Declaration of conformity for fresh bananas. Bananas - how to issue a declaration according to the technical regulations of the Customs Union

GOST R 51603-2000

Group C34

STATE STANDARD OF THE RUSSIAN FEDERATION

BANANA FRESH

Specifications

fresh bananas. Specifications

OKS 65.020.20
OKP 97 6622

Introduction date 2001-07-01

Foreword

1 DEVELOPED by Equator Marketing Association and independent inspection company ZAO Schmidt & Olofson (ISO-9002-96), St. Petersburg

INTRODUCED by the Technical Committee for Standardization TK 93 "Fruit and Vegetable Processing Products"

2 APPROVED AND PUT INTO EFFECT by the Decree of the State Standard of Russia dated May 11, 2000 N 133-st

3 The standard is harmonized with the EU Commission Regulation of September 16, 1994 N 2257/94 "On the establishment of quality standards for bananas" in terms of standards for quality indicators, as well as with ISO 3959-1977 in terms of ripening conditions

4 INTRODUCED FOR THE FIRST TIME

1 area of ​​use

1 area of ​​use

This standard applies to fresh bananas of the genus Musa, group AAA (list of main pomological varieties - see Annex B), imported (hereinafter referred to as bananas), intended after ripening for fresh sale.

Requirements for products aimed at ensuring their safety for the life and health of the population are set out in 5.3, mandatory requirements for labeling - 5.5.

2 Normative references

This standard uses references to the following standards:

GOST 166-89 (ISO 3599-76) Calipers. Specifications

GOST 427-75 Measuring metal rulers. Specifications

GOST 7502-98 Metal measuring tapes. Specifications

GOST 26927-86 Food raw materials and products. Mercury determination method

GOST 26930-86 Food raw materials and products. Arsenic determination method

GOST 26931-86 Food raw materials and products. Methods for determining copper

GOST 26932-86 Food raw materials and products. Lead determination methods

GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium

GOST 26934-86 Food raw materials and products. Method for determination of zinc

GOST 27520-87 (ISO 1956-2-82) Fruits and vegetables. Morphological and structural terminology. Part 2

GOST 27735-94 Household scales. General technical requirements

GOST 29329-92 Scales for static weighing. General technical requirements

GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements

GOST 30349-96 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organochlorine pesticides

GOST R 50419-92 (ISO 2169-81) Fruits and vegetables. Physical storage conditions in refrigerated warehouses. Definitions of concepts and measurements

GOST R 50420-92 (ISO 3659-77) Fruits and vegetables. Ripening after refrigerated storage

GOST R 51074-97 Food products. Information for the consumer. General requirements

3 Definitions

3.1 Morphological and structural terminology according to GOST 27520.

In this standard, the following terms are additionally applied with the corresponding definitions:

bunch: Fruiting fruit of a banana, consisting of a central flower stalk around which the fruits are formed in tiers in two rows;

raceme: Part of a bunch or a collection of 3 or more fruits connected to each other by the remnant of a flower stalk, forming a single group of two rows;

crown (crown): The remnant of the flower stem, carefully trimmed on all sides, not more than 1.5 cm high, holding 3 or more fruits;

peduncle: The inseparable, hard part of the fruit that connects it to the crown;

neck: The narrowed part of the fruit without pulp, through which it is connected to the peduncle;

latex: The milky juice secreted by green-skinned bananas when cut or broken, which turns dark brown or black when exposed to air;

extensibility of the milky juice (latex) of a green-skinned banana: The ability of the milky juice flowing out when a banana is cut crosswise to elongate without breaking under the influence of evenly distributed tensile forces after firmly pressing and then separating the cut points;

fruit age: The ripening time of banana fruits from flowering to reaching the removable degree of maturity (11 - 12 weeks);

detachable degree of maturity: The degree of maturity at which the fruits of bananas have a green peel color, are fully developed and formed: they have reached the size, shape and weight characteristic of this variety, they have basically completed the accumulation of nutrients and flavors and they are able, after removal, to ripen and reach consumer degree of maturity;

consumer degree of maturity: The degree of maturity at which the fruits achieve the highest quality in appearance, taste and aroma of the pulp;

overripe bananas: Ripe fruit when the yellow skin of the bananas shows first small and then larger brown spots that merge together. The pulp softens, becomes looser, and then, as it were, transparent, watery;

steamed bananas: Fruits after exposure to high positive temperatures during the period of removable and consumer maturity. The consistency of the pulp worsens, it becomes soft, and then completely liquefies. The color of the peel may remain green or yellow. The smell is changed, specific;

banana coldness: The condition of the fruit when they have a dull, smoky green, and after ripening - a grayish-yellow skin color. In the surface layer of cells of the peel of a green banana, the destruction of blood vessels and the coagulation of latex occur. The cells die and become a rusty-brown color, clearly visible when the top layer of the peel is removed. By the number of dead cells in the surface layer of the peel, 4 degrees of coldness of bananas with a green peel can be distinguished:

1 - traces: characterized by the death of single cells, which are visible as single inclusions of a rusty-brown color;

2 - mild: characterized by cell death, leading to the appearance of rare stripes, inclusions, dots of orange-brown color;

3 - medium: characterized by cell death, especially noticeable in the upper part of the fruit near the stalk. Under the peeled top layer of the peel, reddish-brown stripes and dots merge together;

4 - strong: when removing the top layer of the peel, the entire inner surface has an orange-brown color;

plantation code: The identification number of the plantation, consisting of several letters and numbers, indicated on the lid of the box of bananas on a stamp or label.

3.2 Definition of concepts in terms of the physical conditions for storing bananas in refrigerated warehouses - according to GOST R 50419.

4 Classification

4.1 Bananas, depending on the quality, are divided into three classes: extra, first, second.

4.2 Bananas, depending on the purpose, are divided into:

- fruits upon acceptance at the places of receipt (seaport, unloading station, etc.), intended for ripening;

- fruits after ripening at the point of sale (shops and other retailers) intended for fresh consumption.

5 Technical requirements

5.1 Bananas are shipped when they have reached the removable ripeness, have a green skin color and are suitable for ripening.

5.2 Bananas upon acceptance at the places of receipt and after ripening at the places of sale must comply with the requirements and standards specified in Table 1.


Table 1

5.4 Packaging

5.4.1 Bananas are placed in cardboard boxes measuring 40x50x25 cm (type 22XU) in polyethylene bags measuring 95x105 cm, where 110-115 fruits can be placed in two-row stacking of brushes. The lid of the cardboard box has a cut-out 16x27 cm in size, in which stacked banana brushes are clearly visible through the polyethylene of the bag. Depending on the period of transportation of bananas, bags can be made of different types of polyethylene.

When transporting bananas for no more than 10 days, they are packed in bags made of thin polyethylene of the polybag type. For longer transport times, bananas should be packed in banavac low-density polyethylene bags, at least 1.5 mm thick, intact, without seams, in order to create an atmosphere of low oxygen, high carbon dioxide and high relative humidity. Each packaging unit must contain bananas from one country, one pomological variety, the same degree of maturity. The visible part of the contents of each packaging unit must correspond to the entire contents.

Gross weight of one packing unit is from 14 to 20 kg.

Other packaging is allowed to ensure the safety of products.

5.4.2 The materials used for packaging must be new, clean, safe for human life and health.

Packaged bananas must have a moist surface that is preserved during transportation.

5.5 Marking

5.5.1 Labeling of bananas according to GOST R 51074.

Additionally indicate:

- plantation code;

- the minimum length of the fetus, cm;

- the age of the fruits of the removable degree of maturity - in weeks after the end of flowering.

In addition, manufacturing firms mark the fruits in the brushes with one or two paper labels indicating the trade mark or company name. For inscriptions and labeling, inks, paints or adhesives are used that are safe for human life and health.

6 Acceptance rules

6.1 Bananas are accepted in batches. A batch is any number of bananas of the same pomological variety, packed in containers of the same type and size, received in one vehicle from one country (packaging units may have different plantation codes), accompanied by a document indicating:

- document number and date of issue;

- name of the sending country;

- product names;

- the name of the pomological variety;

- date of shipment;

- the number of packaging units;

- gross and net weights (kg).

Each party is accompanied by:

- certificate of origin,

- phytosanitary certificate.

6.2 To check the quality of bananas, packaging and labeling, as well as the net weight for compliance with the requirements of this standard, a sample is taken from a batch of bananas packed in cardboard boxes with plastic bags inside, from different places of the vehicle (car or trailer, hold or warehouse), the volume of which is indicated in table 2.


table 2

6.3 100% of the products contained in boxes selected in accordance with table 2 are subjected to verification.

6.4 The test results are extended to the entire lot.

6.5 After quality control, the selected packaging units are added to the original batch of bananas.

6.6 The quality of products in damaged packaging units is checked separately and the results apply only to the products in these packaging units.

6.7 When accepting a batch at the points of receipt and after ripening at the points of sale, the following requirements are observed:

- if a batch of "extra" class contains more than 5% of the total number or mass of bananas that do not meet the quality deviations established for this class, but meet the requirements of the first class, the entire batch is transferred to the first class;

- if a batch of the first class contains more than 10% of the total quantity or mass of bananas that do not meet the quality deviations established for this class, but meet the requirements of the second class, the entire batch is transferred to the second class;

- if a lot of the second class contains more than 10% of the total number or mass of bananas that do not meet the quality deviations established for the second class, the whole lot is considered not to meet the requirements of the standard.

7 Methods of analysis

7.1 The quality of packaging and labeling of all packaging units with bananas, selected according to 6.2, is visually checked for compliance with the requirements of this standard.

7.2 Control procedure

7.2.1 Measuring instruments:

scales for static weighing in accordance with GOST 29329, medium accuracy class with the highest weighing limit of 25 kg, the value of the calibration division of 50 g and the maximum error of ± 0.5;

electronic thermometer of the VAPAN brand, with a stainless steel temperature sensor in the form of a probe, with a temperature range from minus 50 to plus 125 ° C and an error of 0.5 ° C with automatic indication on the scoreboard. The dimensions of the probe are 3.5x120 mm. Measurement time 2-10 s;

a metal ruler 300 mm long with a division of 1 mm according to GOST 427, with an error of ± 0.1 mm or a metal tape measure made of stainless steel with a nominal length of 1 m, with a rectangular end at the exhaust end of the tape according to GOST 7502, 2nd accuracy class;

caliper of the 1st or 2nd accuracy class according to GOST 166 with a measurement error of 0.05-0.1 mm.

It is allowed to use other measuring instruments of duly approved types and entered in the State Register of measuring instruments with metrological characteristics not lower than those indicated.

7.2.2 All bananas in packaging units selected in 6.2, which make up the combined sample, are subject to quality control.

7.2.3 In each packaging unit, after opening the polyethylene bag, the thermometer measures the temperature of the fruit pulp at the brush in the upper and lower rows of the box. The probe is inserted into the banana pulp to a depth of 10 cm. The results are recorded.

If the temperature of the banana pulp is 18 ° C or more, then such bananas can be steamed. In this case, all the fruits of the combined sample are checked, the steamed bananas are rejected and classified as waste.

If the temperature of the banana pulp is 12.8 ° C or less, then such fruits have signs of coldness. In this case, the degree of congestion is determined according to 7.2.8 and, depending on the results, appropriate decisions are made.

7.2.4 The packaging units selected in the sample according to 6.2 are weighed in turn, the gross, net and tare masses in kilograms are determined. The weighing results of each packaging unit are recorded.

Determine the total mass of fruits in the combined sample in kilograms ().

At the same time, the number of brushes and fruits in the packaging unit is determined by counting in pieces. The results of the count for each packaging unit are recorded.

Determine the total number of fruits in the combined sample in pieces ().

7.2.5 Appearance, smell, taste, degree of maturity, color of the pulp, the presence of fruits of less or more than the established sizes, with a curvature of the shape (deformed), fused, soiled with earth or plant residues, with superficial damage to the peel: mechanical or caused by agricultural pests, with streaks of latex (Appendix A), broken, with tearing of the peel at the stalk, deep cuts, strong pressure and cracks in the peel when the flesh is affected, severe damage by agricultural pests, affected by diseases (Appendix B), are determined organoleptically and sorted into fractions in accordance with the requirements of table 1.

7.2.6 The length of a banana is measured with a ruler or tape measure along the middle fruit of the brush in the outer row, measured from the stalk to the flower end along a convex line. The largest transverse diameter of the fruit is measured in the middle part of this fruit with a caliper. Based on the measurement results, the percentage of fruits less than or more than the established sizes is calculated and, taking into account tolerances, they are assigned to a certain quality class.

7.2.7 The area of ​​surface damage to the peel and latex stains of one fruit according to Table 1 is determined after measuring with a ruler (it is advisable to use a ruler made of transparent material).

According to the results of measuring the area of ​​surface damage and latex stains on the peel, the fruits are assigned to a certain quality class.

7.2.8 Determining the degree of cold

To determine the degree of chilliness of bananas according to 3.1, upon acceptance at the places of receipt, in each packaging unit, tear off at least three brushes, 1 fruit with a green peel color and, having broken the stalk, easily remove the top layer of the peel from the inner surface of the fruit. If one or more fetuses of the third (medium) or fourth (severe) degree of coldness are found, one fetus is examined in all hands in each box selected in the sample.

Additionally, a milky juice extensibility test is carried out. To do this, a banana with a green color of the peel is cut in half in diameter, the halves are pressed tightly in places of the cuts, where the milky juice has already stood out. If the juice is cloudy, stretches well, then the coldness is weak or absent. If the juice is light, transparent, when stretched, the juice threads break before reaching 2 cm, then the fruits are chilled. Green bananas of the 3rd-4th degree of coldness are sorted out, their quantity or weight is determined as a percentage and attributed to waste.

After ripening, the chilliness of bananas of the 1st-2nd degree is determined by the color of the peel, which has a dull yellow or yellow color with a grayish tinge. Such fruits belong to the second class.

7.3 Overripe, rotten, rotten, steamed, chilled to the 3rd-4th degree, frostbitten, crushed, with deep cuts, with dark brown, black or spotted peel, severely damaged by agricultural pests, bananas are sorted, their number or weight is determined in percent and are classified as waste.

7.4 Handling results

7.4.1 The content of bananas with deviations for each fraction,%, is calculated from the total mass or number of fruits of the combined sample according to the formulas:

where is the mass of fruits with deviations, kg;

- total weight of fruits in the combined sample, kg;

- the number of fruits with deviations, pieces;

- total number of fruits in the combined sample, pcs.

7.4.2 All calculations are carried out to the second decimal place, followed by rounding the result to the first decimal place. The results are distributed to the entire batch.

8 Transportation

8.1 Fresh bananas are transported by banana carriers in accordance with the rules for the carriage of food by sea.

8.2 All premises intended for transportation must be clean and free of foreign odors. Before loading, 12 hours in advance, the temperature of the hold rooms should be 4-8 °C or 10-13 °C in accordance with the instructions of the supplier firms.

Freshly picked bananas, cut no more than 24 hours before loading, are allowed for carriage. For transportation by sea means of transport, only fruits collected at the stage of a removable degree of maturity, at the age of 11-12 weeks, are suitable. Such fruits break with a loud crunch, milky juice is plentifully released on the cut, its extensibility is up to 3-4 cm. The pulp of the fruit should have a white color with a hard-to-separate peel. The temperature of the pulp should be no more than 28 ° C.

The cut of the crown of the brush should be treated with thiabendazole. During maritime transportation, the concentration of CO should not exceed 0.2%, for which it is necessary to supply fresh air to the hold using forced ventilation. Constant control on the way is carried out for the content of ethylene, which is easy to determine by a specific, sweet smell. When monitoring the condition of bananas in the hold, special attention is paid to the appearance of fruits with a yellow peel. The ship's crew has the right to select such single boxes and destroy them, about which they draw up an act and notify the interested parties. To remove carbon dioxide and ethylene, hold rooms are ventilated in such a way that a complete air change is carried out within 1 hour.

8.3 Hold spaces loaded with banana boxes are cooled according to the sender's instructions.

8.4 When transporting bananas, the air temperature is maintained at 13.2-13.6 ° C, which slows down both the respiration of fruits and the metabolic processes leading to ripening. Relative humidity in the hold rooms should be 85-90% at the inlet of the air injected into the hold. When loading the hold spaces, the maximum stowage height is:

- 10 boxes with a gross weight of 20 kg;

- 12 boxes with a gross weight of 14 kg.

8.5 At the point of entry, bananas are transported by road or rail transport with refrigeration units, while it is necessary to comply with the rules applicable to the respective mode of transport.

9 Ripening and storage

9.1 Ripening of fresh bananas is carried out in accordance with GOST R 50420 with additions according to Appendix D.

9.2 Storage of fresh bananas before and after ripening is carried out in different warehouses at an air temperature of 13-14 ° C and a relative humidity of at least 85%.

Boxes with bananas for short-term storage are laid only on a boardwalk or pallet. The warehouse is ventilated to remove carbon dioxide and ethylene.

9.3 During the storage period, temperature and humidity control of the premises and control over the condition of bananas are constantly carried out.

Measurement of physical storage conditions in refrigerated warehouses - according to GOST R 50419.

APPENDIX A (informative). List of tolerances

APPENDIX A
(reference)

Table A.1

APPENDIX B (informative). List of non-permissible deviations

APPENDIX B
(reference)

Table B.1

APPENDIX B (informative). List of the main pomological varieties of bananas of the genus Musa, group AAA

APPENDIX B
(reference)

APPENDIX D (reference). Condition for ripening bananas

APPENDIX D
(reference)

There are three types of ripening, depending on the initial physiological state of the fruit and the expected interval between the terms of implementation and consumption of fruits:

fast - within 4 days;

normal - within 5-6 days;

slow - within 8 days.

Normal ripening is optimal. Rapid ripening in 4 days or less is carried out by maintaining a high pulp temperature of 18 ° C for 48 hours, but this does not always guarantee uniform ripening and can lead to softening of the fruit pulp.

Boxes with bananas are placed on pallets according to the 6x8 scheme, forming pallets, which are placed in the ripening chamber in two tiers. Distance between pallets 15-20 cm for air circulation.

Plastic bags are cut on both sides or slightly opened from above.

The loading density of ripening chambers is from 150 to 200 kg of bananas per 1 m.

After loading the ripening chamber, heating of the air is started to reach the fruit pulp temperature of 17-18 °C, depending on the type of ripening (Table D.1).


Table D.1 - Types and conditions of ripening

Heating is carried out at a relative humidity of 95–100% with ventilation in a closed chamber for 24 hours. From per hour.

Ethylene is used for ripening, especially when the bananas are not at the same level of maturity, or have been exposed to low temperatures during transport, or have lost too much moisture. Ethylene gives impetus to the maturation process and makes it uniform.

The supply of ethylene is carried out once at the end of the first day of ripening, when the temperature of the fruit pulp reaches the specified temperature in accordance with the selected type of ripening. Ethylene is fed into the ripening chamber in the form of an explosive gas mixture consisting of 95% nitrogen and 5% ethylene.

The first 24 hours do not open the doors and do not ventilate the ripening chamber. At the end of the first day, forced ventilation is turned on for 20-30 minutes (Table D.1). Ripening of bananas begins no earlier than the third day.

When the peel of bananas begins to turn yellow, the air temperature in the ripening chamber should be 1 ° C lower than the temperature of the fruit pulp. Then the temperature is reduced to 13.5-14.0 °C, and the bananas are transferred to the warehouse for sale and storage.

APPENDIX E (informative). Bibliography

APPENDIX D
(reference)

SanPiN 2.3.2.560-96 Hygienic requirements for the quality and safety of food raw materials and food products

State Register N 14069-94, certificate N 1117

Collection of rules for the carriage of foodstuffs by sea. St. Petersburg, ZAO TsNIIMF, 1996

TU 0271-001-23102861-97 Gas mixtures for accelerated ripening of fruits and vegetables. Company "Klim", LTD, St.Petersburg, 1997-2001



The text of the document is verified by:
official publication
M.: IPK Publishing house of standards, 2000

Information from the register:

Type: Declaration of Conformity of Products to the Requirements of the Technical Regulations of the Eurasian Economic Union

Registration number: TS N RU D-EC.AI14.A.20102

Effective start date: 25.08.2016

Expiration date: 24.11.2016

Declaration scheme: 2d

Information about the testing laboratory:

Registration number of the certificate of accreditation- ROSS RU.0001.21PN87
Name of the testing laboratory (center)- Testing laboratory of food products, raw materials and materials FBU "Test-S.-Petersburg"

Information about the applicant:

Type of applicant- Applicant Legal entity
Declarant type- The supplier
Full name / full name IP- Joint Stock Company "TANDER" (JSC "Tander")
Full name of the head- Barsukov A.P.
Position- CEO
in the face- General Director Barsukov Alexander Pavlovich
Phone number - +78612109810
Fax number - +78612109810
E-mail address - [email protected]
OGRN - 1022301598549
- 350002, Russia, Krasnodar Territory, city of Krasnodar, Levanevsky street, 185

Manufacturer information:

Manufacturer type- Manufacturer Foreign legal entity
Full name of the legal entity or full name of the individual entrepreneur- BANSURLIT S.A.
Address of the location of the legal entity / Injurious legal entity or residence of the individual entrepreneur
The actual address- ECUADOR, SANTA ROSA 1309 Y CUARTA NORTE MACHALA - ECUADOR

Product details:

Declaration object type- The consignment
Origin of products- Imported
Full product name- Bananas are fresh. Marking: "JOE BANANA ECUADOR"
TN VED CU - 0803901000
Lot size or serial number- 137,604.20 kilograms
Details of shipping documentation- Invoice No. 001-002-000000233 dated August 07, 2016; Contract GK/59126/15 dated October 06, 2015
Information about the documents on the basis of which the products are manufactured -
- Technical regulation - TR TS 021/2011 "On food safety"
- Technical regulation - TR TS 022/2011 "Food products in terms of their labeling"

Information about the certification body:

Full name- Certification Body Limited Liability Company "Certification Center"
Certificate number- RA.RU.11АИ14
Date of registration of the certificate - 02.03.15
Full name of the head- Sedova Ludmila Viktorovna
Fax number - 88632695007
E-mail address - [email protected]; website address: www.tss-rostov.rf
Legal address- 344025, Rostov-on-Don, st. Viti Cherevichkina, 87
Location address- 344011, Rostov-on-Don, st. Varfolomeeva, 87

Vegetables and fruits produced and supplied to the member countries of the Customs Union are subject to mandatory certification, namely the declaration of conformity in accordance with the Technical Regulations of the Customs Union "On Food Safety" (TR CU 021/2011). In other words, an entrepreneur who wants to trade vegetables or fruits is obliged by law to go through a procedure such as certification of fruits and vegetables and obtain a document authorizing the sale (or import) of these products on the territory of the Russian Federation.

Such a requirement is justified by the presence of harmful substances that are added to the product during its cultivation, processing, storage and transportation. On the one hand, the certificate will protect the consumer from purchasing goods with harmful additives. On the other hand, the supplier or seller will increase the competitiveness of products by providing a certificate or declaration of conformity for vegetables (fruits).

What does the declaration of conformity for fruits and vegetables contain?

First, it is worth clarifying that only vegetables and fruits grown for sale, and not for personal consumption, are subject to certification. Certification of the crop from your own summer cottage is not required. In fact, the manufacturer does not issue a certificate, but a declaration of compliance of vegetables and fruits with technical regulations. The document itself is called the declaration of conformity of vegetables (fruits), and the process of its execution is the declaration of vegetables (fruits).

The declaration of conformity for fruits and vegetables contains the following data:

• Name, registration data and address of the manufacturer or seller;
• Name, type and trademark (trademark) of the product, which determine its belonging to a certain product classifier;
• A list of standards that specify the requirements for this product, and compliance with which is confirmed;
• List of laboratory test reports, expert opinions and state registration documents for this product, on the basis of which the declaration was adopted;
• Date of registration of the declaration of conformity and its validity period.

When going through the customs clearance procedure, the importing company must provide a document confirming that the imported vegetables and fruits belong to plant products.

Import of products will also require the issuance of an international phytosanitary certificate, which the importer must provide to the customs control authorities as part of the accompanying documents for the products. The Russian side in such a case draws up a quarantine import permit. This permit is valid in the quarantine zones of the Russian Federation, on the territory of which the entrepreneur imports products for subsequent sale. To exclude cases of importation of products from epidemiologically unreliable territories, customs officers may request a certificate of origin of goods (CT-1).

The cost of certification of vegetables and fruits:

• Registration of a declaration of conformity for 1 year from 7,000 rubles;
• Registration of a declaration of conformity for 3 years from 9,000 rubles;
• Registration of a declaration of conformity for 5 years from 11,000 rubles.

Important points of certification and declaration

A declaration of conformity differs from a certificate in that the selection of product samples, confirmation of their quality and compliance with regulatory documents is the task of the supplier or seller of the goods. In terms of legal force, these two documents are equivalent.

The entrepreneur has the opportunity to issue a voluntary certificate of conformity for fruits (vegetables). The legislation of the Russian Federation allows for a declaration of conformity and a voluntary certificate, which is issued on its basis.

In addition to a declaration and a certificate of conformity, an entrepreneur may need a document on state registration with Rospotrebnadzor. It is necessary when selling (or importing) vegetables and fruits containing GMOs or intended for children's and sports nutrition.

Any data provided by you, including personal data, on the basis of which we can identify you, is stored and processed in accordance with the Federal Law of the Russian Federation "On Personal Data" No. 152-FZ dated July 27, 2006.

The completed online application form will be transmitted over a secure connection.

By leaving your data on the site owned by Gosstandart Expert LLC (hereinafter referred to as the "Company") by filling in the fields of the online application and / or making a phone call to the number indicated on the site, you confirm and acknowledge that you have read the agreement and processing conditions set out below by the Company of your personal data indicated by you in the fields of the online application; and agree to such terms and conditions without reservation or limitation.

Personal data means information related to the subject of personal data, in particular, last name, first name and patronymic, contact details (phone number, email address) and other data related to Federal Law No. 152-FZ of July 27, 2006 "On Personal Data" (hereinafter referred to as the "Law") to the category of personal data.

Placing an application on the site means your consent to the processing by the Company of the provided personal data to the extent in which they were submitted, in the manner and on the terms determined by the Law in any way provided by the Company and (or) established by the Law, and also means your consent to receive information e-mail messages.

The purpose of processing personal data is to provide the Company with information and reference services, as well as informing about the services provided by the Company, the work performed and the goods sold.

Storage, processing and transfer of personal data is carried out in full accordance with Federal Law-152 "On Personal Data".

In case of withdrawal of consent to the processing of their personal data, the Company will stop processing them and destroy the data within a period not exceeding three business days from the date of receipt of such withdrawal. You can submit a written withdrawal of consent to the processing of your personal data to the Company's office at the address: 197373, St. Petersburg, Aviakonstruktorov pr-kt, 12, letter A, room 4-N.

Please note that this website is for informational purposes only and under no circumstances is a public offer determined by the provisions of Article 437 of the Civil Code of the Russian Federation. For more complete and detailed information, you can contact by phone or e-mail listed on the Company's website.

Bananas - how to issue a declaration according to the technical regulations of the Customs Union

Bananas are subject to mandatory declaration for compliance with the technical regulations of the Customs Union. You can get a declaration and other supporting documents by contacting the specialists of our company for help.

Need to issue

Technical regulations of the Customs Union

Declaration of conformity for bananas confirms compliance with technical regulations:

• TR TS 021/2011 "On food safety"

Terms of registration

One working day (with prompt approval of the layout from your side)

Validity period of the declaration of the Customs Union

Usually the declaration is issued for one, three or five years.

Documents required for registration of the TR CU Declaration

OGRN, TIN, details for concluding an agreement

Publication of the declaration in the register

The Declaration of the Customs Union within 1-2 days after registration is published in the register of the Federal Service for Accreditation. The presence of the declaration in the register is a confirmation of its authenticity.

Additionally, you can issue

Also, with our help, you can issue a GOST R Voluntary Certificate for bananas and develop Specifications.

Today, many fans bananas faced with the problem of their transportation, if the trip is long, it is quite possible that the bananas will simply go bad. This problem is now easily solved, because there are dried bananas, which can also be found under the name "banana figs". Bananas are a real source of energy and vitality, and dried bananas perfectly satisfy even the strongest hunger, while being an absolutely healthy food. Bananas are dried without the use of chemical treatment.

PRICE LIST for work on the declaration of conformity of products and obtaining a declaration of conformity of the EAC (TR TS of the Customs Union).

Documents for the Declaration of Conformity with TR CU for Dried Bananas

For mass-produced domestic products

• Certificate of state registration of PSRN (copy), certificate of registration with the tax authority TIN (copy);
• TU (copy) if the products are not manufactured according to GOST;
• Application for declaring;

Obtaining a TR CU declaration for imported food products supplied under a contract

• Copy of the contract;
• Charter (first three sheets and last);
• OGRN certificate, TIN certificate;
• Product description (composition, appearance, scope);
• Application for DS TR CU.