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Regulation on quality and other requirements for vinegar.

Country/Territory
Bosnia and Herzegovina
Territorial subdivision
Republika Srpska
Document type
Regulation
Date
2020
Source
FAO, FAOLEX
Subject
Food & nutrition
Keyword
Classification/declassification Condiments/herbs/spices Food quality control/food safety Processing/handling
Geographical area
Europe, Europe and Central Asia, Mediterranean, Southern Europe
Entry into force notes
This text entered into force eight days after its publication the Official Gazette (published on 27 May 2020).
Abstract

This Regulation, as in accordance with the provisions of the Law on food (Republic of Srpska), prescribes the categorization, quality and additional requirements for vinegar placed on the market of Republika Srpska. Vinegar is a food product obtained by fermentation of various raw materials such as wine, fruit wine, dilute fermentative ethanol, fermented wort, whey and beer. According to the type of raw material from which it is produced, vinegar is placed on the market as: 1) wine vinegar; 2) fruit vinegar; 3) mixed fruit vinegar; 4) alcoholic vinegar; 5) flavored vinegar; 6) whey vinegar; 7) malt vinegar. The vinegar that is placed on the market must satisfy the quality conditions as specified in article 3.

Full text
Serbian
Website
rzsm.org

References - Legislation

Implements

Law on food (Republic of Srpska).

Legislation | Bosnia and Herzegovina | 2017

Keyword: Basic legislation, Food quality control/food safety, HACCP, Processing/handling, Hygiene/sanitary procedures, Inspection, Internal trade, International trade, Monitoring, Offences/penalties, Animal feed/feedstuffs, Animal production

Source: FAO, FAOLEX