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									1. ------IND- 2008 0117 PL- EN- ------ 20080320 --- --- PROJET


                                                    ORDER
                                    OF THE MINISTER OF HEALTH1)

                                           of …………….. 2007

on mushrooms authorised for marketing or for the preparation of mushroom products and
 of foodstuffs containing mushrooms and on the mushroom classifier and mushroom expert
                                                    licences



         Pursuant to Article 44(3) of the Act of 25 August 2006 on food and nutritional safety
(Journal of Laws No 171 item 1225) the following is ordered:


         Article 1. The Order specifies:
1) a list of mushrooms authorised for marketing or for preparation of mushroom products and of
     foodstuffs containing mushrooms;
2) a list of mushroom products authorised for marketing and the characteristics rendering them
     unfit;
3) conditions of buying-in, storage and sale of mushrooms and technological requirements and
     conditions of their processing;
4) model certificates for fresh mushrooms and dried mushrooms;
5) the conditions and manner of obtaining the licence of a mushroom classifier and mushroom
     expert, including framework syllabuses of professional courses;
6) the provincial health inspector competent for granting and revoking the licences of a
     mushroom classifier and mushroom expert;
7) model mushroom classifier and mushroom expert licences.


         Article 2(1) The list of mushrooms authorised for marketing or for preparation of
mushroom products or of foodstuffs containing mushrooms is given in Annex 1 to the Order.


1)
  The Minister of Health is in charge of the government administration department – health, in accordance with
Article 1 (2) of the Order of the Prime Minister of 16 November 2007 concerning the detailed scope of activities of
the Minister of Health (Journal of Laws No 216 item 1607).


Draft of 6 December 2007                                                                        Page 1 of 21
       (2) The list of mushroom products authorised for marketing is given in Annex 2
to the Order.


       Article 3(1) Entities operating in the food market, conducting business consisting in
buying in of mushrooms growing in natural conditions, hereinafter referred to as “buy-in points”
shall employ:

   1) a mushroom expert or mushroom classifier for the purposes of assessing fresh mushrooms
       and of determining whether these mushrooms meet the requirements laid down in Article
       42(1) of the Act of 25 August 2006 on food and nutritional safety, hereinafter referred to
       as the “Act”.

   2) a mushroom expert for the purposes of assessing dried mushrooms obtained from
       mushrooms growing in natural conditions and of determining whether these mushrooms
       meet the requirements laid down in Article 42(3) of the Act.

       (2) Authorisation to market and process fresh mushrooms growing in natural conditions
shall be confirmed by the mushroom classifier or mushroom expert in a certificate for fresh
mushrooms.
       (3) Authorisation to market dried mushrooms obtained from mushrooms growing in
natural conditions shall be confirmed by the mushroom expert in a certificate for dried
mushrooms.


       Article 4. Entities operating in the food market, conducting business consisting in
processing mushrooms, hereinafter referred to as “processing plants” shall employ a mushroom
expert. Mushroom experts employed in processing plants shall perform activities defined in
Article 3 and shall supervise the technological process of mushroom processing.



       Article 5(1) Fresh mushrooms growing in natural conditions and dried mushrooms
obtained from mushrooms growing in natural conditions may be offered to the end customer:

    1) only at sales facilities or in marketplaces;
    2) under the condition of obtaining the certificate for fresh mushrooms or the certificate for
       dried mushrooms.




Draft of 6 December 2007                                                          Page 2 of 21
       (2) Dried mushrooms obtained from mushrooms growing in natural conditions, intended
directly for the end customer, shall be marketed in packaging.

       (3) Mass catering establishments may use mushrooms referred to in Paragraph 1 for food
preparation if these mushrooms have an appropriate certificate.



       Article 6(1) The model certificate for fresh mushrooms is given in Annex 3 to the Order.

       (2) The model certificate for dried mushrooms is given in Annex 4 to the Order.



       Article 7.(1) Cultivated mushrooms and mushrooms growing in natural conditions, both
fresh and dry, and mushroom products not meeting the requirements referred to in Article 2 or
not having the appropriate certificate shall be authorised for marketing in the Republic of Poland
if they have been collected or processed for the purpose of human consumption and:

   1) marketed or processed in another Member State of the European Union or in Turkey in
       accordance with the law of this state; or

   2) marketed or processed in a Member State of the European Free Trade Agreement (EFTA)
       being a contracting party to the Agreement on the European Economic Area, in
       accordance with the law of this state

- provided that they do not endanger human health or life.

       (2) Where there is reasonable suspicion that the mushrooms or mushroom products
referred to in paragraph 1 may endanger human health or life, the competent food control
authority shall ask the entity operating in the food market to submit information confirming that
equivalent health and quality requirements have been met, including documents issued by the
competent authorities of the state of origin.


       Article 8(1) Professional courses for persons wishing to obtain the licence of a mushroom
classifier or mushroom expert may be conducted by units of the National Health Inspectorate or
by other entities within the scope of their business.
    (2) The courses referred to in paragraph 1 shall include a theoretical and a practical part.




Draft of 6 December 2007                                                            Page 3 of 21
    (3) The framework syllabus of a professional course for mushroom classifiers is given in
Annex 5 to the Order.
    (4) The framework syllabus of a professional course for mushroom experts is given in Annex
6 to the Order.


       Article 9(1) The mushroom classifier examination shall take place before an examination
board including: a chairman and at least two board members appointed by the provincial health
inspector.
       (2) The examination referred to in paragraph 1 shall include a practical part (mushroom
species recognition) and a theoretical part (written test).
       (3) The examination board shall prepare an examination report signed by the chairman
and the board members; the reports by the board shall be kept together with the records referred
to in Article 15.


       Article 10(1) The licence of a mushroom classifier shall be granted by way of a decision
of the provincial health inspectorates, in the form of a certificate confirming that its holder has
obtained the licence of a mushroom classifier; the model of this certificate is given in Annex 7 to
the Order.
       (2) The licence of a mushroom classifier may be revoked in the manner specified in
paragraph 1 by the provincial health inspector who has granted this licence if the food inspection
authorities find irregularities in the performance of the duties referred to in Article 3(1)(1) or 3(2),
in particular inappropriate assessment and issuing of certificates for mushrooms submitted for
assessment that do not meet the requirements laid down in Article 42(1) of the Act or not
included in the list given in Annex 1 to this Order.


       Article 11(1) The mushroom expert examination shall take place before an examination
board including: a chairman and at least two board members appointed by the Provincial Health
Inspector in Poznań.
       (2) The examination referred to in paragraph 1 shall include a practical part (fresh and
dried mushroom species recognition) and a theoretical part (written test).




Draft of 6 December 2007                                                              Page 4 of 21
       (3) The examination board shall prepare an examination report signed by the chairman
and the board members; the reports by the board shall be kept together with the records referred
to in Article 15.


       Article 12(1) The licence of a mushroom expert shall be granted by way of a decision of
the provincial health inspector in Poznań acting under the authority of the Chief Health
Inspectorate, in the form of a certificate confirming that its holder has obtained the licence of a
mushroom expert; the model of this certificate is given in Annex 8 to the Order.
       (2) The licence of a mushroom expert may be revoked in the manner specified in
paragraph 1 if irregularities are found in the performance of the duties referred to in Article 3(3)
or (3), in particular inappropriate assessment and issuing of certificates for mushrooms submitted
for assessment that do not meet the requirements laid down in Article 42(1) or (2) of the Act or
not included in the list given in Annex 1 to this Order.


       Article 13. Persons not meeting the educational requirements specified in Article
43(1)(2)(a) and (2)(2) of the Act may apply for the licences referred to in Article 10 and 12 if
they have at least five years' professional experience in buying in or processing of mushrooms
and meet other requirements referred to in Article 43 of the Act.


       Article 14. The conditions of conducting the specialist course referred to in Article
43(1)(2(b) and (2)(3) of the Act and the examination referred to in Article 43(1)(3) and (2)(4) of
the Act shall be specified in an agreement concluded with the persons applying for a particular
licence or with these persons’ employers.


       Article 15. The records of persons who obtained the licences of a mushroom classifier
shall be prepared and kept by the sanitary-epidemiological stations where these licences were
granted, and the record of persons who obtained the licences of a mushroom expert by the
Provincial Sanitary-Epidemiological Station in Poznań.


       Article 16. The Order of the Minister of Health of 19 December 2002 on mushrooms
authorised for marketing or for preparation of mushroom products or of foodstuffs containing




Draft of 6 December 2007                                                           Page 5 of 21
mushrooms and on the licences of the mushroom classifier and mushroom expert (Journal of
Laws of 2003 No 21 item 178 and of 2004 No 84 item 793) shall be repealed.




       Article 17. The Order shall enter into force within 14 days of its publication.


                                                                      Minister of Health




In concert with:
The Minister for the Environment




Draft of 6 December 2007                                                           Page 6 of 21
                                               Annexes to the Order
                                               of the Minister of Health of ........................... 2007
                                               (item....)



                                                                                                  Annex 1

The list of mushrooms authorised for marketing or for preparation of mushroom products
                             and of foodstuffs containing mushrooms

(1) cep (porcini, all varieties) - Boletus edulis Bull ex Fr.;
(2) birch bolete (all varieties) - Leccinum scabrum (Bull) S. F. Gray.;
(3) hard bolete - Leccinum griseum (Quel.) Sing.;
(4) orange-capped bolete (all varieties) - Leccinum aurantiacum (Bull.) S. F. Gray;
(5) variegated bolete - Suillus variegatus (Swartz) O. Kuntze;
(6) Jersey cow mushroom - Suillus (L. ex Fr.) bovinus O. Kuntze;
(7) granulated bolete - Suillus granulatus (L.) O. Kuntze;
(8) slippery jack - Suillus luteus (L.) S. F. Gray;
(9) larch bolete - Suillus grevillei (Klotzsch) Sing. Klotzsch;
(10) chestnut bolete - Gyroporus castaneus (Bull.) Quel;
(11) blue-staining bolete - Gyroporus cyanescens (Bull.) Quel;
(12) bay bolete - Xerocomus badius (Fr.) Kuhn ex Gilb;
(13) yellow-cracking bolete - Xerocomus subtomentosus (L.) Quel;
(14) red-cracking bolete - Xerocomus chrysenteron (Bull.) Quel;
(15) parasol mushroom - Macrolepiota procera (Soop.) Sing;
(16) yellow knight - Tricholoma flavovirens (Pers.) Lund ex Nannf;
(17) hedgehog mushroom - Hydnum repandum L.;
(18) black chanterelle - Craterellus cornucopioides (L.) Pers;
(19) aniseed toadstool - Clitocybe odora (Bull.) Kummer;
(20) saffron milkcap - Lactarius deliciosus Fr;
(21) tawny milkcap - Lactarius volemus Fr;
(22) honey fungus - Armillaria mellea sensu lato (Vahl. in. Fl. Dan.) P. Karst., Syn. Armillaria
    (Fr.: Fr) Staude, Syn. Armillaria mellea comple, only young fruiting bodies;




Draft of 6 December 2007                                                                  Page 7 of 21
(23) button mushroom - Agaricus bisporus (Lange) Sing. Imbach, except too young mushrooms
    growing in natural conditions, with gills which have not yet become pink;
(24) red-staining mushroom - Agaricus silvaticus Schaeff., except too young mushrooms growing
    in natural conditions, with gills which have not yet become pink;
(25) table mushroom - Agaricus hortensis (Cooke) Pil., except too young mushrooms growing in
    natural conditions, with gills which have not yet become pink;
(26) field mushroom - Agaricus campestris (L.) Fr., except too young mushrooms growing in
    natural conditions, with gills which have not yet become pink;
(27) sidewalk mushroom - Agaricus bitorquis (Quel) Sacc., except too young mushrooms
    growing in natural conditions, with gills which have not yet become pink;
(28) wood mushroom - Agaricus silvicola (Vitt.) Sacc., except too young mushrooms growing in
    natural conditions, with gills which have not yet become pink;
(29) golden chanterelle - Cantharellus cibarius Fr;
(30) gypsy mushroom- Rozites caperata (Pers. ex Fr.) P. Karst;
(31) scotch bonnet - Marasmius oreades (Bolt.) Fr;
(32) oyster mushroom - Pleurotus ostreatus (Jacq.) Kummer;
(33) shiitake - Lentinus edodes (Berck.) Singer, Syn. Lentinula edodes (Berk.), Pegler;
(34) nameko mushroom - Pholiota nameko (T. Ito) S. Ito et Imai Syn. Collybia nameko T. Ito
    Pholiota gultinosa Kawam. Kuehneromyces nameko (t. Ito) S. Ito;
(35) sheathed woodtuft Kuehneromyces mutabilis (Schaff.) Sing. Et Smith synonim: Pholiota
    mutabilis (Fr.) Kummer, only cultivated mushrooms;
(36) straw mushroom - Volvariella volvacea (Bull. Ex Fr.) Sing. Syn. Volvaria volvacea (Bull.)
    Sacc;
(37) black summer truffle - Tuber aestivum Vitt;
(38) black winter truffle - Tuber brumale Pico & Vitt;
(39) black truffle - Tuber melanosporum Vitt;
(40) snow fungus - Tremella fuciformis Berk.;
(41) Judas’s ear fungus - Hirneola auricula-judae (Bull. Ex St. Amans) Berk. Syn. Auricularia
    auricula-judae (Bull.) West. Auricularia auricula (L. ex Hooker) Underwood;
(42) cloud ear fungus - Auricularia polytricha (Mont.) Sacc. Syn. Hirneola polytricha Mont.




Draft of 6 December 2007                                                           Page 8 of 21
                                                                                           Annex 2

                   The list of mushroom products authorised for marketing




                                    A. Semi-finished products:

    (1) Blanched mushrooms being perishable products where:
(1) in their preparation fresh mushrooms of one of the species listed in Annex 1 to the Order
    were used;
(2) were blanched and placed in salty-sour marinade with pH of approx. 5 and up to 10% of
    brine;
(3) during storage and transport the temperature is maintained at 2°C-4°C.
    (2) Frozen mushrooms where:
(1) in their preparation fresh mushrooms of one of the species listed in Annex 1 to the Order
    were used; and
(2) were subjected to a temperature of at least -30°C.
    (3) A mixture of several species of frozen mushrooms referred to in paragraph 2, in the form
of whole fruiting bodies or of slices, prepared through their mixing.
    (4) Mushrooms in brine where:
(1) in their preparation fresh mushrooms of one of the species listed in Point 1-14, 16, 20-23, 27,
    29, 30, 32-39, 41 and 42 of Annex 1 to the Order were used;
(2) were blanched and fixed in a brine with a concentration of:
    - mushrooms collected in a forest, mushrooms of the genus Agaricus – not less than 20%.
    (5) Dried mushrooms in the form of whole fruiting bodies, caps only or slices, flakes, chips
or flour, made from caps together with stems (the number of stems shall not exceed the number
of caps) where:
(1) in their preparation fresh mushrooms of one of the species listed in Point 1-23, 27, 29, 32, 33,
    40-42 of Annex 1 to the Order were used; and
(2) they do not contain more than 12% water.
    (6) Dried mushrooms in the form of multi-species flour if each species was ground
separately and mixing took place immediately before placing on the market.




Draft of 6 December 2007                                                           Page 9 of 21
                                           B. Products:

    (1) Mushrooms stewed in fat in the form of whole fruiting bodies or slices where:
(1) in their preparation fresh, frozen, blanched mushrooms or mushrooms in brine of one of the
    species or a mixture of fresh mushrooms of a number of species listed in Annex 1 to the
    Order were used;
(2) were placed in airtight packaging and subjected to sterilisation or freezing at a temperature of
    -40°C - -35°C.
    (2) Mushroom extract in the form of liquid containing at least 7% of dry matter where:
(1) in its preparation fresh mushrooms of one of the species listed in Annex 1 to the Order or
    dried mushrooms or fresh mushrooms were used;
(2) was thermally fixed.
    (3) Mushroom concentrate in the form of condensed extract containing at least 24% of dry
matter where:
(1) in its preparation fresh mushrooms of one of the species listed in Annex 1 to the Order or
    dried mushrooms or fresh mushrooms were used; and
(2) was thermally fixed.
    (4) Pickled mushrooms where:
(1) a perishable product:
    (a)in its preparation fresh mushrooms of one of the species listed in Point 1-14, 16, 17, 20-22,
       29, 30 and 32 of Annex 1 to the Order were used; and
    (b) they were subjected to lactic fermentation;
(2) a non-perishable product:
    - was pasteurised.
    (5) Marinated mushrooms where:
(1) in their preparation fresh, frozen, blanched mushrooms or mushrooms in brine after
    desalination of one of the species or a mixture of fresh mushrooms of a number of species
    listed in Annex 1 to the Order were used;
(2) were pickled using acetic acid or citric acid or a mixture of these acids with a concentration
    not exceeding 1.5% calculated as acetic acid and pH of at least 5.4;
(3) were pasteurised.
    (6) Sterilised mushrooms where:




Draft of 6 December 2007                                                          Page 10 of 21
(1) in their preparation fresh, frozen, blanched mushrooms or mushrooms in brine after
     desalination of one of the species or a mixture of fresh mushrooms of a number of species
     listed in Annex 1 to the Order were used;
(2) were placed in airtight packaging and subjected to a temperature of 120°C-122°C;
 (3) were ground and in their preparation fresh or frozen mushrooms were used (stuffing for
    pierogi).
     (7) Other mushroom products if in their preparation fresh mushrooms of one of the species
or a mixture of species listed in Annex 1 to the Order or semi-products were used.
     (8) Frozen mixture of the mushrooms of species listed in Annex 1 to the Order, in the form
of whole fruiting bodies or slices.
     (9) The mixture referred to in Paragraph 8 may also contain vegetables.




                                                                                                    Annex 3

                                                 Model

                                                                   .........................., of ................
 ….......................................


Draft of 6 December 2007                                                               Page 11 of 21
 ...........................................
 ...........................................
(first name and surname or company name and address
of entity processing or buying in mushrooms)


                            CERTIFICATE FOR FRESH MUSHROOMS No ...........



           Pursuant to Article 6(1) of the Order of the Minister of Health of …………... on
mushrooms authorised for marketing or for the preparation of mushroom products or of
foodstuffs containing mushrooms and on the mushroom classifier and mushroom expert licences
(Journal of Laws No… item ….) based on the assessment conducted on ........................ at ...........


I certify that the fresh mushrooms of the
species ..........................................................................................
…………………………………………………………………………………………………..
collected in the area of ........................................................................................................................
of an amount of .............. kg (in words) ................................................................


raise no objections with regard to their species identification and organoleptic features and are fit
for marketing and processing.


The certificate covers the batch assessed, to be stored for a period not exceeding 48 hours in a
temperature of up to 10°C.

                                                                                                (stamp and signature
                                                                                             of mushroom expert/classifier
                                                                                                     )

                                                                                                                                          Annex 4

                                                                     Model

                                                                                                         ........................., of .................
........................................
........................................


Draft of 6 December 2007                                                                                                     Page 12 of 21
 ........................................
(first name and surname or company name and address
of entity processing or buying in mushrooms)

                              CERTIFICATE FOR DRIED MUSHROOMS No ......



           Pursuant to Article 6(2) of the Order of the Minister of Health of …………... on
mushrooms authorised for marketing or for the preparation of mushroom products or of
foodstuffs containing mushrooms and on the mushroom classifier and mushroom expert licences
(Journal of Laws No… item ….), based on the assessment conducted on .........................

I certify that the dried mushrooms: of an                                                   amount           of      ........       dag/kg   (in
words: ...........................................................................)
of the species ..................................................................................................................
in the form of entire fruiting bodies, caps, slices*)
in collective/individual packaging*)
without an admixture of other mushrooms,
without traces of mould, secondary reddening and cheese mites
water content ...............................................,
raise no objections with regard to their species identification, organoleptic features and health
assessment and are fit for marketing.
Mushrooms intended for sale to the end customer must be packaged individually and marked
with the following information: mushroom species, certificate number, year of collection.
The certificate covers the batch assessed.
                                                                                              ...................................
                                                                                     (stamp and signature of mushroom
                                                           expert)
______________
*)
     Underline as appropriate.

                                                                                                                                       Annex 5

                 Framework syllabus of a professional course for mushroom classifiers

                                                                   Syllabus

       (1) Basic information on mushrooms:



Draft of 6 December 2007                                                                                                   Page 13 of 21
(1) the environment and development conditions of mushrooms;
(2) the role of mushrooms in the plant and animal world;
(3) seasonality of mushroom fruiting;
(4) mushroom fruiting body structure, macro- and microscopic features, organoleptic features;
(5) basic mushroom systematics.
    (2) The characteristics of cultivated mushrooms and mushrooms growing in natural
conditions authorised for marketing in accordance with the current legislation.
    (3) Edible mushrooms not authorised for marketing – reasons for non-authorisation.
    (4) Poisonous mushrooms and mushroom poisonings:
(1) discussion of the most poisonous mushroom species and of edible species of a similar
    appearance;
(2) classification of poisoning according to the type of toxic action.
    (5) The legal basis for supervision by food inspection authorities:
(1) the Act of 25 August 2006 on food and nutritional safety, together with implementing
    regulations;
(2) the Act of 14 March 1985 on the National Health Inspectorate;
(3) the legislation on individual packaging.
    (6) Polish standards concerning fresh mushrooms.
    (7) The assessment of fresh mushrooms:
(1) characteristics rendering them unfit;
(2) quality class;
(3) storage and transport conditions.
    (8) Health requirements for mushroom buy-in points.
    (9) Health supervision with regard to the:
(1) sale of fresh mushrooms growing in natural conditions and of mushroom products at
    marketplaces;
(2) marketed mushrooms and mushroom products;
(3) mushrooms in mass catering operations.
    (10) Practice – issuing certificates for fresh mushrooms intended for:
(1) processing;
(2) marketing.
    (11) A seminar – summing up of the information referred to in Point 1-9.



Draft of 6 December 2007                                                          Page 14 of 21
Course duration - ............. hours.




                                                                                 Annex 6

              Framework syllabus of a professional course for mushroom experts

                                           Syllabus

     (1) Basic information on mushrooms:
(1) the environment and development conditions of mushrooms;
(2) the role of mushrooms in the plant and animal world;
(3) seasonality of mushroom fruiting.


Draft of 6 December 2007                                                  Page 15 of 21
    (2) Conditions of collecting mushrooms growing in natural conditions.
    (3) Cap mushroom structure.
    (4) Basic mushroom systematics.
    (5) Collection and identification of species growing in natural conditions.
    (6) A discussion of cultivated mushrooms and mushrooms growing in natural conditions
authorised for marketing.
    (7) Practice:
(1) collection and identification of the collected mushroom species growing in natural conditions
    in the field;
(2) using field guides and atlases.
    (8) Mushrooms under legal protection.
    (9) The chemical composition of mushrooms.
    (10) The nutritional value and nutrient assimilation by a human organism.
    (11) Mushroom cultivation - methods, trends.
    (12) Production of blanched, frozen and marinated mushrooms of the genus Agaricus.
    (13) Production of substrate for the cultivation of mushrooms of the genus Agaricus.
    (14) Radioactive contamination of mushrooms.
    (15) Basic information on microbiology and chemical contamination of food, production
hygiene and microbiological requirements for mushrooms and mushroom products.
    (16) National legislation concerning:
(1) the Order of the Minister of Health of …..2006 on mushrooms authorised for marketing or
    for the preparation of mushroom products or of foodstuffs containing mushrooms and on the
    mushroom classifier and mushroom expert licences (Journal of Laws No…. item .….);
(2) permitted additional substances which may be used in food production;
(3) maximum levels of chemical and biological contaminations for food;
(4) the Order of the Minister of the Environment of 9 July 2004 on the protected species of
    mushrooms growing in natural conditions (Journal of Laws No168 item 1765).
    (17) Discussion of mushroom processing.
(1) semi-products: salted mushrooms, blanched mushrooms;
(2) ready semi-products: dried mushrooms, marinated mushrooms, sterilised mushrooms;
(3) products containing mushrooms.
    (18) Field class – visit to a mushroom processing plant.



Draft of 6 December 2007                                                          Page 16 of 21
     (19) Processing of mushrooms growing in natural conditions.
     (20) Practice:
(1) fresh mushroom species identification based on spores – microscopic analysis;
(2) species identification for dried mushrooms growing in natural conditions;
(3) identification and segregation of dried mushrooms;
(4) issuing certificates for fresh mushrooms and dried mushrooms.
     (21) Health requirements for mushroom buy-in points.
     (22) The rules on supervision by food inspection authorities of fresh mushrooms, dried
mushrooms and mushroom products sold at marketplaces and placed on the market.
     (23) Mushroom poisoning in the context of food poisoning in the country. Mushroom
poisoning epidemiology - classification of poisoning according to the type of toxic action.
(1) cytotropic poisoning;
(2) neurotropic poisoning;
(3) gastric poisoning;
(4) non-specific poisoning.
     (24) identification and segregation of dried mushrooms.
     (25) The legal basis for supervision by food inspection authorities:
 1) the Act of 25 August 2006 on food and nutritional safety, together with implementing
    regulations;
 2) the Act of 14 March 1985 on the National Health Inspectorate;
     (26) Summing up of the course.
     (27) Screening of the film “Mushroom poisonings”.




Course duration - ................ hours.




Draft of 6 December 2007                                                         Page 17 of 21
                                                                                                     Annex 7

                                                  Model

                     MUSHROOM CLASSIFIER CERTIFICATE No ...........

Provincial Sanitary-
Epidemiological Station
in ..........................

                                          I hereby certify that

Mr/Ms ...............................................................................
father’s name ......................…………..
born on ................................................................
Personal Identification Number (PESEL) ………………………………………………..
Tax Identification Number (NIP) ………………………………………………….
after passing the examination on ..................................... has obtained the licence of



Draft of 6 December 2007                                                                 Page 18 of 21
                                     a mushroom classifier



Legal basis: Article 10(1) of the Order of the Minister of Health of …………... on mushrooms
authorised for marketing or for the preparation of mushroom products or of foodstuffs containing
mushrooms and on the mushroom classifier and mushroom expert licences (Journal of Laws
No… item ….).
The licence is subject to revocation pursuant to Article 10(2) of the Order of the Minister of
Health of …………... on mushrooms authorised for marketing or for the preparation of
mushroom products or of foodstuffs containing mushrooms and on the mushroom classifier and
mushroom expert licences (Journal of Laws No… item ….).
                                                                      .............................
                                                              (stamp and signature of the provincial
                                                                      health inspector)
                             ............................
                             (round seal of the provincial
                             health inspector)

…………………............., on ............




                                                                                                      Annex 8

                                               Model

                    MUSHROOM EXPERT CERTIFICATE No ...........

Provincial Health
Inspector in Poznań


                                             I certify that

Mr/Ms ............................................................
father’s name ......................…………..
born on ....................... on ......................
Personal Identification Number (PESEL) ………………………………………………..
Tax Identification Number (NIP) ………………………………………………….
after passing the examination on ..................... has obtained the licence of



Draft of 6 December 2007                                                                     Page 19 of 21
                                          a mushroom expert.


Legal basis: Article 12(1) of the Order of the Minister of Health of …………... on mushrooms
authorised for marketing or for the preparation of mushroom products or of foodstuffs containing
mushrooms and on the mushroom classifier and mushroom expert licences (Journal of Laws
No… item ….).
The licence is subject to revocation pursuant to Article 12(2) of the Order of the Minister of
Health of …………... on mushrooms authorised for marketing or for the preparation of
mushroom products or of foodstuffs containing mushrooms and on the mushroom classifier and
mushroom expert licences (Journal of Laws No… item ….).
                               .............................
                                                               (stamp and signature of the provincial
                                                                       health inspector)
                     ............................
                                  (round seal of the provincial
                                  health inspector)




…………………............., on ............



                                   Regulatory Impact Assessment


 The draft Order of the Minister of Health on mushrooms authorised for marketing or for
 the preparation of mushroom products or of foodstuffs containing mushrooms and on the
                     mushroom classifier and mushroom expert licences




1. Indication of entities affected by the draft regulations
   The regulatory scope of the draft Order covers food producers and entities placing on the
market mushrooms and mushroom products, as well as other foodstuffs containing mushrooms,
and consumers.


2. Results of consultation
       For consultation purposes, the draft was presented to the associations and unions of food


Draft of 6 December 2007                                                                      Page 20 of 21
industry entrepreneurs involved in the production and marketing of food, including the Food
Management Council, and consumer organisations – the Council of the National Consumers’
Federation, the Polish Consumer Association and the Consumer Health Protection Association.
The draft Order was also published in the Public Information Bulletin of the Minister of Health
pursuant to Article 5 of the Act of 7 July 2005 on lobbying in the legislation process (Journal of
Laws No 169 item 1414). These entities submitted no comments regarding the draft.
       The comments submitted in the course of the public consultation were incorporated into
the draft Order.


3. Impact of the Order on the public finances sector, including the state budget and the
   budgets of territorial self-government authorities
   The draft Order will have no impact on the state budget and the budgets of territorial self-
government authorities.


4. Impact of the Order on the labour market
    The regulations proposed in the draft Order will have no impact on the labour market.


5. Impact of the regulation on competitiveness and entrepreneurship
   The draft Order will have no impact on economic competitiveness and entrepreneurship.


6. Impact of the regulation on the regional situation and development
    The regulations proposed in the draft Order will have no impact on the situation and
development of regions.


7. Impact of the regulation on human health.
    The draft Order will contribute to food safety in the context of mushrooms and mushroom
products. The draft Order will therefore have a positive effect on public health.




Draft of 6 December 2007                                                            Page 21 of 21

								
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