Article 15. Requirements for food safety during its development (creation) The Law on Food Safety
1. The regulatory and technical documentation developed by the entity includes:
1) food safety indicators;
2) shelf life of food products;
3) requirements for packaging, labeling, and conditions of the processes (stages) of development (creation), production (manufacture), and turnover of food products;
4) production control programs for food safety;
5) research methodology, risk assessment, and ways to minimize them;
6) methods of disposal and destruction of dangerous food products.
2. Drafts of regulatory and technical documentation and prototypes of food products are subject to sanitary-epidemiological and veterinary-sanitary expertise in accordance with the procedure established by the authorized bodies.
These projects are coordinated with the authorized bodies, approved by the subjects and are mandatory for them.
3. During the development (creation), all possible risks in the processes (at the stages) of production (manufacture), turnover, disposal and destruction of food products, including in emergency situations of a natural and man-made nature, and alleged errors by the personnel of the subjects, must be identified.
The risk assessment for all identified hazards is carried out in a calculated, experimental and/or expert manner to ensure that it can be verified.
4. Taking into account the risk assessment for each type of food product, when developing (creating), the entire range of measures should be determined to eliminate or reduce (reduce) risks to an acceptable level in all processes (at stages) of production (manufacture), turnover, disposal and destruction of food products.
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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