MUK 4.2.1847-04

МУК 4.2.1847-04

Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions

Санитарно-эпидемиологическая оценка обоснования сроков годности и условий хранения пищевых продуктов

Status: Effective

These Guidelines are intended for the bodies and institutions of the State Sanitary and Epidemiological Service of the Russian Federation (hereinafter, the State Sanitary and Epidemiological Service of Russia), as well as for other organizations accredited in the prescribed manner for conducting research and testing of food products; for individual entrepreneurs and legal entities whose activities are carried out in the field of production, circulation of food products and the development of regulatory and technical documentation.

Настоящие Методические указания предназначены для органов и учреждений Государственной санитарно-эпидемиологической службы Российской Федерации (далее, Госсанэпидслужбы России), а также для других организаций, аккредитованных в установленном порядке на право проведения исследований, испытаний пищевых продуктов; для индивидуальных предпринимателей и юридических лиц, деятельность которых осуществляется в области производства, обращения пищевых продуктов и разработки нормативной и технической документации.

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Format: Electronic (pdf/doc)
Page Count: 20

Approved: Chief State Sanitary Doctor of the Russian Federation, 3/6/2004

SKU: RUSS159924

Price: $264.12




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 I. TECHNICAL REGULATION » V Testing and control » 1 Basic provisions of product testing and control system »

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


As a Replacement Of:

MU 4.2.727-99: Hygienic assessment of the shelf life of food

The Document References:

GN 2.3.3.972-00: Nutrition hygiene. Package, crockery, equipment and other types of productions, contacting with food. Maximum admissible amounts (MAA) of chemical substances, emitting from materials contacting with food

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 13496.17-84: Forage. Method for determination carotene

GOST 14618.3-78: Essential oils, aromatics and their intermediates. Methods for determination of peroxides

GOST 21237-75: Meat. Methods of bacteriological analysis

GOST 23231-90: Sausages and cooked meat products. Method for determination of residual activity of acid phosphates.

GOST 24556-89: Products of fruits and vegetables processing. Methods for determination of vitamin C

GOST 25555.0-82: Fruit and vegetable products. Methods for determination of titratable acidity

GOST 25999-83: Products of fruits and vegetables processing. Methods of determination of vitamins B1 and B2

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

GOST 26186-84: Fruit and vegetable products, meat and meat-vegetable cans. Methods for determination of chloride content

GOST 26573.1-93: Premixes. Methods for determination of vitamin A

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

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

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 28561-90: Fruit and vegetable products. Methods for determination of total solids or moisture

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

GOST 29138-91: Wheat vitaminized flour, bread and baked products. Method for vitamin B1 (thiamine) determination

GOST 29139-91: Wheat vitaminized flour, bread and baked products. Method for vitamin B2 (rhyboflavin) determination

GOST 29140-91: Wheat vitaminized flour, bread and baked products. Method for vitamin PP (nicotinic acid) determination

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 29299-92: Meat and meat products. Determination of nitrite content

GOST 29300-92: Meat and meat products. Determination of nitrate content

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 30364.2-96: Egg products. Microbiological testing methods

GOST 30417-96: Vegetable oils. Methods for determination of vitamin A and vitamin E mass fractions

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 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 3624-92: Milk and milk products. Titrimetric methods of acidity determination

GOST 5472-50: Plant oils. Determination of flavour, colour and transparency

GOST 5475-69: Vegetable oils. Methods for the determination of iodine value

GOST 5476-80: Vegetable oils. Methods for the determination of acid value

GOST 7047-55: Vitamins A, C, D, B, B2 and PP. Sampling, methods for determination of vitamins and quality test of vitamin preparations

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 8756.22-80: Fruit and vegetable products. Method for determination of carotene

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

GOST 9957-73: Sausage, pork, mutton and beef products. Methods for determination of sodium chloride

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

GOST R 50457-92: Animal and vegetable fats and oils. Determination of acid value and acidity

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

GOST R 50928-96: Premixes. Methods for determination of vitamins A, D, E

GOST R 50929-96: Premixes. Methods for determination of vitamins B complex

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

GOST R 51483-99: Vegetable oils and animal fats. Determination by gas chromatography of constituent contents of methyl esters of total fatty acid content

GOST R 51486-99: Animal fats and vegetable oils. Preparation of methyl esters of fatty acids

GOST R 51487-99: Vegetable oils and animal fats. Method for determination of peroxide value

GOST R 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria

MUK 2.3.3.052-96: Sanitary-chemical investigation of production made from the polystyrene and styrol copolymers

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

SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products

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

The Document is Referenced By:

GOST 32691-2014: Public catering service. Method of elaborating and approving of house specialties at public catering enterprises

GOST R 55334-2012: Meat and meat containing pate. Specifications

GOST R 55367-2012: Brawns. Specifications

GOST R 55455-2013: Boiled-smoked meat sausages. Specifications

GOST R 55456-2013: Dry sausages. Specifications

GOST R 55790-2013: Semi-prepared ground of poultry meat for children nutrition. Specifications

GOST R 58040-2017: Vitamin-mineral complexes. General specifications

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