MU 4.2.727-99
МУ 4.2.727-99
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Hygienic assessment of the shelf life of food
Гигиеническая оценка сроков годности пищевых продуктов
Status: Not effective - Superseded
Designed for enterprises, institutions and other legal entities, citizens-entrepreneurs without the formation of legal entities, officials and citizens, whose activities are carried out in the field of food circulation; for organizations operating in the field of mandatory certification of food products; for the circulation of food; for organizations operating in the field of mandatory certification of food products; for organizations of the state sanitary and epidemiological service of the Russian Federation; as well as for other organizations authorized to exercise state control over the quality of food products.
Предназначены для предприятий, учреждений и иных юридических лиц, граждан-предпринимателей без образования юридических лиц, должностных лиц и граждан, деятельность которых осуществляется в области обращения пищевых продуктов; для организаций, действующих в сфере обязательной сертификации пищевых продуктов; для обращения пищевых продуктов; для организаций, действующих в сфере обязательной сертификации пищевых продуктов; для организаций госсанэпидслужбы Российской Федерации; а также для других организаций, уполномоченных на осуществление государственного контроля за качеством пищевых продуктов.
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Format: Electronic (pdf/doc)
Approved: Chief State Sanitary Doctor of the Russian Federation,
1/21/1999
SKU: RUSS156799
The Product is Contained in the Following Classifiers:
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 is Replaced With:
MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions
The Document is Referenced By:
Decree 31: SP 2.3.6.1079-01 Sanitary and Epidemiological Requirements for Public Catering Organizations, Manufacturing and Circulation of Food Products and Food Raw Materials in them
MU 5.1.008-01: The order and methodology for the implementation of industrial control over compliance with sanitary rules and the implementation of sanitary and anti-epidemic (preventive) measures at the enterprises of the food industry, public catering, food trade
MUK 2.3.2.971-00: The order of sanitary-epidemiological examination of technical documents for food
SanPiN 2.3.6.1079-01: Hygiene and Epidemiology Criteria for Public Catering Establishments and for the Preparation and Circulation By Them of Food Products and Raw Foodstuffs
SP 2.3.6.1066-01: Sanitation and Disease Control Regulations for Retail Sales Organizations and Turnover Capacity of Foodstuff and Food Products Therein
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