Approved by the resolution of the Chief State health officer of the Kyrgyz Republic of February 20, 2004 No. 10

 
            МИНИСТЕРСТВО ЗДРАВООХРАНЕНИЯ КЫРГЫЗСКОЙ РЕСПУБЛИКИ

                 4.2. МЕТОДЫ КОНТРОЛЯ. БИОЛОГИЧЕСКИЕ
                     И МИКРОБИОЛОГИЧЕСКИЕ ФАКТОРЫ

        Гигиеническая оценка сроков годности пищевых продуктов
 

Methodical instructions

 
МУ М.4.2.001-03 

1. Scope

The document is developed by Department of Gossanepidnadzor of the Ministry of Health of the Kyrgyz Republic according to the Law of the Kyrgyz Republic "About sanitary and epidemiologic wellbeing of the population", the Provision "About the State Sanitary and Epidemiologic Regulation", the Provisions "About the Public Sanitary and Epidemiologic Service of the Kyrgyz Republic" approved by the order of the Government of the Kyrgyz Republic of 10.12.2001 No. 778, taking into account MU 4.2.727-99, developed by the leading research institutions of the Russian Federation.

The document establishes procedure for reasons and hygienic assessment of expiration dates and storage conditions of foodstuff.

Methodical instructions do not cancel action the SanPiN 42-123-4117-86 "Conditions and storage durations of especially perishable products".

2. Introduction

In recent years the companies of different industries of the food industry widely use new manufacturing techniques of foodstuff (with the advanced modes of high-temperature processing; using different nutritional supplements, including having antimicrobic activity; with repeated termization of dairy products at the end of production cycle; with use in production of termizirovanny high-net raw materials, ferments for direct introduction, etc.) and packagings of products (in films under vacuum, in the atmosphere of inert gases, in parogazonepronitsayemy covers, etc.).

Use of new technologies allows more reliably, than by means of the traditional processing methods used so far, to protect ready-made products from bacterial spoil and loss of moisture and, thereby, from change of organoleptic properties that is confirmed by foreign experience of storage of similar products.

Taking into account the opportunities of the new technologies allowing to develop really food products with longer safety mentioned above, work on reasons for expiration dates of products became one of the main objectives of today and, respectively, shall have single methodological base what this document is designed serve to.

3. General provisions

3.1. Requirements of this document are applied to food products at development stages and statements on production of new types of products, in case of development of new regulating and technical documentation, and also in case of modification and amendments to the existing documentation.

3.2. The expiration date is established by the manufacturer of foodstuff and/or developer of regulating and technical documentation with indication of storage conditions, brings in regulating or technical documentation and approves in accordance with the established procedure with bodies and organizations of gossanepidsluzhba.

3.3. The manufacturer, establishing expiration date, shall prove its duration and storage conditions of products.

3.4. Hygienic reasons for duration of again established expiration dates for new types of products, also in case of change of expiration dates for the foodstuff developed according to the existing regulating and technical documentation are carried out on the basis of obligatory complex researches which results shall demonstrate preserving quality and safety of foodstuff, including organoleptic properties and nutrition value (see pct 8.4 and 8. 5), during all expected expiration date.

3.5. Hygienic researches are conducted by the Department of Gossanepidnadzor, the regional, district, city centers of Gossanepidnadzor of the Kyrgyz Republic accredited in accordance with the established procedure.

3.5.1. Hygienic researches of perishable foodstuff, and also developed with use of new technologies and/or using nonconventional types of raw materials are conducted at the request of Department of Gossanepidnadzor of the Ministry of Health of the Kyrgyz Republic.

3.5.2. Hygienic researches are conducted according to the control methods of the regulated indicators approved in accordance with the established procedure.

3.6. All types of foodstuff can be divided on perishable and non-perishable which assessment of duration of expiration dates is made on the basis of different criteria.

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