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G. G. ONISHCHENKO
2.3.2. FOOD RAW MATERIAL AND FOODSTUFF Approved by: Chief State Sanitary Inspector of the Russian Federation First Deputy Minister of Health of the Russian Federation G. G. ONISHCHENKO 06.11.2001 HYGIENIC REQUIREMENTS FOR SAFETY AND NUTRITION VALUE OF FOODSTUFF SANITARY AND EPIDEMIOLOGIC RULES AND REGULATIONS SanPiN 2.3.2.1078-01 (as in force of Attachment No. 1 approved by Resolution No. 27 of Chief State Sanitary Inspector of the RF dated 20.08.<strong>2002</strong>) I. Scope 1.1. Sanitary and epidemiologic rules and regulations “Hygienic requirements for safety and nutrition value of foodstuff (hereinafter – the Sanitary Rules) set forth hygienic requirements for safety and nutrition value of foodstuff for an individual as well as compliance requirements for the said regulations under manufacturing, importing and turnover of foodstuff. 1.2. These Sanitary Rules have been developed on the basis of Federal Laws “On Sanitary and Epidemiologic Well-being of People” (Collection of laws and regulations of the Russian Federation No. 14, Article 1650, dated 1999), “On quality and food safety” (Collection of laws and regulations of the Russian Federation No. 2, Article 150 dated 2000), “On radiation safety of people” (Russian Gazette dated January 17, 1996), “On protection of consumers” (Collection of laws and regulations of the Russian Federation No. 3, Article 140 dated 1996), “On fundamental principles of legislation of the Russian Federation on health care” (Bulletin of the Congress of People’s Deputies of the Russian Federation and the Supreme Council of the Russian Federation No. 33, Article 1318 dated 1993), Resolution of the Government of the Russian Federation No. 554 “On approving the Regulation on State sanitary and epidemiologic service of the Russian Federation and Regulation on state sanitary and epidemiologic control” dated July 24, 2000 (Collection of laws and regulations of the Russian Federation No. 31, Article 3295 dated 2000). 1.3. Sanitary rules are designed for individuals, entrepreneurs and legal entities which activity is carried out in the field of manufacturing, importing and turnover of foodstuff, provision of services in food retail business and public catering as well as for agencies and organizations of the State sanitary and epidemiologic service of the Russian Federation (hereinafter - GosSanEpidemNadzor of Russia), which carry out sanitary and epidemiologic supervision and control. 1.4. Hygienic requirements for materials and items coming in contact with foodstuff shall be established by special sanitary and epidemiologic rules and regulations. II. General 2.1. Foodstuff shall satisfy physiological needs of human beings in required substances and energy, meet demands generally placed to foodstuff with respect to organoleptic and physicochemical parameters and comply with requirements of regulatory documents as per permissible content of chemically, radiologically, biologically active substances and their compounds, microorganisms and other biological organisms endangering the well-being of current and future generations.
Page 1: Registered with the Ministry of Jus
Page 5 and 6: 2.16. Foodstuffs shall be packed so
Page 7 and 8: 3.8. The content of major chemical
Page 9 and 10: Bioactive substances, food componen
Page 11 and 12: 3) Information on the donor organis
Page 13 and 14: II Group of products containing unv
Page 15 and 16: 2 Enzyme preparations for the food
Page 17 and 18: Alpha-amylase 1. B. subtilis pc. F
Page 19 and 20: Xylose B. coagulans, Streptomyces o
Page 21 and 22: Альфа- ацетоацетат
Page 23 and 24: Phospholipase A2 Aspergillus niger
Page 25 and 26: Tаble 3 Microorganisms that are al
Page 27 and 28: Staphylococcus, Pediococcus,Breviba
Page 29 and 30: Vector - pgAMpR A. niger with the g
Page 31 and 32: Kluyveromyces marxianus (= Kluyvero
Page 33 and 34: - The label on consumer packaging f
Page 35 and 36: 5.9.2. The activities for the imple
Page 37 and 38: Group of methods etc.) , Including
Page 39 and 40: Mold fungi Production of mycotoxins
Page 41 and 42: Products of the I and II group Prod
Page 43 and 44: 5.10.16.1. Identification of the gr
Page 45 and 46: GMO: which contains genetically mod
Page 47 and 48: 6.8.2. When you work with bees (dur
Page 49 and 50: 2.3.2.1293-03 19. Guar gum (E 412)
Page 51 and 52: sugar 28. Tartaric acid and its sal
Page 53 and 54:
Epidemiological examination 18. Nat
Page 55 and 56:
42. By-products obtained in process
Page 57 and 58:
2.7. Permangonat potassium Are used
Page 59 and 60:
6. Sodium citrate (E 331) For sausa
Page 61 and 62:
11. 12. Microelements (need use con
Page 63 and 64:
Radionuclides: Cesium-137 Stronsium
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and cuts (chilled, lightly frozen a
Page 67 and 68:
albumin - dry plasma concentrat e (
Page 69 and 70:
pork breast, neck, pork fillet, wra
Page 71 and 72:
1.1.5.4. Pвtй from liver and (or)
Page 73 and 74:
Index Product group 1 1.1.9.1. Poul
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from offal Index Product group 1.1.
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Index Product group 1 1.1.12.1. Mea
Page 79 and 80:
1.1.14.1. Chicken minced meat dried
Page 81 and 82:
Index Product group 1 1.1.17 Dry eg
Page 83 and 84:
group products 1.2.1. Milk, cream a
Page 85 and 86:
1.2.1.4. Milk melted 2,5 x 1 EZ 1.0
Page 87 and 88:
72 hours 1.2.2.2. cottage cheese an
Page 89 and 90:
Microbiological indicators (in the
Page 91 and 92:
The index of group products Indicat
Page 93 and 94:
The index group products 1.2.10. Nu
Page 95 and 96:
fish, frozen fish, minced fish, fil
Page 97 and 98:
1.3.2.1. preserved fish, spicy, sal
Page 99 and 100:
-frozen -sliced (nonsliced) -cured
Page 101 and 102:
thick soup, pilau, snacks, stewed s
Page 103 and 104:
1.3.4.3. cookery caviar products: -
Page 105 and 106:
Index, product group 1.3.7.1. Crust
Page 107 and 108:
- meals from shrimps, crabs etc. 1.
Page 109 and 110:
1.4. Grain (seeds), flour-milled, c
Page 111 and 112:
Index, Product Group Parameters Max
Page 113 and 114:
Index, Product Group MAFAC, CFU/g,
Page 115 and 116:
1.5.2.5. Non-glazed caramel: - boil
Page 117 and 118:
Pesticides: hexachlorocyclohexane (
Page 119 and 120:
1.5.5.5. Sponge rolls with fillings
Page 121 and 122:
Potato Vegetables water-melons, mel
Page 123 and 124:
1.6.1.2. Fruit, berries, quickfroze
Page 125 and 126:
Mycotoxins: Apple, tomato, sea- pat
Page 127 and 128:
1.6.5.7. Fruit and berry juices and
Page 129 and 130:
preserved: brined and pickled in ba
Page 131:
Nitrates and pesticides are calcula
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Зарегистрировано в Минюсте РФ 22 марта 2002 г

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