Laboratory control during the production of bread and confectionery products
3.12.1. Laboratory control consists of checking the quality of raw materials, auxiliary materials, finished products and compliance with technological and sanitary-hygienic production regimes for bread, bakery and confectionery products and is carried out by an accredited laboratory of the enterprise; in the absence of a laboratory, the control may be conducted under a commercial contract with state sanitary and epidemiological supervision bodies and institutions or laboratories accredited by these bodies and Gosstandart
Source: "SanPiN 2.3.4.545-96. 2.3.4. Food and processing industry enterprises. Production of bread, bakery and confectionery products. Sanitary rules and norms" (together with "Instruction on daily pre-shift medical examinations of workers in enterprises (shops, teams, sections) producing confectionery products with cream", "General provisions on the use of bactericidal lamps in food industry enterprises") (approved by the Decree of the Russian State Committee for Sanitary and Epidemiological Supervision dated 25.09.1996 No. 20)
Понятие «лабораторный контроль при производстве хлеба и кондитерских изделий» мужского рода.
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | лабораторного контроля при производстве хлеба и кондитерских изделий | лабораторных контролей при производстве хлеба и кондитерских изделий |
| Д | лабораторному контролю при производстве хлеба и кондитерских изделий | лабораторным контролям при производстве хлеба и кондитерских изделий |
| В | лабораторный контроль при производстве хлеба и кондитерских изделий | лабораторные контроли при производстве хлеба и кондитерских изделий |
| Т | лабораторным контролем при производстве хлеба и кондитерских изделий | лабораторными контролями при производстве хлеба и кондитерских изделий |
| П | лабораторном контроле при производстве хлеба и кондитерских изделий | лабораторных контролях при производстве хлеба и кондитерских изделий |