‫ﻗﺎﻋﺩﺓ ﻓﻨﻴﺔ‬

‫ﻫﺫﻩ ﺍﻟﻭﺜﻴﻘﺔ ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ‬

‫‪Technical Regulation‬‬
‫‪This document is mandatory‬‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺒﺎﺒﺭﻴﻜﺎ ﺍﻟﻤﻁﺤﻭﻨﺔ ـ ﺍﻟﺨﺼﺎﺌﺹ‬

‫‪Spices and condiments – Ground paprika – Specifications‬‬

‫ﻭﺍﻓـﻕ ﻤﺠﻠـﺱ ﺇﺩﺍﺭﺓ ﻤﺅﺴﺴـﺔ ﺍﻟﻤﻭﺍﺼﻔـﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴـﺱ ﺒﺠﻠﺴﺘﻪ ﺭﻗﻡ ‪ ٢٠١٢/١‬ﺍﻟﻤﻨﻌﻘــﺩﺓ ﺒﺘـﺎﺭﻴﺦ ‪٢٠١٢/١/١٩‬‬
‫ﻋﻠﻰ ﺍﻋﺘﻤﺎﺩ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺭﻗـﻡ ‪ ٢٠١٢/١٩٩٨‬ﻜﻘﺎﻋﺩﺓ ﻓﻨﻴﺔ ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ ﻭﺍﻋﺘﺒﺎﺭﻫـﺎ ﺴـﺎﺭﻴﺔ ﺍﻟﻤﻔﻌـﻭل ﻤـﻥ‬
‫ﺘﺎﺭﻴـﺦ ‪ ٢٠١٢/٥/١٦‬ﻭﺫﻟﻙ ﺍﺴﺘﻨﺎﺩﺍﹰ ﻟﻠﺼﻼﺤﻴﺎﺕ ﺍﻟﻤﺨﻭﻟـﺔ ﻟـﻪ ﺒﻤﻭﺠﺏ ﺍﻟﻤﺎﺩﺓ )‪ (٨‬ﻓﻘـﺭﺓ )ﺏ( ﻤﻥ ﻗﺎﻨﻭﻥ ﺍﻟﻤﻭﺍﺼﻔـﺎﺕ‬
‫ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺭﻗﻡ ‪.٢٠٠٠/٢٢‬‬

‫ﻤﺅﺴﺴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ‬

‫ﺍﻟﻤﻤﻠﻜﺔ ﺍﻷﺭﺩﻨﻴﺔ ﺍﻟﻬﺎﺸﻤﻴﺔ‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
JS 1998:2012 ٢٠١٢/١٩٩٨ ‫م ق أ‬
First edition ‫ﺍﻹﺼﺩﺍﺭ ﺍﻷﻭل‬

‫ﻤﻭﺍﺼﻔﺔ ﻗﻴﺎﺴﻴﺔ ﺃﺭﺩﻨﻴﺔ‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺒﺎﺒﺭﻴﻜﺎ ﺍﻟﻤﻁﺤﻭﻨﺔ ـ ﺍﻟﺨﺼﺎﺌﺹ‬

Spices and condiments – Ground paprika – Specifications

‫ﻤﺅﺴﺴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ‬

‫ﺍﻟﻤﻤﻠﻜﺔ ﺍﻷﺭﺩﻨﻴﺔ ﺍﻟﻬﺎﺸﻤﻴﺔ‬
Licensed by JSMO to JFDA
Order #/Downloaded: 2012-07-30
Single-user licence only, copying and networking prohibited.
 ‫ﺍﶈﺘﻮﻳﺎﺕ‬

‫ﺍﳌﻘﺪﻣﺔ‬
‫‪١‬‬ ‫‪ -١‬ﺍ‪‬ﺎﻝ ‪..............................................................................................‬‬
‫‪١‬‬ ‫‪ -٢‬ﺍﳌﺮﺍﺟﻊ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ ‪....................................................................................‬‬
‫‪٢‬‬ ‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ‪.............................................................................‬‬
‫‪٢‬‬ ‫‪ -٤‬ﺍﻟﺘﺼﻨﻴﻒ ‪...........................................................................................‬‬
‫‪٢‬‬ ‫‪ -٥‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ‪........................................................................................‬‬
‫‪٤‬‬ ‫‪ -٦‬ﻃﺮﻕ ﺍﻟﻔﺤﺺ ﻭﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ‪.........................................................................‬‬
‫‪٤‬‬ ‫‪ -٧‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ ‪..............................................................................‬‬
‫‪٥‬‬ ‫‪ -٨‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ‪........................................................................................‬‬
‫‪٦‬‬ ‫ﺍﳌﻠﺤﻖ ـ ﺃ )ﺗﻘﻴﻴﺴﻲ( ﲢﺪﻳﺪ ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ ‪...............................................................‬‬
‫‪٩‬‬ ‫ﺍﳌﺮﺟﻊ ‪.................................................................................................‬‬

‫ﺍﳉﺪﺍﻭﻝ‬
‫ﺍﳉﺪﻭﻝ ‪ ١‬ـ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻭﺍﻟﻔﻴﺰﻳﺎﺋﻴﺔ ﻟﻠﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ ‪٣ ...............................................‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﺍﳌﻘﺪﻣﺔ‬
‫ﻣﺆﺳﺴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﺍﻷﺭﺩﻧﻴﺔ ﻫﻲ ﺍﳍﻴﺌﺔ ﺍﻟﻮﻃﻨﻴﺔ ﻟﻠﺘﻘﻴﻴﺲ ﰲ ﺍﻷﺭﺩﻥ‪ ،‬ﺣﻴﺚ ﻳﺘﻢ ﺇﻋﺪﺍﺩ ﺍﳌﻮﺍﺻﻔـﺎﺕ ﺍﻟﻘﻴﺎﺳـﻴﺔ‬
‫ﺍﻷﺭﺩﻧﻴﺔ ﻣﻦ ﺧﻼﻝ ﳉﺎﻥ ﻓﻨﻴﺔ‪ .‬ﻭﺗﻜﻮﻥ ﻫﺬﻩ ﺍﻟﻠﺠﺎﻥ ﻋﺎﺩﺓﹰ ﻣﺸﻜﻠﺔﹰ ﻣﻦ ﺃﻋﻀﺎﺀ ﳑﺜﻠﲔ ﻟﻠﺠﻬـﺎﺕ ﺍﻟﺮﺋﻴﺴﻴﺔ ﺍﳌﻌﻨﻴﺔ ﲟﻮﺿﻮﻉ‬
‫ﺍﳌﻮﺍﺻﻔـﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‪ ،‬ﻭﻳﻜﻮﻥ ﳍﺬﻩ ﺍﳉﻬﺎﺕ ﺍﳊﻖ ﰲ ﺇﺑـﺪﺍﺀ ﺍﻟـﺮﺃﻱ ﻭﺍﳌﻼﺣﻈﺎﺕ ﺣﻮﻝ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‪ ،‬ﻭﺫﻟﻚ‬
‫ﺃﺛﻨﺎﺀ ﻓﺘﺮﺓ ﺗﻌﻤﻴﻢ ﻣﺸﺮﻭﻉ ﺍﻟﺘﺼﻮﻳﺖ‪ ،‬ﺳﻌﻴﺎﹰ ﳉﻌـﻞ ﺍﳌﻮﺍﺻﻔـﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﻣﻮﺍﺋﻤﺔ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ‬
‫ﻭﺍﻹﻗﻠﻴﻤﻴﺔ ﻭﺍﻟﻮﻃﻨﻴﺔ ﻗﺪﺭ ﺍﻹﻣﻜﺎﻥ ﻭﺫﻟﻚ ﻣﻦ ﺃﺟﻞ ﺇﺯﺍﻟﺔ ﺍﻟﻌﻮﺍﺋﻖ ﺍﻟﻔﻨﻴﺔ ﻣﻦ ﺃﻣﺎﻡ ﺍﻟﺘﺠﺎﺭﺓ ﻭﺗﺴﻬﻴﻞ ﺍﻧﺴﻴﺎﺏ ﺍﻟﺴـﻠﻊ ﺑـﲔ‬
‫ﺍﻟﺪﻭﻝ‪.‬‬

‫ﺗﺘﻢ ﻫﻴﻜﻠﺔ ﻭﺻﻴﺎﻏﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﻭﻓﻘﺎﹰ ﻟﺪﻟﻴﻞ ﺍﻟﻌﻤﻞ ﺍﻟﻔﻨـﻲ ﳌﺪﻳﺮﻳﺔ ﺍﻟﺘﻘﻴﻴﺲ ‪ ،٢٠٠٥/٢-١‬ﺍﳉـﺰﺀ ‪:٢‬‬
‫ﻗﻮﺍﻋﺪ ﻫﻴﻜﻠﺔ ﻭﺻﻴﺎﻏﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ*‪.‬‬

‫ﻭﺑﻨﺎﺀً ﻋﻠﻰ ﺫﻟﻚ ﻓﻘﺪ ﻗﺎﻣﺖ ﺍﻟﻠﺠﻨﺔ ﺍﻟﻔﻨﻴﺔ ﺍﻟﺪﺍﺋﻤﺔ ﻟﻠﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ‪ ٥٥‬ﺑﺪﺭﺍﺳﺔ ﻣﺸﺮﻭﻉ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‬
‫‪ ٢٠١٢/١٩٩٨‬ﺍﳋﺎﺹ ﺑﺎﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ ـ ﺍﳋﺼﺎﺋﺺ‪ ،‬ﻭﺃﻭﺻﺖ ﺑﺎﻋﺘﻤﺎﺩ ﺍﳌﺸﺮﻭﻉ ﻛﻘﺎﻋﺪﺓ‬
‫ﻓﻨﻴﺔ ﺃﺭﺩﻧﻴﺔ ‪ ،٢٠١٢/١٩٩٨‬ﻭﺫﻟﻚ ﺍﺳﺘﻨﺎﺩﺍﹰ ﻟﻠﻤﺎﺩﺓ )‪ (٥‬ﻓﻘﺮﺓ )ﺃ( ﺑﻨﺪ )‪ (١‬ﻣﻦ ﻗﺎﻧﻮﻥ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﺭﻗﻢ ‪ ٢٢‬ﻟﻌﺎﻡ‬
‫‪.٢٠٠٠‬‬

‫ـــــــــ‬
‫* ﻗﻴﺪ ﺍﻟﺘﻌﺪﻳﻞ‪.‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٢/١٩٩٨‬‬

‫ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ ـ ﺍﳋﺼﺎﺋﺺ‬

‫‪ -١‬ﺍ‪‬ﺎﻝ‬
‫ﲣﺘﺺ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺑﺎﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻮﺍﺟﺐ ﺗﻮﻓﺮﻫﺎ ﰲ ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ‪ .‬ﻻ ﺗﻨﻄﺒﻖ ﻫﺬﻩ ﺍﳌﻮﺍﺻـﻔﺔ‬
‫ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﻋﻠﻰ ﺍﻟﻔﻠﻔﻞ ﺍﳊﺎﺭ ﺍﳌﻄﺤﻮﻥ )‪ ،(chillies‬ﻭﻻ ﺗﺸﻤﻞ ﺃﺻﻨﺎﻑ ‪ capsicums‬ﻏﲑ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﻟﺒﻨـﺪ ‪٣‬‬
‫ﻣﻦ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‪.‬‬

‫‪ -٢‬ﺍﳌﺮﺍﺟﻊ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ‬
‫ﺍﻟﻮﺛﺎﺋﻖ ﺍﳌﺮﺟﻌﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﻻ ﳝﻜﻦ ﺍﻻﺳﺘﻐﻨﺎﺀ ﻋﻨﻬﺎ ﻟﺘﻄﺒﻴﻖ ﻫﺬﻩ ﺍﻟﻮﺛﻴﻘﺔ‪ .‬ﰲ ﺣﺎﻟﺔ ﺍﻹﺣﺎﻟﺔ ﺍﳌﺆﺭﺧﺔ ﺗﻄﺒﻖ ﺍﻟﻄﺒﻌـﺔ ﺍﳌـﺬﻛﻮﺭﺓ‬
‫ﻓﻘﻂ‪ ،‬ﺃﻣﺎ ﰲ ﺣﺎﻟﺔ ﺍﻹﺣﺎﻟﺔ ﻏﲑ ﺍﳌﺆﺭﺧﺔ ﻓﺘﻄﺒﻖ ﺁﺧﺮ ﻃﺒﻌﺔ ﻣﻦ ﺍﻟﻮﺛﻴﻘﺔ ﺍﳌﺮﺟﻌﻴﺔ ﺍﳌﺬﻛﻮﺭﺓ ﺃﺩﻧﺎﻩ )ﻣﺘﻀﻤﻨﺔ ﺃﻱ ﺗﻌﺪﻳﻼﺕ(‪،‬‬
‫ﻋﻠﻤﺎﹰ ﺑﺄﻥ ﻣﻜﺘﺒﺔ ﻣﺆﺳﺴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﲢﺘﻮﻱ ﻋﻠﻰ ﻓﻬﺎﺭﺱ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﺍﻟﺴﺎﺭﻳﺔ ﺍﳌﻔﻌﻮﻝ ﰲ ﺍﻟﻮﻗﺖ ﺍﳊﺎﺿﺮ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٢٨٢٥‬ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﲢﻀﲑ ﺍﻟﻌﻴﻨﺔ ﺍﳌﻄﺤﻮﻧﺔ ﻟﻠﺘﺤﻠﻴﻞ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٧٥٤١‬ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ )ﻣﺴﺤﻮﻕ( ـ ﺗﻘﺪﻳﺮ ﳏﺘﻮﻯ ﺍﳌﻮﺍﺩ ﺍﳌﻠﻮﻧﺔ ﺍﻟﻄﺒﻴﻌﻴﺔ ﺍﻟﻜﻠﻴﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٧٥٤٢‬ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ )ﻣﺴﺤﻮﻕ( ـ ﺍﻟﻔﺤﺺ ﺍ‪‬ﻬﺮﻱ ﻟﺘﻘﺪﻳﺮ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‪.‬‬
‫‪ -‬ﻣﻮﺍﺻﻔﺔ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪ ،١٩٣‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻌﺎﻣﺔ ﻟﻠﻤﻠﻮﺛﺎﺕ ﻭﺍﻟﺴﻤﻮﻡ ﰲ ﺍﻷﻏﺬﻳﺔ ﻭﺍﻷﻋﻼﻑ‪.‬‬
‫‪ -‬ﺗﻮﺻﻴﺎﺕ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪ ،٤٢‬ﺍﳌﻤﺎﺭﺳﺎﺕ ﺍﻟﺼﺤﻴﺔ ﻟﻠﺒﻬﺎﺭﺍﺕ ﻭﺍﻟﻨﺒﺎﺗﺎﺕ ﺍﻟﻌﻄﺮﻳﺔ ﺍﳉﺎﻓﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ـ ﺍﳌﻌﻴﺎﺭ ﺍﻟﻌﺎﻡ ﻟﻮﺿﻊ ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ﻋﻠﻰ ﻋﺒﻮﺍﺕ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪-‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩٤‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻌﺎﻣﺔ ﻟﻠﻤﻀﺎﻓﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٢٨٨‬ﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ـ ﻣﺪﺩ ﺍﻟﺼﻼﺣﻴﺔ ﻟﻠﻤﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٣٧١‬ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﻃﺮﻕ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٤٠٤‬ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﲢﺪﻳﺪ ﺍﻟﺮﻣﺎﺩ ﺍﻟﻜﻠﻲ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٤٠٨‬ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﲢﺪﻳﺪ ﺍﻟﺮﻣﺎﺩ ﻏﲑ ﺍﻟﺬﺍﺋﺐ ﰲ ﺍﳊﻤﺾ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٤٩٣‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ـ ﺍﻟﻘﻮﺍﻋﺪ ﺍﻟﻌﺎﻣﺔ ﻟﺸﺆﻭﻥ ﺻﺤﺔ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،١٢١٦‬ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﲢﺪﻳﺪ ﺍﳌﺴﺘﺨﻠﺺ ﺍﻹﻳﺜﲑﻱ ﻏﲑ ﺍﳌﺘﻄﺎﻳﺮ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،١٩٢٥‬ﻣﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﰲ ﺍﻷﻏﺬﻳﺔ ـ ﺍﳊﺪﻭﺩ ﺍﻟﻘﺼﻮﻯ ﳌﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﻭﺍﳌﺘﺒﻘﻴـﺎﺕ‬
‫ﺍﻟﻌﺮﺿﻴﺔ ﰲ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪ -‬ﻃﺮﻳﻘﺔ ﺍﳉﻤﻌﻴﺔ ﺍﻷﻣﺮﻳﻜﻴﺔ ﻟﺘﺠﺎﺭﺓ ﺍﻟﺘﻮﺍﺑﻞ ‪ ،١٩٩٨/٢١.٣‬ﺣﺪﺓ ﺍﻟﻔﻠﻔﻞ ﺍﳊﻠﻮ ﻭﺭﺍﺗﻨﺠﺎﺗﻪ ﺍﻟﺰﻳﺘﻴﺔ‪.‬‬

‫‪٩/١‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٢/١٩٩٨‬‬

‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ‬
‫ﻷﻏﺮﺍﺽ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺗﺴﺘﺨﺪﻡ ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ﺍﻟﻮﺍﺭﺩﺓ ﺃﺩﻧﺎﻩ‪:‬‬
‫‪١-٣‬‬
‫ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ‬
‫ﺍﳌﻨﺘﺞ ﺍﶈﻀ‪‬ﺮ ﻣﻦ ﻃﺤﻦ ﺍﻟﺜﻤﺎﺭ ﺍﻟﻨﺎﺿﺠﺔ ﺍ‪‬ﻔﻔﹼﺔ ﻷﺻﻨﺎﻑ ﳐﺘﻠﻔﺔ ﻣﻦ ﺍﻟﻔﻠﻔﻞ ﺍﳊﻠﻮ ‪Capsicum annuum L.‬‬
‫‪(Capsicum annuum L. var. longum, Capsicum annuum L. var. grossum,‬‬
‫)‪ Capsicum annuum L. var. abbreviatum, Capsicum annuum L. var. typicum‬ﺍﻟﱵ ﺗﻨﺘﻤـﻲ‬
‫ﻟﻠﻌﺎﺋﻠﺔ ﺍﻟﻨﺒﺎﺗﻴﺔ ‪ ،Solanaceae‬ﻭﺍﻟﺬﻱ ﻳﺘﻢ ﲢﻀﲑﻩ ﻣﻦ ﺍﻟﻠﱡﺐ ﻭﺑﺬﻭﺭ ﺍﻟﺜﻤﺮﺓ ﻭﻗﺪ ﳛﺘﻮﻱ ﻋﻠﻰ ﻛﻤﻴﺔ ﳐﺘﻠﻔﺔ ﻣﻦ ﺃﺟـﺰﺍﺀ‬
‫ﺍﻟﺜﻤﺮﺓ ﻣﺜﻞ ﺍﻟﺴﺎﻕ ﻭﺍﻟﻜﺄﺱ‬
‫‪٢-٣‬‬
‫ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‬
‫ﻣﻮﺍﺩ ﻟﻴﺴﺖ ﻣﻦ ﺃﺻﻞ ﻧﺒﺎﺕ ‪ ،Capsicum annuum L.‬ﻭﻣﻮﺍﺩ ﻣﻦ ﺃﺟﺰﺍﺀ ﻫﺬﺍ ﺍﻟﻨﺒﺎﺕ ﻋﺪﺍ ﻋﻦ ﺍﻟﺜﻤﺮﺓ‬

‫‪ -٤‬ﺍﻟﺘﺼﻨﻴﻒ‬
‫ﺗﺼﻨ‪‬ﻒ ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ )ﻓﻀﻼﹰ ﻋﻦ ﺩﺭﺟﺔ ﺣﺪ‪‬ﺎ ﻭﺧﺼﺎﺋﺼﻬﺎ ﺍﻟﻔﻴﺰﻳﺎﺋﻴﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪ (١‬ﺣﺴﺐ‬
‫ﺩﺭﺟﺔ ﺍﻟﻠﻮﻥ ﺇﱃ ﺃﺭﺑﻌﺔ ﺃﺻﻨﺎﻑ ﻭﺣﺴﺐ ﻣﺎ ﻳﻠﻲ‪:‬‬
‫ﺃ‪ -‬ﺍﻟﻠﻮﻥ ﺍﳌﺴﺘﺨﺮﺝ‪ ،‬ﻣﻌﱪﺍﹰ ﻋﻨﻪ ﺑﻮﺣﺪﺓ ﺍﻟﻠﻮﻥ ﺍﳋﺎﺻﺔ ﺑﺎﳉﻤﻌﻴﺔ ﺍﻷﻣﺮﻳﻜﻴﺔ ﻟﺘﺠﺎﺭﺓ ﺍﻟﺘﻮﺍﺑﻞ‪ ،‬ﻭﺗﻘﺪﺭ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ‬
‫ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪.٧٥٤١‬‬
‫ﺏ‪ -‬ﺍﻟﻠﻮﻥ ﺍﳌﺮﺋﻲ‪ ،‬ﻭﺍﻟﺬﻱ ﻳﻘﺪﺭ ﲟﻘﺎﺭﻧﺘﻪ ﺑﻌﻴﻨﺔ ﻣﺮﺟﻌﻴﺔ‪.‬‬

‫‪ -٥‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ‬
‫‪ ١-٥‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-١-٥‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ ﻋﻠﻰ ‪ ٪ ١‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ *‪ ،‬ﻭﺗﻘﺪﺭ ﺣﺴﺐ ﺍﻟﻄﺮﻳﻘﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﺍﻟﺪﻭﻟﻴﺔ ‪.٧٥٤٢‬‬
‫‪ ٢-١-٥‬ﺗﻜﻮﻥ ﺍﻟﺮﺍﺋﺤﺔ ﳑﻴﺰﺓ ﻟﻠﻤﻨﺘﺞ‪ ،‬ﻭﳝﻜﻦ ﺃﻥ ﻳﻜﻮﻥ ﻃﻌﻤﻬﺎ ﻻﺫﻋﺎﹰ‪.‬‬
‫ـــــــــ‬
‫* ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪ :‬ﻛﺘﻠﺔ‪/‬ﻛﺘﻠﺔ‪.‬‬
‫‪٩/٢‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٢/١٩٩٨‬‬

‫‪ ٣-١-٥‬ﳝﻨﻊ ﺇﺿﺎﻓﺔ ﺃﻳﺔ ﻣﻮﺍﺩ ‪‬ﺪﻑ ﲢﺴﲔ ﺟﻮﺩﺓ ﺍﳌﻨﺘﺞ ﺃﻭ ﺇﺧﻔﺎﺀ ﻋﻴﻮﺑﻪ ﻣﺜﻞ ﺍﺳﺘﺨﺪﺍﻡ ﺍﳌﻮﺍﺩ ﺍﳌﻠﻮﻧﺔ ﺍﻟﻄﺒﻴﻌﻴﺔ ﻭﺍﻟﺼﻨﺎﻋﻴﺔ‬
‫ﻭﻣﺴﺤﻮﻕ ﺍﻟﺒﻨﺪﻭﺭﺓ ﻭﺍﻟﺴﻜﺎﺭﻳﻦ ﻭﺍﻟﺮﺍﺗﻨﺠﺎﺕ ﺍﻟﺰﻳﺘﻴﺔ‪.‬‬
‫‪ ٤-١-٥‬ﻳﺘﺮﺍﻭﺡ ﻟﻮﻥ ﻣﺴﺤﻮﻕ ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺣﺴﺐ ﺟﻮﺩﺗﻪ ﻣﻦ ﺍﻟﻠﻮﻥ ﺍﻷﲪﺮ ﺍﻟﻼﻣﻊ ﻳﺘﺨﻠﻠﻪ ﺍﻟﻠﻮﻥ ﺍﻷﺻﻔﺮ ﻭﺍﻟﺒﻨـﻲ ﺍﶈﻤﺮ‬
‫ﺇﱃ ﺍﻟﻠﻮﻥ ﺍﻟﺒﻨـﻲ ﺍﶈﻤﺮ ﺍﻟﺸﺎﺣﺐ‪.‬‬
‫‪ ٥-١-٥‬ﻳﺴﻤﺢ ﺑﺎﳌﻀﺎﻓﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٩٤‬‬
‫‪ ٦-١-٥‬ﳜﻠﻮ ﻣﻦ ﺃﻱ ﺭﺍﺋﺤﺔ ﺃﻭ ﻃﻌﻢ ﻏﺮﻳﺒﲔ ﲟﺎ ﻓﻴﻬﺎ ﺍﻟﺘﺰﻧﺦ‪.‬‬
‫‪ ٧-١-٥‬ﳜﻠﻮ ﻣﻦ ﺍﻟﻌﻔﻦ ﺍﻟﻈﺎﻫﺮﻱ‪.‬‬
‫‪ ٨-١-٥‬ﺗﻄﺎﺑﻖ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻭﺍﻟﻔﻴﺰﻳﺎﺋﻴﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪.١‬‬

‫ﺍﳉﺪﻭﻝ ‪ ١‬ـ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻭﺍﻟﻔﻴﺰﻳﺎﺋﻴﺔ ﻟﻠﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ‬

‫ﺍﻻﺷﺘﺮﺍﻃﺎﺕ‬
‫ﻃﺮﻳﻘﺔ ﺍﻟﻔﺤﺺ‬ ‫ﺍﻷﺻﻨﺎﻑ‬ ‫ﺍﳋﺼﺎﺋﺺ‬
‫ﺩ‬ ‫ﺝ‬ ‫ﺏ‬ ‫ﺃ‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ‬ ‫ﺍﳌﻮﺍﺩ ﺍﳌﻠﻮﻧﺔ ﺍﻟﻄﺒﻴﻌﻴﺔ‪ ،‬ﺑﻮﺣﺪﺓ ﺍﳉﻤﻌﻴﺔ ﺍﻷﻣﺮﻳﻜﻴﺔ ﻟﺘﺠﺎﺭﺓ ﺍﻟﺘﻮﺍﺑﻞ‬
‫‪٦٠‬‬ ‫‪٨٠‬‬ ‫‪١٠٠‬‬ ‫‪١٢٠‬‬
‫‪٧٥٤١‬‬ ‫ﻛﺤﺪ ﺃﺩﻧـﻰ‬
‫ﺃ(‬ ‫ﺃ(‬ ‫ﺃ(‬ ‫ﺃ(‬
‫ﺍﳉﻤﻌﻴﺔ ﺍﻷﻣﺮﻳﻜﻴﺔ‬ ‫‪٣٠‬‬ ‫‪٣٠‬‬ ‫‪٣٠‬‬ ‫‪٣٠‬‬ ‫ﳏﺘﻮﻯ ﺍﳌﺎﺩﺓ ﺍﳊﺎﺭﺓ )ﺍﻟﻼﺫﻋﺔ( )‪ (capsaicin‬ﻣﺎﻳﻜﺮﻭﻏﺮﺍﻡ‪/‬ﻏﺮﺍﻡ‬
‫ﻟﺘﺠﺎﺭﺓ ﺍﻟﺘﻮﺍﺑﻞ‬ ‫ﻛﺤﺪ ﺃﻋﻠﻰ‬
‫‪١٩٩٨/٢١.٣‬‬
‫ﺝ(‬
‫‪-‬‬ ‫‪٤٥٠‬‬ ‫‪٤٥٠‬‬ ‫‪٤٥٠‬‬ ‫‪٤٥٠‬‬ ‫ﻣﺎﻳﻜﺮﻭﻏﺮﺍﻡ‪/‬ﻏﺮﺍﻡ × ‪١٥‬‬ ‫ﻗﻴﻤﺔ ﺳﻜﻮﻓﻴﻠﻲ‬
‫ﺍﳌﻠﺤﻖ ﺃ ﻣﻦ ﻫﺬﻩ‬ ‫ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‬
‫‪١١‬‬ ‫‪١١‬‬ ‫‪١١‬‬ ‫‪١١‬‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‬ ‫ﻛﺤﺪ ﺃﻋﻠﻰ‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‬ ‫ﺍﻟﺮﻣﺎﺩ ﺍﻟﻜﻠﻲ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪ ،‬ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬
‫‪١٠‬‬ ‫‪٨,٥‬‬ ‫‪٨‬‬ ‫‪٨‬‬
‫‪٤٠٤‬‬ ‫ﻛﺤﺪ ﺃﻋﻠﻰ‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‬ ‫ﺏ(‬ ‫ﺏ(‬ ‫ﺏ(‬ ‫ﺏ(‬ ‫ﺍﻟﺮﻣﺎﺩ ﻏﲑ ﺍﻟﺬﺍﺋﺐ ﰲ ﺍﳊﻤﺾ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪ ،‬ﻋﻠﻰ ﺃﺳـﺎﺱ ﺍﳌـﺎﺩﺓ‬
‫‪١,٠‬‬ ‫‪٠,٩‬‬ ‫‪٠,٧‬‬ ‫‪٠,٦‬‬
‫‪٤٠٨‬‬ ‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﺍﳉﺎﻓﺔ‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‬ ‫ﺍﳌﺴﺘﺨﻠﺺ ﺍﻷﺛﲑﻱ ﻏﲑ ﺍﳌﺘﻄﺎﻳﺮ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﳌـﺎﺩﺓ‬
‫‪٢٥‬‬ ‫‪٢٠‬‬ ‫‪١٧‬‬ ‫‪١٧‬‬
‫‪١٢١٦‬‬ ‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﺍﳉﺎﻓﺔ‬
‫ﺃ( ﺇﺫﺍ ﺯﺍﺩ ﳏﺘﻮﻯ ﺍﳌﺎﺩﺓ ﺍﳊﺎﺭﺓ ﻋﻦ ﻫﺬﻩ ﺍﻟﻘﻴﻤﺔ ﻓﺈﻥ ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺗﻌﺘﱪ ﻻﺫﻋﺔ‪ ،‬ﻭﻋﻨﺪ ﺫﻟﻚ ﻓﺈﻥ ﺍﻟﻘﻴﻢ ﺗﻜﻮﻥ ﲝﺴﺐ ﺍﻻﺗﻔﺎﻕ ﺑﲔ ﺍﻟﺒﺎﺋﻊ ﻭﺍﳌﺸﺘﺮﻱ‪.‬‬
‫ﺏ( ﺇﺫﺍ ﺍﺣﺘﻮﻯ ﺍﳌﻨﺘﺞ ﻋﻠﻰ ﻣﻮﺍﺩ ﻣﻀﺎﺩﺓ ﻟﻠﺘﻜﺘﻞ‪ ،‬ﻓﻴﺴﻤﺢ ﳍﺬﻩ ﺍﻟﻘﻴﻢ ﺑﺰﻳﺎﺩﺓ ﻣﻘﺪﺍﺭﻫﺎ ‪.٪ ١‬‬
‫ﺝ( ﺗﺸﲑ ﺇﱃ ﻛﻤﻴﺔ ﻭﺟﻮﺩ ﺍﳌﺎﺩﺓ ﺍﳊﺎﺭﺓ‪.‬‬
‫‪٩/٣‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٢/١٩٩٨‬‬

‫‪ ٩-١-٥‬ﳜﻠﻮ ﻣﻦ ﺍﳊﺸﺮﺍﺕ ﺍﳊﻴﺔ ﻭﺍﳊﺸﺮﺍﺕ ﺍﳌﻴﺘﺔ ﻭﺃﺟﺰﺍﺋﻬﺎ ﻭﻣﻦ ﺍﻟﺘﻠﻮﺙ ﺑﺎﻟﻘﻮﺍﺭﺽ ﻋﻨﺪ ﻓﺤﺼﻪ ﺑﺎﻟﻌﲔ ﺍ‪‬ﺮﺩﺓ‪.‬‬
‫‪ ٢-٥‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-٢-٥‬ﻳﺘﻢ ﲢﻀﲑﻩ ﻭﺗﺪﺍﻭﻟﻪ ﻃﺒﻘﺎﹰ ﻟﻠﻤﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٤٩٣‬‬
‫‪ ٢-٢-٥‬ﻳﺘﻢ ﲢﻀﲑﻩ ﻭﻓﻖ ﺍﳌﻤﺎﺭﺳﺎﺕ ﺍﻟﺼﺤﻴﺔ ﻟﻠﺒﻬﺎﺭﺍﺕ ﻭﺍﻟﻨﺒﺎﺗﺎﺕ ﺍﻟﻌﻄﺮﻳﺔ ﺍﳉﺎﻓﺔ ﺣﺴﺐ ﺗﻮﺻﻴﺎﺕ ﻫﻴﺌـﺔ ﺍﻟﺪﺳـﺘﻮﺭ‬
‫ﺍﻟﻐﺬﺍﺋﻲ ‪.٤٢‬‬
‫‪ ٣-٢-٥‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﳌﻠﻮﺛﺎﺕ ﻭﺍﻟﺴﻤﻮﻡ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﳌﺴﻤﻮﺡ ‪‬ﺎ ﰲ ﻣﻮﺍﺻﻔﺔ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪.١٩٣‬‬
‫‪ ٤-٢-٥‬ﳜﻠﻮ ﻣﻦ ﺍﻷﺣﻴﺎﺀ ﺍﻟﺪﻗﻴﻘﺔ ﺍﳌﻤﺮﺿﺔ ﻭﺇﻓﺮﺍﺯﺍ‪‬ﺎ‪.‬‬
‫‪ ٥-٢-٥‬ﻻ ﺗﺰﻳﺪ ﻛﻤﻴﺔ ﺍﻷﺣﻴﺎﺀ ﺍﻟﺪﻗﻴﻘﺔ ﻏﲑ ﺍﳌﻤﺮﺿﺔ ﻭﺇﻓﺮﺍﺯﺍ‪‬ﺎ ﻋﻠﻰ ﺍﻟﻜﻤﻴﺎﺕ ﺍﻟﱵ ﻗﺪ ﺗ‪‬ﻀﺮ ﺑﺎﻟﺼﺤﺔ‪.‬‬
‫‪ ٦-٢-٥‬ﻻ ﺗﺰﻳﺪ ﺣﺪﻭﺩ ﻣﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﳌﺴﻤﻮﺡ ‪‬ﺎ ﺿﻤﻦ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.١٩٢٥‬‬
‫‪ ٧-٢-٥‬ﳜﻠﻮ ﻣﻦ ﺍﻟﻄﻔﻴﻠﻴﺎﺕ ﺍﻟﱵ ﻗﺪ ﺗﺸﻜﻞ ﺧﻄﺮﺍﹰ ﻋﻠﻰ ﺍﻟﺼﺤﺔ‪.‬‬

‫‪ -٦‬ﻃﺮﻕ ﺍﻟﻔﺤﺺ ﻭﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ‬

‫ﻳﺘﻢ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﻭﻓﺤﺼﻬﺎ ﺣﺴﺐ ﺍﻟﻄﺮﻕ ﺍﳌﺮﺟﻌﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫‪ ١-٦‬ﻳﺘﻢ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٣٧١‬‬
‫‪ ٢-٦‬ﻳﺘﻢ ﲢﻀﲑ ﺍﻟﻌﻴﻨﺔ ﺍﳌﻄﺤﻮﻧﺔ ﻟﻠﺘﺤﻠﻴﻞ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪.٢٨٢٥‬‬
‫‪ ٣-٦‬ﻳﺘﻢ ﻓﺤﺺ ﺍﻟﻌﻴﻨﺔ ﺍﳌﻄﺤﻮﻧﺔ ﳌﻄﺎﺑﻘﺘﻬﺎ ﻣﻊ ﺍﳌﺘﻄﻠﺒﺎﺕ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﻭﺍﳉﺪﻭﻝ ‪،١‬‬
‫ﺣﺴﺐ ﺍﻟﻄﺮﻕ ﺍﳌﺮﺟﻌﻴﺔ ﺍﳌﺸﺎﺭ ﺇﻟﻴﻬﺎ‪.‬‬

‫‪ -٧‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ‬

‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻟﺸﺮﻭﻁ ﺍﻟﺘﺎﻟﻴﺔ ﻋﻨﺪ ﺗﻌﺒﺌﺔ ﻭﻧﻘﻞ ﻭﲣﺰﻳﻦ ﺍﳌﻨﺘﺞ‪:‬‬
‫‪ ١-٧‬ﺃﻥ ﻳﻌﺒﺄ ﰲ ﻋﺒﻮﺍﺕ ﻧﻈﻴﻔﺔ ﻭﺟﺎﻓﺔ ﻭﺳﻠﻴﻤﺔ ﻭﻣﺼﻨﻌﺔ ﻣﻦ ﻣﻮﺍﺩ ﻻ ﺗﺆﺛﺮ ﻋﻠﻰ ﺧﺼﺎﺋﺺ ﺍﳌﻨﺘﺞ‪.‬‬
‫‪ ٢-٧‬ﺃﻥ ﻳﺘﻢ ﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺪﺍﻭﻝ ﺑﺸﻜﻞ ﻣﻼﺋﻢ ﳛﻤﻴﻬﺎ ﻣﻦ ﺍﳌﻄﺮ ﻭﺍﻟﺸﻤﺲ ﺃﻭ ﺃﻱ ﻣﺼﺎﺩﺭ ﺃﺧﺮﻯ ﻟﻠﺤﺮﺍﺭﺓ ﺍﻟﺰﺍﺋﺪﺓ ﻭﺍﻟﺮﻭﺍﺋﺢ ﻏﲑ‬
‫ﺍﳌﺮﻏﻮﺏ ﻓﻴﻬﺎ ﻭﺃﻱ ﻣﺼﺎﺩﺭ ﺃﺧﺮﻯ ﻟﻠﺘﻠﻮﺙ ﺧﺎﺻﺔ ﻋﻨﺪ ﻧﻘﻠﻬﺎ ﺑﺎﻟﺴﻔﻦ‪.‬‬
‫‪ ٣-٧‬ﺃﻥ ﺗﻜﻮﻥ ﻏﺮﻑ ﺍﻟﺘﺨﺰﻳﻦ ﺟﺎﻓﺔ ﻭﺧﺎﻟﻴﺔ ﻣﻦ ﺍﻟﺮﻭﺍﺋﺢ ﻏﲑ ﺍﳌﺮﻏﻮﺏ ﻓﻴﻬﺎ ﻭﳏﻤﻴﺔ ﻣﻦ ﺩﺧﻮﻝ ﺍﳊﺸﺮﺍﺕ ﻭﺍﻟﻘﻮﺍﺭﺽ‪،‬‬
‫ﻭﺃﻥ ﺗﻜﻮﻥ ﺍﻟﺘﻬﻮﻳﺔ ﻣﻨﻈﻤﺔ ﺑﺸﻜﻞ ﻳﻀﻤﻦ ﺃﻥ ﺗﻜﻮﻥ ﺟﻴﺪﺓ ﰲ ﻓﺘﺮﺍﺕ ﺍﳉﻔﺎﻑ ﻭﳝﻜﻦ ﺇﻳﻘﺎﻓﻬﺎ ‪‬ﺎﺋﻴﺎﹰ ﰲ ﻓﺘﺮﺍﺕ ﺍﻟﺮﻃﻮﺑﺔ‪.‬‬
‫‪ ٤-٧‬ﺃﻥ ﲣﺰﻥ ﰲ ﻏﺮﻑ ﳏﻤﻴﺔ ﻣﻦ ﺍﻟﺸﻤﺲ ﻭﺍﳌﻄﺮ ﻭﺍﳊﺮﺍﺭﺓ ﺍﻟﺰﺍﺋﺪﺓ‪.‬‬
‫‪٩/٤‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٢/١٩٩٨‬‬

‫‪ -٨‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ‬
‫ﺇﺿﺎﻓﺔﹰ ﺇﱃ ﻣﺎ ﻭﺭﺩ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩‬ﳚﺐ ﺃﻥ ﺗﺪﻭﻥ ﺍﻟﺒﻴﺎﻧﺎﺕ ﺍﻹﻳﻀﺎﺣﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﺑﺎﻟﻠﻐﺔ ﺍﻟﻌﺮﺑﻴﺔ ﻭﳚﻮﺯ‬
‫ﻛﺘﺎﺑﺘﻬﺎ ﺑﺄﻱ ﻟﻐﺔ ﺃﺧﺮﻯ ﺇﱃ ﺟﺎﻧﺐ ﺍﻟﻠﻐﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻷﺳﺎﺳﻴﺔ‪:‬‬
‫‪ ١-٨‬ﺍﺳﻢ ﺍﳌﻨﺘﺞ "ﺑﺎﺑﺮﻳﻜﺎ ﻣﻄﺤﻮﻧﺔ"‪.‬‬
‫‪ ٢-٨‬ﺻﻨﻒ ﺍﳌﻨﺘﺞ ﺣﺴﺐ ﺍﳉﺪﻭﻝ ‪.١‬‬
‫‪ ٣-٨‬ﻣﺪﺓ ﺍﻟﺼﻼﺣﻴﺔ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٢٨٨‬‬

‫‪٩/٥‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٢/١٩٩٨‬‬

‫ﺍﳌﻠﺤﻖ ـ ﺃ‬
‫)ﺗﻘﻴﻴﺴﻲ(‬
‫ﲢﺪﻳﺪ ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ‬

‫ﺃ‪ ١-‬ﻣﻘﺪﻣﺔ‬
‫ﳛﺪﺩ ﻫﺬﺍ ﺍﳌﻠﺤﻖ ﻃﺮﻳﻘﺔ ﺍﻟﺘﺠﻔﻴﻒ ﺑﺎﻟﻔﺮﻥ ﻟﺘﺤﺪﻳﺪ ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ ﰲ ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ‪.‬‬

‫ﺃ‪ ٢-‬ﺍﳌﺒﺪﺃ‬
‫ﲡﻔﹼﻒ ﻋﻴﻨﺔ ﻣﻦ ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ ﻋﻠﻰ ﺩﺭﺟﺔ ‪٥٩٥‬ﺱ ‪٥٢ ±‬ﺱ ﰲ ﺍﻟﻔﺮﻥ ﻋﻠﻰ ﺍﻟﻀﻐﻂ ﺍﳉﻮﻱ ﺣﱴ ﻳﺘﻢ ﺍﳊﺼﻮﻝ ﻋﻠـﻰ‬
‫ﻛﺘﻠﺔ ﺛﺎﺑﺘﺔ ﻋﻤﻠﻴﺎﹰ‪.‬‬

‫ﺃ‪ ٣-‬ﺍﻷﺩﻭﺍﺕ‬
‫ﻳﺘﻢ ﺍﺳﺘﺨﺪﺍﻡ ﺃﺩﻭﺍﺕ ﺍﳌﺨﺘﱪ ﺍﻻﻋﺘﻴﺎﺩﻳﺔ‪ ،‬ﺑﺎﻷﺧﺺ ﺍﻷﺩﻭﺍﺕ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫ﺃ‪ ١-٣-‬ﺍﻟﻔﺮﻥ ﺍﻟﻜﻬﺮﺑﺎﺋﻲ‬
‫ﻳﻜﻮﻥ ﺫﻭ ‪‬ﻮﻳﺔ ﻃﺒﻴﻌﻴﺔ ﻭﻣﺰﻭﺩ ﲜﻬﺎﺯ ﲢﻜﻢ ﺑﺎﳊﺮﺍﺭﺓ‪ ،‬ﻭﳝﻜﻦ ﺃﻥ ﻳﺘﻢ ﺗﻨﻈﻴﻤﻪ ﲝﻴﺚ ﺗﻜﻮﻥ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ ﺍﳉﻮ ﻭﺍﻟﺮﻓـﻮﻑ‬
‫ﺍ‪‬ﺎﻭﺭﺓ ﻟﻌﻴﻨﺔ ﺍﻻﺧﺘﺒﺎﺭ ﺗﺘﺮﺍﻭﺡ ﺑﲔ ‪٥٩٣‬ﺱ ﻭ‪٥٩٧‬ﺱ ﰲ ﺣﺎﻟﺔ ﺍﻟﺘﺸﻐﻴﻞ ﺍﻟﻌﺎﺩﻱ‪.‬‬
‫ﺃ‪ ٢-٣-‬ﻭﻋﺎﺀ ﺫﻭ ﻗﺎﻉ ﻣﺴﻄﺢ ﻣﻦ ﺍﻟﺰﺟﺎﺝ ﺃﻭ ﺍﳌﻌﺪﻥ‬
‫ﰲ ﺣﺎﻝ ﺍﺳﺘﺨﺪﺍﻡ ﻭﻋﺎﺀ ﻣﻌﺪﻧـﻲ‪ ،‬ﳚﺐ ﺃﻥ ﻳﻜﻮﻥ ﻣﻘﺎﻭﻡ ﻟﻠﺼﺪﻣﺎﺕ ﲢﺖ ﻇﺮﻭﻑ ﺍﻻﺧﺘﺒﺎﺭ ﻛﻤﺎ ﻭﳚﺐ ﺃﻥ ﻳﻜﻮﻥ ﺍﻟﻮﻋﺎﺀ‬
‫ﻣﺰﻭﺩ ﺑﻐﻄﺎﺀ ﻣﻨﺎﺳﺐ‪ ،‬ﻭﳚﺐ ﺃﻥ ﻳﺴﻤﺢ ﺍﻟﻮﻋﺎﺀ ﻟﻠﻌﻴﻨﺔ ﺑﺎﻻﻧﺘﺸﺎﺭ ﺇﱃ ﺣﺪ ‪ ٠,٣‬ﻍ‪/‬ﺳﻢ‪.٣‬‬
‫ﻣﺜﺎﻝ‪ :‬ﻭﻋﺎﺀ ﺫﻭ ﻗﻄﺮ ‪ ٥٠‬ﻣﻢ ﻭﺍﺭﺗﻔﺎﻉ ﻣﻦ ‪ ٣٠‬ﻣﻢ ﺇﱃ ‪ ٤٠‬ﻣﻢ ﻭﳝﻜﻦ ﺃﻳﻀﺎﹰ ﺍﺳﺘﺨﺪﺍﻡ ﺍﻷﻭﻋﻴﺔ ﺍﻟﺰﺟﺎﺟﻴﺔ ﺳﺮﻳﻌﺔ ﺍﻹﻏﻼﻕ‬
‫)‪.(Quick fit‬‬
‫ﺃ‪ ٣-٣-‬ﻣﻴﺰﺍﻥ ﲢﻠﻴﻠﻲ‬
‫ﻗﺎﺩﺭ ﻋﻠﻰ ﺍﻟﺘﻮﺯﻳﻦ ﻷﻗﺮﺏ ‪ ٠,٠٠١‬ﻍ‪.‬‬
‫ﺃ‪ ٤-٣-‬ﻭﻋﺎﺀ ﺍﻟﺘﺠﻔﻴﻒ‬
‫ﳛﺘﻮﻱ ﻋﻠﻰ ﻣﺎﺩﺓ ﻓﻌ‪‬ﺎﻟﺔ )ﻣﺜﻞ‪ :‬ﻛﻠﻮﺭﻳﺪ ﺍﻟﻜﺎﻟﺴﻴﻮﻡ ﺍﻟﻼﻣﺎﺋﻲ ﺃﻭ ﻫﻼﻡ ﺍﻟﺴﻴﻠﻜﺎ(‪ ،‬ﻭﻣﺰﻭ‪‬ﺩ ﺑﻄﺒﻖ ﺳﲑﺍﻣﻴﻚ ﻟﻴﺴﻤﺢ ﻟﻠﻮﻋـﺎﺀ‬
‫ﺑﺄﻥ ﻳﱪﺩ ﺑﺴﺮﻋﺔ‪.‬‬

‫‪٩/٦‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٢/١٩٩٨‬‬

‫ﺃ‪ ٤-‬ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ‬

‫ﳚﺐ ﺇﺭﺳﺎﻝ ﻋﻴﻨﺔ ﳑﺜﻠﺔ ﻟﻠﻤﺨﺘﱪ‪ ،‬ﻛﻤﺎ ﻳﻨﺒﻐﻲ ﺃﻥ ﻻ ﺗﻜﻮﻥ ﺍﻟﻌﻴﻨﺔ ﻗﺪ ﺗﻀﺮﺭﺕ ﺃﻭ ﺗﻐﲑﺕ ﺃﺛﻨﺎﺀ ﺍﻟﻨﻘﻞ ﺃﻭ ﺍﻟﺘﺨﺰﻳﻦ‪.‬‬

‫ﺃ‪ ٥-‬ﺍﻟﻄﺮﻳﻘﺔ‬
‫ﺃ‪ ١-٥-‬ﻋﻴﻨﺔ ﺍﻻﺧﺘﺒﺎﺭ‬
‫ﺃ‪ ١-١-٥-‬ﳚﻔﹼﻒ ﺍﻟﻮﻋﺎﺀ ﺍﳌﻔﺘﻮﺡ ﻭﻏﻄﺎﺋﻪ )ﺍﻟﺒﻨﺪ ﺃ‪ (٢-٣-‬ﳌﺪﺓ ﺳﺎﻋﺔ ﻋﻠﻰ ﺩﺭﺟﺔ ‪٥٩٥‬ﺱ ﰲ ﺍﻟﻔﺮﻥ )ﺍﻟﺒﻨﺪ ﺃ‪.(١-٣-‬‬
‫ﺃ‪ ٢-١-٥-‬ﻳﻐﻠﻖ ﺍﻟﻮﻋﺎﺀ ﻭﻳﱪ‪‬ﺩ ﰲ ﻭﻋﺎﺀ ﺍﻟﺘﺠﻔﻴﻒ )ﺍﻧﻈﺮ ﺍﻟﺒﻨﺪ ﺃ‪ (٤-٣-‬ﰒ ﻳﻮﺯﻥ ﻷﻗﺮﺏ ‪ ٠.٠٠١‬ﻍ )ﺍﻟﺒﻨﺪ ﺃ‪.(٣-٣-‬‬
‫ﺃ‪ ٣-١-٥-‬ﻳﻮﺯﻥ ﺳﺮﻳﻌﺎﹰ ﺇﱃ ﺃﻗﺮﺏ ‪ ٠.٠٠١‬ﻭﺯﻧﺔ )‪ ٥‬ﻍ ‪ ١ ±‬ﻍ( ﻣﻦ ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ ﺍﳌﺘﺠﺎﻧﺴﺔ ﰲ ﺍﻟﻮﻋﺎﺀ ﺍ‪‬ﻔﻒ‬
‫)ﺍﻟﺒﻨﺪ ﺃ‪.(٢-٣-‬‬
‫ﺃ‪ ٤-١-٥-‬ﺗﻮﺯﻉ ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺑﺎﻟﺘﺴﺎﻭﻱ ﻋﻠﻰ ﻗﺎﻋﺪﺓ ﺍﻟﻮﻋﺎﺀ ﻛﺎﻣﻠﺔ ﻭﻳﻐﻠﻖ ﺍﻟﻮﻋﺎﺀ ﺑﺎﻟﻐﻄﺎﺀ‪.‬‬
‫ﻳﺘﻢ ﺗﻨﻔﻴﺬ ﻫﺬﻩ ﺍﳋﻄﻮﺍﺕ ﺑﺎﻟﺴﺮﻋﺔ ﺍﳌﻤﻜﻨﺔ ﻟﺘﺠﻨﺐ ﺃﻱ ﺗﻐﲑ ﻣﻠﻤﻮﺱ ﰲ ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ‪.‬‬
‫ﺃ‪ ٢-٥-‬ﺍﻟﺘﺤﺪﻳﺪ‬
‫ﺃ‪ ١-٢-٥-‬ﻳﻮﺿﻊ ﺍﻟﻮﻋﺎﺀ ﺍﳌﻔﺘﻮﺡ ﺍﶈﺘﻮﻱ ﻋﻠﻰ ﻋﻴﻨﺔ ﺍﻻﺧﺘﺒﺎﺭ )ﺍﻟﺒﻨﺪ ﺃ‪ (١-٥-‬ﻣﻊ ﺍﻟﻐﻄﺎﺀ ﰲ ﺍﻟﻔﺮﻥ )ﺍﻟﺒﻨـﺪ ﺃ‪(١-٣-‬‬
‫ﻋﻠﻰ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ ‪٥٩٥‬ﺱ‪.‬‬
‫ﺃ‪ ٢-٢-٥-‬ﻳﻐﻠﻖ ﺍﻟﻔﺮﻥ ﻭﲡﻔﻒ ﺍﻟﻌﻴﻨﺔ ﳌﺪﺓ ‪ ٤,٥‬ﺳﺎﻋﺔ ﻭﳛﺴﺐ ﺍﻟﻮﻗﺖ ﻋﻨﺪﻣﺎ ﺗﺼﺒﺢ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ ﺍﻟﻔﺮﻥ ﻣـﺎ ﺑـﲔ‬
‫‪٥٩٣‬ﺱ ﻭ‪٥٩٧‬ﺱ‪.‬‬
‫ﺃ‪ ٣-٢-٥-‬ﻻ ﻳﻔﺘﺢ ﺑﺎﺏ ﺍﻟﻔﺮﻥ ﺃﺛﻨﺎﺀ ﺍﻟﺘﺠﻔﻴﻒ ﻭﻻ ﺗﻮﺿﻊ ﺃﻱ ﻣﻨﺘﺠﺎﺕ ﺭﻃﺒﺔ ﰲ ﺍﻟﻔﺮﻥ ﻗﺒﻞ ﺇﺯﺍﻟﺔ ﻋﻴﻨﺔ ﺍﻻﺧﺘﺒـﺎﺭ‪ ،‬ﻷﻥ‬
‫ﻫﺬﺍ ﺳﻴﺆﺩﻱ ﺇﱃ ﺯﻳﺎﺩﺓ ﺭﻃﻮﺑﺔ ﻋﻴﻨﺔ ﺍﻻﺧﺘﺒﺎﺭ ﰲ ‪‬ﺎﻳﺔ ﻋﻤﻠﻴﺔ ﺍﻟﺘﺠﻔﻴﻒ‪ ،‬ﳜﺮﺝ ﺍﻟﻮﻋﺎﺀ ﺳﺮﻳﻌﺎﹰ ﻣﻦ ﺍﻟﻔﺮﻥ ﻭﻳﻐﻄﻲ ﺑﻐﻄﺎﺋـﻪ‬
‫ﻭﻳﻮﺿﻊ ﰲ ﺍﻟﻮﻋﺎﺀ ﺍ‪‬ﻔﹼﻒ )ﺍﻟﺒﻨﺪ ﺃ‪ (٤-٣-‬ﺣﺎﳌﺎ ﺗﺼﺒﺢ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ ﺍﻟﻮﻋﺎﺀ ﺑﻨﻔﺲ ﺣﺮﺍﺭﺓ ﺍﳌﺨﺘﱪ )ﻳﺴﺘﻐﺮﻕ ﺣﻮﺍﱄ ‪٣٠‬‬
‫ﺩﻗﻴﻘﺔ( ﻳﻮﺯﻥ ﻷﻗﺮﺏ ‪٠,٠٠١‬ﻍ‪.‬‬
‫ﻳﺘﻢ ﺗﻨﻔﻴﺬ ﺍﺧﺘﺒﺎﺭﻳﻦ ﻋﻠﻰ ﻧﻔﺲ ﻋﻴﻨﺔ ﺍﻻﺧﺘﺒﺎﺭ‪.‬‬

‫ﺃ‪ ٦-‬ﺍﻟﺘﻌﺒﲑ ﻋﻦ ﺍﻟﻨﺘﺎﺋﺞ‬

‫ﻳﺘﻢ ﺍﻟﺘﻌﺒﲑ ﻋﻦ ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ )ﻡ( ﻛﻨﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ ﻣﺌﻮﻳﺔ ﻣﻦ ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ ﻛﻤﺎ ﺍﺳﺘﻠﻤﺖ‪ ،‬ﻭﲢﺴﺐ ﻛﻤﺎ ﰲ ﺍﳌﻌﺎﺩﻟﺔ‬
‫ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬

‫‪٩/٧‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٢/١٩٩٨‬‬

‫ﻡ = ﻙ‪ - ١‬ﻙ‪٪ ١٠٠ × ٢‬‬

‫ﻙ‪ – ١‬ﻙ‪٠‬‬

‫ﺣﻴﺚ‪:‬‬
‫ﻙ‪ :٠‬ﻛﺘﻠﺔ ﺍﻟﻮﻋﺎﺀ‪ ،‬ﺑﺎﻟﻐﺮﺍﻡ‪.‬‬
‫ﻙ‪ :١‬ﻛﺘﻠﺔ ﺍﻟﻮﻋﺎﺀ ﻭﻛﺘﻠﺔ ﺍﻟﻌﻴﻨﺔ ﻗﺒﻞ ﺍﻟﺘﺠﻔﻴﻒ‪ ،‬ﺑﺎﻟﻐﺮﺍﻡ‪.‬‬
‫ﻙ‪ :٢‬ﻛﺘﻠﺔ ﺍﻟﻮﻋﺎﺀ ﻭﻛﺘﻠﺔ ﺍﻟﻌﻴﻨﺔ ﺑﻌﺪ ﺍﻟﺘﺠﻔﻴﻒ‪ ،‬ﺑﺎﻟﻐﺮﺍﻡ‪.‬‬

‫‪٩/٨‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
٢٠١٢/١٩٩٨ ‫ﻡ ﻕ ﺃ‬

‫ﺍﳌﺮﺟﻊ‬
.‫ ﺍﻟﺒﺎﺑﺮﻳﻜﺎ ﺍﳌﻄﺤﻮﻧﺔ ـ ﺍﳋﺼﺎﺋﺺ‬،٢٠٠٦/٧٥٤٠ ‫ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ‬-

٩/٩
Licensed by JSMO to JFDA
Order #/Downloaded: 2012-07-30
Single-user licence only, copying and networking prohibited.