Annual Report 200102/01/2002
- 1. Introduction
- 2.1 Priorities of Inspections Performed in 2001
- 2.2 Overall Surveys of Results of Control
- 2.3 Results of Controls of the Microbiological Requirements
- 2.4 Results of Analyses for Contaminants
- 2.5 Controls of Labelling and Quality
- 2.6 Thematic and Extraordinary Inspections
- 2.6.1 Inspections focusing on food safety
- 2.6.2 Inspections focused on adulterations
- 2.6.3 Complex and other inspections
- 2.7 Inspections in production
- 2.8 Inspections in trade network
- 2.9 Suggestions
- 2.10 Penalties
- 3 Laboratory Activities
- 4 Certification Activities
- 5 Internal Information System
- 6 Personnel Training
- 7 Activities in the Field of Legislation
- 8 Cooperation with Other Authorities and Institutions
- 9 International Relations
- 10 Public Relations
- 11 Conclusion
- 12 Abbreviations and Explanations
The controls of labelling of the packed and unpacked food include also findings whether the label contains data required by the respective legislation and whether such data are specified as required. Furthermore, they include results of inspections of the minimum dates of use and minimum dates of durability. Inspections focusing on the identification of food adulterations represent a very extensive and professionally very challenging activity.
Within the scope of the controls of labelling carried out in 2001 CAFIA identified altogether 5,984 samples of nonconforming foodstuffs, the highest number occurring in fresh vegetables (1,112), liquors (709), fresh fruit (624), bakery products (536) and meat - meat products (393).
Food labelling is closely related to the requirements (analytic and sensory) for food quality. Providing of false data on the food properties can be qualified as deception of consumers. The qualitative analytic requirements are e.g. the contents of raw material, water activity, granulation, weight, humidity, contents of alcohol and many others - depending on a commodity or a specific foodstuff. When performing controls of analytic requirements altogether 1,368 nonconforming food samples were identified, of which the highest number of samples was detected in wine (377), potatoes (341) and liquors (113).
The qualitative sensory requirements include e.g. non-freshness, withering, mechanical damage, aroma, taste, look, etc. - again in dependence on a commodity or a specific foodstuff. During analyses of those requirements the total of 4,350 food samples were evaluated as nonconforming, the highest number being detected in fresh vegetables (1,881), fresh fruit (902) and wine (384).