Appendix 3

Information to Be Included in the Specification Manual With Applications for Recognition of an Attestation of Specificity

Aspects included in the specification manual that must accompany designation applications		Regulatory Reference
1.	The name, whether it is specific in and of itself or indicates the specificity of the agricultural or food product	Sec. 2. (3) (a)
2.	A description of the method of production, including the nature and characteristics of the raw material and ingredients used, as well as of the method used to develop the agricultural or food product, in reference to its specificity	Sec. 2. (3) (b)
3.	Facts making it possible to determine in what respect it is a traditional product, among the following methods used to prepare the product: Produced from traditional raw materials or Traditional composition or Produced or processed according to traditional methods	Sec. 2. (3) (c)
4.	A description of the features of the agricultural or food product, providing an indication of the major physical, chemical, microbiological and organoleptic features that determine its specificity	Sec. 2. (3) (d)
5.	The minimum requirements and the inspection procedures, in reference to specificity	Sec. 2. (3) (e)