‫ﻗﺎﻋﺩﺓ ﻓﻨﻴﺔ‬

‫ﻫﺫﻩ ﺍﻟﻭﺜﻴﻘﺔ ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ‬

‫‪Technical Regulation‬‬
‫‪This document is mandatory‬‬

‫ﺍﻟﺴﻜﺭ ﻭﻤﻨﺘﺠﺎﺕ ﺍﻟﺴﻜﺭ ـ ﻤﺴﺤﻭﻕ ﺍﻟﻜﺎﺒﺘﺸﻴﻨﻭ‬

‫‪ Cappuccino powder‬ـ ‪Sugar and sugar products‬‬

‫ﻭﺍﻓـﻕ ﻤﺠﻠـﺱ ﺇﺩﺍﺭﺓ ﻤﺅﺴﺴـﺔ ﺍﻟﻤﻭﺍﺼﻔـﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴـﺱ ﺒﺠﻠﺴﺘﻪ ﺭﻗﻡ ‪ ٢٠١٠/٦‬ﺍﻟﻤﻨﻌﻘــﺩﺓ ﺒﺘـﺎﺭﻴﺦ ‪٢٠١٠/١١/١‬‬
‫ﻋﻠﻰ ﺍﻋﺘﻤﺎﺩ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺭﻗـﻡ ‪ ٢٠١٠/١٩٢٨‬ﻜﻘﺎﻋﺩﺓ ﻓﻨﻴﺔ ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ ﻭﺍﻋﺘﺒﺎﺭﻫـﺎ ﺴـﺎﺭﻴﺔ ﺍﻟﻤﻔﻌـﻭل ﻤـﻥ‬
‫ﺘﺎﺭﻴـﺦ ‪ ٢٠١١/٣/١٦‬ﻭﺫﻟﻙ 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 FDA‬‬
‫‪Order # 2/Downloaded: 2011-11-15‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
JS 1928:2010 ٢٠١٠/١٩٢٨ ‫ﻡ ﻕ ﺃ‬
First edition ‫ﺍﻹﺼﺩﺍﺭ ﺍﻷﻭل‬

‫ﻤﻭﺍﺼﻔﺔ ﻗﻴﺎﺴﻴﺔ ﺃﺭﺩﻨﻴﺔ‬

‫ﺍﻟﺴﻜﺭ ﻭﻤﻨﺘﺠﺎﺕ ﺍﻟﺴﻜﺭ ـ ﻤﺴﺤﻭﻕ ﺍﻟﻜﺎﺒﺘﺸﻴﻨﻭ‬

Sugar and sugar products ‫ ـ‬Cappuccino powder

‫ﻤﺅﺴﺴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ‬

‫ﺍﻟﻬﺎﺸﻤﻴﺔ‬
Licensed‫ﺍﻷﺭﺩﻨﻴﺔ‬ ‫ﺍﻟﻤﻤﻠﻜﺔ‬
by JSMO to FDA
Order # 2/Downloaded: 2011-11-15
Single-user licence only, copying and networking prohibited.
 ‫ﺍﶈﺘﻮﻳﺎﺕ‬

‫ﺍﳌﻘﺪﻣﺔ‬
‫‪ -١‬ﺍ‪‬ﺎﻝ ‪١ ..............................................................................................‬‬
‫‪ -٢‬ﺍﳌﺮﺍﺟﻊ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ ‪١ ....................................................................................‬‬
‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ‪١ .............................................................................‬‬
‫‪ -٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ‪٢ ................................................................................‬‬
‫‪ -٥‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ‪٣ ................................................................................‬‬
‫‪ -٦‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ ‪٣ ..............................................................................‬‬
‫‪ -٧‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ‪٣ ........................................................................................‬‬
‫ﺍﳌﻠﺤﻖ ـ ﺃ )ﺇﻋﻼﻣﻲ( ﺗﻘﺪﻳﺮ ﻛﻤﻴﺔ ﺍﻟﺮﻏﻮﺓ ﻣﻊ ﺯﻣﻦ ﺛﺒﺎ‪‬ﺎ ﰲ ﺍﻟﻜﺮﳝﺎ ﺫﺍﺗﻴﺔ ﺍﻟﺮﻏﻮﺓ ﻭﺍﻟﻜﺎﺑﺘﺸﻴﻨﻮ ‪٤ ...................‬‬
‫ﺍﳌﺮﺍﺟﻊ ‪٨ .................................................................................................‬‬

‫ﺍﻷﺷﻜﺎﻝ‬
‫ﺍﻟﺸﻜﻞ ﺃ ـ ‪١‬ـ ﺟﻬﺎﺯ ﻗﻴﺎﺱ ﺍﻟﺮﻏﻮﺓ ‪٦ .....................................................................‬‬

‫ﺍﳌﻘﺪﻣﺔﻗﻮﻝ ـ ﺍﻟﻘﻤﺢ ﻭﻣﻨﺘﺠﺎﺗﻪ ـ ﺩﻗﻴﻖ ﺍﻟﻘﻤﺢ )ﺍﻟﻄﺤﲔ‬

‫‪Licensed by JSMO to FDA‬‬
‫‪Order # 2/Downloaded: 2011-11-15‬‬
‫‪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 ،‬ﻭﻳﻜﻮﻥ ﳉﻤﻴﻊ ﺍﳉﻬﺎﺕ ﺍﳌﻌﻨﻴﺔ ﲟﻮﺿﻮﻉ ﺍﳌﻮﺍﺻﻔﺔ ﺍﳊﻖ ﰲ ﺇﺑـﺪﺍﺀ ﺍﻟـﺮﺃﻱ ﻭﺍﳌﻼﺣﻈـﺎﺕ ﺣـﻮﻝ ﻫـﺬﻩ‬
‫ﺍﳌﻮﺍﺻﻔﺔ‪ ،‬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
‫ﺍﻟﺴﻠﻊ ﺑﲔ 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 ﻟﻠﺴﻜﺮ ﻭﻣﻨﺘﺠﺎﺕ ﺍﻟﺴﻜﺮ ‪ ٤١‬ﺑﺪﺭﺍﺳﺔ ﻭﺇﻋﺪﺍﺩ ﻣـﺸﺮﻭﻉ ﺍﳌﻮﺍﺻـﻔﺔ‬
‫ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ٢٠١٠/١٩٢٨‬ﺍﳋﺎﺻﺔ ﺑﺎﻟﺴﻜﺮ ﻭﻣﻨﺘﺠﺎﺕ ﺍﻟﺴﻜﺮ ـ ﻣﺴﺤﻮﻕ ﺍﻟﻜﺎﺑﺘﺸﻴﻨﻮ ﻭﺃﻭﺻﺖ ﺑﺎﻋﺘﻤﺎﺩﻫـﺎ‬
‫ﻛﻘﺎﻋﺪﺓ ﻓﻨﻴﺔ ﺃﺭﺩﻧﻴﺔ ‪ ،٢٠١٠/١٩٢٨‬ﻭﺫﻟﻚ ﺍﺳﺘﻨﺎﺩﺍﹰ ﻟﻠﻤﺎﺩﺓ )‪ (٥‬ﻓﻘﺮﺓ )ﺃ( ﺑﻨﺪ )‪ (١٢‬ﻣﻦ ﻗﺎﻧﻮﻥ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘـﺎﻳﻴﺲ‬
‫ﺭﻗﻢ ‪ ٢٢‬ﻟﻌﺎﻡ ‪.٢٠٠٠‬‬

‫ــــــــــ‬
‫‪Licensed by JSMO to FDA‬‬
‫‪Order # 2/Downloaded: 2011-11-15‬‬ ‫* ﻗﻴﺪ ﺍﻟﺘﻌﺪﻳﻞ‪.‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٠/١٩٢٨‬‬

‫ﺍﻟﺴﻜﺮ ﻭﻣﻨﺘﺠﺎﺕ ﺍﻟﺴﻜﺮ ـ ﻣﺴﺤﻮﻕ ﺍﻟﻜﺎﺑﺘﺸﻴﻨﻮ‬

‫‪ -١‬ﺍ‪‬ﺎﻝ‬
‫ﲣﺘﺺ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺑﺎﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻮﺍﺟﺐ ﺗﻮﻓﺮﻫﺎ ﰲ ﻣﺴﺤﻮﻕ ﺍﻟﻜﺎﺑﺘﺸﻴﻨﻮ‪.‬‬

‫‪ -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.‬‬
‫‪ -‬ﻗﻮﺍﺋﻢ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪ ،١‬ﺍﳊﺪﻭﺩ ﺍﻟﻘﺼﻮﻯ ﳌﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﰲ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪ -‬ﻣﻮﺍﺻﻔﺔ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪ ،١٩٣‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻌﺎﻣﺔ ﻟﻠﻤﻠﻮﺛﺎﺕ ﻭﺍﻟﺴﻤﻮﻡ ﰲ ﺍﻷﻏﺬﻳﺔ ﻭﺍﻷﻋﻼﻑ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ـ ﺍﳌﻌﻴﺎﺭ ﺍﻟﻌﺎﻡ ﻟﻮﺿﻊ ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ﻋﻠﻰ ﻋﺒﻮﺍﺕ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩٤‬ﺍﳌﻀﺎﻓﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٢٨٨‬ﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ـ ﻣﺪﺩ ﺍﻟﺼﻼﺣﻴﺔ ﻟﻠﻤﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٤٩٣‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ـ ﺍﻟﻘﻮﺍﻋﺪ ﺍﻟﻌﺎﻣﺔ ﻟﺸﺆﻭﻥ ﺻﺤﺔ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪ -‬ﺗﻌﻠﻴﻤﺎﺕ ﺍﳌﺆﺳﺴﺔ ﺍﻟﻌﺎﻣﺔ ﻟﻠﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ ﺍﳋﺎﺻﺔ ﺑﺎﶈﹸﻠﹼﻴﺎﺕ ﺍﻻﺻﻄﻨﺎﻋﻴﺔ ﻭﺍﶈﹸﻠﹼﻴﺎﺕ ﺍﻟﻜﺤﻮﻟﻴﺔ‪.‬‬

‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ‬
‫ﻷﻏﺮﺍﺽ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺗﺴﺘﺨﺪﻡ ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ﺍﻟﻮﺍﺭﺩﺓ ﺃﺩﻧﺎﻩ‪:‬‬
‫‪١-٣‬‬
‫ﻣﺴﺤﻮﻕ ﺍﻟﻜﺎﺑﺘﺸﻴﻨﻮ‬
‫ﻣﻨﺘﺞ ﳏﻀ‪‬ﺮ ﻣﻦ ﺧﻠﻴﻂ ﺍﻟﻘﻬﻮﺓ ﺳﺮﻳﻌﺔ ﺍﻟﺬﻭﺑﺎﻥ ﻭﺍﳊﻠﻴﺐ ﺃﻭ ﻣﺒﻴﺾ ﺍﻟﻘﻬﻮﺓ ﻭﺍﻟﺪﻫﻮﻥ ﻣﻊ ﺃﻭ ﺑﺪﻭﻥ ﺇﺿﺎﻓﺔ ﺍﻟﺴﻜﺮ ﻭﺍﳌﻀﺎﻓﺎﺕ‬
‫ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﳌﺴﻤﻮﺡ ‪‬ﺎ‬

‫‪٨/١ 2011-11-15‬‬
‫‪Licensed by JSMO to FDA‬‬
‫‪Order # 2/Downloaded:‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٠/١٩٢٨‬‬

‫‪٢-٣‬‬
‫ﺣﺠﻢ ﺍﻟﺮﻏﻮﺓ‬
‫ﺍﻟﺮﻏﻮﺓ ﺍﳌﺘﺸﻜﻠﺔ ﺧﻼﻝ ﺫﻭﺑﺎﻥ ﺍﳌﺴﺤﻮﻕ ﻭﲢﻀﲑ ﺍﳌﻨﺘﺞ ﻭﻳ‪‬ﻘﺪ‪‬ﺭ ﺍﺭﺗﻔﺎﻋﻬﺎ ﺑﺎﳌﻴﻠﻴﻤﺘﺮ ﰒ ﻳﻌﺒ‪‬ﺮ ﻋﻦ ﺍﻟﻨﺘﻴﺠﺔ ﺑﺎﳌﻴﻠﻠﻴﻠﺘﺮ‪ ،‬ﻛﻤـﺎ‬
‫ﻭﻳﻘﻞ ﺣﺠﻢ ﺍﻟﺮﻏﻮﺓ ﺗﺪﺭﳚﻴﺎﹰ ﻣﻊ ﺍﻟﻮﻗﺖ‬
‫‪٣-٣‬‬
‫ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‬
‫ﺃﻱ ﻣﺎﺩﺓ ﻟﻴﺴﺖ ﻣﻦ ﺃﺻﻞ ﺍﳌﻨﺘﺞ ﻭﻣﺪﺧﻼﺗﻪ‬

‫‪ -٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-٤‬ﻳﻜﻮﻥ ﻣﺘﺠﺎﻧﺴﺎﹰ ﻭﺳﺮﻳﻊ ﺍﻟﺬﻭﺑﺎﻥ ﻭﺳﻬﻞ ﺍﻻﻧﺴﻴﺎﺏ ﻭﺧﺎﻟﻴﺎﹰ ﻣﻦ ﺍﻟﺘﻜﺘ‪‬ﻞ‪.‬‬
‫‪ ٢-٤‬ﳛﺘﻔﻆ ﺑﻠﻮﻧﻪ ﻭﻧﻜﻬﺘﻪ ﺍﳌﻤﻴﺰﺓ‪.‬‬
‫‪ ٣-٤‬ﳜﻠﻮ ﻣﻦ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‪.‬‬
‫‪ ٤-٤‬ﳜﻠﻮ ﻣﻦ ﺍﻟﺘﺰﻧﺦ ﻭﻣﻦ ﺍﻟﺮﻭﺍﺋﺢ ﻏﲑ ﺍﳌﺮﻏﻮﺑﺔ‪.‬‬
‫‪ ٥-٤‬ﻳﻌﻄﻲ ﻋﻨﺪ ﺫﻭﺑﺎﻧﻪ ﺑﺎﳌﺎﺀ ﺃﻭ ﺑﺎﻟﺴﺎﺋﻞ ﺍﳌﻨﺎﺳﺐ )ﺣﺴﺐ ﻃﺮﻳﻘﺔ ﺍﻟﺘﺤﻀﲑ ﺍﻟﻮﺍﺭﺩﺓ ﻋﻠﻰ ﺑﻄﺎﻗﺔ ﺑﻴﺎﻥ ﺍﳌﻨﺘﺞ( ﺳﺎﺋﻼﹰ ﻟـﻪ‬
‫ﺍﳋﻮﺍﺹ ﺍﳌﻤﻴﺰﺓ ﻟﻠﻤﻨﺘﺞ ﻣﻦ ﺍﻟﺮﻏﻮﺓ ﲝﻴﺚ ﻻ ﻳﻘﻞ ﺣﺠﻢ ﺍﻟﺮﻏﻮﺓ ﻋﻦ ‪ ٥‬ﻣﻞ ﺑﻌﺪ ﺍﻟﺘﺤﺮﻳﻚ ﳌﺪﺓ ﲬﺲ ﺩﻗﺎﺋﻖ‪ ،‬ﻭﺫﻟﻚ ﺣﺴﺐ‬
‫ﻃﺮﻳﻘﺔ ﺍﻟﻔﺤﺺ ﺍﳌﻮﺿﺤﺔ ﰲ ﺍﳌﻠﺤﻖ ﺃ‪.‬‬
‫‪ ٦-٤‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻟﺮﻃﻮﺑﺔ ﻋﻠﻰ ‪.٪ ٥‬‬
‫‪ ٧-٤‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻟﺮﻣﺎﺩ ﺍﻟﻜﻠﻲ ﻋﻠﻰ ‪ ٪ ٦‬ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﻟﻮﺯﻥ ﺍﳉﺎﻑ‪.‬‬
‫‪ ٨-٤‬ﻻ ﺗﻘﻞ ﻧﺴﺒﺔ ﺍﻟﻜﺎﻓﻴﻴـﻦ ﻋﻦ ‪ ٪ ٠,٢‬ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﻟﻮﺯﻥ ﺍﳉﺎﻑ )ﻭﺫﻟﻚ ﰲ ﺣﺎﻝ ﰎ ﺍﺳـﺘﺨﺪﺍﻡ ﻗﻬـﻮﺓ ﺳـﺮﻳﻌﺔ‬
‫ﺍﻟﺬﻭﺑﺎﻥ ﻏﲑ ﻣﻨـﺰﻭﻋﺔ ﺍﻟﻜﺎﻓﻴﻴـﻦ(‪.‬‬
‫‪ ٩-٤‬ﺃﻻ ﺗﻘﻞ ﻧﺴﺒﺔ ﺍﻟﻘﻬﻮﺓ ﺳﺮﻳﻌﺔ ﺍﻟﺬﻭﺑﺎﻥ ﻋﻦ ‪ ٪ ٨‬ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﻟﻮﺯﻥ ﺍﳉﺎﻑ‪.‬‬
‫‪ ١٠-٤‬ﻳ‪‬ﺴﻤﺢ ﺑﺎﺳﺘﺨﺪﺍﻡ ﺍﳌﻀﺎﻓﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺣﺴﺐ ﻣﺎ ﻫﻮ ﻭﺍﺭﺩ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ٩٤‬ﻓﻴﻤﺎ ﻳﺘﻌﻠﻖ ‪‬ـﺬﻩ‬
‫ﺍﳌﻨﺘﺠﺎﺕ‪.‬‬
‫‪ ١١-٤‬ﳜﻀﻊ ﺍﺳﺘﺨﺪﺍﻡ ﺍﶈﻠﻴ‪‬ﺎﺕ ﺍﻻﺻﻄﻨﺎﻋﻴﺔ ﻭﺍﶈﻠﻴ‪‬ﺎﺕ ﺍﻟﻜﺤﻮﻟﻴﺔ ﻟﺘﻌﻠﻴﻤﺎﺕ ﺍﳌﺆﺳﺴﺔ ﺍﻟﻌﺎﻣﺔ ﻟﻠﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ ﺍﳋﺎﺻـﺔ‬
‫ﺑﺎﶈﻠﻴ‪‬ﺎﺕ ﺍﻻﺻﻄﻨﺎﻋﻴﺔ ﻭﺍﶈﻠﻴ‪‬ﺎﺕ ﺍﻟﻜﺤﻮﻟﻴﺔ ﺍﳌﺘﻌﻠﻘﺔ ‪‬ﺬﺍ ﺍﳋﺼﻮﺹ‪.‬‬

‫‪٨/٢ 2011-11-15‬‬
‫‪Licensed by JSMO to FDA‬‬
‫‪Order # 2/Downloaded:‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٠/١٩٢٨‬‬

‫‪ -٥‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-٥‬ﳜﻠﻮ ﻣﻦ ﺍﻟﻌﻔﻦ ﺍﻟﻈﺎﻫﺮﻱ‪.‬‬
‫‪ ٢-٥‬ﳜﻠﻮ ﻣﻦ ﺍﳊﺸﺮﺍﺕ ﺍﳊﻴ‪‬ﺔ ﺑﺄﻃﻮﺍﺭﻫﺎ ﻭﺍﳌﻴﺘﺔ ﺃﻭ ﺃﺟﺰﺍﺋﻬﺎ‪.‬‬
‫‪ ٣-٥‬ﳜﻠﻮ ﻣﻦ ﺍﻷﺣﻴﺎﺀ ﺍﻟﺪﻗﻴﻘﺔ ﺍﳌﻤﺮﺿﺔ ﻭﺇﻓﺮﺍﺯﺍ‪‬ﺎ‪.‬‬
‫‪ ٤-٥‬ﻻ ﺗﺰﻳﺪ ﻛﻤﻴﺔ ﺍﻷﺣﻴﺎﺀ ﺍﻟﺪﻗﻴﻘﺔ ﻏﲑ ﺍﳌﻤﺮﺿﺔ ﻭﺇﻓﺮﺍﺯﺍ‪‬ﺎ ﻋﻠﻰ ﺍﻟﻜﻤﻴﺎﺕ ﺍﻟﱵ ﻗﺪ ﺗ‪‬ﻀﺮ ﺑﺎﻟﺼﺤﺔ‪.‬‬
‫‪ ٥-٥‬ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﻷﻋﻠﻰ ﻟﻠﻤﻠﻮﺛﺎﺕ ﻭﺍﻟﺴﻤﻮﻡ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﳌﺴﻤﻮﺡ ‪‬ﺎ ﰲ ﻣﻮﺍﺻﻔﺔ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪.١٩٣‬‬
‫‪ ٦-٥‬ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﻷﻋﻠﻰ ﳌﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﳌﺴﻤﻮﺡ ‪‬ﺎ ﰲ ﻗﻮﺍﺋﻢ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪.١‬‬

‫‪ -٦‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ‬

‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺘﺎﻟﻴﺔ ﻋﻨﺪ ﺗﻌﺒﺌﺔ ﻭﻧﻘﻞ ﻭﲣﺰﻳﻦ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-٦‬ﻳﺘﻢ ﲢﻀﲑﻩ ﻭﺗﺪﺍﻭﻟﻪ ﻭﲣﺰﻳﻨﻪ ﻃﺒﻘﺎﹰ ﻟﻠﻤﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٤٩٣‬‬
‫‪ ٢-٦‬ﻳ‪‬ﻌﺒﺄ ﰲ ﻋﺒﻮﺍﺕ ﻣﻨﺎﺳﺒﺔ ﻭﻧﻈﻴﻔﺔ ﻭﺻﺤﻴ‪‬ﺔ ﻭﳏﻜﻤﺔ ﺍﻹﻏﻼﻕ ﲢﻔﻈﻪ ﻣﻦ ﺍﻟﺘﻠﻮﺙ ﻭﻻ ﺗﺆﺛﺮ ﻋﻠﻰ ﺧﺼﺎﺋﺼﻪ ﺍﳊـﺴ‪‬ﻴﺔ‬
‫ﻭﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ‪.‬‬
‫‪ ٣-٦‬ﺗﻜﻮﻥ ﻋﺒﻮﺍﺕ ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﺘﻐﻠﻴﻒ ﺍﳌﻼﻣﺴﺔ ﻟﻠﻤﻨﺘﺞ ﻣﺼﻨ‪‬ﻌﺔ ﻣﻦ ﻣﻮﺍﺩ ﺁﻣﻨﺔ ﻭﻣﻼﺋﻤﺔ ﻟﻠﺼﻨﻒ ﺍﻟﻐﺬﺍﺋﻲ‪.‬‬
‫‪ ٤-٦‬ﳜﺰ‪‬ﻥ ﰲ ﺃﻣﺎﻛﻦ ﻧﻈﻴﻔﺔ ﻭﺟﻴﺪﺓ ﺍﻟﺘﻬﻮﻳﺔ‪.‬‬

‫‪ -٧‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ‬
‫ﺇﺿﺎﻓﺔﹰ ﺇﱃ ﻣﺎ ﻭﺭﺩ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩‬ﳚﺐ ﺃﻥ ﺗﺪﻭ‪‬ﻥ ﺍﻟﺒﻴﺎﻧﺎﺕ ﺍﻹﻳﻀﺎﺣﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﺑﺎﻟﻠﻐﺔ ﺍﻟﻌﺮﺑﻴـﺔ ﻭﳚـﻮﺯ‬
‫ﻛﺘﺎﺑﺘﻬﺎ ﺑﺄﻱ ﻟﻐﺔ ﺇﱃ ﺟﺎﻧﺐ ﺍﻟﻠﻐﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻷﺳﺎﺳﻴﺔ‪:‬‬
‫‪ ١-٧‬ﺍﺳﻢ ﺍﳌﻨﺘﺞ ﻛﻤﺎ ﻫﻮ ﻭﺍﺭﺩ ﰲ ﺍﻟﺒﻨﺪ ‪.١-٣‬‬
‫‪ ٢-٧‬ﺍﻟﺘﻌﻠﻴﻤﺎﺕ ﺍﳋﺎﺻﺔ ﺑﺘﺤﻀﲑ ﺍﳌﻨﺘﺞ )ﻃﺮﻳﻘﺔ ﺍﻻﺳﺘﻌﻤﺎﻝ(‪.‬‬
‫‪ ٣-٧‬ﻣﺪﺓ ﺍﻟﺼﻼﺣﻴﺔ ﻛﻤﺎ ﻭﺭﺩﺕ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٢٨٨‬‬

‫‪٨/٣ 2011-11-15‬‬
‫‪Licensed by JSMO to FDA‬‬
‫‪Order # 2/Downloaded:‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٠/١٩٢٨‬‬

‫ﺍﳌﻠﺤﻖ ـ ﺃ‬
‫)ﺇﻋﻼﻣﻲ(‬
‫ﺗﻘﺪﻳﺮ ﻛﻤﻴﺔ ﺍﻟﺮﻏﻮﺓ ﻣﻊ ﺯﻣﻦ ﺛﺒﺎ‪‬ﺎ ﰲ ﺍﻟﻜﺮﳝﺎ ﺫﺍﺗﻴﺔ ﺍﻟﺮﻏﻮﺓ ﻭﺍﻟﻜﺎﺑﺘﺸﻴﻨﻮ‬

‫ﺃ‪ ١-‬ﺍﳌﺒﺪﺃ‬
‫‪ -‬ﻳﺘﻢ ﺇﺿﺎﻓﺔ ﻣﺎﺀ ﻣﻘﻄﹼﺮ‪ (١‬ﺑﺪﺭﺟﺔ ﺣﺮﺍﺭﺓ ‪° ٨٥‬ﺱ ﺇﱃ ﺍﳌﻨﺘﺞ ﻭﺫﻟﻚ ﺑﻮﺳﻴﻠﺔ ﺧﺎﺻﺔ ﺗﺴﺎﻋﺪ ﻋﻠﻰ ﺇﺿﺎﻓﺔ ﺍﳌﺎﺀ ﺿﻤﻦ ﺷﺮﻭﻁ‬
‫ﲢﻀﲑ ﻗﻴﺎﺳﻴﺔ‪.‬‬
‫‪ -‬ﻳﺘﻢ ﺑﻌﺪ ﲬﺲ ﺛﻮﺍﻧـﻲ ﻣﻦ ﺇﺿﺎﻓﺔ ﺍﳌﺎﺀ ﻣﺰﺝ ﺍﳌﻨﺘﺞ ﺑﻮﺍﺳﻄﺔ ﺁﻟﺔ ﺧﺎﺻﺔ ﻭﺫﻟﻚ ﳌﺪﺓ ‪ ١٠‬ﺛﻮﺍﻧـﻲ‪.‬‬
‫‪ -‬ﻳﺘﻢ ﺇﺟﺮﺍﺀ ﺍﻟﻘﻴﺎﺱ ﺍﻟﺪﻗﻴﻖ ﻟﻜﻤﻴﺔ ﺍﻟﺮﻏﻮﺓ ﺑﻌﺪ ﺍﻟﺘﺤﻀﲑ ﻣﺒﺎﺷﺮﺓ‪.‬‬
‫‪ -‬ﻳﺘﻢ ﺑﻌﺪ ‪ ٥‬ﺩﻗﺎﺋﻖ ﻗﻴﺎﺱ ﺣﺠﻢ ﺍﻟﺮﻏﻮﺓ ﺍﳌﺘﺒﻘﻴﺔ‪.‬‬

‫ﺃ‪ ٢-‬ﺍﻷﺩﻭﺍﺕ ﻭﺍﳌﻮﺍﺩ ﺍﳌﺴﺘﺨﺪﻣﺔ‬

‫ﺃ‪ ١-٢-‬ﻣﺆﻗﺖ ﺯﻣﻨـﻲ ﻣﱪﻣﺞ ﺑﺎﻟﺸﻜﻞ ﺍﻟﺘﺎﱄ‪:‬‬
‫‪ ٥ -‬ﺛﻮﺍﻧـﻲ ﻹﺿﺎﻓﺔ ﺍﳌﺎﺀ‪.‬‬
‫‪ ١٠ -‬ﺛﻮﺍﻧـﻲ ﻟﻠﻤﺰﺝ‪.‬‬
‫‪ ٢٠ -‬ﺛﺎﻧﻴﺔ ﻟﻼﻧﺘﻈﺎﺭ‪.‬‬
‫ﺃ‪ ٢-٢-‬ﺟﻬﺎﺯ ﻟﻘﻴﺎﺱ ﺍﻟﺮﻏﻮﺓ‪.‬‬
‫ﺃ‪ ٣-٢-‬ﻛﺄﺱ ﺯﺟﺎﺟﻲ ﺳﻌﺔ )‪ ٢٥٠‬ﻣﻞ ﺑﻘﻄﺮ ‪ ٦٧‬ﻣﻢ(‪.‬‬
‫ﺃ‪ ٤-٢-‬ﺁﻟﺔ ﺧﺎﺻﺔ ﻹﺿﺎﻓﺔ ﻭﻣﺰﺝ ﺍﳌﺎﺀ ﻣﺰﻭﺩﺓ ﺑﺜﻘﻮﺏ ﺻﻐﲑﺓ‪.‬‬
‫ﺃ‪ ٥-٢-‬ﻗﻀﻴﺐ ﻣﺰﺝ ﻗﺮﺻﻲ ﺑﻘﻄﺮ ‪ ٧‬ﻣﻢ‪ ،‬ﺑﻄﻮﻝ ‪ ٤١‬ﺳﻢ‪.‬‬
‫ﺃ‪ ٦-٢-‬ﻣﺎﺀ ﻣﻘﻄﹼﺮ‪.‬‬

‫ﺃ‪ ٣-‬ﺍﻹﺟﺮﺍﺀﺍﺕ‬
‫ﺃ‪ ١-٣-‬ﻳﻮﺯﻥ )‪(٠,١ ± ٢١,٥‬ﻍ ﻣﻦ ﺍﳌﻨﺘﺞ‪ ،‬ﺃﻭ ﻳﻔﺮﻍ ﳏﺘﻮﻳﺎﺕ ﺍﳌﻐﻠﻒ ﻛﻠﻬﺎ ﰲ ﻛﺄﺱ ﺯﺟﺎﺟﻲ‪.‬‬
‫ﺃ‪ ٢-٣-‬ﻳﺴﻮ‪‬ﻯ ﺳﻄﺢ ﺍﳌﺴﺤﻮﻕ‪.‬‬

‫ــــــــــ‬
‫‪(١‬‬
‫ﻣﺎﺀ ﺫﻭ ﺭﻗﻢ ﻫﻴﺪﺭﻭﺟﻴﻨـﻲ ‪.٥,٢‬‬
‫‪٨/٤ 2011-11-15‬‬
‫‪Licensed by JSMO to FDA‬‬
‫‪Order # 2/Downloaded:‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٠/١٩٢٨‬‬

‫ﺃ‪ ٣-٣-‬ﻳﻮﺿﻊ ﺍﻟﻜﺄﺱ ﺍﻟﺰﺟﺎﺟﻲ ﲢﺖ ﻣﺎﺯﺝ ﺁﱄ ﻣﺰﻭ‪‬ﺩ ﺑﻘﻀﻴﺐ ﻣﺰﺝ ﻗﺮﺻﻲ‪.‬‬

‫ﺃ‪ ٤-٣-‬ﻳﻀﺎﻑ ‪ ١٥٠‬ﻣﻞ )ﺃﻭ ﻭﻓﻖ ﺍﻟﺘﻌﻠﻴﻤﺎﺕ ﺍﳌﻜﺘﻮﺑﺔ ﻋﻠﻰ ﺍﳌﻐﻠﻒ( ﻣﻦ ﺍﳌﺎﺀ ﺍﳌﻘﻄﺮ ﺇﱃ ﺍﻵﻟﺔ ﺍﳋﺎﺻﺔ ﺑﺈﺿﺎﻓﺔ ﺍﳌـﺎﺀ ﰒ‬
‫ﻳﺸﻐ‪‬ﻞ ﺍﳌﺆﻗﺖ ﺍﻟﺰﻣﻨـﻲ‪ .‬ﳚﺐ ﺃﻥ ﺗﻜﻮﻥ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ ﺍﳌﺎﺀ ﻋﻨﺪﻣﺎ ﺗﺼﻞ ﺇﱃ ﺍﻟﻜﺄﺱ ﺍﻟﺰﺟﺎﺟﻲ )‪° (٢ ± ٨٥‬ﺱ )ﻟـﺬﻟﻚ‬
‫ﻓﻬﻮ ﳛﺘﺎﺝ ﻋﺎﺩﺓ ﺇﱃ ﺍﻟﺘﺴﺨﲔ ﺣﱴ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ ﺗﺰﻳﺪ ﺑﺜﻼﺙ ﺃﻭ ﺃﺭﺑﻊ ﺩﺭﺟﺎﺕ(‪.‬‬
‫ﺃ‪ ٥-٣-‬ﻳﺒﺪﺃ ﺍﳌﺎﺯﺝ ﺑﺎﻟﻌﻤﻞ ﺑﺸﻜﻞ ﺃﻭﺗﻮﻣﺎﺗﻴﻜﻲ ﺑﻌﺪ ‪ ٥‬ﺛﻮﺍﻧـﻲ ﲤﺎﻣﺎﹰ‪ ،‬ﻭﳚﺐ ﺃﻥ ﺗﻀﺒﻂ ﺍﻟﺴﺮﻋﺔ ﻋﻠﻰ )‪(١٠ ± ٢٥٠‬‬
‫ﺩﻭﺭﺓ ﰲ ﺍﻟﺪﻗﻴﻘﺔ ﻭﻳﺘﻮﻗﻒ ﺑﻌﺪ ‪ ١٠‬ﺛﻮﺍﻧـﻲ‪.‬‬
‫ﻣﻼﺣﻈﺔ‪ :‬ﳚﺐ ﺍﻟﺘﺄﻛﺪ ﻣﻦ ﺃﻥ ﺍﳌﺎﺯﺝ ﻳﺒﺪﺃ ﺑﺴﺮﻋﺔ ﺛﺎﺑﺘﺔ )ﺃﻱ ﺑﺪﻭﻥ ﺗﺴﺎﺭﻉ( ﻭﻟﺬﻟﻚ ﳚﺐ ﺍﻟﺘﺄﻛﺪ ﻣﻦ ﳕﻂ ﺍﳌﺎﺯﺝ ﺍﳌﺴﺘﺨﺪﻡ‪ ،‬ﻳﻔﻀﻞ ﻋـﺪﻡ‬
‫ﺍﺳﺘﺨﺪﺍﻡ ﺍﻟﻨﻤﻂ ﺍﻟﺬﻱ ﳛﺘﺎﺝ ﺇﱃ ﻋﺪﺓ ﺛﻮﺍﻧـﻲ ﺣﱴ ﻳﺴﺘﻘﺮ ﳑﺎ ﻳﺆﺛﺮ ﻋﻠﻰ ﻛﻔﺎﺀﺓ ﺍﳌﺰﺝ‪.‬‬
‫ﺃ‪ ٦-٣-‬ﻳ‪‬ﺮﻓﻊ ﺍﻟﻜﺄﺱ ﺍﻟﺰﺟﺎﺟﻲ ﻭﻳﻘﺎﺱ ﺍﺭﺗﻔﺎﻉ ﺍﻟﺮﻏﻮﺓ ﺑﺎﳌﻴﻠﻴﻤﺘﺮ ﻭﺫﻟﻚ ﺑﻌﺪ ‪ ٢٠‬ﺛﺎﻧﻴﺔ ﻣﻦ ﺍﻧﺘﻬﺎﺀ ﺍﳌﺰﺝ )ﺃﻭ ﻋﻨﺪﻣﺎ ﻳـﺮﻥ‬
‫ﺍﳌﺆﻗﺖ ﺍﻟﺰﻣﻨـﻲ(‪.‬‬
‫ﺃ‪ ٧-٣-‬ﻧﻨﺘﻈﺮ ‪ ٥‬ﺩﻗﺎﺋﻖ ﰒ ﻧﻘﻴﺲ ﺍﺭﺗﻔﺎﻉ ﺍﻟﺮﻏﻮﺓ )ﻣﻢ( ﻣﺮﺓ ﺃﺧﺮﻯ )ﻣﻊ ﺿﺒﻂ ﻗﺎﻋﺪﺓ ﺍﳊﺎﻣﻞ ﺍﳌﻌﺪﻧـﻲ ﺍﶈﻴﻂ ﺑﺎﻟﻜـﺄﺱ‬
‫ﺍﻟﺰﺟﺎﺟﻲ(‪.‬‬

‫ﺃ‪ ٤-‬ﺁﻟﻴﺔ ﻋﻤﻞ ﻭﺳﻴﻠﺔ ﻗﻴﺎﺱ ﺍﻟﺮﻏﻮﺓ‬

‫ﻳﺘﻢ ﻗﻴﺎﺱ ﺍﻟﺮﻏﻮﺓ ﺑﺎﺳﺘﺨﺪﺍﻡ ﺍﳉﻬﺎﺯ ﺍﳌﺒﻴـﻦ ﰲ ﺍﻟﺸﻜﻞ ‪.١‬‬
‫ﺃ‪ ١-٤-‬ﻳﺘﻢ ﺭﻓﻊ ﻛﺄﺱ ﺯﺟﺎﺟﻲ ﻣﻦ ﻣﻜﺎﻧﻪ ﻭﻭﺿﻌﻪ ﻋﻠﻰ ﺍﳊﺎﻣﻞ ﺍﳌﻌﺪﻧـﻲ‪.‬‬
‫ﺃ‪ ٢-٤-‬ﻳﺴﺘﺨﺪﻡ ﻗﻔﻞ ﺍﻟﺘﺜﺒﻴﺖ )‪ (A‬ﻟﻀﺒﻂ ﺍﳊﺎﻓﺔ ﺍﻟﻌﻠﻮﻳﺔ ﻣﻦ ﺍﻟﻘﻮﺱ )‪ (′A‬ﻣﻊ ﺍﳌﺴﺘﻮﻯ ﺍﻟﻌﻠﻮﻱ ﻟﻠﺴﺎﺋﻞ ﻭﺫﻟﻚ ﺑﻌـﺪ‬
‫‪ ٢٠‬ﺛﺎﻧﻴﺔ ﲤﺎﻣﺎﹰ ﻣﻦ ﻧـﻬﺎﻳﺔ ﺍﳌﺰﺝ ﻣﻊ ﺍﻟﺘﺄﻛﺪ ﻣﻦ ﻭﻗﻮﻑ ﺍﳌﺮﺍﻗﺐ ﺑﺸﻜﻞ ﻣﻮﺍﺟﻪ ﻟﻠﻘﻮﺱ‪.‬‬
‫ﻣﻼﺣﻈﺔ‪ :‬ﻳﻔﻀﻞ ﻗﺒﻞ ﺍﻟﺒﺪﺀ ﺑﺎﻻﺧﺘﺒﺎﺭ ﺃﻥ ﻳﺘﻢ ﻭﺿﻊ ﺍﻟﻘﻮﺱ ﺑﺸﻜﻞ ﺃﺩﻧـﻰ ﻗﻠﻴﻼﹰ ﻣﻦ ﺍﳌﺴﺘﻮﻯ ﺍﳊﺪ‪‬ﻱ ﺍﳌﺘﻮﻗﻊ‪.‬‬
‫ﺃ‪ ٣-٤-‬ﳚﺐ ﺍﻟﺘﺄﻛﺪ ﻣﻦ ﺟﻔﺎﻑ ﻗﺎﻋﺪﺓ ﻗﻀﻴﺐ ﺍﳌﺰﺝ )‪ (′B‬ﰒ ﻳﻀﺒﻂ ﻭﺿﻌﻪ ﲝﻴﺚ ﺗﻼﻣﺲ ﻗﺎﻋﺪﺗﻪ ﺳـﻄﺢ ﺍﻟﺮﻏـﻮﺓ‬
‫)ﻣﻼﻣﺴﺔ ﺧﻔﻴﻔﺔ( ﻭﻳﺜﹼﺒﺖ ﺑﻮﺍﺳﻄﺔ ﺍﻟﻌﻘﺪﺓ )‪.(B‬‬
‫ﺃ‪ ٤-٤-‬ﻳﺘﻢ ﻗﺮﺍﺀﺓ ﺍﺭﺗﻔﺎﻉ ﺍﻟﺮﻏﻮﺓ ﺑﻮﺣﺪﺓ ﻣﻢ ﺣﺴﺐ ﺗﺪﺭﳚﺎﺕ ﻗﻀﻴﺐ ﺍﳌﺰﺝ )ﺗﺪﺭﳚﺎﺕ ﺣﱴ ‪ ١٤‬ﻣﻢ(‪.‬‬
‫ﺃ‪ ٥-٤-‬ﻳﺘﻢ ﺳﺤﺐ ﻗﻀﻴﺐ ﺍﳌﺰﺝ ﻭﲡﻔﻴﻔﻪ ﺍﺳﺘﻌﺪﺍﺩﺍﹰ ﻟﻘﺮﺍﺀﺍﺕ ﺃﺧﺮﻯ‪.‬‬

‫‪٨/٥‬‬
‫‪Licensed by JSMO to FDA‬‬
‫‪Order # 2/Downloaded:‬‬ ‫‪2011-11-15‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٠/١٩٢٨‬‬

‫ﺍﻟﺸﻜﻞ ﺃـ‪ ١‬ﺟﻬﺎﺯ ﻗﻴﺎﺱ ﺍﻟﺮﻏﻮﺓ‬

‫ﺃ‪ ٥-‬ﺍﳊﺴﺎﺏ ﻭﺍﻟﺘﻌﺒﲑ ﻋﻦ ﺍﻟﻨﺘﺎﺋﺞ‬

‫ﺃ‪ ١-٥-‬ﺣﺠﻢ ﺍﻟﺮﻏﻮﺓ‬
‫ﻳﺘﻢ ﺗﻘﺮﻳﺐ ﻗﻴﺎﺱ ﺍﺭﺗﻔﺎﻉ ﺍﻟﺮﻏﻮﺓ ﺇﱃ ﺃﻗﺮﺏ ‪ ١‬ﻣﻢ‪ ،‬ﰒ ﳛﺴﺐ ﺣﺠﻢ ﺍﻟﺮﻏﻮﺓ ﺑﻮﺣﺪﺓ ﻣﻞ ﻭﻓﻘﺎﹰ ﻟﻠﻤﻌﺎﺩﻟﺔ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫ﺣﺠﻢ ﺍﻟﺮﻏﻮﺓ = )ﺍﻟﻘﻄﺮ ﺍﻟﺪﺍﺧﻠﻲ ﻟﻠﻜﺄﺱ ﺍﻟﺰﺟﺎﺟﻲ )ﻣﻢ((‪ × ٣,١٤ × ٢‬ﺍﺭﺗﻔﺎﻉ ﺍﻟﺮﻏﻮﺓ )ﻣﻢ( ‪(١) ...................‬‬
‫‪٤٠٠٠‬‬
‫ﺃ‪ ٢-٥-‬ﺛﺒﺎﺕ ﺍﻟﺮﻏﻮﺓ‬
‫ﻳﺘﻢ ﺣﺴﺎﺏ ﺛﺒﺎﺕ ﺍﻟﺮﻏﻮﺓ ﻛﻨﺴﺒﺔ ﻣﺌﻮﻳﺔ ﻭﻓﻘﺎﹰ ﻟﻠﻤﻌﺎﺩﻟﺔ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫ﺛﺒﺎﺕ ﺍﻟﺮﻏﻮﺓ )‪) -١] ١٠٠ = (٪‬ﺍﳊﺠﻢ ﺍﻻﺑﺘﺪﺍﺋﻲ – ﺍﳊﺠﻢ ﺑﻌﺪ ‪ ٥‬ﺩﻗﺎﺋﻖ( [ ‪(٢) ................................‬‬
‫ﺍﳊﺠﻢ ﺍﻻﺑﺘﺪﺍﺋﻲ‬
‫ﻭﻳﻌﱪ ﻋﻨﻬﺎ ﻷﻗﺮﺏ ‪.٪ ١‬‬

‫‪٨/٦ 2011-11-15‬‬
‫‪Licensed by JSMO to FDA‬‬
‫‪Order # 2/Downloaded:‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٠/١٩٢٨‬‬

‫ﺃ‪ ٦-‬ﺗﻘﺮﻳﺮ ﺍﻟﻔﺤﺺ‬

‫ﳚﺐ ﺃﻥ ﻳﺒﲔ ﺗﻘﺮﻳﺮ ﺍﻟﻔﺤﺺ ﻣﺎ ﻳﻠﻲ‪:‬‬
‫ﺃ‪ ١-٦-‬ﺍﻹﺷﺎﺭﺓ ﺇﱃ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﻛﻤﺮﺟﻊ‪.‬‬
‫ﺃ‪ ٢-٦-‬ﻧﺘﻴﺠﺔ ﺍﻟﻔﺤﺺ‪.‬‬
‫ﺃ‪ ٣-٦-‬ﺃﻱ ﺗﻔﺎﺻﻴﻞ ﰲ ﺍﻟﻌﻤﻞ ﱂ ﲢﺪﺩﻫﺎ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺍﻋﺘﱪﺕ ﺍﺧﺘﻴﺎﺭﻳﺔ‪.‬‬
‫ﺃ‪ ٤-٦-‬ﺗﻔﺎﺻﻴﻞ ﺃﻱ ﻣﻦ ﺍﳊﻮﺍﺩﺙ ﺍﻟﱵ ﻗﺪ ﺗﻜﻮﻥ ﺃﺛﺮﺕ ﰲ ﺍﻟﻨﺘﺎﺋﺞ‪.‬‬
‫ﺃ‪ ٥-٦-‬ﲨﻴﻊ ﺍﻟﺒﻴﺎﻧﺎﺕ ﺍﻟﻀﺮﻭﺭﻳﺔ ﻟﺘﺤﺪﻳﺪ ﻫﻮﻳﺔ ﺍﻟﻌﻴﻨﺔ ﲢﺪﻳﺪﺍﹰ ﻛﺎﻣﻼﹰ‪.‬‬

‫‪٨/٧ 2011-11-15‬‬
‫‪Licensed by JSMO to FDA‬‬
‫‪Order # 2/Downloaded:‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٠/١٩٢٨‬‬

‫ﺍﳌﺮﺍﺟﻊ‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺴﻮﺭﻳﺔ ‪ ،٢٠٠٦/٢٧٢٠‬ﻣﻨﺘﺠﺎﺕ ﺍﻟﻘﻬﻮﺓ ﻓﻮﺭﻳﺔ ﺍﻻﳓﻼﻝ‪ ،‬ﺍﻟﺘﻌﺪﻳﻞ ﺍﻷﻭﻝ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺴﻮﺭﻳﺔ ‪ ،٢٠٠٧/٣٣٠٦‬ﺗﻘﺪﻳﺮ ﻛﻤﻴﺔ ﺍﻟﺮﻏﻮﺓ ﻣﻊ ﺯﻣﻦ ﺛﺒﺎ‪‬ﺎ ﰲ ﺍﻟﻜﺮﳝﺮ ﺫﺍﺗﻴﺔ ﺍﻟﺮﻏﻮﺓ ﻭﺍﻟﻜﺎﺑﺘﺸﻴﻨﻮ‪.‬‬
‫‪ -‬ﻧﺘﺎﺋﺞ ﲢﺎﻟﻴﻞ ﺻﺎﺩﺭﺓ ﻋﻦ ﻭﺣﺪﺓ ﺍﳌﺨﺘﱪﺍﺕ ﰲ ﻣﺆﺳﺴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﻟﻌﻴﻨﺎﺕ ﳐﺘﻠﻔﺔ ﻣﻦ ﺍﻟﻜﺎﺑﺘﺸﻴﻮ‪.‬‬

‫‪٨/٨ 2011-11-15‬‬
‫‪Licensed by JSMO to FDA‬‬
‫‪Order # 2/Downloaded:‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬