natgillin/translations-raw huggingface dataset:
Point 1(a) of Part III of Chapter II of Section IX of Annex III to Regulation (EC) No 853/2004 provides that food business operators manufacturing dairy products must ensure that raw cows’ milk meets a limit criterion before processing.
Točka 1(a) dela III poglavja II oddelka IX Priloge III k Uredbi (ES) št. 853/2004 določa, da morajo nosilci živilske dejavnosti, ki proizvajajo mlečne izdelke, zagotoviti, da surovo kravje mleko pred predelavo ne presega mejne vrednosti mikroorganizmov.
Compliance with that limit is particularly important for food safety where the milk has to be heat-treated by a pasteurisation process or a process which is less strict than pasteurisation, and has not been heat-treated within a pre-defined time.
Skladnost s to mejno vrednostjo je posebno pomembna za varnost živil, kadar mora biti mleko toplotno obdelano s pasterizacijo ali s postopkom, za katerega veljajo manj stroga merila kot za pasterizacijo, in ni bilo toplotno obdelano v vnaprej določenem času.
In such circumstances, the application of such heat-treatments does not have a sufficient bactericidal effect, which may lead to an early spoilage of the resulting dairy product.
V takšnih okoliščinah uporaba takšne toplotne obdelave nima zadostnega baktericidnega učinka, zaradi česar se pridobljeni mlečni proizvod lahko hitro pokvari.
Article 12 of Regulation (EC) No 2076/2005 provides for a transitional arrangement aiming at limiting the verification of compliance with this criterion to such circumstances.
Člen 12 Uredbe (ES) št. 2076/2005 določa prehodno ureditev, katere cilj je omejitev preverjanja skladnosti tega merila s takšnimi okoliščinami.
It is therefore appropriate to delete Article 12 of Regulation (EC) No 2076/2005 and to make that transitional arrangement permanent.
Zato je primerno, da se črta člen 12 Uredbe (ES) št. 2076/2005, navedena prehodna ureditev pa postane trajna.
Section IX of Annex III to Regulation (EC) No 853/2004 should be amended accordingly.
Oddelek IX Priloge III k Uredbi (ES) št. 853/2004 je zato treba ustrezno spremeniti.
Pursuant to point 2 of Chapter I of that Section, eggs must be stored and transported at a preferably constant temperature that is best suited to ensure optimal conservation of their hygiene properties.
V skladu s točko 2 poglavja I navedenega oddelka je treba jajca skladiščiti in prevažati pri po možnosti stalni temperaturi, ki je najprimernejša za čim večje ohranjanje njihovih higienskih lastnosti.
Article 13(1) of Regulation (EC) No 2076/2005 provides that Member States which, before 1 January 2006, applied national temperature requirements for eggs storage facilities and for vehicles transporting eggs between such storage facilities may continue to apply those requirements until 31 December 2009.
Člen 13(1) Uredbe (ES) št. 2076/2005 določa, da države članice, ki so pred 1. januarjem 2006 uporabljale nacionalne zahteve glede temperature za skladišča jajc in za vozila, ki prevažajo jajca med takšnimi skladišči, lahko še naprej uporabljajo navedene zahteve do 31. decembra 2009.
Since this possibility does not interfere with the food safety objectives laid down in Regulation (EC) No 853/2004, it is appropriate to make that transitional arrangement permanent.
Ker ta možnost ne vpliva na cilje v zvezi z varnostjo živil iz Uredbe (ES) št. 853/2004, je primerno, da prehodna ureditev postane trajna.
In addition, pursuant to point 1 of Part II of Chapter II of Section X of Annex III to Regulation (EC) No 853/2004, cracked eggs may be used for the manufacture of egg products under certain conditions.
V skladu s točko 1 dela II poglavja II oddelka X Priloge III k Uredbi (ES) št. 853/2004 se natrta jajca lahko uporabljajo za izdelavo jajčnih izdelkov pod nekaterimi pogoji.
Article 13(2) of Regulation (EC) No 2076/2005 provides that food business operators may, until 31 December 2009, use cracked eggs for the production of liquid egg in an establishment approved for that purpose, provided that the establishment of production or a packing centre has delivered them directly and they are broken as soon as possible.
Člen 13(2) Uredbe (ES) št. 2076/2005 določa, da nosilci živilske dejavnosti lahko do 31. decembra 2009 uporabljajo natrta jajca za proizvodnjo melanža v obratu, ki je odobren za ta namen, če jih je proizvodni obrat ali pakirni center neposredno dostavil in se strejo čim prej.
Since the use of cracked eggs in the production of liquid egg does not represent a risk for public health under such conditions, it is appropriate to make that transitional arrangement permanent.
Ker uporaba natrtih jajc v proizvodnji melanža pod takšnimi pogoji ne pomeni tveganja za javno zdravje, je primerno, da prehodna ureditev postane trajna.
Article 13 of Regulation (EC) No 2076/2005 should therefore be deleted and Section X of Annex III to Regulation (EC) No 853/2004 should be amended accordingly.
Člen 13 Uredbe (ES) št. 2076/2005 je zato treba črtati, oddelek X Priloge III k Uredbi (ES) št. 853/2004 pa ustrezno spremeniti.
Regulations (EC) No 853/2004 and (EC) No 2076/2005 should therefore be amended accordingly.
Uredbi (ES) št. 853/2004 in (ES) št. 2076/2005 je zato treba ustrezno spremeniti.
Annex II to Regulation (EC) No 853/2004 is amended in accordance with Annex I to this Regulation.
Priloga II k Uredbi (ES) št. 853/2004 se spremeni v skladu s Prilogo I k tej uredbi.
Annex III to Regulation (EC) No 853/2004 is amended in accordance with Annex II to this Regulation.
Priloga III k Uredbi (ES) št. 853/2004 se spremeni v skladu s Prilogo II k tej uredbi.
In Regulation (EC) No 2076/2005, Articles 11, 12 and 13 are deleted.
V Uredbi (ES) št. 2076/2005 se črtajo členi 11, 12 in 13.
Products of animal origin for which an identification mark has been applied in accordance with point 8 of Part B of Section I of Annex II to Regulation (EC) No 853/2004 before 1 November 2009 may be imported into the Community until 31 December 2009.
Proizvodi živalskega izvora, za katere se je uporabila identifikacijska oznaka v skladu s točko 8 dela B oddelka I Priloge II k Uredbi (ES) št. 853/2004 pred 1. novembrom 2009, se lahko v Skupnost uvozijo do 31. decembra 2009.
However, point 1(b) of Annex I shall apply from 1 November 2009.
Vendar se točka 1(b) Priloge I uporablja od 1. novembra 2009.
Annex II to Regulation (EC) No 853/2004 is amended as follows:
Priloga II k Uredbi (ES) št. 853/2004 se spremeni:
Section I is amended as follows:
Oddelek I se spremeni:
The identification mark must be applied before the product leaves the establishment of production.’
Identifikacijsko oznako je treba uporabiti preden proizvod zapusti proizvodni obrat.“
An identification mark is not necessary on packs of eggs when a packing centre code is applied in accordance with Part A of Annex XIV to Council Regulation (EC) No 1234/2007.
Identifikacijska oznaka ni potrebna za pakiranja jajc, kadar se uporabi oznaka za pakirni center v skladu z delom A Priloge XIV k Uredbi Sveta (ES) št. 1234/2007.
In Part B, point 8 is replaced by the following:
V delu B se točka 8 nadomesti z naslednjim:
When applied in an establishment located within the Community, the mark must be oval in shape and include the abbreviation CE, EB, EC, EF, EG, EK, EO, EY, ES, EÜ, EK or WE.
Kadar se uporablja v obratu v Skupnosti, mora biti oznaka ovalne oblike in vsebovati kratico CE, EB, EC, EF, EG, EK, EO, EY, ES, EÜ, EK, ali WE.
Those abbreviations must not be included in marks applied on products imported into the Community from establishments located outside the Community.’
Navedene kratice ne smejo vsebovati oznak, ki se uporabljajo na proizvodih, uvoženih v Skupnost iz obratov zunaj Skupnosti.“
Section III is amended as follows:
Oddelek III se spremeni:
Slaughterhouse operators must not accept animals onto the slaughterhouse premises unless they have requested, and been provided with, relevant food chain information contained in the records kept at the holding of provenance in accordance with Regulation (EC) No 852/2004.’
Upravljavci klavnic ne smejo sprejeti živali v prostore klavnice, razen če so zahtevali in dobili ustrezne podatke o varnosti prehranjevalne verige, vsebovane v evidencah na izvornem gospodarstvu v skladu z Uredbo (ES) št. 852/2004.“
In point 3, the introductory phrase is replaced by the following:
V točki 3 se uvodni stavek nadomesti z naslednjim:
The relevant food chain information referred to in point 1 is to cover, in particular:’
Ustrezne informacije o varnosti prehranjevalne verige iz točke 1 zajemajo zlasti:“
Section VIII is amended as follows:
Oddelek VIII se spremeni:
The introductory Part is amended as follows:
Uvodni del se nadomesti z naslednjim:
Chapter III, Parts A, C and D, Chapter IV, Part A and Chapter V apply to retail.’
Poglavje III, deli A, C in D, poglavje IV in poglavje V se uporabljajo za trgovino na drobno.“
In the first subparagraph of point 3, the following point (c) is added:
Prvemu pododstavku točke 3 se doda naslednja točka (c):
In the case of water supply, they supplement the requirements of Annex II, Chapter VII to that Regulation; clean seawater may be used for the handling and washing of fishery products, the production of ice used to chill fishery products and the rapid cooling of crustaceans and molluscs after their cooking.’
V primeru dobave vode dopolnjujejo zahteve poglavja VII Priloge II k navedeni uredbi; čista morska voda se lahko uporablja za obdelovanje in pranje ribiških proizvodov, izdelavo ledu, ki se uporablja za hlajenje ribiških izdelkov in hitro hlajenje rakov in mehkužcev po kuhanju.“
Chapter I Part II is amended as follows:
Poglavje I dela II se spremeni:
In point 2, the second sentence is deleted.
V točki 2 se črta drugi stavek.
Point 5 is deleted.
Točka 5 se črta.
Where fish are headed and/or gutted on board, such operations must be carried out hygienically as soon as possible after capture, and the products must be washed immediately and thoroughly.
Kadar se ribam na krovu odstranijo glave in/ali drobovje, je treba takšne dejavnosti izvesti čim prej po ujetju in v brezhibnih higienskih pogojih ter proizvode oprati takoj in temeljito.
In that event, the viscera and parts that may constitute a danger to public health must be removed as soon as possible and kept apart from products intended for human consumption.
V tem primeru je treba drobovje in dele, ki lahko ogrožajo javno zdravje, čim prej odstraniti in ločiti od proizvodov, ki so namenjeni za prehrano ljudi.
Livers and roes intended for human consumption must be preserved under ice, at a temperature approaching that of melting ice, or be frozen.’
Ribja jetra in ikre, namenjene za prehrano ljudi, je treba hraniti na ledu pri temperaturi, ki se približuje temperaturi talečega se ledu, ali jih zamrzniti.“
Chapter III is amended as follows:
Poglavje III se spremeni:
In Part A, point 2 is replaced by the following:
V delu A se točka 2 nadomesti z naslednjim:
Operations such as heading and gutting must be carried out hygienically.
Delovne faze, kot so odstranjevanje glav in črevesja, je treba opraviti na higienski način.
Where gutting is possible from a technical and commercial viewpoint, it must be carried out as quickly as possible after the products have been caught or landed.
Kadar je odstranjevanje črevesja možno iz tehničnega in komercialnega vidika, se mora opraviti kakor hitro je mogoče po ulovu ali iztovoru proizvodov.
The products must be washed thoroughly immediately after these operations.’
Proizvode je treba po teh delovnih fazah temeljito oprati.“
Part E is deleted.
Del E se črta.
Chapter IV is replaced by the following:
Poglavje IV se nadomesti z naslednjim:
‘CHAPTER IV:
„POGLAVJE IV:
REQUIREMENTS FOR CERTAIN PROCESSED FISHERY PRODUCTS
ZAHTEVE ZA NEKATERE PREDELANE RIBIŠKE PROIZVODE
Food business operators must ensure compliance with the following requirements in establishments handling certain processed fishery products.
Nosilci živilske dejavnosti morajo zagotoviti skladnost z naslednjimi zahtevami v obratih, kjer se obdelujejo nekateri predelani ribiški proizvodi.
REQUIREMENTS FOR COOKING OF CRUSTACEANS AND MOLLUSCS
ZAHTEVE ZA KUHANJE RAKOV IN MEHKUŽCEV
Rapid cooling must follow cooking.
Po kuhanju je treba proizvode hitro ohladiti.
If no other method of preservation is used, cooling must continue until a temperature approaching that of melting ice is reached.
Če se ne uporabi noben drug postopek za konzerviranje, se mora hlajenje nadaljevati, dokler se ne doseže temperatura, ki se približuje temperaturi talečega se ledu.
Shelling or shucking must be carried out hygienically, avoiding contamination of the product.
Odstranjevanje lupin se mora opraviti na higieničen način, da ne pride do kontaminacije proizvodov.
Where such operations are done by hand, workers must pay particular attention to washing their hands.
Če se to opravi ročno, morajo delavci posebno skrb posvetiti umivanju rok.
After shelling or shucking, cooked products must be frozen immediately, or be chilled as soon as possible to the temperature set out in Chapter VII.
Potem ko se odstranijo lupine, je treba kuhane proizvode takoj zamrzniti ali čim prej ohladiti na temperaturo, določeno v poglavju VII.
REQUIREMENTS FOR FISH OIL INTENDED FOR HUMAN CONSUMPTION
ZAHTEVE V ZVEZI Z RIBJIM OLJEM ZA PREHRANO LJUDI
Raw materials used in the preparation of fish oil for human consumption must:
Surovine, ki se uporabljajo za pripravo ribjega olja za prehrano ljudi, morajo:
come from establishments, including vessels, registered or approved pursuant to Regulation (EC) No 852/2004 or in accordance with this Regulation;
priti iz obratov, vključno s plovili, registriranih ali odobrenih ob upoštevanju Uredbe (ES) št. 852/2004 ali v skladu s to uredbo;
derive from fishery products which are fit for human consumption and which comply with the provisions set out in this Section;
izvirati iz ribiških proizvodov, ki so primerni za prehrano ljudi in v skladu z določbami iz tega oddelka;
be transported and stored in hygienic conditions;
biti transportirani in skladiščeni v higienskih pogojih;
be chilled as soon as possible and remain at the temperatures set out in Chapter VII.
biti ohlajeni kakor hitro je mogoče in ohraniti temperature iz poglavja VII:
By way of derogation from point 1(d), the food business operator may refrain from chilling the fishery products when whole fishery products are used directly in the preparation of fish oil for human consumption, and the raw material is processed within 36 hours after loading, provided that the freshness criteria are met and the total volatile basic nitrogen (TVB-N) value of the unprocessed fishery products do not exceed the limits set out in point 1 of Chapter I of Section II of Annex II to Commission Regulation (EC) No 2074/2005.2.
Z odstopanjem od točke 1(d) nosilec živilske dejavnosti lahko ne zamrzne ribiških proizvodov, kadar so celi ribiški proizvodi uporabljeni neposredno v pripravi ribjega olja za prehrano ljudi in je surovina predelana v 36 urah po natovarjanju, če so izpolnjena merila za svežost in vrednost skupnega hlapnega bazičnega dušika (TVB-N) v nepredelanih ribiških proizvodih ne presega mejnih vrednosti iz točke 1 poglavja I oddelka II Priloge II k Uredbi Komisije (ES) št. 2074/2005.2.
The production process for fish oil must ensure that all raw material intended for the production of crude fish oil is subject to a treatment including, where relevant, heating, pressing, separation, centrifugation, processing, refining and purification steps before being placed on the market for the final consumer.
Proizvodni postopek za ribje olje mora zagotavljati, da so vse surovine, namenjene za proizvodnjo surovega ribjega olja, obdelane, vključno kadar je primerno, s segrevanjem, stiskanjem, ločevanjem, centrifugiranjem, predelavo, rafiniranjem in prečiščevanjem, preden se dajo v promet za končnega potrošnika.
Provided that the raw materials and the production process comply with the requirements applying to fish oil intended for human consumption a food business operator may produce and store both fish oil for human consumption and fish oil and fish meal not intended for human consumption in the same establishment.
Pod pogojem, da so surovine in proizvodni postopek v skladu z zahtevami, ki se uporabljajo za ribje olje za prehrano ljudi, nosilec živilske dejavnosti lahko proizvede in skladišči v istem obratu ribje olje za prehrano ljudi ter ribje olje in ribjo moko, ki se ne uporabljata za prehrano ljudi.
Pending the establishment of specific Community legislation food business operators must ensure compliance with national rules for fish oil being placed on the market for the final consumer.
Dokler se ne sprejme posebna zakonodaja Skupnosti morajo nosilci živilske dejavnosti zagotoviti skladnost z nacionalnimi pravili za ribje olje, ki se da v promet za končnega potrošnika.
Chapter V is amended as follows:
Poglavje V se spremeni:
The following sentence is added to the introductory paragraph:
Naslednji stavek se doda uvodnemu odstavku:
‘The requirements of Parts B and D shall not apply to whole fishery products that are used directly for the preparation of fish oil intended for human consumption.’
„Zahteve iz delov B in D se ne uporabljajo za vse ribiške proizvode, ki se neposredno uporabljajo za pripravo ribjega olja, namenjenega za prehrano ljudi.“
In Part E, point 1 is replaced by the following:
V delu E se točka 1 nadomesti z naslednjim:
Fresh, prepared, frozen and processed fishery products belonging to the family Gempylidae, in particular Ruvettus pretiosus and Lepidocybium flavobrunneum, may only be placed on the market in wrapped/packaged form and must be appropriately labelled to provide information to the consumer on preparation/cooking methods and on the risk related to the presence of substances with adverse gastrointestinal effects.
Sveži, pripravljeni, zamrznjeni in predelani ribiški proizvodi, ki pripadajo družini Gempylidae, zlasti Ruvettus pretiosus in Lepidocybium flavobrunneum, se lahko dajo na trg samo v embalirani/pakirani obliki in morajo biti ustrezno označeni, da so potrošniki seznanjeni z informacijami o pripravi/kuhanju in o tveganju v zvezi s prisotnostjo snovi s škodljivimi želodčno-črevesnimi učinki.
The scientific name of the fishery products must accompany the common name on the label.’
Na etiketi splošno ime spremlja tudi znanstveno poimenovanje ribiških proizvodov.“
In Section IX, Chapter II, Part III, point 1 is replaced by the following:
V oddelku IX poglavja II dela III se točka 1 nadomesti z naslednjim:
Food business operators manufacturing dairy products must initiate procedures to ensure that, immediately before being heat treated and if its period of acceptance specified in the HACCP-based procedures is exceeded:
Nosilci živilske dejavnosti, ki proizvajajo mlečne proizvode, morajo takoj, ko so bili ti toplotno obdelani in če je rok, opredeljen v postopkih na podlagi HACCP, pretekel, sprožiti postopke, da zagotovijo, da:
raw cows’ milk used to prepare dairy products has a plate count at 30 °C of less than 300000 per ml; and
ima surovo kravje mleko, ki se uporablja za pripravo mlečnih proizvodov, pri 30 oC število klic, ki je manjše od 300000 na ml in
heat treated cows’ milk used to prepare dairy products has a plate count at 30 °C of less than 100000 per ml.’
ima toplotno obdelano kravje mleko, ki se uporablja za pripravo mlečnih proizvodov, pri 30 oC število klic, ki je manjše od 100000 na ml.“
Section X is amended as follows:
Oddelek X se spremeni:
In Chapter I, point 2 is replaced by the following:
V poglavju I se točka 2 nadomesti z naslednjim:
Eggs must be stored and transported until sale to the final consumer at a temperature, preferably constant, that is best suited to assure optimal conservation of their hygiene properties, unless the competent authority imposes national temperature requirements for egg storage facilities and for vehicles transporting eggs between such storage facilities.’
Jajca morajo biti do prodaje končnemu potrošniku skladiščena in transportirana pri temperaturi, po možnosti stalni, ki najbolje zagotavlja ohranitev njihovih higienskih lastnosti, razen če pristojni organ uvede nacionalne zahteve v zvezi s temperaturo za skladišča jajc in za vozila, ki prevažajo jajca med takšnimi skladišči.“
In Chapter II, Part II, point 1 is replaced by the following:
V poglavju II dela II se točka 1 nadomesti z naslednjim besedilom:
The shells of eggs used in the manufacture of egg products must be fully developed and contain no breaks.
Lupine jajc, uporabljenih pri izdelavi jajčnih izdelkov, morajo biti popolnoma razvite in nepoškodovane.
However, cracked eggs may be used for the manufacture of liquid egg or egg products if the establishment of production or a packing centre delivers them directly to an establishment approved for the manufacture of liquid egg or a processing establishment, where they must be broken as soon as possible.’
Vendar pa se natrta jajca lahko uporabijo za proizvodnjo melanža ali jajčnih proizvodov, če jih proizvodni obrat ali pakirni center dostavi neposredno v predelovalni obrat, odobren za proizvodnjo melanža ali v proizvodni obrat, kjer jih je treba čim prej streti.“
OJ L 338, 22.12.2005, p. 27.’
UL L 338, 22.12.2005, str. 27.“
Commission Regulation (EC) No 1021/2008
Uredba Komisije (ES) št. 1021/2008
amending Annexes I, II and III to Regulation (EC) No 854/2004 of the European Parliament and of the Council laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption and Regulation (EC) No 2076/2005 as regards live bivalve molluscs, certain fishery products and staff assisting with official controls in slaughterhouses
o spremembi Prilog I, II in III k Uredbi (ES) št. 854/2004 Evropskega parlamenta in Sveta o posebnih pravilih za organizacijo uradnega nadzora proizvodov živalskega izvora, namenjenih prehrani ljudi ter Uredbe (ES) št. 2076/2005 v zvezi z živimi školjkami, nekaterimi ribiškimi proizvodi in osebjem, ki pomaga pri uradnih nadzorih v klavnicah
Having regard to Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption [1], and in particular Article 16 and Article 17(1) thereof,
ob upoštevanju Uredbe (ES) št. 854/2004 Evropskega parlamenta in Sveta z dne 29. aprila 2004 o določitvi posebnih predpisov za organizacijo uradnega nadzora proizvodov živalskega izvora, namenjenih za prehrano ljudi [1] ter zlasti členov 16 in 17(1) Uredbe,
Chapter III of Section I of Annex I to Regulation (EC) No 854/2004 sets out requirements for the health marking of carcases when there are no grounds for declaring the meat unfit for human consumption.
Poglavje III oddelka I Priloge I k Uredbi (ES) št. 854/2004 navaja zahteve za označevanje zdravstvene ustreznosti trupov, kadar ni utemeljenih razlogov za deklariranje mesa kot neustreznega za prehrano ljudi.
Some of those requirements have created confusion in the identification of products produced within the Community and products produced outside the Community.
Nekatere od navedenih zahtev so vnesle zmedo pri identifikaciji proizvodov, proizvedenih znotraj Skupnosti, in proizvodov, proizvedenih zunaj Skupnosti.
However, in order not to disrupt the trade in the products concerned, it should be provided that products for which a health mark has been applied in accordance with Regulation (EC) No 854/2004 before 1 November 2009 may be imported into the Community until 31 December 2009.
Da trgovina z zadevnimi proizvodi živalskega izvora ne bi bila ovirana, bi bilo treba zagotoviti, da se proizvodi, za katere se je uporabila identifikacijska oznaka v skladu z Uredbo (ES) št. 854/2004 pred 1. novembrom 2009, lahko v Skupnost uvozijo do 31. decembra 2009.
Article 5(6) of Regulation (EC) No 854/2004 allows Member States to authorise slaughterhouse staff to assist with official controls by carrying out certain specific tasks of official auxiliaries in relation to the production of meat from poultry and lagomorphs.
Člen 5(6) Uredbe (ES) št. 854/2004 državam članicam omogoča, da pooblastijo osebje klavnice za sodelovanje pri uradnem nadzoru tako, da to izvaja določene posebne naloge uradnih preglednikov v zvezi s proizvodnjo mesa iz perutnine in lagomorfov.