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powder from leaves and syrup thereof (as amended by Amendments and Additions No. 2, approved by Resolution No. 41 of Chief State Sanitary Inspector of the RF dated 15.04.2003) - Sodium, potassium and calcium succinates acidity - regulators - Ultramarine colouring agent - Potassium formate (POTASSIUM FORMATE) preservative - Chitosan, chitosonium hydrochloride filling agent, thickening agent, stabilizer - Ferrous chloride flour and bread improving agent - Erythritol (ERYTHRITOL) sweetener (introduced by Amendments and Additions No. 2, approved by Resolution No. 41 of Chief State Sanitary Inspector of the RF dated 15.04.2003) - Juglone preservative
HYGIENIC REQUIREMENTS FOR SAFETY OF CANNED FOOD PRODUCTS Annex 8 to SanPiN 2.3.2.1078-01, approved by Resolution No. 36 of the Chief State Sanitary Inspector of the RF dated November 14, 2001 Depending on the composition of a canned food product (canned food), the value of the active acidity (pH) and a dry substances content the canned foods are divided into 5 groups: A, B, C, D, E, F. The canned products of groups A, B, C, D and F refer to the fully canned food and group E - to semicanned foods. Drinking dairy products (milk, cream, desserts etc.), subjected to various ways of thermophysical treatment and aseptic filling, form a separate group of sterilized products. The canned foods for children and dietic nourishment are divided into the same groups as stated above. Food products sealed in airtight containers, subjected to heat treatment ensuring the microbiological stability and safety of the product during its storage and sale in standard conditions (not in the refrigerator) shall be referred to the fully canned foods. Food products sealed in airtight containers subjected to heat treatment ensuring the death of not thermoresistant asporogenous microflora, reducing the number of spore-forming microorganisms and ensuring the microbiological stability and safety of the product within a limited shelf life at temperatures of 6 Celsium degrees and below shall be referred to the semicanned foods. The canned foods are divided into the following groups: - Group A - canned food products with pH of 4.2 and above, as well as vegetable, meat, meat and vegetable, fish and vegetable and fish canned products with not-limited acidity, prepared without addition of acid; fruit drinks, juices and puree from apricots, peaches and pears with pH 3.8 and above, condensed sterilized canned milk, canned foods with a complex composition of the raw materials (fruit and berry, fruit and vegetable and vegetable with milk component); - Group B - canned tomato products: a) unconcentrated tomato products (canned plain tomatoes, tomato drinks) with dry substances content of less than 12%; b) concentrated tomato products with dry substances content 12% and more (tomato paste, tomato sauce, ketchup etc.); - Group C - canned subacid vegetable marinades, juices, salads, vinaigrettes and other products with pH 3.7–4.2, including canned cucumbers, vegetable and other canned foods with adjusted acidity; - Group D - canned vegetables with pH below 3.7; fruit and fruit and berry pasteurized canned foods; canned foods for public catering with sorbic acid and pH below 4.0; canned apricots, peaches and pears with pH below 3.8; vegetable juices with pH below 3.7; fruit (citrus) and fruit and berry juices, including juices with sugar, natural and pulpy, concentrated, pasteurized juices; canned juices from apricots, peaches and pears with pH 3.8 and below; beverages and concentrated beverages on the vegetable basis with pH 3.8 and below packaged by aseptic filling; - Group E - pasteurized meat, meat and vegetable, fish and fish and vegetable canned products (bacon, salted and smoked bacon, sausages, ham etc.); - Group F - pasteurized carbonated fruit juices and carbonated fruit drinks with pH 3.7 and below. Taking of samples of canned foods and their preparation for laboratory research for compliance with the safety requirements according to the microbiological indicators shall be carried out after their inspection and sanitary processing, leakage check, thermostatting of the canned foods and the evaluation of the canned foods external appearance after the thermostatting. Table 1 Microbiological Safety Indicators (Industrial Sterility) of Fully Canned Foods of Groups A and B
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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
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Coliform bacteria (coliforms) 1.0 M
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2) Safety indices (in a ready-to-ea
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2) Safety indices Indicators Permis
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Pesticides : 0.55 hexachlorocyclohe
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2) Safety indices Toxic elements: I
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3.1.2.2. Dry milk free instant porr
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3.1.2.3. Dry milk instant porridges
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Dioxins not allowed (introduced by
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monocytogenes Moulds, Yeast 100 50
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products from vegetable s and with
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3.1.4. Meat-Based Complementary Fee
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3.1.4.2. Meat-Based Pasteurized Sau
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3.1.5.1. Fish Canned Food Products
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3.1.5.2. Fish and Vegetable Canned
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1) Nutritional value (in 100 g of t
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Nitrosamines: sum of N-Nitrosodimet
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3.2.1.3. Meat Semi-Manufactured Pro
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3.2.2. Bakery, Flour Confectionery
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as amended by Amendments and Additi
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Dioxins not allowed fish semimanufa
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Pesticides : hexachlorocyclohexane
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2) Safety indices (in ready -to-eat
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2) Safety indices Indices Permissib
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Indices Toxic elements: 2) Safety I
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3.2.5. Canned Fruit and Vegetables
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-------------------------------- No
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3.3.2. Products Based on the Soya P
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Antibiotics : laevomycetin (chloram
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2) Safety indices Indices Permissib
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1) (as amended by Amendments and Ad
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3.3.5.1. Products without Phenylala
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acitracin 0.02 (as amended by Amend
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3.3.6.3. Freeze-Dried Products on V
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Fat g/l 34 - 45 + (as amended by Am
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Coliform bacteria (coliforms) 1.0 m
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if produced with the use thereof; m
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3.5.1. Milk and Soya Protein Isolat
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(introduced by Amendments and Addit
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3.5.2. Milk and Grain Based Porridg
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wheat, barley Т-2 toxin not allowe
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3.5.3. Fruit and Vegetables Based P
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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 - - -
Page 380: E120 Carmines(CARMINES) colouring a
Page 383: E175 Gold (GOLD) colouring agent E1
Page 387: E261 Potassium acetates (POTASSIUM
Page 391: E329 Magnesium lactate, DL- (MAGNES
Page 396: E352 Calcium malates (CALCIUM MALAT
Page 401: E418 Gellan gum (GELLAN GUM) thicke
Page 407: E462 Ethyl cellulose (ETHYL CELLULO
Page 413: E495 Sorbitan monopalmitate, SPAN 4
Page 418 and 419: E538 Calcium ferrocyanide (CALCIUM
Page 420: E627 Disodium 5'-guanylate (DISODIU
Page 424 and 425: E944 Propane (PROPANE) propellant E
Page 427: E1403 Bleached starch (BLEACHED STA
Page 432 and 433: No. Microorganisms Detected in Cann
Page 434 and 435: -------------------------------- F
Page 436 and 437: 10.14 MU 4082-86 Methodological Ins
Page 438 and 439: 10.87 MU No. 2142-80 Methodological
Page 440 and 441: 27 GOST 10444.2-94 Food Products. M
Page 442 and 443: 97 MUK 4.2.1122-02 Arrangement of C
Page 444 and 445: 2. Glucocorticoids 2.1 Dexamethason
Page 447: cattle milk 0.025 5.6. Flumequine c
Page 452 and 453: 6.8. Moxidectin 6.9. Doramectin 6
Page 454 and 455: Annex 13 (Reference) to SanPiN 2.3.
Page 456 and 457: Mineral substances, mg Iron 14 Iodi
Page 458 and 459: Dry and liquid, lenten and fermente
Page 460 and 461: 16.18. Codex Alimentarius, v. 3, Ro
Page 462 and 463: Annex 18 to SanPiN 2.3.2.1078-01 FO
Page 464: Annex No. 3 to SanPiN 2.3.2.2804-10
Page 467 and 468: Annex No. 21 to SanPin 2.3.2.2804-1
Page 469 and 470: 1.8 Streptomycin/ Dihydrostreptomyc
Page 471 and 472: 1.16. All substances of sulfanilami
Page 473: 1.24 Flumequine (quinolones) 1.25 C
Page 476 and 477: 1.28. Difloxacin Cattle cattle and
Page 478 and 479: 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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