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The document ceased to be valid since June 30, 2015 according to article 1 of the Federal Law of the Russian Federation of June 29, 2015 No. 165-FZ

FEDERAL LAW OF THE RUSSIAN FEDERATION

of October 27, 2008 No. 178-FZ

The technical regulation on juice products from fruit and vegetables

Accepted by the State Duma on October 10, 2008.

Approved by the Federation Council on October 15, 2008.

Chapter 1. General provisions

Article 1. Scope of this Federal Law

1. This Federal Law establishes:

1) mandatory requirements to the juice products from fruit and (or) vegetables which are in circulation in the territory of the Russian Federation including import juice products from fruit and (or) vegetables;

2) mandatory requirements to the production processes connected with requirements to juice products from fruit and (or) vegetables, storages, transportations and realization;

3) rules of identification of juice products from fruit and (or) vegetables for the purposes of application of this Federal Law;

4) rules and forms of assessment of conformity and confirmation of conformity of juice products from fruit and (or) vegetables to requirements, the established this Federal Law;

5) requirements to marking of juice products from fruit and (or) vegetables.

2. This Federal Law governs the relations arising in case of application and execution of mandatory requirements to juice products from fruit (including berries) and (or) vegetables and (or) to the production processes connected with these requirements, storages, transportations and realization, including in case of assessment of conformity of juice products from fruit (including berries) and (or) vegetables to requirements, the established this Federal Law.

3. In case of application of this Federal Law the requirements established by the international treaties of the Russian Federation, this Federal Law, other Federal Laws, presidential decrees of the Russian Federation, orders of the Government of the Russian Federation establishing mandatory requirements to foodstuff and food staples (daleesyrye) including to components, physiologically functional food components, nutritional supplements, technology means, fragrances, marking of foodstuff, materials of packaging and the equipment for production of foodstuff are considered.

Article 2. Purposes of this Federal Law

The purposes of this Federal Law are protection of life and health of citizens and the prevention of the actions misleading consumers of juice products from fruit and (or) vegetables.

Article 3. Objects of technical regulation to which this Federal Law is applied

1. The juice products from fruit and (or) vegetables specified in article 4 of this Federal Law and the production processes connected with requirements to it, storages, transportations and realization belong to objects of technical regulation to which this Federal Law is applied.

2. Object of technical regulation to which this Federal Law is not applied are the juice products from fruit and (or) vegetables made in house conditions and not intended for realization.

Article 4. The basic concepts used in this Federal Law

For the purposes of this Federal Law the following basic concepts are established:

1) juice - liquid foodstuff which is not fermented, capable to fermentation is received from edible parts of the high-quality, ripe, fresh or kept fresh or dried up fruit and (or) vegetables by physical impact on these edible parts and in which according to features of method of its obtaining nutrition value, physical and chemical and organoleptic properties are kept characteristic of juice of the fruit of the same name and (or) vegetables. Juice can be clarified. The concentrated natural aroma-producing fruit substances and (or) the concentrated natural aroma-producing vegetable substances, fruit and (or) vegetable pulp, and (or) fruit and (or) vegetable puree, and (or) the cages of citrus fruit made from the fruit of the same name and (or) vegetables by physical impact on them can be added to juice. The mixed juice is made by mixing of two and more different juice or juice and fruit and (or) vegetable purees. Conservation of juice can be performed only with use of physical methods, except for processings by ionizing radiation. Juice depending on methods of their production and processing of fruit and (or) vegetables happens the following types:

a) juice of direct extraction - the juice made directly from the fresh or kept fresh fruit and (or) vegetables by their machining;

b) svezheotzhaty juice - the juice of direct extraction made from the fresh or kept fresh fruit and (or) vegetables in the presence of consumers and which was not exposed to conservation;

c) the recovered juice - the juice made from the concentrated juice or the concentrated juice and juice of direct extraction and drinking water.

The recovered tomato juice can be made also by recovery of tomato paste and (or) tomato puree;

d) the concentrated juice - the juice made by way of physical removal from juice of direct extraction of part of the water containing in it for the purpose of increase in content of soluble solids twice at least in relation to initial juice of direct extraction. In case of production of the concentrated juice process of extraction of solids of the crushed fruit and (or) vegetables of the same batch from which juice was separated previously, by means of drinking water can be applied provided that the product of this extraction is added to initial juice to concoction stage in one line engineering procedure. The concentrated natural aroma-producing substances made from the juice of the same name or from the fruit of the same name or vegetables can be added to the concentrated juice;

e) diffusion juice - juice which is made by extraction by means of drinking water of extractive substances from fresh fruit and (or) vegetables or the dried-up fruit and (or) vegetables of one type from which juice cannot be received by their machining. Diffusion juice can be subjected to concoction, and then recovery. Content of soluble solids in diffusion juice shall be not lower than the level established for the recovered juice;

2) fruit and (or) vegetable nectar - liquid foodstuff which is not fermented, capable to fermentation is made by juice mixing, and (or) fruit and (or) vegetable puree, and (or) the concentrated fruit and (or) vegetable puree with drinking water with sugar addition, and (or) sugars, and (or) honey, sweeteners or without their addition. The minimum volume fraction of juice and (or) fruit and (or) vegetable puree in fruit and (or) in vegetable nectar shall be not lower than the level established in appendix 2 to this Federal Law. Fruit and (or) vegetable pulp and (or) cages of citrus fruit, the concentrated natural aroma-producing substances of the fruit of the same name and (or) the concentrated natural aroma-producing substances of the vegetables of the same name can be added to such nectar. Conservation of fruit and (or) vegetable nectar can be performed only with use of physical methods, except for processings by ionizing radiation. The mixed fruit and (or) vegetable nectar is made by mixing of two and more juice, or fruit and (or) vegetable puree, or the concentrated fruit and (or) vegetable puree, fruit and (or) vegetables made from different types;

3) fruit and (or) vegetable juice drink - liquid foodstuff which is not fermented, capable to fermentation is made by mixing of juice or juice and (or) fruit and (or) vegetable puree or the concentrated fruit and (or) vegetable puree with drinking water and in which the minimum volume fraction of juice and (or) fruit and (or) vegetable puree constitutes at least than 10 percent or if such product is made by the specified methods from juice of lemon or lime, at least than 5 percent. Conservation of fruit and (or) vegetable juice drink can be performed only with use of physical methods, except for processings by ionizing radiation;

4) fruit drink - liquid foodstuff which is made from juice and (or) the purees received from berries by their machining with addition of drinking water, sugar, and (or) sugars, and (or) honey and the minimum volume fraction of such juice and (or) such puree in which constitutes at least than 15 percent. In case of production of fruit drink such juice and (or) such puree can mix up with the product received by water extraction of residue of the same berries. The fruit drink can be made from the concentrated juice and (or) berries puree or fruit drinks, and its conservation can be performed only with use of physical methods, except for processings by ionizing radiation. Production of the mixed fruit drink is performed with use of two and more juice and (or) puree from different types of berries;

5) the concentrated fruit drink - the foodstuff made by physical impact on mix of juice and (or) the berries puree and semifinished product received by water extraction of residue of the berries of the same name and removal from this mix of part of water for the purpose of increase in content of soluble solids twice at least in relation to initial product;

6) fruit and (or) vegetable puree - foodstuff which is not fermented, capable to fermentation is made by machining - crushing and (or) wiping of edible parts of the whole or cleared of peel fresh or kept fresh fruit and (or) vegetables without subsequent department of juice and fruit and (or) vegetable pulp. Conservation of fruit and (or) vegetable puree can be performed only by physical methods, except for processings by ionizing radiation. The mixed fruit and (or) vegetable puree can be made by mixing of the fruit and (or) vegetable purees made from two and more types of fruit and (or) vegetables. Such puree is used as raw materials in case of production of juice, fruit and (or) vegetable nectars, fruit drinks and fruit and (or) vegetable juice drinks;

7) the concentrated fruit and (or) vegetable puree - the foodstuff made by physical impact on fruit and (or) vegetable puree and removals of part of him of the water containing in it for the purpose of increase in content of soluble solids by 50 percent at least. The concentrated natural aroma-producing substances of the fruit of the same name or vegetables can be added to the concentrated fruit and (or) vegetable puree;

8) natural aroma-producing fruit or vegetable veshchestvasmes natural volatile and nonvolatile compounds which creates natural taste and smell of fruit or vegetables or juice of them and can be received with use of physical methods from the corresponding fruit or vegetables and (or) juice from them;

9) the concentrated natural aroma-producing fruit or vegetable substances - liquid products which contain the natural aroma-producing fruit or vegetable substances made with use of physical methods from the corresponding fruit or vegetables and (or) juice from them in the quantity exceeding their natural content in fruit or in vegetables or in juice from them four times at least. The concentrated natural aroma-producing fruit or vegetable substances are intended for recovery of taste and smell of juice from fruit and (or) vegetables, and also for production of other juice products from fruit and (or) vegetables;

10) cages of citrus fruit - volume multiple film structures which contain or do not contain juice, create internal segments of edible part of citrus fruit and are formed of cells of epidermis and subepidermalny cages of citrus fruit. Cages of citrus fruit can be added to the juice of the same name, in fruit and (or) to vegetable nectars, in fruit and (or) to vegetable juice drinks which are made with use of the juice of the same name from citrus fruit;

11) fruit and (or) vegetable pulp - the mix consisting of the insoluble weighed particles of the broken vegetable fabric of fruit or vegetables during their conversion. Pulp of citrus fruit may contain cages of citrus fruit;

12) juice products from fruit and (or) vegetables - juice, fruit and (or) vegetable nectars, fruit and (or) vegetable juice drinks, fruit drinks, fruit and (or) vegetable purees irrespective of methods of their production and processing, the concentrated natural aroma-producing fruit or vegetable substances, cages of citrus fruit, fruit and (or) vegetable pulp;

13) juice products from fruit and (or) vegetables for baby food - the juice, fruit and (or) vegetable nectars, fruit and (or) vegetable juice drinks, fruit drinks intended for food of children of early age (up to 3 years), preschool age (from 3 to 6 years) and school age (of 6 years is also more senior) and meeting physiological requirements of organism of children of the corresponding age groupes;

14) the enriched juice products from fruit and (or) ovoshcheysokovy products from fruit and (or) vegetables which part physiologically functional food components are;

15) technology means - substance or material or their derivative (except for the equipment, ware and packaging materials) which are used in case of production of raw materials, juice products from fruit and (or) vegetables in particular technology purposes and after their achievement are removed from such raw materials, such juice products or the residual number of whom do not make technology impact on finished goods;

16) conservation of juice products from fruit and (or) ovoshcheyprotsessa of heatphysical processing of juice products from fruit and (or) vegetables and its subsequent room in hermetically the corked packaging, the ensuring microbiological stability and safety of such products in case of its storage in normal conditions (not in the refrigerator);

17) pollution of juice products from fruit and (or) the ovoshcheypopadaniye in juice products from fruit and (or) vegetables of objects, particles, substances, organisms owing to what it acquires properties, dangerous to the person, and ceases to conform to requirements of this Federal Law.

Article 5. Rules of identification of juice products from fruit and (or) vegetables

1. For the purposes of establishment of accessory of juice products from fruit and (or) vegetables to number of objects of technical regulation to which this Federal Law is applied identification of juice products from fruit and (or) vegetables is performed by interested persons without carrying out researches (testing) by comparison of names of juice products from the fruit and (or) vegetables applied on consumer packagings or specified in commodity and accompanying documents about the stipulated in Article 4 presents of the Federal Law names of types of juice products from fruit and (or) vegetables.

2. For the purpose of establishment of falsification of juice products from fruit and (or) vegetables and its discrepancy to the name identification of juice products from fruit and (or) vegetables is performed by cumulative assessment of physical and chemical, organoleptic and other indicators of such products to which the signs of types of juice products specified in article 4 of this Federal Law from fruit and (or) vegetables belong; names of the fruit and (or) vegetables applied to production of the corresponding juice products from fruit and (or) vegetables; content of soluble solids in juice, in fruit and (or) in vegetable purees; the minimum volume fraction of juice and (or) fruit and (or) vegetable puree in fruit and (or) in vegetable nectars, in fruit drinks and (or) in fruit and (or) in vegetable juice drinks, and also data on possible natural properties of the chemical composition of juice and fruit and (or) vegetable purees taking into account high-quality, geographical, climatic, agricultural and technology factors, characteristic of them.

Chapter 2. Requirements to juice products from fruit and (or) vegetables

Article 6. Requirements to safety of juice products from fruit and (or) vegetables

1. The juice products from fruit and (or) vegetables which are in circulation in the territory of the Russian Federation shall not do harm to life or health of citizens and shall conform to the requirements to safety of juice products from fruit and (or) vegetables established in appendix 1 to this Federal Law regarding hygienic and microbiological indicators. The measure definition of safety of the mixed juice products from fruit and (or) vegetables is performed proceeding from ratio of mass fractions of their separate components taking into account both these mass fractions, and standard rates of admissible levels of hazardous substances.

2. Packaging of juice products from fruit and (or) vegetables shall provide preserving safety of these products at all stages of the address in case of observance of the conditions of transportation and storage established for it.

3. Materials from which packaging is made and which contact to juice products from fruit and (or) vegetables shall conform to the requirements established by the corresponding technical regulations.

4. Availability in juice products from fruit and (or) vegetables of pathogenic microorganisms and causative agents of parasitic diseases, their toxins causing the infectious or parasitic diseases or constituting health hazard of the person and (or) animals is not allowed.

Article 7. Requirements to safety of juice products from fruit and (or) vegetables for baby food and its nutrition value

1. Juice products from fruit and (or) vegetables for baby food shall conform to the requirements to safety established in appendix 1 to this Federal Law regarding hygienic and microbiological indicators and also the requirements to its safety established by this Article.

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