State Standard No. AZS 840-2015 for butter. Pays/Territoire Azerbaidjan Type du document Miscellaneous Date 2015 Source FAO, FAOLEX Sujet Alimentation et nutrition Mot clé Codex Alimentarius Normes Inspection Institution Additifs alimentaires Contrôle de qualité alimentaire/innocuité des produits alimentaires Emballage/étiquetage Lait/produits laitiers Hygiène/procédures sanitaires Recherche Huiles/oléagineux/graisses Aire géographique Asie, Mer Caspienne, CEI (Communauté des États indépendants), Europe et Asie Centrale, Nations en développement sans littoral, Asie Occidentale Entry into force notes This Standard enters into force on the day the Decision No. 150111500016 of the State Committee for Standardisation, Metrology and Patent is published. Résumé This Standard has been set by the Technical Committee (TK 07) on Standardization of food. This standard is authentic translation of the CODEX standard for butter (CODEX Standard 279-1971). The initial inspection shall be in 2020 to determine the requirements of the standard to comply with the international standards, norms, rules and recommendations. This Standard shall be applied to butter intended for direct consumption or for further processing in conformity with the butter derived exclusively from milk and/or products obtained from milk, principally in the form of an emulsion of the type water-in-oil. This Standard sets forth essential composition and quality factors, food additives, contaminants, hygiene, labeling and methods of sampling and analysis. Texte intégral Azéri Site web www.e-qanun.az Références - Législation Implemente Presidential Decree No. 155 on the approval of the statute and committee structure of the Azerbaijani State Committee on Standardization, Metrology and Patents. Législation | Azerbaidjan | 2009 Mot clé: Autorisation/permis, Normes environnementales, Institution, Santé publique, Normes, Protection de l’environnement, Droits de propriété intellectuelle/brevets, Inspection, Hygiène/procédures sanitaires, Contrôle de qualité alimentaire/innocuité des produits alimentaires Source: FAO, FAOLEX