natgillin/translations-raw huggingface dataset:
The Annex to Implementing Regulation (EU) No 211/2012 is replaced by the text set out in the Annex to this Regulation.
Priloga k Izvedbeni uredbi (EU) št. 211/2012 se nadomesti z besedilom iz Priloge k tej uredbi.
OJ L 269, 10.10.2013, p.
UL L 269, 10.10.2013, str. 1.
1.
Uredba Sveta (EGS) št. 2658/87 z dne 23. julija 1987 o tarifni in statistični nomenklaturi ter skupni carinski tarifi (UL L 256, 7.9.1987, str. 1).
Council Regulation (EEC) No 2658/87 of 23 July 1987 on the tariff and statistical nomenclature and on the Common Customs Tariff (OJ L 256, 7.9.1987, p. 1).
Izvedbena uredba Komisije (EU) št. 211/2012 z dne 12. marca 2012 o uvrstitvi določenega blaga v kombinirano nomenklaturo (UL L 73, 13.3.2012, str. 1).
Commission Implementing Regulation (EU) No 211/2012 of 12 March 2012 concerning the classification of certain goods in the Combined Nomenclature (OJ L 73, 13.3.2012, p.
Izvedbena uredba Komisije (EU) št. 626/2014 z dne 10. junija 2014 o spremembi Priloge I k Uredbi Sveta (EGS) št. 2658/87 o tarifni in statistični nomenklaturi ter skupni carinski tarifi (UL L 174, 13.6.2014, str. 26).
Commission Implementing Regulation (EU) No 626/2014 of 10 June 2014 amending Annex I to Council Regulation (EEC) No 2658/87 on the tariff and statistical nomenclature and on the Common Customs Tariff (OJ L 174, 13.6.2014, p.
Opis blaga
26).
Uvrstitev (oznaka KN)
Description of goods
Izdelek z naslednjo sestavo (mas. %):
Classification (CN Code)
etilni alkohol 70
Reasons
bencin (pogonsko gorivo za vozila), skladen z EN 228 30
A product of the following composition (% by weight):
Izdelek se uporablja kot surovina za proizvodnjo goriv za motorna vozila.
ethyl alcohol 70
Izdelek se prevaža v razsutem stanju.
gasoline (automotive petrol) conforming to EN 228 30
Uvrstitev opredeljujejo splošni pravili 1 in 6 za razlago kombinirane nomenklature, dodatna opomba 12 k poglavju 22 ter besedilo oznak KN 2207 in 22072000.
The product is used as raw material to produce fuels for motor vehicles.
Izdelek je mešanica etilnega alkohola in bencina (pogonsko gorivo za vozila).
It is transported in bulk.
Zaradi deleža vsebnosti bencina (pogonskega goriva za vozila) v izdelku ta ni ustrezen za prehrano ljudi, vendar ni izključena njegova uporaba za industrijske namene (glej tudi pojasnjevalne opombe HS za tarifno številko 2207, četrti odstavek).
Classification is determined by general rules 1 and 6 for the interpretation of the Combined Nomenclature, Additional note 12 to Chapter 22 and by the wording of CN codes 2207 and 22072000.
Izdelek je zato treba uvrstiti pod oznako KN 22072000 kot denaturirani etilni alkohol.
establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food
o blažilnih ukrepih in referenčnih ravneh za zmanjšanje prisotnosti akrilamida v živilih
Having regard to Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs [1], and in particular Article 4(4) thereof,
ob upoštevanju Uredbe Evropskega parlamenta in Sveta (ES) št. 852/2004 z dne 29. aprila 2004 o higieni živil [1] in zlasti člena 4(4) Uredbe, ob upoštevanju naslednjega:
It defines ‘food hygiene’ as a set of measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use.
Tveganja za živila so lahko biološka, kemična ali fizična.
Food safety hazards occur when food is exposed to hazardous agents which result in contamination of that food.
Akrilamid je onesnaževalec, kot je opredeljen v Uredbi Sveta (EGS) št. 315/93 [2], in kot tak pomeni kemično tveganje v živilski verigi.
Food hazards may be biological, chemical or physical.
Akrilamid je zelo vodotopna organska spojina z majhno molekulsko maso, ki nastaja iz naravno prisotnih sestavin asparagina in sladkorjev v nekaterih živilih, kadar se pripravljajo pri temperaturah, ki so običajno višja od 120 °C, in pri majhni vlagi.
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 [2] and as such, it is a chemical hazard in the food chain.
Večinoma nastaja v pečenih ali ocvrtih živilih z visoko vsebnostjo ogljikovih hidratov, katerih surovine vsebujejo prekurzorje za nastanek akrilamida, kot so žita, krompir in kavna zrna.
Acrylamide is a low molecular weight, highly water soluble, organic compound which forms from the naturally occurring constituents asparagine and sugars in certain foods when prepared at temperatures typically higher than 120 °C and low moisture.
Ker je videti, da so ravni akrilamida v nekaterih živilih znatno višje od ravni v primerljivih proizvodih iste kategorije proizvodov, so v Priporočilu Komisije 2013/647/EU [3] pristojni organi držav članic pozvani k preučitvi metod proizvodnje in predelave, ki jih uporabljajo nosilci živilske dejavnosti, če raven akrilamida, zaznana v določenem živilu, presega okvirne vrednosti iz priloge k navedenemu priporočilu.
It forms mainly in baked or fried carbohydrate-rich foods where raw materials contain its precursors, such as cereals, potatoes and coffee beans.
Leta 2015 je Znanstveni odbor za onesnaževala v prehranski verigi (CONTAM) Evropske agencije za varnost hrane (v nadaljnjem besedilu: agencija) sprejel mnenje o akrilamidu v živilih [4].
As the acrylamide levels in some foodstuffs appear to be significantly higher than the levels in comparable products of the same product category, a Commission Recommendation 2013/647/EU [3] invited Member States' competent authorities to carry out investigations in the production and processing methods used by food business operators if the acrylamide level found in a specific foodstuff exceeded the indicative values set out in the Annex to that Recommendation.
Agencija na podlagi študij na živalih potrjuje predhodne ocene, da se lahko zaradi akrilamida v živilih poveča tveganje za razvoj raka pri potrošnikih vseh starostnih skupin.
In 2015 the Scientific Panel on Contaminants in the Food Chain (CONTAM) of the European Food Safety Authority (‘the Authority’) adopted an opinion on acrylamide in food [4].
Ker je akrilamid prisoten v številnih vsakodnevnih živilih, se ta pomislek nanaša na vse potrošnike, pri čemer so otroci najbolj izpostavljena starostna skupina po telesni teži.
Based on animal studies, the Authority confirms previous evaluations that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups.
Za morebitne škodljive učinke akrilamida na živčni sistem, razvoj pred rojstvom in po njem ter plodnost pri moških se ni štelo, da zbujajo zaskrbljenost pri trenutnih ravneh prehranske izpostavljenosti.
Since acrylamide is present in a wide range of everyday foods, this concern applies to all consumers but children are the most exposed age group on a body weight basis.
Trenutne ravni prehranske izpostavljenosti akrilamidu v vseh starostnih skupinah zbujajo zaskrbljenost zaradi karcinogenih učinkov.
Possible harmful effects of acrylamide on the nervous system, pre- and post-natal development and male reproduction were not considered to be a concern, based on current levels of dietary exposure.
Po sklepih Agencije o karcinogenih učinkih akrilamida in ob pomanjkanju kakršnih koli doslednih in obveznih ukrepov, ki bi jih morali uporabljati nosilci živilske dejavnosti za znižanje ravni akrilamida, je treba z določitvijo ustreznih blažilnih ukrepov zagotoviti varnost hrane in zmanjšati prisotnost akrilamida v živilih, katerih surovine vsebujejo njegove prekurzorje.
The current levels of dietary exposure to acrylamide across age groups indicate a concern with respect to its carcinogenic effects.
Ravni akrilamida je mogoče znižati z blažilnim pristopom, kot sta izvajanje dobre higienske prakse in uporaba postopkov, ki temeljijo na analizi tveganj in načelih kritičnih nadzornih točk (HACCP).
Given the Authority's conclusions with respect to carcinogenic effects of acrylamide and in the absence of any consistent and mandatory measures to be applied by food businesses in order to lower levels of acrylamide, it is necessary to ensure food safety and to reduce the presence of acrylamide in foodstuffs where raw materials contain its precursors by laying down appropriate mitigation measures.
Nosilci živilske dejavnosti morajo v skladu s členom 4 Uredbe (ES) št. 852/2004 upoštevati potrebne postopke za izpolnitev nalog, določenih za doseganje ciljev navedene uredbe, ter izvajati potrebno vzorčenje in analizo za ohranjanje svoje zmogljivosti.
The levels of acrylamide can be lowered by mitigation approach, such as implementation of good hygiene practice and application of procedures based on hazard analysis and critical control point (HACCP) principles.
Pri tem lahko določitev ciljev, kot so referenčne ravni, pomaga usmerjati izvajanje higienskih pravil ob hkratnem zagotavljanju znižanja stopnje izpostavljenosti nekaterim tveganjem.
In accordance with Article 4 of Regulation (EC) No 852/2004, food business operators are to follow the procedures necessary to meet targets set to achieve the objectives of that Regulation and to employ sampling and analysis as appropriate to maintain their own performance.
Z blažilnimi ukrepi bi se zmanjšala prisotnost akrilamida v živilih.
In that respect, the setting of targets, such as benchmark levels, may guide the implementation of hygiene rules, while ensuring the reduction of the level of exposure to certain hazards.
Učinkovitost blažilnih ukrepov bi bilo treba preverjati z vzorčenjem in analizo, da bi se preverila skladnost z referenčnimi ravnmi.
Mitigation measures would lower the presence of acrylamide in food.
Zato je primerno določiti blažilne ukrepe, v katerih so opredeljeni koraki živilske predelave z večjo verjetnostjo nastanka akrilamida v živilih, ter dejavnosti za znižanje ravni akrilamida v navedenih živilih.
In order to check the compliance with the benchmark levels the effectiveness of mitigation measures should be verified through sampling and analysis.
Blažilni ukrepi iz te uredbe temeljijo na sedanjem znanstvenem in tehničnem znanju ter dokazano znižujejo raven akrilamida, ne da bi škodili kakovosti proizvoda in njegovi varnosti pred mikrobi.
It is therefore appropriate to establish mitigation measures which identify food processing steps susceptible to the formation of acrylamide in foods and set out activities to reduce the levels of acrylamide in those foodstuffs.
Navedeni blažilni ukrepi so bili določeni na podlagi obsežnega posvetovanja z organizacijami, ki zastopajo prizadete nosilce živilskih dejavnosti in potrošnike, ter strokovnjaki pristojnih organov držav članic.
The mitigation measures set out in this Regulation are based on current scientific and technical knowledge and they have proven to result in lower levels of acrylamide without adversely affecting the quality and microbial safety of the product.
Kadar blažilni ukrepi vključujejo uporabo aditivov za živila in drugih snovi, je aditive za živila in druge snovi treba uporabljati v skladu z njihovim dovoljenjem za uporabo.
Those mitigation measures have been established following extensive consultation of organisations representing affected food business operators, consumers and experts from competent authorities of Member States.
Referenčne ravni so kazalniki uspešnosti, ki jih je mogoče uporabiti za preverjanje učinkovitosti blažilnih ukrepov, temeljijo pa na izkušnjah in pojavnosti v obsežnih kategorijah živil.
Where the mitigation measures include the use of food additives and other substances, the food additives and other substances should be used in accordance with their authorisation of use.
Določene bi morale biti na tako nizki ravni, kot jo je razumno mogoče doseči z uporabo vseh ustreznih blažilnih ukrepov.
Benchmark levels are performance indicators to be used to verify the effectiveness of the mitigation measures and are based on experience and occurrence for broad food categories.
Referenčne ravni bi se morale določiti ob upoštevanju najnovejših podatkov o pojavnosti iz podatkovne zbirke agencije ob domnevi, da je mogoče v obsežni kategoriji živil raven akrilamida pri 10–15 % proizvodnje z najvišjimi ravnmi običajno znižati z uporabo dobrih praks.
They should be established at a level as low as reasonably achievable with the application of all relevant mitigation measures.
Priznava se, da so nekatere kategorije živil v nekaterih primerih resnično obsežne in da lahko za nekatera živila v takih širokih kategorijah živil obstajajo posebne proizvodne, geografske ali sezonske razmere ali značilnosti proizvodov, pri katerih referenčnih ravni ni mogoče doseči kljub uporabi vseh blažilnih ukrepov.
The benchmark levels should be determined taking into account the most recent occurrence data from the Authority's database, whereby it is assumed that within a broad food category, the level of acrylamide in 10 % to 15 % of the production with the highest levels can usually be lowered by applying good practices.
V takih primerih bi moral biti nosilec živilske dejavnosti zmožen dokazati, da je uporabil ustrezne blažilne ukrepe.
It is acknowledged that the specified food categories are in certain cases broad and that for specific foods within such a broad food category there may be specific production, geographic or seasonal conditions or product characteristics for which it is not possible to achieve the benchmark levels despite the application of all mitigation measures.
Komisija bi morala referenčne ravni redno pregledovati, da bi lahko določila še nižje ravni, v katerih bi se kazalo nenehno zmanjševanje prisotnosti akrilamida v živilih.
In such situations, the food business operator should be able to show the evidence that he applied the relevant mitigation measures.
Nosilci živilske dejavnosti, ki proizvajajo živila na področju uporabe te uredbe in izvajajo dejavnosti prodaje na drobno in/ali neposredno dobavljajo le lokalnim obratom za prodajo na drobno, so običajno manjši subjekti.
The benchmark levels should be regularly reviewed by the Commission with the aim to set lower levels, reflecting the continuous reduction of the presence of acrylamide in food.
Blažilni ukrepi so zato prilagojeni naravi njihovega delovanja.
Food business operators, producing foodstuffs within the scope of this Regulation and which perform retail activities and/or directly supply only local retail establishments are typically small scale operators.
Nosilci živilske dejavnosti, ki pa so del ali franšiza večjih medsebojno povezanih dejavnosti in se centralno oskrbujejo, bi morali sprejeti dodatne blažilne ukrepe, ki so možni za večja podjetja, saj nadalje zmanjšujejo prisotnost akrilamida v živilih in jih taka podjetja lahko izvedejo.
Therefore, mitigation measures are adapted to the nature of their operation.
Učinkovitost blažilnih ukrepov za znižanje vsebnosti akrilamida bi bilo treba preverjati z vzorčenjem in analizo.
However, food business operators which are part of, or franchises of, a larger, interconnected operation and that are centrally supplied should apply additional mitigation measures practicable for larger-scale businesses as those measures further reduce the presence of acrylamide in food and are feasible to be applied by such undertakings.
Primerno je določiti zahteve glede vzorčenja in analize, ki ju morajo opravljati nosilci živilske dejavnosti.
The effectiveness of the mitigation measures to reduce the acrylamide content should be verified through sampling and analysis.
Pri vzorčenju bi bilo treba opredeliti analitične zahteve in pogostost vzorčenja ter tako zagotoviti, da so pridobljeni izsledki analize reprezentativni za njihovo proizvodnjo.
It is appropriate to determine requirements for the sampling and analysis that has to be performed by the food business operators.
Nosilci živilske dejavnosti, ki proizvajajo živila na področju uporabe te uredbe in izvajajo dejavnosti prodaje na drobno in/ali neposredno dobavljajo le lokalnim obratom za prodajo na drobno, so oproščeni obveznosti vzorčenja in analize svojih proizvodov na prisotnost akrilamida, saj bi taka zahteva zanje pomenila nesorazmerno breme pri poslovanju..
As regards sampling, analytical requirements and frequency of sampling should be established in order to ensure that the obtained analytical results are representative for their production.
Z Uredbo (ES) št. 882/2004 Evropskega parlamenta in Sveta [5] se od držav članic poleg vzorčenja in analize nosilcev dejavnosti zahteva tudi redno izvajanje uradnega nadzora, da se zagotovi skladnost z zakonodajo o krmi in živilih.
Food business operators, producing foodstuffs within the scope of this Regulation and which perform retail activities and/or directly supply only local retail establishments are exempted from the obligation to sample and analyse their production for the presence of acrylamide as such a requirement would put a disproportionate burden on their business.
Vzorčenje in analiza, ki ju države članice izvajajo pri uradnem nadzoru, bi morala biti skladna s postopki vzorčenja in analitskimi merili, določenimi za uporabo Uredbe (ES) št. 882/2004.
In addition to sampling and analysis by the business operators, Regulation (EC) No 882/2004 of the European Parliament and of the Council [5] requires the Member States to regularly perform official controls to ensure compliance with feed and food law.
Poleg ukrepov iz te uredbe bi bilo treba po začetku veljavnosti te uredbe preučiti tudi določitev zgornjih ravni akrilamida v nekaterih živilih v skladu z Uredbo (EGS) št. 315/93.
The sampling and analysis performed by the Member States in the context of official controls should comply with the sampling procedures and analytical criteria established in application of Regulation (EC) No 882/2004.
Izvajanje blažilnih ukrepov pri nosilcih živilske dejavnosti lahko zajema spremembe v njihovem trenutnem proizvodnem postopku, zato je pred začetkom uporabe ukrepov iz te uredbe primerno določiti prehodno obdobje.
Complementary to the measures provided for in this Regulation, the setting of maximum levels for acrylamide in certain foods should be considered in accordance with Regulation (EEC) No 315/93 following the entry into force of this Regulation.
Ukrepi iz te uredbe so v skladu z mnenjem Stalnega odbora za rastline, živali, hrano in krmo –
The implementation of the mitigation measures by food business operators might involve changes to their current production process therefore, it is appropriate to provide for a transitional period before the measures provided for in this Regulation apply.
SPREJELA NASLEDNJO UREDBO:
Article 1
Brez poseganja v določbe prava Unije, ki se uporabljajo na področju živil, nosilci živilske dejavnosti, ki proizvajajo in dajejo v promet živila iz odstavka 2 v skladu s členom 2 uporabljajo blažilne ukrepe iz prilog I in II, da bi dosegli ravni akrilamida, kot jih je razumno mogoče doseči pod referenčnimi ravnmi iz Priloge IV.
Scope
Živila iz odstavka 1 so:
Without prejudice to the applicable provisions of the Union law in food area, food business operators which produce and place on the market foodstuffs listed in paragraph 2 shall in accordance with Article 2 apply the mitigation measures set out in Annexes I and II, in view of achieving levels of acrylamide as low as reasonably achievable below the benchmark levels set out in Annex IV.
pomfrit, drugi narezani (ocvrti) proizvodi in na rezine narezan krompirjev čips iz svežega krompirja;
Foodstuffs referred to in paragraph 1 are as follows:
krompirjev čips, prigrizki, krekerji in drugi proizvodi iz krompirjevega testa;
French fries, other cut (deep fried) products and sliced potato crisps from fresh potatoes;
kruh;
potato crisps, snacks, crackers and other potato products from potato dough;
žitni kosmiči za zajtrk (razen ovsene kaše);
bread;
fini pekovski izdelki: piškoti, keksi, prepečenci, žitne ploščice, čajni kolački, korneti, oblati, ponvičniki in medenjaki ter krekerji, hrustljavi kruhki in kruhovi nadomestki.
breakfast cereals (excluding porridge);
V tej kategoriji je kreker suho pecivo (pečen proizvod na osnovi žitne moke);
fine bakery wares: cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets and gingerbread, as well as crackers, crisp breads and bread substitutes.
kava:
In this category a cracker is a dry biscuit (a baked product based on cereal flour);
pražena kava;
coffee:
instant kava;
roast coffee;
kavni nadomestki;
instant (soluble) coffee;
otroška hrana in živila na osnovi predelanih žit, namenjena dojenčkom in majhnim otrokom, kot so opredeljena v Uredbi (EU) št. 609/2013 Evropskega parlamenta in Sveta [6].
coffee substitutes;
Člen 2
baby food and, processed cereal-based food intended for infants and young children as defined in Regulation (EU) No 609/2013 of the European Parliament and of the Council [6].
Blažilni ukrepi
Article 2
Nosilci živilske dejavnosti, ki proizvajajo in dajejo v promet živila iz člena 1(2), uporabljajo blažilne ukrepe iz Priloge I.
Mitigation measures
Z odstopanjem od odstavka 1 nosilci živilske dejavnosti, ki proizvajajo živila iz člena 1(2) in izvajajo dejavnosti prodaje na drobno in/ali neposredno dobavljajo le lokalnim obratom za prodajo na drobno, uporabljajo blažilne ukrepe iz dela A Priloge II.
Food business operators, which produce and place on the market foodstuffs listed in Article 1(2) shall apply mitigation measures provided for in Annex I.
Nosilci živilske dejavnosti iz odstavka 2, ki svojo dejavnost opravljajo v obratih pod neposrednim nadzorom in pod eno znamko ali po prodajni licenci, so del ali franšiza večjih medsebojno povezanih dejavnosti in delujejo po navodilih nosilca živilske dejavnosti, ki centralno oskrbuje živila iz člena 1(2), uporabljajo dodatne blažilne ukrepe iz dela B Priloge II.
By way of derogation from paragraph 1, food business operators producing foodstuffs listed in Article 1(2), which perform retail activities, and/or directly supply only local retail establishments shall apply mitigation measures provided for in Part A of Annex II.
Kadar so referenčne ravni presežene, nosilci živilske dejavnosti pregledajo blažilne ukrepe, ki se uporabljajo, ter prilagodijo postopke in preglede, da bi dosegli tako nizke ravni akrilamida, kot jih je razumno mogoče doseči pod referenčnimi vrednostmi iz Priloge IV.
Food business operators referred to in paragraph 2 which operate in facilities under direct control and that are operating under one trademark or commercial license, as a part of, or franchise of, a larger, interconnected operation and under the instructions of the food business operator that centrally supplies the foodstuffs referred to in Article 1(2), shall apply additional mitigation measures set out in Part B of Annex II.
Nosilci živilske dejavnosti pri tem upoštevajo varnost živil ter posebne proizvodne in geografske razmere ali značilnosti proizvoda.
When the benchmark levels are exceeded, food business operators shall review the mitigation measures applied and adjust processes and controls with the aim to achieve levels of acrylamide as low as reasonable achievable below the benchmark levels set out in Annex IV.
Člen 3
Food business operators shall hereby take into account the safety of foodstuffs, specific production and geographic conditions or product characteristics.
Opredelitev pojmov
Definitions
opredelitve pojmov „hrana“ ali „živilo“, „nosilec živilske dejavnosti“, „prodaja na drobno“, „dajanje v promet“ in „končni potrošnik“ iz členov 2 in 3 Uredbe (ES) št. 178/2002 Evropskega parlamenta in Sveta [7];
For the purposes of this Regulation, the following definitions shall apply:
„referenčne ravni“ pomenijo kazalnike uspešnosti za preverjanje učinkovitosti blažilnih ukrepov, ki temeljijo na izkušnjah in pojavnosti v obsežnih kategorijah živil.
the definitions of ‘food’, ‘food business operator’, ‘retail’ ‘placing on the market’ and ‘final consumer’ laid down in Articles 2 and 3 of Regulation (EC) No 178/2002 of the European Parliament and of the Council [7];
Člen 4
‘benchmark levels’ means performance indicators used to verify the effectiveness of the mitigation measures and are based on experience and occurrence for broad food categories.
Vzorčenje in analiza
Article 4
Nosilci živilske dejavnosti iz člena 2(1) določijo program lastnega vzorčenja in analize ravni akrilamida v živilih iz člena 1(2).