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Berichte Zur Lebensmittelsicherheit 2013: Bundesweiter Überwachungsplan 2013
Paperback
Series: Bvl-Reporte, Book 9
Medical ReferenceTechnology & EngineeringChemistry
ISBN13: 9783319122083
Publisher: Springer Nature
Published: Dec 5 2014
Pages: 47
Weight: 0.33
Height: 0.12 Width: 8.25 Depth: 11.00
Language: German
Der Bundesweite Überwachungsplan (BÜp) ist ein für ein Jahr festgelegter Plan über die zwischen den Ländern abgestimmte Durchführung von amtlichen Kontrollen zur Überprüfung der Einhaltung der lebensmittelrechtlichen, weinrechtlichen und tabakrechtlichen Vorschriften. Er kann Programme zu Produkt- und Betriebskontrollen oder eine Kombination aus beidem enthalten.
Insgesamt wurden 16 Programme für den BÜp 2013 ausgewählt, an denen sich die Länder und die Bundeswehr mit ca. 4.900 Proben und ca. 6.000 Betriebskontrollen beteiligten:
Untersuchung von Lebensmitteln auf Stoffe und die Anwendung von Verfahren
- Oxidativer Zustand von raffinierten, linolsäurereichen Speiseölen aus dem Einzelhandel
- Nicht dioxinähnliche polychlorierte Biphenyle (ndl-PCB) in Eiern aus Freilandhaltung
- Überprüfung der Deklaration Laktosefrei in Fleischerzeugnissen und Wurstwaren
- Milchallergene in Schokoladen ohne deklarierten Zusatz von Milchbestandteilen
- Schwefeldioxid (Sulfite) in Konfitüre extra/Gelee extra
- trans-Fettsäuren in fetterhitzten Lebensmitteln und den zugehörigen Fetten
Untersuchung von Lebensmitteln auf Mikroorganismen
- Vorkommen von pathogenen Yersinia enterocolitica in Schweinehackfleisch ohne Erhitzungshinweis und Hackepeter
- Temperatureinhaltung und mikrobiologischer Status von vorverpackten Mischsalaten mit beigegebenen tierischen Lebensmitteln in Bäckereien, Metzgereien und Schnellrestaurants
- Mikrobiologisch-hygienische Beschaffenheit von rohen Garnelen
- Hygienestatus von Teilgerichten aus der Gastronomie
Untersuchung von Bedarfsgegenständen und kosmetischen Mitteln
- Isothiazolone in kosmetischen Mitteln
Betriebskontrollen
- Einhaltung der Hei haltetemperatur und Ausstattung von Essenausgabestellen
- Überwachung vonLieferserviceunternehmen- Überprüfung der Einhaltung der Produkttemperatur von Räucherlachsprodukten in Kühleinrichtungen und der betrieblichen Temperaturmessverfahren
- Temperaturüberwachung in Transportfahrzeugen für kühlpflichtige Lebensmittel
- Überprüfung des Hygienemanagements der Herstellung und Verteilung von Speisen in Altenheimen
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