2.3.2. FOOD RAW AND FOOD PRODUCTS

SanPiN 2.3.2.1324-03

1. Developed: State Research Institute of Nutrition of the Russian Academy of Medical Sciences (V.A. Tutelyan, A.K. Baturin, S.A. Sheveleva, N.R. Efimochkina, I.B. Kuvaeva, S.A. Khotimchenko, I.Ya. Kon, M. M. Levachev, V. B. Spirichev, S. N. Kulakova, L. N. Shatnyuk), Department of State Sanitary and Epidemiological Surveillance of the Ministry of Health of the Russian Federation (A. I. Petukhov, I. V. Svyakhovskaya, V. N. Bratina. ), the Federal Center for State Sanitary and Epidemiological Surveillance of the Ministry of Health of the Russian Federation (A.A. Ivanov, N.S. Krivopalova). Prepared taking into account the comments and suggestions of specialists from the centers of the State Sanitary and Epidemiological Surveillance in the city of Moscow, and St. Petersburg, Moscow, Leningrad and Rostov regions.2. Recommended Commission on State Sanitary and Epidemiological Rationing under the Ministry of Health of Russia. 3. Approved Chief State Sanitary Doctor of the Russian Federation May 21, 2003 4. put into action from June 25, 2003 by the Decree of the Chief State Sanitary Doctor of the Russian Federation dated May 22, 2003 No. 98. 5. Registered in the Ministry of Justice of the Russian Federation on June 6, 2003 Registration number 4654. 6. Introduced instead SanPiN 42-123-4117-86 "Conditions, terms of storage of especially perishable products", approved 06/20/86. Federal Law
“On the sanitary and epidemiological well-being of the population” No. 52-FZ of March 30, 1999 “State sanitary and epidemiological rules and regulations (hereinafter referred to as sanitary rules) - regulatory legal acts establishing sanitary and epidemiological requirements (including safety criteria and (or) harmlessness of environmental factors for humans, hygienic and other standards), non-compliance with which creates a threat to human life or health, as well as the threat of the emergence and spread of diseases” (Article 1). “Compliance with sanitary rules is mandatory for citizens, individual entrepreneurs and legal entities” (Article 39). “Disciplinary, administrative and criminal liability is established for violation of sanitary legislation” (Article 55). Federal Law
“On the quality and safety of food products” No. 29-FZ of 02.01.00 “Requirements for nutritional value food products, safety of food products, materials and products, safety of the conditions for their development, production, manufacture and circulation, safety of services provided in the field retail food products, materials and products in the field Catering are established by the relevant sanitary rules and norms” (Article 9).

RESOLUTION

On the introduction of sanitary
- epidemiological rules and
standards SanPiN 2.3.2.1324-03 Based on the Federal Law "On the sanitary and epidemiological well-being of the population" dated March 30, 1999 No. 52-FZ and the Regulation on state sanitary and epidemiological regulation, approved by the Decree of the Government of the Russian Federation dated July 24, 2000 No. 554 RESOLVE: Enact sanitary and epidemiological rules and regulations “Hygienic requirements for shelf life and storage conditions of food products. SanPiN 2.3.2.1324-03", approved by the Chief State Sanitary Doctor of the Russian Federation on May 21, 2003, from June 25, 2003.

G. G. Onishchenko

Ministry of Health of the Russian Federation

CHIEF STATE SANITARY PHYSICIAN OF THE RUSSIAN FEDERATION

RESOLUTION

On the abolition of SanPiN 42-123-4117-86 On the basis of the Federal Law "On the sanitary and epidemiological well-being of the population" of March 30, 1999 No. 52-FZ and the Regulations on state sanitary and epidemiological regulation, approved by the Decree of the Government of the Russian Federation of July 24, 2000 city ​​№ 554 RESOLVE: Since the entry into force of the sanitary and epidemiological rules and regulations "Hygienic requirements for shelf life and storage conditions of food products. SanPiN 2.3.2.1324-03”, from 25.06.03 to consider invalid “Conditions, terms of storage of especially perishable products. SanPiN 42-123-4117-86, approved on 06/20/86.

G. G. Onishchenko

2.3.2. FOOD RAW AND FOOD PRODUCTS

Hygienic requirements for shelf life and storage conditions of food products

Sanitary and epidemiological rules and regulations

SanPiN 2.3.2.1324-03

1. General provisions and scope

These sanitary and epidemiological rules and regulations (hereinafter referred to as the sanitary rules) are developed in accordance with the Federal Laws "On the sanitary and epidemiological welfare of the population" dated March 30, 1999 No. 52-FZ (Collected Legislation of the Russian Federation, 1999, No. 14, article 1650); "On the quality and safety of food products" dated 02.01.00 No. 29-FZ (Collected Legislation of the Russian Federation, 2000, No. 2, Art. 150); "Fundamentals of the legislation of the Russian Federation on the protection of the health of citizens" dated July 22, 1993 (Vedomosti of the Congress of People's Deputies of the Russian Federation, 1993, No. 33, item 1318), Decree of the Government of the Russian Federation dated July 24, 2000 No. 554 "On approval of the Regulations on the state Sanitary and Epidemiological Service of the Russian Federation and regulations on state sanitary and epidemiological regulation (Collected Legislation of the Russian Federation, 2000, No. 31, article 3295). Sanitary regulations establish hygienic requirements for the shelf life and storage conditions of food products, in order to ensure the safety and nutritional value of food products in the process of production, storage, transportation and circulation, as well as during their development and production. Sanitary rules do not apply to bottled and mineral water, bacterial starter cultures, starter cultures, biologically active food supplements. Sanitary rules are intended for individual entrepreneurs, legal entities whose activities are carried out in the field of production, storage, transportation and sale of food products, as well as for bodies and institutions exercising state sanitary and epidemiological supervision. In accordance with the procedure established by the legislation of the Russian Federation, food products, the quality of which, after a certain period from the moment of their manufacture, deteriorates and they acquire properties that are dangerous to human health, in connection with which they lose their suitability for their intended use, expiration dates are established. Products that, subject to the established storage rules, do not require special temperature conditions storage should be considered non-perishable. Products that require special temperature and/or other regimes and rules to ensure safety, without which they can lead to harm to human health, should be considered perishable and especially perishable products that must be stored in cold conditions and are intended for short-term sale. 1.6. Food products during their manufacture and circulation (production, storage, transportation and circulation) must be stored under conditions that ensure the preservation of their quality and safety throughout the entire shelf life. 1.7. Draft regulatory and technical documents and prototypes of new food products, in terms of shelf life and conditions of manufacture and circulation, are subject to sanitary and epidemiological expertise and are approved in the prescribed manner, if there is a sanitary and epidemiological conclusion for the documentation. The requirements of the approved documents are mandatory for individual entrepreneurs and legal entities engaged in the production and circulation of specific types of food products. 1.8. The established expiration dates and storage conditions for especially perishable and perishable food products produced according to regulatory and / or technical documentation are indicated in the appendix. 1 to these sanitary rules, unless other expiration dates are specified in other documents. For similar types of new food products, including those produced by new technological processes for their manufacture, the same shelf life and storage conditions can be established, which are indicated in the appendix. 1 . 1.9. Shelf life and storage conditions for products that exceed the terms and / or storage temperatures for similar types of products presented in the appendix. 1 (prolonged), as well as expiration dates and storage conditions for new types of products that have no analogues in the specified app. 1 must be justified in the prescribed manner. 1.10. When justifying the expiration dates, the manufacturer or developer of the documentation provides information to the authorities and institutions of the State Sanitary and Epidemiological Service of the Russian Federation on measures that contribute to improving the safety of food products (improvement of technology; introduction of new types of packaging, improved quality indicators of raw materials, enhanced sanitary regime during production and etc.), and test results of products, indicating their safety and suitability for the intended use during the entire shelf life. 1.11. Justification of the shelf life and storage conditions of food products specified in paragraph 1.10, as well as specialized products for children and diet food should be carried out on the basis of the results of the sanitary and epidemiological examination of specific types of products and comprehensive sanitary and epidemiological studies in the prescribed manner. 1.12. Sanitary and epidemiological studies of specialized products for children and dietary (therapeutic and preventive) nutrition, as well as products produced using new technologies and (or) using non-traditional types of raw materials and food products, similar applications. 1 of these sanitary rules are carried out by the federal executive body in the field of sanitary and epidemiological welfare, as well as in institutions authorized by it. 1.13. The shelf life of food products produced according to regulatory documentation must be substantiated on the basis of the results of extensive production tests by industry research organizations duly accredited, with the participation of institutions authorized by the federal executive body in the field of sanitary and epidemiological welfare. 1.14. When importing imported food products into the territory of the Russian Federation and registering them in accordance with the established procedure, the authorized person shall provide information on the regulation of the shelf life and storage conditions of products, and, if necessary, the results of product testing at the end of the specified storage periods and conditions. 1.15. When setting an expiration date canned food sterilization (pasteurization) modes should be developed, and expiration dates should be substantiated by testing. 1.16. Sanitary and epidemiological conclusions on the possibility of establishing the shelf life of perishable food products, products made using new technologies and / or from new types of raw materials, children's, therapeutic and preventive nutrition products, incl. canned; products obtained from genetically modified sources are issued by the federal executive body in the field of sanitary and epidemiological welfare after an examination in institutions authorized by it at the location of manufacturing organizations. For other types of products (non-perishable), sanitary and epidemiological conclusions on the possibility of establishing expiration dates are issued by bodies and institutions of the sanitary and epidemiological service in the constituent entities of the Russian Federation after a sanitary and epidemiological examination and testing by the institutions of the State Sanitary and Epidemiological Service.

2. Requirements to justify food shelf life

2.1. To conduct a sanitary and epidemiological examination of the shelf life of food products, the manufacturer or developer submits documents in accordance with the established procedure, indicating the safety of such products for humans. 2.2. When putting into production, the sanitary and epidemiological examination of the shelf life of food products can be confirmed by studies according to a simplified scheme, in the prescribed manner. 2.3. Sanitary and epidemiological studies of the quality and safety of food products to justify the shelf life and storage conditions are carried out in the prescribed manner. 2.4. For certain types of food products, when establishing expiration dates by the manufacturer, it is allowed to use duly approved express tests, followed by confirmation of the results of these tests in accredited organizations and obtaining a sanitary and epidemiological conclusion in the prescribed manner. 2.5. Expert evaluation and studies to justify the expiration dates are carried out in the prescribed manner.

3. Hygienic requirements for the shelf life and storage conditions of food products

3.1. Requirements for the regulation of expiration dates

3.1.1. The shelf life of a food product is determined by the period of time calculated from the date of its manufacture, during which the food product is suitable for use, or the date before which the food product is suitable for use. The period of time (date) during which (before which) the food product is suitable for use should be determined from the end of technological process its manufacture, and includes storage in the warehouse of the manufacturer, transportation, storage in food trade organizations and at the consumer after purchase. 3.1.2. Information applied to the label on the expiration dates of food products should include the indication of: hour, day, month, year of production for especially perishable products, products for baby and diet food; day, month and year - for perishable products; month and year - for non-perishable products, as well as the rules and conditions for their storage and use. 3.1.3. The expiration dates of perishable food products apply to products in those types of consumer and transport containers and packaging that are specified in the regulatory and technical documentation for these types of products, and do not apply to products in containers and packaging opened during their sale or in case of violation of its integrity. 3.1.4. It is not allowed to repackage or repackage perishable food products after opening and violating the integrity of the primary packaging or container of the manufacturer in organizations selling food products, in order to establish new expiration dates for the product by these organizations and work to justify their duration in a new package or container. 3.1.5. Perishable food products after opening the package during the sale process should be sold within a period of not more than 12 hours from the moment it is opened, subject to storage conditions (temperature, humidity). For products in special packages that prevent their direct contact with the environment and the hands of workers, it is allowed to establish a shelf life after opening these packages in the prescribed manner. 3.1.6. It is not allowed to re-evacuate perishable food products packed by manufacturing organizations in films under vacuum, vapor-gas-tight casings and in a modified atmosphere by organizations selling food products. 3.1.7. Defrosting (defrosting) of frozen food products by organizations selling food products is not allowed. 3.1.8. The shelf life of non-perishable food products to be packaged in consumer packaging during the sale should not exceed the shelf life of the product in the primary packaging and should be counted from the date of manufacture of the product by the manufacturer. 3.1.9. When justifying the shelf life of multicomponent food products, the shelf life and storage conditions of the components used should be taken into account. The shelf life reserve of raw materials and semi-finished products used at the time of the production of a multicomponent product must correspond to the shelf life of the final product.

3.2. Requirements for organizations producing food products with extended shelf life

3.2.1. Production of products with prolonged shelf life is allowed if there is a sanitary and epidemiological conclusion for the specified products. 3.2.2. Production of products should be carried out in organizations (in workshops): - meeting the sanitary rules for organizations of the relevant industry and having a sanitary and epidemiological conclusion for the type of activity for the production of these food products, issued in accordance with the established procedure; - having the necessary technological equipment that meets the requirements of regulatory documentation; - having a stable supply of raw materials and materials that meet hygienic safety and nutritional value requirements and regulatory documentation; - where production control is organized in the prescribed manner.

3.3. food storage requirements

3.3.1. For perishable and especially perishable food products, storage conditions must be established that ensure their nutritional value and their safety for human health. 3.3.2. Storage of foodstuffs should be carried out in the prescribed manner with appropriate parameters of temperature, humidity and light conditions for each type of product. 3.3.3. The quantity of products stored in the warehouse of the manufacturer or trade organization should be determined by the volume of operating refrigeration equipment (for products that require refrigeration) or the size of the storage room, sufficient to ensure appropriate storage conditions throughout the entire shelf life of this product. 3.3.4. Sharing is not allowed raw foods and semi-finished products along with ready-to-eat foods.

3.4. Food transportation requirements

3.4.1. The conditions of transportation must comply with the established requirements for each type of food products, as well as the rules for the transportation of perishable goods in force on the corresponding mode of transport. 3.4.2. Transportation of food products is carried out by specially equipped vehicles, for which a sanitary passport is issued in accordance with the established procedure. 3.4.3. Perishable products are transported by refrigerated or isothermal transport, providing the necessary temperature conditions for transportation. 3.4.4. It is not allowed to transport finished food products together with raw materials and semi-finished products. When transporting food products, the rules of the commodity neighborhood must be observed. 3.4.5. It is not allowed to transport food products by random vehicles, as well as together with non-food products. 3.4.6. Food products entering warehouses or trade and public catering enterprises must be accompanied by documents certifying their quality and safety (quality certificate, sanitary and epidemiological conclusion, if necessary, a veterinary certificate). 3.4.7. The requirements for passing a medical examination and personal hygiene of personnel serving the transportation of food products and the maintenance of vehicles must comply with the sanitary rules for trade and public catering organizations, the production and circulation of food raw materials and food products in them.

Annex 1

Storage conditions, expiration dates of especially perishable and perishable products at a temperature (4 ± 2) °С*

Name of product	Best before date	Hours/days
Meat and meat products. Poultry, eggs and their products
Semi-finished boneless meat products
1. Bulk semi-finished products:
packaged meat, portioned semi-finished products (tenderloin; natural beef steak; langet; entrecote; rump steak; beef, lamb, steamed pork; escalope, schnitzel, etc.) without breading
portioned semi-finished products (rump steak, natural lamb and pork cutlet, schnitzel) breaded
2. Semi-finished products in small pieces:
beef stroganoff, azu, frying, goulash, beef for stewing, meat for barbecue, special roast, cold cuts(without sauces and spices)
marinated, with sauces
3. Semi-finished minced meat:
molded, incl. breaded, stuffed (stuffed cabbage, zucchini)
combined (meat-potato cutlets, meat-and-vegetable cutlets, meat-and-cabbage cutlets, with the addition of soy protein)
4. Minced meat (beef, pork, from the meat of other slaughter animals, combined):
produced by meat processing plants
produced by trade and public catering enterprises
5. Semi-finished meat and bone products (large-sized, portioned, small-sized)
6. Offal of slaughter animals (liver, kidneys, tongue, heart, brains)
Semi-finished products from poultry meat
7. Semi-finished products from poultry meat natural:
meat and bone, boneless without breading (carcass prepared for cooking, legs, fillets, quarters, tobacco chickens, thighs, drumsticks, wings, breasts)
meat and bone, boneless, breaded, with spices, with sauce, marinated
8. Semi-finished products from poultry meat, chopped, breaded and without it
9. Minced chicken
10. Offal, semi-finished products from poultry offal
11. Sets for jelly, stew, soup
Culinary products - dishes prepared from meat and meat products
12. Boiled meat (for cold dishes; large piece, cut into portions for first and second courses)
13. Fried stew meat (beef and pork fried for cold dishes; beef and pork fried in large pieces, cut into portions for main courses, stuffed meat)
14. Products from minced meat fried (cutlets, steaks, meatballs, schnitzels, etc.)
15. Meat dishes
16. Pilaf, dumplings, manty, belyashi, pancakes, pies
17. Hamburgers, cheeseburgers, ready-made sandwiches, ready-made pizza
18. Jellied meat products: aspic, brawn, jelly, jelly
19. Boiled meat offal (tongue, udder, heart, kidneys, brains), fried
20. Liver and/or meat pates

* Except for paragraphs 39 - 42, 56.

Continued app. 1

Poultry culinary products
21. Carcasses and parts of poultry carcasses smoked, smoked-baked and smoked-boiled
22. Dishes prepared from poultry fried, boiled, stewed
23. Minced poultry meat dishes with sauces and/or garnish
24. Dumplings, poultry pies
25. Jellied poultry meat products: brawns, jellies, aspics, including assorted meats from slaughter animals
26. Pate from poultry meat and offal
27. Boiled eggs
Sausages from the meat of all types of slaughter animals, poultry
28. Boiled sausages produced in accordance with GOST:
top and first class
second class
29. Cooked sausages according to GOST in vapor-gas-tight casings:
premium, gourmet, with the addition of preservatives
first class
second class
30. Sausages, boiled sausages, meat bread, produced in accordance with GOST
31. Sausages, boiled sausages in vapor-gas-tight casings
32. Sausages, frankfurters, sausages boiled, sliced ​​and packed under vacuum, under modified atmosphere conditions
33. Cooked meat products (hams, rolls, pressed pork and beef, ham, bacon, meat pig heads pressed, lamb in shape)
34. Meat products boiled, sliced ​​and packed under vacuum, under modified atmosphere conditions
35. Liver sausages, blood
36. Sausages, sausages, boiled sausages with the addition of offal
37. Sausage products boiled from poultry meat (sausages, meat loaves, rolls, sausages, sausages, ham, etc.):
premium
first class
38. Sausage products boiled from poultry meat, vacuum-packed under modified atmosphere conditions
Fish, non-fish species and products derived from them
Semi-finished fish products
39. Fish of all types chilled		hours at a temperature 0-(-2)°C
40. Fish fillet		-«- 0-(-2) °C
41. Special cut fish		-«- from -2 to +2°C
42. Food fish mince, shaped mince products, including those with a flour component		-«- from -2 to +2°C
43. Crustaceans, bivalve molluscs, live, chilled

Continued app. 1

Culinary fish products with heat treatment
44. Boiled, poached, fried, stewed, baked, stuffed fish
45. Fish dishes cutlet mass(cutlets, zrazy, schnitzels, meatballs, dumplings), baked goods, pies
46. ​​Fish of all kinds and hot smoked rolls
47. Multi-component products - hodgepodges, pilafs, snacks
48. Jellied foods (jelly, brawn, aspic fish)
Culinary fish products without heat treatment
49. Products chopped from salted fish (pates, pastes)
50. Fish and seafood salads without dressing
51. Herring, caviar, krill oil, etc.
52. Caviar oil, krill oil, etc.
53. Crayfish and shrimp boiled
54. Structured products (" crab sticks" and etc.)
Culinary caviar products
55. Culinary products with heat treatment
56. Multi-component dishes without heat treatment after mixing		hours at temperatures from -2 to +2°С
57. Fish pastes in polymeric consumer containers
Milk and dairy products*, cheeses
58. Milk, cream, milk whey, pasteurized buttermilk:
in consumer packaging
in flasks and tanks
59. Baked milk
60. Liquid dairy products*
61. Liquid fermented milk products enriched with bifidobacteria
62. Natural koumiss (from mare's milk), koumiss from cow's milk
63. Ryazhenka
64. Sour cream and products based on it
65. Curd and curd products
66. Cottage cheese and curd products thermally processed
67. Pasty milk protein products
68. Dishes from cottage cheese - lazy dumplings, cottage cheese pancakes, cottage cheese fillings, pies
69. Casseroles, cottage cheese puddings
70. Homemade cheese
71. Cream cheeses
72. Soft and pickled cheeses without maturation
73. Cheese butter
Products of children's dairy kitchens
74. Dairy products:
74.1. Kefir:
bottled
in a polymer container
other dairy products
75. Children's cottage cheese
76. Curd products

* The expiration dates and storage conditions of sterilized, ultra-high temperature treated (UHT) and thermized products of these groups after packaging are indicated in the documents for specific types of products. ** The expiration dates of specific types of products are determined in accordance with the established procedure.

Continued app. 1

77. Sterilized products (adapted milk mixtures, sterilized milk):
bottled
in a sealed container
78. Products for therapeutic and preventive nutrition on fermented soy or non-dairy basis
vegetable products
Semi-finished products from vegetables and herbs
79. Raw peeled sulphated potatoes
80. Fresh peeled cabbage
81. Raw peeled carrots, beets, onions
82. Radish, radish processed, sliced
83. Parsley, processed celery
84. Processed green onion
85. Processed dill
Culinary products
86. Salads from raw vegetables and fruits:
without refueling
87. Salads from raw vegetables with the addition of canned vegetables, eggs, etc.:
without refueling
with dressings (mayonnaise, sauces)
88. Salads from pickled, salted, pickled vegetables
89. Salads and vinaigrettes from boiled vegetables:
without dressing and adding salted vegetables
with dressings (mayonnaise, sauces)
90. Dishes from boiled, stewed, fried vegetables
91. Salads with the addition of meat, poultry, fish, smoked meats:
without refueling
with dressings (mayonnaise, sauces)
92. Side dishes:
boiled rice, pasta boiled, mashed potatoes
stewed vegetables
boiled potatoes, fried
93. Sauces and dressings for second courses
Confectionery and bakery products
Semi-finished products test
94. Yeast dough for baked and fried pies, for pies, pies, etc. flour products
95. Unleavened puff pastry for cakes, pastries and other flour products
96. Sand dough for cakes and pastries
Culinary products
97. Cheesecakes, juicers, half-open pies from yeast dough:
with cottage cheese
with jam and fruit fillings
98. Chebureks, belyashi, table pies, fried, baked, kulebyaki, pies (with meat, eggs, cottage cheese, cabbage, liver and other fillings)
99. Meatballs (cutlets) semolina, millet
Powdery confectionery, sweet dishes, drinks
100. Cakes and pastries:
without cream finish, with protein-whipped, soufflé, creamy, fruit and berry, fondant finishes
cake "Potato"
with custard, with whipped cream, with cottage cheese and cream filling
101. Biscuit rolls:
with creamy, fruity, candied fruits, poppy seeds
with cottage cheese
102. Jelly, mousse
103. Creams
104. Whipped cream
105. Kvass produced by industry:
unpasteurized bread kvass
kvass "Moscow"
106. Freshly squeezed fruit and vegetable juices

Appendix 2
(reference)

Terms and Definitions

Shelf life of food products - a limited period of time during which food products must fully meet the requirements usually imposed on them in terms of organoleptic, physico-chemical indicators, including nutritional value, and the requirements established by regulatory documents for the permissible content of chemical , biological substances and their compounds, microorganisms and other biological organisms that pose a danger to human health, as well as meet the criteria for functional purpose. Shelf life of food products - the period of time during which the products retain the properties established in the regulatory and / or technical documentation, subject to the storage conditions specified in the documentation (may not be final). Food storage conditions - optimal environmental parameters (temperature, ambient humidity, light regime, etc.) and handling rules (measures to prevent damage by pests, insects, rodents; measures to preserve the integrity of the package, etc.) necessary to ensure the safety of inherent food products of organoleptic, physico-chemical properties and safety indicators. Perishable are food products that require special temperature and/or other regimes and rules to maintain the quality and safety, without which they undergo irreversible changes that lead to harm to the health of consumers or deterioration. Perishable products include processed meat, poultry, eggs, milk, fish and non-fish species; flour creamy confectionery products with a mass fraction of moisture of more than 13%; creams and finishing semi-finished products, incl. on vegetable oils; beverages; vegetable processing products; fatty and fat-containing products, including mayonnaise, margarine; quick frozen ready meals and semi-finished products; all types of preserves; thermized fermented milk products and sterilized dairy products. especially perishable products- products that cannot be stored without cold and are intended for short-term sale: milk, pasteurized cream; chilled semi-finished products from meat, poultry, fish, seafood, raw and boiled vegetables, all products and catering dishes; freshly squeezed juices; creamy confectionery products made using manual operations; perishable products in packages opened during the sale. Non-perishable * food products that do not need special temperature storage conditions, subject to other established storage rules ( alcoholic drinks, vinegar); dry foods containing mass fraction moisture less than 13%; bakery products without finishing, sugary confectionery products, food concentrates. Extended shelf life - shelf life for perishable food products produced in accordance with new technologies for production, packaging, storage or with the improvement of existing technologies, the duration of which exceeds that previously established for similar types of products using traditional technologies (or: especially perishable products). Food trade enterprises - food bases, warehouses, storage facilities, grocery stores, small retail enterprises, regardless of departmental affiliation and form of ownership, as well as refrigerators. *Excluding specialized products for baby and diet food.

Bibliographic data

1. Federal Law "On the Quality and Safety of Food Products" dated January 2, 2000 No. 29-FZ. 2. Federal Law "On the sanitary and epidemiological well-being of the population" dated March 30, 1999 No. 52-FZ. 3. Federal Law “On Amendments and Additions to the Law of the Russian Federation “On Protection of Consumer Rights” and the “Code of the RSFSR on Administrative Offenses”. 2001. 4. Decree of the Government of the Russian Federation of July 30, 1998 No. 680. "On the State Sanitary and Epidemiological Service of the Russian Federation". 5. Decree of the Government of the Russian Federation of December 21, 2000 No. 987 "On State Supervision and Control in the Field of Ensuring the Quality and Safety of Food Products". 6. Decree of the Government of the Russian Federation dated December 21, 2000 No. 988 "On State Registration of New Food Products, Materials and Products". 7. GOST R 51074-97 “Food products. Consumer Information". 8. SP 2.3.6.1066-01 "Sanitary and epidemiological requirements for trade organizations and the turnover of food raw materials and food products in them." 9. SanPiN 2.3.2.1078-2001 "Hygienic requirements for the safety and nutritional value of food products". 10. MUK 4.2.727-99 "Hygienic assessment of the shelf life of food products." 11. Guidelines "On the accelerated determination of the shelf life of edible vegetable oils", approved by the Deputy Chief State Sanitary Doctor of the Russian Federation No. 1100 / 2261-98-115 dated 09/23/98.

1. General provisions and scope 2. Requirements for substantiating the shelf life of food products 3. Hygienic requirements for the shelf life and storage conditions of food products 3.1. Requirements for the regulation of expiration dates 3.2. Requirements for organizations producing food products with extended shelf life 3.3. Food storage requirements 3.4. Requirements for the transportation of food products Annex 1 Storage conditions, shelf life of especially perishable and perishable products at a temperature of (4 ± 2) ° С * Annex 2 (reference) Terms and definitions Bibliographic data

• SanPiN 2.2.2.540-96 Hygienic requirements for hand tools and organization of work
• SanPiN 2.1.6.575-96 Hygienic requirements for the protection of atmospheric air in populated areas
• SanPiN 2.1.2.568-96 Hygienic requirements for the design, operation and water quality of swimming pools. Sanitary rules and regulations
• SanPiN 2.2.2.542-96 Hygienic requirements for video display terminals, personal electronic computers and organization of work
• SanPiN 2.2.3.570-96 Hygienic requirements for coal industry enterprises and organization of work
• SanPiN 2.2.4.548-96 Hygienic requirements for the microclimate of industrial premises. Sanitary rules and regulations

The surface of the pieces of semi-finished products should be airless, the color and smell characteristic of benign meat. There should be no coarse tendons, cartilage, pieces of pulp with bruises, bones.

Portioned semi-finished products should be cut across the muscle fibers. Semi-finished products from chopped mass must have the correct shape (depending on the type of semi-finished product). The surface is evenly covered with breading, torn and broken edges are not allowed. The mass on the cut is homogeneous, with a smell characteristic of benign meat with spices. Chopped semi-finished products are produced in accordance with OST 49 121-78. It is not allowed to have any signs of damage, sunburn.

Prepared semi-finished products are stored at a temperature not exceeding 6°C. Large-sized semi-finished products are placed in one row on baking sheets and stored for no more than 48 hours. Portion semi-finished products are placed on baking sheets in one row on the edge at an angle of 30 °, natural semi-finished products are stored for no more than 36 hours, breaded - no more than 24 hours. Small-sized semi-finished products are placed on baking sheets with a layer of 5 cm and stored for no more than 24 hours, chopped meat(unfilled) - no more than 6 hours. Products from cutlet mass are placed in one row on a baking sheet sprinkled with breading and stored at a temperature of 6–8 ° C for no more than 12 hours. Uncut bones are stored for no more than 3–5 hours.

Chapter IV

POULTRY PROCESSING

AND FEATHERS

Carcasses of chickens, geese, turkeys, ducks, guinea fowls, chickens and ducklings are classified as agricultural poultry. Poultry meat contains proteins, minerals, fats, extractives, vitamins PP, A, D, group B.

The muscle tissue of poultry has a fine-fibred structure, contains half as much collagen and elastin as beef. Fat has a low melting point. A large number of extractive substances causes special taste qualities birds. There are fewer extractive substances in the meat of a young bird than in an adult, therefore it is better to use an adult, but not an old bird to prepare the broth. From the old bird, the broths are cloudy and non-aromatic. It is used mainly for boiling and stewing, young - for frying.

Farm poultry arrives beaten, without feathers, half-gutted, gutted and gutted with a set of giblets and a neck. The bird comes cooled, chilled and frozen, according to fatness and quality it is divided into categories I and II.

Feathered game comes to public catering enterprises: steppe, upland, marsh and waterfowl. The steppe includes quail, gray and white partridges; to upland game - hazel grouse, black grouse, pheasants; to marsh game - snipes, waders; to the waterfowl - ducks and geese.

Game meat, unlike poultry meat, contains more protein and extractives, but less fat. It has a specific taste and aroma. Light bitterness and resinous smell are considered especially valuable. Game meat is dark in color and firmer in texture than poultry meat. Game is mainly used for frying, since its spine contains bitterness and is therefore unsuitable for cooking.

The game arrives unplucked, in a frozen state, according to its quality it is divided into the 1st and 2nd grades.

Mechanical culinary processing of poultry

And feathered game

Mechanical culinary processing of poultry consists of the following operations: thawing; singeing; removal of the head, neck, legs; gutting; washing and preparing semi-finished products.

Defrosting. If possible, frozen carcasses of the bird are straightened, laid on tables or racks in one row so that the carcasses do not touch each other. Thaw at a temperature of 8–15 ° C for geese and turkeys for 8 hours, for chickens and ducks for 5–6 hours.

Singeing. On the surface of the bird carcass there are hairs, remnants of feathers and down, which must be removed. First, the carcasses are dried with a towel or cloth, they can be dried with a stream of warm air, then they are rubbed with bran or flour (in the direction from the legs to the head) so that the hairs take a vertical position and it is easier to singe them. Singe over a non-smoky flame, carefully so as not to damage the skin and melt subcutaneous fat. If the bird has underdeveloped feathers (“hemp”), then they are removed with tweezers or a small knife.

Removal of the head, neck and legs. Before gutting, the head of a half-gutted bird is cut off between the second and third cervical vertebrae. Then, a longitudinal skin incision is made on the back of the neck, the neck is freed from the skin and the neck is cut off along the last cervical vertebra so that the skin remains with the carcass. In chickens and chickens, the skin is cut off from half of the neck, in turkeys, ducks and geese - from two-thirds in order to close the place where the neck is cut and the goiter.

The legs are cut off at the tarsal joint. The wings of a bird (except for chickens) are cut off at the elbow joint.

Evisceration. For evisceration, a longitudinal incision is made in the abdominal cavity from the end of the sternum (keel) to the anus. The stomach, liver, omentum, lungs, kidneys are removed through the resulting hole, and the goiter and esophagus are removed through the throat opening. The omentum, lungs, and kidneys are removed from the bird entering the gutted form. After gutting, the anus and areas of pulp soaked in bile are cut out.

Washing. Gutted poultry is washed with running water cold water having a temperature not higher than 15 °C. When washing, impurities, blood clots, and remnants of the viscera are removed. Washing for a long time is not recommended, as this will cause a large loss of nutrients. The washed bird for drying is laid on baking sheets with a cut down so that the water is glass.

Game processing. It consists of the following operations: plucking; singeing; removal of wings, neck and legs; gutting and washing.

Thaw out game as well as birds.

Plucking start with the neck. At the same time, several feathers are captured and quickly pulled out in the direction opposite to natural growth. In order to prevent the skin from being torn during plucking, it is pulled with the fingers of the left hand in places where the feathers are pulled out. The skin protects the game from excessive drying during frying.

singe only big game (grouse, black grouse, wild ducks and geese). They are pre-dried with a towel, rubbed with flour and singeed.

The game is completely remove wings, neck, chop off legs at the legs. In marsh game (snipe, great snipe, etc.), the skin is removed from the head and neck, the head is left with the beak, but the eyes are removed.

gutting game is produced in the same way as birds. In small game, an incision is made on the neck from the back, the goiter and throat are removed, and then the rest of the insides. Gutted game carcasses are washed well in cold water.

Refueling poultry and game

Processed poultry and game carcasses are used for heat treatment as a whole or portioned semi-finished products are prepared, as well as chopped mass. Whole poultry is pre-shaped (filled) to give it a compact shape, speed up the cooking process and make it easier to cut into portions.

Before refueling, poultry and game carcasses are sorted: carcasses with damaged fillets are not seasoned, but used to prepare cutlet mass or for cooking.

Refueling poultry. Bird carcasses are filled: “into a pocket”, in one thread, in two threads.

Refueling "in the pocket" is the simplest and most common way. To do this, make skin incisions (“pockets”) on the abdomen on both sides and insert the ends of the legs into these slots. The skin from the neck closes the cervical opening, the wings are tucked to the back so that they hold the skin of the neck.

Another method of filling "in the pocket" is also used. In this case, when processing the bird, the legs are cut off 1–1.5 cm below the heel joint at an angle of 30 ° to obtain a pointed bone. The skin from the neck and wings is filled in the same way as in the first method. Then the prepared carcass is placed back down, the legs are pressed tightly against the carcass, their ends are laid on top of each other (crosswise) and set inside the abdominal incision towards the tail wen so that the ends of the pointed bones are hooked on the pulp. Chickens, chickens, turkeys for cooking, geese and ducks for frying are filled “in the pocket”.

Filling in one thread- the carcass of the bird is laid back down, the legs are pressed against the carcass with the left hand, and the right hand is pierced with a needle and thread in the center of the leg under the loin so that the needle comes out from the opposite side in the flank under the leg. The needle and thread are pulled through, the end of the thread is left at the original puncture. Then they put the thread on the leg, pierce the end of the loin with a needle and thread so that the needle comes out on the opposite side, put the thread on the other leg, pierce the flank under the leg, dragging the needle obliquely so that it comes out at the other leg on the opposite side. The carcass is turned on its side, one wing is pierced, the neck skin is attached to the back muscles with a thread, the other wing is pierced, the threads are pulled together and a knot is tied. In one thread fill the bird for frying.

Filling in two threads- the carcass is placed on the table with its back down, the legs are pressed against the carcass, the legs are pierced with a needle and thread at the bend of the legs, they are passed under the sirloin and the second leg is pierced, the thread is pulled through, leaving the end at the initial puncture. Then the carcass is turned on its side, the skin from the neck is thrown over the back, closing the neck opening. A needle and thread are passed through one wing, the skin of the neck is fixed with a thread on the muscles of the back and passed through the other wing. After that, the end of the thread at the wing and the end of the thread left at the leg are pulled together and tied into a knot. Thus, the wings were filled with one thread.

The legs are attached to the carcass with the second thread. To do this, the carcass is placed on the back, the legs are pressed against the carcass, pierced with a needle under the legs, the thread is thrown over the leg and pierced under the legs in the opposite direction, the ends of the threads are pulled together and tied into a knot. Chickens, chickens, turkeys for frying, as well as large game birds - capercaillie, black grouse are seasoned in two threads.

Filling with a needle worsens the appearance of the bird, while you have to make deep punctures in the flesh, the needle is covered with fat and slips in your hands. Therefore, threading methods without a needle can be used, which are simpler and speed up the process of threading the bird (Fig. 11).

a - the first way; b - the second way

First way. The skin of the neck and wings are tucked in the same way as when refueling “into the pocket”. They take threads 0.5–0.6 m long. The carcass is placed on the back, a loop is tied on the sternum, for this the middle of the thread is hooked to the tip of the sternum (a shallow incision can be made), then the ends of the loop are passed in the middle of the wing bone, the threads are brought under back, encircle the carcass crosswise. After that, threads are applied to the ends of each leg, pulled together, pressing more tightly to the carcass, tied into a knot. This method is used for dressing chickens, chickens.

The second way. The processed carcass is placed back down. They take threads 0.7–0.8 m long. They tie a loop on the tail wen, then they throw a loop on the cut off ends of the legs, the ends of the threads are passed along the back and encircle the carcass crosswise. The ends of the threads are brought out in the middle of the wing bones, the threads are pulled together and tied into a knot on the sirloin of the breast. In this way it is better to fill the carcasses of large birds.

Filling game. Carcasses of feathered game are tucked into one thread (cross), leg to leg, beak.

In one thread (cross) refuel hazel grouses, partridges, black grouses, pheasants. To do this, press the legs to the carcass, pierce the center of the legs under the loin, drag the needle and thread to the other side, leaving the end of the thread at the original puncture. After that, the needle with the thread is transferred under the carcass, thrown over the leg, pierced at the end of the protrusion of the sirloin, the thread is thrown over the second leg, the ends of the threads are pulled together and tied.

Leg to leg handle small game. In game, an incision is made along the bone on one leg closer to the heel joint, and the other leg is inserted into this incision.

beak run swamp game. To do this, with the blunt side of a knife or a chopper, the bones of the legs in the legs are crushed, after which they are intertwined and pressed to the chest, the head and neck are applied to the carcass on the right side, a puncture is made in the leg with a needle, the beak is passed into the puncture, fastening the twisted legs.

If the game came lean, then to make the meat juicy and tender after dressing, the loin of large game (black grouse, capercaillie, pheasants, white partridge) is stuffed with chilled bacon, cut into small sticks. To facilitate the forcing process and improve appearance carcasses are immersed in hot broth or water (60-70 ° C) for 3-5 minutes. In small game, the loin is wrapped in thin strips of bacon and tied with twine.

Similar information.

Have you ever thought that buying a ready-made salad (ordering it in the cafeteria) you risk getting poisoned. Indeed, in the vast majority of cases, it does not meet the official requirements for its shelf life. This is especially true in new year holidays.

The same applies to other dishes. More than one owner of an establishment where salads, cutlets, soups, main courses are made in advance will not throw them away if their official shelf life has ended. And he doesn't care about your health. For him, revenue comes first.

This mainly applies to canteens and large stores, where there are chicken legs, salads, pilaf, meatballs and other ready meals. In restaurants, everything is done when an order is received from the client, and in this case the quality of the dishes is much higher.

Salads, if they do not stink obviously, are sold until victory. It may still be tasty, but already dangerous. Especially for children. That is why in kindergartens, what is never cooked and what is left is not left for the second day, but thrown out immediately, which cannot be said about the various canteens and cafeterias visited.

Let's look at the official shelf life of ready meals (especially those seasoned with mayonnaise), according to SanPiN 2.3.2.1324-03 "Hygienic requirements for shelf life and food storage conditions":

SALADS

At the time of buying ready-made salads pay attention to the shelf life. The longer the shelf life, the more preservatives. Salad without preservatives cannot be stored for more than a day. Salads dressed with mayonnaise are stored for no more than 12 hours, dishes with vegetable oil or vinegar are stored longer - no more than 72 hours.

ROLLS AND SUSHI

In the recipe of rolls and sushi should not be used raw fish either smoked or salted. Depending on the technical conditions, the shelf life is from 6 to 48 hours. Storage temperature: +2...+6 degrees. There must be a production packaging and a label indicating the date and time of manufacture of the product, the shelf life with the name of the manufacturer.

CULINARY PRODUCTS

If they are transported, then they must be in packaging with the same list on the label. If the shop itself produces it, the information must be indicated on the label placed on the tray. The showcase itself must be cooled to +6 degrees. The shelf life of culinary products is from 12 to 48 hours, depending on the type of product. 12 hours are stored dishes of minced poultry meat with sauce or garnish, various jellies, jelly. 48 hours - ready-made poultry dishes (boiled or stewed). Fried or stewed meat has a shelf life of 36 hours; cutlets, biscuits, minced meat chops, pilaf, dumplings, manti, pancakes, pies are stored for 24 hours. The longest shelf life for carcasses and parts of carcasses of smoked or smoked-baked (boiled) birds is 72 hours. Hamburgers, cheeseburgers and more - 24 hours.

Meat semi-finished products These are meat products that are only boiled or fried before being eaten. They are prepared at industrial or catering enterprises, from where they are sent directly to the store.

The range of semi-finished products is varied. They can be divided into the following groups: natural, breaded, chopped, dumplings and minced meat, as well as quick-frozen main courses and semi-finished products.

The raw material for the preparation of semi-finished products in most cases is chilled meat. various kinds and fatness (except skinny), freshness and good quality meets the requirements of the standards.

Preservation of semi-finished products is largely determined by the technology of their manufacture. So, under the same storage conditions, natural semi-finished products have the greatest resistance.

Chopped semi-finished products and minced meat are classified as especially perishable products due to the significant contamination with microorganisms that appear at the stage of the manufacturing process. It is known that the greater the degree of meat grinding, the more microorganisms are contained both on the surface and in the depth of the product.

All semi-finished products are transported in refrigerated or isothermal vehicles, ensuring the safety of product quality. In the spring and summer, they are transported in refrigerated trucks. The duration of the journey should not exceed 2 hours.

The manufacturer delivers semi-finished products to the store in terms of quantity and quality. The semi-finished products accepted for sale must be without signs of deterioration: without sour and putrefactive odors, mucus and mold deposits. Natural semi-finished products should have a bright red surface, unweathered, slightly damp, but not sticky; breaded - evenly coated breadcrumbs; chopped, in addition, meet the requirements of regulatory documents and the content of bread, salt and water.

Chilled semi-finished products should enter the trade with a temperature not exceeding 8 ° C. Frozen semi-finished products should not be thawed and produced from the manufacturer at a temperature in the thickness of minced meat not higher than -10 ° C.

Storage of chilled semi-finished products at retail trade enterprises should be carried out at a temperature of 4-8 ° C, frozen at -10 to -12 ° C.

In the trading network, quick-frozen ready-made meat dishes can be stored for no more than a month at -18 ° C and no more than 10 days at -12 ° C, and at 4-8 ° C no more than 24 hours. In the absence of cold, quick-frozen dishes cannot be stored.

The sale of semi-finished products in the warm season is not allowed in stores, stalls and other small retail chains that do not have refrigeration equipment.

The shelf life of semi-finished products from the moment of their manufacture is given in Table. 18. The data presented in the table show that the longest shelf life is set for frozen semi-finished products in the test (1-3 months, depending on the storage temperature), the shortest - for chopped semi-finished products (up to 12 hours chilled). The lower the storage temperature, the longer the shelf life. The use of vacuum packaging allows you to extend the shelf life semi-finished meat products different types 2-7 times.

Thus, semi-finished meat products can be divided into the following groups according to their expiration dates:

Particularly perishable semi-finished products with a shelf life of 0.5-2 days. (meat large-sized, small-sized and chopped semi-finished products, quick-frozen ready-made meals in chilled and supercooled form;

Table 18Conditions and expiration dates of semi-finished meat products

semi-finished meat products	Packing method	Storage temperature, deg. WITH	Shelf life no more, days.
				chilled	frozen
Large-sized semi-finished meat products	Without vacuum
boneless	With vacuum
Meat and bone chilled	without vacuum
	With vacuum
Portioned and small-sized semi-finished products	without vacuum
	With vacuum
Meat chopped semi-finished products	without vacuum
	Not higher than -10
Semi-finished products in dough
Quick frozen ready meals	Corrugated cardboard boxes

• perishable semi-finished products with a shelf life of 5 to 30 days, which include most of the subgroups of meat semi-finished products, except for those listed in the first and second groups;
• medium-storage semi-finished products with a shelf life of more than 1 to 4 months. (frozen semi-finished products in the test).

Food shelf life- a limited period of time during which food products must fully meet the requirements usually imposed on them in terms of organoleptic, physico-chemical indicators, incl. in terms of nutritional value, and established normative documents requirements for the permissible content of chemical, biological substances and their compounds, microorganisms and other biological organisms that pose a danger to human health, as well as meet the criteria for functional purpose.

Food shelf life- the period of time during which the products retain the properties specified in the regulatory and / or technical documentation, subject to the storage conditions specified in the documentation (may not be final).

Food storage conditions- optimal environmental parameters (temperature, ambient humidity, light regime, etc.) and handling rules (measures to prevent damage by pests, insects, rodents; measures to preserve the integrity of the package, etc.) necessary to ensure the safety of organoleptic properties inherent in food products, physical and chemical properties and safety indicators.

perishable are food products that require special temperature and/or other regimes and rules to maintain the quality and safety, without which they undergo irreversible changes that lead to harm to the health of consumers or deterioration.

Perishable include processed meat, poultry, eggs, milk, fish and non-fish species; flour creamy confectionery products with a mass fraction of moisture of more than 13%; creams and finishing semi-finished products, incl. on vegetable oils; beverages; vegetable processing products; fatty and fat-containing products, including mayonnaise, margarine; quick-frozen ready meals and semi-finished products; all types of preserves; thermized fermented milk products and sterilized dairy products.

Particularly perishable products- products that cannot be stored without cold and are intended for short-term sale: milk, pasteurized cream; chilled semi-finished products from meat, poultry, fish, seafood, raw and boiled vegetables, all foodstuffs and public catering dishes; freshly squeezed juices; creamy confectionery products made using manual operations; perishable products in packages opened during the sale.

To non-perishable include food products that do not need special temperature storage conditions, subject to other established storage rules (alcoholic beverages, vinegar); dry products with a mass fraction of moisture less than 13%; bakery products without finishing, sugary confectionery products, food concentrates.

Extended shelf life- expiration dates for perishable food products produced in accordance with new technologies for production, packaging, storage or with the improvement of existing technologies, the duration of which exceeds that previously established for similar types of products using traditional technologies (or: especially perishable products).

Storage conditions, expiration dates of especially perishable and perishable products.

Name of product	Best before date	hours/days
Meat and meat products. Poultry, eggs and their products
Semi-finished boneless meat products
1. Bulk semi-finished products:
Packaged meat, portioned semi-finished products (tenderloin; natural beef steak; langet; entrecote; rump steak; beef, lamb, oven pork; escalope, schnitzel, etc.) without breading
Portioned semi-finished products (rump steak, natural lamb and pork cutlet, schnitzel) breaded
2. Semi-finished products in small pieces:
Beef stroganoff, azu, roast, goulash, beef for stewing, barbecue meat, special roast, cold cuts (without sauces and spices)
Pickled, with sauces
3. Semi-finished minced meat:
Molded, including breaded, stuffed (stuffed cabbage, zucchini)
Combined (cutlets meat-potato, meat-vegetable, meat-cabbage, with the addition of soy protein)
4. Minced meat (beef, pork, from the meat of other slaughter animals, combined):
Produced by meat processing enterprises
Produced by trade and public catering enterprises
5. Semi-finished meat and bone products (large-sized, portioned, small-sized)
6. Offal of slaughter animals (liver, kidneys, tongue, heart, brains)
Semi-finished products from poultry meat
7. Semi-finished products from poultry meat natural:
Meat-and-bone, boneless without breading (carcass prepared for cooking, legs, fillets, quarters, tobacco chickens, thighs, drumsticks, wings, breasts)
Meat-and-bone, boneless, breaded, with spices, with sauce, marinated
8. Semi-finished products from poultry meat, chopped, breaded and without it
9. Minced chicken
10. Offal, semi-finished products from poultry offal
11. Sets for jelly, stew, soup
Culinary products - dishes prepared from meat and meat products
12. Boiled meat (for cold dishes; in large pieces, cut into portions for first and second courses)
13. Fried stew meat (beef and pork fried for cold dishes; beef and pork fried in large pieces, cut into portions for main courses, stuffed meat)
14. Fried minced meat products (cutlets, steaks, meatballs, schnitzels, etc.)
15. Meat dishes
16. Pilaf, dumplings, manty, belyashi, pancakes, pies
17. Hamburgers, cheeseburgers, ready-made sandwiches, ready-made pizza
18. Jellied meat products: aspic, brawn, jelly, jelly
19. Boiled meat offal (tongue, udder, heart, kidneys, brains), fried
20. Liver or meat pates
Poultry culinary products
21. Carcasses and parts of poultry carcasses smoked, smoked-baked and smoked-boiled
22. Dishes prepared from poultry fried, boiled, stewed
23. Dishes from minced poultry meat, with sauces or with a side dish
24. Dumplings, poultry pies
25. Jellied Poultry Products:
brawns, jellies, aspics, including assorted meats from slaughter animals
26. Pate from poultry meat and offal
27. Boiled eggs
Sausage products from meat of all types of slaughter animals, poultry
28. Boiled sausages produced according to GOST:
Top and first class
Second grade
29. Cooked sausages according to GOST in vapor-gas-tight casings:
Top grade, gourmet, with added preservatives
First grade
Second grade
30. Sausages, boiled sausages, meat bread, produced in accordance with GOST
31. Sausages, boiled sausages in vapor-gas-tight casings
32. Sausages, frankfurters, sausages boiled, sliced ​​and packed under vacuum, under modified atmosphere conditions
33. Cooked meat products (hams, rolls, pressed pork and beef, ham, bacon, pressed pork heads, lamb in the form)
34. Meat products boiled, sliced ​​and packed under vacuum, under modified atmosphere conditions
35. Liver sausages, blood
36. Sausages, sausages, boiled sausages with the addition of offal
37. Sausage products boiled from poultry meat (sausages, meat loaves, rolls, sausages, sausages, ham, etc.):
Top grade
First grade
38. Sausage products boiled from poultry meat, vacuum-packed under modified atmosphere conditions
Fish, non-fish species and products derived from them
Semi-finished fish products
39. Fish of all types chilled
40. Fish fillet
41. Special cut fish
42. Food fish mince, shaped mince products, including those with a flour component
43. Crustaceans, bivalve molluscs, live, chilled
Culinary fish products with heat treatment
44. Boiled, poached, fried, stewed, baked, stuffed fish
45. Dishes from fish cutlet mass (cutlets, zrazy, schnitzels, meatballs, dumplings), baked goods, pies
46. ​​Fish of all kinds and hot smoked rolls
47. Multi-component products - hodgepodges, pilafs, snacks
48. Jellied foods (jelly, brawn, aspic fish)
Culinary fish products without heat treatment
49. Products chopped from salted fish (pates, pastes)
50. Fish and seafood salads without dressing
51. Herring, caviar, krill oil, etc.
52. Caviar oil, krill oil, etc.
53. Crayfish and shrimp boiled
54. Structured products ("crab sticks", etc.)
Culinary caviar products
55. Culinary products with heat treatment
56. Multi-component dishes without heat treatment after mixing
57. Fish pastes in polymeric consumer containers
Milk and dairy products, cheeses
58. Milk, cream, milk whey, pasteurized buttermilk:
In consumer packaging
In flasks and tanks
59. Baked milk
60. Liquid dairy products
61. Liquid fermented milk products enriched with bifidobacteria
62. Natural koumiss (from mare's milk), koumiss from cow's milk
63. Ryazhenka
64. Sour cream and products based on it
65. Curd and curd products
66. Cottage cheese and curd products thermally processed
67. Pasty milk protein products
68. Dishes from cottage cheese - lazy dumplings, cottage cheese pancakes, cottage cheese fillings, pies
69. Casseroles, cottage cheese puddings
70. Homemade cheese
71. Cream cheeses
72. Soft and pickled cheeses without
maturation
73. Cheese butter
Products of children's dairy kitchens
Dairy products:
bottled
In a polymer container
Other dairy products
75. Children's cottage cheese
76. Curd products
77. Sterilized products (adapted milk mixtures, sterilized milk):
bottled
In a sealed container
78. Products for therapeutic and preventive nutrition on fermented soy or non-dairy basis
vegetable products
Semi-finished products from vegetables and herbs
79. Raw peeled sulphated potatoes
80. Fresh peeled cabbage
81. Raw peeled carrots, beets, onions
82. Radish, radish processed, sliced
83. Parsley, processed celery
84. Processed green onion
85. Processed dill
Culinary products
86. Salads from raw vegetables and fruits:
Without refueling
87. Salads from raw vegetables with the addition of canned vegetables, eggs, etc.:
Without refueling
With dressings (mayonnaise, sauces)
88. Salads from pickled, salted, pickled vegetables
89. Salads and vinaigrettes from boiled vegetables:
No dressing or added salted vegetables
With dressings (mayonnaise, sauces)
90. Dishes from boiled, stewed, fried vegetables
91. Salads with the addition of meat, poultry, fish, smoked meats:
Without refueling
With dressings (mayonnaise, sauces)
92. Side dishes:
Boiled rice, boiled pasta, mashed potatoes
Stewed vegetables
Boiled potatoes, fried
93. Sauces and dressings for second courses
Confectionery and bakery products
Semi-finished products test
94. Yeast dough for baked and fried pies, for pies, pies and other flour products
95. Unleavened puff pastry for cakes, pastries and other flour products
96. Sand dough for cakes and pastries
Culinary products
97. Cheesecakes, juicers, half-open pies from yeast dough:
With cottage cheese
With jam and fruit fillings
98. Chebureks, belyashi, table pies, fried, baked, kulebyaki, pies (with meat, eggs, cottage cheese, cabbage, liver and other fillings)
99. Meatballs (cutlets) semolina, millet
Powdery confectionery, sweet dishes, drinks
100. Cakes and pastries:
Without cream finish, with protein-whipped, soufflé, creamy, fruit and berry, fondant finishes
Cake "Potato"
WITH custard, with whipped cream, with cottage cheese and cream filling
101. Biscuit rolls:
With creamy, fruity, candied fruits, poppy seeds
With cottage cheese
102. Jelly, mousse
104. Whipped cream
105. Kvass produced by industry:
Kvass bread unpasteurized
Kvass "Moscow"
106. Freshly squeezed fruit and vegetable juices