Latest articles ANPC ANPC INFO INFO INFO Consumer Complaints Economic Operators INFO Communication

Latest articles ANPC ANPC INFO INFO INFO Consumer Complaints Economic Operators INFO Communication Public Interest making french fries from scratch Information Normative Acts Partnership Procedures LAREX DGMPPPPK Junior ANPC contact information making french fries from scratch Audiences links
I. Marketing frozen foods conforming to the declared parameters or of those stipulated in the regulations in force 1.1. Marketing frozen foods presenting organoleptic changes jud.Bihor- turkey thigh bone and anterior skin without tendons, though fit in minimum time durability and was kept under the conditions imposed by the manufacturer, the opening of the package this product organoleptic changes - smell improperly sticky surface. jud.Vrancea- frozen presenting organoleptic changes evident that after thawing product making french fries from scratch salmon, 300g, it changed this aspect and smell nonspecific and frogs present both before defrosting freezer burn, odor and altered the color gray fat, bone and skin burns after thawing. Jud. Constanta green beans and mushroom stew, and strawberries and bulk zmeura- who had burned area with cold and dehydrated and large accumulations of ice mass product. making french fries from scratch Jud. Arad mixed grill which were found organoleptic changes on color, although the product fit in minimum time durability. Bucharest boneless skinless turkey breast which this freezer burn large areas and accumulation of ice in the package. Bucharest Alaska Pollock fillets prepackage, organoleptic changes aspect (separate ice pack quantitatively, copies broken ice pieces submitted in excess file). Frozen freezer burn, failure to storage conditions, handling: jud. Bacau (frozen turkey drumsticks, frozen mackerel, frozen rate liver respectively); jud. Brasov (frozen pork liver); jud.Mures (with rear thighs, drumsticks chicken legs). jud.Vaslui- spotted chicken leg quarters from burns from freezing due to keeping the product in direct contact with the walls of the freezer. County. Arges- trunk hake, product unfit for human consumption, according to the analysis report issued by DSVSA Arges. 1.2. Marketing of frozen food out date of minimum durability established by manufacturers, contrary to the laws in force county. Neamt- frozen meat cooked with minimum time durability exceeded 25 days. jud. Mures frozen chicken with minimum time durability exceeded 15 days. jud.Iasi- gizzard frozen exceeded the minimum durability making french fries from scratch date 06/08/2014. jud.Vrancea- making french fries from scratch frozen foods (Mixed Grill) expired over two months. Frozen making french fries from scratch Foods Expired were also found at: jud. Brasov (frozen turkey drumsticks); Harghita County (frozen chicken, making french fries from scratch small); jud. Prahova (chicken legs); jud.Salaj (frozen pizza dough); County. Galati (various frozen).
1.3. Failure to comply with the declared net weight jud.Arges- Small and minced meat with the mentioned product packaging Information on the amount, still having a label applied making french fries from scratch to a different store than the amount stated on the label page (was included and packaging). jud. Mures Pangasius fillets in packages of 0,900 g, 1000 g and 500 g, with no net quantity of 39g, 35g and 55 g (630 g net amount after thawing 576 g, 615 g min to, net quantity 450 g after thawing 380g, compared to min. 435 g). jud.Vrancea- Salmon, 300g, which is not declared on the label the percentage of glaze. After weighing, the resulting quantities of 204-218 g, 300 g to said, resulting in a lack of 82-96g. - With back legs and skin, 2kg, which is not declared on the label rate of glaze; After weighing, the resulting amounts of 1924- 1954 g, 2 kg girl said, resulting in a lack of 46- 76g. - File trout 500g - from Bulgaria, said the percentage of glaze "to 10%". After weighing, the net quantity of the product resulting from 390-410 g, 500 g girl said, resulting in a lack of measurement of 90-110 g, to the maximum 50g said. - File pangassius 1 kg- from Vietnam, with a stated percentage of glaze ice 20%. After weighing, the resulting quantities of 580-650 g, 800 g to said (1 kg - 20%), resulting in a lack of 150-220 g. - File pangassius 900g- from Vietnam, which was declared on the label "thawing 720 g net weight." Dups weighing, resulting quantities of 580 g, resulting in a lack of 140 g. -Trunchi 1kg frozen, which was declared on the label "without making french fries from scratch protective glaze 0.85 kg". After weighing, the resulting quantities of 790-800 g, resulting in a lack of 50-60 g. - File perch 600g skinless, which was declared on the label of "frosting 0%"; d