‫ﻗﺎﻋﺩﺓ ﻓﻨﻴﺔ‬

‫ﻫﺫﻩ ﺍﻟﻭﺜﻴﻘﺔ ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ‬

‫‪Technical Regulation‬‬
‫‪This document is mandatory‬‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺒﺼل ﺍﻟﻤﺠﻔﹼﻑ ـ ﺍﻟﺨﺼﺎﺌﺹ‬

‫‪Spices and condiments – Dehydrated onion – Specifications‬‬

‫ﻭﺍﻓـﻕ ﻤﺠﻠـﺱ ﺇﺩﺍﺭﺓ ﻤﺅﺴﺴـﺔ ﺍﻟﻤﻭﺍﺼﻔـﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴـﺱ ﺒﺠﻠﺴﺘﻪ ﺭﻗﻡ ‪ ٢٠١٣/٤‬ﺍﻟﻤﻨﻌﻘـﺩﺓ ﺒﺘﺎﺭﻴﺦ ‪ ٢٠١٣/٦/٢٤‬ﻋﻠﻰ‬
‫ﺍﻋﺘﻤﺎﺩ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺭﻗـﻡ ‪ ٢٠١٣/٢٠٣٦‬ﻜﻘﺎﻋﺩﺓ ﻓﻨﻴﺔ ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ ﻭﺍﻋﺘﺒﺎﺭﻫﺎ ﺴﺎﺭﻴﺔ ﺍﻟﻤﻔﻌﻭل ﻤـﻥ ﺘﺎﺭﻴــﺦ‬
‫‪ ٢٠١٣/١١/١‬ﻭﺫﻟﻙ 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: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
JS 2036:2013 ٢٠١٣/٢٠٣٦ ‫ﻡ ﻕ ﺃ‬
First edition ‫ﺍﻹﺼﺩﺍﺭ ﺍﻷﻭل‬

‫ﻤﻭﺍﺼﻔﺔ ﻗﻴﺎﺴﻴﺔ ﺃﺭﺩﻨﻴﺔ‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺒﺼل ﺍﻟﻤﺠﻔﹼﻑ ـ ﺍﻟﺨﺼﺎﺌﺹ‬

Spices and condiments – Dehydrated onion – Specifications

‫ﻤﺅﺴﺴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ‬

‫ﺍﻟﻤﻤﻠﻜﺔ ﺍﻷﺭﺩﻨﻴﺔ ﺍﻟﻬﺎﺸﻤﻴﺔ‬
Licensed by JSMO to JFDA
Order # /Downloaded: 2013-10-30
Single-user licence only, copying and networking prohibited.
 ‫ﺍﶈﺘﻮﻳﺎﺕ‬

‫ﺍﳌﻘﺪﻣﺔ‬
‫‪١‬‬ ‫‪ -١‬ﺍ‪‬ﺎﻝ ‪.............................................................................................‬‬
‫‪١‬‬ ‫‪ -٢‬ﺍﳌﺮﺍﺟﻊ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ ‪....................................................................................‬‬
‫‪٢‬‬ ‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ‪.............................................................................‬‬
‫‪٢‬‬ ‫‪ -٤‬ﺃﺷﻜﺎﻝ ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ ‪...............................................................................‬‬
‫‪٢‬‬ ‫‪ -٥‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ‪........................................................................................‬‬
‫‪٤‬‬ ‫‪ -٦‬ﺍﳌﻠﻮﺛﺎﺕ ‪...........................................................................................‬‬
‫‪٤‬‬ ‫‪ -٧‬ﺍﳌﻀﺎﻓﺎﺕ ‪..........................................................................................‬‬
‫‪٤‬‬ ‫‪ -٨‬ﻃﺮﻕ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﻭﺍﻟﻔﺤﺺ ‪.........................................................................‬‬
‫‪٥‬‬ ‫‪ -٩‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ ‪..............................................................................‬‬
‫‪٦‬‬ ‫‪ -١٠‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ‪.......................................................................................‬‬
‫‪٦‬‬ ‫ﺍﳌﺮﺍﺟﻊ ‪.................................................................................................‬‬

‫ﺍﳉﺪﺍﻭﻝ‬
‫ﺍﳉﺪﻭﻝ ‪ ١‬ـ ﺗﺼﻨﻴﻒ ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﻒ ﺣﺴﺐ ﺍﻟﻠﻮﻥ ﻭﻧﺴﺒﺔ ﺍﻟﺸﻮﺍﺋﺐ ‪٣ ..........................................‬‬
‫ﺍﳉﺪﻭﻝ ‪ ٢‬ـ ﺍﳋﺼﺎﺋﺺ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﻠﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ ‪٣ ..........................................................‬‬
‫ﺍﳉﺪﻭﻝ ‪ ٣‬ـ ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﻟﻠﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ ‪٥ .............................................................‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪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
‫‪ ٢٠١٣/٢٠٣٦‬ﺍﳋﺎﺻﺔ ﺑﺎﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ ـ ﺍﳋﺼﺎﺋﺺ‪ ،‬ﻭﺃﻭﺻﺖ ﺑﺎﻋﺘﻤﺎﺩ ﺍﳌﺸﺮﻭﻉ ﺍﳌﻌﺪ‪‬ﻝ‬
‫ﻛﻘﺎﻋﺪﺓ ﻓﻨﻴﺔ ﺃﺭﺩﻧﻴﺔ ‪ ،٢٠١٣/٢٠٣٦‬ﻭﺫﻟﻚ ﺍﺳﺘﻨﺎﺩﺍﹰ ﻟﻠﻤﺎﺩﺓ )‪ (٥‬ﻓﻘﺮﺓ )ﺃ( ﺑﻨﺪ )‪ (١‬ﻣﻦ ﻗﺎﻧﻮﻥ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﺭﻗﻢ‬
‫‪ ٢٢‬ﻟﻌﺎﻡ ‪.٢٠٠٠‬‬

‫ـــــــــ‬
‫* ﻗﻴﺪ ﺍﻟﺘﻌﺪﻳﻞ‪.‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٣٦‬‬

‫ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ ـ ﺍﳋﺼﺎﺋﺺ‬

‫‪ -١‬ﺍ‪‬ﺎﻝ‬
‫ﲣﺘﺺ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺑﺎﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻮﺍﺟﺐ ﺗﻮﻓﺮﻫﺎ ﰲ ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ ﲟﺨﺘﻠﻒ ﺃﺷﻜﺎﻟﻪ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﻟﺒﻨﺪ‬
‫‪ ٤‬ﻣﻦ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‪.‬‬

‫‪ -٢‬ﺍﳌﺮﺍﺟﻊ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ‬
‫ﺍﻟﻮﺛﺎﺋﻖ ﺍﳌﺮﺟﻌﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﻻ ﳝﻜﻦ ﺍﻻﺳﺘﻐﻨﺎﺀ ﻋﻨﻬﺎ ﻟﺘﻄﺒﻴﻖ ﻫﺬﻩ ﺍﻟﻮﺛﻴﻘﺔ‪ .‬ﰲ ﺣﺎﻟﺔ ﺍﻹﺣﺎﻟﺔ ﺍﳌﺆﺭﺧﺔ ﺗﻄﺒﻖ ﺍﻟﻄﺒﻌﺔ ﺍﳌﺬﻛﻮﺭﺓ‬
‫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 ‪ ،١٠٢٦‬ﺍﻟﻔﻮﺍﻛﻪ ﻭﺍﳋﻀﺎﺭ ﻭﻣﻨﺘﺠﺎ‪‬ﺎ ـ ﲢﺪﻳﺪ ﳏﺘﻮﻯ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ ﺑﺎﻟﺘﺠﻔﻴﻒ ﲢﺖ ﺿﻐﻂ‬
‫ﻣﻨﺨﻔﺾ ﻭﳏﺘﻮﻯ ﺍﳌﺎﺀ ﺑﺎﻟﺘﻘﻄﲑ ﺍﻷﺯﻳﻮﺗﺮﻭﺑـﻲ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٢٨٢٥‬ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﲢﻀﲑ ﺍﻟﻌﻴﻨﺔ ﺍﳌﻄﺤﻮﻧﺔ ﻟﻠﺘﺤﻠﻴﻞ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪ ،١-٣٣١٠‬ﻣﻨﺎﺧﻞ ﺍﻻﺧﺘﺒﺎﺭ ـ ﺍﻟﺸﺮﻭﻁ ﺍﻟﺘﻘﻨﻴﺔ ﻭﺍﻻﺧﺘﺒﺎﺭﺍﺕ‪ ،‬ﺍﳉﺰﺀ ‪ :١‬ﻣﻨﺎﺧﻞ ﺍﻻﺧﺘﺒﺎﺭ‬
‫ﻣﻦ ﺍﻟﻘﻤﺎﺵ ﺍﻷﺳﻼﻙ ﺍﳌﻌﺪﻧﻴﺔ‪.‬‬
‫‪ -‬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 ‪ ،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 ‪ ،١٢١٨‬ﺍﳌﻨﺘﺠﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﻟﺰﺭﺍﻋﻴﺔ ـ ﲢﺪﻳﺪ ﳏﺘﻮﻯ ﺍﻷﻟﻴﺎﻑ ﺍﳋﺎﻡ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،١٥٣٣‬ﺍﳊﺪﻭﺩ ﺍﻟﻌﻠﻴﺎ ﳌﺘﺒﻘﻴﺎﺕ ﺍﻷﺩﻭﻳﺔ ﺍﻟﺒﻴﻄﺮﻳﺔ ﰲ ﺍﻟﻐﺬﺍﺀ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،١٩٢٥‬ﻣﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﰲ ﺍﻷﻏﺬﻳﺔ ـ ﺍﳊﺪﻭﺩ ﺍﻟﻘﺼﻮﻯ ﳌﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﻭﺍﳌﺘﺒﻘﻴﺎﺕ‬
‫ﺍﻟﻌﺮﺿﻴﺔ ﰲ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪ -‬ﺗﻌﻠﻴﻤﺎﺕ ﺍﳌﺆﺳﺴﺔ ﺍﻟﻌﺎﻣﺔ ﻟﻠﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ ﻟﻌﺎﻡ ‪ ٢٠١١‬ﻭﺗﻌﺪﻳﻼ‪‬ﺎ‪ ،‬ﻧﻘﻞ ﻭﲣﺰﻳﻦ ﻭﻋﺮﺽ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ‪.‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٦/١‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٣٦‬‬

‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ‬
‫ﻷﻏﺮﺍﺽ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺗﺴﺘﺨﺪﻡ ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ﺍﻟﻮﺍﺭﺩﺓ ﺃﺩﻧﺎﻩ‪:‬‬
‫‪١-٣‬‬
‫ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ‬
‫ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﺍﻟﻨﺎﺗﺞ ﻣﻦ ﲡﻔﻴﻒ ﺑ‪‬ﺼﻴﻼﺕ ﺍﻟﺒﺼﻞ ﺑﺄﻧﻮﺍﻋﻪ ﻣﻦ ﺍﻟﺼﻨﻒ ‪ Alluim cepa Linnaeus‬ﺩﻭﻥ ﺃﻱ ﺗﺒﻴﺾ ﺃﻭ‬
‫ﻃﺒﺦ ﻣﺴﺒﻖ ﻋﻠﻰ ﺃﻥ ﺗﻜﻮﻥ ﺍﻟﺒ‪‬ﺼﻴﻼﺕ ﺳﻠﻴﻤﺔ ﺧﺎﻟﻴﺔ ﻣﻦ ﺍﻷﻋﻔﺎﻥ ﻭﺍﻷﻣﺮﺍﺽ ﻭﺍﻷﺗﺮﺑﺔ ﻭﺍﻟﻘﺸﺮﺓ ﺍﳋﺎﺭﺟﻴﺔ ﻭﺍﻟﺴﻴﻘﺎﻥ‬
‫ﻭﺍﻷﻭﺭﺍﻕ ﻭﺍﳉﺬﻭﺭ‬
‫‪٢-٣‬‬
‫ﺍﻟﺸﻮﺍﺋﺐ‪ ‬‬
‫ﻣﻮﺍﺩ ﺫﺍﺕ ﺃﺻﻞ ﻧﺒﺎﺗـﻲ ﻛﺄﺟﺰﺍﺀ ﻣﻦ ﺍﻟﻘﺸﻮﺭ ﻭﺍﳉﺬﻭﺭ‬

‫‪ -٤‬ﺃﺷﻜﺎﻝ ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ‬

‫‪ ١-٤‬ﺷﺮﺍﺋﺢ ﺃﻭ ﺣﻠﻘﺎﺕ ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ‬
‫ﺍﻟﺸﻜﻞ ﺍﻟﻨﺎﺗﺞ ﻣﻦ ﺗﻘﻄﻴﻊ ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ ﻟﺸﺮﺍﺋﺢ ﺑﻌﺪ ﺇﺯﺍﻟﺔ ﺍﻟﻘﻄﻊ ﺍﳌﻜﺴﻮﺭﺓ ﻭﺍﻟﱵ ﲤﺮ ﻣﻦ ﺧﻼﻝ ﻣﻨﺨﻞ ﻣﻘﺎﺱ ﻓﺘﺤﺎﺗﻪ ‪٤‬‬
‫ﻣﻢ‪.‬‬
‫‪ ٢-٤‬ﺭﻗﺎﺋﻖ ﺃﻭ ﺣﺒﻴﺒﺎﺕ ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ‬
‫ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ ﺍﻟﺬﻱ ﳝﺮ ﻣﻦ ﺧﻼﻝ ﻣﻨﺨﻞ ﻣﻘﺎﺱ ﻓﺘﺤﺎﺗﻪ ﻣﻦ ‪ ٤٠٠‬ﻣﻴﻜﺮﻭﻣﺘﺮ ﺣﱴ ‪ ٤‬ﻣﻢ ﻭﺗﻜﻮﻥ ﺍﳊﺒﻴﺒﺎﺕ ﻏﲑ ﳏﺪﺩﺓ‬
‫ﺍﻟﺸﻜﻞ‪.‬‬
‫ﻣﻼﺣﻈﺔ‪ :‬ﳛﺪﺩ ﻣﻘﺎﺱ ﺍﳌﻨﺎﺧﻞ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪.٥٦٥‬‬
‫‪ ٣-٤‬ﻣﺴﺤﻮﻕ ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ‬
‫ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ ﺍﻟﺬﻱ ﳝﺮ ‪ ٪ ٩٩‬ﻣﻨﻪ ﻣﻦ ﺧﻼﻝ ﻣﻨﺨﻞ ﻣﻘﺎﺱ ﻓﺘﺤﺎﺗﻪ ‪ ٤٠٠‬ﻣﻴﻜﺮﻭﻣﺘﺮ‪.‬‬

‫‪ -٥‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ‬
‫‪ ١-٥‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-١-٥‬ﻳﺴﺘﻌﻴﺪ ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ ﺧﺼﺎﺋﺺ ﺍﻟﺒﺼﻞ ﺍﻟﻄﺎﺯﺝ ﻋﻨﺪ ﺇﻣﺎﻫﺘﻪ )ﺇﺿﺎﻓﺔ ﺍﳌﺎﺀ(‪.‬‬
‫‪ ٢-١-٥‬ﻳﻄﺎﺑﻖ ﻟﻮﻧﻪ ﺧﺼﺎﺋﺺ ﺍﻟﺼﻨﻒ ﺍﳌﺴﺘﺨﺪﻡ ﻭﺍﻟﺬﻱ ﻳﺘﺮﺍﻭﺡ ﻣﺎ ﺑﲔ ﺍﻟﻠﻮﻥ ﺍﻷﺑﻴﺾ ﻭﺍﻟﻘﺸﺪﻱ ﻋﻨﺪﻣﺎ ﻳﺘﻢ ﲢﻀﲑﻩ‬
‫ﻣﻦ ﺍﻟﺒﺼﻞ ﺍﻷﺑﻴﺾ ﻭﺍﻷﺻﻔﺮ‪ ،‬ﻭﺑﲔ ﺍﻟﻠﻮﻥ ﺍﻟﺰﻫﺮﻱ ﻭﺍﻷﲪﺮ ﻋﻨﺪ ﲢﻀﲑﻩ ﻣﻦ ﺍﻟﺒﺼﻞ ﺍﻷﲪﺮ‪ .‬‬
‫‪ ٣-١-٥‬ﻳﻜﻮﻥ ﺧﺎﻝﹴ ﻣﻦ ﺍﻷﺟﺰﺍﺀ ﺍﶈﻤﺼﺔ ﻭﺍﶈﺮﻭﻗﺔ‪.‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٦/٢‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٣٦‬‬

‫‪ ٤-١-٥‬ﳜﻠﻮ ﻣﻦ ﺍﻟﺮﻭﺍﺋﺢ ﻭﺍﻟﻨﻜﻬﺎﺕ ﺍﻟﻐﺮﻳﺒﺔ‪.‬‬

‫‪ ٥-١-٥‬ﳜﻠﻮ ﻣﻦ ﺍﳊﺸﺮﺍﺕ ﺍﳊﻴﺔ ﻭﺍﳊﺸﺮﺍﺕ ﺍﳌﻴﺘﺔ ﻭﺃﺟﺰﺍﺋﻬﺎ ﻭﻣﻦ ﺍﻟﺘﻠﻮﺙ ﺑﺎﻟﻘﻮﺍﺭﺽ ﻋﻨﺪ ﻓﺤﺼﻪ ﺑﺎﻟﻌﲔ ﺍ‪‬ﺮﺩﺓ‪.‬‬
‫‪ ٦-١-٥‬ﻳﺼﻨﻒ ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ ﺣﺴﺐ ﺍﻟﻠﻮﻥ ﻭﻧﺴﺒﺔ ﺍﻟﺸﻮﺍﺋﺐ ﻛﻤﺎ ﻫﻮ ﻭﺍﺭﺩ ﰲ ﺍﳉﺪﻭﻝ ‪.١‬‬
‫‪ ٧-١-٥‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻟﺸﻮﺍﺋﺐ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪ ١‬ﻭﺑﺎﻟﻨﺴﺐ ﺍﻟﻮﺍﺭﺩﺓ ﺇﺯﺍﺀ ﻛﻞ ﻣﻨﻬﺎ‪.‬‬

‫ﺍﳉﺪﻭﻝ ‪ ١‬ـ ﺗﺼﻨﻴﻒ ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ ﺣﺴﺐ ﺍﻟﻠﻮﻥ ﻭﻧﺴﺒﺔ ﺍﻟﺸﻮﺍﺋﺐ‬

‫ﻧﻮﻉ ﺍﻟﺒﺼﻞ ﻭﺗﺪﺭﳚﻪ‬

‫ﻧﺴﺒﺔ ﺍﻟﺸﻮﺍﺋﺐ‬

‫ﺍﻷﲪﺮ‬ ‫ﺍﻷﺻﻔﺮ‬ ‫ﺍﻷﺑﻴﺾ‬

‫ﺃ(‬
‫‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‬
‫ﺛﺎﻧﻴﺔ‬ ‫ﺃﻭﱃ‬ ‫ﳑﺘﺎﺯ‬ ‫ﺛﺎﻧﻴﺔ‬ ‫ﺃﻭﱃ‬ ‫ﳑﺘﺎﺯ‬ ‫ﳑﺘﺎﺯ‬
‫ﻛﺤﺪ ﺃﻋﻠﻰ‬
‫‪٥‬‬ ‫‪٢‬‬ ‫‪١‬‬ ‫‪٥‬‬ ‫‪٢‬‬ ‫‪١‬‬ ‫‪٠,٥‬‬
‫ﺃ( ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪ :‬ﻛﺘﻠﺔ‪/‬ﻛﺘﻠﺔ‪.‬‬

‫‪ ٨-١-٥‬ﺗﻄﺎﺑﻖ ﺍﳌﺘﻄﻠﺒﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﺍﳊﺪﻭﺩ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪.٢‬‬

‫ﺍﳉﺪﻭﻝ ‪ ٢‬ـ ﺍﳌﺘﻄﻠﺒﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﻠﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ‬

‫ﻃﺮﻳﻘﺔ ﺍﻟﻔﺤﺺ‬ ‫ﺍﻻﺷﺘﺮﺍﻁ‬ ‫ﺍﳋﺼﺎﺋﺺ‬
‫ﺃ(‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪١٠٢٦‬‬ ‫‪٦‬‬ ‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ‪ ٪ ،‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‬
‫ﺍﻟﺮﻣﺎﺩ ﺍﻟﻜﻠﻲ‪ ٪ ،‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪٤٠٤‬‬ ‫‪٥‬‬
‫ﻛﺤﺪ ﺃﻋﻠﻰ‬
‫ﺍﻟﺮﻣﺎﺩ ﻏﲑ ﺍﻟﺬﺍﺋﺐ ﰲ ﺍﳊﻤﺾ‪ ٪ ،‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ ﻋﻠﻰ‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪٤٠٨‬‬ ‫‪٠,٥‬‬
‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﺃﺳﺎﺱ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪١٢١٨‬‬ ‫‪٣٠‬‬ ‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﳏﺘﻮﻯ ﺍﻷﻟﻴﺎﻑ ﺍﳋﺎﻡ‪ ٪ ،‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‬
‫ﺃ( ﺗﺴﺘﺨﺪﻡ ﻫﺬﻩ ﺍﻟﻄﺮﻳﻘﺔ ﻟﺘﺤﺪﻳﺪ ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ ﺑﺴﺒﺐ ﺍﶈﺘﻮﻯ ﺍﻟﻌﺎﱄ ﻣﻦ ﺍﻟﺴﻜﺮ ﰲ ﺍﻟﺒﺼﻞ‪ ،‬ﻳﺴﺘﺨﺪﻡ ﺍﶈﺮﻙ ﺍﳌﻐﻨﺎﻃﻴﺴﻲ ﻟﻠﺤﻔﺎﻅ‬
‫ﻋﻠﻰ ﺃﺟﺰﺍﺀ ﺍﻟﻌﻴﻨﺔ ﻣﻌﻠﹼﻘﺔ ﰲ ﺍﻟﺴﺎﺋﻞ ﻟﺘﺠﻨﺐ ﺧﻄﺮ ﺍﻟﻔﻮﺭﺍﻥ ﻭﺍﻟﻜﺮﻣﻠﺔ )‪.(Carmalization‬‬

‫‪ ٢-٥‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-٢-٥‬ﻳﺘﻢ ﲢﻀﲑﻩ ﻭﺗﺪﺍﻭﻟﻪ ﻃﺒﻘﺎﹰ ﻟﻠﻤﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٤٩٣‬‬
‫‪ ٢-٢-٥‬ﳜﻠﻮ ﻣﻦ ﺃﻳﺔ ﻣﻮﺍﺩ ﳍﺎ ﺃﺛﺮ ﺿﺎﺭ ﻋﻠﻰ ﺍﻟﺼﺤﺔ‪.‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order # /Downloaded: 2013-10-30‬‬
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‫‪٦/٣‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٣٦‬‬

‫‪ ٣-٢-٥‬ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﳌﻴﻜﺮﻭﺑـﻲ ﻋﻠﻰ ‪ ٪ ٨٠‬ﻣﻦ ﺍﳊﺪ ﺍﻷﻗﺼﻰ ﻟﻘﻴﻤﺔ )ﺹ( ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪ ٣‬ﻷﻱ ﻋﻴﻨﺔ ﻣﺮﻛﺒﺔ‪.‬‬

‫‪ -٦‬ﺍﳌﻠﻮﺛﺎﺕ‬
‫‪ ١-٦‬ﳚﺐ ﺃﻥ ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﻷﻋﻠﻰ ﻟﻠﻤﻠﻮﺛﺎﺕ ﻣﻦ ﲰﻮﻡ ﻓﻄﺮﻳﺔ ﻭﺇﺷﻌﺎﻋﻴﺔ ﻭﻣﻌﺎﺩﻥ ﻋﻠﻰ ﻣﺎ ﻫﻮ ﻭﺍﺭﺩ ﰲ ﻣﻮﺍﺻﻔﺔ ﻫﻴﺌﺔ‬
‫ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪.١٩٣‬‬
‫‪ ٢-٦‬ﳚﺐ ﺃﻥ ﻻ ﺗﺰﻳﺪ ﺣﺪﻭﺩ ﻣﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﳌﺴﻤﻮﺡ ‪‬ﺎ ﺿﻤﻦ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.١٩٢٥‬‬
‫‪ ٣-٦‬ﳚﺐ ﺃﻥ ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﻷﻋﻠﻰ ﳌﺘﺒﻘﻴﺎﺕ ﺍﻷﺩﻭﻳﺔ ﺍﻟﺒﻴﻄﺮﻳﺔ ﻋﻠﻰ ﻣﺎ ﻫﻮ ﻭﺍﺭﺩ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.١٥٣٣‬‬

‫‪ -٧‬ﺍﳌﻀﺎﻓﺎﺕ‬
‫ﻳﺴﻤﺢ ﺑﺎﳌﻀﺎﻓﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٩٤‬‬

‫‪ -٨‬ﻃﺮﻕ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﻭﺍﻟﻔﺤﺺ‬

‫ﻳﺘﻢ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﻭﺍﻟﻔﺤﺺ ﺣﺴﺐ ﺍﻟﻄﺮﻕ ﺍﳌﺮﺟﻌﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫‪ ١-٨‬ﻳﺘﻢ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٣٧١‬‬
‫‪ ٢-٨‬ﻳﺘﻢ ﲢﻀﲑ ﺍﻟﻌﻴﻨﺔ ﺍﳌﻄﺤﻮﻧﺔ ﻟﻐﺎﻳﺎﺕ ﺍﻟﻔﺤﺺ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪.٢٨٢٥‬‬
‫‪ ٣-٨‬ﺗﻄﺎﺑﻖ ﺍﳌﻨﺎﺧﻞ ﺍﳌﺴﺘﺨﺪﻣﺔ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪.١-٣٣١٠‬‬
‫‪ ٤-٨‬ﳚﺮﻯ ﺍﻻﺧﺘﺒﺎﺭ ﻋﻠﻰ ﻋﻴﻨﺔ ﻣﺮﻛﺒﺔ ﳑﺜﻠﺔ‪ ،‬ﻭﺇﺫﺍ ﻛﺎﻥ ﺍﳊﺪ ﺍﳌﻴﻜﺮﻭﺑـﻲ ﻳﺰﻳﺪ ﻋﻠﻰ ‪ ٪ ٨٠‬ﻣﻦ ﺍﳊﺪ ﺍﻷﻗﺼﻰ ﻟﻘﻴﻤـﺔ‬
‫)ﺹ( ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪ ٣‬ﺗﻌﺘﱪ ﺍﻟﻌﻴﻨﺔ ﳐﺎﻟﻔﺔ‪ ،‬ﻭﰲ ﺣﺎﻝ ﺇﻋﺎﺩﺓ ﻓﺤﺺ ﺍﳌﻨﺘﺞ ﻳﺘﻢ ﺍﻻﺧﺘﺒﺎﺭ ﻋﻠﻰ ﻋﻴﻨﺎﺕ ﻳﻌﺘﻤﺪ ﰲ ﲨﻌﻬﺎ‬
‫ﻧﻈﺎﻡ ﺍﻟﻮﺣﺪﺍﺕ ﺣﺴﺐ ﻣﺎ ﻫﻮ ﻭﺍﺭﺩ ﰲ ﺍﳉﺪﻭﻝ ‪ ،٣‬ﻭﺗﻔﺤﺺ ﻛﻞﹲ ﻣﻨﻬﺎ ﻋﻠﻰ ﺣﺪﺓ ﻭﺗﻌﺘﻤﺪ ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ‬
‫ﺍﳉﺪﻭﻝ ‪.٣‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٦/٤‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٣٦‬‬

‫ﺍﳉﺪﻭﻝ ‪ – ٣‬ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﻟﻠﺒﺼﻞ ﺍ‪‬ﻔﻒ‬

‫ﻭﺣﺪﺓ ﻣﻜﻮﻧﺔ ﻟﻠﻤﺴﺘﻌﻤﺮﺓ‪/‬ﻏﺮﺍﻡ‬ ‫ﺍﻟﻌﻴﻨﺎﺕ‬
‫‪(٤‬‬ ‫‪(٣‬‬ ‫‪(٢‬‬ ‫‪(١‬‬ ‫ﺍﻷﺣﻴﺎﺀ ﺍﻟﺪﻗﻴﻘﺔ‬
‫ﺹ‬ ‫ﻡ‬ ‫ﻕ‬ ‫ﻉ‬
‫‪-‬‬ ‫ﺧﺎﻟﻴﺔ‬ ‫ﺧﺎﻟﻴﺔ‬ ‫‪٥‬‬ ‫ﺃﻋﻔﺎﻥ ﻇﺎﻫﺮﺓ‬
‫‪-‬‬ ‫ﺻﻔﺮ‬ ‫ﺻﻔﺮ‬ ‫‪٥‬‬ ‫ﺍﻳﺸﲑﻳﺸﻴﺎ ﻛﻮﻻﻱ‬
‫‪-‬‬ ‫ﺻﻔﺮ‬ ‫ﺻﻔﺮ‬ ‫‪٥‬‬ ‫ﺍﻟﺴﺎﳌﻮﻧﻴﻼ‬
‫‪٤‬‬ ‫‪٢‬‬
‫‪١٠‬‬ ‫‪١٠‬‬ ‫‪١‬‬ ‫‪٥‬‬ ‫ﺍﺳﺘﺎﻓﻴﻠﻮﻛﻮﻛﺲ ﺃﻭﺭﻳﺲ‬
‫‪٤‬‬ ‫‪٣‬‬
‫‪١٠‬‬ ‫‪١٠‬‬ ‫‪٢‬‬ ‫‪٥‬‬ ‫ﺑﺎﺳﻴﻠﺲ ﺳﲑﻳﺲ‬
‫‪٣‬‬ ‫‪٢‬‬
‫‪١٠‬‬ ‫‪١٠‬‬ ‫‪٢‬‬ ‫‪٥‬‬ ‫ﻛﻠﻮﺳﺘﺮﺩﱘ ﺑﲑﻓﺮﳒﻨﺲ‬
‫‪ (١‬ﻉ‪ :‬ﻋﺪﺩ ﻭﺣﺪﺍﺕ ﺍﻟﻌﻴﻨﺔ ﺍﻟﱵ ﳚﺐ ﲢﻠﻴﻠﻬﺎ‪.‬‬
‫‪ (٢‬ﻕ‪ :‬ﺍﳊﺪ ﺍﻷﻗﺼﻰ ﻟﻌﺪﺩ ﻭﺣﺪﺍﺕ ﺍﻟﻌﻴﻨﺔ ﺍﳌﺴﻤﻮﺡ ﻓﻴﻪ ﺑﺄﻥ ﻳﻌﻄﻲ ﺭﻗﻢ ﺃﻛﱪ ﻣﻦ ﻗﻴﻤﺔ )ﻡ( ﻭﻻ ﺗﺼﻞ ﻟﻘﻴﻤﺔ )ﺹ(‪.‬‬
‫‪ (٣‬ﻡ‪ :‬ﻣﺴﺘﻮﻯ ﺍﳊﺪ ﺍﳌﻴﻜﺮﻭﺑـﻲ ﺍﳌﻄﻠﻮﺏ ﲢﻘﻴﻘﻪ ﰲ ﺍﳌﻨﺘﺞ‪.‬‬
‫‪ (٤‬ﺹ‪ :‬ﺃﻗﺼﻰ ﻗﻴﻤﺔ ﻟﻠﺤﺪ ﺍﳌﻴﻜﺮﻭﺑـﻲ ﳚﺐ ﺃﻥ ﻻ ﻳﺰﻳﺪ ﻋﻨﻬﺎ ﰲ ﺃﻱ ﻭﺣﺪﺓ ﻣﻦ )ﻉ(‪.‬‬

‫‪ ٥-٨‬ﲣﻀﻊ ﺍﳌﻌﺎﻳﲑ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪ ٣‬ﻟﻠﻤﺮﺍﺟﻌﺔ ﻭﺍﻟﺘﻌﺪﻳﻞ ﻋﻨﺪ ﺍﳊﺎﺟﺔ ﲝﻴﺚ ﺗﺄﺧﺬ ﺑﻌﲔ ﺍﻻﻋﺘﺒـﺎﺭ ﺃﻱ‬
‫ﺗﻄﻮﺭﺍﺕ ﻋﻠﻤﻴﺔ ﺟﺪﻳﺪﺓ ﰲ ﳎﺎﻝ ﺻﺤﺔ ﻭﺳﻼﻣﺔ ﺍﻷﻏﺬﻳﺔ ﻭﻫﺬﺍ ﻳﺘﻀﻤﻦ ﺍﻟﺘﻄﻮﺭﺍﺕ ﺍﻟﻌﻠﻤﻴـﺔ ﻭﺃﻱ ﻣﺆﺷـﺮﺍﺕ ﺗﻠـﻮﺙ‬
‫ﻣﻴﻜﺮﻭﺑـﻲ ﺫﺍﺕ ﺃﳘﻴﺔ ﻣﺮﺿﻴﺔ ﺧﺎﺭﺟﺔ ﻋﻦ ﺍﳌﺄﻟﻮﻑ ﺑﺎﻹﺿﺎﻓﺔ ﺇﱃ ﻧﺘﺎﺋﺞ ﺗﻘﻴﻴﻢ ﺍﳌﺨﺎﻃﺮ‪.‬‬
‫‪ ٦-٨‬ﻳﺘﻢ ﻓﺤﺺ ﺍﻟﻌﻴﻨﺔ ﳌﻄﺎﺑﻘﺘﻬﺎ ﻣﻊ ﺍﳌﺘﻄﻠﺒﺎﺕ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‪.‬‬

‫‪ -٩‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ‬

‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻟﺸﺮﻭﻁ ﺍﻟﺘﺎﻟﻴﺔ ﻋﻨﺪ ﺗﻌﺒﺌﺔ ﻭﻧﻘﻞ ﻭﲣﺰﻳﻦ ﺍﳌﻨﺘﺞ ﲝﻴﺚ‪:‬‬
‫‪ ١-٩‬ﺗﻄﺎﺑﻖ ﻣﻮﺍﺩ ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﺘﻐﻠﻴﻒ ﺍﳌﻼﻣﺴﺔ ﻟﻠﻤﻨﺘﺞ ﻣﺒﺎﺷﺮﺓ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﳋﺎﺻﺔ ﺑﺎﳌﻮﺍﺩ ﺍﳌﻼﻣﺴﺔ ﻟﻸﻏﺬﻳﺔ‪.‬‬
‫‪ ٢-٩‬ﻳﺘﻢ ﻧﻘﻞ ﻭﲣﺰﻳﻦ ﻭﺗﺪﺍﻭﻝ ﺍﳌﻨﺘﺞ ﺑﻨﺎ ًﺀ ﻋﻠﻰ ﺍﻟﺘﻌﻠﻴﻤﺎﺕ ﺍﻟﺼﺎﺩﺭﺓ ﻋﻦ ﺍﳌﺆﺳﺴﺔ ﺍﻟﻌﺎﻣﺔ ﻟﻠﻐﺬﺍﺀ ﻭﺍﻟﺪﻭﺍﺀ ﻭﺍﳋﺎﺻﺔ ﺑﻨﻘﻞ‬
‫ﻭﲣﺰﻳﻦ ﻭﻋﺮﺽ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﻟﻌﺎﻡ ‪.٢٠١١‬‬
‫‪ ٣-٩‬ﺗﻜﻮﻥ 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.‬‬
‫‪ ٤-٩‬ﳜﺰﻥ ﰲ ﻏﺮﻑ ﳏﻤﻴﺔ ﻣﻦ ﺍﻟﺸﻤﺲ ﻭﺍﳌﻄﺮ ﻭﺍﳊﺮﺍﺭﺓ ﺍﻟﺰﺍﺋﺪﺓ‪.‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٦/٥‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٣٦‬‬

‫‪ -١٠‬ﺑﻄﺎﻗﺔ 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:‬‬
‫‪ ١-١٠‬ﺍﺳﻢ ﺍﳌﻨﺘﺞ "ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ"‪.‬‬
‫‪ ٢-١٠‬ﺷﻜﻞ ﺍﻟﺘﺠﻬﻴﺰ )ﺣﺴﺐ ﺍﻟﺒﻨﺪ ‪ ٤‬ﻣﻦ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ(‪.‬‬
‫‪ ٣-١٠‬ﻣﺪﺓ ﺍﻟﺼﻼﺣﻴﺔ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٢٨٨‬‬

‫ﺍﳌﺮﺍﺟﻊ‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪ ،١٩٩٥/٥٥٥٩‬ﺍﻟﺒﺼﻞ ﺍ‪‬ﻔﹼﻒ ـ ﺍﳋﺼﺎﺋﺺ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺴﻌﻮﺩﻳﺔ ‪ ،١٩٩٨/١-١٥٥٦‬ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﻮﻟﻮﺟﻴﺔ ﻟﻠﺴﻠﻊ ﻭﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ‪.‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٦/٦‬‬