ORDER OF THE GOVERNMENT OF THE REPUBLIC OF KAZAKHSTAN

of December 30, 2011 No. 1665

About approval of Health regulations "Sanitary and epidemiologic requirements to objects of public catering"

According to the subitem 2) of article 6 of the Code of the Republic of Kazakhstan of September 18, 2009 "About health of the people and health care system" the Government of the Republic of Kazakhstan DECIDES:

1. Approve the enclosed Health regulations "Sanitary and epidemiologic requirements to objects of public catering".

2. This resolution becomes effective after ten calendar days after the first official publication.

Approved by the order of the Government of the Republic of Kazakhstan of December 30, 2011 No. 1665

Health regulations "Sanitary and epidemiologic requirements to objects of public catering"

1. General provisions

1. Health regulations "Sanitary and epidemiologic requirements to objects of public catering" (further - Health regulations) are intended for physical persons and legal entities, irrespective of their departmental accessory and patterns of ownership which are engaged in the trading activity connected with designing, construction, reconstruction, re-equipment, repair and operation of objects of public catering with production, conversion and realization of food products, and also provision of places for their consumption.

2. These Health regulations establish sanitary and epidemiologic requirements to objects of public catering in case of:

1) the choice of the parcel of land under construction;

2) designing, construction, reconstruction, re-equipment;

3) organizations of water supply, water disposal, heating, lighting and ventilation;

4) content of rooms, equipment;

5) production, transportation, storage, packings and realization of food products;

6) organizations of production supervision;

7) organizations of consumer services; to medical examinations, hygienic personnel training.

3. In these Health regulations the following terms and determinations are used:

1) food (food) staples - the raw materials of animal, plant, microbiological, mineral, artificial or biotechnological origin and drinking water intended for further conversion in case of production of foodstuff;

2) culinary products - the food subjected to heat treatment and intended for direct consumption;

3) veterinary documents - the veterinary and sanitary conclusion, the veterinary certificate issued by the chief state veterinary health inspector of the city of republican value, the capital and his deputy, the state veterinary health inspector of the area (the city of regional value) on subjects to the state veterinary health control and supervision; the veterinary reference issued by the veterinarian of division of local executive body of the city of district value, the settlement, aul (village), the aulny (rural) district performing activities in the field of veterinary science, on animal, about epizootic situation in the territory of the corresponding administrative and territorial unit according to the procedure, established by the Government of the Republic of Kazakhstan;

4) vitamin and mineral additive (premix) - complex of ingredients (vitamins, minerals, metals, amino acids, fatty acids, ballast neutral substances) and other substances, for creation of technological features (preserving flowability);

5) date of production - end date of process (stage) of production (production) of food products;

6) high degree of readiness - the dishes, products and semifinished products ready to the use;

7) billet - the room in which preparation of raw materials and development of semifinished products is made;

8) mirazhny eggs - the unfertilized eggs withdrawn from incubator, which are technical scrap;

9) food (food) staples of animal origin - intended for production of foodstuff and not undergone to industrial or thermal treatment: extinguish (carcasses) of animal all types, products of their primary conversion (including blood and offal), water biological resources and caviar, raw milk, cream crude, products of beekeeping, egg and yaytseproduktion, products of animal origin of nonindustrial production intended for realization in the agricultural markets;

10) semifinished products - the crude food which are previously prepared for thermal treatment;

11) the personal medical book - the personal document issued to the representative of dekretirovanny national group in which results of obligatory medical examinations are brought;

12) soft ice cream - the dairy product developed on milling cutter and which did not undergo process of hardening in the skoromorozilny camera;

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

14) object of food of bystry servicing - the object of public catering realizing the narrow range of dishes, products, drinks of simple production, from semifinished products of high degree of readiness, and providing the minimum costs of time for consumer service;

15) packaging (container) - means or complex of the means providing protection of food products against damages, spoil and losses;

16) date of packaging (packing, pouring of liquid products) - date of placement of food products in packaging (container);

17) destruction of dangerous food products - the impact on the food products unsuitable to the use and/or further conversion excluding it use for the food purposes and access to it for the person and animals;

18) dangerous food products - the food products which are not conforming to safety requirements, including sanitary and epidemiologic safety requirements, and/or hygienic standard rates on food products, and also foodstuff with the expired expiration dates and perishable foodstuff which mode of storage was broken or made from unsafe in sanitary and epidemiologic and/or in the veterinary and sanitary relation of food (food) staples when which using there can be unacceptable risk for life and health of the person and the environment;

19) notch - cracked shell;

20) public catering - the trading activity connected with production, conversion, realization and the organization of consumption of food;

21) object of public catering (further - food object) - the facility for production, conversion, realization and the organization of consumption of food;

22) melange - the refrigerated mix of egg whites and yolks;

23) regulating documents - the standards, health, veterinary and sanitary and phytosanitary regulations and other regulatory legal acts establishing requirements to safety of food products, the materials and products contacting to them, to control of their safety to conditions of their production, storage, transportation, realization and use, utilization or destruction of defective, dangerous foodstuff, materials and products;

24) foodstuff of nonindustrial production - the products of animal and plant origin received by citizens in house conditions and/or in personal subsidiary farms or citizens the engaged gardening, truck farming, livestock production and intended for realization only in the agricultural markets;

25) object of food of small performance (further - object of small performance) - object of public catering with number to 50 seats and the limited range of preparation of dishes. The main production process on preparation of dishes in these objects is concentrated in one room by the principle of local division;

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