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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
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1.4 Rationing infield of trade, catering and food production
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Nutrition hygiene. Package, crockery, equipment and other types of productions, contacting with food. Maximum admissible amounts (MAA) of chemical substances, emitting from materials contacting with food
Public catering services. Production of the public catering, realized to the population. General specifications
Public catering. Products of catering. General specifications
Public catering. Technological instructions of products of catering. General requirements for lay out development and composition
GOST R 50763-2007
Public catering. Products of public catering. General specifications
GOST R 52174-2003
Biological safety. Raw and food-stuffs. Method for the identification of genetically modified organisms (GMO) of plant origin by using biological microchip
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 54607.2-2012
Public catering services. Methods of laboratory quality control of products catering. Part 2. Methods of physical and chemical tests
GOST R 54762-2011
Prerequisite programmes on food safety. Part 1. Food manufacturing
Hygienic requirements to application of nutritional additives
Conditions of storage, shelf life of especially perishable and perishable products with temperature (4+2) C
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All Codes and Regulations
Other MN norms
National Standards for KGS (State Standards Classification)
Projects of works (PPR) on bridges
Construction Price Formation
Evidence base (TR CU, Technical Regulation of the Customs Union)
Standards for pipe fittings (TPA)
News and Press
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