Архив Семерка - Российский Правовой Портал



СОГЛАШЕНИЕ О МЕЖДУНАРОДНЫХ ПЕРЕВОЗКАХ СКОРОПОРТЯЩИХСЯ ПИЩЕВЫХ ПРОДУКТОВ И О СПЕЦИАЛЬНЫХ ТРАНСПОРТНЫХ СРЕДСТВАХ, ПРЕДНАЗНАЧЕННЫХ ДЛЯ ЭТИХ ПЕРЕВОЗОК (СПС/ATP) [АНГЛ.] (ЗАКЛЮЧЕНО В Г. ЖЕНЕВЕ 01.09.1970) (С ИЗМ. И ДОП. ОТ 30.09.2000)

Документ по состоянию на 23 января 2008 года

Страница 7
 
   example.
   
   
   
   
   
   
                                                   Annex 1, Appendix 4
   
        DISTINGUISHING MARKS TO BE AFFIXED TO SPECIAL EQUIPMENT
   
       The distinguishing marks prescribed in appendix 1, paragraph  5
   to  this annex shall consist of capital Latin letters in dark  blue
   on  a white ground; the height of the letters shall be at least 100
   mm. The marks shall be as follows:
                  Equipment                            Distinguishing
                                                            mark
   
   Normally insulated equipment                              IN
   Heavily insulated equipment                               IR
   Class A refrigerated equipment with normal insulation     RNA
   Class A refrigerated equipment with heavy insulation      RRA
   Class B refrigerated equipment with heavy insulation      RRB
   Class C refrigerated equipment with heavy insulation      RRC
   Class D refrigerated equipment with normal insulation     RND
   Class D refrigerated equipment with heavy insulation      RRD
   Class A mechanically refrigerated equipment with normal
   insulation                                                FNA
   Class A mechanically refrigerated equipment with heavy
   insulation                                                FRA
   Class B mechanically refrigerated equipment with normal
   insulation                                                FNB <1>
   Class B mechanically refrigerated equipment with heavy
   insulation                                                FRB
   Class C mechanically refrigerated equipment with normal
   insulation                                                FNC <1>
   Class C mechanically refrigerated equipment with heavy
   insulation                                                FRC
   Class D mechanically refrigerated equipment with normal
   insulation                                                FND
   Class D mechanically refrigerated equipment with heavy
   insulation                                                FRD
   Class E mechanically refrigerated equipment with normal
   insulation                                                FNE <1>
   Class E mechanically refrigerated equipment with heavy
   insulation                                                FRE
   Class F mechanically refrigerated equipment with normal
   insulation                                                FNF <1>
   Class F mechanically refrigerated equipment with heavy
   insulation                                                FRF
   Class A heated equipment with normal insulation           CNA
   Class A heated equipment with heavy insulation            CRA
   Class B heated equipment with heavy insulation            CRB
   --------------------------------
       <1> See transitional provisions in paragraph 5 of this annex.
   
       If  the  equipment is fitted with removable or  non-independent
   thermal  appliances,  the distinguishing mark  or  marks  shall  be
   supplemented by the letter X.
       The  date  (month, year) entered under section  A,  item  8  in
   appendix  3  of this annex as the date of expiry of the certificate
   issued  in  respect  of the equipment shall  be  quoted  under  the
   distinguishing mark or marks aforesaid.
       Model:
       ---------¬
       ¦  RNA   ¦              5 = month (May)     ) of expiry of the
       ¦5 - 1974¦              1974 = year         ) certificate
       L---------
   
   
   
   
   
   
                                                               Annex 2
   
           SELECTION OF EQUIPMENT AND TEMPERATURE CONDITIONS
        TO BE OBSERVED FOR THE CARRIAGE OF QUICK (DEEP)-FROZEN
                         AND FROZEN FOODSTUFFS
   
       1.  For  the carriage of the following quick (deep)-frozen  and
   frozen  foodstuffs, the transport equipment has to be selected  and
   used in such a way that during carriage the highest temperature  of
   the  foodstuffs  at  any  point of the load  does  not  exceed  the
   indicated temperature.
       By  that  means the equipment used for the transport of  quick-
   frozen  foodstuffs  other than railway equipment  shall  be  fitted
   with  the  device  referred to in appendix  1  to  this  annex.  If
   however  one  should proceed to the verification of the temperature
   of  the  foodstuff, this shall be done according to  the  procedure
   laid down in appendix 2 to this annex.
       2.  Accordingly, the temperature of the foodstuffs at any point
   in  the  load  must be at or below the indicated value on  loading,
   during carriage and on unloading.
       3.  Where it is necessary to open the equipment, e.g. to  carry
   out  inspections, it is essential to ensure that the foodstuffs are
   not  exposed to procedures or conditions contrary to the objectives
   of  this  annex  and those of the International Convention  on  the
   Harmonization of Frontier Controls of Goods.
       4. During certain operations, such as defrosting the evaporator
   of  mechanically  refrigerated  equipment,  a  brief  rise  of  the
   temperature of the surface of the foodstuffs of not more than 3  -C
   in  a  part  of  the  load,  e.g. near the  evaporator,  above  the
   appropriate temperature may be permitted.
       Ice cream _____________________________________________ -20 -C
       Frozen or quick (deep)-frozen fish, fish products,
       molluscs and crustaceans and all other
       quick (deep)-frozen foodstuffs ________________________ -18 -C
       All frozen foodstuffs (except butter) _________________ -12 -C
       Butter ________________________________________________ -10 -C
       Deep-frozen and frozen foodstuffs mentioned below to be
       immediately further processed at destination: <1>
       Butter
       Concentrated fruit juice.
   --------------------------------
       <1> The deep-frozen and frozen foodstuffs listed, when intended
   for  immediate further processing at destination, may be  permitted
   gradually  to rise in temperature during carriage so as  to  arrive
   at   their  destination  at  temperatures  no  higher  than   those
   specified  by  the sender and indicated in the transport  contract.
   This  temperatures hould not be higher than the maximum temperature
   authorized  for the same foods tuff when refrigerated as  mentioned
   in  annex  3.  The transport document shall state the name  of  the
   foodstuff,  whether  it is deep-frozen or frozen  and  that  it  is
   immediately to be further processed at destination. This  carriages
   hall  be under taken with ATP - approved equipment with out use  of
   a thermal appliance to increase the temperature of the foodstuffs.
   
   
   
   
   
   
                                                   Annex 2, Appendix 1
   
            MONITORING OF AIR TEMPERATURES FOR TRANSPORT OF
                  PERISHABLE FOODSTUFFS QUICK FROZEN
   
       The   transport  equipment  must  be  fitted  with  a  suitable
   recording   instrument   to  monitor,  at  frequent   and   regular
   intervals,  the  air temperatures to which quick-frozen  foodstuffs
   intended for human consumption are subjected.
       The  measuring  instruments must be approved by  the  competent
   authorities  of  the  country in which the means  of  transport  is
   registered.
       Temperature  recordings obtained in this manner must  be  dated
   and  stored  by  the  operator for at least  one  year  or  longer,
   according to the nature of the food.
       However, for transport equipment in service at the date of  the
   entry  into  force of this appendix <*>, the above provisions  will
   be progressively applicable within three years after that date.
   --------------------------------
       <*>  The  date  of  entry into force of  this  appendix  is  13
   February 1996.
   
   
   
   
   
   
                                                   Annex 2, Appendix 2
   
                      PROCEDURE FOR THE SAMPLING
        AND MEASUREMENT OF TEMPERATURE FOR CARRIAGE OF CHILLED,
             FROZEN AND QUICK-FROZEN PERISHABLE FOODSTUFFS
   
                       A. GENERAL CONSIDERATIONS
   
       1.  Inspection  and measurement of temperatures  stipulated  in
   annexes  2  and 3 should be carried out so that the foodstuffs  are
   not  exposed to conditions detrimental to the safety or quality  of
   the  foodstuffs. Measuring of food temperatures should  be  carried
   out  in a refrigerated environment, and with the minimum delays and
   minimum disruption of transport operations.
       2.  Inspection  and measurement procedures, as referred  to  in
   paragraph  1,  shall  preferably be carried out  at  the  point  of
   loading  or  unloading.  These procedures should  not  normally  be
   carried  out  during transport, unless serious doubt  exists  about
   the conformity of the temperatures of the foodstuffs stipulated  in
   annexes 2 and 3.
       3.  Where  possible,  the  inspection should  take  account  of
   information provided by temperature monitoring devices  during  the
   journey  before selecting those loads of perishable foodstuffs  for
   sampling  and  measurement procedures. Progression  to  temperature
   measurement  of the food should only be undertaken where  there  is
   reasonable doubt of the temperature control during carriage.
       4.   Where   loads   have  been  selected,  a   non-destructive
   measurement  (between-case  or between-pack)  should  at  first  be
   used. Only where the results of the non-destructive measurement  do
   not  conform  with the temperatures laid down in  annexes  2  or  3
   (taking   into  account  allowable  tolerances),  are   destructive
   measurements  to be carried out. Where consignments or  cases  have
   been  opened for inspection, but no further action has been  taken,
   they   should  be  resealed  giving  the  time,  date,   place   of
   inspection, and the official stamp of the inspection authority.
   
                              B. SAMPLING
   
       5.  The  types of package selected for temperature  measurement
   shall  be  such  that  their temperature is representative  of  the
   warmest point of the consignment.
       6.  Where  it  is necessary to select samples during  transport
   whilst the consignment is loaded, two samples should be taken  from
   the  top and bottom of the consignment adjacent to the opening edge
   of each door or pair of doors.
       7. Where samples are taken during unloading of the consignment,
   four samples should be chosen from any of the following locations:
       -  top  and  bottom of the consignment adjacent to the  opening
   edge of the doors;
       -  top rear corners of the consignment (i.e. furthest away from
   the refrigeration unit);
       - centre of the consignment;
       -  centre of the front surface of the consignment (i.e. closest
   to the refrigeration unit);
       - top or bottom corners of the front surface of the consignment
   (i.e. closest to the return air intake of the refrigeration unit).
       8. In the case of chilled foods in annex 3, samples should also
   be  taken from the coldest location to ensure that freezing has not
   occurred during transportation.
   
          C. TEMPERATURE MEASUREMENT OF PERISHABLE FOODSTUFFS
   
       9.  The temperature measuring probe should be precooled  to  as
   close to the product temperature as possible before measurement.
   
                           I. Chilled foods
   
       10.  Non-destructive measurement. Measurement  between-case  or
   between-pack  should be made with a probe with a flat  head,  which
   gives  a  good surface contact, low thermal mass, and high  thermal
   conductivity.  When placing the probe between  the  cases  or  food
   packs,  there should be sufficient pressure to give a good  thermal
   contact,  and  sufficient  length of  probe  inserted  to  minimize
   conductivity errors.
       11.  Destructive measurement. A probe with a rigid, robust stem
   and  sharpened point should be used, made from a material which  is
   easy to clean and disinfect. The probe should be inserted into  the
   centre  of the food pack, and the temperature noted when  a  steady
   reading is reached.
   
                   II. Frozen and quick-frozen foods
   
       12. Non-destructive measurement. Same as paragraph 10.
       13.   Destructive  measurement.  Temperature  probes  are   not
   designed  to  penetrate frozen foods. Therefore it is necessary  to
   make  a hole in the product in which to insert the probe. The  hole
   is  made by a precooled product penetration instrument, which is  a
   sharp  pointed metallic instrument such as an ice punch, hand drill
   or  an  auger. The diameter of the hole should provide a close  fit
   to  that  of  the probe. The depth to which the probe  is  inserted
   will depend on the type of product:
       (i) Where product dimensions allow, insert the probe to a depth
   of 2.5 cm from the surface of the product;
       (ii)  Where  (i)  is not possible because of the  size  of  the
   product,  the probe should be inserted to a minimum depth from  the
   surface of 3 to 4 times the diameter of the probe;
       (iii) It is not possible or practical to make a hole in certain
   foods  because of their size or composition e.g. diced  vegetables.
   In  these  cases,  the  internal temperature of  the  food  package
   should  be  determined  by  insertion of a  suitable  sharp-stemmed
   probe  to  the  centre of the pack to measure  the  temperature  in
   contact with the food.
       After inserting the probe, the temperature should be read  when
   it has reached a steady value.
   
          D. GENERAL SPECIFICATIONS FOR THE MEASURING SYSTEM
   
       14.   The  measuring  system  (probe  and  read-out)  used   in
   determining temperature shall meet the following specifications:
       (i)  The  response  time should achieve 90% of  the  difference
   between the initial and final reading within three minutes;
       (ii)  <*> the system must have an accuracy of +/-0.5 -C  within
   the measurement range -20 -C to +30 -C;
       (iii)  <*> the measuring accuracy must not change by more  than
   0.3 -C during operation in the ambient temperature range -20 -C  to
   +30 -C;
       (iv) the display resolution of the instrument should be 0.1 -C;
       (v) <*> the accuracy of the system should be checked at regular
   intervals;
       (vi)   the   system  should  have  a  current  certificate   of
   calibration from an approved institution;
       (vii)  the  electrical  components  of  the  system  should  be
   protected  against  undesirable  effects  due  to  condensation  of
   moisture;
       (viii) the system should be robust and shock proof.
   --------------------------------
       <*> The procedure will be defined.
   
       E. ALLOWABLE TOLERANCES IN THE MEASUREMENT OF TEMPERATURE
   
       15.  Certain tolerances should be allowed in the interpretation
   of temperature measurements:
       (i) operational - in the case of frozen and quick-frozen foods,
   a  brief rise of up to 3 -C on the temperature permitted in annex 2
   is allowed for the surface temperature of the food.
       (ii) methodology - non-destructive measurement can give up to a
   maximum  of  2 -C difference in the reading compared  to  the  true
   product  temperature measurement, especially with the thickness  of
   cardboard in case packaging. This tolerance does not apply  to  the
   destructive measurement of temperature.
   
   
   
   
   
   
                                                               Annex 3
   
                        TEMPERATURE CONDITIONS
                FOR THE CARRIAGE OF CERTAIN FOODSTUFFS
           WHICH ARE NEITHER QUICK (DEEP)-FROZEN NOR FROZEN
   
       During carriage, the temperatures of the foodstuffs in question
   shall not be higher than those indicated below:
       Red offal                               +3 -C <3>
       Butter                                  +6 -C
       Game                                    +4 -C
       Milk (raw or pasteurized) in tanks,
       for immediate consumption               +4 -C <3>
       Industrial milk                         +6 -C <3>
       Dairy products (yoghurt, kefir, cream,
       and fresh cheese)                       +4 -C <3> <4>
       Fish, molluscs and crustaceans <1>      must always be
                                               carried in melting ice
       Meat products <2>                       +6 -C
       Meat (other than red offal)             +7 -C
       Poultry and rabbits                     +4 -C
       [If  however  one  should proceed to the  verification  of  the
   temperature of the foodstuff, this shall be done according  to  the
   procedure  laid  down in appendix 2 of annex 2 to  this  agreement]
   <5>.
   --------------------------------
       <1>  Other  than  smoked,  salted, dried  or  live  fish,  live
   molluscs and live crustaceans.
       <2>  Except for products stabilized by salting, smoking, drying
   or sterilization.
       <3> In principle, the duration of carriage should not exceed 48
   hours.
       <4>  "Fresh  cheese"  means a non-ripened (non-matured)  cheese
   which  is  ready  for consumption shortly after  manufacturing  and
   which has a limited conservation period.
       <5>  This amendment between brackets entered into force  on  14
   November  1996;  it is relating to the new draft of  annex  3  (see
   C.N. 156.1996.TREATIES-2).
   
   


 

Законодательные и нормативные акты Российской Федерации
  Региональное и федеральное право России Библиотека


 
Популярные новости
Статистика
Рейтинг@Mail.ru







© 2008-2014 . Все права защищены.
При использовании материалов Российского Правового Портала "Семерка" ссылка на 7Law.info обязательна