Oily raw materials and fat products – Group 12, Group 15 Name of product

7. Oily raw materials and fat products – Group 12, Group 15 Name of product

Indices Permissible levels, mgkg, not more than Notes Toxic elements: 0.1 lead 0.2 For peanut oil arsenic 0.1 cadmium 0.05 mercury 0.03 1.5 For refined oils iron 5.0 For refined oils 0.4 For unrefined oils cooper 0.1 For refined oils mycotoxins: aflatoxin В 1 0.005 For unrefined oils Pesticides : 0.2 HCCH α, , - isomers 0.05 For refined, deodorized 0.2 DDT and its metabolites 0.1 For refined, deodorized oils 5 For vegetable oils fromcrucifers seeds Erucic acid content 7.1. Vegetable oil all types Dioxins 0.00000075 in terms of fat Name of product Indices Permissible levels, mgkg, not more than Notes Oxydative spoilage indices: 4.0 mg potassium hydroxineg mg К g For unrefined oils acid value 0.6 mg К g For refined oils peroxyde value 10.0 millimole active oxygenkg

5.0 millimole active oxygenkg – for

purified olive oil 15.0 millimole active oxygenkg – for purified mixed olive oil, palm oil unrefined 20.0 millimole active oxygenkg – for natural extra virgin olive oil Toxic elements: lead 0.1 0.3 For mayonnaise arsenic 0.1 cadmium 0.05 7.2. Vegetable oils and animal fats derived products, including fish fat margarine, vegetable-fat spreads, melted vegetable-fat mixtures, special purpose fats, including culinary, mercury 0.05 Name of product Indices Permissible levels, mgkg, not more than Notes nickel 0.7 For special-purpose fats and margarines iron 1.5 For margarines, spreads of vegetable- fatty and melted vegetable-fatty mixtures cooper 0.1 For margarines, spreads of vegetable- fatty and melted vegetable-fatty mixtures mycotoxins: aflatoxin В 1 0.005 Pesticides: HCCH α, , - isomers 0.05 DDT and its metabolites 0.1 Polychlorinated biphenyls 3.0 For products containing fish fats Oxydative spoilage indices: confectionary, bread-baking fats and milk fat substitutes, cocoa butter equivalents, SOS-type cocoa butter conditioners, POP –type cocoa butter conditioners, cocoa butter substitutes not tempered and of non-lauric type, cocoa butter substitutes not tempered and of lauric type, vegetable oils based sauces, mayonnaises, mayonnaise sauces, vegetable oil creams peroxide value 10.0 millimole active oxygenkg Microbiological indices: CGB coliforms in 0.001g not allowed pathogenic, including salmonella in 25 g not allowed 7.2.1. Special-purpose fats, including culinary, confectionary, bread-baking yeast, CFUg, not more than 1 х10 3 Name of product Indices Permissible levels, mgkg, not more than Notes fats and milk fat substitutes, cocoa butter equivalents, SOS-type cocoa butter conditioners, POP –type cocoa butter conditioners, cocoa butter substitutes not tempered and of non-lauric type, cocoa butter substitutes not tempered and of lauric type, melted vegetable-fatty mixtures molds, CFUg, not more than 1 х10 2 Microbiological indices: CGB coliforms in 0.01g not allowed pathogenic, including salmonella in 25g not allowed yeast, CFUg, not more than 5 х10 2 7.2.2. Margarines, vegetable- fatty, fatty spreads molds, CFUg, not more than 50 Microbiological indices: QMAFANM, CFUg, not more than 1 х10 4 CGB coliforms in 0.01g not allowed pathogenic, including salmonella in 25g not allowed yeast, CFUg, not more than 50 7.2.3. Vegetable oils creams molds, CFUg, not more than 50 Microbiological indices: CGB coliforms in 0.1g not allowed 7.2.4. Mayonnaises, mayonnaise sauces, vegetable oil sauces pathogenic, including salmonella in 25g not allowed Name of product Indices Permissible levels, mgkg, not more than Notes yeast, CFUg, not more than 5 х10 2 molds, CFUg, not more than 50 Toxic elements: 0.1 lead 0.3 With chocolate component arsenic 0.1 0.03 cadmium 0.2 With chocolate component mercury 0.03 cooper 0.4 For those supplied to be kept iron 1.5 For those supplied to be kept nickel 0.7 For products with hydrogenated fat mycotoxins: aflatoxin В 1 0.005 Antibiotics: laevomycetin chloramphenicol not allowed 0.01 mgkg 0.0003 as of 01.01.2012 tetracycline group not allowed 0.01 mgkg 7.3. Vegetable-creamy spreads, melted vegetable- creamy mixtures as amended by Decision of the Customs Union Commission N 341 of 17.08.2010 streptomycin not allowed 0.2 mgkg Name of product Indices Permissible levels, mgkg, not more than Notes penicillin not allowed 0.004 mgkg Pesticides: HCCH α, , - isomers 1.25 In terms of fat DDT and its metabolites 1.0 The same Oxydative spoilage indices: fat phase acidity 2.5ºK peroxide value 10.0 millimole active oxygenkg Microbiological indices: QMAFAnM, CFUg, not more than 1 х10 5 CGB coliforms in 0.01g not allowed staphylococcus, S.aureus in 0.1g not allowed pathogenic, including salmonella and L.monocytogenes in 25g not allowed yeast, CFUg, not more than 100 7.3.1. Vegetable-creamy spreads with fat mass concentration of 60 and more molds, CFUg, not more than 100 Microbiological indices: CGB coliforms in 0.01g not allowed staphylococcus, S.aureus in 0.01g not allowed pathogenic, including salmonella and L.monocytogenes in 25g not allowed yeast and molds in sum, CFUg, not more than 200 7.3.2. Vegetable-creamy spreads with fat mass concentration from 39 to 60 QMAFAnM, CFUg, not more than added by Decision of the Customs Union 1 х10 5 Name of product Indices Permissible levels, mgkg, not more than Notes Commission N 341 of 17.08.2010 Microbiological indices: QMAFAnM, CFUg, not more than 1 х10 3 CGB coliforms in 1.0g not allowed pathogenic, including salmonella in 25g not allowed 7.3.3. Melted vegetable- creamy mixtures as amended by Decision of the Customs Union Commission N 341 of 17.08.2010 molds, CFUg, not more than 200 Toxic elements: lead 1.0 arsenic 0.3 cadmium 0.1 0.5 for edible poppyseeds mercury 0.05 mycotoxins: aflatoxin В 1 0.005 Pesticides:

0.2 soya, cotton

0.4 flax, mustard, rape HCCH α, , - isomers 0.5 sunflower, peanut, maize 0.05 soya, cotton, maize 0.1 flax, mustard, rape 7.4. Oil plant seeds sunflower, soya, cotton, maize, flax, mustard, rape, peanut, edible poppyseeds etc. as amended by Decision of the Customs Union Commission N 341 of 17.08.2010 DDT and its metabolites 0.15 sunflower, peanut 7.5. Crude beef, pork, lamb Toxic elements: Name of product Indices Permissible levels, mgkg, not more than Notes lead 0.1 arsenic 0.1 cadmium 0.03 mercury 0.03 Antibiotics: laevomycetin chloramphenicol not allowed 0.01 mgkg 0.0003 as of 01.01.2012 tetracycline group not allowed 0.01 mgkg bacitracin not allowed 0.02 mgkg nitrosamines sum of nitrosomethylamine and nitrosodiethylamine 0.002 0.004 For smoked fatback Benzapyrene 0.001 For smoked fatback Pesticides: HCCH α, , - isomers 0.2 DDT and its metabolites 1.0 0.000003-beef fat 0.000001-pork fat 0.000002-poultry fat and other slaughter animals’ fat chilled, frozen. Fatback chilled, frozen, salted, smoked and its derived products as amended by Decision of the Customs Union Commission N 341 of 17.08.2010 Dioxins: 0.000002-mixed fat 7.5.1. Pork fatback chilled, QMAFAnM, CFUg, not more than 5 х10 4 Name of product Indices Permissible levels, mgkg, not more than Notes CGB coliforms in 0.001g not allowed frozen, unsalted pathogenic, including salmonella and L.monocytogenes in 25g are not allowed not allowed QMAFAnM, CFUg, not more than 5 х10 4 CGB coliforms in 1.0g not allowed staphylococcus S.aureus in 0.1g not allowed pathogenic, including salmonella in 25g is not allowed not allowed 7.5.2. Pork fatback and pork brisket meat derived products, salted, smoked, smoked-and-baked L.monocytogenes in 25g not allowed Oxydative spoilage indices: acid value 4.0 mg к g peroxide value 10.0 mole active oxygenkg Toxic elements: lead 0.1 arsenic 0.1 cadmium 0.03 mercury 0.03 cooper 0.4 For those supplied to be kept 7.6. Melted animal fats as amended by Decision of the Customs Union Commission N 341 of 17.08.2010 iron 1.5 The same Name of product Indices Permissible levels, mgkg, not more than Notes Antibiotics: laevomycetin chloramphenicol not allowed 0.01 mgkg 0.0003 as of 01.01.2012 tetracycline group not allowed 0.01 mgkg bacitracin not allowed 0.02 mgkg 0.000003-beef fat In terms of fat 0.000001-pork fat 0.000002-poultry fat Dioxins: 0.000002-mixed fat Oxydative spoilage indices: acid value 4.0 mg к g peroxide value 10.0 mole active oxygenkg Toxic elements: lead 1.0 arsenic 1.0 cadmium 0.2 mercury 0.3 Pesticides: 7.7. Edible fat of fish and sea mammals and fish fat as a dietary curative and prophylacticfood product HCCH α, , - isomers 0.1 Name of product Indices Permissible levels, mgkg, not more than Notes DDT and its metabolites 0.2 Polychlorinated biphenyls 3.0 Dioxins: 0.000002-fish fat

8. Drinks - Group 22, Group 35 Name of product