GOST R 54607.2-2012
ГОСТ Р 54607.2-2012
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Public catering services. Methods of laboratory quality control of products catering. Part 2. Methods of physical and chemical tests
Услуги общественного питания. Методы лабораторного контроля продукции общественного питания. Часть 2. Методы физико-химических испытаний
Status: Effective - Introduced for the first time. IUS 7-2014
This standard applies to catering products and establishes methods for physico-chemical testing of catering products under laboratory control.
Настоящий стандарт распространяется на продукцию общественного питания и устанавливает методы физико-химических испытаний продукции общественного питания в условиях лабораторного контроля
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
11/29/2012
SKU: RUSS69215
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) »
040/2016 TR EAEU. On safety of fish and fish products »
Regulations and standards (to 040/2016 TR EAEC) »
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 »
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
3 Activities of testing laboratories »
3.1 Basic requirements for testing laboratories and their activities »
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 »
National Standards for KGS (State Standards Classification) »
Latest edition »
T General technical and organizational and methodological standards »
T0 General technical and metrological terms, designations and values »
T02 Scientific and technical terms »
The Document References:
GOST 10574-91: Meat products. Determination of starch content
GOST 12.1.007-76: Noxious substances. Classification and general safety requirements
GOST 12.1.018-93: Fire and explosion safety of static electricity. General requirements.
GOST 12.1.019-2017: Occupational safety standards system. Electrical safety. General requirements and nomenclature of types of protection
GOST 15113.4-77: Food concentrates. Methods for determination of moisture
GOST 15113.6-77: Food concentrates. Methods for determination of sucrose
GOST 15113.7-77: Food concentrates. Methods for determination of salt
GOST 19793-74: Non-destructive test. Magneto graphic flaw detectors and magnetizing devices. General technical requirements
GOST 21094-75: Bread and bakery products. Method for determination of moisture
GOST 23042-86: Meat and meat products. Methods of fat determination
GOST 24557-89: Rich bakery products
GOST 25011-81: Meat and meat products. Methods of protein determination
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 28561-90: Fruit and vegetable products. Methods for determination of total solids or moisture
GOST 28562-90: Fruit and vegetable products. Refractometric method for determination of soluble dry substances content
GOST 29301-92: Meat and meat products. Determination of starch content
GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications
GOST 31470-2012: Poultry meat, edible offal and semi-processed products. Methods for organoleptic and physico-chemical examinations
GOST 31805-2018: Bakery products from wheat baking flour. General specifications
GOST 31902-2012: Confectionery. Methods of determination of fat weight fraction
GOST 31936-2012: Semi-prepared poultry meat and poultry offal. General specifications
GOST 31988-2012: Public catering service. Method of calculation of wastes and losses of catering products
GOST 32008-2012: Meat and meat products. Determination of nitrogen content (Reference method)
GOST 32009-2013: Meat and meat products. Spectrophotometric method for determination of total phosphorous content
GOST 32951-2014: Semi-prepared meat and meat-contained product. General specifications
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 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 5698-51: Bread and bakers products. Methods for determination of salt mass fraction
GOST 5867-90: Milk and dairy products. Methods of determination of fat
GOST 5898-87: Confectionery. Methods for determination of acidity and alkalinity
GOST 5900-73: Confectionery. Methods for determination of moisture and dry substances
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 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 9794-74: Meat products. Methods for the determination of total phosphorus contents
GOST 9957-73: Sausage, pork, mutton and beef products. Methods for determination of sodium chloride
GOST ISO 2173-2013: Fruit and vegetable products. Refractometric method for determination of soluble solids content
GOST ISO 750-2013: Fruit and vegetable products. Determination of titratable acidity
GOST ISO/IEC 17025-2009: General requirements for the competence of testing and calibration laboratories
GOST ISO/IEC 17025-2019: General competency requirements for testing and calibration laboratories
GOST R 12.1.019-2009: Occupational safety standards system. Electrical safety. General requirements and nomenclature of kinds of protection
GOST R 50453-92: Meat and meat products. Determination of nitrogen content (reference method)
GOST R 50763-2007: Public catering. Products of public catering. General specifications
GOST R 51457-99: Cheese and processed cheese products. Gravimetric method for determination of fat content
GOST R 51480-99: Meat and meat products. Determination of chloride content. Volhard method
GOST R 51482-99: Meat and meat products. Spectrophotometric method for determination of total phosphorus content
GOST R 51944-2002: Poultry meat. Methods for determination of organoleptic properties, temperature and mass
GOST R 52417-2005: Mechanically separated poultry meat. Methods for determination of bond residues and calcium mass fraction
GOST R 52462-2005: Products bakery from wheat flour. General specifications
GOST R 52675-2006: Semi-prepared meat and meat-contained products. General specifications
GOST R 53008-2008: Semi-prepared poultry meat and poultry offal. General specifications
GOST R 53106-2008: Public catering service. Method of calculation of wastes and losses of catering products
GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests
GOST R 53747-2009: Poultry meat, edible offal and semi-processed products. Methods for organoleptic and physic-chemical analysis
GOST R 54053-2010: Confectionery. Methods for determination of fat weight fraction
GOST R 54354-2011: Meat and meat products. General requirements and methods of microbiological testing
GOST R 54607.1-2011: Public catering services. Methods of laboratory quality control of catering products. Part 1. Sampling and preparation for physical and chemical tests
GOST R 54667-2011: Milk and milk products. Methods for determination of sugars mass fraction
GOST R 54668-2011: Milk and milk products. Methods for determination of moisture and dry substance mass fraction
GOST R 54669-2011: Milk and milk products. Methods for determination of acidity
GOST R 55063-2012: Kinds of cheese and processed cheese. The rules of tests acceptance, sampling and control methods
GOST R 55361-2012: Milk fat, butter and butter paste made from cow milk. The rules of tests acceptance, sampling and control methods
The Document is Referenced By:
Decision 106: The list of standards, the application of which on a voluntary basis ensures compliance with the requirements of the technical regulations of the Eurasian Economic Union "On the safety of fish and fish products" (TR EAEU 040/2016)
Decision 107: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, the application of which on a voluntary basis to ensure compliance with the technical regulations of the Eurasian Economic Union "Safety of fish and fish products" (TR EEC 040/2016), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurement
Decision 107: On Amendments to the Decision of the Council of the Eurasian Economic Commission of April 18, 2018 N 44
GOST R 54607.10-2017: Public catering services. Methods of laboratory quality control of products catering. Part 10. Determination of total ash
GOST R 54607.3-2014: Public catering services. Methods of laboratory quality control of products catering. Part 3. Methods of control of manufacturing processes of products of public catering
GOST R 54607.4-2015: Public catering services. Methods of laboratory quality control of products catering. Part 4. Methods for determination of moisture and dry substances
GOST R 54607.5-2015: Public catering services. Methods of laboratory quality control of products of public catering. Part 5. Methods for determination of fat
GOST R 54607.6-2015: Public catering services. Methods of laboratory quality control of products catering. Part 6. Methods for determination of sugar
GOST R 54607.7-2016: Public catering services. Methods of laboratory quality control of products catering. Part 7. Determination of protein by the Kjeldahl method
GOST R 54607.8-2016: Public catering services. Methods of laboratory quality control of products catering. Part 8. Rapid-methods of control
GOST R 54607.9-2016: Public catering services. Methods of laboratory quality control of products catering. Part 9. Microbiological tests
GOST R 56747-2015: Organization and technology of catering. Requirements
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