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