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MUK 2.6.1.717-98

МУК 2.6.1.717-98

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

Радиационный контроль. Стронций-90 и цезий-137. Пищевые продукты. Отбор проб, анализ и гигиеническая оценка

Status: Not effective - Superseded

Establish requirements for sampling, laboratory testing methods and assessing the compliance of food products with radiation safety requirements.

Устанавливают требования к отбору проб, методам лабораторных испытаний и оценки соответствия пищевых продуктов требованиям радиационной безопасности.

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Format: Electronic (pdf/doc)

Approved: Chief State Sanitary Doctor of the Russian Federation, 10/8/1998

SKU: RUSS157748


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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 » 2 Safety requirements » 2.5 Radiation safety »

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 » 13 ENVIRONMENTAL PROTECTION, HUMAN PROTECTION AGAINST ENVIRONMENTAL IMPACT. SECURITY » 13.280 Protection against radiation »

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


The Document is Replaced With:

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

The Document References:

GOST 11293-89: Gelatin. Specifications

GOST 12569-85: Granulated and refined sugar. Acceptance rules and sampling methods

GOST 12786-80: Beer. Acceptance rules and sampling methods

GOST 13273-88: Drinking medicinal and medicinal and table waters

GOST 13341-77: Dried vegetables. Rules of acceptance and sampling

GOST 13928-84: Stored up milk and cream. Acceptance rules, methods of sampling and preparation of samples for testing

GOST 14137-74: Wines, wine materials, cognac and cognac spirits. Reception rules and methods for sampling

GOST 14849-89: Macaroni foods. Acceptance rules and methods of quality determination

GOST 16147-88: Bone. Specifications

GOST 19792-87: Natural honey

GOST 20235.0-74: Meat of rabbits. Sampling methods. Organoleptic methods of freshness determination

GOST 20438-75: Seaweeds, marine grass and it processing products. Reception rules. Methods for determination of organoleptic characteristics. Sampling methods for laboratory tests

GOST 21784-76: Poultry meat

GOST 23268.0-91: Drinking medicinal, medicinal-table and natural-table mineral waters. Rules of acceptance and sampling methods

GOST 25391-82: Broiler meat

GOST 26313-84: Products of fruit and vegetable processing. Acceptance rules and methods of sampling

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

GOST 26809-86: Milk and milk products. Acceptance regulations, methods of sampling and preparation for testing

GOST 27583-88: Hen eggs for food

GOST 27668-88: Flour and bran. Acceptance and sampling methods

GOST 27853-88: Salted and pickled vegetables, soused fruits and berries. Acceptance, sampling

GOST 2858-82: Powdered eggs

GOST 28876-90: Spices and condiments. Sampling

GOST 30004.2-93: Mayonnaises. Sampling rules and test methods

GOST 30145-94: Essential oils and products of essential oil production. Acceptance rules, sampling and methods of organoleptic tests

GOST 3622-68: Milk and milk products. Sampling and preparation of samples for testing

GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods

GOST 5471-83: Vegetable oils. Reception rules and methods of sampling

GOST 5667-65: Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass

GOST 5904-82: Confectionery. Acceptance rules, methods of sampling and sample preparation

GOST 6687.0-86: Non-alcoholic industry products. Rules for acceptance and sampling methods

GOST 7269-79: Meat. Methods of sampling and organoleptic methods of freshnes test

GOST 7631-85: Fish and products made of fish, marine mammals and invertebrates. Reception rules. Methods for determination of organoleptic characteristics. Sampling methods for laboratory tests

GOST 7636-85: Fish, marine mammals, invertebrates and products of their processing. Methods for analysis

GOST 7702.0-74: Poultry meat. Methods of sampling. Organoleptic methods of quality assessment

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

GOST 8285-91: Rendered animal fats. Acceptance rules and test methods

GOST 8756.0-70: Canned food products. Sampling and preparation of samples for test

GOST 976-81: Margarine, confectionery, cooking and baking fats. Acceptance rules and test methods

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

NRB 96: Radiation Safety Standards

The Document is Referenced By:

MI 2612-2000: State system for ensuring uniformity of measurements. Metrological criteria for assessing the conformity of the quality of the certification object to regulatory requirements

MR 2.6.1.27-2003: Surveillance area for radiological facility. Organization and performance of environmental radiation control

Resolution 21: Rules for the certification of food products and food raw materials

VP 13.5.13/05-02: Radiation safety. Veterinary rules for radiation safety of animals and animal products. The order and rules of incoming operational radiation control of meat raw materials and cattle during acceptance at meat processing plants

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