Instruction 1100/2451-98-115
Инструкция 1100/2451-98-115
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Instructions for the Prevention of Potato Bread Disease
Инструкция по предупреждению картофельной болезни хлеба
Status: Not effective - Superseded
The instruction is intended for specialists of grain-receiving, flour-grinding and bakery enterprises, trade objects, as well as state bodies exercising supervision and control over the quality and safety of products.
Инструкция предназначена для специалистов хлебоприемных, мукомольных и хлебопекарных предприятий, объектов торговли, а также государственных органов, осуществляющих надзор и контроль за качеством и безопасностью продукции.
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Format: Electronic (pdf/doc)
Approved: State Research Institute of the Bakery Industry,
8/24/1998
SKU: RUSS403031
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 »
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.4 Testing and control of food products »
4.4.6 Flour and cereal products, baking industry, starch and starch products »
ISO classifier »
67 PRODUCTION OF FOOD »
67.050 General methods for food inspection and analysis »
As a Replacement Of:
Rules on the Selection of Pressure Vessels and Equipment: Instruction on the selection of pressure vessels and devices operating under pressure of 100 kgf/cm2 and overpressure protection, Ministry of Petroleum Energy
The Document References:
Decree 1263: Regulations on the examination of low-quality and dangerous food raw materials and food products, their use or destruction
GOST 12026-76: Filter paper for laboratory application
GOST 13830-97: Food common salt. General specifications
GOST 14919-83: Household electric ranges, electric plates and electric frying ovens
GOST 171-81: Pressed bakery yeast. Specifications
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 215-73: Mercury glass laboratory thermometers. Specification
GOST 23676-79: Balance for static weighing capacity limits. Metrological parameters
GOST 24104-2001: Laboratory scales. General technical requirements
GOST 24104-80: General purpose and reference laboratory balances. General specifications
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 27668-88: Flour and bran. Acceptance and sampling methods
GOST 27669-88: Wheat bread flour. Method for experimental laboratory bread making
GOST 2823-73: Glass technical thermometers. Specification
GOST 28498-90: Liquid-in-glass thermometers
GOST 2874-82: Drinking water. Hygienic requirements and quality control
GOST 29329-92: Balance for static weightings
GOST 5667-65: Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass
GOST 6038-79: Reagents. D-glucose. Specifications
GOST 61-75: Reagents. Acetic acid. Specifications
GOST 9177-74: Thermometers of glass, liquid (correct). General specifications
GOST 9404-60: Flour and bran. Methods of tests
GOST 9404-88: Flour and bran. Method of moisture content determination
GOST R 51232-98: Drinking water. General requirements for organization and quality control methods
GOST R 51574-2000: Food common salt. Specifications
Rules on the Selection of Pressure Vessels and Equipment: Instruction on the selection of pressure vessels and devices operating under pressure of 100 kgf/cm2 and overpressure protection, Ministry of Petroleum Energy
SanPiN 2.3.4.545-96: Production of bread, cakes and confectionaries
The Document is Referenced By:
PNST 279-2018: Russian system of quality. Comparative testing of wheat bakery flour of high grade
SanPiN 2.3.4.545-96: Production of bread, cakes and confectionaries
SanPiN 5781-91: Sanitary rules for food businesses
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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