‫ﻗﺎﻋﺩﺓ ﻓﻨﻴﺔ‬

‫ﻫﺫﻩ ﺍﻟﻭﺜﻴﻘﺔ ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ‬

‫‪Technical Regulation‬‬
‫‪This document is mandatory‬‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻷﻭﺭﻴﻐﺎﻨﻭ ـ ﺍﻷﻭﺭﺍﻕ ﺍﻟﻜﺎﻤﻠﺔ ﻭﺍﻟﻤﻁﺤﻭﻨﺔ ـ ﺍﻟﺨﺼﺎﺌﺹ‬

‫‪Spices and condiments – Oregano – Whole or ground leaves – Specifications‬‬

‫ﻭﺍﻓـﻕ ﻤﺠﻠـﺱ ﺇﺩﺍﺭﺓ ﻤﺅﺴﺴـﺔ ﺍﻟﻤﻭﺍﺼﻔـﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴـﺱ ﺒﺠﻠﺴﺘﻪ ﺭﻗﻡ ‪ ٢٠١٣/٤‬ﺍﻟﻤﻨﻌﻘـﺩﺓ ﺒﺘﺎﺭﻴﺦ ‪ ٢٠١٣/٦/٢٤‬ﻋﻠﻰ‬
‫ﺍﻋﺘﻤﺎﺩ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺭﻗـﻡ ‪ ٢٠١٣/٢٠٤٠‬ﻜﻘﺎﻋﺩﺓ 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
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JS 2040:2013 ٢٠١٣/٢٠٤٠ ‫م ق أ‬
First edition ‫ﺍﻹﺼﺩﺍﺭ ﺍﻷﻭل‬

‫ﻤﻭﺍﺼﻔﺔ ﻗﻴﺎﺴﻴﺔ ﺃﺭﺩﻨﻴﺔ‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻷﻭﺭﻴﻐﺎﻨﻭ ـ ﺍﻷﻭﺭﺍﻕ ﺍﻟﻜﺎﻤﻠﺔ ﻭﺍﻟﻤﻁﺤﻭﻨﺔ ـ ﺍﻟﺨﺼﺎﺌﺹ‬

Spices and condiments – Oregano – Whole or ground leaves – 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 ‪.....................................................................................‬‬
‫‪١‬‬ ‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ‪...............................................................................‬‬
‫‪٢‬‬ ‫‪ -٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ‪.........................................................................................‬‬
‫‪٣‬‬ ‫‪ -٥‬ﻃﺮﻕ ﺍﻟﻔﺤﺺ ﻭﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ‪..........................................................................‬‬
‫‪٤‬‬ ‫‪ -٦‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ ‪...............................................................................‬‬
‫‪٤‬‬ ‫‪ -٧‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ‪..........................................................................................‬‬
‫‪٤‬‬ ‫ﺍﳌﺮﺍﺟﻊ ‪..................................................................................................‬‬

‫ﺍﳉﺪﺍﻭﻝ‬
‫ﺍﳉﺪﻭﻝ ‪١‬ـ ﺍﳌﺘﻄﻠﺒﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﻸﻭﺭﻳﻐﺎﻧﻮ ﺍ‪‬ﻔﻒ ‪٣ .........................................................‬‬
‫ﺍﳉﺪﻭﻝ ‪٢‬ـ ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﻟﻸﻭﺭﻳﻐﺎﻧﻮ ﺍ‪‬ﻔﻒ ‪٤ ...........................................................‬‬

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 ‫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
‫‪ ٢٠١٣/٢٠٤٠‬ﺍﳋﺎﺹ ﺑﺎﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ـ ﺍﻷﻭﺭﺍﻕ ﺍﻟﻜﺎﻣﻠﺔ ﻭﺍﳌﻄﺤﻮﻧﺔ ـ ﺍﳋﺼﺎﺋﺺ‪ ،‬ﻭﺃﻭﺻﺖ‬
‫ﺑﺎﻋﺘﻤﺎﺩ ﺍﳌﺸﺮﻭﻉ ﻛﻘﺎﻋﺪﺓ ﻓﻨﻴﺔ ﺃﺭﺩﻧﻴﺔ ‪ ،٢٠١٣/٢٠٤٠‬ﻭﺫﻟﻚ ﺍﺳﺘﻨﺎﺩﺍﹰ ﻟﻠﻤﺎﺩﺓ )‪ (٥‬ﻓﻘﺮﺓ )ﺃ( ﺑﻨﺪ )‪ (١‬ﻣﻦ ﻗﺎﻧﻮﻥ‬
‫ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﺭﻗﻢ ‪ ٢٢‬ﻟﻌﺎﻡ ‪.٢٠٠٠‬‬

‫ـــــــــ‬
‫* ﻗﻴﺪ ﺍﻟﺘﻌﺪﻳﻞ‪.‬‬
‫‪Licensed by JSMO to JFDA‬‬
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‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٤٠‬‬

‫ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ـ ﺍﻷﻭﺭﺍﻕ ﺍﻟﻜﺎﻣﻠﺔ ﻭﺍﳌﻄﺤﻮﻧﺔ ـ ﺍﳋﺼﺎﺋﺺ‬

‫‪ -١‬ﺍ‪‬ﺎﻝ‬
‫ﲣﺘﺺ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺑﺎﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻮﺍﺟﺐ ﺗﻮﻓﺮﻫﺎ ﰲ ﺃﻭﺭﺍﻕ ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ﺍ‪‬ﻔﻔﺔ ﺍﻟﻜﺎﻣﻠﺔ ﺃﻭ ﺍﳌﻄﺤﻮﻧﺔ‪،‬‬
‫ﺍﻟﱵ ﺗﻜﻮﻥ ﳎﻬﺰﺓ ﺟﺰﺋﻴﺎﹰ ﺃﻭ ﳎﻬﺰﺓ ﻛﻠﻴﺎﹰ‪ ،‬ﻭﺍﳌﻌﺪ‪‬ﺓ ﻟﻼﺳﺘﺨﺪﺍﻡ ﻛﻐﺬﺍﺀ‪ ،‬ﻭﻻ ﺗﺸﻤﻞ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺍﻷﺻﻨﺎﻑ‬
‫ﺫﺍﺕ ﺍﻷﲰﺎﺀ ﺍﻟﻌﻠﻤﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫‪Origanum marjorana L., e.g. Origanum X applii, Origanum onites‬‬

‫‪ -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.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ـ ﺍﳌﻌﻴﺎﺭ ﺍﻟﻌﺎﻡ ﻟﻮﺿﻊ ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ﻋﻠﻰ ﻋﺒﻮﺍﺕ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪ -‬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 ‪ ،١٢١٥‬ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﲢﺪﻳﺪ ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،١٢٢٠‬ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﲢﺪﻳﺪ ﳏﺘﻮﻯ ﺍﻟﺰﻳﻮﺕ ﺍﳌﺘﻄﺎﻳﺮﺓ )ﻃﺮﻳﻘﺔ ﺍﻟﺘﻘﻄﲑ ﺍﳌﺎﺋﻲ(‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،١٩٢٥‬ﻣﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﰲ ﺍﻷﻏﺬﻳﺔ ـ ﺍﳊﺪﻭﺩ ﺍﻟﻘﺼﻮﻯ ﳌﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﻭﺍﳌﺘﺒﻘﻴـﺎﺕ‬
‫ﺍﻟﻌﺮﺿﻴﺔ ﰲ ﺍﻷﻏﺬﻳﺔ‪.‬‬

‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ‬
‫ﻷﻏﺮﺍﺽ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺗﺴﺘﺨﺪﻡ ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ﺍﻟﻮﺍﺭﺩﺓ ﺃﺩﻧﺎﻩ‪:‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٥/١‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٤٠‬‬

‫‪١-٣‬‬
‫ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ﺍ‪‬ﻔﻒ‬
‫ﺍﻷﻭﺭﺍﻕ ﺍﳉﺎﻓﺔ ﻟﻨﺒﺎﺕ ‪ Origanum genus‬ﻭﻳﺘﺮﺍﻭﺡ ﻟﻮ‪‬ﺎ ﻣﻦ ﺍﻷﺧﻀﺮ ﺍﻟﺮﻣﺎﺩﻱ ﺍﻟﻔﺎﺗﺢ ﺇﱃ ﺍﻷﺧﻀﺮ ﺍﻟﺰﻳﺘﻮﻧـﻲ‬
‫‪٢-٣‬‬
‫ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ﺍ‪‬ﱡﻬﺰ‬
‫ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ﺍ‪‬ﻔﻒ ﺍﻟﺬﻱ ﰎ ﲡﻬﻴﺰﻩ )ﺗﻨﻈﻴﻒ‪ ،‬ﲢﻀﲑ‪ ،‬ﺗﺪﺭﻳﺞ ‪ ...‬ﺇﱁ( ﻣﻦ ﻗﺒﻞ ﺍﻟﺒﻠﺪ ﺍﳌﹸﻨﺘ‪‬ﺞ ﻗﺒﻞ ﺍﻟﺘﺼﺪﻳﺮ ﻭﺍﻟﺬﻱ ﻳﺘﻮﺍﻓﻖ ﻣﻊ‬
‫ﺍﳌﺘﻄﻠﺒﺎﺕ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‬
‫‪٣-٣‬‬
‫ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ﺍ‪‬ﱡﻬﺰ ﺟﺰﺋﻴﹰﺎ‬
‫ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ﺍ‪‬ﻔﻒ ﺍﻟﺬﻱ ﰎ ﺗﻨﻈﻴﻔﻪ ﺟﺰﺋﻴﺎﹰ ﺑﺪﻭﻥ ﲢﻀﲑ ﺃﻭ ﺗﺪﺭﻳﺞ ﻣﻦ ﻗﺒﻞ ﺍﻟﺒﻠﺪ ﺍﳌﹸﻨﺘ‪‬ﺞ ﻗﺒﻞ ﺍﻟﺘﺼﺪﻳﺮ ﻭﺍﻟﺬﻱ ﻳﺘﻮﺍﻓـﻖ ﻣـﻊ‬
‫ﺍﳌﺘﻄﻠﺒﺎﺕ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‬
‫‪٤-٣‬‬
‫ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‬
‫ﺃﻱ ﻣﺎﺩﺓ ﻟﻴﺴﺖ ﻣﻦ ﺃﺻﻞ ﻧﺒﺎﺕ ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ﺳﻮﺍﺀً ﺃﻛﺎﻧﺖ ﻣﻦ ﺃﺻﻞ ﻧﺒﺎﺗـﻲ ﺃﻭ ﻣﻌﺪﻧـﻲ ﺃﻭ ﺣﻴﻮﺍﻧـﻲ‬
‫‪٥-٣‬‬
‫ﺍﻟﺸﻮﺍﺋﺐ‬
‫ﺃﻱ ﺟﺰﺀ ﻣﻦ ﻧﺒﺎﺕ ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ﻋﺪﺍ ﻋﻦ ﺍﻷﻭﺭﺍﻕ ﻭﺍﻟﻘﻤﻢ ﺍﻟﺰﻫﺮﻳﺔ‬

‫‪ -٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ‬
‫‪ ١-٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-١-٤‬ﳜﻠﻮ ﻣﻦ ﺍﻷﻭﺭﺍﻕ ﺍﻟﺼﻔﺮﺍﺀ ﺃﻭ ﺍﻟﺒﻨﻴﺔ‪.‬‬
‫‪ ٢-١-٤‬ﳜﻠﻮ ﻣﻦ ﺍﳊﺸﺮﺍﺕ ﺍﳊﻴﺔ ﻭﺍﳊﺸﺮﺍﺕ ﺍﳌﻴﺘﺔ ﻭﺃﺟﺰﺍﺋﻬﺎ ﻭﻣﻦ ﺍﻟﺘﻠﻮﺙ ﺑﺎﻟﻘﻮﺍﺭﺽ ﻋﻨﺪ ﻓﺤﺼﻪ ﺑﺎﻟﻌﲔ ﺍ‪‬ﺮﺩﺓ‪.‬‬
‫‪ ٣-١-٤‬ﳜﻠﻮ ﻣﻦ ﺍﻟﻨﻜﻬﺎﺕ ﺍﻟﻐﺮﻳﺒﺔ ﻛﺎﻟﻌﻔﻮﻧﺔ‪.‬‬
‫‪ ٤-١-٤‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ ﻋﻠﻰ ‪ ٪ ١‬ﻟﻸﻭﺭﻳﻐﺎﻧﻮ ﺍﳌﹸﺠ‪‬ﻬﺰ ﻭﻋﻠﻰ ‪ ٪ ٣‬ﻟﻸﻭﺭﻳﻐﺎﻧﻮ ﺍﳌﹸﺠ‪‬ﻬﺰ ﺟﺰﺋﻴﺎﹰ ﻭﺗﻘﺪﺭ ﺣﺴﺐ‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٣٧٠‬‬
‫‪ ٥-١-٤‬ﻳﻜﻮﻥ ﺫﻭ ﺭﺍﺋﺤﺔ ﻭﻧﻜﻬﺔ ﻗﻮﻳﺔ ﳑﻴﺰﺓ ﻟﻠﻤﻨﺘﺞ‪.‬‬
‫‪ ٦-١-٤‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻟﺸﻮﺍﺋﺐ ﻋﻠﻰ ‪.٪ ٣‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫‪٥/٢‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٤٠‬‬

‫‪ ٧-١-٤‬ﳝﺮ ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ﺍﳌﻄﺤﻮﻥ ﻣﻦ ﺧﻼﻝ ﻣﻨﺨﻞ ﻣﻘﺎﺱ ﻓﺘﺤﺎﺗﻪ ‪ ٥٠٠‬ﻣﻴﻜﺮﻭﻣﻴﺘﺮ‪.‬‬

‫‪ ٨-١-٤‬ﻳﻄﺎﺑﻖ ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ﺍ‪‬ﻔﻒ ﺍﳌﺘﻄﻠﺒﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪.١‬‬

‫ﺍﳉﺪﻭﻝ ‪ ١‬ـ ﺍﳌﺘﻄﻠﺒﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﻸﻭﺭﻳﻐﺎﻧﻮ ﺍ‪‬ﻔﻒ‬

‫ﺍﻻﺷﺘﺮﺍﻃﺎﺕ‬
‫ﻃﺮﻳﻘﺔ ﺍﻟﻔﺤﺺ ﺣﺴﺐ‬
‫ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ﺍﻟﻜﺎﻣﻞ‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ‬ ‫ﺍﻷﻭﺭﻳﻐﺎﻧﻮ‬ ‫ﺍﳋﺼﺎﺋﺺ‬
‫ﺍﳌﹸﺠ‪‬ﻬﺰ‬
‫ﺍﻷﺭﺩﻧﻴﺔ‬ ‫ﺍﳌﹸﺠ‪‬ﻬﺰ‬ ‫ﺍﳌﻄﺤﻮﻥ‬
‫ﺟﺰﺋﻴﺎﹰ‬
‫ﺍﻟﺮﻣﺎﺩ ﺍﻟﻜﻠﻲ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ ﺃ(‪ ،‬ﻋﻠﻰ ﺃﺳﺎﺱ‬
‫‪٤٠٤‬‬ ‫‪١٢‬‬ ‫‪١٠‬‬ ‫‪١٢‬‬
‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬
‫ﺍﻟﺮﻣﺎﺩ ﻏﲑ ﺍﻟﺬﺍﺋﺐ ﰲ ﺍﳊﻤﺾ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪،‬‬
‫‪٤٠٨‬‬ ‫‪٢‬‬ ‫‪٢‬‬ ‫‪٢‬‬
‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬
‫‪١٢١٥‬‬ ‫‪١٢‬‬ ‫‪١٢‬‬ ‫‪١٢‬‬ ‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ ‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‬
‫ﳏﺘﻮﻯ ﺍﻟﺰﻳﻮﺕ ﺍﻟﻌﻄﺮﻳﺔ ‪) ٪‬ﻣﻞ‪ ١٠٠/‬ﻍ(‪ ،‬ﻋﻠﻰ‬
‫‪١٢٢٠‬‬ ‫‪١,٥‬‬ ‫‪١,٨‬‬ ‫‪١,٥‬‬
‫ﻛﺤﺪ ﺃﺩﻧـﻰ‬ ‫ﺃﺳﺎﺱ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬
‫ﺃ( ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪ :‬ﻛﺘﻠﺔ‪/‬ﻛﺘﻠﺔ‪.‬‬

‫‪ ٢-٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-٢-٤‬ﻳﺘﻢ ﲢﻀﲑﻩ ﻭﺗﺪﺍﻭﻟﻪ ﻃﺒﻘﺎﹰ ﻟﻠﻤﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٤٩٣‬‬
‫‪ ٢-٢-٤‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﳌﻠﻮﺛﺎﺕ ﻭﺍﻟﺴﻤﻮﻡ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﳌﺴﻤﻮﺡ ‪‬ﺎ ﰲ ﻣﻮﺍﺻﻔﺔ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪.١٩٣‬‬
‫‪ ٣-٢-٤‬ﻻ ﺗﺰﻳﺪ ﺣﺪﻭﺩ ﻣﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﳌﺴﻤﻮﺡ ‪‬ﺎ ﺿﻤﻦ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.١٩٢٥‬‬
‫‪ ٤-٢-٤‬ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﳌﻴﻜﺮﻭﺑـﻲ ﻋﻠﻰ ‪ ٪ ٨٠‬ﻣﻦ ﺍﳊﺪ ﺍﻷﻗﺼﻰ ﻟﻘﻴﻤﺔ )ﺹ( ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪ ٢‬ﻷﻱ ﻋﻴﻨﺔ ﻣﺮﻛﺒﺔ‪.‬‬

‫‪ -٥‬ﻃﺮﻕ ﺍﻟﻔﺤﺺ ﻭﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ‬

‫‪ ١-٥‬ﻳﺘﻢ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٣٧١‬‬
‫‪ ٢-٥‬ﻳﺘﻢ ﲢﻀﲑ ﺍﻟﻌﻴﻨﺔ ﺍﳌﻄﺤﻮﻧﺔ ﻟﻐﺎﻳﺎﺕ ﺍﻟﻔﺤﺺ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪.٢٨٢٥‬‬

‫‪Licensed by JSMO to JFDA‬‬

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 ‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٤٠‬‬

‫‪ ٣-٥‬ﳚﺮﻯ ﺍﻻﺧﺘﺒﺎﺭ ﻋﻠﻰ ﻋﻴﻨﺔ ﻣﺮﻛﺒﺔ ﳑﺜﻠﺔ‪ ،‬ﻭﺇﺫﺍ ﻛﺎﻥ ﺍﳊﺪ ﺍﳌﻴﻜﺮﻭﺑـﻲ ﻳﺰﻳﺪ ﻋﻠﻰ ‪ ٪ ٨٠‬ﻣﻦ ﺍﳊﺪ ﺍﻷﻗﺼﻰ ﻟﻘﻴﻤـﺔ‬
‫)ﺹ( ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪ ٢‬ﺗﻌﺘﱪ ﺍﻟﻌﻴﻨﺔ ﳐﺎﻟﻔﺔ‪ ،‬ﻭﰲ ﺣﺎﻝ ﺇﻋﺎﺩﺓ ﻓﺤﺺ ﺍﳌﻨﺘﺞ ﻳﺘﻢ ﺍﻻﺧﺘﺒﺎﺭ ﻋﻠﻰ ﻋﻴﻨﺎﺕ ﻳﻌﺘﻤﺪ ﰲ ﲨﻌﻬﺎ‬
‫ﻧﻈﺎﻡ ﺍﻟﻮﺣﺪﺍﺕ ﺣﺴﺐ ﻣﺎ ﻫﻮ ﻭﺍﺭﺩ ﰲ ﺍﳉﺪﻭﻝ ‪ ،٢‬ﻭﺗﻔﺤﺺ ﻛﻞﹲ ﻣﻨﻬﺎ ﻋﻠﻰ ﺣﺪﺓ ﻭﺗﻌﺘﻤﺪ ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ‬
‫ﺍﳉﺪﻭﻝ ‪.٢‬‬

‫ﺍﳉﺪﻭﻝ ‪ ٢‬ـ ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﻟﻸﻭﺭﻳﻐﺎﻧﻮ ﺍ‪‬ﻔﻒ‬

‫ﺍﳊﺪ ﺍﳌﻴﻜﺮﻭﺑـﻲ‬ ‫ﺍﻟﻌﻴﻨﺎﺕ‬ ‫ﺍﻷﺣﻴﺎﺀ ﺍﻟﺪﻗﻴﻘﺔ‬
‫ﻭﺣﺪﺓ ﻣﻜﻮﻧﺔ ﻟﻠﻤﺴﺘﻌﻤﺮﺓ‪/‬ﻏﺮﺍﻡ‬
‫‪(٤‬‬
‫ﺹ‬ ‫ﻡ‬
‫‪(٣‬‬
‫ﻕ‬
‫‪(٢‬‬
‫ﻉ‬
‫‪(١‬‬

‫‪-‬‬ ‫ﺧﺎﻟﻴﺔ‬ ‫ﺧﺎﻟﻴﺔ‬ ‫‪٥‬‬ ‫ﺃﻋﻔﺎﻥ ﻇﺎﻫﺮﺓ‬

‫‪-‬‬ ‫ﺻﻔﺮ‬ ‫ﺻﻔﺮ‬ ‫‪٥‬‬ ‫ﺍﻳﺸﲑﻳﺸﻴﺎ ﻛﻮﻻﻱ‬
‫‪-‬‬ ‫ﺻﻔﺮ‬ ‫ﺻﻔﺮ‬ ‫‪٥‬‬ ‫ﺍﻟﺴﺎﳌﻮﻧﻴﻼ‬
‫‪١٠‬‬
‫‪٤‬‬ ‫‪٢‬‬
‫‪١٠‬‬ ‫‪١‬‬ ‫‪٥‬‬ ‫ﺍﺳﺘﺎﻓﻴﻠﻮﻛﻮﻛﺲ ﺃﻭﺭﻳﺲ‬
‫‪١٠‬‬
‫‪٤‬‬ ‫‪٣‬‬
‫‪١٠‬‬ ‫‪٢‬‬ ‫‪٥‬‬ ‫ﺑﺎﺳﻴﻠﺲ ﺳﲑﻳﺲ‬
‫‪٢‬‬
‫‪١٠‬‬
‫‪٣‬‬
‫‪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 ﺍﳌﺴﻤﻮﺡ ﺑﻪ ﰲ ﺍﳌﻨﺘﺞ‪.‬‬
‫‪ (٤‬ﺹ‪ :‬ﺃﻗﺼﻰ ﻗﻴﻤﺔ ﻟﻠﺤﺪ ﺍﳌﻴﻜﺮﻭﺑـﻲ ﳚﺐ ﺃﻥ ﻻ ﻳﺴﺎﻭﻳﻬﺎ ﺃﻭ ﻳﺰﻳﺪ ﻋﻠﻴﻬﺎ ﰲ ﺃﻱ ﻭﺣﺪﺓ ﻣﻦ )ﻉ(‪.‬‬

‫‪ ٤-٥‬ﲣﻀﻊ ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪ ٢‬ﻟﻠﻤﺮﺍﺟﻌﺔ ﻭﺍﻟﺘﻌﺪﻳﻞ ﻋﻨﺪ ﺍﳊﺎﺟﺔ ﲝﻴﺚ ﻳﺆﺧﺬ ﺑﻌﲔ ﺍﻻﻋﺘﺒﺎﺭ ﺃﻱ‬
‫ﺗﻄﻮﺭﺍﺕ ﻋﻠﻤﻴﺔ ﺟﺪﻳﺪﺓ ﰲ ﳎﺎﻝ ﺻﺤﺔ ﻭﺳﻼﻣﺔ ﺍﻷﻏﺬﻳﺔ ﻭﻫﺬﺍ ﻳﺘﻀﻤﻦ ﺍﻟﺘﻄﻮﺭﺍﺕ ﺍﻟﻌﻠﻤﻴﺔ ﻭﺃﻱ ﻣﺆﺷﺮﺍﺕ ﺗﻠﻮﺙ‬
‫ﻣﻴﻜﺮﻭﺑـﻲ ﺫﺍﺕ ﺃﳘﻴﺔ ﻣﺮﺿﻴﺔ ﺧﺎﺭﺟﺔ ﻋﻦ ﺍﳌﺄﻟﻮﻑ ﺑﺎﻹﺿﺎﻓﺔ ﺇﱃ ﻧﺘﺎﺋﺞ ﺗﻘﻴﻴﻢ ﺍﳌﺨﺎﻃﺮ‪ ،‬ﻭﺗﻜﻮﻥ ﻣﺆﺳﺴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ‬
‫ﻭﺍﳌﻘﺎﻳﻴﺲ ﻫﻲ ﺍﳌﺴﺆﻭﻟﺔ ﻋﻦ ﻣﺮﺍﺟﻌﺔ ﻭﺗﻌﺪﻳﻞ ﺍﳊﺪﻭﺩ ﺍﳌﻴﻜﺮﻭﺑﻴﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪.٢‬‬
‫‪ ٥-٥‬ﻳﺘﻢ ﻓﺤﺺ ﺍﻟﻌﻴﻨﺔ ﺣﺴﺐ ﻃﺮﻕ ﺍﻟﻔﺤﺺ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‪.‬‬

‫‪ -٦‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ‬

‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻟﺸﺮﻭﻁ ﺍﻟﺘﺎﻟﻴﺔ ﻋﻨﺪ ﺗﻌﺒﺌﺔ ﻭﻧﻘﻞ ﻭﲣﺰﻳﻦ ﺍﳌﻨﺘﺞ ﲝﻴﺚ‪:‬‬
‫‪ ١-٦‬ﻳﻌﺒﺄ ﰲ ﻋﺒﻮﺍﺕ ﻧﻈﻴﻔﺔ ﻭﺟﺎﻓﺔ ﻭﺳﻠﻴﻤﺔ ﻭﻣ‪‬ﺼﻨ‪‬ﻌﺔ ﻣﻦ ﻣﻮﺍﺩ ﻻ ﺗﺆﺛﺮ ﻋﻠﻰ ﺧﺼﺎﺋﺺ ﺍﳌﻨﺘﺞ‪.‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪Order # /Downloaded: 2013-10-30‬‬
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‫ﻡ ﻕ ﺃ ‪٢٠١٣/٢٠٤٠‬‬

‫‪ ٢-٦‬ﻳﺘﻢ 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.‬‬
‫‪ ٣-٦‬ﺗﻜﻮﻥ ﻏﺮﻑ ﺍﻟﺘﺨﺰﻳﻦ ﳏﻤﻴﺔ ﻣﻦ ﺍﻟﺸﻤﺲ ﻭﺍﳌﻄﺮ ﻭﺍﳊﺮﺍﺭﺓ ﺍﻟﺰﺍﺋﺪﺓ‪ ،‬ﻭﺟﺎﻓﺔ ﻭﺧﺎﻟﻴﺔ ﻣﻦ ﺍﻟﺮﻭﺍﺋﺢ ﻏﲑ ﺍﳌﺮﻏﻮﺏ ﻓﻴﻬﺎ‬
‫ﻭﳏﻤﻴﺔ ﻣﻦ ﺩﺧﻮﻝ ﺍﳊﺸﺮﺍﺕ ﻭﺍﻟﻘﻮﺍﺭﺽ‪ ،‬ﻭﺗﻜﻮﻥ ﺍﻟﺘﻬﻮﻳﺔ ﻣﻨﻈﻤﺔ ﺑﺸﻜﻞﹴ ﻳﻀﻤﻦ ﺃﻥ ﺗﻜﻮﻥ ﺟﻴﺪﺓ ﰲ ﻓﺘﺮﺍﺕ ﺍﳉﻔﺎﻑ‬
‫ﻭﳝﻜﻦ ﺇﻳﻘﺎﻓﻬﺎ ‪‬ﺎﺋﻴﺎﹰ ﰲ ﻓﺘﺮﺍﺕ ﺍﻟﺮﻃﻮﺑﺔ‪.‬‬

‫‪ -٧‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ‬
‫ﺇﺿﺎﻓﺔﹰ ﺇﱃ ﻣﺎ ﻭﺭﺩ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩‬ﳚﺐ ﺃﻥ ﺗﺪ‪‬ﻭﻥ ﺍﻟﺒﻴﺎﻧﺎﺕ ﺍﻹﻳﻀﺎﺣﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﺑﺎﻟﻠﻐﺔ ﺍﻟﻌﺮﺑﻴﺔ ﻭﳚﻮﺯ‬
‫ﻛﺘﺎﺑﺘﻬﺎ ﺑﺄﻱ ﻟﻐﺔ ﺃﺧﺮﻯ ﺇﱃ ﺟﺎﻧﺐ ﺍﻟﻠﻐﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻷﺳﺎﺳﻴﺔ‪:‬‬
‫‪ ١-٧‬ﺍﺳﻢ ﺍﳌﻨﺘﺞ‪ ،‬ﻭﻃﺮﻳﻘﺔ ﺍﻟﺘﺠﻬﻴﺰ‪.‬‬
‫‪ ٢-٧‬ﻣﺪﺓ ﺍﻟﺼﻼﺣﻴﺔ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٢٨٨‬‬

‫ﺍﳌﺮﺍﺟﻊ‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪ ،١٩٩٩/٧٩٢٥‬ﺍﻷﻭﺭﻳﻐﺎﻧﻮ ﺍ‪‬ﻔﻒ ـ ﺍﻷﻭﺭﺍﻕ ﺍﻟﻜﺎﻣﻠﺔ ﺃﻭ ﺍﳌﻄﺤﻮﻧﺔ ـ ﺍﳋﺼﺎﺋﺺ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﱪﻳﻄﺎﻧﻴﺔ ‪ ،١٩٩٣/١٦-٧٠٨٧‬ﺍﻷﻋﺸﺎﺏ ﻭﺍﻟﺘﻮﺍﺑﻞ ﺍﳌﻌﺪ‪‬ﺓ ﻟﻼﺳﺘﺨﺪﺍﻡ ﻛﻐﺬﺍﺀ‪ ،‬ﺍﳉﺰﺀ ‪:١٦‬‬
‫ﺧﺼﺎﺋﺺ ﺍﻷﻭﺭﻳﻐﺎﻧﻮ )ﺍﻟﻜﺎﻣﻞ ﻭﺍﳌﻔﺮﻭﻙ ﻭﺍﳌﻄﺤﻮﻥ(‪.‬‬
‫‪ -‬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.‬‬
‫‪٥/٥‬‬