sample from packing up for production.
The analysis carried out as part of the control system by sending a sample to the laboratory and other Flavonoid fenolsavienojum mass,%, not less than 25.0 6. Bee Royal Jelly pH 3.7 – 4.2 analysis take Queens Royal Jelly manufacturer to the lot once, taking a sample from packing up for production.
The analyses shall be carried out within the framework of the system of self checking, sending samples to the laboratory, in the dry matter,% 30.0-35.0 biological activity after the maternal cirmeņ weight, raising the bee family, mg, not less than 180 Minister of Agriculture m. rose annex 3 of the Cabinet of Ministers of 18 august 2008. Regulations No 663 national food quality scheme requirements for cereals and their products, oilseeds and their products 1. cereal and oilseeds breeding 1. Cereals and oilseeds (crops) in respect of plant production shift developing crop Exchange plan: 1.1 the one species, one variety grain plants not grown in the same field for more than two years in a row;
1.2. rape as priekšaug are not allowed in the summer (winter) rape, turnip rape, oilseed radish, Forage rape, kale, cabbage, horseradish, radish, leaf mustard and other Brassica plants.
2. crop cultivation agrotehnisko necessary measures (correct choice field, crop variety and soil processing technology, the choice of the optimal sowing time, crop growth and development use of fertiliser, optimal harvest date, crop residues or harvesting of well-timed soilification).
3. seeds and breeds of choice: 3.1 used certified seed;
3.2. it shall be prohibited to use genetically modified seeds and the varieties of them for seed and grain;
3.3. rape cultivation using "00" (two zeros) or "000" (three zeros) variety;
3.4. the vehicle shall be used for the production of hemp cannabis, tetrahydrocannabinol (THC) that the concentration does not exceed 0.2.4. Crop fertilization takes place according to the fertilizer plan drawn up on the basis of the agroķīmisk research data and the expected crop harvest. Agrochemical research carried out at least every five years.
5. A fertilizer plan: 5.1 a household name and location;
5.2. the field number, the area in hectares (ha);
5.3. crop breeding, the breed, the manner of use and the planned harvest;
5.4. previous year crop grown (priekšaug);
5.5. the nitrogen (N), phosphorus (P2O5) and potassium (K2O) incorporation rate (kg) per hectare;
5.6. the organic fertilizer (organic fertilizer) of the nitrogen, phosphorus and potassium (NPK);
5.7. by the NPK fertilizers, fertilizer types, specifying the quantity (weight kg) per hectare and around the area of the field;
5.8. other crop nutrient balance factors.
6. in order to ensure optimum rearing crops the soil reaction, if necessary, soil lime according to agroķīmisk research results.
7. Crop vegetation period the operator at least once a week check the field to observe the dynamics of the spread of the harmful organism, and document the results of the verification checks of the field journal.
8. check the field journal: 8.1 field number or name;
8.2. the date of the check;
8.3. the crop development stage;
8.4. the spread of the harmful organism, or of damage to the crop infestation.
9. on the basis of this annex referred to in point 7, checking the results and taking into account the dynamics of the spread of the harmful organism, adopt a decision on the most appropriate measures for the protection of the plants, before assessing agricultural, mechanical or biological means for plant protection use.
10. If the agricultural, mechanical or biological plant protection technique does not provide limitation of harmful organism, chemical plant protection products included in the Latvian register of plant protection products. Initially elects to use selective (a specific limit for the harmful organism) of the plant protection product with the least possible adverse effects on human health and the environment. 11. Operator information for this annex 1, 3, 6 and 10 above requirements recorded in the history of the field.
12. The Operator keep with plant material, seeds, plant protection, fertilization, liming and ģipšošan funds the purchase of related documents, or plant Passport labels, certificates, and agroķīmisk the results of research for five years.
13. in mineral fertilizer nitrogen rape gave less than 200 kg per hectare.
14. Hemp should not fertilize with nitrogen-containing fertilizers.
15. grain drying: 15.1 flour products intended for the production of grain temperature does not exceed + 50 ° C; 15.2. beer production grain temperature does not exceed + 40 ° c.
16. grain storage temperature does not exceed + 25 ° c.
17. The Operator once a year for the average grains, canola and hemp seed look game determine the level of contamination of aflatoxins – the amount (not more than 4.0 µ g/kg) and lead (not exceeding 0.2 mg/kg fresh weight).
18. the colour of the Grain is appropriate and specific to healthy, pilngatavīb reached grains.
19. the smell of grain is appropriate, characteristic of whole grains, free from mould, rot, Rancidity, malt or other extraneous odours.
20. The grain and seed quality in table 1.
table 1 grain and rape seed quality product index Pointer size control 1. Wheat Moisture,%, not more than 14 shall be carried out by the operator for each batch of grain, grain processing, assuming the Hagberg falling number, s 220-350 protein content (dry mass),%, not less than 12.5 ml Zeleny index of 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),%, not more than 0.05 2. Rye humidity,%, not more than 14 shall be carried out by the operator for each batch of grain, grain processing, assuming the Hagberg falling number, s 120-250 waste impurities not more than 1.0% Other crop grain impurities,%, not more than 4.0 Tiny grains that go 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),%, not more than 0.05 3. Beer barley germination,% min 95 shall be carried out by the operator for each batch of grain by accepting the grain processing protein content in dry mass, 11.5% and including humidity no more than 14 homogeneity (the varieties of barley seed one), not less than 93% purity (other plants, or impurities),%, Max. size of 2.0% (over 2.5 mm) not less than Tiny grains, 91% (under 2.2 mm) maximum 3 pest infestation is not permitted

4. Barley and rye (for the production of malt) germination,% min 95 shall be carried out by the operator for each batch of grain, taking grain processing protein dry mass content,%: barley, rye to 14 including up to 18 including humidity,%, not more than 14% homogeneity (one seed) not less than 95% purity (other crops impurities) not more than 4%, not more than 1 pest infestation not permitted 5. Rape seed erucic acid content up to 2% shall be carried out by the operator for each batch of grain, taking grain processing, up to 30 umoles Glucosinolates base humidity,% to 8% in purity, not Allowed to 2 2. grain and rape seed processing products 21. Cold forced refined rapeseed oil is obtained by mechanical pressing method.
22. Refined canola oil motor separated fosfatīd and mucilages.
23. Canola oil can be added to herbal products taste for enrichment.
24. the grain processor at least once a year the products down the sum of aflatoxins (B1 + B2 + G1 + G2), and it does not exceed 4.0 µ g/kg of product.
25. the quality indicators, controls each product batch. The batch size is determined by the processor.
26. The grain and rape seed processed products meet the quality indicators in table 2.
table 2 grain and canola seed quality requirements for products processed product index Pointer size control 1. Wheat flour color white with yellowish or bluish tone, characteristic whole grains Operator controls for each batch of product.
The batch size is determined by the operator, the characteristic smell of flour without outsiders perfume humidity,%, not more than 15% ash content not more than 1.85 Hagberg falling number, s 220-350 gluten content,%, not less than 25 pest infestation is not permissible impurities, Metālmagnētisk mg/kg 3.0 rye flour 2 colour bluish or grayish white Operator controls for each batch of product.
The batch size is determined by the operator, the characteristic smell of flour without outsiders perfume humidity,%, not more than 15% ash content not more than 1.85 Hagberg falling number, s 120-160 pest infestation is not permissible impurities, Metālmagnētisk mg/kg not more than 3.0 3. Grits color characteristic of a color grain grits Operator controls for each batch of product.
The batch size is determined by the operator for the characteristic smell of the grain products without outsiders perfume humidity,%, not more than 14.0 Integer-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 the color characteristic of a color grain flakes Operator controls for each batch of product.
The batch size is determined by the operator for the characteristic smell of the grain products without outsiders perfume humidity% Not shelled the flakes 12.0 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. Malt color (EBC) characteristic of a color malt Operator controls for each batch of product.
The batch size is determined by the operator, humidity,%, not more than 6 Ml of 1n Na Iejav of acidity pH 0.9-1.3 the OH/100 ml 5-7 Pārcukurošan (min) 5-30 air dry Extractive substances,%, not less than 75 – barley; 70 – wheat; 70-rye pest infestation not permitted 6. Cold forced crude rapeseed oil looks like a transparent liquid, may be small debris Operator controls for each batch of product.
The batch size shall be determined by the operator in case of dispute, the color green or amber yellow smell, taste characteristic of the product, without the unwanted side smells and flavour of the density (20 ° C): 0,920 0,914 refractive index, n-Apziepošan 20 D 1,465 1,467 number, mg KOH/g 182-193 of the iodine number, 110-126% colors J2 number no more than 70 apziepot Not part of the mass, not more than 20 g/kg peroxide number , the MEQ. Active O2/kg 10-15 Operator controls for each batch of product.
The batch size is determined by the operator, the acid number, mg KOH/g 3.0-4.0 free fatty acid,% of the mass of 1,5 – 2,0 wFF moisture and volatile substances,% of the mass of no more than 0.2 insoluble impurities,%, not more than 0.05 product composition-oil,% 100 3. bread and spread of cannabis production 3.1. Bread making bread production 27. it shall be prohibited to use: 27.1. food additives (bread improvers, preservative, acidity regulators , colours);
27.2. genetically modified raw materials, including Pan and template spotting.
28. Wheat bread dough prepared with iejav.
29. Iejav prepared from flour, yeast, water and test at least 90 minutes.
30. Rye bread dough finished with plaucējum and see. Plaucējum ready for at least 12 hours.
3.2. the spread of cannabis production 31. Cannabis spread made from crushed hemp seed mass and hydrogenated vegetable fats: 31.1. crushed hemp seed mass of 70-90%;
31.2. hydrogenated vegetable fat 10-30%.
32. Cannabis spread is stored in a dry, cool place at a temperature of not more than + 12 ° C.
33. The wheat and rye bread and spread of cannabis satisfies 3. the table below sets out the quality indicators.
table 3 wheat and rye bread and spread of quality hemp products indicator Pointer size control 1. Wheat bread pulp humidity,%, not more than 45 shall be carried out not less than once a year in a laboratory accredited in the acidity of the pulp in no more than 4 2. Rye Bread pulp humidity,%, not more than 50 shall be carried out not less than once a year in a laboratory accredited in the acidity of the pulp , in no more than 16 3. Cannabis and cannabis spread spread with linseed looks good, homogeneous mass spreads, with crushed hemp seeds portlets: the manufacturer of the product shall be carried out not less than once a year from zaļganpelēk to brownish Colour grey to smell and taste the typical, roasted hemp smell and taste, without the smell and taste of the next (gray ma, damaged fats URu.tml.)
Moisture,%, not more than 0.5 acid number, mg KOH/g, not more than 4.0 4.0 lead peroxide number Pb mg/kg not more than 0.2 34. Bread and its products at least once a year within the sensor evaluation after a five-point system according to table 4. The assessment of each characteristic (looks like and form crust, porosity, structure of flesh and flexibility, taste and smell) not less than 4.0 points.
table 4 description of the product characteristics, characteristics of the 5 points of the Complete fulfilment of the quality requirements (very good) 4 minimal, negligible deviations (right) 3 Expressed abnormalities, small defects (satisfactory) 2 expressed the defect (almost satisfactory) 1 Serious defects, deficiencies (unsatisfactory) 0 consumption products not supported (not measurable) 4. requirements for beer, malt and beverage production of kvass 4.1. Beer production 35. Beer raw materials are water, malt, API s. The fermentation process used for beer yeast.
36. one beer variety you can use several types of malt, including from different suppliers of barley. At least 60% of the total quantity of single malt beer delivered to the operator in the variety that participates in the national food quality schemes.
37. The barley beer production does not use sugar, sugar syrup or malt substitute pirmmis density.
38. The beer pēcraudzēšan time noguldītav not less than 20 days according to beers technological scheme and the development of the product.
4.2. Non-alcoholic malt beverages originating in a non-alcoholic malt beverage 39. and root beer is the essential of the dry malt.
40. Kvass production use pure yeast.
41. Beer, malt and root beer drinks meet table 5 the quality criteria set out in.
table 5 beer, root beer and malt beverage product quality indicators an indicator Pointer size control 1. Beer dry mass fraction,% pirmmis 10-18 ± 0.5 shall be carried out by the manufacturer of the product at least once a year by volume of alcohol,% 3.8-5.5-5.5-6.5 ± 1.0 ± 0.5 acidity or pH declared color declared CO2 mass,%, not less than 0.3 2. pasteurized beer pathogenic micro-organisms Salmonella spp.
negative in 25 g shall be carried out by the manufacturer of the product at least once a year, ZNGB 3.0 g not allowed 3. Pasteurized beer for cfu/g no more MAFA 500 shall be carried out by the manufacturer of the product at least once a year in the pathogenic micro-organisms Salmonella spp.
negative 100 g 4. Malt drink dry matter mass of the 6.5 to 14 ± 0.5% shall be carried out by the manufacturer of the product at least once a year, acidity, ml of 1n NaOH/100 ml or 2.5 – 3.5 ± 0.5 pH color declared CO2 mass,%, not less than 0.3 ZNGB 100 g not permissible pathogenic micro-organisms Salmonella spp.
negative 100 g Yeast, moulds 1 gr 5. Root Beer is not permitted mass of the dry matter% 6.5 – 14 ± 0.5 shall be carried out by the manufacturer of the product at least once a year, acidity, ml of 1n NaOH/100 ml or 2.5-3.5 ± 0.5 pH color declared CO2 mass,%, not less than 0.3 ZNGB 100 g of pathogenic micro-organisms are not permitted

Salmonella spp.
negative in 25 g 42. Beer, malt drinks and kvass sensor evaluation shall be 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. Assessment a total of not less than 20 points. Sensory evaluation experts.
43. in sensory evaluation of beer valued drink clarity, color, aroma, taste, API s, foam/carbon dioxide (CO2).
44. Malt and root beer drinks, in sensory evaluation of valued drink clarity, color, aroma, taste, carbon dioxide (CO2).
Minister of agriculture m. Roze annex 4 of the Cabinet of Ministers of 18 august 2008. Regulations No 663 national food quality scheme requirements for vegetables, potatoes and products i. cultivation of vegetables and potatoes, vegetables and potatoes 1 grown in accordance with the laws and regulations on the integrated production of agricultural products and vegetable potato plantations.
2. One species of vegetables or plants in one medium field more frequently than every three years.
3. Growing vegetables in the use of genetically modified organisms and their derivatives.
4. Vegetables (table horseradish, green peas, beetroot, cucumber, cabbage, dill, onions, carrots and potatoes), used for the manufacture of preserved foods, vegetables and potatoes, which are used for the manufacture of potato starch, correspond to those laid down in table 1 quality and safety indicators.
table 1 quality and safety indicators for vegetables and potatoes Product indicator Pointer size control/note 1. Beetroot Organoleptic indicators of healthy, fresh, pests and diseases are not damaged, dry, clean, plaisājuš, not one of the botanical variety, with a variety of characteristic form and color controls are carried out, assuming each batch quality scores, juicy dark red by cutting-uniform colouring; 5-14 cm, not less than 5 cm in diameter.
Earth impurities not more than 1% 2. Organoleptic indicators of Whole cucumber, fresh picked, not washed lielkārpain cucumbers of varieties shall be carried out, assuming each batch quality scores among the cucumber with a dense, soft ripe seed. High quality (hereinafter referred to as a/l) 3 to 6 cm long and 2 cm in diameter;
1. grade 6-9 cm long, up to 3 cm in diameter; 2. grade 9-11 cm long and 4 cm in diameter 3. Green peas Organoleptic indicators of steady light green color, the variety concerned, pest and disease control of the sound out, assuming each batch quality indicators for healthy and fresh peas, with a thin and soft skin. Without minerals and Earth.
The degree of ripeness (by finometr): a/l-29 to 45 degrees, 1 appears. -46-56 degrees, 2. it. -57-72 degrees 4. Organoleptic indicators horseradish horseradish root fresh, clean, healthy, dry, without bārkšsakn, without green leaves. May not be karsuš, frosted, withered, pest and disease control of the damaged out, assuming each batch quality indicators at the Earth Stuck: 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 Root from 6 to 15 cm. Roots without mechanical damage. Not more than 5% of the total weight of damage with damage depth of not more than 2 mm and longer than 15 cm safety indicators Pb quantity-no more than 0.12 mg/kg 5. Head cabbage Organoleptic indicators of cabbage heads fresh, healthy, pest and disease are not damaged.
Not overgrown, cracked out, taking control of each lot quality cabbage head strong, closely adjacent page.
Color from pale green to white.
Cabbage head weighing not less than 0.5 kg.
Adopt a medium late and late varieties, which are fierce 6. Dill Organoleptic indicators of fresh, clean, long stalks with green leaves, flowering, seed formation in the beginning, no root control performs, assuming each batch quality indicators may easily weathered, with apdzeltējuš leaves, up to 5%. Dill is not free from mould, rotting is not dry, without land. The characteristic smell and taste the dill 7. Onion Organoleptic indicators onion head firm, ripe, whole, dry. Form and color characteristic of the botanical variety. Well dried onions, dry zvīņlap, a dried part that does not exceed 2-5 cm of the bulb shall be carried out, assuming each batch quality indicators without land, without the pest and disease damage, onions not less than 4 cm in diameter 8. Carrots Organoleptic indicators of healthy, fresh, free from pest and disease damage, not mechanically damaged. Dry, clean, plaisājuš, not one of the botanical variety, with a variety of characteristic form and color controls are carried out, assuming each batch of juicy, quality indicators expressed in Orange.
Carrots are elongated, not less than 12 cm and not less than 4 cm in diameter.
The ground, not more than 1% 9. Organoleptic indicators of the potatoes Whole, fresh, free from pest and disease damage, not mechanically damaged. Dry, clean, plaisājuš, not one of the botanical variety, with a variety of characteristic form and color controls are carried out, assuming each batch quality potatoes without sprouts, without green spots, not weathered or damp, without empty environment and not frosted. The ground, not more than 1%.
Potato diameter of not less than 5 cm 10. Potato starch in starch content of not less than 13 shall be carried out by the starch manufacturer, receive a small quantity of raw potato in the shipment (can pass through a sieve with a 28 mm),% Not less than 25% of purity is not greater than 22 Saluš quantity in shipment of potatoes, not exceeding 30% of the soil, No more than 22 Saluš quantity of potatoes in the shipment does not exceed 30% Pb (lead) 0.1 mg/kg of starch is Determined not less frequently than once a year II. Vegetables and potatoes products 5. Requirements set out in the table to horseradish, green pea, cucumber, vegetable soup (cold beet soup, fresh cabbage Borscht, sour cabbage Borscht, mushroom soup, rasoļņik, sauerkraut soup, pea soup, bean soup) preserves and potato starch.
6. The table made from horseradish horseradish roots.
7. vegetable soup and Canned green pea production prohibits the use of preservatives.
8. Vegetable pickles produced by using vinegar essence. Other preservative is not used.
9. Vegetables and potato products meet specified in table 2 the quality indicators. Canned soups meet table 3 set out in the quality indicators.
table 2 status of preserved vegetables and potato starch Product indicator Pointer size control 1. Vegetable Marinades the mass from the mass of the net: canned whole cut not less than 50%, not less than 55% microbiological indicators of the product shall be carried out once a year by the manufacturer of the product are not permitted near impurities chloride mass fraction,%, 1,5 – 2,0 Titratable acids by weight,% (recalculated to acetic acid) 0.3 – 0.9-4.2 the aerobic Mezofil pH 3.5 and optional anaerobic micro-organisms not more than 100 cfu/g of the Mold fungi and yeast cells
2. The table is not permitted in the aerobic and horseradish Mezofil optional anaerobic micro-organisms up to 7.1 x 102 cfu/g product microbiological indicators shall be carried out once a year, the manufacturer of the product in klostrīdij 0 Sulfītreducējoš to 0, 1 g intestinal Rod group bacteria 0 to 0, 1 g dry matter mass 14.0-18.5 Titratable acids,% of the mass of 1.2-1.8 Na Cl,% of the mass of 1.2-1.75 pH no higher than 3.3.97 vegetable soup the Mezofil aerobic and anaerobic micro-organisms are optional, not more than 100 cfu/g microbiological Products the pointer controls are carried out once a year by the manufacturer of the product Mold fungi and yeast cells are not permitted 4. Green peas Peas,% by weight of peas, not less than 60% by weight of the product microbiological and physico-chemical indicators shall be carried out once a year by the manufacturer of the product of the mass of the Chloride,% 0.8-1.5 pH not less than Mezofil-5.3, and optional anaerobic aerobic micro-organisms 100 cfu/g of the Mold fungi and yeast cells are not permitted 5. Salted cucumbers Organoleptic indicators of whole cucumber , equal in size, clean, free of mechanical defects, with a characteristic smell of pickled cucumber. The taste of sour-salty, with garlic and Dill flavored. Easy brine cloudy with garlic and Dill to taste the organoleptic indicators of the product shall be carried out by the manufacturer of the product 6. Vegetables NECTARS Organoleptic indicators broken down by homogeneous drink is flesh, without side. Allow a little layering and precipitate to the bottom of the container.
Taste and smell the appropriate basis for raw materials. Free of any foreign taste and smell.
Acceptable dark shade light beverages and small dark fading nokrāsoto drinks product organoleptic indicators shall be carried out by the manufacturer of the product of the mass of dry matter,%, no less than 11 product microbiological and physico-chemical indicators shall be carried out once a year by the manufacturer of the product, Titratable acids by weight (conversion of citric acid),% beet nectar (translation of citric acid),%, not more than 0.6 0,3-0,9 pH nectar beet up to 4.4

Mould fungi and yeast cells are not permitted 7. Potato starch Form powdery substance product microbiological and physico-chemical indicators shall be carried out once a year by the manufacturer of the products 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.
0.05-0.1 N NaOH acid consumption of dry matter for the neutralisation, 100 Max.
12 points on the surface of the solid 1 dm2 viewing with the naked eye, PCs., Max.
280 SO2 content is less than 10 mg/kg, min, pH.
6.0 finished product ingredients (potato starch), 100 count, Max.
1 g/0.01 g/1x105 CFU coliform negative Molds, yeast, 1 g/up to 500 CFU of salmonella in 25 g/negative table 3 indicators of the quality of canned soups product index Pointer size 1. Cold beet soup Title. acid mass fraction,%, no more chloride mass fraction of 0.4% 1.2-2.0 before the degree of dilution preparation 1:1.5 2. Fresh cabbage Borscht, mushroom soup, rasoļņik title. acid mass fraction,%, no more chloride by weight 0.6% 1.5-2.5 degree of dilution before preparation 1:1.5 3. Sauerkraut Borscht Title. acid mass fraction,%, no more chloride 0.9% by weight 1.5 – 2.5 before the degree of dilution preparation 1:1.5 4. Sour cabbage soup Title. acid mass,%, not more 1.0 chloride mass fraction,% 1.5-2.5 degree of dilution before preparation 1:1.5 5. Pea soup, bean soup chloride mass fraction,% 1,0-2,5 dilution ratio 1:1 preparation before the Minister of Agriculture m. Roze annex 5 Cabinet on august 18, 2008 regulations no 663 national food quality scheme requirements for fruits, berries and their products (I) fruit and Berry growing. 1. Fruit and berries grown in accordance with the laws and regulations on agricultural production in integrated fruit production.
2. Fruits and berries are fresh, ripe, with a variety of characteristic taste, smell and colour, clean, without the next, pests and diseases are not damaged, without mechanical damage.
II. The fruit and nectar and Berry Jam 3 manufacture of fruit and Berry nectar production prohibits the use of preservatives.
4. the product can be used in the production of forest berries, which comply with the requirements of organic agriculture or laws on food requirements.
5. Fruit, berries jams and Nectars correspond to those laid down in the tables of quality indicators.
Table fruit and Berry jam and nectar quality indicators for microbiological and chemical name index the content of fruit products,% solids content,% pH (I) fruit and Berry jams. ultimate consumer and industrial processing Strawberry preserves 1. the aerobic and Mezofil optional anaerobic micro-organisms: (a) raw jams) not more than 5 × 103 cfu/g;
b) pasteurized jams no more than 1 x 10 cfu/g 2. Pathogenic micro-organisms and the intestinal bacteria of the group are not permitted 3. Mold fungus and yeast cells: a) raw jams: not more than 50 cfu/g b) pasteurized jams: not allowed 40% 60.0 – 62,0 3.1-3.5 lingonberry jam 40% 60.0 – 62,0 2.6-3.2 wild berries jam 40% 60.0-62,0 2.8-3.2 raspberry , cherry and cloudberry jam 40% 60.0-62,0 3.0-3.4 apricot jam, apricot jam 46% 60.0-62,0 3.0-3.4 cloudberry jam to cheese 30% 52.0-54.0 3.3-3.5 Blueberry, blackcurrant jam 40% 60.0 – 62,0 2.6 – 2.9 Strawberry Jam, Strawberry Jam – – 35% 60.0 62,0 3.1 3.5 apricot jam – 36% – 62,0 3.0 60.0 3.4 strawberry, peach, Berry, Blueberry or cherry jam yogurt 50% 66.0 68,0-black-plum jam to 82%-66.0 68,0 yogurt-fruit and Berry II jam with reduced calorie apricot jam
1. Mezofil in the aerobic and the anaerobic micro-organisms: Optional a) raw jams up to 5 x 103 cfu/g;
b) pasteurized jams no more than 1 x 10 cfu/g 2. Pathogenic micro-organisms and the intestinal bacteria of the group are not permitted 3. Mold fungus and yeast cells: a) raw jams: not more than 50 cfu/g;
b) pasteurized jams are not permitted in the 32,0% 52 3.0 – 3.5 28,0-raspberry jam 52%-28.0 32.0 3.0-3.2-Cranberry jam 50%-28.0 32.0 2.8-3.2 cherry, Strawberry Jam 52%-32.0 28.0 3.0-3.4 Blueberry, wild berry jam – the 32,0 28,0 3,0 50% – 40% 3,4 Blackcurrant Jam – the 32,0 28,0 3,0-3,4 fruit NECTARS 1. Mildew fungus and yeast cells are not permitted 2. Titratable acid by weight ,% (translating to Malic acid): 0,3-0,9 – not less than 11% not more than 4.0 6. The manufacturer of the product quality indicators referred to in point 5 of this annex, determined not less frequently than once a year.
Minister of agriculture m. Roze annex 6 Cabinet on august 18, 2008 regulations no 663 annex 7 Cabinet on august 18, 2008 regulations no 663 application for certification in the national food quality scheme, the Minister of Agriculture m. rose