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Instruction on the procedure of sanitary-technical control of canned food at production enterprises, wholesale departments, in retail trade and in public catering enterprises.

País/Territorio
Federación de Russia
Tipo de documento
Reglamento
Fecha
1992
Fuente
FAO, FAOLEX
Materia
Alimentación y nutrición
Palabra clave
Procesamiento/manipulación Nutrición Control de calidad de los alimentos/inocuidad de los alimentos Higiene/procedimientos sanitarios Certificación Verduras/legumbres Equipos Transporte/depósito Envasado/etiquetado Salud pública Protección del consumidor
Área geográphica
Ártico, Asia y Pacifico, Mar Negro, Mar Caspio, CEI (Comunidad de Estados Independientes), Europa Oriental, Europa, Europa y Central Asia, Pacífico Norte, Pacífico Nordoeste
Entry into force notes
This Instruction enters into force on 1 January 1994.
Resumen

This Instruction applies to full canned and semi-preserved food and establishes the procedure for their sanitary and technical control during production, storage and sales in the trading network. Specific requirements for full canned and semi canned food are listed specifically for each of these groups. Canning is the process used to preserve food consists in the destruction of microorganisms that can develop in the product and cause it damage. The canning process includes the heat treatment of the product placed in hermetically sealed container. A particular danger to the consumer in terms of the possibility of developing pathogenic microorganisms (C.botulinum, C.perfringens and others) are group A canned foodstuffs, non-concentrated tomato products, group B canned food, i.e. canned slightly acidic vegetable marinades, salads, vinaigrettes and other products, having a pH of 3, 7 - 4.2, including canned cucumbers, vegetable marinades and other products with controlled acidity (in case of non-compliance with the requirements for active or titratable acidity). Violations in the production and packaging of canned food can lead to the spread through trade organizations of products hazardous to consumer health. Based on this, at production of canned food, it is necessary to strictly comply with sanitary and technical requirements, control the temperature parameters of technological processes. The sanitary condition of primary points, raw material sites, production and storage facilities, technological lines, equipment, inventory, autoclave compartments, transport and consumer packaging, as well as personal hygiene of workers of industrial premises shall be subject to control. Equipment, inventory and methods of their sanitization must meet requirements of sanitary rules and departmental instructions. Canned food of each batch is subjected to an organoleptic evaluation for appearance contents and containers, as well as the color, taste, smell and texture of the product. Canning enterprises for organoleptic evaluation shall create shop and (or) factory tasting commissions. Canned food should be accepted for storage in trade depots, warehouses and shops only accompanied by quality certificate.

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