SanPiN 2.3.2.1078-01

СанПиН 2.3.2.1078-01

Sanitary requirements to safety and nutritive value of food products

Санитарные требования к безопасности и пищевой ценности пищевых продуктов

Status: Effective

Sanitary requirements to safety and nutritive value of food products

Правила устанавливают гигиенические нормативы безопасности и пищевой ценности для человека пищевых продуктов, а также требования по соблюдению указанных нормативов при изготовлении, ввозе и обороте пищевых продуктов и предназначены для для граждан, индивидуальных предпринимателей, юридических лиц, деятельность которых осуществляется в области изготовления, ввоза и оборота пищевых продуктов, оказанию услуг в сфере розничной торговли пищевыми продуктами и сфере общественного питания, а также для органов и учреждений Госсанэпидслужбы России, осуществляющих государственный санитарно-эпидемиологический надзор и контроль.

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Format: Electronic (pdf/doc)
Page Count: 273

Approved: Chief State Sanitary Doctor of the Russian Federation, 11/6/2001

SKU: RUSS149772

Price: $3,392.64




The Product is Contained in the Following Classifiers:

Construction (Max) » Regulations » Regulatory documents of supervisory authorities » Normative documents of State Committee for Sanitary and Epidemiological Supervision and Ministry of Health of Russian Federation »

PromExpert » SECTION III. LABOR PROTECTION AND SAFETY » V Social Security » 1 Requirements of sanitary and epidemiological regulation » 1.4 Rationing infield of trade, catering and food production »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.050 General methods for food inspection and analysis »


As a Replacement Of:

SanPiN 2.3.2.560-96: Hygienic requirements for the quality and safety of food raw materials and food

The Document References:

GOST 10444.11-89: Food products. Methods for determination of the lactic acid bacteria

GOST 10444.12-88: Food products. Method for determination of yeast and mould

GOST 10444.15-94: Food products. Methods for determination quantity of mesophilic aerobes and facultative anaerobes

GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis

GOST 10444.2-94: Food products. Methods for detection and quantity determination of Staphylococcus aureus

GOST 10444.8-88: Food products. Method for determination of Bacillus cereus

GOST 10444.9-88: Food products. Method for determination of Clostridium perfringens

GOST 13264-88: Cows milk

GOST 14351-73: Wines and cognac spirits. Methods for determination of free and total sulphurous acid content

GOST 18963-73: Drinking water. Methods of sanitary-bacteriological analysis

GOST 21237-75: Meat. Methods of bacteriological analysis

GOST 23452-79: Milk and milk products. Methods for determination of the chlore-organic pesticides residues

GOST 23454-79: Milk. Methods for determination of the inhibitors

GOST 26181-84: Fruit and vegetable products. Methods for determination of sorbic acid

GOST 26668-85: Food-stuff and food additives. Preparation of sampling for microbiological analyses

GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses

GOST 26670-91: Food products. Methods for cultivation of microorganisms

GOST 26811-86: Confectionary. Method for determination of mass fraction of total sulphurous acid

GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury

GOST 26928-86: Food-stuffs. Method for determination of iron

GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic

GOST 26931-86: Raw materials and food-stuffs. Method for determination of copper

GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead

GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium

GOST 26934-86: Raw materials and food-stuffs. Method for determination of zinc

GOST 26935-86: Canned food stuffs. Method for determination of tin

GOST 26968-86: Sugar. Methods of microbiological analysis

GOST 26972-86: Corn, flour, grouts and oatmeal for children's food. Methods of microbiological analysis

GOST 27543-87: Confectionery. Equipment, materials, reagents and culture media for microbiological analyses

GOST 27669-88: Wheat bread flour. Method for experimental laboratory bread making

GOST 28038-89: Fruit and vegetable products. Methods for determination of mycotoxin patulin

GOST 28560-90: Food products. Method for detection of bacteria of Proteus, Morganella, Providencia genera

GOST 28566-90: Food products. Method for detection and determination of count Enterococci

GOST 29184-91: Food products. Methods for detection and quantity determination of family Enterobacteriaceae

GOST 29185-91: Food products. Methods for detection and quantity determination of sulphite-reducing clostridium

GOST 29270-95: Fruit and vegetable products. Methods for determination of nitrates

GOST 30089-93: Vegetable oils. Method for determination of erucic acid

GOST 30178-96: Raw material and food-stuffs. Atomic absorption method for determination of toxic elements

GOST 30347-97: Milk and milk products. Methods for determination of staphylococcus aureus

GOST 30349-96: Fruits, vegetables and derived products. Methods for determination of organochlorine pesticide residues

GOST 30364.2-96: Egg products. Microbiological testing methods

GOST 30418-96: Vegetable oils. Method for determination of fatty acid content

GOST 30425-97: Canned foods. Method for determination of commercial sterility

GOST 30518-97: Food products. Methods for detection and quantity determination of coliformes

GOST 30519-97: Food products. Method for detection of Salmonella

GOST 30627.1-98: Infant milk products. Method for determination of mass part of vitamin A (Retinoli)

GOST 30627.2-98: Infant milk products. Methods for determination of mass part of vitamin C (Acidum ascorbinium)

GOST 30627.3-98: Infant milk products. Method for determination of mass part of vitamin E (Tocopheroli)

GOST 30627.4-98: Infant milk products. Method for determination of mass part of vitamin PP (Nicotinamidum)

GOST 30627.5-98: Infant milk products. Method for determination of mass part of vitamin B1 (thiamini)

GOST 30627.6-98: Infant milk products. Methods for determination of mass part of vitamin B2 (Riboflavini)

GOST 30705-2000: Infant milk products. Method for determination of the total amount of mesophilic aerobic and elective anaerobic bacteria

GOST 30706-2000: Infant milk products. Method for determination of yeasts and moulds quantity

GOST 30711-2001: Food-stuffs. Methods for detection and determination of aflatoxins B1 and M1 content

GOST 30712-2001: Products of non-alcoholic industry. Methods of microbiological analysis

GOST 30726-2001: Food-stuffs. Methods for detection and determination of Escherichia coli

GOST 7698-93: Starch. Acceptance rules and methods of sampling

GOST 7702.2.0-95: Poultry meat, edible, offal ready-to-cook products. Methods for sampling and preparing of microbiological examinations

GOST 7702.2.1-95: Poultry meat, edible offal, ready-to-cook products. Method for quantity determination of mesophilic aerobes and facultative-anaerobes

GOST 7702.2.2-93: Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of coliform bacteria (Escherichia, Citrobacter, Enterobacter, Klebsiella, Serratia)

GOST 7702.2.3-93: Poultry meat, edible offal, ready-to-cook products. Method for detection of Salmonellae

GOST 7702.2.4-93: Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of Staphylococcus aureus

GOST 7702.2.5-93: Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of collibacillus (coliform organisms)

GOST 7702.2.6-93: Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of sulphite-reducing anaerobes

GOST 7702.2.7-95: Poultry meat, edible offal, ready-to-cook products. Methods for detection of Proteus bacteria

GOST 8558.1-78: Meat products. Methods for determination of nitrite

GOST 8756.1-79: Canned food products. Methods for determination of organoleptic characteristics, net mass or volume and components fraction of total mass

GOST 8756.18-70: Canned food products. Methods for determination of appearance, tightness of package and inner surface condition of metallic package

GOST 9225-84: Milk and milk products. Methods of microbiological analysis

GOST 9792-73: Sausage products and products of pork, mutton, beef and meat of other kinds of slaughter animals and poultry. Acceptance rules and sampling methods

GOST 9958-81: Sausage products and meat products. Methods of bacteriological analysis

GOST R 50173-92: Mayonnaise. Sampling and methods for analysis

GOST R 50454-92: Meat and meat products. Detection and enumeration of presumptive coliform bacteria and presumptive Escherichia coli (reference method)

GOST R 50455-92: Meat and meat products. Determination of Salmonellae (reference method)

GOST R 50476-93: Fruit and vegetable products. Method for determination of sorbic and benzoic acids, simultaneously contained in the product

GOST R 50479-93: Fruit and vegetable products. Method for determination of vitamin PP (niacin) content

GOST R 51116-97: Compound feeds, grain and grain by-products. Method for the determination of desoxinivalenol (vomitoxin)

GOST R 51135-98: Liqueur-vodka products. Acceptance rules and test methods

GOST R 51144-98: Products of wine industry. Acceptance rules and methods of sampling

GOST R 51181-98: Food concentrates for children and dietary nutrition. Procedure of mass parts measurement of carotinoids

GOST R 51182-98: Coffee products. Procedure of mass parts measurement of caffeine

GOST R 51232-98: Drinking water. General requirements for organization and quality control methods

GOST R 51240-98: Fruit and vegetable juices. Determination of D-glucose and D-fructose content

GOST R 51301-99: Food-stuffs and food raw materials. Anodic stripping voltammetric methods of toxic traces elements determination (cadmium, lead, copper and zinc)

GOST R 51435-99: Apple juice, apple juice concentrates and drinks containing apple juice. Method for determination of patulin content using high performance liquid chromatography

GOST R 51440-99: Apple juice, apple juice concentrates and drinks containing apple juice. Method for determination of patulin content using thin-layer chromatography

GOST R 51446-99: Microbiology. Food stuffs. General rules for microbiological examinations

GOST R 51650-2000: Food stuffs. Methods for determination of benz(a)pyren fraction of total mass

GOST R 51762-2001: Vodka and ethanol from food raw material. Gas-chromatographic method for determination of carbonic acids and furfural content

GOST R 51766-2001: Raw material and food-stuffs. Atomic absorption method for determination of arsenic

GOST R 51786-2001: Vodka and ethanol from food raw material. Gas-chromatographic method for determination of authenticity

MUK 2.3.2.721-98: Determining the safety and efficacy of dietary supplements

MUK 2.3.2.970-00: Biomedical assessment of food products obtained from genetically modified sources

MUK 4.1.1023-01: Isomerspecific determination of polychlorinated biphenyls (PCB) in food

MUK 4.1.985-00: Determination of the content of toxic elements in food products and food raw materials. Autoclave Sample Preparation Technique

MUK 4.1.986-00: Measurement method for measuring the mass fraction of lead and cadmium in food products and food raw materials using electrothermal atomic absorption spectrometry

MUK 4.1.991-00: Measurement method for measuring the mass fraction of copper and zinc in food products and food raw materials by electrothermal atomic absorption spectrometry

MUK 4.2.1018-01: Sanitary-microbiological analysis of drinking water

MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products

MUK 4.2.762-99: Methods of microbiological control of finished products with cream

MUK 4.2.964-00: Sanitary-parasitological study of water for domestic and drinking usage

NRB 99: Radiation Safety Standards

SanPiN 2.1.4.1074-01: Drinking water. Hygienic regulations of the water quality of centralized drinking water supply system. Quality control

SanPiN 2.1.4.1116-02: Potable Water. Hygienic Requirements for Quality of Bottled Water. Quality Control

SanPiN 2.3.2.1293-03: Hygienic requirements to application of nutritional additives

SanPiN 2.6.1.2523-09: Norms of radiation safety

Federal Law 52-FZ: Public Sanitary and Epidemiological Well-Being

The Document is Referenced By:

GOST 10.69-72: Fish and fish products

GOST 1016-90: Stuffed vegetables in tomato sauce

GOST 10382-85: Dry sour milk products

GOST 1168-86: Frozen fish

GOST 12183-66: Rye-wheat and wheat-rye whole meal for baking industry

GOST 12306-66: Macaroni soft glassy wheat flour

GOST 12307-66: Macaroni hard (durum) wheat flour

GOST 12318-91: Canned meat " meat paste "

GOST 13197-67: Cold-smoked balyk products of baltic salmon

GOST 1349-85: Dry cream

GOST 13908-68: Fresh sweet pepper

GOST 14033-96: Crackers (dry biscuits)

GOST 14083-68: Sunflower-seed oil for export. Specifications

GOST 15052-96: Cakes

GOST 15810-96: Gingerbread confectionery

GOST 16131-86: Dry sausages

GOST 16270-70: Fruit and berry cultures

GOST 16290-86: Cooked smoked sausages

GOST 1629-97: Grain salmon caviar packed in barrels. Specifications

GOST 16524-70: Fresh cornel

GOST 16835-81: Filbert nut kernels

GOST 16990-88: Rye

GOST 16991-71: Rye for malting

GOST 17109-88: Soybean

GOST 17660-97: Frozen fish gutted by special method. Specifications

GOST 17661-72: Frozen tuna, sailfish, mackerel,

GOST 18224-72: Canned products. Main lunch courses

GOST 18271-72: Ground wheat grist

GOST 18423-97: Canned squids and cuttle in natural juice. Specifications

GOST 19092-92: Buckwheat

GOST 19327-84: Food concentrates. First and main lunch courses

GOST 19792-2001: Natural honey. Specifications

GOST 20056-97: Preserved specially salted oceanic fish

GOST 20352-74: Salted delicatessen roe

GOST 20402-75: Stuffed boiled sausages

GOST 2077-84: Rye bread, mixed rye-wheat bread and mixed wheat-rye bread

GOST 20845-2002: Frozen shrimps. Specifications

GOST 21122-75: Fresh late apples

GOST 21149-93: Oat flakes

GOST 21405-75: Fresh small-fruited cherry-plums

GOST 21713-76: Fresh pears of late ripening terms

GOST 21714-76: Fresh pears of early ripening

GOST 21715-76: Fresh quince

GOST 21832-76: Fresh apricots

GOST 21833-76: Fresh peaches

GOST 21921-76: Fresh cherries

GOST 21922-76: Fresh sweet cherries. Specifications

GOST 22371-77: Strained or crushed fruits and berries

GOST 22983-88: Millet

GOST 23670-79: Cooked sausages, frankfurters and small sausages, meat loafs

GOST 24298-80: Bakery products. Rolls

GOST 24557-89: Rich bakery products

GOST 24896-81: Live fish

GOST 2623-97: Cold-smoked balyk products of far east salmons and issyk kul trout

GOST 26832-86: Fresh potates for producing food products. Specifications

GOST 26983-86: Darnitskii bread

GOST 26985-86: Bread rossiiskii

GOST 26987-86: White bread from wheat flour of the premium, first and second grades.

GOST 27095-86: Meat. Horse meat and foal meat in half carcasses and quarter carcasses

GOST 27569-87: Fresh garlic for retail

GOST 27572-87: Fresh apples for processing. Specifications

GOST 27573-87: Fresh pomegranates

GOST 27842-88: Wheat bread

GOST 28649-90: Vinegar pickled and boiled mushrooms

GOST 28672-90: Barley

GOST 28673-90: Oats

GOST 28674-90: Peas

GOST 28808-90: Bread made from wheat flour

GOST 29045-91: Spices. Pimento or allspice. Specifications

GOST 29046-91: Ginger

GOST 29047-91: Clove

GOST 29048-91: Nutmeg

GOST 29049-91: Cinnamon

GOST 29050-91: Black and white pepper

GOST 29051-91: Spices. Mace, Papua type. Specifications

GOST 29052-91: Cardamom

GOST 29054-91: Star anise

GOST 29055-91: Coriander

GOST 29186-91: Pectin. Specifications

GOST 2929-75: Oat flour

GOST 30058-95: Eastern sweeties of soft sweetmeat type. Specifications

GOST 3034-75: Oat groats

GOST 30389-95: Public catering. Classification of enterprises

GOST 30390-95: Public catering. Products of catering. General specifications

GOST 30523-97: Public catering establishments services. General requirements

GOST 3948-90: Frozen fish fillets

GOST 4427-82: Oranges. Specifications

GOST 4428-82: Mandarins. Specifications

GOST 4429-82: Lemons

GOST 4814-57: Frozen meat blocks

GOST 5060-86: Barley for brewing. Specifications

GOST 5550-74: Buckwheat groats

GOST 572-60: Polished millet groats

GOST 5784-60: Barley groats. Specifications

GOST 6014-68: Fresh potatoes for processing. Specifications

GOST 6293-90: Rice

GOST 6441-96: Pastille confectionery

GOST 6502-94: Halva

GOST 6606-83: Multichannel amplitude analyzers

GOST 6822-67: Chocolate butter

GOST 7231-90: Canned tomatoes

GOST 7442-2002: Grain sturgeon caviar. Specifications

GOST 7444-2002: Cold-smoked and dry-cured balyk products from inconnu and nelma. Specifications

GOST 7452-97: Canned fish in natural juice

GOST 7757-71: Oats for malting in alcohol manufacturing. Specifications

GOST 7758-75: Bean for human consumption

GOST 7967-87: Fresh red cabbage

GOST 7968-89: Fresh cauliflower

GOST 7975-68: Fresh pumpkins

GOST 7977-87: Fresh garlic for supply and delivery. Specifications

GOST 8.626-2013: State system for ensuring the traceability of measurements. Instruments for determination the nitrites and nitrates in food. Verification procedure

GOST 814-96: Chilled fish

GOST 815-2004: Salted herrings. Specifications

GOST 8494-96: Rich wheat rusks

GOST 8759-92: Sorghum requirements for state purchases and deliveries

GOST 8808-2000: Maize oil. Specifications

GOST 9862-90: Specially salted herring

GOST 9906-61: Khlyebyets (bread) (No Suggestions)

GOST R 22.11.03-2014: Safety in emergencies. Life safety of population in radioactive nuclide contaminated areas. Requirements for infrastructure. Basic principles

GOST R 50228-92: Eastern flour sweets. Specifications

GOST R 50364-92: Food concentrates. Instant coffee substitutes drinks. Specifications

GOST R 50366-92: Dry food concentrates. Semi-processed dry flour-products. Specifications

GOST R 50764-95: Public catering establishments service. General requirements

GOST R 50903-96: Canned food. Vegetable sauces. Specifications

GOST R 51025-97: Spicy salted tugun cieco and peeled (in barrels). Specifications

GOST R 51147-98: Sparkling wine materials. Specifications

GOST R 51158-98: Sparkling wines. General specifications

GOST R 51165-2009: Russian sparkling wine. General specifications

GOST R 51165-98: Russian sparkling wine. General specifications

GOST R 51272-99: Ciders. General specifications

GOST R 51331-99: Yoghurts. General specifications

GOST R 51493-99: Frozen eviscerated and uneviscerated fish. Specifications

GOST R 51495-99: Frozen squid. Specifications

GOST R 51496-99: Frozen raw, partially and fully cooked shrimps. Specifications

GOST R 51618-2000: Russian brandy. General specifications

GOST R 51618-2009: Russian brandy. General specifications

GOST R 51808-2001: Fresh food potatoes for retail. Specifications

GOST R 51809-2001: Fresh white-headed cabbage for retail. Specifications

GOST R 51811-2001: Fresh food red beet for retail. Specifications

GOST R 51823-2001: Alcoholic products and raw material for its production. Inversion-voltammetric method for determination of cadmium, lead, zinc, copper, arsenic, mercury, iron and total sulphur dioxide content

GOST R 51865-2002: Macaroni products. General specifications

GOST R 51881-2002: Natural instant coffee. General specifications

GOST R 51926-2002: Canned food. Vegetable paste. Specifications

GOST R 51934-2002: Fruit paste. Specifications

GOST R 52061-2003: Rye dried malt. Specifications

GOST R 52062-2003: Vegetable oils. Acceptance rules and methods of sampling

GOST R 52088-2003: Natural roasted coffee. General specifications

GOST R 52101-2003: Vinegars of food raw material. General specifications

GOST R 52141-2003: Ketchups. General specifications

GOST R 52177-2003: Food flavourings. General specifications

GOST R 52191-2003: Liqueurs. General specifications

GOST R 52192-2003: Liqueur-vodka products. General specifications

GOST R 52304-2005: Sugar beet molasses. Specifications

GOST R 52475-2005: Canned food fruit base for nutrition of babies. Specifications

GOST R 52616-2006: Live vaccine against anthrax of animals from strain 55-VNIIVV & M. Specifications

GOST R 52647-2006: Sugar beet. Specifications

GOST R 52675-2006: Semi-prepared meat and meat-contained products. General specifications

GOST R 54316-2011: Drinking natural mineral waters. General specifications

GOST R 55948-2014: Preserves of scallop fillet in sauce. Specifications

GOST R 56417-2015: Frozen fillet of gadoid species «Extra». Specifications

GOST R 56418-2015: Canned fish liver, roe and milt «in the Murmansk style». Specifications

GOST R 57191-2016: Canned fish with vegetables in oil. Specifications

MR 1.2.0023-11: Control of nanomaterials in the food industry

MR 1.2.0038-11: Evaluation of the risk of exposure of the human body to nanomaterials and nanoparticles

MR 1.2.0041-11: The decision-making system for the control of nano-safety based on an assessment of the risks of production, use and recycling of nanomaterials based on monitoring of these processes at nano-industry enterprises

MR 1.2.0054-11: The procedure and methods for evaluating the effects of artificial nanoparticles and nanomaterials on the toxic effects of chemicals

MR 1.2.0074-13: The use of indicators and criteria for violation of the biotransformation of benzene in the body of children for the tasks of hygienic assessments, sanitary-epidemiological investigations and examinations

MR 1.2.2640-10: Sampling methods, detection and determination of the content of nanoparticles and nanomaterials in the composition of agricultural, food products and packaging materials

MR 2.1.10.0067-12: Evaluation of the risk to public health when exposed to microbial factors contained in food. Methodical foundations, principles and evaluation criteria

MR 2.3.1.1915-04: Recommended levels of consumption of food and biologically active substances

MR 2.3.2.2571-10: Methodical recommendations for the enrichment of the mass varieties of bakery products with vitamin-mineral complexes produced according to national standards

MR 2.6.1.0051-11: Ensuring safe living and business activities in the radioactively contaminated territories of the Russian Federation (zone of influence of Mayak)

MR 2.6.1.0055-11: Criteria and requirements for ensuring the procedure for the transition of populated areas from the conditions of a radiation accident to the conditions of the normal functioning of the population

MR 2.6.1.0094-14: Radiochemical determination of specific activity of cesium-137 and strontium-90 in samples of food products, soil, other environmental objects and biological samples

MR 4.2.0019-11: Identification of raw material composition of meat products. Methodological recommendations

MR 4.2.0079/1-13: Organization of laboratory diagnosis of infectious diseases, laboratory monitoring of environmental objects during mass events

MU 1.2.2637-10: Procedure and methods of control of nanoparticles migration from packaging

MU 1.2.2960-11: Scientific rationale for maximum allowable levels of pesticide residues in food products

MU 1.2.2961-11: Scientific substantiation of permissible levels of contaminants of chemical nature and food additives in food

MU 1.2.3216-14: Evaluation of the risk of exposure of the population to pesticide residues in food

MU 2.3.2.1830-04: Microbiological and molecular genetic evaluation of food products obtained using genetically modified microorganisms

MU 2.3.2.1917-04: Procedure and organization of control of food, made from (or with the use of) the raw vegetable materials having HM analogs

MU 2.3.2.1935-04: The order and organization of control over food products obtained from/or using genetically modified microorganisms and microorganisms having genetically modified analogs

MU 2.3.2.2306-07: Biomedical safety assessment of genetically modified organisms of plant origin

MU 2.3.2.2789-10: Guidelines for the sanitary-epidemiological assessment of the safety and functional potential of probiotic microorganisms used for food production

MU 2.3.7.2125-06: Social hygienic monitoring. Contamination of food raw materials and food chemicals. Collection, processing and analysis of indicators

MU 2.3.7.2519-09: Exposure determination and risk assessment of the effects of chemical contaminants in food on the population

MU 2.6.1.1981-05: Radiation monitoring and hygienic assessment of sources of drinking water supply and drinking water according to radiation safety indicators. Optimization of protective measures of drinking water sources with a high content of radionuclides

MU 4.1/4.2.2484-09: Guidelines for the assessment of authenticity and identification of falsification of dairy products

MU 4.2.1902-04: Determination of genetically modified sources (GMI) of plant origin by the method of polymerase chain reaction

MU 4.2.2723-10: Laboratory diagnosis of salmonellosis. Detection of Salmonella in food and environmental samples

MUK 2.6.1.1194-03: Radiation monitoring. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygienic evaluation

MUK 4.1.1187-03: Voltamperometric determination of iodine in food

MUK 4.1.1472-03: Atomic absorption method for determination of mercury mass concentration in soils and solid mineral materials

MUK 4.1.1484-03: Methods for measuring the mass fraction of cadmium, lead, arsenic, iron and copper in alcoholic products by electrothermal atomic absorption spectrometry

MUK 4.1.1912-04: Determination of residual quantities of chloramphenicol (chloramphenicol, chlormecithin) in animal products by high performance liquid chromatography and enzyme immunoassay

MUK 4.1.1919-04: Determination of the mass concentration of avermectin complexes (aversectin C and aversectin C1) in milk and animal plasma by high performance liquid chromatography with fluorescence detection

MUK 4.1.2009-05: Determination of residual amounts of pyridinium chloride in chicken meat and its products

MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products

MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions

MUK 4.2.1881-04: Sanitary and parasitological studies of fruits and vegetables, fruits and berries and plant products

MUK 4.2.1902-04: Guidelines "Determination of genetically modified sources (GMI) of plant origin by the method of polymerase chain reaction"

MUK 4.2.1913-04: Methods for the quantitative determination of genetically modified sources (GMI) of plant origin in food

MUK 4.2.1955-05: Method for detection and determination of bacteria of the genus Salmonella and Listeria monocytogenes based on DNA-RNA hybridization analysis

MUK 4.2.2008-05: Method of identification of genetically modified organisms (GMO) of plant origin using enzyme analysis on a biological microchip

MUK 4.2.2046-06: 4.2 Control methods. Biological and microbiological factors. Methods for revelation and determination of vibrio parahaemolyticus in fish, non-finfish, products made of fish, water of surface water bodies and other sites

MUK 4.2.2304-07: Methods of identification and quantitative determination of genetically modified organisms of plant origin

MUK 4.2.2305-07: Determination of genetically modified microorganisms and microorganisms having genetically modified analogs in food products using real-time polymerase chain reaction (PCR) and PCR with electrophoretic detection

MUK 4.2.2428-08: Method for the determination of bacteria Cronobacter spp. (Enterobacter sakazakij) in foods for young children

MUK 4.2.2578-10: Sanitary-bacteriological research using split impedance method

MUK 4.2.2747-10: Methods of sanitary and parasitological examination of meat and meat products

MUK 4.2.2886-11: Facility Security Systems. Graphic Symbols for System Components

MUK 4.2.2963-11: Guidelines for the laboratory diagnosis of diseases caused by Escherichia coli, producing shiga-toxins (STEC-culture), and the detection of pathogens of STEC-infections in food

MUK 4.2.3016-12: Sanitary-parasitological studies of fruits and vegetables, fruits and berries and plant products

MUK 4.3.2502-09: Lead-210. Determination of specific activity in food

MUK 4.3.2503-09: Strontium-90. Determination of specific activity in food

MUK 4.3.2504-09: Cesium-137. Determination of specific activity in food

R 4.1.1672-03: Guidance on methods for controlling the quality and safety of dietary supplements

RD 52.18.827-2016: Mass fraction of mercury in samples of soil, ground, bottom sediments and biomaterial. Measurement procedure by cold vapour atomic absorption spectroscopy

SanPiN 2.1.2.2564-09: Hygienic requirements for the placement, arrangement, equipment, maintenance, sanitary and hygienic and anti-epidemic regime of health care organizations and social services intended for the elderly and disabled people, sanitary-hygienic and anti-epidemic

SanPiN 2.3.2.1324-03: Conditions of storage, shelf life of especially perishable and perishable products with temperature (4+2) C

SanPiN 2.3.2.1940-05: Baby Food Organization

SanPiN 3.2.1333-03: Prevention of parasitic diseases in the Russian Federation

SP 2.5.1277-03: Sanitary and epidemiological requirements for the transport by rail of organized children's groups

SP 3.1.7.2811-10: Prevention of coxiellosis (Q fever)

GOST R 58875-2020: Green standards. Greened and maintained roofs of buildings and structures. Technical and environmental requirements

KMS 997:2005: Baking powders (improvers). Technical specifications

MR 11-3/278-09: Methods for detecting bacteria of the genus Salmonella in food using the Vidas / miniVidas analyzer manufactured by BioMerieux, France

MR FTs/2174: Identification of genetically modified sources (GMI) in plant foods by the AmpliSens Plant-screen test system

MRR 2.4.5.005-04: Temporary guidelines for the city of Moscow MosMR 2.4.5.005-04

MUK 4.1.3588-19: Measurement of the content of N-nitrosoamines (N-dimethylnitrosoamine, N-methylethylnitrosoamine, N-diethylnitrosoamine, N-dipropylnitrosoamine, N-dibutylnitrosoamine, N-piperidine nitrosoamine) in food products (canned meat, meat and vegetable) by chromatography-mass spectrometry

NTP 10-12976-2000*: Norms of technological design of enterprises of the alcohol industry

RB-106-15: Safety guide on nuclear energy use

Regulation 8: On strengthening supervision of the production and turnover of dietary supplements

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