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ORDIN Nr

ORDIN   Nr. 495/997/10 din 24 octombrie 2002

privind modificarea si completarea Ordinului ministrului agriculturii, alimentatiei si padurilor, al ministrului sanatatii si familiei si al presedintelui Autoritatii Nationale pentru Protectia Consumatorilor nr. 454/917/2001 - 22/2002 pentru aprobarea Normelor cu privire la natura, continutul, originea, fabricarea, ambalarea, etichetarea, marcarea, pastrarea si calitatea uleiurilor vegetale, grasimilor tartinabile - margarine - si a maionezelor, destinate comercializarii pentru consumul uman

ACT EMIS DE: MINISTERUL AGRICULTURII, ALIMENTATIEI SI PADURILOR


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              Nr. 495 din 24 octombrie 2002
              MINISTERUL SANATATII SI FAMILIEI
              Nr. 997 din 11 decembrie 2002
              AUTORITATEA NATIONALA PENTRU PROTECTIA CONSUMATORILOR
              Nr. 10 din 13 februarie 2003
ACT PUBLICAT IN: MONITORUL OFICIAL  NR. 181 din 24 martie 2003

    Vazand Referatul de aprobare al Directiei generale de implementare, reglementare si de management al resurselor biotehnologice din cadrul Ministerului Agriculturii, Alimentatiei si Padurilor nr. 150.788 din 22 octombrie 2002,
    avand in vedere prevederile art. 34 din Ordonanta de urgenta a Guvernului nr. 97/2001 privind reglementarea productiei, circulatiei si comercializarii alimentelor, aprobata si modificata prin Legea nr. 57/2002,
    in temeiul Hotararii Guvernului nr. 362/2002 privind organizarea si functionarea Ministerului Agriculturii, Alimentatiei si Padurilor, cu modificarile ulterioare, al Hotararii Guvernului nr. 22/2001 privind organizarea si functionarea Ministerului Sanatatii si Familiei, cu modificarile ulterioare, precum si al Hotararii Guvernului nr. 166/2001 privind organizarea si functionarea Autoritatii Nationale pentru Protectia Consumatorilor, cu modificarile ulterioare,

    ministrul agriculturii, alimentatiei si padurilor, ministrul sanatatii si familiei si presedintele Autoritatii Nationale pentru Protectia Consumatorilor emit urmatorul ordin:

    Art. 1
    Normele cu privire la natura, continutul, originea, fabricarea, ambalarea, etichetarea, marcarea, pastrarea si calitatea uleiurilor vegetale, grasimilor tartinabile - margarine - si a maionezelor, destinate comercializarii pentru consumul uman, aprobate prin Ordinul ministrului agriculturii, alimentatiei si padurilor, al ministrului sanatatii si familiei si al presedintelui Autoritatii Nationale pentru Protectia Consumatorilor nr. 454/917/2001 - 22/2002, publicat in Monitorul Oficial al Romaniei, Partea I, nr. 372 din 3 iunie 2002, se modifica si se completeaza dupa cum urmeaza:
    1. Articolul 3 se completeaza cu punctele 5, 6 si 7 cu urmatorul cuprins:
    "5. sosurile de maioneza sunt produse fabricate prin emulsionarea uleiurilor vegetale comestibile, cu sau fara galbenus de ou reconstituit din praf de galbenus, cu diferite adaosuri;
    6. amestecurile emulsionate, pe baza de ulei, reprezinta amestecuri de ulei comestibil cu diferite adaosuri, cu sau fara otet, acizi organici, cum sunt acidul citric, lactic sau tartric. Nivelul de aciditate maxim admis pentru amestecurile emulsionate pe baza de ulei este de 1%, exprimat in acid acetic;
    7. uleiurile aromatizate pentru salate reprezinta amestecuri de uleiuri comestibile cu diferite adaosuri."
    2. Litera c) a alineatului (2) al articolului 5 va avea urmatorul cuprins:
    "c) margarina cu un continut redus de grasime, cuprins intre 39% si 41%;"
    3. Alineatul (3) al articolului 5 se abroga.
    4. Alineatul (1) al articolului 7 va avea urmatorul cuprins:
    "Art. 7
    (1) Uleiurile vegetale sunt obtinute prin extragerea acestora din materii prime oleaginoase, precum: seminte de floarea-soarelui, boabe de soia, seminte de rapita, germeni de porumb, seminte de dovleac, masline si arahide. Lista materiilor prime oleaginoase prezentate nu este limitativa."
    5. Litera h) a alineatului (6) al articolului 7 va avea urmatorul cuprins:
    "h) Uleiurile in amestec se obtin prin realizarea urmatoarelor retete: 80% ulei brut de floarea-soarelui si 20% ulei brut de soia, denumit ulei amestec de floarea-soarelui si soia; 80% ulei brut de floarea-soarelui si 20% ulei brut de rapita, denumit ulei de salata <<extra>>; ulei de floarea-soarelui, soia si rapita, denumit ulei vegetal. Lista amestecurilor prezentate nu este limitativa. Amestecurile de uleiuri brute se supun obligatoriu rafinarii."
    6. Alineatul (9) al articolului 7 se abroga.
    7. Alineatul (6) al articolului 8 se abroga.
    8. Alineatul (7) al articolului 8 se abroga.
    9. Alineatul (1) al articolului 9 va avea urmatorul cuprins:
    "Art. 9
    (1) Procedeul de obtinere a maionezelor presupune prepararea premixului de maioneza prin adaugarea galbenusului de ou reconstituit din praf de galbenus si a urmatoarelor ingrediente solide: sare, zahar, condimente si adaugarea de ulei si otet pana la obtinerea emulsiei si emulsionarea finala intr-o moara coloidala, care confera textura si stabilite produsului."
    10. Dupa alineatul (8) al articolului 9 se introduce un nou alineat, alineatul (9), cu urmatorul cuprins:
    "(9) Caracteristicile fizico-chimice ale sosurilor de maioneza sunt prevazute in anexa nr. 12 care face parte integranta din prezentele norme."
    11. Dupa litera c) a punctului 1 al articolului 11 se introduce o noua litera, litera d), cu urmatorul cuprins:
    "d) in cazul uleiurilor in amestec se vor inscrie uleiurile componente, in ordinea descrescatoare a proportiei acestora in produs."
    12. Litera a) a punctului 2 al articolului 11 se abroga.
    13. Litera b) a punctului 2 al articolului 11 va avea urmatorul cuprins:
    "b) se va inscrie proportia de sare in lista ingredientelor;"
    14. Dupa litera e) a punctului 2 al articolului 11 se introduce o noua litera, litera f), cu urmatorul cuprins:
    "f) continutul de grasimi lactate sau alte grasimi animale, in ordinea descrescatoare a importantei cantitative, exprimat in procente din greutatea totala, la momentul fabricarii."
    15. Punctul 3 al articolului 11 va avea urmatorul cuprins:
    "3. la maioneze se va inscrie continutul de grasime, iar la sosurile de maioneza se va inscrie continutul de grasime, galbenus de ou si de apa si substante volatile."
    16. Dupa punctul 3 al articolului 11 se introduce un nou punct, punctul 4, cu urmatorul cuprins:
    "4. La amestecurile emulsionate pe baza de ulei se va inscrie in lista ingredientelor proportia de ulei."
    17. Anexa nr. 4 la norme se abroga.
    18. Anexa nr. 6 la norme se abroga.
    19. Anexa nr. 7 la norme se abroga.
    20. Anexa nr. 9 la norme va avea urmatorul cuprins:

    "CARACTERISTICILE fizico-chimice ale maionezelor
____________________________________________________________
Nr.             Caracteristicile             Conditiile  de
crt.                                         admisibilitate
____________________________________________________________
  1. pH                                         3,7 - 4,3
  2. Aciditatea exprimata in acid acetic (%)    0,2 - 0,4
  3. Apa si substante volatile (% maxim)          17,50
  4. Ulei (% minim)                               80,0
  5. Continut de galbenus de ou (% minim)          2,8
  6. NaCl (%)                                  0,55 - 0,65"
____________________________________________________________

    21. Dupa anexa nr. 11 la norme se introduce o noua anexa, anexa nr. 12, cu urmatorul cuprins:

    "CARACTERISTICILE fizico-chimice ale sosurilor de maioneza
____________________________________________________________
Nr.             Caracteristicile             Conditiile  de
crt.                                         admisibilitate
____________________________________________________________
  1. pH maxim                                      4,3
  2. Apa si substante volatile (%)           conform retetei
  3. Ulei (%)                                conform retetei
  4. Continut de galbenus de ou (%)          conform retetei
  5. NaCl (% maxim)                                1,8"
____________________________________________________________

    Art. 2
    Ministerul Agriculturii, Alimentatiei si Padurilor, Ministerul Sanatatii si Familiei si Autoritatea Nationala pentru Protectia Consumatorilor, prin directiile generale pentru agricultura si industrie alimentara judetene si a municipiului Bucuresti, directiile de sanatate publica judetene si a municipiului Bucuresti si, respectiv, prin oficiile judetene pentru protectia consumatorilor vor duce la indeplinire prevederile prezentului ordin.
    Art. 3
    Prezentul ordin va fi publicat in Monitorul Oficial al Romaniei, Partea I, si va intra in vigoare in termen de 15 zile de la data publicarii.

                Ministrul agriculturii, alimentatiei si padurilor,
                Ilie Sarbu

                Ministrul sanatatii si familiei,
                Daniela Bartos

                Presedintele Autoritatii Nationale
                pentru Protectia Consumatorilor,
                Rovana Plumb,
                secretar de stat



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COMENTARII la Ordinul 495/2002

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ANONIM a comentat Decretul 770 1966
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ANONIM a comentat Decizia 2 2007
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