‫ﻗﺎﻋﺩﺓ ﻓﻨﻴﺔ‬

‫ﻫﺫﻩ ﺍﻟﻭﺜﻴﻘﺔ ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ‬

‫‪Technical Regulation‬‬
‫‪This document is mandatory‬‬

‫ﺍﻟﻠﺤﻭﻡ ﻭﻤﻨﺘﺠﺎﺘﻬﺎ – ﻟﺤﻡ ﺍﻟﺒﻴﺭﻏﺭ‬

‫‪Meat and meat products – Meat burger‬‬

‫ﻭﺍﻓـﻕ ﻤﺠﻠـﺱ ﺇﺩﺍﺭﺓ ﻤﺅﺴﺴـﺔ ﺍﻟﻤﻭﺍﺼﻔـﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴـﺱ ﺒﺠﻠﺴﺘﻪ ﺭﻗﻡ ‪ ٢٠١٠/١‬ﺍﻟﻤﻨﻌﻘـﺩﺓ ﺒﺘﺎﺭﻴﺦ ‪٢٠١٠/٠١/٢١‬‬
‫ﻋﻠﻰ ﺍﻋﺘﻤﺎﺩ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺭﻗـﻡ ‪ ٢٠١٠/١٩١٤‬ﻜﻘﺎﻋﺩﺓ ﻓﻨﻴﺔ ﺇﻟﺯﺍﻤﻴﺔ ﺍﻟﺘﻁﺒﻴﻕ ﻭﺍﻋﺘﺒﺎﺭﻫﺎ ﺴﺎﺭﻴﺔ ﺍﻟﻤﻔﻌﻭل ﻤﻥ‬
‫ﺘﺎﺭﻴـﺦ ‪ ٢٠١٠/٠٦/٠١‬ﻭﺫﻟﻙ ﺍﺴﺘﻨﺎﺩﺍﹰ ﻟﻠﺼﻼﺤﻴﺎﺕ ﺍﻟﻤﺨﻭﻟـﺔ ﻟـﻪ ﺒﻤﻭﺠﺏ ﺍﻟﻤﺎﺩﺓ )‪ (٨‬ﻓﻘـﺭﺓ )ﺏ( ﻤﻥ ﻗﺎﻨﻭﻥ‬
‫ﺍﻟﻤﻭﺍﺼﻔـﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺭﻗﻡ ‪.٢٠٠٠/٢٢‬‬

‫ﻤﺅﺴﺴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ‬

‫ﺍﻟﻤﻤﻠﻜﺔ ﺍﻷﺭﺩﻨﻴﺔ ﺍﻟﻬﺎﺸﻤﻴﺔ‬
‫‪Licensed by JISM to Dajla Co.‬‬
‫‪Order # 1/Downloaded: 2010-09-14‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
JS 1914:2010 ٢٠١٠/١٩١٤ ‫ﻡ ﻕ ﺃ‬
First edition ‫ﺍﻹﺼﺩﺍﺭ ﺍﻷﻭل‬

‫ﻤﻭﺍﺼﻔﺔ ﻗﻴﺎﺴﻴﺔ ﺃﺭﺩﻨﻴﺔ‬

‫ﺍﻟﻠﺤﻭﻡ ﻭﻤﻨﺘﺠﺎﺘﻬﺎ ـ ﻟﺤﻡ ﺍﻟﺒﻴﺭﻏﺭ‬

Meat and meat products ‫ ـ‬Meat burger

‫ﻤﺅﺴﺴﺔ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ‬

‫ﺍﻟﻤﻤﻠﻜﺔ ﺍﻷﺭﺩﻨﻴﺔ ﺍﻟﻬﺎﺸﻤﻴﺔ‬
Licensed by JISM to Dajla Co.
Order # 1/Downloaded: 2010-09-14
Single-user licence only, copying and networking prohibited.
 ‫ﺍﶈﺘﻮﻳﺎﺕ‬

‫ﺍﳌﻘﺪﻣﺔ‬
‫‪١‬‬ ‫‪ -١‬ﺍ‪‬ﺎﻝ ‪.............................................................................................‬‬
‫‪ -٢‬ﺍﳌﺮﺍﺟﻊ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ ‪١ ...................................................................................‬‬
‫‪١‬‬ ‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ‪............................................................................‬‬
‫‪ -٤‬ﺍﳌﻮﺍﺩ ﺍﻻﺧﺘﻴﺎﺭﻳﺔ ‪٢ ....................................................................................‬‬
‫‪ -٥‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ‪٣ ...............................................................................‬‬
‫‪٣‬‬ ‫‪ -٦‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ‪...............................................................................‬‬
‫‪٤‬‬ ‫‪ -٧‬ﺍﳌﻀﺎﻓﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ ‪..................................................................................‬‬
‫‪ -٨‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﺘﺨﺰﻳﻦ ﻭﺍﻟﻨﻘﻞ ‪٤ .............................................................................‬‬
‫‪٤‬‬ ‫‪ -٩‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ‪.......................................................................................‬‬
‫ﺍﳌﺮﺍﺟﻊ ‪٤ ................................................................................................‬‬

‫‪Licensed by JISM to Dajla Co.‬‬

‫‪Order # 1/Downloaded: 2010-09-14‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﺍﳌﻘﺪﻣﺔ‬
‫ﻣﺆﺳﺴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﺍﻷﺭﺩﻧﻴﺔ ﻫﻲ ﺍﳍﻴﺌﺔ ﺍﻟﻮﻃﻨﻴﺔ ﻟﻠﺘﻘﻴﻴﺲ ﰲ ﺍﻷﺭﺩﻥ‪ ،‬ﺣﻴﺚ ﻳﺘﻢ ﺇﻋﺪﺍﺩ ﺍﳌﻮﺍﺻﻔـﺎﺕ ﺍﻟﻘﻴﺎﺳـﻴﺔ‬
‫ﺍﻷﺭﺩﻧﻴﺔ ﻣﻦ ﺧﻼﻝ ﳉﺎﻥ ﻓﻨﻴﺔ‪ .‬ﻭﺗﻜﻮﻥ ﻫﺬﻩ ﺍﻟﻠﺠﺎﻥ ﻋﺎﺩﺓﹰ ﻣﺸﻜﻠﺔﹰ ﻣﻦ ﺃﻋﻀﺎﺀ ﳑﺜﻠﲔ ﻟﻠﺠﻬـﺎﺕ ﺍﻟﺮﺋﻴﺴﻴﺔ ﺍﳌﻌﻨﻴﺔ ﲟﻮﺿﻮﻉ‬
‫ﺍﳌﻮﺍﺻﻔـﺔ‪ ،‬ﻭﻳﻜﻮﻥ ﳉﻤﻴﻊ ﺍﳉﻬﺎﺕ ﺍﳌﻌﻨﻴﺔ ﲟﻮﺿﻮﻉ ﺍﳌﻮﺍﺻﻔﺔ ﺍﳊﻖ ﰲ ﺇﺑـﺪﺍﺀ ﺍﻟـﺮﺃﻱ ﻭﺍﳌﻼﺣﻈـﺎﺕ ﺣـﻮﻝ ﻫـﺬﻩ‬
‫ﺍﳌﻮﺍﺻﻔﺔ‪ ،‬ﻭﺫﻟﻚ ﺃﺛﻨﺎﺀ ﻓﺘﺮﺓ ﺗﻌﻤﻴﻢ ﻣﺸﺮﻭﻉ ﺍﻟﺘﺼﻮﻳﺖ‪ ،‬ﺳﻌﻴﺎﹰ ﳉﻌـﻞ ﺍﳌﻮﺍﺻﻔـﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﻣﻮﺍﺋﻤﺔ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ‬
‫ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ﻭﺍﻹﻗﻠﻴﻤﻴﺔ ﻭﺍﻟﻮﻃﻨﻴﺔ ﻗﺪﺭ ﺍﻹﻣﻜﺎﻥ ﻭﺫﻟﻚ ﻣﻦ ﺃﺟﻞ ﺇﺯﺍﻟﺔ ﺍﻟﻌﻮﺍﺋﻖ ﺍﻟﻔﻨﻴﺔ ﻣﻦ ﺃﻣﺎﻡ ﺍﻟﺘﺠﺎﺭﺓ ﻭﺗﺴﻬﻴﻞ ﺍﻧﺴﻴﺎﺏ‬
‫ﺍﻟﺴﻠﻊ ﺑﲔ ﺍﻟﺪﻭﻝ‪.‬‬

‫ﺗﺘﻢ ﻫﻴﻜﻠﺔ ﻭﺻﻴﺎﻏﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﻭﻓﻘﺎﹰ ﻟﺪﻟﻴﻞ ﺍﻟﻌﻤﻞ ﺍﻟﻔﻨـﻲ ﳌﺪﻳﺮﻳﺔ ﺍﻟﺘﻘﻴﻴﺲ ‪ ،٢٠٠٥/٢-١‬ﺍﳉـﺰﺀ ‪:٢‬‬
‫ﻗﻮﺍﻋﺪ ﻫﻴﻜﻠﺔ ﻭﺻﻴﺎﻏﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ‪.‬‬

‫ﻭﺑﻨﺎﺀً ﻋﻠﻰ ﺫﻟﻚ ﻓﻘﺪ ﻗﺎﻣﺖ ﺍﻟﻠﺠﻨﺔ ﺍﻟﻔﻨﻴﺔ ﺍﻟﺪﺍﺋﻤﺔ ﻟﻠﺤﻮﻡ ﻭﻣﻨﺘﺠﺎ‪‬ﺎ ‪ ١٠‬ﺑﺪﺭﺍﺳﺔ ﻭﺇﻋﺪﺍﺩ ﻣﺸﺮﻭﻉ ﺍﳌﻮﺍﺻـﻔﺔ ﺍﻟﻘﻴﺎﺳـﻴﺔ‬
‫ﺍﻷﺭﺩﻧﻴﺔ ﺍﳋﺎﺻﺔ ﺑﺎﻟﻠﺤﻮﻡ ﻭﻣﻨﺘﺠﺎ‪‬ﺎ ـ ﳊﻢ ﺍﻟﺒﲑﻏﺮ ﻭﺃﻭﺻﺖ ﺑﺎﻋﺘﻤﺎﺩﻫﺎ ﻛﻘﺎﻋﺪﺓ ﻓﻨﻴﺔ ﺃﺭﺩﻧﻴـﺔ ‪ ٢٠١٠/١٩١٤‬ﺍﻟﻠﺤﻮﻡ‬
‫ﻭﻣﻨﺘﺠﺎ‪‬ﺎ ـ ﳊﻢ ﺍﻟﺒﲑﻏﺮ ﻭﺫﻟﻚ ﺍﺳﺘﻨﺎﺩﺍﹰ ﻟﻠﻤﺎﺩﺓ )‪ (٥‬ﻓﻘﺮﺓ )ﺃ( ﺑﻨﺪ )‪ (١‬ﻣﻦ ﻗﺎﻧﻮﻥ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﺭﻗﻢ ‪ ٢٢‬ﻟﻌﺎﻡ‬
‫‪.٢٠٠٠‬‬

‫‪Licensed by JISM to Dajla Co.‬‬

‫‪Order # 1/Downloaded: 2010-09-14‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٠/١٩١٤‬‬

‫ﺍﻟﻠﺤﻮﻡ ﻭﻣﻨﺘﺠﺎ‪‬ﺎ ـ ﳊﻢ ﺍﻟﺒﲑﻏﺮ‬

‫‪ -١‬ﺍ‪‬ﺎﻝ‬
‫ﲣﺘﺺ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ﺑﺎﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻮﺍﺟﺐ ﺗﻮﻓﺮﻫﺎ ﺑﻠﺤﻢ ﺍﻟﺒﲑﻏﺮ ﻏﲑ ﺍﳌﻄﺒﻮﺥ ﺍﶈﻀ‪‬ﺮ ﻣـﻦ ﺍﻟﻠﺤـﻮﻡ‬
‫ﺍﳊﻤﺮﺍﺀ ﺃﻭ ﳊﻮﻡ ﺍﻟﺪﻭﺍﺟﻦ ﺍﳌﱪ‪‬ﺩﺓ ﻭ‪/‬ﺃﻭ ﺍ‪‬ﻤ‪‬ﺪﺓ ﺑﺄﺷﻜﺎﻟﻪ ﺍﳌﺨﺘﻠﻔﺔ‪.‬‬

‫‪ -٢‬ﺍﳌﺮﺍﺟﻊ ﺍﻟﺘﻘﻴﻴﺴﻴﺔ‬
‫ﺍﻟﻮﺛﺎﺋﻖ ﺍﳌﺮﺟﻌﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﻻ ﳝﻜﻦ ﺍﻻﺳﺘﻐﻨﺎﺀ ﻋﻨﻬﺎ ﻟﺘﻄﺒﻴﻖ ﻫﺬﻩ ﺍﻟﻮﺛﻴﻘﺔ‪ .‬ﰲ ﺣﺎﻟﺔ ﺍﻹﺣﺎﻟﺔ ﺍﳌﺆﺭﺧﺔ ﺗﻄﺒﻖ ﺍﻟﻄﺒﻌﺔ ﺍﳌـﺬﻛﻮﺭﺓ‬
‫ﻓﻘﻂ‪ ،‬ﺃﻣﺎ ﰲ ﺣﺎﻟﺔ ﺍﻹﺣﺎﻟﺔ ﻏﲑ ﺍﳌﺆﺭﺧﺔ ﻓﺘﻄﺒﻖ ﺁﺧﺮ ﻃﺒﻌﺔ ﻣﻦ ﺍﻟﻮﺛﻴﻘﺔ ﺍﳌﺮﺟﻌﻴﺔ ﺍﳌﺬﻛﻮﺭﺓ ﺃﺩﻧﺎﻩ )ﻣﺘﻀﻤﻨﺔ ﺃﻱ ﺗﻌﺪﻳﻼﺕ(‪،‬‬
‫ﻋﻠﻤﺎﹰ ﺑﺄﻥ ﻣﻜﺘﺒﺔ ﻣﺆﺳﺴﺔ ﺍﳌﻮﺍﺻﻔﺎﺕ ﻭﺍﳌﻘﺎﻳﻴﺲ ﲢﺘﻮﻱ ﻋﻠﻰ ﻓﻬﺎﺭﺱ ﻟﻠﻤﻮﺍﺻﻔﺎﺕ ﺍﻟﺴﺎﺭﻳﺔ ﺍﳌﻔﻌﻮﻝ ﰲ ﺍﻟﻮﻗﺖ ﺍﳊﺎﺿﺮ‪.‬‬
‫‪ -‬ﻣﻮﺍﺻﻔﺔ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪ ،١٩٣‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻌﺎﻣﺔ ﻟﻠﻤﻠﻮﺛﺎﺕ ﻭﺍﻟﺴﻤﻮﻡ ﰲ ﺍﻷﻏﺬﻳﺔ ﻭﺍﻷﻋﻼﻑ‪.‬‬
‫‪ -‬ﻣﺪﻭﻧﺔ ﺍﳌﻤﺎﺭﺳﺎﺕ ﺍﻟﺼﺤﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ﺍﳌﻮﺻﻰ ‪‬ﺎ ﻟﻠﹼﺤﻮﻡ ‪ ٥٨‬ﺍﻟﺼﺎﺩﺭﺓ ﻋﻦ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ‪.‬‬
‫‪ -‬ﻗﻮﺍﺋﻢ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪ ،١‬ﺍﳊﺪﻭﺩ ﺍﻟﻘﺼﻮﻯ ﳌﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﰲ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪ -‬ﺍﳋﻄﻮﻁ ﺍﻟﺘﻮﺟﻴﻬﻴﺔ ﺍﻟﺼﺎﺩﺭﺓ ﻋﻦ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪ ،٢١‬ﻣﺒﺎﺩﺉ ﻭﺿﻊ ﻭﺗﻄﺒﻴﻖ ﺍﳌﻌﺎﻳﲑ ﺍﳌﻴﻜﺮﻭﺑﻴﻮﻟﻮﺟﻴﺔ ﻟﻸﻏﺬﻳﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ـ ﺍﳌﻌﻴﺎﺭ ﺍﻟﻌﺎﻡ ﻟﺒﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ ﻋﻠﻰ ﻋﺒﻮﺍﺕ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩٤‬ﺍﳌﻀﺎﻓﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٢٨٨‬ﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ـ ﻣﺪﺩ ﺍﻟﺼﻼﺣﻴﺔ ﻟﻠﻤﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٤٩٣‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ـ ﺍﻟﻘﻮﺍﻋﺪ ﺍﻟﻌﺎﻣﺔ ﻟﺸﺆﻭﻥ ﺻﺤﺔ ﺍﻷﻏﺬﻳﺔ‪.‬‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،١٥٣٣‬ﺍﳊﺪﻭﺩ ﺍﻟﻌﻠﻴﺎ ﳌﺘﺒﻘﻴﺎﺕ ﺍﻷﺩﻭﻳﺔ ﺍﻟﺒﻴﻄﺮﻳﺔ ﰲ ﺍﻟﻐﺬﺍﺀ‪.‬‬
‫‪ -‬ﺗﻌﻠﻴﻤﺎﺕ ﻧﻘﻞ ﻭﲣﺰﻳﻦ ﻭﻋﺮﺽ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﻟﺼﺎﺩﺭﺓ ﻋﻦ ﺍﻟﻠﺠﻨﺔ ﺍﻟﻌﻠﻴﺎ ﻟﻠﺮﻗﺎﺑﺔ ﻋﻠﻰ ﺍﻟﻐﺬﺍﺀ ﺍﺳﺘﻨﺎﺩﺍﹰ ﻟﻠﻤﺎﺩﺓ ‪ ٧‬ﻣﻦ ﻗﺎﻧﻮﻥ‬
‫ﺍﻟﺮﻗﺎﺑﺔ ﻋﻠﻰ ﺍﻟﻐﺬﺍﺀ ﻭﺗﻌﺪﻳﻼﺗﻪ ﻭﺍﳌﻌﺘﻤﺪﺓ ﲟﻮﺟﺐ ﻗﺮﺍﺭ ﳎﻠﺲ ﺇﺩﺍﺭﺓ ﺍﳌﺆﺳﺴﺔ ﺍﻟﻌﺎﻣﺔ ﻟﻠﻐﺬﺍﺀ ﻭﺍﻟـﺪﻭﺍﺀ ﺭﻗـﻢ ‪ ٢٢‬ﺗـﺎﺭﻳﺦ‬
‫‪.٢٠٠٩/٦/٢‬‬

‫‪ -٣‬ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ‬
‫ﻷﻏﺮﺍﺽ ﻫﺬﻩ ﺍﳌﻮﺍﺻﻔﺔ ﺗﺴﺘﺨﺪﻡ ﺍﳌﺼﻄﻠﺤﺎﺕ ﻭﺍﻟﺘﻌﺎﺭﻳﻒ ﺍﻟﻮﺍﺭﺩﺓ ﺃﺩﻧﺎﻩ‪:‬‬

‫‪Licensed by JISM to Dajla Co.‬‬ ‫‪٤/١‬‬

‫‪Order # 1/Downloaded: 2010-09-14‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٠/١٩١٤‬‬

‫‪١-٣‬‬
‫ﳊﻢ ﺍﻟﺒﲑﻏﺮ ﺍﳌﱪ‪‬ﺩ ﺃﻭ ﺍ‪‬ﻤ‪‬ﺪ ﺍﳌﻐﻄﹼﻰ‬
‫ﻣﻨﺘﺞ ﳏﻔﻮﻅ ﰲ ﺻﻮﺭﺓٍ ﻣﱪ‪‬ﺩﺓٍ ﺃﻭ ﳎﻤ‪‬ﺪﺓٍ‪ ،‬ﳛﻀﺮ ﺑﻔﺮﻡ ﺍﻟﻠﺤﻮﻡ ﺍﳊﻤﺮﺍﺀ ﻭ‪/‬ﺃﻭ ﳊﻮﻡ ﺍﻟﺪﻭﺍﺟﻦ ﺍﳌﱪ‪‬ﺩﺓ ﺃﻭ ﺍ‪‬ﻤ‪‬ﺪﺓ ﺍﳋﺎﻟﻴﺔ ﻣﻦ‬
‫ﺍﻟﻌﻈﻢ ﻭﺍﳌﺸﻜﻠﺔ ﺑﺄﺷﻜﺎﻝ ﳐﺘﻠﻔﺔ ﻭﻗﺪ ﻳﻀﺎﻑ ﺇﻟﻴﻬﺎ ﻭﺍﺣﺪ ﺃﻭ ﺃﻛﺜﺮ ﻣﻦ ﺍﳌﻮﺍﺩ ﺍﻻﺧﺘﻴﺎﺭﻳﺔ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﻟﺒﻨﺪ ‪ ٤‬ﻭﻳﻜﻮﻥ ﻣﻐﻄﹼﻰ‬
‫ﺇﻣﺎ ﺑﺎﻟﺒﻘﺼﻤﺎﺕ ﺃﻭ ﺩﻗﻴﻖ ﺍﻟﺬﺭﺓ ﺃﻭ ﺍﻟﻘﻤﺢ‬
‫‪٢-٣‬‬
‫ﺍﻟﻠﺤﻮﻡ ﺍﳊﻤﺮﺍﺀ‬
‫ﺍﻷﺟﺰﺍﺀ ﺍﻟﺼﺎﳊﺔ ﻟﻼﺳﺘﻬﻼﻙ ﺍﻟﺒﺸﺮﻱ ﻭﺍﻟﻨﺎﲡﺔ ﻣﻦ ﺍﳊﻴﻮﺍﻧﺎﺕ ﺍﻟﺜﺪﻳﺔ ﺍﳌﺬﺑﻮﺣﺔ ﰲ ﻣﺴﻠﺦ ﻣﻌﺘﻤﺪ ﻛﻠﺤﻢ ﺍﳉﺎﻣﻮﺱ ﻭﺍﻟﺒﻘـﺮ‬
‫ﻭﺍﻟﻀﺄﻥ ﻭﺍﳋﻨـﺰﻳﺮ‬
‫‪٣-٣‬‬
‫ﳊﻮﻡ ﺍﻟﺪﻭﺍﺟﻦ‬
‫ﺍﻷﺟﺰﺍﺀ ﺍﳌﺄﻛﻮﻟﺔ ﻣﻦ ﺍﻟﻄﻴﻮﺭ ﺍﻟﺪﺍﺟﻨﺔ ﺍﳌﺬﺑﻮﺣﺔ ﰲ ﻣﺴﻠﺦ ﻣﻌﺘﻤﺪ ﻭﺍﻟﱵ ﺗﺸﻤﻞ ﺍﻟﺪﺟﺎﺝ ﻭﺩﻳﻚ ﺍﳊـﺒﺶ ﻭﺍﻟـﺒﻂ ﻭﺍﻹﻭﺯ‬
‫ﻭﺍﳊﻤﺎﻡ‬
‫‪٤-٣‬‬
‫ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‬
‫ﺃﻱ ﻣﺎﺩﺓ ﻟﻴﺴﺖ ﻣﻦ ﺃﺻﻞ ﺍﳌﻨﺘﺞ ﻭﻣﺪﺧﻼﺗﻪ‬

‫‪ -٤‬ﺍﳌﻮﺍﺩ ﺍﻻﺧﺘﻴﺎﺭﻳﺔ‬
‫ﻳﺴﻤﺢ ﺑﺈﺿﺎﻓﺔ ﺍﳌﻮﺍﺩ ﺍﻟﺘﺎﻟﻴﺔ ﺍﺧﺘﻴﺎﺭﻳﺎﹰ‪:‬‬
‫‪ -‬ﺍﻟﺘﻮﺍﺑﻞ ﻭﺍﻟﺒﻬﺎﺭﺍﺕ‪.‬‬
‫‪ -‬ﺍﻟﺒﻘﺪﻭﻧﺲ‪ ،‬ﺍﻟﺒﺼﻞ‪ ،‬ﺍﻟﺜﻮﻡ‪.‬‬
‫‪ -‬ﺍﻟﺴﻜﺮ‪ ،‬ﻣﻠﺢ ﺍﻟﻄﻌﺎﻡ‪.‬‬
‫‪ -‬ﺩﻫﻦ ﺣﻴﻮﺍﻧـﻲ ﻣﻦ ﻧﻔﺲ ﻧﻮﻉ ﺍﳊﻴﻮﺍﻥ ﺍﳌﺼﻨ‪‬ﻊ ﻣﻨﻪ ﺍﻟﺒﲑﻏﺮ‪.‬‬
‫‪ -‬ﻣﻮﺍﺩ ﻣﺎﻟﺌﺔ ﻭﻣﻨﻬﺎ )ﻧﺸﺎ‪ ،‬ﺑﻄﺎﻃﺎ‪ ،‬ﺧﺒﺰ‪ ،‬ﺑﻘﺼﻤﺎﺕ(‪.‬‬
‫‪ -‬ﻣﻮﺍﺩ ﺭﺍﺑﻄﺔ ﻭﻣﻨﻬﺎ )ﺑﺮﻭﺗﲔ ﻧﺒﺎﰐ ﻭﻣﻨﺘﺠﺎﺗﻪ‪ ،‬ﻛﺎﺯﻳﻨﺎﺕ‪ ،‬ﺣﻠﻴﺐ ﻣﻜﺜﻒ‪ ،‬ﺑﺮﻭﺗﲔ ﺑﻴﺾ(‪.‬‬

‫‪Licensed by JISM to Dajla Co.‬‬ ‫‪٤/٢‬‬

‫‪Order # 1/Downloaded: 2010-09-14‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
‫ﻡ ﻕ ﺃ ‪٢٠١٠/١٩١٤‬‬

‫‪ -٥‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-٥‬ﺗﻜﻮﻥ ﻭﺣﺪﺍﺕ ﺍﻟﺒﲑﻏﺮ ﻣﺘﻤﺎﺛﻠﺔ ﰲ ﺍﻟﺸﻜﻞ ﻭﺍﳊﺠﻢ ﻭﺍﻟﺴ‪‬ﻤﻚ‪.‬‬
‫‪ ٢-٥‬ﻳﻜﻮﻥ ﺧﺎﻟﻴﺎﹰ ﻣﻦ ﺍﻟﻌﻈﻢ ﻭﺍﻟﻐﻀﺎﺭﻳﻒ ﻭﺍﻷﺣﺸﺎﺀ ﻭﺍﻟﺮﻳﺶ ﻭﺍﻟﺸﻌﺮ ﻭﺍﻟﺼﻮﻑ‪.‬‬
‫‪ ٣-٥‬ﻳﻜﻮﻥ ﺧﺎﻟﻴﺎﹰ ﻣﻦ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺮﻳﺒﺔ‪.‬‬
‫‪ ٤-٥‬ﻳﻜﻮﻥ ﺧﺎﻟﻴﺎﹰ ﻣﻦ ﻋﻼﻣﺎﺕ ﺍﻟﻔﺴﺎﺩ ﺃﻭ ﺍﻟﺘﻠﻒ ﺃﻭ ﺍﻟﺮﻭﺍﺋﺢ ﻏﲑ ﺍﻟﻄﺒﻴﻌﻴﺔ‪.‬‬
‫‪ ٥-٥‬ﻳﻜﻮﻥ ﺍﻟﺪﻫﻦ ﺍﳌﻀﺎﻑ ﻣﻦ ﻧﻔﺲ ﻧﻮﻉ ﺍﻟﻠﺤﻢ ﺍﳌﺴﺘﺨﺪﻡ ﰲ ﺣﺎﻝ ﺇﺿﺎﻓﺘﻪ‪.‬‬
‫‪ ٦-٥‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻟﺪﻫﻦ ﻋﻠﻰ ‪.٪ ١٥‬‬
‫‪ ٧-٥‬ﻻ ﺗﻘﻞ ﻧﺴﺒﺔ ﺍﻟﱪﻭﺗﲔ ﻋﻦ ‪.٪ ١٢‬‬
‫‪ ٨-٥‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﻣﻠﺢ ﺍﻟﻄﻌﺎﻡ ﻋﻠﻰ ‪.٪ ٢‬‬
‫‪ ٩-٥‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﻟﺮﻣﺎﺩ ﺍﻟﻜﻠﻲ ﻋﻠﻰ ‪.٪ ٣‬‬
‫‪ ١٠-٥‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﳌﻮﺍﺩ ﺍﳌﺎﻟﺌﺔ ﻋﻠﻰ ‪) ٪ ١٥‬ﻟﻠﺸﻜﻞ ﺍﳌﻐﻄﹼﻰ( ﻣﻦ ﺍﻟﻮﺯﻥ ﺍﻟﻜﻠﻲ ﻟﻠﻤﻨﺘﺞ‪.‬‬
‫‪ ١١-٥‬ﻻ ﺗﺰﻳﺪ ﻧﺴﺒﺔ ﺍﳌﻮﺍﺩ ﺍﳌﺎﻟﺌﺔ ﻋﻠﻰ ‪) ٪ ٥‬ﻟﻠﺸﻜﻞ ﻏﲑ ﺍﳌﻐﻄﹼﻰ( ﻣﻦ ﺍﻟﻮﺯﻥ ﺍﻟﻜﻠﻲ ﻟﻠﻤﻨﺘﺞ‪.‬‬

‫‪ -٦‬ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ‬
‫ﳚﺐ ﺗﻮﻓﺮ ﺍﻻﺷﺘﺮﺍﻃﺎﺕ ﺍﻟﺼﺤﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﰲ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﲝﻴﺚ‪:‬‬
‫‪ ١-٦‬ﻳﺘﻢ ﲢﻀﲑﻩ ﻭﺗﺪﺍﻭﻟﻪ ﻃﺒﻘﺎﹰ ﻟﻠﻤﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٤٩٣‬‬
‫‪ ٢-٦‬ﻳﺘﻢ ﲢﻀﲑ ﻭﺗﺪﺍﻭﻝ ﺍﻟﻠﺤﻮﻡ ﺍﳌﺴﺘﺨﺪﻣﺔ ﰲ ﺍﻟﺘﺼﻨﻴﻊ ﻃﺒﻘﺎﹰ ﳌﺎ ﻫﻮ ﻭﺍﺭﺩ ﰲ ﻣﺪﻭﻧﺔ ﺍﳌﻤﺎﺭﺳﺎﺕ ﺍﻟﺼﺤﻴﺔ ﺍﻟﺪﻭﻟﻴﺔ ﺍﳌﻮﺻﻰ‬
‫‪‬ﺎ ﻟﻠﹼﺤﻮﻡ ‪ ٥٨‬ﺍﻟﺼﺎﺩﺭﺓ ﻋﻦ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ‪.‬‬
‫‪ ٣-٦‬ﻳﻜﻮﻥ ﻣﻄﺎﺑﻘﺎﹰ ﻷﻱ ﻣﻌﺎﻳﲑ ﻣﻴﻜﺮﻭﺑﻴﻮﻟﻮﺟﻴﺔ ﻭﺍﺭﺩﺓ ﰲ ﺍﳋﻄﻮﻁ ﺍﻟﺘﻮﺟﻴﻬﻴﺔ ‪ ٢١‬ﺍﻟﺼﺎﺩﺭﺓ ﻋﻦ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ‪.‬‬
‫‪ ٤-٦‬ﳜﻠﻮ ﻣﻦ ﻛﺎﻓﺔ ﺍﻷﺣﻴﺎﺀ ﺍﻟﺪﻗﻴﻘﺔ ﺍﳌﻤﺮﺿﺔ ﻭﺇﻓﺮﺍﺯﺍ‪‬ﺎ‪.‬‬
‫‪ ٥-٦‬ﳜﻠﻮ ﻣﻦ ﻛﺎﻓﺔ ﺍﻷﺣﻴﺎﺀ ﺍﻟﺪﻗﻴﻘﺔ ﻭﺇﻓﺮﺍﺯﺍ‪‬ﺎ ﺑﺎﻟﻜﻤﻴﺎﺕ ﺍﻟﱵ ﻗﺪ ﺗﺴﺒﺐ ﺧﻄﺮﺍﹰ ﻋﻠﻰ ﺍﻟﺼﺤﺔ‪.‬‬
‫‪ ٦-٦‬ﳜﻠﻮ ﻣﻦ ﺍﻟﻄﻔﻴﻠﻴﺎﺕ ﺍﻟﻀﺎﺭﺓ‪.‬‬
‫‪ ٧-٦‬ﻻ ﻳﺰﻳﺪ ﺍﻟﻌﺪﺩ ﺍﻟﻜﻠﻲ ﺍﻟﺒﻜﺘﲑﻱ ﻟﻠﻤﻨﺘﺞ ﻋﻠﻰ ‪ ٦١٠‬ﻭﺣﺪﺓ ﻣﻜﻮ‪‬ﻧﺔ ﻟﻠﻤﺴﺘﻌﻤﺮﺍﺕ‪/‬ﻏﺮﺍﻡ‪.‬‬
‫‪ ٨-٦‬ﳜﻠﻮ ﻣﻦ ﺍﻻﻳﺸﻴﲑﻳﺸﻴﺎ ﻛﻮﻻﻱ ﺍﳌﻤﺮﺿﺔ ﻧﻮﻉ ‪.0157:H7‬‬

‫‪Licensed by JISM to Dajla Co.‬‬ ‫‪٤/٣‬‬

‫‪Order # 1/Downloaded: 2010-09-14‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬
 ‫ﻡ ﻕ ﺃ ‪٢٠١٠/١٩١٤‬‬

‫‪ ٩-٦‬ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﻷﻋﻠﻰ ﳌﺘﺒﻘﻴﺎﺕ ﺍﻷﺩﻭﻳﺔ ﺍﻟﺒﻴﻄﺮﻳﺔ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.١٥٣٣‬‬
‫‪ ١٠-٦‬ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﻷﻋﻠﻰ ﳌﺘﺒﻘﻴﺎﺕ ﺍﳌﺒﻴﺪﺍﺕ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﻗﻮﺍﺋﻢ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪.١‬‬
‫‪ ١١-٦‬ﻻ ﻳﺰﻳﺪ ﺍﳊﺪ ﺍﻷﻋﻠﻰ ﻟﻠﻤﻠﻮﺛﺎﺕ ﻭﺍﻟﺴﻤﻮﻡ ﻋﻠﻰ ﺍﳊﺪﻭﺩ ﺍﻟﻮﺍﺭﺩﺓ ﰲ ﻣﻮﺍﺻﻔﺔ ﻫﻴﺌﺔ ﺍﻟﺪﺳﺘﻮﺭ ﺍﻟﻐﺬﺍﺋﻲ ‪.١٩٣‬‬

‫‪ -٧‬ﺍﳌﻀﺎﻓﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ‬
‫ﻳﺴﻤﺢ ﺑﺎﺳﺘﺨﺪﺍﻡ ﺍﳌﻀﺎﻓﺎﺕ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺣﺴﺐ ﻣﺎ ﻫﻮ ﻭﺍﺭﺩ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٩٤‬‬

‫‪ -٨‬ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﺘﺨﺰﻳﻦ ﻭﺍﻟﻨﻘﻞ‬

‫ﳚﺐ ﺗﻮﻓﺮ ﺷﺮﻭﻁ ﺍﻟﺘﻌﺒﺌﺔ ﻭﺍﻟﺘﺨﺰﻳﻦ ﻭﺍﻟﻨﻘﻞ ﺍﻟﺘﺎﻟﻴﺔ ﲝﻴﺚ‪:‬‬
‫‪ ١-٨‬ﻳﺘﻢ ﺗﻐﻠﻴﻒ ﻭﺣﺪﺍﺕ ﺍﻟﺒﲑﻏﺮ ﺑﺎﺳﺘﺨﺪﺍﻡ ﻣﻮﺍﺩ ﺍﻟﺘﻌﺒﺌﺔ ﺍﳌﻨﺎﺳﺒﺔ ﳍﺬﺍ ﺍﳌﻨﺘﺞ ﻟﺘﻀﻤﻦ ﺳﻼﻣﺘﻪ ﻭﺣﻔﻈﻪ ﻣﻦ ﺍﻟﺘﻠﻮﺙ ﻭﺍﻟﺘﻠﻒ‬
‫ﺃﺛﻨﺎﺀ ﺍﻟﻨﻘﻞ ﻭﺍﻟﺘﺨﺰﻳﻦ ﻭﺍﻟﺘﺪﺍﻭﻝ‪.‬‬
‫‪ ٢-٨‬ﺗﺘﻢ ﺗﻌﺒﺌﺔ ﺍﳌﻨﺘﺞ ﺍﻟﻨﻬﺎﺋﻲ ﰲ ﻋﺒﻮﺍﺕٍ ﻧﻈﻴﻔﺔٍ ﻭﺳﻠﻴﻤﺔٍ ﻭﻣﻨﺎﺳﺒﺔٍ ﲢﻔﻈﻪ ﻣﻦ ﺍﻟﺘﻠﻮﺙ ﻭﺍﻟﺘﻠﻒ ﻭﲢﺎﻓﻆ ﻋﻠﻰ ﺧﺼﺎﺋﺼﻪ‬
‫ﺍﻟﻄﺒﻴﻌﻴﺔ‪.‬‬
‫‪ ٣-٨‬ﻳﺘﻢ ﻧﻘﻞ ﻭﲣﺰﻳﻦ ﻭﻋﺮﺽ ﺍﳌﻨﺘﺞ ﺣﺴﺐ ﺗﻌﻠﻴﻤﺎﺕ ﻧﻘﻞ ﻭﲣﺰﻳﻦ ﻭﻋﺮﺽ ﺍﳌﻮﺍﺩ ﺍﻟﻐﺬﺍﺋﻴﺔ ﺍﻟﺼﺎﺩﺭﺓ ﻋﻦ ﺍﻟﻠﺠﻨﺔ ﺍﻟﻌﻠﻴﺎ‬
‫ﻟﻠﺮﻗﺎﺑﺔ ﻋﻠﻰ ﺍﻟﻐﺬﺍﺀ‪.‬‬

‫‪ -٩‬ﺑﻄﺎﻗﺔ ﺍﻟﺒﻴﺎﻥ‬
‫ﺇﺿﺎﻓﺔﹰ ﺇﱃ ﻣﺎ ﻭﺭﺩ ﰲ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪ ،٩‬ﳚﺐ ﺃﻥ ﺗﺘﻮﻓﺮ ﺍﻟﺒﻴﺎﻧﺎﺕ ﺍﻹﻳﻀﺎﺣﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﺑﺎﻟﻠﻐﺔ ﺍﻟﻌﺮﺑﻴـﺔ ﻭﳚـﻮﺯ‬
‫ﻛﺘﺎﺑﺘﻬﺎ ﺑﺄﻱ ﻟﻐﺔ ﺃﺧﺮﻯ ﺇﱃ ﺟﺎﻧﺐ ﺍﻟﻠﻐﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻷﺳﺎﺳﻴﺔ‪:‬‬
‫‪ ١-٩‬ﺍﺳﻢ ﺍﳌﻨﺘﺞ ﻭﻧﻮﻉ ﺍﻟﻠﺤﻢ ﺍﳌﺼﻨ‪‬ﻊ ﻣﻨﻪ‪.‬‬
‫‪ ٢-٩‬ﻣﺪﺓ ﺍﻟﺼﻼﺣﻴﺔ ﻟﻠﺒﲑﻏﺮ ﺍﳌﱪ‪‬ﺩ ﲝﻴﺚ ﻻ ﺗﺰﻳﺪ ﻋﻠﻰ ﻳﻮﻣﲔ ﳏﻔﻮﻇﺎﹰَ ﻋﻠﻰ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ ‪º٢‬ﺱ ﺣﱴ ‪º٧‬ﺱ‪.‬‬
‫‪ ٣-٩‬ﻣﺪﺓ ﺍﻟﺼﻼﺣﻴﺔ ﻟﻠﺒﲑﻏﺮ ﺍ‪‬ﻤ‪‬ﺪ ﺣﺴﺐ ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻷﺭﺩﻧﻴﺔ ‪.٢٨٨‬‬

‫ﺍﳌﺮﺍﺟﻊ‬
‫‪ -‬ﺍﳌﻮﺍﺻﻔﺔ ﺍﻟﻘﻴﺎﺳﻴﺔ ﺍﻟﺴﻌﻮﺩﻳﺔ ‪ ،١٩٩٧/١٢٦١‬ﺍﻟﻠﺤﻮﻡ ﺍ‪‬ﻬ‪‬ﺰﺓ )ﳊﻢ ﺍﻟﱪﺟﺮ(‪.‬‬
‫‪ -‬ﻧﺘﺎﺋﺞ ﲢﺎﻟﻴﻞ ﳐﺘﱪﺍﺕ‪.‬‬

‫‪Licensed by JISM to Dajla Co.‬‬ ‫‪٤/٤‬‬

‫‪Order # 1/Downloaded: 2010-09-14‬‬
‫‪Single-user licence only, copying and networking prohibited.‬‬