GOST R 54607.1-2011

ГОСТ Р 54607.1-2011

Public catering services. Methods of laboratory quality control of catering products. Part 1. Sampling and preparation for physical and chemical tests

Услуги общественного питания. Методы лабораторного контроля продукции общественного питания. Часть 1. Отбор проб и подготовка к физико-химическим испытаниям

Status: Effective - Introduced for the first time. IUS 10-2012

This standard establishes the rules for sampling, packaging, delivery, storage, and standards for catering products for laboratory testing, as well as rules for the preparation of product samples for physico-chemical tests in laboratory conditions.

Настоящий стандарт устанавливает правила отбора, упаковки, доставки, хранения и нормы проб продукции общественного питания для проведения лабораторных испытаний, а также правила подготовки проб продукции к физико-химическим испытаниям в лабораторных условиях

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Format: Electronic (pdf/doc)
Page Count: 16

Approved: Federal Agency for Technical Regulation and Metrology, 12/8/2011

SKU: RUSS63127

Price: $205.64




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 »

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 » T5 Documentation System » T50 State system of standardization and normative and technical documentation »


The Document References:

GOST 26809-86: Milk and milk products. Acceptance regulations, methods of sampling and preparation for testing

GOST 31339-2006: Fish, non-fish objects and products of their processing. Acceptance rules and sampling methods

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 5904-82: Confectionery. Acceptance rules, methods of sampling and sample preparation

GOST ISO/IEC 17025-2009: General requirements for the competence of testing and calibration laboratories

GOST R 50647-2010: Catering. Terms and definitions

GOST R 53008-2008: Semi-prepared poultry meat and poultry offal. General specifications

GOST R 53104-2008: Public catering service. Method of sensory evaluation of catering products quality

GOST R 53105-2008: Public catering service. Technological instructions for products of catering. General requirements for lay out, development and composition

GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests

GOST R 53597-2009: Poultry meat, edible offal and ready-to-cook poultry meat. Sampling methods and preparation of samples for examinations

GOST R 54004-2010: Food products. Methods of sampling for microbiological analyses

The Document is Referenced By:

GOST R 54607.10-2017: Public catering services. Methods of laboratory quality control of products catering. Part 10. Determination of total ash

GOST R 54607.2-2012: Public catering services. Methods of laboratory quality control of products catering. Part 2. Methods of physical and chemical tests

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 55323-2012: Public catering services. Identification of products catering. General principles

GOST R 56725-2015: Public catering service. Storage of samples of products of public catering enterprises of public catering

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

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