‫ﻗﺎﻋﺩﺓ ﻓﻨﻴﺔ‬

‫ﻫﺫﻩ ﺍﻟﻭﺜﻴﻘﺔ ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ‬

‫‪Technical Regulation‬‬
‫‪This document is mandatory‬‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺒﺫﻭﺭ ﺍﻟﺨﺭﺩل ﺍﻟﻤﺠﻔﹼﻔﺔ ﺍﻟﻜﺎﻤﻠﺔ ﻭﺍﻟﻤﻁﺤﻭﻨﺔ ـ ﺍﻟﺨﺼﺎﺌﺹ‬

‫‪Spices and condiments – Mustard seeds, whole and ground – Specifications‬‬

‫ﻭﺍﻓـﻕ ﻤﺠﻠـﺱ ﺇﺩﺍﺭﺓ ﻤﺅﺴﺴـﺔ ﺍﻟﻤﻭﺍﺼﻔـﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴـﺱ ﺒﺠﻠﺴﺘﻪ ﺭﻗﻡ ‪ ٢٠١٢/١‬ﺍﻟﻤﻨﻌﻘــﺩﺓ ﺒﺘـﺎﺭﻴﺦ ‪٢٠١٢/١/١٩‬‬
‫ﻋﻠﻰ ﺍﻋﺘﻤﺎﺩ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺭﻗـﻡ ‪ ٢٠١٢/٢٠١٢‬ﻜﻘﺎﻋﺩﺓ 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 2012:2012 ٢٠١٢/٢٠١٢ ‫م ق أ‬
First edition ‫ﺍﻹﺼﺩﺍﺭ ﺍﻷﻭل‬

‫ﻤﻭﺍﺼﻔﺔ ﻗﻴﺎﺴﻴﺔ ﺃﺭﺩﻨﻴﺔ‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺒﺫﻭﺭ ﺍﻟﺨﺭﺩل ﺍﻟﻤﺠﻔﹼﻔﺔ ﺍﻟﻜﺎﻤﻠﺔ ﻭﺍﻟﻤﻁﺤﻭﻨﺔ ـ ﺍﻟﺨﺼﺎﺌﺹ‬

Spices and condiments – Mustard seeds, whole and ground – 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 ‫‪ -٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ‪........................................................................................‬‬
‫‪٤‬‬ ‫‪ -٥‬ﻃﺮﻕ ﺍﻟﻔﺤﺺ ﻭﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ‪.........................................................................‬‬
‫‪٤‬‬ ‫‪ -٦‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ ‪..............................................................................‬‬
‫‪٤‬‬ ‫‪ -٧‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ‪........................................................................................‬‬
‫‪٥‬‬ ‫ﺍﳌﻠﺤﻖ ـ ﺃ )ﺗﻘﻴﺴﻲ( ﲢﺪﻳﺪ ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ ‪................................................................‬‬
‫‪٧‬‬ ‫ﺍﳌﺮﺍﺟﻊ ‪.................................................................................................‬‬

‫ﺍﳉﺪﺍﻭﻝ‬
‫ﺍﳉﺪﻭﻝ ‪١‬ـ ﺍﳋﺼﺎﺋﺺ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﺒﺬﻭﺭ ﺍﳋﺮﺩﻝ ﺍ‪‬ﻔﻔﺔ ‪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
‫‪ ٢٠١٢/٢٠١٢‬ﺍﳋﺎﺻﺔ ﺑﺎﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺑﺬﻭﺭ ﺍﳋﺮﺩﻝ ﺍ‪‬ﻔﹼﻔﺔ ﺍﻟﻜﺎﻣﻠﺔ ﻭﺍﳌﻄﺤﻮﻧﺔ ـ ﺍﳋﺼﺎﺋﺺ‪ ،‬ﻭﺃﻭﺻﺖ‬
‫ﺑﺎﻋﺘﻤﺎﺩ ﺍﳌﺸﺮﻭﻉ ﺍﳌﻌﺪ‪‬ﻝ ﻛﻘﺎﻋﺪﺓ ﻓﻨﻴﺔ ﺃﺭﺩﻧﻴﺔ ‪ ،٢٠١٢/٢٠١٢‬ﻭﺫﻟﻚ 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 ‪٢٠١٢/٢٠١٢‬‬

‫ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺑﺬﻭﺭ ﺍﳋﺮﺩﻝ ﺍ‪‬ﻔﹼﻔﺔ ﺍﻟﻜﺎﻣﻠﺔ ﻭﺍﳌﻄﺤﻮﻧﺔ ـ ﺍﳋﺼﺎﺋﺺ‬

‫‪ -١‬ﺍ‪‬ﺎﻝ‬
‫‪ ١-١‬ﲣﺘﺺ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺑﺎﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻮﺍﺟﺐ ﺗﻮﻓﺮﻫﺎ ﰲ ﺑﺬﻭﺭ ﺍﳋﺮﺩﻝ ﺍ‪‬ﻔﹼﻔﺔ ﺍﻟﻜﺎﻣﻠﺔ ﻭﺍﳌﻄﺤﻮﻧﺔ‬
‫ﺍﳌﻌﺪ‪‬ﺓ ﻟﻼﺳﺘﻬﻼﻙ ﺍﳌﺒﺎﺷﺮ‪.‬‬
‫‪ ٢-١‬ﻻ ﺗﻄﺒﻖ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﻋﻠﻰ ﻣﺴﺤﻮﻕ ﺍﳋﺮﺩﻝ )ﺧﻠﻴﻂ ﻣﻦ ﺍﳋﺮﺩﻝ ﺍﳌﻄﺤﻮﻥ ﻭﻃﺤـﲔ ﺍﻟﻘﻤـﺢ‬
‫ﻭﺍﻷﻟﻮﺍﻥ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ﻭﻏﲑﻫﺎ( ﻭﺍﻟﺬﻱ ﻳﻌﺎﺩ ﺗﺸﻜﻴﻠﻪ ﻣﻊ ﺍﳌﺎﺀ ﻟﻴﺼﺒﺢ ﻣﻌﺠﻮﻥ ﺧﺮﺩﻝ ﺍﳌﺎﺋﺪﺓ‪.‬‬

‫‪ -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.‬‬
‫‪ -‬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 ‪ ،٣٧٠‬ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﲢﺪﻳﺪ ﳏﺘﻮﻯ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‪.‬‬
‫‪ -‬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.‬‬

‫‪٧/١‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٢/٢٠١٢‬‬

‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ‬
‫ﻷﻏﺮﺍﺽ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺗﺴﺘﺨﺪﻡ ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ﺍﻟﻮﺍﺭﺩﺓ ﺃﺩﻧﺎﻩ‪:‬‬
‫‪١-٣‬‬
‫ﺑﺬﻭﺭ ﺍﳋﺮﺩﻝ‬
‫ﺍﻟﺒﺬﻭﺭ ﺍ‪‬ﻔﻔﺔ ﺍﻟﻨﻈﻴﻔﺔ ﻟﻮﺍﺣﺪ ﺃﻭ ﺃﻛﺜﺮ ﻣﻦ ﺍﻟﻨﺒﺎﺗﺎﺕ ﺍﻟﺘﺎﻟﻴﺔ‪،Sinapis alba Linnaeus :‬‬
‫‪Brassica juncea (Linnaeus) Czernajew , Brassica nigra (Linnaeus) Koch,‬‬
‫‪٢-٣‬‬
‫ﺑﺬﻭﺭ ﺍﳋﺮﺩﻝ ﺍﳌﻄﺤﻮﻧﺔ‬
‫ﺍﳌﺴﺤﻮﻕ ﺍﻟﻨﺎﺗﺞ ﻣﻦ ﻃﺤﻦ ﺑﺬﻭﺭ ﺍﳋﺮﺩﻝ ﺍﳉﺎﻓﺔ ﺍﻟﻜﺎﻣﻠﺔ ﺑﺪﻭﻥ ﺃﻱ ﺇﺿﺎﻓﺎﺕ‬
‫‪٣-٣‬‬
‫ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‬
‫ﺃﻱ ﻣﻮﺍﺩ ﻋﺪﺍ ﻋﻦ ﺑﺬﻭﺭ ﺍﳋﺮﺩﻝ‬

‫‪ -٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ‬
‫‪ ١-٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-١-٤‬ﻳﺘﺮﺍﻭﺡ ﻟﻮﻥ ﻣﺴﺤﻮﻕ ﺑﺬﻭﺭ ﺍﳋﺮﺩﻝ ﻣﻦ ﺍﻷﺻﻔﺮ ﺍﻟﺸﺎﺣﺐ ﺇﱃ ﺍﻷﺻﻔﺮ ﺍﻟﻐﺎﻣﻖ‪.‬‬
‫‪ ٢-١-٤‬ﺗﻜﻮﻥ ﺑﺬﻭﺭ ﺍﳋﺮﺩﻝ ﻣﻦ ﺻﻨﻒ ‪ Sinapis alba Linnaeus‬ﺫﺍﺕ ﻟﻮﻥ ﺃﺑﻴﺾ ﺃﻭ ﺃﺻﻔﺮ‪ ،‬ﻭﺻﻨﻒ‬
‫‪ Brassica nigra Linnaeus‬ﺫﺍﺕ ﻟﻮﻥ ﺃﺳﻮﺩ‪ ،‬ﻭﺍﻟﺒﺬﻭﺭ ﻣﻦ ﺻﻨﻒ ‪ Brassica juncea Linnaeus‬ﻳﺘﺮﺍﻭﺡ‬
‫ﻟﻮ‪‬ﺎ ﻣﻦ ﺍﻟﺒﻨـﻲ ﺇﱃ ﺍﻟﺒﻨـﻲ ﺍﳌﺼﻔﺮ‪.‬‬
‫‪ ٣-١-٤‬ﻳﺴﻤﺢ ﺑﺎﳌﻀﺎﻓﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٩٤‬‬
‫‪ ٤-١-٤‬ﺗﻜﻮﻥ ﺍﻟﺮﺍﺋﺤﺔ ﳑﻴﺰﺓ ﻟﻠﻤﻨﺘﺞ‪ ،‬ﻭﳝﻜﻦ ﺃﻥ ﻳﻜﻮﻥ ﻃﻌﻤﻪ ﻻﺫﻋﺎﹰ‪.‬‬
‫‪ ٥-١-٤‬ﳜﻠﻮ ﻣﻦ ﺃﻱ ﺭﺍﺋﺤﺔ ﺃﻭ ﻃﻌﻢ ﻏﺮﻳﺒﲔ ﲟﺎ ﻓﻴﻬﺎ ﺍﻟﺘﺰﻧﺦ‪.‬‬
‫‪ ٦-١-٤‬ﳜﻠﻮ ﻣﻦ ﺍﻟﻌﻔﻦ ﺍﻟﻈﺎﻫﺮﻱ‪.‬‬
‫‪ ٧-١-٤‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻟﺒﺬﻭﺭ ﺍﻟﺘﺎﻟﻔﺔ ﺃﻭ ﺍ‪‬ﻌﺪﺓ )ﺍﻟﻀﺎﻣﺮﺓ( ﻋﻠﻰ ‪ ٪ ٢‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ *‪ ،‬ﻭﺗﻘﺪﺭ ﺣﺴﺐ ﺍﻟﻄﺮﻳﻘﺔ ﺍﻟﻮﺍﺭﺩﺓ‬
‫ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٣٧٠‬‬
‫ـــــــــــ‬
‫* ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪ :‬ﻛﺘﻠﺔ‪/‬ﻛﺘﻠﺔ‪.‬‬
‫‪٧/٢‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٢/٢٠١٢‬‬

‫‪ ٨-١-٤‬ﳜﻠﻮ ﻣﻦ ﺍﳊﺸﺮﺍﺕ ﺍﳊﻴﺔ ﻭﺍﳊﺸﺮﺍﺕ ﺍﳌﻴﺘﺔ ﻭﺃﺟﺰﺍﺋﻬﺎ ﻭﻣﻦ ﺍﻟﺘﻠﻮﺙ ﺑﺎﻟﻘﻮﺍﺭﺽ ﻋﻨﺪ ﻓﺤﺼﻪ ﺑﺎﻟﻌﲔ ﺍ‪‬ﺮﺩﺓ‪.‬‬
‫‪ ٩-١-٤‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ ﻋﻠﻰ ‪ ٪ ٠,٧‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪ ،‬ﻭﺗﻘﺪﺭ ﺣﺴﺐ ﺍﻟﻄﺮﻳﻘﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﺍﻷﺭﺩﻧﻴﺔ ‪.٣٧٠‬‬
‫‪ ١٠-١-٤‬ﺗﻄﺎﺑﻖ ﺍﳋﺼﺎﺋﺺ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪.١‬‬

‫ﺍﳉﺪﻭﻝ ‪ ١‬ـ ﺍﳋﺼﺎﺋﺺ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﺒﺬﻭﺭ ﺍﳋﺮﺩﻝ ﺍ‪‬ﻔﻔﺔ‬

‫ﻃﺮﻳﻘﺔ ﺍﻟﻔﺤﺺ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ‬
‫ﺍﻻﺷﺘﺮﺍﻃﺎﺕ‬ ‫ﺍﳋﺼﺎﺋﺺ‬
‫ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‬
‫ﺍﳌﻠﺤﻖ ﺃ ﻣﻦ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫‪١٠‬‬ ‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‬
‫ﺍﻷﺭﺩﻧﻴﺔ‬
‫ﺍﻟﺮﻣﺎﺩ ﺍﻟﻜﻠﻲ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪ ،‬ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬
‫‪٤٠٤‬‬ ‫‪٦,٥‬‬
‫ﻛﺤﺪ ﺃﻋﻠﻰ‬
‫ﺍﻟﺮﻣﺎﺩ ﻏﲑ ﺍﻟﺬﺍﺋﺐ ﰲ ﺍﳊﻤﺾ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪ ،‬ﻋﻠﻰ ﺃﺳـﺎﺱ‬
‫‪٤٠٨‬‬ ‫‪١‬‬
‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬
‫ﺍﳌﺴﺘﺨﻠﺺ ﺍﻷﻳﺜﲑﻱ ﻏﲑ ﺍﳌﺘﻄﺎﻳﺮ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ ﻋﻠﻰ ﺃﺳﺎﺱ‬
‫‪١٢١٦‬‬ ‫‪٢٨‬‬
‫ﻛﺤﺪ ﺃﺩﻧـﻰ‬ ‫ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬

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

‫‪٧/٣‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٢/٢٠١٢‬‬

‫‪ -٥‬ﻃﺮﻕ ﺍﻟﻔﺤﺺ ﻭﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ‬

‫ﻳﺘﻢ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﻭﻓﺤﺼﻬﺎ ﺣﺴﺐ ﺍﻟﻄﺮﻕ ﺍﳌﺮﺟﻌﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫‪ ١-٥‬ﻳﺘﻢ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٣٧١‬‬
‫‪ ٢-٥‬ﻳﺘﻢ ﲢﻀﲑ ﺍﻟﻌﻴﻨﺔ ﺍﳌﻄﺤﻮﻧﺔ ﻟﻠﺘﺤﻠﻴﻞ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪.٢٨٢٥‬‬
‫‪ ٣-٥‬ﻳﺘﻢ ﻓﺤﺺ ﺍﻟﻌﻴﻨﺔ ﺍﳌﻄﺤﻮﻧﺔ ﳌﻄﺎﺑﻘﺘﻬﺎ ﻣﻊ ﺍﳌﺘﻄﻠﺒﺎﺕ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺣﺴﺐ ﺍﻟﻄﺮﻕ‬
‫ﺍﳌﺮﺟﻌﻴﺔ ﺍﳌﺸﺎﺭ ﺇﻟﻴﻬﺎ ﰲ ﺍﻟﺒﻨﺪﻳﻦ ‪ ٧-١-٤‬ﻭ ‪ ٩-١-٤‬ﻭﺍﳉﺪﻭﻝ ‪.١‬‬

‫‪ -٦‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ‬

‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻟﺸﺮﻭﻁ ﺍﻟﺘﺎﻟﻴﺔ ﻋﻨﺪ ﺗﻌﺒﺌﺔ ﻭﻧﻘﻞ ﻭﲣﺰﻳﻦ ﺍﳌﻨﺘﺞ‪:‬‬
‫‪ ١-٦‬ﺃﻥ ﻳﻌﺒﺄ ﰲ ﻋﺒﻮﺍﺕ ﻧﻈﻴﻔﺔ ﻭﺟﺎﻓﺔ ﻭﺳﻠﻴﻤﺔ ﻭﻣﺼﻨﻌﺔ ﻣﻦ ﻣﻮﺍﺩ ﻻ ﺗﺆﺛﺮ ﻋﻠﻰ ﺧﺼﺎﺋﺺ ﺍﳌﻨﺘﺞ‪.‬‬
‫‪ ٢-٦‬ﺃﻥ 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.‬‬
‫‪ ٣-٦‬ﺃﻥ 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.‬‬
‫‪ ٤-٦‬ﺃﻥ ﲣﺰﻥ ﰲ ﻏﺮﻑ ﳏﻤﻴﺔ ﻣﻦ ﺍﻟﺸﻤﺲ ﻭﺍﳌﻄﺮ ﻭﺍﳊﺮﺍﺭﺓ ﺍﻟﺰﺍﺋﺪﺓ‪.‬‬

‫‪ -٧‬ﺑﻄﺎﻗﺔ 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:‬‬
‫‪ ١-٧‬ﺍﺳﻢ ﺍﳌﻨﺘﺞ "ﺑﺬﻭﺭ ﺍﳋﺮﺩﻝ ﺍ‪‬ﻔﻔﺔ"‪ ،‬ﻛﺎﻣﻠﺔ ﺃﻭ ﻣﻄﺤﻮﻧﺔ ﺣﺴﺐ ﺍﳊﺎﻟﺔ‪.‬‬
‫‪ ٢-٧‬ﻣﺪﺓ ﺍﻟﺼﻼﺣﻴﺔ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٢٨٨‬‬

‫‪٧/٤‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٢/٢٠١٢‬‬

‫ﺍﳌﻠﺤﻖ ﺃ‬
‫)ﺗﻘﻴﻴﺴﻲ(‬
‫ﲢﺪﻳﺪ ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ‬

‫ﺃ‪ ١-‬ﺍﻷﺩﻭﺍﺕ‬
‫ﺃ‪ ١-١-‬ﻃﺒﻖ‪ ،‬ﻣﻦ ﻣﻌﺪﻥ ﻣﻘﺎﻭﻡ ﻟﻠﺘﺂﻛﻞ‪ ،‬ﻣﻊ ﻏﻄﺎﺀ ﳏﻜﻢ ﻣﻨﺎﺳﺐ‪.‬‬
‫ﺃ‪ ٢-١-‬ﻓﺮﻥ ﺫﻭ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ ﺛﺎﺑﺘﺔ‪ ،‬ﻳﻀﺒﻂ ﻋﻠﻰ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ ‪٥١٠٣‬ﺱ ‪٥٢ ±‬ﺱ‪.‬‬
‫ﺃ‪ ٣-١-‬ﳎﻔﻒ‪ ،‬ﺫﻭ ﻛﻔﺎﺀﺓ ﲡﻔﻴﻒ ﻛﺎﻓﻴﺔ‪.‬‬
‫ﺃ‪ ٤-١-‬ﻣﻴﺰﺍﻥ ﲢﻠﻴﻠﻲ‪.‬‬

‫ﺃ‪ ٢-‬ﺍﻟﻄﺮﻳﻘﺔ‬
‫ﺃ‪ ١-٢-‬ﻋﻴﻨﺔ ﺍﻻﺧﺘﺒﺎﺭ‬
‫ﻳﻮﺯﻥ ‪ ٢‬ﻍ )ﻷﻗﺮﺏ ‪ ٠,٠٠١‬ﻍ( ﻣﻦ ﺍﻟﻌﻴﻨﺔ ﰲ ﺍﻟﻄﺒﻖ )ﺍﻟﺒﻨﺪ ﺃ‪ (١-١-‬ﻭ)ﺍﻟﺒﻨﺪ ﺃ‪.(٤-١-‬‬
‫ﺃ‪ ٢-٢-‬ﺍﻟﺘﺤﺪﻳﺪ‬
‫ﺃ‪ ١-٢-٢-‬ﻳﻮﺿﻊ ﺍﻟﻄﺒﻖ ﺍﳌﻔﺘﻮﺡ ﺍﶈﺘﻮﻱ ﻋﻠﻰ ﻋﻴﻨﺔ ﺍﻻﺧﺘﺒﺎﺭ ﻣﻊ ﺍﻟﻐﻄﺎﺀ ﰲ ﺍﻟﻔﺮﻥ )ﺍﻟﺒﻨﺪ ﺃ‪ (٢-١-‬ﻋﻠﻰ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ‬
‫‪٥١٠٣‬ﺱ ‪٥٢ ±‬ﺱ ﳌﺪﺓ ‪ ٣‬ﺳﺎﻋﺎﺕ‪.‬‬
‫ﺃ‪ ٢-٢-٢-‬ﺇﺧﺮﺍﺝ ﺍﻟﻄﺒﻖ ﻣﻦ ﺍﻟﻔﺮﻥ ﻭﻳﻐﻄﻰ ﰒ ﻳﱪﺩ ﰲ ﺍ‪‬ﻔﻒ )ﺍﻟﺒﻨﺪ ﺃ‪ (٣-١-‬ﻭﻳﻮﺯﻥ‪.‬‬
‫ﺃ‪ ٤-٢-٢-‬ﻳﻌﺎﺩ ﺍﻟﻄﺒﻖ ﺇﱃ ﺍﻟﻔﺮﻥ ﳌﺪﺓ ﺳﺎﻋﺔ ﰒ ﻳﱪﺩ ﰲ ﺍ‪‬ﻔﻒ ﻭﻳﻮﺯﻥ ﻣﺮﺓ ﺃﺧﺮﻯ‪.‬‬
‫ﺃ‪ ٥-٢-٢-‬ﺗﻜﺮﺭ ﻋﻤﻠﻴﺔ ﻭﺿﻊ ﺍﻟﻄﺒﻖ ﰲ ﺍﻟﻔﺮﻥ ﳌﺪﺓ ﺳﺎﻋﺔ ﰒ ﺗﱪﻳﺪﻩ ﰲ ﺍ‪‬ﻔﻒ ﻭﺗﻮﺯﻳﻨﻪ ﺇﱃ ﺃﻥ ﻳﺼﺒﺢ ﺍﻟﻔﺮﻕ ﺑﲔ ﺁﺧﺮ‬
‫ﻭﺯﻧﺘﲔ ‪ ٠,٠٠١‬ﻍ‪.‬‬
‫ﺃ‪ ٣-٢-‬ﻣﺮﺍﺕ ﺍﻟﺘﺤﺪﻳﺪ‬
‫ﲡﺮﻯ ﻋﻤﻠﻴﱵ ﲢﺪﻳﺪ ﻟﻨﻔﺲ ﺍﻟﻌﻴﻨﺔ‪.‬‬

‫ﺃ‪ ٣-‬ﺍﻟﺘﻌﺒﲑ ﻋﻦ ﺍﻟﻨﺘﺎﺋﺞ‬

‫ﺃ‪ ١-٣-‬ﻃﺮﻳﻘﺔ ﺍﳊﺴﺎﺏ ﻭﺍﻟﺼﻴﻐﺔ‬
‫ﻳﺘﻢ ﺍﻟﺘﻌﺒﲑ ﻋﻦ ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ )ﻡ( ﻛﻨﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ ﻣﺌﻮﻳﺔ ﻣﻦ ﺍﳌﻨﺘﺞ‪ ،‬ﻭﲢﺴﺐ ﻛﻤﺎ ﰲ ﺍﳌﻌﺎﺩﻟﺔ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬

‫‪٧/٥‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٢/٢٠١٢‬‬

‫)ﻙ‪ – ٠‬ﻙ‪١٠٠ × (١‬‬

‫ﻙ‪٠‬‬

‫ﺣﻴﺚ‪:‬‬
‫ﻙ ‪ = ٠‬ﺍﻟﻜﺘﻠﺔ ﺍﻷﻭﻟﻴﺔ ﻟﻠﻌﻴﻨﺔ‪ ،‬ﺑﺎﻟﻐﺮﺍﻡ‪.‬‬
‫ﻙ ‪ = ١‬ﺍﻟﻜﺘﻠﺔ ﺍﻟﻨﻬﺎﺋﻴﺔ ﻟﻠﻌﻴﻨﺔ ﺑﻌﺪ ﲡﻔﻴﻔﻬﺎ ﰲ ﺍﻟﻔﺮﻥ‪ ،‬ﺑﺎﻟﻐﺮﺍﻡ‪.‬‬
‫ﻳﺘﻢ ﺃﺧﺬ ﺍﳌﺘﻮﺳﻂ ﺍﳊﺴﺎﺑـﻲ ﻟﻌﻤﻠﻴﱵ ﺍﻟﺘﺤﺪﻳﺪ )ﺍﻧﻈﺮ ﺍﻟﺒﻨﺪ ﺃ‪ ،(٣-٢-‬ﺷﺮﻳﻄﺔ ﺃﻥ ﺗﻜﻮﻥ ﻇﺮﻭﻑ ﺍﻟﺘﻜﺮﺍﺭ )ﺍﻟﺒﻨﺪ ﺃ‪(٢-٣-‬‬
‫ﻣﺮﺿﻴﺔ‪.‬‬
‫ﺃ‪ ٢-٣-‬ﺍﻟﺘﻜﺮﺍﺭ‬
‫ﳚﺐ ﺃﻥ ﻻ ﻳﺘﺠﺎﻭﺯ ﺍﻟﻔﺮﻕ ﺑﲔ ﻧﺘﺎﺋﺞ ﲢﺪﻳﺪﻳﻦ‪ ،‬ﻧﻔﺬﺍ ﰲ ﻭﻗﺖ ﻭﺍﺣﺪ ﺃﻭ ﰲ ﺗﻌﺎﻗﺐ ﺳﺮﻳﻊ ﻣﻦ ﻗﺒﻞ ﺍﶈﻠﻞ ﻧﻔﺴﻪ‪ ٪ ١ ،‬ﻣﻦ‬
‫ﻗﻴﻤﺔ ﺍﳌﺘﻮﺳﻂ ﺍﳊﺴﺎﺑـﻲ‪.‬‬

‫‪٧/٦‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٢/٢٠١٢‬‬

‫ﺍﳌﺮﺍﺟﻊ‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪ ،١٩٨١/١٢٣٧‬ﺑﺬﻭﺭ ﺍﳋﺮﺩﻝ ـ ﺍﳋﺼﺎﺋﺺ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﱪﻳﻄﺎﻧﻴﺔ ‪ ،١٩٩٥/٢٢-٧٠٨٧‬ﺍﻷﻋﺸﺎﺏ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ﺍﳌﻌﺪ‪‬ﺓ ﻟﻼﺳﺘﻬﻼﻙ ﻛﻐـﺬﺍﺀ‪ ،‬ﺍﳉـﺰﺀ ‪:٢٢‬‬
‫ﺧﺼﺎﺋﺺ ﺑﺬﻭﺭ ﺍﳋﺮﺩﻝ ﺍ‪‬ﻔﻔﺔ )ﺍﻟﻜﺎﻣﻠﺔ ﻭﺍﳌﻄﺤﻮﻧﺔ(‪.‬‬

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