natgillin/translations-raw huggingface dataset:
In the interests of clarity and efficiency Directive 88/388/EEC should be replaced by this Regulation.
Zaradi večje jasnosti in učinkovitosti bi bilo treba Direktivo 88/388/EGS nadomestiti s to uredbo.
Council Decision 88/389/EEC of 22 June 1988 on the establishment, by the Commission, of an inventory of the source materials and substances used in the preparation of flavourings [4] provides for the establishment of that inventory within 24 months of its adoption.
Sklep Sveta 88/389/EGS z dne 22. junija 1988 o seznamu izhodnih surovin in snovi, uporabljenih pri proizvodnji arom, ki ga sestavi Komisija [4], predvideva sestavo navedenega seznama v 24 mesecih po sprejetju Sklepa.
That Decision is now obsolete and should be repealed.
Navedeni sklep je obsoleten in bi ga bilo treba razveljaviti.
Commission Directive 91/71/EEC of 16 January 1991 completing Council Directive 88/388/EEC on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production [5] lays down rules on the labelling of flavourings.
Direktiva Komisije 91/71/EGS z dne 16. januarja 1991 o dopolnitvi Direktive Sveta 88/388/EGS o približevanju zakonodaje držav članic o aromah za uporabo v živilih in izhodnih surovinah za njihovo proizvodnjo [5] določa pravila za označevanje arom.
Those rules are replaced by this Regulation and the Directive should now be repealed.
Ta pravila se nadomestijo s to uredbo, direktivo pa bi bilo treba razveljaviti.
In order to protect human health, this Regulation should cover flavourings, source materials for flavourings and foods containing flavourings.
Za varovanje zdravja ljudi bi morala ta uredba zajemati arome, izvorne snovi za arome in živila, ki vsebujejo arome.
It should also cover certain food ingredients with flavouring properties which are added to food for the main purpose of adding flavour and which contribute significantly to the presence in food of certain naturally occurring undesirable substances (hereinafter referred to as food ingredients with flavouring properties), their source material and foods containing them.
Zajemati bi morala tudi nekatere sestavine živil z aromatičnimi lastnostmi, ki se dodajajo živilom predvsem za dodajanje arome in znatno prispevajo k vsebnosti nekaterih nezaželenih naravno prisotnih snovi v živilih (v nadaljnjem besedilu „sestavine živil z aromatičnimi lastnostmi“), njihove izvorne snovi in živila, ki jih vsebujejo.
Raw foodstuffs which have not undergone any processing treatment and non-compound foodstuffs such as spices, herbs, teas and infusions (e.g. fruit or herbal tea) as well as mixtures of spices and/or herbs, mixtures of tea and mixtures for infusion, as long as they are consumed as such and/or not added to the food, do not fall within the scope of this Regulation.
Neobdelana živila, ki niso bila podvržena nobenemu postopku obdelave, in nesestavljena živila, kot so začimbe, zelišča, čaji in poparki (npr. sadni ali zeliščni čaj) ter mešanice začimb in/ali zelišč, mešanice čajev in mešanice za poparke, če so kot taki namenjeni prehrani in/ali se ne dodajajo živilom, ne spadajo na področje uporabe te uredbe.
Flavourings are used to improve or modify the odour and/or taste of foods for the benefit of the consumer.
Arome se uporabljajo za izboljšanje ali spreminjanje vonja in/ali okusa živil v korist potrošnika.
Flavourings and food ingredients with flavouring properties should only be used if they fulfil the criteria laid down in this Regulation.
Arome in sestavine živil z aromatičnimi lastnostmi bi se smele uporabljati le, če izpolnjujejo merila iz te uredbe.
They must be safe when used, and certain flavourings should, therefore, undergo a risk assessment before they can be permitted in food.
Biti morajo varne za uporabo, zato bi bilo treba za nekatere arome opraviti oceno tveganja, preden se dovoli njihova uporaba v živilih.
Where possible, attention should be focused on whether or not the use of certain flavourings could have any negative consequences on vulnerable groups.
Če je mogoče, bi bilo treba nameniti pozornost vprašanju, ali bi uporaba določenih arom lahko imela škodljive posledice za ranljive skupine.
The use of flavourings must not mislead the consumer and their presence in food should, therefore, always be indicated by appropriate labelling.
Uporaba arom potrošnikov ne sme zavajati, zato bi bilo treba njihovo prisotnost v živilu vedno navesti z ustrezno označbo.
Flavourings should, in particular, not be used in a way as to mislead the consumer about issues related to, amongst other things, the nature, freshness, quality of ingredients used, the naturalness of a product or of the production process, or the nutritional quality of the product.
Zlasti se arom ne bi smelo uporabljati na tak način, da bi se zavajalo potrošnika glede vprašanj, povezanih med drugim z vrsto, svežostjo ali kakovostjo uporabljenih sestavin, naravnostjo izdelka oziroma proizvodnega postopka ali prehransko kakovostjo izdelka, vendar ni omejeno izključno nanje.
The approval of flavourings should also take into account other factors relevant to the matter under consideration including societal, economic, traditional, ethical and environmental factors, the precautionary principle and the feasibility of controls.
Pri odobritvi arom bi se morali upoštevati tudi drugi dejavniki v zvezi z obravnavanim primerom, med drugim družbeni, gospodarski, etični, okoljski dejavniki in dejavniki, povezani s tradicijami, ter previdnostno načelo in možnost izvajanja nadzora.
Since 1999, the Scientific Committee on Food and subsequently the European Food Safety Authority (hereinafter referred to as the Authority) established by Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety [6] have expressed opinions on a number of substances occurring naturally in source materials for flavourings and food ingredients with flavouring properties which, according to the Committee of Experts on Flavouring Substances of the Council of Europe, raise toxicological concern.
Znanstveni odbor za hrano in pozneje Evropska agencija za varnost hrane (v nadaljnjem besedilu „Agencija“), ustanovljena z Uredbo (ES) št. 178/2002 Evropskega parlamenta in Sveta z dne 28. januarja 2002 o določitvi splošnih načel in zahtevah živilske zakonodaje, ustanovitvi Evropske agencije za varnost hrane in postopkih, ki zadevajo varnost hrane [6], že od leta 1999 podajata mnenja o raznih naravno prisotnih snoveh v izvornih snoveh za arome in sestavine živil z aromatičnimi lastnostmi, ki po mnenju odbora strokovnjakov za aromatične snovi pri Svetu Evrope povzročajo zaskrbljenost zaradi toksikoloških lastnosti.
Substances for which the toxicological concern was confirmed by the Scientific Committee on Food should be regarded as undesirable substances which should not be added as such to food.
Snovi, za katere je Znanstveni odbor za hrano potrdil zaskrbljenost zaradi toksikoloških lastnosti, bi bilo treba obravnavati kot nezaželene snovi, ki se kot take ne smejo dodajati živilom.
Due to their natural occurrence in plants, undesirable substances might be present in flavouring preparations and food ingredients with flavouring properties.
Zaradi naravne prisotnosti v rastlinah so nezaželene snovi lahko prisotne v aromatičnih pripravkih in sestavinah živil z aromatičnimi lastnostmi.
The plants are used traditionally as food or food ingredients.
Rastline se tradicionalno uporabljajo kot živila ali sestavine živil.
Appropriate maximum levels should be established for the presence of these undesirable substances in foods which contribute most to the human intake of these substances, taking into account both the need to protect human health and their unavoidable presence in traditional foods.
Treba bi bilo določiti ustrezne najvišje dovoljene vsebnosti za prisotnost teh nezaželenih snovi v živilih, ki najbolj prispevajo k vnosu teh snovi v človeško telo, ob upoštevanju potrebe po varovanju zdravja ljudi in njihove neizogibne prisotnosti v tradicionalnih živilih.
Maximum levels for certain naturally occurring undesirable substances should focus on the food or food categories which contribute most to dietary intake.
Pri določanju najvišjih dovoljenih vsebnosti za nekatere nezaželene naravno prisotne snovi bi se bilo treba osredotočiti na živila ali kategorije živil, ki največ prispevajo k prehranskemu vnosu teh snovi.
Should additional naturally occurring undesirable substances pose a risk to the health of the consumer, maximum levels should be set following the opinion of the Authority.
Če bi bilo zdravje potrošnikov zaradi dodatnih naravno prisotnih nezaželenih snovi ogroženo, bi bilo treba na podlagi mnenja Agencije določiti najvišje dovoljene vsebnosti.
Member States should organise controls on a risk basis in line with Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules [7].
Države članice bi morale organizirati nadzor na podlagi tveganja v skladu z Uredbo (ES) št. 882/2004 Evropskega parlamenta in Sveta z dne 29. aprila 2004 o izvajanju uradnega nadzora, da se zagotovi preverjanje skladnosti z zakonodajo o krmi in živilih ter s pravili o zdravstvenem varstvu živali in zaščiti živali [7].
Food producers are obliged to take into account the presence of these substances when using food ingredients with flavouring properties and/or flavourings for preparation of all food to ensure that food which is not safe is not placed on the market.
Proizvajalci živil morajo vedno, kadar sestavine živil z aromatičnimi lastnostmi in/ali arome uporabljajo za pripravo živil, upoštevati prisotnost teh snovi in tako zagotoviti, da se živila, ki niso varna, ne dajo v promet.
Provisions should be established at Community level in order to prohibit, or restrict the use of, certain plant, animal, microbiological or mineral materials which raise concern for human health in the production of flavourings and food ingredients with flavouring properties and their applications in food production.
Na ravni Skupnosti bi bilo treba uvesti določbe z namenom, da se prepove ali omeji uporaba nekaterih rastlinskih, živalskih, mikrobioloških ali mineralnih snovi, ki vzbujajo zaskrbljenost glede zdravja ljudi, v proizvodnji arom in sestavin živil z aromatičnimi lastnostmi ter njihova uporaba v proizvodnji živil.
Risk assessments should be carried out by the Authority.
Ocene tveganja bi morala opravljati Agencija.
In order to ensure harmonisation, the risk assessment and approval of flavourings and source materials that need to undergo an evaluation should be carried out in accordance with the procedure laid down in Regulation (EC) No 1331/2008 of the European Parliament and of the Council of 16 December 2008 establishing a common authorisation procedure for food additives, food enzymes and food flavourings [8].
Da se zagotovi usklajenost, bi bilo treba oceno tveganja ter odobritev arom in izvornih snovi, ki jih je treba ovrednotiti, izvesti v skladu s postopkom iz Uredbe (ES) št. 1331/2008 Evropskega parlamenta in Sveta z dne 16. decembra 2008 o vzpostavitvi skupnega postopka odobritve za aditive za živila, encime za živila in arome za živila [8].
Flavouring substances are defined chemical substances, which include flavouring substances obtained by chemical synthesis or isolated using chemical processes, and natural flavouring substances.
Aromatične snovi so opredeljene kemične snovi, ki vključujejo aromatične snovi, pridobljene s kemično sintezo ali izolacijo z uporabo kemičnih postopkov, in naravne aromatične snovi.
An evaluation programme of flavouring substances is ongoing in accordance with Regulation (EC) No 2232/96 of the European Parliament and of the Council of 28 October 1996 laying down a Community procedure for flavouring substances used or intended for use in or on foodstuffs [9].
Program vrednotenja aromatičnih snovi je stalen program v skladu z Uredbo (ES) št. 2232/96 Evropskega parlamenta in Sveta z dne 28. oktobra 1996 o določitvi postopka Skupnosti za aromatične snovi, uporabljene ali namenjene za uporabo v ali na živilih [9].
Under that Regulation a list of flavouring substances is to be adopted within five years of adoption of that programme.
V skladu z navedeno uredbo je treba v petih letih po sprejetju tega programa sprejeti seznam aromatičnih snovi.
A new deadline should be set for the adoption of that list.
Določiti bi bilo treba nov rok za sprejetje navedenega seznama.
That list will be proposed for inclusion in the list referred to in Article 2(1) of Regulation (EC) No 1331/2008.
Za navedeni seznam bo predlagana vključitev na seznam iz člena 2(1) Uredbe (ES) št. 1331/2008.
Flavouring preparations are flavourings other than defined chemical substances obtained from materials of vegetable, animal or microbiological origin, by appropriate physical, enzymatic or microbiological processes, either in the raw state of the material or after processing for human consumption.
Aromatični pripravki so arome, razen opredeljenih kemičnih snovi, ki se z ustreznimi fizikalnimi, encimskimi ali mikrobiološkimi postopki pridobivajo iz surovin rastlinskega, živalskega ali mikrobiološkega izvora bodisi v obliki neobdelanih surovin bodisi po predelavi za prehrano ljudi.
Flavouring preparations produced from food do not need to undergo an evaluation or an approval procedure for use in and on foods unless there is doubt about their safety.
Aromatičnih pripravkov iz živil ni treba ovrednotiti ali odobriti za uporabo v živilih, razen če obstaja dvom glede njihove varnosti.
However, the safety of flavouring preparations produced from non-food material should be evaluated and approved.
Varnost aromatičnih pripravkov iz neživilskih snovi pa bi bilo treba ovrednotiti in odobriti.
Regulation (EC) No 178/2002 defines food as any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be, ingested by humans.
Uredba (ES) št. 178/2002 opredeljuje živilo kot vsako snov ali izdelek v predelani, delno predelani ali nepredelani obliki, ki je namenjen za uživanje ali se upravičeno pričakuje, da ga bodo uživali ljudje.
Materials of vegetable, animal or microbiological origin, for which it can be sufficiently demonstrated that they have hitherto been used for the production of flavourings, are considered to be food materials for this purpose, even though some of these source materials, such as rose wood and strawberry leaves, may not have been used for food as such.
Snovi rastlinskega, živalskega ali mikrobiološkega izvora, za katere se lahko zadovoljivo dokaže, da so se doslej uporabljale za proizvodnjo arom, se v ta namen obravnavajo kot živilske snovi, čeprav se nekatere od teh izvornih snovi, na primer rožni les ali listi jagode, kot take morda ne uporabljajo za živila.
They do not need to be evaluated.
Teh snovi ni treba ovrednotiti.
Likewise, thermal process flavourings produced from food under specified conditions need not undergo an evaluation or an approval procedure for use in and on foods unless there is doubt about their safety.
Arom, pridobljenih s toplotnim procesom, proizvedenih iz živil pod določenimi pogoji, prav tako ni treba ovrednotiti ali odobriti za uporabo v in na živilih, razen če obstaja dvom glede njihove varnosti.
However, the safety of thermal process flavourings produced from non-food material or not complying with certain conditions of production should be evaluated and approved.
Varnost arom, pridobljenih s toplotnim procesom, ki so proizvedene iz neživilskih snovi oziroma ne izpolnjujejo nekaterih pogojev proizvodnje, pa je treba ovrednotiti in odobriti.
Regulation (EC) No 2065/2003 of the European Parliament and of the Council of 10 November 2003 on smoke flavourings used or intended for use in or on foods [10] lays down a procedure for the safety assessment and approval of smoke flavourings and aims to establish a list of primary smoke condensates and primary tar fractions the use of which is authorised to the exclusion of all others.
Uredba (ES) št. 2065/2003 Evropskega parlamenta in Sveta z dne 10. novembra 2003 o aromah dima, ki se uporabljajo ali so namenjene uporabi v ali na živilih [10], določa postopek za oceno varnosti in odobritev arom dima ter si prizadeva za uvedbo seznama primarnih dimnih kondenzatov in primarnih katranskih frakcij, katerih uporaba je dovoljena ob izključitvi vseh ostalih.
Flavour precursors such as carbohydrates, oligo-peptides and amino acids impart flavour to food by chemical reactions which occur during food processing.
Predhodniki arom, kot so ogljikovi hidrati, oligopeptidi in aminokisline, dajo živilu aromo zaradi kemičnih reakcij, do katerih pride med obdelavo živila.
Flavour precursors produced from food do not need to undergo an evaluation or an approval procedure for use in and on foods unless there is doubt about their safety.
Predhodnikov arom, proizvedenih iz živil, ni treba ovrednotiti ali odobriti za uporabo v in na živilih, razen če obstaja dvom glede njihove varnosti.
However, the safety of flavour precursors produced from non-food material should be evaluated and approved.
Varnost predhodnikov arom iz neživilskih snovi pa je treba ovrednotiti in odobriti.
Other flavourings which do not fall under the definitions of the previously mentioned flavourings may be used in and on foods after they have undergone an evaluation and approval procedure.
Druge arome, ki ne spadajo med zgoraj opredeljene arome, se lahko uporabljajo v in na živilih, potem ko se zanje opravi postopek vrednotenja in odobritve.
An example could be flavourings which are obtained by heating oil or fat to an extremely high temperature for a very short period of time, resulting in a grill-like flavour.
Tak primer so arome, pridobljene z zelo kratkotrajnim segrevanjem olja ali maščob na izjemno visoki temperaturi, kar proizvede aromo, ki spominja na žar.
Material of vegetable, animal, microbiological or mineral origin other than food may only be authorised for the production of flavourings after its safety has been evaluated scientifically.
Snovi rastlinskega, živalskega, mikrobiološkega ali mineralnega izvora, ki niso živila, se lahko odobrijo za proizvodnjo arom, potem ko se njihova varnost znanstveno ovrednoti.
It might be necessary to authorise the use of only certain parts of the material or to set conditions of use.
Morda je treba odobriti uporabo le nekaterih delov teh surovin ali določiti pogoje za uporabo.
Flavourings can contain food additives as permitted by Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives [11] and/or other food ingredients for technological purposes such as for their storage, standardisation, dilution or dissolution and stabilisation.
Arome lahko vsebujejo aditive za živila, dovoljene v skladu z Uredbo (ES) št. 1333/2008 Evropskega parlamenta in Sveta z dne 16. decembra 2008 o aditivih za živila [11], in/ali druge sestavine živil za tehnološke namene, na primer za njihovo hrambo, standardizacijo, redčenje ali raztapljanje in stabilizacijo.
A flavouring or a source material which falls within the scope of Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed [12] should be authorised in accordance with that Regulation as well as under this Regulation.
Aromo ali izvorno snov, ki spada na področje uporabe Uredbe (ES) št. 1829/2003 Evropskega parlamenta in Sveta z dne 22. septembra 2003 o gensko spremenjenih živilih in krmi [12], bi bilo treba odobriti v skladu z navedeno uredbo ter v skladu s to uredbo.
Flavourings remain subject to the general labelling obligations provided for in Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs [13] and, as the case may be, in Regulations (EC) No 1829/2003 and Regulation (EC) No 1830/2003 of the European Parliament and of the Council of 22 September 2003 concerning the traceability and labelling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms [14].
Za arome še vedno veljajo splošne obveznosti označevanja iz Direktive 2000/13/ES Evropskega parlamenta in Sveta z dne 20. marca 2000 o približevanju zakonodaje držav članic o označevanju, predstavljanju in oglaševanju živil [13] ter, odvisno od primera, Uredbe (ES) št. 1829/2003 oziroma Uredbe (ES) št. 1830/2003 Evropskega parlamenta in Sveta z dne 22. septembra 2003 o sledljivosti in označevanju gensko spremenjenih organizmov ter sledljivosti živil in krme, proizvedenih iz gensko spremenjenih organizmov [14].
In addition, specific provisions on the labelling of flavourings sold as such to the manufacturer or to the final consumer should be contained in this Regulation.
Poleg tega bi bilo treba posebne določbe za označevanje arom, ki se kot take prodajo proizvajalcu ali končnemu potrošniku, vključiti v to uredbo.
Flavouring substances or flavouring preparations should only be labelled as ‘natural’ if they comply with certain criteria which ensure that consumers are not misled.
Aromatične snovi ali aromatični pripravki so lahko označeni kot „naravni“, le če izpolnjujejo nekatera merila, ki preprečujejo zavajanje potrošnikov.
Specific information requirements should ensure that consumers are not misled concerning the source material used for the production of natural flavourings.
Posebne zahteve po informacijah bi morale preprečiti zavajanje potrošnikov glede izvorne snovi, uporabljene za proizvodnjo naravnih arom.
In particular, if the term natural is used to describe a flavour, the flavouring components used should be entirely of natural origin.
Zlasti pa bi morale biti uporabljene aromatične sestavine povsem naravnega izvora, če naj se za opis arome uporabi izraz „naravna“.
In addition, the source of the flavourings should be labelled, except when the source materials referred to would not be recognised in the flavour or taste of the food.
Poleg tega bi bilo treba označiti vir arom, razen če navedenih izvornih snovi v aromi ali okusu živila ni prepoznati.
If a source is mentioned, at least 95 % of the flavouring component should be obtained from the material referred to.
Če je vir naveden, bi moralo biti iz te snovi pridobljenih vsaj 95 % aromatične sestavine.
As the use of flavourings should not mislead the consumer, the other maximum 5 % can only be used for standardisation or to give a, for example, more fresh, pungent, ripe or green note to the flavouring.
Ker uporaba arom ne bi smela zavajati potrošnika, se lahko preostalih največ 5 % uporabi le za standardizacijo ali na primer za bolj svež, oster, zrel ali zelen odtenek arome.
When less than 95 % of the flavouring component derived from the source referred to has been used and the flavour of the source can still be recognised, the source should be revealed together with a statement that other natural flavourings have been added, for example cacao extract in which other natural flavourings have been added to impart a banana note.
Če je bilo uporabljenih manj kot 95 % aromatične sestavine iz navedenega vira, aromo vira pa je še vedno mogoče prepoznati, bi bilo treba vir navesti z izjavo, da so bile dodane druge naravne arome, na primer ekstrakt kakava, v katerem so dodane druge naravne arome, ki dajejo odtenek banane.
Consumers should be informed if the smoky taste of a particular food is due to the addition of smoke flavourings.
Potrošnike bi bilo treba obvestiti, če je okus po dimljenju pri posameznem živilu posledica dodatka arom dima.
In accordance with Directive 2000/13/EC, the labelling should not confuse the consumer as to whether the product is smoked conventionally with fresh smoke or treated with smoke flavourings.
V skladu z Direktivo 2000/13/ES označevanje potrošnika ne sme zmesti glede tega, ali je izdelek dimljen konvencionalno s svežim dimom ali je obdelan z aromami dima.