SanPiN 42-123-4117-86

Sanitary rules defining the conditions and periods of storage especially perishable products, are intended for all enterprises producing and selling highly perishable products.

Particularly perishable products include products that cannot be stored without refrigeration, and the maximum shelf life at a temperature not exceeding +6 °C is from

6 to 72 hours depending on the type of product. These are meat, dairy, fish, vegetable products, confectionery etc. If storage conditions and periods are violated, microorganisms that cause spoilage of products, as well as potentially pathogenic and pathogenic microorganisms that can cause bacterial poisoning and acute intestinal diseases, can multiply in them.

The approved storage periods for especially perishable products are calculated from the end of technological process, cooling and include the time the product remains at the manufacturing plant, transportation and storage at the enterprises Catering and trade.

For each batch of particularly perishable products, the manufacturer must issue documents certifying the quality (certificate), an invoice (collection sheet) indicating the date and hour of production of the product at the enterprise from the end of the technological process, the storage temperature and the end of its shelf life (date, hour) in accordance with these Rules.

The manufacturer must mark a batch of particularly perishable products indicating the temperature and expiration date on the labels or packaging. When releasing bulk products, labels must be sent by manufacturers to the retail chain, and when selling products they must be placed on the counter.

Transportation of particularly perishable products must be carried out in closed, labeled containers by refrigerated or insulated vehicles with bodies that have a hygienic coating. Local sanitary and epidemiological organizations must issue sanitary passports for each vehicle transporting particularly perishable products. In the warm season, transportation is carried out in isothermal transport in the presence of ice - no more than

3 hours, without ice – no more than 1 hour.

Storage of particularly perishable products in trade and public catering establishments is permitted provided that the temperature regime is maintained from +2 to +6 °C. The exception is some semi-finished and finished products, the storage temperature of which is indicated in the list.

In special cases, local sanitary and epidemiological service institutions are given the right to extend the shelf life of large quantities of highly perishable products, provided that their quality is maintained and storage conditions are met. The maximum extension period should not exceed half of the established storage period.

The chief state sanitary doctors of the Union republics are granted the right on the territory of the republic:

– approve the procedure, conditions and terms of storage of national and specialties;

– depending on local conditions, reduce or extend the shelf life of highly perishable products, determined by these Sanitary Rules;

– establish conditions and storage periods for highly perishable products not included in these Sanitary Rules;

– send to the USSR Ministry of Health scientifically based data and proposals on changing the current shelf life of highly perishable products for inclusion in these Rules.

Sanitary rules do not cancel all other storage regimes for fish and frozen products specified in the Instructions for the storage of fish products (No. 2977-84) and documents reflecting the conditions and periods of storage of frozen products.

Semi-finished products of a high degree of readiness and culinary products intended for sale at pre-production enterprises and in culinary stores and having a longer shelf life are marked with a “*”.

These Sanitary Rules were developed taking into account the current regulatory and technical documentation, as well as in accordance with the results of many years of research of products by health authorities and institutions. When revised and supplemented, existing documentation must be brought into compliance with the requirements of these Sanitary Rules.

Responsibility for compliance and control of Sanitary Rules lies with the heads of enterprises producing and transporting highly perishable products, trade and public catering enterprises.

Sanitary rules must be brought to the attention of employees of all trade enterprises, public catering establishments, ministries and departments producing, transporting and selling highly perishable products, as well as specialists of sanitary and epidemiological services monitoring their compliance.

Control over compliance with the Rules is entrusted to the bodies and institutions of the sanitary and epidemiological service.

With the entry into force of these Rules, the Sanitary Rules of 1974 No. 1161-74 are cancelled.

Summer brings with it not only long-awaited warmth, holidays, joyful and cheerful recreation, but also seriously complicates the work of retail enterprises. Retail trade itself is a rather difficult type of activity, and the sale of perishable products is one of the most problematic areas. We will try to consider some points on the organization of accounting when trading food products.

In the fight for the customer's health

Any consumer wants to purchase a high-quality and safe product, especially when it comes to food. This desire is reinforced in the Federal Law of January 2, 2000 No. 29-FZ “On quality and safety food products", as well as in the laws and regulations of the subjects Russian Federation.

Food products somehow deteriorate in quality over time and acquire properties hazardous to human health. In this regard, expiration dates are established for them and they are divided into non-perishable, perishable and especially perishable. This division is established by the Sanitary and Epidemiological Rules and Standards SanPin.3.2.1324-03 “Hygienic requirements for shelf life and storage conditions of food products” (approved by Resolution of the Chief State Sanitary Doctor of the Russian Federation dated May 22, 2003 No. 98). Perishable and especially perishable products include products that must be stored in cold conditions and intended for the shortest possible sale in order to ensure the safety of human health.

Federal executive authorities at the location of manufacturing organizations, based on an examination, issue sanitary and epidemiological conclusions on the possibility of establishing expiration dates for food products.

attention

A reduction in the price of a product by more than 20 percent of the market value significantly increases the interest of the tax authorities.

Common practice

Today, most sellers are trying to enter into contracts with conditions for the return of unsold expired goods. In this case, it is necessary to strictly follow the terms of the contract, namely the procedure for transferring ownership. If the goods become the property of the buyer, upon return a situation of “reverse sale” arises with all the ensuing consequences. Therefore, when drawing up a supply agreement, it is necessary to take into account the provisions of Article 458 of the Civil Code. The return of purchased goods will be accompanied by the preparation of primary documents and the issuance of invoices.

Difficulties in this case will arise when accounting for the costs associated with the “buyback”. According to the Ministry of Finance, these expenses do not meet the criteria of economic justification (clause 1 of Article 252 of the Tax Code of the Russian Federation) and are not aimed at generating income, since the purchased goods are not subject to further sale (letter of the Ministry of Finance of Russia dated May 24, 2006 No. 03-03 -04/1/475). In this case, the judicial authorities support taxpayers, recognizing that expenses aimed at ensuring the activities of the company as a whole can be considered economically justified (rulings of June 4, 2007 No. 320-O-P and No. 366-O-P, resolution of the FAS Povolzhsky district of December 3, 2005 in case No. A55-2176/05-10), since the validity of expenses recognized for tax purposes cannot be assessed from the point of view of their expediency, rationality, effectiveness or the result obtained.

Such transactions are reflected in accounting as follows:

Debit 62 Credit 90-13
- revenue from sales is reflected;

Debit 90-2 Credit 41
- the cost of goods sold is written off;

Debit 90-3 Credit 62
- VAT payable has been accrued;

Debit 51 Credit 62
- payment has been received for the shipped goods;

Debit 68 subaccount “VAT calculations” Credit 51
- VAT is transferred to the budget;

Debit 41 Credit 60

Debit 19 Credit 60
- VAT on the returned goods is taken into account;

Debit 68 subaccount “VAT calculations” Credit 19
- accepted for deduction of VAT on returned goods;

Debit 91-2 Credit 41
- expired goods are written off;

Debit 60 Credit 51
- paid for returned goods.

In the event that ownership of the sold goods has not passed to the buyer, and the goods are returned, Seller LLC makes the following entries:

Debit 45 Credit 41
- the cost of the shipped goods is written off;

Debit 76 Credit 68 subaccount “VAT calculations”
- VAT is charged upon shipment;

Debit 41 Credit 45
- the returned goods are capitalized;

“Red” reversal Debit 76 Credit 68 subaccount “VAT calculations”
- reversal of previously accrued VAT.

If, under the terms of the contract, the goods do not become the property of the buyer, then the latter does not have the right to dispose of them, including to sell them. The best way out of this situation is to enter into a commission agreement, where the buyer acts as a commission agent and the seller as a principal.

Fast implementation

Any trade organization is looking for ways to increase trade turnover. Discounts are one of the most effective tools for achieving your goal. For sellers of perishable products, they are often a lifeline in a situation where it is difficult to fulfill the conditions for preserving the goods or their sale period is about to expire. Prices in these cases are reduced significantly. It is quite obvious that transactions for which prices are below market prices instantly attract the attention of tax authorities. The interest is quite obvious, because if the price of a product is reduced by more than 20 percent of the market value, then during a tax audit, additional taxes and penalties will most likely be assessed. And of course, they will not fail to impose penalties. When defending their interests, sellers of perishable products must be guided by paragraph 3 of Article 40 of the Tax Code. It determines that when carrying out additional tax assessments, it is necessary to take into account the possibility of applying discounts when goods lose quality or other consumer properties. The same rule applies when the expiration or sale dates are approaching (the expiration date is approaching).

Conflicts with fiscal authorities can be prevented by drawing up marketing plans indicating the “line of discounts”, as well as the preparation of primary documents for the formation of seasonal discounts (for example, form No. MX-15 “Act on the depreciation of inventory items”).

for reference

"Hit or miss"

An equally piquant situation arises when there is a power outage at a retail outlet. In such a situation, not only refrigerators and freezers do not work, but also cash register equipment. This situation attracts tax authorities like honey - after all, sellers selling perishable goods are forced to violate the law and continue trading, because their goods lose their attractiveness and deteriorate right before our eyes. The consequences of this situation are administrative fines for non-use of cash registers (Article 14.5 of the Code of Administrative Offenses of the Russian Federation).

Legislators have brought this situation to the point of time pressure. Before the Federal Law of May 22, 2003 No. 54-FZ “On the use of cash register equipment when making cash payments and (or) payments using payment cards” came into force, in such a situation it was possible to use strict reporting forms.

Currently this provision is not in effect. Therefore, there is only one way out: when imposing fines, go to court, having previously received a certificate of power outage indicating the number and time of the interruption in supply. The main argument is that this violation is not intentional, but arose as a consequence of the prevailing circumstances (resolutions of the Federal Antimonopoly Service of the Far Eastern District dated April 14, 2004 in case No. FOZ-A37/04-2/269, dated May 5, 2004 in case No. FOZ -A04/04-2/776, resolution of the Federal Antimonopoly Service of the Volga District dated November 1, 2007 in case No. A12-9872/2007-C24).

The good news for trading enterprises is that on May 21, 2008, Decree of the Government of the Russian Federation of May 6, 2008 No. 359 “On the procedure for making cash and (or) settlements using payment cards without the use of cash registers” came into force. . They established that strict reporting forms are used, designed and produced in a certain way. The possibility of their use does not depend on their approval by the Ministry of Finance of the Russian Federation.

How to account for losses

Losses and shortages of goods are eternal companions of trade and public catering. They arise both during the acquisition of goods and during their transportation, during loading and unloading, storage and sale. Natural decline is one of them.

Natural loss of inventory should be understood as loss (reduction in the mass of goods while maintaining its quality within the limits of the requirements (standards) established by regulatory legal acts), which is a consequence of natural changes in biological and (or) physical and chemical properties goods. The procedure for its determination is established in the Methodological Recommendations for the Development of Standards natural decline, approved by order of the Ministry of Economic Development of Russia dated March 31, 2003 No. 95 (hereinafter referred to as the Methodological Recommendations). The formation of losses can occur due to shrinkage, weathering, cracking, spraying, leakage (melting, seepage) and other reasons. Accounting for losses resulting from natural loss is carried out in accordance with established standards. The Methodological Recommendations also define what does not apply to the norms of natural loss.

The application of actual loss norms is possible only when actual shortages are identified when receiving goods or when conducting an inventory. This norm is enshrined in paragraph 5.1 of the Methodological Guidelines for the Inventory of Property and Financial Liabilities, approved by Order of the Ministry of Finance of Russia dated June 13, 1995 No. 49. The application of the norms is carried out according to the name of the assets for which a shortage has been established. If standards are not established, then such a loss is considered as excess.

The determination of the amount of losses due to the norms of natural loss is carried out in accordance with the Methodological Recommendations for the accounting and registration of operations for the receipt, storage and release of goods in trade organizations (approved by letter of the RF Committee on Trade dated July 10, 1996 No. 1-794/32-5) according to the formula:

E = T × H: 100,

where T is the cost (weight) of the goods sold;
N - rate of natural loss, %.

Shortage of property or its damage within the limits of natural loss are attributed to production or distribution costs (clause 3 of Article 12 of the Federal Law of November 21, 1996 No. 129-FZ “On Accounting”).

For tax purposes, material expenses include losses from shortages and (or) damage during storage and transportation of inventory items within the limits of natural loss norms approved in the manner established by the Government of the Russian Federation.

To reflect losses identified during the procurement, storage or sale of inventory items, account 94 “Shortages and losses from damage to assets” is used. The debit of the account reflects the amount of losses in correspondence with the credit of accounts 60 “Settlements with suppliers and contractors”, 76 “Settlements with various debtors and creditors” - when a shortage is identified during the acceptance of inventory items or 10 “Materials”, 41 “Goods” - when a shortage is identified during the storage or sale of valuables. Next, from account 94, shortages and losses within the limits of natural loss norms are written off to the debit of the sales expenses account:
Debit 44 “Sales expenses” Credit account 94.

Excessive shortages are attributed to the perpetrators (clause 3 of Article 12 of the Federal Law of November 21, 1996 No. 129-FZ “On Accounting”) and are reflected in the following entries:
Debit 73 “Settlements with personnel for other operations”, subaccount 2 “Settlements for compensation of material damage” Credit account 94.

In cases where it is impossible to identify the perpetrators, losses from shortages of property and damage to them are written off to the financial results of the organization by posting:
Debit account 91 “Other income and expenses”, subaccount 2 “Other expenses” Credit account 94.

An important point for trade and public catering is the introduction from April 1 of this year of new norms of natural loss, approved by order of the Ministry of Economic Development of Russia dated September 7, 2007 No. 304 “On approval of norms of natural loss of food products in the field of public catering.”

Essentially, they have not undergone major changes. The changes systematized the previously used standards to a greater extent. An innovation is the division of trade organizations and public catering organizations into three climate groups, in contrast to the previously existing two.

Afterword

Strengthened control over business entities trading in perishable goods food products, is aimed primarily at realizing the rights of citizens of the Russian Federation to protect health and a favorable environment. In addition to government control, it is necessary that sellers of such goods also understand that this is not just a formalism. First of all, these measures are aimed at eliminating the possibility of poisoning people, the occurrence of infectious diseases, and the creation of garbage dumps and garbage dumps in places where people can live and relax and children can play. Proper organization of accounting, compliance with expiration dates, timely and correct disposal will help avoid conflicts with government officials and human rights activists.

Let us remember that the country in which we live is our home, and let it be clean and bright, and let its inhabitants be healthy and happy.

A. Khimichev, expert of the magazine “Practical Accounting”

2.3.2. FOOD RAW MATERIALS AND FOOD PRODUCTS

SanPiN 2.3.2.1324-03

1. Developed by: 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 Supervision of the Ministry of Health of the Russian Federation (A.I. Petukhov, I.V. Svyakhovskaya, V.N. Bratina. ), 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 State Sanitary and Epidemiological Supervision centers in the city. Moscow, and St. Petersburg, Moscow, Leningrad and Rostov regions.

3. Approved Chief State Sanitary Doctor of the Russian Federation May 21, 2003

4. Put into effect from June 25, 2003 by Decree of the Chief State Sanitary Doctor of the Russian Federation dated May 22, 2003 No. 98.

5. Registered at the Ministry of Justice of the Russian Federation on June 6, 2003. Registration number 4654.

6. Introduced to replace SanPiN 42-123-4117-86 “Conditions and storage periods for highly perishable products”, approved on June 20, 1986.

the federal law
“On the sanitary and epidemiological well-being of the population”

No. 52-FZ dated 03/30/99

“State sanitary and epidemiological rules and regulations (hereinafter referred to as sanitary rules) - regulatory legal acts establishing sanitary and epidemiological requirements (including criteria for the safety and (or) harmlessness of environmental factors for humans, hygienic and other standards), non-compliance with which creates threat to human life or health, as well as the threat of the emergence and spread of diseases” (Article 1).

"Compliance sanitary rules is mandatory for citizens, individual entrepreneurs and legal entities” (Article 39).

“For violation of sanitary legislation, disciplinary, administrative and criminal liability is established” (Article 55).

the federal law
“On the quality and safety of food products”

No. 29-FZ dated 02.01.00

"Requirements to nutritional value food products, the safety of food products, materials and products, the safety of the conditions for their development, putting into production, manufacturing and circulation, the safety of services provided in the field of retail trade in food products, materials and products in the public catering sector, are established by the relevant sanitary rules and regulations" (Article 9).

RESOLUTION

On the implementation of sanitary
-epidemiological rules and
SanPiN standards 2.3.2.1324-03

52-FZ and Regulations on state sanitary and epidemiological regulation, approved by Decree of the Government of the Russian Federation of July 24, 2000 No. 554

I DECIDE:

Introduce 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, since June 25, 2003.

G. G. Onishchenko

Ministry of Health of the Russian Federation

CHIEF STATE SANITARY DOCTOR OF THE RUSSIAN FEDERATION

RESOLUTION

About the cancellation of SanPiN 42-123-4117-86

Based on the Federal Law “On the Sanitary and Epidemiological Welfare of the Population” dated March 30, 1999 No. 52-FZ and the Regulations on State Sanitary and Epidemiological Standards approved by Decree of the Government of the Russian Federation dated July 24, 2000 No. 554

I DECIDE:

Since the introduction of sanitary and epidemiological rules and regulations “Hygienic requirements for shelf life and storage conditions of food products. SanPiN 2.3.2.1324-03”, as of June 25, 2003, the “Conditions and shelf life of especially perishable products” shall be considered invalid. SanPiN 42-123-4117-86”, approved on June 20, 1986.

G. G. Onishchenko

2.3.2. FOOD RAW MATERIALS 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) were 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 Art. 1650); “On the quality and safety of food products” dated January 2, 2000 No. 29-FZ (Collection of 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 (Gazette of the Congress people's deputies Russian Federation, 1993, No. 33, art. 1318), Decree of the Government of the Russian Federation of July 24, 2000 No. “On approval of the Regulations on the State Sanitary and Epidemiological Service of the Russian Federation and the Regulations on State Sanitary and Epidemiological Standardization (Collection of Legislation of the Russian Federation, 2000, No. 31, Art. 3295).

Sanitary rules establish hygienic requirements for 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 regulations do not apply to bottled and mineral water, bacterial starter cultures, starter cultures, biologically active additives to food.

The 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 carrying out state sanitary and epidemiological supervision.

In accordance with the procedure established by the legislation of the Russian Federation, expiration dates are established for food products, the quality of which, after a certain period of time from the moment of their manufacture, deteriorates and they acquire properties hazardous to human health, due to which they are no longer suitable for their intended use.

Products that, subject to established storage rules, do not require special temperature conditions storage should be considered non-perishable.

Products that require special temperature and/or other conditions 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 their shelf life.

1.7. Draft regulatory and technical documents and prototypes of new food products, in terms of expiration dates and conditions of production and circulation, are subject to sanitary and epidemiological examination and approved in the prescribed manner, in the presence of a sanitary and epidemiological conclusion on the documentation.

The requirements of approved documents are mandatory for individual entrepreneurs and legal entities engaged in the production and distribution of specific types of food products.

1.8. Established expiration dates and storage conditions for particularly perishable and perishable food products produced in accordance with regulatory and/or technical documentation are indicated in these sanitary rules, unless other expiration dates are specified in other documents.

For similar types of new food products, including those produced using new technological processes for their production, the same expiration dates and storage conditions as specified in .

1.9. Expiration dates and storage conditions for products that exceed the shelf life and/or storage temperatures for similar types of products presented in (extended), as well as expiration dates and storage conditions for new types of products that have no analogues in the specified period, must be justified in in the prescribed manner.

1.10. When justifying expiration dates, the manufacturer or developer of the documentation provides information to the bodies and institutions of the state sanitary and epidemiological service of the Russian Federation on measures that help improve 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 product test results indicating their safety and suitability for intended use throughout the entire shelf life.

1.11. Justification of the expiration dates and storage conditions of food products specified in clause 1.10, as well as specialized products for children and dietary nutrition should be carried out on the basis of the results of 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 of children's 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 to these sanitary rules, are carried out by the federal executive body in the region sanitary and epidemiological welfare, as well as in institutions authorized by it.

1.13. The shelf life of food products produced in accordance with regulatory documentation must be justified on the basis of the results of extensive production tests by industry research organizations accredited in the prescribed manner, with the participation of institutions authorized by the federal executive body in the field of sanitary and epidemiological welfare.

1.14. When importing food products into the territory of the Russian Federation and registering them in the prescribed manner, the authorized person provides information on the regulation of shelf life and storage conditions of products, and, if necessary, the results of product testing at the end of the specified periods and storage conditions.

1.15. When setting the expiration date canned food Sterilization (pasteurization) regimes must be developed and shelf life justified by testing.

1.16. Sanitary and epidemiological conclusions on the possibility of establishing expiration dates for perishable food products, products made using new technologies and/or from new types of raw materials, products for children, medical and preventive nutrition, incl. canned; products obtained from genetically modified sources are issued by the federal executive body in the field of sanitary and epidemiological welfare after examination in institutions authorized by it at the location of the manufacturing organizations.

For other types of products (non-perishable), sanitary and epidemiological conclusions on the possibility of establishing expiration dates are issued by the bodies and institutions of the sanitary and epidemiological service in the constituent entities of the Russian Federation after carrying out a sanitary and epidemiological examination and testing by institutions of the state sanitary and epidemiological service.

2. Requirements for justifying shelf life of food products

2.1. To conduct a sanitary and epidemiological examination of the shelf life of food products, the manufacturer or developer submits documents in the prescribed manner indicating the safety of such products for humans.

2.2. When putting products into production, sanitary and epidemiological examination of the shelf life of food products can be confirmed by research 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 expiration dates and storage conditions are carried out in accordance with the established procedure.

2.4. For certain types of food products, when establishing expiration dates, the manufacturer is allowed to use express tests approved in the established manner, followed by confirmation of the results of these studies in accredited organizations and obtaining a sanitary and epidemiological conclusion in the prescribed manner.

2.5. Expert assessment and research to justify shelf life are carried out in accordance with the established procedure.

3. Hygienic requirements for shelf life and storage conditions of food products

3.1. Requirements for regulating 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 (until which) the food product is suitable for use should be determined from the moment of completion of the technological process of its production, 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 on the label about the expiration dates of food products must indicate: hour, day, month, year of production for especially perishable products, products for baby and dietary foods; 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 shelf life of perishable food products applies 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 does not apply to products in containers and packaging opened during their sale or if its integrity is damaged.

3.1.4. Repackaging or repacking of perishable food products after opening and violating the integrity of the primary packaging or container of the manufacturing organization in organizations selling food products is not allowed in order for these organizations to establish new expiration dates for the product and work to justify their duration in new packaging or containers.

3.1.5. Perishable food products, after opening the packaging during the sales process, should be sold within no more than 12 hours from the moment of its opening, subject to storage conditions (temperature, humidity).

For products in special packaging that prevent their direct contact with the environment and the hands of workers, it is allowed to set shelf life after opening specified packages according to established order.

3.1.6. Re-vacuuming of perishable food products packaged by manufacturing organizations in films under vacuum, vapor-gas-tight shells and in a modified atmosphere by organizations selling food products is not allowed.

3.1.7. Thawing (defrosting) of frozen food products by organizations selling food products is not allowed.

3.1.8. The shelf life of non-perishable food products subject to packaging in consumer packaging during the sales process 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 manufacturing organization.

3.1.9. When justifying the shelf life of multicomponent food products, the expiration dates and storage conditions of the components used must be taken into account. The reserve shelf life of the raw materials and semi-finished products used at the time of 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. The production of products with extended shelf life is permitted if there is a sanitary and epidemiological certificate for the specified product.

3.2.2. Product production should be carried out in organizations (in workshops):

Meeting the sanitary rules for organizations of the relevant industry and having a sanitary-epidemiological conclusion for the type of activity for the production of the specified 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 requirements, safety and nutritional value and regulatory documentation;

On which it is organized production control according to established order.

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 safety for human health.

3.3.2. Storage of food products must be carried out in the prescribed manner at the 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 manufacturing organization or trade organization should be determined by the volume of working refrigeration equipment (for products requiring refrigeration) or the size of the warehouse space sufficient to ensure appropriate storage conditions throughout the entire shelf life of the product.

3.3.4. Shared storage is not allowed raw foods and semi-finished products together with ready-to-eat foods.

3.4. Requirements for transporting food products

3.4.1. Transportation conditions must comply with the established requirements for each type of food product, as well as the rules for the transportation of perishable goods that apply to 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, which provides the necessary temperature conditions for transportation.

3.4.4. It is not allowed to transport prepared 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 arriving at warehouses or trade and catering establishments must be accompanied by documents certifying their quality and safety (quality certificate, sanitary-epidemiological report, veterinary certificate, if necessary).

3.4.7. Requirements for medical examination and personal hygiene of personnel serving food transportation and maintenance Vehicle, must comply with the sanitary rules applicable to 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 particularly perishable and perishable products at a temperature of (4 ± 2) °C*

Name of product	Best before date	Hours/day
Meat and meat products. Poultry, eggs and their products
Semi-finished boneless meat products
1. Large-piece semi-finished products:
packaged meat, semi-finished portioned products (tenderloin, natural beefsteak, languette, entrecote, rump steak, beef, lamb, braised pork, escalope, schnitzel, etc.) without breading
portioned semi-finished products (rump steak, natural lamb and pork cutlet, schnitzel) breaded
2. Small-piece semi-finished products:
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 products:
molded, incl. breaded, stuffed (stuffed cabbage rolls, zucchini)
combined (meat and potato cutlets, meat and vegetable cutlets, meat and cabbage cutlets, with the addition of soy protein)
4. Minced meat (beef, pork, meat from other slaughtered animals, combined):
produced by meat processing plants
produced by trade and catering enterprises
5. Semi-finished meat and bone products (large pieces, portions, small pieces)
6. By-products of slaughtered animals (liver, kidneys, tongue, heart, brains)
Semi-finished products from poultry meat
7. Natural semi-finished poultry products:
meat and bone, boneless without breading (carcass prepared for culinary processing, legs, fillets, quarters, tobacco chickens, thighs, drumsticks, wings, breasts)
meat and bone, boneless, breaded, with spices, with sauce, marinated
8. Semi-finished poultry meat products, minced, with or without breading
9. Minced chicken
10. By-products, semi-finished products from poultry by-products
11. Sets for jelly, stew, soup
Culinary products - prepared dishes from meat and meat products
12. Boiled meat (for cold dishes; large piece, cut into portions for first and second courses)
13. Stewed fried meat (fried beef and pork for cold dishes; beef and pork fried in large pieces, cut into portions for main courses, stuffed meat)
14. Products from minced meat fried (cutlets, steaks, meatballs, schnitzels, etc.)
15. Meat dishes
16. Pilaf, dumplings, manti, belyashi, pancakes, pies
17. Hamburgers, cheeseburgers, ready-made sandwiches, ready-made pizza
18. Jelly products from meat: jellied meat, brawn, jellied meat, jellied meat
19. Boiled meat by-products (tongue, udder, heart, kidneys, brains), fried
20. Liver and/or meat pates

Continued app. 1

Culinary products from poultry meat
21. Smoked, smoked-baked and smoked-boiled poultry carcasses and parts of carcasses
22. Dishes prepared from fried birds, boiled, stewed
23. Dishes made from minced poultry meat, with sauces and/or side dishes
24. Dumplings, poultry pies
25. Jelly products from poultry meat: brawn, jellied meat, jellied meat, including assorted meat from slaughtered animals
26. Pastes from poultry meat and offal
27. Boiled eggs
Sausages from meat of all types of slaughtered animals, poultry
28. Boiled sausages produced according to GOST:
premium and first class
second class
29. Sausages boiled according to GOST in vapor-gas-tight casings:
premium, gourmet, with added preservatives
first class
second class
30. Sausages, boiled sausages, meat breads, produced in accordance with GOST
31. Sausages, boiled sausages in vapor-gas-tight casings
32. Sausages, frankfurters, boiled, sliced ​​and vacuum-packed in a modified atmosphere
33. Boiled meat products (hams, rolls, pressed pork and beef, ham, bacon, pressed pork head meat, molded lamb)
34. Meat products boiled, sliced ​​and packaged under vacuum, under modified atmosphere conditions
35. Liver and blood sausages
36. Sausages, frankfurters, boiled sausages with the addition of offal
37. Sausages boiled from poultry meat (sausages, meat loaves, rolls, sausages, sausages, ham, etc.):
premium
first class
38. Sausages cooked from poultry meat, vacuum packed under modified atmosphere conditions
Fish, non-fish species and products made from them
Semi-finished fish products
39. Chilled fish of all types		hours at temperature 0-(-2)°С
40. Fish fillet		-«- 0-(-2) °С
41. Specially cut fish		-«- from -2 to +2°С
42. Food minced fish, molded minced products, including those with a flour component		-«- from -2 to +2°С
43. Crustaceans, bivalve mollusks, live, chilled

Continued app. 1

Cooked fish products with heat treatment
44. Boiled, poached, fried, stewed, baked, stuffed fish
45. Fish dishes cutlet mass(cutlets, zrazy, schnitzels, meatballs, dumplings), baked products, pies
46. ​​Fish of all types and hot smoked rolls
47. Multi-component products - solyanka, pilaf, snacks
48. Jelly products (jelly, brawn, jellied fish)
Cooked fish products without heat treatment
49. Products chopped from salted fish (pates, pastes)
50. Fish and seafood salads without dressing
51. Herring oil, caviar oil, krill oil, etc.
52. Caviar oil, krill oil, etc.
53. Boiled crayfish and shrimp
54. Structured products (“ crab sticks" and etc.)
Culinary caviar products
55. Heat-treated culinary products
56. Multi-ingredient dishes without heat treatment after mixing		hours at temperatures from -2 to +2°С
57. Fish pastes in polymer consumer containers
Milk and dairy products*, cheeses
58. Pasteurized milk, cream, whey, 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 kumis (from mare's milk), koumiss from cow's milk
63. Ryazhenka
64. Sour cream and products based on it
65. Cottage cheese and curd products
66. Heat-treated cottage cheese and curd products
67. Paste-like milk protein products
68. Cottage cheese dishes - lazy dumplings, cottage cheese pancakes, cottage cheese fillings, pies
69. Casseroles, cottage cheese puddings
70. Homemade cheese
71. Cream cheeses
72. Soft and brine cheeses without ripening
73. Cheese butter
Products of children's dairy kitchens
74. Fermented milk products:
74.1.Kefir:
in bottles
in a polymer container
other fermented milk products
75. Children's cottage cheese
76. Curd products

* Shelf life and storage conditions for sterilized, ultra-high temperature processed (UHT) and thermized products of these groups after packaging are indicated in the documents for specific types of products.

** Expiration dates for specific types of products are determined in accordance with the established procedure.

Continued app. 1

77. Sterilized products (adapted milk formulas, sterilized milk):
in bottles
in a sealed container
78. Products for therapeutic and preventive nutrition on a fermented soy or non-dairy basis
Vegetable products
Semi-finished products from vegetables and herbs
79. Raw peeled sulfated potatoes
80. Fresh peeled cabbage
81. Carrots, beets, onions, raw, peeled
82. Radishes, processed radishes, sliced
83. Parsley, processed celery
84. Processed green onions
85. Dill processed
Culinary products
86. Salads from raw vegetables and fruits:
without refilling
87. Salads made from raw vegetables with added canned vegetables, eggs, etc.:
without refilling
with dressings (mayonnaise, sauces)
88. Salads from marinated, salted, pickled vegetables
89. Salads and vinaigrettes from boiled vegetables:
without dressing and adding salted vegetables
with dressings (mayonnaise, sauces)
90. Dishes of boiled, stewed, fried vegetables
91. Salads with the addition of meat, poultry, fish, smoked meats:
without refilling
with dressings (mayonnaise, sauces)
92. Side dishes:
boiled rice, pasta boiled, mashed potatoes
stewed vegetables
boiled, fried potatoes
93. Sauces and dressings for main courses
Confectionery and bakery products
Semi-finished test products
94. Yeast dough for baked and fried pies, kulebyak, pies, etc. flour products
95. Unleavened puff pastry for cakes, pastries and other flour products
96. Shortbread 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. Semolina, millet cutlets (cutlets)
Floury confectionery products, sweet dishes, drinks
100. Cakes and pastries:
without cream finishing, with protein-whipped, soufflé, cream, fruit and berry, fondant finishing
cake "Potato"
with custard, with whipped cream, with curd and cream filling
101. Sponge rolls:
with creamy, fruit, candied fruit, poppy fillings
with cottage cheese
102. Jelly, mousses
104. Whipped cream
105. Kvass produced by industry:
unpasteurized bread kvass
kvass "Moskovsky"
106. Freshly squeezed fruit and vegetable juices

Appendix 2
(informative)

Terms and Definitions

Expiration date of food products- a limited period of time during which food products must fully meet the requirements usually placed on them in terms of organoleptic, physicochemical indicators, including in terms of 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, and also meet the criteria of 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 air humidity, light conditions, etc.) and handling rules (measures to prevent damage by pests, insects, rodents; measures to preserve the integrity of packaging, etc.) necessary to ensure the safety of the inherent organoleptic properties of food products, physicochemical properties and safety indicators. Perishable food products are those that require special temperature and/or other conditions and rules to maintain quality and safety, without which they are subject to irreversible changes leading to harm to consumer health or spoilage.

To perishables include processed meat, poultry, eggs, milk, fish and non-fishery products; flour cream confectionery products with a moisture content 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, margarines; 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 refrigeration and are intended for short-term sale: milk, pasteurized cream; chilled semi-finished products from meat, poultry, fish, seafood, raw and boiled vegetables, all food products and catering dishes; freshly squeezed juices; cream confectionery products made using manual operations; perishable products in packages opened during sale.

Non-perishable* refers to food products that do not require special temperature storage conditions, subject to other established storage rules ( alcoholic drinks, vinegar); dry products containing mass fraction 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 of production, packaging, storage or with the improvement of existing technologies, the duration of which exceeds that previously established for similar types of products according to traditional technologies(or: especially perishable products).

Food trade enterprises- food depots, warehouses, storage facilities, food stores, small retail enterprises, regardless of departmental affiliation and forms of ownership, as well as refrigerators.

*With the exception of specialized products for baby and dietary foods.

Bibliographic data

1. Federal Law “On the Quality and Safety of Food Products” dated January 2, 2000 No. 29-FZ.

Perishable animal products and plant origin contain a lot of moisture, which creates favorable conditions for the vital activity of microorganisms and activation, leading to rapid spoilage of products. Perishable products include meat and meat products, fish and fish products, poultry, caviar, cheeses, eggs, edible fats, fruits, berries, herbs, etc. Perishable products may include kvass and.

The shelf life of perishable products is determined by the temperature conditions of storage. In large warehouses, bases, refrigerators in regulated conditions low temperatures and humidity, the storage of perishable products can be quite long: meat in such conditions can be stored for up to 1.5 years, fish and butter for up to 1 year. IN trading enterprises and catering establishments, the shelf life of perishable foods is much shorter (Tables 1 and 2).

Chilled fish in stores is stored for no more than 2 days at a temperature 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 temperatures 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 particularly perishable products, even more stringent storage conditions are established with sharply shortened sales periods (Table 3).

Storage finished products allowed provided they are cooled to a temperature not higher than 8°; storage of meat and fish semi-finished products, milk, lactic acid products, products made from offal and blood are allowed provided they are immediately cooled upon manufacture to a temperature not higher than 6° and kept at a temperature not higher than 8° during the established time they are at the place of storage, transportation and sale.

The established deadlines for the sale of perishable products intended for direct sale are considered from the moment the manufacturing process is completed finished products at the enterprise and include the time spent by products in transit, storage in warehouses and bases of the distribution network, as well as the time spent by perishable products in stores or catering establishments before being released to consumers. For each batch of highly perishable products, the enterprise must issue an invoice indicating the hour of release of the product and the timing of its sale in accordance with current sanitary rules.

Table 1. Shelf life of perishable retail products

Product name	Shelf life
	at t° below 0°	at t° from 0 to 6°	with natural cooling, and in warm times with ice cooling (t° not higher than 8°)
Frozen meat in carcasses Packaged meat Chilled meat in carcasses Packaged meat Frozen poultry and game Chilled poultry Frozen by-products Chilled by-products Boiled sausages of the third grade and with the addition of offal Third grade sausages, liver, blood, brawn Sausages, meat sausages Boiled meat and fish sausages of 1st and 2nd grades	5 days 2 days Not stored Not stored 5 days Not stored 3 days 3 days 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 Not subject to sale 48 hours

Table 2. Shelf life of perishable goods in public catering establishments

Product name	t°	Storage conditions and periods
Cooled, chilled, frozen meat Chilled, frozen poultry By-products Chilled fish Frozen fish Boiled sausages 3rd grade 3rd grade liver sausages, blood sausages, 3rd grade brawn Boiled meat and fish sausages, 1st and 2nd grade Sausages and meat sausages Milk, flasked, 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 cells, up to a day on ice Up to 3 days in cells, 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 refrigeration, they are subject to immediate sale as they are produced or received. Table 3. Maximum shelf life of highly perishable products

Product name	Shelf life in hours
	in the trading network		V blank shop at 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 customers' requirements 3 Cannot be stored 6 Meat and fish cutlets(semi-finished products) Not subject to sale 12* Cannot be stored 12* Meat in small pieces (stew, goulash, etc.) Not subject to implementation 18* Cannot be stored 18* Meat portioned semi-finished products Not subject to sale 36* Cannot be stored 36* Breaded semi-finished meat products Not subject to sale 24 Cannot be stored 24 Meat and fish aspic, jelly Not subject to sale 12* Cannot be manufactured or sold 12* Ready-made meat and fish cutlets Not subject to sale 24 To be sold when prepared on site 24 Liver pate Not subject to implementation 24 6 24 Hot smoked fish 6 72 6 72 Pies with meat, fish and offal 12 24 12 24 Cakes with butter cream 12 36* 12 36* Cakes with custard Not subject to sale 6* Not subject to sale 6* Curd cheeses 12 36* Not subject to sale 24 Cottage cheese 12 36 Not subject to implementation 36 Sour cream 24 72 Not subject to implementation 72 Dietary products - curdled milk, kefir, acidophilus Not subject to sale 24 Not subject to sale 24 Curd Not subject to implementation 36* Not subject to implementation 36* Jelly milk, creamy, baby, fruit-whey Not subject to sale 12 Not subject to sale 12 Chopped herring Not subject to implementation 24 6 24* Vegetable cutlets (semi-finished products) Not subject to sale 8 Implemented as received 8* Vinaigrettes, salads (vegetables, meat, fish) Not subject to sale 12 o'clock provided that it is stored unfilled 6 o'clock subject to on-site preparation 12 o'clock provided that it is stored unfilled* Baked fish Not subject to implementation 48 Not subject to implementation 48 Fried fish Not subject to implementation 48 12 36 Fish portioned in breadcrumbs (semi-finished product) Not subject to implementation 24 Not subject to implementation 24

* At a temperature not higher than 6°.

For the consumer, the issue of perishable goods may not be relevant. of great importance. And in order not to purchase a product that has expired, just look at the date of manufacture and shelf life. Mathematics, as you can see, is not difficult.

But for the seller, perishable product categories are a big problem. It is important to order such a volume of products that it can be sold with minimal losses.

The other side of the issue is that perishable products on store shelves most often come under inspection by supervisory authorities. And the presence of the notorious delay can become the basis for orders and penalties.

Thus, if we turn to the legal interpretation or definition of the concept of “perishable products”, then the legislator classifies them as a product category that requires special conditions transportation and storage, as well as sales strictly within the established deadlines.

This definition is given by Government Resolution 132 of 2010.

Certain aspects of the circulation of perishable goods are regulated by the following regulations:

• Resolution of the Chief State Sanitary Doctor.
• Sanitary epidemiological rules and regulations - SanPin.
• State standard of the Russian Federation No. 210-7548, which defines the list of such products.

In the common understanding, perishable products are products with a minimum shelf life, which also depend on storage conditions and product proximity.

Categorization of perishable products

In 2019, the above-mentioned State Standard, which defines the main categories of perishable product categories, remains in effect:

• Fresh vegetables, as well as purees from them.
• Fresh fruits, puree and dough from them.
• Fresh mushrooms.
• Fresh meat products, including lard, fats, endocrine and offal.
• Dairy products and live cheeses.
• Eggs.
• Fish products.

Special perishability as a specific product category

Among similar products sanitary standards distinguish a class of particularly perishable ones. These include those that cannot be stored outside the cold, and at positive temperatures up to +5 degrees, the storage time varies from 6 to 72 hours and no more.

Storage conditions

If you are going to provide these products with long-term storage, you will need to freeze them. Almost all perishable foods, the list of which is given above, can be stored in freezers. But this cannot be done indefinitely, since the products have a period during which they must be used for food. But this can be done for a certain time; during this period the product will be fresh and suitable for consumption. It is only necessary to comply with some storage conditions:

• The packaging must be sealed. It is recommended to use special freezing containers for this. They are sold in stores.
• The portions stored should be such that they are enough for one cooking time. Why is that? It’s just that perishables cannot be defrosted and frozen again many times. Especially if it's vegetables or meat.
• Containers must be marked, indicating what it contains and the date of freezing. Then you won’t need to open and view it all the time.

How long can perishables be stored?

Each type of product has its own shelf life. Here's how much you can store in the freezer:

• Sausage products and sauces can be stored for no more than 2 months.
• Meat big pieces raw for up to a year.
• Meat and poultry, cut into portioned pieces, stored for approximately 9 months.
• Semi-finished products, minced meat and fish – no more than 4 months.

You must be prepared for the fact that after defrosting, many products lose their original taste. In particular, milk and products made from it taste worse. Therefore, experts recommend getting rid of them if the shelf life has passed, and the taste and smell are questionable.

Storing perishable foods at home

In everyday life, housewives also have to deal with perishable products. The only way to store them is in the refrigerator and freezer.

Frozen products are stored for quite a long time and move from the category of perishable to the class long-term storage(see above).

But there are products and dishes made from them, the freezing of which is impractical, since after freezing they change their taste. Salted, smoked or marinated meat products and some types of sausages can be excluded from this list.

Here is a list of products and dishes that are stored chilled, that is, outside the freezer:

• Vegetables and meat salad without refueling – no more than 12 hours.
• Chilled meat, fish, smoked meats – no more than 3 days.
• Fermented milk products, milk, cream, cheeses - no more than 3 days.
• Boiled, fried, vegetable stew– no more than 24 hours.
• Ready-made meat and fish dishes – no more than 48 hours.

A separate category includes dishes made from fresh fruits, for example, fruit desserts and salads – no more than 10 hours. Fresh fruits, depending on the type and variety, can be stored in the refrigerator for up to 3 days.

Green apples, avocados, limes, oranges, and pineapples can be stored for up to 5 days, but subject to the rules of the commodity neighborhood. It is best to store fruit on the bottom shelf of the refrigerator without a plastic bag in a glass container without a lid. Bananas, tangerines, plums, apricots, and peaches are stored for no more than 2 days. Dani and cut watermelons can also be stored for no more than a day, while maintaining the integrity of the peel - no more than 3-5 days.

How to protect yourself

By purchasing perishable products, follow these rules:

• If you buy them at the market, try to do it in the morning.
• In the store, look at the label to see if it is re-adhesive. This happens sometimes. This means the product is expired.
• After unpacking, the shelf life is reduced significantly. This is usually also indicated on the packaging.
• If possible, treat the products thermally.