cancelled/lost force Editorial from 19.03.1991
| Name of document | "SANITARY RULES FOR PUBLIC CATERING ENTERPRISES. SanPiN 42-123-5777-91" (approved by the USSR Ministry of Health on March 19, 1991) (together with "SANITARY REQUIREMENTS FOR THE PRODUCTION OF CONFECTIONERY PRODUCTS WITH CREAM AT PUBLIC CATERING ENTERPRISES", "SANITARY" NOW REQUIREMENTS FOR SOFT PRODUCTION ICE CREAM AT PUBLIC CATERING ENTERPRISES") |
| Document type | list, rules |
| Receiving authority | Ministry of Health of the USSR |
| Document Number | SANPIN 42-123-5777-91 |
| Acceptance date | 01.01.1970 |
| Revision date | 19.03.1991 |
| Date of registration with the Ministry of Justice | 01.01.1970 |
| Status | cancelled/lost force |
| Publication |
|
| Navigator | Notes |
"SANITARY RULES FOR PUBLIC CATERING ENTERPRISES. SanPiN 42-123-5777-91" (approved by the USSR Ministry of Health on March 19, 1991) (together with "SANITARY REQUIREMENTS FOR THE PRODUCTION OF CONFECTIONERY PRODUCTS WITH CREAM AT PUBLIC CATERING ENTERPRISES", "SANITARY" NOW REQUIREMENTS FOR SOFT PRODUCTION ICE CREAM AT PUBLIC CATERING ENTERPRISES")
I APPROVED
Deputy Minister
health care of the USSR,
Chief State
sanitary doctor of the USSR
A.I.KONDRUSEV
March 19, 1991
1. SANITARY RULES FOR PUBLIC CATERING ENTERPRISES 1. General provisions
1.1. These Sanitary Rules apply to existing, under construction and reconstructed public catering establishments, regardless of the form of ownership and departmental affiliation and determine the sanitary requirements for the territory, premises and their equipment, transportation, reception and storage of food products, processing of raw materials, production and sale of products, as well as to working conditions and personal hygiene of enterprise personnel.
1.2. The range of products produced by a public catering enterprise is developed in strict accordance with the type of enterprise, the set of premises, and its equipment with refrigeration and technological equipment. Public catering enterprises ensure the production of their products on the basis of regulatory, technical and technological documentation, compliance with which guarantees the safety of food products for health and the population.
1.3. The requirements of these Sanitary Rules must be met constantly and in full throughout the country. In accordance with the USSR Law "On Enterprises in the USSR", public catering enterprises bear legal and property liability for damage caused to human health.
2. Sanitary requirements for the territory2.1. The site allocated for the construction of a public catering establishment should not be located in an environmentally hazardous area.
2.3. To collect waste on the territory of the enterprise, waste bins (concrete, metal, iron-lined) are installed on sites made of cement, asphalt or brick. The areas must exceed the area of the waste bins by 1.5 m on all sides.
2.4. Garbage containers and cesspools must be cleaned when no more than 2/3 of their volume is filled, and chlorinated daily.
2.5. The territory of a public catering establishment must be kept clean and watered with water in the warm season.
When locating enterprises in sewer areas, it is necessary to provide for the installation of watering hoses and an appropriate slope of the territory to storm drains.
3. Sanitary requirements for water supply and sewerage3.1. Water supply to public catering establishments is carried out by connecting to the local water supply network, and in its absence, through the installation of artesian wells, mine wells with the obligatory installation of internal water supply, regardless of the capacity of the enterprise and the source of water supply. The quality of water must meet the requirements of the current GOST "Drinking Water", and the amount of water supplied must fully satisfy the needs of production. The installation of internal cold and hot water supply networks must meet the requirements of current regulatory documents.
3.2. When using well water, the mine well must be installed at a distance of at least 20 m from production premises and at least 50 m from concrete pits and sewage collection basins.
The well frame must be raised above the ground surface at least 0.8 m and tightly closed with a lid. A clay “castle” with a width of at least 1 m and a depth of 2 m should be made around the log house. Paved slopes should be built near the well with a slope of 0.1 m from the well and a width of 2 m.
3.3. To provide water to public catering establishments in populated areas, collective and state farms, logging brigades, etc., where there is no running water, the source of water supply must be selected in agreement with local sanitary and epidemiological service institutions.
If the need for water cannot be satisfied by existing local sources, and also in the absence of the latter, it is allowed, in agreement with local sanitary and epidemiological service institutions, to supply water that meets the requirements of the current GOST "Drinking Water".
3.4. Water is delivered in specialized tanks, galvanized barrels, flasks, and cans using vehicles designed for transporting food products. Storage of water supplies at public catering establishments should be carried out in clean barrels, tanks and other containers with tightly closing and locking lids.
Containers for transporting and storing water must be thoroughly rinsed after being emptied of water and periodically treated with disinfectant solutions approved by the sanitary and epidemiological service (0.5% clarified bleach solution, 0.5% chloramine solution).
3.5. Water consumption standards at public catering establishments are determined in accordance with App. 1. Hot and cold water must be supplied to all washing baths and sinks with faucets installed, as well as to technological equipment, where necessary.
3.6. A catering establishment must be equipped with two sewer pipe systems: for industrial wastewater and for fecal water (from the toilet, shower). The collection of industrial and domestic wastewater should be carried out by separate sewerage systems with independent discharges into a centralized network. Production and washing baths are connected to the sewer network with an air gap of at least 20 mm from the top of the receiving funnel. When installing all internal sewer systems, hydraulic seals are provided to prevent the penetration of odors from the sewer network.
3.7. When locating enterprises in unsewered areas, a local sewerage system is provided for separate flow of industrial and domestic wastewater.
A concrete pit is equipped on the territory to receive industrial wastewater with a mandatory hydraulic seal. The yard toilet and concrete pit must be located at a distance of at least 25 m from the production premises.
The procedure for neutralization and discharge of domestic and industrial wastewater is carried out in agreement with local sanitary and epidemiological service institutions and in strict accordance with current rules.
3.8. Discharge of contaminated industrial and domestic wastewater into open water bodies without appropriate treatment, as well as the construction of absorption wells, is prohibited.
3.9. Laying internal sewer networks with domestic and industrial wastewater under the ceiling of halls, production and storage facilities of public catering establishments is not permitted. Sewer risers with industrial wastewater may be laid in production and warehouse premises in plastered boxes and without revisions. Sewage risers with domestic waste are not allowed to be laid in the dining room, production and warehouse premises of public catering establishments.
3.10. In the premises of public catering establishments located in buildings for other purposes, domestic sewerage networks cannot be combined with general house sewerage networks.
Domestic sewer risers from the upper residential floors are allowed to be laid only through the service premises of public catering establishments, provided that the risers are installed without revisions and the risers are laid in plastered boxes.
Places where sewers and water risers are laid through ceilings above the premises of public catering establishments must be sealed.
In sanitary facilities located above the premises of public catering establishments, the floors must be waterproofed.
3.11. In all workshops, washing, defroster, and loading rooms, ladders are installed with a floor slope towards them (at the rate of 1 ladder per 100 sq. m of area, but not less than one per room).
In the vestibule of the staff toilet, a separate tap should be provided at a level of 0.5 m from the floor for drawing water intended for washing floors. It is recommended to equip toilets and sinks for staff hand washing with pedal releases and flushes.
4. Sanitary requirements for the microclimate of production premises4.1. At public catering establishments, in accordance with the current sanitary standards for the microclimate of production premises, optimal or acceptable parameters of meteorological conditions must be maintained - temperature, relative humidity, air speed - taking into account the climatic zone, period of the year and the category of severity of the work performed (Appendix 2, 3).
4.2. When using air conditioning systems, the microclimate parameters in production premises must correspond to the optimal values of sanitary standards. In the presence of mechanical or natural ventilation, as well as in industrial premises of periodically operating food outlets - summer cafes, pavilions, buffets located in public recreation areas, the microclimate parameters must meet acceptable standards.
4.3. The intensity of infrared radiation from thermal equipment should not exceed 70 W/sq. m.
To prevent the adverse effects of infrared radiation on the body, cooks and confectioners are recommended to:
Use sectional - modular equipment;
Fill the working surface of the stoves with dishes as much as possible;
Turn off sections of electric stoves in a timely manner or switch to lower power;
At workplaces near stoves, stoves, ovens and other heated equipment, use air blowing;
Regulate intra-shift work and rest schedules for workers.
4.5. To prevent the formation and release of harmful substances into the air of industrial premises, it is necessary:
Strictly follow the technological processes of preparing dishes;
When operating gas stoves, as well as stoves burning coal and wood, it is necessary to ensure complete combustion of the fuel;
Operations related to sifting flour, powdered sugar and other bulk products are recommended to be carried out at workplaces equipped with local exhaust ventilation.
5. Sanitary requirements for heating, ventilation and air conditioning5.1. The design of the heating system must meet the requirements of current regulatory documents. All heating devices for water, steam and other types of heating must be accessible for cleaning from dust.
5.2. Production premises of public catering establishments must be equipped with ventilation systems.
5.3. In accordance with the Recommendations for the calculation of ventilation and air conditioning systems in hot shops of public catering establishments, the heat intensity should not exceed 200 - 210 W per 1 sq. m production area (170 - 180 kcal/h)<*>.
<*>It is necessary to take into account when commissioning new, reconstruction and technical re-equipment of existing public catering establishments.
5.4. When choosing the type of local suction from fuel-generating equipment, it is preferable to use MVO suction. In the presence of non-modulated technological equipment, the use of ring air ducts and curtains is allowed.
5.5. In washing departments, when installing washing machines with a capacity of more than 1000 plates per hour, local exhaust ventilation should be provided in the premises.
5.6. Premises in which gas-powered equipment is installed must be systematically ventilated.
6. Sanitary requirements for lighting6.1. In all production and administrative premises of public catering establishments, lighting must be in accordance with the chapters of SNiP "Design Standards. Natural and Artificial Lighting".
6.2. It is prohibited to block light openings with containers both inside and outside the building, and it is also prohibited to replace glazing with plywood, cardboard, etc.
6.3. In the event of a change in the purpose of the production premises, as well as when moving or replacing one equipment with another, lighting installations must be adapted to the new conditions without deviating from the lighting standards.
6.4. For general lighting of industrial premises, luminaires with explosion-proof protective fittings should be used. Placement of lamps above boilers, stoves, etc. prohibited. It is recommended to install bactericidal lamps in the finishing shops of confectionery production.
6.5. Illumination from artificial lighting sources, KEO in natural light, quality indicators of lighting (discomfort indicator and pulsation coefficient) must be taken in accordance with App. 5 of these Rules.
6.6. Walls, partitions, structures and equipment should be painted in light colors to increase illumination.
7. Requirements for limiting industrial noise and vibration7.1. Permissible noise levels in the premises of public catering establishments are established in accordance with current sanitary standards for noise levels in the workplace.
7.2. Optimal equivalent levels of intermittent sound in food service establishments should not exceed 70 dBA.
7.3. When designing, reconstructing and operating industrial premises in which noise-generating equipment is located, measures must be taken to protect workers from its harmful effects:
Finishing premises with sound-absorbing materials;
Use of shock-absorbing devices when installing equipment.
7.4. To protect workers in sales areas, it is recommended:
Place the workplaces of bartenders and cashiers in the least noisy area;
Organize short-term rest areas for personnel equipped with sound insulation and sound absorption means.
8. Sanitary requirements for the design and maintenance of premises8.1. Space-planning and design solutions for premises of public catering establishments must provide for the consistency and flow of the technological process, the absence of counter flows of raw materials, semi-finished and finished products, used and clean dishes, as well as the movement of visitors and staff.
8.2. Sanitary and welfare provision for workers at public catering establishments must be carried out in accordance with the current SNiP "Administrative and domestic buildings".
Each catering establishment must have hand washing sinks with hot and cold water supply and faucets.
Sinks should be stocked with soap, electric towels, paper towel rolls, or individual napkins.
8.3. All premises of enterprises must be kept clean, for which it is necessary to carry out thorough cleaning every day, wet sweeping and washing floors, removing dust, wiping furniture, radiators, window sills, washing and disinfecting sinks and toilets.
8.4. In meat, poultry, and fish shops, floors should be washed at least 2 times per shift with hot water with the addition of 1 - 2% solution of soda ash or other detergents, and at the end of the shift with a 1% solution of bleach (Appendix 6). The walls are wiped daily with a rag soaked in a solution of soda ash.
8.5. Walls, lighting fixtures, and glass must be cleaned of dust, soot, etc. weekly using detergents.
8.6. Once a month, the enterprise closes for a sanitary day for general cleaning, disinfestation and deratization of premises.
8.7. Equipment for cleaning halls, production, storage and household premises must be separate; Inventory should be stored separately in closed, specially designated cabinets or wall niches. Buckets and rags for washing floors in toilets must be appropriately marked and stored in a specially designated place.
8.8. It is strictly prohibited to use any premises of a catering establishment for housing or overnight stay. It is allowed to hold entertainment events (movies, concert programs, etc.) in the halls of enterprises.
8.9. Dining tables must have a hygienic cover or be covered with tablecloths; It is allowed to serve tables on an individual linen napkin.
8.10. Dining tables must be cleaned after each meal. Tables with hygienic coverings are wiped with a rag using detergent solutions (Appendix 7).
8.11. At catering establishments, it is advisable to use special carts or conveyors to collect dirty dishes, cutlery and trays.
9. Sanitary requirements for equipment, utensils, utensils and containers9.1. Public catering establishments must be equipped with equipment and items of material and technical equipment in accordance with current standards.
9.2. Materials used for the manufacture of technological equipment, inventory, utensils, containers, as well as detergents and disinfectants must be approved by the USSR Ministry of Health.
9.3. Detergents and disinfectants should be stored in labeled containers in specially designated areas.
9.4. Technological and refrigeration equipment is placed taking into account the sequence of the technological process so as to exclude oncoming and crossing flows of raw materials, semi-finished products and finished products, as well as to ensure free access to it and compliance with safety regulations in the workplace.
9.5. For grinding raw and cooked products, separate mechanical equipment should be used, and in universal machines, replaceable mechanisms should be used.
9.6. Sanitation of process equipment must be carried out in accordance with the operating instructions for each type of equipment.
At the end of work, production and washing baths, as well as production tables, are washed with the addition of detergents and rinsed with hot water.
9.7. The meat cutting chair should be made of hardwood, mounted on a metal stand, and painted on the outside. At the end of the work, its working surface is cleaned with a knife and sprinkled with salt, and the side part is washed with hot water. As the surface wears out and deep nicks appear, the surface of the cutting chair is sawed off.
9.8. Cutting boards must be marked in accordance with the product processed on them: “SM” - raw meat, “SR” - raw fish, “CO” - raw vegetables, “VM” - boiled meat, “BP” - boiled fish, “VO” " - boiled vegetables, "MG" - meat gastronomy", "Greens", "KO" - pickled vegetables, "Herring", "X" - bread", "RG" - fish gastronomy. It is necessary to have an adequate supply of cutting boards. Carving knives must also be marked.
After each operation, cutting boards are cleaned with a knife from product residues, washed with hot water with the addition of detergents, scalded with boiling water and stored on edge on racks in special cassettes in the workshop to which they are assigned.
9.9. After washing with the addition of detergents and rinsing, production equipment and tools should be scalded with boiling water.
9.10. Cutting boards and other production equipment should be washed in a kitchen sink. At large public catering establishments, the specified equipment is washed and stored directly in the shops - meat, cold, etc.
9.11. The quantity of tableware and cutlery used at the same time must correspond to the equipment standards of enterprises, but not less than three times the number of places.
Enterprises are prohibited from using enamelware with damaged enamel; aluminum and duralumin utensils can only be used for cooking and short-term storage of food. Tableware with cracks and broken edges is not allowed for use.
9.12. Dishes are washed manually or using mechanical washing machines.
For manual washing, the enterprise must be provided with: for tableware - three-section baths; for glassware and cutlery - two-section baths.
At highly specialized catering establishments with a limited assortment and buffets, it is allowed to wash all dishes in a two-section bath.
Regardless of the presence of a dishwasher, it is recommended to have a five-section washing tub in your tableware washing machine.
9.13. Washing tableware by hand is done in the following order:
Removing food residues with a brush or wooden spatula into special waste containers;
Wash in water with a temperature of at least 40 degrees. C with added detergents;
Wash in water with a temperature of at least 40 degrees. C with the addition of detergents in an amount 2 times less than in 1 section of the bath;
Rinsing dishes placed in metal mesh with handles with hot running water at a temperature of at least 65 degrees. C or using a flexible hose with a shower head;
Drying dishes on wire shelves and racks.
9.14. Glassware and cutlery are washed in a two-section bath in the following mode:
Wash with water at a temperature of at least 40 degrees. C with added detergents;
Rinsing with running water at a temperature of at least 65 degrees. C.
Washed cutlery is scalded with boiling water and then dried in air.
In restaurants, cafes, and bars, it is allowed to additionally wipe glassware and cutlery with clean towels.
At the end of the working day, all tableware and utensils are disinfected with a 0.2% solution of bleach, or a 0.2% solution of chloramine, or a 0.1% solution of calcium hypochlorite at a temperature of at least 50 degrees. C for 10 min.
9.15. Kitchen utensils are washed in two-section baths in the following mode:
Removing food debris with a brush or wooden spatula; burnt food should be soaked in warm water with the addition of soda ash;
Wash with grass brushes or sponges in water at a temperature of at least 40 degrees. C with added detergents;
Rinsing with running water at a temperature of at least 65 degrees. C;
Drying overturned on lattice shelves and racks.
9.16. Clean kitchen utensils and equipment are stored on racks at a height of at least 0.5 - 0.7 m from the floor. Clean cutlery is stored in the hall in special boxes - cassettes. It is prohibited to store them in bulk on trays.
Clean tableware is stored in closed cabinets or on wire racks.
9.17. After finishing work, brushes and sponges for washing dishes are washed in hot water with the addition of detergents, dried and stored in a specially designated place.
9.18. At the end of work, the trays are washed in a dishwasher with hot water and detergent, rinsed and dried, and wiped with clean napkins after each use.
9.19. In the washing departments, instructions on the rules for washing dishes and equipment must be posted.
9.20. Washing of returnable containers at procurement enterprises and in specialized workshops is carried out in specially designated rooms equipped with bathtubs or washing machines, using detergents.
10. Transportation, reception and storage of food products10.1. Transportation of food products is carried out by special vehicles labeled “Products”. The bodies of such machines are upholstered on the inside with galvanized iron or sheet aluminum and provided with removable shelving.
10.2. Each vehicle intended for transporting products must have a sanitary passport issued by sanitary and epidemiological service institutions for a period of no more than one year.
10.3. Persons accompanying products along the way and loading and unloading them must have a medical certificate and sanitary clothing (gown, gloves).
10.4. Particularly perishable foods and culinary products are transported in closed, labeled containers by refrigerated or isothermal vehicles.
10.5. Food products arriving at the warehouses of public catering establishments must comply with the requirements of the current normative and technical documentation, be in serviceable clean containers and be accompanied by documents certifying their quality, as well as a marking label on each container (box, flask, box) indicating the date and hour of production and deadline for implementation.
10.6. The quality of food products is checked by representatives of the enterprise’s quality control service, and, if there is a laboratory, also by a laboratory employee. In raw materials branches, control over the quality of incoming food products is carried out by the production manager or his deputy, the cook - the foreman, and in buffets - the bartender.
Meat of all types of farm animals without branding and veterinary certificate;
Poultry and eggs without a veterinary certificate, as well as from salmonellosis-prone farms;
Duck and goose eggs;
Canned food with broken seals, bombing, firecrackers;
Cereals, flour, dried fruits and other products infected with barn pests;
Vegetables and fruits with signs of rot;
Fresh mushrooms, wormy, wrinkled;
Salted, pickled, canned and dried mushrooms without a quality document;
Particularly perishable products with expired sales dates or on the verge of expiration;
Crop products without quality certificate.
10.8. Enterprises must comply with the requirements for storing products to prevent their spoilage.
10.9. Products accepted for storage are transferred to clean production containers marked according to the type of product or stored in supplier containers (barrels, boxes, flasks, cans, etc.).
10.10. When weighing food, do not place it directly on the scale. Products must be weighed in containers or on clean oilcloth or paper.
10.11. Products are stored according to the accepted classification according to storage conditions: dry (flour, sugar, cereals, pasta); bread; meat, fish; milk and fat; gastronomic; vegetables.
Raw and prepared foods should be stored in separate refrigerators. In small enterprises that have one refrigeration chamber, as well as in the chamber for a daily supply of products, their joint storage with appropriate delimitation is allowed.
10.12. Storage of particularly perishable products is carried out in accordance with the current sanitary rules “Conditions, storage periods for particularly perishable products”.
10.13. Meat storage chambers must be equipped with shelving with a hygienic coating that is easy to clean, and, if necessary, with hanging beams with tinned hooks or stainless steel. Chilled meat carcasses (half carcasses, quarters) are hung on hooks so that they do not come into contact with each other, with the walls and floor of the room. Frozen meat is stored on racks or shelves in stacks.
10.14. By-products are stored in boxes or bags on racks or shelves.
10.15. Frozen or chilled poultry is stored in the supplier’s containers on racks or shelves, stacked; For better air circulation, it is recommended to lay wooden slats between the boxes (boxes).
10.16. Frozen fish (fish fillets) are stored on racks or shelves in supplier containers.
10.17. Sour cream and cottage cheese are stored in a container with a lid. It is forbidden to leave spoons and spatulas in containers with cottage cheese and sour cream; they must be stored in special containers and washed after use. The label on each container should be retained until the product is completely used.
10.18. Butter is stored in original containers or in bars wrapped in parchment in trays, ghee - in flasks. Cow butter, ghee and other edible fats should not be stored together with strong-smelling foods.
10.19. Large cheeses are stored without containers on clean shelves. When laying cheeses (rectangular block, round) one on top of another, there should be spacers made of cardboard or plywood between them.
Small cheeses are stored in containers on shelves or racks.
10.20. Sausages and hams are hung on hooks; sausages are stored in supplier containers or repacked into special boxes.
10.21. Eggs in boxes are stored on shelves in dry, cool rooms, separately from other products. Egg powder is stored in a dry room at a temperature not exceeding +20 degrees. C, melange - in the refrigerator at a temperature not exceeding -6 degrees. C.
10.22. Vegetable oil is stored in barrels, cans and other containers.
10.23. Cereals and flour are stored in bags on shelves in stacks. During long-term storage, to prevent flour from becoming moistened, bags in stacks are periodically moved from the bottom rows to the top. A small amount of cereal or flour is stored in wall chests with a lid; the height of flour and cereals loaded into the chest should not exceed 1 m. The chests are periodically washed with a 1% soda ash solution and dried well.
10.24. Pasta products are stored in supplier containers on racks or shelves.
10.25. Sugar and salt are stored in a dry place in the supplier’s container.
10.26. Tea and coffee are stored in dry, ventilated areas.
10.27. Bread is stored in trays on racks, shelves or cabinets. It is recommended to allocate a separate pantry for storing bread. Rye and wheat bread are stored separately.
Doors in bread cabinets must have holes for ventilation. When cleaning cabinets, you should sweep away crumbs from the shelves with special brushes and thoroughly wipe them at least once a week using a 1% solution of table vinegar.
10.28. Potatoes and root vegetables are stored in a dry and dark place; cabbage - on separate shelves; pickled and salted vegetables - in barrels at temperatures up to 10 degrees. C. Fruits and greens are stored in boxes in a cool place.
10.29. Frozen vegetables and fruits are stored in supplier containers in low-temperature refrigerators; dried vegetables, fruits and mushrooms - in dry, clean, ventilated areas.
10.30. The issue of selling non-perishable products with expired shelf life, but meeting the requirements of regulatory and technical documentation for organoleptic and physico-chemical indicators, can be resolved only after the appropriate conclusion of a merchandising examination.
10.31. When the fact of spoilage of products is established, they are rejected by the commission in the prescribed manner with subsequent transfer to animal feed in agreement with the veterinary authorities.
11. Requirements for processing of raw materials and production of food service products11.1. When preparing dishes, culinary and confectionery products in catering establishments, it is necessary to strictly observe the flow of the production process.
11.2. The number of prepared dishes and products must correspond to the design capacity of the enterprise. Products are prepared in appropriate batches as they are sold.
11.3. Processing of raw and finished products must be carried out separately in specially equipped workshops using equipment with appropriate markings; in small enterprises that do not have workshop divisions, it is allowed to process raw materials and finished products in the same room on different tables.
11.4. Meat is defrosted in two ways. Slow defrosting is carried out in a defroster at a temperature of 0 to 6 - 8 degrees. C for 3 - 5 days, in the absence of a defroster - in the meat shop on racks or production tables. In procurement factories, meat is defrosted in accordance with the current technological instructions. It is forbidden to defrost meat in small pieces, or in water or near the stove. Re-freezing of meat is not allowed.
11.5. Before deboning, meat in carcasses, halves and quarters is carefully protected and washed with running water using a brush. Places where there are blood clots, marks, bruises should be carefully cut off. It is not allowed to wash carcasses with a rag. At the end of work, the brushes should be washed with detergent solutions, rinsed and doused with boiling water.
11.6. Minced meat is stored for no more than 6 hours at a temperature of 2 - 6 degrees. C. In the absence of refrigeration, storing minced meat is strictly prohibited.
11.7. By-products are defrosted in air or water (brains, kidneys, scars). Before heat treatment, brains, udders, kidneys, and scars are soaked in cold water.
11.8. Poultry carcasses are defrosted in air and, if necessary, singed. Rinse thoroughly with cold water and lay cut side down to drain. Separate tables are allocated for processing raw poultry.
11.9. Fish is defrosted in air or in cold water with a temperature not exceeding 20 degrees. C at the rate of 2 liters per 1 kg of fish. To reduce the loss of minerals in water, it is recommended to add salt at the rate of 7 - 10 g per 1 liter. It is not recommended to defrost fish fillets in water.
11.10. Salads and vinaigrettes, undressed, are stored at a temperature of 2 - 6 degrees. C no more than 6 hours. Salads and vinaigrettes should be seasoned immediately before vacation.
Salads from fresh vegetables, fruits and herbs are prepared in batches according to demand.
11.11. When preparing jelly, boiled and prepared products are poured with strained broth and subjected to repeated boiling. Hot jelly is poured into pre-scalded molds or baking sheets, cooled and stored in refrigerated cabinets in a cold workshop. Selling jelly is allowed only if refrigeration equipment is available.
11.12. Semi-finished products from minced meat and poultry are fried for 3 - 5 minutes. on both sides until a crispy crust forms, and then brought to readiness in the oven at a temperature of 250 - 280 degrees. C for 5 - 7 min. It is allowed to fry semi-finished products in an oven without preliminary frying on the stove at a temperature of 250 - 270 degrees. C for 20 - 25 min.
When steaming meatballs, the duration of heat treatment should be at least 20 minutes.
Organoleptic signs of readiness of meat products are the release of colorless juice at the puncture site and a gray color at the cut of the product, while the temperature in the center of the finished product must not be lower than 85 degrees. C for natural chopped products and not lower than 90 degrees. C for products made from cutlet mass.
When the bird is fully cooked, there should be no red or pink color on the break of the femur.
11.13. Portioned pieces of fish and minced fish products are fried in heated fat on both sides until a crispy crust forms, and then cooked in the oven for 5 minutes. at a temperature of 250 degrees. C.
11.14. Cooking culinary products in electric grills is carried out in accordance with the instructions for their use, and the temperature in the thickness of the finished product should not be lower than 85 degrees. C.
When deep-frying products, you must comply with the requirements of the Instructions for deep-frying products in public catering establishments and monitoring the quality of deep-frying fats.
11.15. Boiled meat, poultry and offal for first and second courses are cut into portions, poured with broth, and boiled for 5 - 7 minutes. and stored hot until holiday.
11.16. To prepare the filling for pies and pancakes, minced meat or liver is fried on a baking sheet with a layer of fat no more than 3 cm, stirring occasionally, at a temperature of 250 degrees. C at least 5 - 7 min.
Ready minced meat should be cooled immediately and stored refrigerated. Leaving minced meat for the next day is not allowed.
11.17. Processing of eggs used for cooking in production is carried out in a designated place in special marked containers (buckets, cauldrons) in the following sequence: warm 1 - 2% solution of soda ash, 0.5% solution of chloramine, then rinsed with cold water. After washing, the eggs are placed on trays or in other clean containers. It is prohibited to bring and store unprocessed eggs in cassettes in production workshops.
Egg powder after sifting, diluting with water and swelling for 30 - 40 minutes. immediately subjected to culinary processing.
11.18. When preparing an omelet, a mixture of eggs (or egg powder) with other ingredients is poured onto a greased baking sheet or portioned frying pan in a layer of 2.5 - 3.0 cm and placed in an oven at a temperature of 180 - 200 degrees. C for 8 - 10 min.
Making an omelet from melange is prohibited.
11.19. The issue of selling cottage cheese from pasteurized milk in its natural form at a public catering enterprise is resolved on site by the territorial sanitary and epidemiological station. Cottage cheese made from unpasteurized milk is used only for cooking dishes that are subject to heat treatment.
It is prohibited to make pancakes with cottage cheese from unpasteurized milk.
11.20. To avoid darkening, peeled potatoes are stored in cold water for no more than 3 hours. Peeled root vegetables and other vegetables are stored covered with a damp cloth for no more than 3 hours.
When sulfated potatoes or potatoes processed in foam using methylcellulose are supplied to public catering establishments, they may be stored in a refrigerator for 48 and 72 hours, respectively, and without refrigeration - 24 and 36 hours; Before use, such potatoes are thoroughly washed with cold water.
11.21. When making side dishes, the following rules should be observed:
When mixing, use the equipment without touching the product with your hands;
Fat added to side dishes must first be heat treated.
11.22. Cooling of jelly and compotes prepared in stove-top boilers should only be done in a cold workshop.
11.23. At public catering establishments it is prohibited:
Production and sale of products from meat trimmings, pork tanks, diaphragms, blood, rolls from the pulp of heads;
Making pasta in the navy style;
Using raw and pasteurized flask milk in its natural form without prior boiling;
Transferring fermented milk drinks in small packages kefir, fermented baked milk, yogurt, acidophilus into cauldrons - they are portioned directly from bottles, bags into glasses or served for distribution in original packaging;
Using yogurt - samokvasa as a drink and making cottage cheese from it.
11.24. With the permission of the territorial sanitary and epidemiological station for each specific public catering establishment, subject to the necessary conditions, the following is allowed:
Production of smoked and salted fish, as well as smoked meat products, chickens and ducks;
Salting and pickling of vegetables without hermetically sealed packaging of finished products;
Making kvass.
11.25. Cooking meat dishes on the grill (kebabs, kupats, etc.) in recreation areas and on the streets is permitted only if semi-finished products are produced in stationary enterprises. Places of sale must be agreed upon with the territorial sanitary and epidemiological station subject to the following conditions:
Availability of a kiosk or pavilion connected to city communications, equipped with a refrigerated cabinet for storing semi-finished products;
Use of ready-made charcoal, metal skewers for frying, and disposable tableware for holidays;
Frying immediately before sale;
Employees have a medical record with a mark indicating that they have completed the necessary examinations;
Compliance by employees with personal hygiene rules.
11.26. During the warm period of the year (its duration is established locally), the preparation and sale of jellies and pates, aspics from meat, poultry, fish, pancakes and pies with minced meat and liver and other products of increased epidemiological risk are permitted with the permission of the State Sanitary Inspectorate institutions for each specific enterprise, based on production capabilities and climatic conditions.
11.27. The chief state sanitary doctors of the Union republics are given the right to make additions to this section of the Sanitary Rules regarding the features of the preparation and sale of national cuisine.
12. Requirements for the distribution of dishes and the release of semi-finished products and culinary products12.1. When serving hot dishes (soups, sauces, drinks) must have a temperature of at least 75 degrees. C, second courses and side dishes - not lower than 65 degrees. C, cold soups, drinks - no higher than 14 degrees. C.
12.2. Ready-made first and second courses can be on a steam table or on a hot plate for no more than 2 - 3 hours. Salads, vinaigrettes, gastronomic products, other cold dishes and drinks should be displayed in portioned form in a refrigerated counter - showcase as they are sold.
12.3. When compiling a menu, it is not allowed to include dishes and side dishes of the same name during one day for day and evening shifts.
12.4. In exceptional cases of forced storage of remaining food, it must be cooled and stored at a temperature of 2 - 6 degrees. C no more than 18 hours. Before sale, chilled food is checked and tasted by the production manager (deputy), after which it must be subjected to heat treatment again (boiling, frying on a stove or in an oven). The period for selling food after this heat treatment should not exceed 1 hour. It is prohibited to mix food with leftovers from the previous day or with food prepared on the same day, but at an earlier date.
Salads, vinaigrettes, pates, jellies, jellied dishes and other particularly perishable cold dishes;
Milk, cold, sweet soups, puree soups;
Portioned boiled meat for first courses, pancakes with meat and cottage cheese, minced meat, poultry, and fish products;
Mashed potatoes, boiled pasta;
Compotes and drinks of our own production.
Quality control of semi-finished products, dishes and culinary products is carried out in accordance with the form in force at each specific enterprise.
12.6. In the winter - spring period, it is recommended to fortify sweet dishes and drinks with vitamin C in accordance with the current Recommendations for fortifying sweet dishes and drinks of mass demand with vitamin C, prepared in public catering establishments.
12.7. To deliver semi-finished products from procurement enterprises to pre-production or culinary stores, you should use special labeled containers (metal, polymer) with tight-fitting lids and packaging materials (cellophane, parchment, etc.) approved by the USSR Ministry of Health for contact with food products.
12.8. Packaged minced meat and small-sized semi-finished products (goulash, beef stroganoff, azu, frying, etc.) are wrapped in film and placed in trays or other containers in one layer. Portioned semi-finished products are transported without wrapping, in closed containers.
12.9. Food is delivered to distribution points and buffets in thermoses and in specially designated containers, well washed and scalded with boiling water, with tight-fitting lids. The shelf life of hot first and second courses in thermoses should not exceed 3 hours.
12.10. The sale of sauce dishes in buffets is permitted with the permission of the territorial sanitary and epidemiological station for each specific enterprise.
12.11. In culinary stores (departments), conditions must be provided for separate storage and dispensing of semi-finished and finished products.
12.12. Food waste is collected in special marked containers (buckets, tanks with lids), which are placed in refrigerated chambers or other rooms specially designated for this purpose.
12.13. After removing waste, tanks and buckets are washed with a 2% soda ash solution, rinsed with hot water and dried. The enterprise must have a designated area for washing food waste containers.
12.14. To transport waste, transport specifically designed for this purpose must be used.
13. Measures to combat insects and rodents13.1. The presence of flies, cockroaches and rodents is not allowed in public catering establishments.
13.2. To combat flies, enterprises must take the following measures:
Timely removal of food waste from enterprise premises;
Carrying out thorough cleaning of premises;
Using adhesive tape;
Tightening of opening windows and doorways during the warm season with mesh or gauze;
Periodic disinfestation work.
13.3. To combat cockroaches in public catering establishments, it is necessary to prevent the accumulation of crumbs and food debris on tables and shelves. If cockroaches are found, it is necessary to thoroughly clean and disinfest the premises.
13.4. To combat rodents, mechanical methods of exterminating them are used. To protect against the penetration of rodents (rats, mice), the following preventive measures should be taken:
Sealing holes in walls, ceilings, floors, around technical inputs with brick, cement or sheet iron;
Covering ventilation holes with metal mesh;
Warehouse door trim with iron.
13.5. Before carrying out disinsection and deratization work, food products and utensils should be placed in closed cabinets. After completing these activities, it is necessary to carry out a thorough cleaning.
14. Sanitary requirements for personal hygiene of personnel14.1. Persons entering work at public catering establishments are required to undergo a medical examination in accordance with the current Order of the USSR Ministry of Health N 555 dated September 29, 1989 “On improving the system of medical examinations of workers and drivers of individual vehicles” and take a course in hygienic training with passing a test.
Until the results of medical examinations are presented and the sanitary minimum test is passed, these persons are not allowed to work.
14.2. Each employee must have a personal medical record, which contains the results of medical examinations, information about past infectious diseases, and the passing of the sanitary minimum.
14.3. Catering establishment personnel are required to observe the following rules of personal hygiene:
Come to work in clean clothes and shoes;
Leave outerwear, hats, and personal items in the dressing room;
Keep your nails short;
Before starting work, wash your hands thoroughly with soap, put on clean sanitary clothing, tuck your hair under a cap or headscarf, or put on a special hair net;
When visiting the toilet, take off sanitary clothing in a specially designated place, and after visiting, wash your hands thoroughly with soap, preferably disinfectant;
If signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, appear, notify the administration and contact a medical facility for treatment;
Report all cases of intestinal infections in the employee’s family.
14.4. At public catering establishments it is strictly prohibited:
When making dishes, culinary and confectionery products, wear jewelry, cover your nails with varnish, fasten your clothes with pins;
Eating or smoking in the workplace; Eating and smoking are permitted in a specially designated room or place.
14.5. Every day, before the start of a shift, in cold, hot and confectionery shops, as well as in enterprises producing soft ice cream, the shop manager or a medical worker on staff inspects open surfaces of the body for the presence of pustular diseases. Persons with pustular skin diseases, festering cuts, burns, abrasions, as well as catarrh of the upper respiratory tract are not allowed to work in these workshops, but are transferred to another job. The results of the inspection are recorded in a journal of the established form.
14.6. Every enterprise should have a first aid kit with a set of medicines for first aid.
14.7. Students of secondary vocational schools, students of higher educational institutions and technical schools, before undergoing practical training at public catering establishments, must undergo a medical examination and pass a sanitary minimum.
14.8. Mechanics, electricians and other workers engaged in repair work in the production and warehouse premises of the enterprise are required to work in the workshops in clean sanitary clothing, carry tools in special closed boxes, and when carrying out work, avoid contamination of raw materials, semi-finished products and finished products.
15. Requirements for working conditions15.1. The total duration of working hours (shifts) at public catering establishments is established in accordance with the current Labor Regulations.
15.2. Labor-intensive operations for preparing products, as well as operations associated with lifting and moving heavy objects, are recommended to be mechanized.
15.3. The weight of the load lifted and moved during work should not exceed 10 kg for women, 30 kg for men.
15.4. From the moment pregnancy is established, women working at stoves, confectionery ovens, and ovens should be transferred, based on a doctor’s opinion, to work that does not involve intense heat exposure and manual carrying of heavy loads.
16. Duties and responsibilities for compliance with Sanitary Rules16.1. Managers of public catering establishments are required to ensure:
Necessary conditions for compliance with Sanitary rules and regulations when processing raw materials and preparing dishes and products in order to produce products that are safe for human health;
Availability of personal medical records for each employee with a mark on the completion of periodic medical examinations;
Conducting classes to study these Sanitary Rules for persons applying for work, as well as an annual check of the sanitary and hygienic knowledge of personnel with a note on passing the sanitary minimum in the personal medical record book;
Random check of sanitary and hygienic knowledge at workplaces and re-study with acceptance of credits in case of identified violations of sanitary requirements or in the absence of the necessary knowledge;
Availability of sanitary and uniforms in accordance with current standards (Appendix 3), regular centralized washing and repair of sanitary clothing<*>;
<*>It is prohibited to wash personal clothing individually at home.
Availability of a sufficient amount of production equipment, utensils and other items of material and technical equipment;
Carrying out disinsection and deratization activities in accordance with the agreement with the pest control departments;
Carrying out additional preventive measures for epidemiological indications;
Availability at the enterprise of a log of daily examinations for pustular diseases;
Availability of first aid kits and their timely replenishment;
Organization of sanitary educational work through seminars, conversations, lectures.
16.2. Responsibility for the general sanitary condition of the public catering establishment, compliance with the sanitary regime and admission to work of persons who have not undergone a medical examination and have not passed the sanitary minimum, for creating the conditions necessary for employees to comply with the rules of personal hygiene, ensuring work to control the quality of incoming raw materials and production of products is borne by the head of the enterprise.
16.3. Responsibility for compliance with the rules for receiving food products, proper sanitary maintenance of warehouse premises, compliance with the conditions and terms of storage of products in the warehouse lies with the warehouse manager (storekeeper).
16.4. The production manager is responsible for the quality of products accepted for production, compliance with technological and sanitary requirements in the manufacture of dishes and products, as well as for the quality and timing of sales of finished products.
16.5. Each employee of the enterprise bears responsibility for the condition of the workplace, compliance with personal hygiene rules, and compliance with technological and sanitary requirements in his or her area of work.
16.6. Control over the quality of raw materials, manufactured products, compliance with technological and sanitary - hygienic requirements is carried out by territorial - sectoral sanitary - technological food laboratories and the corresponding services of higher public catering authorities.
Supervision over compliance with these Sanitary Rules is entrusted to the institutions of the sanitary and epidemiological service of the Ministry of Health of the USSR and the ministries of health of the Union republics.
2. SANITARY REQUIREMENTS FOR THE PRODUCTION OF CONFECTIONERY PRODUCTS WITH CREAM AT PUBLIC FOOD ENTERPRISES 17. General provisions17.1. The assortment, production volume and places of sale of cream confectionery products are determined for each specific confectionery shop based on existing conditions.
17.2. During the warm period of the year, the range of produced confectionery products with cream must be agreed upon with the territorial institutions of the sanitary and epidemiological service.
18. Sanitary requirements for production premises of confectionery shops18.1. The placement of premises in confectionery shops should ensure the consistency of the technological process of manufacturing confectionery products. Counter flows of raw materials and finished products should not be allowed.
18.2. In confectionery shops with a capacity of over 10 thousand cream confectionery products per shift, the layout should provide for the following premises:
A room for processing eggs with a compartment for preparing egg mass with refrigeration equipment for storing it;
Dough preparation room with a compartment for sifting flour;
Dough cutting and baking department;
Biscuit proofing and cutting department;
Department for the preparation of finishing semi-finished products (syrups, lipsticks, jelly);
Cream preparation department with refrigeration equipment;
Confectionery finishing room with refrigeration chamber;
18.3. In confectionery shops with a capacity of 5 to 10 thousand cream products per shift, their production is allowed if the following premises are available:
Pantry for a daily supply of raw materials with a refrigeration chamber and a food preparation department;
Oil refining room;
A room for preparing dough with a compartment for sifting flour;
A cutting and baking room with an area for preparing finishing semi-finished products (syrups, lipsticks, etc.);
A room for finishing finished products with a refrigeration chamber and an isolated (screen, partial partition) area for preparing cream;
Storage room for packaging materials;
Washing of in-shop containers and large equipment;
Washing and sterilization of pastry bags, tips, small equipment;
Room for washing and drying returnable containers;
Expedition of confectionery products with a refrigerator for cream products.
18.4. Confectionery shops with a capacity of less than 5 thousand cream products per shift should include the following premises:
Pantry for a daily supply of raw materials with a refrigerator with a dedicated area (table) for stripping oil and preparing products;
Room for processing eggs with a compartment for preparing egg mass;
A room for preparing dough with an area for sifting flour;
A room for cutting and baking with an area for preparing finishing semi-finished products (syrups, lipsticks, etc.);
A room for finishing finished products with an area isolated by a screen for preparing cream<*>;
<*>Finished products are delivered to the enterprise warehouse for sale.
Room (area) for storing packaging materials;
Washing area for in-shop containers and production equipment with an area for washing and sterilizing pastry bags, tips and small equipment;
A room for washing and drying returnable containers (it is allowed to wash in-house equipment and returnable containers in one room if it is separated by a partition and there are separate washing baths).
18.5. When producing flour confectionery and bakery products without cream, the following premises may be excluded from the above-mentioned composition of premises: a room (area) for preparing cream, a pantry for finished cream products, a washing and sterilization confectionery shop for bags, tips and small equipment, as well as a refrigeration chamber for cream products on expedition .
18.6. The walls of production premises to a height of at least 1.8 m are tiled, and above that they are painted with light-colored oil paint.
18.7. Floors in all rooms must be smooth, without cracks or potholes, with a surface convenient for washing, with a slope towards the drains.
18.8. Workplaces are cleaned by confectioners during breaks and at the end of the shift. Cleaning of production and household premises, washing of floors in the confectionery shop is carried out by cleaners. Cleaning equipment must be labeled and stored in a specially designated place.
18.9. Wall panels, doors and floors of industrial premises should be washed daily with hot water with the addition of approved detergents (Appendix 7), the glazed surface of frames and heating devices should be wiped as they become dirty.
For cleaning, breaks during the shift, between shifts, and sanitary days should be used, which should be carried out according to the schedule at least once every 15 days.
19. Sanitary requirements for equipment, utensils, utensils and containers19.1. At the end of the shift, production tables are thoroughly washed with a 0.5% solution of soda ash, then with a 2% solution of bleach, washed with hot water and wiped dry with a clean rag.
19.2. Processing of in-shop containers and equipment is carried out after removal of products in special 3-section washing baths after thorough mechanical cleaning in the following order:
In the first section - soaking and washing in a 0.5% solution of soda ash at a temperature of at least 40 degrees. C;
In the second section - disinfection with a 2% solution of bleach at a temperature of at least 40 degrees. C for 10 minutes;
In the third section - rinsing with hot water at a temperature of at least 65 degrees. C.
After processing, equipment and in-shop containers are dried and stored in a specially designated place on racks at a height of at least 0.5 - 0.7 m from the floor.
19.3. Scales and pins are washed with hot water and wiped dry. They are processed as they become dirty, but at least once per shift.
19.4. New forms, baking sheets and sheets must be calcined in ovens before using them for baking semi-finished products. Do not use molds or sheets with carbon deposits for baking.
19.5. After each return from the retail chain, containers used for transporting confectionery products are washed with a 0.5% soda ash solution, rinsed with hot water and dried.
19.6. At the end of the work, the equipment used to make the egg mass is thoroughly washed with a 0.5% solution of soda ash and disinfected with a 2% solution of bleach for 10 minutes. followed by rinsing with hot water.
19.7. Jigging bags, tips, as well as small equipment used in finishing cakes and pastries are subject to especially careful processing. Before processing, the tips must be removed from the bags; subsequent processing is carried out separately.
Bags are processed in the following order:
Soaking in hot water with a temperature of at least 65 degrees. C;
Washing in a 2% solution of soda ash at a temperature of at least 40 degrees. C;
Thorough rinsing with hot water;
Sterilize bags by boiling in water for 30 minutes. from the moment of boiling;
Drying in a drying-sterilization or oven.
Sterile bags are stored in clean metal boxes with lids.
Bag tips and small equipment for working with cream are washed in a 2% soda ash solution, washed with hot water, and boiled for 30 minutes. and stored in a container specially designated for this purpose with a lid.
Containers intended for processing and storing pastry bags, tips and small equipment are not permitted to be used for other production purposes.
19.8. All equipment and in-shop containers used in the production of confectionery products must be marked by the name of raw materials or semi-finished products. The use of unmarked containers, or not in accordance with the markings, is prohibited.
Equipment used in the production of confectionery products is sanitized in accordance with the instructions for its use.
20. Requirements for the processing of raw materials, the production of finishing semi-finished products and the finishing of confectionery products20.1. Incoming raw materials for the manufacture of confectionery products must comply with the requirements of the current regulatory and technical documentation (GOST, RST, TU, etc.), be accompanied by quality certificates and have a marking label on each container.
20.2. Raw materials are unpacked in the daily supply storeroom and repacked (with the exception of dyes and flavors) into labeled in-shop containers. Storing raw materials in supplier containers in the production premises of the workshop is prohibited. Dyes and flavors approved by the USSR Ministry of Health for the manufacture of confectionery products are stored in the manufacturer's packaging; pouring or pouring them into other containers is not allowed.
20.3. Processing of raw materials must be carried out in accordance with current technological instructions.
20.4. In the confectionery industry, it is prohibited to use waterfowl eggs, eggs with notches, poached eggs, mirage eggs and eggs from farms affected by salmonellosis and tuberculosis. To prepare the cream, use only dietary eggs with clean, intact shells. The use of melange for preparing cream is prohibited. Before use, eggs are sorted, selectively ovoscoped and transferred to lattice containers for processing. Instructions for washing and disinfecting eggs must be posted in the egg processing room.
Eggs are processed in a 4-section bath in the following order:
In the first section - soaking in warm water for 5 - 10 minutes;
In the second section - treatment in a 0.5% solution of soda ash at a temperature of 40 - 45 degrees. C for 5 - 10 minutes;
In the third section - disinfection with a 2% solution of bleach or 0.5% solution of chloramine for 5 minutes;
In the fourth section - rinsing with running water for 5 minutes.
After processing eggs, before breaking them, workers must wash their hands thoroughly with soap, disinfect them with a 0.2% bleach solution, and change sanitary clothing.
In order to prevent eggs with odor and other defects from getting into the total mass, when breaking several eggs (no more than 5 pieces), pour them into a container of small volume, and then pour them into production containers of a larger volume. Before use, filter the egg mass through a sieve with cells no larger than 3 mm. Duration of storage of protein and egg mass at a temperature of 2 - 6 degrees. C when making cream, no more than 8 hours, when making baked goods and semi-finished products - no more than 24 hours. Containers for collecting and storing protein and egg mass must be marked; The use of these containers for other purposes is prohibited. They should be stored in the room for preparing the egg mass.
20.5. Syrups are prepared as needed. Syrups can be stored at a temperature of 20 - 25 degrees. C for no more than 5 hours, at a temperature of 2 - 6 degrees. C - no more than 12 hours.
20.6. Custard, cream, curd and protein creams should be used immediately after production. Other types of creams, if necessary, can be stored at a temperature of 2 - 6 degrees. C separately from raw materials and finished products in containers with lids. The period of use of these creams from the moment of production to finishing should not exceed 5 hours, incl. at the workplace - 1.5 hours.
20.7. Transferring the cream from one container to another or mixing it is done with special equipment. It is not allowed to transfer the cream directly with your hands.
20.8. The cream is transferred to work areas in a clean container with a lid. During the finishing process, containers with cream may not be closed with lids.
20.9. Transportation of creams for use in other enterprises is prohibited.
20.10. For finishing confectionery products, pastry bags with tips, pastry spatulas, knives, etc. are used. Jigging bags filled with cream that are in use should be stored in clean containers in the cold during breaks during the shift.
20.11. After production, pastries and cakes are stored in the refrigerator.
21. Requirements for storage, transportation and sale of confectionery products21.1. Containers for finished products must be clean, dry, and free of foreign odors. Before placing the products, the containers are lined with parchment or sub-parchment.
21.2. Shelf life of cakes, pastries and rolls at a temperature of 2 - 6 degrees. C from the moment the technological process is completed should be the following (in hours, no more):
21.3. Transportation of confectionery products is carried out by specialized transport with refrigerated or isothermal bodies. Confectionery products prepared for transportation must have a label indicating the shift, date and hour of preparation, storage conditions and periods. Transportation together with other products is prohibited.
21.4. The sale of confectionery products with cream in catering and retail establishments is possible only if refrigeration equipment is available.
21.5. During the warm season, the production of cakes and pastries with custard, curd cream and cream is prohibited.
21.6. The return of confectionery products for processing is carried out in accordance with the current sanitary rules for the return of confectionery products from a retail chain and their processing.
3. SANITARY REQUIREMENTS FOR THE PRODUCTION OF SOFT ICE CREAM AT PUBLIC FOOD ENTERPRISES22. The production and sale of soft ice cream at public catering establishments is carried out in accordance with OST 28.2-77 if there is:
Premises for storage and processing of raw materials with a refrigeration chamber;
Premises for reconstituting milk mixture and preparing side dishes with refrigeration equipment;
Washing equipment and dishes.
23. Dry mixtures, milk stabilizing concentrates (SMC) and raw materials for side dishes must meet the quality requirements of current regulatory and technical documentation, arrive in proper packaging and be accompanied by documents certifying their quality and shelf life.
24. Dry mixtures are stored in refrigerated cabinets. Dry mixtures are stored in opened containers for no more than 20 days, and mixed mixtures are stored in a tightly tied polyethylene liner for no more than 30 days.
25. To produce soft ice cream, reconstituted mixtures prepared from dry mixtures or KMS are used. To restore the mixture, use freshly boiled drinking water. The components are taken in strictly defined ratios provided for in the regulatory and technical documentation.
26. To restore the dry mixture, pour a measured amount of water into the bowl (temperature no higher than 25 degrees C), add the dry mixture, and leave for 2 - 3 minutes. for swelling, stir for 15 - 20 minutes. until the powder is completely dissolved. When dissolving the CMS, pour the concentrate into the bowl, add a measured amount of water in parts, constantly stirring until the powder is completely dissolved.
The reconstituted mixtures are filtered through a sieve with mesh sizes of 1.0 - 1.5 mm, poured into a freezer and freezed for 7 - 10 minutes.
27. The dry mixture or KMS should be restored as soft ice cream is sold. The reconstituted mixture is stored (if necessary) in a refrigerator for no more than 18 hours from the date of manufacture.
28. Sale of soft ice cream is allowed only in the places where it is produced. Its production is carried out immediately before the holiday.
29. Soft ice cream is sold in bowls, wine glasses, vases or cups (wafer, paper, polystyrene or combined materials approved by the USSR Ministry of Health). Disposable tableware is stored in the original container; its reuse is prohibited.
Side dishes are dispensed using dispensers.
30. If there is a temporary lack of demand (no more than 2 hours), soft ice cream can be stored in the freezer cylinders by setting the mode switch to the “stop” position and every 15 - 20 minutes. switching it for 2 - 3 minutes. to the "automatic" position.
31. The freezer is processed in accordance with its operating instructions.
32. Equipment and dishes are washed in accordance with the rules for public catering establishments.
ApplicationsAnnex 1
Table 1
WATER CONSUMPTION RATES FOR PREPARATION OF SEMI-FINISHED PRODUCTSNote. The coefficient of hourly unevenness of water consumption is taken equal to 1.5.
table 2
ESTIMATED SECOND WATER CONSUMPTION AND PERCENTAGE OF SIMULTANEOUS OPERATION OF EQUIPMENT
| N p/p | Equipment | Water consumption in l/s | Percentage of simultaneous action |
| 1 | Washing tubs | 0,3 | 30 |
| 2 | Sinks (industrial) | 0,2 | 40 |
| 3 | Dishwashers | 0,3 | 100 |
| 4 | Potato washers, potato peelers and boilers | 0,2 | 100 |
| 5 | Cooking boilers | 0,2 | 60 |
| 6 | Ice makers | 0,1 | 50 |
Notes 1. Water consumption by refrigeration units should be taken according to the technical characteristics of these units.
2. Hot water supply should be designed for washing baths and production sinks, as well as for watering taps for washing grease traps, dirt sumps and pulp collectors.
Appendix 2
OPTIMAL MICROCLIMATE PARAMETERS FOR COLD AND WARM PERIODS OF THE YEAR<*>| Industrial premises | Severity category | Cold period | Warm period | ||||
| air temperature, degrees C | air temperature, degrees C | relative humidity, % | air speed, m/s | ||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| Middle IIa | 18 - 20 | 40 - 60 | 0,2 | 21 - 23 | 40 - 60 | 0,3 | |
| Light Ib | 21 - 23 | 40 - 60 | 0,1 | 22 - 24 | 40 - 60 | 0,2 | |
| Average IIb | 17 - 19 | 40 - 60 | 0,2 | 20 - 22 | 40 - 60 | 0,3 | |
| Shops: pre-cooking, cold fish, greens processing | Middle IIa | 18 - 20 | 40 - 60 | 0,3 | 21 - 23 | 40 - 60 | 0,3 |
| Average IIb | 17 - 19 | 40 - 60 | 0,2 | 20 - 22 | 40 - 60 | 0,3 | |
| Tableware washing | Middle IIa | 18 - 20 | 40 - 60 | 0,2 | 21 - 23 | 40 - 60 | 0,3 |
| Average IIb | 17 - 19 | 40 - 60 | 0,2 | 20 - 22 | 40 - 60 | 0,3 | |
| Administrative premises | Light Ia | 22 - 24 | 40 - 60 | 0,1 | 23 - 25 | 40 - 60 | 0,1 |
Appendix 3
ACCEPTABLE MICROCLIMATE PARAMETERS FOR COLD AND WARM PERIODS OF THE YEAR<*><*>Sanitary standards for the microclimate of industrial premises, approved by the USSR Ministry of Health on March 31, 1986 N 4068-86.
| Industrial premises | Severity category | Cold period | Warm period | ||||
| air temperature, degrees C | air speed, m/s | air temperature, degrees C | relative air humidity, %, no more | air speed, m/s | |||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| Dining rooms, serving buffets | Middle IIa | 17 - 23 | 75 | 0,3 | 18 - 27 | 65 at 26 degrees. C | 0,2 - 0,4 |
| Serving, linen, dressing rooms | Light Ib | 20 - 24 | 75 | 0,2 | 21 - 28 | 60 at 27 degrees. C | 0,1 - 0,3 |
| Shops: meat, poultry, vegetables | Average IIb | 15 - 21 | 75 | 0,4 | 16 - 27 | 70 at 25 degrees. C | 0,2 - 0,5 |
| Shops: pre-cooking, cold fish, greens processing | Middle IIa | 17 - 26 | 75 | 0,3 | 18 - 27 | 65 at 26 degrees. C | 0,2 - 0,4 |
| Workshops: hot room, room for baking confectionery products | Average IIb | 15 - 21 | 75 | 0,4 | 16 - 27 | 70 at 25 degrees. C | 0,2 - 0,5 |
| Tableware washing | Middle IIa | 17 - 23 | 75 | 0,3 | 18 - 27 | 65 at 26 degrees. C | 0,2 - 0,4 |
| Washing kitchen utensils, containers | Average IIb | 15 - 21 | 75 | 0,4 | 16 - 27 | 70 at 25 degrees. C | 0,2 - 0,5 |
| Administrative premises | Light Ib | 21 - 25 | 75 | 0,1 | 22 - 28 | 55 at 28 degrees. C | 0,1 - 0,2 |
| Pantries of vegetables, pickles, semi-finished products, equipment, containers<*> | Middle IIa | 15 - 24 | 75 | 0,3 | 17 - 29 | 65 at 26 degrees. C | 0,2 - 0,4 |
<*>High air speed in the warm period of the year corresponds to the maximum temperature, lower speed corresponds to the minimum air temperature, intermediate values are determined by interpolation.
Appendix 4
MAXIMUM ALLOWABLE CONCENTRATIONS AND HAZARD CLASS OF CERTAIN HARMFUL SUBSTANCES IN THE AIR OF THE WORK AREA<*><*>List of maximum permissible concentrations of harmful substances in the air of the working area, agreed with the USSR Ministry of Health on 01/01/87.
| Name of substance | Hazard Class | Routes of entry into the body | Maximum concentration in the air of the working area, mg/cub. m | General nature of the action |
| Acrolein | 2 | Upper respiratory | 0,2 | May irritate mucous membranes of the respiratory tract and eyes |
| Carbon monoxide | 4 | Upper respiratory | 20 | Has a general toxic effect |
| Flour dust | 4 | Upper respiratory | 6 | May cause allergic conditions of the upper respiratory tract and bronchi, destroy tooth enamel |
| Sugar dust | 4 | 6 | May destroy tooth enamel and irritate skin | |
| Dust of synthetic detergents (SMC) such as "Lotus", "Oka" | 3 | Upper respiratory, skin | 5 | Allergens |
Appendix 5
STANDARDS AND QUALITY INDICATORS OF ILLUMINANCE FOR PRODUCTION PREMISES OF PUBLIC FOOD ENTERPRISES<*><*>SNiP II-4-79 “Natural and artificial lighting” and amendments to it dated December 1985
| Industrial premises | Plane (G - horizontal, V - vertical), standardization of illumination and KEO - height of the plane above the floor, m | Artificial lighting | Daylight | |||||
| illumination, lux | cylindrical illumination, lux | discomfort indicator, no more | pulsation coefficient, no more, % | |||||
| III KEO, e, % | ||||||||
| with top or top and side lighting | with side lighting | |||||||
| in an area with stable snow cover | in the rest of the USSR | |||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| Shops: pre-cooking, procurement, hot, cold | G-0.8 | 200 | 60 | 15 | 3 | 0,8 | 1 | |
| Confectionery shops | G-0.8 | 300 | 40 | 15 | 3 | 0,8 | 1 | |
| Rooms for cutting bread, washing kitchen and tableware | G-0.8 | 200 | 60 | 20 | 2 | 0,4 | 0,5 | |
| Washing containers | G-0.8 | 150 | 60 | 20 | ||||
| Staff room | G-0.8 | 150 | 60 | 20 | 0,4 | 0,5 | ||
| Administrative premises | G-0.3 | 200 | 60 | 20 | 2 | 0,4 | 0,5 | |
| Dining rooms of canteens, tea houses, snack bars, buffets | G-0.8 | 200 | 75 | 60 | 15 | 2 | 0,4 | 0,5 |
| Dining rooms of restaurants, cafes, bars: tables for visitors | G-0.3 | 100 - 300 <*> | 75 | 60 | 15 | 2 | 0,4 | 0,5 |
| aisles between tables | Floor | At least 30 under any light sources | 60 | 15 | 0,1 | 0,1 | ||
| dance floors | Floor | 100 - 400 | 75 | 60 | 15 | |||
| stage | B-1.75 | 300 <**>Under any light sources | ||||||
| handouts | G-0.8 | 300 | 40 | 15 | 3 | 0,8 | 1 | |
| Loading and storage containers | G-0.8 | 75 | ||||||
| Pantry food in combustible packaging | G-0.8 | 50 | ||||||
| Vegetable pantries, refrigerated chambers | Floor | 20 <***> | ||||||
| Expeditions | G-0.8 | 100 | 60 | 0,8 | 1 | |||
| Lobbies and cloakrooms | Floor | 75 | ||||||
| Corridors, passages: a) main corridors and passages | Floor | 75 | 0,1 | 0,1 | ||||
| b) other corridors and passages | Floor | 50 | 0,1 | 0,1 | ||||
| Sanitary and household premises: a) washrooms, toilets | Floor | 75 | 0,2 | 0,2 | ||||
| b) showers, dressing rooms | Floor | 50 | 0,2 | 0,2 | ||||
| Electrical switchboards | V-1.5 | 50 <**> | ||||||
| Cash desk premises | G-0.8 | 300 | 40 | 15 | 3 | 0,8 | 1 | |
| Control rooms | G-0.8 | 150 | 60 | 20 | ||||
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Appendix to the letter of the RSFSR State Committee for Sanitary and Epidemiological Surveillance and the RSFSR Ministry of Trade dated 10.10.91 Kg 23-03/12-433/051
All-Union sanitary-hygienic and sanitary-anti-epidemic rules and norms
SANITARY RULES FOR FOOD TRADE ENTERPRISES SanPiN 5781-91
Official publication
Ministry of Health of the USSR Moscow - 1991
parameters B) - 25°C and below must be equipped with air or air-thermal curtains.
43. In rooms for packaging bulk products in places where food products are thermally packaged in polymer film, it is necessary to provide equipment for local exhaust ventilation with mechanical drive, as well as exhaust ventilation in washing rooms.
44. Natural and artificial lighting of food trade enterprises must comply with the requirements of the current SNiP “Natural and artificial lighting. Design Standards: artificial lighting in sales areas must be at least 400 lux, in goods preparation areas - 200 lux, in storerooms - 50 lux; the coefficient of natural lighting in sales areas and goods preparation areas with side lighting should be 0.4-0.5%, with top lighting - 2%.
45. In food storage rooms, lamps should be used that are approved for use in rooms with low temperatures. Lamps must have protective shades with a metal mesh to protect them from damage and glass from getting on the product.
46. Electric lighting fixtures should be wiped when they become dirty, but at least once a month. Internal window and skylight glazing, frames are washed and wiped at least once a week, on the outside - at least twice a year, and in the warm season - when dirty.
47. It is prohibited to obstruct light openings with containers and products, both inside and outside the building, and it is also prohibited to replace glazing with plywood, cardboard, paint over it, etc. Broken glass in windows must be replaced immediately; it is prohibited to install composite glass in windows.
Window glass, showcases, refrigerated showcase glass! must have a smooth surface and be accessible for cleaning, inspection and repair.
48. Production premises, sales areas Must be provided with heating in accordance with the requirements of SNiP 2.04.05-86. Heating appliances in all rooms must have a smooth surface and be accessible for cleaning, inspection and repair.
V. Sanitary requirements for planning and arrangement of enterprises
49. Space-planning and design solutions for the premises of food trade enterprises should ensure progressive forms of work for the enterprise, the use of packaging equipment, self-service, comprehensive mechanization of loading and unloading operations, automation of production processes, etc.
50. ^ It is prohibited to place specialized fish and vegetable stores, as well as stores with a total sales area of more than 1000 m2 (in accordance with SNiP 2.08.01-89 “Residential Buildings”) in residential buildings (first, second and ground floors).
51. In food trade enterprises located in residential buildings, it is necessary to provide vibration and noise protection measures to ensure proper working conditions for enterprise employees and living conditions for people.
52. All premises must be located taking into account flow, maximum shortening of paths, the absence of counter flows and intersections of raw materials and finished food products, personnel and visitors. Each group of premises should be combined into a separate block: loading, storage facilities, premises for preparing food products for sale, administrative and household, utility, retail, etc.
Separate groups of premises must have a technological connection with each other: loading, storage rooms, premises for preparing food products for sale, trading floors.
53. For enterprises built-in and built-in-attached to residential buildings, unloading platforms should be equipped in accordance with the requirements of SNiP 2.08.01-89 “Residential buildings”.
Unloading platforms must be equipped with canopies to protect food products from precipitation, as well as a water supply for washing the platform using a hose.
54. To receive vegetables and bread, separate doors or hatches must be provided directly into the pantries.
Loading should be done from the end of residential buildings that do not have trenches; from underground tunnels; from the side of highways, in the presence of special loading premises.
56. Grocery stores must have isolated and specially equipped premises for preparing food products for sale; cutting room for meat, a room for preparing gastronomic and dairy products, fish, vegetables, etc.
Premises for storing and preparing food products for sale should be as close as possible to loading and sales areas and should not be walk-through.
57. In food trade enterprises operating on a self-service basis, it is necessary to provide separate packaging for groups of food products that have the same epidemiological significance; packaging for particularly perishable food products must be equipped with refrigeration units for storing products.
All packaging rooms must be equipped; two-cavity washing baths with hot and cold water supply, installation of mixers and connected to the sewer with an air gap of at least 20 mm.
58. Food trade enterprises working with containers and equipment (containers) must have premises for storing containers and containers.
59. Order departments (tables) in food trade enterprises must have the following set of premises; premises for receiving and issuing orders, picking, packaging, expedition with refrigeration units for storing perishable products and a washbasin for washing hands.
60. In food trade enterprises that sell food and non-food products, warehouse and sales premises must be separate.
61. In food trade enterprises, isolated separate premises must be provided for the reception and storage of glass containers from the population, with an area of at least 18 m2, and in supermarkets - at least 36 m2.
62. All utility, administrative and household premises for personnel must be isolated from food storage premises.
63. Premises for storing and preparing food products for sale, refrigerated chambers are not allowed to be placed in showers, toilets, washing rooms and other premises with sewer drains.
64. Refrigerated chambers are not allowed to be placed next to boiler rooms, boiler rooms, showers and other rooms with high temperature and humidity.
65. Laying water supply, sewerage, heating and ventilation system pipelines through refrigerated chambers is not allowed.
66. For the night delivery of food products to food trade enterprises, it is necessary to provide isolated, specially equipped premises that provide proper conditions for their reception and storage. For particularly perishable food products, a refrigerated chamber must be provided.
It is prohibited to deliver food products at night to food retail establishments built into residential buildings.
67. For cladding and painting walls inside enterprise premises, materials approved for these purposes by health authorities are used.
In departments for the sale of highly perishable food products, walls to a height of 2 m must be lined with glazed tiles. In refrigerated chambers, the walls should be lined with glazed tiles to the entire height of the room.
Impact-resistant glass tiles are only allowed in toilets and showers.
68. Floors in food trade enterprises must be made of moisture-resistant and moisture-proof materials approved for this purpose by health authorities, have a flat surface, without potholes, and also slope towards the ladders.
Asphalt floors are only permitted in unloading areas in vehicle areas.
69. Food trade enterprises must be equipped with household premises in accordance with
requirements of the current SNiP 2.09.04-87 “Administrative and domestic buildings” and VSN 54-87.
70. Dressing rooms and showers for employees of food trade enterprises should be equipped like sanitary checkpoints.
Women's hygiene facilities must be provided in enterprises with an area of 650 m2 or more.
71. Walls and partitions of dressing rooms, showers, pre-shower rooms, toilets, and women's hygiene rooms must be made to a height of 2 m from materials that can be washed with hot water and detergents. The walls and partitions of these premises above the 2 m mark, as well as ceilings, must have a waterproof coating.
72. Storage of sanitary clothing should be carried out in an open way, for which dressing rooms in household premises are equipped with hangers or open cabinets and shoe stands.
Shared storage of sanitary clothing, workwear, and home clothes is not allowed.
73. Pre-toilet areas must be equipped with hangers for sanitary clothing, sinks for washing hands with hot and cold water supply through a mixer, an electric towel or disposable towels, and a mirror. Washbasins should have soap.
74. Household premises are thoroughly cleaned at least once per shift, washed with water and detergents, and then disinfected using a disinfectant in accordance with Appendix No. 2.
75. Cleaning equipment for toilets must be stored in a specially designated place, isolated from cleaning equipment in other rooms, and be clearly marked and signal-colored.
76. Entry of unauthorized persons into premises for receiving, storing and preparing food products for sale is permitted with the permission of the administration and with the mandatory use of sanitary clothing.
VI. Sanitary requirements for equipment* equipment, utensils
77. Food trade enterprises must
be equipped with the necessary commercial, technological and refrigeration equipment in accordance with the type of enterprise, its capacity and in accordance with the current standards for equipping standard food trade enterprises.
78. The placement of trade, technological and refrigeration equipment should provide easy access to it and exclude counter flows of raw and finished products.
79. Trade equipment, inventory, containers, utensils and packaging must be made of materials approved by health authorities for contact with food, easy to clean and disinfect.
80. Departments for the sale of perishable food products must be equipped with refrigeration: refrigerated counters, display cases, cabinets, etc.
81. Grids, trays, and racks for storing food products must be made of materials with a smooth surface that are easy to clean and disinfect. The height of racks and pallets must be at least 15 cm from the floor.
82. Cutting boards, blocks for cutting meat and fish must be made of hard wood, with a smooth surface, without cracks.
The block for cutting meat is installed on a cross or a special stand, the outside is painted with oil paint, and daily, after finishing work, it is cleaned with a knife and sprinkled with salt. Periodically, the deck is cut down and planed.
83. For each type of product there should be separate cutting boards and knives with clear markings, which should be stored in the appropriate departments in specially designated areas.
84. Hooks for hanging meat must be made of stainless steel (tinned hooks are also allowed).
85. All refrigeration units at food trade enterprises must be equipped with thermometers to control the temperature conditions of food storage.
86. At bases, warehouses, vegetable and fruit storage facilities, systematic temperature control should be carried out
Turbine-humidity conditions for storing food products, including vegetables, fruits, berries, canned food, bulk products, etc.
The air temperature in refrigerated chambers and storage facilities should be monitored daily using thermometers installed in a visible place, away from doors and evaporators. Relative air humidity is monitored at least once a week using a psychrometer, hygrograph or hygrometer. The results of temperature and relative humidity measurements are recorded in a special journal.
Control over compliance with temperature and humidity conditions for food storage is ensured by the enterprise administration.
87. Large food trade enterprises must have separate refrigerated chambers and storage rooms for homogeneous food products.
88. The use of glass and enamel utensils is not allowed for displaying food products, as well as storing and selling them.
89. Wrapping paper, bags and other packaging materials must be stored in a specially designated place: on racks, shelves, or cabinets. Do not store packaging materials directly on the floor. Before cutting the roll paper, remove any dirty edges.
Every food retail establishment that sells food products must have a supply of wrapping paper, bags and other packaging materials.
90. To collect waste and garbage, enterprise premises must have metal or plastic pedal bins with lids. As they are filled, but not more than 2/3 of the volume, they must be cleaned, and at the end of the work they must be washed with a 1-2% hot (45-50 ° C) solution of soda ash or other detergents, then rinsed with hot water.
91. Cleaning equipment for retail, warehouse and other premises (basins, buckets, brushes, etc.) must be labeled, assigned to separate premises, and stored separately in closed, specially designated cabinets or wall niches.
92. For cleaning refrigerated chambers, refrigeration cabinets
fovs, refrigerated and retail display cases, counters, shelves must have specially designated equipment marked for this purpose.
VII. Sanitary requirements for receiving and storing food products
93. Food products supplied to food trade enterprises must comply with the requirements of current state standards, OSTs or technical specifications, sanitary standards and be accompanied by documents certifying their quality. Only benign food products are subject to acceptance.
Accompanying documents for particularly perishable food products must indicate the date and hour of production, storage temperature, and deadline for sale.
94. The quality of food products supplied to food trade enterprises is checked by commodity sellers, storekeepers, financially responsible persons, managers or directors of enterprises. Acceptance of products begins with checking the accompanying documents, the quality of packaging, the compliance of food products with the accompanying documents and the labeling indicated on the container (packaging).
95. Sanitary and epidemiological service institutions carry out hygienic examination of food products only if there are special sanitary and epidemiological indications. Examination of non-standard products, as well as clearly substandard, spoiled products, which do not require special medical competence, is carried out by commodity experts or a quality inspection.
96. The quantity of perishable and especially perishable food products accepted should be determined by the volume of working refrigeration equipment available at the enterprise for storing this type of product.
97. Containers and packaging of food products must be durable, clean, dry, without foreign odors or damage to integrity.
98. It is prohibited to accept, store and sell perishable and especially perishable food products in
food trade enterprises that are not provided with refrigeration facilities.
Storage of perishable, especially perishable food products under refrigerated conditions should be ensured not only in warehouses, but also in places of direct sale.
99. Each unit of packaging of highly perishable food products must be accompanied by a certificate in the established form for this type of product with a mandatory indication of the storage temperature and deadline for sale.,
Certificates (labels, labels) on the supplier’s containers must be retained until the end of the food products’ sales period.
100. Loading of food products into warehouses, refrigerated chambers, vegetable and fruit storage areas is carried out in batches, in order to more strictly adhere to their shelf life and quality control.
101. Storage of food products must be carried out in accordance with the current regulatory and technical documentation at the appropriate parameters of temperature, humidity and light conditions for each type of product.
Particularly perishable products should be stored at a temperature that meets the requirements of sanitary rules “Conditions” for storage periods of particularly perishable products” SanPiN 42-123-4117-86.
102. When storing food products, the rules of commodity proximity and storage standards must be strictly observed. Products that have a specific odor (herring, spices, etc.) should be stored separately from products that perceive odors.
103. It is prohibited to store food products near water and sewer pipes, heating devices, outside warehouse premises, as well as to store unpackaged products directly on the floor.
104. It is prohibited to store raw and semi-finished products together with prepared food products, to store spoiled or suspect food products together with good quality ones, as well as to store food products in warehouses.
containers, carts, household materials and non-food products.
105. All food products in warehouses, refrigerated chambers, utility rooms, etc. must be stored on racks, pallets, and stockpiles.
106. Meat is allowed for acceptance only if it has a veterinary stamp and a document confirming the inspection and conclusion of the veterinary inspection (form-2).
107. Chilled meat (carcasses and half-carcasses) is stored suspended on hooks so that the carcasses do not come into contact with each other, with the walls and floor of the room.
Frozen meat can be stored on racks or shelves.
Semi-finished meat products, offal, frozen and chilled poultry must be stored in the supplier’s containers. When stacking, wooden slats must be laid between the boxes for better air circulation.
108. It is prohibited to accept ungutted poultry into food trade enterprises, with the exception of game.
109. It is prohibited to accept eggs without a veterinary certificate (form-2) for each batch of eggs on the welfare of poultry farms for salmonellosis and other zoonotic infections, as well as waterfowl eggs (duck, goose); chicken eggs that were in the incubator (mirage), eggs with cracks (“broken”), with the integrity of the shell (“tek”), contaminated chicken eggs, as well as melange.
110. It is prohibited to wash eggs purchased by consumer cooperative organizations, as well as eggs intended for long-term storage in refrigerators.
Dietary eggs are stored at temperatures from 0 to 20~C - 7 days; dining rooms - at a temperature not higher than 20°C - 25 days; at temperatures from 0 to 2°C - no more than 120 days.
111. It is prohibited to accept and sell dairy products in contaminated glass containers, with damaged packaging without certificates.
112. It is prohibited to accept, store and sell dry infant formula in food enterprises.
Chief state sanitary doctors of the republics that are part of the RSFSR territories, regions, Moscow, St. Petersburg, water and air transport basins
Trade management bodies and organizations of the republics that are part of the RSFSR, territories, regions and cities, republican organizations of the system of the Ministry of Trade of the RSFSR, departments and departments of the Ministry of Trade of the RSFSR, republican ones that are part of the RSFSR, regional regional boards of the State Trade Inspectorate
SANITARY RULES FOR FOOD TRADE ENTERPRISES
We forward for guidance in the work the “Sanitary Rules for Food Trade Enterprises” approved by the Ministry of Health of the USSR (SanPiN 5781-91).
We consider it necessary:
Development and implementation of practical measures to strengthen the material and technical base and improve the sanitary culture of trading enterprises and food bases with the inclusion of a set of basic measures in plans for the economic and social development of territories, attracting funds from enterprises and organizations for the construction of trading facilities;
Activation and improvement of activities on hygienic education of trade workers, primarily in matters of prevention of diseases of nutritional etiology among the population;
Increase the level of maintenance and adjustment of refrigeration equipment and organize its timely repair;
Strengthening control over the sanitary regime of enterprises, the implementation of a set of preventive measures, including, first of all, a clear distinction between the conditions of storage and release of raw and finished products, compliance with the rules and shelf life of perishable products;
8
trade that does not have proper conditions for their storage. Powdered infant formula is stored at a temperature no higher than 10°C and a relative air humidity of no more than 75%. The sale of infant formula must be strictly carried out within the time limits established for each type of product.
113. Industrially produced ice cream in food trade enterprises must be stored at a temperature no higher than - 12°C for no more than 5 days, in a retail network (trays, stalls, pavilions, kiosks) equipped with cooling means - no more than 48 hours.
114. Mayonnaise is stored in darkened rooms at temperatures from 3 to 18°C and relative air humidity of no more than 75% in accordance with the established shelf life for each type of product.
It is prohibited to store and transport mayonnaise when exposed to direct sunlight and at temperatures below 0°C.
115. It is prohibited to accept and store chilled fish, hot smoked fish, culinary products and semi-finished fish products in bases and warehouses; These products must go directly to stores for sale.
116. Chilled fish should be stored in the container in which it was received from the supplier, the storage temperature should be - 2 ° C, the shelf life in food trade enterprises is 48 hours. Frozen fish is stored in boxes stacked with slats laid between the rows of boxes in accordance with the requirements of the Regulatory and Technical Documentation.
Live fish are stored in an aquarium, in the warm season - no more than 24 hours, in the cold season - no more than 48 hours at a temperature of 10°C, in clean water.
117. Bread and bakery products are received and stored in clean, dry, well-ventilated and heated premises. It is not allowed to store bread and bakery products in bulk, close to the walls of premises, in containers on the floor without shelves, as well as on racks located at a distance of less than 35 cm from the floor in utility rooms and less than 60 cm in sales areas.
118. If signs of potato disease in bread and bakery products are detected during storage or sale, it is necessary to immediately remove
Integrating the efforts of interested services and departments, broadly involving the public and parliamentary activists in resolving issues of improving the equipment and strengthening the material and technical base of food trade enterprises;
Organization of joint raids to check the working conditions and sanitary regime of trading enterprises during the period of preparation for spring-summer trade and in places of mass recreation of the population.
Please submit information about the work done, along with your proposals for its improvement, to the State Committee for Sanitary and Epidemiological Supervision of the RSFSR and the Ministry of Trade of the RSFSR by May 1, 1992.
Appendix: Sanitary rules for food trade enterprises on page 4.
Chief State Deputy Minister
sanitary doctor of the RSFSR, trade of the RSFSR
£. N. Belyaev
Chairman of the RSFSR State Committee for Sanitary and Epidemiological Surveillance
10.10.91 № 051
V. L. Sokolov
26.09.91 № 23-03/12-433.
I APPROVED
Chief State Sanitary Doctor of the USSR
SANITARY RULES FOR FOOD TRADE ENTERPRISES
I. General provisions
1. These sanitary rules apply to all existing food trade enterprises, which include; food depots, warehouses, storage facilities, food stores, small retail enterprises, regardless of their departmental affiliation (except for refrigerators).
2. The design of new and reconstruction of existing food trade enterprises must be carried out in accordance with these sanitary rules.
3. Ministries, departments, design organizations, state and cooperative enterprises are required to submit design estimates for the construction of food trade enterprises on individual projects, as well as for reconstruction and major repairs of existing enterprises, for approval by the bodies and institutions of the sanitary and epidemiological service.
4. Commissioning of newly constructed, reconstructed and overhauled enterprises must be carried out in agreement with the sanitary and epidemiological service institutions.
5. The range of products sold in food trade enterprises is approved by the relevant trade authorities, according to the assortment list, in strict accordance with the type of enterprise, the set of premises and its equipment with refrigeration, technological, and commercial equipment and is agreed upon with the sanitary and epidemiological service institutions.
It is prohibited to change the approved range of products
products taken without agreement with the sanitary and epidemiological service institutions.
II. Sanitary requirements for the territory
6. The selection of a land plot for the construction of food trade enterprises, a source of water supply, a sewerage system and wastewater discharge must be made in agreement with the sanitary and epidemiological service institutions.
7. The land plot for food trade enterprises should not be located in wetlands with high groundwater levels, near landfills, pig-breeding, livestock complexes, leather, bone processing enterprises and other places of possible contamination.
8. Driveways, sidewalks and loading areas must be asphalted or paved. Unreplaced areas of the territory should be landscaped. In the utility yard there should be sheds for containers, garbage bins and premises for receiving dishes from the population.
9. The yard area must be kept properly clean. The yard must be cleaned daily. In warm weather, the area should be watered before cleaning (at least twice a day). In winter, the roadway and pedestrian paths are systematically cleared of snow and ice, and during icy conditions they are sprinkled with sand.
10. The area adjacent to the enterprise must be cleaned by the enterprise.
11. On the territory of the enterprise, it is necessary to provide for the installation of storm drainage with an appropriate slope, as well as the installation of watering taps for cleaning the territory.
12. For horse-drawn transport, a special isolated area must be allocated, located at a distance of at least 50 m from warehouse and retail premises.
13. To collect waste, containers and garbage bins with lids must be installed on an asphalt or concrete area, the area of which must be at least 1 m from the base of each garbage container. The waste bin platform should be located on the
standing at least 25 m from the enterprise and from the windows and doors of residential buildings.
14. Containers and waste bins must be removed from the territory of the enterprise at least once a day. Removal of containers and garbage bins is carried out by transport, the use of which for the transportation of food raw materials and finished products is prohibited. For centralized waste collection, waste bins must be delivered clean and disinfected. Sanitation of containers is carried out by specialized utility companies.
III. Sanitary requirements for water supply and sewerage
15. Hot, cold water supply and sewerage systems of food trade enterprises must meet the requirements of the current SNiP 2.04.01-85 “Internal water supply and sewerage of buildings.”
16. The construction of new enterprises without the installation of internal water supply and sewerage is not allowed.
17. Food trade enterprises must be equipped with drinking and hot water supply systems, separate domestic and industrial sewage systems with independent outlets.
In the absence of centralized water supply and sewerage systems in rural areas, it is allowed, in agreement with the sanitary and epidemiological station, to construct wells and cesspools for collecting wastewater.
18. Enterprises must be provided with uninterrupted water in sufficient quantities. Approximate norms of water consumption for washing equipment, dishes, floors, panels, etc. are determined by technological design standards VNTP 532/739-85.
19. The choice of a source of centralized household and drinking water supply must be made in accordance with the “Rules for the selection and assessment of the quality of sources of centralized household and drinking water supply”, GOST 17.1.3. 03-77.
20. Water used for technological, domestic and drinking needs must meet the requirements of the current GOST 2874-82 “Drinking water. Hygienic
requirements and quality control."
21. In existing trade enterprises, in agreement with the sanitary and epidemiological service institutions, it is allowed to use imported water for household and drinking needs. Drinking water must be delivered in special marked tanks, galvanized barrels, flasks, cans (made from materials approved by health authorities), tightly closed with lids, and in special vehicles designed for the transportation of food products.
22. In regions where there are shortages of water, it is necessary to provide for the installation of containers for storing drinking water. The type of container, the feasibility of its construction and location should be determined on the basis of technical and economic calculations and agreed with the sanitary and epidemiological service institutions.
Premises where containers for storing drinking water are installed must be isolated and kept clean.
23. Containers for transporting and storing water must be cleaned, thoroughly washed and disinfected weekly upon emptying.
Disinfection of drinking water containers is carried out using the volumetric method by filling them with a disinfectant solution with an active chlorine concentration of 75-100 mg/l. After contact 5-6 hours. the disinfectant solution is removed and the container is washed with drinking water (the residual chlorine content in the wash water is 0.3-0.5 mg/l).
24. Process water can be used for watering the territory and external washing of vehicles; Industrial and drinking water pipelines must be separate and painted in a distinctive color, and have no connections to each other.
25. Food trade enterprises must have washing facilities for washing equipment, dishes, containers, which are equipped with washing baths (at least 2) with a supply of hot and cold running water through mixers, with their connection to the sewer network (with a stream break at least 20 mm from the top of the receiving funnel), racks, grates for drying and storing equipment and dishes.
26. In food trade enterprises, where about "
the sale of flask milk (from milk cans for bottling) is carried out, washing rooms must be additionally equipped for washing cans in accordance with the requirements of clause 25 of these sanitary rules.
27. In the absence of a centralized hot water supply, it is necessary to provide for the installation of electric boilers, water heaters, etc. in washing rooms to provide the enterprise with hot running water in sufficient volume.
28. Premises for preparing food products for sale, cafeterias, canteens, buffets and staff rooms must be equipped with washbasins with a supply of hot and cold running water through a mixer.
29. The airlock at the food waste chamber must be equipped with a sink for washing tanks and a washbasin with their connection to the sewerage system and cold and hot water supply systems.
30. The sewerage system of food trade enterprises located in buildings for other purposes or extensions to them should be provided separately from the sewerage systems of these buildings.
31. Laying domestic wastewater pipelines into premises for receiving, storing, preparing food products for sale and utility rooms of enterprises is not allowed, and industrial wastewater pipelines only if they are enclosed in plastered boxes, without installing revisions.
32. In toilet vestibules, it is necessary to provide a faucet with a hot and cold water supply at a level of 0.5 m from the floor for drawing water when cleaning the premises.
In staff restrooms, toilets and handwashing sinks are recommended to be equipped with pedal flushes.
33. Disposal of wastewater is carried out in accordance with the current “Rules for the protection of surface waters from pollution by wastewater.”
It is prohibited to discharge industrial and domestic wastewater into open water bodies without appropriate treatment, as well as to install absorption wells.
34. It is allowed to organize small retail trade in bottled drinks in unsewered places and without running water. It is prohibited to discharge wastewater after
washing dishes (glasses, glasses) directly to the adjacent area,
IV. Sanitary requirements for ventilation, heating and lighting
35. The installation of heating, ventilation and air conditioning systems for premises of food trade enterprises must provide for technical solutions that ensure standardized meteorological conditions, clean air in production, commercial and warehouse premises, noise and vibration levels from the operation of equipment, heating, ventilation and air conditioning systems are not higher established standards.
36. The ventilation system of enterprises located in buildings for other purposes must be separate from the ventilation system of these buildings.
37. For storage and retail premises of food and non-food products, ventilation systems must be separate.
38. Exhaust ventilation shafts must protrude above the roof ridge or the surface of a flat roof at a height of at least 1 m.
39. Refrigerated chambers for storing vegetables, fruits, berries and herbs must be equipped with mechanical supply ventilation that is not connected to other ventilation systems of the enterprise.
40. In grocery stores with a retail area of 3500 m2 or more, with a design outdoor temperature for the warm season (parameters A) of 25°C and above, air conditioning systems should be provided. In climatic region IV, air conditioning is provided for stores with a retail area of 1000 m2 or more.
41. Mechanical supply ventilation systems must provide for cleaning the supplied outside air and heating it in winter. Air intake For supply ventilation should be carried out in the area of least pollution at a height of at least 2 m from the ground.
42. Entrance vestibules for customers in stores with a retail area of 150 m2 or more at the design outdoor temperature for the cold period of the year (calculated
1 area of use
1.1. Sanitary rules and regulations “Production and control of perfumery and cosmetic products to ensure their safety and quality” establish requirements for the production, storage and transportation of perfumery and cosmetic products, as well as quality control rules to ensure their safety.
1.2. These sanitary rules and regulations (hereinafter referred to as the Sanitary Rules) were developed in accordance with the Law of the RSFSR "On the Sanitary and Epidemiological Welfare of the Population" and the "Regulations on State Sanitary and Epidemiological Standards", approved by Decree of the Government of the Russian Federation No. 625 of June 5, 1994, are mandatory for compliance on the territory of the Russian Federation by all government bodies and public associations, enterprises and other economic entities, organizations and institutions, regardless of their subordination and forms of ownership, officials and citizens.
1.3. These sanitary rules contain general requirements for all types of PC products (Appendices 1,2,3), organoleptic and physico-chemical parameters of individual types of PC products (Appendix 4) and a list of substances that should not be included in perfumes and cosmetics (Appendix 5). The production and control of all types of PC products involve the use of microbiological, toxicological, organoleptic, physicochemical and clinical laboratory research methods.
2.1. Law of the Russian Federation “On the sanitary and epidemiological welfare of the population” dated April 19, 1991.
2.2. “Regulations on state sanitary and epidemiological regulation.” Decree of the Government of the Russian Federation No. 625 of July 5, 1994.
2.3. Sanitary rules for food trade enterprises. SanPiN 23.5.021-94.
2.4. Sanitary rules for enterprises producing medicines, No. 4074-86 dated March 14, 1986
2.5. Hygienic requirements for the microclimate of industrial premises. SanPiN 2.2.4.548-96.
2.6. Drinking water, Hygienic requirements for water quality of centralized drinking water supply systems. Quality control. SanPiN 2.1.4.559-96.
2.7. Internal water supply and sewerage of buildings. SNiP 2.045.01-85.
2.8. Natural and artificial lighting. SNiP 23-05-95.
2.9. Sanitary standards for the design of industrial enterprises. CH 245-71.
2.10. Auxiliary buildings and premises of industrial enterprises. SNiP.
2.11. Order of the USSR Ministry of Health dated September 29, 1989, No. 555.
2.12. Order of the Ministry of Health and Medical Industry of Russia dated March 14, 1996, No. 90.
2.13. Instructions for carrying out sanitary and hygienic measures at perfumery and cosmetic enterprises of Soyuzparfyumerprom, 1983.
2.14. Instructions for experimental and clinical testing of cosmetics, 1986.
2.15. Rules for certification of perfumery and cosmetic products, 1995, Gosstandart of Russia (registration by the Ministry of Justice of Russia dated July 20, 1995).
2.16. Temporary list of indicators subject to mandatory control during hygienic certification of oral hygiene products and perfumes and cosmetics, 1993, State Sanitary and Epidemiological Supervision of the Russian Federation.
2.17. GOST 12.1.007-76. SSBT. Harmful substances. Classification and general safety requirements.
2.18. GOST 12.1.018.-93. SSBT. Fire and explosion safety of static electricity. General requirements.
2.19. GOST 12.2.003-78. SSBT. Production equipment. General safety requirements.
2.20. GOST 12.2.061-81. SSBT. General safety requirements for workplaces.
2.21. GOST 12.3.002-75. SSBT. Production processes. General safety requirements.
2.22. GOST 17.2.3.02-78. Protection of Nature. Atmosphere. Rules for establishing permissible emissions of harmful substances by industrial enterprises.
2.23. GOST 27429-87. Liquid perfume and cosmetic products. Packaging, labeling, transportation and storage.
2.24. GOST 28303-89. Cosmetic products. Packaging, labeling, transportation and storage.
2.25. GOST 29188.0-91. Perfume and cosmetic products. Rules for acceptance, sampling, methods of organoleptic tests.
2.26. Cosmetic Good Manufacturing Practice Guidelines, 1995, FDA's Cosmetics Handbook, pp. 4-7, US Department of Health and Human Services, Public Health Service Food and Drug Administration.
2.27. Rules for the quality production of pharmaceutical products, 1992, WHO Technical Report Series, No. 823, p.p. 14-79.
2.28. ES Cosmetics Guide: Instruction No. 76/768/EEC dated 07.27.76 (Appendix 2, paragraphs 43, 221. 289); instruction No. 93/768/EEC, 06.14.93.
3. Terms and definitions
3.1. Marriage.Products that do not meet the requirements of NTD
3.2. Incoming control. Control of supplier products received by the enterprise and intended for use in the manufacture of PC products.
3.3. Selective control. Inspection, in which a decision on the quality of the inspected batch is made based on the results of the inspection of one or more samples.
3.4. Product quality. The set of properties of a product that determine its ability to satisfy certain needs in accordance with its purpose. Product quality control. Verification using approved methods of compliance of product quality indicators with established requirements.
3.5. Marking: The term has two separate meanings: A - denotes the printed material on the container (label, cardboard insert, and other printed materials); B - denotes the process of attaching labels to containers.
3.6. Regulatory documentation (ND). A set of documents establishing requirements for the manufacture, control, storage, transportation and use of PC products, developed and approved in the prescribed manner. The set of RD for each type of PC product, as a rule, includes production regulations, technical requirements, a recipe agreed with the State Committee for Sanitary and Epidemiological Surveillance of the Russian Federation on the basis of microbiological, toxicological and clinical laboratory reports, and an annotation on the use of PC products.
3.7. Perfumery-cosmetic products (PC products). Means (substances or preparations) for application to the human body for the purpose of cleansing, eliminating odor, protecting, and giving an attractive appearance.
3.8. Operational control.Control of a product or process during execution or after completion of a technological operation.
3.9. Product parameter. Features of a product that quantitatively characterize its properties.
3.10. Level of quality.Quantitative characteristics of product properties included in quality, considered in relation to consumption conditions.
3.11. Production control. Control carried out at the production stage.
3.12. Production. All operations related to creation, including the receipt of raw materials and other starting materials, the process of manufacturing products, their packaging, labeling, packaging.
3.13. The consignment. The amount of raw materials or finished products of the same name, received in one shift and documented in one quality document.
3.14. Preservation (stability) of products.Average duration of preservation of key product quality indicators.
3.15. Specification.A detailed description of the requirements that the materials used, raw materials, and finished products must meet. Specifications are the basis for quality assessment.
3.16. Stability of the technological process.A property of a technological process that determines the constancy of the distribution of its controlled parameters.
3.17. Raw materials.All ingredients used in the manufacture of a product, whether they remain unchanged or undergo changes during the manufacturing process.
3.18. Package. All operations, including labeling, that are carried out on finished products to obtain the final product.
3.19. Packaging material. Any material, including printed material, used for packaging products, except for outer packaging used for transportation.
3.20. Label. A printed label affixed directly to the product PC packaging.
4. Requirements for enterprises producing perfumes and cosmetics products
4.1. General provisions
4.1.1. These sanitary rules apply to enterprises producing perfume and cosmetic products (hereinafter referred to as PC products), regardless of departmental affiliation and form of ownership.
4.1.2. The design of new and reconstruction of existing enterprises producing PC products must be carried out in accordance with these sanitary rules.
4.1.3. Commissioning of newly built, reconstructed and overhauled enterprises for the production of PC products must be carried out in agreement with the centers of the State Sanitary and Epidemiological Supervision.
4.1.4. Enterprises are responsible for the quality of PC products and guarantee their compliance with the requirements of these sanitary rules (Appendices 1,2,3,4) and the current ND.
4.1.5. The quality of PC products is ensured by a set of measures including:
- clear regulation of all production processes for obtaining finished products and all changes in these processes;
- provision of production with qualified personnel, premises and equipment, auxiliary, packaging, labeling and component materials in accordance with current sanitary rules and regulations, as well as duly approved technological regulations and instructions.
4.1.6. The safety and quality of PC products is confirmed by a hygienic certificate and a certificate of conformity issued by the State Sanitary and Epidemiological Supervision and Gosstandart authorities, respectively.
4.2. Territory requirements
4.2.1. The selection of a land plot for the construction of enterprises producing PC products, a source of water supply, a sewerage system and wastewater discharge must be made in agreement with the sanitary and epidemiological service institutions.
4.2.2. The area around production premises must be kept properly clean, and conditions must be met to prevent the formation, accumulation and spread of dust and debris.
4.2.3. Driveways, sidewalks and loading areas must be paved or paved. Unpaved areas of the territory should be landscaped.
4.2.4. On the territory of the enterprise it is necessary to provide a device for storm drainage with an appropriate slope.
4.3. Requirements for water supply and sewerage.
4.3.1. Water supply and sewerage of enterprises producing PC products must meet the requirements of SNiP 2.045.01-85 "Internal water supply and sewerage of buildings."
4.3.2. Water used for domestic and drinking needs, as well as for technological processes requiring the use of drinking water, must meet the requirements of SanPiN 2.1.4.559-96 "Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control" Technical and drinking water supply systems The waters must be separate, painted in a distinctive color and not have connections with each other.
4.3.3. Wastewater disposal is carried out in accordance with the current "Rules for the protection of surface waters from pollution by wastewater."
4.3.4. Laying domestic wastewater pipelines in premises for production, storage of raw materials and finished PC products is not allowed, and industrial wastewater pipelines - only if they are enclosed in boxes without installing revisions.
4.4. Requirements for ventilation, heating and lighting
4.4.1. The installation of heating, ventilation and air conditioning systems for premises of enterprises producing PC products must ensure meteorological conditions, clean air in industrial warehouses and sanitary premises, noise and vibration levels from the operation of heating, ventilation and air conditioning system equipment that meet the requirements of current standards.
4.4.2. Microclimate indicators at workplaces must comply with SanPiN 2.2.4.548-96 “Hygienic requirements for the microclimate of industrial premises.”
4.4.3. Places for storing replacement stocks of initial products and intermediate products located inside production premises that emit harmful (hazard classes 1 and 2) or strong-smelling substances into the indoor air must be equipped with special ventilated shelters.
4.4.4. The arrangement of natural and artificial lighting of production and auxiliary premises must be carried out in accordance with the requirements of SNiP 23-05-95 "Natural and artificial lighting".
4.4.5. Space-planning solutions for buildings for the production of PC products must ensure compliance with the sanitary and hygienic regime, safety standards and regulations and comply with the requirements of current sanitary rules and regulations, state and industry standards of the occupational safety system.
4.5. Requirements for production premises
4.5.1. The premises are planned in terms of their area and location so that they can ensure effective cleaning and cleaning, and prevent the accumulation of dust and dirt.
4.5.2. Walls, floors, and ceilings should be easy to wash or other types of cleaning and be made of materials that do not absorb harmful and strong-smelling substances.
4.5.3. Floors should slope towards the drain. All pipes (water supply, other pipelines), including pipes for liquid waste, must be located so as not to interfere with cleaning and disinfection.
4.5.4. Industrial premises must be equipped with UV irradiators for air disinfection.
4.5.5. Production premises must be isolated from sanitary, service and administrative premises. Eating in production premises is prohibited.
4.5.6. Premises for storing raw materials, products, intermediate products, finished products and packaging materials, microclimate parameters must comply with the requirements of technological regulations and not have an adverse effect on product quality.
4.6. Requirements for production processes and equipment
4.6.1. Equipment for the production of PC products must be designed and located in such a way that:
- ensure continuity of the technological process;
- guarantee aseptic or sterile conditions during operation;
- create convenience for performing production operations and reduce the risk of errors;
- allow effective cleaning to prevent the accumulation of dust and dirt
4.6.2. Equipment elements should not be subject to chemical reactions, corrosion, oxidation, alkalization, or contain substances that can be released or washed out into the PC composition of the product.
4.6.3. For transferring or dispensing products, elastic hoses with elastic, durable walls must be used, amenable to repeated steam sterilization and not reacting with PC products and their ingredients. The strength of hoses should not be affected by prolonged exposure to low concentrations of chemicals used as inactivators, stabilizers and preservatives.
4.6.4. Detachable connections - flanges, fittings, valves, taps must be sealed.
4.6.5. Dosing devices for liquid harmful and strong-smelling substances should be equipped with devices to prevent overfilling.
4.6.6. Loading and unloading of bulk substances should be carried out in a manner that excludes dust emission.
4.6.9. The use of organic solvents for cleaning rooms and work surfaces is prohibited. Cleaning should be carried out using aqueous solutions of surfactants.
4.6.10. Automatic, mechanical and electronic equipment, including computer equipment, must meet the requirements of applicable health codes and regulations, and be calibrated and controlled in accordance with a written program to ensure proper operation.
4.6.11. The measuring equipment must have the required measuring range. The accuracy of the instruments must ensure appropriate production or control operations. Calibration of this equipment must be carried out exactly on schedule.
4.6.12. Measures for cleaning and operating equipment must be set out in writing and located with the equipment in the form of instructions.
4.6.13. The quality of products at individual stages of the production process must be controlled to the fullest extent provided for by the current regulatory and technical documentation.
4.6.14. To ensure the production of PC products that meet the quality indicators and requirements of existing regulatory documents, the technological process must be carried out in accordance with the current production regulations approved in the established manner.
4.6.15. All technological process operations provided for by the production regulations must be carried out and monitored by enterprise personnel using the necessary equipment and instruments.
4.6.16. Before commencing any process operation, it must be ensured that the work area, process equipment and instrumentation are prepared in accordance with prescribed requirements. It is also necessary to ensure that the raw materials, materials and reagents used in the production process have passed incoming control at the enterprise and are approved for use.
4.6.17. When organizing the technological production process, it is necessary to ensure consistency and trouble-free operation of all technological equipment, ensuring the continuity of the technological process, excluding deviations from regulated modes.
4.6.18. All changes in the technology for obtaining PC means are allowed only after development, approval in the prescribed manner, and implementation of measures that ensure safe working conditions, environmental protection and do not entail a deterioration in the consumer qualities of the final product.
4.6.19. The regulatory and technical documentation must clearly define the conditions under which it is possible to recycle defective materials without compromising the quality of the final product. Under other conditions, rejected products are subject to destruction.
4.7. Requirements for warehouse premises, raw materials, packaging, labeling of finished products
4.7.1. For each type of initial raw material, materials and reagents, the manufacturer of PC products must have regulatory and technical documentation approved in the established manner.
4.7.2. The receipt of each batch of raw materials, materials, and reagents at the enterprise must be registered, and it is necessary to check the integrity of packaging, labels and the presence of documents certifying the quality of the received materials (certificate of conformity)
4.7.3. Raw materials, materials, and reagents must be stored in special premises, isolated from the main production, in compliance with conditions that ensure their safety during the regulated storage periods and prevent mixing and contamination. When storing materials, they must be easily accessible.
4.7.4. Rejected batches of raw materials, materials and reagents must be properly marked to prevent them from otherwise entering the production process.
4.7.5. Packaging of PC products (bottles, jars, tubes, cylinders) must be made of materials approved for use in the perfumery and cosmetics industry, and not affecting the quality and stability of the PC products placed in it.
4.7.6. Packaging must ensure the preservation of the properties of PC products during the established shelf life and ease of use.
4.7.7. Requirements for packaging and labeling of PC products are determined by GOST 27429-87 and GOST 28303-89.
4.7.8. Warehouses must have capacities corresponding to the range of products, dimensions, designs and locations that allow rational placement of products, cleaning and other necessary technical operations. Raw materials and finished products must be stored on racks.
4.7.9. It is necessary to provide separate premises for the reception and placement of raw materials, rejected raw materials, and for storing finished products before shipment to the consumer.
4.7.10. Entry of unauthorized persons into the premises for receiving, storing and preparing PC products for shipment is permitted only with the permission of the administration.
4.7.11. Warehouses must be cleaned regularly.
4.7.12. The warehouse must have a separate room for storing toxic and flammable substances.
4.8. Rules for selecting product samples for control
4.8.1. Samples are taken by random sampling in accordance with GOST 29188.0-91 in quantities sufficient to carry out full control for compliance with ND requirements, as well as for storage for warranty storage.
4.8.2. The selection of samples is documented in an act. Selected samples are isolated from the rest of the products, packaged, sealed or sealed at the sampling site.
4.9. Transportation and storage conditions
4.9.1. When transporting and storing PC products, conditions must be met to ensure the preservation of the original quality of the product; products must be protected from exposure to changing ambient temperatures, from destruction and damage to packaging, spillage, etc.
4.9.2. Requirements for transportation and storage of PC products are defined by GOST 27429-87 and GOST 28303-89.
4.10. Environmental requirements
4.10.1. Requirements for the sanitary protection of atmospheric air, soil and water bodies must comply with the current “Sanitary Rules for Medicinal Products Manufacturing Enterprises”.
4.11. Sanitary and hygienic requirements
4.11.1. Medical examinations, preventive examinations and hygienic training of personnel involved in the production of PC products must be carried out in accordance with the order of the USSR Ministry of Health dated September 29, 1989 No. 555 and the order of the Russian Ministry of Health and Medical Industry dated March 14, 1996 No. 90.
4.11.2. The system of sanitary and hygienic measures implemented during the production of PC products should eliminate the possibility of product contamination. Sanitary and hygienic requirements for production cover personnel, premises, and equipment.
4.11.3. Personal hygiene of staff:
- all personnel upon entry to work and during work must undergo regular medical examinations;
- all personnel should be trained in personal hygiene practices;
- To ensure that products are protected from contamination, personnel must wear special clothing and hats.
4.11.4. Personnel involved in the production, processing, packaging and storage processes must strictly comply with the requirements of regulations and instructions regulating health and hygiene requirements.
4.11.5. Personal hygiene measures must be observed by all those entering the production area, temporary and permanent workers (guests, inspectors, etc.) who do not work at the enterprise.
4.11.6. In production premises it is necessary to wear sanitary clothing that meets the cleanliness class (robe, cap or headscarf).
4.11.7. The cleanliness class of industrial premises is characterized by the maximum permissible amount of mechanical particles and microorganisms in the air of industrial premises on the surfaces of enclosing structures, equipment, and clothing of working personnel. Industrial premises belong to one or another cleanliness class depending on the nature of the technological processes performed in them.
Determination of mechanical inclusions in indoor air and control of microbial contamination of premises are carried out in accordance with MU 63-3-76-83 and MU 64-3-77-83, approved in agreement with the State Standard of the USSR, the Ministry of Health of the USSR 03/01/84, No. 10-4 -6-370
Class 4 - up to 3,500,000 particles per 1 cubic meter. 0.5 microns in size, up to 200 living microorganisms per 1 cubic meter.
4.11.8. General sanitary and hygienic requirements for the air of the working area, methods for measuring and monitoring microclimate indicators and concentrations of harmful substances are determined by GOST 12.1.007-76.
4.12. Sanitary facilities
4.12.1. Sanitary provision for workers must be carried out in accordance with the current SanPiN “Auxiliary buildings and premises of industrial enterprises”, taking into account the sanitary characteristics of production processes.
4.12.2. The number of places to store clothes in dressing rooms should be equal to the number of workers in all shifts.
GOSCOMEPIDNADZOR OF RUSSIA
RESOLUTION
dated December 30, 1994 N 14
SANITARY RULES
FOR FOOD TRADE ENTERPRISES
Sanitary rules and regulations
SanPiN 2.3.5.021-94
From the moment of approval of these sanitary rules, the “Sanitary Rules for Food Trade Enterprises” (SanPiN), approved. Chief State Sanitary Doctor of the USSR 04.04.91 N 5781-91.
1 area of use
These Sanitary norms and rules have been revised in accordance with the “Rules for the sale of certain types of food and non-food products”, approved by Resolution of the Council of Ministers - Government of the Russian Federation dated 08.10.93 N 995, “Regulations on state sanitary and epidemiological regulation”, approved by Resolution of the Government of the Russian Federation dated 06/05/94 N 625, and establish requirements for food trade enterprises, mandatory for compliance on the territory of the Russian Federation by all government bodies and public associations, enterprises and other economic entities, organizations and institutions, regardless of their subordination and forms of ownership, officials and citizens .
2. Normative references
2.1. Law of the RSFSR "On the sanitary and epidemiological welfare of the population."
2.2. "Rules for the sale of certain types of food and non-food products", approved. Resolution of the Council of Ministers of the Government of the Russian Federation dated 08.10.93 N 995.
2.3. "Regulations on state sanitary and epidemiological regulation", approved. Decree of the Government of the Russian Federation dated 05.06.94 N 625.
2.4. GOST 2761-84 "Sources of centralized domestic and drinking water supply."
2.5. GOST 2874-82 "Drinking water. Hygienic requirements and quality control."
2.6. SNiP 2.04.01-85 "Internal water supply and sewerage of buildings."
2.7. SNiP 2.08.01-89 "Residential buildings".
2.8. SNiP 2.09.04-87 "Administrative and domestic buildings."
2.9. SNiP "Natural and artificial lighting. Design standards."
2.10. VSN 54-87 "Retail trade enterprises".
2.11. SanPiN 42-123-4117-86 "Conditions and periods of storage of especially perishable products."
2.12. "Sanitary standards for the microclimate of industrial premises", approved. deputy chapters State Sanitary Doctor of the USSR 03/31/86 N 4088-86.
2.13. "Sanitary standards for permissible noise levels in workplaces", approved. chapters State Sanitary Doctor of the USSR 03.12.85 N 3223-85.
2.14. "Instructions for preventing potato disease of bread", approved. Ministry of Health of the USSR 01/12/83 N 2658-83.
2.15. "Instructions for conducting mandatory preliminary upon employment and periodic medical examinations", approved. Ministry of Health of the USSR 09.29.89 N 555.
3. Requirements for food trade enterprises
3.1. General provisions
3.1.1. These sanitary rules apply to all existing food trade enterprises, which include: food stores, warehouses, storage facilities, food stores, small retail enterprises, regardless of departmental affiliation and forms of ownership (except for refrigerators).
3.1.2. The design of new and reconstruction of existing food trade enterprises must be carried out in accordance with these sanitary rules.
3.1.3. Ministries, departments, design organizations, state, cooperative and other enterprises are required to submit design estimates for the construction of food trade enterprises on individual projects, as well as for reconstruction and major repairs of existing enterprises, for approval by the state sanitary and epidemiological service.
3.1.4. The commissioning of newly built, reconstructed and overhauled enterprises must be carried out in agreement with the centers of state sanitary and epidemiological supervision.
3.1.5. A commercial enterprise must have a license to sell food products, issued by executive authorities. At the same time, the range and volume of goods sold must be previously agreed upon with the state sanitary and epidemiological inspection centers.
It is prohibited to change the approved range of products sold without approval from the state sanitary and epidemiological inspection centers.
3.2. Sanitary requirements for the territory
3.2.1. The selection of a land plot for the construction of food trade enterprises, a water supply source, a sewerage system and water drainage must be made in agreement with the sanitary and epidemiological service institutions.
3.2.2. The land plot for food trade enterprises should not be located in wetlands with high groundwater levels, near landfills, pig-breeding, livestock complexes, leather, bone processing enterprises and other places of possible contamination.
3.2.3. Driveways, sidewalks and loading areas must be paved or paved. Unpaved areas of the territory should be landscaped. In the utility yard there are sheds for containers, garbage bins and premises for receiving dishes from the population.
3.2.4. The yard area must be kept properly clean. The yard must be cleaned daily. In warm weather, the area should be watered before cleaning (at least twice a day). In winter, the roadway and pedestrian paths are systematically cleared of snow and ice, and during icy conditions they are sprinkled with sand.
3.2.5. The area adjacent to the enterprise must be cleaned by the enterprise.
3.2.6. On the territory of the enterprise it is necessary to provide a device for storm drainage with an appropriate slope, as well as the installation of watering taps for cleaning the territory.
3.2.7. For horse-drawn vehicles, a special isolated area must be allocated, located at least 50 m away from warehouse and retail premises.
3.2.8. To collect waste, containers and garbage bins with lids must be installed on an asphalt or concrete area, the area of which must be at least 1 m from the base of each garbage bin. The waste disposal site must be located at a distance of at least 25 m from the enterprise and from the windows and doors of residential buildings.
3.2.9. Containers and waste bins must be removed from the enterprise premises at least once a day. Removal of containers and garbage bins is carried out by transport, the use of which for the transportation of food raw materials and finished products is prohibited. For centralized waste collection, waste bins must be delivered clean and disinfected. Sanitation of containers is carried out by specialized utility companies.
3.3. Sanitary requirements for water supply and sewerage
3.3.1. Hot, cold water supply and sewerage systems of food trade enterprises must meet the requirements of the current SNiP 2.04.01-85 "Internal water supply and sewerage of buildings."
3.3.2. The construction of new enterprises without the installation of internal water supply and sewerage is not allowed.
3.3.3. Food trade enterprises must be equipped with drinking and hot water supply systems, separate domestic and industrial sewage systems with independent outlets.
In the absence of centralized water supply and sewerage systems in rural areas, it is allowed, in agreement with the centers of state sanitary and epidemiological supervision, to install wells and cesspools for collecting wastewater.
3.3.4. Enterprises must be provided with water uninterruptedly and in sufficient quantity. Approximate water consumption rates for washing equipment, dishes, floors, panels, etc. determined by technological design standards agreed with the state sanitary and epidemiological supervision authorities.
3.3.5. The choice of a source of centralized household and drinking water supply must be made in accordance with GOST 2761-84 "Sources of centralized household and drinking water supply. Hygienic, technical requirements and selection rules."
3.3.6. Water used for technological, household, and drinking needs must meet the requirements of the current GOST 2874-82 "Drinking water. Hygienic requirements and quality control."
3.3.7. In existing trade enterprises, in agreement with the centers of state sanitary and epidemiological supervision, it is allowed to use imported water for household and drinking needs. Drinking water must be delivered in special marked tanks, galvanized barrels, flasks, cans (made from materials approved by health authorities), tightly closed with lids, and in special vehicles designed for the transportation of food products.
3.3.8. In regions where there are water shortages, it is necessary to provide for the installation of containers to store drinking water. The type of container, the feasibility of its installation and location should be determined on the basis of technical and economic calculations and agreed with the centers of state sanitary and epidemiological supervision.
Premises where containers for storing drinking water are installed must be isolated and kept clean.
3.3.9. Containers for transporting and storing drinking water must be cleaned, thoroughly washed and disinfected weekly upon emptying.
3.3.10. Disinfection of drinking water containers is carried out using the volumetric method by filling them with a disinfectant solution with an active chlorine concentration of 75 - 100 mg/l. After contact for 5 - 6 hours, the disinfectant solution is removed and the container is washed with drinking water (the content of residual chlorine in the wash water is 0.3 - 0.5 mg/l).
3.3.11. Process water can be used for watering the area and external washing of vehicles; Industrial and drinking water pipelines must be separate and painted in a distinctive color, and have no connections to each other.
3.3.12. Food trade enterprises must have washing facilities for washing equipment, dishes, containers, which are equipped with washing baths (at least 2) with a supply of hot and cold running water through mixers, connecting them to the sewer network (with a flow break of at least 20 mm from the top of the receiving funnel), racks, grates for drying and storing equipment and dishes.
3.3.13. In food trade enterprises where bottled milk is sold (from milk cans for bottling), washing facilities must be additionally equipped for washing cans in accordance with the requirements of clause 3.3.12 of these sanitary rules.
3.3.14. In the absence of a centralized hot water supply, it is necessary to provide for the installation of electric boilers, water heaters, etc. in washing rooms to provide the enterprise with hot running water in sufficient volume.
3.3.15. Premises for preparing food products for sale, cafeterias, canteens, buffets and staff rooms must be equipped with washbasins with a supply of hot and cold running water through a mixer.
3.3.16. The airlock at the food waste chamber must be equipped with a sink for washing tanks and a washbasin with their connection to the sewerage system and cold and hot water supply systems.
3.3.17. The sewerage systems of food trade enterprises located in buildings for other purposes or extensions to them should be provided separately from the sewerage systems of these buildings.
3.3.18. The laying of domestic wastewater pipelines in premises for receiving, storing, preparing food products for sale and in utility rooms of enterprises is not allowed, and industrial wastewater pipelines - only if they are enclosed in plastered boxes, without installing inspections.
3.3.19. In toilet vestibules, it is necessary to provide a faucet with hot and cold water supply at a level of 0.5 m from the floor for drawing water when cleaning the premises.
In staff restrooms, toilets and handwashing sinks are recommended to be equipped with pedal flushes.
3.3.20. Wastewater disposal is carried out in accordance with the current “Rules for the protection of surface waters from pollution by wastewater”.
It is prohibited to discharge industrial and domestic wastewater into open water bodies without appropriate treatment, as well as to install absorption wells.
3.3.21. It is not allowed to organize small retail trade in bottled drinks in non-sewered places and without running water. It is prohibited to discharge wastewater after washing dishes (glasses, glasses) directly into the adjacent area.
3.4 Sanitary requirements for ventilation, heating and
lighting
3.4.1. The installation of heating, ventilation and air conditioning systems for premises of food trade enterprises must provide for technical solutions that ensure standardized meteorological conditions, clean air in production, commercial and warehouse premises, noise and vibration levels from the operation of equipment, heating, ventilation and air conditioning systems are not higher than established standards .
3.4.2. The ventilation system of enterprises located in buildings for other purposes must be separate from the ventilation system of these buildings.
3.4.3. For warehouse and production premises of food and non-food products, ventilation systems must be separate.
3.4.4. Exhaust ventilation shafts must protrude above the roof ridge or flat roof surface at a height of at least 1 m.
3.4.5. Refrigerated chambers for storing vegetables, fruits, berries and herbs must be equipped with mechanical supply ventilation that is not connected to other enterprise ventilation systems.
3.4.6. In grocery stores with a sales area of 3,500 sq. m or more, when the design outdoor temperature for the warm season (parameters A) is 25°C and above, air conditioning systems should be provided. In climatic region IV, air conditioning is provided for stores with a retail area of 1000 square meters. m or more.
3.4.7. Mechanical supply ventilation systems must provide for cleaning the supplied outside air and heating it in winter. Air intake for supply ventilation should be carried out in the area of least pollution at a height of at least 2 m from the ground.
3.4.8. Entrance vestibules for customers in stores with a trading area of 150 sq. m or more at a design temperature of outside air for the cold period of the year (design parameters B) of -25°C and below must be equipped with air or air-thermal curtains.
3.4.9. In the premises for packaging bulk products in places where food products are thermally packaged in polymer film, it is necessary to provide equipment for local exhaust ventilation with mechanical drive, as well as exhaust ventilation in washing rooms.
3.4.10. Natural and artificial lighting of food trade enterprises must comply with the requirements of the current SNiP "Natural and artificial lighting. Design standards": artificial lighting in sales areas must be at least 400 lux, in goods preparation areas - 200 lux, in storerooms - 50 lux; The coefficient of natural lighting in sales areas and areas for preparing goods with side lighting should be equal to 0.4 - 0.5%, with top lighting - 2%.
3.4.11. In food storage rooms, lamps should be used that are approved for use in rooms with low temperatures. Lamps must have protective shades with a metal mesh to protect them from damage and glass from getting on the product.
3.4.12. Electric lighting fixtures should be wiped when they become dirty, but at least once a month. Internal window and skylight glazing, frames are washed and wiped at least once a week, on the outside - at least twice a year, and in the warm season - when dirty.
3.4.13. Light openings are prohibited from being cluttered with containers and products both inside and outside the building, and it is also prohibited to replace glazing with plywood, cardboard, paint over it, etc. Broken glass in windows must be replaced immediately; composite glass must not be installed in windows.
Window glass, showcases, glass of refrigerated display cases must have a smooth surface and be accessible for cleaning, inspection and repair.
3.4.14. Production premises and sales areas must be provided with heating in accordance with the requirements of SNiP 2.04.05-86. Heating appliances in all rooms must have a smooth surface and be accessible for cleaning, inspection and repair.
3.5. Sanitary requirements for planning and arrangement
enterprises
3.5.1. Space-planning and design solutions for the premises of food trade enterprises should ensure progressive forms of enterprise operation, the use of equipment containers, self-service, comprehensive mechanization of loading and unloading operations, automation of production processes, etc.
3.5.2. It is prohibited to place specialized fish and vegetable stores, as well as stores with a total sales area of more than 1000 square meters, in residential buildings (first, second and ground floors). m (in accordance with SNiP 2.08.01-89 "Residential buildings").
3.5.3. In food trade enterprises located in residential buildings, it is prohibited to install engine rooms, refrigeration chambers, and lifts directly under residential premises. It is necessary to provide vibration and noise protection measures to ensure proper working conditions for enterprise workers and living conditions for people.
3.5.4. All premises must be located taking into account flow, maximum shortening of paths, the absence of counter flows and intersections of raw materials and finished food products, personnel and visitors. Each group of premises should be combined into a separate block: loading, storage facilities, premises for preparing food products for sale, administrative and household, utility, retail, etc.
Separate groups of premises must have a technological connection with each other: loading, storage areas, areas for preparing products for sale, sales areas.
3.5.5. For enterprises built-in and built-in-attached to residential buildings, unloading platforms should be equipped in accordance with the requirements of SNiP 2.08.01-89 “Residential buildings”.
Unloading platforms must be equipped with canopies to protect food products from precipitation, as well as a water supply for washing the platform using a hose.
3.5.6. To receive vegetables and bread, separate doors or hatches should be provided directly into the pantries.
3.5.7. It is not allowed to load goods from the courtyard of a residential building, where windows and entrances to apartments are located.
Loading should be done from the ends of residential buildings that do not have windows; from underground tunnels; from highways in the presence of special loading rooms.
3.5.8. Grocery stores must have isolated and specially equipped rooms for preparing food products for sale: cutting room for meat, rooms for preparing gastronomic and dairy products, fish, vegetables, etc.
Premises for storing and preparing food products for sale should be as close as possible to loading and sales areas and should not be walk-through.
3.5.9. In food trade enterprises operating on a self-service basis, it is necessary to provide separate packaging for groups of food products that have the same epidemiological significance; Packaging facilities for particularly perishable food products must be equipped with refrigeration units for storing products.
All packaging rooms must be equipped with two-cavity washing baths with hot and cold water supply, installation of mixers and connected to a sewer with an air gap of at least 20 mm.
3.5.10. Food trade enterprises that work with containers and equipment (containers) must have storage facilities for containers.
3.5.11. Order departments (desks) in food trade enterprises must have the following set of premises: premises for receiving and issuing orders, picking, packaging, expedition with refrigeration units for storing perishable products and a washbasin for washing hands.
3.5.12. In food trade enterprises that sell food and non-food products, warehouse and retail premises must be separate.
3.5.13. Food trade enterprises must provide isolated separate premises for the reception and storage of glass containers from the population with an area of at least 18 square meters. m, and in supermarkets - at least 36 sq. m.
3.5.14. All utility, administrative and household premises for personnel must be isolated from food storage premises.
3.5.15. Premises for storing and preparing food products for sale, refrigerated chambers are not allowed to be placed under showers, toilets, washing rooms and other premises with sewer drains.
3.5.16. Refrigerated chambers are not allowed to be placed next to boiler rooms, boiler rooms, showers and other rooms with high temperature and humidity.
3.5.17. It is not allowed to lay water supply, sewerage, heating pipelines, or air ducts for ventilation systems through refrigerated chambers.
3.5.18. For overnight delivery of food products to food trade enterprises, it is necessary to provide isolated, specially equipped premises that provide proper conditions for their reception and storage. For particularly perishable food products, a refrigerated chamber must be provided.
It is prohibited to deliver food products at night to food retail establishments built into residential buildings.
3.5.19. For cladding and painting walls inside enterprise premises, materials approved for these purposes by health authorities are used.
In departments for the sale of highly perishable food products, walls to a height of 2 m must be lined with glazed tiles. In refrigerated chambers, the walls should be covered with glazed tiles to the entire height of the room.
Impact-resistant glass tiles are only allowed in toilets and showers.
3.5.20. Floors in food trade enterprises must be made of moisture-resistant and moisture-proof materials approved for this purpose by health authorities, have a flat surface, without potholes, and also slope towards ladders.
Asphalt floors are only permitted in unloading areas in vehicle areas.
3.5.21. Food trade enterprises must be equipped with household premises in accordance with the requirements of SNiP 2.09.04-87 “Administrative and household buildings” and VSN 54-87.
3.5.22. Dressing rooms and showers for employees of food trade enterprises should be equipped like sanitary checkpoints.
Women's hygiene facilities must be provided in enterprises with an area of 650 square meters. m or more.
3.5.23. The walls and partitions of dressing rooms, showers, pre-shower rooms, toilets, and women's hygiene rooms must be made to a height of 2 m from materials that can be washed with hot water and detergents. The walls and partitions of these premises above the 2 m mark, as well as the ceilings, must have a waterproof coating.
3.5.24. Storage of sanitary clothing should be carried out in an open way, for which dressing rooms in household premises are equipped with hangers or open cabinets and shoe stands.
Shared storage of sanitary clothing, workwear, and home clothes is not allowed.
3.5.25. Pre-toilet areas should be equipped with hangers for sanitary clothing, sinks for washing hands with hot and cold water supply through a mixer, an electric towel or disposable towels, and a mirror. Washbasins should have soap.
3.5.26. Household premises are thoroughly cleaned at least once per shift, washed with water and detergents, and then disinfected using a disinfectant in accordance with Appendix 2.
3.5.27. Cleaning equipment for toilets should be stored in specially designated areas, isolated from cleaning equipment in other rooms, and be clearly marked and signal-colored.
3.5.28. Entry of unauthorized persons into the premises for receiving, storing and preparing food products for sale is permitted with the permission of the administration and with the mandatory use of sanitary clothing.
3.6. Sanitary requirements for equipment, inventory,
dishes
3.6.1. Food trade enterprises must be equipped with the necessary trade and technological equipment and refrigeration equipment in accordance with the type of enterprise, its capacity and in accordance with the current equipment standards for standard food trade enterprises.
3.6.2. The placement of trade, technological and refrigeration equipment should provide free access to it and eliminate counter flows of raw and finished products.
3.6.3. Trade equipment, inventory, containers, utensils and packaging must be made of materials approved by health authorities for contact with food, easy to clean and disinfect.
3.6.4. Departments for the sale of perishable food products must be equipped with cold storage: refrigerated counters, display cases, cabinets, etc.
3.6.5. Grids, trays, and racks for storing food products must be made of materials with a smooth surface that are easy to clean and disinfect. The height of racks and pallets must be at least 15 cm from the floor.
3.6.6. Cutting boards, blocks for cutting meat and fish must be made of hard wood, with a smooth surface, without cracks.
The block for cutting meat is installed on a cross or a special stand, the outside is painted with oil paint, and daily, after finishing work, it is cleaned with a knife and sprinkled with salt. Periodically, the deck is cut down and planed.
3.6.7. For each type of product there should be separate cutting boards and knives with clear markings, stored in the appropriate departments in specially designated areas.
3.6.8. Hooks for hanging meat must be made of stainless steel (tinned hooks are also allowed).
3.6.9. All refrigeration units at food trade enterprises must be equipped with thermometers to monitor the temperature conditions of food storage.
3.6.10. At bases, warehouses, vegetable and fruit storage facilities, systematic monitoring of the temperature and humidity conditions for storing food products, incl. vegetables, fruits, berries, canned food, bulk products, etc.
The air temperature in refrigerated chambers and storage facilities should be monitored daily using thermometers installed in a visible place, away from doors and evaporators. Relative air humidity is monitored at least once a week using a psychrometer, hygrograph or hygrometer. The results of temperature and relative humidity measurements are recorded in a special journal.
Control over compliance with temperature and humidity conditions for food storage is ensured by the enterprise administration.
3.6.11. Large food retail establishments must have separate refrigerated chambers and storage areas for homogeneous food products.
3.6.12. Wrapping paper, bags and other packaging materials should be stored in a specially designated place: on racks, shelves, or cabinets. Do not store packaging materials directly on the floor. Before cutting the roll paper, remove any dirty edges.
Every food retail establishment that sells food products must have a supply of wrapping paper, bags and other packaging materials.
3.6.13. To collect waste and debris, enterprise premises must have metal or plastic pedal bins with lids. As they are filled, but not more than 2/3 of the volume, they must be cleaned, and at the end of work they must be washed with a 1 - 2% hot (45 - 50 ° C) solution of soda ash or other detergents, then rinsed with hot water .
3.6.14. Cleaning equipment for retail, warehouse and other premises (basins, buckets, brushes, etc.) must be labeled, assigned to separate premises, and stored separately in closed cabinets or wall niches specially designated for this purpose.
3.6.15. For cleaning refrigerated chambers, refrigerated cabinets, refrigerated and retail display cases, counters, shelves, there must be specially marked equipment for this purpose.
3.7. Sanitary requirements for receiving and storing food
products
3.7.1. Food products and food raw materials sold in trade must be accompanied by a document from the manufacturer confirming the quality and safety of the product for human health, with reference to the date and number of the permit (hygienic certificate) issued by the state sanitary and epidemiological service institutions in the prescribed manner.
The document(s) of the manufacturer for imported products, confirming their quality and safety for human health, must contain a mark from the institutions of state sanitary and epidemiological supervision of the Russian Federation on passing the hygienic assessment of the food product in the prescribed manner.
The sale of food products and food raw materials without the availability of the specified documents confirming their quality and safety is prohibited.
Accompanying documents for particularly perishable food products must indicate the date and hour of production, storage temperature, and deadline for sale.
3.7.2. The quality of food products supplied to food trade enterprises is checked by commodity experts, storekeepers, financially responsible persons, managers or directors of enterprises. Acceptance of products begins with checking the accompanying documents, the quality of packaging, the compliance of food products with the accompanying documents and the labeling indicated on the container (packaging).
3.7.3. State sanitary and epidemiological surveillance centers carry out hygienic examination of food products only if there are special sanitary and epidemiological indications. Examination of non-standard products, as well as substandard, spoiled products, which do not require special medical competence, is carried out by commodity experts or a quality inspection.
3.7.4. The quantity of perishable and especially perishable food products accepted should be determined by the volume of working refrigeration equipment (for storing this type of product) available at the enterprise.
3.7.5. Containers and packaging of food products must be durable, clean, dry, without foreign odors or damage to integrity.
3.7.6. It is prohibited to accept, store and sell perishable and especially perishable food products in food trade enterprises that are not provided with refrigeration facilities.
Storage of perishable, especially perishable food products under refrigerated conditions should be ensured not only in warehouses, but also in places of direct sale.
3.7.7. Each unit of packaging of highly perishable food products must be accompanied by a certificate in the established form for this type of product with a mandatory indication of the storage temperature and deadline for sale.
Certificates (labels, labels) on the supplier’s containers must be retained until the end of the food products’ sales period.
3.7.8. Loading of food products into warehouses, refrigerated chambers, vegetable and fruit storage facilities is carried out in batches in order to more strictly adhere to their shelf life and quality control.
3.7.9. Storage of food products must be carried out in accordance with current regulatory and technical documentation at the appropriate parameters of temperature, humidity and light conditions for each type of product.
Particularly perishable products should be stored at a temperature that meets the requirements of the sanitary rules “Conditions and storage periods for highly perishable products” SanPiN 42-123-4117-86.
3.7.10. When storing food products, the rules of commodity proximity and storage standards must be strictly observed. Products that have a specific odor (herring, spices, etc.) should be stored separately from products that perceive odors.
3.7.11. It is prohibited to store food products near water and sewer pipes, heating appliances, outside warehouses, as well as store unpackaged products directly on the floor.
3.7.12. It is prohibited to store raw and semi-finished products together with prepared food products, to store spoiled or suspect food products together with good quality ones, as well as to store containers, trolleys, household materials and non-food goods in food storage facilities.
3.7.13. All food products in storage areas, cold rooms, utility rooms, etc. must be stored on racks, pallets, and shelves.
3.7.14. Meat is allowed for acceptance only if it has a veterinary stamp and a document certifying the inspection and conclusion of the veterinary inspection (Form 2).
3.7.15. Chilled meat (carcasses and half-carcasses) is stored suspended on hooks so that the carcasses do not come into contact with each other, with the walls and floor of the room.
Frozen meat can be stored on racks and shelves.
Semi-finished meat products, offal, frozen and chilled poultry must be stored in the supplier’s containers. When stacking, wooden slats must be laid between the boxes for better air circulation.
3.7.16. It is prohibited to accept ungutted poultry, with the exception of game, into food retail establishments.
3.7.17. It is prohibited to accept eggs without a veterinary certificate (form 2) for each batch of eggs on the welfare of poultry farms for salmonellosis and other zoonotic infections, as well as waterfowl eggs (duck, goose); chicken eggs that have been in the incubator (mirage), eggs with cracks ("broken"), with a violation of the integrity of the shell ("tek"), contaminated chicken eggs, as well as melange.
3.7.18. It is prohibited to sell eggs together with other bulk products (butter, cottage cheese, cheese, sausage, etc.).
It is prohibited to wash eggs procured by consumer cooperative organizations, as well as eggs intended for long-term storage in refrigerators.
Diet eggs are stored at temperatures from 0 to 20°C for 7 days; dining rooms - at a temperature not higher than 20°C - 25 days, at a temperature from 0 to 2°C - no more than 120 days.
3.7.19. It is prohibited to accept and sell dairy products in contaminated glass containers, with damaged packaging, or without certificates.
3.7.20. It is prohibited to accept, store and sell dry infant formula in food trade enterprises that do not have proper conditions for their storage. Dry infant formula is stored at a temperature not exceeding 10°C and a relative humidity of not more than 75%. The sale of infant formula must be strictly carried out within the time limits established for each type of product.
3.7.21. Industrially produced ice cream in food trade enterprises should be stored at a temperature no higher than -12°C for no more than 5 days, in a retail network (trays, stalls, pavilions, kiosks) equipped with cooling equipment - no more than 48 hours.
3.7.22. Mayonnaise is stored in darkened rooms at temperatures from 3 to 18°C and relative air humidity of no more than 75% in accordance with the established shelf life for each type of product.
It is prohibited to store and transport mayonnaise when exposed to direct sunlight and at temperatures below 0°C.
3.7.23. It is prohibited to accept and store chilled fish, hot smoked fish, culinary products and semi-finished fish products in bases and warehouses; These products must go directly to stores for sale.
3.7.24. Chilled fish should be stored in the container in which it was received from the supplier, the storage temperature should be -2°C, the shelf life in food retail establishments is 48 hours. Frozen fish is stored in boxes stacked with slats laid between the rows of boxes in accordance with the requirements of regulatory and technical documentation.
Live fish are stored in an aquarium, in the warm season - no more than 24 hours, in the cold season - no more than 48 hours, at a temperature of 10 ° C in clean water.
3.7.25. Bread and bakery products are received and stored in clean, dry, well-ventilated and heated areas. It is not allowed to store bread and bakery products in bulk, close to the walls of premises, in containers on the floor without trays, as well as on racks located at a distance of less than 35 cm from the floor in utility rooms and less than 60 cm in sales areas.
3.7.26. In cases where signs of potato disease in bread and bakery products are detected during storage or sale, it is necessary to immediately remove such products from the sales floor and warehouse premises and take measures in accordance with the “Instructions for the Prevention of Potato Bread Disease”, approved. Ministry of Health of the USSR 01/12/83 N 2658-83.
In order to prevent the occurrence of potato disease of bread, it is necessary to wash the bread storage shelves at least once a week with warm water and soap, wipe with a 1% solution of acetic acid, then dry.
3.7.27. When accepting cream confectionery products, it is prohibited to transfer cream cakes from the supplier’s trays into store containers, as well as to sell them using the self-service method.
It is strictly prohibited to accept cakes that are not individually packaged in standard cardboard boxes, as well as cakes that are not packaged in metal trays with lids (tight-fitting).
Transporting or carrying cakes and pastries on open sheets or trays is strictly prohibited.
3.7.28. Cream confectionery products that are not sold within the established deadlines must be returned to the enterprises that manufactured them no later than 24 hours from the end of the sales period.
Products with mechanical damage or changes in appearance and shape, or with expired shelf life, in the absence of organoleptic changes and the presence of foreign inclusions, are allowed to be returned for processing from the retail chain.
3.7.29. Soft drinks should be stored in dry, ventilated and darkened areas with a relative humidity not exceeding 75%. Sales periods and temperature conditions for storing soft drinks must comply with the requirements of current standards and technical specifications.
3.7.30. It is prohibited to accept and sell non-alcoholic and low-alcohol drinks that have expired, as well as drinks in bottles without labels (except for bottles with the appropriate markings on the crown caps), with damaged closures, sediments and other defects.
3.7.31. Before issuing canned food for sale, the manager. the warehouse or merchandiser must inspect them. For each identified batch of canned food that is unsuitable for food, a report must be drawn up in accordance with the current Instructions “On the procedure for accepting production and technical products and consumer goods for quality”, followed by presentation to a commission approved by a higher organization.
3.7.32. Canned food deemed unfit for food must be stored in a separate room, under special records, with an exact indication of the number of rejected cans. The manager of the enterprise is responsible for the safety of rejected cans and their further use.
3.7.33. In cases where more than 2% of bacteriological defects (bombage) are detected in one batch of canned food, the administration of the enterprise is obliged to stop selling canned food in this batch, inform the manufacturer and the territorial center for sanitary and epidemiological surveillance about this in order to resolve the issue of further sale of canned food.
The question of the place and method of destruction of bomb cans is decided by the head of the enterprise in agreement with the sanitary and epidemiological service.
3.7.34. Storage of bulk products should be carried out in dry, clean, well-ventilated areas, not infested with barn pests, with a relative humidity of no more than 75%.
Bulk products are stored in bags in stacks on racks, at a distance of 50 cm from the walls, with a gap between stacks of at least 75 cm.
3.7.35. Table salt is stored separately from other products. The guaranteed shelf life of iodized salt is 6 months from the date of production. After the specified period, the salt is sold as regular food salt.
3.7.36. Fresh fruits and vegetables are stored in packaged form in special ventilated warehouses, without natural light, ensuring proper temperature and humidity conditions. The storage temperature of vegetables and fruits, depending on their type, ranges from 3 to 12°C with a relative air humidity of 70 to 95%.
3.7.37. Specialized stationary storage facilities for storing vegetables and fruits must be equipped with forced ventilation and provide the proper temperature and relative humidity for each type of product in accordance with the requirements of current regulatory and technical documentation.
3.7.38. Frozen vegetables and fruits are stored at a temperature of -18°C in a relative air humidity of 90 - 95% for 9 - 12 months; in the retail chain they are stored at a temperature of -12°C for 3 - 5 days.
3.7.39. Acceptance, storage of mushrooms and mushroom products and their sale are carried out in accordance with the current “Sanitary Rules for the procurement, processing and sale of mushrooms”.
3.7.40. In order to prevent persiniosis and pseudotuberculosis, during the storage of vegetables at bases, their quality must be periodically checked, and the vegetables must be sorted and cleaned.
3.8. Sanitary requirements for dispensing food products
3.8.1. Only benign food products are allowed for sale. Before supplying food products to the packaging premises or sales area, their quality, condition of packaging and presence of labeling must be checked.
Sellers are required to monitor the quality of the food products they sell. If a change in the quality of food products is detected, it is necessary to delay their sale and immediately inform the administration about this in order to resolve the issue of the possibility of further sale of the products.
The seller is responsible for selling poor-quality food products to customers.
In the sales area of a store or department that sells new types of products, information about the consumer properties of food products, their components, food additives, as well as recommendations for preparation and use should be posted in a visible place.
3.8.2. The preparation of food products for sale is carried out in special rooms intended for this purpose, where preliminary cleaning of dirty surfaces, weathered cuts, the upper yellowed layer of fats, wiping of rennet cheeses and sausages, packaging of food products, emptying them from containers, wiping bottles, cans, stripping, etc.
The preparation of food products for sale must be carried out by sellers or persons specially designated for this purpose. The use of cleaners, workers, and random persons for this purpose is not permitted.
3.8.3. The sale of raw products (meat, poultry, fish, seafood, eggs, vegetables, etc.) and semi-finished products from them should be carried out in special departments separately from the sale of ready-to-eat products.
In order departments and stores, when preparing individual orders, weighing and packaging of raw and ready-to-eat foods must be done separately.
3.8.4. When distributing bulk food products to buyers, the seller must use tongs, spatulas, scoops, scoops, spoons, etc. Sellers’ work stations must be provided with marked cutting boards and knives.
3.8.5. Do not weigh food directly on scales without wrapping paper or other packaging materials. Dispensing food products into dirty buyer containers and printed waste paper is not allowed.
3.8.6. When organizing home service, food products must be delivered to the customer under conditions that prevent contamination of the products and their spoilage.
3.8.7. It is prohibited to sell to customers food products that have accidentally fallen on the floor or are otherwise contaminated (sanitary defects). Sanitary waste should be collected in a special container with appropriate markings.
3.8.8. To select and determine the freshness of bread and bakery products, self-service stores (departments) must have special forks and tongs, at least 2 pieces per linear meter of commercial equipment. For packaging bakery products in enterprises, it is recommended to organize the sale of paper and plastic bags.
Slicing by auxiliary workers and customers is prohibited.
3.8.9. Slicing cakes and selling them in parts is allowed only in cafeterias, provided that the products are consumed by customers on site and there are appropriate conditions for storing and processing equipment and utensils.
3.8.10. In departments selling flask milk there should be stencils warning about the need to boil the milk.
It is prohibited to accept and sell cottage cheese made from unpasteurized milk, milk and cream with high acidity (samokvass).
3.8.11. When dispensing liquid dairy products (milk, sour cream, etc.), it is prohibited to hold the buyer’s dishes over an open can, flask, barrel, etc., as well as to drain the products back from the buyer’s dishes into a common container.
It is prohibited to leave commercial equipment (spoons, spatulas, etc.) in containers with milk, cottage cheese and sour cream; they must be kept in special containers and washed daily. Dairy equipment must be used strictly for its intended purpose.
3.8.13. Eggs are released with a preliminary check of their quality using an ovoscope. It is prohibited to sell eggs in departments (sections) of enterprises selling ready-to-eat products (dairy, sausage, cream confectionery, etc.).
3.8.14. Canned goods that have defects are not allowed for sale: bombing, crackers, leaks, holes and through cracks, deformed, with signs of microbiological spoilage of products (mold, fermentation, sliming), etc.
3.8.15. When selling drinks from insulated containers, you should follow the current “Instructions for servicing insulated containers intended for the sale of soft drinks, kvass and draft beer.”
3.8.16. Bottles with drinks and water, glass containers with juices must be wiped outside with a damp, clean cloth before opening them. Glass containers are opened on the table before release to the consumer. Beforehand, jars of juices are carefully inspected for the presence of bombs and foreign inclusions.
3.8.17. When selling soft drinks and juices in an enterprise, glasses must be washed at the point of sale using double-action syringes. At the end of the working day, it is necessary to wash the glasses with the addition of detergents and rinse with hot running water (temperature not lower than 65°C).
In the absence of conditions for washing glasses, dispensing drinks is permitted only in disposable cups. Reusing disposable cups is strictly prohibited.
3.8.18. Clean containers for dispensing drinks are stored upside down on trays. The glasses are washed again before filling. It is prohibited to wash glasses for dispensing drinks in buckets and basins.
3.8.19. Fruit and vegetable products are sold in specialized fruit and vegetable stores, departments and sections, as well as in pavilions of small retail chains.
During the period of mass supply of potatoes and fresh fruits and vegetables, their sale from trays, carts, etc., as well as at open vegetable bases, is allowed. It is prohibited to sell rotten or spoiled vegetables and fruits.
3.8.20. The release of processed fruits and vegetables (fermented, salted, pickled, etc.) must be carried out separately from the sale of vegetables and fruits using special equipment (spoons, forks, tongs, etc.) in clean containers.
It is prohibited to sell bottled juices in fruit and vegetable departments.
3.8.21. At fruit and vegetable stores and in stores, it is recommended to wash root vegetables and pack them in nets and bags for sale.
3.8.22. The sale of detergents, bleaches, washing powders, pastes is allowed only in separate departments of large food stores and supermarkets under conditions that preclude the possibility of their contact with food products both on the sales floor and in warehouses.
3.9. Sanitary requirements for small retail chains
3.9.1. Objects of a small retail network can be stationary (tents, kiosks, vans, pavilions) and mobile (carts, baskets, trays, auto shops, trailers, insulated containers and tanks for the sale of beer, kvass, milk, vending machines for the sale of drinks).
Stationary small retail trade facilities must ensure compliance with these sanitary rules.
The choice of location for the location of a small retail chain facility must be coordinated with local centers of state sanitary and epidemiological surveillance.
3.9.2. Vending machines for selling bottled drinks are equipped with glass washers, which have protective devices against the ingress of debris. The glass washer must ensure simultaneous washing of glasses from the outside and inside; water must be supplied under pressure.
3.9.3. Small retail chain facilities sell food products in a limited assortment. The range of products must be agreed upon with the centers of state sanitary and epidemiological surveillance, taking into account local conditions.
3.9.4. Stationary facilities of a small retail chain must have a utility room for storing containers and a warehouse for a daily supply of products.
Storage of containers or packaged products near the enterprise is not allowed.
3.9.5. Every stationary small retail establishment must have a washbasin, soap, and a towel. There must be a pedal-operated bin with a lid to collect garbage and waste. A closet or designated space must be installed to store the seller's personal belongings. During the cold season, the temperature in the seller’s workplace should not be lower than 18°C.
3.9.6. Kiosks for selling food products must be specialized, i.e. release any one group of food products to customers.
Mixed trade in products is allowed in tents provided there are appropriate conditions for their storage and sale.
3.9.7. Hot finished products (pies, whites, pasties, cutlets, etc.) must be dispensed from isothermal or heated containers and carts. Chilled products (ice cream, frozen foods, fruits, berries, etc.) are dispensed from isothermal or refrigerated containers and carts. Bulk products must be distributed to customers in paper napkins or bags.
3.9.8. At the end of the working day, transportable and portable equipment must be returned to the base enterprise and subjected to sanitary treatment, unsold products must be deposited at the enterprise.
Storing mobile and portable commercial equipment and sold food products at sellers' homes is strictly prohibited.
3.9.9. When selling from baskets, trays, etc., it is not allowed to place them on the ground; for this purpose there must be folding stands.
3.9.10. The seller of a small retail chain is obliged to:
b) monitor the quality of accepted and sold food products, if there is any doubt about their good quality, immediately stop selling them and return them to the base, to the store, with the drawing up of the appropriate act;
c) strictly observe the deadlines for the sale and the rules for dispensing food products, when dispensing, use tongs, scoops, spatulas, etc.;
d) protect products from contamination;
e) be neatly dressed, combed, wear clean sanitary clothing of the established standard, a special headdress, and a badge;
f) strictly observe the rules of personal hygiene, wash your hands after each break in work and as needed.
3.9.11. The seller of a stationary small retail chain must have with him and present to representatives of sanitary and epidemiological supervision a medical book, a sanitary register and a document (quality certificate) from the manufacturer confirming the quality and safety of the product for the consumer.
3.10. Sanitary regime at enterprises
food trade
3.10.1. All premises of food trade enterprises must be kept clean. At the end of the work, wet cleaning should be carried out using detergents.
At the end of work, commercial and mechanical equipment (scales, counters, display cases, packaging units, etc.) must be treated with an alkaline solution, then with hot water.
3.10.2. Once a week, general cleaning should be carried out using detergents and disinfectants. Characteristics of individual detergents and disinfectants are presented in Appendices 1, 2.
3.10.3. Once a month, a sanitary day is established in all food trade enterprises for cleaning and subsequent disinfection of premises, equipment, utensils, utensils, etc.
The sanitary day is carried out in accordance with the schedule approved by the higher organization. The administration of the enterprise is obliged to notify customers in advance about the sanitary day.
3.10.4. Disinsection and deratization work (if necessary) must be carried out by specialists from disinfection stations or preventive disinfection departments of state sanitary and epidemiological supervision centers, as a rule, after the closure of the enterprise on the day preceding the sanitary day. Before disinfection begins, all food products not packaged in factory packaging are removed or hermetically sealed, wet sweeping, cleaning and washing of floors, walls, etc. are carried out. in all those premises where this work will be carried out. All windows, vents, doors, ventilation hatches and other openings are tightly closed; the enterprise remains in this state until the morning of the next day.
During the sanitary day, first of all, those rooms in which disinfestation and deratization were carried out are especially thoroughly cleaned.
3.10.5. To disinfect equipment, utensils, and utensils, a clarified (settled) solution of bleach with an active chlorine content of 150 - 200 mg/l is used. To disinfect floors and panels, disinfectant solutions containing active chlorine of 200–250 mg/l are used.
The most contaminated (infected) places are disinfected with chlorine preparations with an active chlorine concentration of up to 400 mg/l. The exposure time with the disinfectant solution should be at least 5 - 10 minutes.
3.10.6. Toilets shall be thoroughly cleaned, washed, and disinfected by spraying with a bleach solution or other disinfectant solution, as needed and after plant operations have ended. Whenever toilets are cleaned, water tap valves, as well as door handles and latches, release handles and other surfaces that are touched by human hands when visiting the toilet are wiped with a separate cloth moistened with a disinfectant solution.
To disinfect toilets, use a disinfectant solution with an active chlorine concentration of 500 mg/l.
3.10.7. Detergents and disinfectants are stored in a dry, well-ventilated room equipped with racks in which storage of food products is prohibited.
Solutions are stored for no more than 5 days in dark glass containers with a well-fitting stopper. When storing disinfectants, direct exposure to light and moisture is not allowed.
3.10.8. Routine repairs of food trade enterprises (whitewashing, painting of premises, equipment, etc.) must be carried out at least once a year and as necessary.
3.10.9. Containers, inventory containers (carts, baskets, nets, etc.), as well as cups and platforms of scales, weights must be washed daily using detergents and dried.
3.10.10. Brushes and sponges for washing equipment, dishes, containers are thoroughly washed daily using approved detergents*, if possible, boiled for 10 - 15 minutes and stored in a specially designated place.
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* Detergent consumption is determined at the rate of 1 liter of solution per 1 sq. m of surface, disinfectant solutions - at the rate of 0.5 liters of working solution per 1 sq. m of surface.
3.10.11. The washing regime for commercial equipment is as follows:
a) mechanical removal of food debris with a brush or spatula;
b) washing equipment with a brush, sponge in a 0.5% solution of soda ash (water temperature 45 - 50°C) or other approved detergents (Appendix 1);
c) rinsing equipment with hot running water, temperature not lower than 65°C;
d) drying equipment and utensils on special shelves or racks.
Baths for washing equipment are regularly washed with hot running water using detergents and disinfectants.
3.10.12. Mode for washing milk flasks and rubber gaskets:
a) rinsing milk flasks with warm water, temperature 35 - 40°C;
b) washing flasks with a hot washing solution, temperature 60 - 65°C;
c) rinsing the flasks with water until the remaining cleaning solution is completely removed;
d) after processing, the flasks are dried on racks upside down, with the lid open.
Rubber gaskets of milk flasks are washed separately in the same mode.
3.10.13. Isothermal containers and communications are subject to sanitary treatment:
upon receipt of new containers from the manufacturing plant - washing and disinfection;
before the start of the beverage sales season - cleaning and disinfection;
after a break in work for more than a day - washing;
during operation: after each emptying of the container, rinsing with running tap water, periodically washing and disinfecting.
Washing and cleaning of containers and communications is carried out by employees of trade enterprises, and disinfection is carried out by the manufacturer and supplier of drinks.
Rules for washing isothermal containers:
a) isothermal containers and communications to them are thoroughly washed to remove any remaining drinks after each emptying of the container with running tap water for at least 10 minutes;
b) periodically, once every 5 days, in addition to washing, thoroughly wash the containers with brushes using one of the approved detergents;
c) upon completion of washing, rinse the containers with running tap water for at least 10 minutes. until traces of detergent completely disappear;
d) washing of the measuring glass, pouring tap, hose and other fittings is carried out in the following order: the washed container is filled with water, the water is drained through the measuring glass several times and then, having created pressure in the container, the water is pressed through the pressure of carbon dioxide, draining through the filling tap;
e) disinfection of containers and communications is carried out periodically at least once every 10 days. Disinfection is carried out with disinfectants, the use of which is provided for by the current “Sanitary Rules for Enterprises of the Brewing and Non-Alcoholic Industry”.
Washing equipment (grids, buckets, hoses, etc.) must be stored in a specially designated place, and the brushes must be in a disinfectant solution.
3.10.14. Tanks, dispensers, filters, pipelines and glass washers of beverage vending machines are washed by passing a hot 0.5% soda ash solution, then rinsed with hot water, temperature not lower than 65°C.
Washing mode for vending machines selling milk, coffee, cocoa, etc. next:
a) rinsing with cold water to wash off any remaining milk for 2 minutes;
b) washing with a 0.5% solution of soda ash, temperature 35 - 40 ° C, for 2 - 3 minutes;
c) disinfection with a clarified solution of bleach containing 200 mg/l active chlorine for 5 - 10 minutes;
d) washing with hot water, temperature 65°C.
3.11. Sanitary requirements for food transportation
products
3.11.1. Special transport must be allocated for transporting food products. It is prohibited to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.
To transport a certain type of food product (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products, etc.), specialized transport must be allocated, marked in accordance with the products being transported.
3.11.2. Transport used for transporting food products must have a sanitary passport, be clean and in good condition, the body of the vehicle must have a hygienic coating that can be easily washed.
3.11.3. It is prohibited to load food products into vehicles that do not meet sanitary requirements and in the absence of a sanitary passport for it, as well as transport raw products and semi-finished products together with finished food products.
