GOST R 50763-2007
ГОСТ Р 50763-2007
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Public catering. Products of public catering. General specifications
Услуги общественного питания. Продукция общественного питания, реализуемая населению. Общие технические условия
Status: Not effective - Canceled. Registration information 1675-st dated November 22, 2013 (official site of Rosstandart)
This standard establishes general technical requirements for catering products sold to the public: requirements for its production, sale, acceptance rules, control methods, packaging, labeling, storage and transportation. The provisions of this standard apply to products manufactured by catering enterprises of various forms of ownership and individual entrepreneurs.
Настоящий стандарт устанавливает общие технические требования к продукции общественного питания, реализуемой населению: требования к ее производству, реализации, правилам приемки, методам контроля, упаковке, маркировке, хранению и транспортированию. Положения настоящего стандарта распространяются на продукцию, изготавливаемую предприятиями общественного питания различных форм собственности и индивидуальными предпринимателями
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Format: Electronic (pdf/doc)
Page Count: 15
Approved: Federal Agency for Technical Regulation and Metrology,
12/27/2007
SKU: RUSS61607
The Product is Contained in the Following Classifiers:
PromExpert »
SECTION III. LABOR PROTECTION AND SAFETY »
V Social Security »
1 Requirements of sanitary and epidemiological regulation »
1.4 Rationing infield of trade, catering and food production »
ISO classifier »
67 PRODUCTION OF FOOD »
67.230 Prepackaged food products and cooked foods »
National standards »
67 PRODUCTION OF FOOD »
67.230 Prepackaged food products and cooked foods »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N0 General rules and regulations for food industry »
N08 Application and operation »
As a Replacement Of:
GOST R 50763-95: Public catering. Products of catering. General specifications
The Document References:
GOST 10444.12-88: Food products. Method for determination of yeast and mould
GOST 10444.15-94: Food products. Methods for determination quantity of mesophilic aerobes and facultative anaerobes
GOST 10444.2-94: Food products. Methods for detection and quantity determination of Staphylococcus aureus
GOST 14192-96: Cargo marking
GOST 15113.4-77: Food concentrates. Methods for determination of moisture
GOST 15113.5-77: Food concentrates. Methods for determination of acidity
GOST 15113.6-77: Food concentrates. Methods for determination of sucrose
GOST 15113.7-77: Food concentrates. Methods for determination of salt
GOST 15113.8-77: Food concentrates. Methods for determination of ash
GOST 15113.9-77: Food concentrates. Methods for determination of fat
GOST 17481-72: Technological processes in confectionary industry. Terms and definitions
GOST 19496-93: Meat. Method of histological investigation
GOST 21094-75: Bread and bakery products. Method for determination of moisture
GOST 23042-86: Meat and meat products. Methods of fat determination
GOST 23392-78: Meat. Methods for chemical and microscopic analysis of freshness
GOST 25555.0-82: Fruit and vegetable products. Methods for determination of titratable acidity
GOST 26186-84: Fruit and vegetable products, meat and meat-vegetable cans. Methods for determination of chloride content
GOST 26188-84: Fruit and vegetable products, meat and meat-vegetable cans. Method for determination of pH
GOST 26668-85: Food-stuff and food additives. Preparation of sampling for microbiological analyses
GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses
GOST 27082-89: Canned and preserved fish and other sea products. Method for determination of total acidity
GOST 27207-87: Canned and preserved fish and other sea products. Method for determination of common salt
GOST 28560-90: Food products. Method for detection of bacteria of Proteus, Morganella, Providencia genera
GOST 28561-90: Fruit and vegetable products. Methods for determination of total solids or moisture
GOST 28972-91: Canned fish and other sea products. Method for determination of actual acidity (pH)
GOST 30518-97: Food products. Methods for detection and quantity determination of coliformes
GOST 30519-97: Food products. Method for detection of Salmonella
GOST 30602-97: Catering. Terms and definitions
GOST 30726-2001: Food-stuffs. Methods for detection and determination of Escherichia coli
GOST 3624-92: Milk and milk products. Titrimetric methods of acidity determination
GOST 3626-73: Milk and milk products. Methods for determination of moisture and dry substance
GOST 3627-81: Milk products. Methods for determination of sodium chloride
GOST 3628-78: Milk products. Methods for sugar determination
GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods
GOST 5667-65: Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass
GOST 5668-68: Bread and bakery products. Methods for determination of fat content
GOST 5670-96: Bread, rolls and buns. Methods for determination of acidity
GOST 5672-68: Bread and bakery products. Methods for determination of sugar content
GOST 5867-90: Milk and dairy products. Methods of determination of fat
GOST 5897-90: Confectionary. Methods for determination of organoleptic quality indices, sizes, net-mass and components
GOST 5898-87: Confectionery. Methods for determination of acidity and alkalinity
GOST 5899-85: Confectionary. Methods for determination of fat fraction of total mass
GOST 5900-73: Confectionery. Methods for determination of moisture and dry substances
GOST 5901-87: Confectionery. Methods for determination of ash and metallomagnetic admixture content
GOST 5903-89: Confectionery. Methods for determination of sugar
GOST 7269-79: Meat. Methods of sampling and organoleptic methods of freshnes test
GOST 7636-85: Fish, marine mammals, invertebrates and products of their processing. Methods for analysis
GOST 7702.2.6-93: Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of sulphite-reducing anaerobes
GOST 8.579-2002: State system for ensuring the uniformity of measurements. Requirements established for the quantity of prepackaged goods in packages of any kind during their manufacturing, packaging, selling or importing
GOST 8756.21-89: Products of fruit and vegetable processing. Methods for determination of fat
GOST 9793-74: Meat products. Methods for determination of moisture content
GOST 9957-73: Sausage, pork, mutton and beef products. Methods for determination of sodium chloride
GOST R 51074-2003: Food products. Information for consumer. General requirements
GOST R 51446-99: Microbiology. Food stuffs. General rules for microbiological examinations
GOST R 51448-99: Meat and meat products. Methods of test samples preparation for microbiological examination
GOST R 51479-99: Meat and meat products. Method for determination of moisture content
GOST R 51480-99: Meat and meat products. Determination of chloride content. Volhard method
GOST R 51785-2001: Bakery products. Terms and definitions
GOST R 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria
GOST R 52675-2006: Semi-prepared meat and meat-contained products. General specifications
The Document is Referenced By:
GOST R 50764-2009: Public catering services. General requirements
GOST R 53104-2008: Public catering service. Method of sensory evaluation of catering products quality
GOST R 53105-2008: Public catering service. Technological instructions for products of catering. General requirements for lay out, development and composition
GOST R 53106-2008: Public catering service. Method of calculation of wastes and losses of catering products
GOST R 53523-2009: Public catering. General requirements for prefabricate enterprises
GOST R 53996-2010: Public catering service. Method of elaborating and approving of house specialties at public catering enterprises
GOST R 54607.2-2012: Public catering services. Methods of laboratory quality control of products catering. Part 2. Methods of physical and chemical tests
GOST R 54609-2011: Public catering services. Nomenclature of quality products catering
GOST R 55051-2012: Public catering services. General requirements for catering
GOST R 55323-2012: Public catering services. Identification of products catering. General principles
GOST R 55889-2013: Services of public catering. The safety management system of public catering products. Recommendations about application. GOST R ISO 22000-2007 for the food industry
MUK 4.2.2872-11: Methods for identifying and identifying pathogenic bacteria that cause infectious diseases with food by transmission in PCR-based food products with hybridization-fluorescence detection. Methodical instructions
Order 19950/05-AL: About the application of standards
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