ORDER OF THE STATE COMMITTEE ON STANDARDIZATION, METROLOGY AND CERTIFICATION OF UKRAINE

of January 27, 1999 No. 37

About approval of Rules of obligatory certification of services in temporary placement (accommodation) and Rules of obligatory certification of food services

List of amending documents

In pursuance of the Decree of the Cabinet of Ministers of Ukraine "About standardization and certification" of 10.05.93 N46-93, of the Law of Ukraine "About tourism", resolutions of the Cabinet of Ministers of Ukraine of 28.07.97 N702 "About the Development Program of Tourism in Ukraine till 2005" and of 07.12.98 N1931 "About Measures concerning Program Implementation of Activities of the Cabinet of Ministers of Ukraine", for the purpose of preparation for introduction of obligatory certification of services in temporary placement (accommodation) and food services in System of certification of UKRSEPRO

I ORDER:

1. ceased to be valid Order of the State committee of standardization, metrology and certification of N498 of 30.08.2002

2. Approve:

Rules of obligatory certification of services in temporary placement (accommodation) (are attached);

Rules of obligatory certification of food services (are attached).

3. ceased to be valid Order of the State committee of standardization, metrology and certification N 498 of 30.08.2002

4. To department of standardization, certification and state supervision in the field of information technologies, communication, classification of thermal power plant and services of Gosstandart of Ukraine (Mashovets T. M.) bring this order to permission of the central executive bodies, state centers of standardization, metrology and certification, certification bodies in a month after registration in the Ministry of Justice of Ukraine.

5. To heads of certification bodies of services in temporary placement (accommodation) and food services to bring the Rules of obligatory certification of hotel services and food services approved in Item 2 of this order to permission of the interested companies, and also to subjects of business activity irrespective of patterns of ownership after registration of noted Rules in the Ministry of Justice of Ukraine in a month.

6. To impose control of execution of this order on the vice-chairman Gosstandart of Ukraine E.M.Vereshchagu.

 

Approved by the Order of Gosstandart of Ukraine of January 27, 1999 No. 37

Rules of obligatory certification of food services

1. Scope

1.1. Rules of obligatory certification of food services (further Governed) establish requirements concerning carrying out obligatory certification of food services in the Ukrainian state system of certification of products - System of certification of UKRSEPRO (daleesistem).

1.2. This document determines procedure, procedures and requirements of carrying out obligatory certification of food services that are provided by subjects of tourist activities according to article 15 of the Law of Ukraine "About tourism".

1.3. Requirements of these Rules are obligatory for certification bodies of food services, accredited in System (further - PH OS), accredited test laboratories (centers) and subjects of tourist activities which provide of food service.

1.4. Rules are developed based on the Laws of Ukraine "About tourism", "About consumer protection", "About quality and safety of foodstuff and food staples".

2. Normative references

In these Rules the reference to such regulating documents is given:

GSTU 2375-94 "Consumer services of the population. Terms and determinations";

GSTU 2462-94 "Certification. Basic concepts. Terms and determinations";

GSTU 3413-96 "System of certification of UKRSEPRO. Procedure for carrying out certification of products";

GSTU 3279-95 "Standardization of services. Basic provisions";

GSTU ISO 9004-2-96 "Quality management and elements of the quality system. Part 2. Installations concerning services";

GOST 26668-85 "Products food and flavoring. Sampling methods for the microbiological analysis";

GOST 26669-85 "Products food and flavoring. Preparation of tests for the microbiological analysis";

GOST 30335-95 "Services to the population. Terms and determinations";

GOST 30389-95 "Public catering. Classification of the companies";

GOST 30390-95 "Public catering. The culinary products sold to the population. General specifications";

GOST 30523-97 "Services of public catering. General requirements";

GOST 30524-97 "Public catering. Requirements to service personnel";

Recreation center 009-96 State "Classification of Types of Economic Activity" (CTEA) qualifier;

Recreation center 017-97 State "Ukrainian Classification of Goods of Foreign Economic Activity" qualifier (UKTVED).

3. Determinations

Public catering - set of the companies of different forms of business of housekeeping and property, citizens entrepreneurs who are engaged in production, realization and the organization of consumption of culinary products, flour candy stores and bakeries of products.

Service of public catering - result of activities of the companies and citizens entrepreneurs on requirements satisfaction of the consumer in food and carrying out leisure.

Service quality - set of characteristics of service that determines its capability to satisfy the established or estimated requirements of the consumer.

The consumer of service of public catering - the citizen who uses food services, servicing, leisure.

The contractor of service of public catering - catering establishment, citizens entrepreneurs who perform works on production, realization and the organization of consumption of culinary products.

Culinary products - set of food, culinary products and culinary semifinished products.

Quality of culinary products - set of properties of culinary products which stipulates their suitability for further processing and/or application in food, safety for health of the consumer, stability of structure and consumer properties.

Servicing process - set of transactions which are carried out by the contractor of service of public catering in case of direct contact with the consumer of services in case of realization of culinary products and the organization of leisure.

Consumer service method - realization method to consumers of products of public catering.

Safety of service - complex of properties of service (process) in case of which she under the influence of internal and external dangerous (harmful) factors makes action on the consumer, without putting at risk his life, health, property.

Ecological compatibility of products (services) - complex of properties of products, services in case of which action on the surrounding environment is made, without putting at its risk.

Terms of service - set of factors which influence the consumer in the course of receipt of service.

Subjects of tourist activities - the company, organization, the organization irrespective of patterns of ownership, the physical persons registered in the procedure established by the current legislation of Ukraine and having license for activities connected with provision of tourist services.

4. General provisions

4.1. Obligatory certification of food services is performed by the PH OS accredited in accordance with the established procedure on carrying out obligatory certification of food services in System and registered in the Register of System.

4.2. In System functions of the organizational and methodical center for certification of food services are performed by certification body which is appointed by the order of Gosstandart of Ukraine.

Main functions of the organizational and methodical center for certification of food services such:

the organization and coordination of activities of certification bodies, test (sociological) laboratories in the field of food services;

the organization and participation in development of organizational and methodical documents concerning carrying out obligatory certification of food services, methods of determination and estimation of indicators of service quality;

studying, generalization and distribution of domestic and foreign experiment on certification of food services, preparation of offers for Gosstandart of Ukraine concerning enhancement of procedure and methods of work in this sphere;

providing on contractual bases of certification bodies of food services and test (sociological) laboratories regulating and organizational and methodical documentation concerning food services and their certification;

conducting examination of the documents necessary for accreditation of certification bodies and test (sociological) laboratories which area of accreditation includes food services, and also participation in their accreditation.

4.3. Subjects to obligatory certification in System are food services, results of food services, process of provision of services of food, the quality system.

4.4. Obligatory certification of food services in System is performed on compliance to mandatory requirements of the regulating documents existing in Ukraine concerning safety of life and human health, safety of their property, protection of the surrounding environment.

During obligatory certification of food services shall be checked the safety requirement and ecological compatibility of services and terms of service, to be used methods which give opportunity:

it full and to authentically confirm food service compliance to the requirements aimed at safety for life and health of citizens, their property, protection of the surrounding environment which are established in regulating documents for this service, and also to other requirements which according to legal acts shall prove to be true in case of obligatory certification;

carry out identification of food services, and also culinary products;

check belonging of the company to classification group.

4.5. Voluntary certification of food services in System is performed on compliance to requirements which are not carried by acts of the legislation and regulating documents to obligatory or other documents approved between PH OS and the applicant. At the same time certification on compliance to all mandatory requirements is carried out without fail.

4.6. The cost of works on obligatory certification of food services in System is paid by the applicant on contractual conditions.

4.7. The list of food services which are subject to obligatory certification and the list of regulating documents, on compliance what is carried out obligatory certification, is provided in "The list of products which are subject to obligatory certification in Ukraine", approved by the order of Gosstandart of Ukraine of 27.11.96 N 499 and registered in Ministry of Justice 19.12.96 N 728/1753.

4.8. Food products, raw materials, semifinished products of national and import production which are used in the course of provision of services of food and are subject to obligatory certification in Ukraine, shall have the certificate of conformity.

5. Procedure and procedures of work for obligatory certification of food services

5.1. The procedure for carrying out certification of food services provides:

provision of the certification application of food services;

consideration and decision making according to the request with indication of the scheme of certification;

selection, identification and testing of samples of culinary products (selective check of service);

inspection of process of provision of service according to noted scheme of certification;

certification of production according to noted scheme of certification;

certification of the quality system according to noted scheme of certification;

the analysis of the received results for the purpose of decision making concerning possibility of issue of the certificate of conformity;

execution of the certificate of conformity and registration of the certificate of conformity in the Register of System and issue to his applicant by positive results of obligatory certification of food services;

technical supervision of stability of provision of the certified food service;

informing concerning results of obligatory certification of food services.

5.2. Provision of the certification application of food services

5.2.1. For carrying out obligatory certification of food services in System the applicant submits the application to any of the certification bodies of food services accredited in System, and in the absence of information on its availability - to Gosstandart of Ukraine. The commitment form is given in appendix 1.

5.2.2. The applicant together with the request submits to PH OS the completed polling questionnaire according to the form given in appendix 2, and also output documentation for evaluating the company. The list of questions of the polling questionnaire can be specified in the course of consideration of the request.

5.2.3. The request is considered by certification body which:

registers the request in register and begins separate case on obligatory certification of food services in which all correspondence and documents of certification are stored further;

carries out expertize of the request concerning correctness of filling of details, availability and updating of the regulating documents specified in the request for service.

5.3. Consideration and decision making according to the request with indication of the scheme of certification

5.3.1. For decision making according to the request the PH OS executive group performs such procedures:

carries out the analysis of output documents if do not adhere to the requirement of regulating documents, determines the additional list of documents which shall be attached to the request;

carries out the analysis of regulating documents concerning suitability them for certification;

depending on specifics and features of provision of service determines the corresponding scheme of certification of service in coordination with the applicant;

determines (taking into account the applicant's wishes) the test laboratories accredited in System which will carry out testing of culinary products according to the request, and also agreed time frames of carrying out separate work types on certifications and their cost;

determines quantity of test pieces, regulating documents according to which it is necessary to perform sampling, and organizes the procedure of selection;

prepares and submits for the signature to the head of PH OS the draft decision according to the request according to the form given in appendix 3, and also the draft agreement with the applicant (in standard form) on work on certification.

5.3.2. The term of consideration of the request and decision making on it shall not exceed 30 days of day of its registration. The decision according to the request is sent to three-day time:

to the applicant;

test laboratory which will carry out testing.

The copy of the signed decision according to the request is stored in the matter of relatively certification of noted food services.

Official information of the sanitary and epidemic station or State Fire Safety Service concerning discrepancy of the company to health regulations and regulations or lack of conclusions can be cause of failure in consideration of the request.

5.3.3. Rules of the choice of the scheme of certification of food services.

The scheme of certification of the declared food services is determined by the PH OS executive group in coordination with the applicant prior to works on obligatory certification of services and depends on type of provision of food service, the nomenclature and amount of the made culinary products, type of the company of food and other output data.

The recommended schemes of certification of food services are provided in table 1.

Table 1

------------------------------------------------------------------
|Но- |Обследован.|Аттестация |Сертифика- |Выборочная |Технический|
|мер | процесса  |производст-|ция системы|проверка   |надзор за  |
|схе-|предоставл.|ва         |качества   |кулинарной |стабильно- |
|мы  |  услуги   |           |           |продукции  |стью предос|
|    |           |           |           |(испытание |тавлен.сер-|
|    |           |           |           |результата |тиф. услу- |
|    |           |           |           |услуги)    |ги         |
|    |           |           |           |           |           |
|----+-----------+-----------+-----------+-----------+-----------|
|  1 |     2     |     3     |     4     |     5     |     6     |
|----+-----------+-----------+-----------+-----------+-----------|
|  1 |проводится |     не    |     не    |проводится |проводится |
|    |           |проводится |проводится |           |           |
|----+-----------+-----------+-----------+-----------+-----------|
|  2 |     не    |проводится |     не    |проводится |проводится |
|    |проводится |           |проводится |           |           |
|----+-----------+-----------+-----------+-----------+-----------|
|  3 |     не    |     не    |проводится |проводится |проводится |
|    |проводится |проводится |           |           |           |
------------------------------------------------------------------

5.3.4. Effective period of the certificate of conformity in case of certification of food services in the scheme 1 shall not exceed one year.

In the provided cases (in case of implementation at the company of the Installation for quality meeting the requirements of GSTU ISO 9004-2-96 "Quality management and elements of the quality system. Part 2. Installations concerning services" and so forth) the certificate of conformity can have effective period up to two years.

5.3.5. Effective period of the certificate of conformity in case of certification of food services in the scheme 2 is established taking into account effective period of the certificate of production and shall not exceed three years.

5.3.6. Effective period of the certificate of conformity in case of certification of food services in the scheme 3 is established taking into account effective period of the certificate of the quality system and shall not exceed five years.

5.3.7. All schemes of certification of food services provide verification of presence of conclusions of bodies of the Sanitary and Epidemiological Inspectorate, veterinary certificates for live stock products, quarantine permission to raw materials and products of plant origin, fire supervision concerning compliance of the companies of food to sanitary and hygienic requirements and requirements of fire safety, and also availability of certificates of conformity on the used foodstuff and food staples which are used for production of culinary products.

5.4. Selective check (testing of result of service)

5.4.1. For quality evaluation of food service observance of requirements relatively is checked:

conditions of production of culinary products, storage, realization and the organization of consumption, including raw materials and food products which are used for production of culinary products;

terms of service;

conditions of material equipment;

professional training level and qualification of service personnel.

5.4.2. For quality test of culinary products carry out organoleptic assessment of culinary products, control of marking, packaging, transportation and storage. By results of organoleptic control constitute the protocol in the form given in appendix 4.

In case of doubtful product quality which is controlled the representative of PH OS sends the selected samples to accredited test laboratory, for evaluating on physical and chemical and microbiological indicators.

For testing select samples of culinary products which are the most vulnerable from the microbiological point of view or in engineering procedure of preparation of which manual transactions after carrying out heat treatment are provided. Samples select according to GOST 26668 and GOST 26669.

Samples witnesses of culinary products are not selected.

5.4.3. Sampling of culinary products for testing is made by the representative of PH OS only in the presence of the representative of the applicant and is drawn up by the sampling report (appendix 5) with indication of:

places and dates of sampling;

names and addresses of the producer of products;

names of the regulating document;

names of products;

number and lot size of products (weight, gross, net culinary products);

quantities of transport and consumer pack;

date and time of production of culinary products;

term and storage conditions;

quantities of the selected test pieces.

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