GOST R 50763-95
ГОСТ Р 50763-95
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Public catering. Products of catering. General specifications
Общественное питание. Кулинарная продукция, реализуемая населению. Общие технические условия
Status: Not effective - Superseded. IUS 6-2008
This standard establishes general technical requirements for culinary products sold to the population, acceptance rules, control methods ensuring its safety for the life and health of people and the environment. The provisions of this standard apply to culinary products produced by catering enterprises of various forms of ownership, as well as citizens-entrepreneurs.
Настоящий стандарт устанавливает общие технические требования к кулинарной продукции, реализуемой населению, правила приемки, методы контроля, обеспечивающие ее безопасность для жизни и здоровья людей, окружающей среды. Положения настоящего стандарта распространяются на кулинарную продукцию, выпускаемую предприятиями общественного питания различных форм собственности, а также гражданами-предпринимателями
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Format: Electronic (pdf/doc)
Approved: Gosstandart of Russia,
4/5/1995
SKU: RUSS65086
The Product is Contained in the Following Classifiers:
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 »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
Rules for acceptance, use, operation and repair. Safety engineering »
National Standards for OKSTU »
PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES »
Rules for acceptance, use, operation and repair. Safety engineering »
The Document is Replaced With:
GOST R 50763-2007: Public catering. Products of public catering. General specifications
The Document References:
GOST 15113.4-77: Food concentrates. Methods for determination of moisture
GOST 15113.6-77: Food concentrates. Methods for determination of sucrose
GOST 15113.9-77: Food concentrates. Methods for determination of fat
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 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 26808-86: Canned fish and sea products. Methods for determination of dry matters
GOST 26972-86: Corn, flour, grouts and oatmeal for children's food. Methods of microbiological analysis
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 28972-91: Canned fish and other sea products. Method for determination of actual acidity (pH)
GOST 30519-97: Food products. Method for detection of Salmonella
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 5668-68: Bread and bakery products. Methods for determination of fat content
GOST 5670-51: Backery goods, 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 5899-85: Confectionary. Methods for determination of fat fraction of total mass
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 7702.1-74: Poultry meat. Methods for chemical and microscopic analysis of meat freshness
GOST 7702.2.2-93: Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of coliform bacteria (Escherichia, Citrobacter, Enterobacter, Klebsiella, Serratia)
GOST 7702.2.3-93: Poultry meat, edible offal, ready-to-cook products. Method for detection of Salmonellae
GOST 7702.2.4-93: Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of Staphylococcus aureus
GOST 7702.2.5-93: Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of collibacillus (coliform organisms)
GOST 7702.2.6-93: Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of sulphite-reducing anaerobes
GOST 8756.21-89: Products of fruit and vegetable processing. Methods for determination of fat
GOST 9225-84: Milk and milk products. Methods of microbiological analysis
GOST 9957-73: Sausage, pork, mutton and beef products. Methods for determination of sodium chloride
GOST 9958-81: Sausage products and meat products. Methods of bacteriological analysis
MBT 5061-89: Biomedical requirements and sanitary standards for the quality of food raw materials and food products
SanPiN 42-123-4117-86: Terms and conditions for storage of especially perishable goods
SanPiN 42-123-5777-91: Sanitary rules for catering
The Document is Referenced By:
GOST R 51304-99: Services of retailing. General requirements
MRR 2.4.5.005-04: Temporary guidelines for the city of Moscow MosMR 2.4.5.005-04
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