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Regulation on detailed conditions for the appropriate premises and necessary equipment that laboratories should have at their disposal for performing analysis and superanalysis of flour.

Pays/Territoire
Macédoine du Nord
Type du document
Règlement
Date
2014
Source
FAO, FAOLEX
Sujet
Alimentation et nutrition
Mot clé
Céréales/grains/riz Contrôle de qualité alimentaire/innocuité des produits alimentaires Hygiène/procédures sanitaires Inspection Autorisation/permis Transformation/manutention Produits agricoles
Aire géographique
Europe, Europe et Asie Centrale, Nations en développement sans littoral, Europe du Sud
Entry into force notes
This text entered into force on the day after its publication in the Official Gazette.
Résumé

This Regulation prescribes detailed spatial and specific technical requirements in terms of physical conditions for laboratories that are engaged in analysis and superanalysis of flour. This text also regulates the structure of facilities or premises and determines the list of necessary equipment that all authorized laboratories should have at their disposal when performing flour analysis and superanalysis. Laboratories that perform analysis and superanalysis of flour, in order to be authorized, should have appropriate spaces, as specified in article 2. The equipment that the laboratories, in which the analysis and superanalysis of flour are carried out, should have: - a drying oven that works at 105"C or a moisture meter-dryer with infrared rays for determining the relative moisture of flour; - an oven for determining the content of ashes - a device for determining the content of gluten.

Texte intégral
Macédonien
Site web
mzsv.gov.mk

Références - Législation

Implemente

Law on the quality of agricultural products.

Législation | Macédoine du Nord | 2010 (2016)

Mot clé: Apiculture/sériciculture, Céréales/grains/riz, Certification, Classement/déclassement, Protection du consommateur, Inspection, Infractions/sanctions, Produits agricoles, Cultures/pâtures, Contrôle de qualité alimentaire/innocuité des produits alimentaires, Bovins, Porcins, Produits de volaille, Lait/produits laitiers, Légumes/légumineuses, Fruits/noix comestibles

Source: FAO, FAOLEX