of May 29, 2019 No. 216
About modification and amendments in the order of the Minister of Agriculture of the Republic of Kazakhstan of November 27, 2014 No. 3-4/617 "About approval of rates of natural loss, drying, utryask, spoil of agricultural products and products of its conversion"
I ORDER:
1. Bring in the order of the Minister of Agriculture of the Republic of Kazakhstan of November 27, 2014 No. 3-4/617 "About approval of rates of natural loss, drying, utryask, spoil of agricultural products and products of its conversion" (it is registered in the Register of state registration of regulatory legal acts for No. 10017, it is published on July 9, 2015 in the Kazakhstanskaya Pravda newspaper No. 129 (28005) the following changes and amendment:
in rates of natural loss, drying, utryask, the spoil of agricultural products and products of its conversion approved by the specified order:
to state heading of Section 1 in the following edition:
"Section 1. Rates of natural loss, drying, utryask, spoil of fresh-killed meat and offal when chilling";
to state heading of Section 2 in the following edition:
"Section 2. Rates of natural loss, drying, utryask, spoil of the cooled meat and offal";
to state heading of Section 3 in the following edition:
"Section 3. Rates of natural loss, drying, utryask, spoil of fresh-killed meat";
to state heading of Section 4 in the following edition:
"Section 4. Rates of natural loss, drying, utryask, spoil of fresh-killed meat and offal when freezing";
to state heading of Section 5 in the following edition:
"Section 5. Rates of natural loss, drying, utryask, spoil of fresh-killed meat when freezing";
to state heading of Section 6 in the following edition:
"Section 6. Rates of natural loss, drying, utryask, spoil of fresh-killed meat and offal when cooling and freezing by natural cold (out of the refrigerator)";
to state heading of Section 7 in the following edition:
"Section 7. Rates of natural loss, drying, utryask, spoil when freezing meat and offal with initial temperature over 4 degrees (Celsius)";
to state heading of Section 8 in the following edition:
"Section 8. Rates of natural loss, drying, utryask, spoil not of block offal when freezing";
state Section 9 in the following edition:
"Section 9. Rates of natural loss, drying, utryask, spoil of the refrigerated meat and all types not of block offal in case of storage"
|
Type and category of meat, offal |
Climatic group |
1 quarter |
2 quarter |
3 quarter |
4 quarter |
|
1. One-storey refrigerators in reservoir from 300 tons and more, as a percentage | |||||
|
Beef in half carcasses, quarter timbers and junctures: | |||||
|
first category |
the first |
0,06 |
0,16 |
0,25 |
0,10 |
|
the second |
0,08 |
0,20 |
0,27 |
0,14 | |
|
third |
0,16 |
0,22 |
0,26 |
0,21 | |
|
second category and lean |
the first |
0,07 |
0,20 |
0,30 |
0,14 |
|
the second |
0,10 |
0,24 |
0,34 |
0,19 | |
|
third |
0,20 |
0,29 |
0,36 |
0,26 | |
|
Mutton and goat's meat in hulks: | |||||
|
first category |
the first |
0,07 |
0,20 |
0,31 |
0,14 |
|
the second |
0,10 |
0,24 |
0,34 |
0,19 | |
|
third |
0,21 |
0,29 |
0,37 |
0,26 | |
|
second category and lean |
the first |
0,08 |
0,22 |
0,34 |
0,15 |
|
the second |
0,11 |
0,26 |
0,37 |
0,20 | |
|
third |
0,22 |
0,31 |
0,40 |
0,29 | |
|
Pork in hulks and half carcasses: | |||||
|
third category (fat) |
the first |
0,06 |
0,16 |
0,24 |
0,10 |
|
the second |
0,08 |
0,19 |
0,26 |
0,14 | |
|
third |
0,16 |
0,21 |
0,25 |
0,20 | |
|
the first |
0,05 |
0,13 |
0,20 |
0,08 | |
|
the second |
0,07 |
0,15 |
0,21 |
0,11 | |
|
third |
0,12 |
0,15 |
0,20 |
0,17 | |
|
offal not block all types |
the first |
0,07 |
0,18 |
0,27 |
0,12 |
|
the second |
0,09 |
0,21 |
0,30 |
0,16 | |
|
third |
0,19 |
0,26 |
0,33 |
0,23 | |
|
2. Multi-storey refrigerators in reservoir from 300 to 3 thousand tons, inclusive, as a percentage | |||||
|
Beef in half carcasses, quarter timbers and junctures: | |||||
|
first category |
the first |
0,06 |
0,14 |
0,22 |
0,10 |
|
the second |
0,08 |
0,18 |
0,26 |
0,14 | |
|
third |
0,16 |
0,20 |
0,24 |
0,20 | |
|
second category and lean |
the first |
0,07 |
0,19 |
0,30 |
0,13 |
|
the second |
0,10 |
0,22 |
0,32 |
0,18 | |
|
third |
0,20 |
0,25 |
0,32 |
0,24 | |
|
Mutton and goat's meat in hulks: | |||||
|
first category |
the first |
0,07 |
0,18 |
0,30 |
0,13 |
|
the second |
0,10 |
0,22 |
0,32 |
0,18 | |
|
third |
0,21 |
0,27 |
0,34 |
0,24 | |
|
second category and lean |
the first |
0,08 |
0,21 |
0,32 |
0,14 |
|
the second |
0,11 |
0,25 |
0,35 |
0,19 | |
|
third |
0,22 |
0,30 |
0,37 |
0,27 | |
|
Pork in hulks and half carcasses: | |||||
|
third category (fat) |
the first |
0,06 |
0,15 |
0,22 |
0,10 |
|
the second |
0,08 |
0,18 |
0,25 |
0,14 | |
|
third |
0,16 |
0,21 |
0,25 |
0,19 | |
|
the first |
0,05 |
0,12 |
0,18 |
0,07 | |
|
the second |
0,07 |
0,14 |
0,20 |
0,10 | |
|
third |
0,12 |
0,15 |
0,20 |
0,16 | |
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