ORDER OF THE GOVERNMENT OF THE REPUBLIC OF KAZAKHSTAN

of May 26, 2008 No. 496

About approval of the Technical regulation "Requirements to Safety of Bread and Bakery, Confectionery"

For the purpose of implementation of the Law of the Republic of Kazakhstan of November 9, 2004 "About technical regulation" the Government of the Republic of Kazakhstan DECIDES:

1. Approve the enclosed Technical regulation "Requirements to Safety of Bread and Bakery, Confectionery".

2. This resolution becomes effective after six months from the date of the first official publication.

Approved by the order of the Government of the Republic of Kazakhstan of May 26, 2008, No. 496

Technical regulation of the Requirement to safety of bread and bakery, confectionery

1. Scope

1. This Technical regulation "Requirements to Safety of Bread and Bakery, Confectionery" (further - the Technical regulation) is developed for the purpose of implementation of the Code of the Republic of Kazakhstan of September 18, 2009 "About health of the people and health care system", the laws of the Republic of Kazakhstan of November 9, 2004 "About technical regulation" and on July 21, 2007 "About safety of food products".

2. Products types falling under action of this Technical regulation and their codes on the qualifier of the single Commodity nomenclature of foreign economic activity of the Customs union (further - FEACN CU) are specified in appendix 1 to this Technical regulation.

3. Requirements of this Technical regulation do not extend:

1) on products of baby, dietary and treatment-and-prophylactic food, except for special characteristics, and also on products and raw materials with content of genetically modified sources;

2) on bread, bakery and the confectionery received in the course of house production, processing and (or) storage, intended for home use.

4. Identification of bread, bakery and confectionery is carried out based on visual survey, the FEACN CU codes, information provided on consumer packaging and in the accompanying documentation.

Names under which are implemented bread bakery and confectionery, shall specify precisely their type and include, at least:

1) description of appearance;

2) the list of indicators of identification (are specified in the technical and (or) regulating documentation products of specific type);

3) development method.

5. In case of insufficiency of information for identification of products also testing on the physical and chemical indicators provided by regulating and (or) technical documents on specific types of products carry out organoleptic assessment.

6. Requirements to production processes extend only to the objects performing productive activity in the territory of the Republic of Kazakhstan.

2. Terms and determinations

7. In this Technical regulation the concepts established by safety and security legislation of food products and also the following terms and determinations are applied:

bakery products - the food products developed from the main raw materials for bread baking or additional raw materials for bread baking. These products include bread, rolls, product bakeries, bakery products of the lowered humidity;

bread - bakery products weighing at least two hundred grams for wheat shaped, three hundred grams for wheat hearth and three hundred grams for rye bread;

bakery products - the bakery products baked in bakery forms;

hearth bakery products - the bakery products baked on baking sheets on sweat of the baking camera or cradle;

rich bakery products - bakery products with content on compounding of sugar and (or) fats fourteen percent and more;

bakery products of the lowered humidity - bakery products with humidity less than nineteen: ring-shaped products, crackers, toasts, croutons, sticks etc.;

national bakery products - the bakery products different from regular bakery products use in compounding of raw materials, characteristic of separate nationalities and certain form and (or) method of pastries (unleavened wheat cake, tandyrny flat cakes, etc.);

bakery semifinished product - the semifinished product including refrigerated, prepared from the main raw materials for bread baking or from additional raw materials for bread baking, intended for realization and development of finished products;

confectionery - the foodstuff having mainly sweet taste varied in form, to structure, consistence, structure and aroma;

flour confectionery - confectionery which prescription component is flour (cookies, gingerbreads, cakes, swiss rolls, ship's biscuits, crackers, wafers, etc.);

flour culinary product - culinary product of the set form from the test, in most cases with stuffing, including pies, boortsogs, coulibiacs, belyashes, donuts, pizza and other similar products;

stuffing - the component of bakery product prepared from one type or mix of several types of raw materials, which had training for production and placed inside or on the surface of test procurement at stage of cutting or after pastries;

monitoring in the field of safety food the produktovgosudarstvenny system of observations of safety of foodstuff, the state of health of the population and the habitat, their analysis, assessment and the forecast, and also determination of causes and effect relationships between safety and nutrition value of foodstuff and the state of health of the population performed in the procedure established by the legislation;

production process (production) bakery, flour culinary and confectionery - preparation of raw materials for production, preparation of semifinished products, cutting, rasstoyka for barmy products, pastries, chilling, finishing, packaging, packing and (or) marking depending on product type;

perishable foodstuff - the foodstuff requiring special conditions of transportation, storage and realization to strictly regulated terms;

storage conditions - predefined special procedure for storage (humidity of air, certain light mode, air temperature);

scalpers - processing equipment for sifting of flour and catching of metallomagnetic impurity;

1 organization of low power (bakery and the workshop) - the objects making bread and bakery products with a productivity up to three tons per day; confectionery without cream - to five hundred kilograms a day; confectionery with cream - to three hundred kilograms a day;

sanitary marriage - the change of organoleptic and consumer properties of product which arose owing to violations during technological transaction, transportation and warehousing, resulting in impossibility of its use for the intended purpose;

яйцетек (fight) - violation of integrity of shell and subshell cover with content effluence;

the main raw materials for bakery products - the raw materials which are necessary component of bakery products: flour, grain products, baker's yeast or chemical baking powder, salt and water;

grain products - main products for bakery product, including wheat bran, wheaten crushed krupka, wheat (foodgrain) and others;

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