‫ﻡ ﻕ ﺃ ‪٢٠٠٩/٤٣‬‬

‫‪١-١-٣‬‬
‫ﺍﳊﻠﻮﻯ ﺍﻟﺼﻠﺒﺔ‬
‫ﻣﻨﺘﺠﺎﺕ ﻣ‪‬ﺼﻨ‪‬ﻌﺔ ﻣﻦ ﺍﳌﺎﺀ ﻭﺍﻟﺴﻜﺮ ﻭﺃﻟﻮﺍﻥ ﻭﻧﻜﻬﺎﺕ ﻭﺗﺘﻤﻴﺰ ﺑﻘﻮﺍﻡ ﻗﺎﺱﹴ ﻭﻏﲑ ﻗﺎﺑﻞ ﻟﻠﻤﻀﻎ ﻣﺜﻞ )ﺍﳌﻠﺒﺲ(‬
‫‪٢-١-٣‬‬
‫ﺍﳊﻠﻮﻯ ﺍﻟﻄﺮﻳﺔ‬
‫ﻣﻨﺘﺠﺎﺕ ﺃﺳﺎﺳﻬﺎ ﺍﻟﺴﻜﺮ ﺗﻜﻮﻥ ﻟﺰﺟﺔ ﻭﻗﺎﺑﻠﺔ ﻟﻠﻤﻀﻎ ﻣﺜﻞ )ﺣﻠﻮﻯ ﺍﳉﻠﻲ ﻭﺍﻟﺴﻮﺱ ﻭﺍﻟﺮﺍﺣﺔ ‪ ...‬ﺇﱁ(‬
‫‪٣-١-٣‬‬
‫ﺍﳊﻠﻮﻯ ﺍﶈﺸﻴﺔ‬
‫ﻣﻨﺘﺠﺎﺕ ﻣ‪‬ﺼﻨ‪‬ﻌﺔ ﻣﻦ ﺍﳌﺎﺀ ﻭ‪/‬ﺃﻭ ﺍﻟﺴﻜﺮ ﻭﺃﻟﻮﺍﻥ ﻭﻧﻜﻬﺎﺕ ﻭﺍﻟﱵ ﲢﺘﻮﻱ ﻋﻠﻰ ﺣﺸﻮﺍﺕ ﻣﺜﻞ )ﻣﻠﺒﺲ ﻋﻠﻰ ﺍﻟﻠﻮﺯ ﻭﻣﻠﺒﺲ ﻋﻠﻰ‬
‫ﺷﻮﻛﻮﻻﺗﺔ ‪ ...‬ﺇﱁ(‬
‫‪٤-١-٣‬‬
‫ﺍﻟﻨﻮﺟﻪ‬
‫ﻣﻨﺘﺠﺎﺕ ﺃﺳﺎﺳﻬﺎ ﺍﻟﺴﻜﺮ ﻭﺍﳊﺒﻮﺏ ﺃﻭ ﺍﳌﻜﺴﺮﺍﺕ ﺍﶈﻤ‪‬ﺼﺔ ﻭﺍﳌﻄﺤﻮﻧﺔ ﻭﺍﻟﱵ ﳝﻜﻦ ﺃﻥ ﺗﺴﺘﻬﻠﻚ ﻛﻤﺎ ﻫﻲ ﺃﻭ ﻛﺤﺸﻮﺍﺕ‬
‫‪٥-١-٣‬‬
‫ﻋﺠﻴﻨﺔ ﺍﻟﻠﻮﺯ )ﺍﳌﺎﺭﺯﻳﺒﺎﻥ(‬
‫ﻣﻨﺘﺠﺎﺕ ﺃﺳﺎﺳﻬﺎ ﺍﻟﺴﻜﺮ ﻭﻋﺠﻴﻨﺔ ﺍﻟﻠﻮﺯ ﻭﳝﻜﻦ ﺗﺸﻜﻴﻠﻬﺎ ﻭﺗﻠﻮﻳﻨﻬﺎ ﻭﺗﺴﺘﻬﻠﻚ ﻛﻤﺎ ﻫﻲ ﺃﻭ ﻛﺤﺸﻮﺍﺕ‬
‫‪٢-٣‬‬
‫ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‬
‫ﺃﻱ ﻣﺎﺩﺓ ﻟﻴﺴﺖ ﻣﻦ ﺃﺻﻞ ﺍﳌﻨﺘﺞ ﻭﻣﺪﺧﻼﺗﻪ‬

‫‪ -٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-٤‬ﻳﻜﻮﻥ ﺫﺍ ﻃﻌﻢ ﻭﺭﺍﺋﺤﺔ ﳑﻴﺰﺓ ﻟﻠﺼﻨﻒ‪.‬‬
‫‪ ٢-٤‬ﻳﻜﻮﻥ ﺫﺍ ﺷﻜﻞ ﻭﺣﺠﻢ ﻣﺘﺠﺎﻧﺲ ﻭﻣﻨﺘﻈﻢ‪.‬‬
‫‪ ٣-٤‬ﳜﻠﻮ ﻣﻦ ﺍﻟﻌﻔﻦ ﺍﻟﻈﺎﻫﺮ ﻭﺍﻟﺘﺰﻧﺦ ﻭﺃﻱ ﻋﻴﻮﺏ ﺃﺧﺮﻯ‪.‬‬
‫‪ ٤-٤‬ﳜﻠﻮ ﻣﻦ ﺃﻱ ﺭﺍﺋﺤﺔ ﻭﻃﻌﻢ ﻏﺮﻳﺒﲔ‪.‬‬
‫‪ ٥-٤‬ﳜﻠﻮ ﻣﻦ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‪.‬‬
‫‪٤/٢ to JFDA‬‬
‫‪Licensed by JISM‬‬
‫‪Order # 5/Downloaded:‬‬
‫‪1/Downloaded: 2010-08-03‬‬
‫‪2010-07-26‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠٠٩/٤٣‬‬

‫‪ ٦-٤‬ﳜﻠﻮ ﻣﻦ ﺍﳊﺸﺮﺍﺕ ﺍﳊﻴﺔ ﺑﺄﻃﻮﺍﺭﻫﺎ ﻭﺍﳌﻴﺘﺔ ﺃﻭ ﺃﺟﺰﺍﺋﻬﺎ‪.‬‬

‫‪ ٧-٤‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻟﻜﺴﺮ ﻋﻠﻰ ‪.٪ ٢‬‬
‫‪ ٨-٤‬ﻳﻜﻮﻥ ﻏﲑ ﻣﺘﻤﻴﻊ ﺃﻭ ﻣﻠﺘﺼﻖ ﺑﺒﻌﻀﻪ ﺃﻭ ﺑﻐﻼﻓﻪ‪.‬‬

‫‪ -٥‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-٥‬ﳜﻠﻮ ﻣﻦ ﺍﻟﻔﻄﺮﻳﺎﺕ‪.‬‬
‫‪ ٢-٥‬ﳜﻠﻮ ﻣﻦ ﻛﺎﻓﺔ ﺍﻷﺣﻴﺎﺀ ﺍﻟﺪﻗﻴﻘﺔ ﺍﳌﻤﺮﺿﺔ‪.‬‬
‫‪ ٣-٥‬ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﻷﻋﻠﻰ ﻟﻠﻤﻠﻮﺛﺎﺕ ﻭﺍﻟﺴﻤﻮﻡ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﳌﺴﻤﻮﺡ ‪‬ﺎ ﰲ ﻣﻮﺍﺻﻔﺔ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪.١٩٣‬‬
‫‪ ٤-٥‬ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﻷﻋﻠﻰ ﳌﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﳌﺴﻤﻮﺡ ‪‬ﺎ ﰲ ﻗﻮﺍﺋﻢ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪.١‬‬

‫‪ -٦‬ﺍﳌﻀﺎﻓﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺘﺎﻟﻴﺔ ﺑﺎﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪.‬‬
‫‪ ١-٦‬ﻳﺴﻤﺢ ﺑﺎﺳﺘﺨﺪﺍﻡ ﺍﳌﻀﺎﻓﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺣﺴﺐ ﻣﺎ ﻫﻮ ﻭﺍﺭﺩ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩٤‬ﻓﻴﻤﺎ ﻳﺘﻌﻠـﻖ ‪‬ـﺬﻩ‬
‫ﺍﳌﻨﺘﺠﺎﺕ‪.‬‬
‫‪ ٢-٦‬ﳜﻀﻊ ﺍﺳﺘﺨﺪﺍﻡ ﺍﶈﹸﻠﻴﺎﺕ ﺍﻻﺻﻄﻨﺎﻋﻴﺔ ﻭﺍﶈﹸﻠﻴﺎﺕ ﺍﻟﻜﺤﻮﻟﻴﺔ ﻟﺘﻌﻠﻴﻤﺎﺕ ﺍﳌﺆﺳﺴﺔ ﺍﻟﻌﺎﻣﺔ ﻟﻠﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ‪.‬‬

‫‪ -٧‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ‬

‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺘﺎﻟﻴﺔ ﻋﻨﺪ ﺗﻌﺒﺌﺔ ﻭﻧﻘﻞ ﻭﲣﺰﻳﻦ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-٧‬ﻳﺘﻢ ﲢﻀﲑﻩ ﻭﺗﺪﺍﻭﻟﻪ ﻭﲣﺰﻳﻨﻪ ﻃﺒﻘﺎﹰ ﻟﻠﻤﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٤٩٣‬‬
‫‪ ٢-٧‬ﺗﻜﻮﻥ ﺍﻟﻌﺒﻮﺍﺕ ﺟﺪﻳﺪﺓ ﻭﻧﻈﻴﻔﺔ ﲢﻔﻈﻪ ﻣﻦ ﺍﻟﺘﻠﻮﺙ ﻭﺍﻟﺘﻠﻒ ﻭﲢﺎﻓﻆ ﻋﻠﻰ ﺧﺼﺎﺋﺼﻪ ﻭﲤﻨﻊ ﺍﻟﺘﺼﺎﻗﻪ‪.‬‬
‫‪ ٣-٧‬ﻳﻜﻮﻥ ﺍﻟﺘﻐﻠﻴﻒ ﺍﳌﻼﺻﻖ ﻟﻠﻤﻨﺘﺞ ﻣﻦ ﺍﳌﻮﺍﺩ ﺫﺍﺕ ﺍﻟﺼﻨﻒ ﺍﻟﻐﺬﺍﺋﻲ )‪.(Food grade‬‬
‫‪ ٤-٧‬ﳜﺰﻥ ﻭﻳﻨﻘﻞ ﰲ ﻇﺮﻭﻑ ﺻﺤﻴﺔ ﺳﻠﻴﻤﺔ ﻭﻣﻨﺎﺳﺒﺔ‪.‬‬

‫‪Licensed by JISM to JFDA‬‬

‫‪٤/٣ 2010-08-03‬‬
‫‪Order # 5/Downloaded:‬‬
‫‪1/Downloaded:‬‬ ‫‪2010-07-26‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬