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MU 4.2.727-99

МУ 4.2.727-99

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Status: Not effective - Superseded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

Price: $199.00



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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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