Article 1. The basic concepts used in this Law Chapter 1. GENERAL PROVISIONS of the Law on Food Safety

Home / RLA / Article 1. The basic concepts used in this Law Chapter 1. GENERAL PROVISIONS of the Law on Food Safety

The following basic concepts are used in this Law:

1) feed - products of plant, animal, mineral, and microbiological origin that are used to feed animals that are a source of food for humans;

2) feed additives - substances of organic, mineral and (or) synthetic origin used as sources of missing nutrients, minerals and vitamins in the diet of animals that are a source of food for humans;

3) enriched (fortified) food products - food products in which one or more necessary ingredients (vitamins, minerals, proteins, amino or fatty acids) and other substances that are not present in it initially or are present in insufficient quantities or are lost in the process (at the stage) of production are added to increase the nutritional value. (manufacturing), administered for the prevention of the disease;

4) baby food products - special purpose food products that meet the physiological needs of the child's body and are intended for feeding children under the age of three years;

5) food products subject to veterinary and sanitary control - food products and raw materials of animal origin that are not used for food without appropriate processing, as well as feed and feed additives;

6) veterinary certificate is a document of the prescribed form issued for each batch of food products subject to veterinary and sanitary control at the State border of the Republic of Kazakhstan and on transport by the authorized body in the field of veterinary medicine;

7) genetically modified objects - raw materials and products of plant and (or) animal origin obtained using genetic engineering methods, including genetically modified sources, organisms;

8) date of manufacture - the date of completion of the process (stage) of production (manufacture) of food products;

9) Excluded by the Law of the Republic of Kazakhstan dated 12/30/2020 No. 397-VI (effective six months after the date of its first official publication). 10) Excluded by the Law of the Republic of Kazakhstan dated 12/30/2020 No. 397-VI (effective six months after the date of its first official publication).

11) registration number - a code that includes the type of activity and the number of the production facility;

12) adulterated food products - food products that are knowingly and intentionally altered, counterfeit and (or) have hidden properties and qualities, information about which is knowingly unreliable or incomplete.;

13) shelf life – the period of time during which food products must fully comply with the safety requirements established by the legislation of the Republic of Kazakhstan and (or) technical regulations.;

14) unacceptable risk is a risk exceeding the level of food safety established in accordance with the legislation of the Republic of Kazakhstan.;

14-1) Hazard analysis system and critical control points (hereinafter referred to as HACCP) – systematic identification, assessment and management of hazards affecting product safety throughout the food chain by identifying and assessing potential risks that are critical to food safety, while establishing continuous monitoring at critical control points;

15) risk - the probability of an adverse effect of food products on human health and the consequences of this effect, leading to a danger to human life and health;

16) risk assessment - a qualitative and (or) quantitative assessment of the probability of penetration, rooting or spread of a pest or disease and related potential biological and economic consequences, or an assessment of the possibility of adverse effects on human or animal life and health resulting from the presence of additives, pollutants, toxins or pathogens in food products;

17) risk management - identification of risk, selection and implementation of measures taken to reduce it, as well as monitoring and verification;

18) risk analysis is a procedure for using available information to identify hazards and assess risks, consisting of four interrelated components: determining the source of danger, risk assessment, risk management, and risk information;

19) risk information - mutual timely exchange of information about the risk between the entities responsible for food safety and authorized bodies, as well as all other interested parties;

20) dangerous food products - products that may pose an unacceptable risk to human life and health and the environment.;

21) destruction of dangerous food products - the impact on food products unsuitable for consumption and (or) further processing, excluding its use for food purposes and access to it by humans and animals;

22) regulatory and technical documentation - documents necessary to regulate the processes (stages) of development (creation), production (manufacture), turnover, disposal and destruction of food products;

22-1) excluded by the Law of the Republic of Kazakhstan dated 28.10.2019 No. 268-VI (effective ten calendar days after the date of its first official publication);

23) nutritional value of a product is the degree of satisfaction of the body in nutrients, determined by their energy value, composition and taste advantages.;

24) food products subject to sanitary and epidemiological supervision - food products, with the exception of food products subject to veterinary and sanitary control;

25) biologically active food additives - components of natural or identical natural substances intended for separate consumption or introduction into food products for the purpose of their enrichment or for the prevention of diseases, with the exception of parapharmaceuticals;

26) food additives - natural and artificial substances and their compounds specially introduced into food products in order to give them specified properties that do not affect their biological and energy value and are not consumed by themselves as food products;

27) food products – raw materials, food products, special-purpose food products, drinking water, food additives and biologically active food additives consumed by humans, feed and feed additives consumed by animals that are food sources for humans;

28) materials and products in contact with food products (hereinafter referred to as materials and products) are materials and products used in the processes (at the stages) of development (creation), production (manufacture), turnover, disposal and destruction of food products, including technological equipment, devices and devices, containers, packaging materials, tableware, cutlery;

29) development (creation) of food products - the process of creating samples and (or) regulatory and technical documentation necessary for the organization of new production and (or) new food products;

30) subject of development (creation), production (manufacture), turnover, utilization and destruction of food products (hereinafter referred to as the subject) - an individual or legal entity engaged in the development (creation), production (manufacture), turnover, utilization and destruction of food products;

31) recycling of food products - technological processing of food products unsuitable for their intended use into other food products;

32) production (manufacture) of food products - the processes (stages) of food production, including the actual technological process and related processes of packaging, packaging, labeling, as well as in-house storage and transportation of food products;

33) food production facility (hereinafter referred to as the production facility) - an enterprise for the production (manufacture) of food products;

34) identification of food products is a procedure that ensures that certain products are recognized by their distinctive features in all processes (at the stages) of development (creation), production (manufacture), turnover and disposal of food products;

35) food turnover - the processes (stages) of the sale (sale or supply) of food products, including the import (import) and export (export) of food products, as well as related processes of packaging, packaging, labeling, storage and transportation;

36) biological value of food products is a characteristic of food products, including caloric content, protein, fat, carbohydrates, vitamins, macro- and microelements;

37) traceability of food products - the ability to track (origin, movement and location) of food products in all processes (at stages) its development (creation), production (manufacture), turnover, disposal and destruction;

38) food safety - the absence of unacceptable risk in all processes (at the stages) of development (creation), production (manufacture), turnover, disposal and destruction of food products associated with harm to human life and health and violation of the legitimate interests of consumers, taking into account the combination of the likelihood of a dangerous factor and the severity of its consequences;

39) a document certifying the safety of food products, – certificate of state registration, veterinary and sanitary conclusion, veterinary certificate, veterinary certificate, certificate of conformity, declaration of conformity certifying the conformity of food products, the conformity of the processes (stages) of development (creation), production (manufacture), turnover, disposal and destruction of food products, the conformity of machinery and equipment, materials and products, used in the development (creation), production (manufacture), turnover, disposal and destruction of food products, requirements, established by the legislation of the Republic of Kazakhstan on food safety;

40) technical regulations in the field of food safety – a regulatory legal act establishing mandatory requirements for the safety of food products and (or) the processes (stages) of its development (creation), production (manufacture), turnover, disposal and destruction, developed and applied in accordance with the legislation of the Republic of Kazakhstan in the field of technical regulation;

41) authorized bodies in the field of food safety (hereinafter referred to as authorized bodies) are state bodies that, within their competence, implement state policy and control in the field of food safety;

42) food safety indicator - the permissible level of chemical, radioactive, toxic substances and their compounds, microorganisms and other biological organisms that pose a danger to human and animal health;

43) a batch of food products is a set of homogeneous food products produced (manufactured) and (or) packaged under identical conditions, accompanied by one document certifying its safety;

44) energy value of food products - the amount of energy released from food products as a result of human or animal consumption and providing their physiological functions;

45) food products - products in natural or processed form intended for human consumption;

46) labeling - text, trademarks, symbols and drawings that carry information for consumers and are applied to food products, documents, memos (insert sheets), labels, counter labels, collars, labels, stickers (stickers), consumer packaging (packaging);

47) raw materials - objects of plant, animal, microbiological, chemical and mineral origin used for the production (manufacture) of food products;

48) excluded by the Law of the Republic of Kazakhstan dated 28.10.2019 No. 268-VI (effective after ten calendar days after the date of its first official publication); 49) excluded by the Law of the Republic of Kazakhstan dated 28.10.2019 No. 268-VI (effective after ten calendar days after the date of its first official publication).

The Law of the Republic of Kazakhstan dated July 21, 2007 No. 301.

This Law establishes the legal basis for ensuring food safety to protect human life and health, the legitimate interests of consumers and environmental protection in the territory of the Republic of Kazakhstan.

President

Republic of Kazakhstan

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