Perishable product: classification, features of storage and implementation. List of perishable products: storage conditions

Perishable products of animal and vegetable origin contain a lot of moisture in their composition, which creates favorable conditions for the vital activity of microorganisms and activation, leading to rapid deterioration of products. Perishable products include meat and meat products, fish and fish products, poultry, caviar, cheeses, eggs, edible fats, fruits, berries, herbs, etc. Kvass and can be classified as perishable products.

The shelf life of perishable products is determined by the temperature conditions of storage. In large warehouses, bases, refrigerators, under conditions of controlled low temperatures and humidity, the storage of perishable products can be quite long: meat under such conditions can be stored up to 1.5 years, fish and butter up to 1 year. In trade enterprises and public catering enterprises, the shelf life of perishable products is much shorter (tables 1 and 2).

Chilled fish in stores is stored for no more than 2 days at t ° not lower than -2 ° in the same container in which it came from the supplier. The shelf life of ice cream in glaciers, ice baths is up to 2 days, in refrigerators at t ° -5-6 ° - up to 15 days. Dairy products should be stored at t° from 0 to 8°. TO especially perishable products include meat and fish semi-finished products and finished products, milk, lactic acid products, culinary products. For especially perishable products, even more stringent storage conditions are established with sharply shortened sales periods (table 3).

Storage of finished products is allowed provided that they are cooled to a temperature not higher than 8 °; storage of meat and fish semi-finished products, milk, lactic acid products, products from by-products and blood is allowed provided that they are immediately cooled after production to a temperature not exceeding 6 ° and kept at a temperature not exceeding 8 ° for the specified time of their stay at the place of storage, transportation and implementation.

The established terms for the sale of perishable products intended for direct sale are considered from the moment the technological process of manufacturing finished products at the enterprise is completed and includes the time the products stay in transit, storage in warehouses and bases of the distribution network, as well as the time spent by perishable products in stores or enterprises catering to consumers. For each batch of especially perishable products, the enterprise must issue an invoice indicating the hour of production and the timing of its sale in accordance with the current sanitary rules.

Table 1. Shelf life of perishable products of the distribution network

Product name	Shelf life
	at t° below 0°	at t° from 0 to 6°	with natural cooling, and in warm weather with ice cooling (t ° not higher than 8 °)
Frozen meat in carcasses Meat packaged Meat chilled in carcasses Meat packaged Frozen poultry and game Chilled poultry Frozen offal Chilled by-products Boiled sausages of the third grade and with the addition of offal Sausages of the third grade, liver, blood, brawns Sausages, meat sausages Boiled meat and fish sausages of the 1st and 2nd grades	5 days 2 days Not stored Not stored 5 days Not stored 3 nights 3 nights Not stored Not stored Not stored Not stored	72 hours 24 hours 72 hours 36 hours 72 hours 72 hours 48 hours	48 hours 12 o'clock 24 hours 48 hours 24 hours 24 hours 12 o'clock Implementations are not subject to 48 hours

Table 2. Shelf life of perishables in catering establishments

Product name	t°	Terms and conditions of storage
Meat, chilled, chilled, frozen Chilled, frozen poultry by-products Chilled fish frozen fish Sausages boiled 3rd grade Liver sausages of the 3rd grade, blood sausages, brawn of the 3rd grade Sausages boiled meat, fish 1st and 2nd grade Meat sausages and sausages Flask milk, bottled	0° 0° 0° -2° -2° Not higher than 6° Not higher than 6° Not higher than 6° Not higher than 6° 0-8°	Up to 5 days in cells Up to 2 days in glaciers Up to 2 days in cells Up to 2 days in chambers, up to a day on ice Up to 3 days in chambers, up to 2 days on ice No more than 48 hours. No more than 12 hours. No more than 72 hours. in the presence of cold, no more than 6 hours. in the absence of cold No more than 72 hours* No more than 20 hours. in the container in which it arrived*

* In the absence of cold, they are subject to immediate sale as they are manufactured or received. Table 3. Maximum shelf life of highly perishable products

Product name	Storage times in hours
	in the trading network		in the preparation shop at public catering establishments
	in the absence of cold	at t° not higher than 8°	in the absence of cold	at t° not higher than 8°
Minced meat (unseasoned) Manufactured according to customer's requirement 3 Not subject to storage 6 Meat and fish cutlets (semi-finished products) Implementations are not subject to 12* Not subject to storage 12* Meat in small pieces (stew, goulash, etc.) Not to be implemented 18* Not subject to storage 18* Meat portion-piece semi-finished products Implementations are not subject to 36* Not subject to storage 36* Breaded meat semi-finished products Implementations are not subject to 24 Not subject to storage 24 Meat and fish aspic, jelly Implementations are not subject to 12* Not subject to production and sale 12* Meat and fish cutlets Implementations are not subject to 24 To be sold when prepared on the spot 24 Liver pate Not to be implemented 24 6 24 Hot smoked fish 6 72 6 72 Pies with meat, fish and offal 12 24 12 24 Butter cream cakes 12 36* 12 36* Custard pastries Implementations are not subject to 6* Implementations are not subject to 6* curd curds 12 36* Implementations are not subject to 24 Cottage cheese 12 36 Not to be implemented 36 Sour cream 24 72 Not to be implemented 72 Dietary products - curdled milk, kefir, acidophilus Implementations are not subject to 24 Implementations are not subject to 24 Curd Not to be implemented 36* Not to be implemented 36* Milk, creamy, baby, fruit-whey jelly Implementations are not subject to 12 Implementations are not subject to 12 Chopped herring Not to be implemented 24 6 24* Vegetable cutlets (semi-finished products) Implementations are not subject to 8 Implemented as they come 8* Vinaigrettes, salads (vegetable, with meat, fish) Implementations are not subject to 12 o'clock when stored unfilled 6 o'clock subject to preparation on site 12 o'clock when stored unfilled* baked fish Not to be implemented 48 Not to be implemented 48 Fried fish Not to be implemented 48 12 36 Fish portioned in breadcrumbs (semi-finished product) Not to be implemented 24 Not to be implemented 24

* At a temperature not higher than 6°.

If a company produces products with a short shelf life, then it is likely that buyers will regulate the price for it. In such a situation, it is necessary to minimize the dependence on intermediaries between the manufacturer and the end consumer. Based on this, it is recommended to develop a network of retail trade in fresh products through vending machines. Today, a new sales channel can account for more than 15% of sales.

Ivan Solomakha,

Project Manager, A-Moloko

In this article you will read

• Installation of vending machines as a marketing tool
• How to choose a site for installing a vending machine
• Sales of perishable products: how to attract new customers

If a company produces products with a short shelf life, then it is likely that buyers will regulate the price for it. In such a situation, it is necessary to minimize the dependence on intermediaries between the manufacturer and the end consumer. Based on this, our company is developing the sale of perishable products through the installation of vending machines. Today, the new sales channel accounts for 15% of sales.

Our company's goal was to reduce dependence on large customers who could set any conditions for the purchase. The wholesale price for our products fluctuated greatly throughout the year, sometimes the maximum figure exceeded the minimum by almost twice. To reduce the impact of these risks on the business, we decided to engage in sales in the retail market through the installation of vending machines. Since retail chains put forward unfavorable terms of cooperation, we had to develop our own retail sales. Prior to this project, the company had no experience of selling through retail outlets or distributors: all products were sold to large customers.

We entered the retail market by creating our own network of vending machines. It turned out that we have no direct competitors - all regional players who offered similar products worked in the format of stores with a variety of commodity items. This allowed us to quickly expand the network of vending machines, despite the fact that for this type of trade, products - draft fresh milk - were unusual. We considered this option to be optimal and, judging by the loyal attitude of consumers, we were not mistaken.

Installing vending machines as a marketing tool

Through a network of vending machines, perishable products of more than 7 tons (in terms of raw milk) are sold. Now this is an additional sales channel, since the company produces 40 tons of milk daily, and it is impossible to sell such a volume through the existing network of vending machines. In total, we have 38 vending machines, which are located in the north of the Moscow region and in several districts of Moscow. However, this direction is the most promising, and we have not yet reached full capacity in terms of sales through vending machines.

The company's strategy is aimed at expanding the distribution network and at the same time increasing the range of goods. We are launching our own plant for the production of fermented milk products, which we will sell under our own brand, including through vending machines. The company has already made the corresponding changes in business processes and upgraded some of the retail equipment, and now the products are being sold in a test mode. We did not separate vending machines for milk and its derivatives. The latest installed machines are automated points that sell both draft milk and packaged dairy products.

Our experience shows that for a company that produces or sells perishable products, vending is the best way to reduce the distance to the final consumer (Figure 1), even if such a trading method for this product at first glance seems inappropriate.

Milk machines are a good solution for marketing products, for example, for farmers who have a herd of up to a hundred cows; now there are more and more such farmers. Such an enterprise may have its own processing line, but with a small volume of sales you will not enter retail chains, and a network of, say, five machines can be fully loaded with products of its own production. For dairy products, this is the shortest way to sell perishable products from the farmer to the buyer.

Determine the amount of investment to create a network

Most of the chain's milk vending machines are made in Italy, but they had to be adapted to our needs. Therefore, on the basis of imported devices, the company has developed milk machines of its own design, more convenient and compact. Such an automated point for the sale of milk and dairy products costs one million rubles. Additional costs are also required - for example, for the purchase of a car with a tail lift to maintain the network. On average, the creation of a network of ten vending machines will take 12 million rubles, of five machines - about 7 million rubles. If the milk machine is located in a good place, then it pays off in a year.

How to choose a site for the installation of vending machines

An important factor in creating a network of vending machines is their location. In our experience, fresh produce vending machines perform best when placed in residential areas. Next in the ranking are territories near metro stations and commuter trains; efficient and the location of the machines on the highway - in this case, you need to choose areas where it is convenient to park. We also tried to install vending machines indoors, for example in hypermarkets. Today we have several such points, but it is quite difficult to find a profitable offer. As a rule, the cost of renting a site is very high (about 50 thousand rubles per month), and sales are ultimately lower than in street vending machines.

For renting a site on the street, you need to pay from 5 thousand to 20 thousand rubles. per month, depending on the location, an average of about 15 thousand rubles. There is only one technical requirement for the placement point - the ability to connect to the mains.

Rental issues are resolved quickly. Previously, with a high degree of probability, one could assume that it would not be possible to obtain permission; in recent years, it is difficult to wait for real help from administrative bodies, but they also do not provide any resistance, seeing milk vending machines as a replacement for the outdated method of selling milk from barrels.

When choosing a new site, we do not conduct a marketing assessment of the commercial potential in terms of population or target audience share. We test each point, focusing on the sales performance of the machine, and not on preliminary research - literally within a week it becomes clear whether it works or not. This approach pays off: bringing a machine gun and taking it away in case of an unsuccessful choice of location costs 10 thousand rubles, and the result is not comparable in reliability with a marketing field study.

In addition, we observe the dynamics of sales. As a rule, in the first two months there is an increase in volumes, then trading stabilizes.

We create infrastructure for a vending network

For the functioning of the network, you need to create an infrastructure (Figure 2). The cost of it is about 20% of the cost of the machines, maintenance is generally simple.

The logistics scheme is as follows: milk is cooled and poured into tanks with a volume of 200-300 liters, which are loaded into trucks and transported to retail outlets. This must be done before morning, so that by the morning flow of customers all the machines are filled. The containers have wheels, and lifts are installed on the delivery vehicles, so, despite the large mass of the milk tank, a team of loaders is not needed to work on the road - the driver can handle the installation.

The support service includes an operator on the hotline telephone and technical staff servicing vending machines. The main function of the operator is to accept the consumer's complaint (say, the bill acceptor does not work or the milk machine did not add enough milk) and give the task to the technical service, which goes to the problem device. Our full-time specialists are always within reach of outlets, one technician serves ten machines on average. In addition to maintenance, they are responsible for collecting vending machines.

The hotline operator also performs the functions of a dispatcher: the need for this arose in connection with the introduction of fermented milk products into the assortment. He determines which goods and in what quantity must be loaded into vending machines, manages the shipment of products.

Implementation of perishable products: attracting new customers

To promote milk vending machines, we sometimes hire promoters who distribute promotional materials. When installing the device in a new territory, they work there during the first week after the start of sales. In the future, consumers receive information from leaflets, which always lie on the unit. In these leaflets we talk about what kind of milk you can buy in our vending machines, where and how it is produced and how it is brought. Sometimes we put leaflets in the mailboxes of nearby houses.

The machines are branded, and their design has even received awards at prestigious European competitions (for example, the Red Dot Design Award - 2012). We ordered the development of corporate identity from a well-known design bureau with a good portfolio.

For clients, we have created an informative website with a forum function; it already has about 1,500 reviews, the vast majority of which are positive, but there are also negative ones.

However, the main promotion channel is word of mouth. Our clients often tell neighbors and friends about milk machines. It is not uncommon for a person who buys products through a vending machine not far from home to be approached by another and is surprised to observe this process. A dialogue is established between them, regular customers share their experience, and as a result, a chain of recommendations is formed.

In addition, we are responsible to the consumer for the stability of the supply of fresh milk. If the machine at the selected site does not reach the planned sales figures in a month, we remove it so that customers do not have time to get used to it. If you delay the decision, then a lot of negative reviews appear, because during this time a circle of regular customers is formed.

We reduce the risks of vending business

As with any business, there are specific challenges that can affect the success of an enterprise. When creating a network of milk vending machines, we identified the following characteristic risks.

Bad place. In the vending business, the priority task is to determine a quality platform, the success of the undertaking depends on this. We place vending machines where people live or pass on their way from work; fresh milk is most often bought closer to home, so the traditional locations of vending machines - in office and administrative buildings - do not suit us.

Assigning a project to one person. Our colleagues who developed such networks often perceived this type of trading as an addition to their business. Several companies were making serious investments in the purchase of equipment, but did not hire additional staff. As a rule, the project was handled by the owner of the agricultural company or the most responsible employee - and in fact both of them in most cases are already overwhelmed with work. The result was disastrous. A network requires a dispatcher, a driver, a maintenance technician, and some infrastructure to function. If a company took out a loan to buy milk dispensers, but did not take into account that it would also need a machine, a washing station, a room for washing tanks, then, as a rule, this experience ends in failure.

administrative risks. At the moment, our company cannot develop a network in Moscow, although this is the most attractive market. It is impossible to officially establish a non-stationary trading facility in the capital, since the authorities are fighting with the stalls and have not held auctions for the right to rent for several years. The same objects that are still standing, we will have to dismantle, because the term of the contracts ends this year. Until a new law is passed and auctions are held, we will not be able to install milk dispensers on the streets of Moscow, no matter how popular this type of trade may be.

Vandalism. The trading equipment is equipped with an alarm - thus the problem of hacking devices is solved. We have entered into agreements with local security companies, and their employees arrive at the machines within a few minutes in case the sensors are triggered.

You can automate any kind of trading

Sergei Mironov, CEO, InSPb

A trend has appeared on the market: companies interested in selling their own products create vending networks. It is important to understand that almost any product can be sold through vending machines.

There are many examples of non-traditional products sold through devices: live crabs, hot soups, household chemicals, tights, umbrellas, game consoles. There are also exotic examples: Smart cars can be bought through a huge vending machine in the form of a tower, which automatically dispenses the selected copy to the buyer. However, it is advantageous to build a large network on the basis of equipment that is easy to mass-produce.

For the vending trade, products that meet two requirements are best suited. They must be, firstly, high-margin, in order to cover the cost of renting a site and servicing the machines, and, secondly, compact so that a sufficient supply of goods fits into the machine and the equipment does not stand idle.

For the sale of perishable products, special machines are used to guarantee the freshness of the goods. They are made of stainless steel and set inside the low-temperature mode. If the device will sell products in bulk, then the filling mechanism must be washed after each serving. These devices need to be checked more often than usual: milk lasts no more than one day, and some types of sandwiches need to be replaced twice a day.

Ivan Solomakha Graduated from the Faculty of World Economy of the State Academy of Management. S. Ordzhonikidze with a degree in marketing in 1996. In 2009, he founded the A-Milk company.

"A-Milk"- a vending network for the automated sale of fresh milk and dairy products, owned by the Dubna Plus agricultural complex. The project employs 28 employees. Annual turnover - 110 million rubles. Official site - www.a-moloko.ru

"InSPb"- trading and manufacturing company in the field of vending business. Founded in 2010. Engaged in the development, production and supply of vending machines. Staff - 15 employees. Revenue growth in 2013 was 35%. Official site - www.inspb.org

A little about the shelf life in public catering. The State Sanitary and Epidemiological Program, which must be carried out at each enterprise in accordance with the norms and rules of SanPiN 2.3.2.1324-03 "Hygienic requirements for shelf life and storage conditions of food products.", Approved by the Chief State Sanitary Doctor of the Russian Federation on May 21, 2003, from 25 June 2003.

The highest air temperature in the refrigerator for storing frozen meat should be -18 °C. Relative humidity in storage rooms varies from 95% to 98%. It is possible to store frozen meat at -12 °C, if the refrigerator is not equipped with technical means to create the required temperature. Shelf life limits for frozen bulk meat products of various types are listed in Table 1.

Table 1.

Type of meat	t of air in the refrigerated storage chamber, °C	Max number of months
Beef (quarters and half carcasses)	-12	8
	-18	12
	-20	14
	-25	18
Lamb (carcasses)	-12	6
	-18	10
	-20	11
	-25	12
Pork (half carcasses)	-12	3
	-18	6
	-20	7
	-25	12

Frozen meat down to -8 °C in the thickness of the thigh must be stored in refrigerators, stacked in tight stacks. Beef (quarters) and pork (half carcasses) are stored folded in the same way in containers. Containers are installed in two or three tiers along the height of the chamber. Different types of meat should not be placed in the same container.

Storage of frozen blocks with meat and offal

The term is not more than six months. The temperature in the offal storage room should not exceed -12 °C. In some cases, it is possible to store offal in the same refrigerator compartment with frozen meat. The maximum periods for meat and offal blocks are listed in Table 2.

Table 2.

Type of meat	t air in cold store storage	Maximum shelf life
		meat	offal
Beef	-12	8	4
	-18	12	6
	-20	14	7
	-25	18	10
Mutton	-12	6	4
	-18	10	6
	-20	11	7
	-25	12	8
Pork	-12	3	4
	-18	6	5
	-20	8	5
	-25	12	6

Frozen poultry meat complies with the specifications of GOST 21784-76. Poultry meat is stored in refrigerators, where relative humidity ranges from 85% to 95%. The shelf life of poultry meat from the date of production is listed in Table 3.

Table 3

bird species	Maximum shelf life, in months, at t
	-12°C		-15°C		-18°C		-25 °C and below
	carcasses		carcasses		carcasses		carcasses
	unpackaged	Packed in film	unpackaged	Packed in film	unpackaged	Packed in film	unpackaged	Packed in film
chickens	5	8	7	10	10	12	12	14
chickens Broiler chickens Turkey poults Cesaryata	4	8	6	10	8	12	11	14
geese	4	6	5	8	7	10	11	12
Goslings	3	6	4	8	6	10	10	12

Storage of frozen meat from the date of production

Chilled and supercooled meat is stored in a suspended position. Carcasses and half carcasses are fixed in storage chambers on overhead rails. The gaps between the carcasses are 20 - 30 mm. The maximum shelf life of frozen meat from the date of manufacture is listed in Table 4.

Table 4

SanPiN food products

The shelf life and storage conditions of food products are established by SanPiN 42-123-4117-86. Sanitary rules are intended for all enterprises that are somehow connected with perishable products.

The maximum shelf life for rapidly perishable products that cannot be stored without cold, at t not higher than +6 ° C, is no more than 3 days. Such products include: dairy, meat, fish, vegetable, confectionery products, etc.

The maximum shelf life of perishable products, as well as the shelf life of the final product with a temperature regime of 4 ± 2 ° C, are listed in Table 5.

Table 5

Name of product	Best before date	Days/hours
Meat and meat products. Poultry, eggs and their products
Semi-finished products from meat without bones 1. Semi-finished products (big pieces): Packaged meat, as well as portioned semi-finished products without breading; portioned semi-finished products in breading;
2. Semi-finished products (small pieces): without the use of sauces and spices; marinated in sauces;
3. Semi-finished minced meat: molded (with or without breading), stuffed; from different types of meat;	1	Day.
4. Minced meat: manufactured at special enterprises; produced by trade and catering enterprises;	1	Day.
5. Meat and bone semi-finished products;	36	Hour.
6. Offal of slaughter animals;	2	Day.
Semi-finished products made from poultry meat
7. Natural meat and bone and boneless semi-finished products from poultry meat: without breading; breaded, marinated with sauces and spices;
8. Chopped semi-finished products from poultry meat in breading and without it;	18	Hour.
9. Chicken mince;	12	Hour.
10. Semi-finished products from poultry offal and by-products;	1	Day.
11. Soup and other sets;	12	Hour.
Ready-made culinary dishes from meat and meat products
12. Boiled meat;	1	Day.
13. Fried meat;	36	Hour.
14. Fried meat products;	1	Day.
Meat dishes:
15. Dumplings, belyashi, pancakes, pies;	1	Day.
16. Cheeseburgers, hamburgers, ready-made pizza;	1	Day.
17. Meat products in the form of jelly;	12	Hour.
18. Boiled and fried organ meats;	1	Day.
19. Pates;	1	Day.
Culinary dishes made from poultry meat
20. Carcasses of a bird and its parts of all types of smoking;	72	Hour.
21. Cooked poultry dishes;	2	Day.
22. Minced poultry dishes, with sauces and side dishes;	12	Hour.
23. Pies and dumplings made from poultry;	1	Day.
24. End products made from poultry in a jelly-like form;	12	Hour.
25. Offal and pates made from poultry;	1	Day.
26. Boiled eggs;	36	Hour.
Sausages from different types of meat and poultry
27. Boiled sausages produced in accordance with GOST: the highest and first grade; second grade;
28. Boiled sausages in accordance with GOST in sealed casings: gourmet, premium with the use of preservatives; first grade; second grade;
29. Boiled sausages and sausages produced in accordance with GOST;	3	Day.
30. Boiled sausages and sausages in hermetic casings;	7	Day.
31. Boiled sliced ​​sausages, sausages, sausages, packed under vacuum, under modified atmosphere conditions;	5	Day.
32. Boiled meat products;	3	Day.
33. Sliced ​​cooked meat products packed under vacuum, under modified atmosphere conditions;
34. Liver and blood sausages;	2	Day.
35. Sausages with offal;	2	Day.
36. Sausage boiled poultry products: top grade; first grade;
37. Cooked sausages packed under vacuum, under modified atmosphere conditions;	5	Day.
, non-fish products and products thereof
Semi-finished products from fish
38. Fish of various kinds;	2	Day.
39. Fish fillet;	1	Day.
40. Special cut fish;	1	Day.
41. Minced fish and final products from it, with a flour component;	1	Day. from -2 to +2°C
42. Chilled bivalves and crustaceans;	12	Hour.
Culinary fish products without heat treatment
45. Products from salted fish, chopped;	1	Day.
46. ​​Salads from seafood and fish, without dressing;	12	Hour.
47. Caviar oil, herring, etc.;	1	Day.
48. Boiled shrimps and crayfish;	12	Hour.
49. Structured products;	2	Day.
Fish culinary products with heat treatment
50. Fish prepared in many ways;	36	Hour.
51. Minced fish products, baked dishes and pies;	1	Day.
52. Fish of different types and hot smoked rolls;	2	Day.
53. Mixed dishes from different types of fish;	1	Day.
54. Jelly-like products from fish;	1	Day.
Caviar culinary products
55. thermally processed products;	2	Day.
56. Mixed fish products without heat treatment;	12	Hour.
57. Pastes from fish of a polymeric container;	2	Day.
Milk and dairy products, cheeses.
58. Pasteurized cream and milk, buttermilk and whey: in consumer capacity; in tanks and flasks;	36	Hour.
59. Baked milk;	5	Day.
60. Dairy products (liquid);	3	Day.
61. Fermented milk products containing bifidobacteria (liquid);	3	Day.
62. Koumiss from mare's and cow's milk;	2	Day.
63. Ryazhenka;	2	Day.
64. Sour cream and products containing sour cream;	3	Day.
65. Cottage cheese and products from it, not thermally processed;	3	Day.
66. Curd and products from it, thermally processed;	5	Day.
67. Pasty milk protein products;	3	Day.
68. Culinary curd dishes;	1	Day.
69. Cottage cheese casseroles and puddings;	2	Day.
70. Homemade cheeses;	3	Day.
71. Cream cheese;	5	Day.
72. Cheeses without maturation (brine and soft);	5	Day.
73. Cheese butter;	2	Day.
Dairy products for children
74. Dairy products: bottled; in a polymer container; Other fermented milk products;	36	Hour.
75. Curd for children;	36	Hour.
76. Products from cottage cheese;	1	Day.
77. Sterilized products: bottled; in a sealed container;
78. Food products for preventive or therapeutic nutrition, which have a fermented soy or non-dairy base;	36	Hour.
vegetable products
Semi-finished products from greens and vegetables:
79. Raw peeled sulphated potatoes;	2	Day.
80. Fresh cabbage;	12	Hour.
81. Raw peeled vegetables: beets, carrots,;	1	Day.
82. Sliced ​​and processed radish and radish;	12	Hour.
83. Parsley and celery processed;	1	Day.
84. Processed green onions;	18	Hour.
85. Dill processed;	18	Hour.
culinary specialties
86. Salads from raw fruits and vegetables: without refueling; with dressing;
87. Salads from raw and canned vegetables, eggs, etc. without refueling; with dressing;
88. Salads with salted, pickled and pickled vegetables;	36	Hour.
89. Salads from boiled vegetables: without dressing and salted vegetables; with dressing;
90. Dishes from vegetables cooked in different ways;	1	Day.
91. Salads from meat, poultry, fish or smoked meats: without refueling; with dressing;
92. Side dishes: boiled: rice, pasta and mashed potatoes; vegetable stew; boiled and fried potatoes;
93. Dressings and sauces for second courses;	2	Day.
Bakery and confectionery
Semi-finished dough products;
94. Yeast dough;	9	Hour.
95. Unleavened puff pastry;	1	Day.
96. Sand dough;	36	Hour.
Culinary products
97. Baked Yeast Dough Bakery Products: with cottage cheese; with fruit filling or jam;
98. Fried bakery products (chebureks, belyashi, etc.);	1	Day.
99. Wheat or semolina meatballs;	18	Hour.
Flour confectionery, drinks and sweet dishes
100. Cakes and cakes: without cream, with finishes: protein, fruit, berry, cream cake "potato"; with cream: whipped cream, custard. With cottage cheese creamy filling;
101. Rolls on a biscuit basis: with fruit, candied or poppy seed filling; with cottage cheese filling;
102. Mousses and jellies;	1	Day.
103. Creams for confectionery;	1	Day.
104. Whipped cream;	6	Hour.
105. Industrial kvass: not pasteurized from bread; "Moscow";
106. Freshly squeezed juices (fruit and vegetable).	2	Day.

If the catering establishment does not comply with the established terms and conditions for storing food and end products, pathogenic microorganisms can multiply that can cause acute intestinal and bacterial poisoning.

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 the nutritional value of food products, safety of food products, materials and products, safety of the conditions for their development, putting into production, manufacture and circulation, safety of services provided in in the field of retail trade in food products, materials and products in the field of public 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 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 rules 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 during production, storage, transportation and circulation, as well as during their development and production. Sanitary rules do not apply to bottled and mineral waters, 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 whose quality deteriorates after a certain period from the moment of their manufacture and acquire properties dangerous to human health, in connection with which they lose their suitability for their intended use, are subject to expiration dates. Products that, subject to the established storage rules, do not need special temperature storage conditions, 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 clause 1.10, as well as specialized products for baby and diet food, should be carried out on the basis of the results of a 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 establishing the shelf life of canned products, sterilization (pasteurization) regimes should be developed, and the shelf life periods 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 moment the technological process of its manufacture is completed, 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 storage periods 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. It is not allowed to store raw and semi-finished products together with ready-to-eat foodstuffs.

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, shelf life 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; 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 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
Sausage products from 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, 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.):
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°С
42. Food fish mince, shaped mince products, including those with a flour component		-«- from -2 to +2°С
43. Crustaceans, bivalve molluscs, live, chilled

Continued app. 1

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		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. Raw vegetable salads with 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, 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, mousses
103. Creams
104. Whipped cream
105. Kvass produced by industry:
unpasteurized bread kvass
kvass "Moscow"
106. Freshly squeezed fruit and vegetable juices

Annex 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. 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. Non-perishable * foodstuffs 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 - 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

Storage conditions for perishable products

There are general principles for choosing the modes of storage of chilled and frozen products and some requirements for refrigeration facilities and cooling systems for storage chambers arising from these principles.

Firstly, strict constancy and uniformity of the field of regime parameters, maintaining optimal regimes constant throughout the entire volume of refrigerating chambers during the entire storage time. If any external conditions that affect the regime parameters in the chamber change, then they must be compensated in such a way that the regime is not violated. It is impossible to fully comply with this principle, therefore, they strive to ensure that deviations from the specified regime are minimal. To the greatest extent, this can be achieved with perfect thermal insulation and automatic control of the operation of cooling devices.

Secondly, the reduction of all kinds of heat inflows into the storage chambers. These are external heat gains, which decrease when the thermal insulation of the chamber is reliable, and internal ones, which can form when a warm load is introduced, doors are opened, and due to other reasons of this kind. Heat inflows violate the temperature regime, can affect the value of relative humidity, create an uneven field of regime parameters.

The general mandatory storage conditions for a perishable product, regardless of how long it will be in the refrigerator, are the following:

good quality of products entering storage (cold only slows down or stops the development of microorganisms);

correct placement and stowage of perishable products during refrigerated storage;

strict observance of the principles of commodity neighborhood.

Good quality of products entering storage. Reception of products is carried out upon receipt of them on the refrigerator in accordance with the requirements of the current instructions, regulations, standards, specifications and other documents.

Accompanying documents (wagon and control temperature sheets, sanitary and veterinary certificates, quality certificates, certificates, specifications and invoices of senders) are checked before unloading refrigerated vehicles. In the absence of one or more documents, an appropriate entry is made in the receiving document. Before the start of unloading, the condition of the seals and hatches is carefully checked, then they begin to accept them in terms of quantity and quality.

Goods with various defects are placed in a special chamber for short-term storage (defective goods chamber). Containers and packaging are checked for compliance with the requirements of the standard and sanitary condition. All products in a defective container are sorted, and the net weight is determined by weighing after the container is emptied.

Any products (5 - 10% of the batch) are carefully examined and, depending on the results of the check, their further purpose is determined. Accepted products are immediately transferred for refrigeration or storage.

Depending on the type of control, products entering the refrigerator are divided into two groups: products subject to commodity-technological and veterinary-sanitary control (meat and meat products, poultry, eggs, melange, egg powder, raw fat, lard, rendered animal fat , canned meat and meat and vegetable); products that are subject to technological and commodity control (butter, margarine, fermented milk products, cheese, condensed milk, fish and fish products).

The quality of the products of the first group is evaluated before the arrival of the B chamber, in the process of refrigeration and after its completion. When storing them, it is necessary to follow the following rules: strictly maintain the temperature and humidity conditions, correctly place the products for storage and determine its duration. Inspection of frozen products of the first group in order to determine the storage conditions and quality status is carried out monthly, chilled - daily. The results of the inspection are formalized by the relevant acts.

The quality of products of the second group is evaluated during acceptance, refrigeration and storage by technologists and merchandisers. The results of analyzes of the quality of products and storage conditions are reflected in the journal or entered into the computer's memory.

Sanitary and hygienic conditions for the maintenance of refrigerating chambers. New batches of products, upon receipt for storage, should be placed in chambers in which similar products were stored. There they should be well washed with cooling air from all sides, for this they are not laid on the floor, but on undercarriages or racks. It is also impossible to place products close to the walls and too tightly to each other; to approach them, you must leave passages.

The air temperature in the chambers is controlled at least twice a day, relative humidity - once a day (in the storage chambers of chilled and frozen products) and once every 10 days (in the storage chambers of frozen products). Particular attention is paid to maintaining the stability of the temperature and humidity regime and the sanitary condition of the cells. In case of violations of storage conditions, measures are taken to eliminate them.

Since the main cause of food spoilage is the vital activity of microorganisms, along with its suppression by the action of low temperatures on refrigerators, special measures are used: filtering ventilated air, periodic cleaning and disinfection of air coolers, disinfection of chambers and in-chamber equipment, etc.

The need for disinfection is determined based on the control of microbial contamination. For the timely detection of microbial contamination, as well as to check the effectiveness of disinfection, refrigerating chambers are subjected to microbiological control. The frequency of this control for chambers with an air temperature of -12 ° C and below - once a quarter, and for chambers with a temperature of -11.9 ° C and above - twice a quarter.

When preparing for disinfection, the chamber must be completely emptied of products and warmed to a temperature of at least 5 ° C, but in such a way that the walls and ceiling do not sweat. After warming, they start washing, whitewashing and disinfecting it.

Effective means for disinfecting refrigeration chambers are antiseptol (2.5 parts of bleach containing 25% active chlorine and 3.5 parts of soda ash per 100 parts of water) and sodium oxydiphenolate (preparation F-5), which is used at a temperature in the chamber above -4 °С (especially detrimental to mold).

The condition of the walls and ceiling of the chamber after disinfection and whitewashing is considered good in terms of reducing microbial contamination with the content of microbial germs per 1 cm 2 to 100, and satisfactory - up to 1000 and poor - over tens of thousands.

In cells equipped with air-conditioning systems, special attention should be paid to cleanliness, since the forced movement of air promotes the spread of microorganisms. Air filtration should be carried out in such chambers.

To maintain the required sanitary condition, the use of ozonation and UV radiation is effective. Ozonation of the chamber for 72 hours at an ozone concentration in the air of 15-25 mg/m 3 , a temperature of 0 °C and a relative humidity of 90% ensures its complete purification from microorganisms. The same effect is achieved with the use of UV radiation (3 hours per day with a power of 1 W / m 3 of the room).

The Synergolux method used abroad is very effective, combining air, ozone and UV irradiation for disinfection, disinsection, sterilization and preservation.

The sanitary condition of production and storage facilities, territories, equipment and inventory on refrigerators is controlled by the bodies of the State Sanitary Supervision of the departmental sanitary and veterinary services. Control is carried out upon acceptance of products, during their heat treatment, storage and release from the refrigerator.

The temperature and humidity conditions and the speed of air movement in the storage chamber depend on the type of product, its condition, the packaging method and packing density, the degree of loading of the chamber, etc.

Taking into account the specifics of subsequent cold storage, special attention is paid to compliance with the temperature regime during transportation (for temperature registration, temperature indicators on the cargo, etc.); air temperature in the vehicle before unloading products; food temperature (for products of animal origin).

During the unloading of meat from vehicles in each incoming batch, the temperature of the meat is measured in the thickness of the muscles of the thigh or shoulder blade at a depth of 6–8 cm from the surface with a glass thermometer in a metal frame, which is immersed in the thickness of the product for 10 minutes, or with a portable semiconductor temperature meter of the PIT type , designed to quickly determine the temperature both on the surface and in the thickness of the product.

For measurements, an average sample is taken from the middle and upper rows of the stack: meat and meat products in blocks - at least four places, other products - at least two places (packaging units).

In case of receipt of completely thawed products, the number of measurement points is increased to 10, and samples are taken in the lower, middle and upper rows of the stack. The receiving documents indicate the average temperature of the incoming batch of products.

Before loading the chamber, inventory, containers and vehicles are brought into proper sanitary condition, and if necessary, disinfected.

Placement and stacking of perishable products during refrigerated storage. Before placing and packing products, the veterinary service of the refrigerator, which is headed by the chief (senior) veterinarian, carries out a veterinary and sanitary examination of products of animal origin.

Employees of the veterinary service have the right not to allow poor-quality products for storage, to demand the urgent sale of products whose shelf life has expired, and to prohibit the loading of food products onto vehicles that do not meet sanitary requirements.

Sanitary control on the refrigerator is carried out by the departmental sanitary service. The sanitary doctor has the right not to accept low-quality raw materials for storage and to prohibit the release of unsuitable food products from the refrigerator. The instructions of the sanitary doctor on the sanitary and hygienic regime are obligatory for the employees of the refrigerator.

Depending on the type of product, refrigerated rooms are divided into storage rooms for meat, butter, eggs, fat, offal, sausages, etc.

Joint storage of products in one chamber is allowed only if absolutely necessary (for example, if there is a threat of spoilage of products accepted by the refrigerator and outside the refrigerator chambers, with a lack of refrigeration area and maneuvering in order to make full use of the refrigeration area). At the same time, only products that require the same temperature and humidity conditions can be stored in one chamber. For joint storage of unpackaged frozen products, chambers with an air temperature not higher than -15 ° C should be used. At higher temperatures, the odors inherent in products become more intense and more easily transferred from one product to another. Products with a higher temperature are subject to freezing in freezing chambers before laying for joint storage. Freezing in joint storage chambers is not allowed.

It is not allowed to store sausages and smoked meats, cheeses of all kinds, fruits and vegetables (fresh and frozen), baker's yeast with other products.

The products arrive for refrigerated storage in a chilled, frozen and frostbitten state with an average final temperature equal to the storage temperature. Products that arrived at the refrigerator with a temperature in the thickness above the set one are sent for post-cooling and freezing.

Technological instructions allow the loading of thawed products, but at the same time, the daily receipt of cargo is limited to storage chambers with a cargo capacity of up to 200 tons of 8% capacity, more than 200 tons - 6% of capacity.

cold storage modes. In the refrigeration technology of food storage, there are three main modes: for chilled, frostbitten and frozen products. The general principles of storage are a generalization of the storage technology for products with different properties.

Chilled products stored at air temperature 0.5 - 2 °C above cryoscopic, relative humidity 85 - 90%; air speed 0.1 -0.2 m/s. Depending on the type, nature and availability of packaging, they are stacked in incomplete stacks (taking into account the load per 1 m 2 of the chamber) with the laying of rails between the rows, hung on hooks of overhead tracks or laid out on racks so that air circulates freely around them.

Frozen products stored at air temperature 1-2 °C below cryoscopic, relative humidity 92-95% and air speed 0.1-0.2 m/s. Frozen meat, fish and poultry are stored two to three times longer than chilled ones.

storage mode frozen products set depending on their type, packaging, required shelf life. According to the recommendation of the International Institute of Refrigeration, frozen foods should be stored at a temperature not exceeding -18 ° C and a relative humidity of 100%. Frozen products are stacked in tight rows to prevent air circulation inside the stack. Storage chambers are loaded with homogeneous products or with the same mode (preferably and period) of storage.

Many problems are solved on modern automated, robotic refrigerators when storing packaged and packaged products in containers, in bags, on flights.