natgillin/translations-raw huggingface dataset:
Directive 2000/13/EC needs to be adapted to the definitions of flavourings, smoke flavourings and the term ‘natural’ for the description of flavourings laid down in this Regulation.
Direktivo 2000/13/ES bi bilo treba prilagoditi opredelitvam arom, arom dima in izrazu „naravne“ za opis arom, določenih v tej uredbi.
For the evaluation of the safety of flavouring substances for human health, information on the consumption and use of flavouring substances is crucial.
Za ovrednotenje varnosti aromatičnih snovi za zdravje ljudi je bistveno poznati informacije o uživanju in uporabi aromatičnih snovi.
The amounts of flavouring substances added to food should therefore be checked on a regular basis.
Zato bi bilo treba redno preverjati količino aromatičnih snovi, ki se dodajajo živilom.
The measures necessary for the implementation of this Regulation should be adopted in accordance with Council Decision 1999/468/EC of 28 June 1999 laying down the procedures for the exercise of implementing powers conferred on the Commission [15].
Ukrepe, potrebne za izvajanje te uredbe, je treba sprejeti v skladu s Sklepom Sveta 1999/468/ES z dne 28. junija 1999 o določitvi postopkov za uresničevanje Komisiji podeljenih izvedbenih pooblastil [15].
In particular the Commission should be empowered to amend the Annexes to this Regulation and to adopt appropriate transitional measures regarding the establishment of the Community list.
Komisiji bi bilo zlasti treba podeliti pooblastila za spremembo prilog te uredbe in za sprejetje ustreznih prehodnih ukrepov v zvezi z uvedbo seznama Skupnosti.
When, on imperative grounds of urgency, the normal time-limits for the regulatory procedure with scrutiny cannot be complied with, the Commission should be able to apply the urgency procedure provided for in Article 5a(6) of Decision 1999/468/EC for the adoption of measures described in Article 8(2) and amendments to Annexes II to V to this Regulation.
Kadar v nujnih primerih ni mogoče upoštevati običajnih rokov za regulativni postopek s pregledom, bi bilo treba Komisiji omogočiti uporabo nujnega postopka iz člena 5a(6) Sklepa 1999/468/ES za sprejetje ukrepov iz člena 8(2) in sprememb prilog II do V k tej uredbi.
Annexes II to V to this Regulation should be adapted as necessary to scientific and technical progress, taking into account the information provided by producers and users of flavourings and/or resulting from the monitoring and controls by the Member States.
Priloge II do V k tej uredbi bi bilo treba po potrebi prilagoditi znanstvenemu in tehničnemu napredku, in sicer ob upoštevanju informacij, ki jih zagotovijo proizvajalci in uporabniki arom in/ali so rezultat spremljanja in nadzora v državah članicah.
In order to develop and update Community law on flavourings in a proportionate and effective way, it is necessary to collect data, share information and coordinate work between Member States.
Da bi se zakonodaja Skupnosti na področju arom razvijala in posodabljala na skladen in učinkovit način, je treba zbirati podatke, izmenjavati informacije in usklajevati delo med državami članicami.
It is appropriate that the Community finance such studies as part of its budgetary procedure.
Primerno bi bilo, da takšne študije financira Skupnost kot del svojega proračunskega postopka.
The financing of such measures is covered by Regulation (EC) No 882/2004.
Financiranje takih ukrepov zajema Uredba (ES) št. 882/2004.
Pending the establishment of the Community list, provision should be made for the evaluation and approval of flavouring substances which are not covered by the evaluation programme provided for in Regulation (EC) No 2232/96.
Do uvedbe seznama Skupnosti bi bilo treba zagotoviti vrednotenje in odobritev aromatičnih snovi, ki niso zajete v programu vrednotenja iz Uredbe (ES) št. 2232/96.
A transitional regime should therefore be laid down.
Zato bi bilo treba določiti prehodno ureditev.
Under that regime such flavouring substances should be evaluated and approved in accordance with the procedure laid down in Regulation (EC) No 1331/2008.
V skladu s to ureditvijo bi bilo treba takšne aromatične snovi ovrednotiti in odobriti v skladu s postopkom iz Uredbe (ES) št. 1331/2008.
However, the time periods provided for in that Regulation for the adoption by the Authority of its opinion and for the submission by the Commission to the Standing Committee on the Food Chain and Animal Health of a draft regulation updating the Community list should not apply, because priority should be given to the ongoing evaluation programme.
Vendar se v navedeni uredbi določeni roki, v katerih mora Agencija sprejeti mnenje, Komisija pa Stalnemu odboru za prehranjevalno verigo in zdravje živali predložiti osnutek uredbe o posodobitvi seznama Skupnosti, ne bi smeli uporabljati, ker je treba dati prednost stalnemu programu vrednotenja.
Since the objective of this Regulation, namely to lay down Community rules on the use of flavourings and certain food ingredients with flavouring properties in and on foods, cannot be sufficiently achieved by the Member States and can therefore, in the interests of market unity and a high level of consumer protection, be better achieved at Community level, the Community may adopt measures, in accordance with the principle of subsidiary as set out in Article 5 of the Treaty.
Ker cilja te uredbe, in sicer določitve pravil Skupnosti o uporabi arom in nekaterih sestavin živil z aromatičnimi lastnostmi v in na živilih, države članice ne morejo zadovoljivo doseči in ker ta cilj zaradi enotnosti trga in visoke ravni varstva potrošnikov lažje doseže Skupnost, Skupnost lahko sprejme ukrepe v skladu z načelom subsidiarnosti iz člena 5 Pogodbe.
Council Regulation (EEC) No 1601/91 of 10 June 1991 laying down general rules on the definition, description and presentation of aromatised wines, aromatised wine-based drinks and aromatised wine-product cocktails [16] and Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks [17] need to be adapted to certain new definitions laid down in this Regulation.
Uredbo Sveta (EGS) št. 1601/91 z dne 10. junija 1991 o določitvi splošnih pravil za opredelitev, opis in predstavitev aromatiziranih vin, aromatiziranih pijač na osnovi vina in aromatiziranih mešanih pijač iz vinskih proizvodov [16] in Uredbo (ES) št. 110/2008 Evropskega parlamenta in Sveta z dne 15. januarja 2008 o opredelitvi, opisu, predstavitvi, označevanju in zaščiti geografskih označb žganih pijač [17] je treba prilagoditi nekaterim novim opredelitvam iz te uredbe.
Regulations (EEC) No 1601/91, (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC should be amended accordingly,
Uredbe (EGS) št. 1601/91, (ES) št. 2232/96 in (ES) št. 110/2008 ter Direktivo 2000/13/ES bi bilo treba ustrezno spremeniti –
This Regulation lays down rules on flavourings and food ingredients with flavouring properties for use in and on foods with a view to ensuring the effective functioning of the internal market whilst ensuring a high level of protection of human health and a high level of consumer protection, including the protection of consumer interests and fair practices in food trade, taking into account, where appropriate, the protection of the environment.
Ta uredba določa pravila za arome in sestavine živil z aromatičnimi lastnostmi za uporabo v in na živilih z namenom zagotoviti učinkovito delovanje notranjega trga in hkrati visoko raven varovanja zdravja ljudi in visoko raven varstva potrošnikov, vključno z zaščito interesov potrošnikov in poštenim ravnanjem v trgovini z živili, pri tem pa se po potrebi upošteva varstvo okolja.
a Community list of flavourings and source materials approved for use in and on foods, set out in Annex I (hereinafter referred to as the ‘Community list’);
seznam Skupnosti z aromami in izvornimi snovmi, odobrenimi za uporabo v in na živilih, ki je določen v Prilogi I (v nadaljnjem besedilu „seznam Skupnosti“);
conditions of use of flavourings and food ingredients with flavouring properties in and on foods;
pogoje uporabe arom in sestavin živil z aromatičnimi lastnostmi v in na živilih;
rules on the labelling of flavourings.
pravila za označevanje arom.
flavourings which are used or intended to be used in or on foods, without prejudice to more specific provisions laid down in Regulation (EC) No 2065/2003;
arome, ki se uporabljajo ali so namenjene za uporabo v ali na živilih, brez poseganja v natančnejše določbe iz Uredbe (ES) št. 2065/2003;
food ingredients with flavouring properties;
sestavine živil z aromatičnimi lastnostmi;
food containing flavourings and/or food ingredients with flavouring properties;
živila, ki vsebujejo arome in/ali živilske sestavine z aromatičnimi lastnostmi;
source materials for flavourings and/or source materials for food ingredients with flavouring properties.
izvorne snovi za arome in/ali izvorne snovi za sestavine živil z aromatičnimi lastnostmi.
substances which have exclusively a sweet, sour or salty taste;
snovi, ki imajo izključno sladek, kisel ali slan okus;
raw foods;
neobdelana živila;
non-compound foods and mixtures such as, but not exclusively, fresh, dried or frozen spices and/or herbs, mixtures of tea and mixtures for infusion as such as long as they have not been used as food ingredients.
nesestavljena živila in mešanice, med drugim mešanice svežih, posušenih ali zamrznjenih začimb in/ali zelišč, mešanice čaja in mešanice za poparke kot take, če niso bili uporabljeni kot živilske sestavine.
For the purposes of this Regulation, the definitions laid down in Regulations (EC) No 178/2002 and (EC) No 1829/2003 shall apply.
Za namene te uredbe se uporabljajo opredelitve pojmov iz uredb (ES) št. 178/2002 in (ES) št. 1829/2003.
For the purposes of this Regulation, the following definitions shall also apply:
Za namene te uredbe se uporabljajo tudi naslednje opredelitve:
‘flavourings’ shall mean products:
„arome“ pomenijo izdelke, ki:
not intended to be consumed as such, which are added to food in order to impart or modify odour and/or taste;
kot taki niso namenjeni prehrani in se dodajajo živilu, da mu dajo ali spremenijo vonj in/ali okus;
made or consisting of the following categories: flavouring substances, flavouring preparations, thermal process flavourings, smoke flavourings, flavour precursors or other flavourings or mixtures thereof;
so proizvedeni ali sestavljeni iz naslednjih kategorij: aromatičnih snovi, aromatičnih pripravkov, arom, pridobljenih s toplotnim procesom, arom dima, predhodnikov arom ali drugih arom oziroma njihovih mešanic;
‘flavouring substance’ shall mean a defined chemical substance with flavouring properties;
„aromatična snov“ pomeni opredeljeno kemično snov z aromatičnimi lastnostmi;
‘natural flavouring substance’ shall mean a flavouring substance obtained by appropriate physical, enzymatic or microbiological processes from material of vegetable, animal or microbiological origin either in the raw state or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II.
„naravna aromatična snov“ pomeni aromatično snov, ki se z ustreznimi fizikalnimi, encimskimi ali mikrobiološkimi postopki pridobiva iz surovin rastlinskega, živalskega ali mikrobiološkega izvora bodisi v nepredelani obliki ali po predelavi za prehrano ljudi z enim ali več tradicionalnimi postopki za pripravo živil, naštetimi v Prilogi II.
Natural flavouring substances correspond to substances that are naturally present and have been identified in nature;
Naravne aromatične snovi so snovi, ki so naravno prisotne in jih najdemo v naravi;
‘flavouring preparation’ shall mean a product, other than a flavouring substance, obtained from:
„aromatični pripravek“ pomeni izdelek, ki ni aromatična snov, pridobljen iz:
food by appropriate physical, enzymatic or microbiological processes either in the raw state of the material or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II;
živila z ustreznimi fizikalnimi, encimskimi ali mikrobiološkimi postopki bodisi v obliki neobdelanih surovin ali po predelavi za prehrano ljudi z enim ali več tradicionalnimi postopki za pripravo živil, naštetimi v Prilogi II,
material of vegetable, animal or microbiological origin, other than food, by appropriate physical, enzymatic or microbiological processes, the material being taken as such or prepared by one or more of the traditional food preparation processes listed in Annex II;
surovine rastlinskega, živalskega ali mikrobiološkega izvora, ki ni živilo, z ustreznimi fizikalnimi, encimskimi ali mikrobiološkimi postopki, pri čemer se surovina uporabi takšna, kot je, ali pripravi z enim ali več tradicionalnimi postopki za pripravo živil, naštetimi v Prilogi II;
‘thermal process flavouring’ shall mean a product obtained after heat treatment from a mixture of ingredients not necessarily having flavouring properties themselves, of which at least one contains nitrogen (amino) and another is a reducing sugar; the ingredients for the production of thermal process flavourings may be:
„aroma, pridobljena s toplotnim procesom“ pomeni izdelek, pridobljen po toplotni obdelavi iz mešanice sestavin, ki same nimajo nujno aromatičnih lastnosti in od katerih vsaj ena vsebuje dušik (amino skupina), druga pa je reducirajoči sladkor; sestavine za proizvodnjo arom, pridobljenih s toplotnim procesom, so lahko:
food;
živilo
source material other than food;
izvorna snov, ki ni živilo;
‘smoke flavouring’ shall mean a product obtained by fractionation and purification of a condensed smoke yielding primary smoke condensates, primary tar fractions and/or derived smoke flavourings as defined in points (1), (2) and (4) of Article 3 of Regulation (EC) No 2065/2003;
„aroma dima“ pomeni izdelek, pridobljen s frakcioniranjem in prečiščevanjem kondenziranega dima, pri čemer nastajajo primarni dimni kondenzati, primarne katranske frakcije in/ali arome dima, kot so opredeljeni v točkah (1), (2) in (4) člena 3 Uredbe (ES) št. 2065/2003;
‘flavour precursor’ shall mean a product, not necessarily having flavouring properties itself, intentionally added to food for the sole purpose of producing flavour by breaking down or reacting with other components during food processing; it may be obtained from:
„predhodnik arome“ pomeni izdelek, ki sam nima nujno aromatičnih lastnosti in se namerno dodaja živilu le za ustvarjanje arome, tako da razpade ali reagira z drugimi sestavinami med obdelavo živila; pridobljen je lahko iz:
‘other flavouring’ shall mean a flavouring added or intended to be added to food in order to impart odour and/or taste and which does not fall under definitions (b) to (g);
„druga aroma“ pomeni aromo, ki se doda ali je namenjena za dodajanje živilu, da mu doda vonj in/ali okus, in ki ne spada v opredelitve (b) do (g);
‘food ingredient with flavouring properties’ shall mean a food ingredient other than flavourings which may be added to food for the main purpose of adding flavour to it or modifying its flavour and which contributes significantly to the presence in food of certain naturally occurring undesirable substances;
„sestavina živil z aromatičnimi lastnostmi“ pomeni sestavino živil, ki ni aroma; živilu se lahko doda predvsem zaradi dodajanja arome ali spremembe arome in znatno prispeva k prisotnosti nekaterih naravno prisotnih nezaželenih snovi v živilu;
‘source material’ shall mean material of vegetable, animal, microbiological or mineral origin from which flavourings or food ingredients with flavouring properties are produced; it may be:
„izvorna snov“ pomeni snov rastlinskega, živalskega, mikrobiološkega ali mineralnega izvora, iz katere se proizvajajo arome ali sestavine živil z aromatičnimi lastnostmi; lahko je:
‘appropriate physical process’ shall mean a physical process which does not intentionally modify the chemical nature of the components of the flavouring, without prejudice to the listing of traditional food preparation processes in Annex II, and does not involve, inter alia, the use of singlet oxygen, ozone, inorganic catalysts, metal catalysts, organometallic reagents and/or UV radiation.
„ustrezen fizikalni postopek“ pomeni fizikalni postopek, ki namerno ne spreminja kemične narave sestavin arome, brez poseganja v seznam tradicionalnih postopkov priprave živil iz Priloge II, in med drugim ne vključuje uporabe singletnega kisika, ozona, anorganskih katalizatorjev, kovinskih katalizatorjev, organokovinskih reagentov in/ali UV-sevanja.
For the purpose of the definitions listed in paragraph 2(d), (e), (g) and (j), source materials for which hitherto there is significant evidence of use for the production of flavourings shall be considered as food for the purpose of this Regulation.
V opredelitvah iz odstavka 2(d), (e), (g) in (j) se za namene te uredbe izvorne snovi, za katere doslej obstaja veliko dokazov o uporabi za proizvodnjo arom, obravnavajo kot živila.
Flavourings may contain food additives as permitted by Regulation (EC) No 1333/2008 and/or other food ingredients incorporated for technological purposes.
Arome lahko vsebujejo aditive za živila, dovoljene v skladu z Uredbo (ES) št. 1333/2008, in/ali druge sestavine živil, dodane za tehnološke namene.
CONDITIONS FOR USE OF FLAVOURINGS, FOOD INGREDIENTS WITH FLAVOURING PROPERTIES AND SOURCE MATERIALS
POGOJI ZA UPORABO AROM, SESTAVIN ŽIVIL Z AROMATIČNIMI LASTNOSTMI IN IZVORNIH SNOVI
General conditions for use of flavourings or food ingredients with flavouring properties
Splošni pogoji za uporabo arom ali sestavin živil z aromatičnimi lastnostmi
Only flavourings or food ingredients with flavouring properties which meet the following conditions may be used in or on foods:
V ali na živilih se lahko uporabljajo le arome ali sestavine živil z aromatičnimi lastnostmi, ki izpolnjujejo naslednje pogoje:
they do not, on the basis of the scientific evidence available, pose a safety risk to the health of the consumer; and
na podlagi razpoložljivih znanstvenih dokazov ne ogrožajo zdravja potrošnikov in
their use does not mislead the consumer.
njihova uporaba ne zavaja potrošnikov.
Prohibition of non-compliant flavourings and/or non-compliant food
Prepoved arom in/ali živil, ki niso skladna s to uredbo
No person shall place on the market a flavouring or any food in which such a flavouring and/or food ingredients with flavouring properties are present if their use does not comply with this Regulation.
Nihče ne sme dati v promet arome oziroma živila, v katerem je prisotna taka aroma in/ali sestavina živil z aromatičnimi lastnostmi, če njihova uporaba ni v skladu s to uredbo.
Presence of certain substances
Vsebnost nekaterih snovi
Substances listed in Part A of Annex III shall not be added as such to food.
Snovi iz dela A Priloge III se kot take ne dodajajo živilom.
Without prejudice to Regulation (EC) No 110/2008, maximum levels of certain substances, naturally present in flavourings and/or food ingredients with flavouring properties, in the compound foods listed in Part B of Annex III shall not be exceeded as a result of the use of flavourings and/or food ingredients with flavouring properties in and on those foods.
Brez poseganja v Uredbo (ES) št. 110/2008 najvišje dovoljene vsebnosti nekaterih snovi, ki so naravno prisotne v aromah in/ali sestavinah živil z aromatičnimi lastnostmi, v sestavljenih živilih iz dela B Priloge III ne smejo biti presežene zaradi uporabe arom in/ali sestavin živil z aromatičnimi lastnostmi v in na teh živilih.
The maximum levels of the substances set out in Annex III shall apply to foods as marketed, unless otherwise stated.
Najvišje dovoljene vsebnosti snovi iz Priloge III se uporabljajo za živila, kakor se tržijo, razen če ni drugače navedeno.
By way of derogation from this principle, for dried and/or concentrated foods which need to be reconstituted, the maximum levels shall apply to the food as reconstituted according to the instructions on the label, taking into account the minimum dilution factor.
Z odstopanjem od tega načela se za posušena in/ali zgoščena živila, ki jih je treba pripraviti, uporabljajo najvišje dovoljene vsebnosti za živila, kakor so pripravljena v skladu z navodili na označbi, ob upoštevanju najmanjšega faktorja razredčenja.
Detailed rules for the implementation of paragraph 2 may be adopted in accordance with the regulatory procedure referred to in Article 21(2), following the opinion of the European Food Safety Authority (hereinafter referred to as the ‘Authority’), where necessary.
Podrobna pravila za izvajanje odstavka 2 se lahko sprejmejo v skladu z regulativnim postopkom iz člena 21(2), po potrebi potem, ko svoje mnenje poda Evropska agencija za varnost hrane (v nadaljnjem besedilu „Agencija“).
Use of certain source materials
Uporaba nekaterih izvornih snovi
Source materials listed in Part A of Annex IV shall not be used for the production of flavourings and/or food ingredients with flavouring properties.
Izvorne snovi iz dela A Priloge IV se ne uporabljajo za proizvodnjo arom in/ali sestavin živil z aromatičnimi lastnostmi.
Flavourings and/or food ingredients with flavouring properties produced from source materials listed in Part B of Annex IV may be used only under the conditions indicated in that Annex.
Arome in/ali sestavine živil z aromatičnimi lastnostmi, proizvedene iz izvornih snovi iz dela B Priloge IV, se lahko uporabljajo le pod pogoji iz navedene priloge.
Flavourings and food ingredients with flavouring properties for which evaluation and approval are not required
Arome in sestavine živil z aromatičnimi lastnostmi, ki jih ni treba ovrednotiti in odobriti
The following flavourings and food ingredients with flavouring properties may be used in or on foods without an evaluation and approval under this Regulation, provided that they comply with Article 4:
Naslednje arome in sestavine živil z aromatičnimi lastnostmi se lahko uporabljajo v ali na živilih brez ovrednotenja in odobritve na podlagi te uredbe, če izpolnjujejo zahteve člena 4:
flavouring preparations referred to in Article 3(2)(d)(i);
aromatični pripravki iz člena 3(2)(d)(i);
thermal process flavourings referred to in Article 3(2)(e)(i) which comply with the conditions for the production of thermal process flavourings and maximum levels for certain substances in thermal process flavourings set out in Annex V;
arome, pridobljene s toplotnim procesom, iz člena 3(2)(e)(i), ki izpolnjujejo pogoje za proizvodnjo arom, pridobljenih s toplotnim procesom, in so v skladu z najvišjimi dovoljenimi vsebnostmi za nekatere snovi v aromah, pridobljenih s toplotnim procesom, kakor je določeno v Prilogi V;
flavour precursors referred to in Article 3(2)(g)(i);
predhodniki arom iz člena 3(2)(g)(i);
food ingredients with flavouring properties.
sestavine živil z aromatičnimi lastnostmi.
Notwithstanding paragraph 1, if the Commission, a Member State or the Authority expresses doubts concerning the safety of a flavouring or food ingredient with flavouring properties referred to in paragraph 1, a risk assessment of such flavouring or food ingredient with flavouring properties shall be carried out by the Authority.
Ne glede na odstavek 1 Agencija opravi oceno tveganja arom ali sestavin živil z aromatičnimi lastnostmi iz odstavka 1, če Komisija, država članica ali Agencija izrazi dvome glede varnosti teh arom ali sestavin živil z aromatičnimi lastnostmi.
Articles 4, 5 and 6 of Regulation (EC) No 1331/2008 shall then apply mutatis mutandis.
V tem primeru se smiselno uporabljajo členi 4, 5 in 6 Uredbe (ES) št. 1331/2008.
If necessary, the Commission shall adopt measures, following the opinion of the Authority, which are designed to amend non-essential elements of this Regulation, inter alia, by supplementing it, in accordance with the regulatory procedure with scrutiny referred to in Article 21(3).
Če je potrebno, Komisija po prejemu mnenja Agencije sprejme ukrepe, namenjene spreminjanju nebistvenih določb te uredbe, med drugim z njenim dopolnjevanjem, v skladu z regulativnim postopkom s pregledom iz člena 21(3).
COMMUNITY LIST OF FLAVOURINGS AND SOURCE MATERIALS APPROVED FOR USE IN OR ON FOODS
SEZNAM SKUPNOSTI Z AROMAMI IN IZVORNIMI SNOVMI, ODOBRENIMI ZA UPORABO V ALI NA ŽIVILIH