Regulation on Salt.

This Regulation prescribes quality requirements for the production and placing on the market of salt intended for human consumption and food production and refers to: a) terms, definitions and general requirements; b) organoleptic properties and composition; c) additional labelling requirements.
When marking salt it is important to specify: a) the origin of salt: (sea salt; salt; salt from natural salt water); b) the type of salt (particle size); c) "iodised" (or not).
Salt must meet the following requirements: first to contain at least 97% NaCl, calculated on dry matter; second that does not contain more than 0.5% water, except sea salt, which can contain up to 5% water; third it contains no impurities visible by direct observation; 4th that is odorless and white in color with a slight hint of another color; 5th that 20% in aqueous solution reacts neutral to litmus- Paper.
The Annex is an integral part of this Regulation.