2.3.2. FOOD RAW AND FOOD PRODUCTS

SanPiN 2.3.2.1324-03

1. Developed: 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. Bratina.), 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.2. Recommended Commission on State Sanitary and Epidemiological Rationing under the Ministry of Health of Russia. 3. Approved Chief State Sanitary Doctor of the Russian Federation May 21, 2003 4. put into action from June 25, 2003 by the Decree of the Chief State Sanitary Doctor of the Russian Federation dated May 22, 2003 No. 98. 5. Registered in the Ministry of Justice of the Russian Federation on June 6, 2003 Registration number 4654. 6. Introduced instead SanPiN 42-123-4117-86 “Conditions, terms of storage 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 - 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), non-observance of which endangers human life or health, as well as the threat of the emergence and spread of diseases” (Article 1) . "Compliance sanitary regulations is mandatory for citizens individual entrepreneurs And legal entities”(Article 39). "For violation health legislation disciplinary, administrative and criminal liability is established” (Article 55). Federal Law
“On the quality and safety of food products” No. 29-FZ of 02.01.00 “Requirements for nutritional value food products, safety of food products, materials and products, safety of the conditions for their development, production, manufacture and circulation, safety of services provided in the field retail food products, materials and products in the field Catering, are set by the corresponding sanitary regulations and norms” (Article 9).

RESOLUTION

On the introduction of sanitary
- epidemiological rules and
standards SanPiN 2.3.2.1324-03 Based on the Federal Law "On the sanitary and epidemiological well-being of the population" dated March 30, 1999 No. 52-FZ and the Regulations on state sanitary and epidemiological regulation, approved by Decree of the Government of the Russian Federation dated July 24, 2000 No. 554 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

CHIEF STATE SANITARY PHYSICIAN OF THE RUSSIAN FEDERATION

RESOLUTION

On the abolition of SanPiN 42-123-4117-86 On the basis of the Federal Law "On the sanitary and epidemiological well-being of the population" of March 30, 1999 No. 52-FZ and the Regulations on state sanitary and epidemiological regulation, approved by the Decree of the Government of the Russian Federation of July 24, 2000 city ​​№ 554 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

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

These sanitary and epidemiological rules and regulations (hereinafter referred to as the sanitary rules) are 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 provisions on state sanitary and epidemiological regulation (Collected Legislation of the Russian Federation, 2000, No. 31, article 3295). 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. Sanitary rules do not apply to bottled and mineral waters, bacterial starter cultures, starter cultures, biologically active food supplements. 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. In accordance with the procedure established by the legislation of the Russian Federation, 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 do not need special temperature storage conditions, 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. 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. 1 to these sanitary rules, unless other expiration dates are specified in other documents. For similar types of new food products, including those produced by new technological processes for their manufacture, the same shelf life and storage conditions can be established, which are indicated in the appendix. 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 and etc.), and test results of products, indicating their safety and suitability for the intended use during 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 by the federal body executive power in the field of sanitary and epidemiological well-being, as well as in institutions authorized by him. 1.13. Shelf life of food products produced according to normative 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 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 end of technological process its manufacture, and includes storage in the warehouse of the manufacturer, transportation, storage in food trade organizations and with 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 manufacturers 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 the used raw materials and semi-finished products 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 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 the hygienic requirements of safety and nutritional value and regulatory documentation; - on which it is organized production control according to established order.

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 food products 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 that require refrigeration) or the size of the warehouse, sufficient to provide 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, in accordance with the established procedure, sanitary passport. 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 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 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.

Attachment 1

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

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

* Except for paragraphs 39 - 42, 56.

Continued app. one

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: brawns, jellies, aspics, including assorted meats from 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 in accordance with 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 0-(-2)°С
40. Fish fillet		-«- 0-(-2) °С
41. Special cut fish		-«- from -2 to +2°C
42. Food fish mince, shaped mince products, including those with a flour component		-«- from -2 to +2°C
43. Crustaceans, bivalve molluscs, live, chilled

Continued app. one

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
76. Curd products

* 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.

Continued app. one

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
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
Mealy confectionery, sweet food, 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
103. Creams
104. Whipped cream
105. Kvass produced by industry:
unpasteurized bread kvass
kvass "Moscow"
106. Freshly squeezed fruit and vegetable juices

Annex 2
(reference)

Terms and Definitions

Shelf life of food products - 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, including nutritional value, and the requirements established by regulatory documents for acceptable content 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. Shelf life of food products - the period of time during which the products retain the properties established in the regulatory and / or technical documentation, subject to the storage conditions specified in the documentation (may not be final). Food storage conditions - optimal environmental parameters (temperature, ambient humidity, light regime, 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 inherent food products organoleptic, 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 products 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, including mayonnaise, margarine; quick frozen ready meals and semi-finished products; all types of preserves; thermized fermented 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; cream confectionery products made using manual operations; perishable products in packages opened during the sale. Non-perishable * 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. Extended shelf life - shelf life 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 according to 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. *Excluding 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 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 dated 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 dated 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.

1. General provisions and scope 2. Requirements to justify the shelf life of food products 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. Requirements for the transportation of food products Annex 1 Storage conditions, shelf life of especially perishable and perishable products at a temperature of (4 ± 2) ° С * Annex 2 (reference) Terms and definitions Bibliographic data

More documents free download

We have prepared several interesting facts about this temperature standard and the reasons for its introduction among manufacturers of food and refrigeration equipment.

During the evolution of refrigeration technology, -10°C was considered the best temperature for storing frozen food. However, later this indicator changed: the advantages of low temperatures for freezing were revealed. In the late 1930s, the American Fruit and Vegetable Association proposed 0°F (-17.8°C) as the standard for frozen food storage. The decision was made because 0 is a round number, and not for any other scientific reasons. Some time later, this temperature, rounded down to -18°C on the Celsius scale, was defined as the standard for the storage of frozen foods in Europe.

EU Frozen Food Directive, adopted in 1989

In 1964, the International Academy of Refrigeration recommended -18°C as the minimum temperature for storing frozen food. State and international committees agreed with the proposed recommendations and approved this temperature in standards, norms and laws. Then, based on the Frozen Food Code of Practice adopted in 1967, the EU Commission created its own directive for quick freezing food, and in 1989 a minimum temperature level of -18 ° C was introduced for the storage of frozen food.

Actually low temperatures reduce the rate of chemical reactions and the spread of microorganisms. Although there is no exact relationship between the rate of reactions and a decrease in temperature, the van't Hoff rule is often used for calculations, since with some error it can show the dependence of temperature and the rate of chemical processes in products (the rate of chemical reactions doubles or more with each increase in temperature by 10°C).

Experts have found that at temperatures between -30°C and -18°C, the rate of a chemical reaction in fruits and vegetables slows down by two to three times. For sensitive substances, this means that the vitamin content decreases much faster at high temperatures. After one year of storage at -12°C, the content of vitamin C in vegetables is about 20% of the amount of this vitamin in foods stored at -18°C.

The colder Environment storage, topics better quality frozen foods. But since lower temperatures increase energy consumption, -18°C is considered a compromise between food quality and energy consumption.

If you have questions or comments, please write to us. Use the comment form below or join the community discussion

Technology of storage and transportation of goods Sergey Bogatyrev

2.2.2. Requirements for temperature and humidity storage conditions

Storage temperature. Storage temperature refers to the temperature of the air in the storage, warehouse, cold store. Temperature is the most important indicator, since with an increase in temperature above the norm by 10 ° C, the rate of chemical and biological processes increases by 2–3 times. The most preferred temperature for storing most goods is between 0 and +4 °C. At temperatures below zero, water, which is part of many products, freezes and destroys the microstructure and packaging. Products such as milk, fermented milk products, shampoos, gels, which have a homogenized (homogeneous) structure at a positive temperature, delaminate when frozen. In beverages, such as wine, precipitates form at low temperatures. Sharp fluctuations in temperature lead to the formation of condensate.

As for frozen products, it is recommended to store them in the temperature range from -8 to -40 °C. This interval was chosen because at a lower temperature there is a strong dehydration of the product. At temperatures above –8 °C, a sharp enlargement (grain growth) of ice crystals occurs. The quality of the product deteriorates during defrosting. This is especially true of meat, fish, fats, oils. An important factor is the freezing rate. Flash freezing is preferred.

Let's give some examples. Dairy products are usually stored at temperatures between 0 and +4°C. Butter in the warehouse is recommended to be stored in freezer at a temperature of -12 ... -18 ° C, and in the store - at -2 ... +2 ° C for 5 days. Cheeses are stored in the range from +2 to +8 ° С and humidity 85–87%, at long-term storage– in the range from +1 to +5 °С. Optimum temperature storage of alcoholic and non-alcoholic beverages is from +2 to +12°С.

Most non-food products, as well as bakery products and groceries (flour, cereals, pasta, sugar) are stored in the so-called wide temperature range: from -30 to +30 °C.

Canned food, perfumes and cosmetics, jams, vegetable oils it is recommended to store at a temperature from 0 to +15 °C. In this case, the humidity of the air should be 75%. The shelf life of canned food in cans is usually 2-3 years.

Temperature storage intervals are regulated by sanitary rules and regulations (SanPiN).

Thermometers and thermographs are used to control the temperature. Thermographs are used in warehouses, large warehouses and are designed to record temperature changes using a recorder. There are daily and weekly thermographs.

Relative Humidity (RHH) represents the degree of saturation of the air with water vapor. At 100% humidity, condensation will form. With a lack of water vapor, water evaporates from more humid products, which leads to losses due to shrinkage, shrinkage or wilting. Dry products, on the contrary, absorb water vapor, microbiological spoilage occurs.

Relative humidity is inversely related to temperature. With an excess of water vapor, condensate forms on the container, directly on the product, walls and ceilings of the storage. Damage accelerates, corrosion occurs metal surfaces, container parts.

Let's take a closer look at corrosion. Corrosion is the process of transition of a metal from a free state to a brittle one. chemical compound(rust) as a result of interaction with external environment, accompanied by the loss of physical and mechanical properties. Corrosion is a type of product destruction.

The general scheme of the corrosion process is as follows:

Fe? Fe + + H 2 O? Fe(OH)2? Fe(OH) 3 .

Corrosion can be gas, occurring at elevated temperatures when metal surfaces come into contact with sour gas, carbon dioxide, hydrogen sulfide, which corrode steel (an alloy of iron with carbon). Soil and atmospheric corrosion occurs when products are stored "under open sky».

The measure of corrosion resistance is corrosion resistance, measured in [mm/year] or [gram/m 2 /year]. It should be remembered that the metal sheet rusts when stored "outdoors" with an intensity of 0.1 mm/year, and in a closed warehouse - 0.03 mm/year.

Atmospheric corrosion depends on air humidity, its temperature, solar activity, air pollution with gas and salt impurities, the presence of electric charges on the surface of metal parts of products.

According to the nature of the damage caused, corrosion can be continuous, through, subsurface, local (slotted), pitting (spotted) and intergranular.

Corrosion is difficult to recognize in the initial period, since it has an incubation period, after which individual inconspicuous corrosion centers abruptly turn into continuous corrosion.

The stability of the temperature and humidity regime, which is characterized by the absence of sharp jumps in the regime indicators, is important for the preservation of goods. Such fluctuations have a stronger negative effect on the shelf life of many products than a small increase in temperature. The stability of the temperature and humidity regime can be ensured by optimal air exchange.

The results of measurements of air temperature and humidity should be recorded in monthly graphs of temperature and relative air humidity or in special journals that are technical documents. Records of measurements of storage mode indicators serve as evidence of compliance or violation of the specified optimal mode and can be used, if necessary, for presentation to experts, representatives of the supplier and other interested parties.

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