ORDER OF THE MINISTER OF HEALTH OF THE REPUBLIC OF KAZAKHSTAN

of March 16, 2026 No. 34

About introduction of amendments to some orders of the Minister of Health of the Republic of Kazakhstan

I ORDER:

1. Bring in the order of the Minister of Health of the Republic of Kazakhstan of December 21, 2020 No. KR DSM-302/2020 "About approval of standards of food in the organizations of health care and education" (it is registered in the Register of state registration of regulatory legal acts at No. 21857) the following changes:

in Standards of food in the organizations of health care and education (further – Standards of food) approved by the specified order:

subitems 18), of Item 2 to state 19), 20), 21), 22), 23) and 24) in the following edition:

"18) shipping documents – business and transport documents on the goods moved through customs border of the Eurasian Economic Union;

19) the inspection magazine of perishable food products – the magazine in which the amount of food staples and semifinished products are brought, and terms of its their realization, results of the carried-out organoleptic assessment conducted in electronic or paper form;

20) perishable food products – food products which expiration dates do not exceed 5 days if other is not established by technical regulations on separate types of food products, requiring specially created temperature conditions of storage and transportation (transportation) for the purpose of preserving safety and prevention of development in it pathogenic microorganisms, microorganisms of spoil and (or) formation of toxins to the levels hazardous to health of the person;

21) the technological card / карточка-раскладка – the document containing the name of dish (product), the name and amount of ingredients, gross weight and net, total weight of dish (product) at the exit, compounding and the description of engineering procedure of production of dish (product), condition of registration and giving of dish (product) with indication of the nutrition and energy value, organoleptic indicators, availability of allergens in dish (product) and storage conditions;

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