Conditions for the storage of food products
Storage conditions for food products - optimal environmental parameters (temperature, humidity of the surrounding air, light regime, etc.) and handling rules (precautions to prevent damage from pests, insects, rodents; measures to maintain the integrity of packaging, etc.), necessary to ensure the preservation of organoleptic, physico-chemical properties and safety indicators inherent in food products. Perishable foods are those requiring special temperature and/or other regimes and rules to maintain quality and safety, without which they undergo irreversible changes leading to harm to consumer health or spoilage
Source: Order of the Chief State Sanitary Doctor of Russia dated 22.05.2003 No. 98 "On Introduction into Force of Sanitary-Epidemiological Rules and Norms SanPiN 2.3.2.1324-03" (together with "SanPiN 2.3.2.1324-03. 2.3.2. Food Raw Materials and Food Products. Hygienic Requirements for Shelf Life and Storage Conditions of Food Products. Sanitary-Epidemiological Rules and Norms", approved by the Chief State Doctor of Russia on 21.05.2003) (Registered by the Ministry of Justice of Russia on 06.06.2003 No. 4654)
Понятие «условия хранения пищевых продуктов» среднего рода.
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | условия хранения пищевых продуктов | условия хранения пищевых продуктов |
| Д | условию хранения пищевых продуктов | условию хранения пищевых продуктов |
| В | условие хранения пищевых продуктов | условие хранения пищевых продуктов |
| Т | условием хранения пищевых продуктов | условием хранения пищевых продуктов |
| П | условии хранения пищевых продуктов | условии хранения пищевых продуктов |