Risk map as a tool of the effective management of the company, the goal of a risk map, methods, quantitative evaluation and modeling of risk maps for the successful activity of organization are viewed in this article.

In article problems of development of the agrarian market of Kazakhstan in the conditions of the Customs Union are considered. The main conditions of achievement of a sustainable development of production of agricultural production are: internal support of agrarian production, strengthening of the international integration in the agrarian and industrial complex sphere, innovative development, development of information infrastructure, diversification of sales markets, creation of optimum transport routes.

The questions of development of highways of Republic of Kazakhstan are considered in this article. The analysis of modern development of highways status is conducted. Including influence of development of highways on the economy of region. The ways of perfection of development of highways offer

In the light of reforms in the field of education in Kazakhstan, it is necessary to revise approaches to meeting the cognitive needs of students, taking into account their abilities and motivation to learn.Special attention should be paid to children who have increased motivation to learn and pronounced abilities in certain school subjects. These are the so-called "Olympians". The article proposes a solution to the problem that arises in every secondary school, namely, how to teach such children to promote their optimal development. The authors of the article analyzed the work of secondary schools and, on its basis, identified positive and problematic aspects. To solve the identified problems, the system of work of the school in the direction of work with children with increased motivation for learning and gifted children was proposed: a cyclic plan of the school, recommendations on the organization of the school of the Olympic reserve, a strategy for training a selected group of children was proposed

Among many environmental conditions that affect a person, the most important factor is nutrition. Today, there is no doubt that there is a direct link between nutrition, health and disease. Proper nutrition ensures normal growth and development of a person, contributes to the prevention of diseases, has a positive impact on life expectancy and creates conditions for adaptation to the environment. A very actual topic for public catering in the Republic of Kazakhstan, namely for fast food companies, is the development of new recipes and culinary products from relatively inexpensive vegetable raw materials, as well as qualitatively new food products with a purposefully changed chemical composition. One of the main ways of solving problems of expanding the production of products for quick service, as well as products for dietary and therapeutic and preventive nutrition is the use of sprouted grains and beans. In this article, poly-grain mixtures of sprouted wheat and extruded soy beans in different ratios are studied and considered. Poly-grain mixtures developed by us are balanced in nutrients, vitamins and amino acids. The research was carried out on the basis of the accredited testing laboratory of RUBICOM enterprise LLP and the scientific laboratory of the Innovative Eurasian University. The purpose of this work is to study a promising method for increasing the nutritional value of grain mixtures by extruding them at different temperature conditions. To achieve this goal, the following tasks were planned: – to study the grain of soy beans and sprouted wheat on the organolepti c characteristics and chemical composition of the poly-grain mixture; – examine the chemical composition of the poly-grain mixture before extrusion; – choose the optimal mode of the extrusion process; – study and analyze the chemical composition of poly-grain extruded mixture; It should be noted that we have developed for the first time the optimal technological mode of extrusion of poly-grain mixture from sprouted wheat and soy beans, and the physical and chemical composition of the poly-grain mixture was studied. The results of the research presented in this paper are the basis for the development of recipes and technologies for fast food products. The reliability and validity of scientific statements is confirmed by the choice of modern methods of chemical composition analysis.