MR 2.3.7.0168-20
МР 2.3.7.0168-20
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Assessment of the quality of food products and assessment of the population's access to domestic food products, contributing to the elimination of macro- and micronutrient deficiencies
Оценка качества пищевой продукции и оценка доступа населения к отечественной пищевой продукции, способствующей устранению дефицита макро- и микронутриентов
Status: Valid - Supersedes
Methodological recommendations determine: the procedure for assessing quality indicators, including the nutritional value of food products (content of macro- and micronutrients), and safety indicators within the framework of monitoring studies of the quality and safety of food products; the procedure for assessing the access of the population to domestic food products, contributing to the elimination of macro- and micronutrient deficiencies.
Методические рекомендации определяют: порядок оценки показателей качества, в том числе пищевой ценности пищевой продукции (содержание макро- и микронутриентов), и показателей безопасности в рамках мониторинговых исследований качества и безопасности пищевой продукции; порядок оценки доступа населения к отечественной пищевой продукции, способствующей устранению дефицита макро- и микронутриентов.
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Format: Electronic (pdf/doc)
Approved: Head of the Federal Service for Supervision of Consumer Rights Protection and Human Well-being, Chief State Sanitary Doctor of the Russian Federation,
3/20/2020
SKU: RUSS380656
The Product is Contained in the Following Classifiers:
ISO classifier »
11 HEALTH »
11.020 Medical sciences and health care conditions in general »
11.020.99 Other standards related to public health »
The Document References:
Decision 236: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On food safety" (TR CU 021/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules from
Decree 204: On the national goals and strategic objectives of the development of the Russian Federation for the period until 2024
Federal Law 184-FZ: About technical regulation
Federal Law 29-FZ: About quality and food safety
Federal Law 52-FZ: Public Sanitary and Epidemiological Well-Being
GOST 10444.11-2013: Microbiology of food and animal feeding stuffs. Methods for detection and enumeration of mesophilic lactic acid bacteria
GOST 10846-91: Grain and products of its processing. Method for determination of protein
GOST 15113.4-77: Food concentrates. Methods for determination of moisture
GOST 15113.8-77: Food concentrates. Methods for determination of ash
GOST 15113.9-77: Food concentrates. Methods for determination of fat
GOST 21094-75: Bread and bakery products. Method for determination of moisture
GOST 23042-2015: Meat and meat products. Methods of fat determination
GOST 23327-98: Milk and milk products. Determination of mass part of total nitrogen by Kjeldahl method and determination of mass part of protein
GOST 24556-89: Products of fruits and vegetables processing. Methods for determination of vitamin C
GOST 25011-2017: Meat and meat products. Methods for determining protein
GOST 25179-2014: Milk and dairy products. Methods for determination of protein.
GOST 25555.4-91: Fruit and vegetable products. Methods for determination of ash and alkalinity of total ash and water-soluble ash
GOST 26183-84: Fruit and vegetable processed products, canned meat and meat-vegetable mixtures. Method for determination of fat
GOST 26573.1-93: Premixes. Methods for determination of vitamin A
GOST 26664-85: Canned and preserved fish and sea products. Method for determination of organoleptic characteristics net mass and parts components fraction of total mass
GOST 26808-2017: Canned fish and seafood. Methods for determination of dry matter
GOST 26829-86: Canned and preserved fish. Methods of fat determination
GOST 26928-86: Food-stuffs. Method for determination of iron
GOST 27001-86: Caviar and preserves from fish and sea products. Methods for determination of preservatives
GOST 27494-2016: Flour and bran. Methods for determination of ash content
GOST 28283-2015: Cow's milk. Method of the organoleptic determination of odour and taste
GOST 29128-91: Meat products. Terms and definitions on organoleptic quality evaluation
GOST 29138-91: Wheat vitaminized flour, bread and baked products. Method for vitamin B1 (thiamine) determination
GOST 29245-91: Canned milk. Methods for determination of physical and organoleptic properties
GOST 29247-91: Canned milk. Methods of determination of fat
GOST 30178-96: Raw material and food-stuffs. Atomic absorption method for determination of toxic elements
GOST 30305.1-95: Evaporated and sweetened condensed dairy products. The procedures of measurement of moisture content
GOST 30418-96: Vegetable oils. Method for determination of fatty acid content
GOST 30627.2-98: Infant milk products. Methods for determination of mass part of vitamin C (Acidum ascorbinium)
GOST 31469-2012: Foodstuffs of processed domestic poultry eggs. Methods for physicochemical analysis
GOST 31470-2012: Poultry meat, edible offal and semi-processed products. Methods for organoleptic and physico-chemical examinations
GOST 31504-2012: Milk and milk products. Determination of preservatives and synthetic colors content by high performance liquid chromatography method
GOST 31643-2012: Juice products. Determination of ascorbic acid by high performance liquid chromatography (HPLC) method
GOST 31663-2012: Vegetable oils and animal fats. Determination of methyl esters of fatty acids by gaz chromatography method
GOST 31665-2012: Vegetable oils and animal fats. Preparation of methyl esters of fatty acids
GOST 31669-2012: Juice products. Determination of sucrose, glucose, fructose and sorbite by high performance liquid chromatography (HPLC)
GOST 31707-2012: Foodstuffs. Determination of trace elements. Determination of total arsenic and selenium by hydride generation atomic absorption spectrometry (HGAAS) after pressure digestion
GOST 31727-2012: Meat and meat products. Determination of total ash
GOST 31754-2012: Vegetable oils, animal fats and products of their processing. Methods for determination of the content of trans fatty acid isomers
GOST 31795-2012: Fish, marine products and products of them. Method of determining the fraction of total mass of protein, fat, water, phosphorus, calcium and ash by the near-infra-red spectrometry
GOST 31902-2012: Confectionery. Methods of determination of fat weight fraction
GOST 31964-2012: Macaroni products. Acceptance rules and methods of quality determination
GOST 31979-2012: Milk and milk products. Detection method of vegetable fat in lipid phase by gas-liquid chromatography of sterols
GOST 31981-2013: Yoghurts. General specifications
GOST 32043-2012: Premixes. Methods for determination of vitamin А, D, Е
GOST 32100-2013: Canned foods. Juice products. Vegetable, vegetable and fruit juices, nectars, juices. General specifications
GOST 32101-2013: Canned foods. Juice products. Juices from fresh fruit. General specifications
GOST 32103-2013: Canned foods. Juice products. Reconstituted fruit, fruit and vegetable juices. General specifications
GOST 32104-2013: Canned foods. Juice products. Fruit, fruit and vegetable nectars. General specifications
GOST 32105-2013: Canned foods. Juice products. Fruit, fruit and vegetable juice containing beverages. General specifications
GOST 32150-2013: Food eggs and foodstuffs of processed poultry eggs. Method for determination of fatty acid composition
GOST 32261-2013: Butter. Specifications
GOST 32307-2013: Meat and meat products. Determination of fat-soluble vitamins by high performance liquid chromatography
GOST 32771-2014: Juice products. Determination of organic acids by reversed-phase High Performance Liquid Chromatography (HPLC)
GOST 32876-2014: Juice products. Tomato juice. Specifications
GOST 32915-2014: Milk and milk products. Determination of fatty acid content by gas chromatography method
GOST 32916-2014: Milk and milk products. Determination of vitamin D mass fraction by high performance liquid chromatography method
GOST 32920-2014: Juice products. Juices and nectars for nutrition of babies. General specifications
GOST 33278-2015: Canned fruits. Determination of food synthetic colours mass fraction by thin-layer chromatography method
GOST 33319-2015: Meat and meat products. Method for determination of moisture content
GOST 33332-2015: Fruit and vegetable products. Determination of sorbic and benzoic acids by high performance liquid chromatography
GOST 33410-2015: Non-alcoholic, low-alcohol, wine and juice products. Determination of the content of organic acids by high-performance liquid chromatography
GOST 33457-2015: Fruit and vegetable products. Method for qualitative detection of synthetic colours using ion-paired extraction
GOST 33490-2015: Milk and milk products. Detection of vegetable fat by gas chromatography with mass spectrometric detection
GOST 33491-2015: Product fermented-milk, enriched bifidobacteriae bifidum. Specifications
GOST 33527-2015: Milk and dairy component products for baby food. Determination of mono- and disugars mass concentration by method of capillary electrophoresis
GOST 33608-2015: Meat and meat products. Identification of non-meat ingredients of vegetable origin using gas chromatography with mass spectrometry detection
GOST 33630-2015: Cheese and processed cheese. Methods for control of organoleptic properties
GOST 33632-2015: Milk fat, butter and butter paste made from cow milk. Control methods sensory characteristics
GOST 33741-2015: Meat and meat-containing canned foods. Methods for determination of organoleptic characteristics, the net weight and the mass fraction of component parts
GOST 33809-2016: Meat and meat products. Determination of sorbic and benzoic acids by high-performance liquid chromatography
GOST 33824-2016: Food-stuffs and food raw materials. The inversion-voltammetry method for determining the content of toxic elements (cadmium, lead, copper and zinc)
GOST 33946-2016: Juice products. Gravimetric method of ash mass fraction determination
GOST 33977-2016: Fruit and vegetable products. Methods for determination of total solids content
GOST 34177-2017: Canned meat. General technical conditions
GOST 34178-2017: Spreads and mixtures melted. General technical conditions
GOST 34228-2017: Juice products. Determination of preservatives by high performance liquid chromatography method
GOST 34229-2017: Juice products. Determination of synthetic dyes by high performance liquid chromatography
GOST 34454-2018: Dairy products. Determination of protein content by the Kjeldahl method
GOST 34456-2018: Мilk and dairy products. Determination of sterols by high-performance liquid chromatography
GOST 5481-2014: Vegetable oils. Methods for determination of insoluble impurities and sediment
GOST 5667-65: Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass
GOST 5668-68: Bread and bakery products. Methods for determination of fat content
GOST 5867-90: Milk and dairy products. Methods of determination of fat
GOST 5897-90: Confectionary. Methods for determination of organoleptic quality indices, sizes, net-mass and components
GOST 5900-2014: Confectionery. Methods for determination of moisture and solids
GOST 5901-2014: Confectionery. Methods for determination of ash and metal magnetic admixture mass fraction
GOST 7631-2008: Fish, non-fish objects and products from them. Methods of sensory and physical characteristics identification
GOST 7636-85: Fish, marine mammals, invertebrates and products of their processing. Methods for analysis
GOST 8558.1-2015: Meat products. Methods for determination of nitrite
GOST 8756.1-2017: Products of processing fruits, vegetables and mushrooms. Methods for determining organoleptic characteristics, mass fraction of constituent parts, net mass or volume
GOST 8756.21-89: Products of fruit and vegetable processing. Methods for determination of fat
GOST 8756.22-80: Fruit and vegetable products. Method for determination of carotene
GOST 9404-88: Flour and bran. Method of moisture content determination
GOST 9793-2016: Meat and meat products. Methods for determination of moisture content
GOST 9794-2015: Meat products. Methods for the determination of total phosphorus content
GOST 9957-2015: Meat and meat products. Methods for determination of sodium chloride
GOST 9959-2015: Meat and meat products. General conditions of organoleptical assessment
GOST EN 12821-2014: Foodstuffs. Determination of cholecalciferol (vitamin D3) and ergocalciferol (vitamin D2) content by high performance liquid chromatography
GOST EN 12822-2014: Foodstuffs. Determination of vitamin E (alpha-, beta-, gamma- and delta-tocopherols) content by high performance liquid chromatography
GOST EN 14122-2013: Foodstuffs. Determination of vitamin B1 by HPLC
GOST EN 14152-2013: Foodstuffs. Determination of vitamin B2 by HPLC
GOST EN 14164-2014: Food products. Determination of vitamin B6 by high-performance liquid chromatography
GOST EN 14663-2014: Foodstuffs. Determination of vitamin B66 (including glycosylated forms) by high-performance liquid chromatography
GOST ISO 12080-1-2016: Dry skim milk. Determination of vitamin A. Part 1. Colorimetric method
GOST ISO 12080-2-2016: Dry skim milk. Determination of vitamin A. Part 2. Method of high-performance liquid chromatography
GOST ISO 14892-2016: Skim milk powder. Determination of vitamin D content using high performance liquid chromatography
GOST ISO 20633-2018: Mixtures adapted for artificial feeding of young children and mixtures for enteral nutrition of adults. Determination of Vitamin E and Vitamin A Content Using Normal Phase High Performance Liquid Chromatography
GOST ISO 29981-2013: Milk products. Enumeration of presumptive bifidobacteria. Colony count technique at 37 °C
GOST ISO 5492-2014: Sensory analysis. Vocabulary
GOST ISO 7304-94: Durum wheat semolinas and alimentary paste. Estimation of cooking quality of spaghetti by sensory analysis
GOST ISO 7889-2015: Yoghurt. Counting of characteristic microorganisms. Method of counting colonies of microorganisms after incubation at a temperature of 37 ° C
GOST ISO 8586-1-2011: Organoleptic analysis. General guideline for selection, training and control of test persons. Part 1 Selected test persons.
GOST ISO 8586-2015: Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
GOST ISO 8589-2014: Sensory analysis. General guidance for the design of test rooms
GOST R 51575-2000: Food common salt with content of iodine. Methods for determination of iodine and sodium thiosulphate
GOST R 54058-2010: Functional Food. Method for determination of carotenoids
GOST R 54634-2011: Functional food products. Method of vitamin E determination
GOST R 54635-2011: Functional food products. Method of vitamin А determination
GOST R 54637-2011: Functional food products. Method of vitamin D3 determination
GOST R 54662-2011: Cheeses and processed cheeses. Determination of protein mass fraction by the Kjeldahl method
GOST R 54668-2011: Milk and milk products. Methods for determination of moisture and dry substance mass fraction
GOST R 54686-2011: Confectionery. Method of determination of a mass fraction of the sated fatty acids
GOST R 54757-2011: Canned milk, compound, milk-containing condensed foods. Sensory analysis. Terms and definitions
GOST R 54761-2011: Milk and milk products. Method for determination of the dry skim dairy rest
GOST R 55361-2012: Milk fat, butter and butter paste made from cow milk. The rules of tests acceptance, sampling and control methods
GOST R 55483-2013: Meat and meat products. Determination of fatty acids composition by gas chromatography
GOST R 56139-2014: Functional foods. Methods for detection and enumeration of probiotic microorganisms
GOST R 56201-2014: Functional food products. Methods for the determination of bifidogenic properties
GOST R 57029-2016: Specialized food products, spices, processed products based on spices and biologically active supplement. Determination of non-food dyes Sudan I, Sudan II, Sudan III and Para Red
GOST R ISO 13496-2013: Meat and meat products. Detection of colouring agents. Method using thin-layer chromatography
GOST R ISO 18363-1-2019: Animal and vegetable fats and oils. Determination of the content of fatty acid esters of monochloropropanediols (MCPD) and glycidol using GC / MS. Part 1. Method using rapid alkaline transesterification and measurement of 3-MCPD and differential measurement of glycidol content
GOST R ISO 22935-2-2011: Milk and milk products. Sensory analysis. Part 2. Recommended methods for sensory evaluation
GOST R ISO 22935-3-2011: Milk and milk products. Sensory analysis. Part 3. Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring
MR 2.3.7.0153-19: Assessment of the quality of food products and assessment of the population's access to domestic food products, contributing to the elimination of macro- and
MU 2.3.2.2789-10: Guidelines for the sanitary-epidemiological assessment of the safety and functional potential of probiotic microorganisms used for food production
MUK 4.1.2880-11: Methods for the determination of gluten in food raw materials and food
MUK 4.1.3547-19: Determination of 3-monochloropropanediol, 2-monochloropropanediol and glycidol in edible vegetable oils and animal fats
MUK 4.2.999-00: Determining the amount of bifidobacteria in fermented milk products
MUK 4.3.3551-19: Determination of the quality of chilled fish food products by NMR-relaxometry
R 4.1.1672-03: Guidance on methods for controlling the quality and safety of dietary supplements
STB EN 12823-1-2012: Food products. Determination of vitamin A content by high performance liquid chromatography. Part 1. Measurement of total trans-retinol and 13-cis-retinol
TR EAEU 040/2016: Technical regulations of the Eurasian Economic Union "On the safety of fish and fish products"
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