‫‪JS 411: 2001‬‬ ‫ﻡ ﻕ ﺃ ‪2001/411‬‬

‫‪Second edition‬‬ ‫ﺍﻹﺼﺩﺍﺭ ﺍﻟﺜﺎﻨﻲ‬

‫ﻤﻭﺍﺼﻔﺔ ﻗﻴﺎﺴﻴﺔ ﺃﺭﺩﻨﻴﺔ‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ – ﺨﻠﻴﻁ ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ‬

‫‪Spices and condiments – Mixed spices and condiments‬‬

‫ﻤﺅﺴﺴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ‬

‫ﺍﻟﻤﻤﻠﻜﺔ ﺍﻷﺭﺩﻨﻴﺔ ﺍﻟﻬﺎﺸﻤﻴﺔ‬

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 ‫ﻗﺎﻋـﺩﺓ ﻓﻨﻴــﺔ‬
‫ﻫﺬﻩ ﺍﻟﻮﺛﻴﻘﺔ ﺇﻟﺰﺍﻣﻴﺔ ﺍﻟﺘﻄﺒﻴﻖ‬
‫‪Technical Regulation‬‬
‫‪This document is mandatory‬‬

‫ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ – ﺨﻠﻴﻁ ﺍﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ‬

‫‪Spices and condiments – Mixed spices and condiments‬‬

‫ﻭﺍﻓـﻕ ﻤﺠﻠـﺱ ﺇﺩﺍﺭﺓ ﻤﺅﺴﺴـﺔ ﺍﻟﻤﻭﺍﺼﻔـﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴـﺱ ﺒﺠﻠﺴﺘﻪ ﺭﻗـﻡ ‪ 2001/9‬ﺍﻟﻤﻨﻌﻘـﺩﺓ ﺒﺘﺎﺭﻴـﺦ‬
‫‪ 2001/10/4‬ﻋﻠﻰ ﺍﻋﺘﻤﺎﺩ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺭﻗﻡ ‪ 2001/411‬ﻜﻘﺎﻋﺩﺓ ﻓﻨﻴﺔ "ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ" ﻭﺍﻋﺘﺒﺎﺭﻫﺎ‬
‫ﺴﺎﺭﻴـﺔ ﺍﻟﻤﻔﻌﻭل ﺍﻋﺘﺒﺎﺭﺍﹰ ﻤﻥ ﺘﺎﺭﻴـﺦ ‪ 2002/2/15‬ﻭﺫﻟﻙ ﺍﺴﺘﻨﺎﺩﺍﹰ ﻟﻠﺼﻼﺤﻴﺎﺕ ﺍﻟﻤﺨﻭﻟﺔ ﻟﻪ ﺒﻤﻭﺠﺏ ﺍﻟﻤﺎﺩﺓ‬
‫)‪ (8‬ﻓﻘﺭﺓ )ﺏ( ﻤﻥ ﻗﺎﻨﻭﻥ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺭﻗﻡ ‪. 2000/22‬‬

‫ﻤﺅﺴﺴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ‬

‫ﺍﻟﻤﻤﻠﻜﺔ ﺍﻷﺭﺩﻨﻴﺔ ﺍﻟﻬﺎﺸﻤﻴﺔ‬

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 ‫ﺍﶈﺘــﻮﻳـﺎﺕ‬

‫ﺍﳌﻘﺪﻣــﺔ‬
‫ﺍ‪‬ـــــﺎﻝ‬ ‫‪–1‬‬
‫ﺍﳌﺮﺍﺟﻊ ﺍﻟﺘﻘﻴﻴﺴﻴــﺔ‬ ‫‪-2‬‬
‫ﺍﻟﺘﻌﺮﻳـﻒ‬ ‫‪-3‬‬
‫ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ‬ ‫‪-4‬‬
‫ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ‬ ‫‪-5‬‬
‫‪ -6‬ﺍﻟﺘﻌﺒﺌـﺔ‬
‫‪ -7‬ﺍﻟﺘﺨﺰﻳﻦ‬
‫‪ –8‬ﺑﻄﺎﻗــﺔ ﺍﻟﺒﻴــﺎﻥ‬
‫‪ -9‬ﺍﳌﺮﺍﺟــﻊ‬

‫_________________‬
‫ﺗﻌﺘﱪ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺑﺪﻳﻠﺔ ﻟﻨﻔﺲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﺼﺎﺩﺭﺓ ﻋﺎﻡ ‪ 1985‬ﻭﲢﻞ ﳏﻠﻬﺎ‪.‬‬

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 ‫ﺍﻟﻤﻘﺩﻤـﺔ‬

‫ﻤﺅﺴﺴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻷﺭﺩﻨﻴﺔ ﻫﻲ ﺍﻟﻬﻴﺌﺔ ﺍﻟﻭﻁﻨﻴﺔ ﻟﻠﺘﻘﻴﻴﺱ ﻓﻲ ﺍﻷﺭﺩﻥ ‪ ،‬ﺤﻴـﺙ ﻴـﺘﻡ ﺇﻋـﺩﺍﺩ‬
‫ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻷﺭﺩﻨﻴﺔ ﻤﻥ ﺨﻼل ﻟﺠﺎﻥ ﻓﻨﻴﺔ‪ .‬ﻭﺘﻜﻭﻥ ﻫﺫﻩ ﺍﻟﻠﺠﺎﻥ ﻋـﺎﺩﺓ ﻤـﺸﻜﻠﺔ ﻤـﻥ ﺃﻋـﻀﺎﺀ‬
‫ﻤﻤﺜﻠﻴﻥ ﻟﻠﺠﻬﺎﺕ ﺍﻟﺭﺌﻴﺴﻴﺔ ﺍﻟﻤﻌﻨﻴﺔ ﺒﻤﻭﻀﻭﻉ ﺍﻟﻤﻭﺍﺼﻔﺔ ‪ ،‬ﻭﻴﻜﻭﻥ ﻟﺠﻤﻴﻊ ﺍﻟﺠﻬـﺎﺕ ﺍﻟﻤﻌﻨﻴـﺔ ﺒﻤﻭﻀـﻭﻉ‬
‫ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﺤﻕ ﻓﻲ ﺇﺒﺩﺍﺀ ﺍﻟﺭﺃﻱ ﻭﺍﻟﻤﻼﺤﻅﺎﺕ ﺤﻭل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺼﻔﺔ‪ ،‬ﻭﺫﻟﻙ ﺃﺜﻨﺎﺀ ﻓﺘﺭﺓ ﺘﻌﻤﻴﻡ ﺍﻟﻤـﺸﺭﻭﻉ‬
‫ﺍﻟﻨﻬﺎﺌﻲ‪ ،‬ﺴﻌﻴﺎﹰ ﻟﺠﻌل ﺍﻟﻤﻭﺍﺼﻔـﺎﺕ ﺍﻷﺭﺩﻨﻴﺔ ﻤﻭﺍﺌﻤﺔ ﻟﻠﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺩﻭﻟﻴﺔ ﻗﺩﺭ ﺍﻹﻤﻜﺎﻥ ﻤﻥ ﺃﺠـل ﺇﺯﺍﻟـﺔ‬
‫ﺍﻟﻌﻭﺍﺌﻕ ﺍﻟﻔﻨﻴﺔ ﻤﻥ ﺃﻤﺎﻡ ﺍﻟﺘﺠﺎﺭﺓ ﻭﺘﺴﻬﻴل ﺍﻨﺴﻴﺎﺏ ﺍﻟﺴﻠﻊ ﺒﻴﻥ ﺍﻟﺩﻭل‪.‬‬

‫ﻭﺒﻨﺎﺀ‪ ‬ﻋﻠﻰ ﺫﻟﻙ ﻓﻘﺩ ﻗﺎﻤﺕ ﺍﻟﻠﺠﻨﺔ ﺍﻟﻔﻨﻴﺔ ﺍﻟﻤﺨﺘﺼﺔ ﺒﺩﺭﺍﺴﺔ ﻭﺘﻌﺩﻴل ﻤﺸﺭﻭﻉ ﺍﻟﻤﻭﺍﺼـﻔﺔ ﺍﻷﺭﺩﻨﻴـﺔ‬
‫ﺭﻗــﻡ )‪ (1985/411‬ﺍﻟﺨﺎﺼﺔ ﺒﺎﻟﺘﻭﺍﺒل ﻭﺍﻟﺒﻬﺎﺭﺍﺕ – ﺨﻠﻴﻁ ﺍﻟﺘﻭﺍﺒـل ﻭﺍﻟﺒﻬـﺎﺭﺍﺕ ﻭﺃﻭﺼـﺕ‬
‫ﺒﺎﻋﺘﻤﺎﺩﻫﺎ ﻜﻤﻭﺍﺼﻔﺔ ﻗﻴﺎﺴﻴﺔ ﺃﺭﺩﻨﻴﺔ ﺭﻗﻡ )‪ (2001/411‬ﺍﺴﺘﻨﺎﺩﺍﹰ ﻟﻠﻤﺎﺩﺓ )‪ (5‬ﻓﻘﺭﺓ )ﺃ( ﺒﻨﺩ )‪ (1‬ﻤﻥ‬
‫ﻗﺎﻨﻭﻥ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺭﻗﻡ ‪ 22‬ﻟﺴﻨـﺔ ‪. 2000‬‬

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‫ﻡ ﻕ ﺃ ‪2001/411‬‬

‫ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ – ﺧﻠﻴﻂ ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ‬

‫‪ – 1‬ﺍ‪‬ــــــﺎﻝ‬
‫ﲣﺘﺺ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺑﺎﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻮﺍﺟﺐ ﺗﻮﻓﺮﻫﺎ ﲞﻠﻴﻂ ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ‪.‬‬

‫‪ – 2‬ﺍﳌﺮﺍﺟﻊ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ‬
‫ﺗﺘﻀﻤﻦ ﺍﻟﻮﺛﺎﺋﻖ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﺍﺷﺘﺮﺍﻃﺎﺕ ﺗﺼﺒﺢ ﻋﻨﺪ ﺍﻹﺣﺎﻟﺔ ﺇﻟﻴﻬﺎ ﰲ ﺍﻟﻨﺺ ﻣﻦ ﺍﺷﺘﺮﺍﻃﺎﺕ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ‪ ،‬ﰲ ﺣﺎﻟﺔ ﺍﻹﺣﺎﻟـﺔ‬
‫ﺍﳌﺆﺭﺧﺔ ﻻ ﺗﻄﺒﻖ ﺍﻟﺘﻌﺪﻳﻼﺕ ﺍ‪‬ﺮﺍﺓ ﻋﻠﻰ ﺍﻟﻮﺛﺎﺋﻖ ﺑﻌﺪ ﺗﺎﺭﻳﺦ ﺍﻟﻨﺸﺮ ﺍﳌﺬﻛﻮﺭ ‪ ،‬ﺇﻻ ﺃﻧﻪ ﺑﺎﻟﺮﻏﻢ ﻣﻦ ﺫﻟﻚ ﻓﺈﻥ ﺍﳉﻬﺎﺕ ﺍﻟﱵ ﺗﻔـﺎﻭﺽ‬
‫ﻋﻠﻰ ﻋﻘﺪ ﻣﻌﲔ ﻳﻌﺘﻤﺪ ﻋﻠﻰ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺗﻮﺻﻰ ﺑﺄﻥ ﲢﺎﻭﻝ ﺍﺳﺘﺨــﺪﺍﻡ ﺃﺣﺪﺙ ﻃﺒﻌﺔ ﻣﻦ ﺍﻟﻮﺛـﺎﺋﻖ ﺍﻟﺘﻘﻴﻴـﺴﻴﺔ ﺍﳌـﺬﻛﻮﺭﺓ‬
‫ﺃﺩﻧـﺎﻩ‪ ،‬ﺃﻣﺎ ﰲ ﺣﺎﻟﺔ ﺍﻹﺣﺎﻟﺔ ﺍﻟﱵ ﻻ ﲢﻤﻞ ﺗﺎﺭﳜﺎﹰ ﻓﺘﻄﺒﻖ ﺁﺧﺮ ﻃﺒﻌـﺔ ﻣﻦ ﺍﻟﻮﺛﻴﻘﺔ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ ﺍﳌﺬﻛﻮﺭﺓ ﺃﺩﻧﺎﻩ ‪ ،‬ﻋﻠﻤﺎﹰ ﺑﺄﻥ ﻣﻜﺘﺒـﺔ‬
‫ﻣﺆﺳﺴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﲢﺘﻮﻱ ﻋﻠﻰ ﻓﻬﺎﺭﺱ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﺍﻟﺴﺎﺭﻳﺔ ﺍﳌﻔﻌﻮﻝ ﰲ ﺍﻟﻮﻗﺖ ﺍﳊﺎﺿﺮ ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ )‪ ،(9‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ – ﺑﻄﺎﻗﺔ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﳌﻌﺒﺄﺓ ﻭﺍﳌﻌﻠﺒﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ )‪ ،(32‬ﺍﻷﻣﻼﺡ – ﻣﻠﺢ ﺍﻟﻄﻌﺎﻡ )ﻛﻠﻮﺭﻳﺪ ﺍﻟﺼﻮﺩﻳﻮﻡ(‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ )‪ ،(493‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ﻟﻸﻏﺬﻳﺔ – ﺍﻟﻘﻮﺍﻋﺪ ﺍﻟﻌﺎﻣﺔ ﻟﺸﺆﻭﻥ ﺻﺤﺔ ﺍﻷﻏﺬﻳﺔ‪.‬‬

‫‪ – 3‬ﺍﻟﺘﻌﺮﻳــﻒ‬
‫ﻷﻏﺮﺍﺽ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﻳﺴﺘﺨﺪﻡ ﺍﻟﺘﻌﺮﻳﻒ ﺍﻟﻮﺍﺭﺩ ﺃﺩﻧﺎﻩ‬
‫‪1-3‬‬
‫ﺧﻠﻴﻂ ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ‬
‫ﻫﻮ ﺍﳌﻨﺘﺞ ﺍﶈﻀﺮ ﻣﻦ ﺧﻠﻂ ﺍﳌﺴﺎﺣﻴﻖ ﺍﳉﺎﻓﺔ ﻟﻨﻮﻋﲔ ﺃﻭ ﺃﻛﺜﺮ ﻣﻦ ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ ﺍﳌﻀﺎﻓﺔ ﻛﻤﻮﺍﺩ ﻣﻨﻜﻬﺔ ﻟﻸﻃﻌﻤﺔ‬

‫‪ – 4‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﳚﺐ ﺃﻥ ﺗﺘﻮﻓﺮ ﰲ ﺍﳌﻨﺘﺞ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫‪ 1–4‬ﺃﻥ ﻳﻜﻮﻥ ﺫﻭ ﻧﻜﻬﺔ ﻭﺍﺿﺤﺔ ﻗﻮﻳﺔ ﺗﺪﻝ ﻋﻠﻰ ﻧﻘﺎﻭﺓ ﻭﺟﻮﺩﺓ ﺗﻌﺒﺌﺔ ﻭﺣﺪﺍﺛﺔ‪.‬‬
‫‪ 2-4‬ﺃﻥ ﻳﻜﻮﻥ ﺧﺎﻟﻴﺎﹰ ﻣﻦ ﺁﺛﺎﺭ ﺍﻟﺘﻌﻔﻦ ﻭﺍﻟﺘﺰﻧﺦ‪.‬‬
‫‪ 3-4‬ﺃﻥ ﻳﻜﻮﻥ ﻧﻈﻴﻔﺎﹰ ﺧﺎﻟﻴﺎﹰ ﻣﻦ ﺍﻷﺗﺮﺑﺔ ﻭﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ ﺍﻟﻈﺎﻫﺮﺓ ﻟﻠﻌﲔ ﺍ‪‬ﺮﺩﺓ‪.‬‬
‫‪ 4-4‬ﺃﻥ ﺗﻜﻮﻥ ﲨﻴﻊ ﺃﻧﻮﺍﻉ ﺍﻟﺘﻮﺍﺑﻞ ﺍﳌﺴﺘﺨﺪﻣﺔ ﰲ ﲢﻀﲑ ﻫﺬﺍ ﺍﳌﻨﺘﺞ ﻣﻄﺎﺑﻘﺔ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﳋﺎﺻﺔ ﺑﻜﻞ ﻧﻮﻉ‪.‬‬
‫‪ 5-4‬ﳝﻨﻊ ﺇﺿﺎﻓﺔ ﺍﳌﻮﺍﺩ ﺍﳌﺎﻟﺌﺔ ﻛﺎﻟﻨﺸﺎ ﻭﺍﻟﻄﺤﲔ ﻭﻏﲑﻫﺎ‪.‬‬
‫‪ 6-4‬ﺃﻥ ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻟﺮﻃﻮﺑﺔ ﻋﻠﻰ ‪ %10‬ﻭﺯﻧﺎﹰ‪.‬‬
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‫‪ 7-4‬ﳚﻮﺯ ﺇﺿﺎﻓﺔ ﻣﻠﺢ ﺍﻟﻄﻌﺎﻡ ﻋﻠﻰ ﺃﻥ ﻳﻜﻮﻥ ﻣﻄﺎﺑﻘﺎﹰ ﻟﻠﻤﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺭﻗﻢ )‪ (32‬ﻭﺃﻥ ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺘﻪ ﻋﻠﻰ ‪%4‬‬
‫ﻣﻦ ﻭﺯﻥ ﺍﳌﺎﺩﺓ ﺍﳉﺎﻓﺔ‪.‬‬
‫‪ 8-4‬ﺃﻥ ﺗﻜﻮﻥ ﻣﻄﺤﻮﻧﺔ ﺑﺸﻜﻞ ﺟﻴﺪ‪.‬‬
‫‪ 9-4‬ﻻ ﳚﻮﺯ ﺇﺿﺎﻓﺔ ﺃﻳﺔ ﻣﻮﺍﺩ ﻣﻠﻮﻧﺔ ﺃﻭ ﺃﻳﺔ ﻣﻀﺎﻓﺎﺕ ﻏﺬﺍﺋﻴﺔ ﻟﻠﻤﻨﺘﺞ‪.‬‬

‫‪ -5‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ‬
‫ﳚﺐ ﺃﻥ ﺗﺘﻮﻓﺮ ﰲ ﺍﳌﻨﺘﺞ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫‪ 1-5‬ﺃﻥ ﳜﻠﻮ ﻣﻦ ﺍﳊﺸﺮﺍﺕ ﺍﳊﻴﺔ ﻭﺍﳌﻴﺘﺔ ﻭﺇﻓﺮﺍﺯﺍ‪‬ﺎ ﻭﺃﺟﺰﺍﺋﻬﺎ ﻭﺃﺛﺎﺭﻫﺎ ﻭﻛﺬﻟﻚ ﻣﻦ ﺑﻘﺎﻳﺎ ﺍﻟﻘﻮﺍﺭﺽ‪.‬‬
‫‪ 2-5‬ﺃﻥ ﳜﻠﻮ ﻣﻦ ﺍﻟﻜﺎﺋﻨﺎﺕ ﺍﳊﻴﺔ ﺍﻟﺪﻗﻴﻘﺔ ﺍﻟﻘﺎﺩﺭﺓ ﻋﻠﻰ ﺍﻟﻨﻤﻮ ﲢﺖ ﻇﺮﻭﻑ ﺍﻟﺘﺨﺰﻳﻦ ﺍﻟﻌﺎﺩﻳﺔ ﻭﺍﳌﻮﺍﺩ ﺍﻟﻨﺎﲡﺔ ﻋﻨﻬﺎ ﺑﻜﻤﻴﺎﺕ ﻗﺪ‬
‫ﲡﻌﻠﻬﺎ ﺿﺎﺭﺓ ﺑﺎﻟﺼﺤﺔ‪.‬‬

‫‪ – 6‬ﺍﻟﺘﻌﺒﺌــﺔ‬
‫ﻳﻌﺒﺄ ﺍﳌﻨﺘﺞ ﰲ ﻋﺒﻮﺍﺕ ﺻﺤﻴﺔ ﻣﻨﺎﺳﺒﺔ‪ ،‬ﻧﻈﻴﻔﺔ‪ ،‬ﺳﻠﻴﻤﺔ ﻣﻐﻠﻘﺔ ﺑﺸﻜﻞ ﺟﻴﺪ ﻭﻣﺼﻨﻮﻋﺔ ﻣﻦ ﻣﻮﺍﺩ ﲢﻤﻴﻪ ﻣﻦ ﺍﳌﺆﺛﺮﺍﺕ ﺍﳋﺎﺭﺟﻴﺔ ‪.‬‬

‫‪ – 7‬ﺍﻟﺘﺨﺰﻳﻦ‬

‫‪ 1-7‬ﳜﺰﻥ ﺍﳌﻨﺘﺞ ﰲ ﳐﺎﺯﻥ ﺟﻴﺪﺓ ﺍﻟﺘﻬﻮﻳﺔ ﺑﻌﻴﺪﺓ ﻋﻦ ﻣﺼﺎﺩﺭ ﺍﻟﺘﻠﻮﺙ ﻭﺍﳌﻄﺮ ﻭﺍﳊﺮﺍﺭﺓ ﺍﻟﺰﺍﺋﺪﺓ‪.‬‬
‫‪ 2-7‬ﺃﻥ ﺗﻜﻮﻥ ﻏﺮﻓﺔ ﺍﻟﺘﺨﺰﻳﻦ ﺟﺎﻓﺔ ﻭﺧﺎﻟﻴﺔ ﻣﻦ ﺍﻟﺮﻭﺍﺋﺢ ﻏﲑ ﺍﳌﺮﻏﻮﺏ ﻓﻴﻬﺎ‪.‬‬

‫‪ – 8‬ﺑﻄﺎﻗــﺔ ﺍﻟﺒﻴــﺎﻥ‬
‫ﺇﺿﺎﻓﺔ ﺍﱃ ﻣﺎ ﻭﺭﺩ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺭﻗﻢ )‪ ،(9‬ﳚﺐ ﺃﻥ ﻳﺪﻭﻥ ﻋﻠﻰ ﻛﻞ ﻋﺒﻮﺓ ﻟﻠﻤﻨﺘﺞ ﺍﻟﺒﻴﺎﻧﺎﺕ ﺍﻹﻳﻀﺎﺣﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ‪:‬‬
‫‪ 1–8‬ﺍﺳﻢ ﺍﳌﻨﺘﺞ‪ ،‬ﻋﺒﺎﺭﺓ ﺧﻠﻴﻂ ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ‪.‬‬
‫‪ 2–8‬ﺍﺳﻢ ﻭﻋﻨﻮﺍﻥ ﺍﳌﻌﺒﺊ ﺃﻭ ﺍ‪‬ﻬﺰ ﺃﻭ ﺍﳌﺴﺘﻮﺭﺩ ﻭﻋﻼﻣﺘﻪ ﺍﻟﺘﺠﺎﺭﻳﺔ ﺇﻥ ﻭﺟﺪﺕ‪.‬‬
‫‪ 3–8‬ﺑﻠﺪ ﺍﳌﻨﺸﺄ ﻟﻠﺒﻬﺎﺭﺍﺕ ﺍﳌﺴﺘﻮﺭﺩﺓ ﻭﻋﺒﺎﺭﺓ ﻋﺒﺊ ﰲ ﺍﻷﺭﺩﻥ ﻟﻠﻤﺤﻀﺮ ﳏﻠﻴﺎﹰ‪.‬‬
‫‪ 4-8‬ﺍﻟﻮﺯﻥ ﺍﻟﺼﺎﰲ ﺑﺎﻟﻮﺣﺪﺍﺕ ﺍﻟﺪﻭﻟﻴﺔ ‪.‬‬
‫‪ 5-8‬ﻗﺎﺋﻤﺔ ﻛﺎﻣﻠﺔ ﻟﻠﻤﺤﺘﻮﻳﺎﺕ ﻣﺮﺗﺒﺔ ﺗﺮﺗﻴﺒﺎﹰ ﺗﻨﺎﺯﻟﻴﺎﹰ ﺣﺴﺐ ﺍﳌﻜﻮﻧﺎﺕ‪.‬‬
‫‪ 6–8‬ﺗﺎﺭﻳﺦ ﺍﻟﺘﻌﺒﺌﺔ ﺃﻭ ﺍﻟﺘﺠﻬﻴﺰ‪.‬‬
‫‪ 7–8‬ﺭﻗﻢ ﺍﻟﺪﻓﻌﺔ ﺃﻭ ﺍﻹﺭﺳﺎﻟﻴﺔ ﻟﻠﻤﺴﺘﻮﺭﺩ‪.‬‬

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‫‪ -9‬ﺍﳌﺮﺍﺟــﻊ‬

‫‪ -‬ﻣﺸﺮﻭﻉ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﳋﺎﺻﺔ ﺑﺎﻟﺒﻬﺎﺭﺍﺕ‪.‬‬

‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻌﺮﺍﻗﻴﺔ ﺭﻗﻢ ‪.1025‬‬

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