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ORDIN Nr

ORDIN   Nr. 362/670/107 din 12 august 2002

pentru aprobarea Normelor cu privire la continutul, fabricarea, calitatea, ambalarea, etichetarea, marcarea si pastrarea bulionului si a pastei de tomate

ACT EMIS DE: MINISTERUL AGRICULTURII, ALIMENTATIEI SI PADURILOR


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              Nr. 362 din 12 august 2002
              MINISTERUL SANATATII SI FAMILIEI
              Nr. 670 din 13 septembrie 2002
              AUTORITATEA NATIONALA PENTRU PROTECTIA CONSUMATORILOR
              Nr. 107 din 2 octombrie 2002
ACT PUBLICAT IN: MONITORUL OFICIAL  NR. 774 din 24 octombrie 2002

    Vazand Referatul de aprobare nr. 150.227 din 8 iulie 2002, intocmit de Directia de industrie alimentara; standarde, marci si licente,
    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 si completarile ulterioare, al Hotararii Guvernului nr. 22/2001 privind organizarea si functionarea Ministerului Sanatatii si Familiei, cu modificarile si completarile ulterioare, 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
    Se aproba Normele cu privire la continutul, fabricarea, calitatea, ambalarea, etichetarea, marcarea si pastrarea bulionului si a pastei de tomate, prevazute in anexa care face parte integranta din prezentul ordin.
    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, prin directiile de sanatate publica judetene si a municipiului Bucuresti si, respectiv, prin oficiile pentru protectia consumatorilor judetene si al municipiului Bucuresti, vor controla modul de respectare a prevederilor prezentului ordin.
    Art. 3
    Prezentul ordin va fi publicat in Monitorul Oficial al Romaniei, Partea I, si va intra in vigoare in termen de 6 luni 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

    ANEXA 1

                                NORME
cu privire la continutul, fabricarea, calitatea, ambalarea, etichetarea, marcarea si pastrarea bulionului si a pastei de tomate

    CAP. 1
    Dispozitii generale

    Art. 1
    Prezentele norme se refera la conditiile privind continutul, fabricarea, calitatea, ambalarea, etichetarea, marcarea si pastrarea bulionului si a pastei de tomate destinate comercializarii pentru consum uman.
    Art. 2
    Produsele mentionate la art. 1 se comercializeaza numai daca respecta definitiile si regulile stabilite in prezentele norme.

    CAP. 2
    Definitii, continut, calitate

    Art. 3
    In sensul prezentelor norme, bulionul si pasta de tomate sunt produse obtinute prin zdrobirea si strecurarea tomatelor, la care se poate adauga sare sau zahar, urmate de concentrarea prin fierbere a sucului obtinut, pana la consistenta de bulion sau pasta, ambalate in recipiente ermetice sau neermetice.
    Art. 4
    Produsele definite la art. 3 se clasifica, dupa continutul de substanta uscata solubila, dupa cum urmeaza:
    1. bulion de tomate tip 18, cu minimum 18% substanta uscata solubila la 20 grade C (exclusiv adaosul de sare);
    2. pasta de tomate:
    a) tip 24, cu minimum 24% substanta uscata solubila la 20 grade C (exclusiv adaosul de sare);
    b) tip 28, cu minimum 28% substanta uscata solubila la 20 grade C (exclusiv adaosul de sare);
    c) tip 36, cu minimum 36% substanta uscata solubila la 20 grade C (exclusiv adaosul de sare);
    d) tip 40, cu minimum 40% substanta uscata solubila la 20 grade C (exclusiv adaosul de sare).
    Art. 5
    Materiile prime si auxiliare utilizate la fabricarea bulionului si a pastei de tomate trebuie sa corespunda urmatoarelor definitii si descrieri:
    1. tomatele sunt legume proaspete, sanatoase, intregi, ajunse la maturitate industriala, de culoare rosie intensa, fara semne de fermentare sau mucegai, neatacate de boli criptogamice;
    2. apa utilizata in scopuri tehnologice (spalare, sterilizare) trebuie sa corespunda normelor sanitare si conditiilor tehnice de calitate impuse de normativele in vigoare referitoare la apa potabila;
    3. sarea folosita trebuie sa fie de uz alimentar si sa corespunda conditiilor de calitate impuse de reglementarile in vigoare;
    4. zaharul utilizat in scopul corectarii substantei uscate solubile trebuie sa corespunda normativelor tehnice de calitate in vigoare pe produs.
    Art. 6
    La fabricarea bulionului si a pastei de tomate nu este permisa adaugarea colorantilor, substantelor conservante si a substantelor de ingrosare (amidon, gume etc.).
    Art. 7
    La pasta de tomate dozata si ambalata la tuburi este permis adaosul de benzoat de sodiu in limitele prevazute si stabilite de normativele sanitare in vigoare.
    Art. 8
    (1) Este admisa adaugarea de sare si/sau de zahar la pasta de tomate la solicitarea scrisa a beneficiarului.
    (2) Cantitatea maxima de sare admisa a se adauga la pasta de tomate ambalata la butoaie este de 10% .
    Art. 9
    Proprietatile organoleptice si caracteristicile fizico-chimice pe care trebuie sa le indeplineasca bulionul si pasta de tomate sunt redate in anexele nr. 1 si, respectiv, nr. 2, care fac parte integranta din prezentele norme.
    Art. 10
    (1) Proprietatile microbiologice, continutul de metale grele si pesticide din bulionul si pasta de tomate trebuie sa se incadreze in limitele stabilite de reglementarile sanitare in vigoare.
    (2) Verificarea parametrilor prevazuti la alin. (1) si la art. 9 se efectueaza periodic si se garanteaza de producator la fiecare livrare.
    Art. 11
    Metodele de analiza utilizate pentru verificarea caracteristicilor prevazute la art. 10 alin. (1) trebuie sa corespunda prevederilor urmatoarelor standarde:
    1. proprietati microbiologice conform SR 8924-95 Conserve alimentare in recipiente inchise ermetic. Analiza microbiologica si STAS 8731-85 Produse de legume si fructe. Determinarea continutului in filamente de mucegai;
    2. continutul de pesticide, conform:
    a) STAS 12497-86 Produse de legume si fructe; determinarea reziduurilor de pesticide organoclorurate;
    b) STAS 12905-90 Produse de legume si fructe; determinarea reziduurilor de pesticide organofosforice;
    3. continutul de metale grele, conform:
    a) STAS 5954/1-86 Produse de legume si fructe; mineralizarea probelor in vederea determinarii metalelor;
    b) STAS 7118-79 Determinarea arsenului;
    c) STAS 5955-86 Determinarea plumbului;
    d) STAS 7852-80 Determinarea cadmiului;
    e) STAS 5954/2-77 Determinarea cuprului;
    f) STAS 7119-91 Determinarea staniului.
    Art. 12
    Determinarea continutului de substanta uscata solubila la pasta de tomate cu adaos de sare se face conform calculului prevazut in anexa nr. 3 care face parte integranta din prezentele norme.

    CAP. 3
    Ambalare, marcare, depozitare, transport

    Art. 13
    Bulionul si pasta de tomate se ambaleaza in recipiente de diferite capacitati, cu posibilitati de inchidere ermetica sau neermetica, confectionate din materiale pentru produse alimentare, avizate de Ministerul Sanatatii si Familiei.
    Art. 14
    Ambalajele de transport trebuie sa asigure integritatea produselor, sa fie curate, uscate, in stare buna; ambalajele folosite sunt: lazi din lemn, carton, folie contractibila sau alte ambalaje stabilite prin contract si care trebuie sa corespunda prevederilor din normativele in vigoare pe produs.
    Art. 15
    (1) Marcarea si etichetarea bulionului si a pastei de tomate trebuie sa se faca cu respectarea reglementarilor in vigoare privind etichetarea alimentelor si inscrierea tuturor informatiilor necesare, astfel incat consumatorul sa fie informat corect la momentul achizitionarii produsului.
    (2) Mentiunile specifice produsului, care trebuie inscriptionate obligatoriu, precum si restrictionarea unor informatii care pot induce in eroare consumatorul, sunt urmatoarele:
    a) inscrierea cantitatii nete se face in conformitate cu instructiunile de metrologie legala in vigoare;
    b) mentionarea substantei uscate solubile, exprimata in grade refractometrice la 20 grade C;
    c) este interzisa inscrierea pe eticheta a mentiunii "natural".
    Art. 16
    Adaosul de sare si/sau de zahar, dupa caz, va fi inscris sub forma procentuala, in mod vizibil, in acelasi camp vizual cu denumirea sub care se vinde produsul.
    Art. 17
    Marcarea butoaielor din lemn se face prin sablonare pe capac cu vopsea rezistenta la apa sau prin etichetare. Etichetele vor fi confectionate din tabla, placaj sau alt material, se vor aplica pe unul dintre capace si vor cuprinde toate elementele de identificare prevazute in reglementarile legale in vigoare privind etichetarea produselor alimentare.
    Art. 18
    (1) Depozitarea bulionului si a pastei de tomate se face in incaperi curate, uscate, ferite de razele solare sau de inghet, la o temperatura de maximum 20 grade C si o umiditate relativa a aerului de maximum 75% .
    (2) Butoaiele cu pasta de tomate cu continut mic de sare de 2 - 4% se pastreaza in depozite frigorifice, iar butoaiele cu pasta de tomate cu adaos de 8 - 10% sare se pot depozita in incaperi ferite de razele solare, de ploaie si de inghet, la temperatura de circa 15 grade C.
    Art. 19
    Transportul trebuie sa se faca cu vehicule curate, acoperite, in conditii care sa asigure integritatea ambalajelor si mentinerea calitatii produselor, precum si protectia contra razelor solare sau inghetului.
    Art. 20
    Fiecare transport trebuie sa fie insotit de documentul de certificare a calitatii produsului, intocmit de producator, conform reglementarilor legale in vigoare.

    CAP. 4
    Dispozitii finale

    Art. 21
    Data durabilitatii minimale, respectiv data pana la care produsele isi pastreaza caracteristicile specifice in conditiile de depozitare prevazute in aceste norme, este stabilita si garantata de producator.

    ANEXA 1*)
    la norme

    *) Anexa nr. 1 este reprodusa in facsimil.

    Caracteristici organoleptice ale bulionului si pastei de tomate

 ______________________________________________________________________________
| Denumirea caracteristicii     |         Conditii de admisibilitate           |
|_______________________________|______________________________________________|
| Aspectul recipientului:       | - curat, ermetic inchis, cu capacul nebombat,|
| - exterior:                   | neruginit, cu eticheta curata, vizibil       |
|                               | imprimata cu toate elementele de             |
|                               | identificare, lipita simetric in plan pe     |
|                               | recipient; la cutia metalica se admit usoare |
|                               | deformari la corp, dar nu la falt;           |
|                               | - butoaiele trebuie sa fie curate, sa nu     |
|                               | prezinte scurgeri si miros strain.           |
| - interior:                   | - curate; capacul si cutia metalica fara pete|
|                               | negre sau de rugina, exfolieri sau zgarieturi|
|                               | ale peliculei de lac; este admisa o usoara   |
|                               | marmorare datorita sulfurii de staniu.       |
| Aspectul continutului         | - masa omogena, densa la pasta de tomate, fin|
|                               | strecurata, fara corpuri straine: seminte,   |
|                               | pielite, frunze; fara semne de alterare,     |
|                               | respectiv mucegai sau fermentare.            |
| Culoare                       | - rosie intensa pana la rosie caramizie,     |
|                               | uniforma in toata masa produsului.           |
| Gust si miros                 | - specifice concentratelor de tomate; fara   |
|                               | gust si miros strain: de afumat, ars,        |
|                               | fermentare, mucegai; nu este admis gustul    |
|                               | amar sau acru; la pasta de tomate cu sare,   |
|                               | este admis gustul sarat, functie de          |
|                               | cantitatea de sare adaugata.                 |
|_______________________________|______________________________________________|

    Examenul organoleptic se efectueaza in conformitate cu prevederile SR 1754-94.

    ANEXA 2*)
    la norme

    *) Anexa nr. 2 este reprodusa in facsimil.

    Caracteristicile fizico-chimice ale bulionului si pastei de tomate

 ______________________________________________________________________________
|           Denumirea             |   Conditii de admisibilitate   | Metode de |
|        caracteristicii          |________________________________|  analiza  |
|                                 | bulion |      pasta tomate     |           |
|                                 |________|_______________________|           |
|                                 | tip 18 | tip | tip | tip | tip |           |
|                                 |        | 24  | 28  | 36  | 40  |           |
|_________________________________|________|_____|_____|_____|_____|___________|
| Substanta uscata solubila       |        |     |     |     |     | STAS      |
| (exclusiv adaosul de sare), %   |   18   | 24  | 28  | 36  | 40  | 5856/71   |
| grade refractometrice, la       |        |     |     |     |     |           |
| 20 grade C, min.                |        |     |     |     |     |           |
|_________________________________|________|_____|_____|_____|_____|___________|
| Aciditate totala, exprimata in  |                                | STAS      |
| acid citric si raportata la     |                10              | 5952/79   |
| substanta uscata solubila,      |                                |           |
| % max.                          |                                |           |
|_________________________________|________________________________|___________|
| Aciditate volatila, exprimata in|                                | STAS      |
| acid acetic si raportata la     |               0,50             | 5952/71   |
| substanta uscata solubila,      |                                |           |
| % max.                          |                                |           |
|_________________________________|________________________________|___________|
| Impuritati minerale insolubile, |              0,050             | STAS      |
| raportate la substanta uscata   |                                | 5959/70   |
| solubila, % max.                |                                |           |
|_________________________________|________________________________|___________|
| Indice de culoare, exprimat in  |               1,7              |           |
| grade GARDNER, min.             |                                |           |
|_________________________________|________________________________|___________|

    ANEXA 3
    la norme

    Determinarea continutului de substanta uscata solubila la pasta de tomate cu adaos de sare

    Substanta uscata solubila = S1 - 1,2(C - 1), in care:
    S1 = gradul refractometric, citit la refractometru, cu corectia de temperatura la 20 grade C;
    C = continutul total de clorura de sodiu, in procente;
    1 = continutul mediu de clorura de sodiu din concentratul de tomate fara adaos de sare;
    1,2 = numarul de grade refractometrice corespunzatoare unui procent de clorura de sodiu.



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ANONIM a comentat OUG 96 2021
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ANONIM a comentat Legea 243 2021
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ANONIM a comentat Decizia 2 2007
    GET YOUR EX LOVER BACK.VIA: dromokpo@gmail.com This is my testimony of life that I will tell everyone. I have been married for 25 years Another woman had a spell to get me away from my lover, My husband left me and the children and we suffered for 2 years until I saw post about where this man Dr Omokpo has helped so many people recover their broken marriages and relationships   to get their ex lovers back. I decided to send him a message about my broken marriage and family  about how my husband left me and  for him to help me bring back my loving husband home, This great man told me what to do and I followed him as he instructed. After 48 hours, as he told me, I saw a car enter the compound. I was shocked when I saw my husband. As I share my testimony with you my husband came back to me and the kids and that's why I'm happy to put all of you to meet this man for solutions to your problem and bring your lover back to you and mend your broken marriage or your relationship restored back to happiness as you wished. Contact this great man via: dromokpo@gmail.com
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