‫ﻗﺎﻋﺩﺓ ﻓﻨﻴﺔ‬

‫ﻫﺫﻩ ﺍﻟﻭﺜﻴﻘﺔ ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ‬

‫‪Technical Regulation‬‬
‫‪This document is mandatory‬‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﻜﺒﺵ ﺍﻟﻘﺭﻨﻔل ﺍﻟﻜﺎﻤل ﻭﺍﻟﻤﻁﺤﻭﻥ ـ ﺍﻟﺨﺼﺎﺌﺹ‬

‫‪Spices and condiments – Cloves, whole and ground – Specifications‬‬

‫ﻭﺍﻓـﻕ ﻤﺠﻠـﺱ ﺇﺩﺍﺭﺓ ﻤﺅﺴﺴـﺔ ﺍﻟﻤﻭﺍﺼﻔـﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴـﺱ ﺒﺠﻠﺴﺘﻪ ﺭﻗﻡ ‪ ٢٠١٢/١‬ﺍﻟﻤﻨﻌﻘــﺩﺓ ﺒﺘـﺎﺭﻴﺦ ‪٢٠١٢/١/١٩‬‬
‫ﻋﻠﻰ ﺍﻋﺘﻤﺎﺩ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺭﻗـﻡ ‪ ٢٠١٢/٢٠١١‬ﻜﻘﺎﻋﺩﺓ 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 2011:2012 ٢٠١٢/٢٠١١ ‫ﻡ ﻕ ﺃ‬
First edition ‫ﺍﻹﺼﺩﺍﺭ ﺍﻷﻭل‬

‫ﻤﻭﺍﺼﻔﺔ ﻗﻴﺎﺴﻴﺔ ﺃﺭﺩﻨﻴﺔ‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﻜﺒﺵ ﺍﻟﻘﺭﻨﻔل ﺍﻟﻜﺎﻤل ﻭﺍﻟﻤﻁﺤﻭﻥ ـ ﺍﻟﺨﺼﺎﺌﺹ‬

Spices and condiments – Cloves, 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 ‪.........................................................................‬‬
‫‪٥‬‬ ‫‪ -٦‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ ‪..............................................................................‬‬
‫‪٥‬‬ ‫‪ -٧‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ‪........................................................................................‬‬
‫‪٥‬‬ ‫ﺍﳌﺮﺟﻊ ‪.................................................................................................‬‬

‫ﺍﳉﺪﺍﻭﻝ‬
‫ﺍﳉﺪﻭﻝ ‪ ١‬ـ ﺗﺪﺭﻳﺞ ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﻜﺎﻣﻞ ‪٣ ....................................................................‬‬
‫ﺍﳉﺪﻭﻝ ‪ ٢‬ـ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﻜﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﻜﺎﻣﻞ ‪٣ .....................................................‬‬
‫ﺍﳉﺪﻭﻝ ‪ ٣‬ـ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﻜﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﳌﻄﺤﻮﻥ ‪٤ ...................................................‬‬

‫‪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
‫‪ ٢٠١٢/٢٠١١‬ﺍﳋﺎﺻﺔ ﺑﺎﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﻜﺎﻣﻞ ﻭﺍﳌﻄﺤﻮﻥ ـ ﺍﳋﺼﺎﺋﺺ‪ ،‬ﻭﺃﻭﺻﺖ ﺑﺎﻋﺘﻤﺎﺩ‬
‫ﺍﳌﺸﺮﻭﻉ ﻛﻘﺎﻋﺪﺓ ﻓﻨﻴﺔ ﺃﺭﺩﻧﻴﺔ ‪ ،٢٠١٢/٢٠١١‬ﻭﺫﻟﻚ 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 ‪٢٠١٢/٢٠١١‬‬

‫ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ـ ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﻜﺎﻣﻞ ﻭﺍﳌﻄﺤﻮﻥ ـ ﺍﳋﺼﺎﺋﺺ‬

‫‪ -١‬ﺍ‪‬ﺎﻝ‬
‫ﲣﺘﺺ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺑﺎﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻮﺍﺟﺐ ﺗﻮﻓﺮﻫﺎ ﰲ ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﻜﺎﻣﻞ ﻭﺍﳌﻄﺤﻮﻥ‪.‬‬

‫‪ -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 ‪ ،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 ‪ ،١٢١٨‬ﺍﳌﻨﺘﺠﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﻟﺰﺭﺍﻋﻴﺔ ـ ﲢﺪﻳﺪ ﳏﺘﻮﻯ ﺍﻷﻟﻴﺎﻑ ﺍﳋﺎﻡ‪.‬‬
‫‪ -‬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.‬‬

‫‪٥/١‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٢/٢٠١١‬‬

‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ‬
‫ﻷﻏﺮﺍﺽ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺗﺴﺘﺨﺪﻡ ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ﺍﻟﻮﺍﺭﺩﺓ ﺃﺩﻧﺎﻩ‪:‬‬
‫‪١-٣‬‬
‫ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﻜﺎﻣﻞ‬
‫ﺑﺮﻋﻢ ﺯﻫﺮﺓ ﻧﺒﺎﺕ )‪ Syzygium aromaticum (L.‬ﻭﺍﻟﺬﻱ ﰎ ﺣﺼﺎﺩﻩ ﻗﺒﻞ ﺍﻹﺯﻫﺎﺭ ﻭﻣﻦ ﰒ ﲡﻔﻴﻔﻪ‬
‫‪٢-٣‬‬
‫ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﻣﻔﺼﻮﻝ ﺍﻟﺮﺃﺱ‬
‫ﺍﳊﺒﺎﺕ ﺍﻟﱵ ﺗﺘﻜﻮﻥ ﻓﻘﻂ ﻣﻦ ﺍﻟﻘﺮﺹ ﻭﺍﻟﻜﺄﺱ ﻭﺍﻟﱵ ﻓﻘﺪﺕ ﺍﻟﺮﺃﺱ ﺍﻟﺬﻱ ﻋﻠﻰ ﺷﻜﻞ ﻗﺒﺔ‬
‫‪٣-٣‬‬
‫ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﳌﻄﺤﻮﻥ‬
‫ﺍﳌﺴﺤﻮﻕ ﺍﻟﺬﻱ ﰎ ﺍﳊﺼﻮﻝ ﻋﻠﻴﻪ ﻣﻦ ﻃﺤﻦ ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺑﺪﻭﻥ ﺃﻱ ﺇﺿﺎﻓﺎﺕ ﺃﺧﺮﻯ‬
‫‪٤-٣‬‬
‫ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‬
‫ﺃﻱ ﻣﺎﺩﺓ ﻋﺪﺍ ﺣﺒﺎﺕ ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ‪ ،‬ﲟﺎ ﻓﻴﻬﺎ ﲦﺎﺭ ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﺘﺎﻟﻔﺔ‬

‫‪ -٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ‬
‫‪ ١-٤‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-١-٤‬ﻳﻜﻮﻥ ﺫﺍ ﺭﺍﺋﺤﺔ ﻗﻮﻳﺔ ﳑﻴﺰﺓ ﻟﻠﻤﻨﺘﺞ‪.‬‬
‫‪ ٢-١-٤‬ﳜﻠﻮ ﻣﻦ ﺃﻱ ﺭﺍﺋﺤﺔ ﺃﻭ ﻃﻌﻢ ﻏﺮﻳﺒﲔ ﲟﺎ ﻓﻴﻬﺎ ﺍﻟﺘﺰﻧﺦ‪.‬‬
‫‪ ٣-١-٤‬ﻳﺘﺮﺍﻭﺡ ﻟﻮﻥ ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﻜﺎﻣﻞ ﻣﻦ ﺍﻟﺒﻨـﻲ ﺍﶈﻤﺮ ﺇﱃ ﺍﻟﺒﻨـﻲ ﺍﳌﺴﻮﺩ‪.‬‬
‫‪ ٤-١-٤‬ﻳﻜﻮﻥ ﻟﻮﻥ ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﳌﻄﺤﻮﻥ ﺑﻨـﻲ ﻣﺎﺋﻞ ﺇﱃ ﺍﻟﻠﻮﻥ ﺍﻟﺒﻨﻔﺴﺠﻲ‪.‬‬
‫‪ ٥-١-٤‬ﳜﻠﻮ ﻣﻦ ﺍﻟﻌﻔﻦ ﺍﻟﻈﺎﻫﺮﻱ‪.‬‬
‫‪ ٦-١-٤‬ﳜﻠﻮ ﻣﻦ ﺍﳊﺸﺮﺍﺕ ﺍﳊﻴﺔ ﻭﺍﳊﺸﺮﺍﺕ ﺍﳌﻴﺘﺔ ﻭﺃﺟﺰﺍﺋﻬﺎ ﻭﻣﻦ ﺍﻟﺘﻠﻮﺙ ﺑﺎﻟﻘﻮﺍﺭﺽ ﻋﻨﺪ ﻓﺤﺼﻪ ﺑﺎﻟﻌﲔ ﺍ‪‬ﺮﺩﺓ‪.‬‬
‫‪.١‬‬ ‫‪ ٧-١-٤‬ﻳﺪﺭﺝ ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﻜﺎﻣﻞ ﺇﱃ ‪ ٣‬ﺩﺭﺟﺎﺕ ﺣﺴﺐ ﺍﳉﺪﻭﻝ‬
‫‪ ٨-١-٤‬ﺗﻜﻮﻥ ﻧﺴﺐ ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﻣﻔﺼﻮﻝ ﺍﻟﺮﺃﺱ ﻭﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ ﺣﺴﺐ ﺍﻟﺘﺪﺭﻳﺞ ﻭﻛﻤﺎ ﻫﻮ ﻭﺍﺭﺩ ﰲ ﺍﳉﺪﻭﻝ ‪.١‬‬

‫‪٥/٢‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٢/٢٠١١‬‬

‫ﺍﳉﺪﻭﻝ ‪ ١‬ـ ﺗﺪﺭﻳﺞ ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﻜﺎﻣﻞ‬

‫ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‬ ‫ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﻣﻔﺼﻮﻝ ﺍﻟﺮﺃﺱ‬
‫‪٪‬‬ ‫‪٪‬‬ ‫ﺍﻟﺪﺭﺟﺔ‬
‫ﻛﺤﺪ ﺃﻋﻠﻰ‬ ‫ﻛﺤﺪ ﺃﻋﻠﻰ‬
‫‪١‬‬
‫‪٠,٥‬‬ ‫‪٢,٥‬‬
‫ﺧﺎﺹ )ﻣﻘﻄﻮﻑ ﻳﺪﻭﻳﺎﹰ(‬
‫‪١‬‬ ‫‪٩‬‬ ‫‪٢‬‬
‫‪١‬‬ ‫‪-‬‬ ‫‪٣‬‬

‫‪ ٩-١-٤‬ﺗﻄﺎﺑﻖ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﻜﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﻜﺎﻣﻞ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪.٢‬‬

‫ﺍﳉﺪﻭﻝ ‪ ٢‬ـ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﻜﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﻜﺎﻣﻞ‬

‫ﻃﺮﻳﻘﺔ ﺍﻟﻔﺤﺺ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ‬ ‫ﺍﻻﺷﺘﺮﺍﻃﺎﺕ‬
‫ﺍﳋﺼﺎﺋﺺ‬
‫ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‬
‫ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ‪ ،‬ﻛﺤﺪ ﺃﻋﻠﻰ‬
‫‪١٢١٥‬‬ ‫‪١٢‬‬ ‫ﺃ(‬
‫‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‬
‫ﳏﺘﻮﻯ ﺍﻟﺰﻳﻮﺕ ﺍﳌﺘﻄﺎﻳﺮﺓ‪ ،‬ﻛﺤﺪ ﺃﺩﻧـﻰ‬
‫ﻣﻞ‪ ١٠٠/‬ﻍ ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‬
‫‪١٢٢٠‬‬
‫‪١٧‬‬ ‫‪ -‬ﻟﻠﺪﺭﺟﺔ ‪ ١‬ﻭ‪٢‬‬
‫‪١٥‬‬ ‫‪ -‬ﻟﻠﺪﺭﺟﺔ ‪٣‬‬
‫ﺃ( ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‪ :‬ﻛﺘﻠﺔ‪/‬ﻛﺘﻠﺔ‪.‬‬

‫‪ ١٠-١-٤‬ﺗﻄﺎﺑﻖ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻭﺍﻟﻔﻴﺰﻳﺎﺋﻴﺔ ﻟﻜﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﳌﻄﺤﻮﻥ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳉﺪﻭﻝ ‪.٣‬‬

‫‪٥/٣‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٢/٢٠١١‬‬

‫ﺍﳉﺪﻭﻝ ‪ ٣‬ـ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻜﻴﻤﻴﺎﺋﻴﺔ ﻟﻜﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﳌﻄﺤﻮﻥ‬

‫ﻃﺮﻳﻘﺔ ﺍﻟﻔﺤﺺ ﺣﺴﺐ‬
‫ﺍﻻﺷﺘﺮﺍﻃﺎﺕ‬ ‫ﺍﳋﺼﺎﺋﺺ‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‬
‫‪١٢١٥‬‬ ‫‪١٠‬‬ ‫‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‬ ‫ﳏﺘﻮﻯ ﺍﻟﺮﻃﻮﺑﺔ‪ ،‬ﻛﺤﺪ ﺃﻋﻠﻰ‬
‫ﺃ(‬
‫ﺍﻟﺮﻣﺎﺩ ﺍﻟﻜﻠﻲ ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‪ ،‬ﻛﺤﺪ ﺃﻋﻠﻰ‬
‫‪٤٠٤‬‬ ‫‪٧‬‬
‫‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‬
‫ﺍﻟﺮﻣﺎﺩ ﻏﲑ ﺍﻟﺬﺍﺋﺐ ﰲ ﺍﳊﻤﺾ ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‪ ،‬ﻛﺤﺪ‬
‫‪٤٠٨‬‬ ‫‪٠.٥‬‬
‫‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‬ ‫ﺃﻋﻠﻰ‬
‫ﳏﺘﻮﻯ ﺍﻟﺰﻳﻮﺕ ﺍﳌﺘﻄﺎﻳﺮﺓ ﻋﻠﻰ ﺃﺳﺎﺱ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‪ ،‬ﻛﺤﺪ ﺃﺩﻧـﻰ‬
‫‪١٢٢٠‬‬ ‫‪١٤‬‬
‫‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‬
‫‪١٢١٨‬‬ ‫‪١٣‬‬ ‫‪ ٪‬ﻧﺴﺒﺔ ﻛﺘﻠﻮﻳﺔ‬ ‫ﳏﺘﻮﻯ ﺍﻷﻟﻴﺎﻑ ﺍﳋﺎﻡ‪ ،‬ﻛﺤﺪ ﺃﻋﻠﻰ‬
‫ﺃ( ﺑﺎﻟﻨﺴﺒﺔ ﻟﺘﻘﺪﻳﺮ ﻧﺴﺒﺔ ﺍﻟﺮﻣﺎﺩ ﺍﻟﻜﻠﻲ‪ ،‬ﻓﻴﺠﺐ ﺃﻥ ﻳﺘﻢ ﺍﻟﺘﺮﻣﻴﺪ ﻋﻠﻰ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ ‪ْ ٦٠٠‬ﺱ ‪ْ ٢٥ ±‬ﺱ ﺑﺪﻻﹰ ﻣﻦ ‪ْ ٥٥٠‬ﺱ ﻛﻤﺎ ﻫـﻮ ﳏـﺪﺩ ﰲ‬
‫ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ٤٠٤‬ﻟﻴﺤﻘﻖ ﺍﳊﺮﻕ ﺍﻟﻜﺎﻣﻞ ﻟﻠﻌﻴﻨﺔ‪.‬‬

‫‪ 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 ﺗﻀ‪‬ﺮ 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.‬‬

‫‪ -٥‬ﻃﺮﻕ ﺍﻟﻔﺤﺺ ﻭﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ‬

‫ﻳﺘﻢ ﺍﻟﻔﺤﺺ ﻭﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﻛﻤﺎ ﻫﻮ ﻭﺍﺭﺩ ﺃﺩﻧﺎﻩ‪:‬‬

‫‪٥/٤‬‬
‫‪Licensed by JSMO to JFDA‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٢/٢٠١١‬‬

‫‪ ١-٥‬ﺃﻥ ﻻ ﻳﻘﻞ ﻭﺯﻥ ﻋﻴﻨﺔ ﺍﳌﺨﺘﱪ ﻋﻦ ‪ ٢٠٠‬ﻍ‪.‬‬

‫‪ ٢-٥‬ﻳﺘﻢ ﺃﺧﺬ ﺍﻟﻌﻴﻨﺎﺕ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٣٧١‬‬
‫‪ ٣-٥‬ﻳﺘﻢ ﲢﻀﲑ ﺍﻟﻌﻴﻨﺔ ﺍﳌﻄﺤﻮﻧﺔ ﻟﻠﺘﺤﻠﻴﻞ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪.٢٨٢٥‬‬
‫‪ ٤-٥‬ﻳﺘﻢ ﻓﺤﺺ ﺍﻟﻌﻴﻨﺔ )ﺍﻟﻜﺎﻣﻞ ﻭﺍﳌﻄﺤﻮﻥ( ﳌﻄﺎﺑﻘﺘﻬﺎ ﻣﻊ ﺍﳌﺘﻄﻠﺒﺎﺕ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‬
‫ﻭﺍﳉﺪﺍﻭﻝ ‪ ٣،٢،١‬ﺣﺴﺐ ﺍﻟﻄﺮﻕ ﺍﳌﺮﺟﻌﻴﺔ ﺍﳌﺸﺎﺭ ﺇﻟﻴﻬﺎ‪.‬‬
‫‪ ٥-٥‬ﻳﺘﻢ ﻓﺤﺺ ﺍﻟﻌﻴﻨﺔ ﺑﺎﻟﻨﺴﺒﺔ ﻟﻠﻤﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٣٧٠‬‬

‫‪ -٦‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ‬

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

‫‪ -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" :‬ﻛﺒﺶ ﻗﺮﻧﻔﻞ ﻛﺎﻣﻞ ﺃﻭ ﻣﻄﺤﻮﻥ" ﺣﺴﺐ ﺍﳊﺎﻟﺔ‪.‬‬
‫‪ ٢-٧‬ﺩﺭﺟﺔ ﺍﳌﻨﺘﺞ ﻟﻜﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﻜﺎﻣﻞ ﺣﺴﺐ ﺍﳉﺪﻭﻝ ‪.١‬‬
‫‪ ٣-٧‬ﻣﺪﺓ ﺍﻟﺼﻼﺣﻴﺔ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٢٨٨‬‬

‫ﺍﳌﺮﺟﻊ‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ‪ ،٢٠٠٤/٢٢٥٤‬ﻛﺒﺶ ﺍﻟﻘﺮﻧﻔﻞ ﺍﻟﻜﺎﻣﻞ ﻭﺍﳌﻄﺤﻮﻥ ـ ﺍﳋﺼﺎﺋﺺ‪.‬‬

‫‪Licensed by JSMO to JFDA‬‬

‫‪٥/٥‬‬
‫‪Order #/Downloaded: 2012-07-30‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬