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Instructions for sanitary and microbiological control of the production of food products from fish and marine invertebrates.

País/Territorio
Federación de Russia
Tipo de documento
Reglamento
Fecha
1991
Fuente
FAO, FAOLEX
Materia
Alimentación y nutrición, Pesca
Palabra clave
Productos pesqueros Higiene/procedimientos sanitarios Contrato/acuerdo Monitoreo Control de calidad de los alimentos/inocuidad de los alimentos Procesamiento/manipulación 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 October 1991.
Resumen

Instructions for sanitary and microbiological control of the production of food products from fish and marine invertebrates are destined for industrial microbiological laboratories of the fishing industry and institutions of the State Sanitary Inspection. The Instructions provide for control over the release of high-quality, epidemiologically safe food products from fish and non-fish marine species. The good quality of the finished product in microbiological terms largely depends on the sanitary level of production and the microbiological characteristics of raw materials and auxiliary materials, on well-organized sanitary and microbiological control. The Instructions provide for sanitary and microbiological control of culinary, caviar, smoking industries, the production of dried and salted products, including preserves, the production of protein products and algae processing products. Normative indicators of microbial contamination characterize the level of sanitary condition of production, the correctness of the technological process, help to identify possible violations in the process of manufacturing of products. Sanitary and microbiological control is divided into main (preventive) and additional. The main microbiological control includes the control of products and the sanitary condition of production. It is carried out systematically, within the time limits determined by the Instructions, bacteriologists of production laboratories, as well as institutions of the sanitary and epidemiological service in the manner prescribed by the State Sanitary Supervision. In companies that do not have production laboratories, control is carried out by regional sanitary and epidemiological stations on a contractual basis. Additional microbiological control of fish products is carried out in case of persistent increased contamination of the finished product in order to detect and eliminate the source of contamination, as well as by decision of the head of the laboratory, senior bacteriologist for sanitary and microbiological indications, in case of deviation from the technological process or at the request of the customer. The quality of fresh, chilled and frozen fish and marine invertebrates is monitored visually when they arrive at the fish processing plant and daily.

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