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GOST 1936-85

ГОСТ 1936-85

Tea. Acceptance rules and methods of sampling

Чай. Правила приемки и методы анализа

Status: Not effective - Canceled in the Russian Federation. Information about the registration of 1698-st dated November 3, 2015 (the official website of Rosstandart)). IUS 2-2016

The standard applies to black, green and yellow long leaf tea, flavored black and long leaf green tea, tiled and green brick tea and sets the acceptance rules and methods of analysis.

Стандарт распространяется на черный, зеленый и желтый байховый чай, ароматизированный черный и зеленый байховый чай, плиточный и зеленый кирпичный чай и устанавливает правила приемки и методы анализа.

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Format: Electronic (pdf/doc)

Approved: USSR State Committee for Standards, 11/26/1985

SKU: RUSS52222

Price: $129.69



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The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.7 Tea industry products, food concentrates and enzymes »

ISO classifier » 67 PRODUCTION OF FOOD » 67.140 Tea. Coffee. Cocoa » 67.140.10 Tea »

National standards » 67 PRODUCTION OF FOOD » 67.140 Tea. Coffee. Cocoa » 67.140.10 Tea »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N5 Fruit and vegetable products » N59 Test methods. Packaging. Marking »

National Standards for OKSTU » FOOD INDUSTRY PRODUCTS » Control methods (testing, analysis, measurements) »


As a Replacement Of:

GOST 1936-79: Tea. Acceptance rules and methods of sampling

The Document References:

GOST 166-89: Vernier callipers. Specifications

GOST 18242-72: Statistical acceptance inspection by alternative feature inspection plans

GOST 18321-73: Statistical quality control. Item random sampling methods

GOST 24104-2001: Laboratory scales. General technical requirements

GOST 24308-80: Utensils of copper-nickel alloy, nickel silver and brass with chrome or nickel coating

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 28498-90: Liquid-in-glass thermometers

GOST 2874-82: Drinking water. Hygienic requirements and quality control

GOST 427-75: Measuring metal rules. Basic parameters and dimensions. Specifications

GOST 6613-86: Square meshed woven wire gauzes

GOST 8273-75: Packing paper

The Document is Referenced By:

GOST 12810-79: Green brick tea to be delivered for export

GOST 1937-90: Black baikhovi tea in bulk

GOST 1938-90: Packed black baykh tea

GOST 1939-90: Packed green baikhovi tea

GOST 1940-75: Black brick-tea

GOST 19885-74: Tea. Methods for determination of tannin and caffeine content

GOST 28550-90: Tea. Method for preparation of ground sample and determination of dry matters content

GOST 32572-2013: Tea. Sensory tests

GOST 32573-2013: Black tea. Specification

GOST 32574-2013: Green tea. Specification

GOST 33481-2015: Partly fermented tea. Specification

GOST 3483-78: Green brick tea

GOST 34856-2022: Tea drinks. Technical conditions

GOST 3716-90: Green baikhovi tea in bulk

GOST R 55575-2013: Bulk food products. Determination of ferrous foreign matters by magnetic method of operating precipitation and extrapolation

KMS 799:2005: Tea. General technical conditions

MR 1.2.0023-11: Control of nanomaterials in the food industry

MU 08-47/136: Food products and food raw materials. Inversion voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

MU 2.3.2.1917-04: Procedure and organization of control of food, made from (or with the use of) the raw vegetable materials having HM analogs

PR 50.3.004-96: Rules for the certification of food products and food raw materials

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

STB 902-2001: Tea drinks from vegetable raw materials packaged. General technical conditions

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