SanPiN 2.3.2.560-96

СанПиН 2.3.2.560-96

Hygienic requirements for the quality and safety of food raw materials and food

Гигиенические требования к качеству и безопасности продовольственного сырья и пищевых продуктов

Status: Not effective - No longer valid

Sanitary rules establish hygienic standards of quality and safety for human food raw materials and food products, as well as requirements for compliance with these standards when handling food products.

Санитарные правила устанавливают гигиенические нормативы качества и безопасности для человека продовольственного сырья и пищевых продуктов, а также требования по соблюдению указанных нормативов при обращении пищевой продукции.

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Format: Electronic (pdf/doc)

Approved: Goskomsanepidnadzor RF, 10/24/1996

SKU: RUSS167663


Price: request_a_quote

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 »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.9 Baby food or dietary products »

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


The Document is Replaced With:

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

The Document References:

Code 195-FZ: Code of the Russian Federation on administrative offenses

Federal Law 52-FZ: Public Sanitary and Epidemiological Well-Being

GN 1.1.546-96: List of hygienic norms of pesticide contents in environmental objects

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 10444.2-94: Food products. Methods for detection and quantity determination of Staphylococcus aureus

GOST 10444.8-88: Food products. Method for determination of Bacillus cereus

GOST 10444.9-88: Food products. Method for determination of Clostridium perfringens

GOST 13264-88: Cows milk

GOST 14351-73: Wines and cognac spirits. Methods for determination of free and total sulphurous acid content

GOST 18963-73: Drinking water. Methods of sanitary-bacteriological analysis

GOST 21237-75: Meat. Methods of bacteriological analysis

GOST 23454-79: Milk. Methods for determination of the inhibitors

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

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 26811-86: Confectionary. Method for determination of mass fraction of total sulphurous acid

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 26931-86: Raw materials and food-stuffs. Method for determination of copper

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 26934-86: Raw materials and food-stuffs. Method for determination of zinc

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 27384-87: Water. Rates of measurement error of characteristics of composition and properties

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

GOST 29185-91: Food products. Methods for detection and quantity determination of sulphite-reducing clostridium

GOST 29270-91: Fruit and vegetable products. Method for determination of nitrates

GOST 30519-97: Food products. Method for detection of Salmonella

GOST 7702.2.2-93: Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of coliform bacteria (Escherichia, Citrobacter, Enterobacter, Klebsiella, Serratia)

GOST 7702.2.3-93: Poultry meat, edible offal, ready-to-cook products. Method for detection of Salmonellae

GOST 7702.2.4-93: Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of Staphylococcus aureus

GOST 7702.2.6-93: Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of sulphite-reducing anaerobes

GOST 8.010-90: State system for ensuring the uniformity of measurements. Procedures of measurements

GOST 8.556-91: State system for ensuring the uniformity of measurements. Methods for determination of waters samples composition and properties. General requirements for development

GOST 8558.1-78: Meat products. Methods for determination of nitrite

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

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

GOST R 50173-92: Mayonnaise. Sampling and methods for analysis

GOST R 50474-93: Food products. Methods for detection and quantity determination of coliforms

GOST R 50480-93: Food products. Method for detection of Salmonella

GOST R 50502-93: Non-alcoholic drinks. Methods for determination of aspartame, saccharin, caffeine and sodium benzoate

MU 3049-84: Guidelines for determining residual amounts of antibiotics in livestock products

MU 3184-84: Guidelines for the detection, identification and determination of the content of T-2 toxin in food products and food raw materials

MU 4082-86: Guidelines for the detection, identification and determination of aflatoxins in food raw materials and food products using high performance liquid chromatography

MU 4721-88: Guidelines for the selection, identification and quantification of saturated mono-, bi-, tri- and a number of polycyclic aromatic hydrocarbons in food products. Part 2. Determination of polycyclic aromatic hydrocarbons

MU 5048-89: Guidelines for measuring concentrations of dichlorobenzenes and bromodioxolane in the air of the working area by gas chromatography

MU 5177-90: Guidelines for the detection, identification and determination of the content of deoxynivalenol (vomitoxin) and zearalenone in grain and grain products

MU 5178-90: Guidelines for the detection and determination of total mercury content in food products by flameless atomic absorption

MUK 4.2.026-95: Express method for the determination of antibiotics in food

MUK 4.2.577-96: Methods of microbiological control of products for children, clinical nutrition and their components

MUK 4.4.1.011-93: Determination of volatile N-nitrosamines in food raw materials and food products. Guidelines for control methods

NRB 96: Radiation Safety Standards

SanPiN 3.2.569-96: Prevention of parasitic diseases in the territory of the Russian Federation

SanPiN 42-123-4083-86: Temporary hygienic standards and methods for determining the content of histamine in fish products

SanPiN 42-123-4423-87: Regulations and methods for microbiological control of baby food made in dairy kitchens of the health care system

SanPiN 42-123-4940-88: Microbiological Standards and Methods for Analysis of Children's, Medical and Diet Foods and Their Components

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

GOST 16270-70: Fruit and berry cultures

GOST 16729-71: Dried garlic. Specifications

GOST 16731-71: Dried white roots of parsleys, celery and parsnip

GOST 16732-71: Dried greens of parsley, celery and fennel. Specifications

GOST 16834-81: Hazelnuts

GOST 17421-82: Sugar beet for industrial processing. Requirements for state grain purchases. Specifications

GOST 18173-72: Granular salmon roe in tins

GOST 18193-72: Citrus fruit juices

GOST 18236-85: Cooked pork products

GOST 18255-85: Smoked and cooked pork products

GOST 21311-75: Frozen sharks supplied for export

GOST 21607-97: Frozen fish soups. Specifications

GOST 21713-76: Fresh pears of late ripening terms

GOST 21714-76: Fresh pears of early ripening

GOST 21715-76: Fresh quince

GOST 21832-76: Fresh apricots

GOST 27844-88: Bakery products

GOST 28881-90: Dry bread sticks

GOST 29294-92: Brewing barley malt. Specifications

GOST 3948-90: Frozen fish fillets

GOST 4427-82: Oranges. Specifications

GOST 4428-82: Mandarins. Specifications

GOST 4429-82: Lemons

GOST 686-83: Instrumentation for measuring radionuclide volumetric activity in a fluid

GOST 7586-71: Dried white head cabbage.

GOST 9846-88: Cracker-type bread

GOST R 51156-98: Carbonated wine cocktails. General specifications

GOST R 51723-2001: Drinking 95 % ethyl alcohol. Specifications

GOST R 51740-2001: Specifications for food products. General requirements for development and lay out

GOST R 51770-2001: Canned meat products for children of early age. General specifications

GOST R 51782-2001: Fresh food garden carrots for retail. Specifications

GOST R 51783-2001: Fresh onions for retail. Specifications

GOST R 51821-2001: Vodkas and special vodkas. Ion chromatography method of determination of potassium, sodium, ammonium, calcium, magnesium, strontium cations and fluorides, chlorides, nitrates, nitrites, phosphates and sulphates anions mass concentration

KMS 1005:2005: Raw fats of beef, mutton and swine. General specifications

KMS 1067:2007: Beverages national "Bozo Shoro. Technical conditions

KMS 1103:2007: Food product "Natural honey with royal jelly of bees. Technical conditions

KMS 128:99: Scones. Technical conditions

KMS 858:2002: Biolact. Technical conditions

KMS 861:2002: Yak meat in halves and quarters. Technical specifications

KMS 891:2003: National drink "Bozo". Technical conditions

KMS 931:2004: Natural meat semi-finished products from complex cutting of beef for culinary purposes. Technical conditions

KMS 935:2004: Natural half-finished meat from complex cutting of mutton for culinary purposes. Technical specifications

KMS 936:2004: National horse meat products. Technical specifications

KMS 950:2004: Fresh persimmons. Technical conditions

KMS 951:2004: Canned sweet and hot peppers. Technical conditions

KMS 997:2005: Baking powders (improvers). Technical specifications

KMS 998:2005: Milk whey drinks. Technical conditions

Methodological recommendations 11-1/131-09: Determination of the toxicity of chemical compounds, polymers, materials and products using a luminescent bacterial test

MR 11-3/278-09: Methods for detecting bacteria of the genus Salmonella in food using the Vidas / miniVidas analyzer manufactured by BioMerieux, France

MU 2000/34: Classification of mineral waters and therapeutic muds for certification purposes

MU 3.2.1022-01: Measures to reduce the risk of infecting the population with parasitic pathogens

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 3.2.988-00: Methods of sanitary and parasitological examination of fish, mollusks, crustaceans, amphibians, reptiles and their products

MUK 4.1.1875-04: Determination of the mass concentration of closantel in organs and tissues of animals, plasma and milk using high performance liquid chromatography

MUK 4.1.787-99: Determination of the mass concentration of mycotoxins in food raw materials and food. Sample preparation by solid phase extraction

MUK 4.2.1479-03: Entomological methods of collecting and identifying insects and pests of food stocks and non-food raw materials

MUK 5.1.973-00: Estimated time spent on the main types of parasitological studies in the centers of state sanitary and epidemiological surveillance.

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

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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