GOST 30390-95
ГОСТ 30390-95
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Public catering. Products of catering. General specifications
Общественное питание. Кулинарная продукция, реализуемая населению. Общие технические условия
Status: Not effective - Canceled in the Russian Federation. Information about the registration of 82-st dated 05/25/2010 (the official website of Rosstandart); IUS 8-2010
This standard establishes general technical requirements for culinary products sold to the public, acceptance rules, control methods ensuring its safety for the life and health of people and the environment.
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
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Format: Electronic (pdf/doc)
Approved: Gosstandart of Russia,
5/15/1996
SKU: RUSS68176
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 »
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 30602-97: Catering. Terms and definitions
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 5670-96: 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 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 7702.0-74: Poultry meat. Methods of sampling. Organoleptic methods of quality assessment
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
GOST R 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria
GOST R 51944-2002: Poultry meat. Methods for determination of organoleptic properties, temperature and mass
MBT 5061-89: Biomedical requirements and sanitary standards for the quality of food raw materials and food products
SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of 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
KMS 947:2012: Closed sandwiches (sandwiches). General specifications
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