GOST 32691-2014

ГОСТ 32691-2014

Public catering service. Method of elaborating and approving of house specialties at public catering enterprises

Услуги общественного питания. Порядок разработки фирменных и новых блюд и изделий на предприятиях

Status: Effective - Introduced for the first time. IUS 10-2015

This standard establishes the general requirements for the development of branded and new dishes and products at catering enterprises (facilities). The standard extends to the development of branded and new dishes and products manufactured by catering enterprises (objects) of various forms of ownership, organizational and management structure and individual entrepreneurs

Настоящий стандарт устанавливает общие требования к порядку разработки фирменных и новых блюд и изделий на предприятиях (объектах) общественного питания. Стандарт распространяется на разработку фирменных и новых блюд и изделий, изготавливаемых предприятиями (объектами) общественного питания различных форм собственности, организационно-управленческой структуры и индивидуальными предпринимателями

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Format: Electronic (pdf/doc)
Page Count: 16

Approved: Federal Agency for Technical Regulation and Metrology, 5/27/2014

SKU: RUSS43671

Price: $192.06




The Product is Contained in the Following Classifiers:

ISO classifier » 03 SOCIOLOGY. SERVICES ORGANIZATION AND MANAGEMENT OF COMPANIES. ADMINISTRATION. TRANSPORT » 03.080 Services » 03.080.30 Consumer Services »

National standards » 03 SOCIOLOGY. SERVICES ORGANIZATION AND MANAGEMENT OF COMPANIES. ADMINISTRATION. TRANSPORT » 03.080 Services » 03.080.30 Consumer Services »


The Document References:

GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications

GOST 31985-2013: Catering. Terms and definitions

GOST 31986-2012: Public catering service. Method of sensory evaluation of catering products

GOST 31987-2012: Public catering. Technological instructions of products of catering. General requirements for lay out development and composition

GOST 31988-2012: Public catering service. Method of calculation of wastes and losses of catering products

GOST R 1.4-2004: Standardization in Russian Federation. Standards of organizations. General

MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions

SanPiN 2.3.2.1324-03: Conditions of storage, shelf life of especially perishable and perishable products with temperature (4+2) C

SanPiN 2.3.6.1079-01: Hygiene and Epidemiology Criteria for Public Catering Establishments and for the Preparation and Circulation By Them of Food Products and Raw Foodstuffs

ST SEV 543-77: Numbers. Requirements for Notation and Rounding Off

Code 230-FZ: Civil Code of the Russian Federation (part four) (Articles 1225 - 1551)

Decree 31: SP 2.3.6.1079-01 Sanitary and Epidemiological Requirements for Public Catering Organizations, Manufacturing and Circulation of Food Products and Food Raw Materials in them

The Document is Referenced By:

GOST R 56747-2015: Organization and technology of catering. Requirements

Order 19950/05-AL: About the application of standards

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