Perishable products

Perishable products of animal and vegetable origin contain a lot of moisture, which creates favorable conditions for vital activity of microorganisms and activation of enzymes, leading to rapid deterioration of the products. Perishable products include meat and meat products, fish and fish products, poultry, eggs, cheese, eggs, edible oils, fruits, berries, herbs, etc. To the perishable products can be attributed kvass and beer.
Periods of storage of perishable goods are determined by temperature storage conditions. In large warehouses, bases, refrigerators under conditions regulated low temperatures and humidity storage of perishable products can be quite long: meat in such conditions can store up to 1.5 years, fish and butter up to 1 year. In trading enterprises and public catering enterprises periods of storage of perishable goods is significantly smaller (table. 1 and 2).
Chilled fish in stores retain no more than 2 days at a temperature not below 2 degrees in the same packaging in which it was received from a vendor. Shelf life of frozen fish in glaciers, baths with ice - up to 2 days in the refrigerator at temperature-5-6 OC up to 15 days. Dairy products should be stored at temperature from 0 to 8 degrees. To particularly perishable products are meat and fish semi-finished and finished products, milk, milk products, culinary products. For highly perishable products are even more strict conditions of storage with dramatically shorter implementation period (table. 3).
Storage of finished products is subject to the condition of cooling to a temperature of no higher than 8 C; storage of meat and fish products, milk, milk products, by-products and blood is allowed provided immediate cooling of manufacture to a temperature of no higher than 6 degrees and maintenance at the temperature not more than 8 degrees within the prescribed time spent at the place of storage, transportation and realization.
Set deadlines perishable products intended for direct sales shall be considered since the end of the technological process of manufacturing of finished products at the enterprise and include a stay of products in transit, storage in warehouses and bases of a trading network, and also the time of perishable goods in shops and catering to leave consumers. For each batch particularly perishable products of the enterprise shall be issued an invoice indicating the hour of production and terms of its implementation in accordance with effective sanitary regulations.

Table 1. Periods of storage of perishable goods trade network
Name of product Storage time
at temperature below 0 degree at temperature from 0 to 6 degrees with a natural cooling, and in the warm season at cooling by ice (temperature no higher than 8 degrees)
The meat is frozen carcasses
Meat packaged
Meat chilled carcasses
Meat packaged
Poultry and game frozen
Bird chilled
Offal, frozen
Chilled offal
Sausages of the third grade and with the addition of offal
Sausages third grade, liver, blood, headcheese
Sausages, sausages meat
Sausages boiled meat and fish, 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 hour.
72 hours
72 hours
48 hour.
36 hour.

48 hour.

12 hour.
48 hour.

48 hour.
48 hour.
12 hour.
48 hour.
24 hours
48 hour.
24 hours
24 hours
12 hour.

48 hour.

The implementation shall not be
48 hour.

48 hour.
Table 2. Periods of storage of perishable food products in public catering enterprises
Name of product temperature Conditions and periods of storage
Meat chilled, chilled, ice-cream
Bird chilled, frozen
Offal
Fish cooled
Frozen fish
Sausages 3rd grade
Liver sausage 3rd grade, blood, Brawn 3rd grade
Sausages boiled meat, fish 1-St and 2-nd class
Sausages and meat sausages
Milk Flaine, bottle


0 deg
0 deg
0 deg
2 degrees
2 degrees
Not higher than 6 degrees

Not higher than 6 degrees

Not higher than 6 degrees
Not higher than 6 degrees
0-8°


Up to 5 days in the cells
Up to 2 days in glaciers
Up to 2 days in the cells
Up to 2 days in the cells, until the day on ice
Up to 3 days in the cells, up to 2 days on ice
Not more than 48 hours.

Not more than 12 hours.
Not more than 72 hours. when you have a cold, no more than 6 hours. in the absence of cold
Not more than 72 hours*
Not more than 20 hours. in the packaging in which you received*
* In the absence of cold immediate implementation as manufacturing or receipt.
Table 3. The maximum storage time of particularly perishable products
Name of product Storage time in hours
in the trade network in the roughing shop at the enterprises of public catering
in the absence of cold when temperature is not above 8 degrees in the absence of cold when temperature is not above 8 degrees
Minced meat (nezapravlennaya) Manufactured on demand of the buyers 3 Must not be stored 6
Meat and fish cakes (semi) The implementation shall not be 12* Storage shall not be 12*
Meat in small pieces (stew, goulash, and so on) The implementation is not subject 18* Must not be stored 18*
Meat portions, lump semi-finished products The implementation shall not be 36* Storage shall not be 36*
Breaded meat products The implementation shall not be 24 Storage shall not be 24
Meat and fish jelly, jelly The implementation shall not be 12* Manufacture and realization are not subject 12*
Meat and fish prepared cutlets The implementation shall not be 24 Subject to realization when cooking on the spot 24
Liver pate The implementation is not subject 24 6 24
Hot smoked fish 6 72 6 72
Meat pies, fish and offal 12 24 12 24
Pastries with cream 12 36* 12 36*
Cake with custard The implementation shall not be 6* The implementation shall not be 6*
The curd 12 36* The implementation shall not be 24
Curd 12 36 The implementation is not subject 36
Sour cream 24 72 The implementation is not subject 72
Diet-products - yogurt, yogurt, acidophilus The implementation shall not be 24 The implementation shall not be 24
Cottage cheese The implementation is not subject 36* The implementation is not subject 36*
Jelly milk, cream, baby, fruit-serum The implementation shall not be 12 The implementation shall not be 12
Chopped herring The implementation is not subject 24 6 24*
Vegetable cutlets (semi-finished) The implementation shall not be 8 Implemented in process of receipt 8*
Vinaigrettes, salad (vegetables, meat, fish) The implementation shall not be 12 hour. in case of storage in nezapravlennaya form 6 an hour. subject of cooking on the spot 12 hour. in case of storage in nezapravlennaya*
Baked fish The implementation is not subject 48 The implementation is not subject 48
Fish fried The implementation is not subject 48 12 36
Fish persianinova in breadcrumbs (prefabricated) The implementation is not subject 24 The implementation is not subject 24
* When temperature is not above 6 degrees.