On approval of the Rules of Catering in the National Security Bodies of the Republic of Kazakhstan

The order of the acting Chairman of the National Security Committee of the Republic of Kazakhstan dated August 24, 2017 No. 68 ns. Registered in the Ministry of Justice of the Republic of Kazakhstan on September 28, 2017 No. 15796.

      Unofficial translation

      In compliance with paragraph 7 of Article 44 of the Republic of Kazakhstan of February 16, 2012 “On Military Service and the Status of Military Servants” I DO HEREBY ORDER:

      1. That the attached Rules of Catering in the National Security Bodies of the Republic of Kazakhstan shall be approved.

      2. In the manner prescribed by the legislation of the Republic of Kazakhstan, the frontier service of the National Security Committee of the Republic of Kazakhstan shall:

      1) ensure the state registration of this order with the Ministry of Justice of the Republic of Kazakhstan;

      2) within ten calendar days from the date of the state registration of this order, send a copy hereof both in paper and electronic copies in Kazakh and Russian to Republican State Enterprise on the Right of Economic Management “Republican Center of Legal Information” of the Ministry of Justice of the Republic of Kazakhstan for official publication and inclusion to the Reference Control Bank of Regulatory Legal Acts of the Republic of Kazakhstan.

      3. This order shall become effective ten calendar days after the day of its first official publication.

      Interim Chairman
      of the National Security Committee
      of the Republic of Kazakhstan
      National Security Lieutenant General S. Abish

  Approved by
order of the Chairman of the
National Security Committee of
the Republic of Kazakhstan
№ 68 ns of August 24, 2017

The Rules of Catering in the National Security Bodies of the Republic of Kazakhstan

Chapter 1. General provisions

      1. These Rules of Catering in the National Security Bodies of the Republic of Kazakhstan determine the order of organization of catering in the National Security Bodies of the Republic of Kazakhstan (hereinafter referred to as the NSB).

      2. General management over catering process in the NSB shall be provided by:

      1) at the Border Guard Service of the National Security Committee of the Republic of Kazakhstan (hereinafter referred to as the Border Guard Service) - by the food and feed supply detachment of the Main Directorate of Logistics of the Border Guard Service;

      2) at the bodies of military counterintelligence and military police of the National Security Committee of the Republic of Kazakhstan (hereinafter referred to as the bodies of military counterintelligence and military police of the NSC) - by the Detachment of Military Technical Support of the 6th Service of the National Security Committee (hereinafter referred to as the DMTS NSC).

      3. Separate structural units of the military counterintelligence bodies and the military police of the National Security Committee of the Republic of Kazakhstan shall be provided with food by the military units of the Border Service at the places of deployment.

      4. The norms of food rations and the categories of persons that are publicly-funded, shall be regulated by order of the Chairman of the National Security Committee of the Republic of Kazakhstan No. 38 / DSP dated May 22, 2015 “On Approval of the Standards for the Provision of Food, Feed, Machinery, Equipment and Tableware of the Border Guard Service, the Bodies of Military Counterintelligence and Military Police of the National Security Committee of the Republic of Kazakhstan in Peacetime "(registered in the Register of State Registration of Regulatory Legal Acts under number 11435) (hereinafter referred to as the Availability Standards).

Chapter 2. Cash planning for catering in the NSB

      5. Cash planning for catering in the NSB shall be carried out in the following areas:

      1) to provide food for military personnel by:

      food supplies;

      acquisition of catering services through public procurement;

      acquisition of military ration (hereinafter referred to as the MR);

      2) for the purchase of equipment and property of the food service.

      The initial data in the planning of funds for the catering of the NSB military personnel shall be:

      1) the actual availability of food at the beginning of the planning period;

      2) the payroll number of personnel for each ration of food rations at the beginning of the planning period;

      3) Availability Standards;

      4) organizational measures, the implementation of which is provided for in the planning period;

      5) the cost of food and the MR.

      6. To calculate the cost of food rations of the NSB, the Calculation of the cost of food rations for military personnel of the NSB shall be used in accordance with Appendix 1 to these Rules.

      7. When planning funds for the purchase of catering services, supported by the Republican Budget Commission, the amounts not exceeding 9% of the cost of the respective food rations provided for by the Availability Standards shall be taken into account.

      To calculate the payment of expenses of potential suppliers in the provision of catering services, the Calculation of Payment of Expenses of potential suppliers in the provision of catering services in the NSB shall be used in accordance with Appendix 2 to these Rules.

      The indicated amounts shall be planned to pay the costs of potential suppliers in the provision of catering services for the NSB military personnel.

      At the same time, when conducting competitive procedures by potential suppliers, price proposals shall be submitted only for the amount of expenses provided for catering services, the amounts of food rations approved by the Republican Budget Commission during the competitive procedures shall remain unchanged.

      The data obtained from the results of the planning of funds to provide food for the NSB military personnel shall be included in the corresponding section in the budget application of the National Security Committee of the Republic of Kazakhstan.

      8. The initial data for the planning of funds for the purchase of equipment and property of the food service in the NSB shall be:

      1) the actual availability of equipment and property of the food service, their quality condition, taking into account the operational life at the beginning of the planned period;

      2) the current staffs, timesheets and standards for the provision of equipment and property in accordance with the Availability Standards;

      3) the staff number of troops taking into account the given organizational measures;

      Data obtained from the planning of funds for the purchase of equipment and property of the food service shall be included in the corresponding section in the budget application of the National Security Committee of the Republic of Kazakhstan.

Chapter 3. Catering for military personnel under stationary conditions

      9. Catering facilities (soldiers ', sailors', cadets ', officers') shall be envisaged to provide food for military personnel with the staff of the military units of the Border Guard Service and military detachments.

      10. In the absence of an officers' canteen, officers shall be fed in separately equipped rooms (dining rooms) of soldiers' (sailors') canteens.

      11. When determining the number of cooks (and when designing the staff), the following calculations shall be made in the dining room, up to 150 people - 3 cooks, from 151 to 200 people - 4 cooks, in the future, 1 cook shall be added for every 125 people. The instructor-cook shall be kept with the number of over 500 people and shall not be counted in the estimated number of cooks, and the master in cooking technology - with the number of 1,000 people and shall not be counted in the estimated number of cooks.

      12. The cadet and flight technical canteens shall contain waiters based on the following: in cadet canteens - 1 waiter for 50 people, in flight technical canteens - 1 waiter for 40 people.

      13. When organizing catering for military personnel, it shall be prohibited to reduce the staffing levels of cooks by less than 70%.

      14. When organizing meals for military personnel of a military unit with the involvement of individuals and legal entities, from 70 to 100% of the positions of cook staff shall be kept vacant in peacetime.

      15. In the canteen of the military unit and detachment, food processing, cooking and distribution shall be carried out in compliance with sanitary and epidemiological requirements in accordance with order of the Minister of National Economy of the Republic of Kazakhstan No. 234 dated March 19, 2015 "On Approval of the Sanitary Rules" Sanitary and Epidemiological Requirements for Public Catering Facilities” (registered in the Register of State Registration of Regulatory Legal Acts under No. 10982), (hereinafter referred to as the Sanitary Rules).

      Footnote. Clause 15 is in the wording of the order of the Chairman of the National Security Committee of the Republic of Kazakhstan dated 08.20.2019 No. 64 / қе (shall be enforced upon expiry of ten calendar days after the day its first official publication).

      16. Cooks and bakers (using bakery products), who have undergone preliminary examinations and periodic medical examinations (hereinafter referred to as the Medical Examination) shall be allowed to work in the catering facility, in accordance with order of the acting Minister of National Economy of the Republic of Kazakhstan No. 128 dated February 24, 2015 “On Approval of the Rules for Obligatory Medical Examinations” (registered in the Register of State Registration of Regulatory Legal Acts under No. 10634).

      17. Persons permanently working at food service facilities shall be provided with special clothing (hereinafter referred to as “Special Clothes”), in accordance with order of the Chairman of the National Security Committee of the Republic of Kazakhstan No. 37 / DSP dated May 22, 2015 “On Approval of the Standards for the Supply of Clothing and Equipment for Military Personnel of the Border Service, Bodies of Military Counterintelligence and Military Police of the National Security Committee of the Republic of Kazakhstan in Peacetime" (registered in the Register of State Registration of Regulatory Legal Acts under number 11438) and shall be allowed to work only after a preliminary medical examination, hygienic training and certification.

      18. Before taking up duty (shift on a galley), persons appointed as part of a daily allowance to work in the catering of a military unit, shall be subjected to a medical examination by a doctor on duty (a paramedic). Persons who have not undergone a medical examination shall be prohibited to work in the catering facility of the military unit.

      19. Visits to the catering facility of a military unit by unauthorized persons shall be allowed only with the permission of the commander of the military unit or his/her deputies. People, who check the catering, when visiting the shops and other premises, shall put on a clean bathrobe (a jacket).

      20. In the absence of staff in the state of the military unit (impossibility of staffing), officers from among military personnel (workers) shall be assigned to mess duty for the cleaning of premises, delivery of food from the warehouse to the dining room, cleaning (post-cleaning) of fresh potatoes and vegetables, serving dinner tables, washing the table and kitchen utensils and for other auxiliary work.

      21. To perform the work in the catering facility, officers shall be assigned to mess duty (kitchen workers) based on:

      up to 50 (eating) people - 2 people;

      from 50 to 100 (eating) people - 4 people;

      for each subsequent 50 (eating) people - 1 person additionally.

      22. For slicing bread, portioning sugar and dispensing it to the staff, a bread cutter shall be allocated based on those who eat in the catering facility: up to 500 people - 1, from 500 to 1,000 - 2, over 1,000 - 3.

      23. Persons from the officers on mess duty (kitchen workers), shall be prohibited to process meat and fish, cook and distribute food, portion cow oil, pour compote, cow milk and juices, peel and chop boiled potatoes and vegetables, as well as wash digestion boilers (with the exception of boilers).

      24. To supervise the work of the officers on mess duty, to maintain order in the catering facility, ensure control over the correct receipt of products from the warehouse, the completeness of their laying in the boiler and the timeliness of the distribution of food, according to the Standards for Food Rations, a duty officer shall be appointed in the catering facility.

      25. The list of persons admitted to the mess duty of the catering facility for the planned year (month) shall be approved by the order of the commander of the military unit.

      26. It shall be prohibited to appoint heads of catering facilities, cooks and heads of food depots as part of all types of officers on mess duty.

      27. The distribution to work of persons who assigned the mess duty in the catering facility shall be made by the head of the catering facility together with the officer on mess duty. Before starting the work, the head of the catering facility shall instruct the officers on mess duty to show the setting of dining tables, collecting and washing dishes, cleaning and peeling potatoes and vegetables, cleaning rooms, and personal hygiene, as well as shall provide the officers on mess duty with special clothing.

      28. A separate room shall be equipped to instruct the officers on mess duty in the catering facility, and a place shall be allocated for these purposes in the canteens with a small amount of seats for people. The room (place) shall be equipped with appropriate stands, manuals.

      29. For a better organization of the work, the officers on mess duty in the catering facility shall be distributed according to the calculations based on their tasks.

      The distribution of persons on mess duty shall be made taking into account the amount of the work.

      30. In the absence of the necessary technological equipment in the canteen (breakdown, power outage, water outage), a separate order may be assigned for peeling potatoes and vegetables by the decision of the commander of a military unit.

      31. One soldier for 10 tables shall be allocated for cleaning the catering facility and serving tables.

      32. The necessary marked cleaning equipment and the procedure for completion of the work shall be determined for all calculations.

      33. Persons assigned to mess duty in the catering facility shall be dressed in special clothes.

      34. Persons assigned to mess duty in the catering facility shall:

      1) before starting work, clean outer clothing in a closet, wash hands thoroughly with hot water, soap and a brush;

      2) work in only clean workwear in the catering facility;

      3) after each technological operation, wash hands with hot water and soap, when leaving the dining room, take off overalls when visiting the toilet, and after returning to the dining room wash hands thoroughly with hot water and soap and a brush, then put on protective clothing.

      35. The dining room attendant shall have documentation, in accordance with paragraph 476 of the Charter of the Internal Service of the Armed Forces, other troops and military units of the Republic of Kazakhstan, approved by Decree of the President of the Republic of Kazakhstan No. 364 dated July 5, 2007 (hereinafter referred to as the Charter of Internal Service).

      36. In the course of the work, the officer on mess duty in the catering facility shall ensure that officers on daily duty in the catering facility keep their working places clean, strictly observe the Sanitary Rules, and also carry out their activities in accordance with paragraph 474 of the Internal Service Charter.

      37. When taking over the daily duty, the officer on mess duty in the catering facility shall make an entry in the daily logbook of the catering facility on taking over duties, availability of documents on inventory, kitchen equipment and utensils, serviceability of technological equipment, sanitary condition of the catering facility, production halls and auxiliary premises, quality washing dishes and discovered deficiencies.

      38. The entries shall be made by inspectors (unit commander) in the statement (journal) about the results of checking daily service and maintaining order in the catering facilities.

      39. Upon entering on duty, the catering facility attendant shall accept property in the catering facility according to the inventory for safekeeping. In the event of a shortage or damage to property, an official proceedings shall be held.

      40. The commander of a military unit shall ensure the following at the facilities of the food service:

      1) the compliance with the Sanitary Rules by cooks, kitchen workers and a officers on mess duty in the catering facility;

      2) the medical service of the military unit conducts objective methods of control, hygienic preparation, and classes with cooks (bakers) to comply with the Sanitary Rules and their compliance with personal hygiene rules;

      3) the implementation of production control over compliance with the sanitary and anti-epidemic requirements when receiving, transporting, storing and dispensing food, preparing and dispensing ready-made food (including through laboratory research and testing) in accordance with order of the Minister of National Economy of the Republic of Kazakhstan No. 239 dated June 6, 2016 “On Approval of the Sanitary Rules “Sanitary and Epidemiological Requirements for the Implementation of Industrial Control ”(registered in the Register of State Registration of Regulatory Legal Acts under № 13896).

      41. The head of the food service of the military unit shall carry out its activities in accordance with the Charter of the Internal Service, as well as shall:

      1) ensure the compliance with the Sanitary Rules at the food service facilities for the catering of military personnel;

      2) organize the timely passage by food service specialists of mandatory pre-employment and periodic medical examinations (examinations);

      3) organize sanitary-hygienic training and certification of food service specialists;

      42. The head of the canteen of the military unit shall:

      1) distribute, together with the officer on duty, duties between the persons from the officers assigned to days’ duty for the canteen;

      2) instruct cooks and persons from the officers on mess duty in the canteen, on compliance with the safety requirements when performing the work;

      3) immediately report on the subordination and the duty officer on the military unit about all the shortcomings in the work of the day’s duty for the canteen, communication malfunctions, poor sanitary condition of the dining room and violations that do not allow ensuring full compliance with the requirements of the Sanitary Rules;

      4) quarterly verify the availability of a medical record for each cook, monitor the timely passage by cooks of preliminary medical examinations upon admission to work and periodic medical examinations, medical examinations, laboratory tests, and maintain a logbook for inspection of cooks;

      5) provide cooks and officers on mess duty in the catering facility with overalls;

      6) take part in the preparation of the menu-layout of products and the conduct of test cooking of food;

      7) keep records of equipment, tableware and kitchen utensils (including the book of registration of battle of dishes), inventory and other property, monitor their condition and safety;

      8) control the receipt by the instructor-cook (instructor-cook), senior cook (senior cook) of products from the food warehouse to the catering facility in quantity and quality, as well as the completeness of their bookmark in the boiler in accordance with the menu-layout of the products, the correctness of their cooking and exit of ready meals.

      43. Persons permanently working at military service food service facilities shall:     

      1) strictly comply with the Sanitary Rules for the transport, reception, storage and delivery of food to the catering facility, the culinary processing of food, the preparation, storage and delivery of prepared food to military personnel, the maintenance and operation of food service facilities of a military unit;

      2) observe personal hygiene.

      44. The catering facility of the military unit shall be equipped with the necessary production, auxiliary, domestic and technical premises, a dining room, utilities, equipment and property, ensuring the technological process of food preparation and reception by military personnel in accordance with the Sanitary Rules.

      45. Each unit of equipment in the catering facility (in the galley) and in the warehouse shall be fixed by order of the military unit commander for specific officials who shall be guided by the instructions for its operation, maintenance of equipment and safety equipment when working on it, monitor timely repairs and comply the Sanitary Rules and requirements for its content.

      46. Food in the catering facilities of military units and detachments shall be prepared according to the menu-layout of products.

      According to the norm of providing the main ration, hot food shall be prepared and shall be given 3 times a day (for breakfast, lunch and dinner). Four meals a day may be organized for military personnel receiving additional products during catering.

      The standard portion of the main ration with three meals a day shall be distributed by energy value (calories): for breakfast - 30-35 percent, for lunch - 40-45 percent, for dinner - 20-30 percent. In a hot climate (in summer), the volume and calorie content of lunch shall be recommended to be reduced by 10-15 percent of the total daily calorie content, respectively, increasing the volume and calorie content of breakfast and dinner.

      Depending on the conditions of service and the daily routine of the military unit, the distribution of energy value (calories) may be changed by the commander of the military unit.

      The hours and order of meals by the military shall be determined by the commander of the military unit.

      47. The food menu shall be compiled by the head of the food service jointly with the head of the medical service of the military unit, the head of the canteen, and the instructor-cook (senior chef).

      The menu-layout of products for therapeutic rations and dietary nutrition in a military unit shall be compiled by the head of the medical service with the participation of the head of the food service and the instructor chef (senior chef).

      The product menu shall be signed by the deputy commander of the military unit on the rear (for logistical support), the head of the food service, the head of the medical service and shall be approved by the commander of the military unit.

      48. Changes to the menu-layout of products shall be made only with the permission of the commander of the military unit. Making changes and additions to the menu-layout of products shall be confirmed by the signature of the commander of the military unit.

      49. The menu-layout of products shall be compiled in accordance with the Availability Standards separately for each norm of food rations in triplicate and shall be valid for a week.

      The first copy shall be transferred to the financial detachment of the military unit and shall be the basis for the issuance and execution of primary accounting documents (menu-requirement for the issuance of food products, an invoice for internal movement of stocks, in the form established by order of the acting Minister of Finance of the Republic of Kazakhstan No. 390 dated August 2, 2011 “On Approval of the Album of Forms of Accounting Documentation for State Institutions”) (registered in the Register of State Registration of Regulatory Legal Acts under № 7126) (hereinafter referred to as the Primary Accounting Documents) for issuing foodstuff from a ration supply depot to the catering facility (the galley), and two copies shall be sent to the catering facility. One of them shall be hung out in the dining hall (lobby) of the catering facility for familiarization of those who eat, and the other one shall be located at the cook instructor (senior chef, cook instructor) for guidance during the cooking process.

      50. The product menu for separately deployed units of a military unit shall be compiled in one copy and additionally in copies according to the number of units and shall be valid for one month.

      For units provided through early delivery, it shall be allowed to extend the product menu for up to three months.

      51. In the absence of separately located food product units in the warehouse provided for by the product menu, by decision of the unit head, it shall be allowed to make changes to the product menu in accordance with the Availability Standards.

      The head of the unit shall report to the chief of the detachment of the military unit about the lack of food products provided for by the menu-layout of products and the replacements made in connection with this and shall report to the head of the food service.

      52. For organization of the catering process for the military personnel included in the crews of the ships, the food menu shall be compiled by the food service of the military unit (coastal base) in one copy and in copies according to the number of ships and shall be valid for one month, approved by the commander of the military unit.

      53. When preparing the product menu, the peculiarities of the educational process in the military unit, the staffing of the catering facility and its qualifications, the established diet, the availability and assortment of products, the presence and condition of technological, refrigeration and non-mechanical equipment in the catering facility, and the wishes of the military personnel shall be taken into account.

      54. In order to diversify nutrition, comply with the requirements of the Sanitary Rules, refresh food supplies based on the assortment and availability of food in the ration supply depot, the availability and condition of production facilities, equipment, utilities and taking into account the peculiarities of catering, it shall be allowed to replace some products with others in accordance with the norms replacements.

      55. The daily norms of meat, fish, cow's butter, sunflower oil and sugar shall be brought up daily to the notice of eaters in prescribed amounts.

      56. Products from the ration supply depot to the catering facility of the military unit for cooking shall be signed by the instructor-cook (senior chef, senior cook) in the presence of the officer on duty for each food intake according to the Primary Accounting Document issued by the financial unit in two copies, based on the layout menu food products and data book accounting movement. The number of people eating according to feeding time, according to the order of the commander of the military unit, shall be brought daily to the notice of the financial unit by officials of the personnel units of the military unit before being issued with primary records and shall be certified in the book of movement records of those, who eat by signature of the chief of staff of the military unit or his/her deputy (assistant).

      57. The commander of the military unit shall establish the time (accounting hour) for submitting information about the number of people eating to the financial unit.

      58. The second copy of the document for the delivery of products from the ration supply depot to the catering facility shall remain with the instructor-cook (senior chef, senior cook) for control and the next day shall be handed over to the financial unit for reconciliation with the first copy.

      59. Products shall be dispatched from the ration supply depot to the catering facility for each meal. In some cases, upon the availability of refrigeration equipment and premises for organizing food storage, with the permission of the commander of the military unit, it shall be allowed to give food products from the ration supply depot to the catering facility once a day.

      60. The delivery of products from the ration supply depot to the catering facility shall be carried out in a clean container specially designed for these purposes.

      61. The military unit shall have two sets of such containers, one of which shall be stored in a ration supply depot, and the other one shall be in the catering facility.

      62. The container set shall consist of boxes with lids made of aluminum or stainless steel, a stretcher for meat and fish. Potatoes and vegetables shall be delivered in stretcher containers. The container sets shall be marked in accordance with its purpose.

      After the delivery to the catering facility and release from food, the container set shall be washed, scald and dried.

      63. Products requiring long-term culinary processing (salted, frozen fish, frozen meat) shall be issued from the to the ration supply depot of the catering facility taking into account the time required to soak or defrost them.

      64. In separately deployed units, products in the catering facility shall be given to the cook in the presence of the officer on duty of the military detachment.

      65. In exceptional cases (weekends, holidays, days of receiving food) upon the availability of food storage conditions in the catering facility, by the decision of the commander of the military unit, the procedure for dispensing food to the catering facility may be changed.

      66. In each catering facility, a book shall be kept for recording the monitoring of the quality of food preparation (hereinafter referred to as the Control Book) separately for each norm of basic food rations in accordance with the Availability Standards in the form in accordance with Appendix 3 to these Rules.

      67. Food shall be put into the boiler by cooks in the presence of the officer on mess duty and other military unit officials in accordance with the requirements of the Internal Service Charter.

      68. Prior to the distribution of ready-made food, its quality shall be verified and tested by military officials in the manner established by the Internal Service Charter.

      69. Food testing shall consist in its examination and determination of taste, volume and weight of meat (fish) portions, cold appetizers, first, second and third courses.

      Sugar, cow butter and other food products used in finished form shall not be subject to testing.

      The results of food testing shall be recorded in the Control Book with scoring for each dish. If there is a discrepancy in the volume, mass of servings and dishes issued to the military personnel, with the calculated data indicated in the product layout, the reasons for the discrepancy shall be identified, as well as the measures shall be taken to bring the established entitlement in accordance with the Availability Standards to the notice of the military personnel.

      70. Catering for military personnel in catering facilities may be organized by:

      1) table setting method;

      2) using self-service lines with the delivery of prepared food by cooks.

      Ready-made food shall be served on the tables or prepared for distribution on the food distribution line 10 - 15 minutes before the servicemen arrive at the canteen.

      71. The preparation of the catering facility for eating shall be carried out by the officers on mess duty in the catering facility under the supervision of the head of the catering facility and the catering facility attendant. The temperature of the finished food at the time of its intake shall be as follows: for the first dishes and tea (coffee) - not lower than +75 ° C; for main dishes - not lower than +65 ° C; stewed fruit, juice, cow's milk - not higher than +14 ° C. Ready first and second dishes may be on the warmer or warm stove for no more than two hours from the moment of cooking.

      72. When organizing meals using food distribution lines, dining tables shall not be assigned to units, by order of the commander of a military unit, a meal schedule shall be established by units, which shall be posted in the lobby of the catering facility. Distribution of food shall be carried out individually for each soldier.

      73. When organizing catering for servicemen by the table setting method, by the order of the commander of a military unit, dining tables shall be assigned to each unit. The head of the unit shall assign a senior mess officer for each dining table.

      74. 15 to 20 minutes before meals, officers on duty of the detachments of a military unit, (jointly with off-duty shift routine soldiers) shall fall in line at a specific place, determined by the officer on duty of a military unit and under the command of one of the on-duty officer, who is appointed by the on-duty officer of a military unit, shall go to the catering facility for table setting and meeting of military detachments.

      75. With the permission of the duty officer of a military unit, the personnel of the duty shift shall accept the served tables from the duty officer of the catering facility.

      76. After checking the conformity of the number of ready-made servings to the number of military personnel on allowance and accepting the served tables, the off-duty shift routine soldiers shall take food and go back for the shift of the routine soldiers, who remain in the detachment, and the on-duty officers of detachments shall meet their detachments in front of the catering facility.

      77. Servicemen, who are serving by conscription and contracting positions of soldiers, sergeants and foremen, shall wash their hands in the detachments before each meal and march in the catering facility in clean clothes and shoes in the composition of the detachment under the command of the top sergeant or one of the platoon sergeants or an official of the detachment (hereinafter referred to as the detachment commander), who controls the food intake by subordinate military personnel, who (like the detachment on-duty officer) shall stay in the catering facility and monitor the mode of food intake. The detachment commander shall be responsible for the timely arrival of soldiers under subsistence support into the catering facility.

      78. Upon arrival of detachments to the catering facility, on-duty officers of the detachments shall report to the unit commander on readiness for taking food. With the permission of the on-duty officer of the military unit, the detachment commander shall give the command to the detachment to enter the catering facility.

      At the command of the commander of the detachment, servicemen shall sit at tables, food distributors shall serve up the servicemen and servicemen shall start to receive food.

      The senior on-duty officer of the table shall control the equable delivery of finished food and other products to everyone who eats at the table, the order and discipline of the military servicemen during meals, adherence to the culture of eating, as well as the delivery of tableware after eating.

      79. Persons from the daily duty in the catering facility shall take food at the time established by the commander of the military unit.

      80. For military personnel performing various tasks and not present in connection with this at breakfast, lunch or dinner, the corresponding food consumption shall be left. Applications for leaving food shall be submitted by the officers of the units through the officer on duty of the unit at the catering facility with an indication of the time of arrival of military personnel in the catering facility.

      81. In exceptional cases, with the permission of the doctor on duty (paramedic) and with a mandatory mark in the Control Book, food for absent military personnel shall be taken out before general distribution, cooled and stored in a separate sealed container in the refrigerator of a cold meal preparation room at a temperature of 4 +/- 2 ° C more than 6 hours. The meat and fish portions shall be kept separate from the side dish. Before the sale, chilled food shall be checked by a doctor (paramedic) with a mark in the Control Book, after which it shall be again subjected to heat treatment with repeated tasting. The term for the sale of food after secondary heat treatment shall not exceed 1 hour. Further storage of food after repeated heat treatment shall be prohibited.

      82. For military personnel who are not able to arrive in the catering facility before the expiration of the established storage periods for food, the products shall not put into the boiler. In these cases, at the direction of the duty officer of the military unit, food for absent military personnel shall be prepared separately by the time they arrive in the catering facility.

      83. In order to improve the quality of the cooked food and to improve the qualifications of the cooks in the military unit, control and demonstration cooking of food shall be carried out at least once a month (quarterly in divisions of the border).

      84. Test cooking shall be carried out by the head of the food service with the assistance of a cook instructor, as well as the most qualified cooks of the military unit.

      85. Before the start of the test cooking in the preparatory period, the head of the food service shall draw up a schedule for the test cooking of food in the military unit in accordance with Appendix 4 to these Rules, indicating the technological operations and the cooks responsible for preparing specific dishes.

      86. Based on the results of the test cooking of food in the military unit, an act shall be drawn up in accordance with Appendix 5 to these Rules.

      87. In the act, positive and negative points in the work of the catering facility shall be noted, an assessment of the work of each cook shall be given, and general conclusions and suggestions shall be made for further improvement of the catering facility. The act shall be signed by the person conducting the test cooking of food, and approved by the commander of the military unit.

Chapter 4. Food for military personnel with the involvement of legal entities and individuals

      88. If necessary, meals for military personnel may be organized with the involvement of legal entities and individuals.

      89. In the case of catering with the involvement of legal entities and individuals, military unit commanders (head of the Department of Military Technical Support of the National Security Committee) and legal entities and individuals shall conclude public procurement contracts for the provision of catering services (hereinafter referred to as the public procurement contract).

      90. Catering services shall be understood to mean the delivery, transport, storage of food, preparation of hot food, delivery to duty stations, bringing it to the military personnel in accordance with the established Availability Standards for food and serving of the servicemen (hereinafter referred to as services).

      91. Services may be provided in catering facilities of the NSB or at public catering enterprises owned (leased) by the service provider (supplier).

      In the absence of a catering facility in the NSB, services may be provided in other premises that comply with the Sanitary Rules, adapted for the distribution of food and its reception by military personnel.

      92. When organizing catering for military personnel with the involvement of legal entities and individuals by officials of the military unit, the following activities shall be carried out:

      1) jointly with the service provider, a separate menu for each next week is compiled separately for each rate in three copies and approved by the commander of the military unit, which is agreed with the service provider no later than Thursday of the current week. The first copy of the menu of the layout of the products is stored in the food service, the second is hung out in the dining room (lobby) of the dining room for familiarization of those who eat, the third is transferred to the service provider. Changes to the approved menu-layout of products are made with the written permission of the commander of the military unit;

      2) timely provision for food (removal from food) of military personnel, including on weekends and holidays, for certain meals is provided;

      3) daily (to no later than 4:00 p.m.) information is provided to the service provider (signed by the chief of staff of the military unit or his/her assistant) about the number of people eating in the catering facility the next day, disaggregated by meals, and on the last working day of the week - the number of people eating in the catering facility for the weekend (holidays). In case of arrival (departure) of military personnel on weekends (holidays), information on the number of people eating in the catering facility may be clarified. The updated information is sent to the service provider signed by the officers of the command of the military unit or the duty officer of the military unit no later than 4 hours before a meal, which changed the number of people eating.

      4) ensure the timely arrival of food in the catering facility by the time established by the daily routine (service regulations), and compliance with the order during meals;

      5) daily monitoring of the implementation by the service provider of the terms of the public procurement contract is carried out.

      When organizing catering for military personnel with the involvement of legal entities and individuals, officials of the Department of Military Technical Support of the National Security Committee shall carry out the following activities:

      1) a weekly menu-layout of products is compiled once a month in two copies - the first copy is sent to the financial unit for payment, the second copy is transferred to the service provider for guidance in cooking. Changes to the approved menu-layout of products are made with the written permission of the head of the DMTS NSC;

      2) the information on the number of eaters is provided from the moment of conclusion of the public procurement contract, and clarification is made as necessary. In this case, officials of the NSC military counterintelligence bodies and military police, monthly, no later than the 3rd day, send an application for food for military personnel to the DMTS NSC signed by the head of the unit or his/her deputy for food for the coming month, indicating the number of military personnel in accordance with Appendix 6 to these Rules. In cases of changes in the number of servicemen, who are provided with food, an application for food for servicemen and a letter of justification are additionally sent.

      93. The control over the implementation of services shall include a daily check by officials of military units (DMTS NSC) of the quality of the prepared food, the compliance of the actual output of the prepared dishes with the calculated outputs indicated in the menu-layout of the products, as well as the number of servings prepared for the number of military personnel credited for food.

      94. If the representative of the recipient of the services identifies that the products of the service provider are of inadequate (doubtful) quality, including according to organoleptic indicators, the delivery of this food for allowance by the military personnel shall be suspended, samples shall be taken our to be sent for examination (sanitary-hygienic, veterinary-sanitary, merchandising) to centers (laboratories) of sanitary and epidemiological surveillance (veterinary sanitary examination).

      95. Acceptance of services in terms of volume, quality and compliance with the terms of the public procurement contract in the NSB shall be carried out by officials who have the corresponding responsibilities.

      In the case of the provision of services in the canteen of the military unit, a record of the acceptance of the service shall be made in the Control Book.

      In the case of the provision of services at public catering facilities owned (rented) to a supplier (supplier) by officials, a statement shall be issued daily in conjunction with the service provider in accordance with Appendix 7 to these Rules.

      Every month, no later than the 3rd day, the NSC military counterintelligence and military police bodies shall send a report on catering services of military personnel to the DMTS NSC, approved by the head of the unit or his/her deputy, in accordance with Appendix 8 to these Rules.

      96. Catering for military personnel when attracting individuals and legal entities shall be organized in accordance with the requirements of these Rules.

Chapter 5. Catering services for military personnel at a border outpost, commandant’s office, post and in border control units

      97. Catering services for the personnel of the border outpost, commandant’s office, post, border control units (hereinafter referred to as the border outpost) shall be organized by the head of the border outpost (commandant’s office, post, border control unit) in accordance with the established Availability Standards, taking into account the specifics of serving personnel, including at night.

      98. The head of the frontier outpost, personally or on his/her behalf, the deputy chief of the outpost, shall monitor the completeness of the delivery of products to the kitchen by regularly checking the products actually delivered to the cook, checking the volume and quality of the prepared food, giving permission for its distribution to the personnel, and recording the results in the Control Book.

      99. Cooking at the border outpost shall be carried out in accordance with the menu-layout of products approved by the commander of the military unit.

      100. At the border outposts, food for the kitchen shall be handed out to the cook in the presence of the duty officer of the detachment in accordance with the menu-layout of the products and the number of personnel on the boiler allowance.

      Catering facility of military personnel serving at night (night rations) shall be carried out in accordance with the established norms of additional rations in accordance with the Availability Standards. Products shall be issued by the foreman of the frontier outpost to a cook who prepares food at night. The cook shall deliver the products according to the list presented by the duty officer at the border outpost. The number of daily subsistence allowances issued shall be verified with the book of the Border Guard.

      101. Border patrols, small groups and teams that serve in isolation from their detachments for more than 12 hours and having the ability to prepare hot food on their own in duty rooms, stationary posts, heating points, shall be allowed to receive products (food concentrates, canned food and stuff) within the limits of the Availability Standards for self-cooking hot food. In those cases when, under the terms of service, there is no possibility of preparing food and its delivery to the place of service, military personnel shall be provided with a military food ration.

Chapter 6. Field service for military personnel

      102. Catering for military personnel in the field (at field exercises, maneuvers, training grounds, in training centers and camps, units operating in isolation from the military unit's deployment point, in areas of natural disasters and catastrophes) shall be organized at food stations by the military detachment commander (unit) using technical means of cooking or delivering hot food in thermoses.

      Detachments that do not have field technical equipment shall be attached to those detachments having the specified field technical equipment.

      103. If the organization of catering service for military personnel in stationary conditions is carried out with the involvement of legal entities and individuals, then these legal entities and individuals shall be involved in catering process for military personnel in the field (in accordance with the terms of the public procurement agreement).

      104. Catering service for military personnel shall be organized according to a menu-layout of products approved by the commander of a military detachment.

      105. The menu-layout of products for catering for military personnel in the field shall be compiled in one copy and additionally in copies according to the number of units and shall be valid for the entire period of catering for military personnel in the field.

      106. When preparing the product menu, the appropriateness of using concentrated and canned food products for cooking shall be taken into account.

      107. The hours of receiving hot food shall be set by the commander of a military unit (detachment).

      108. Military personnel shall be provided with cooked meal, as a rule, three times a day. In cases where, according to the conditions of furnishings and accommodation, it is not possible to prepare and provide hot food three times a day, food shall be prepared twice, and intermediate meals shall be given to the staff between hot meals: canned meat and meat and cereal, bread (crackers).

      109. For food and drink in the field, individual pots, spoons, mugs, flasks, as well as crockery and cutlery included in sets of field equipment shall be used.

      110. When organizing catering in the field, the Sanitary Rules shall be be observed.

      111. Immediately before catering in the field, food service specialists (service provider personnel) shall be provided additional classes to organize the catering of military personnel in the field and cooking using field technical equipment.

      112. Cooks and bakers who have undergone Medical examinations shall be allowed to work at food points deployed in the field. In units that do not have full-time cookery, by decision of the commander of a military unit, it shall be permitted to involve detachments who have undergone a Medical examination in cooking.

Chapter 7. Catering services for flight and technical personnel of aviation

      113. Catering for the flight and technical personnel of the aviation of the national security organs shall be organized through the corresponding canteens of military units (flight, technical personnel).

      114. If necessary, during the days of flights, meals for the flight and engineering personnel may be organized directly at the airport. For this purpose, cooked food shall be taken out in thermoses, and special rooms for heating and eating shall be equipped at airfields.

      115. Enrollment of military personnel of aviation engineering personnel for food in permitted cases shall be carried out by order of the commander of a military unit.

      116. Food in the canteens of the flight and technical personnel of aviation shall be prepared by prior orders on the basis of the menu-layout of products.

      117. According to food rations in accordance with the Availability Standards, the provision of catering services and technical support to aviation personnel shall be terminated in the following cases:

      1) during the disbandment (reformation) of aviation and aviation-technical units;

      2) when transferring military personnel from one aviation (aviation technical) unit to another;

      3) upon removal (including temporarily) from flight work (from flights) or maintenance of aircraft by decision of the command or the military medical commission;

      4) when transferring to work not related to flights or to servicing aircraft.

      118. On flight days, flight personnel shall be provided with cooked meal 4 times a day. The intervals between meals, including in flight, shall not exceed 4-5 hours.

      119. On flight days, flight personnel shall take food 1.5–2 hours before the start of flights.

      120. Products of flight rations according to energy value on the days of flights shall be distributed in accordance with Appendix 9 to these Rules.

      121. During long non-stop flights, the crews of aircraft and helicopters shall be provided with on-board rations for the crews of aircraft and helicopters. The expenditure on the required number of rations shall be sent by the headquarters of the military unit to the food service of the unit no later than 10 hours before the departure of aircraft (helicopters).

      122. Onboard rations shall be completed in the flight canteen for each crew member individually by specially designated and instructed persons. Issued onboard rations shall be recorded in the crew certificates for food certificates.

      123. On-board bags with onboard rations packed in them and thermoses with hot tea shall be delivered to the airfield by the hour indicated in the application of the headquarters of the military unit, and shall be handed over to one of the crew members responsible for organizing meals at the invoice for each aircraft (helicopter) flight.

      124. To provide adequate on-board catering service to crew members of aircraft and helicopters, 4 options of on-board rations shall be used in accordance with the Availability Standards.

      125. To provide the crew with on-board food and water, the aircraft shall be equipped with containers for storing on-board rations, cutlery and mugs, as well as canned meat warmers and devices for making hot drinks (coffee or tea). In the cabin there shall be a tank for storing drinking water, as well as a container for collecting and storing food waste, containers and sanitary napkins.

      126. On the board of the aircraft, the tanks for drinking water shall be filled from centralized water supply systems and only of drinking quality.

      127. On-board rations in flight shall be consumed in compliance with the diet, based on the calculation: the first meal - 4 hours after the last pre-flight meal in the canteen or at the airport, and subsequent meals - every 4 hours of flight. During continuous flights lasting 4 hours, each crew member of the aircraft shall be given one on-board ration, and in this case the crew shall not be removed from the allowance in the canteen.

      128. In case of cancellation or rescheduling for a day or more non-stop flights, as well as when the plane (helicopter) is returned from a flight earlier than the deadline, the products given to the crew of the aircraft shall be delivered to the canteen, crew members in this case shall be provided with food in the canteen.

Chapter 8. Catering service for military personnel serving on surface boats and ships

      129. Catering services for the ship-boat personnel (hereinafter referred to as the crew) of the ships and boats of the NSB shall be organized through galleys, canteens, wardrooms of ships and coastal bases. Hours of eating shall be established by the commander of the ship.

      The personnel of boats without galleys shall be provided with food the canteen of the coastal base. In cases where the boat does not have a specially designed galley, and a cook is also not provided in staff, when going to sea, cooking for the personnel of this boat shall be assigned to one of the sailors at the direction of the boat commander in a place specially equipped for this purpose.

      The hours of eating for personnel shall be established by the commander of the ship (boat).

      Cooked meal shall be given to the crew of ships and boats, as well as to the personnel of coastal units of marine units three times a day.

      Food products by energy value (calories) shall be distributed: for breakfast - 20%, for lunch - 40%, for dinner - 30% and for evening tea -10%. The distribution of rations by calorie content, depending on the conditions of service, the nature of the tasks performed by the personnel and taking into account climatic conditions may be changed by the commander of the ship (boat).

      130. Sailors and foremen of ships and boats shall take food in the ship's canteen, and in its absence - in cockpits or on the upper deck, if weather conditions permit.

      During food acceptance process, sailors and foremen shall be placed at the tables and tanks of those cubicles in which they are placed for housing. The number of sailors assigned to the tank shall not exceed 10 people. One of the foremen shall be appointed by the senior.

      To set the table, get food from the galley, clean the table and wash the dishes, the on-duty officer responsible for the table shall appoint the officer on duty from the sailors on the tank.

      Officers, warrant officers, chief foremen and foremen shall take food in their respective cabin companies, and if they are absent, in one of the living cabins.

      Testing of cooked meal prior to its distribution shall be carried out by the doctor, the ship's on-duty officer and the ship’s commander, or, upon his instructions, by one of the deputy commander of the ship. The results of food testing shall be recorded in the book of accounting for monitoring the quality of cooking, (permission to issue food to personnel with the knowledge of the ship’s commander shall be given by the ship’s duty officer, while the officer on duty is on the move).

      131. During the period of service with separation of their units from the coastal base and temporary base at border outposts, the crew of small boats, that do not have galleys, shall receive food in the canteen of the outpost according to food ration standards in accordance with the Availability Standards, according to which the outpost personnel is provided with food.

Chapter 9. Catering for sick servicemen

      132. Food for sick servicemen who are being treated in military medical institutions (hospitals of military units) shall be organized according to medical ration in accordance with the Availability Standards.

      133. If necessary, diet food shall be provided for military personnel suffering from digestive diseases in the military unit for medical reasons.

      134. In the military unit, the organization of therapeutic feeding shall be assigned to the head of the medical service of the military unit. The menu-layout of products according to the ration of medical rations, as well as the menu-layout of products during the organization of dietary nutrition shall be compiled for a week by the head of the medical service of the military unit with the participation of the head of the food service and the instructor-cook (senior chef), signed by the deputy commander of the military unit of the service area, chief of medical and food services and approved by the commander of a military unit.

      135. Admission to dietary food shall be carried out by order of the commander of a military unit based on the conclusion of the head of the medical service of the military unit for the period necessary for the treatment of military personnel, but not more than three months.

      136. Separate tables shall be provided for meals during dietary therapy.

      137. In separately deployed units of the military unit, diet food shall not be organized.

      138. In military medical institutions (hospitals of military units), sick servicemen shall be provided with food, depending on the time of their arrival.

      139. Withdrawal from food allowance at discharge shall be made after breakfast, lunch or dinner with the issuance of a food certificate (according to the status).

Chapter 10. Catering during sentry duty and guard duty

      140. The military personnel assigned to the guard with a shift in a day shall be provided with four meals a day: breakfast, lunch, dinner - in the daytime, the second dinner - in the night, and in the guard with a change in 12 hours - two meals a day for one shift with the products provided according to the Availability Standards.

      141. Cooking on guard shall be carried out in a specially equipped room by one of the servicemen (full-time or non-staff cook) who has undergone special training and medical examination.

      142. In the absence of conditions for cooking in the guard, and for military personnel of military units — the ability to eat in the canteen of a military unit, food shall be delivered in thermoses and issued by a table waiter, appointed by the order of the commander of the military unit, who has undergone a medical examination.

      143. Food for guards (military units) shall be taken in clean thermoses after checking its quality by a medical worker and a duty officer of a military unit (unit) before the general dispensation of food to its personnel begins. Thermoses with food shall be sealed by a duty officer of a military unit (unit). Bread, cutlery and dishes shall be transported in special containers that meet sanitary and hygienic requirements. Delivered food may be stored for no more than 3 hours, including delivery time. After this period, the food shall be boiled (boiled) for 15 to 20 minutes and consumed within one hour. Further storage shall be prohibited.

      144. For cooking (heating) and eating in the guard, a place shall be equipped in a separate room of the guardroom.

      145. Guards of 3–5 people, serving at a considerable distance from the military unit’s deployment point, may be provided with food according to the Availability Standards and small-sized means for preparing food and delivering (storing) water. Cooking shall be carried out directly at duty stations by one of the guards who have undergone special training and medical examination.

      146. In cases where, under the conditions of service, there is no possibility for preparing food and its delivery to the place of service, servicemen assigned to the sentry duty (guard duty) shall be provided with military food ration.

      147. Military personnel taking over the State Border Guard duties shall be provided with three meals a day.

      148. Depending on the time of the beginning and end of service by the military personnel assigned to the squads, meals for them may be rescheduled.

      Chapter 11. Catering for military personnel while en route

      149. Military personnel en route, as part of military teams and in solitary order, may be provided with:

      1) cooked meal using technical means;

      2) military food ration.

      150. Moreover, servicemen shall be provided with only one type of food supply.

      151. The travel time shall be calculated in full days, while time over 6 hours shall be taken for a full day.

Chapter 12. Catering in the disciplinary cell

      152. Military personnel serving a sentence at a disciplinary cell, regardless of their departmental affiliation, shall be provided with meals according to the norm of the main (combined arms) ration established by the Availability Standards, according to which military personnel of a military unit are provided with meals where the disciplinary cell is provided with catering services.

      153. Information on the number of military personnel kept in a disciplinary cell shall be submitted by the head of the disciplinary cell to the military unit on the day the military serviceman is placed in the disciplinary cell for organization of catering for the term of serving the sentence established by the court verdict (resolution).

Chapter 13. Procedure for providing with military food ration

      154. Military food ration shall be issued to military personnel in accordance with the requirements of the Availability Standards, as well as in the order of their refreshment upon expiration of the implementation deadlines. The order of the commander of the military unit, which is the basis for issuing the Primary Accounting Documents (invoices) for the issuance of the military food ration, shall indicate to whom and for how many days to issue the military food ration.

      155. The military food ration from the warehouse of a military unit shall be received by the unit commander (foreman). The basis for writing off from the account of the food warehouse of the military food ration shall be the Primary Accounting Documents, according to which they are issued, and from the account of the military unit - the report of the unit commander (foreman) about their expenditure and a handout sheet for issuing the military food ration to each military serviceman. At the same time, the accountant of the financial authority of the military unit shall check whether the serviceman has been provided with food (monetary compensation) at that time.

      156. The number of military personnel entitled to receive a military food ration shall be indicated in the book of registration of the movement of food.

      157. In order to ensure the maintenance of combat readiness, military food rations may be issued to units (military personnel). In this case, the basis for their issuance shall be the order of the commander of the military unit and the Primary Accounting Document (consignment note) drawn up on its basis. Military food ration from the military unit shall not be written off, but shall be accounted for by units.

  Appendix 1
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan

Calculation of the Cost of food rations of military personnel of the National Security Bodies of the Republic of Kazakhstan

      1. This Calculation of the Cost of food rations of military personnel of the National Security Bodies of the Republic of Kazakhstan, (hereinafter referred to as the “Calculation”) determines the calculation procedure for determining the cost of food rations.

      2. The formation of the cost of food rations shall be carried out in the process of planning the republican budget for the next planning period.

      3. When forming the cost of food rations specified in paragraph 2 of this Calculation, the following components shall be taken as a basis:

      1) a list of food products, feed in accordance with the provision standards;

      2) the average annual price of food, feed, in accordance with the Availability Standards;

      3) the planned annual inflation rate, according to the forecast of socio-economic development of the country for the planning period.

      4. The average retail price of food products shall be determined according to the data of the authorized body in the field of state statistics published on its official website, in accordance with the statistical work plan. At the same time, the average retail price of food products shall not exceed the actual average price indicated in the database of prices for goods, work, services established by the Law of the Republic of Kazakhstan dated December 4, 2015 “On Public Procurement”.

      The calculation of the average annual cost of food shall be carried out by obtaining the arithmetic average:



      A - average annual cost of food stuff;

      P1 - cost of food stuff for April of the previous year;

      P2 - the cost of food stuff for May of the previous year;

      P3 – the cost of food stuff for June of the previous year;

      P12 – the cost of food stuff for April of the current year.

      5. In the absence of data from the authorized body in the field of state statistics on any type of food (feed), at least three price offers from potential suppliers of food from all regions of the Republic of Kazakhstan shall be taken as the basis. The calculation of the average annual cost of a food product (feed), in this case, shall be carried out by obtaining the arithmetic average of the price offered by potential suppliers of food products.

  Appendix 2
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan

Calculation of payment of expenses of potential suppliers in the provision of catering services in the National Security Bodies of the Republic of Kazakhstan

      1. This calculation of the payment of expenses of potential suppliers in the provision of catering services in the National Security Bodies of the Republic of Kazakhstan determines a unified procedure for calculating the associated (overhead) costs for the provision of catering services in the National Security Bodies of the Republic of Kazakhstan (hereinafter referred to as the Costs).

      2. The formation of the cost of expenses shall be carried out in the process of planning the republican budget for the next planning period.

      3. When forming the cost of expenses, the following components shall be taken as a basis:

      1) the number of cooks, from the calculation where up to 150 people eat - 3 cooks, from 151 to 200 people - 4 cooks, subsequently 1 cook is added for every 125 people who eat.

      The instructor-cook shall be provided with the number of people eating over 500 people and shall not be counted in the estimated number of cooks, and the master in cooking technology - with the number of people eating over 1,000 people, in the estimated number cooks shall not be counted;

      2) the number of kitchen workers based on: up to 100 people eating in the catering facility - 3 people, for each subsequent 100 people eating, 2 people are additionally allocated;

      3) for slicing bread, portioning sugar, butter and their distribution, a bread cutter is allocated from the calculation of those eating in this catering facility, up to 500 - 1 person, from 501 to 1,000 2 - person;

      4) depending on the number of people eating in accordance with subparagraphs 1), 2), 3) of paragraph 3 of this methodology, the estimated number of people for catering is calculated;

      5) the average salary for each category specified in subparagraphs 1), 2), 3) of paragraph 3 of this methodology according to the data of the authorized body in the field of state statistics published on its official website, in accordance with the statistical work plan;

      6) the cost of the planned set of food products established by the Availability Standards.

      4. The calculation of the average annual cost of expenses shall be carried out by obtaining the arithmetic average of:

      As = Si + Sc + Sb + Sk

      Re = As*M*100/Cfp

      As – salary amount

      Si = instructor cook * salary

      Sr = regulated number of cooks* salary

      Sb = regulated number of bread cutters* salary

      Sk = regulated number of kitchen workers * salary

      Re - expense ratio

      M - number of months of services provided

      Cfp - the cost of the planned set of food products according to the established norms of security.

  Appendix 3
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan

Cooking process quality control record book ______________________________________ (name of the military unit, detachment)

      Stard date "______"________________ ________

      End date "______"___________ ________

Food acceptance time

The name of the dishes on the layout on "__" _____
20__ .

Placed into the cooking pot, kg

Actual weight, g

Cook’s surname, who cooked meal

Conclusion of the doctor (paramedic) on the quality of the prepared food and the sanitary condition of the catering facility

Permission of the person on duty for the issue of food

Assessment of the commander of the unit (and other authorized persons) of the taste qualities of the prepared food and the density of servings

meat (fish)

potatoe

cereals (pasta)

Dishes

Meat (fish) portions

масса

% отхода

1

2

3

4

5

6

7

8

9

10

11

12

Breakfast












Lunch












Dinner












      Instructor-cook _____________________________________________________________

      (military rank, signature, surname)

      Correct recording and product balances verified by:

      Head of Food Service ________________________________________________________

      (military rank, signature, surname)

      "__" _____________ 20__

      Notes: 1. The record book for control over the quality of cooking shall be intended for control over the quality of cooking, the density of portions.

      2. The record book shall be kept in the catering facility of the military unit (detachment).

      3. Column 2 shall be filled in by the instructor-cook (senior chef) based on the layout of the products.

      4. Columns 3 - 6 shall be filled in by the instructor-cook (senior chef) in the presence of the clerk on duty after determining the percentage of waste and putting food into the boiler. The mass of meat shall be shown in fractions: in the numerator shall be the mass of meat, in the denominator shall be the mass of bones.

      The same persons shall fill in columns 7 and 8 for the first dishes, in column 7 the mass of a portion shall be recorded without meat and fish, for the second dishes - the mass of a side dish and sauce (through a fraction). Column 8 shall indicate the actual mass of meat and fish portions.

      5. Column 10 shall specify: the assessment of food quality - “Safe” or “Bad”; assessment of the sanitary condition - “Good”, “Satisfactory” or “Unsatisfactory”.

      6. The following entry shall be made in column 11: “I give permit to issue food” or “I do not permit to issue food”.

      7. Column 12 shall contain the estimates of the eating qualities of food: “Excellent”, “Good”, “Satisfactory” or “Unsatisfactory”, the density of portions: “Portions are full-weighted” or “Portions are not full-weighted”. If there are not full-weighted portions, the missing products shall be indicated.

      8. Entries in columns 10-12 shall be signed by the persons who made these entries.

  Appendix 4
to the Rule of Catering in the
National Security Bodies of the
Republic of Kazakhstan

SCHEDULE
for carrying out test cooking of food in a military unit ____________

№ s/o

Work name

Performed by

Time of work performance

start

duration

end

hour

minute

hour

minute

hour

minute

1.

Familiarization of the participants with the procedure for conducting the test cooking of food, verification of the theoretical training of cooks, distribution of duties among the cooks in food processing and cooking

Head of the food test cooking process, head of the food service instructor-cook







2.

Getting products from the military supply depot

Cook-Instructor, on-duty mess officer







Preparation of cold dishes

3.

Primary and heat treatment of vegetables for the preparation of vegetable salad

Cook







4.

Cutting vegetables

Cook







5.

Salad dressing

Cook







Cooking of 1 and 2 dishes

6.

Boning and chopping bones

Cook







7.

Cooking broth

Cook







8.

Placing and cooking of meat

Cook







9.

Meat removal, cooling and slicing it in portions for 2 dishes

Cook







10.

Cooking the cutlet mass

Cook







11.

Roasting cutlets, weighing

Head of the food test cooking process, cook







12.

Re-heat the meat portions and cutlets

Cook







13.

Cutting vegetables for 1 dish

Cook







14.

Thermal conditioning of potatoes and vegetables for 1 dish

Cook







15.

Sautening of onion, carrot, tomatoes, etc.

Cook







16.

Dressing of dish 1

Cook







Cooking sauce, side dish and compote

17.

Roasting Bones and Cooking Sauce Broth

Cook







18.

Cooking Red Sauce

Cook







19.

Sorting and washing cereals, pouring water into the cooking pot and preparing a side dish

Cook







20.

Cooking compote

Cook







21.

Cooling of dish 3

Cook







22.

Pouring chilled compote into cups

Cook







23.

Determination of the actual issue of 1 and 2 dishes

Head of the food test cooking process, cook







24.

Determination of food quality

Head of the food test cooking process, instructor cook







25.

Dining table serving

On-duty mess officer







26.

Food issue

Cooks







27.

Food acceptance by military servicemen

On-duty mess officer, commander of the detachment, military personnel







28.

Survey of food quality cooking

Head of the food test cooking process, cook







29.

Summing up and documenting the test cooking of food

Head of the food test cooking process, cook







      Head of the food test cooking process ___________________________________________

      (rank, full name)

  Appendix 5
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan
Approved by
Commanding officer of the
military unit _____
____________________________
"__" _________________ 20__

ACT
of test cooking of food conducted in the catering facility of a military unit ________

      "__" __________ 20__                               the city of _____________

      I, ________________________________________________________________________,

      food was cooked in the catering facility of the military unit, based on: __________________

      ___________________ pursuant to the norm under № ___ with cooking for the lunch of the whole military personnel. The following officers participated in the test cooking of food:

      ___________________________________ total ___________________________ persons.

      Before the start of the test cooking, the condition of the catering facility, warehouse, sanitary and hygiene requirements, the health of the process and refrigeration equipment, the proper operation, availability and storage of food in the warehouse have been verified, practical measures have been taken to eliminate the identified shortcomings, and classes were held and briefing with cooks.

      When cooking, food has been prepared according to the layout of the products, which provided for the preparation of the following dishes: _____________________________________

      The products to the catering facility have been issued in accordance with the approved layout of the products and the number of meals on the waybill under № ______________________.

      Delivery of products to the catering facility and their storage before cooking has been carried out: ______________________________________________________________________

      IN PRIMARY PROCESSING OF PRODUCTS WASTE MADE:

Product name

Received, kg:

Normal waste

Actual waste

Weight after primary processing



%

amount, kg

%

amount, kg


Meat







Potato







Carrot







Beet







Onion







Green onion







      Actual waste during the initial processing of products amounted to

      __________________________________________________________________________

      During the test cooking, the percentage of primary processing of meat, potatoes, vegetables, cereals has been shown, the calculation of the required amount of water for preparing the first, second and sweet dishes, as well as cold snacks, the sequence of laying products in the cooking pot, the passage of flour and vegetables, determination of the actual meat yield, portioning, cooking.

      THE ACTUAL OUTPUT OF FINISHED DISHES COMPARED TO CALCULATED DATA:

Food acceptane

Estimated output of one portion according to the layout

Actual output
















      Deviation of the actual output from the calculated is within the permissible

      __________________________________________________________________________

      Organoleptic evaluation of cooked food by persons participating in test cooking:

      __________________________________________________________________________

      Table layout made by ________________________________________________________

      Control portions have been established to ensure uniform distribution of food.

      Evaluation of the eating qulaities of cooked meal: __________________________________

      Comments and suggestions of eating people: ______________________________________

      CONCLUSIONS : __________________________________________________________

      SUGGESTIONS:____________________________________________________________

      Test cooking of food was performed by: _________________________________________

      (rank, full name)

      Head of the food service of the military unit ______________________________________

      (rank, full name)

  Appendix 6
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan
Approved by
_______________
(position, rank)
________________
(full name)

Application for catering service for military personnel _____________________ (detachment) of the National Security Committee of the Republic of Kazakhstan for "____" _______________________

№ s/o

Eating place

Amount of people

Note













      __________________________

      (position, signature, full name)

  Appendix 7
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan

Statement
__________________________________________________
(name of catering service provider)
for "____"_______________________

№ s/o

Full name

Signature

Date





















      Issued by ____________________________________

      (position, signature, full name)

      Accepted by __________________________________

      (position, signature, full name)

  Appendix 8
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan
Approved by
_______________
(position, rank)
________________
(full name)

REPORT on catering services for military personnel ______________________ (detachment) of the National Security Committee of the Republic of Kazakhstan for "____"_______________________

№ s/o

Date

Amount of people

Note













      Report was prepared by: ________________________________

      (position, signature, full name)

  Appendix 9
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan

Distribution of inflight ration products by energy value on flight days

      In percentage

Food acceptance time

When flying from 3-5 hours

When flying from 8-9 and from 14-16 hours

At night flights

1st breakfast

10-15

20-25

20-25

2nd breakfast

25-20

15-10

-

Luch

35-40

35-40

40-35

1st dinner

30-25

30-25

25-30

2nd dinner

-

-

15-10

      Note: The second breakfast shall be served between flights or after them.


On approval of the Rules of Catering in the National Security Bodies of the Republic of Kazakhstan

The order of the acting Chairman of the National Security Committee of the Republic of Kazakhstan dated August 24, 2017 No. 68 ns. Registered in the Ministry of Justice of the Republic of Kazakhstan on September 28, 2017 No. 15796.

      Unofficial translation

      In compliance with paragraph 7 of Article 44 of the Republic of Kazakhstan of February 16, 2012 “On Military Service and the Status of Military Servants” I DO HEREBY ORDER:

      1. That the attached Rules of Catering in the National Security Bodies of the Republic of Kazakhstan shall be approved.

      2. In the manner prescribed by the legislation of the Republic of Kazakhstan, the frontier service of the National Security Committee of the Republic of Kazakhstan shall:

      1) ensure the state registration of this order with the Ministry of Justice of the Republic of Kazakhstan;

      2) within ten calendar days from the date of the state registration of this order, send a copy hereof both in paper and electronic copies in Kazakh and Russian to Republican State Enterprise on the Right of Economic Management “Republican Center of Legal Information” of the Ministry of Justice of the Republic of Kazakhstan for official publication and inclusion to the Reference Control Bank of Regulatory Legal Acts of the Republic of Kazakhstan.

      3. This order shall become effective ten calendar days after the day of its first official publication.

      Interim Chairman
      of the National Security Committee
      of the Republic of Kazakhstan
      National Security Lieutenant General S. Abish

  Approved by
order of the Chairman of the
National Security Committee of
the Republic of Kazakhstan
№ 68 ns of August 24, 2017

The Rules of Catering in the National Security Bodies of the Republic of Kazakhstan

Chapter 1. General provisions

      1. These Rules of Catering in the National Security Bodies of the Republic of Kazakhstan determine the order of organization of catering in the National Security Bodies of the Republic of Kazakhstan (hereinafter referred to as the NSB).

      2. General management over catering process in the NSB shall be provided by:

      1) at the Border Guard Service of the National Security Committee of the Republic of Kazakhstan (hereinafter referred to as the Border Guard Service) - by the food and feed supply detachment of the Main Directorate of Logistics of the Border Guard Service;

      2) at the bodies of military counterintelligence and military police of the National Security Committee of the Republic of Kazakhstan (hereinafter referred to as the bodies of military counterintelligence and military police of the NSC) - by the Detachment of Military Technical Support of the 6th Service of the National Security Committee (hereinafter referred to as the DMTS NSC).

      3. Separate structural units of the military counterintelligence bodies and the military police of the National Security Committee of the Republic of Kazakhstan shall be provided with food by the military units of the Border Service at the places of deployment.

      4. The norms of food rations and the categories of persons that are publicly-funded, shall be regulated by order of the Chairman of the National Security Committee of the Republic of Kazakhstan No. 38 / DSP dated May 22, 2015 “On Approval of the Standards for the Provision of Food, Feed, Machinery, Equipment and Tableware of the Border Guard Service, the Bodies of Military Counterintelligence and Military Police of the National Security Committee of the Republic of Kazakhstan in Peacetime "(registered in the Register of State Registration of Regulatory Legal Acts under number 11435) (hereinafter referred to as the Availability Standards).

Chapter 2. Cash planning for catering in the NSB

      5. Cash planning for catering in the NSB shall be carried out in the following areas:

      1) to provide food for military personnel by:

      food supplies;

      acquisition of catering services through public procurement;

      acquisition of military ration (hereinafter referred to as the MR);

      2) for the purchase of equipment and property of the food service.

      The initial data in the planning of funds for the catering of the NSB military personnel shall be:

      1) the actual availability of food at the beginning of the planning period;

      2) the payroll number of personnel for each ration of food rations at the beginning of the planning period;

      3) Availability Standards;

      4) organizational measures, the implementation of which is provided for in the planning period;

      5) the cost of food and the MR.

      6. To calculate the cost of food rations of the NSB, the Calculation of the cost of food rations for military personnel of the NSB shall be used in accordance with Appendix 1 to these Rules.

      7. When planning funds for the purchase of catering services, supported by the Republican Budget Commission, the amounts not exceeding 9% of the cost of the respective food rations provided for by the Availability Standards shall be taken into account.

      To calculate the payment of expenses of potential suppliers in the provision of catering services, the Calculation of Payment of Expenses of potential suppliers in the provision of catering services in the NSB shall be used in accordance with Appendix 2 to these Rules.

      The indicated amounts shall be planned to pay the costs of potential suppliers in the provision of catering services for the NSB military personnel.

      At the same time, when conducting competitive procedures by potential suppliers, price proposals shall be submitted only for the amount of expenses provided for catering services, the amounts of food rations approved by the Republican Budget Commission during the competitive procedures shall remain unchanged.

      The data obtained from the results of the planning of funds to provide food for the NSB military personnel shall be included in the corresponding section in the budget application of the National Security Committee of the Republic of Kazakhstan.

      8. The initial data for the planning of funds for the purchase of equipment and property of the food service in the NSB shall be:

      1) the actual availability of equipment and property of the food service, their quality condition, taking into account the operational life at the beginning of the planned period;

      2) the current staffs, timesheets and standards for the provision of equipment and property in accordance with the Availability Standards;

      3) the staff number of troops taking into account the given organizational measures;

      Data obtained from the planning of funds for the purchase of equipment and property of the food service shall be included in the corresponding section in the budget application of the National Security Committee of the Republic of Kazakhstan.

Chapter 3. Catering for military personnel under stationary conditions

      9. Catering facilities (soldiers ', sailors', cadets ', officers') shall be envisaged to provide food for military personnel with the staff of the military units of the Border Guard Service and military detachments.

      10. In the absence of an officers' canteen, officers shall be fed in separately equipped rooms (dining rooms) of soldiers' (sailors') canteens.

      11. When determining the number of cooks (and when designing the staff), the following calculations shall be made in the dining room, up to 150 people - 3 cooks, from 151 to 200 people - 4 cooks, in the future, 1 cook shall be added for every 125 people. The instructor-cook shall be kept with the number of over 500 people and shall not be counted in the estimated number of cooks, and the master in cooking technology - with the number of 1,000 people and shall not be counted in the estimated number of cooks.

      12. The cadet and flight technical canteens shall contain waiters based on the following: in cadet canteens - 1 waiter for 50 people, in flight technical canteens - 1 waiter for 40 people.

      13. When organizing catering for military personnel, it shall be prohibited to reduce the staffing levels of cooks by less than 70%.

      14. When organizing meals for military personnel of a military unit with the involvement of individuals and legal entities, from 70 to 100% of the positions of cook staff shall be kept vacant in peacetime.

      15. In the canteen of the military unit and detachment, food processing, cooking and distribution shall be carried out in compliance with sanitary and epidemiological requirements in accordance with order of the Minister of National Economy of the Republic of Kazakhstan No. 234 dated March 19, 2015 "On Approval of the Sanitary Rules" Sanitary and Epidemiological Requirements for Public Catering Facilities” (registered in the Register of State Registration of Regulatory Legal Acts under No. 10982), (hereinafter referred to as the Sanitary Rules).

      Footnote. Clause 15 is in the wording of the order of the Chairman of the National Security Committee of the Republic of Kazakhstan dated 08.20.2019 No. 64 / қе (shall be enforced upon expiry of ten calendar days after the day its first official publication).

      16. Cooks and bakers (using bakery products), who have undergone preliminary examinations and periodic medical examinations (hereinafter referred to as the Medical Examination) shall be allowed to work in the catering facility, in accordance with order of the acting Minister of National Economy of the Republic of Kazakhstan No. 128 dated February 24, 2015 “On Approval of the Rules for Obligatory Medical Examinations” (registered in the Register of State Registration of Regulatory Legal Acts under No. 10634).

      17. Persons permanently working at food service facilities shall be provided with special clothing (hereinafter referred to as “Special Clothes”), in accordance with order of the Chairman of the National Security Committee of the Republic of Kazakhstan No. 37 / DSP dated May 22, 2015 “On Approval of the Standards for the Supply of Clothing and Equipment for Military Personnel of the Border Service, Bodies of Military Counterintelligence and Military Police of the National Security Committee of the Republic of Kazakhstan in Peacetime" (registered in the Register of State Registration of Regulatory Legal Acts under number 11438) and shall be allowed to work only after a preliminary medical examination, hygienic training and certification.

      18. Before taking up duty (shift on a galley), persons appointed as part of a daily allowance to work in the catering of a military unit, shall be subjected to a medical examination by a doctor on duty (a paramedic). Persons who have not undergone a medical examination shall be prohibited to work in the catering facility of the military unit.

      19. Visits to the catering facility of a military unit by unauthorized persons shall be allowed only with the permission of the commander of the military unit or his/her deputies. People, who check the catering, when visiting the shops and other premises, shall put on a clean bathrobe (a jacket).

      20. In the absence of staff in the state of the military unit (impossibility of staffing), officers from among military personnel (workers) shall be assigned to mess duty for the cleaning of premises, delivery of food from the warehouse to the dining room, cleaning (post-cleaning) of fresh potatoes and vegetables, serving dinner tables, washing the table and kitchen utensils and for other auxiliary work.

      21. To perform the work in the catering facility, officers shall be assigned to mess duty (kitchen workers) based on:

      up to 50 (eating) people - 2 people;

      from 50 to 100 (eating) people - 4 people;

      for each subsequent 50 (eating) people - 1 person additionally.

      22. For slicing bread, portioning sugar and dispensing it to the staff, a bread cutter shall be allocated based on those who eat in the catering facility: up to 500 people - 1, from 500 to 1,000 - 2, over 1,000 - 3.

      23. Persons from the officers on mess duty (kitchen workers), shall be prohibited to process meat and fish, cook and distribute food, portion cow oil, pour compote, cow milk and juices, peel and chop boiled potatoes and vegetables, as well as wash digestion boilers (with the exception of boilers).

      24. To supervise the work of the officers on mess duty, to maintain order in the catering facility, ensure control over the correct receipt of products from the warehouse, the completeness of their laying in the boiler and the timeliness of the distribution of food, according to the Standards for Food Rations, a duty officer shall be appointed in the catering facility.

      25. The list of persons admitted to the mess duty of the catering facility for the planned year (month) shall be approved by the order of the commander of the military unit.

      26. It shall be prohibited to appoint heads of catering facilities, cooks and heads of food depots as part of all types of officers on mess duty.

      27. The distribution to work of persons who assigned the mess duty in the catering facility shall be made by the head of the catering facility together with the officer on mess duty. Before starting the work, the head of the catering facility shall instruct the officers on mess duty to show the setting of dining tables, collecting and washing dishes, cleaning and peeling potatoes and vegetables, cleaning rooms, and personal hygiene, as well as shall provide the officers on mess duty with special clothing.

      28. A separate room shall be equipped to instruct the officers on mess duty in the catering facility, and a place shall be allocated for these purposes in the canteens with a small amount of seats for people. The room (place) shall be equipped with appropriate stands, manuals.

      29. For a better organization of the work, the officers on mess duty in the catering facility shall be distributed according to the calculations based on their tasks.

      The distribution of persons on mess duty shall be made taking into account the amount of the work.

      30. In the absence of the necessary technological equipment in the canteen (breakdown, power outage, water outage), a separate order may be assigned for peeling potatoes and vegetables by the decision of the commander of a military unit.

      31. One soldier for 10 tables shall be allocated for cleaning the catering facility and serving tables.

      32. The necessary marked cleaning equipment and the procedure for completion of the work shall be determined for all calculations.

      33. Persons assigned to mess duty in the catering facility shall be dressed in special clothes.

      34. Persons assigned to mess duty in the catering facility shall:

      1) before starting work, clean outer clothing in a closet, wash hands thoroughly with hot water, soap and a brush;

      2) work in only clean workwear in the catering facility;

      3) after each technological operation, wash hands with hot water and soap, when leaving the dining room, take off overalls when visiting the toilet, and after returning to the dining room wash hands thoroughly with hot water and soap and a brush, then put on protective clothing.

      35. The dining room attendant shall have documentation, in accordance with paragraph 476 of the Charter of the Internal Service of the Armed Forces, other troops and military units of the Republic of Kazakhstan, approved by Decree of the President of the Republic of Kazakhstan No. 364 dated July 5, 2007 (hereinafter referred to as the Charter of Internal Service).

      36. In the course of the work, the officer on mess duty in the catering facility shall ensure that officers on daily duty in the catering facility keep their working places clean, strictly observe the Sanitary Rules, and also carry out their activities in accordance with paragraph 474 of the Internal Service Charter.

      37. When taking over the daily duty, the officer on mess duty in the catering facility shall make an entry in the daily logbook of the catering facility on taking over duties, availability of documents on inventory, kitchen equipment and utensils, serviceability of technological equipment, sanitary condition of the catering facility, production halls and auxiliary premises, quality washing dishes and discovered deficiencies.

      38. The entries shall be made by inspectors (unit commander) in the statement (journal) about the results of checking daily service and maintaining order in the catering facilities.

      39. Upon entering on duty, the catering facility attendant shall accept property in the catering facility according to the inventory for safekeeping. In the event of a shortage or damage to property, an official proceedings shall be held.

      40. The commander of a military unit shall ensure the following at the facilities of the food service:

      1) the compliance with the Sanitary Rules by cooks, kitchen workers and a officers on mess duty in the catering facility;

      2) the medical service of the military unit conducts objective methods of control, hygienic preparation, and classes with cooks (bakers) to comply with the Sanitary Rules and their compliance with personal hygiene rules;

      3) the implementation of production control over compliance with the sanitary and anti-epidemic requirements when receiving, transporting, storing and dispensing food, preparing and dispensing ready-made food (including through laboratory research and testing) in accordance with order of the Minister of National Economy of the Republic of Kazakhstan No. 239 dated June 6, 2016 “On Approval of the Sanitary Rules “Sanitary and Epidemiological Requirements for the Implementation of Industrial Control ”(registered in the Register of State Registration of Regulatory Legal Acts under № 13896).

      41. The head of the food service of the military unit shall carry out its activities in accordance with the Charter of the Internal Service, as well as shall:

      1) ensure the compliance with the Sanitary Rules at the food service facilities for the catering of military personnel;

      2) organize the timely passage by food service specialists of mandatory pre-employment and periodic medical examinations (examinations);

      3) organize sanitary-hygienic training and certification of food service specialists;

      42. The head of the canteen of the military unit shall:

      1) distribute, together with the officer on duty, duties between the persons from the officers assigned to days’ duty for the canteen;

      2) instruct cooks and persons from the officers on mess duty in the canteen, on compliance with the safety requirements when performing the work;

      3) immediately report on the subordination and the duty officer on the military unit about all the shortcomings in the work of the day’s duty for the canteen, communication malfunctions, poor sanitary condition of the dining room and violations that do not allow ensuring full compliance with the requirements of the Sanitary Rules;

      4) quarterly verify the availability of a medical record for each cook, monitor the timely passage by cooks of preliminary medical examinations upon admission to work and periodic medical examinations, medical examinations, laboratory tests, and maintain a logbook for inspection of cooks;

      5) provide cooks and officers on mess duty in the catering facility with overalls;

      6) take part in the preparation of the menu-layout of products and the conduct of test cooking of food;

      7) keep records of equipment, tableware and kitchen utensils (including the book of registration of battle of dishes), inventory and other property, monitor their condition and safety;

      8) control the receipt by the instructor-cook (instructor-cook), senior cook (senior cook) of products from the food warehouse to the catering facility in quantity and quality, as well as the completeness of their bookmark in the boiler in accordance with the menu-layout of the products, the correctness of their cooking and exit of ready meals.

      43. Persons permanently working at military service food service facilities shall:     

      1) strictly comply with the Sanitary Rules for the transport, reception, storage and delivery of food to the catering facility, the culinary processing of food, the preparation, storage and delivery of prepared food to military personnel, the maintenance and operation of food service facilities of a military unit;

      2) observe personal hygiene.

      44. The catering facility of the military unit shall be equipped with the necessary production, auxiliary, domestic and technical premises, a dining room, utilities, equipment and property, ensuring the technological process of food preparation and reception by military personnel in accordance with the Sanitary Rules.

      45. Each unit of equipment in the catering facility (in the galley) and in the warehouse shall be fixed by order of the military unit commander for specific officials who shall be guided by the instructions for its operation, maintenance of equipment and safety equipment when working on it, monitor timely repairs and comply the Sanitary Rules and requirements for its content.

      46. Food in the catering facilities of military units and detachments shall be prepared according to the menu-layout of products.

      According to the norm of providing the main ration, hot food shall be prepared and shall be given 3 times a day (for breakfast, lunch and dinner). Four meals a day may be organized for military personnel receiving additional products during catering.

      The standard portion of the main ration with three meals a day shall be distributed by energy value (calories): for breakfast - 30-35 percent, for lunch - 40-45 percent, for dinner - 20-30 percent. In a hot climate (in summer), the volume and calorie content of lunch shall be recommended to be reduced by 10-15 percent of the total daily calorie content, respectively, increasing the volume and calorie content of breakfast and dinner.

      Depending on the conditions of service and the daily routine of the military unit, the distribution of energy value (calories) may be changed by the commander of the military unit.

      The hours and order of meals by the military shall be determined by the commander of the military unit.

      47. The food menu shall be compiled by the head of the food service jointly with the head of the medical service of the military unit, the head of the canteen, and the instructor-cook (senior chef).

      The menu-layout of products for therapeutic rations and dietary nutrition in a military unit shall be compiled by the head of the medical service with the participation of the head of the food service and the instructor chef (senior chef).

      The product menu shall be signed by the deputy commander of the military unit on the rear (for logistical support), the head of the food service, the head of the medical service and shall be approved by the commander of the military unit.

      48. Changes to the menu-layout of products shall be made only with the permission of the commander of the military unit. Making changes and additions to the menu-layout of products shall be confirmed by the signature of the commander of the military unit.

      49. The menu-layout of products shall be compiled in accordance with the Availability Standards separately for each norm of food rations in triplicate and shall be valid for a week.

      The first copy shall be transferred to the financial detachment of the military unit and shall be the basis for the issuance and execution of primary accounting documents (menu-requirement for the issuance of food products, an invoice for internal movement of stocks, in the form established by order of the acting Minister of Finance of the Republic of Kazakhstan No. 390 dated August 2, 2011 “On Approval of the Album of Forms of Accounting Documentation for State Institutions”) (registered in the Register of State Registration of Regulatory Legal Acts under № 7126) (hereinafter referred to as the Primary Accounting Documents) for issuing foodstuff from a ration supply depot to the catering facility (the galley), and two copies shall be sent to the catering facility. One of them shall be hung out in the dining hall (lobby) of the catering facility for familiarization of those who eat, and the other one shall be located at the cook instructor (senior chef, cook instructor) for guidance during the cooking process.

      50. The product menu for separately deployed units of a military unit shall be compiled in one copy and additionally in copies according to the number of units and shall be valid for one month.

      For units provided through early delivery, it shall be allowed to extend the product menu for up to three months.

      51. In the absence of separately located food product units in the warehouse provided for by the product menu, by decision of the unit head, it shall be allowed to make changes to the product menu in accordance with the Availability Standards.

      The head of the unit shall report to the chief of the detachment of the military unit about the lack of food products provided for by the menu-layout of products and the replacements made in connection with this and shall report to the head of the food service.

      52. For organization of the catering process for the military personnel included in the crews of the ships, the food menu shall be compiled by the food service of the military unit (coastal base) in one copy and in copies according to the number of ships and shall be valid for one month, approved by the commander of the military unit.

      53. When preparing the product menu, the peculiarities of the educational process in the military unit, the staffing of the catering facility and its qualifications, the established diet, the availability and assortment of products, the presence and condition of technological, refrigeration and non-mechanical equipment in the catering facility, and the wishes of the military personnel shall be taken into account.

      54. In order to diversify nutrition, comply with the requirements of the Sanitary Rules, refresh food supplies based on the assortment and availability of food in the ration supply depot, the availability and condition of production facilities, equipment, utilities and taking into account the peculiarities of catering, it shall be allowed to replace some products with others in accordance with the norms replacements.

      55. The daily norms of meat, fish, cow's butter, sunflower oil and sugar shall be brought up daily to the notice of eaters in prescribed amounts.

      56. Products from the ration supply depot to the catering facility of the military unit for cooking shall be signed by the instructor-cook (senior chef, senior cook) in the presence of the officer on duty for each food intake according to the Primary Accounting Document issued by the financial unit in two copies, based on the layout menu food products and data book accounting movement. The number of people eating according to feeding time, according to the order of the commander of the military unit, shall be brought daily to the notice of the financial unit by officials of the personnel units of the military unit before being issued with primary records and shall be certified in the book of movement records of those, who eat by signature of the chief of staff of the military unit or his/her deputy (assistant).

      57. The commander of the military unit shall establish the time (accounting hour) for submitting information about the number of people eating to the financial unit.

      58. The second copy of the document for the delivery of products from the ration supply depot to the catering facility shall remain with the instructor-cook (senior chef, senior cook) for control and the next day shall be handed over to the financial unit for reconciliation with the first copy.

      59. Products shall be dispatched from the ration supply depot to the catering facility for each meal. In some cases, upon the availability of refrigeration equipment and premises for organizing food storage, with the permission of the commander of the military unit, it shall be allowed to give food products from the ration supply depot to the catering facility once a day.

      60. The delivery of products from the ration supply depot to the catering facility shall be carried out in a clean container specially designed for these purposes.

      61. The military unit shall have two sets of such containers, one of which shall be stored in a ration supply depot, and the other one shall be in the catering facility.

      62. The container set shall consist of boxes with lids made of aluminum or stainless steel, a stretcher for meat and fish. Potatoes and vegetables shall be delivered in stretcher containers. The container sets shall be marked in accordance with its purpose.

      After the delivery to the catering facility and release from food, the container set shall be washed, scald and dried.

      63. Products requiring long-term culinary processing (salted, frozen fish, frozen meat) shall be issued from the to the ration supply depot of the catering facility taking into account the time required to soak or defrost them.

      64. In separately deployed units, products in the catering facility shall be given to the cook in the presence of the officer on duty of the military detachment.

      65. In exceptional cases (weekends, holidays, days of receiving food) upon the availability of food storage conditions in the catering facility, by the decision of the commander of the military unit, the procedure for dispensing food to the catering facility may be changed.

      66. In each catering facility, a book shall be kept for recording the monitoring of the quality of food preparation (hereinafter referred to as the Control Book) separately for each norm of basic food rations in accordance with the Availability Standards in the form in accordance with Appendix 3 to these Rules.

      67. Food shall be put into the boiler by cooks in the presence of the officer on mess duty and other military unit officials in accordance with the requirements of the Internal Service Charter.

      68. Prior to the distribution of ready-made food, its quality shall be verified and tested by military officials in the manner established by the Internal Service Charter.

      69. Food testing shall consist in its examination and determination of taste, volume and weight of meat (fish) portions, cold appetizers, first, second and third courses.

      Sugar, cow butter and other food products used in finished form shall not be subject to testing.

      The results of food testing shall be recorded in the Control Book with scoring for each dish. If there is a discrepancy in the volume, mass of servings and dishes issued to the military personnel, with the calculated data indicated in the product layout, the reasons for the discrepancy shall be identified, as well as the measures shall be taken to bring the established entitlement in accordance with the Availability Standards to the notice of the military personnel.

      70. Catering for military personnel in catering facilities may be organized by:

      1) table setting method;

      2) using self-service lines with the delivery of prepared food by cooks.

      Ready-made food shall be served on the tables or prepared for distribution on the food distribution line 10 - 15 minutes before the servicemen arrive at the canteen.

      71. The preparation of the catering facility for eating shall be carried out by the officers on mess duty in the catering facility under the supervision of the head of the catering facility and the catering facility attendant. The temperature of the finished food at the time of its intake shall be as follows: for the first dishes and tea (coffee) - not lower than +75 ° C; for main dishes - not lower than +65 ° C; stewed fruit, juice, cow's milk - not higher than +14 ° C. Ready first and second dishes may be on the warmer or warm stove for no more than two hours from the moment of cooking.

      72. When organizing meals using food distribution lines, dining tables shall not be assigned to units, by order of the commander of a military unit, a meal schedule shall be established by units, which shall be posted in the lobby of the catering facility. Distribution of food shall be carried out individually for each soldier.

      73. When organizing catering for servicemen by the table setting method, by the order of the commander of a military unit, dining tables shall be assigned to each unit. The head of the unit shall assign a senior mess officer for each dining table.

      74. 15 to 20 minutes before meals, officers on duty of the detachments of a military unit, (jointly with off-duty shift routine soldiers) shall fall in line at a specific place, determined by the officer on duty of a military unit and under the command of one of the on-duty officer, who is appointed by the on-duty officer of a military unit, shall go to the catering facility for table setting and meeting of military detachments.

      75. With the permission of the duty officer of a military unit, the personnel of the duty shift shall accept the served tables from the duty officer of the catering facility.

      76. After checking the conformity of the number of ready-made servings to the number of military personnel on allowance and accepting the served tables, the off-duty shift routine soldiers shall take food and go back for the shift of the routine soldiers, who remain in the detachment, and the on-duty officers of detachments shall meet their detachments in front of the catering facility.

      77. Servicemen, who are serving by conscription and contracting positions of soldiers, sergeants and foremen, shall wash their hands in the detachments before each meal and march in the catering facility in clean clothes and shoes in the composition of the detachment under the command of the top sergeant or one of the platoon sergeants or an official of the detachment (hereinafter referred to as the detachment commander), who controls the food intake by subordinate military personnel, who (like the detachment on-duty officer) shall stay in the catering facility and monitor the mode of food intake. The detachment commander shall be responsible for the timely arrival of soldiers under subsistence support into the catering facility.

      78. Upon arrival of detachments to the catering facility, on-duty officers of the detachments shall report to the unit commander on readiness for taking food. With the permission of the on-duty officer of the military unit, the detachment commander shall give the command to the detachment to enter the catering facility.

      At the command of the commander of the detachment, servicemen shall sit at tables, food distributors shall serve up the servicemen and servicemen shall start to receive food.

      The senior on-duty officer of the table shall control the equable delivery of finished food and other products to everyone who eats at the table, the order and discipline of the military servicemen during meals, adherence to the culture of eating, as well as the delivery of tableware after eating.

      79. Persons from the daily duty in the catering facility shall take food at the time established by the commander of the military unit.

      80. For military personnel performing various tasks and not present in connection with this at breakfast, lunch or dinner, the corresponding food consumption shall be left. Applications for leaving food shall be submitted by the officers of the units through the officer on duty of the unit at the catering facility with an indication of the time of arrival of military personnel in the catering facility.

      81. In exceptional cases, with the permission of the doctor on duty (paramedic) and with a mandatory mark in the Control Book, food for absent military personnel shall be taken out before general distribution, cooled and stored in a separate sealed container in the refrigerator of a cold meal preparation room at a temperature of 4 +/- 2 ° C more than 6 hours. The meat and fish portions shall be kept separate from the side dish. Before the sale, chilled food shall be checked by a doctor (paramedic) with a mark in the Control Book, after which it shall be again subjected to heat treatment with repeated tasting. The term for the sale of food after secondary heat treatment shall not exceed 1 hour. Further storage of food after repeated heat treatment shall be prohibited.

      82. For military personnel who are not able to arrive in the catering facility before the expiration of the established storage periods for food, the products shall not put into the boiler. In these cases, at the direction of the duty officer of the military unit, food for absent military personnel shall be prepared separately by the time they arrive in the catering facility.

      83. In order to improve the quality of the cooked food and to improve the qualifications of the cooks in the military unit, control and demonstration cooking of food shall be carried out at least once a month (quarterly in divisions of the border).

      84. Test cooking shall be carried out by the head of the food service with the assistance of a cook instructor, as well as the most qualified cooks of the military unit.

      85. Before the start of the test cooking in the preparatory period, the head of the food service shall draw up a schedule for the test cooking of food in the military unit in accordance with Appendix 4 to these Rules, indicating the technological operations and the cooks responsible for preparing specific dishes.

      86. Based on the results of the test cooking of food in the military unit, an act shall be drawn up in accordance with Appendix 5 to these Rules.

      87. In the act, positive and negative points in the work of the catering facility shall be noted, an assessment of the work of each cook shall be given, and general conclusions and suggestions shall be made for further improvement of the catering facility. The act shall be signed by the person conducting the test cooking of food, and approved by the commander of the military unit.

Chapter 4. Food for military personnel with the involvement of legal entities and individuals

      88. If necessary, meals for military personnel may be organized with the involvement of legal entities and individuals.

      89. In the case of catering with the involvement of legal entities and individuals, military unit commanders (head of the Department of Military Technical Support of the National Security Committee) and legal entities and individuals shall conclude public procurement contracts for the provision of catering services (hereinafter referred to as the public procurement contract).

      90. Catering services shall be understood to mean the delivery, transport, storage of food, preparation of hot food, delivery to duty stations, bringing it to the military personnel in accordance with the established Availability Standards for food and serving of the servicemen (hereinafter referred to as services).

      91. Services may be provided in catering facilities of the NSB or at public catering enterprises owned (leased) by the service provider (supplier).

      In the absence of a catering facility in the NSB, services may be provided in other premises that comply with the Sanitary Rules, adapted for the distribution of food and its reception by military personnel.

      92. When organizing catering for military personnel with the involvement of legal entities and individuals by officials of the military unit, the following activities shall be carried out:

      1) jointly with the service provider, a separate menu for each next week is compiled separately for each rate in three copies and approved by the commander of the military unit, which is agreed with the service provider no later than Thursday of the current week. The first copy of the menu of the layout of the products is stored in the food service, the second is hung out in the dining room (lobby) of the dining room for familiarization of those who eat, the third is transferred to the service provider. Changes to the approved menu-layout of products are made with the written permission of the commander of the military unit;

      2) timely provision for food (removal from food) of military personnel, including on weekends and holidays, for certain meals is provided;

      3) daily (to no later than 4:00 p.m.) information is provided to the service provider (signed by the chief of staff of the military unit or his/her assistant) about the number of people eating in the catering facility the next day, disaggregated by meals, and on the last working day of the week - the number of people eating in the catering facility for the weekend (holidays). In case of arrival (departure) of military personnel on weekends (holidays), information on the number of people eating in the catering facility may be clarified. The updated information is sent to the service provider signed by the officers of the command of the military unit or the duty officer of the military unit no later than 4 hours before a meal, which changed the number of people eating.

      4) ensure the timely arrival of food in the catering facility by the time established by the daily routine (service regulations), and compliance with the order during meals;

      5) daily monitoring of the implementation by the service provider of the terms of the public procurement contract is carried out.

      When organizing catering for military personnel with the involvement of legal entities and individuals, officials of the Department of Military Technical Support of the National Security Committee shall carry out the following activities:

      1) a weekly menu-layout of products is compiled once a month in two copies - the first copy is sent to the financial unit for payment, the second copy is transferred to the service provider for guidance in cooking. Changes to the approved menu-layout of products are made with the written permission of the head of the DMTS NSC;

      2) the information on the number of eaters is provided from the moment of conclusion of the public procurement contract, and clarification is made as necessary. In this case, officials of the NSC military counterintelligence bodies and military police, monthly, no later than the 3rd day, send an application for food for military personnel to the DMTS NSC signed by the head of the unit or his/her deputy for food for the coming month, indicating the number of military personnel in accordance with Appendix 6 to these Rules. In cases of changes in the number of servicemen, who are provided with food, an application for food for servicemen and a letter of justification are additionally sent.

      93. The control over the implementation of services shall include a daily check by officials of military units (DMTS NSC) of the quality of the prepared food, the compliance of the actual output of the prepared dishes with the calculated outputs indicated in the menu-layout of the products, as well as the number of servings prepared for the number of military personnel credited for food.

      94. If the representative of the recipient of the services identifies that the products of the service provider are of inadequate (doubtful) quality, including according to organoleptic indicators, the delivery of this food for allowance by the military personnel shall be suspended, samples shall be taken our to be sent for examination (sanitary-hygienic, veterinary-sanitary, merchandising) to centers (laboratories) of sanitary and epidemiological surveillance (veterinary sanitary examination).

      95. Acceptance of services in terms of volume, quality and compliance with the terms of the public procurement contract in the NSB shall be carried out by officials who have the corresponding responsibilities.

      In the case of the provision of services in the canteen of the military unit, a record of the acceptance of the service shall be made in the Control Book.

      In the case of the provision of services at public catering facilities owned (rented) to a supplier (supplier) by officials, a statement shall be issued daily in conjunction with the service provider in accordance with Appendix 7 to these Rules.

      Every month, no later than the 3rd day, the NSC military counterintelligence and military police bodies shall send a report on catering services of military personnel to the DMTS NSC, approved by the head of the unit or his/her deputy, in accordance with Appendix 8 to these Rules.

      96. Catering for military personnel when attracting individuals and legal entities shall be organized in accordance with the requirements of these Rules.

Chapter 5. Catering services for military personnel at a border outpost, commandant’s office, post and in border control units

      97. Catering services for the personnel of the border outpost, commandant’s office, post, border control units (hereinafter referred to as the border outpost) shall be organized by the head of the border outpost (commandant’s office, post, border control unit) in accordance with the established Availability Standards, taking into account the specifics of serving personnel, including at night.

      98. The head of the frontier outpost, personally or on his/her behalf, the deputy chief of the outpost, shall monitor the completeness of the delivery of products to the kitchen by regularly checking the products actually delivered to the cook, checking the volume and quality of the prepared food, giving permission for its distribution to the personnel, and recording the results in the Control Book.

      99. Cooking at the border outpost shall be carried out in accordance with the menu-layout of products approved by the commander of the military unit.

      100. At the border outposts, food for the kitchen shall be handed out to the cook in the presence of the duty officer of the detachment in accordance with the menu-layout of the products and the number of personnel on the boiler allowance.

      Catering facility of military personnel serving at night (night rations) shall be carried out in accordance with the established norms of additional rations in accordance with the Availability Standards. Products shall be issued by the foreman of the frontier outpost to a cook who prepares food at night. The cook shall deliver the products according to the list presented by the duty officer at the border outpost. The number of daily subsistence allowances issued shall be verified with the book of the Border Guard.

      101. Border patrols, small groups and teams that serve in isolation from their detachments for more than 12 hours and having the ability to prepare hot food on their own in duty rooms, stationary posts, heating points, shall be allowed to receive products (food concentrates, canned food and stuff) within the limits of the Availability Standards for self-cooking hot food. In those cases when, under the terms of service, there is no possibility of preparing food and its delivery to the place of service, military personnel shall be provided with a military food ration.

Chapter 6. Field service for military personnel

      102. Catering for military personnel in the field (at field exercises, maneuvers, training grounds, in training centers and camps, units operating in isolation from the military unit's deployment point, in areas of natural disasters and catastrophes) shall be organized at food stations by the military detachment commander (unit) using technical means of cooking or delivering hot food in thermoses.

      Detachments that do not have field technical equipment shall be attached to those detachments having the specified field technical equipment.

      103. If the organization of catering service for military personnel in stationary conditions is carried out with the involvement of legal entities and individuals, then these legal entities and individuals shall be involved in catering process for military personnel in the field (in accordance with the terms of the public procurement agreement).

      104. Catering service for military personnel shall be organized according to a menu-layout of products approved by the commander of a military detachment.

      105. The menu-layout of products for catering for military personnel in the field shall be compiled in one copy and additionally in copies according to the number of units and shall be valid for the entire period of catering for military personnel in the field.

      106. When preparing the product menu, the appropriateness of using concentrated and canned food products for cooking shall be taken into account.

      107. The hours of receiving hot food shall be set by the commander of a military unit (detachment).

      108. Military personnel shall be provided with cooked meal, as a rule, three times a day. In cases where, according to the conditions of furnishings and accommodation, it is not possible to prepare and provide hot food three times a day, food shall be prepared twice, and intermediate meals shall be given to the staff between hot meals: canned meat and meat and cereal, bread (crackers).

      109. For food and drink in the field, individual pots, spoons, mugs, flasks, as well as crockery and cutlery included in sets of field equipment shall be used.

      110. When organizing catering in the field, the Sanitary Rules shall be be observed.

      111. Immediately before catering in the field, food service specialists (service provider personnel) shall be provided additional classes to organize the catering of military personnel in the field and cooking using field technical equipment.

      112. Cooks and bakers who have undergone Medical examinations shall be allowed to work at food points deployed in the field. In units that do not have full-time cookery, by decision of the commander of a military unit, it shall be permitted to involve detachments who have undergone a Medical examination in cooking.

Chapter 7. Catering services for flight and technical personnel of aviation

      113. Catering for the flight and technical personnel of the aviation of the national security organs shall be organized through the corresponding canteens of military units (flight, technical personnel).

      114. If necessary, during the days of flights, meals for the flight and engineering personnel may be organized directly at the airport. For this purpose, cooked food shall be taken out in thermoses, and special rooms for heating and eating shall be equipped at airfields.

      115. Enrollment of military personnel of aviation engineering personnel for food in permitted cases shall be carried out by order of the commander of a military unit.

      116. Food in the canteens of the flight and technical personnel of aviation shall be prepared by prior orders on the basis of the menu-layout of products.

      117. According to food rations in accordance with the Availability Standards, the provision of catering services and technical support to aviation personnel shall be terminated in the following cases:

      1) during the disbandment (reformation) of aviation and aviation-technical units;

      2) when transferring military personnel from one aviation (aviation technical) unit to another;

      3) upon removal (including temporarily) from flight work (from flights) or maintenance of aircraft by decision of the command or the military medical commission;

      4) when transferring to work not related to flights or to servicing aircraft.

      118. On flight days, flight personnel shall be provided with cooked meal 4 times a day. The intervals between meals, including in flight, shall not exceed 4-5 hours.

      119. On flight days, flight personnel shall take food 1.5–2 hours before the start of flights.

      120. Products of flight rations according to energy value on the days of flights shall be distributed in accordance with Appendix 9 to these Rules.

      121. During long non-stop flights, the crews of aircraft and helicopters shall be provided with on-board rations for the crews of aircraft and helicopters. The expenditure on the required number of rations shall be sent by the headquarters of the military unit to the food service of the unit no later than 10 hours before the departure of aircraft (helicopters).

      122. Onboard rations shall be completed in the flight canteen for each crew member individually by specially designated and instructed persons. Issued onboard rations shall be recorded in the crew certificates for food certificates.

      123. On-board bags with onboard rations packed in them and thermoses with hot tea shall be delivered to the airfield by the hour indicated in the application of the headquarters of the military unit, and shall be handed over to one of the crew members responsible for organizing meals at the invoice for each aircraft (helicopter) flight.

      124. To provide adequate on-board catering service to crew members of aircraft and helicopters, 4 options of on-board rations shall be used in accordance with the Availability Standards.

      125. To provide the crew with on-board food and water, the aircraft shall be equipped with containers for storing on-board rations, cutlery and mugs, as well as canned meat warmers and devices for making hot drinks (coffee or tea). In the cabin there shall be a tank for storing drinking water, as well as a container for collecting and storing food waste, containers and sanitary napkins.

      126. On the board of the aircraft, the tanks for drinking water shall be filled from centralized water supply systems and only of drinking quality.

      127. On-board rations in flight shall be consumed in compliance with the diet, based on the calculation: the first meal - 4 hours after the last pre-flight meal in the canteen or at the airport, and subsequent meals - every 4 hours of flight. During continuous flights lasting 4 hours, each crew member of the aircraft shall be given one on-board ration, and in this case the crew shall not be removed from the allowance in the canteen.

      128. In case of cancellation or rescheduling for a day or more non-stop flights, as well as when the plane (helicopter) is returned from a flight earlier than the deadline, the products given to the crew of the aircraft shall be delivered to the canteen, crew members in this case shall be provided with food in the canteen.

Chapter 8. Catering service for military personnel serving on surface boats and ships

      129. Catering services for the ship-boat personnel (hereinafter referred to as the crew) of the ships and boats of the NSB shall be organized through galleys, canteens, wardrooms of ships and coastal bases. Hours of eating shall be established by the commander of the ship.

      The personnel of boats without galleys shall be provided with food the canteen of the coastal base. In cases where the boat does not have a specially designed galley, and a cook is also not provided in staff, when going to sea, cooking for the personnel of this boat shall be assigned to one of the sailors at the direction of the boat commander in a place specially equipped for this purpose.

      The hours of eating for personnel shall be established by the commander of the ship (boat).

      Cooked meal shall be given to the crew of ships and boats, as well as to the personnel of coastal units of marine units three times a day.

      Food products by energy value (calories) shall be distributed: for breakfast - 20%, for lunch - 40%, for dinner - 30% and for evening tea -10%. The distribution of rations by calorie content, depending on the conditions of service, the nature of the tasks performed by the personnel and taking into account climatic conditions may be changed by the commander of the ship (boat).

      130. Sailors and foremen of ships and boats shall take food in the ship's canteen, and in its absence - in cockpits or on the upper deck, if weather conditions permit.

      During food acceptance process, sailors and foremen shall be placed at the tables and tanks of those cubicles in which they are placed for housing. The number of sailors assigned to the tank shall not exceed 10 people. One of the foremen shall be appointed by the senior.

      To set the table, get food from the galley, clean the table and wash the dishes, the on-duty officer responsible for the table shall appoint the officer on duty from the sailors on the tank.

      Officers, warrant officers, chief foremen and foremen shall take food in their respective cabin companies, and if they are absent, in one of the living cabins.

      Testing of cooked meal prior to its distribution shall be carried out by the doctor, the ship's on-duty officer and the ship’s commander, or, upon his instructions, by one of the deputy commander of the ship. The results of food testing shall be recorded in the book of accounting for monitoring the quality of cooking, (permission to issue food to personnel with the knowledge of the ship’s commander shall be given by the ship’s duty officer, while the officer on duty is on the move).

      131. During the period of service with separation of their units from the coastal base and temporary base at border outposts, the crew of small boats, that do not have galleys, shall receive food in the canteen of the outpost according to food ration standards in accordance with the Availability Standards, according to which the outpost personnel is provided with food.

Chapter 9. Catering for sick servicemen

      132. Food for sick servicemen who are being treated in military medical institutions (hospitals of military units) shall be organized according to medical ration in accordance with the Availability Standards.

      133. If necessary, diet food shall be provided for military personnel suffering from digestive diseases in the military unit for medical reasons.

      134. In the military unit, the organization of therapeutic feeding shall be assigned to the head of the medical service of the military unit. The menu-layout of products according to the ration of medical rations, as well as the menu-layout of products during the organization of dietary nutrition shall be compiled for a week by the head of the medical service of the military unit with the participation of the head of the food service and the instructor-cook (senior chef), signed by the deputy commander of the military unit of the service area, chief of medical and food services and approved by the commander of a military unit.

      135. Admission to dietary food shall be carried out by order of the commander of a military unit based on the conclusion of the head of the medical service of the military unit for the period necessary for the treatment of military personnel, but not more than three months.

      136. Separate tables shall be provided for meals during dietary therapy.

      137. In separately deployed units of the military unit, diet food shall not be organized.

      138. In military medical institutions (hospitals of military units), sick servicemen shall be provided with food, depending on the time of their arrival.

      139. Withdrawal from food allowance at discharge shall be made after breakfast, lunch or dinner with the issuance of a food certificate (according to the status).

Chapter 10. Catering during sentry duty and guard duty

      140. The military personnel assigned to the guard with a shift in a day shall be provided with four meals a day: breakfast, lunch, dinner - in the daytime, the second dinner - in the night, and in the guard with a change in 12 hours - two meals a day for one shift with the products provided according to the Availability Standards.

      141. Cooking on guard shall be carried out in a specially equipped room by one of the servicemen (full-time or non-staff cook) who has undergone special training and medical examination.

      142. In the absence of conditions for cooking in the guard, and for military personnel of military units — the ability to eat in the canteen of a military unit, food shall be delivered in thermoses and issued by a table waiter, appointed by the order of the commander of the military unit, who has undergone a medical examination.

      143. Food for guards (military units) shall be taken in clean thermoses after checking its quality by a medical worker and a duty officer of a military unit (unit) before the general dispensation of food to its personnel begins. Thermoses with food shall be sealed by a duty officer of a military unit (unit). Bread, cutlery and dishes shall be transported in special containers that meet sanitary and hygienic requirements. Delivered food may be stored for no more than 3 hours, including delivery time. After this period, the food shall be boiled (boiled) for 15 to 20 minutes and consumed within one hour. Further storage shall be prohibited.

      144. For cooking (heating) and eating in the guard, a place shall be equipped in a separate room of the guardroom.

      145. Guards of 3–5 people, serving at a considerable distance from the military unit’s deployment point, may be provided with food according to the Availability Standards and small-sized means for preparing food and delivering (storing) water. Cooking shall be carried out directly at duty stations by one of the guards who have undergone special training and medical examination.

      146. In cases where, under the conditions of service, there is no possibility for preparing food and its delivery to the place of service, servicemen assigned to the sentry duty (guard duty) shall be provided with military food ration.

      147. Military personnel taking over the State Border Guard duties shall be provided with three meals a day.

      148. Depending on the time of the beginning and end of service by the military personnel assigned to the squads, meals for them may be rescheduled.

      Chapter 11. Catering for military personnel while en route

      149. Military personnel en route, as part of military teams and in solitary order, may be provided with:

      1) cooked meal using technical means;

      2) military food ration.

      150. Moreover, servicemen shall be provided with only one type of food supply.

      151. The travel time shall be calculated in full days, while time over 6 hours shall be taken for a full day.

Chapter 12. Catering in the disciplinary cell

      152. Military personnel serving a sentence at a disciplinary cell, regardless of their departmental affiliation, shall be provided with meals according to the norm of the main (combined arms) ration established by the Availability Standards, according to which military personnel of a military unit are provided with meals where the disciplinary cell is provided with catering services.

      153. Information on the number of military personnel kept in a disciplinary cell shall be submitted by the head of the disciplinary cell to the military unit on the day the military serviceman is placed in the disciplinary cell for organization of catering for the term of serving the sentence established by the court verdict (resolution).

Chapter 13. Procedure for providing with military food ration

      154. Military food ration shall be issued to military personnel in accordance with the requirements of the Availability Standards, as well as in the order of their refreshment upon expiration of the implementation deadlines. The order of the commander of the military unit, which is the basis for issuing the Primary Accounting Documents (invoices) for the issuance of the military food ration, shall indicate to whom and for how many days to issue the military food ration.

      155. The military food ration from the warehouse of a military unit shall be received by the unit commander (foreman). The basis for writing off from the account of the food warehouse of the military food ration shall be the Primary Accounting Documents, according to which they are issued, and from the account of the military unit - the report of the unit commander (foreman) about their expenditure and a handout sheet for issuing the military food ration to each military serviceman. At the same time, the accountant of the financial authority of the military unit shall check whether the serviceman has been provided with food (monetary compensation) at that time.

      156. The number of military personnel entitled to receive a military food ration shall be indicated in the book of registration of the movement of food.

      157. In order to ensure the maintenance of combat readiness, military food rations may be issued to units (military personnel). In this case, the basis for their issuance shall be the order of the commander of the military unit and the Primary Accounting Document (consignment note) drawn up on its basis. Military food ration from the military unit shall not be written off, but shall be accounted for by units.

  Appendix 1
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan

Calculation of the Cost of food rations of military personnel of the National Security Bodies of the Republic of Kazakhstan

      1. This Calculation of the Cost of food rations of military personnel of the National Security Bodies of the Republic of Kazakhstan, (hereinafter referred to as the “Calculation”) determines the calculation procedure for determining the cost of food rations.

      2. The formation of the cost of food rations shall be carried out in the process of planning the republican budget for the next planning period.

      3. When forming the cost of food rations specified in paragraph 2 of this Calculation, the following components shall be taken as a basis:

      1) a list of food products, feed in accordance with the provision standards;

      2) the average annual price of food, feed, in accordance with the Availability Standards;

      3) the planned annual inflation rate, according to the forecast of socio-economic development of the country for the planning period.

      4. The average retail price of food products shall be determined according to the data of the authorized body in the field of state statistics published on its official website, in accordance with the statistical work plan. At the same time, the average retail price of food products shall not exceed the actual average price indicated in the database of prices for goods, work, services established by the Law of the Republic of Kazakhstan dated December 4, 2015 “On Public Procurement”.

      The calculation of the average annual cost of food shall be carried out by obtaining the arithmetic average:



      A - average annual cost of food stuff;

      P1 - cost of food stuff for April of the previous year;

      P2 - the cost of food stuff for May of the previous year;

      P3 – the cost of food stuff for June of the previous year;

      P12 – the cost of food stuff for April of the current year.

      5. In the absence of data from the authorized body in the field of state statistics on any type of food (feed), at least three price offers from potential suppliers of food from all regions of the Republic of Kazakhstan shall be taken as the basis. The calculation of the average annual cost of a food product (feed), in this case, shall be carried out by obtaining the arithmetic average of the price offered by potential suppliers of food products.

  Appendix 2
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan

Calculation of payment of expenses of potential suppliers in the provision of catering services in the National Security Bodies of the Republic of Kazakhstan

      1. This calculation of the payment of expenses of potential suppliers in the provision of catering services in the National Security Bodies of the Republic of Kazakhstan determines a unified procedure for calculating the associated (overhead) costs for the provision of catering services in the National Security Bodies of the Republic of Kazakhstan (hereinafter referred to as the Costs).

      2. The formation of the cost of expenses shall be carried out in the process of planning the republican budget for the next planning period.

      3. When forming the cost of expenses, the following components shall be taken as a basis:

      1) the number of cooks, from the calculation where up to 150 people eat - 3 cooks, from 151 to 200 people - 4 cooks, subsequently 1 cook is added for every 125 people who eat.

      The instructor-cook shall be provided with the number of people eating over 500 people and shall not be counted in the estimated number of cooks, and the master in cooking technology - with the number of people eating over 1,000 people, in the estimated number cooks shall not be counted;

      2) the number of kitchen workers based on: up to 100 people eating in the catering facility - 3 people, for each subsequent 100 people eating, 2 people are additionally allocated;

      3) for slicing bread, portioning sugar, butter and their distribution, a bread cutter is allocated from the calculation of those eating in this catering facility, up to 500 - 1 person, from 501 to 1,000 2 - person;

      4) depending on the number of people eating in accordance with subparagraphs 1), 2), 3) of paragraph 3 of this methodology, the estimated number of people for catering is calculated;

      5) the average salary for each category specified in subparagraphs 1), 2), 3) of paragraph 3 of this methodology according to the data of the authorized body in the field of state statistics published on its official website, in accordance with the statistical work plan;

      6) the cost of the planned set of food products established by the Availability Standards.

      4. The calculation of the average annual cost of expenses shall be carried out by obtaining the arithmetic average of:

      As = Si + Sc + Sb + Sk

      Re = As*M*100/Cfp

      As – salary amount

      Si = instructor cook * salary

      Sr = regulated number of cooks* salary

      Sb = regulated number of bread cutters* salary

      Sk = regulated number of kitchen workers * salary

      Re - expense ratio

      M - number of months of services provided

      Cfp - the cost of the planned set of food products according to the established norms of security.

  Appendix 3
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan

Cooking process quality control record book ______________________________________ (name of the military unit, detachment)

      Stard date "______"________________ ________

      End date "______"___________ ________

Food acceptance time

The name of the dishes on the layout on "__" _____
20__ .

Placed into the cooking pot, kg

Actual weight, g

Cook’s surname, who cooked meal

Conclusion of the doctor (paramedic) on the quality of the prepared food and the sanitary condition of the catering facility

Permission of the person on duty for the issue of food

Assessment of the commander of the unit (and other authorized persons) of the taste qualities of the prepared food and the density of servings

meat (fish)

potatoe

cereals (pasta)

Dishes

Meat (fish) portions

масса

% отхода

1

2

3

4

5

6

7

8

9

10

11

12

Breakfast












Lunch












Dinner












      Instructor-cook _____________________________________________________________

      (military rank, signature, surname)

      Correct recording and product balances verified by:

      Head of Food Service ________________________________________________________

      (military rank, signature, surname)

      "__" _____________ 20__

      Notes: 1. The record book for control over the quality of cooking shall be intended for control over the quality of cooking, the density of portions.

      2. The record book shall be kept in the catering facility of the military unit (detachment).

      3. Column 2 shall be filled in by the instructor-cook (senior chef) based on the layout of the products.

      4. Columns 3 - 6 shall be filled in by the instructor-cook (senior chef) in the presence of the clerk on duty after determining the percentage of waste and putting food into the boiler. The mass of meat shall be shown in fractions: in the numerator shall be the mass of meat, in the denominator shall be the mass of bones.

      The same persons shall fill in columns 7 and 8 for the first dishes, in column 7 the mass of a portion shall be recorded without meat and fish, for the second dishes - the mass of a side dish and sauce (through a fraction). Column 8 shall indicate the actual mass of meat and fish portions.

      5. Column 10 shall specify: the assessment of food quality - “Safe” or “Bad”; assessment of the sanitary condition - “Good”, “Satisfactory” or “Unsatisfactory”.

      6. The following entry shall be made in column 11: “I give permit to issue food” or “I do not permit to issue food”.

      7. Column 12 shall contain the estimates of the eating qualities of food: “Excellent”, “Good”, “Satisfactory” or “Unsatisfactory”, the density of portions: “Portions are full-weighted” or “Portions are not full-weighted”. If there are not full-weighted portions, the missing products shall be indicated.

      8. Entries in columns 10-12 shall be signed by the persons who made these entries.

  Appendix 4
to the Rule of Catering in the
National Security Bodies of the
Republic of Kazakhstan

SCHEDULE
for carrying out test cooking of food in a military unit ____________

№ s/o

Work name

Performed by

Time of work performance

start

duration

end

hour

minute

hour

minute

hour

minute

1.

Familiarization of the participants with the procedure for conducting the test cooking of food, verification of the theoretical training of cooks, distribution of duties among the cooks in food processing and cooking

Head of the food test cooking process, head of the food service instructor-cook







2.

Getting products from the military supply depot

Cook-Instructor, on-duty mess officer







Preparation of cold dishes

3.

Primary and heat treatment of vegetables for the preparation of vegetable salad

Cook







4.

Cutting vegetables

Cook







5.

Salad dressing

Cook







Cooking of 1 and 2 dishes

6.

Boning and chopping bones

Cook







7.

Cooking broth

Cook







8.

Placing and cooking of meat

Cook







9.

Meat removal, cooling and slicing it in portions for 2 dishes

Cook







10.

Cooking the cutlet mass

Cook







11.

Roasting cutlets, weighing

Head of the food test cooking process, cook







12.

Re-heat the meat portions and cutlets

Cook







13.

Cutting vegetables for 1 dish

Cook







14.

Thermal conditioning of potatoes and vegetables for 1 dish

Cook







15.

Sautening of onion, carrot, tomatoes, etc.

Cook







16.

Dressing of dish 1

Cook







Cooking sauce, side dish and compote

17.

Roasting Bones and Cooking Sauce Broth

Cook







18.

Cooking Red Sauce

Cook







19.

Sorting and washing cereals, pouring water into the cooking pot and preparing a side dish

Cook







20.

Cooking compote

Cook







21.

Cooling of dish 3

Cook







22.

Pouring chilled compote into cups

Cook







23.

Determination of the actual issue of 1 and 2 dishes

Head of the food test cooking process, cook







24.

Determination of food quality

Head of the food test cooking process, instructor cook







25.

Dining table serving

On-duty mess officer







26.

Food issue

Cooks







27.

Food acceptance by military servicemen

On-duty mess officer, commander of the detachment, military personnel







28.

Survey of food quality cooking

Head of the food test cooking process, cook







29.

Summing up and documenting the test cooking of food

Head of the food test cooking process, cook







      Head of the food test cooking process ___________________________________________

      (rank, full name)

  Appendix 5
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan
Approved by
Commanding officer of the
military unit _____
____________________________
"__" _________________ 20__

ACT
of test cooking of food conducted in the catering facility of a military unit ________

      "__" __________ 20__                               the city of _____________

      I, ________________________________________________________________________,

      food was cooked in the catering facility of the military unit, based on: __________________

      ___________________ pursuant to the norm under № ___ with cooking for the lunch of the whole military personnel. The following officers participated in the test cooking of food:

      ___________________________________ total ___________________________ persons.

      Before the start of the test cooking, the condition of the catering facility, warehouse, sanitary and hygiene requirements, the health of the process and refrigeration equipment, the proper operation, availability and storage of food in the warehouse have been verified, practical measures have been taken to eliminate the identified shortcomings, and classes were held and briefing with cooks.

      When cooking, food has been prepared according to the layout of the products, which provided for the preparation of the following dishes: _____________________________________

      The products to the catering facility have been issued in accordance with the approved layout of the products and the number of meals on the waybill under № ______________________.

      Delivery of products to the catering facility and their storage before cooking has been carried out: ______________________________________________________________________

      IN PRIMARY PROCESSING OF PRODUCTS WASTE MADE:

Product name

Received, kg:

Normal waste

Actual waste

Weight after primary processing



%

amount, kg

%

amount, kg


Meat







Potato







Carrot







Beet







Onion







Green onion







      Actual waste during the initial processing of products amounted to

      __________________________________________________________________________

      During the test cooking, the percentage of primary processing of meat, potatoes, vegetables, cereals has been shown, the calculation of the required amount of water for preparing the first, second and sweet dishes, as well as cold snacks, the sequence of laying products in the cooking pot, the passage of flour and vegetables, determination of the actual meat yield, portioning, cooking.

      THE ACTUAL OUTPUT OF FINISHED DISHES COMPARED TO CALCULATED DATA:

Food acceptane

Estimated output of one portion according to the layout

Actual output
















      Deviation of the actual output from the calculated is within the permissible

      __________________________________________________________________________

      Organoleptic evaluation of cooked food by persons participating in test cooking:

      __________________________________________________________________________

      Table layout made by ________________________________________________________

      Control portions have been established to ensure uniform distribution of food.

      Evaluation of the eating qulaities of cooked meal: __________________________________

      Comments and suggestions of eating people: ______________________________________

      CONCLUSIONS : __________________________________________________________

      SUGGESTIONS:____________________________________________________________

      Test cooking of food was performed by: _________________________________________

      (rank, full name)

      Head of the food service of the military unit ______________________________________

      (rank, full name)

  Appendix 6
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan
Approved by
_______________
(position, rank)
________________
(full name)

Application for catering service for military personnel _____________________ (detachment) of the National Security Committee of the Republic of Kazakhstan for "____" _______________________

№ s/o

Eating place

Amount of people

Note













      __________________________

      (position, signature, full name)

  Appendix 7
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan

Statement
__________________________________________________
(name of catering service provider)
for "____"_______________________

№ s/o

Full name

Signature

Date





















      Issued by ____________________________________

      (position, signature, full name)

      Accepted by __________________________________

      (position, signature, full name)

  Appendix 8
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan
Approved by
_______________
(position, rank)
________________
(full name)

REPORT on catering services for military personnel ______________________ (detachment) of the National Security Committee of the Republic of Kazakhstan for "____"_______________________

№ s/o

Date

Amount of people

Note













      Report was prepared by: ________________________________

      (position, signature, full name)

  Appendix 9
to the Rules of Catering in the
National Security Bodies of the
Republic of Kazakhstan

Distribution of inflight ration products by energy value on flight days

      In percentage

Food acceptance time

When flying from 3-5 hours

When flying from 8-9 and from 14-16 hours

At night flights

1st breakfast

10-15

20-25

20-25

2nd breakfast

25-20

15-10

-

Luch

35-40

35-40

40-35

1st dinner

30-25

30-25

25-30

2nd dinner

-

-

15-10

      Note: The second breakfast shall be served between flights or after them.