GOST R 51809-2001
Group C42
STATE STANDARD OF THE RUSSIAN FEDERATION
FRESH WHITE CABBAGE SOLD IN RETAIL NETWORK
Fresh white-headed cabbage for retail. Specifications
OKS 67.080.20
OKP 97 3211
97 3212
Introduction date 2003-01-01
Foreword
1 DEVELOPED by the State Inspectorate for the Quality of Agricultural Products, Raw Materials and Food of the Government of Moscow and working group with the participation of specialists from the All-Russian Research Institute of Vegetable Growing (VNIIO) of the Russian Academy of Agricultural Sciences.
INTRODUCED by the Department of Agricultural Production, Food, Light and chemical industry Gosstandart of Russia
2 ADOPTED AND PUT INTO EFFECT by the Decree of the State Standard of Russia of September 12, 2001, N 382-st
3 INTRODUCED FOR THE FIRST TIME
4 REVISION. June 2010
1 area of use
1 area of use
This standard applies to fresh white cabbage (Brassica oleracia L.) intended for distribution to retailers. trading network and Catering and sale in the retail trade network.
The safety requirements are set out in 5.2, mandatory requirements to quality - in 5.1, 6.7, in terms of marking - in 5.4.
2 Normative references
This standard uses references to the following standards:
GOST 166-89 (ISO 3599-76) Calipers. Specifications
GOST 427-75 Measuring metal rulers. Specifications
GOST 7502-98 Metal measuring tapes. Specifications
GOST 9142-90 Corrugated cardboard boxes. General specifications
GOST 10131-93 Boxes made of wood and wood materials for food industry products, Agriculture and matches. Specifications
GOST 11354-93 Reusable boxes made of wood and wood materials for products of the food industry and agriculture. Specifications
GOST 12302-83 Packages made of polymeric and combined materials. General specifications
GOST 17812-72 Wooden reusable boxes for fruits and vegetables. Specifications
GOST 24831-81 Packaging equipment. Types, basic parameters and dimensions
GOST 26927-86 Food raw materials and products. Methods for the determination of mercury
GOST 26930-86 Food raw materials and products. Arsenic determination method
GOST 26931-86 Food raw materials and products. Methods for determining copper
GOST 26932-86 Food raw materials and products. Lead determination method
GOST 26933-86 Food raw materials and products. Method for determination of cadmium
GOST 26934-86 Food raw materials and products. Method for determination of zinc
GOST 27519-87 (ISO 1956-1-82) Fruits and vegetables. Morphological and structural terminology. Part 1
GOST 27735-94 Household scales. General technical requirements
GOST 29329-92 Scales for static weighing. General technical requirements*
________________
* Within the territory of Russian Federation valid GOST R 53228-2008.
GOST 30090-93 Bags and bag fabrics. General specifications
GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements
GOST 30349-96 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organochlorine pesticides
GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method
GOST 30710-2001 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organophosphate pesticides
GOST R 51074-2003 Food products. Information for the consumer. General requirements
GOST R 51289-99 Reusable polymer boxes. General specifications
GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for the determination of toxic elements (cadmium, lead, copper and zinc)
GOST R 51720-2001 Bags made of polymer films. General specifications
GOST R 51760-2001 Consumer polymer packaging. General specifications
GOST R 51766-2001 Food raw materials and products. Atomic absorption method for the determination of arsenic
SanPiN 2.3.2.1078-2001 Hygienic requirements for the safety and nutritional value of food products
3 Definitions
3.1 Morphological and structural terminology according to GOST 27519.
In this standard, the following terms are additionally applied with the corresponding definitions:
excessive external humidity: The presence of moisture on heads of cabbage from washing, rain. Condensation on heads due to temperature differences is not considered excessive external moisture;
tight-fitting leaves: Leaves that are adjacent to the head of cabbage over the entire surface or at least 2/3 of the height of the head;
dense head of cabbage: The leaves forming a head of cabbage are tightly adjacent to each other, including in the places where they are attached to the inner stump. When pressing from above the head of cabbage and from the sides, deformation of the shape of the head is not observed. Visually determined with a vertical section of the head;
head loose: The leaves forming a head of cabbage do not fit tightly to each other, especially at the places where they are attached to the inner stump (gaps reach 0.5 cm or more). With a light pressure of the head of cabbage from above, in some cases, the inner stalk is felt; when squeezed from the sides, a springy deformation of the shape of the head is observed. Visually determined by the vertical section of the head.
4 Classification
4.1 Cabbage, depending on the timing of ripening, is divided into early-ripening, mid-ripening, medium-late and late-ripening.
4.2 Cabbage, depending on the quality, is divided into two classes: the first and second.
5 Technical requirements
5.1 The quality of cabbage must comply with the requirements and standards specified in Table 1.
Table 1
Name of indicator | Characteristics and norm for classes |
|
second |
||
Heads are fresh, whole, healthy, clean, fully formed, not germinated, shape and color typical for the botanical variety, free from pest damage, free from excessive external moisture, with a clean cut of the stump |
||
Smell and taste | Peculiar to this botanical variety, without foreign smell and taste |
|
head density | Dense | Dense or less dense, but not loose. For early ripe varieties - varying degrees of density |
head cleaning | Heads should be trimmed to tightly fitting green or white leaves. From heads of early ripening varieties, rosette and unsuitable for consumption leaves are removed. |
|
Stump length over head, cm, no more | ||
Mass of the cleaned head, kg, not less than for early maturing: | ||
for mid-season, mid-late and late-ripening: | ||
Not standardized |
||
Not allowed | Not standardized |
|
Not allowed | Not standardized |
|
Not allowed | ||
Not allowed |
||
Note - For cabbage of the second class, until February 1, heads of cabbage are allowed with places cut off during stripping in an area of \u200b\u200bno more than 1/8 of the surface of the head, from February 1 - no more than 1/4 of the surface of the head. |
||
5.3 Packaging
5.3.1 Cabbage must be packed in such a way as to ensure proper preservation. The cabbage in each packaging unit must be uniform in quality and size.
5.3.2 The materials used for packaging, as well as non-toxic ink or glue used for applying text or gluing labels, must be approved by the Gossanepidnadzor of the Ministry of Health of Russia.
5.3.3 Cabbage is packed in a shipping container. Cabbage of the first class, according to the terms of the contract, can be packaged in any net weight. Recommended packing methods for cabbage are given in Annex A.
5.4 Marking
5.4.1 Cabbage marking - according to GOST R 51074.
Additionally indicate:
- class (first or second);
- botanical variety.
6 Acceptance rules
6.1 Cabbage is accepted in batches. A batch is considered to be any amount of cabbage of the same botanical variety and class, packed in containers of the same type and size, received in one vehicle and issued with one document certifying its quality, indicating:
- document number and date of issue;
- name and address of the sender;
- name and address of the recipient;
- product names;
- class;
- botanical variety;
- the number of packaging units;
- gross and net weights (kg);
- dates of packaging and shipment (for packaged - and the date of packaging);
- number of the vehicle;
- data on the pesticides used and the date of the last treatment with each pesticide;
- symbols of this standard.
6.2 To check the quality of cabbage, correct packaging and labeling for compliance with the requirements of this standard, a sample is taken from a batch of cabbage from different places, the volume of which is indicated in table 2.
table 2
Lot volume, number of packaging units, pcs. | Sample size, number of selected packaging units, pcs. |
Up to 500 incl. | |
St. 500 "1000" | |
" 1000 " 5000 " | |
" 5000 " 10000 " | |
30 and additionally for every 500 full and incomplete packaging units, one packaging unit |
|
Note - If the lot size is less than 15 packaging units, all packaging units are selected in the sample. |
|
6.3 Check 100% of the products contained in the sample selected in accordance with table 2.
6.4 The test results are extended to the entire lot.
6.5 After checking, the selected packaging units are attached to the cabbage lot.
6.6 The quality of cabbage in damaged packaging units is checked separately and the results apply only to cabbage in these packaging units.
6.7 When accepting a batch of cabbage, the following requirements are observed:
- a batch of cabbage that does not meet the requirements of the first class in quality is transferred to the second class;
- a batch of cabbage that does not meet the quality requirements of the second class is considered not to meet the requirements of this standard.
7 Control methods
7.1 The quality of packaging and labeling of packaging units with cabbage, selected according to 6.2, is visually checked for compliance with the requirements of this standard.
7.2 Control procedure
7.2.1 Measuring instruments:
household scales for weighing in accordance with GOST 27735;
scales for static weighing according to GOST 29329, medium accuracy class;
a metal ruler 300 mm long, with a division value of 1 mm according to GOST 427, with a measurement error of ± 0.1 mm or a metal tape measure made of stainless steel with a nominal length of 1 m with a rectangular end at the exhaust end of the tape according to GOST 7502, 2 accuracy classes;
caliper 1 or 2 accuracy class according to GOST 166 with a measurement error of 0.05-0.1 mm.
It is allowed to use other measuring instruments approved in in due course types and included in State Register measuring instruments with metrological characteristics not lower than those indicated.
7.2.2 The quality check is subject to all cabbage in the packaging units selected according to 6.2, from which the combined sample is composed.
7.2.3 The selected sample of cabbage in the transport container is weighed, the gross, net and tare weights are determined in kilograms.
Weighing results are recorded to the second decimal place.
7.2.4 The total weight of the heads in the pooled sample, in kilograms, is determined according to 7.2.3.
7.2.5 The heads of cabbage in the combined sample are sorted into fractions according to the indicators established in table 1.
7.2.6 Appearance, smell, taste, density of the head, stripping, the presence of heads with mechanical damage to a depth of not more than 2, more than 2, but not more than 5 tight-fitting leaves in the lateral and lower (adjacent to the stump) parts of a head of cabbage, no more than 5 close-fitting leaves, no more than 1.5 cm deep in the upper third of the head; with a serif of a head of cabbage and a stump; cracked; with mechanical damage to a depth of no more and more than 3 cm; germinated; affected by punctate necrosis and parchment; damaged by agricultural pests; rotten; ice cream; steamed (with signs of internal yellowing and browning) are determined visually and sorted into fractions in accordance with the indicators set in table 1.
7.2.7 The length of the stalk above the head, the area of the cuts when stripping the head is measured with a ruler or caliper.
7.2.8 Weigh each head fraction. The result of weighing the fractions is recorded with an accuracy of the second decimal place.
7.2.9 Based on the results of weighing according to 7.2.8, the content of heads of cabbage with deviations from the values of the indicators established in Table 1 is determined as a percentage.
7.3 Handling results
7.3.1 The content of heads of cabbage with deviations in quality and weight for each fraction, %, of the total mass of heads of the combined sample is calculated by the formula
where is the mass of the fraction of heads of cabbage with deviations in quality and mass, kg;
- total mass of heads of cabbage in the combined sample, kg.
7.3.2 Calculations are carried out with an accuracy of the second decimal place, followed by rounding the result to the first decimal place. The results obtained are compared with the values given in Table 1. The results are valid for the entire batch.
7.3.3 The net weight of each packaging unit packed with an arbitrary net weight is determined when the product is released to customers in a retail distribution network.
8 Transport and storage
8.1 Cabbage is transported covered by car in accordance with the rules for the transportation of perishable goods in force on this type of transport. It is allowed to transport cabbage in open automobile vehicles with protection of products from precipitation and temperatures below 0 °C.
8.2 Cabbage is stored in conditions that ensure its safety.
Recommended storage conditions - in accordance with Appendix B.
APPENDIX A (recommended). Methods for packaging fresh white cabbage sold in a retail network
, GOST 17812, GOST R 51289, container-equipment in accordance with GOST 24831 or other container according to a regulatory or technical document.APPENDIX B (recommended). Conditions and terms of storage of fresh white cabbage sold in a retail network
B.1 Cabbage is recommended to be stored in closed ventilated rooms at an air temperature of 0 to 10 °C inclusive for no more than 2 days, at 0 °C - no more than 4 days.
Relative humidity during storage should be 85%-90%.
Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication
Potatoes, vegetables, gourds.
Specifications: Sat. GOSTs. -
M.: Standartinform, 2010
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Specifications
Official edition
|
Standartinform |
Foreword
1 DEVELOPED by the State Inspectorate for the Quality of Agricultural Products, Raw Materials and Food of the Government of Moscow and a working group with the participation of specialists from the All-Russian Research Institute of Vegetable Growing (VNIIO) of the Russian Academy of Agricultural Sciences.
INTRODUCED by the Department of Agricultural Products, Food, Light and Chemical Industry of the State Standard of Russia
2 ADOPTED AND PUT INTO EFFECT by the Decree of the State Standard of Russia dated September 12, 2001 No. 382-st
3 INTRODUCED FOR THE FIRST TIME
4 REVISION. June 2010
© IPK Standards Publishing House, 2001 © STANDARTINFORM, 2010
This International Standard may not be reproduced, reproduced or distributed in whole or in part as an official publication without permission. federal agency for technical regulation and metrology
STATE STANDARD OF THE RUSSIAN FEDERATION
FRESH WHITE CABBAGE SOLD IN RETAIL NETWORK
Specifications
Fresh white-headed cabbage for retail. Specifications
Introduction date 2003-01-01
1 area of use
This standard applies to fresh white cabbage (Brassica oleracia L.) intended for supply to retailers and catering establishments and sale in retailers.
Safety requirements are set out in 5.2, mandatory quality requirements - in 5.1, 6.7, in terms of marking - in 5.4.
2 Normative references
In this standard, the following terms are additionally applied with the corresponding definitions:
excessive external moisture: Presence of moisture on heads from washing, rain. Condensation on heads due to temperature differences is not considered excessive external moisture;
tight-fitting leaves: Leaves that adhere to the head of the head over the entire surface or at least 2/3 of the height of the head;
dense head: The leaves forming the head are tightly adjacent to each other, including in the places where they are attached to the inner stump. When pressing from above the head of cabbage and from the sides, deformation of the shape of the head is not observed. Visually determined with a vertical section of the head;
loose head: The leaves forming the head do not fit tightly to each other, especially at the points of attachment to the inner stump (gaps reach 0.5 cm or more). With a light pressure of the head of cabbage from above, in some cases, the inner stalk is felt; when squeezed from the sides, a springy deformation of the shape of the head is observed. Visually determined by the vertical section of the head.
4 Classification
4.1 Cabbage, depending on the timing of ripening, is divided into early-ripening, mid-ripening, medium-late and late-ripening.
4.2 Cabbage, depending on the quality, is divided into two classes: the first and second.
5 Technical requirements
5.1 The quality of cabbage must comply with the requirements and standards specified in Table 1.
|
End of table 1 |
||||||||||||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||||||
Note - For cabbage of the second class, until February 1, heads of cabbage are allowed with places cut off during stripping in an area not exceeding the surface of the head, from February 1 - not more than the surface of the head.
5.3 Packaging
5.3.1 Cabbage must be packed in such a way as to ensure proper preservation. The cabbage in each packaging unit must be uniform in quality and size.
5.3.2 The materials used for packaging, as well as non-toxic ink or glue used for applying text or gluing labels, must be approved by the Gossanepidnadzor of the Ministry of Health of Russia.
5.3.3 Cabbage is packed in a shipping container. Cabbage of the first class, according to the terms of the contract, can be packaged in any net weight. Recommended packing methods for cabbage are given in Annex A.
5.4 Marking
Additionally indicate:
Class (first or second);
Botanical variety.
6 Acceptance rules
6.1 Cabbage is accepted in batches. A batch is considered to be any amount of cabbage of the same botanical variety and class, packed in containers of the same type and size, received in one vehicle and issued with one document certifying its quality, indicating:
Document number and date of issue;
Name and address of the sender;
Names and addresses of the recipient;
Product names;
Botanical variety;
The number of packaging units;
Gross and net weights (kg);
Packing and shipment dates (for packaged - and packing dates);
Vehicle numbers;
Details of pesticides used and date of last treatment with each pesticide;
Symbols of this standard.
6.2 To check the quality of cabbage, correct packaging and labeling for compliance with the requirements of this standard, a sample is taken from a batch of cabbage from different places, the volume of which is indicated in table 2.
6.3 Check 100% of the products contained in the sample selected in accordance with table 2.
6.4 The test results are extended to the entire lot.
6.5 After checking, the selected packaging units are attached to the cabbage lot.
GOST P 51809-2001
6.6 The quality of cabbage in damaged packaging units is checked separately and the results apply only to cabbage in these packaging units.
6.7 When accepting a batch of cabbage, the following requirements are observed:
A batch of cabbage that does not meet the quality requirements of the first class is transferred to the second class;
A batch of cabbage that does not meet the quality requirements of the second class is considered not to meet the requirements of this standard.
7 Control methods
7.1 The quality of packaging and labeling of packaging units with cabbage, selected according to 6.2, is visually checked for compliance with the requirements of this standard.
7.2 Control procedure
7.2.1 Measuring instruments:
household scales for weighing in accordance with GOST 27735;
scales for static weighing according to GOST 29329, medium accuracy class;
a metal ruler 300 mm long, with a division value of 1 mm according to GOST 427, with a measurement error of ± 0.1 mm or a metal tape measure made of stainless steel with a nominal length of 1 m with a rectangular end at the exhaust end of the tape according to GOST 7502, 2 accuracy classes;
caliper 1 or 2 accuracy class according to GOST 166 with a measurement error of 0.05-0.1 mm.
It is allowed to use other measuring instruments, duly approved types and entered in the State Register of measuring instruments, with metrological characteristics not lower than those indicated.
7.2.2 The quality check is subject to all cabbage in the packaging units selected according to 6.2, from which the combined sample is composed.
7.2.3 The selected sample of cabbage in the transport container is weighed, the gross, net and tare weights are determined in kilograms.
Weighing results are recorded to the second decimal place.
7.2.4 The total weight of the heads in the pooled sample m in kilograms is determined according to 7.2.3.
7.2.5 The heads of cabbage in the combined sample are sorted into fractions according to the indicators established in table 1.
7.2.6 Appearance, smell, taste, density of the head, stripping, the presence of heads with mechanical damage to a depth of not more than 2, more than 2, but not more than 5 tight-fitting leaves in the lateral and lower (adjacent to the stump) parts of a head of cabbage, no more than 5 close-fitting leaves, no more than 1.5 cm deep in the upper third of the head; with a serif of a head of cabbage and a stump; cracked; with mechanical damage to a depth of no more and more than 3 cm; germinated; affected by punctate necrosis and parchment; damaged by agricultural pests; rotten; ice cream; steamed (with signs of internal yellowing and browning) are determined visually and sorted into fractions in accordance with the indicators set in table 1.
7.2.7 The length of the stalk above the head, the area of the cuts when stripping the head is measured with a ruler or caliper.
7.2.8 Weigh each head fraction The result of the weighing of the fractions is recorded to the second decimal place.
7.2.9 Based on the results of weighing according to 7.2.8, the content of heads of cabbage with deviations from the values of the indicators established in Table 1 is determined as a percentage.
7.3 Handling results
where mi is the mass of the fraction of heads of cabbage with deviations in quality and mass, kg; t is the total mass of heads of cabbage in the combined sample, kg.
7.3.2 Calculations are carried out with an accuracy of the second decimal place, followed by rounding the result to the first decimal place. The results obtained are compared with the values given in Table 1. The results are valid for the entire batch.
GOST 30090
Relative humidity during storage should be 85% - 90%.
UDC 635.342:006.354 OKS 67.080.20 С42 OKI 97 3211
Key words: fresh white cabbage sold in a retail network; packaged; classes: first, second; botanical variety; head density; head cleaning; security requirements; control methods; packing units
GOST R 51809-2001
Group C42
STATE STANDARD OF THE RUSSIAN FEDERATION
FRESH WHITE CABBAGE SOLD IN RETAIL NETWORK
Specifications
Fresh white-headed cabbage for retail. Specifications
OKS 67.080.20
OKP 97 3211
97 3212
Introduction date 2003-01-01
Foreword
1 DEVELOPED by the State Inspectorate for the Quality of Agricultural Products, Raw Materials and Food of the Government of Moscow and a working group with the participation of specialists from the All-Russian Research Institute of Vegetable Growing (VNIIO) of the Russian Academy of Agricultural Sciences.
INTRODUCED by the Department of Agricultural Products, Food, Light and Chemical Industry of the State Standard of Russia
2 ADOPTED AND PUT INTO EFFECT by the Decree of the State Standard of Russia of September 12, 2001, N 382-st
3 INTRODUCED FOR THE FIRST TIME
4 REVISION. June 2010
1 area of use
1 area of use
This standard applies to fresh white cabbage (Brassica oleracia L.) intended for supply to retailers and catering establishments and sale in retailers.
Safety requirements are set out in 5.2, mandatory quality requirements - in 5.1, 6.7, in terms of marking - in 5.4.
2 Normative references
This standard uses references to the following standards:
GOST 166-89 (ISO 3599-76) Calipers. Specifications
GOST 427-75 Measuring metal rulers. Specifications
GOST 7502-98 Metal measuring tapes. Specifications
GOST 9142-90 Corrugated cardboard boxes. General specifications
GOST 10131-93 Boxes made of wood and wood materials for food industry products, agriculture and matches. Specifications
GOST 11354-93 Reusable boxes made of wood and wood materials for products of the food industry and agriculture. Specifications
GOST 12302-83 Packages made of polymeric and combined materials. General specifications
GOST 17812-72 Wooden reusable boxes for fruits and vegetables. Specifications
GOST 24831-81 Packaging equipment. Types, basic parameters and dimensions
GOST 26927-86 Food raw materials and products. Methods for the determination of mercury
GOST 26930-86 Food raw materials and products. Arsenic determination method
GOST 26931-86 Food raw materials and products. Methods for determining copper
GOST 26932-86 Food raw materials and products. Lead determination method
GOST 26933-86 Food raw materials and products. Method for determination of cadmium
GOST 26934-86 Food raw materials and products. Method for determination of zinc
GOST 27519-87 (ISO 1956-1-82) Fruits and vegetables. Morphological and structural terminology. Part 1
GOST 27735-94 Household scales. General technical requirements
GOST 29329-92 Scales for static weighing. General technical requirements*
________________
* GOST R 53228-2008 is valid on the territory of the Russian Federation.
GOST 30090-93 Bags and bag fabrics. General specifications
GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements
GOST 30349-96 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organochlorine pesticides
GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method
GOST 30710-2001 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organophosphate pesticides
GOST R 51074-2003 Food products. Information for the consumer. General requirements
GOST R 51289-99 Reusable polymer boxes. General specifications
GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for the determination of toxic elements (cadmium, lead, copper and zinc)
GOST R 51720-2001 Bags made of polymer films. General specifications
GOST R 51760-2001 Consumer polymer packaging. General specifications
GOST R 51766-2001 Food raw materials and products. Atomic absorption method for the determination of arsenic
SanPiN 2.3.2.1078-2001 Hygienic requirements for the safety and nutritional value of food products
3 Definitions
3.1 Morphological and structural terminology according to GOST 27519.
In this standard, the following terms are additionally applied with the corresponding definitions:
excessive external humidity: The presence of moisture on heads of cabbage from washing, rain. Condensation on heads due to temperature differences is not considered excessive external moisture;
tight-fitting leaves: Leaves that are adjacent to the head of cabbage over the entire surface or at least 2/3 of the height of the head;
dense head of cabbage: The leaves forming a head of cabbage are tightly adjacent to each other, including in the places where they are attached to the inner stump. When pressing from above the head of cabbage and from the sides, deformation of the shape of the head is not observed. Visually determined with a vertical section of the head;
head loose: The leaves forming a head of cabbage do not fit tightly to each other, especially at the places where they are attached to the inner stump (gaps reach 0.5 cm or more). With a light pressure of the head of cabbage from above, in some cases, the inner stalk is felt; when squeezed from the sides, a springy deformation of the shape of the head is observed. Visually determined by the vertical section of the head.
4 Classification
4.1 Cabbage, depending on the timing of ripening, is divided into early-ripening, mid-ripening, medium-late and late-ripening.
4.2 Cabbage, depending on the quality, is divided into two classes: the first and second.
5 Technical requirements
5.1 The quality of cabbage must comply with the requirements and standards specified in Table 1.
Table 1
Name of indicator | Characteristics and norm for classes |
|
second |
||
Appearance | Heads are fresh, whole, healthy, clean, fully formed, not germinated, shape and color typical for the botanical variety, free from pest damage, free from excessive external moisture, with a clean cut of the stump |
|
Smell and taste | Peculiar to this botanical variety, without foreign smell and taste |
|
head density | Dense | Dense or less dense, but not loose. For early ripe varieties - varying degrees of density |
head cleaning | Heads should be trimmed to tightly fitting green or white leaves. From heads of early ripening varieties, rosette and unsuitable for consumption leaves are removed. |
|
Stump length over head, cm, no more | ||
Mass of the cleaned head, kg, not less than for early maturing: | ||
for mid-season, mid-late and late-ripening: | ||
Not standardized |
||
Not allowed | Not standardized |
|
Not allowed | Not standardized |
|
Not allowed | ||
Not allowed |
||
Note - For cabbage of the second class, until February 1, heads of cabbage are allowed with places cut off during stripping in an area of \u200b\u200bno more than 1/8 of the surface of the head, from February 1 - no more than 1/4 of the surface of the head. |
||
5.3 Packaging
5.3.1 Cabbage must be packed in such a way as to ensure proper preservation. The cabbage in each packaging unit must be uniform in quality and size.
5.3.2 The materials used for packaging, as well as non-toxic ink or glue used for applying text or gluing labels, must be approved by the Gossanepidnadzor of the Ministry of Health of Russia.
5.3.3 Cabbage is packed in a shipping container. Cabbage of the first class, according to the terms of the contract, can be packaged in any net weight. Recommended packing methods for cabbage are given in Annex A.
5.4 Marking
5.4.1 Cabbage marking - according to GOST R 51074.
Additionally indicate:
- class (first or second);
- botanical variety.
6 Acceptance rules
6.1 Cabbage is accepted in batches. A batch is considered to be any amount of cabbage of the same botanical variety and class, packed in containers of the same type and size, received in one vehicle and issued with one document certifying its quality, indicating:
- document number and date of issue;
- name and address of the sender;
- name and address of the recipient;
- product names;
- class;
- botanical variety;
- the number of packaging units;
- gross and net weights (kg);
- dates of packaging and shipment (for packaged - and the date of packaging);
- number of the vehicle;
- data on the pesticides used and the date of the last treatment with each pesticide;
- symbols of this standard.
6.2 To check the quality of cabbage, correct packaging and labeling for compliance with the requirements of this standard, a sample is taken from a batch of cabbage from different places, the volume of which is indicated in table 2.
table 2
Lot volume, number of packaging units, pcs. | Sample size, number of selected packaging units, pcs. |
Up to 500 incl. | |
St. 500 "1000" | |
" 1000 " 5000 " | |
" 5000 " 10000 " | |
30 and additionally for every 500 full and incomplete packaging units, one packaging unit |
|
Note - If the lot size is less than 15 packaging units, all packaging units are selected in the sample. |
|
6.3 Check 100% of the products contained in the sample selected in accordance with table 2.
6.4 The test results are extended to the entire lot.
6.5 After checking, the selected packaging units are attached to the cabbage lot.
6.6 The quality of cabbage in damaged packaging units is checked separately and the results apply only to cabbage in these packaging units.
6.7 When accepting a batch of cabbage, the following requirements are observed:
- a batch of cabbage that does not meet the requirements of the first class in quality is transferred to the second class;
- a batch of cabbage that does not meet the quality requirements of the second class is considered not to meet the requirements of this standard.
7 Control methods
7.1 The quality of packaging and labeling of packaging units with cabbage, selected according to 6.2, is visually checked for compliance with the requirements of this standard.
7.2 Control procedure
7.2.1 Measuring instruments:
household scales for weighing in accordance with GOST 27735;
scales for static weighing according to GOST 29329, medium accuracy class;
a metal ruler 300 mm long, with a division value of 1 mm according to GOST 427, with a measurement error of ± 0.1 mm or a metal tape measure made of stainless steel with a nominal length of 1 m with a rectangular end at the exhaust end of the tape according to GOST 7502, 2 accuracy classes;
caliper 1 or 2 accuracy class according to GOST 166 with a measurement error of 0.05-0.1 mm.
It is allowed to use other measuring instruments, duly approved types and entered in the State Register of measuring instruments, with metrological characteristics not lower than those indicated.
7.2.2 The quality check is subject to all cabbage in the packaging units selected according to 6.2, from which the combined sample is composed.
7.2.3 The selected sample of cabbage in the transport container is weighed, the gross, net and tare weights are determined in kilograms.
Weighing results are recorded to the second decimal place.
7.2.4 The total weight of the heads in the pooled sample, in kilograms, is determined according to 7.2.3.
7.2.5 The heads of cabbage in the combined sample are sorted into fractions according to the indicators established in table 1.
7.2.6 Appearance, smell, taste, density of the head, stripping, the presence of heads with mechanical damage to a depth of not more than 2, more than 2, but not more than 5 tight-fitting leaves in the lateral and lower (adjacent to the stump) parts of a head of cabbage, no more than 5 close-fitting leaves, no more than 1.5 cm deep in the upper third of the head; with a serif of a head of cabbage and a stump; cracked; with mechanical damage to a depth of no more and more than 3 cm; germinated; affected by punctate necrosis and parchment; damaged by agricultural pests; rotten; ice cream; steamed (with signs of internal yellowing and browning) are determined visually and sorted into fractions in accordance with the indicators set in table 1.
7.2.7 The length of the stalk above the head, the area of the cuts when stripping the head is measured with a ruler or caliper.
7.2.8 Weigh each head fraction. The result of weighing the fractions is recorded with an accuracy of the second decimal place.
7.2.9 Based on the results of weighing according to 7.2.8, the content of heads of cabbage with deviations from the values of the indicators established in Table 1 is determined as a percentage.
7.3 Handling results
7.3.1 The content of heads of cabbage with deviations in quality and weight for each fraction, %, of the total mass of heads of the combined sample is calculated by the formula
where is the mass of the fraction of heads of cabbage with deviations in quality and mass, kg;
- total mass of heads of cabbage in the combined sample, kg.
7.3.2 Calculations are carried out with an accuracy of the second decimal place, followed by rounding the result to the first decimal place. The results obtained are compared with the values given in Table 1. The results are valid for the entire batch.
7.3.3 The net weight of each packaging unit packed with an arbitrary net weight is determined when the product is released to customers in a retail distribution network.
8 Transport and storage
8.1 Cabbage is transported by covered road transport in accordance with the rules for the transportation of perishable goods in force on this type of transport. It is allowed to transport cabbage in open motor vehicles with protection of products from atmospheric precipitation and temperatures below 0 °C.
8.2 Cabbage is stored in conditions that ensure its safety.
Recommended storage conditions - in accordance with Appendix B.
APPENDIX A (recommended). Methods for packaging fresh white cabbage sold in a retail network
, GOST 17812, GOST R 51289, container-equipment in accordance with GOST 24831 or other container according to a regulatory or technical document.APPENDIX B (recommended). Conditions and terms of storage of fresh white cabbage sold in a retail network
B.1 Cabbage is recommended to be stored in closed ventilated rooms at an air temperature of 0 to 10 °C inclusive for no more than 2 days, at 0 °C - no more than 4 days.
Relative humidity during storage should be 85%-90%.
Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication
Potatoes, vegetables, gourds.
Specifications: Sat. GOSTs. -
M.: Standartinform, 2010
