GOST R 54607.2-2012

ГОСТ Р 54607.2-2012

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

Price: $460.75




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 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 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/IEC 17025-2009: General requirements for the competence of 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 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 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

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 54607.3-2014: 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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