Implementing Act on Production rules Poultry Quails Technical ...
Technical discussions Production rules Salt Spanish position on Organic Salt GrEx on Organic Production 29 November 2018 1 Basis for technical discussion New part of Annex II Part VIII: Sea salt and other salts for food and feed In addition to the general production rules laid down in Articles 9, 10, 11 and based on empowerment as defined in Article 21 the rules laid down in section Part VIII: Salt used as food shall apply to the organic production of sea salt and other salts for food and feed. 1. Scope 2. Composition 3. Inputs 4. Cleaning and disinfection products
5. Practices, processes and treatments 6. Environmental aspects 7. Water quality 8. Location 9. Conversion 10. Labelling 11. Organic and non-organic at the same time 12. Misleading nature of products 13. Obligation of operators 14. Precautionary measures 15. Preparation 16. Record keeping obligation 2 1. Scope 1.1. This Regulation applies to food grade salt obtained from the sea or from other natural sources. Salt should be considered as organic only if its source is
natural and its crystallization is produced uniquely by solar evaporation (sea salt, spring water salt and salt lakes salt) 1.2. Only the salt that complies with these assumptions meets the requirements of the Organic Regulation. 1.3. Sea salt: the product that is obtained only by the solar evaporation of seawater 1.4. Other salts: the product that is obtained only by the solar evaporation of other natural salt water or brines different from the sea, that is to say, salt spring water and salt lake water. In Europe, around 2,5 Mt-3Mt1 are needed for food and feed consumption. Estimation of Organic salt production, is around 2,8 Mt2. All the needs for food and feed grade salt could be covered by salt obtained only by solar evaporation of natural sources (sea water, salt spring water and salt lake water). Sources: Eusalt, Roskill Sources: Roskill, Minerva, SALIMAR 1 2 3 2. Specific conditions for
composition of organic salt 2.1. Organic salt should comply with general rules as well as national rules for food and especially food grade salt. 2.2. Organic salt is a crystalline product consisting predominantly of sodium chloride. 2.3. Except for specific salts defined in national rules (e.g. sal marina virgen, fleur de sel sel marin gris, etc..) that might be lower (>94%), the content of NaCl shall not be less than 97% on a dry matter basis, exclusive of additives. 2.4. The remainder comprises natural secondary products, which are present in varying amounts depending on the origin and the method of production of the salt, and which are composed mainly of calcium, potassium, magnesium and sodium sulphates, carbonates, bromides, and of calcium, potassium, magnesium chlorides as well. Natural contaminants may also be present in amounts varying with the origin and the method of production of the salt. Copper shall not exceed 2 mg/kg (expressed as Cu) 2.5. The products covered by this Standard shall comply with the Maximum Levels of the Codex General Standard for Contaminants and Toxins in Foods and Feeds (CODEX/STAN 193-1995). 4 3. General rule for production process and inputs 3.1. Operations shall be situated in locations that are not subject to contamination with products or substances not authorised for use in organic production, or with pollutants that would compromise the organic nature of the products.
3.2. For the purposes and uses referred to in Articles 24 and 25 and in Annex II (Part IV: Processed food production rules), only products and substances that have been authorised pursuant to those provisions may be used in organic production, provided that their use in non-organic production has also been authorised in accordance with the relevant provisions of Union law and, where applicable, in accordance with national provisions based on Union law. 3.3. Organic salt should be free of any food additives and processing aids because they are not necessary for organic salt production. 3.4. Organic salt could be used as a carrier for nutrients for public health reasons. Organic salt could be fortified with minerals as iodine provided that their use is directly legally required. Iodine is not an additive but an ingredient, that is why final product must not be ORGANIC IODIZED SALT but ORGANIC SALT WITH IODINE. The maximum and minimum levels used for the iodization of food grade organic salt are to be calculated as iodine (expressed as mg/kg) and shall be established by the national authorities in the light of the local iodine deficiency situation. 4. Cleaning and disinfection products Only allowed disinfection and cleaning products can be used in organic salt production according to article 24 of this regulation for ecologic production with these purposes. 5 5. Practices, processes and treatments
5.1. In addition to the general production rules laid down in Articles 9, 10, 11, 16 and 18, the rules laid down in this Part shall apply to the salt organic production. 5.2. Salt production practices and restrictions 1. The use of the following salt production practices, processes and treatments shall be prohibited: 1.1. Sources others than natural sources to obtain organic salt . 1.2. Mining, drilling and explosives, since they erode the land and do not preserve the natural geology of the area. 1.3. Injection of hydrocarbon, nitrogen, compressed air, cement, synthetic resins, or other protective or hardening material in caverns. 1.4. Use of water or non-saturated brine to dissolve rock salt (solution mining) 1.5. Use of non-solar energy to concentrate or evaporate salt water or brines. 1.6. Use of cooling technologies. 1.7.Upgrading of brine, such as: a) b) c) d) 6 Chemical brine purification (e.g. with lime or caustic soda, soda ash or other) Sedimentation by adding flocculating agents
Gypsum slurry process Mother liquor concentration with non-solar energy 5. Practices, processes and treatments 1.8.Technologies of vacuum processes with a high footprint, such as: a) The Multi-Effect Evaporation (MEE) b) The Mechanical Vapour Compression or Recompression (MVC, MVR) c) Thermal Vapour recompression (TVR) d) Recrystallization e) Flash evaporation f) Open pan evaporation with artificial heating (e.g. steam-heated immersion coils, external heating units, etc). 1.9.Upgrading of salt, such as: g) Flotation. h) Electrostatic Separation. i) Thermoadhesive Process. j) Recrystallization 1.10. Use of food and feed additives and processing aids.
1.11. Salt being a by-product of chemical industries 2. The use of the following salt production practices, processes and treatments is permitted under the following conditions: 7 2.1. Only a supply of fresh sea water to produce organic sea salt. 2.2. Only a supply of fresh salt spring water or salt lake water to produce the rest of organic salts. 2.3. Only solar energy and wind for the crystallization of the organic salt. 2.4. Centrifugation and washing only with natural brine. 2.5. Milling by mechanical means. 2.6. Drying. 2.7. Sieving by mechanical means 6. Environmental aspects 6.1. All salt production techniques used should prevent or minimise any contribution to the contamination of environment. 6.2. The operator shall provide environmental assessment to the control authority or control body. The content of the environmental assessment shall be based on Annex IV to Directive 2011/92/EU of the European Parliament and of the Council. 6.3. The operator shall provide a sustainable management plant proportionate to
the production unit. Business operators shall draw up as part of the sustainable management plan a waste reduction schedule to be put in place at the commencement of operations. Where possible, the use of energy shall be limited to energy from renewable sources. 6.4. The production does not affect significantly the stability of the natural ecosystem or the maintenance of the species in the production area. 6.5. Organic salt must combine its production with strict environmental protection. 8 7. Water Quality 7.1. For sea salt the water is considered as of sufficient quality provided that production areas shall comply with environmental obligations due to their particular designations as protected sites3. 7.2. Contaminant control measures established in agreed regulations (e.g. CODEX/STAN 193-1995, CODEX STAN 150-1985) ensure the organic product quality. (Rules defined in point 2.2.1 of Part III of Annex II to Regulation 2018/848 for aquaculture should not be applicable due to the lack of uniformity in the implementation of the different member states) (e.g. Special Protection Areas-SPA, Special Areas of Conservation-SACs, Sites of Special Scientific Interest Communitary-SSSI, Ramsar Convention on Wetlands of International Importance) 3 8. Location
Operations shall be situated in locations that are not subject to contamination with products or substances not authorised for use in organic production, or with pollutants that would compromise the organic nature of the product. Vegetation surrounding the production site should not be treated apart from the use of physical means as weeding or mechanical grubbing. 9 9. Conversion 9.1. A conversion period should be stablished to salt production if natural brines (sea water, salt lake water, spring salt water) started to be used to produce salt by sun evaporation. 9.2. To be considered as organic salt, the production rules laid down in this Regulation shall have been applied during a conversion period of at least two years before the first harvest of organic salt. o Where the land or one or more parcels thereof have been contaminated with products or substances not authorised for use in organic production, the competent authority may decide to extend the conversion period for the land or parcels concerned beyond the period referred above. o In the case of treatment with a product or a substance not authorised for use in organic production, the competent authority shall require a new conversion period in accordance with rules referred above.
o That period may be shortened in the following two cases: a) treatment with a product or a substance not authorised for use in organic production as part of a compulsory control measure for pests or weeds, including quarantine organisms or invasive species, imposed by the competent authority of the Member State concerned; b) treatment with a product or a substance not authorised for use in organic production as part of scientific tests approved by the competent authority of the Member State concerned. o Member States shall inform the Commission and the other Member States of any decision taken by them which lays down compulsory measures related to treatment with a product or a substance not authorised for use in organic production. 9.3. The conversion period shall start at the earliest when the salt producer or the operator that produces salt has notified the activity to the competent authorities, in accordance with Article 34(1), in the Member State in which the activity is carried out and in which that salt producer or operators holding is subject to the control system. 10 10. Labelling 10.1. For organic salt, the terms referred to in paragraph 1 of Regulation 2018/848 may be used in the sales description provided that the organic salt complies with the specific production rules set out for organic salt and the final
product is 100% organic salt with naturally occurring minerals. 10.2. This means that organic salt is free of any food additives, processing aids and any substances and ingredients used for production of conventional salt. 10.3. In case the organic salt is mixed with other organic products certified according to the same Regulation, rules for preparation and processing shall apply. 10.4. The labelling of organic salt should be subject to the general rules laid down in Regulation (EU) No 1169/2011 of the European Parliament and of the Council, and in particular to the provisions aimed at preventing labelling that might confuse or mislead consumers. 11 11. Separation of organic and nonorganic production units The preparation of organic, in-conversion and non-organic salt shall be kept separate from each other in place or time. Where organic, in-conversion and nonorganic products, in any combination, are prepared or stored in the preparation unit concerned, the operator shall: a) inform control authority or control body accordingly; b) store organic, in-conversion and non-organic final products separate by place or time from each other; c) keep available an updated register of all operations and quantities processed, both in organic and non organic production, including additives used in non organic salt production.
d) take the necessary measures to ensure identification of lots and to avoid mixtures or exchanges between organic, in-conversion and non-organic products. e) carry out operations on organic or in-conversion products only after suitable cleaning of the production equipment. 12 12. Misleading nature of products Products, substances and techniques that reconstitute properties that are lost in the production or storage of organic salt, that correct the results of negligence in the production of organic salt, or that otherwise may be misleading as to the true nature of products intended to be marketed as organic salt, shall not be used. 13. Obligation of operators 13.1. Operators producing organic salt shall establish and update appropriate procedures based on systematic identification of crucial production steps. 13.2. The application of the procedures referred above shall ensure that the produced organic salt comply with this Regulation at all times . 14. Precautionary measures Operators shall comply with and implement the procedures referred above and without prejudice to Article 28, shall in particular,:
a) take precautionary measures; b) implement suitable cleaning measures, monitor their effectiveness and keep records of those operations; c) guarantee that non-organic products are not placed on the market with an indication referring to organic production 13 15. Preparation If preparation operations, other than processing, are carried out on salt, the general requirements laid down in points 1.2, 1.3, 1.4, 1.5 and 2.2.3 of Part IV shall apply mutatis mutandis to such operations. 16. Record keeping obligation Operators shall keep records to demonstrate their compliance with this Regulation. 14
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