GOST 30390-2013
ГОСТ 30390-2013
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Public catering services. Production of the public catering, realized to the population. General specifications
Услуги общественного питания. Продукция общественного питания, реализуемая населению. Общие технические условия
Status: Effective - Introduced for the first time. IUS 8-2014
This standard establishes the general technical requirements for catering products sold to the public, including product classification, general safety requirements for catering products and safety procedures, acceptance rules, control methods, requirements for product sales, packaging, labeling, confirmation of compliance with public products. power supply. The provisions of this standard apply to products manufactured and sold by catering enterprises (catering enterprises) of various forms of ownership and individual entrepreneurs.
Настоящий стандарт устанавливает общие технические требования к продукции общественного питания, реализуемой населению, в том числе классификацию продукции, общие требования безопасности продукции общественного питания и процедуры обеспечения безопасности, правила приемки, методы контроля, требования к реализации продукции, упаковке, маркировке, подтверждению соответствия продукции общественного питания. Положения настоящего стандарта распространяются на продукцию, изготавливаемую и реализуемую предприятиями общественного питания (предприятиями питания) различных форм собственности и индивидуальными предпринимателями
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
11/22/2013
SKU: RUSS70235
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 »
The Document References:
GOST 1.0-92: State System for Standardization of Russian Federation. Basic principles
GOST 1.2-2009: Interstate system for standardization. Interstate standards, rules and recommendations on interstate standardization. Rules for development, taking over, application, renovation and cancellation
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 26809-86: Milk and milk products. Acceptance regulations, methods of sampling and preparation for testing
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 29185-91: Food products. Methods for detection and quantity determination of sulphite-reducing clostridium
GOST 30518-97: Food products. Methods for detection and quantity determination of coliformes
GOST 30519-97: Food products. Method for detection of Salmonella
GOST 30726-2001: Food-stuffs. Methods for detection and determination of Escherichia coli
GOST 31339-2006: Fish, non-fish objects and products of their processing. Acceptance rules and sampling methods
GOST 31984-2012: Public catering services. General requirements
GOST 31985-2013: Catering. Terms and definitions
GOST 31986-2012: Public catering service. Method of sensory evaluation of catering products
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 51457-99: Cheese and processed cheese products. Gravimetric method for determination of fat content
GOST R 51944-2002: Poultry meat. Methods for determination of organoleptic properties, temperature and mass
GOST R 54354-2011: Meat and meat products. General requirements and methods of microbiological testing
GOST R 54374-2011: Poultry meat, edible offal and ready to cook products. Methods for detection and quantity determination of coliform bacteria
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 67: On the Program for the development (amendment, revision) of interstate standards, as a result of which, on a voluntary basis, compliance with the requirements of the technical regulation of the Customs Union "On food safety" (TP CU 021/2011), and interstate standards containing rules and research methods is ensured (tests) and measurements, including the sampling rules necessary for the application and fulfillment of the requirements of the technical regulations of the Customs Union "On food safety" (TP CU 021/2011) and the implementation of conformity assessment of objects of technical regulation
GOST 32691-2014: 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 55323-2012: Public catering services. Identification of products catering. General principles
GOST R 56747-2015: Organization and technology of catering. Requirements
GOST R 56766-2015: Public catering services. Production of the public catering. General requirements for the production and implementation
GOST R 57989-2017: Specialized food products. Methods for the detection of foodborne pathogens based on polymerase chain reaction
GOST R 71162-2023: Catering services. Delivery of public catering products by consumers' orders. General requirements
Letter 19950/05-AA: About the application of the standards
Order 19950/05-AL: About the application of standards
PNST 859-2023: Recommendations on the provision of catering services in general education organizations
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