natgillin/translations-raw huggingface dataset:
It is therefore necessary, in order to ensure a harmonised approach by Member States, to clarify the procedures under which such authorisations should be given.
Da bi zagotovili usklajen pristop držav članic, je zato treba razjasniti postopke za podeljevanje takih dovoljenj.
Regulation (EC) No 853/2004 requires food business operators to ensure that heat treatments used to process raw milk and dairy products should conform to an internationally recognised standard.
Po Uredbi (ES) št. 853/2004 morajo nosilci živilske dejavnosti zagotoviti, da se toplotna obdelava surovega mleka in mlečnih izdelkov sklada z mednarodno priznanim standardom.
However, owing to the specificity of certain heat treatments used in this sector and their impact on food safety and animal health, clearer guidance should be given to food business operators in this regard.
Vendar pa bi bilo zaradi specifičnosti nekaterih toplotnih obdelav, ki se uporabljajo v tem sektorju, ter njihovih posledic za varnost živil in zdravstveno varstvo živali treba nosilcem živilske dejavnosti v zvezi s tem dati jasnejše napotke.
Regulation (EC) No 853/2004 introduces a new definition to cover products derived from eggs that, after removal of the shell, have not yet been processed.
Uredba (ES) št. 853/2004 uvaja novo opredelitev za nepredelano vsebino jajca po odstranitvi lupine.
It is, therefore, necessary to clarify the rules applying to those products and amend Section X, Chapter II of Annex III to Regulation (EC) No 853/2004 accordingly.
Zato je nujno razjasniti predpise za take proizvode in v skladu s tem spremeniti poglavje II v oddelku X Priloge III k Uredbi (ES) št. 853/2004.
Section XIV of Annex III to Regulation (EC) No 853/2004 lays down specific health rules for gelatine.
Oddelek XIV Priloge III k Uredbi (ES) št. 853/2004 določa posebne zdravstvene predpise za želatino.
These rules include requirements covering the type of raw materials that may be used to produce gelatine and the transport and storage of such materials.
Med njimi so zahteve o vrsti surovin, ki se lahko uporabljajo za proizvodnjo želatine, ter za prevoz in hranjenje takih snovi.
They also lay down specifications applicable to the manufacture of gelatine.
Določajo tudi specifikacije za proizvodnjo želatine.
However, the rules applying to labelling of gelatine should also be laid down.
Vendar pa je treba določiti še pravila za označevanje želatine.
Scientific progress has led to the establishment of ISO 16649-3 as an agreed reference method for analysis of E. coli in bivalve molluscs.
Zaradi znanstvenega napredka je bil oblikovan standard ISO 16649-3 kot dogovorjena referenčna metoda za analizo E. coli v školjkah.
Regulations (EC) Nos 853/2004 and 854/2004 should therefore be amended accordingly.
Uredbi (ES) št. 853/2004 in 854/2004 je treba torej ustrezno spremeniti.
Requirements concerning food chain information for the purpose of Regulations (EC) Nos 853/2004 and 854/2004
Zahteve v zvezi s podatki o prehranjevalni verigi za namen uredb (ES) št. 853/2004 in 854/2004
Requirements concerning food chain information as referred to in Section III of Annex II to Regulation (EC) No 853/2004 and in Chapter II (A) of Section I of Annex I to Regulation (EC) No 854/2004 are set out in Annex I to this Regulation.
Zahteve v zvezi s podatki o prehranjevalni verigi, na katere se nanašata oddelek III Priloge II k Uredbi (ES) št. 853/2004 in poglavje II (A) v oddelku I Priloge I k Uredbi (ES) št. 854/2004, so določene v Prilogi I k tej uredbi.
Requirements concerning fishery products for the purpose of Regulations (EC) Nos 853/2004 and 854/2004
Zahteve v zvezi z ribiškimi proizvodi za namen uredb (ES) št. 853/2004 in 854/2004
Requirements concerning fishery products as referred to in Article 11(9) of Regulation (EC) No 853/2004 and Article 18(14) and (15) of Regulation (EC) No 854/2004 are set out in Annex II to this Regulation.
Zahteve v zvezi z ribiškimi proizvodi, na katere se nanašata člen 11(9) Uredbe (ES) št. 853/2004 ter člen 18(14) in (15) Uredbe (ES) št. 854/2004, so določene v Prilogi II k tej uredbi.
Recognised testing methods for marine biotoxins for the purpose of Regulations (EC) Nos 853/2004 and 854/2004
Priznane preskusne metode za morske biotoksine za namen uredb (ES) št. 853/2004 in 854/2004
The recognised testing methods for detecting marine biotoxins as referred to in Article 11(4) of Regulation (EC) No 853/2004 and Article 18(13)(a) of Regulation (EC) No 854/2004 are as set out in Annex III to this Regulation.
Priznane preskusne metode za odkrivanje morskih biotoksinov, na katere se nanašata člen 11(4) Uredbe (ES) št. 853/2004 in člen 18(13)(a) Uredbe (ES) št. 854/2004, so določene v Prilogi III k tej uredbi.
Calcium content of mechanically separated meat for the purpose of Regulation (EC) No 853/2004
Vsebnost kalcija v mehansko izkoščenem mesu za namen Uredbe (ES) št. 853/2004
The calcium content of mechanically separated meat as referred to in Article 11(2) of Regulation (EC) No 853/2004 is as set out in Annex IV to this Regulation.
Vsebnost kalcija v mehansko izkoščenem mesu, na katero se nanaša člen 11(2) Uredbe (ES) št. 853/2004, je določena v Prilogi IV k tej uredbi.
Lists of establishments for the purpose of Regulation (EC) No 882/2004
Seznami obratov za namen Uredbe (ES) št. 882/2004
Requirements concerning the lists of establishments as referred to in Article 31(2)(f) of Regulation (EC) No 882/2004 are set out in Annex V to this Regulation.
Zahteve v zvezi s seznami obratov, na katere se nanaša člen 31(2)(f) Uredbe (ES) št. 882/2004, so določene v Prilogi V k tej uredbi.
Model health certificates for frogs' legs, snails, gelatine and collagen for the purpose of Regulation (EC) No 853/2004
Vzorci veterinarskih spričeval za žabje krake, polže, želatino in kolagen za namen Uredbe (ES) št. 853/2004
The model health certificates for imports of frogs' legs, snails, gelatine and collagen as referred to in Article 6(1)(d) of Regulation (EC) No 853/2004 and of raw materials for the production of gelatine and collagen are as set out in Annex VI to this Regulation.
Vzorci veterinarskih spričeval za uvoz žabjih krakov, polžev, želatine in kolagena, na katere se nanaša člen 6(1)(d) Uredbe (ES) št. 853/2004, ter surovin za proizvodnjo želatine in kolagena so določeni v Prilogi VI k tej uredbi.
Derogation from Regulation (EC) No 852/2004 for foods with traditional characteristics
Odstopanje od Uredbe (ES) št. 852/2004 za živila s tradicionalnimi značilnostmi
For the purposes of this Regulation, ‘foods with traditional characteristics’ means foods that, in the Member State in which they are traditionally manufactured, are:
Za namen te uredbe so živila s tradicionalnimi značilnostmi tista živila, ki so v državi članici, v kateri se tradicionalno proizvajajo:
recognised historically as traditional products, or
zgodovinsko priznana kot tradicionalni proizvodi; ali
manufactured according to codified or registered technical references to the traditional process, or according to traditional production methods, or
proizvedena po kodificiranih ali registriranih tehničnih priporočilih za tradicionalni proces ali po tradicionalnih proizvodnih metodah; ali
protected as traditional food products by a Community, national, regional or local law.
zaščitena kot tradicionalno živilo z zakonodajo Skupnosti, nacionalno, regionalno ali lokalno zakonodajo.
Member States may grant establishments manufacturing foods with traditional characteristics individual or general derogations from the requirements set out in:
Države članice lahko obratom, ki proizvajajo živila s tradicionalnimi značilnostmi, podelijo posamična ali splošna odstopanja od zahtev iz:
Chapter II(1) of Annex II to Regulation (EC) No 852/2004 as regards the premises where such products are exposed to an environment necessary for the part-development of their characteristics.
poglavja II(1) Priloge II k Uredbi (ES) št. 852/2004 glede prostorov, kjer so taki proizvodi izpostavljeni okolju, potrebnemu za delni razvoj njihovih značilnosti.
Such premises may in particular comprise walls, ceilings and doors that are not smooth, impervious, non-absorbent or of corrosion-resistant material and natural geological walls, ceilings and floors;
Taki prostori imajo lahko zlasti stene, strope in vrata, ki niso gladki, neprepustni, nevpojni ali iz nerjavečega materiala ter naravne geološke stene, strope in tla;
Chapter II(1)(f) and Chapter V(1) of Annex II to Regulation (EC) No 852/2004 as regards the type of materials of which the instruments and the equipment used specifically for the preparation, packaging and wrapping of these products are made.
poglavja II(1)(f) in poglavja V(1) Priloge II k Uredbi (ES) št. 852/2004 glede vrste materialov, ki sestavljajo orodja in opremo, značilno za pripravo, pakiranje in zavijanje teh proizvodov.
The cleaning and disinfecting measures for the premises referred in (a) and the frequency with which they are carried out shall be adapted to the activity in order to take account of their specific ambient flora.
Ukrepi čiščenja in razkuževanja v prostorih iz (a) ter njihova pogostnost se prilagodijo dejavnosti z namenom, da se upošteva njihova posebna okoljska flora.
The instruments and equipment referred to in (b) shall be maintained at all times in a satisfactory state of hygiene and be regularly cleaned and disinfected.
Orodja in oprema iz (b) se stalno vzdržujejo na primerni stopnji higiene ter redno čistijo in razkužujejo.
Member States granting the derogations provided for in paragraph 2 shall notify the Commission and the other Member States of this no later than 12 months after granting individual or general derogations.
Države članice, ki podeljujejo odstopanja iz odstavka 2, Komisijo in druge države članice o tem obvestijo najpozneje v 12 mesecih po podelitvi posamičnih ali splošnih odstopanj.
Each notification shall:
Obvestila:
provide a short description of the requirements that have been adapted;
vsebujejo kratek opis prilagojenih zahtev;
describe the foodstuffs and establishments concerned; and
opisujejo zadevna živila in obrate;
give any other relevant information.
navajajo vse druge ustrezne informacije.
Amendments to Regulation (EC) No 853/2004
Spremembe Uredbe (ES) št. 853/2004
Annexes II and III to Regulation (EC) No 853/2004 are amended in accordance with Annex VII to this Regulation.
Prilogi II in III k Uredbi (ES) št. 853/2004 se spremenita v skladu s Prilogo VII k tej uredbi.
Amendments to Regulation (EC) No 854/2004
Spremembe Uredbe (ES) št. 854/2004
Annexes I, II and III to Regulation (EC) No 854/2004 are amended in accordance with Annex VIII to this Regulation.
Priloge I, II in III k Uredbi (ES) 854/2004 se spremenijo v skladu s Prilogo VIII k tej uredbi.
It shall apply from 1 January 2006, except for Chapters II and III of Annex V, which shall apply from 1 January 2007.
Uporablja se od 1. januarja 2006, razen poglavij II in III Priloge V, ki se uporabljata od 1. januarja 2007.
OJ L 157, 30.4.2004, p. 33. Corrected by OJ L 195, 2.6.2004, p. 12.
UL L 195, 2.6.2004, str. 12.
FOOD CHAIN INFORMATION
PODATKI O PREHRANJEVALNI VERIGI
OBLIGATIONS ON FOOD BUSINESS OPERATORS
OBVEZNOSTI NOSILCEV ŽIVILSKE DEJAVNOSTI
Food business operators raising animals dispatched for slaughter shall ensure that the food chain information referred to in to Regulation (EC) No 853/2004 is included as appropriate in the documentation relating to the animals dispatched in such a way as to be accessible to the slaughterhouse operator concerned.
Nosilci živilske dejavnosti, ki redijo živali, odpremljene za zakol, poskrbijo, da so podatki o prehranjevalni verigi iz Uredbe (ES) št. 853/2004 ustrezno vključeni v dokumentacijo o odpremljenih živalih na tak način, da so na voljo zadevnemu nosilcu živilske dejavnosti, ki upravlja klavnico.
The competent authority at the place of slaughter shall verify that: (a) the food chain information is consistently and effectively communicated between the food business operator who raised or kept the animals before dispatch and the slaughterhouse operator;
Pristojni organ na kraju zakola preveri, da: (a) se podatki o prehranjevalni verigi dosledno in učinkovito sporočajo med nosilcem živilske dejavnosti, ki je vzredil ali oskrboval živali pred odpremo, in nosilcem živilske dejavnosti, ki upravlja klavnico;
the food chain information is valid and reliable;
so podatki o prehranjevalni verigi veljavni in zanesljivi;
feedback of relevant information to the holding, if applicable, is provided.
se gospodarstvu zagotavljajo povratne informacije o pomembnih podatkih, kadar to pride v poštev.
Where animals are dispatched for slaughter to another Member State, the competent authorities at the place of dispatch and the place of slaughter shall cooperate to ensure that the information provided by the dispatching food business operator is easily accessible to the slaughterhouse operator receiving it.
Kadar se živali odpremljajo v zakol v drugo državo članico, pristojni organi na kraju odpreme in na kraju zakola z medsebojnim sodelovanjem zagotovijo, da so podatki nosilca živilske dejavnosti, ki živali odpremlja, lahko dostopni za nosilca živilske dejavnosti, ki upravlja klavnico in jih sprejema.
The competent authority is responsible for communicating the relevant inspection results in cases where the animals are raised on a holding in another Member State and must use a version of the model document laid down in the Appendix in both the language of the dispatching country and the language of the recipient country.
Pristojni organ je odgovoren za sporočanje ustreznih rezultatov pregledov, kadar so živali vzrejene na gospodarstvu v drugi državi članici, in mora uporabiti različico vzorca dokumenta iz dodatka v jeziku države odpreme in namembne države.
FISHERY PRODUCTS
RIBIŠKI PROIZVODI
This Section lays down detailed rules relating to visual inspections to detect parasites in fishery products.
Ta oddelek določa podrobna pravila za vizualne preglede za odkrivanje zajedavcev v ribiških proizvodih.
‘Visible parasite’ means a parasite or a group of parasites which has a dimension, colour or texture which is clearly distinguishable from fish tissues.
„Vidni parazit“ je parazit ali skupina parazitov, ki se po svojih dimenzijah, barvi ali strukturi jasno razlikuje od ribjih tkiv.
‘Visual inspection’ means non-destructive examination of fish or fishery products with or without optical means of magnifying and under good light conditions for human vision, including, if necessary, candling.
„Vizualni pregled“ je pregled rib ali ribiških proizvodov, ki teh ne poškoduje, brez optičnih povečevalnih sredstev in v za človeški vid ugodnih pogojih osvetlitve, po potrebi s presvetlitvijo.
‘Candling’ means, in respect of flat fish or fish fillets, holding up fish to a light in a darkened room to detect parasites.
„Presvetlitev“ je pri ploščatih ribah ali ribjih filejih držanje ribe proti svetlobi v temnem prostoru za odkrivanje zajedavcev.
VISUAL INSPECTION
VIZUALNI PREGLED
Visual inspection shall be performed on a representative number of samples.
Vizualni pregled se opravi na reprezentativnem številu vzorcev.
The persons in charge of establishments on land and qualified persons on board factory vessels shall determine the scale and frequency of the inspections by reference to the type of fishery products, their geographical origin and their use.
Vodje predelovalnih obratov na kopnem in usposobljene osebe na krovu predelovalnih plovil določijo obseg in pogostnost pregledov glede na vrsto ribiških proizvodov, njihovo geografsko poreklo in njihovo uporabo.
During production, visual inspection of eviscerated fish must be carried out by qualified persons on the abdominal cavity and livers and roes intended for human consumption.
Med proizvodnjo morajo usposobljene osebe pri ribah, ki so jim bili odstranjeni notranji organi, opravljati vizualne preglede trebušnih votlin, jeter in iker, namenjenih za prehrano ljudi.
Depending on the system of gutting used, the visual inspection must be carried out:
Vizualni pregled je odvisen od načina odstranjevanja notranjih organov:
in the case of manual evisceration, in a continuous manner by the handler at the time of evisceration and washing;
pri ročni odstranitvi notranjih organov se pregled opravlja ves čas odstranjevanja in pranja;
in the case of mechanical evisceration, by sampling carried out on a representative number of samples being not less than 10 fish per batch.
pri strojni odstranitvi notranjih organov se pregled opravi na reprezentativnem številu vzorcev, tj. pri najmanj 10 ribah na serijo.
The visual inspection of fish fillets or fish slices must be carried out by qualified persons during trimming and after filleting or slicing.
Vizualne preglede ribjih filejev ali rezin morajo opravljati usposobljene osebe med njihovo pripravo in po njej.
Where an individual examination is not possible because of the size of the fillets or the filleting operations, a sampling plan must be drawn up and kept available for the competent authority in accordance with Chapter II(4) of Section VIII of Annex III to Regulation (EC) No 853/2004.
Kadar zaradi velikosti filejev ali obsega njihove priprave individualni pregledi niso možni, je treba narediti program jemanja vzorcev, ki mora biti na voljo pristojnim organom v skladu s poglavjem II(4) oddelka VIII Priloge III k Uredbi (ES) št. 853/2004.
Where candling of fillets is necessary from a technical viewpoint, it must be included in the sampling plan.
Kadar je s tehničnega vidika potrebno presvetljevanje, je treba to metodo vključiti v program jemanja vzorcev.
OBLIGATIONS ON THE COMPETENT AUTHORITIES
OBVEZNOSTI PRISTOJNIH ORGANOV
TOTAL VOLATILE BASIC NITROGEN (TVB-N) LIMIT VALUES FOR CERTAIN CATEGORIES OF FISHERY PRODUCTS AND ANALYSIS METHODS TO BE USED
MEJNE VREDNOSTI SKUPNEGA HLAPNEGA BAZIČNEGA DUŠIKA (TVB-N) ZA NEKATERE KATEGORIJE RIBIŠKIH PROIZVODOV IN ANALIZNE METODE, KI SE MORAJO UPORABLJATI
Unprocessed fishery products belonging to the species categories listed in Chapter II shall be regarded as unfit for human consumption where organoleptic assessment has raised doubts as to their freshness and chemical checks reveal that the following TVB-N limits are exceeded:
Sveži ribiški proizvodi iz kategorij živalskih vrst, navedenih v poglavju II, se štejejo za neustrezne za prehrano ljudi, če organoleptična ocena zbudi dvome o njihovi svežosti in kemijsko preverjanje pokaže, da so presežene naslednje mejne vrednosti TVB-N:
25 mg of nitrogen/100 g of flesh for the species referred to in point 1 of Chapter II;
25 mg dušika/100 g mesa za vrste iz točke 1 poglavja II;
30 mg of nitrogen/100 g of flesh for the species referred to in point 2 of Chapter II
30 mg dušika/100 g mesa za vrste iz točke 2 poglavja II;
35 mg of nitrogen/100 g of flesh for the species referred to in point 3 of Chapter II.
35 mg dušika/100 g mesa za vrste iz točke 3 poglavja II.
The reference method to be used for checking the TVB-N limit involves distilling an extract deproteinised by perchloric acid as set out in Chapter III.
Referenčna metoda, ki se uporablja za preverjanje mejne vrednosti TVB-N, vključuje destilacijo ekstrakta, razgrajenega s perklorno kislino, opisano v poglavju III.
Distillation as referred to in point 1 must be performed using apparatus which complies with the diagram in Chapter IV.
Destilacija iz točke 1 se mora izvesti z aparaturo, ki je skladna s shemo v poglavju IV.
The routine methods which may be used to check the TVB-N limit are as follows:
Rutinske metode, ki se lahko uporabljajo za preverjanje mejne vrednosti TVB-N, so naslednje:
microdiffusion method described by Conway and Byrne (1933),
mikrodifuzijska metoda po Conwayu in Byrnu (1933),
direct distillation method described by Antonacopoulos (1968),
metoda neposredne destilacije po Antonacopoulosu (1968),
distillation of an extract deproteinised by trichloracetic acid (Codex Alimentarius Committee on Fish and Fishery Products (1968).
destilacija ekstrakta, razgrajenega s triklorocetno kislino (Odbor Codex Alimentarius za ribe in ribiške proizvode (1968)).
The sample must consist of about 100 g of flesh, taken from at least three different points and mixed together by grinding.
Vzorec mora biti sestavljen iz približno 100 g mesa, odvzetega z najmanj treh različnih mest, zmešanega skupaj z mletjem.
Member States shall recommend that official laboratories use, as a matter of routine, the reference method referred to above.
Države članice priporočajo uradnim laboratorijem, da kot rutinski postopek uporabljajo zgornjo referenčno metodo.
Where the results are dubious or in the event of dispute regarding the results of analysis performed by one of the routine methods, only the reference method may be used to check the results.
V primeru dvomljivih rezultatov ali v primeru spora glede rezultatov analize, izvedene z eno od rutinskih metod, se lahko za preverjanje rezultatov uporabi samo referenčna metoda.
SPECIES CATEGORIES FOR WHICH TVB-N LIMIT VALUES ARE FIXED
KATEGORIJE ŽIVALSKIH VRST, ZA KATERE SO DOLOČENE MEJNE VREDNOSTI TVB-N
Species belonging to the Pleuronectidae family (with the exception of halibut: Hippoglossus spp.).
Vrste iz družine Pleuronectidae (razen navadnega jezika: Hippoglossus spp.).
Salmo salar, species belonging to the Merlucciidae family, species belonging to the Gadidae family.
Salmo salar, vrste iz družine Merlucciidae, vrste iz družine Gadidae.
DETERMINATION OF THE CONCENTRATION OF TVB-N IN FISH AND FISHERY PRODUCTS
DOLOČANJE KONCENTRACIJE TVB-N V RIBAH IN RIBIŠKIH PROIZVODIH
Reference procedure
Referenčni postopek
Purpose and area of application
Namen in področje uporabe
This method describes a reference procedure for identifying the nitrogen concentration of TVB-N in fish and fishery products.
Metoda opisuje referenčni postopek za ugotavljanje koncentracije dušika v TVB-N v ribah in ribiških proizvodih.
This procedure is applicable at TVB-N concentrations of 5 mg/100 g to at least 100 mg/100 g.
Ta postopek se lahko uporablja pri koncentraciji TVB-N od 5 mg/100 g do najmanj 100 mg/100 g.
‘TVB-N concentration’ means the nitrogen content of volatile nitrogenous bases as determined by the procedure described.
„Koncentracija TVB-N“ pomeni vsebnost dušika v hlapnih dušikovih bazah, ki je določena z opisanim postopkom.
The concentration shall be expressed in mg/100 g.
Izražena je v mg/100 g.
Brief description
Kratek opis
The volatile nitrogenous bases are extracted from a sample using a solution of 0,6 mol perchloric acid.
Hlapne dušikove baze se ekstrahirajo iz vzorca z raztopino 0,6 M perklorne kisline.
After alkalinisation the extract undergoes steam distillation and the volatile base components are absorbed by an acid receiver.
Po naalkaljenju se ekstrakt destilira z vodno paro in hlapne bazične komponente se absorbirajo v predložko za kislino.
The TVB-N concentration is determined by titration of the absorbed bases.
Koncentracija TVB-N se določi s titracijo absorbiranih baz.
Unless otherwise indicated, reagent-grade chemicals should be used.
Če ni navedeno drugače, se morajo uporabljati analitsko čiste kemikalije.
The water used must be either distilled or demineralised and of at least the same purity.
Voda mora biti bodisi destilirana ali demineralizirana in vsaj enake čistote.
Unless otherwise indicated, ‘solution’ means an aqueous solution as follows:
Če ni navedeno drugače, raztopina pomeni vodno raztopino, kakor sledi:
perchloric acid solution = 6 g/100 ml;
raztopina perklorne kisline (klorove(VII) kisline) = 6 g/100 ml;
sodium hydroxide solution = 20 g/100 ml;
raztopina natrijevega hidroksida = 20 g/100 ml;
hydrochloric acid standard solution 0,05 mol/l ((0,05 N),
standardna raztopina klorovodikove kisline 0,05 mol/l (0,05 N).
When using an automatic distillation apparatus, titration should take place with a hydrochloric acid standard solution of 0,01 mol/l ((0,01 N);
Pri uporabi avtomatske destilacijske aparature se lahko titracija izvede s standardno raztopino klorovodikove kisline 0,01 mol/l (0,01 N).
boric acid solution = 3 g/100 ml;
raztopina borove kisline = 3 g/100 ml;
silicone anti-foaming agent;
silikonsko antipenilno sredstvo;
phenolphtalein solution = 1 g/100 ml 95 % ethanol;
raztopina fenolftaleina = 1 g/100 ml 95-odstotnega etanola;