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GOST 27543-87

ГОСТ 27543-87

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

Price: $250.00

English keywords: sugar; sugar products;


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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 » 4.4.8 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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