Since January 1, 2010, the Customs Union of Russia, Belarus and Kazakhstan has been operating, therefore, instead of the TN VED of Russia, the customs authorities of the Russian Federation use the TN VED of the customs union. TN VED TS - commodity nomenclature of foreign economic activity together with a single customs tariff of the customs union of the Republic of Belarus, the Republic of Kazakhstan and Russian Federation(ETT TS) is a classifier of goods approved by the heads of three states on November 27, 2009 and put into effect on January 1, 2010.
TN VED codes consist of 10 digital characters. Their array includes 21 sections and 97 groups (classes). In the TN VED codes, the principles of unambiguous attribution of goods to one or another position are strictly observed. The correct definition of the goods and its classification is of decisive importance in determining the rates, establishing the customs regime, benefits, payments.
Class 07 of the TN VED CU includes vegetables (potatoes, peppers, onions, garlic, tomatoes, cabbage, chicory, carrots, turnips, beets and other root crops, cucumbers, legumes and other vegetables), as well as edible mushrooms, olives, zucchini , pumpkin and other types of vegetables.
Class 08 includes fruits (citrus fruits, bananas, dates, figs, melons, watermelons, papaya, mangoes, apples, pears, apricots, grapes, etc.), nuts (peanuts, coconuts, Brazil nuts, pine nuts, pistachios, etc.), citrus peel and gourds, intended for consumption in in kind or after processing.
These groups include vegetables and fruits in fresh, chilled and frozen forms, as well as canned for short-term storage and dried.
Vegetables and fruits are considered chilled, the temperature of which is lowered to almost 0 ° C without freezing, however, individual products (potatoes, melons and some citrus fruits) are considered chilled if their temperature is lowered to 10 ° C.
Vegetables, fruits and nuts may be whole, in slices, slices, pieces, cubes, pureed, peeled or peeled and pitted. Homogenization state (e.g. frozen concentrate orange juice) does not define products of classes 07 and 08 as prepared and therefore classified in heading 20 of the HS Code, or peanuts, which are included in heading 08 02 90 850 0 (a variety of other nuts, fresh or dried, whether or not shelled, with skin or without skin).
Class 09 includes coffee, tea, mate (Paraguayan tea) and spices. Where heading 09 01 is reserved for coffee, heading 09 02 includes unfermented (green), partially fermented (yellow, red - Oolong tea) and fermented (black) tea. It is obtained by processing the apical part of plants of the botanical variety Thea. Tea of this heading may be unflavoured or flavored. Tea is flavored with essential oils, the use of artificial flavors or parts of aromatic plants and fruits. This heading also includes decaffeinated tea.
Class 10 of the TN VED CU "Cereals" includes various types of cereals (wheat, spelt, meslin, oats, rye, rice, corn, grain sorghum, buckwheat, millet, canary seeds) in non-shelled form, as well as rice.
Rice (Heading 1006), unlike other cereals, includes both paddy rice (paddy) and husked, semi-hulled or fully hulled, polished or unpolished, glazed or unglazed and crushed (cut rice).
Oil and fat products are included in class 15 of the FEACN of the Customs Union. Headings 15 07 to 15 15 include fats and oils of vegetable origin, whether or not refined chemical composition. Vegetable fats are obtained from the seeds and fruits of plants. Fats are lighter than water. Their density is 910-970 kg/m3. Fats do not dissolve in water, but are soluble in organic solvents (diethyl ether, carbon tetrachloride, benzene, gasoline, and others). Castor oil is soluble in alcohol, but other fats are partially soluble in alcohol. With water, fats can form emulsions, that is, they are distributed in water in the form of tiny balls. Classification signs of attributing various fats to specific commodity items of class 15 of the TN VED CU: type of processed raw materials; receiving features; processing methods that do not lead or lead to a change in the chemical composition; degree of purification; directions of use.
Fats and oils of vegetable origin can have a solid or liquid consistency. Raw vegetable oils are vegetable oils obtained by pressing or extraction and purified from mechanical impurities by precipitation, centrifugation and filtration. The term "crude oils" also applies to soybean oil that has undergone hydration. hot water for the precipitation of phosphatides, and on cottonseed oil purified from gossypol.
Class 17 "Sugar and sugar confectionery" includes various types of sugars (sucrose, lactose, maltose, glucose and fructose), as well as sugar syrup, artificial honey, burnt sugar, molasses and sugar confectionery.
Cane and beet sugar, chemically pure sucrose are classified in heading 17 01. Cane and beet sugar may be unrefined (raw sugar) in the form of crystals Brown color with a sucrose content of less than 99.5% dry matter. As a result of additional processing of crude sugar, refined cane or beet sugar is obtained.
White sugar is sugar (refined or unrefined) with a sucrose content of 99.5% on a dry matter basis. This heading also includes brown sugar, consisting of white sugar mixed with a small amount of caramel color or molasses. The sugars of heading 1701 may contain flavoring or coloring additives.
Sugar is high purity sucrose. It has a high energy value, quickly and completely absorbed by the human body.
Sugar in the Russian Federation differs in the degree of purification from related substances (mineral, protein, coloring, fiber). The higher the degree of sugar purification, the more it contains sucrose and has better organoleptic properties.
Sugar is included in the "List of goods" subject to research by exchange laboratories. Identify and evaluate quality various kinds sugar according to organoleptic and physico-chemical parameters.
Sugar-sand should have homogeneous crystals, be free-flowing, dry to the touch, completely soluble in water, the sugar solution should be transparent. The most important physical and chemical indicators are the content of moisture, sucrose, and reducing substances. The mass fraction of moisture in sugar is determined by drying to constant weight and is normalized within 0.1-0.4%. The amount of sucrose is determined by the polarimetric method, which is based on the property of a sucrose solution to change the direction of oscillation of a beam of polarized light.
Class 18 Cocoa and cocoa products includes cocoa (including cocoa beans) in all forms, cocoa butter, chocolate and food preparations containing cocoa.
Cocoa beans are classified in heading 1801. They are the seeds of the fruit of the cocoa tree (Theobroma cacao), are flat ovoid in shape and are usually purple or reddish in color. Cocoa beans consist of a dense, fragile shell, under which there is a thin whitish film that covers the core and divides it into several parts. This heading covers raw and roasted seeds, whether whole (including those removed from their shells, membranes, skins and germs) or crushed.
The consumer properties of vegetables and fruits are determined by their nutritional value, which, in turn, depends on the content of carbohydrates, organic acids, minerals, vitamins, flavoring and aromatic substances. Vegetables and fruits are strong stimulants of the activity of the digestive glands, which contributes to the assimilation not only of themselves, but also of other foods. Culinary processing and drying little change these properties, while pickling, pickling and canning enhance them.
The chemical composition of vegetables and fruits is very diverse and varies significantly depending on the species, botanical variety, place of growth, cultivation method, degree of maturity, storage method and other conditions.
One of the most common constituents of fruits and vegetables are carbohydrates (sucrose, fructose, glucose, starch, fiber, pectin), which determine their high energy value. Insoluble protopectin in unripe fruits during ripening turns into soluble pectin, which helps to remove lead from orgasm. On the property of pectin to form jelly in an aqueous solution in the presence of sugar and acid, the production of jams, marmalades, marshmallows, and jelly is based.
The fruits are rich in organic acids (malic, tartaric, citric and oxalic). Tannins give plant products a tart, astringent taste and shelf life.
Fruits and vegetables have different colors. Their pink to dark blue color is due to anthocyanins; yellow - carotene, lycopene, xanthophyll; green - chlorophyll.
Some fruits and vegetables contain complex compounds of sugars with alcohols, aldehydes - glycosides, which are involved in the formation of a specific aroma and bitter taste of fruits and vegetables.
Most fruits and vegetables are not rich in proteins and fats, but are a source of various minerals. Their aroma depends on the content of essential oils, which are rich in spicy vegetables and citrus peel.
Fruits and vegetables play a large role in nutrition as sources of water- and fat-soluble vitamins (except D and B12), but are rich primarily in vitamin C.
Vegetables according to morphological (shape, color, size, structural features) and economic (yield, disease resistance, keeping quality) characteristics are divided into economic and botanical varieties. Fruits are divided into pomological varieties depending on the shape, color, size, nutritional and taste qualities, yield, shelf life, and so on.
Knowledge of the characteristics of species, as well as economic-botanical and pomological varieties of vegetables and fruits, allows you to correctly identify their type and assign the appropriate code of the commodity item TN VED CU. Species, economic-botanical and pomological varieties are identified mainly by external features: shape, size, color of the peel and pulp, structural features, as well as by features specific to a particular species.
The quality of fresh fruits and vegetables is assessed by general (appearance and size) and specific (specific only to this type of product, for example, the condition of potato tubers) indicators. When assessing the quality, defect-free specimens are identified, as well as with the presence of defects. A defect is considered to be every non-compliance of products with at least one indicator to the requirements of regulatory documents. Defects can be significant, worsening the presentation and safety of products; insignificant, not affecting the use and preservation; critical, significantly affecting the use of products for their intended purpose; removable and irremovable. When assessing the quality of fruit and vegetable products, the quantity of products with minor defects that are permissible according to regulatory documentation is established. Tolerances are determined by size and quality.
Defects in fresh fruits and vegetables can be caused by mechanical, physiological, microbiological damage, as well as pests. From mechanical damage for fruits in a limited amount, abrasions, scratches, pressure, hailstones are allowed; for vegetables - punctures, scuffs, cuts. Crushed fruits and vegetables are excluded. From physiological damage, acceptable defects include sunburn, browning of the pulp, slight wilting, subcutaneous spotting, slight greening, overgrowth, and more. Freezing, steaming, wilting of fruits with signs of wrinkling, germination, cracking are not allowed. Of the microbial damage, the scab of fruits and vegetables, the sooty fungus of citrus fruits are acceptable. All other microbiological diseases are unacceptable. Of the damage by agricultural pests, wireworm in potatoes is allowed. Inadmissible defects include damage by beetle larvae, rodents.
Depending on the presence of damage for fresh fruits and vegetables, the following quality gradations are established: standard, non-standard and waste. Standard products meet all the requirements of regulatory documents, that is, defect-free, as well as with defects within the established standard deviations. Non-standard products are considered to be products with minor and significant defects in excess of the established norms of permissible deviations. Waste includes products with critical defects that are unacceptable according to the standard, since eating it is unsafe for health. Depending on the use of rejected products, the waste is divided into technical defects and absolute waste. Products are considered technical defects if less than 50% of the pulp is damaged in it and it is economically feasible to use the undamaged part for processing. Standard products of most types of fruits and vegetables, depending on the standard quality indicators, are divided into commercial varieties.
Group 40 01 TN VED CU contains natural latex (natural rubber).
The main branches of the logging industry in Russia, the products of which are coded by the positions of class 44 of the TN VED CU, are:
Production of round timber for sawn hardwood species (wood of valuable forest species: oak, beech, ash. Their export from Russia is carried out under licenses), for example, commodity items (varieties) 44 03 10 000 1 - from oak, 44 03 10 000 2 - from beech, 44 03 10 000 3 - from ash;
Production of round timber for softwood lumber;
Production of round timber for resonant lumber;
Production of round timber for sawn softwood;
Production of round timber for birch lumber;
Production of round timber for the production of plywood (if it is from oak, beech or ash, then its export from Russia is licensed and coded in a heading of the form 44 08 90);
Production of round timber for the production of pulp and wood pulp;
Production of wood raw materials for chemical processing.
This branch of industry includes: logging, consisting of a complex of logging operations and timber hauling; timber rafting, including primary (mainly along small rivers) and transit (mainly along large rivers and reservoirs), including work on the rafting of wood, its initial rolling into the water and the formation of rafts; logging operations associated with the transfer of forest products from one mode of transport to another. In addition, the logging industry includes industries for the use of low-value wood and waste: sawmilling, sleeper sawing, production of wood chips, container boards and other products.
Textile group goods are mainly concentrated in section XI of the TN VED CU, which includes 14 classes (from 50 to 63). In the nomenclature, textile goods are materials and products obtained from textile fibers using various technologies: weaving, knitting, weaving, felting, gluing, that is, which in domestic commodity science and materials science are referred to as textile, knitwear, and clothing products, respectively.
Section XI presents textile products that are used for their main purpose; if textile products are given any specific properties, then they can be included in other sections of the nomenclature. For example, light-sensitive textiles are classified in class 37, abrasive coated textiles in class 68, toys and sports equipment in class 95.
Classes 50 - 53 include natural fibers (respectively silk, wool, cotton and other vegetable fibers), and in the corresponding classes - fibers, semi-finished products (yarn from these fibers), as well as fabrics from these fibers. In classes 54 - 55, chemical fibers, threads and fabrics from these fibers are presented, and in class 54 - chemical fibers in the form of threads (complex and mono), and in class 55 - short (cut) fibers, yarn from these fibers and fabrics from such yarn.
The main features used in the classification of goods in classes 50 - 55 are: the type of fiber, the degree of its processing, the type of yarn or threads according to the method of production, the linear density of the yarn or threads, their packaging, the fibrous composition of the fabric, its surface density, width, the nature of the finish or production. These classes have a similar structure, although the detail of the classification in each class, of course, is different. Some classes use specific classification features. So, in classes 54 ; 55 distinguish fibers and threads of high tenacity, and in class 51, when determining subheadings for woolen fabrics, their value is taken into account.
Product identification is a procedure that allows you to establish the conformity of a specific homogeneous product, subject to confirmation of compliance with standards, norms, GOSTs, requirements for this model, type (type) of products in the regulatory and regulatory and technical documentation or other information on the product (product) . The basic concept of production is the result of labor, mined or manufactured by a person to meet social or personal needs. Products in certification are an object of confirmation of the conformity of its consumer qualities and safety. Products are any products manufactured and / or sold on the territory of the Russian Federation, exported outside the Russian Federation, as well as imported products imported into the Russian Federation for their subsequent sale and operation. In order to correctly determine which regulatory document the product under investigation is subject to: mandatory certification, declaration, or the product is not included in the lists for mandatory confirmation of conformity, the certification body and the expert must identify it by certain features and properties, i.e. establish compliance with the product itself and the description on it. All product information is provided by the applicant. Based on the identification results, a conclusion is issued on the conformity (non-compliance) of the products with the description and sample. Only now you can proceed to the next stages of product conformity assessment.
Identification can be consumer, product-lot, specific or assortment, varietal, high-quality and special. With any type of identification, the most important source is the marking and labeling of products, regulatory documents (TU, TO, GOSTs), various technical documentation, shipping documents. Everything that can indicate consumer properties, safety indicators, product categories. For each type of product, there are specific characteristics that allow you to correctly identify products. Product testing involves testing product groups for different indicators. For example, these can be microbiological, organoleptic, physical and chemical indicators (perfume and cosmetic products), indicators for electromagnetic compatibility (electrotechnical products), etc. The main purpose of product identification is to protect the consumer from the possibility of purchasing low-quality products, protection from an unscrupulous manufacturer or supplier, ensuring the safety of products for the environment, health and life of the consumer. Incorrect identification of products, for example, industrial equipment, which is operated at potentially hazardous facilities, can lead to accidents, man-made disasters or other irreversible negative consequences. It is also necessary to identify products when the Applicant has provided consumers or regulatory organizations with incomplete and / or inaccurate information about the product.
It is necessary to identify products by parameters, features, indicators and requirements for a specific group of products and which are sufficient to confirm compliance, which will be the basis for issuing a permit document for a certain period and according to the selected scheme. Identification methods can be considered the actions of the competent authorities accredited in the certification system of the Russian Federation, aimed at determining whether products belong to a specific product group according to OKP codes, product names, areas of application and preventing consumer misleading during the period of sale and operation. Identification methods include: examination and verification of documents, visual inspection, organoleptic method, tests. The result of identification is a conclusion signed by an expert in the manner prescribed by law. The conclusion is drawn up on a special form and signed by an expert who has a certificate of competence for this particular type of product. The practical application of product identification is reflected in the permit document. This is a GOST R certificate or declaration, a certificate of conformity or a declaration to the technical regulations of Russia or the Customs Union.
Product identification instructions:
- product name by OKP code and product group and specification, if a number of homogeneous products belong to this code;
- trademark, which is a distinctive feature of any product;
- series, type, model, article;
- the regulatory document according to which the products are manufactured - GOST, TU, recipe, SanPiN, etc., and also, items of regulatory documents can be listed; (if the document prescribes TS, then the expert must check whether the OKP code and the first four digits of the TS match, if the product is imported, then the OKP code is assigned by the expert, just based on the description and labeling of the product).
The TN VED code is assigned by customs representatives or logistics services, and for certification bodies in the Russian Federation, the code has an important informational value.
For example:
- Sanitary and hygienic products of the Lotus trademark: paper towels in rolls, art. X, XX, XX.
- TU-5463-001-ХХХХХХХХ-2008
- serial production
- OKP code 546351,
- TN VED 4818209100
An example of this entry from the GOST R declaration can tell a lot to specialists and competent authorities. Compliance with regulations for toys for children is a mandatory procedure, since the main aspect here is to ensure the safe use of these products for children and adolescents. The requirement applies to all products manufactured in Russia and imported from abroad intended for children under the age of 14 years. Previously, until July 01, 2010, the document preceding the GOST R certificate was a sanitary and epidemiological conclusion.
From July 1, 2010, the issuance of the SEZ was canceled and replaced, for a part of the products, with a certificate of state registration. As for children's products, not all children's products, but only part of them, were included in the list for state registration. Toys were excluded from the list for state registration. The subject of identification of children's toys is the definition of the category of products, i.e. whether it is categorized as "for children" or not, whether it is intended for children under 14 years of age. These can be games, dolls, age-appropriate toys, educational games, etc.
The classification applied is as follows:
- by age - (for newborns, 3-4 months, 1-2 years, over 3 years, etc.);
- according to the material of execution (metal, wood, plastic, fur, etc.);
- by type of device (mechanical, electronic, etc.);
- educational and developing (games, puzzles, constructors, etc.);
- on appearance(depicting, imitating, musical, dishes, etc.).
After the identification, a certificate is issued, which must be issued in strict accordance with existing standards and current regulations and state standards.
By the decision of the Customs Union No. 798 dated September 23, 2011, the text of the Technical Regulation "On the safety of toys" was approved. The purpose of the development is to establish uniform requirements for toys for use in the customs territory of Russia, Belarus, Kazakhstan. The requirements for toys must protect the life and health of children, those who look after them, and also prevent actions that may mislead consumers. As well as with the mandatory certification of GOST R, the identification of these products in order to confirm them for compliance with TR TS is of paramount importance. Appeared distinctive features in product labeling, in particular, labeling with a single sign of circulation in the customs territory. Suppliers and manufacturers are required to follow the norms of the Technical Regulations of the Customs Union, and certification bodies must strictly follow the rules for which confirmation of conformity for these products takes place.
Identification is the main initial stage for an expert and a certification body, which determines the product's ownership, emphasizes its properties and consumer qualities, and, most importantly, protects the consumer from falsification of products and information about them.
Per last years the range and sales volumes of fish products in Russia have grown significantly. On the market of fish products, which are in stable demand from the consumer, there are various types of it, and it is sometimes difficult for the buyer to choose a quality product from this variety. If earlier only cod, hake, "ivasi" herring and sprat were available to the average consumer from fish products tomato sauce, now the choice of various fish products is quite large, and you can buy everything - from sturgeon to red and black caviar. And now the seller of fish products is tempted to have pectoral fins located at the base of the head, and abdominal fins near the anus.
Representatives of the salmon family have the following identification characters:
1) the body is oblong, herring-like, covered with densely set scales, there are no scales on the head;
2) a lateral line runs along the body, light or colored;
3) the head is small;
4) the mouth is terminal, large, consists of hard bones with sharp teeth;
5) have two dorsal fins: one consists of bony rays, and the second, adipose, near the caudal fin;
6) caudal fin undivided, straight or slightly notched;
7) the pectoral fins are located at the base of the head, and the pelvic fins are almost opposite the dorsal;
8) during the mating season, males change the shape, color of the body and mouth bones.
When conducting an examination of the authenticity of fish, the following research objectives can be achieved:
Identification of the fish species;
Identification of the fish variety;
Methods of falsification and methods for their detection.
When conducting an examination of authenticity in order to identify a species of fish, the expert must determine for himself the range of tasks and methods to be solved in this case and the atlases for commercial fish that he has. Consider the range of tasks to be solved that an expert may have to achieve this goal at the present time.
Fish identification. Fish is a product obtained by catching individual representatives of edible commercial fish families that have undergone special training for sale.
The most common edible commercial fish families in the Russian Federation are: sturgeon, salmon, herring, carp and cod and some others.
Representatives of the sturgeon family have the following identification features:
1) the body is elongated-fusiform;
2) five rows of bone plates (bugs) pass through the body: one dorsal, two lateral and two abdominal;
3) the head is elongated, large, covered on top with bony shields;
4) the snout is elongated, the mouth is located below, there are four antennae on the upper lip;
5) there is one fin on the back and is shifted to the tail;
6) the caudal fin is unevenly divided - the upper part is much larger and is a continuation of the body;
Representatives of the herring family have the following identification features:
1) the body is spindle-shaped, elongated, laterally compressed, covered with easily falling scales;
2) there is no lateral line along the body, some have a line of black dots instead of a lateral line;
3) the head is medium;
4) the mouth is terminal or upper, the lower jaw is longer than the upper jaw and protrudes strongly forward;
5) one dorsal fin, located in the center of the body;
6) caudal fin divided into two halves, strongly notched;
7) the pectoral fins are located at the base of the head, between the pelvic fins and anus there is a keel (fused scales in the form of a sharp prickly keel), in southern herring (Azov-Black Sea, black-backed, Caspian, Danube) the keel is very sharp and you can even cut your hand, in northern and Far Eastern herring - softer.
Representatives of the carp family have the following identification features:
1) the body is flat, oblong-elongated, covered with smooth scales;
2) the lateral line runs along the body, straight or curved downwards;
3) the head is medium;
4) the mouth is terminal, some representatives have two antennae along the edges of the mouth;
5) one fin on the back, located in the middle of the body, short or long;
6) the caudal fin is notched, in many representatives with rounded ends;
7) the pectoral fins are located at the base of the head, and the lateral fins are opposite the beginning of the dorsal or even closer.
Representatives of the cod family have the following identification features:
1) the body of cod is elongated, covered with small cycloid scales;
2) the lateral line is present, but in the region of the gastrointestinal tract it is bent upwards;
3) the head is big;
4) the mouth is terminal, on the lower lip, many representatives have a mustache on the chin;
5) three dorsal fins or fused together into one large fin;
6) the caudal fin is weakly marked, its base is lanceolate;
7) the pectoral fins are located just below the middle of the base of the head, and the pelvic fins are located under them or even closer to the head;
8) two anal fins or one, fused from two. Depending on the type of preparation for sale, the fish is divided into live, chilled, frozen.
Identification features of live fish. Live fish should show all signs of its vital activity, swim upside down and carry out the normal movement of the gill covers, and not be dormant.
A dead fish has the following signs - it does not swim or swims on its side or belly up, the movement of the gill covers is spontaneous, in death convulsions it beats with its caudal fin, the surface is covered with mucus that stains the hands.
Chilled fish is made from all edible commercial fish families, has a body temperature from -1 to +5 ° C, and can be whole or cut according to special technology.
Frozen fish is produced from all edible commercial fish families by freezing by dry artificial and natural methods individually, in bulk or blocks, uncut or cut according to a special technology. At the same time, the temperature in the body of a fish or a block should be no higher than -18°С during artificial freezing, not higher than -10°С during natural freezing and not higher than -6°С during ice-salt freezing.
Frozen fish is made in glazed or unglazed form. The mass of glaze must be at least 4% in relation to the mass of glazed fish or blocks.
Frozen fish is divided into two grades according to quality - the first and the second.
Distinctive features frozen fish of the second grade - a dull surface, a sour smell in the gills, the smell of oxidized fat on the surface of the fish, a weakened, but not flabby texture after defrosting, with bruises, with 3 external injuries in one specimen of the fish (punctures, cuts, skin breaks), not more than 10% of the fish (in a row) have broken gill covers, etc.
Examination of authenticity can also be carried out in order to establish a method for falsifying fish.
Classification - the process of grouping objects of study or observation in accordance with their common characteristics. As a result of the developed classification, a classified system is created (often called the same as the process - classification).
1. By appointment:
─ consumer goods - goods intended to meet personal (family) needs, goods for individual consumption.
─ capital goods - goods that are used to produce other goods and are not bought by consumers.
2. By terms of use:
─ non-durable - a consumer product with a useful life of up to one year or completely consumed in one or more cycles
─ durable use - a product, a product used by the consumer for several months, years, for example, a TV, refrigerator, car.
3. By purpose and price:
─ everyday demand - a product that is regularly, often used in personal, family consumption.
─ selective demand - goods, when buying which we compare their quality, price, external design, etc. with similar products
─ prestige goods - special goods with unique qualities, properties that stand out from other goods.
─ luxury items - items that you can do without in life; goods of exquisite taste, affordable only for wealthy people and families.
4. By the nature of consumption and the degree of processing:
─ raw materials - mined minerals and other Natural resources materials produced from them, subject to further processing.
─ semi-finished products - finished product, products of the enterprise, which is used primarily as component another, more complex type of product manufactured at another enterprise.
─ finished products - a finished product, fully completed and in accordance with applicable standards, actually handed over to the warehouse of finished products and issued with delivery documents.
─ intermediate products
5. According to the manufacturing method:
─ standard;
─ unique products.
Classification of household appliances.
To size:
1.1. Large-sized (refrigerators, washing machines, stoves and panels, freezers, microwave ovens).
1.2. Small-sized (steamers, blenders, juicers, toasters, coffee makers, mixers, food processors, electric toothbrushes, hair dryers, stylers, hair clippers, vacuum cleaners, meat grinders).
In accordance with the Rules for certification food products and food raw materials, mandatory certification in the GOST R Certification System has two tasks:
product identification;
evaluation of its safety.
Both of these tasks are identification tasks, since ultimately in both cases the product must be assigned to one of two classes ("product corresponding to its name" and "product not corresponding to its name" or "product safe"). " and "dangerous product"), so in the future we will understand the first task as the task of "proper identification".
The new "Rules for Certification of Food Products and Food Raw Materials" provide additional clarifications on this issue. It is said that, depending on the type of product and the certification scheme, identification should be carried out:
on belonging of the product to the declared batch, on the conditionality of the product, the legality of its production, as well as on compliance with the requirements of GOST R 51074-97 "Food products. Information for the consumer. General requirements";
for compliance with the specified name (species, class, category, variety) and information given on the label, by evaluating the organoleptic indicators of selected samples, studying data on the composition of the product, other information contained on the label or in accompanying documentation.
In case of insufficiency or unreliability of the received documentary information for product identification, the Certification Body has the right to appoint additional tests of products for organoleptic and physico-chemical parameters during certification. If at the same time a discrepancy between the product and its name, labeling, accompanying documentation is established, then further certification work is not carried out until the violations are eliminated (if possible). If we are talking about products supplied in the form of a separate batch or under a contract, then in order to avoid various conflict situations, the task of the expert, first of all, is to "tie" the test samples to the batch, the quality of which will be concluded according to the test data.
For this:
the details of the batch indicated in the certificate, given in the accompanying documentation and indicated in the marking, must match each other,
Details must be complete enough. The completeness of information largely depends on what requirements are imposed in the country for product labeling.
These requirements are set out: 1) in interstate standards for various food products and their labeling (in particular, GOST 12003-76 - for dried fruits, GOST 13342-77 - for dried vegetables, GOST 13799-81 - for canned fruits and vegetables and mushrooms), and they apply only to domestic products and products manufactured in the CIS countries.2) in the state standard of the Russian Federation GOST R 51074-97 "Food products. Information for the consumer. General requirements"; its requirements apply to products both domestically produced and imported, if they are intended for sale on the territory of the Russian Federation. According to the requirements of GOST R 51074-97, information for the consumer must be presented in Russian (clause 3.3 of the standard) and must be "uniquely understood, complete, reliable, so that the consumer cannot be deceived or misled about the composition, properties, food value, nature, origin, method of manufacture and use, as well as other information characterizing directly or indirectly the quality and safety of the product; and could not mistake this product for another, close to it in appearance or organoleptic indicators". In accordance with the requirements of clause 4.12 of GOST R 51074-97, on the label or packaging of the product (and in the case of unpackaged products, in the information leaflet displayed on the trading floor), the minimum should be presented: for fresh fruits and vegetables:
Product name,
indication of special ways of processing the product (if necessary),
storage conditions (if necessary),
expiration date (for washed, hermetically packed fresh fruits, vegetables and semi-finished products from them; see clause 3.5 of GOST R 51074-97),
designation of the normative or technical document to which the product complies,
for fruits and vegetables processing products:
Product name,
name and address of the manufacturer, packer, exporter, importer, name of the country and place of origin,
manufacturer's trademark (if any),
net weight or product volume,
mass or mass fraction of the main product (for products cooked in syrup, marinade, brine, filling),
mass fraction of the fruit or vegetable part (for nectars, drinks),
the nutritional value product (indicating the content of vitamins, additives in special purpose products)
indication of special methods of processing raw materials, semi-finished products or finished products,
storage conditions, if they differ from the usual ones,
date of manufacture,
best before date,
designation of a normative or technical document in accordance with which the product is manufactured and can be identified,
When deciding whether the product belongs to this lot in the case of fresh fruits and vegetables, the expert should pay attention to the indication of the commercial variety of the product, the pomological variety, the variety of fruits, the ampelographic grape variety, the commodity-pomological group of nuts, the botanical variety, the variety type of vegetables and other hallmarks products described in the standard, as well as an indication of the degree of preliminary preparation of products before delivery to the distribution network (for example, for parsley: parsley with herbs, trimmed greens, trimmed roots; for fresh green onions: trimmed, untrimmed, etc.). For domestic products, it is desirable to indicate the method of growing vegetables and green crops. When describing identification features in the case of certification of fresh fruits and vegetables, it is advisable to use the following state standards:
GOST 27519-87 "Fruits and vegetables. Morphological and structural terminology. Part 1",
GOST 27520-87 "Fruits and vegetables. Morphological and structural terminology. Part 2",
GOST 27521-87 "Fruits. Nomenclature. First list",
GOST 27522-87 "Fruits. Nomenclature. Second list",
GOST 27523-87 "Vegetables. Nomenclature. First list",
GOST 27524-87 "Vegetables. Nomenclature. Second list",
GOST 23493-79 "Potatoes. Terms and definitions",
Availability as much as possible detailed description certified products is a guarantee that the certificate of conformity issued by the certification body will not be used to transfer to the sale of products that have not been tested. Based on this, contrary to the requirements of the current "Certification Rules", it is advisable, in the case of certification of a batch of fresh fruits and vegetables, to indicate in the certificate the expiration date corresponding to the shelf life of the product. an indication in the certificate of the date of manufacture and the expiration date of the product.
In the current regulatory documents for processed fruits and vegetables, the "date of manufacture" means the year, month, day and number of the shift, since in accordance with the current rules for selective acceptance control of a homogeneous batch of products, for which selective control is applicable, products are considered to be manufactured from the same raw material and under the same conditions, and such is the product of one production shift. Many importers do not indicate the shift and even the production date of the product on the label or on the lid of the can. In this case, by issuing a certificate for products with incomplete information in the label, the certification body risks, since such a certificate may include products that have not been tested and which may turn out to be defective. The supplier of products also risks, since in case of rejection of such products with insufficient information on the label, all products of this name and this supplier of one month of production (if the date of production is not indicated) or one year of production must be withdrawn from the distribution network ( if the month of production is not specified). If we are talking about certification of mass-produced products and the use of scheme 3a (or 4a, 10a), then the absence of indications of the date and production change on the label of the canned product indicates that the quality assurance system operating at the enterprise has significant flaws: it is not possible to identification and traceability of products and, therefore, the possibility of prompt elimination of shortcomings in production, the possibility of "self-regulation" and ensuring a given level of quality are not provided. In accordance with the requirements of GOST 13799-81 “Canned fruit, berry, vegetable and mushroom products. guarantees can be given as a result of tests of canned food packed in containers of a certain capacity, for which a specific sterilization or pasteurization regime was developed and tested. As for the second task - the actual identification of the product, then, as a rule, additional tests are required to solve it, allowing to identify falsification product.
