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Technical Specifications For The Supply Of Cookies For The Needs Of A Kindergarten. 1. General Requirements For The Product. Product Name: Sugar Or Hard Biscuits, Intended For Consumption By Preschool Children. Purpose: For Use As An Independent Product And For An Afternoon Snack In The Diet Of Preschool Children. 2. Requirements For Quality, Organoleptics And Safety. 1) Appearance: Cookies Of The Correct Shape, Whole, Evenly Baked, Without Burntness, Signs Of Mold Or Contamination. 2) Color: Characteristic For This Type Of Cookie, From Light Yellow To Golden, Without Burnt Areas. 3) Taste And Smell: Characteristic Of This Type Of Cookie, Pleasant, Without Foreign Tastes And Odors, Without Bitterness And Mustiness. 4) Consistency: Baked, Brittle Or Crumbly, Typical For This Type Of Cookie, Without Signs Of Dampness. 5) Foreign Impurities: The Presence Of Foreign Inclusions, Dirt, Insects And Traces Of Their Vital Activity Is Not Allowed. 6) Safety: The Content Of Toxic Elements, Mycotoxins, Pesticides, Radionuclides And Other Harmful Substances Is Within The Acceptable Limits Established By Current Regulatory Documents In The Field Of Food Safety. 3. Regulatory Standard: Gost 24901-2014 “Cookies. General Technical Conditions., Technical Specifications For The Supply Of Chicken Eggs For Food (For The Needs Of A Kindergarten) 1. General Characteristics Of The Purchased Goods 2. Requirements For Quality, Organoleptics And Safety Organoleptic Characteristics: Shell: Clean (Washing Eggs Is Allowed Only Using Special Technologies At Poultry Farms; Eggs Must Be Delivered To The Kindergarten With Dry, Clean Shells), Strong, Without Damage, Signs Of Deterioration And Litter Contamination. Condition Of The Yolk And White (During Ovoscopy): The Yolk Should Be Strong, Occupy A Central Position And Move Little When Rotated. Protein Is Dense, Light, Transparent. The Air Chamber Is Stationary, No More Than 4–7 Mm High. Smell: Characteristic Of Fresh Chicken Eggs, Without Foreign Odors (Mustiness, Mold, Chemicals). Physico-Chemical And Weight Indicators (For Category C-1): Weight Of One Egg Of Category C-1: From 55.0 G To 64.9 G. Weight Of One Egg Of Category C-0: From 65.0 G To 74.9 G. Safety And Microbiology: Critical Requirement: Products Must Be Absolutely Free From Salmonella And Other Pathogenic Microorganisms. The Content Of Toxic Elements, Pesticides, Antibiotics And Radionuclides Should Not Exceed The Permissible Levels Established By Tr Cu 021/2011. 3. Regulatory Standard: Gost 31654-2012 “Chicken Eggs For Food. Technical Conditions., Technical Specifications For The Supply Of Rye Bread (For The Needs Of A Kindergarten) 1. General Characteristics Of The Purchased Goods 2. Requirements For Quality, Organoleptics And Safety Organoleptic Characteristics: Appearance: The Shape Is Correct, Not Blurry, Without Side Bulges Or Cracks. The Surface Is Smooth, A Slight Gloss Or Powder Is Allowed (Coriander, Cumin - For Custard Varieties). Crumb Color: From Light Gray Or Dark Gray (For Rye-Wheat) To Dark Brown. Uniform Throughout The Mass. Crumb Condition: Baked, Moderately Dense, Elastic, Not Sticky Or Wet To The Touch, Without Lumps Or Traces Of Unkneading. Taste And Smell: Pronounced Sweet And Sour Or Balanced Fermented Milk Taste, Characteristic Of Rye Bread, With The Aroma Of Spices. No Foreign Tastes, Mold Smell, Mustiness Or Excessive Acidity. Physico-Chemical Indicators: Crumb Moisture Content: No More Than 47% - 50% (Rye Varieties Have Higher Moisture Content Than Wheat Varieties). Acidity: Within The Standard Requirements For Rye Bread, Without Excesses Causing Heartburn. Porosity: Developed, Uniform. 3. Regulatory Standard: Gost 31807-2018 “Bakery Products From Rye Baking Flour And A Mixture Of Rye And Wheat Baking Flour. General Technical Conditions., Technical Specifications For The Supply Of Drinking Milk For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: Drinking Cows Milk, Pasteurized Or Ultra-Pasteurized. Mass Fraction Of Fat (M.F.): 2.5% Or 3.2% (According To The Menu And Nutrition Standards In Kindergarten). Purpose: For Direct Consumption By Preschool Children And Preparation Of Dishes In The Catering Unit Of A Kindergarten. 1 Taste And Smell Clean, Characteristic Of Fresh Pasteurized (Or Ultra-Pasteurized) Milk. 2 Consistency Homogeneous Liquid, Without Sediment, Protein Flakes And Stray Lumps Of Fat (Viscous Or Slimy Consistency Is Not Allowed). 3 Color White, Uniform Throughout The Entire Mass, With A Slightly Creamy Tint (For Melted Milk - Cream). 4 Composition Natural Cows Milk (Made From Whole And/Or Normalized Milk). 5 Physico-Chemical Parameters • Mass Fraction Of Fat: 2.5% Or 3.2% (According To The Purchase Specification). 6 Safety Milk Must Be Obtained From Healthy Animals. 3. Regulatory Standard: Gost 31450-2013 “Drinking Milk. Technical Conditions. Fat Content 3%, Technical Specifications For The Supply Of Jelly (Jelly Concentrate / Instant Jelly) For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Kissel Concentrate (In Briquettes, Granules Or Powder) Or Dry Fortified Jelly/Fruit And Berry, Approved For Inclusion In The Diet Of Preschool Children. Purpose: For Preparing A Fortified Drink (Jelly) As Part Of The Kindergarten Menu. 1 Appearance • For Powdered Or Granulated Jelly: Homogeneous Free-Flowing Mass Without Foreign Lumps And Solid Inclusions. 2 Taste And Smell Characteristic Of The Given Name Of Fruits Or Berries (Cherries, Strawberries, Raspberries, Cranberries, Currants, Etc.), Without Foreign Tastes And Odors (The Smell Of Mold, Dampness Or Chemical Flavors Is Not Allowed). 3 Foreign Impurities Complete Absence Of Any Foreign Impurities, Mineral Debris, Or Traces Of Pests. 4 Safety • The Content Of Toxic Elements, Pesticides, Mycotoxins And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011. 3. Regulatory Standard: Gost 18488-2000 “Dry Jelly. Technical Conditions., Technical Specifications For The Supply Of Fresh Cucumbers For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Fresh Food Cucumbers (Ground Or Greenhouse, Early, Medium Or Late Varieties). Purpose: For Preparing Salads, Appetizers, First And Second Courses In The Diet Of Preschool Children. 1 Appearance And Shape Fruits Must Be Fresh, Clean, Whole, Healthy, Without Excessive External Moisture (Not Wet). 2 Size (Caliber) Fruits Must Be Even In Size. 3 Peel And Pulp The Color Of The Skin Is From Light Green To Dark Green, Characteristic Of The Variety. 4 Smell And Taste Characteristic Of Fresh Cucumbers, Without Foreign Odors And Tastes (Musty, Putrid Smell, Mold, Chemicals Or Bitter Taste Are Not Allowed). 5 Defects And Damage • Affected By Diseases (White And Gray Rot, Bacteriosis, Anthracnose, Mold). 6 Safety The Content Of Toxic Elements, Nitrates, Pesticides And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011 And The Sanitary Rules Of The Republic Of Kazakhstan (Especially In Relation To Greenhouse Products Of Early Periods). 3. Regulatory Standard: Gost 33932-2016 “Fresh Cucumbers. Technical Conditions., Technical Specifications For The Supply Of Oatmeal (Oat Flakes) For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: Oatmeal. Purpose: For Preparing Milk Porridges, Soups And Other Dishes As Part Of A Promising Menu For Preschool Children. 1 Appearance And Color For Flakes: Flattened Grains With Smooth Or Grooved Edges, Color From Creamy White To Yellowish. 2 Taste And Smell Characteristic Of Oatmeal/Flakes, Without Foreign Tastes And Odors (Musty, Moldy, Sour Smell Or Bitter Taste Is Not Allowed). 3 Pest Infestation The Presence Of Pests Of Grain Stocks (Insects, Mites, Moths) At Any Stage Of Development Is Strictly Prohibited. 4 Product Purity • Presence Of Mineral Impurities (Sand, Pebbles): Absolutely Not Allowed (0%). 5 Humidity No More Than 12.0–14.0% (The Product Must Be Dry, Free-Flowing, Flakes Or Grains Must Not Cake Into Lumps). 6 Safety The Content Of Toxic Elements, Pesticides, Mycotoxins And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011. 3. Regulatory Standard: Gost 3034-75 “Oatmeal. Technical Conditions., Technical Specifications For The Supply Of Fresh Sweet (Bulgarian) Pepper For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of Product: Fresh Sweet (Bulgarian) Pepper For Food (Ground Or Greenhouse, Early, Medium Or Late Varieties). Purpose: For Preparing Soups, Stews, Vegetable Side Dishes, Salads, Main Courses And Other Culinary Products In The Diet Of Preschool Children. 1 Appearance And Shape • Fruits Must Be Fresh, Clean, Whole, Healthy, With An Intact Stalk (Or Evenly Cut), Without Excessive External Moisture (Not Wet). 2 Size (Caliber) Fruits Must Be Even In Size. 3 Degree Of Maturity And Pulp • The Color Of The Skin Is Bright And Uniform, Characteristic Of A Variety In Technical Or Biological Ripeness (Red, Yellow, Orange Or Green). 4 Smell And Taste Characteristic Of Fresh Sweet Peppers, Without Foreign Odors And Tastes (Musty, Putrid Smell, Smell Of Mold, Chemicals Or Bitter Taste Are Not Allowed). 5 Defects And Damage • Affected By Diseases (End Rot, Gray Or Black Mold, Bacteriosis, Spotting). 6 Safety The Content Of Toxic Elements, Nitrates, Pesticides And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011 And The Sanitary Rules Of The Republic Of Kazakhstan (Especially In Relation To Greenhouse Products Of Early Periods). 3. Regulatory Standard: Gost 13908-68 “Fresh Sweet Pepper. Technical Conditions., Technical Specifications For The Supply Of Fresh Tomatoes (Tomatoes) For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Fresh Food Tomatoes (Ground Or Greenhouse, Round, Plum Or Cherry, Early, Medium Or Late Varieties). Purpose: For Preparing Fresh Salads, Soups, Main Courses And Sauces In The Diet Of Preschool Children. 1 Appearance And Shape Fruits Must Be Fresh, Clean, Whole, Healthy, Without Excessive External Moisture (Not Wet). 2 Size (Caliber) Fruits Must Be Even In Size. 3 Degree Of Maturity And Pulp • The Color Of The Skin Is Uniform, Characteristic Of The Variety (Red, Pink, Yellow), The Degree Of Maturity Is Consumer (The Fruits Are Ripe, But Dense, Not Overripe And Not Green/Underripe). 4 Smell And Taste Characteristic Of Fresh Tomatoes, Without Foreign Odors And Tastes (Musty, Putrid Smell, Mold Or Chemical Smell Is Not Allowed). 5 Defects And Damage • Affected By Diseases (Late Blight, Blossom End Rot, Gray Rot, Black Spot, Alternaria). 6 Safety The Content Of Toxic Elements, Nitrates, Pesticides And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011 And The Sanitary Rules Of The Republic Of Kazakhstan (Especially In Relation To Greenhouse Products Of Early Periods). 3. Regulatory Standard: Gost 1725-85 “Fresh Tomatoes. Technical Conditions., Technical Specifications For The Supply Of Sour Cream (For The Needs Of A Kindergarten) 1. General Characteristics Of The Purchased Goods 2. Requirements For Quality, Organoleptics And Safety Organoleptic Characteristics: Appearance And Consistency: Homogeneous, Moderately Thick Mass With A Glossy Surface. Without Grains Of Fat And Protein (Curdy Or Lumpy Consistency Should Not Be Allowed). A Weak Gas-Forming Structure In The Form Of Single Bubbles Is Allowed. Taste And Smell: Pure, Fermented Milk, With A Pronounced Taste And Aroma Of Pasteurized Cream, Without Foreign Tastes And Odors (Sharp Sour Taste, Yeasty Taste Or Bitterness Are Not Allowed). Color: White With A Cream Tint, Uniform Throughout The Mass. Physico-Chemical Parameters: Mass Fraction Of Moisture: Within Normal Limits For The Corresponding Fat Content. Acidity: Within The Regulatory Requirements For Natural Sour Cream. Microbiological Indicators I3. The Presence Of Pathogenic Microorganisms (Including Salmonella), Coliform Bacteria, As Well As Yeast And Mold In Excess Of Permissible Limits Is Not Allowed. The Content Of Toxic Elements, Antibiotics And Radionuclides Is Within Acceptable Levels. 3. Regulatory Standard: Gost 31452-2012 “Sour Cream. Technical Conditions. Fat Content 50.0-58.0%, Technical Specifications For The Supply Of Coffee For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Natural Instant Coffee (Sublimated/Powdered) Or Natural Roasted Coffee (Beans Or Ground) - In Accordance With The Customer’S Needs. Purpose: For Use By Employees Of The Institution (Preparing Hot Drinks). 1 Appearance • For Soluble (Sublimated): Homogeneous Particles (Crystals Or Granules) Of Regular Or Pyramidal Shape, Without Foreign Impurities. 2 Taste And Aroma Pronounced, Characteristic Of High-Quality Coffee, Without Foreign Tastes And Odors (The Taste Of Bitterness, Mold, Dampness Or Rancidity Is Not Allowed). 3 Foreign Impurities Complete Absence Of Any Foreign Impurities, Mineral Debris, Dust, Traces Of Pests. 4 Safety The Content Of Toxic Elements, Pesticides And Mycotoxins (Including Ochratoxin A) Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011. 3. Regulatory Standard: Gost 32775-2014 “Roasted Coffee. General Technical Conditions., Technical Specifications For The Supply Of Wheat Bread (For The Needs Of A Kindergarten) 1. General Characteristics Of The Purchased Goods 2. Requirements For Quality, Organoleptics And Safety Organoleptic Indicators: Appearance: Regular Shape, Not Deformed, Without Side Protrusions. The Surface Is Smooth, Without Large Cracks Or Tears. Color: Golden Yellow To Light Brown (Uniform). Crumb Condition: Baked, Not Wet To The Touch, Without Lumps Or Traces Of Unkneading. Elastic (When Lightly Pressed With A Finger, It Quickly Restores Its Original Shape), Without Voids. Taste And Smell: Characteristic For This Type Of Product, Without Any Foreign Taste, Moldy Smell, Mustiness Or Bitterness. Physico-Chemical Parameters: Crumb Moisture Content: No More Than 42% - 44%. Acidity: No More Than 2.5 - 3.5 Degrees. (Exceeding Is Unacceptable For Childrens Digestion). Porosity: At Least 65% – 70% (Ensures Good Digestibility). 3. Regulatory Standard: Gost 31805-2018 “Bakery Products Made From Wheat Baking Flour. General Technical Conditions., Technical Specification: Hard Cheese For Baby Food. Hard Natural Cheese, Intended For Feeding Preschool Children, Made From Pasteurized Cows Milk Using Lactic Acid Microorganisms And Rennet. Without Vegetable Fats, Milk Fat Substitutes, Gmos And Artificial Colors. Appearance - Clean Surface Without Dirt Or Damage, Natural Crust Is Allowed. The Consistency Is Dense, Homogeneous, Plastic, Characteristic Of This Type Of Cheese. Color - From White To Light Yellow, Uniform. The Taste And Smell Are Clean, Distinctly Cheesy, Characteristic Of This Species, Without Any Foreign Tastes Or Odors. The Pattern On The Cut Is Characteristic Of This Type Of Cheese, Without Signs Of Spoilage, Mold Or Foreign Inclusions. The Mass Fraction Of Fat In Dry Matter Is At Least 45%. Packaging - Individual Factory Vacuum Or Other Food Packaging That Ensures The Safety Of The Product; Packaging 0.2–0.5 Kg. Regulatory Standard: Gost 32260-2013 “Semi-Hard Cheeses. Technical Conditions. Products Must Comply With Tr Cu 033/2013 “On The Safety Of Milk And Dairy Products”, Tr Cu 021/2011 “On The Safety Of Food Products” And Tr Cu 022/2011 “Food Products Regarding Their Labeling”. At The Time Of Delivery, The Remaining Shelf Life Is At Least 80% Of That Established By The Manufacturer. Storage And Transportation - According To The Manufacturers Conditions. Upon Delivery, Documents Confirming The Quality And Safety Of The Products, A Declaration Of Conformity, A Quality Certificate/Quality Certificate And A Delivery Note Are Provided., Technical Specification - For The Supply Of Meat (Beef) For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: Fresh / Chilled Or Frozen Beef. It Is Recommended To Indicate: Beef Pulp (Tenderloin, Shoulder Or Hip Boneless) Or Beef Of The 1St Category. Samuryk-Kazyna Purpose: To Organize Meals For Preschool Children In Kindergarten. 1 Appearance And Consistency Meat Should Be Elastic And Dense. 2 Color From Light Pink To Deep Red (Dark Red Meat Is Not Allowed As It Comes From Old Animals). 3 Adipose Tissue Fat Is White, Cream Or Light Yellow, With A Dense Consistency. 4 Odor Characteristic Of Fresh Meat Of This Type, Without Any Foreign Odors (The Smell Of Dampness, Mustiness, Medicine, Chemicals Or Ammonia Is Not Allowed). 5 Degree Of Bleeding The Meat Must Be Well Drained, Without Blood Clots Or Bruises. 6 Safety Meat Must Be Obtained From Healthy Animals From Environmentally Friendly Areas. 7 Category / Cutting Meat Of The 1St Category / Or Boneless Fillet (Highest Grade Flesh: Shoulder Part, Hip Part, Back Part Without Bones, Veins And Coarse Tendon). 3. Regulatory Standard: Gost 33818-2016 “Meat. The Beef Is High Quality. Technical Conditions., Technical Specifications For The Supply Of Granulated Sugar For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: White Granulated Sugar (Beet Or Cane, Category: Extra, Premium Or First Grade). Purpose: For Preparing Drinks, First And Second Courses, Baked Goods And Confectionery Products In The Catering Department Of A Kindergarten. 1 Appearance: Free-Flowing Crystalline Sugar, Without Lumps Or Stickiness. 2 Taste And Smell Sweet Taste Characteristic Of Sugar, Without Foreign Tastes And Odors (Taste Of Mustiness, Mold Or Chemicals Is Not Allowed). 3 Color White, With A Characteristic Shine (Yellowish Tint Or Grayness Are Not Allowed). 4 Solubility It Dissolves Completely In Water, Forming A Transparent Solution Without Sediment, Turbidity And Mechanical Impurities (Including Dust And Foreign Inclusions). 5 Physico-Chemical Parameters • Mass Fraction Of Sucrose (In Terms Of Dry Matter): Not Less Than 99.70% – 99.80%. 6 Safety Sugar Must Be Safe For Childrens Health. 3. Regulatory Standard: Gost 33222-2015 “White Sugar. Technical Conditions., Technical Specifications For The Supply Of Cottage Cheese (For The Needs Of A Kindergarten) 1. General Characteristics Of The Purchased Product 2. Requirements For Quality, Organoleptics And Safety Organoleptic Characteristics: Appearance And Consistency: Soft, Spreadable Or Crumbly Granular Mass. A Slight Release Of Whey Is Allowed (No More Than 5% Of The Mass). No Foreign Inclusions. Taste And Smell: Clean, Fermented Milk, Without Foreign Tastes And Odors (Sharp Sour Taste, Yeasty Taste Or Bitterness Are Not Allowed). Color: White Or Creamy, Uniform Throughout The Mass. Physico-Chemical Indicators: Mass Fraction Of Moisture: No More Than 75% – 80%. Acidity: Within The Regulatory Requirements For Childrens Cottage Cheese (As A Rule, No Higher Than 200–220°T). Microbiological Indicators And 3. Regulatory Standard: Gost 31453-2013 “Cottage Cheese. Technical Conditions. Fat Content 18%, Technical Specifications For The Supply Of Poultry Meat (Chicken Meat) For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Poultry Meat (Carcasses Of Broiler Chickens Of The First Category, Or Chicken Breast Fillet / Boneless Poultry Meat, Chilled Or Deep Frozen In Accordance With The Technological Maps). Purpose: For Preparing First And Second Courses, Soups, Cutlets And Other Dietary Dishes In The Diet Of Preschool Children. 1 Appearance And Condition • Carcasses Or Parts Of Carcasses Must Be Clean, Well Bled, Free Of Feathers, Stumps, Fluff, Skin Breaks, Abrasions And Bruises. 2 Temperature State • Cooled: Temperature In The Thickness Of The Muscles From 0 °C To +4 °C. 3 Smell And Taste Characteristic Of Fresh Poultry Meat, Without Foreign Odors And Tastes (Musty, Sour Smells, The Smell Of Hydrogen Sulfide, Mold Or Traces Of The Use Of Chemicals To Mask Staleness Are Absolutely Not Allowed). 4 Safety And Veterinary Requirements • Products Must Come From Farms Free From Infectious Diseases. 3. Regulatory Standard: Gost 31962-2013 “Poultry Meat. Technical Conditions., Technical Specifications For The Supply Of Pasta (For The Needs Of A Kindergarten) 1. General Characteristics Of The Purchased Goods 2. Requirements For Quality And Safety (Characteristics) Organoleptic Characteristics: Appearance: The Surface Of The Products Must Be Smooth Or Corrugated, Glassy. No Sharp Bends. Color: Yellow Of Various Shades (From Cream To Golden), Uniform Throughout The Mass. No White Or Gray Spots. Taste And Smell: Characteristic Of Pasta Made From Wheat Flour, Without Foreign Tastes, Sourness, Mustiness Or Moldy Taste. Condition After Cooking: Products Must Retain Their Shape Well (Not Boil Into A Mushy Mass, Do Not Stick Together), And Have An Elastic Consistency. Physico-Chemical Indicators: Humidity: No More Than 13.0% - 13.5%. Acidity: No More Than 4.0–4.5 Degrees. Retaining Shape During Cooking: Boiled Products Should Not Have Deformations Leading To Loss Of Integrity, And Should Not Form A Continuous Mass (“Dough”). 3. Regulatory Standard: Gost 31743-2017 “Pasta Products. General Technical Conditions., Technical Specifications For The Supply Of Wheat Flour For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Wheat Baking Flour (Highest Or First Grade). Purpose: For Preparing Pastries, Baked Goods, Sauces, Casseroles And Other Dishes As Part Of The Diet Of Preschool Children. 1 Color White Or White With A Cream Tint (For The Highest Grade) / White With A Yellowish Or Grayish Tint (For The First Grade). 2 Taste And Smell Characteristic Of Healthy Flour, Without Foreign Odors (The Smell Of Mustiness, Mold, Ammonia Or Other Foreign Impurities Is Not Allowed). 3 Infestation By Pests The Presence Of Pests Of Grain Stocks (Insects, Mites) At Any Stage Of Development Is Strictly Prohibited. 4 Odor And Mold Flour Should Be Dry, Without Signs Of Mold Or Signs Of Self-Heating. 5 Mass Fraction Of Moisture No More Than 14.5–15.0% (In Accordance With The Standards For The Type Of Flour). 6 Impurity Content Complete Absence Of Metal-Magnetic Impurities, Sand, Stones And Any Other Foreign Mechanical Inclusions. 7 Safety The Content Of Toxic Elements (Lead, Cadmium, Mercury, Arsenic), Mycotoxins, Pesticides And Radionuclides Is Strictly Within The Limits Established By The Cu Tr. 3. Regulatory Standard: St Rk 1482-2005 “Wheat Flour. General Technical Conditions., Technical Specifications For The Supply Of Apple Jam For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Apple Jam (Fruit Puree, Boiled With Sugar, Heat-Stable, Homogeneous). Purpose: For Use As A Filling For Flour Confectionery And Butter Products (Pies, Buns), As Well As For Serving With Casseroles, Porridges And Pancakes In The Diet Of Preschool Children. 1 Appearance And Consistency • The Consistency Is Thick, Spreadable, And Easily Retains Its Shape After Being Laid Out On The Surface. 2 Color Uniform Throughout The Mass, Characteristic Of Boiled Applesauce With Sugar (From Light Amber To Golden Brown Or Reddish Brown). 3 Taste And Smell Characteristic Of Natural Apple Jam, Without Foreign Tastes And Odors (The Taste Of Burning, Mustiness, Mold Or Excessive Caramelization Is Absolutely Not Allowed). 4 Composition And Safety • Ingredients: Applesauce, Sugar. 3. Regulatory Standard: Gost 32099-2013 “Jam. General Technical Conditions., Technical Specifications For The Supply Of Butter For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: Cow Butter (Sweet Cream, Unsalted). Mass Fraction Of Fat (M.F.): Not Less Than 72.5% Or 82.5%. Purpose: For Use In The Nutrition Of Preschool Children (In Its Natural Form On Sandwiches, As Well As For Seasoning Porridges, First And Second Courses). 1 Taste And Smell Pronounced Creamy, With A Slight Taste Of Pasteurized Cream, Without Foreign Tastes And Odors (Sour, Rancid, Moldy, Greasy Taste Or Taste Of Foreign Chemicals Is Not Allowed). 2 Consistency And Appearance Solid At Temperatures From +4°C To +6°C, Plastic, Homogeneous. 3 Color From Light Yellow To Yellow, Uniform Throughout The Mass. 4 Composition (Strict Requirement) Only Natural Milk Fats (Produced Exclusively From Pasteurized Cows Milk Cream). 5 Physico-Chemical Parameters • Mass Fraction Of Fat: Not Less Than 72.5% Or 82.5%. 6 Safety Products Must Be Safe, The Level Of Toxic Elements, Antibiotics, Pesticides And Microbiological Indicators Must Strictly Comply With The Standards Of Tr Cu 033/2013. 3. Regulatory Standard: Gost 32261-2013 “Butter. Technical Conditions., Technical Specifications For The Supply Of Kefir (For The Needs Of A Kindergarten) 1. General Characteristics Of The Purchased Product 2. Requirements For Quality, Organoleptics And Safety Organoleptic Characteristics: Appearance And Consistency: Homogeneous, Moderately Viscous Liquid. Gas Formation In The Form Of Individual Bubbles Of Carbon Dioxide Is Allowed. The Consistency Should Be Smooth, Without Protein Flakes And Foreign Inclusions. Taste And Smell: Clean, Fermented Milk, Refreshing, Slightly Spicy (Due To The Presence Of Waste Products Of The Microflora Of Kefir Grains). Free Of Foreign Tastes And Odors (Excessively Sour Or Yeasty/Putrid Taste Is Not Allowed). Color: White, Uniform Throughout The Mass, With A Cream Tint. Physico-Chemical Indicators: Acidity: Within The Regulatory Requirements For Kefir. The Density And Composition Must Fully Meet The Standards For Natural Drinking Kefir. Microbiological Indicators I3. The Presence Of Pathogenic Microorganisms (Salmonella, Coliform Bacteria, Etc.) In Excess Of The Norms Established By Law Is Not Allowed. The Content Of Toxic Elements, Antibiotics And Radionuclides Is Within Acceptable Levels. 3. Regulatory Standard: Gost 31454-2012 “Kefir. Technical Conditions., Technical Specification: Yogurt For Baby Food. Natural Yogurt, Intended For Nutrition Of Preschool Children, Made From Normalized Pasteurized Cows Milk Using A Starter Containing Thermophilic Lactic Acid Microorganisms. Without Vegetable Fats And Milk Fat Substitutes, Without Gmos, Artificial Colors And Preservatives. The Consistency Is Homogeneous, Viscous, Tender, Without Foreign Inclusions, Slight Separation Of Whey Is Allowed. Color - Milky White Or Corresponding To The Filler Used. The Taste And Smell Are Pure, Fermented Milk, Characteristic Of Yogurt, Without Any Foreign Tastes Or Odors. Mass Fraction Of Fat - Not Less Than 2.5%. If There Is A Fruit Or Berry Filling, It Should Be Natural And Evenly Distributed. Packaging - Individual Sealed Food Packaging That Ensures The Safety Of The Product; Packaging Preferably 100–200 G. Regulatory Standard: Gost 31981-2013 “Yoghurts. General Technical Conditions. Products Must Comply With The Requirements Of Tr Cu 033/2013 “On The Safety Of Milk And Dairy Products”, Tr Cu 021/2011 “On The Safety Of Food Products” And Tr Cu 022/2011 “Food Products Regarding Their Labeling”. At The Time Of Delivery, The Remaining Shelf Life Is At Least 80% Of That Established By The Manufacturer. Storage And Transportation - In Accordance With The Manufacturers Conditions, In Compliance With The Established Temperature Conditions. Upon Delivery, Documents Confirming The Quality And Safety Of The Products, A Declaration Of Conformity, A Quality Certificate/Quality Certificate And A Delivery Note Are Provided. 0.5 Liter Container, Technical Specifications For The Supply Of Fish And Fish Products (For The Needs Of A Kindergarten) 1. General Characteristics Of The Purchased Goods 2. Requirements For Quality, Organoleptics And Safety Organoleptic Indicators: Appearance: Carcasses Or Fillets Of The Correct Shape, Neatly Cut, Without Tearing The Meat. The Surface Is Clean, Natural Color Characteristic Of This Type Of Fish. Yellowness Of Fat, Darkening, Dry Edges (“Frost Burns”) Are Not Allowed. Consistency (After Defrosting): Thick, Elastic. The Meat Should Easily Separate From The Bones (For Carcasses), And Not Be Falling Apart Or Flabby. Taste And Smell: Characteristic Of Boiled/Fresh Fish Of This Type, Without Foreign Odors (The Smell Of Mustiness, Mud, Oxidized Fat Or Chemicals Is Not Allowed). Physico-Chemical Indicators: Mass Fraction Of Glaze (Ice Crust): No More Than 5% (Or According To The Requirements Of Tr Cu 040/2016 For A Specific Type Of Product). The Mass Fraction Of Dry Substances And Moisture Is Within Normal Limits. The Presence Of Foreign Impurities, Bone Fragments Or Fins In The Fillet Is Not Allowed. Safety And Parasitological Indicators: Critical Requirement: Fish Must Be Absolutely Safe, Free Of Live Parasites And Their Larvae (Pass A Veterinary And Sanitary Examination). The Content Of Toxic Elements (Lead, Cadmium, Mercury, Arsenic), Pesticides, Radionuclides And Antibiotics Should Not Exceed The Permissible Levels Established By Tr Cu 021/2011 And Tr Cu 040/2016. 3. Regulatory Standard: Gost 814-2019 “Chilled Fish. Technical Conditions., Technical Specifications For The Supply Of Vegetable Oil For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Vegetable Oil (Refined Deodorized Sunflower Of The Highest Or First Grade, Or Refined Deodorized Corn Oil). Note: For Baby Food, It Is Recommended To Use Refined Deodorized Oil Without A Strong Odor And Taste, Intended For Preparing Hot Dishes And Baked Goods. Purpose: For Use In The Kindergarten Catering Unit When Preparing First And Second Courses, Side Dishes, Casseroles And Baked Goods For Preschool Children. 1 Taste And Smell Pure, Characteristic Of Vegetable Oil, Without Foreign Tastes, Bitterness And Odors (Rancid Taste, Musty Or Moldy Smell Is Not Allowed). 2 Appearance And Transparency Transparent Oil, Without Sediment, Turbidity, Suspended Particles And Foreign Impurities (Light Opalescence Is Allowed For Some Types Of Oils, If Provided For By The Standard, But For Refined Deodorized Oil It Must Be Completely Transparent). 3 Color Light Yellow Or Yellow, Uniform. 4 Composition (Strict Requirement) 100% Natural Vegetable Oil Without The Addition Of Synthetic Preservatives, Dyes, Flavors And Chemical Impurities. 5 Physico-Chemical Indicators • Acid Number: No More Than 0.4–0.6 Mg Koh/G. 6 Safety The Content Of Toxic Elements, Pesticides, Mycotoxins And Radionuclides Must Not Exceed The Permissible Levels Established By Tr Cu 024/2011. 3. Regulatory Standard: Gost 1129-2013 “Sunflower Oil. Technical Conditions., Technical Specifications For The Supply Of Buckwheat Groats (Kernels) For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Buckwheat Groats (Quick-Cooking Kernels, Premium Or First Grade). Purpose: For Preparing Porridges, Side Dishes, Soups And Other Dishes In The Diet Of Preschool Children. 1 Appearance And Color The Kernels Are Triangular Or Triangular In Shape, Color - From Cream With A Greenish Tint To Brown. 2 Taste And Smell Characteristic Of Buckwheat, Without Foreign Odors And Tastes (Musty, Moldy Smell Or Bitter Taste Is Not Allowed). 3 Pest Infestation The Presence Of Pests Of Grain Stocks (Insects, Mites, Moths) At Any Stage Of Development Is Strictly Prohibited. 4 Purity Of The Product • Presence Of Mineral Impurities (Sand, Pebbles, Earth): Absolutely Not Allowed (0%). 5 Humidity No More Than 13.0–14.0%. 6 Safety The Content Of Toxic Elements, Pesticides, Mycotoxins And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011. 3. Regulatory Standard: Gost 5550-2021 “Buckwheat. Technical Conditions., Technical Specifications For The Supply Of Polished (Split) Peas For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Polished Split Peas (Whole Pea Seeds, Freed From The Seed Coat And Divided In Half). Purpose: For Preparing Soups, Purees, Porridges And Other Dishes In The Diet Of Preschool Children. 1 Appearance And Color Pea Cotyledons Are Split And Separated. 2 Taste And Smell Characteristic Of Peas, Without Foreign Tastes And Odors (Musty, Moldy, Sour Or Bitter Taste Is Not Allowed). 3 Pest Infestation The Presence Of Pests Of Grain Stocks (Insects, Mites, Grain Moths) At Any Stage Of Development Is Strictly Prohibited. 4 Purity Of The Product • Presence Of Mineral Impurities (Sand, Pebbles, Earth): Absolutely Not Allowed (0%). 5 Humidity No More Than 14.0–15.5% (Cereals Should Be Dry, Free-Flowing, Grains Should Not Stick Together Into Lumps Or Cake). 6 Safety The Content Of Toxic Elements, Pesticides, Mycotoxins And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011. 3. Regulatory Standard: Gost 6201-68 “Polished Peas. Technical Conditions., Technical Specifications For The Supply Of Lentils For The Needs Of A Kindergarten. 1. General Requirements For The Product. Product Name: Edible Lentils, Intended For Human Consumption. Purpose: For Preparing Soups, Cereals, Side Dishes And Other Dishes In The Diet Of Preschool Children. 2. Requirements For Quality, Organoleptics And Safety. 1) Appearance And Color: Lentil Seeds Are Whole, Clean, Uniform In Shape And Size, Color Characteristic Of The Corresponding Type Of Lentil, Without Signs Of Spoilage. 2) Taste And Smell: Peculiar To Lentils, Without Foreign Tastes And Odors. Musty, Moldy, Sour Odor Or Bitterness Are Not Allowed. 3) Pest Infestation: The Presence Of Pests Of Grain Stocks (Insects, Mites, Moths) And Traces Of Their Vital Activity Is Not Allowed. 4) Purity Of The Product: The Presence Of Sand, Pebbles, Earth And Other Foreign Impurities Is Not Allowed. 5) Humidity: No More Than 15.0%. Lentils Should Be Dry, Free-Flowing, Without Lumps, Caking Or Signs Of Moisture. 6) Safety: The Content Of Toxic Elements, Pesticides, Mycotoxins, Radionuclides And Other Harmful Substances Is Within The Acceptable Limits Established By Current Regulatory Documents In The Field Of Food Safety. 3. Regulatory Standard: Gost 7066-77 “Food Lentils. Technical Conditions., Technical Specifications For The Supply Of Wheat Baking Flour (For The Needs Of A Kindergarten) 1. General Characteristics Of The Purchased Goods 2. Requirements For Quality And Indicators (Characteristics) Organoleptic Indicators: Color: White Or White With A Creamy Tint. Smell: Characteristic Of Flour, Without The Smell Of Mold, Mustiness Or Other Foreign Odors. Taste: Characteristic Of Flour, Without Foreign Taste (Sourish Or Bitterish Taste Is Not Allowed). Crunch: There Should Be No Crunch When Chewing A Small Amount Of Flour. Physico-Chemical Indicators: Mass Fraction Of Moisture: No More Than 14.5% - 15.0% (Exceeding Leads To Rapid Deterioration And Mold Development). Mass Fraction Of Raw Gluten: No Less Than 28.0% – 30.0% (Provides A Good Structure For Baked Goods). Whiteness (Conventional Units): Not Less Than 54.0 (For The Highest Grade). Mass Fraction Of Ash: No More Than 0.55% (In Terms Of Dry Matter). Pest Infestation Of Grain Stocks: Not Allowed. 3. Regulatory Standard: St Rk 1482-2005 “Wheat Flour. General Technical Conditions., Technical Specifications For The Supply Of Gingerbread For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: Butter Gingerbread. Purpose: To Organize Childrens Meals (As An Addition To Breakfast, Afternoon Snack Or Dessert) In Kindergarten. 1 Appearance And Shape • Shape - Regular (Round, Oval, Rectangular Or Figured), Characteristic Of This Type Of Product. 2 Consistency And Structure The Product Must Be Well Baked, Soft, Elastic Or Moderately Dense (But Not Stale, Dry Or Hard), Without Traces Of Unkneading. 3 Taste And Smell Characteristic Of This Type Of Gingerbread, With A Distinct Aroma Of Spices (Cinnamon, Cloves, Ginger, Etc.) Or Vanilla, Without Foreign Tastes And Odors (The Taste Of Bitterness, Mustiness, Sourness Or Excess Soda/Flavorings Is Not Allowed). 4 Foreign Impurities Complete Absence Of Any Foreign Impurities, Traces Of Contamination Or Pests Of Grain Stocks. 5 Safety And Composition • The Content Of Toxic Elements, Pesticides, Mycotoxins And Microbiological Indicators Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011 For Flour Confectionery Products. 3. Regulatory Standard: Gost 15810-2014 “Confectionery Products. General Technical Conditions., Technical Specifications For The Supply Of Fresh Bananas For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: Fresh Food Bananas (Fruits Of Tropical Crops, Usually Dessert Varieties). Purpose: For Direct Consumption By Children In Fresh Form (As A Second Breakfast Or Afternoon Snack), As Well As For Inclusion In Fruit Salads And Desserts In The Diet Of Preschool Children. 1 Appearance And Shape The Fruits Must Be Fresh, Clean, Whole, Healthy, Firmly Connected In The Hand Or Divided Into Individual Fingers (With The Stem Trimmed Evenly). 2 Размер И Калибр Плоды Должны Быть Ровными По Размеру В Одной Партии. 3 Degree Of Maturity And Skin Color The Color Of The Skin Is Uniform, Yellow (Ripe Fruits, Ready To Eat) Or Light Green/Yellowish-Green. 4 Pulp Dense, Creamy, Elastic, Without Signs Of Mealiness, Over-Ripening (“Cottoniness”) Or Blackening Of Internal Tissues. 5 Smell And Taste Characteristic Of Fresh Bananas, Without Foreign Odors And Tastes (Musty, Moldy Smell, Smell Of Chemicals Or Traces Of Fermentation Are Not Allowed). 6 Defects And Damage • Affected By Diseases (Black Or Gray Rot, Mold). 7 Safety The Content Of Toxic Elements, Pesticides And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011. 3. Нормативный Стандарт: Гост 34310-2017 «Бананы Свежие. Technical Conditions., Technical Specifications For The Supply Of Pickled Cucumbers For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Pickled Cucumbers (Or Canned/Pickled Without The Use Of Vinegar Essences, Hot Spices And Chemical Preservatives Prohibited In Baby Food). Purpose: For The Preparation Of Pickles, Vinaigrettes, Salads And As A Snack In The Diet Of Preschool Children (In Accordance With The Approved Menu). 1 Appearance And Size • The Fruits Are Whole, Uncrushed, Relatively Even In Size, Without Stalks (Or With Neatly Trimmed Ones), Immersed In Brine (The Brine Must Be Clean, Slight Turbidity From Spices Is Allowed). 2 Consistency And Pulp The Pulp Of The Fruit Should Be Dense, Elastic, Crispy. 3 Taste And Smell Moderately Salty (Or Sour-Salty With The Addition Of Natural Spices - Garlic, Dill, Horseradish/Currant Leaves), Without Foreign Tastes And Odors (A Sharp Musty Smell, The Smell Of Fermentation, Mold Or Excess Acetic Acid/Chemicals Is Not Allowed). 4 Foreign Impurities And Defects • Complete Absence Of Any Foreign Impurities, Mold On The Surface Of The Fruit Or Container. 5 Safety The Content Of Toxic Elements, Pesticides, Nitrates And Microbiological Indicators Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011 For Canned Vegetable Products. 3. Regulatory Standard: Gost 34220-2017 “Pickled Cucumbers. Technical Conditions., Technical Specifications For The Supply Of Semolina For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: Semolina. Purpose: For Preparing Milk Porridges, Casseroles, Puddings, Soups And Other Dishes In The Diet Of Preschool Children. 1 Appearance And Color Particles Of Crushed Wheat Grain Of Uniform Consistency. 2 Taste And Smell Characteristic Of Semolina, Without Foreign Tastes And Odors (Musty, Moldy, Sour Smell Or Bitter Taste Is Not Allowed). 3 Pest Infestation The Presence Of Pests Of Grain Stocks (Insects, Mites, Moths) At Any Stage Of Development Is Strictly Prohibited. 4 Purity Of The Product • Presence Of Mineral Impurities (Sand, Pebbles, Earth): Absolutely Not Allowed (0%). 5 Humidity No More Than 14.0–15.0% (Cereals Must Be Dry, Free-Flowing, Without Lumps Or Caking). 6 Safety The Content Of Toxic Elements, Pesticides, Mycotoxins And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011. 3. Regulatory Standard: Gost 7022-97 “Semolina. Technical Conditions., Technical Specifications For The Supply Of Mung Bean For The Needs Of A Kindergarten. 1. General Requirements For The Product. Product Name: Mung Beans (Food Grade), Intended For Human Consumption. Purpose: For Preparing Soups, Cereals, Side Dishes And Other Dishes In The Diet Of Preschool Children. 2. Requirements For Quality, Organoleptics And Safety. 1) Appearance And Color: Mung Bean Seeds Are Whole, Clean, Uniform In Shape And Size, Green In Color, Without Signs Of Spoilage. 2) Taste And Smell: Peculiar To Mung Bean, Without Foreign Tastes And Odors. Musty, Moldy, Sour Odor Or Bitterness Are Not Allowed. 3) Pest Infestation: The Presence Of Pests Of Grain Stocks (Insects, Mites, Moths) And Traces Of Their Vital Activity Is Not Allowed. 4) Purity Of The Product: The Presence Of Sand, Pebbles, Earth And Other Foreign Impurities Is Not Allowed. 5) Humidity: No More Than 15.0%. Mung Bean Should Be Dry, Free-Flowing, Without Lumps, Caking And Signs Of Moisture. 6) Safety: The Content Of Toxic Elements, Pesticides, Mycotoxins, Radionuclides And Other Harmful Substances Is Within The Acceptable Limits Established By Current Regulatory Documents In The Field Of Food Safety. 3. Regulatory Standard: Gost 7066-77 “Food Lentils. Technical Conditions For Mung Bean Does Not Apply; For Mung Bean, The Requirements Of Current Regulatory Documents For Food Legumes Are Used., Technical Specifications For The Supply Of Pearl Barley For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Pearl Barley (Highest, First Or Second Grade, Obtained From Barley By Grinding And Polishing The Kernels). Purpose: For Preparing Soups, Cereals, Side Dishes And Other Dishes In The Diet Of Preschool Children. 1 Appearance And Color Barley Kernels Are Polished, Elongated In Shape With Rounded Ends, Color - White With A Yellowish Or Grayish Tint. 2 Taste And Smell Characteristic Of Pearl Barley, Without Foreign Tastes And Odors (Musty, Moldy, Sour Smell Or Bitter Taste Is Not Allowed). 3 Pest Infestation The Presence Of Pests Of Grain Stocks (Insects, Mites, Moths) At Any Stage Of Development Is Strictly Prohibited. 4 Purity Of The Product • Presence Of Mineral Impurities (Sand, Pebbles, Earth): Absolutely Not Allowed (0%). 5 Humidity No More Than 14.0–15.0% (Cereals Should Be Dry, Free-Flowing, Grains Should Not Stick Together Into Lumps Or Cake). 6 Safety The Content Of Toxic Elements, Pesticides, Mycotoxins And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011. 3. Regulatory Standard: Gost 5784-2022 “Pearl Barley. Technical Conditions., Technical Specifications For The Supply Of Tomato Paste (Tomato Products) For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Tomato Paste (Concentrated Tomato Product With A Mass Fraction Of Dry Soluble Substances, Usually 25–30%, Without The Addition Of Starch, Artificial Thickeners And Preservatives) Or Natural Tomato Sauce/Puree, Approved For Baby Food. Purpose: For Preparing Soups, Gravy, Main Courses And Sauces In The Diet Of Preschool Children. 1 Appearance And Consistency Homogeneous Pureed Mass (Without Coarse Particles Of Skin, Seeds And Foreign Inclusions). 2 Color Uniform, Characteristic Of Natural Boiled Tomato Products (From Bright Red To Dark Red Or Red-Brown). 3 Taste And Smell Characteristic Of Natural Tomato Paste, Without Foreign Tastes And Odors (The Taste Of Bitterness, Mold, Burntness, Excess Salt Or Vinegar Is Absolutely Not Allowed). 4 Composition And Safety • Ingredients: Only Natural Tomatoes (Or Tomato Paste), The Presence Of Salt Is Allowed. 3. Regulatory Standard: Gost 3343-2017 “Canned Food. Tomato Paste And Puree. Technical Conditions., Technical Specifications For The Supply Of Fresh Greens (Dill, Parsley, Green Onions, Etc.) For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Fresh Food Greens (Dill, Parsley, Green Onions, Lettuce, Cilantro, Etc. In Accordance With Seasonal Needs And The Approved Menu). Purpose: For Preparing Soups, Salads, First And Second Courses, As Well As For Fortifying And Serving Dishes In The Diet Of Preschool Children. 1 Appearance And Freshness • Greens Should Be Fresh, Whole, Clean, Healthy, Unwilted, Crumbly (Not Tightly Clumped), And Free Of Excess External Soil Moisture (Not Wet To The Touch). 2 Condition Of The Root System And Stems For Greens With Roots, The Roots Must Be Carefully Cleared Of Soil And Trimmed. 3 Smell And Taste Characteristic Of A Specific Type Of Spice Greens, Without Foreign Odors And Tastes (Musty, Putrid Odor, Smell Of Chemicals Or Traces Of Spoilage/Discussion Are Not Allowed). 4 Defects And Damage • Affected By Diseases (Powdery Mildew, Rot, Mold, Bacteriosis). 5 Safety The Content Of Toxic Elements, Nitrates, Pesticides And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011 And The Sanitary Rules Of The Republic Of Kazakhstan (Especially In Relation To Greenhouse Greens Of Early Periods). 3. Regulatory Standard: Gost 32856-2014 “Fresh Dill. Technical Conditions., Technical Specifications For The Supply Of Table Salt (For The Needs Of A Kindergarten) 1. General Characteristics Of The Purchased Product 2. Requirements For Quality And Safety (Characteristics) Organoleptic Characteristics: Appearance: Crystalline Bulk Product. Free From Foreign Mechanical Impurities (Not Related To The Origin Of The Salt). Taste: Clean Salty, Without Any Extraneous Taste Or Bitterness. Odor: No Foreign Odors (A Slight Specific Odor Of Iodine In Iodized Salt Is Allowed). Color: White (Without Gray Or Yellowish Tints Characteristic Of Lower Grades). Physico-Chemical Indicators (For Extra / Higher Varieties): Mass Fraction Of Sodium Chloride ($\Text{Nacl}$): Not Less Than 98.4% - 99.7% (In Dry Matter). Mass Fraction Of Moisture: No More Than 0.1% – 0.15%. Potassium Iodate Content (When Iodized): In Accordance With Food Safety Requirements. 3. Regulatory Standard: St Rk Gost R 51574-2003 “Edible Salt. Technical Conditions., Technical Specifications For The Supply Of Fresh Apples For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: Fresh Apples For Food. Purpose: For Direct Consumption By Children Fresh (As A Second Breakfast Or Afternoon Snack), As Well As For The Preparation Of Compotes, Casseroles, Purees And Other Dishes In The Diet Of Preschool Children. 1 Appearance And Shape The Fruits Must Be Fresh, Clean, Whole, With Or Without The Stalk (But Without Damage To The Skin At The Base), Healthy. 2 Size (Caliber) Fruits Must Be Even In Size. 3 Peel And Pulp The Color Of The Skin Is Characteristic Of This Variety. 4 Smell And Taste Characteristic Of Fresh Apples Of This Variety, Without Foreign Odors Or Taste. 5 Defects And Damage • Affected By Diseases (Scab, Fruit Rot, Mold, Bitter Pitting). 6 Safety The Content Of Toxic Elements, Pesticides, Nitrates And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011. 3. Regulatory Standard: Gost 34314-2017 “Fresh Apples. Technical Conditions., Technical Specifications For The Supply Of Beans For The Needs Of A Kindergarten. 1. General Requirements For The Product. Product Name: Food Beans, Intended For Human Consumption. Purpose: For Preparing Soups, Side Dishes, Salads And Other Dishes In The Diet Of Preschool Children. 2. Requirements For Quality, Organoleptics And Safety. 1) Appearance And Color: Bean Seeds Are Whole, Clean, Uniform In Shape And Size, Color Characteristic Of The Corresponding Type Of Bean, Without Signs Of Spoilage. 2) Taste And Smell: Characteristic Of Beans, Without Foreign Tastes And Odors. Musty, Moldy, Sour Odor Or Bitterness Are Not Allowed. 3) Pest Infestation: The Presence Of Pests Of Grain Stocks (Insects, Mites, Moths) And Traces Of Their Vital Activity Is Not Allowed. 4) Purity Of The Product: The Presence Of Sand, Pebbles, Earth And Other Foreign Impurities Is Not Allowed. 5) Humidity: No More Than 15.0%. The Beans Should Be Dry, Free-Flowing, Without Lumps, Caking Or Signs Of Moisture. 6) Safety: The Content Of Toxic Elements, Pesticides, Mycotoxins, Radionuclides And Other Harmful Substances Is Within The Acceptable Limits Established By Current Regulatory Documents In The Field Of Food Safety. 3. Regulatory Standard: Gost 7758-75 “Food Beans. Technical Conditions., Technical Specifications For The Supply Of Yeast (Bakers) For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Bakers Yeast (Compressed Active Or Dry Instant Instant, In Accordance With The Needs Of The Catering Unit And Technological Maps). Purpose: For Preparing Yeast Dough, Baking Buns, Pies, Bakery And Butter Products In The Diet Of Preschool Children. 1 Appearance And Consistency • For Compressed Yeast: Bars Of Dense Consistency, Easy To Break, Color From Light Cream To Grayish Cream (Without Dark Spots On The Surface And Inside). 2 Smell And Taste Characteristic Of Bakers Yeast, With A Slight Mushroom Tint, Without Foreign Odors And Taste (Musty, Putrid Smell, Moldy Smell Or Sour Taste Are Absolutely Not Allowed). 3 Lifting Force (Activity) Yeast Must Have High Lifting Force (The Time It Takes For The Dough To Rise To A Certain Level Is Strictly Within The Limits Of Gost Standards To Ensure Complete Fermentation). 4 Safety And Composition • Composition: Pure Culture Of Yeast Fungi (Saccharomyces Cerevisiae). 3. Regulatory Standard: Gost 171-81 “Compressed Bakers Yeast. Technical Conditions., Technical Specifications For The Supply Of Tea For The Needs Of A Kindergarten. 1. General Requirements For The Product. Product Name: Black Long Tea, Intended For Consumption By Preschool Children. Purpose: For Preparing A Tea Drink In The Diet Of Preschool Children. 2. Requirements For Quality, Organoleptics And Safety. 1) Appearance And Color: The Tea Is Dry, Homogeneous, Without Foreign Impurities, Color - From Dark Brown To Black, Characteristic Of Black Tea. 2) Taste And Smell: Characteristic Of Black Tea, Pleasant, Without Foreign Tastes And Odors, Without Mustiness, Mold And Bitterness. 3) Presence Of Foreign Impurities: The Presence Of Foreign Inclusions, Dirt And Signs Of Deterioration Is Not Allowed. 4) Humidity: Within The Limits Established By Regulatory Documents For This Type Of Product. The Tea Should Be Dry, Without Signs Of Moisture Or Caking. 5) Safety: Should Not Contain Dyes, Flavors And Other Additives Not Included In The Product Composition. The Content Of Toxic Elements, Pesticides, Mycotoxins, Radionuclides And Other Harmful Substances Is Within The Acceptable Limits Established By Current Regulatory Documents In The Field Of Food Safety. 3. Regulatory Standard: Gost 32573-2013 “Long-Blooded Black Tea. Technical Conditions., Technical Specifications For The Supply Of Fresh Pears For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: Fresh Food Pears. Purpose: For Direct Consumption By Children Fresh (As A Second Breakfast Or Afternoon Snack), As Well As For The Preparation Of Compotes, Desserts And Other Dishes In The Diet Of Preschool Children. 1 Appearance And Shape The Fruits Must Be Fresh, Clean, Whole, With Or Without The Stalk (But Without Damage To The Skin At The Base), Healthy. 2 Size (Caliber) Fruits Must Be Even In Size. 3 Peel And Pulp The Color Of The Skin Is Characteristic Of This Variety. 4 Smell And Taste Characteristic Of Fresh Pears Of This Variety, Without Foreign Odors Or Taste. 5 Defects And Damage • Affected By Diseases (Fruit Rot, Scab, Black Spot, Mold). 6 Safety The Content Of Toxic Elements, Pesticides, Nitrates And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011. 3. Regulatory Standard: Gost 21713-76 “Fresh Pears. Technical Conditions., Technical Specifications For The Supply Of Table Salt (For Cheese Making And Dairy Production) 1. General Characteristics Of The Purchased Goods 2. Technical Requirements And Quality Indicators Organoleptic Characteristics: Appearance: Free-Flowing Crystalline Product. Foreign Mechanical Impurities Are Not Allowed. Taste: Pure Brine, No Off-Taste, Bitterness Or Off-Flavors. Smell: No Foreign Odors. Color: White (Without Greyish, Yellowish Or Muddy Shades). Physico-Chemical Indicators (For The “Extra” / Higher Grade): Mass Fraction Of Sodium Chloride ($\Text{Nacl}$): Not Less Than 98.7% – 99.7% (In Terms Of Dry Matter). Mass Fraction Of Moisture: No More Than 0.1% – 0.15%. Mass Fraction Of Water-Insoluble Substances: No More Than 0.03% - 0.05%. Calcium ($\Text{Ca}^{2+}$) And Magnesium ($\Text{Mg}^{2+}$) Ions: Minimum Content (Hardness Salts Can Negatively Affect Syneresis And The Structure Of The Cheese Curd). 3. Regulatory Standard: St Rk Gost R 51574-2003 “Edible Salt. Technical Conditions., Technical Specifications For The Supply Of Fresh Food Potatoes For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: Fresh Food Potatoes (Fresh Harvest Of The Current Year Or High-Quality Last Years Potatoes, Subject To Storage Conditions During The Off-Season Period). Purpose: For Preparing First And Second Courses, Side Dishes And Other Dishes In The Diet Of Preschool Children. 1 Appearance And Shape Tubers Must Be Whole, Clean (Light Soil Contamination Is Allowed, Which Does Not Spoil The Presentation, Or Washed Potatoes), Healthy, Dry, Unsprouted, Without Excessive External Moisture. 2 Size (Caliber) Tubers Must Be Even In Size. 3 The Color Of The Pulp And Peel Is Characteristic Of This Botanical Variety. 4 Smell And Taste Characteristic Of Fresh Potatoes, Without Foreign Odors And Tastes (Musty, Putrid Odor, Smell Of Chemicals Or Mold Is Not Allowed). 5 Defects And Damage • Affected By Diseases (Wet, Dry, Ring Rot, Scab, Late Blight, Etc.). • Withered, Flabby, Green (More Than 5-10% Of The Tuber Area Or With A High Solanine Content), Damaged By Rodents Or Agricultural Pests. 6 Safety The Content Of Toxic Elements, Nitrates, Pesticides And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011 And The Sanitary Rules Of The Republic Of Kazakhstan. 3. Regulatory Standard: Gost 7176-2017 “Wood Potatoes. Technical Conditions., Technical Specifications For The Supply Of Fresh White Cabbage For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: Fresh White Cabbage For Food (New Harvest Of The Current Year Or High-Quality Cabbage Of Medium/Late Varieties, Subject To Professional Storage Conditions During The Off-Season Period). Purpose: For Preparing First And Second Courses, Soups, Cabbage Soup, Borscht, Fresh Salads And Stews In The Diet Of Preschool Children. 1 Appearance And Shape Heads Of Cabbage Must Be Fresh, Whole, Dense (Elastic), Clean, And In A Typical Shape For The Variety. 2 Size And Stalk • Weight Of One Head Of Cabbage: Recommended In The Range From 1.0 Kg To 3.0 Kg. 3 Cut And Leaves The Head Of Cabbage Should Be Cut Exactly At The Base Of The Covering Leaves. 4 Smell And Taste Characteristic Of Fresh White Cabbage, Without Foreign Odors And Tastes (Musty, Putrid Smell, Mold Or Chemical Smell Is Not Allowed). 5 Defects And Damage • Affected By Diseases (Gray And White Rot, Mucous Bacteriosis, Spot Necrosis). 6 Safety The Content Of Toxic Elements, Nitrates, Pesticides And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011 And The Sanitary Rules Of The Republic Of Kazakhstan. 3. Regulatory Standard: Gost 1724-85 “Fresh White Cabbage. Technical Conditions., Technical Specifications For The Supply Of Fresh Onions For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Fresh Food Onions (New Harvest Of The Current Year Or High-Quality Onions From Last Year, Subject To Professional Storage Conditions During The Off-Season Period). Purpose: For Preparing First And Second Courses, Soups, Sauces And Other Dishes In The Diet Of Preschool Children. 1 Appearance And Shape Bulbs Must Be Healthy, Clean, Whole, Dry, Ripe. 2 Size (Caliber) The Bulbs Must Be Even In Size. 3 Smell And Taste Characteristic Of Onions, Without Foreign Odors And Tastes (Musty, Putrid Smell, Mold Or Chemical Smell Is Not Allowed). 4 Defects And Damage • Affected By Diseases (Neck Rot, Bacteriosis, Black Mold, Fusarium, Etc.). 5 Safety The Content Of Toxic Elements, Nitrates, Pesticides And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011 And The Sanitary Rules Of The Republic Of Kazakhstan. 3. Regulatory Standard: Gost 34306-2017 “Fresh Onions. Technical Conditions., Technical Specifications For The Supply Of Fresh Beets For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: Fresh Food Beets (New Harvest Of The Current Year Or High-Quality Last Years Beets Subject To Professional Storage Conditions During The Off-Season Period). Purpose: For Preparing First And Second Courses, Borscht, Side Dishes, Salads And Other Dishes In The Diet Of Preschool Children. 1 Appearance And Shape Root Crops Must Be Healthy, Clean (Light Soil Contamination Is Allowed Without Spoiling The Presentation), Whole, Dry, Without Excessive External Moisture. 2 Size (Caliber) According To The Largest Transverse Diameter, Root Crops Should Be From 50 To 100 Mm. 3 Pulp Dense, Juicy, Dark Red Or Burgundy In Color, Without Radial Light Rings (Whitish Veins), Voids And Signs Of Lignification. 4 Smell And Taste Characteristic Of Beets, Without Foreign Odors And Tastes (Musty, Putrid Smell, Mold Or Chemical Smell Is Not Allowed). 5 Defects And Damage • Affected By Diseases (Dry, Wet Rot, Scab, Fomoz). 6 Safety The Content Of Toxic Elements, Nitrates, Pesticides And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011 And The Sanitary Rules Of The Republic Of Kazakhstan. 3. Regulatory Standard: Gost 32285-2013 “Fresh Table Beets. Technical Conditions., Technical Specifications For The Supply Of Fresh Lemons For The Needs Of A Kindergarten 1. General Requirements For The Product Product Name: Fresh Lemons For Food (Citrus Fruits). Purpose: For Preparing Tea, Drinks, Vitamin Dishes, Desserts And Sauces In The Diet Of Preschool Children. 1 Appearance And Shape The Fruits Must Be Fresh, Clean, Whole, With Or Without The Stalk (But Without Damage To The Skin At The Base). 2 Size (Caliber) Fruits Must Be Even In Size. 3 Peel And Color The Color Of The Skin Is From Light Yellow To Intense Yellow (A Slight Greenish Tint At The Stalk, Characteristic Of The Variety, Is Allowed). 4 Smell And Taste Characteristic Of Fresh Lemons, Without Foreign Odors And Tastes (Musty, Moldy Smell, Smell Of Chemicals Or Traces Of Fermentation Are Not Allowed). 5 Defects And Damage • Affected By Diseases (Mold, Rot, Black Spot). 6 Safety The Content Of Toxic Elements, Pesticides, Nitrates And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011. 3. Regulatory Standard: Gost 4429-82 “Fresh Lemons. Technical Conditions., Technical Specifications For The Supply Of Dried Fruits (Dried Fruits And Berries / Mixtures For Compotes) For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Dried Fruits. Purpose: For The Preparation Of Vitamin Compotes, Jelly, Porridges, Cottage Cheese Dishes, Casseroles And Direct Use In The Diet Of Preschool Children (After Mandatory Technological Processing/Heat Treatment). 1 Appearance And Shape • Fruits And Berries Are Whole, Cut In Half Or Even Fractions, Clean, Uniform In Size And Color Characteristic Of This Type Of Dried Raw Material (For Dried Apricots - Orange-Yellow Or Dark Brown Natural Shades; For Raisins - Light Yellow, Amber Or Dark Blue/Black; For Prunes - Black With A Matte Sheen). 2 Consistency And Pulp The Pulp Of The Fruit Should Be Elastic, Moderately Elastic, Soft Or Dense (But Not Over-Dried, “Stone-Like”, Not Too Sticky, Wet Or Falling Apart). 3 Taste And Smell Characteristic Of Dried Fruits Of This Type, Without Foreign Tastes And Odors (Musty, Moldy Smell, Smell Of Smoke, Kerosene, Chemicals Or A Sharp Chemical Taste Of Sulfur/Preservatives Are Absolutely Not Allowed). 4 Foreign Impurities And Defects • The Presence Of Mineral Impurities (Sand, Pebbles, Earth) Is Absolutely Not Allowed (0%). 5 Safety And Composition • The Content Of Toxic Elements, Pesticides, Mycotoxins And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011. 3. Regulatory Standard: Gost 28501-90 “Dried Fruits And Berries. Technical Conditions., Technical Specifications For The Supply Of Fresh Food Carrots For The Needs Of A Kindergarten 1. General Requirements For The Product Name Of The Product: Fresh Food Carrots (New Crop Of The Current Year Or High-Quality Last Year’S Carrots Subject To Professional Storage Conditions During The Off-Season Period). Purpose: For Preparing First And Second Courses, Soups, Side Dishes, Salads And Freshly Squeezed Juices In The Diet Of Preschool Children. 1 Appearance And Shape Root Vegetables Must Be Healthy, Clean (Light Soil Contamination Is Allowed, Which Does Not Spoil The Presentation, Or Washed Carrots), Whole, Dry, Without Excessive External Moisture. 2 Size (Caliber) According To The Largest Transverse Diameter, Root Vegetables Should Be: For A Round Shape - At Least 35 Mm, For A Long/Elongated Shape - At Least 25–30 Mm And No More Than 50–60 Mm. 3 Green Head The Color Of The Head And Neck Of The Root Crop Is Typical For The Variety; Strong Greening Of The Head (More Than 1–2 Cm) Is Not Allowed. 4 Smell And Taste Characteristic Of Fresh Carrots, Without Foreign Odors And Tastes (Musty, Putrid Smell, Mold Or Chemical Smell Is Not Allowed). 5 Defects And Damage • Affected By Diseases (Wet, Dry Rot, Mold, Bacteriosis). 6 Safety The Content Of Toxic Elements, Nitrates, Pesticides And Radionuclides Is Strictly Within The Permissible Limits Established By Tr Cu 021/2011 And The Sanitary Rules Of The Republic Of Kazakhstan. 3. Regulatory Standard: Gost 32284-2013 “Fresh Table Carrots. Technical Conditions., Technical Specifications For The Supply Of Garlic For The Needs Of A Kindergarten. 1. General Requirements For The Product. Product Name: Fresh Garlic, Food Grade. Purpose: For Preparing Soups, Salads, Side Dishes And Other Dishes In The Diet Of Preschool Children. 2. Requirements For Quality, Organoleptics And Safety. 1) Appearance And Color: Garlic Bulbs Are Fresh, Whole, Clean, Healthy, Dense, With Dry Outer Scales, Without Damage Or Signs Of Spoilage. 2) Taste And Smell: Characteristic Of Fresh Garlic, Without Foreign Tastes And Odors, Without Signs Of Rot And Mold. 3) Surface Condition: The Surface Is Dry, Clean, Without Mechanical Damage, Dirt Or Signs Of Pest Damage. 4) Consistency: The Bulbs Are Dense, Elastic, Not Flaccid, Without Signs Of Germination, Freezing Or Rotting. 5) Pest Infestation: The Presence Of Pests, Larvae And Traces Of Their Vital Activity Is Not Allowed. 6) Safety: The Content Of Nitrates, Pesticides, Toxic Elements, Radionuclides And Other Harmful Substances Is Within The Acceptable Limits Established By Current Regulatory Documents In The Field Of Food Safety. 3. Regulatory Standard: Gost 33562-2015 “Fresh Garlic. Technical Conditions.
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