ORDER OF THE GOVERNMENT OF THE REPUBLIC OF KAZAKHSTAN

of February 3, 2012 No. 200

About approval of Health regulations "Sanitary and epidemiologic requirements to facilities for production of food products"

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 facilities for production of food products".

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 February 3, 2012 No. 200

Health regulations "Sanitary and epidemiologic requirements to facilities for production of food products"

1. General provisions

1. These Health regulations "Sanitary and epidemiologic requirements to facilities for production of food products" (further - Health regulations) establish sanitary and epidemiologic requirements to facilities for production of food products (further - objects), except for food products concerning which the legislation of the Republic of Kazakhstan establishes other requirements to production and conversion.

2. These Health regulations contain sanitary and epidemiologic requirements to objects in case of:

1) designing, construction, reconstruction, re-equipment and commissioning;

2) content and operation of rooms and equipment;

3) production, packing, storage, transportation, enrichment of food products;

4) organizations of production supervision;

5) consumer services, and also to medical examinations and 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) children's milk kitchen - object for preparation of dairy products and products of clinical nutrition for children of chest and early age;

3) children's nutritious mix - the milk mix as close as possible to structure of breast milk in the high-quality and quantitative relation providing normal physical development of the child in case of the artificial and mixed feeding;

4) the oboyechny machine - the grain-cleaning machine with working body in the form of scourges, for dry cleaning of surface of grain of dust, partial department of fruit covers, small beard and germ and for preliminary peeling of grain;

5) bastuna - equipment accessory on which long pasta is hung and dried up;

6) the bunker, silo - the reservoirs for temporary storage of grain unloading through the lower part, equipped with locks and feeders;

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

8) the gun sprayer (nozzles) - the device for carrying out processing of udder of cows before milking;

9) 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, approved by the Government of the Republic of Kazakhstan;

10) homogenization - engineering procedure for uniformity giving to composition of milk by crushing of fatty balls;

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

12) the prepared milk - the cow's milk received from healthy animals and meeting the requirements of the standard and veterinary health regulations;

13) the machine for wet peeling of grain - the machine used to moistening of grain and partial removal of covers;

14) harmful impurity of grain - the impurity of plant origin dangerous to health of the person and animals;

15) disinfection barrier - the deepening in the earth before entrance on the territory of the organization filled with the disinfecting solution intended for disinfection of wheels of motor transport;

16) disinfection and washing Item (further - dezopomyvochny Item) - the place where the sink and disinfection of the vehicle transporting the cattle is carried out;

17) accounting number - the code including type of activity and number of object of production;

18) defrosting of meat - defrosting of meat up to the temperature in the thickness of muscles is not below +1 °C;

19) 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;

20) the rolled meat - meat product from muscular, fatty and connecting tissue of ink separated bones;

21) expiration date - period of time before which expiration the food products are considered safe for proper use in case of observance of conditions of processes (stages) of production (production), turnover of food products and after which the food products are unsuitable for proper use;

22) groat products - products received as a result of conversion of grain in grain;

23) the maturing camera - the room for keeping of meat for the purpose of giving to it of plasticity, moisture-holding capability, for providing proper organoleptic indicators of finished goods and stability in case of storage;

24) high-temperature pasteurization - the process of heat treatment in the range of temperatures from +77 °C to +125 °C which is followed by inactivation of alkaline phosphatase and peroxidase;

25) the zeerny camera - space between the screw and plates of press the krupka-myatka received from core of kernel of seeds;

26) krakhmalopatochny products - products received as a result of development of starch and starched products from starch-containing raw materials. Treat krakhmalopatochny products: treacle starched, crystal glucose, syrups of different carbohydrate structure, the native and modified starches, dextrins, sago starched and other products on the basis of starch;

27) pod - fruit cover of seeds of sunflower;

28) subcooking - the welded mass of sugar with addition of puree of different berries and fruit;

29) rasstoyka of test procurements - keeping of test procurements at temperature and humidity of air in compliance to regulating technical documents;

30) the screw of intensive moistening - the equipment in the form of transporter for grain moistening;

31) the deep-refrigerated meat - meat after freezing up to the temperature in the thickness of muscles is not higher - 18 °C;

32) 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;

33) objects of low power (mini-production) - objects on which the amount of the processed raw materials does not exceed three tons per day; bread and bakery products with a productivity up to three tons; macaroni and pasta - to one ton; flour-grinding to 10 tons;

34) yeast dry - yeast with content of solids of 90%;

35) magnetic obstacles - devices for release of metallomagnetic impurity;

36) magnetocatcher - installation for catching of small metal objects;

37) oil-extraction production - object on which make vegetable oils, hydrogenation and splitting of fats;

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

39) molasses - withdrawal of beet sugar production, is used in case of production of yeast;

40) mistsella - meal mix with the solvent;

41) regulating documents - 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;

42) production supervision - the actions aimed by the manufacturer at safety of food products in production process (production), turnover and utilization; performance of works and rendering services, the including carrying out laboratory researches and testing;

43) 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;

44) technical documents of the manufacturer - documents according to which are performed production, storage, transportation and realization of foodstuff approved by the manufacturer (standards of the organizations, specifications, production schedules, technological instructions, specifications) containing the name of foodstuff with indication of identification signs, ingrediyentny structure of foodstuff, scope, physical and chemical and organoleptic indicators, and also indicators of safety of foodstuff, requirements to marking and packaging, expiration dates and storage conditions, transportations and utilizations, lists and the process descriptions of production including technological transactions, and the sequence of their application on the corresponding types of foodstuff, the program of production supervision according to which industrial production of foodstuff or import foodstuff is performed;

45) vegetable oil - fats vegetable, received from seeds or fruits of plants by extraction or extraction;

46) pasteurization - the process of heat treatment (single heating) at temperature from +65 °C to +100 °C providing destruction of pathogenic and vegetative cages of microorganisms 99,0 of percent at least (further - %) from initial content in product;

47) the yeast pressed - yeast with content of solids of 25 - 30%;

48) recirculation - reuse of the air brought to initial parameters;

49) maximum-permissible concentration (further - maximum allowable concentration) - levels of harmful production factors which during the daily work during all working years of service do not cause disease or variation in the state of health;

50) storage duration - period of time during which the food products in case of observance of the established storage conditions keep the consumer properties specified in marking and technical documentation products;

51) the cooled meat - the fresh meat received directly after slaughter of animal or bird and chilling up to the temperature in the thickness of muscles from 0 °C to + 4 °C;

52) sanitary processing - set of the processing methods providing quality of washing and disinfection of the equipment, stock, ware;

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

54) sanitary special clothes (further - special clothes) - set of protective clothes of personnel, intended for protection of raw materials, auxiliary materials and ready-made product against pollution by mechanical particles, microorganisms and other pollution;

55) sanitary day - specially allotted time (once a month suffices) for carrying out clear-out of rooms, washes of the equipment and stock, if necessary - disinfection, disinsections, deratization;

56) sanitary slaughter - the room for slaughter of the sick cattle;

57) separator - the grain-cleaning machine for purification of grain of large, small and light impurities;

58) sterilization - process of heat treatment of milk in hermetically the corked reservoirs at temperature above +100 °C, providing destruction of microorganisms, their vegetative cages and dispute;

59) the milk block - the isolated room in cowshed or the certain building intended for preprocessing and temporary storage of milk, sanitary processing of the milking equipment, storage and preparation washing and disinfectants;

60) the certificate of quality and safety of foodstuff, materials and products - the document of the producer/manufacturer accompanying each batch of foodstuff and food staples and certifying compliance of quality and safety to requirements of regulating, technical documents; number providing their traceability, containing and amount of batch, data on documents on assessment of conformity, expiration dates and conditions of their storage;

61) indicator of safety of food products - the admissible level of content of the chemical, radioactive, toxic materials and their connections, microorganisms and other biological organisms constituting health hazard of the person and animals;

62) foodstuff is products of animal, plant, microbiological, mineral or biotechnological origin in the natural, processed or processed type which are intended for the use by the person in food (including for baby food, for dietary clinical nutrition, dietary preventive foods, specialized products for food of athletes, the tonics, foodstuff made from the raw materials received from the gene engineering modified (transgene) organisms of plant, animal and microbic origin, organic products), the drinking water and drinking mineral water which is packed up in reservoir, alcoholic (including beer) and soft drinks, dietary supplements to food, chewing gum, ferments and starting cultures of microorganisms, yeast, nutritional supplements and fragrances, and also food (food) staples and food ingredients;

63) batch of food products - set of the homogeneous food products made (made) and/or packed in identical conditions, accompanied with one document certifying its safety;

64) flour-grinding products - products received as a result of conversion of grain in flour;

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

66) the fast-frozen products - the products prepared from whole, the cut or crushed fruit with addition of natural food components or without them, packed and refrigerated by the accelerated method before achievement in product of temperature of -18 °C which should be observed in storage time and on all refrigerating chain to the consumer;

67) the skoromorozilny camera - the room with low temperature condition from minus (further--) 28 degrees Celsius (further - °C) and below;

68) the grinder - the machine for final removal from the surface of grain (seed) of the covers which remained after peeling (and partially germ), and also for processing крупок to the established form and required appearance;

69) technological scrap - products which are not subject to use on the food purposes;

70) heat treatment - process of heat treatment of milk or products (chilling, termization, pasteurization, sterilization, ultrapasteurization, ultrahigh-temperature processing);

71) termization - process of heat treatment of milk or dairy products at temperature from plus (further - +) 60 °C to +68 °C with the subsequent endurance to 30 seconds (further - sec.);

72) the thermogram - graphical representation of the mode of thermal treatment of raw materials (products);

73) processing equipment - set of the mechanisms, machines, devices, devices necessary for production work;

74) eggs refrigerator - the eggs stored in the refrigerator over 30 days;

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