GOST R 50847-96
ГОСТ Р 50847-96
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Dry food concentrates of instant first and second dishes. Specifications
Концентраты пищевые первых и вторых обеденных блюд быстрого приготовления. Технические условия
Status: Effective
This standard applies to food concentrates of the first and second fast food dishes with fat and without fat, produced in bulk form and intended for use in individual and public catering. The standard sets out mandatory requirements for product quality, ensuring its safety for the life and health of the population.
Настоящий стандарт распространяется на пищевые концентраты первых и вторых обеденных блюд быстрого приготовления с жиром и без жира, выпускаемые в насыпном виде и предназначенные для использования в индивидуальном и общественном питании. В стандарте изложены обязательные требования к качеству продукции, обеспечивающие ее безопасность для жизни и здоровья населения
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Format: Electronic (pdf/doc)
Approved: Gosstandart of Russia,
10/10/1996
SKU: RUSS65088
The Product is Contained in the Following Classifiers:
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 »
67.060 Cereals, legumes and their processed products »
National standards »
67 PRODUCTION OF FOOD »
67.060 Cereals, legumes and their processed products »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N3 Flour and cereal products and bakery products »
N33 Groat Concentrates »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
First and second courses - food concentrates »
As a Replacement Of:
OST 10-91-87: Food concentrates of the first and second lunch fast foods. Technical conditions.
The Document References:
GOST 10354-82: Polyethylene film Specifications
GOST 10444.2-94: Food products. Methods for detection and quantity determination of Staphylococcus aureus
GOST 10444.8-88: Food products. Method for determination of Bacillus cereus
GOST 15113.0-77: Food concentrates. Rules of acceptance, sampling and preparation of samples
GOST 15113.1-77: Food concentrates. Methods for determination of packing quality, net and volume weight, separate components mass fraction, particle size of certain types of product and milling grade
GOST 15113.2-77: Food concentrates. Methods for determination of impurities content and contamination of cereal reserves with pests
GOST 15113.3-77: Food concentrates. Methods for determination of organoleptic properties, preparedness of concentrates for using and evaluation of suspension dispersity
GOST 15113.4-77: Food concentrates. Methods for determination of moisture
GOST 15113.9-77: Food concentrates. Methods for determination of fat
GOST 16731-71: Dried white roots of parsleys, celery and parsnip
GOST 16732-71: Dried greens of parsley, celery and fennel. Specifications
GOST 17594-81: Dry bay-leaves
GOST 19327-84: Food concentrates. First and main lunch courses
GOST 19360-74: Film liner-bags. General specifications
GOST 21-94: Granulated sugar
GOST 2226-88: Paper bags
GOST 24508-80: Food concentrates. Packing, marking, transportation and storage
GOST 25292-82: Rendered edible animal fats
GOST 26668-85: Food-stuff and food additives. Preparation of sampling for microbiological analyses
GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses
GOST 26670-91: Food products. Methods for cultivation of microorganisms
GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury
GOST 26929-94: Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements
GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic
GOST 26931-86: Raw materials and food-stuffs. Method for determination of copper
GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead
GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium
GOST 26934-86: Raw materials and food-stuffs. Method for determination of zinc
GOST 26972-86: Corn, flour, grouts and oatmeal for children's food. Methods of microbiological analysis
GOST 276-60: Wheat groats
GOST 28414-89: Cookery, confectionery and bakery fats
GOST 29050-91: Black and white pepper
GOST 29053-91: Powdered red pepper
GOST 30090-93: Sacks and fabric for sacks
GOST 3343-89: Concentrated tomato products
GOST 4495-87: Whole dry milk
GOST 5550-74: Buckwheat groats
GOST 5784-60: Barley groats. Specifications
GOST 6292-93: Rice groats
GOST 7587-71: Dried onion
GOST 7588-71: Dried carrots
GOST R 51232-98: Drinking water. General requirements for organization and quality control methods
GOST R 51574-2000: Food common salt. Specifications
TU 64-4-118-90: Essential oil of laurel noble
TU 92-02-08-021-91: Mashed potatoes dry
The Document is Referenced By:
Resolution 21: Rules for the certification of food products and food raw materials
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