GOST 30390-95

ГОСТ 30390-95

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)
Page Count: 15

Approved: Gosstandart of Russia, 5/15/1996

SKU: RUSS68176

Price: $309.43




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

SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products

SanPiN 42-123-5777-91: Sanitary rules for catering

The Document is Referenced By:

GOST R 51304-99: Services of retailing. General requirements

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