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3.2.4.2. Curds and Curd Products (including with Fruit or Vegetable Fillings). Criteria and indices Measuremen t Units 1) Nutritional value (in 100 g of the product) Permissible levels Note 1 2 3 4 Protein g 7 - 17 Fat the same 3.5 - 15 Hydrocarbons, g, 12 not than more including sugar g, 10 not than more Energy value kcal 105 - 250 Acidity 0 Т, not more than 150
2) Safety indices Indices Permissible levels, mg/kg, not more than Note 1 2 3 Indications of oxidative deterioration: peroxide value 4.0 mmol of active oxygen/kg of fat, for products with fat content of more than 5 g/100 g and products enriched with vegetable oils Toxic elements: lead 0.06 arsenic 0.15 cadmium 0.06 mercury 0.015 Antibiotics, mycotoxins and radionuclides, dioxins Pesticides : hexachlorocyclohexane (alpha-, beta-, gamma isomers) according to Clause 3.2.4.1 0.55 in terms of fat DDT and its metabolites 0.33 the same Microbiological indicators: Index, group of products Mass of products (g), in which the indicator Yeast and moulds, Note is not allowed CFU/g, not more Coliform S. pathogenic than bacteria aureus including (coli forms) salmonella 1 2 3 4 5 6 Curds and curd products with 0.001 the shelf life of not more than 72 hours 0.1 25 Curds and curd products with the shelf life of not more than 72 hours Heat treated curd products 0.01 0.1 25 yeast - 100, moulds - 50 0.01 1.0 25 yeast and moulds - 50
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Registered with the Ministry of Jus
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No. 14, Article 1650, dated 1999),
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(the paragraph was introduced by Am
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3.11. Pesticides shall be controlle
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3.36. Application of food additives
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vitro using IgE, isolated from the
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Group II - food products containing
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Triacylglycerol lipase Aspergillus
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Cellulase Penicillium funiculosum T
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Pullulanase Klebsiella alrogenes Ba
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Glucose isomerase Streptomyces liva
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Glutaminase Bacillus subtilis B-D-g
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Lactobacillus casei Strains, posses
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Brevibacterium linens - Pediococcus
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B. stearothermophilus - B. thermort
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longibrachiatum Trichoderma reesei
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Candida holmii - Candida krusei - C
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а) examination of technological in
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Table 4 Standards for Sampling of F
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Powder-like Liquid Bacteria starter
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Plasmid profile of GMM (GMA), isola
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5.10.11.2. Confirmation of generic
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ConsultantPlus: note: The numbering
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- when the food product contains vi
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All vehicles used for transportatio
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N FOOD ADDITIVES USED IN PRODUCTION
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35. Nitrogen (E 941) In accordance
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14. By-products of food and textile
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No. Table 12 MEASURES FOR PESTS AND
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6.2. Pheromones - only in traps and
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No. Table 14 PROCESSING AIDS, WHICH
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VII. Sanitary-Epidemiological Requi
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carrying agent, which increases the
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Annex 1 to SanPin 2.3.2.1078-01, ap
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without flame cleaning of the surfa
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Index, Group of Indicators Permissi
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which exceeds 5 days, cut and vacuu
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Index, group of products Microbiolo
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Index, Group of Indicators Permissi
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Dioxins : according to Clause 1.1.1
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Index, group of products 1.1.10. .
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modified atmosphere 1.1.11.4. Cooke
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ne Pesticides : 0.1 Hexachlorocyclo
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Index, Group of Products 1.1.17. Dr
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Index, group of products 1.2. Milk
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(as amended by Amendments and Addit
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1.2.2.4. Albumin mass from milk whe
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Index, group of Indicators Permissi
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Index, group of products Indicators
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Microbiological indicators: (as ame
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Index, group of products 1.2.11. Mi
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Index, group of products 1.3. Fish,
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Index, group of products 1.3.2. Can
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aked, fried, boiled, in dressings,
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Index, group of QMAFAn Microbiologi
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crustaceans and other invertebrates
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addition of vegetable oils, dressin
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TOXIC EQUIVALENCY FACTORS (accordin
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of grain (insects, mites) Pest cont
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infestation by the causative agent
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Microbiological indicators: Index,
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East sweeties: - soft sweet type, k
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- creamy 5 х 1Е4 0.01 - whipped
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Index, group of products 1.5.6. Hon
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sweet pepper 200 400 Marrow squashe
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mixtures made of monocytogen es in
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- chips and extruded products with
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1.6.5.3. Concentrated tomato produc
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other fruit and berry concentrates
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Index, group of products 1.6.8. Spi
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1.6.9.4. Chopped coconuts 0.01 25 1
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Index, group of Indicators 1.7. Oil
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margarines 1.7.3.4. Vegetable oilba
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laevomycetin (chloramphenicol ) tet
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Index, group of products 1.8. Bever
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Pseudomonas aeruginosa in 100 g are
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1.8.5.3. Concentrates (liquid, past
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1.8.6.4. Low-alcohol filtered paste
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Microbiological indicators: (as ame
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Index, group of products 1.9.4.1. F
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1.9.14.6. Multicomponent dry soups,
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- with dressing (mayonnaise, sauces
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Boiled and fried fish with marinade
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- dumplings, 5 х 1Е2 1.0 - 1.0 -
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Ready-to-eat poultry and fish dishe
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Dibenzo-p-dioxin (PCDD) TOXIC EQUIV
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1.10.3. BAA based on predominantly
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Index, group of products 1.10.5.1.
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QMAFAnM, 1 х 1Е4 CFU/g, not more
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- BAA — liquid based on pure micr
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-------------------------------- I
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Black currant (mash) 11.6 >= 750 26
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Alpha - tocopherol /polyunsaturated
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Linoleic acid mg/l 4000 - 8000 - Hy
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Linoleic acid mg/l 4000 - 8000 - Al
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- along with lactose maltodextrin a
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LIQUID FERMENTED MILK FORMULAS Coli
Page 233 and 234: Coliform bacteria (coliforms) 1.0 M
Page 235 and 236: 2) Safety indices (in a ready-to-ea
Page 237 and 238: 2) Safety indices Indicators Permis
Page 239 and 240: Pesticides : 0.55 hexachlorocyclohe
Page 241 and 242: (as amended by Amendments and Addit
Page 243 and 244: 2) Safety indices Toxic elements: I
Page 245 and 246: 3.1.2.2. Dry milk free instant porr
Page 247 and 248: 3.1.2.3. Dry milk instant porridges
Page 249 and 250: Dioxins not allowed (introduced by
Page 251 and 252: monocytogenes Moulds, Yeast 100 50
Page 253 and 254: products from vegetable s and with
Page 257 and 258: 3.1.4. Meat-Based Complementary Fee
Page 259 and 260: 3.1.4.2. Meat-Based Pasteurized Sau
Page 263 and 264: 3.1.5.1. Fish Canned Food Products
Page 265 and 266: 3.1.5.2. Fish and Vegetable Canned
Page 267 and 268: 1) Nutritional value (in 100 g of t
Page 269 and 270: Nitrosamines: sum of N-Nitrosodimet
Page 271 and 272: 3.2.1.3. Meat Semi-Manufactured Pro
Page 273 and 274: 3.2.2. Bakery, Flour Confectionery
Page 275 and 276: as amended by Amendments and Additi
Page 277 and 278: Dioxins not allowed fish semimanufa
Page 279 and 280: Pesticides : hexachlorocyclohexane
Page 281 and 282: 2) Safety indices (in ready -to-eat
Page 283: Index, group of products Microbiolo
Page 287 and 288: Indices Toxic elements: 2) Safety I
Page 289 and 290: 3.2.5. Canned Fruit and Vegetables
Page 291 and 292: -------------------------------- No
Page 296 and 297: 3.3.2. Products Based on the Soya P
Page 300 and 301: Antibiotics : laevomycetin (chloram
Page 302: 2) Safety indices Indices Permissib
Page 305 and 306: 1) (as amended by Amendments and Ad
Page 307 and 308: 3.3.5.1. Products without Phenylala
Page 309 and 310: (as amended by Amendments and Addit
Page 313 and 314: acitracin 0.02 (as amended by Amend
Page 315 and 316: 3.3.6.3. Freeze-Dried Products on V
Page 317 and 318: Fat g/l 34 - 45 + (as amended by Am
Page 319 and 320: Coliform bacteria (coliforms) 1.0 m
Page 321 and 322: if produced with the use thereof; m
Page 323 and 324: 3.5.1. Milk and Soya Protein Isolat
Page 325 and 326: (introduced by Amendments and Addit
Page 327 and 328: 3.5.2. Milk and Grain Based Porridg
Page 329 and 330: wheat, barley Т-2 toxin not allowe
Page 331 and 332: 3.5.3. Fruit and Vegetables Based P
Page 333 and 334: Mycotoxins: Patuline Pesticides: he
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substances cream Dioxins: not allow
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3.6.1.9. Dry paracasein concentrate
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Index, products Indicators Permissi
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3.6.4.1. By-products of the livesto
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Index, products group QMAFAnM, Prod
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Pesticides: Hexachlorocyclohexane D
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Index, products group 3.6.10. Other
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2.3. natural metabolites: succinic
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17. Arisarum Arisarum L. All specie
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Sage, Spiny cocklebur) parts Fumito
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Cowwheat 156. Melampyrum sp. oil fr
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224. False sago palm Cycas circinal
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Jateorhiza palmata 296. (Columba) J
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330. Ferula gummosa Ferula gummosa
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- sporogenous aerobic and anaerobic
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14. Fried, jellied, salted, marinat
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Index Products Group Salt-water Fis
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Notes: 1) n/a - not allowed (Larva
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4.2. Tortoises 4.2.1. marine - - -
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E120 Carmines(CARMINES) colouring a
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E175 Gold (GOLD) colouring agent E1
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E261 Potassium acetates (POTASSIUM
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E329 Magnesium lactate, DL- (MAGNES
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E352 Calcium malates (CALCIUM MALAT
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E418 Gellan gum (GELLAN GUM) thicke
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E462 Ethyl cellulose (ETHYL CELLULO
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E495 Sorbitan monopalmitate, SPAN 4
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E538 Calcium ferrocyanide (CALCIUM
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E627 Disodium 5'-guanylate (DISODIU
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E944 Propane (PROPANE) propellant E
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E1403 Bleached starch (BLEACHED STA
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powder from leaves and syrup thereo
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No. Microorganisms Detected in Cann
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-------------------------------- F
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10.14 MU 4082-86 Methodological Ins
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10.87 MU No. 2142-80 Methodological
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27 GOST 10444.2-94 Food Products. M
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97 MUK 4.2.1122-02 Arrangement of C
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2. Glucocorticoids 2.1 Dexamethason
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cattle milk 0.025 5.6. Flumequine c
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6.8. Moxidectin 6.9. Doramectin 6
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Annex 13 (Reference) to SanPiN 2.3.
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Mineral substances, mg Iron 14 Iodi
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Dry and liquid, lenten and fermente
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16.18. Codex Alimentarius, v. 3, Ro
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Annex 18 to SanPiN 2.3.2.1078-01 FO
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Annex No. 3 to SanPiN 2.3.2.2804-10
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Annex No. 21 to SanPin 2.3.2.2804-1
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1.8 Streptomycin/ Dihydrostreptomyc
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1.16. All substances of sulfanilami
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1.24 Flumequine (quinolones) 1.25 C
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1.28. Difloxacin Cattle cattle and
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1.31 Erythromycin (macrolides) 1.32
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kidneys 3 14R) - 2-ethyl- 3,4,10,13
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1.40. Colistin (polymyxins) Bees ho
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Eggs 0.7
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1.53. Cloxacillin (penicillins) 1.5
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Other types of Eggs 0.1 livestock f
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2.11. Halofuginone All types of liv
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3.6. Cyfluthrin cattle, goats 3.7.
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Зарегистрировано в Минюсте РФ 22 марта 2002 г - Cexgan

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