The Decree of the Presidency of the Government number 2484/1987, of 21 September, for which the text of the Spanish Food Code is approved, previews that they can be subject of Special Regulations the matters in the regulated.

Published the Decree of the Presidency of the Government number 2519/1974, of August 9, on the entry into force, application and development of the Spanish Food Code, it is necessary to dictate the different Regulations established in the same.

In its virtue, on the proposal of the Ministers of Economy and Finance, of Industry and Energy, of Agriculture, Fisheries and Food and of Health and Consumption, in accordance with the favorable report of the Inter-Ministerial Commission for the Food and Food Management and prior deliberation by the Council of Ministers at its meeting on 25 January 1983

DISPONGO:

First.

The attached Technical-Health Regulations for Edible Vegetable Oils are approved.

Second.

This Regulation shall enter into force within six months from the date of its publication in the Official Gazette of the State.

REPEAL PROVISION

Repealed, at the entry into force of this Royal Decree, how many provisions of equal or lower rank are opposed to what is established in it.

Given in Madrid on January 26, 1983.

JOHN CARLOS R.

The Minister of the Presidency,

JAVIER OSSO DEL PRADO Y MUÑOZ

TECHNICAL-SANITARY REGULATION OF EDIBLE VEGETABLE OILS

I. APPLICATION SCOPE

The purpose of this Regulation is to lay down, on a compulsory basis, the rules for the production, processing, industrialization and marketing of edible oils of plant origin, as well as designations, characteristics and other legally enforceable requirements for such products, whatever their origin, national or import.

This Regulation forces industries-mills, extractors, refiners and packers-as well as all kinds of traders, exporters and importers, understanding as such any natural or legal person engaged in the activities referred to in this Regulation or any other complementary to those contained in this Regulation.

II. DEFINITIONS AND DESIGNATIONS

1. Olive oils and olive pomace.

1.1 Olive oil.-Oil from fruit of the olive oil "European Olea L.", except for oils obtained by solvent or by means of restyling, and of any mixture with oils of another nature.

This name shall not in any case apply to the refined olive-pomace oil.

It will apply to:

Virgin olive oil.-Oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, especially thermal, that do not produce the alteration of the oil, which have not had more treatment of washing, decanting, centrifugation and filtering.

The virgin lampante olive oil shall not be considered fit for human consumption.

Refined olive oil. -Olive oil obtained from virgin olive oil by refining techniques that do not cause modifications of the initial glycolic structure.

Olive oil or pure olive oil. -Oil consisting of a mixture of virgin olive oil suitable for consumption in the form in which it is obtained and refined olive oil.

1.2 Refined olive-pomace oil. -Oil obtained from crude oil of olive pomace by refining techniques that do not cause modification of the initial glyceridic structure.

Crude oil of olive pomace is understood to be the oil obtained by the treatment of olive pomace with authorised solvents.

By the competent ministries and subject to the report of the Interministerial Commission for Food Management, the mixture of olive-pomace oil refined with virgin olive oil suitable for consumption may be authorised. human in the manner in which it is determined.

2. Oilseed Oils.

These are those obtained from the oilseeds expressly authorised, in accordance with the rules laid down in this Regulation and subject to full refining prior to their use as oils for human consumption.

Oil seed oils that are related according to the following denominations are permitted:

Refined Soybean Oil. -Procedent of soybean seeds (Glycine soy, SEZ, Soja Hispida, Doliches Soja L.).

Refined Peanut Oil. -Procedent of peanut seed (Arachis hypogea L.).

Refined Sunflower Oil. -Procedent gives sunflower seeds (Helianthus annuus, L.).

Refined cotton oil. -Procedent of cotton seeds (Gossypium genus).

Refined corn germ oil. -Procedent of corn seed germ (Maya Zes).

Refined oil of rapeseed or nabina. -Procedent of rapeseed (Brassica napus B. campestris), whose erucic acid content is equal to or less than 5 per 100.

Refined cartamo oil. -Procedent of the safflower seeds (Carthamus tinctorius, L.).

Refined oil of grape nugget. -Procedent of vine seeds (European Vitis L.).

Refined seed oil. -Proceed from the mixture of two or more oilseed oils from those authorized in this Regulation, except for refined soybean oil.

By the competent ministries, prior to the report of the Inter-Ministerial Commission for Food Management, employment may be authorized for human consumption of other oil seeds or oleaginous fruits other than above, provided that they meet the general characteristics that make them fit for food and respond to the physical and chemical constants corresponding to their nature and origin.

III. CONDITIONS OF ESTABLISHMENTS, EQUIPMENT AND PERSONNEL, PERMITTED AND PROHIBITED MANIPULATIONS

1. Industrial requirements.

Agricultural and food industries for the extraction, refining and packaging of vegetable oils, as well as wholesale and retail stores of such products, will not be able to carry out more activities than the authorised and specifically noted in the relevant industrial or commercial registers.

In particular, you will meet the following requirements:

1.1 All premises intended for any handling of raw materials, intermediate or final products shall be duly isolated from any other alien to their specific tasks.

In particular, those premises and those of industries engaged in processes of fractionation, defolding, esterification, obtaining or processing of animal fats and the manufacture of industrial oils, will be clearly separated and no more communication with each other than through the public road.

1.2 The existing regulations for pressure vessels, electrotechnics for high and low voltage and, in general, any other industrial and occupational hygiene regulations which, according to their nature or their nature, will be applied to them. end corresponds.

1.3 They may not have equipment or facilities that are expressly prepared for treatment of oils other than those authorised in this Regulation.

1.4 The containers, machines and utensils intended to be in contact with the processed products, with their raw materials or with intermediate products, shall be made of materials which do not alter the characteristics of their content or of themselves.

1.5 They will have an adequate surface for the manufacture, variety, handling and volume of manufacture of the products with isolated location of the services, offices, changing rooms, sinks and warehouses.

1.6 They will have their own or contracted laboratories for analysis in order to meet the requirement of contrasting qualities and basic characteristics of the different oils that they produce or manipulate.

For knowledge of the Administration's Inspection Services, you will have newsletters to analyze these products.

2. Sanitary requirements.

In a generic way, the agricultural and food industries for the extraction, refining and packaging of vegetable oils shall meet the following minimum conditions:

2.1 The processing or storage premises and their yew, in each case, must be suitable for use for use, with easy and wide access, located at a convenient distance from any cause of dirt, pollution or insalubity and rigorously separated from homes or premises where you spend the night or make your meals any kind of staff.

2.2 In its construction or repair suitable materials will be used and, in no case, liable to cause poisoning or contamination.

Pavements will be resistant, washable and flame-resistant, providing them with accurate drainage systems.

The walls and ceilings will be built with materials that allow their preservation in perfect cleaning, bleaching or painting conditions.

2.3 Natural or artificial ventilation and lighting shall be the regulations and, in any case, appropriate to the destination, capacity and volume of the premises.

2.4 Dispose at all times of water-pressure current water permissible from the physico-chemical and microbioIogicarnent point of view, cold or hot, in sufficient quantity, for the preparation, handling and preparation of products, as well as for the grooming of staff. The washing of installations and utensils; industrial installations may be carried out with water of other characteristics, but potable from a microbiological point of view.

Water may be used for other characteristics in steam generators, refrigeration circuits, fire hydrants and auxiliary services, provided that there is no connection between this network and that of drinking water.

2 5 There will be hygienic services with attached washbasin and changing rooms in number and characteristics that will provide, in each case, the health authorities.

2.6 All premises must be kept constantly in a state of great cleanliness and cleanliness, which must be carried out by the most appropriate methods for not raising dust or causing alterations or contamination.

2.7 All machines and other elements which are in contact with raw or auxiliary materials, articles in processing processes, processed products and packaging shall be such as to be such that they cannot be transmitted to the the product is harmful and results in contact with chemical reactions. The same precautions shall be taken as regards the containers, transport elements, provisional and local storage packages. All of these elements will be built in such a way that they can be kept in perfect hygiene and cleaning conditions.

2.8 Contain with adequate services, defenses, tools and facilities in its construction and location to guarantee the preservation of its products in optimal conditions of hygiene and cleanliness and its non-contamination by the proximity or contact with any kind of waste or waste water, smoke, dirt and foreign matter, as well as the presence of insects, rodents, birds and other animals.

2.9 Must be able to maintain the appropriate temperatures, relative humidity and convenient air circulation, so that the products disposed for consumption do not suffer alteration or change of their initial characteristics. They shall also allow the protection of products against direct action of light when it is harmful to them.

2.10 Allow the rotation of stocks and periodic removals depending on the storage time and storage conditions required by each product that is available for consumption.

2.11 Moisture shall be avoided on walls and covers, dust deposits or any other possible cause of insalubity.

2.12 Other health and hygiene conditions established or established by the Health Administration in their respective competencies.

3. General Conditions of Materials.

In the agricultural and food industries intended for the extraction, refining and packaging of vegetable oils, any material that has contact with the products, will maintain the following conditions in addition to those other than Specifically, they are indicated in this Regulation:

3.1 They shall be made from raw materials suitable for the purpose of being used and authorised in cases provided for in this Regulation.

3.2 They shall not give in to toxic pollutants and, in general, to the normal composition of the products covered by this Regulation or which, even if not, exceed the content authorised therein.

3.3 They will not alter the composition characteristics or the organoleptic characters of the oils.

4. Staff requirements.

Staff working on extraction, refining, storage and packaging will wear appropriate clothing exclusively for the job. The hygiene of all handling personnel shall be extremely extreme and shall comply with the general requirements, health status control and other requirements specified by the Spanish Food Code in its articles 2.08.04, 2.08.05 and 2.08.06.

Any producer suffering from any ailment, illness or illness is obliged to make the fact known to the Company's Directorate, which, after obtaining an optional opinion, will determine the origin or not of his or her continuation in that job, if it involves contagion for the produced or stored product, giving account of the fact to the National Health Services.

Smoking chewing gum, tobacco or similar products is prohibited in jobs for the handling of products that regulate this regulation, as well as in the raw material stores.

5. Practices Allowed.

5.1 For the production of virgin olive oil:

a) Washing and grinding the olive.

b) Smoothie and heating of the mass without exceeding 30 ° C in the pressure system and the 83 ° C in the centrifugation system.

c) Pressure or centrifugation.

d) Clarification by a mechanical process of sedimentation, centrifugation or filtration.

5.2 For the extraction of oil from orillo and oilseeds:

a) Prior physical conditioning of the raw material.

b) Pressure or centrifugation of the raw material.

c) Extraction with authorized solvents, followed by the removal of these, in accordance with the provisions of this Regulation.

d) Disolventization of the flours and distillation of the same.

5.3 For the refining of oils referred to in this Regulation.

a) Clarification by a mechanical process, sedimentation, centrifugation or filtration.

b) Desmucilaging by the above methods or by the use of duly authorized products.

(c) Deacidification of oil by neutralisation with alkaline aqueous remoteness or by physical procedures that do not cause modification of the initial glyceridic structure.

d) Discolouration with decolorising land or with other products duly authorised.

e) Deodorization by water vapor current treatments.

f) Wintering or demarganirization by cooling down to low temperatures and subsequent separation.

5.4 The oil seed oil mixture, in accordance with the requirements laid down in the second paragraph of this Regulation.

6. Prohibited practices.

In the industries referred to in this Regulation, it shall be prohibited:

6.1 The extraction or refining of olive, pomace or seed oils by procedures other than those authorised.

6.2 Performing esterification processes.

6.3 Any practice that may alter the oil structure of the oil.

6.4 Treatment with air, oxygen, ozone or other oxidizing chemicals.

6.5 Employment, holding or handling in industries engaged in the extraction, refining, packaging or bulk storage of edible vegetable oils, as well as in their yew, of any solvent or additive whose use is not expressly authorised and in particular:

Glycerin.

Animal fats and oils or industrial or synthetic fats.

6.6 Any handling or mixing of vegetable oils outside the industries to properly registered warehouses for these purposes.

6.7 The mixture of oils, except in cases where it is expressly authorised by this Regulation and in particular:

(a) The mixture of olive oil or pomace oil with those of seeds or any other oil or fat.

(b) Addiction to oils intended for human consumption, mineral oils, esterified or synthetic oils.

c) The soy oil mixture with other seed oils.

IV. ADMINISTRATIVE RECORDS

1. Industry identification.

Industrials that extract, refine, package or import oils must be registered in the corresponding Services of the Health and Consumer Ministry of the Ministry of Health and Consumer Affairs, in accordance with Decree 797/1975, of 21 March, and Royal Decree 2825/1981 of 27 November, and provisions which supplement or develop them.

The General Health Record shall be considered as a unified register for all food inspections carried out throughout the national territory.

V. CHARACTERISTICS OF THE PRODUCTS, RAW MATERIALS AND OTHER INGREDIENTS REGULATED BY THIS REGULATION

1. General conditions.

Edible vegetable oils, whatever their origin, must satisfy the following general conditions:

1.1 Be in perfect consumption conditions.

1.2 Proceed raw materials that are not adulterated.

1.3 Do not proceed from raw materials with alterations or contaminations that are not typical of the logical process of production or handling,

1.4 Being free of foreign matter, pathogenic germs, toxins or other microorganisms that may cause alterations to the consumer due to their number or specificity.

1.5 Be properly protected from adverse environmental, insect or other pollution-carrying animals.

1.6 Being placed in containers and containers under appropriate technical conditions, with materials that resist process and cleaning treatments.

1.7 Do not contain mycotoxins, pesticide residues, or any other dangerous substance in excess of that established by the Ministry of Health and Consumer Affairs.

2. Characteristics to be met by the different types of olive oil, as well as the olive-pomace types.

2.1 Minimum quality characteristics.

Appearance: Limpid, maintained at 20º ± 2º C for twenty-four hours.

Smell and taste: Normalas, with characteristic and characteristic aromas, without accusing symptoms of rancidity, alteration or contamination.

Color: Virgin oil and olive oil or pure olive oil: No limits on the ABT scale.

Refined olive oil: No more intense than the one corresponding to the addition of 0.5 ml of the indicator, for any of the tonalities admitted to the ABT system.

Refined olive pomace oil: No more intense than the one corresponding to the addition of one ml of indicator, for any of the tonalities admitted to the ABT system.

Degree of acidity: Percentage expressed as oleic acid:

Virgin olive oil: ≤ 3

Refined olive oil: ≤ 0,2

Olive oil or pure olive oil: ≤ 1

Refined olive oil: ≤ 0,3

Peroxides index (m.e.q, of O₂ active/Kg of fat):

Virgin olive oil: ≤ 20

Refined olive oil: ≤ 10

Olive oil or pure olive oil: ≤ 20

Refined olive pomace oil: ≤ 10

Uv absorbance (K₂₇₀):

Virgin olive oil: ≤ 0,25

Refined olive oil: ≤ 0,85

Olive oil or pure olive oil: ≤ 0,80

Refined olive-pomace oil: ≤ 1,50

Moisture and volatile materials:

Virgin olive oil: ≤ 0,2 per 100.

Other oils: ≤ 0,1 per 100.

Insoluble impurities in petroleum ether:

Virgin olive oil: ≤ 0,1 per 100.

Other oils: ≤ 0,05 per 100.

Soap Wastes:

Negative.

2.2 purity-test.

Bellier-Marcille test:

Virgin and refined olive oils.

Negative.

Vizern test:

Virgin and refined olive oils.

Negative.

Saponification Index:

Virgin and refined olive oils; from 184 to 196.

Refined olive-pomace oils: from 182 to 193.

Test for tetrabromides:

Negative.

Bellier Index (acetic acid method):

Virgin and refined olive oils; 17 ° C.

Iode index (Hanus method):

For all olive oil and refined olive-pomace oils: 75 to 90.

Refractive Index (at 20 ° C):

Virgin and refined olive oils: from 1,4677 to 1,4706.

Minated Olive Pomace Oils: from 1,4650 to 1,4707.

Weight percentages referred to the fatty acid fraction:

Composition of fatty acids (percentage m.m).

Palmitic acid: 7-18 per 100.

Palmitoleic acid; 0.3-3 per 100.

stearic acid: 0.5-5 per 100.

oleic acid: 61-63 per 100.

Linoleic acid: 2-18 per 100.

Linoleic acid: 1.5 per 100.

The following acids may appear in chromatography:

Myristic acid: ≤ S 0.06 per 100.

Margaric acid: ≤ 0.5 per 100.

Margaroleic acid: ≤ 0.5 per 100.

Arachic acid: ≤ 0.5 per 100.

Since these are minority compounds, but their presence should not be surprising when verifying the corresponding chromatogram:

Non-glyceridic esters.

Negative.

Saturated fatty acids in triglyceride β position:

Virgin olive oil: ≤ 1 per 100.

Refined olive oil: ≤ 1,6 per 100.

Olive oil or pure olive oil: ≤ 1,6 per 100.

Refined olive pomace oil: ≤ 2 per 100.

Determination of sterols by gaseous chromatography:

The oils covered by this Regulation do not normally contain cholesterol and in the event of chromatographic detection of a component with the cholesterol retention time, the amount of the oils shall not exceed 0,5 per 100 of the The sterol of the unsaponifiable. The content of sitosterol is:-≥ 93 per 100.

In this determination of sterols the column SE-30 will be used.

Relative Density: 20.

From 0.914 and 0.019: D 20.

Insapofinicable matter (method with the petroleum ether):

Virgin and refined olive oils: 1.5 par 100.

Refined olive pomace oils: 2.5 put 100.

In addition to the purity tests listed, the Hauchecorne test (synodine-Konstas modification) will be performed in all cases in the form indicated by the official methods of analysis.

Other official methods of analysis for the detection of mixtures with other classes of oils and fats shall also apply.

For the unrefined olive oil and olive-pomace oils, all the purity tests shall apply.

The application of the purity tests indicated shall be carried out on the pre-purified sample, in accordance with the procedure referred to in Standard No 48, 'Neutral Grasa' of the official methods of analysis.

3. Features to be met by seed oils.

3.1 Minimum quality characteristics of refined seed oils.

organoleptic characters:

Appearance: Clean and transparent, maintained at 20º ± 2º C for twenty-four hours.

Smell and taste: Normalas, with its own aromas and characteristics without accusing symptoms of rancidity, alteration or contamination.

Color:

Refined oil from:

Soybeans: ≤ 35 UA and 3.5 UR.

Sunflower. ≤ 25 AU and 2.5 UR.

Cartamo: ≤ 10 UA and 7 UR.

Cotton: ≤ 35 UA and 7 UR.

Maize germs: ≤ 10 AU and 5 AU.

Colza or nabina: ≤ 15 UA and 1 UR.

Peanut: ≤ 10 UA and 2 UR.

grape Pepita: ≤ 90 UA and 6 UR and 7 UAZ.

Moisture and volatile materials: ≤ 0,1 per 100.

Insoluble impurities in petroleum ether: ≤ 0,05 per 100.

Free acidity: ≤ 0,2 per 100, expressed in ac. oleic.

Peroxides index (m.e.q. of O₂ active/Kg of fat), ≤ 10.

Soap Wastes: Negative.

3.2 Purity Tests.

Saponification Index:

Oil from:

Soybeans: From 189 to 195.

Sunflower: From 188 to 194.

Cartamo: From 188 to 199.

Cotton: From 189 to 198.

Corn germ: From 187 to 196.

Colza or Nabina: From 188 to 193.

Peanut: From 187 to 196.

Grape pita: From 185 to 198.

Seeds: From 185 to 196.

Bellier Index (method of hydrochloric A.):

Peanut oil: ≥ 35 ° C.

Halphen reaction:

Negative in all oils, except for the cotton and seed oils that contain it.

Iode index (Hanus method):

Oil from:

Soybeans: From 120 to 143.

Sunflower: 100 to 145.

Cartamo: From 135 to 150.

Cotton: From 95 to 120.

Corn germ. From 100 to 135.

Colza or Nabina: From 110 to 130.

Peanut: 80 to 105.

Grape pita: 125 to 150.

Seeds: 80 to 150.

Refractive Index (at 25 ° C):

Oil from:

Soybeans: From 1,474 to 1,478.

Sunflower: From 1,472 to 1,474.

Cartamo: From 1,472 to 1,478.

Cotton: From 1.463 to 1,472.

Corn germ: From 1,470 to 1,474.

Colza or nabina: From 1,470 to 1,474.

Peanut: From 1,487 to 1,490.

Grape pita: From 1,473 to 1,475.

Seeds: From 1.463 to 1.476.

Weight percentages referred to the fatty acid fraction (*)

Oil

C 24: 0

Soja	Sunflower	Cotton		Cotton	Colza or Nabina	Peanut	Uva Pepita
C 12: 0	≤ 0.1	≤ 0.1	≤ 0.1	≤ 0.1	≤ 0.1	≤ 0.1	≤ 0.1	≤ 0.1
	≤ 0.1	≤ 0.1	≤ 0.1	≤ 1.2	≤ 0.1	≤ 0.1	≤ 0.3	≤ 0.1
C 15: 0	7-12	5-8	4-10	17-29	9-17	2-7	8-13	5-10
C 15: 1	≤ 0.5	≤ 0.2	≤ 0.1	≤ 1	≤ 0.2	≤ 1	≤ 0.3	≤ 1.2
C 18: 0	2-5	3-7	2-4	1-3	1-3	1-3	3-5	3-5
	C 18: 1	20-35	15 -38	11-25	15-44	22-40	50-65	38-63	12-28
C 18: 2	45-60	50-72	35-80	33-58	45-65	15-30	18-42	58-77
C 18: 3	5-10	≤ 0.2	≤ 1	≤ 2	≤ 1.5	≤ 1	≤ 1	≤ 1
C 20: 0	≤ 1	≤ 0.6	≤ 1	≤ 0.3	≤ 1	≤ 1.5	1-3	≤ 0.1
C 20: 1	-	≤ 0.3	-	-	-	≤ 4.5	≤ 1
C 22: 0	≤ 1	≤ 1	≤ 1	≤ 0.1	≤ 0.1	≤ 0.5	2.3	-
C 22: 1	-	-	-	-	-	≤ 5.0	-	-
-	-	-	-	-	≤ 0.2	1.3	-

(*) In cases where chromatographic separation of C18: 3, C20: 0 and C20: 1 acids is not obtained, their maximum total value shall be equal to the sum of the values established for each of those acid grades in the class of corresponding seed oil.

The fatty acid composition of the "refined seed oil" may be so wide that its realization is advisable only for checking the maximum values of the different acids.

When in seed oils the quantity of C18: 3 is equal to or greater than 2 per 100 must be justified by the presence of rapeseed by means of sterol chromatography, where the quantity of the seed oils is significant. brasicasterol.

Non-glyceridic esters: Negative.

Saturated fatty acids in triglyceride β position.

Oil from:

Soy, sunflower and safflower, corn germ, rapeseed or turnip, grape and peanut nugget: ≤ 1 per 100.

Cotton and seeds: ≤ 1.8 per 100.

Determination of sterols by gaseous chromatography.

Cholesterol: 0.5 per 100 with column SE-30.

Cold testing.

All oils in which it is stated that they have been subjected to the treatment of invernation (Winteration) shall be tested for the negative cold.

4. Other features.

4.1 edible vegetable oils shall be free of parasites in any of their forms, from pathogenic microorganisms or their toxins.

4.2 They will not contain heavy metal residues in higher quantities than are indicated:

Iron: 10 p.p.m.

Copper: 0.4 p.p.m.

Lead: 0.1 p.p.m.

Arsenic: 0.1 p.p.m.

5. Technological Additives and adjuvants.

The Sub-Secretariat for Health shall publish by Resolution the Positive Lists of Additives and Technical Coadjuvants that may be used in the products covered by this Regulation.

In particular, the solvents used for the extraction of oils must comply, together with the specifications laid down for each of them, with the following general conditions:

(a) They must be products of well-defined chemical characteristics without the possibility of containing impurities having a harmful action on the Body.

(b) They must be easily separable, by distillation with or without steam, from the solvent fat mixture, being disposed of until the last residues, without subjecting the oil to excessive heating.

c) Destiulate at least a 99.99 per 100 at a temperature not exceeding 95º Celsius.

(d) They shall not contain sulphur and metal residues, in particular lead, which may be retained by the oil, in quantities exceeding those laid down.

VI. PACKAGING, LABELLING AND LABELLING

1. Packaging.

1.1 Packaging of oil-conditioned oils destined for sale to the final consumer, as well as those supplied to freidurias, economates, hospitality establishments, hospitals and other establishments and collectivities Similar, they must be closed and sealed so that the seal is not used after opening.

Oils will be presented in new packaging, clean of materials authorised by the Ministry of Health and Consumer Affairs and which cannot modify the characteristics of the content by transmitting foreign flavours or odours, or causing changes to the product.

The cut-off tins with an outlet stopper shall be considered sealed when, by mechanical operation carried out at the factory, the flanges of the walls, hermetically overlap the upper cap and lower.

In containers of macromolecular material or other materials devoid of orifice with an outlet stopper, it shall be considered as sealing.

1.2 Types of packaging.

Packaging for direct sale to the final consumer: 0.1, 0.25, 0.50, 0.75, 1, 2, 2.50, 3, 5 and 10 litres.

For individual use, containers of capacity between 0,025 and 0,050 litres shall be authorised.

To facilitate the supply to freidurias, economates, hospitality establishments, hospitals and other similar establishments and collectivities, packages of 25 and 50 litres of capacity are also authorised.

1.3 Volume Tolerances.

The maximum default tolerance allowed in the contents of a package is set as follows:

Unit:

	Maximum Errors
	In percent	In millimeters
5 to 50	9	-
50 to 100	-	4.5
100 to 200	4.5	-
200 to 300	-	9
300 to 500	3	-
500 to 1,000	-	15
1,000 to 10,000	1.5	-

In the application of the table, the values calculated in volume units for the maximum tolerated default errors indicated as per cent, shall be rounded to the tenth of a millimetre.

1.4 Headspace.

The free space in the container head shall not be greater than 10 per 100 of the total volume of the package, except for cans of less than or equal to one litre for which 20 per 100 is permitted.

2. Labelling, presentation, and advertising.

In general, it will be in accordance with the General Standard of Labelling, Presentation and Advertising of packaged food products.

2.1 Tags.

On the labels of the packages must be stated:

(a) Name of the product, in accordance with the provisions of II (definitions and designations) of this Regulation.

b) List of ingredients preceded by the title "ingredients".

Refined seed oils from the mixture of two or more oilseed oils from those authorised in this Regulation shall contain the words "vegetable oil" on their labels.

(c) Net content: It shall be indicated by volume, using the units of measure: litre, centilitre or millilitre.

d) Date Marked: The date of packaging with the expression of the month and year; the month with its name or the first three letters of that name, or with two digits (01 to 12) corresponding; the year with its four figures or their final figures.

Except when the month is expressed in letters, the indications for the month and the year will be separated by one from another by white space, point, dash, etc.

The date of minimum duration, expressed by means of the legend "Consuming preferably before: One year", must also be included.

(e) Identification of the Company: The name or name of the packer or importer and his address shall be entered.

The health registration number of the industry and the other administrative requirements required by the legislation in force shall also be stated.

(f) Identification of the manufacturing batch: Any packaging must bear an indication to identify the batch of manufacture, with the form of such identification at the discretion of the Company. It shall be compulsory to have at the disposal of the Administration's inspection services a record book containing the necessary data for each batch of manufacture.

g) Oil free acidity expressed in degrees (grams of oleic acid per 100 grams of oil).

h) Trademark.

2.2 On the labels of the packages, it shall be stated:

Product name and trademark.

Number and net contents of containers.

Company name or reason or Company name.

2.3 The mandatory data contained in the labelling of packaging or labelling of packaging must be expressed in clear, visible, indelible and easily readable characters by the consumer. This information must not be masked by drawings or any other text or image, graphic or printed.

Mandatory data may not be entered in closures, seals or other parts that are used when opening the package and will necessarily be expressed in the official Spanish language of the State.

The entire product name will appear with the same font size. These characters shall be highlighted by the rest of the content of the label, except for the trademark.

3. Optional tagging and tag-out.

Any legend or registration other than the compulsory labelling and labelling may be included only in the form of endorsement of the labels, in the part attached to the package or in another label of a smaller size which may be placed on the side opposite.

The information that you transmit may not be in contradiction with the requirements of mandatory labelling, you cannot have misleading or misleading meanings for the consumer.

4. Designation of origin.

Extra virgin olive oils with a designation of origin may use that denomination in the form provided for in the relevant Regulations.

VII. TRANSPORT, STORAGE, SALE AND FOREIGN TRADE

1. Storage and transport.

The storage and transport of vegetable oils intended for human consumption must comply with the general conditions laid down in Chapter VI of the Spanish Food Code.

In the transport of oils between or destined for storage, between or to industries, and to packers, drums or tanks may be used without capacity limit.

Packaging for direct sale to the final consumer, as well as suppliers to freidurias, economates, hospitality establishments, hospitals and other similar establishments and collectivities, must be labeled.

All packages must be sealed, regardless of the capacity, even the drums or tanks. The goods shall, in all cases, be covered by an invoice or on the basis of the following information:

Name and address of the seller, class, quality and quantity, name of the buyer and address of the establishment or factory to which it is intended.

The freedom of movement of oils may be limited in all or some of the commercial circuits by regulatory provisions of the marketing year or those which are exceptionally dictated by serious reasons of character conjunctural.

2. Tenure and control.

Production and existence controls affecting almazareros, seed molturators, olive-pomace oil extractors and oilseed, industrial and wholesale traders, who are involved in the phases for refining, packaging or trade, as well as for the purchase, distribution, entry, loading, unloading, deposit and disposal of oils covered by this Regulation shall be regulated by the competent Ministries.

3. Sale.

It is prohibited to sell in bulk all the oils covered by this Regulation intended for the final consumer, as well as those supplied to freidurias, economates, hospitality establishments, hospitals and others. similar establishments and collectivities.

Oils will be sold sealed and under registered mark.

Industrialists who pack olive oils and refined olive-pomace oils may not use the registered mark used for such oils in the packaging of others which are therefore to be marketed under different registered.

Each packaging must contain oil containers of the same denomination and of the same commercial category.

The street and home sale of all kinds of edible oils is prohibited, with the exception of the right to address for the purposes of the retailer provided that the oils are packaged under registered trade mark and with the required seal.

The sale for consumption of the mouth of virgin olive oils defined in this Regulation shall be prohibited, with an acidity exceeding 1,5 per 100. However, consumption may be authorised in the provinces in which it is traditionally used, or exceptionally where necessary.

4. Foreign trade.

4.1 Import.

The import products covered by this Technical-Health Regulations shall comply with the provisions of this Royal Decree.

4.2 Export.

The products covered by this Regulation on export will be in line with what the relevant ministries have in this area. Where these products do not comply with the provisions of this Regulation, they shall bear, in well-visible characters, the word "Export" and may not be placed on the market or consumed in Spain, unless the competent authorities express their consent, Report of the Inter-Ministerial Commission for Food Management.

VIII. RESPONSIBILITIES AND RESPONSIBILITIES

1. Competencies and inspections.

The competent Ministries shall ensure compliance with the provisions of this Regulation, in the field of their respective competences and through the relevant Administrative Bodies, which shall coordinate their actions and, in any event, without prejudice to the powers of the Autonomous Communities and Local Corporations, where appropriate.

2. Responsibilities.

The responsibility inherent in the identity of the product contained in non-open packaging, integrated, corresponds to the signature whose name is on the label.

The liability for the lack of quality of the product contained in non-open packaging, integrated, corresponds to the signature whose name is on the label, except where at the time of the inspection it was verified the holder has not complied with the instructions for the proper preservation of the product on the labels or packaging of the product.

When in the case of bulk products, prior to packaging, or in open containers that do not comply with the purity tests, the holder of the same shall be responsible.

IX. SAMPLING AND ANALYTICAL METHODS

1. Sampling.

For the competent ministries of inspection, the sampling methods for the products referred to in this Regulation shall be determined.

2. Analysis methods.

The official methods of oils and fats established by the Order of the Presidency of the Government shall apply to oils defined in this Regulation.