GOST 27543-87
ГОСТ 27543-87
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Confectionery. Equipment, materials, reagents and culture media for microbiological analyses
Изделия кондитерские. Аппаратура, материалы, реактивы и питательные среды для микробиологических анализов
Status: Effective - Introduced for the first time. IUS 3-1988 The limitation of effectiveness period has been lifted: Protocol No. 3-93 of the IGU dated 03/12/93 (IUS 5-6-1993)
This standard applies to confectionery products and establishes a list of measuring instruments, equipment, inventory, laboratory glassware, materials, reagents and nutrient media necessary for determining in confectionery products of mesophilic aerobic and optional anaerobic microorganisms, bacteria of the group of intestinal sticks, coagula-positive staphylococci, yeast mold fungi
Настоящий стандарт распространяется на кондитерские изделия и устанавливает перечень средств измерений, оборудования, инвентаря, лабораторной посуды, материалов, реактивов и питательных сред, необходимых для определения в кондитерских изделиях мезофильных аэробных и факультативно-анаэробных микроорганизмов, бактерий группы кишечных палочек, коагулазоположительных стафилококков, дрожжей и плесневых грибов
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Standards,
12/23/1987
SKU: RUSS61448
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 »
4.4.8 Sugar industry and confectionery products »
ISO classifier »
67 PRODUCTION OF FOOD »
67.180 Sugar. Sugar products. Starch »
67.180.10 Sugar and sugar products »
National standards »
67 PRODUCTION OF FOOD »
67.180 Sugar. Sugar products. Starch »
67.180.10 Sugar and sugar products »
ISO classifier »
67 PRODUCTION OF FOOD »
67.260 Installations and equipment for food industry »
National standards »
67 PRODUCTION OF FOOD »
67.260 Installations and equipment for food industry »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N4 Sugar, confectionery and starch products »
N49 Test methods. Packaging. Marking »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
Control methods (testing, analysis, measurements) »
The Document References:
GOST 11027-80: Cotton terry-cloth plain and waffled fabrics and piece goods
GOST 1172-93: Gauze medical bandages
GOST 12026-76: Filter paper for laboratory application
GOST 13739-78: Immersion oil for microscopy. Technical requirements. Methods of testing
GOST 13805-76: Dry fermentative peptone designed for bacteriologic purposes
GOST 13867-68: Chemical products. Designation for degree of purity
GOST 16280-2002: Food grade agar. Specifications
GOST 171-81: Pressed bakery yeast. Specifications
GOST 17206-96: Agar for microbiological investigations. Specifications
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 18481-81: Glass hydrometers and cylinders. General specifications
GOST 1935-55: Mutton and goat meat in carcasses
GOST 19569-89: Steam medical sterilizers
GOST 195-77: Reagents. Sodium sulphite. Specifications
GOST 19881-74: Potentiometric analyzers for pH-control of milk and dairy products. General specifications
GOST 20438-75: Seaweeds, marine grass and it processing products. Reception rules. Methods for determination of organoleptic characteristics. Sampling methods for laboratory tests
GOST 21239-93: Instruments for surgery. Scissors. General requirements and test methods
GOST 21240-89: Medical scalpels and knives
GOST 21241-89: Medical pincers
GOST 24104-2001: Laboratory scales. General technical requirements
GOST 24104-88: General purpose and reference laboratory balances
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 25706-83: Magnifiers
GOST 27095-86: Meat. Horse meat and foal meat in half carcasses and quarter carcasses
GOST 28498-90: Liquid-in-glass thermometers
GOST 2874-82: Drinking water. Hygienic requirements and quality control
GOST 29169-91: Laboratory glassware. One-mark pipettes
GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements
GOST 3118-77: Reagents. Hydrochloric acid. Specifications
GOST 4025-83: Domestic meat mincers. General technical conditions
GOST 4025-95: Domestic meat mincers. Specifications
GOST 4159-79: Reagents. Iodine. Specifications
GOST 4232-74: Reagents. Potassium iodide. Specifications
GOST 4233-77: Reagents. Sodium chloride. Specifications
GOST 4328-77: Reagents. Sodium hydroxide. Specifications
GOST 5556-81: Medical absorbent cotton
GOST 5962-67: Rectified ethyl alcohol. Specifications
GOST 6038-79: Reagents. D-glucose. Specifications
GOST 6672-75: Cover glasses for micropreparations. Specifications
GOST 6709-72: Distilled water. Specifications
GOST 779-55: Half and quarter beef carcasses
GOST 8273-75: Packing paper
GOST 908-2004: Citric acid monohydrate for use in foodstuffs. Specifications
GOST 908-79: Citric acid for use in food-stuffs. Specifications
GOST 9147-80: Laboratory porcelain ware and apparatus. Specifications
GOST 9284-75: Slides for micropreparations. Specifications
GOST 9412-93: Medical gauze
GOST 975-88: Crystalline dextrose hydrate. Specifications
GOST R 51935-2002: Steam large sterilizers. General technical requirements and test methods
GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests
The Document is Referenced By:
GOST 108-2014: Cocoa-powder. Specifications
GOST 108-76: Cocoa powder
GOST 1172-93: Gauze medical bandages
GOST 14031-2014: Wafers. General specifications
GOST 14031-68: Wafers
GOST 14033-2015: Cracker. General specifications
GOST 14033-96: Crackers (dry biscuits)
GOST 14621-78: Biscuit rolls
GOST 15052-2014: Cakes. General specifications
GOST 15052-96: Cakes
GOST 15810-2014: Confectionery. Gingerbread confectionery. General specifications
GOST 15810-96: Gingerbread confectionery
GOST 171-81: Pressed bakery yeast. Specifications
GOST 195-77: Reagents. Sodium sulphite. Specifications
GOST 24901-2014: Cookies. General specifications
GOST 30058-95: Eastern sweeties of soft sweetmeat type. Specifications
GOST 33536-2015: Confectionery. Method for quantity determination of mesophilic aerobic and facultative-anaerobic microorganisms
GOST 4570-93: Sweets
GOST 6441-2014: Pastille type confectionery. General specifications
GOST 6441-96: Pastille confectionery
GOST 6442-2014: Marmalade. General specifications
GOST 6478-2014: Toffee. General specifications
GOST 6502-2014: Halva. General specifications
GOST 6502-94: Halva
GOST 6534-89: Chocolate
GOST 7702.2.0-2016: Products of poultry slaughter, semi-finished products from poultry meat and objects of the surrounding production environment. Sampling methods and preparing for microbiological examinations
GOST 779-55: Half and quarter beef carcasses
GOST 908-2004: Citric acid monohydrate for use in foodstuffs. Specifications
GOST 975-88: Crystalline dextrose hydrate. Specifications
GOST 9758-86: Non-organic porous aggregates for construction work
GOST R 50228-92: Eastern flour sweets. Specifications
GOST R 50230-92: Eastern sweeties of soft sweetmeat type. Specifications
GOST R 51561-2000: Chewing gum. General specifications
GOST R 58171-2018: Services in railway transport. Requirements for passenger service at railway stations
KMS 1207:2017: Confectionery products. Hazelnut paste and cream. General specifications
KMS 738:2007: Cakes and pastries. General technical conditions
KMS 916:2003: Sweets national flour. General technical conditions
MUK 4.2.762-99: Methods of microbiological control of finished products with cream
OST 10-060-95: Cakes and pastries. Technical conditions.
SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products
STB 1202-2000: Semi-finished chocolate production. Chocolate mass and chocolate icing. General technical conditions
STB 1205-2000: Prefabricated chocolate production. Cocoa cake and cocoa powder production. Technical specifications
STB 1207-2000: Fat glaze. General specifications
VNTP 21-92: Standards for technological design of enterprises of the confectionery industry
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