Tenders Are Invited For Purchasing Food

The Form Corresponds To The Name, The Taste Is Characteristic Of This Type Of Product, Without Any Foreign Taste; Smell - Characteristic Of This Type Of Product, Without Foreign Odor. Condition Of The Products After Cooking - When Cooked Until Cooked, The Products Should Not Lose Their Shape, Stick Together, Form Lumps, Or Fall Apart At The Seams. The Consumer Packaging Must Indicate: Trademark, Name Of The Manufacturer, Its Location, Country, Product Name, Net Weight, Cooking Rules And Method Of Preparation, Production Date, Expiration Date Designation Of The Regulatory Document, Energy Value, Etc. In Accordance With The Requirements Of Tr And St Rk Labeling In Accordance With The Requirements Of St Rk., Apples. Juicy And Medium Size Should Be From A Domestic Producer. Fresh Apples Must Be Fresh, Whole, Ripe, Clean, Free From Damage By Agricultural Pests, Free From Mechanical Damage, In Shape And Color Typical For Each Pomological Variety, With Or Without A Stalk. The Smell And Taste Of Fresh Apples Must Be Characteristic Of The Pomological Variety; Foreign Smells And Tastes Are Not Allowed., Packaged Iodized Salt 1 Kg Marking In Accordance With The Requirements Of St Rk., Cucumbers-Vegetables Are Whole, Clean, Healthy, Dry, Unsprouted, Unwilted. Homogeneous Or Heterogeneous In Shape And Color. The Smell And Taste Characteristic Of The Variety, Without Any Foreign Smell Or Taste. The Content Of Vegetables Damaged By Agricultural Pests Is No More Than 2%. Those Affected By Diseases, Rodents Are Not Allowed. Labeling And Packaging In Accordance With St Rk., Tomatoes-Vegetables Are Whole, Clean, Healthy, Dry, Unsprouted, Unwilted. Homogeneous Or Heterogeneous In Shape And Color. The Smell And Taste Characteristic Of The Variety, Without Any Foreign Smell Or Taste. The Content Of Vegetables Damaged By Agricultural Pests Is No More Than 2%. Those Affected By Diseases, Rodents Are Not Allowed. Labeling And Packaging In Accordance With St Rk., Vegetables Are Whole, Clean, Healthy, Dry, Unsprouted, Unwilted. Homogeneous Or Heterogeneous In Shape And Color. The Smell And Taste Characteristic Of The Variety, Without Any Foreign Smell Or Taste. The Content Of Vegetables Damaged By Agricultural Pests Is No More Than 2%. Those Affected By Diseases, Rodents Are Not Allowed. Labeling And Packaging In Accordance With St Rk., Vegetables Are Whole, Clean, Healthy, Dry, Unsprouted, Unwilted. Homogeneous Or Heterogeneous In Shape And Color. The Smell And Taste Characteristic Of The Variety, Without Any Foreign Smell Or Taste. The Content Of Vegetables Damaged By Agricultural Pests Is No More Than 2%. Those Affected By Diseases, Rodents Are Not Allowed. Labeling And Packaging In Accordance With St Rk., Color - White Or White With A Cream Tint. The Smell Is Characteristic Of Wheat Flour - Without Foreign Odors, Not Musty, Not Moldy. The Taste Is Characteristic Of Wheat Flour, Of The Highest Quality, Without Foreign Flavors, Not Sour, Not Bitter, There Should Be No Crunch When Chewing The Flour. Pest Infestation Of Grain Stocks Is Not Allowed. Labeling And Packaging In Accordance With The Requirements Of The Standards Of The Republic Of Kazakhstan., Vegetables Are Whole, Clean, Healthy, Dry, Unsprouted, Unwilted. Homogeneous Or Heterogeneous In Shape And Color. The Smell And Taste Characteristic Of The Variety, Without Any Foreign Smell Or Taste. The Content Of Vegetables Damaged By Agricultural Pests Is No More Than 2%. Those Affected By Diseases, Rodents Are Not Allowed. Labeling And Packaging In Accordance With St Rk., Hard Cheeses With 50% Fat Content. Rennet, Hard, The Surface Is Not Damaged, The Taste Meets The Standards. Labeling And Packaging In Accordance With St Rk., Suyeksiz Zhane Terissi Zhok Kurketauyk Filesi.Zhogary Sanatty .Tangbalau Zhane Kaptama Қр Ст Сәikes, Chicken Fillet Without Bones And Skin. Top Quality. Labeling And Packaging In Accordance With St Rk., Fresh Cabbage - Vegetables Are Whole, Clean, Healthy, Dry, Unsprouted, Unwilted. Homogeneous Or Heterogeneous In Shape And Color. The Smell And Taste Characteristic Of The Variety, Without Any Foreign Smell Or Taste. The Content Of Vegetables Damaged By Agricultural Pests Is No More Than 2%. Those Affected By Diseases, Rodents Are Not Allowed. Labeling And Packaging In Accordance With St Rk., Vegetables Are Whole, Clean, Healthy, Dry, Unsprouted, Unwilted. Homogeneous Or Heterogeneous In Shape And Color. The Smell And Taste Characteristic Of The Variety, Without Any Foreign Smell Or Taste. The Content Of Vegetables Damaged By Agricultural Pests Is No More Than 2%. Those Affected By Diseases, Rodents Are Not Allowed. Labeling And Packaging In Accordance With St Rk., Sand Is White, Crystalline, The Color, Taste And Smell Are Characteristic Of This Product Name, Taking Into Account Flavoring Additives, Without Foreign Odors And Tastes. Labeling And Packaging In Accordance With St Rk., Sunflower Refined, Deodorized, Packaged - Transparent Without Sediment, Odorless - Impersonal Taste Or With Pleasant Weakly Specific Shades Of Taste And Smell Of Sunflower Oil, Without Foreign Odour, Taste And Bitterness. Non-Deodorized Oil Has The Smell And Taste Of Sunflower Oil, Without Any Foreign Smell, Taste Or Bitterness. Marking In Accordance With The Requirements Of St Rk., Butter 82.5% Fat. The Taste And Smell Are Pure, Without Foreign Tastes Or Odors. A Slight Taste Of Pasteurized Cream Is Allowed; For Butter With A High Fat Content - A Well-Defined Taste And Smell Of Cream Pasteurized At High Temperatures; For Cultured Butter - With A Sour Taste And Smell; For Salted Butter - Moderately Salty Taste; For Oils With Fillers - Pronounced Taste And Aroma Of The Filler. Consistency And Appearance - Homogeneous, Plastic, Dense. The Surface Of The Oil On The Cut Is Shiny And Dry In Appearance. For Unsalted And Salted - A Homogeneous, Plastic, Dense Surface Of The Oil; On The Cut - Slightly Shiny And Dry In Appearance Or With The Presence Of Single Tiny Droplets Of Moisture. For Oil With Fillers - Dense, Homogeneous, Plastic, Without Visible Drops Of Moisture On The Cut. Color - From White To Light Yellow, Uniform Throughout The Mass. For Oil With Fillers, It Is Determined By The Color Of The Added Filler, Uniform Throughout The Entire Mass Of The Oil. Labeling And Packaging In Accordance With The Requirements Of St Rk. Awn., The Form Corresponds To The Name, The Taste Is Characteristic Of This Type Of Product, Without Any Foreign Taste; Smell - Characteristic Of This Type Of Product, Without Foreign Odor. Condition Of The Products After Cooking - When Cooked Until Cooked, The Products Should Not Lose Their Shape, Stick Together, Form Lumps, Or Fall Apart At The Seams. The Consumer Packaging Must Indicate: Trademark, Name Of The Manufacturer, Its Location, Country, Product Name, Net Weight, Cooking Rules And Method Of Preparation, Production Date, Expiration Date Designation Of The Regulatory Document, Energy Value, Etc. In Accordance With The Requirements Of Tr And St Rk Labeling In Accordance With The Requirements Of St Rk., Vegetables Are Whole, Clean, Healthy, Dry, Unsprouted, Unwilted. Homogeneous Or Heterogeneous In Shape And Color. The Smell And Taste Characteristic Of The Variety, Without Any Foreign Smell Or Taste. The Content Of Vegetables Damaged By Agricultural Pests Is No More Than 2%. Those Affected By Diseases, Rodents Are Not Allowed. Labeling And Packaging In Accordance With St Rk., Rice Cut The Form Corresponds To The Name, The Taste Is Characteristic Of This Type Of Product, Without Any Foreign Taste; Smell - Characteristic Of This Type Of Product, Without Foreign Odor. Condition Of The Products After Cooking - When Cooked Until Cooked, The Products Should Not Lose Their Shape, Stick Together, Form Lumps, Or Fall Apart At The Seams. The Consumer Packaging Must Indicate: Trademark, Name Of The Manufacturer, Its Location, Country, Product Name, Net Weight, Cooking Rules And Method Of Preparation, Production Date, Expiration Date Designation Of The Regulatory Document, Energy Value, Etc. In Accordance With The Requirements Of Tr And St Rk Labeling In Accordance With The Requirements Of St Rk., Poultry Meat Must Be Clean, Well-Fed, Well Bled, Free Of Foul Smell, The Surface Of The Meat Must Be Pale Yellow In Color With A Pinkish Tint, The Surface Of The Skin Must Be Free Of Feathers, Stumps, Fluff, Stains, Etc. And Passed Veterinary And Sanitary Examination.