MU 2.3.7.2519-09
МУ 2.3.7.2519-09
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Exposure determination and risk assessment of the effects of chemical contaminants in food on the population
Определение экспозиции и оценка риска воздействия химических контаминанто в пищевых продуктов на население
Status: Effective - Introduced for the first time
Guidelines are intended for specialists of bodies and organizations of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare, and can also be used by research organizations of hygienic profile, medical schools and other organizations, and institutions accredited in the prescribed manner to work risk assessment.
Методические указания предназначены для специалистов органов и организаций Федеральной службы по надзору в сфере защиты прав потребителей и благополучия человека, а также могут быть использованы научно-исследовательскими организациями гигиенического профиля, медицинскими учебными заведениями и другими организациями, и учреждениями, аккредитованными в установленном порядке на проведение работ по оценке риска.
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Format: Electronic (pdf/doc)
Approved: Chief State Sanitary Doctor of the Russian Federation,
6/5/2009
SKU: RUSS155991
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 »
ISO classifier »
67 PRODUCTION OF FOOD »
67.050 General methods for food inspection and analysis »
The Document References:
Federal Law 52-FZ: Public Sanitary and Epidemiological Well-Being
SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products
The Document is Referenced By:
MR 1.2.0039-11: Control nanomaterials in packaging materials
MR 2.3.2/2.3.7.0123-18: The risk communication system for the residual amount of antibiotics in food products
MU 1.2.2638-10: Safety assessment of packaging materials contacting with food obtained by use of nanotechnology
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 2.1.10.3165-14: The procedure for applying the results of biomedical research to prove harm to public health by the negative effects of chemical factors of the environment
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