- 1 day7 hours in Zoom with the expert
- 6 blockstopic sessions, 50 minutes each
- 45 minreview of your layouts and questions
- 2 countriesRussian and Kazakhstan requirements
In one day you will see your plant through an auditor’s eyes and leave with a list of what to fix before the inspection.
Who should attend and why
Managers and specialists of poultry, meat and egg plants in Kazakhstan and Russia.
- 01
Plant managers
Poultry farms, meat and egg companies preparing for an inspection or an expansion.
- 02
Chief process engineers
Those responsible for the process from raw material intake to dispatch of finished products.
- 03
Quality teams
Specialists who prepare the site for an audit and close out findings.
- 04
Engineers and designers
Those planning a reconstruction, replacement of units or new sections.
- 05
Veterinary specialists
Those who control slaughter, cutting and sanitary condition of the shops.
- 06
Exporters to Russia
Companies entering the Russian market and going through listing in the EAEU register of producers.
What you will learn in practice
Walk your site using the logic of a process audit: one-way flow, zoning, flows of raw materials, staff, containers and waste.
Find typical layout violations before the inspector does.
Check your slaughter and cutting halls against TR EAEU 051/2021 for poultry and TR CU 034/2013 for beef and lamb.
Separate the clean and dirty zones in the egg grading and packing area.
Choose corrective solutions for a running shop without stopping or rebuilding it.
Prepare your process and layout for the inspection when listing in the EAEU register of producers.
What you will get answers to
- 01What does an auditor check first on site and how do you prepare in advance?
- 02Where do clean and dirty flows cross on your layout and what does it mean at an inspection?
- 03How do the TR CU 034/2013 requirements for beef and lamb slaughter differ from those for poultry?
- 04How do you separate clean and dirty zones in egg grading without rebuilding the area?
- 05What can be changed on existing equipment without stopping the shop?
- 06What is checked when a company is listed in the EAEU register of producers?
Requirements map: which regulations the auditor looks at
- Poultry: slaughter and cuttingTR EAEU 051/2021
- Beef and lambTR CU 034/2013
- Eggs: grading and packingFlows, clean and dirty zones, storage
Hour-by-hour programme
Six thematic blocks and a practical session. Times are given for Astana and Moscow.
- Astana 10:00–10:50Moscow 08:00–08:50Block 01
Process audit of a production site
What is checked on site: one-way flow, zoning, flows of raw materials, staff, containers and waste. Typical violations and how to spot them before the inspection.
- Astana 10:50–11:40Moscow 08:50–09:40Block 02
Slaughter and cutting halls: poultry
Layout and process requirements under TR EAEU 051/2021: intake, pre-slaughter holding, slaughter, chilling, cutting.
- Astana 11:40–11:55Moscow 09:40–09:55Break
- Astana 11:55–12:45Moscow 09:55–10:45Block 03
Slaughter and cutting halls: beef and lamb
Specific requirements under TR CU 034/2013: how they differ from poultry and what that changes in the process. Pork is not covered.
- Astana 12:45–13:35Moscow 10:45–11:35Block 04
Egg grading and packing
Layout and flows of egg production, separation of clean and dirty zones, storage.
- Astana 13:35–14:20Moscow 11:35–12:20Lunch
- Astana 14:20–15:10Moscow 12:20–13:10Block 05
When the equipment is already installed: corrective solutions
What can be changed without stopping or rebuilding the shop: flow separation, barriers, sanitary locks, replacement of individual units, organisational measures.
- Astana 15:10–16:00Moscow 13:10–14:00Block 06
Layout for entering the Russian market
What in the process and layout is checked when a company is listed in the EAEU register of producers and during follow-up inspections.
- Astana 16:00–16:15Moscow 14:00–14:15Break
- Astana 16:15–17:00Moscow 14:15–15:00Practice
Hands-on session, questions and answers with the expert
The last hour of the day is given to your tasks. To keep the review specific, you can send layouts and questions in advance with your application.
Elena Zhukova
Food process design expert
- Member of a design SRO (Russia)SRO association “Mezhregionproekt” (SRO-P-161-09092010), member reg. no. P-161-292700119583-4806, since 08.06.2026
- ISO 22000 (HACCP) lead auditorCertificate ROSS RU.32083.E.02389, certification system “United Quality Standards”, valid until 08.06.2029
- About 30 years of professional experience, more than 26 of them in process design of food plants and catering facilities.
- Sees a facility as one system: purpose, capacity, process, flows of raw materials and staff, utilities, equipment, safety and operating economics.
- Projects: meat processing, ready meals, animal by-product processing, corporate and social catering for up to 14,000 people a day, reconstruction and historic buildings.
- The first two questions for any project: one-way flow (do flows of raw materials, products, staff, waste and containers cross) and equipment capacity.
- In one project, revising the process design and specification cut the equipment cost roughly threefold with no loss of capacity.
- Project geography: Russia, Kazakhstan, Belarus, Georgia, Armenia, the UAE and other countries.
Expert profileProduction does not start with a drawing. First comes the purpose of the facility, the production task and the process, and only then the space for them.
What participants do themselves
- Raw material intake
- Pre-slaughter holding
- Slaughter
- Chilling
- Cutting
- Packing and labelling
- Dispatch
At every step, flows of raw materials, staff, containers and waste must not cross.
- 01
Review of participants’ layouts
The expert looks at the layouts and flow diagrams you send and points out the bottlenecks.
- 02
Case review
Inspectors’ findings, crossing flows, lack of floor space: what to do in a specific shop.
- 03
Questions to the expert
Answers about your site, process and inspection readiness.
Join the event
35 000 ₸
about 6 550 ₽ at the Bank of Russia rate on 15.10.2026
- Six topic blocks with the expert, 10:00–17:00 Astana time
- Hands-on session: review of your layouts, documents and cases
- Expert answers to questions about your site
- Zoom link and a reminder the day before
No online payment: after the request we send an invoice to your company.
- Date
- 18 November 2026, Wednesday
- Time
- 10:00–17:00 Astana time · 08:00–15:00 Moscow time
- Format
- Online, Zoom — the link arrives after your request is confirmed
- Participants
- Any number — state it in the request
- Payment
- By invoice for companies
- Expert
- Elena Zhukova
From the organiser
We run practicums for people who are responsible for production every day: flows, sanitation, documents and inspections. So the format is simple: one day, one expert, a live review of your layouts and documents.
No generic talk. You leave with things you can apply on site next week.
If you are not sure the topic fits you, write or call: we will look at your situation and tell you honestly whether it will help.
Elena Tikhonova
Head of FoodTech Consulting, practicum organiser
Register for the event
Leave a request: we will get in touch, confirm your place and send the payment details.