Sanpin for perishable products. Terms and Definitions. Confectionery and bakery products

STATE SANITARY AND EPIDEMIOLOGICAL
REGULATION OF THE RUSSIAN FEDERATION

STATE SANITARY-EPIDEMIOLOGICAL
RULES AND REGULATIONS

2.3.2. FOOD RAW
AND FOOD

HYGIENIC REQUIREMENTS FOR EXPIRY DATES
AND FOOD STORAGE CONDITIONS

SANITARY AND EPIDEMIOLOGICAL RULES AND REGULATIONS
SanPiN 2.3.2.1324-03

Wood sawn and processed

Preservatives, both artificial and natural, have basically the same effect on food. They are able to reduce the impact of external and internal factors on the product, acting in three ways. different ways. Antimicrobials: act by making the environment less conducive to bacterial proliferation. It has high solubility, preventing the formation of mold and yeast.

Antioxidants: prevent food from oxidizing. Oxygen, which is so essential to our lives, can also be less favorable in other situations because, just as it reacts with iron to produce rust, it can also cause food such as apples and bananas to "rot". A good inhibitor of this reaction is ascorbic acid, which is of natural origin and significantly reduces the effect of oxygen on fruit.

Russian Ministry of Health
Moscow 2004

1. Developed by: State Research Institute of Nutrition of the Russian Academy of Medical Sciences (V.A. Tutelyan, A.K. Baturin, S.A. Sheveleva, N.R. Efimochkina, I.B. Kuvaeva, S.A. Khotimchenko, I. Ya. Kon, M. M. Levachev, V. B. Spirichev, S. N. Kulakova, L. N. Shatnyuk), Department of State Sanitary and Epidemiological Surveillance of the Ministry of Health Russian Federation(A.I. Petukhov, I.V. Svyakhovskaya, V.N. Bragina), Federal Center for State Sanitary and Epidemiological Surveillance of the Ministry of Health of the Russian Federation (A.A. Ivanov, N.S. Krivopalova). Prepared taking into account the comments and suggestions of specialists from the centers of the State Sanitary and Epidemiological Surveillance in the city of Moscow, and St. Petersburg, Moscow, Leningrad and Rostov regions.

enzyme inhibitors. Some foods naturally tend to deteriorate more naturally. This applies to potatoes, which have a catechol molecule in their composition, easily turns into benzoquinone, giving food a brownish color. Enzymatic inhibitors slow down this process, making the product last longer.

Hygienic requirements for shelf life and storage conditions of food products

Other additives may also be of interest, depending on the product to be preserved. Let's say you make a specialty ice cream that is known throughout your family and you want to start selling it. Before you go applying a lot of preservatives, consider that the texture of the product is very important. In this case good advice is the addition of a small amount of guar gum to production, which, due to its water retention characteristics and lack of flavor, can make ice cream "thicker" and more palatable to consumers.

4. Put into effect on June 25, 2003 by the Decree of the Chief State Sanitary Doctor of the Russian Federation dated May 22, 2003 No. 98.

5. Registered with the Ministry of Justice of the Russian Federation on June 6, 2003. Registration number 4654.

6. Introduced instead of SanPiN 42-123-4117-86 "Conditions, terms of storage of especially perishable products", approved on 06/20/86.

There are still on the market Various types functional packaging, which can also be very useful. While they deserve an article about their potential in food preservation, we can summarize that they have a similar effect on preservatives, but instead of acting directly on food, they do so in their environment.

Step 3 - Determine how to apply the chosen food preservation method

Want to learn more about food preservation? Access our article and better understand what they are and how to choose them correctly. Of course, this is just an expression, because even if it seems attractive, you will never go out of it into the bank and mix it up. the best way. Each food genus requires a specific type of supplement, which in turn requires specific applications. For example, many preservatives require a 24-hour wait after they are minted for them to begin producing the desired effect.

the federal law
"On the sanitary and epidemiological well-being of the population"
No. 52-FZ dated 30.03.99

"State sanitary and epidemiological rules and regulations (hereinafter - sanitary rules) - regulatory legal acts that establish sanitary and epidemiological requirements (including criteria for the safety and (or) harmlessness of environmental factors for humans, hygienic and other standards), the failure to comply with which endangers human life or health, as well as the threat of the emergence and spread of diseases” (Article 1) .

Step 4 - Test the method and draw conclusions

Potassium sorbate, which we have already talked about, is different: it tends to build up in mass, so it must be added gradually, at the same time the recipe is mixed. Do we have everything ready to go to the bakery on the corner and put the product on sale? We have reached the most difficult stage of the food preservation process, as it is the one that is most needed by a professional in this field. We need to check if the method we decide on is effective. So it's interesting to keep in mind that often, even if we don't see mold or rot on the surface of food, it may no longer be fit for consumption, and only laboratory tests will tell us for sure.

“Compliance with sanitary rules is mandatory for citizens, individual entrepreneurs and legal entities” (Article 39).

“Disciplinary, administrative and criminal liability is established for violation of sanitary legislation” (Article 55).

the federal law
About quality and safety food products»
No. 29-FZ dated 02.01.00

These indicators are detected only in many specific tests, such as microbiological indicators of thermotolerant coliforms, which must be performed in specialized laboratories. Not too long ago, client Nadeem Chaacha was looking for Fluxo with his dream: to start a large-scale commercialization of his Arabic smoke pastes and dry curds. The pastries were already quite successful in their canteen, but they still could not be available in supermarkets and other places in the city due to reality restrictions.

General provisions and scope

In order to extend the life of Nadeem products, we perform exactly this step by step process food preservation. To better explain, let's focus on Curd. So our base product has been standardized. This required a semi-industrial blender, so we could gradually blend the preservatives, avoiding punctual concentrations of substances in the paste that could leave the food with a different taste. Guar gum is also added, which, as we explained, served to "thicken" the paste.

“Requirements for the nutritional value of food products, safety of food products, materials and products, safety of the conditions for their development, putting into production, manufacture and circulation, safety of services provided in the field of retail trade in food products, materials and products in the field of public catering, are established by the relevant sanitary rules and norms” (Article 9).

Industrial products occupy an increasing share of the food market. They are quite practical as they are ready or semi-ready. However, to achieve the practicality and durability of products, manufacturers use thousands of chemical additives.

Know the most commonly used chemical additives and know their health effects before choosing industrialized food. They are very practical because they are ready or semi-finished. The only task is to open the package, and even the package opens more and more easily. In addition to being practical, industrialized products also have a much longer shelf life than "in-kind" products, making storage easier.

CHIEF STATE SANITARY PHYSICIAN OF THE RUSSIAN FEDERATION

RESOLUTION

05/22/03 Moscow No. 98

On the introduction of sanitary

epidemiological rules and

SanPiN 2.3.2.1324-03

On the basis of the Federal Law "On the sanitary and epidemiological well-being of the population" dated March 30, 1999 No. 52-FZ and the Regulation on state sanitary and epidemiological regulation, approved by Decree of the Government of the Russian Federation dated July 24, 2000 No. 554

They came to stay and represent the solution to a busy life big cities. However, it happens that there is a universal rule of popular knowledge, called the law of compensation. According to her, good things, in most cases, are not as good as they seem, just like bad things, not as bad as they might seem at first glance. Everything has a good part and a bad part. Therefore, you need to look at the pros and cons to decide which is best.

Of course, this rule also applies to industrialized products. To achieve the practicality and durability of products, manufacturers use thousands of chemical additives, which in most cases do not suit the health of those who often consume them. Using these chemical substances should be indicated on food packaging. The name of many of these chemicals is coded, perhaps so the consumer will not be afraid to read this label information.

RESOLVE:

Enact sanitary and epidemiological rules and regulations " Hygiene requirements to expiration dates and storage conditions of foodstuffs. SanPiN 2.3.2.1324-03", approved by the Chief State Sanitary Doctor of the Russian Federation on May 21, 2003, from June 25, 2003.

G.G. Onishchenko

Ministry of Health of the Russian Federation

Get to know these chemical additives better

Chemicals most commonly found in processed foods. Flavoring dyes Preservatives Antioxidants Stabilizers Acidulators. . The role of colorants is to "color" foods, making industrialized foods more like natural foods and therefore more palatable in the eyes of the consumer. They are extremely common as color and appearance play an important role in consumer acceptance of products. For example, strawberry jelly, transparent, will not work.

CHIEF STATE SANITARY PHYSICIAN
RUSSIAN FEDERATION

RESOLUTION

05/22/03 Moscow No. 97

On the abolition of SanPiN 42-123-4117-86

Orange soda without dyes would look like clean water with gas, which would make it more artificial, making it harder to accept. There is no denying that an orange flavored, orange drink is much more pleasant to drink than a colorless orange drink.

Dyes are present in the vast majority of industrialized products such as pasta, cakes, margarines, ice cream, drinks, gelatins, biscuits and others. Flavorings perform the function of imparting taste and smell to industrialized products, enhancing the flavor and aroma. Like colorants, flavorings also make industrial products more natural-like, since, as already mentioned, this is important for consumer acceptance of the product.

RESOLVE:

Since the entry into force of the sanitary and epidemiological rules and regulations "Hygienic requirements for shelf life and storage conditions of food products. SanPiN 2.3.2.1324-03”, from 25.06.03 to consider invalid “Conditions, terms of storage of especially perishable products. SanPiN 42-123-4117-86, approved on 06/20/86.

G.G. Onishchenko

Informing that artificial corn crumb has the aroma and smell of ham or barbecue makes it more acceptable, since the consumer recognizes in this product a taste that he already knows, some other non-industrialized product that he has already eaten, causing a false impression, that the product is not so artificial.

Many products do not contain the fruit that the packaging advertises, but only flavors that mimic the taste and aroma. They are found in soups, canned meats, cookies, cakes, ice cream and others. Unlike dyes and flavors, so-called preservatives do not have the function of turning industrialized products into something that is not, that is, natural. Its purpose is to avoid the action of micro-organisms that act when nutrition deteriorates, making them last longer without spoiling.

1. General provisions and scope. 3

2. Requirements to justify the shelf life of food products. 5

3. Hygienic requirements for the shelf life and storage conditions of food products. 6

3.1. Requirements for the regulation of expiration dates. 6

3.2. Requirements for organizations producing food products with extended shelf life. 7

It is possible to recognize the use of preservatives in products by reading package labels. They are found in soft drinks, fruit concentrates, chocolates, juices, processed cheeses, margarines, canned vegetables, meats, breads, flours, and thousands of other processed foods. Like preservatives, antioxidants tend to keep food in good condition for longer. They have a primary use in oils and fats, preventing or slowing their deterioration by avoiding the formation of "rancid" during the oxidation process.

They can be found in ice creams, instant powdered milk, coconut milk, cocoa products, canned meats, beer, margarine, oils and fats in general, flour, fruit pulp and juice, soft drinks and soft drinks. They are used to maintain appearance foods that have the primary function of stabilizing food proteins.

3.3. food storage requirements. 7

3.4. Requirements for the transportation of food products. 7

Appendix 1 Storage conditions, shelf life of especially perishable and perishable products at a temperature of (4 ± 2) ° С .. 8

Annex 2 Terms and definitions. 12

bibliographic data. thirteen

APPROVE

Nutritional supplements

They are mainly used in beverages with a function similar to that of flavorings. Acidifiers can modify the sweetness of sugar, in addition to being able to mimic the taste of certain fruits and produce an acidic or bittersweet taste in drinks. They are found, for example, in fruit juices and soft drinks. Food additives are widely used food industry. Here the maxim is "this is the dose that makes the poison." In practice, this means controlling the consumption of processed foods, which diversifies the diet as much as possible.

Chief State

sanitary doctor of the Russian Federation,

First Deputy Minister

healthcare of the Russian Federation

G. G. Onishchenko

2.3.2. FOOD RAW AND FOOD PRODUCTS

Hygienic requirements for shelf life and storage conditions of food products

Sanitary and epidemiological rules and regulations
SanPiN 2.3.2.1324-03

1. General provisions and scope

1.1. These sanitary and epidemiological rules and regulations (hereinafter - health regulations) developed in accordance with the Federal Laws "On the sanitary and epidemiological well-being of the population" dated March 30, 1999 No. 52-FZ (Collected Legislation of the Russian Federation, 1999, No. 14, article 1650); "On the quality and safety of food products" dated 02.01.00 No. 29-FZ (Collected Legislation of the Russian Federation, 2000, No. 2, Art. 150); "Fundamentals of the legislation of the Russian Federation on the protection of the health of citizens" dated July 22, 1993 (Vedomosti of the Congress of People's Deputies of the Russian Federation, 1993, No. 33, item 1318), Decree of the Government of the Russian Federation dated July 24, 2000 No. 554 "On approval of the Regulations on the state Sanitary and Epidemiological Service of the Russian Federation and the Regulations on State Sanitary and Epidemiological Rationing (Collected Legislation of the Russian Federation, 2000, No. 31, Article 3295).

1.2. Sanitary rules establish hygienic requirements for the shelf life and storage conditions of food products, in order to ensure safety and nutritional value food products in the process of production, storage, transportation and circulation, as well as during their development and production.

1.3. Sanitary rules do not apply to bottled and mineral waters, bacterial starter cultures, starter cultures, biologically active food supplements.

1.4. Sanitary rules are intended for individual entrepreneurs, legal entities whose activities are carried out in the field of production, storage, transportation and sale of food products, as well as for bodies and institutions exercising state sanitary and epidemiological supervision.

1.5. In accordance with the procedure determined by the legislation of the Russian Federation for food products, the quality of which, after certain period from the moment of their manufacture deteriorates and they acquire properties that are dangerous to human health, in connection with which they lose their suitability for their intended use, expiration dates are set.

Products that, subject to established rules storage does not require special temperature conditions storage should be considered non-perishable.

Products that require special temperature and/or other regimes and rules to ensure safety, without which they can lead to harm to human health, should be considered perishable and especially perishable products that must be stored in cold conditions and are intended for short-term sale.

1.6. Food products during their manufacture and circulation (production, storage, transportation and circulation) must be stored under conditions that ensure the preservation of their quality and safety throughout the entire shelf life.

1.7. Draft regulatory and technical documents and prototypes new food products, in terms of expiration dates and conditions of manufacture and circulation, are subject to sanitary and epidemiological examination and are approved in the prescribed manner, if there is a sanitary and epidemiological conclusion on the documentation.

The requirements of the approved documents are mandatory for individual entrepreneurs and legal entities engaged in the production and circulation of specific types of food products.

1.8. Established shelf life and storage conditions for especially perishable and perishable food products produced according to regulatory and / or technical documentation are indicated in the appendix. 1 to real sanitary rules, unless other expiration dates are specified in other documents.

For similar types of new food products, incl. developed according to new technological processes their manufacture, the same expiration dates and storage conditions that are indicated in the appendix can be established. one.

1.9. Shelf life and storage conditions for products that exceed the terms and / or storage temperatures for similar types of products presented in the appendix. 1 (prolonged), as well as expiration dates and storage conditions for new types of products that have no analogues in the specified app. 1 must be justified in the prescribed manner.

1.10. When justifying the expiration dates, the manufacturer or developer of the documentation provides information to the authorities and institutions of the State Sanitary and Epidemiological Service of the Russian Federation on measures that contribute to improving the safety of food products (improvement of technology; introduction of new types of packaging, improved quality indicators of raw materials, enhanced sanitary regime during production, etc.), and test results of products, indicating their safety and suitability for their intended use throughout the entire shelf life.

1.11. Justification of the shelf life and storage conditions of food products specified in clause 1.10, as well as specialized products for baby and diet food, should be carried out on the basis of the results of a sanitary and epidemiological examination of specific types of products and comprehensive sanitary and epidemiological studies in the prescribed manner.

1.12. Sanitary and epidemiological studies of specialized products for children and dietary (therapeutic and preventive) nutrition, as well as products produced using new technologies and (or) using non-traditional types of raw materials and food products, similar applications. 1 of these sanitary rules are carried out federal agency executive power in the field of sanitary and epidemiological well-being, as well as in institutions authorized by him.

1.13. The shelf life of food products produced according to regulatory documents should be justified on the basis of the results of wide production test branch research organizations duly accredited, with the participation of institutions authorized by the federal executive body in the field of sanitary and epidemiological well-being.

1.14. When importing imported food products into the territory of the Russian Federation and registering them in accordance with the established procedure, an authorized person shall provide information on the regulation of the shelf life and storage conditions of products, and, if necessary, the results of product testing at the end of the specified storage periods and conditions.

1.15. When establishing the shelf life of canned products, sterilization (pasteurization) regimes should be developed, and the shelf life periods should be substantiated by testing.

1.16. Sanitary and epidemiological conclusions on the possibility of establishing the shelf life of perishable food products, products made using new technologies and / or from new types of raw materials, children's, therapeutic and preventive nutrition products, incl. canned; products obtained from genetically modified sources are issued by the federal executive body in the field of sanitary and epidemiological welfare after an examination in institutions authorized by it at the location of manufacturing organizations.

For other types of products (non-perishable), sanitary and epidemiological conclusions on the possibility of establishing expiration dates are issued by bodies and institutions of the sanitary and epidemiological service in the constituent entities of the Russian Federation after a sanitary and epidemiological examination and testing by the institutions of the State Sanitary and Epidemiological Service.

2. Requirements to justify food shelf life

2.1. To conduct a sanitary and epidemiological examination of the shelf life of food products, the manufacturer or developer submits documents in accordance with the established procedure, indicating the safety of such products for humans.

2.2. When putting into production, the sanitary and epidemiological examination of the shelf life of food products can be confirmed by studies according to a simplified scheme, in the prescribed manner.

2.3. Sanitary and epidemiological studies of the quality and safety of food products to justify the shelf life and storage conditions are carried out in the prescribed manner.

2.4. For certain types of food products, when establishing expiration dates by the manufacturer, it is allowed to use duly approved express tests, followed by confirmation of the results of these tests in accredited organizations and obtaining a sanitary and epidemiological conclusion in the prescribed manner.

2.5. Expert review and studies to justify the expiration dates are carried out in the prescribed manner.

3. Hygienic requirements for the shelf life and storage conditions of food products

3.1. Requirements for the regulation of expiration dates

3.1.1. The shelf life of a food product is determined by the period of time calculated from the date of its manufacture, during which the food product is suitable for use, or the date before which the food product is suitable for use.

The period of time (date) during which (before which) the food product is suitable for use should be determined from the moment the technological process of its manufacture is completed, and includes storage in the warehouse of the manufacturer, transportation, storage in food trade organizations and at the consumer after purchase.

3.1.2. Information applied to the label on the expiration dates of food products should include the indication of: hour, day, month, year of production for especially perishable products, products for children and diet food; day, month and year - for perishable products; month and year - for non-perishable products, as well as the rules and conditions for their storage and use.

3.1.3. The expiration dates of perishable food products apply to products in those types of consumer and transport containers and packaging that are specified in the regulatory and technical documentation for these types of products, and do not apply to products in containers and packaging opened during their sale or in violation of its integrity.

3.1.4. It is not allowed to repackage or repackage perishable food products after opening and violating the integrity of the primary packaging or container of the manufacturer in organizations selling food products, in order to establish new expiration dates for the product by these organizations and work to justify their duration in a new package or container.

3.1.5. Perishable food products after opening the package during the sale process should be sold within a period of no more than 12 hours from the moment it was opened, subject to storage conditions (temperature, humidity).

For products in special packages that prevent their direct contact with the environment and the hands of workers, it is allowed to establish storage periods after opening these packages in the prescribed manner.

3.1.6. It is not allowed to re-evacuate perishable food products packed by manufacturing organizations in films under vacuum, vapor-gas-tight casings and in a modified atmosphere by organizations selling food products.

3.1.7. Defrosting (defrosting) of frozen food products by organizations selling food products is not allowed.

3.1.8. The shelf life of non-perishable food products to be packaged in consumer packaging during the sale should not exceed the shelf life of the product in the primary packaging and should be counted from the date of manufacture of the product by the manufacturer.

3.1.9. When justifying the shelf life of multicomponent food products, the shelf life and storage conditions of the components used should be taken into account. The shelf life reserve of raw materials and semi-finished products used at the time of the production of a multicomponent product must correspond to the shelf life of the final product.

3.2. Requirements for organizations producing food products with extended shelf life

3.2.1. Production of products with prolonged shelf life is allowed if there is a sanitary and epidemiological conclusion for the specified products.

3.2.2. Production of products should be carried out in organizations (in workshops):

· meeting the sanitary rules for organizations of the relevant industry and having a sanitary-epidemiological conclusion for the type of activity for the production of these food products, issued in accordance with the established procedure;

· have the necessary technological equipment that meets the requirements of regulatory documentation;

· having a stable supply of raw materials and materials that meet the hygienic requirements of safety and nutritional value and regulatory documentation;

where production control is organized in the prescribed manner.

3.3. food storage requirements

3.3.1. For perishable and especially perishable food products, storage conditions must be established that ensure their nutritional value and their safety for human health.

3.3.2. Storage of foodstuffs should be carried out in the prescribed manner with appropriate parameters of temperature, humidity and light conditions for each type of product.

3.3.3. The quantity of products stored in the warehouse of the manufacturer or trade organization should be determined by the volume of operating refrigeration equipment (for products requiring refrigeration) or the size warehouse sufficient to ensure relevant conditions storage for the entire shelf life of this product.

3.3.4. It is not allowed to store raw and semi-finished products together with ready-to-eat foodstuffs.

3.4. Food transportation requirements

3.4.1. The transport conditions must be established requirements for each type of food products, as well as the rules for the transportation of perishable goods in force on the corresponding mode of transport.

3.4.2. Transportation of food products is carried out by specially equipped vehicles, for which a sanitary passport is issued in accordance with the established procedure.

3.4.3. Perishable products are transported by refrigerated or isothermal transport, providing the necessary temperature conditions for transportation.

3.4.4. It is not allowed to transport finished food products together with raw materials and semi-finished products. When transporting food products, the rules of the commodity neighborhood must be observed.

3.4.5. It is not allowed to transport food products by random vehicles, as well as together with non-food products.

3.4.6. Food products entering warehouses or trade enterprises and Catering, must be accompanied by documents certifying their quality and safety (certificate of quality, sanitary and epidemiological conclusion, if necessary, a veterinary certificate).

3.4.7. Requirements for passing a medical examination and personal hygiene of personnel serving food transportation and maintenance Vehicle, must comply with the sanitary rules for trade and public catering organizations, the production and circulation of food raw materials and food products in them.

Appendix 1 Storage conditions, shelf life of especially perishable and perishable products at a temperature of (4 ± 2) ° С *

* Except for items 39-42, 56.

Name of production	Shelf life	Hours/days

Meat and meat products. Poultry, eggs and their products
*Semi-finished boneless meat products*
1. Bulk semi-finished products:
packaged meat, portioned semi-finished products (tenderloin; natural beef steak; langet; entrecote; rump steak; beef, lamb, steamed pork; escalope, schnitzel, etc.) without breading
portioned semi-finished products (rump steak, natural lamb and pork cutlet, schnitzel) breaded
2. Semi-finished products in small pieces:
beef stroganoff, azu, frying, goulash, beef for stewing, meat for barbecue, special roast, cold cuts (without sauces and spices)
marinated, with sauces
3. Semi-finished minced meat:
molded, incl. breaded, stuffed (stuffed cabbage, zucchini)
combined (meat-potato cutlets, meat-and-vegetable cutlets, meat-and-cabbage cutlets, with the addition of soy protein)
4. Minced meat (beef, pork, from the meat of other slaughter animals, combined):
produced by meat processing plants
produced by trade and public catering enterprises
5. Semi-finished meat and bone products (large-sized, portioned, small-sized)
6. Offal of slaughter animals (liver, kidneys, tongue, heart, brains)
*Semi-finished products from poultry meat*
7. Semi-finished products from poultry meat natural:
meat and bone, boneless without breading (carcass prepared for cooking, legs, fillets, quarters, tobacco chickens, thighs, drumsticks, wings, breasts)
meat and bone, boneless, breaded, with spices, with sauce, marinated
8. Semi-finished products from poultry meat, chopped, breaded and without it
9. Minced chicken
10. Offal, semi-finished products from poultry offal
11. Sets for jelly, stew, soup
*Culinary products- dishes prepared from meat and meat products*
12. Boiled meat (for cold dishes; large piece, cut into portions for first and second courses)
13. Fried stew meat (beef and pork fried for cold dishes; beef and pork fried in large pieces, cut into portions for main courses, stuffed meat)
14. Fried minced meat products (cutlets, steaks, meatballs, schnitzels, etc.)
15. Meat dishes
16. Pilaf, dumplings, manti, belyashi, pancakes, pies
17. Hamburgers, cheeseburgers, ready-made sandwiches, ready-made pizza
18. Jellied meat products: aspic, brawn, jelly, jelly
19. Boiled meat offal (tongue, udder, heart, kidneys, brains), fried
20. Liver and/or meat pates
*Poultry culinary products*
21. Carcasses and parts of poultry carcasses smoked, smoked-baked and smoked-boiled
22. Dishes prepared from poultry fried, boiled, stewed
23. Minced poultry meat dishes with sauces and/or garnish
24. Dumplings, poultry pies
25. Jellied poultry meat products: brawn, jelly, jellied meat, incl. assorted meat of slaughter animals
26. Pate from poultry meat and offal
27. Boiled eggs
*Sausage products from meat of all types of slaughter animals, poultry*
28. Boiled sausages produced according to GOST:
top and first class
second class
29. Cooked sausages according to GOST in vapor-gas-tight casings:
premium, gourmet, with added preservatives
first class
second class
30. Sausages, boiled sausages, meat bread, produced in accordance with GOST
31. Sausages, boiled sausages in vapor-gas-tight casings
32. Sausages, frankfurters, sausages boiled, sliced and packed under vacuum, under modified atmosphere conditions
33. Cooked meat products (hams, rolls, pressed pork and beef, ham, bacon, pressed pork heads, lamb in the form)
34. Meat products boiled, sliced and packed under vacuum, under modified atmosphere conditions
35. Liver sausages, blood
36. Sausages, sausages, boiled sausages with the addition of offal
37. Sausage products boiled from poultry meat (sausages, meat loaves, rolls, sausages, sausages, ham, etc.):
premium
first class
38. Sausage products boiled from poultry meat, vacuum-packed under modified atmosphere conditions
Fish, non-fish species and products derived from them
Semi-finished fish products
39. Fish of all types chilled		hours at a temperature of 0-(-2) °С
40. Fish fillet		- «- 0-(-2) ° С
41. Special cut fish		- «- from -2 to +2 °С
42. Food fish mince, shaped mince products, incl. with flour component		- "- from -2 to +2 ° С
43. Crustaceans, bivalve molluscs, live, chilled
Culinary fish products with heat treatment
44. Boiled, poached, fried, stewed, baked, stuffed fish
45. Dishes from fish cutlet mass (cutlets, zrazy, schnitzels, meatballs, dumplings), baked goods, pies
46. Fish of all kinds and hot smoked rolls
47. Multi-component products - hodgepodges, pilafs, snacks
48. Jellied foods (jelly, brawn, aspic fish)
Culinary fish products without heat treatment
49. Products chopped from salted fish (pates, pastes)
50. Fish and seafood salads without dressing
51. Herring, caviar, krill oil, etc.
52. Caviar oil, krill oil, etc.
53. Crayfish and shrimp boiled
54. Structured products (" crab sticks" and etc.)
Culinary caviar products
55. Culinary products with heat treatment
56. Multi-component dishes without heat treatment after mixing		hours at temperatures from -2 to +2 °С
57. Fish pastes in polymeric consumer containers
*Milk and dairy products , cheeses**
58. Milk, cream, milk whey, pasteurized buttermilk:
in consumer packaging
in flasks and tanks
59. Baked milk
60. Liquid dairy products *
61. Liquid fermented milk products enriched with bifidobacteria
62. Natural koumiss (from mare's milk), koumiss from cow's milk
63. Ryazhenka
64. Sour cream and products based on it
65. Curd and curd products
66. Cottage cheese and curd products thermally processed
67. Pasty milk protein products
68. Dishes from cottage cheese - lazy dumplings, cottage cheese pancakes, cottage cheese fillings, pies
69. Casseroles, cottage cheese puddings
70. Homemade cheese
71. Cream cheeses
72. Soft and pickled cheeses without maturation
73. Cheese butter
Products of children's dairy kitchens **
74. Dairy products:
74.1. Kefir:
bottled
in a polymer container
other dairy products
75. Children's cottage cheese
77. Sterilized products (adapted milk mixtures, sterilized milk):
bottled
in a sealed container
78. Products for therapeutic and preventive nutrition on fermented soy or non-dairy basis
vegetable products
*Semi-finished products from vegetables and herbs*
79. Raw peeled sulphated potatoes
80. Fresh peeled cabbage
81. Raw peeled carrots, beets, onions
82. Radish, radish processed, sliced
83. Parsley, processed celery
84. Processed green onion
85. Processed dill
*Culinary products*
86. Salads from raw vegetables and fruits:
without refueling
with dressings (mayonnaise, sauces)
87. Raw vegetable salads with canned vegetables, eggs, etc.:
without refueling
with dressings (mayonnaise, sauces)
88. Salads from pickled, salted, pickled vegetables
89. Salads and vinaigrettes from boiled vegetables:
without dressing and adding salted vegetables
with dressings (mayonnaise, sauces)
90. Dishes from boiled, stewed, fried vegetables
91. Salads with the addition of meat, poultry, fish, smoked meats:
without refueling
with dressings (mayonnaise, sauces)
92. Side dishes:
boiled rice, boiled pasta, mashed potatoes
stewed vegetables
boiled potatoes, fried
93. Sauces and dressings for second courses
Confectionery and bakery products
*Semi-finished products test*
94. Yeast dough for baked and fried pies, for pies, pies and other flour products
95. Unleavened puff pastry for cakes, pastries and other flour products
96. Sand dough for cakes and pastries
*Culinary products*
97. Cheesecakes, juicers, half-open pies from yeast dough:
with cottage cheese
with jam and fruit fillings
98. Chebureks, belyashi, table pies, fried, baked, kulebyaki, pies (with meat, eggs, cottage cheese, cabbage, liver and other fillings)
99. Meatballs (cutlets) semolina, millet
Powdery confectionery, sweet dishes, drinks
100. Cakes and pastries:
without cream finish, with protein-whipped, soufflé, creamy, fruit and berry, fondant finishes
cake "Potato"
with custard, with whipped cream, with cottage cheese and cream filling
101. Biscuit rolls:
with creamy, fruity, candied fruits, poppy seeds
with cottage cheese
102. Jelly, mousse

104. Whipped cream
105. Kvass produced by industry:
unpasteurized bread kvass
kvass "Moscow"
106. Freshly squeezed fruit and vegetable juices

* The expiration dates and storage conditions of sterilized, ultra-high temperature treated (UHT) and thermized products of these groups after packaging are indicated in the documents for specific types of products.

** The expiration dates of specific types of products are determined in accordance with the established procedure.

Appendix 2
(reference)

Terms and Definitions

Food shelf life - a limited period of time during which food products must fully meet the requirements usually imposed on them in terms of organoleptic, physico-chemical indicators, incl. in terms of nutritional value, and established normative documents requirements for the permissible content of chemical, biological substances and their compounds, microorganisms and other biological organisms that pose a danger to human health, as well as meet the criteria for functional purpose.

Food shelf life - the period of time during which the products retain the properties specified in the regulatory and / or technical documentation, subject to the storage conditions specified in the documentation (may not be final).

Food storage conditions - optimal parameters environment(temperature, ambient humidity, light conditions, etc.) and handling rules (measures to prevent damage by pests, insects, rodents; measures to preserve the integrity of the package, etc.) necessary to ensure the safety of organoleptic, inherent in food products, physical and chemical properties and safety indicators. Perishable are food products that require special temperature and/or other regimes and rules to maintain the quality and safety, without which they undergo irreversible changes that lead to harm to the health of consumers or deterioration.

Perishable include processed meat, poultry, eggs, milk, fish and non-fish species; flour creamy confectionery products with a mass fraction of moisture of more than 13%; creams and finishing semi-finished products, incl. on vegetable oils; the drinks; vegetable processing products; fatty and fat-containing products, incl. mayonnaises, margarines; quick frozen ready meals and semi-finished products; all types of preserves; thermized sour-milk products and sterilized dairy products.

Especially perishable products - products that cannot be stored without cold and are intended for short-term sale: milk, pasteurized cream; chilled semi-finished products from meat, poultry, fish, seafood, raw and boiled vegetables, all foodstuffs and public catering dishes; freshly squeezed juices; cream confectionery products made using manual operations; perishable products in packages opened during the sale.

To non-perishable * include food products that do not need special temperature storage conditions, subject to other established storage rules ( alcoholic drinks, vinegar); dry products with a mass fraction of moisture less than 13%; bakery products without finishing, sugary confectionery products, food concentrates.

* Excludes specialized products for baby and diet food.

Extended shelf life - expiration dates for perishable food products produced in accordance with new technologies for production, packaging, storage or with the improvement of existing technologies, the duration of which exceeds that previously established for similar types of products using traditional technologies (or: especially perishable products).

Food trade enterprises - food bases, warehouses, storage facilities, grocery stores, small retail enterprises, regardless of departmental affiliation and form of ownership, as well as refrigerators.

Bibliographic data

1. Federal Law "On the Quality and Safety of Food Products" dated January 2, 2000 No. 29-FZ.

2. Federal Law "On the sanitary and epidemiological well-being of the population" dated March 30, 1999 No. 52-FZ.

3. Federal Law "On Amendments and Additions to the Law of the Russian Federation "On the Protection of Consumer Rights" and "The Code of the RSFSR on administrative offenses", 2001.

4. Decree of the Government of the Russian Federation of July 30, 1998 No. 680 “On the State Sanitary and Epidemiological Service of the Russian Federation”.

5. Decree of the Government of the Russian Federation of December 21, 2000 No. 987 "On State Supervision and Control in the Field of Ensuring the Quality and Safety of Food Products".

6. Decree of the Government of the Russian Federation of December 21, 2000 No. 988 "On State Registration of New Food Products, Materials and Products".

7. GOST R 51074-97 “Food products. Consumer Information".

8. SP 2.3.6.1066-01 "Sanitary and epidemiological requirements for trade organizations and the turnover of food raw materials and food products in them."

9. SanPiN 2.3.2.1078 -2001 "Hygienic requirements for the safety and nutritional value of food products".

10. MUK 4.2.727-99 "Hygienic assessment of the shelf life of food products."

11. Guidelines "On the accelerated determination of the shelf life of edible vegetable oils", approved by the Deputy Chief State Sanitary Doctor of the Russian Federation No. 1100/2261-98-115 dated 09/23/98.

STATE SANITARY AND EPIDEMIOLOGICAL
REGULATION OF THE RUSSIAN FEDERATION

STATE SANITARY-EPIDEMIOLOGICAL
RULES AND REGULATIONS

2.3.2. FOOD RAW
AND FOOD

HYGIENIC REQUIREMENTS FOR EXPIRY DATES
AND FOOD STORAGE CONDITIONS

SANITARY AND EPIDEMIOLOGICAL RULES AND REGULATIONS
SanPiN 2.3.2.1324-03

Russian Ministry of Health
Moscow 2004

1. Developed by: State Research Institute of Nutrition of the Russian Academy of Medical Sciences (V.A. Tutelyan, A.K. Baturin, S.A. Sheveleva, N.R. Efimochkina, I.B. Kuvaeva, S.A. Khotimchenko, I. J. Kon, M. M. Levachev , V.B. Spirichev, S.N. Kulakova, L.N. Shatnyuk), Department of State Sanitary and Epidemiological Surveillance of the Ministry of Health of the Russian Federation (A.I. Petukhov, I.V. Svyakhovskaya, V.N. Bragina), Federal Center for State Sanitary and Epidemiological Surveillance of the Ministry of Health of the Russian Federation (A.A. Ivanov, N.S. Krivopalova). Prepared taking into account the comments and suggestions of specialists from the centers of the State Sanitary and Epidemiological Surveillance in the city of Moscow, and St. Petersburg, Moscow, Leningrad and Rostov regions.

3. Approved by the Chief State Sanitary Doctor of the Russian Federation on May 21, 2003.

4. Put into effect on June 25, 2003 by the Decree of the Chief State Sanitary Doctor of the Russian Federation dated May 22, 2003 No. 98.

5. Registered with the Ministry of Justice of the Russian Federation on June 6, 2003. Registration number 4654.

6. Introduced instead of SanPiN 42-123-4117-86 "Conditions, terms of storage of especially perishable products", approved on 06/20/86.

the federal law
"On the sanitary and epidemiological well-being of the population"
No. 52-FZ dated 30.03.99

“State sanitary and epidemiological rules and regulations (hereinafter referred to as sanitary rules) are regulatory legal acts that establish sanitary and epidemiological requirements (including criteria for the safety and (or) harmlessness of environmental factors for humans, hygienic and other standards), non-compliance with which creates threat to human life or health, as well as the threat of the emergence and spread of diseases” (Article 1).

“Compliance with sanitary rules is mandatory for citizens, individual entrepreneurs and legal entities” (Article 39).

“Disciplinary, administrative and criminal liability is established for violation of sanitary legislation” (Article 55).

the federal law
"On the quality and safety of food products"
No. 29-FZ dated 02.01.00

CHIEF STATE SANITARY PHYSICIAN OF THE RUSSIAN FEDERATION

RESOLUTION

05/22/03 Moscow No. 98

On the introduction of sanitary

epidemiological rules and

SanPiN 2.3.2.1324-03

RESOLVE:

Enact sanitary and epidemiological rules and regulations “Hygienic requirements for shelf life and storage conditions of food products. SanPiN 2.3.2.1324-03", approved by the Chief State Sanitary Doctor of the Russian Federation on May 21, 2003, from June 25, 2003.

G.G. Onishchenko

Ministry of Health of the Russian Federation

CHIEF STATE SANITARY PHYSICIAN
RUSSIAN FEDERATION

RESOLUTION

05/22/03 Moscow No. 97

On the abolition of SanPiN 42-123-4117-86

RESOLVE:

G.G. Onishchenko

APPROVE

Chief State

sanitary doctor of the Russian Federation,

First Deputy Minister

healthcare of the Russian Federation

G. G. Onishchenko

2.3.2. FOOD RAW AND FOOD PRODUCTS

Hygienic requirements for shelf life and storage conditions of food products

Sanitary and epidemiological rules and regulations
SanPiN 2.3.2.1324-03

1. General provisions and scope

1.2. Sanitary rules establish hygienic requirements for the shelf life and storage conditions of food products in order to ensure the safety and nutritional value of food products during production, storage, transportation and circulation, as well as during their development and production.

1.3. Sanitary rules do not apply to bottled and mineral waters, bacterial starter cultures, starter cultures, biologically active food supplements.

1.5. In accordance with the procedure established by the legislation of the Russian Federation, for food products whose quality deteriorates after a certain period from the moment of their manufacture and they acquire properties that are dangerous to human health, in connection with which they lose their suitability for their intended use, expiration dates are established.

Products that, subject to the established storage rules, do not need special temperature storage conditions, should be considered non-perishable.

1.7. Draft regulatory and technical documents and prototypes of new food products, in terms of shelf life and conditions of manufacture and circulation, are subject to sanitary and epidemiological expertise and are approved in the prescribed manner, if there is a sanitary and epidemiological conclusion for the documentation.

The requirements of the approved documents are mandatory for individual entrepreneurs and legal entities engaged in the production and circulation of specific types of food products.

1.8. The established expiration dates and storage conditions for especially perishable and perishable food products produced according to regulatory and / or technical documentation are indicated in the appendix. to these sanitary rules, unless other expiration dates are specified in other documents.

For similar types of new food products, incl. developed according to new technological processes for their manufacture, the same expiration dates and storage conditions that are indicated in the appendix can be established. .

1.9. Shelf life and storage conditions for products that exceed the terms and / or storage temperatures for similar types of products presented in the appendix. (prolonged), as well as expiration dates and storage conditions for new types of products that have no analogues in the specified app. must be justified in the prescribed manner.

1.11. Justification of the expiration dates and storage conditions of food products specified in clause , as well as specialized products for baby and diet food, should be carried out on the basis of the results of a sanitary and epidemiological examination of specific types of products and comprehensive sanitary and epidemiological studies in the prescribed manner.

1.12. Sanitary and epidemiological studies of specialized products for children and dietary (therapeutic and preventive) nutrition, as well as products produced using new technologies and (or) using non-traditional types of raw materials and food products, similar applications. of these sanitary rules are carried out by the federal executive body in the field of sanitary and epidemiological welfare, as well as in institutions authorized by it.

1.13. The shelf life of food products produced according to regulatory documentation must be substantiated on the basis of the results of extensive production tests by industry research organizations duly accredited, with the participation of institutions authorized by the federal executive body in the field of sanitary and epidemiological welfare.

1.15. When establishing the shelf life of canned products, sterilization (pasteurization) regimes should be developed, and the shelf life periods should be substantiated by testing.

2. Requirements to justify food shelf life

2.3. Sanitary and epidemiological studies of the quality and safety of food products to justify the shelf life and storage conditions are carried out in the prescribed manner.

2.5. Expert evaluation and studies to justify the expiration dates are carried out in the prescribed manner.

3. Hygienic requirements for the shelf life and storage conditions of food products

3.1. Requirements for the regulation of expiration dates

3.1.7. Defrosting (defrosting) of frozen food products by organizations selling food products is not allowed.

3.2. Requirements for organizations producing food products with extended shelf life

3.2.1. Production of products with prolonged shelf life is allowed if there is a sanitary and epidemiological conclusion for the specified products.

3.2.2. Production of products should be carried out in organizations (in workshops):

· that meet the sanitary rules for organizations of the relevant industry and have a sanitary and epidemiological conclusion for the type of activity for the production of these food products, issued in accordance with the established procedure;

· having the necessary technological equipment that meets the requirements of regulatory documentation;

· having a stable supply of raw materials and materials that meet hygienic safety and nutritional value requirements and regulatory documentation;

· where production control is organized in the prescribed manner.

3.3. food storage requirements

3.3.1. For perishable and especially perishable food products, storage conditions must be established that ensure their nutritional value and their safety for human health.

3.3.2. Storage of foodstuffs should be carried out in the prescribed manner with appropriate parameters of temperature, humidity and light conditions for each type of product.

3.3.3. The quantity of products stored in the warehouse of the manufacturer or trade organization should be determined by the volume of refrigeration equipment in operation (for products requiring refrigeration) or the size of the storage room, sufficient to ensure appropriate storage conditions throughout the entire shelf life of this product.

3.3.4. It is not allowed to store raw and semi-finished products together with ready-to-eat foodstuffs.

3.4. Food transportation requirements

3.4.1. The conditions of transportation must comply with the established requirements for each type of food products, as well as the rules for the transportation of perishable goods in force on the corresponding mode of transport.

3.4.2. Transportation of food products is carried out by specially equipped vehicles, for which a sanitary passport is issued in accordance with the established procedure.

3.4.3. Perishable products are transported by refrigerated or isothermal transport, providing the necessary temperature conditions for transportation.

3.4.5. It is not allowed to transport food products by random vehicles, as well as together with non-food products.

3.4.6. Food products entering warehouses or trade and public catering enterprises must be accompanied by documents certifying their quality and safety (quality certificate, sanitary and epidemiological conclusion, if necessary, a veterinary certificate).

3.4.7. Requirements for passing a medical examination and personal hygiene of personnel serving the transportation of food products and the maintenance of vehicles must comply with the sanitary rules for trade and public catering organizations, the production and circulation of food raw materials and food products in them.

Appendix 1 Storage conditions, shelf life of especially perishable and perishable products at a temperature of (4 ± 2) ° С *

* Except for items 39-42, 56.

Name of production

Shelf life

Hours/days

Meat and meat products. Poultry, eggs and their products

Semi-finished boneless meat products

1. Bulk semi-finished products:

packaged meat, portioned semi-finished products (tenderloin; natural beef steak; langet; entrecote; rump steak; beef, lamb, steamed pork; escalope, schnitzel, etc.) without breading

portioned semi-finished products (rump steak, natural lamb and pork cutlet, schnitzel) breaded

2. Semi-finished products in small pieces:

beef stroganoff, azu, frying, goulash, beef for stewing, meat for barbecue, special roast, cold cuts (without sauces and spices)

marinated, with sauces

3. Semi-finished minced meat:

molded, incl. breaded, stuffed (stuffed cabbage, zucchini)

combined (meat-potato cutlets, meat-and-vegetable cutlets, meat-and-cabbage cutlets, with the addition of soy protein)

4. Minced meat (beef, pork, from the meat of other slaughter animals, combined):

produced by meat processing plants

produced by trade and public catering enterprises

5. Semi-finished meat and bone products (large-sized, portioned, small-sized)

6. Offal of slaughter animals (liver, kidneys, tongue, heart, brains)

Semi-finished products from poultry meat

7. Semi-finished products from poultry meat natural:

meat and bone, boneless without breading (carcass prepared for cooking, legs, fillets, quarters, tobacco chickens, thighs, drumsticks, wings, breasts)

meat and bone, boneless, breaded, with spices, with sauce, marinated

8. Semi-finished products from poultry meat, chopped, breaded and without it

9. Minced chicken

10. Offal, semi-finished products from poultry offal

11. Sets for jelly, stew, soup

Culinary products - dishes prepared from meat and meat products

12. Boiled meat (for cold dishes; in large pieces, cut into portions for first and second courses)

13. Fried stew meat (beef and pork fried for cold dishes; beef and pork fried in large pieces, cut into portions for main courses, stuffed meat)

14. Fried minced meat products (cutlets, steaks, meatballs, schnitzels, etc.)

15. Meat dishes

16. Pilaf, dumplings, manti, belyashi, pancakes, pies

17. Hamburgers, cheeseburgers, ready-made sandwiches, ready-made pizza

18. Jellied meat products: aspic, brawn, jelly, jelly

19. Boiled meat offal (tongue, udder, heart, kidneys, brains), fried

20. Liver and/or meat pates

Poultry culinary products

21. Carcasses and parts of poultry carcasses smoked, smoked-baked and smoked-boiled

22. Dishes prepared from poultry fried, boiled, stewed

23. Minced poultry meat dishes with sauces and/or garnish

24. Dumplings, poultry pies

25. Jellied poultry meat products: brawn, jelly, jellied meat, incl. assorted meat of slaughter animals

26. Pate from poultry meat and offal

27. Boiled eggs

Sausage products from meat of all types of slaughter animals, poultry

28. Boiled sausages produced according to GOST:

top and first class

second class

29. Cooked sausages according to GOST in vapor-gas-tight casings:

premium, gourmet, with the addition of preservatives

first class

second class

30. Sausages, boiled sausages, meat bread, produced in accordance with GOST

31. Sausages, boiled sausages in vapor-gas-tight casings

32. Sausages, frankfurters, sausages boiled, sliced and packed under vacuum, under modified atmosphere conditions

33. Cooked meat products (hams, rolls, pressed pork and beef, ham, bacon, pressed pork heads, lamb in the form)

34. Meat products boiled, sliced and packed under vacuum, under modified atmosphere conditions

35. Liver sausages, blood

36. Sausages, sausages, boiled sausages with the addition of offal

37. Sausage products boiled from poultry meat (sausages, meat loaves, rolls, sausages, sausages, ham, etc.):

premium

first class

38. Sausage products boiled from poultry meat, vacuum-packed under modified atmosphere conditions

Fish, non-fish species and products derived from them

Semi-finished fish products

39. Fish of all types chilled

hours at a temperature of 0-(-2) °С

40. Fish fillet

- «- 0-(-2) ° С

41. Special cut fish

- «- from -2 to +2 °С

42. Food fish mince, shaped mince products, incl. with flour component

- "- from -2 to +2 ° С

43. Crustaceans, bivalve molluscs, live, chilled

Culinary fish products with heat treatment

44. Boiled, poached, fried, stewed, baked, stuffed fish

45. Dishes from fish cutlet mass (cutlets, zrazy, schnitzels, meatballs, dumplings), baked goods, pies

46. Fish of all kinds and hot smoked rolls

47. Multi-component products - hodgepodges, pilafs, snacks

48. Jellied foods (jelly, brawn, aspic fish)

Culinary fish products without heat treatment

49. Products chopped from salted fish (pates, pastes)

50. Fish and seafood salads without dressing

51. Herring, caviar, krill oil, etc.

52. Caviar oil, krill oil, etc.

53. Crayfish and shrimp boiled

54. Structured products ("crab sticks", etc.)

Culinary caviar products

55. Culinary products with heat treatment

56. Multi-component dishes without heat treatment after mixing

hours at temperatures from -2 to +2 °С

57. Fish pastes in polymeric consumer containers

Milk and dairy products*, cheeses

58. Milk, cream, milk whey, pasteurized buttermilk:

in consumer packaging

in flasks and tanks

59. Baked milk

60. Liquid dairy products *

61. Liquid fermented milk products enriched with bifidobacteria

62. Natural koumiss (from mare's milk), koumiss from cow's milk

63. Ryazhenka

64. Sour cream and products based on it

65. Curd and curd products

66. Cottage cheese and curd products thermally processed

67. Pasty milk protein products

68. Dishes from cottage cheese - lazy dumplings, cottage cheese pancakes, cottage cheese fillings, pies

69. Casseroles, cottage cheese puddings

70. Homemade cheese

71. Cream cheeses

72. Soft and pickled cheeses without maturation

73. Cheese butter

Products of children's dairy kitchens **

74. Dairy products:

74.1. Kefir:

bottled

in a polymer container

other dairy products

75. Children's cottage cheese

77. Sterilized products (adapted milk mixtures, sterilized milk):

bottled

in a sealed container

78. Products for therapeutic and preventive nutrition on a fermented soy or non-dairy basis

vegetable products

Semi-finished products from vegetables and herbs

79. Raw peeled sulphated potatoes

80. Fresh peeled cabbage

81. Raw peeled carrots, beets, onions

82. Radish, radish processed, sliced

83. Parsley, processed celery

84. Processed green onion

85. Processed dill

Culinary products

86. Salads from raw vegetables and fruits:

without refueling

with dressings (mayonnaise, sauces)

87. Raw vegetable salads with canned vegetables, eggs, etc.:

without refueling

with dressings (mayonnaise, sauces)

88. Salads from pickled, salted, pickled vegetables

89. Salads and vinaigrettes from boiled vegetables:

without dressing and adding salted vegetables

with dressings (mayonnaise, sauces)

90. Dishes from boiled, stewed, fried vegetables

91. Salads with the addition of meat, poultry, fish, smoked meats:

without refueling

with dressings (mayonnaise, sauces)

92. Side dishes:

boiled rice, boiled pasta, mashed potatoes

stewed vegetables

boiled potatoes, fried

93. Sauces and dressings for second courses

Confectionery and bakery products

Semi-finished products test

94. Yeast dough for baked and fried pies, for pies, pies and other flour products

95. Unleavened puff pastry for cakes, pastries and other flour products

96. Sand dough for cakes and pastries

Culinary products

97. Cheesecakes, juicers, half-open pies from yeast dough:

with cottage cheese

with jam and fruit fillings

98. Chebureks, belyashi, table pies, fried, baked, kulebyaki, pies (with meat, eggs, cottage cheese, cabbage, liver and other fillings)

99. Meatballs (cutlets) semolina, millet

Powdery confectionery, sweet dishes, drinks

100. Cakes and pastries:

without cream finish, with protein-whipped, soufflé, creamy, fruit and berry, fondant finishes

cake "Potato"

with custard, with whipped cream, with cottage cheese and cream filling

101. Biscuit rolls:

with creamy, fruity, candied fruits, poppy seeds

with cottage cheese

102. Jelly, mousse

104. Whipped cream

105. Kvass produced by industry:

unpasteurized bread kvass

kvass "Moscow"

106. Freshly squeezed fruit and vegetable juices

** The expiration dates of specific types of products are determined in accordance with the established procedure.

Appendix 2
(reference)

Terms and Definitions

Food shelf life - a limited period of time during which food products must fully meet the requirements usually imposed on them in terms of organoleptic, physico-chemical indicators, incl. in terms of nutritional value, and the requirements established by regulatory documents for the permissible content of chemical, biological substances and their compounds, microorganisms and other biological organisms that pose a danger to human health, as well as meet the criteria for functional purpose.

Food storage conditions - optimal environmental parameters (temperature, ambient humidity, light regime, etc.) and handling rules (measures to protect against damage by pests, insects, rodents; measures to preserve the integrity of the package, etc.) necessary to ensure the safety of organoleptic, physical properties inherent in food products - chemical properties and safety indicators. Perishable are food products that require special temperature and/or other regimes and rules to maintain the quality and safety, without which they undergo irreversible changes that lead to harm to the health of consumers or deterioration.

Perishable include processed meat, poultry, eggs, milk, fish and non-fish species; flour creamy confectionery products with a mass fraction of moisture of more than 13%; creams and finishing semi-finished products, incl. on vegetable oils; the drinks; vegetable processing products; fatty and fat-containing products, incl. mayonnaises, margarines; quick-frozen ready meals and semi-finished products; all types of preserves; thermized sour-milk products and sterilized dairy products.

Particularly perishable products - products that cannot be stored without cold and are intended for short-term sale: milk, pasteurized cream; chilled semi-finished products from meat, poultry, fish, seafood, raw and boiled vegetables, all foodstuffs and public catering dishes; freshly squeezed juices; creamy confectionery products made using manual operations; perishable products in packages opened during the sale.

To non-perishable * include food products that do not need special temperature storage conditions, subject to other established storage rules (alcoholic beverages, vinegar); dry products with a mass fraction of moisture less than 13%; bakery products without finishing, sugary confectionery products, food concentrates.

* Excludes specialized products for baby and diet food.

Bibliographic data

1. Federal Law "On the Quality and Safety of Food Products" dated January 2, 2000 No. 29-FZ.

2. Federal Law "On the sanitary and epidemiological well-being of the population" dated March 30, 1999 No. 52-FZ.

3. Federal Law “On Amendments and Additions to the Law of the Russian Federation “On Protection of Consumer Rights” and the “RSFSR Code of Administrative Offences”, 2001.

4. Decree of the Government of the Russian Federation of July 30, 1998 No. 680 “On the State Sanitary and Epidemiological Service of the Russian Federation”.

5. Decree of the Government of the Russian Federation of December 21, 2000 No. 987 "On State Supervision and Control in the Field of Ensuring the Quality and Safety of Food Products".

6. Decree of the Government of the Russian Federation of December 21, 2000 No. 988 "On State Registration of New Food Products, Materials and Products".

7. GOST R 51074-97 “Food products. Consumer Information".

8. SP 2.3.6.1066-01 "Sanitary and epidemiological requirements for trade organizations and the turnover of food raw materials and food products in them."

9. SanPiN 2.3.2.1078 -2001 "Hygienic requirements for the safety and nutritional value of food products".

10. MUK 4.2.727-99 "Hygienic assessment of the shelf life of food products."

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Sanpin for perishable products. Terms and Definitions. Confectionery and bakery products

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Hygienic requirements for shelf life and storage conditions of food products

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Step 4 - Test the method and draw conclusions

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Get to know these chemical additives better

Nutritional supplements

1. General provisions and scope

2. Requirements to justify food shelf life

3. Hygienic requirements for the shelf life and storage conditions of food products

3.1. Requirements for the regulation of expiration dates

3.2. Requirements for organizations producing food products with extended shelf life

3.3. food storage requirements

3.4. Food transportation requirements

Appendix 1

Storage conditions, shelf life of especially perishable and perishable products at a temperature of (4 ± 2) ° С *

Appendix 2 (reference)

Terms and Definitions

Bibliographic data

1. General provisions and scope

2. Requirements to justify food shelf life

3. Hygienic requirements for the shelf life and storage conditions of food products

3.1. Requirements for the regulation of expiration dates

3.2. Requirements for organizations producing food products with extended shelf life

3.3. food storage requirements

3.4. Food transportation requirements

Appendix 1

Storage conditions, shelf life of especially perishable and perishable products at a temperature of (4 ± 2) ° С *

Appendix 2 (reference)

Terms and Definitions

Bibliographic data

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