It refers to personal hygiene. Personal hygiene of workers in the food industry, catering and trade. food poisoning

Exposed parts of the body are especially susceptible to pollution. It has been proven that when applying bacterial cultures to the skin of cleanly washed hands, the number of bacteria after 10 minutes. decreases by 85%, and when applied to the skin of unwashed hands, the number of bacteria after 20 minutes. reduced by only 5%. Especially many bacteria are found under the nails (approximately 95% of the total number of microorganisms on the skin of the hands), so systematic and proper care nail care and thorough hand washing. Cleanliness of workers' hands Catering is a prerequisite for work. Cleanliness of hands is also necessary when preparing food at home (dysentery, for example, is often called the disease of dirty hands). L. g. skills need to be instilled in children from an early age.

Basic cleansers skin are soap and water. To wash you need to use toilet soap It is also better to use soft water. The skin can be dry, oily or normal; each person should know the characteristics of their skin and take this into account when caring for it (see Skin, care). It is advisable to use the shower daily, especially after work associated with skin pollution and heavy sweating, as well as for people suffering from sweating; water temperature should not exceed 37-38 °. If there is no water supply and shower facilities in the apartment, it is necessary to wash open areas of the body, armpits, skin under the mammary glands warm water with soap; it is always recommended to change soiled underwear. It is necessary to wash in a bath or in a bath using soap and washcloths at least once a week; after washing, it is necessary to change underwear. When washing, especially with the use of a washcloth, the skin is massaged, which improves its blood supply and general well-being of a person. After washing, it is useful to wipe the folds of the skin with toilet vinegar or some lotion produced by the perfume industry (see Cosmetics). Feet should be washed with soap at night, preferably every day, especially in summer. fungal diseases and pustular skin diseases. When calluses occur, they must be removed appropriately.

It is better to wash your hair in soft water; if the water is hard, then borax or baking soda should be added to it (1-2 teaspoons per 5-6 liters of water). Oily or dry hair needs special care(see Hair). Caring for the oral cavity not only helps to maintain the integrity of the teeth, but also prevents many diseases. internal organs. You need to brush your teeth daily in the morning, rinse your mouth after every meal; if you have bad breath, you should consult a doctor. To discover initial form dental caries, removal of tartar and other activities related to the sanitation of the oral cavity (see Mouth, oral cavity), you need to visit the dentist at least twice a year.

In addition to general hygienic measures, LG includes care for the external genitalia. These special hygienic measures should not be started from the time of puberty, but from the moment the child is born and carried out constantly (see below).

An important place in L. is occupied by the observance of the cleanliness of underwear, work clothes, daily change of socks (stockings), especially with excessive sweating. Keeping the body and clothes clean is unthinkable without cleanliness in the living rooms, the kitchen (see Dwelling), and also in industrial premises(see Hygiene, Occupational health in industry).

It is recommended that each family member "have a separate bed, separate towels (personal and bath); change of bed linen should be timed to coincide with a visit to the bath. It is also recommended to change daytime underwear for a nightgown (pyjamas) before going to bed.

All these hygienic measures, which are necessary every day, are of particular importance in cases where someone in the family falls ill, because non-compliance hygiene requirements may adversely affect the health and ability to work of people around the patient, especially children (see Nursing).

When developing the rules of L. g., essentially common to all people, age-related, as well as aiatomo-physiological characteristics of the female and male organisms are taken into account.

For the correct development of the child's body, the influence of such general strengthening factors as air, sun (see Air and sunbathing), water procedures, physical exercises and outdoor games (see. Physical Culture), nutritious food. But one should be wary of overfeeding, a cut can lead to obesity with subsequent endocrine disorders, and in particular to a disorder of the hormonal function of the ovaries and menstrual irregularities in adolescent girls. The basic rules for hygienic care for a boy and a girl of infants and toddlers are general (see. infant, Toddler age).

The genitals of a girl must be kept especially clean, as they are very delicate, easily vulnerable and have a relatively low resistance to infection. In the absence of proper care, vulvitis (inflammation of the external genital organs) can develop. Every time after urination and defecation, the genitals of children should be washed with warm boiled water using a cotton swab with careful movements in the direction from the pubis to the coccyx so that the remnants of feces do not fall on the genitals. After that, dry the skin by lightly applying a soft, clean diaper. If there are the slightest signs of irritation, diaper rash, it is recommended to lubricate the skin after drying. thin layer boiled vegetable oil or powder with a thin layer of baby powder (if there is no irritation, lubrication or powdering is not required). Wash your hands thoroughly before starting these procedures.

From an early age, children should be taught to empty their bowels every day. certain time and regular urination, because the overflow of the rectum and Bladder negatively affects the function of these organs, and in girls it can lead to an incorrect position of the uterus, which in the future may be the cause of a number of disorders (eg, painful periods). Starting from the age of 5-6, after children have mastered basic hygiene skills, they should be taught to self care behind the genitals. Daily washing of the genitals, if done carefully, does not cause the child to awaken sexual feelings, which some parents fear. On the contrary, urine, remnants of feces can cause irritation and itching of the genitals. Children should wear comfortable shorts that do not restrict movement and do not fit tightly to the genitals.

Girls need to wear closed shorts (in winter and summer) to avoid hypothermia, dirt getting into the vulva area (see Genital organs, female); shorts must be changed daily. Vaginal discharge, which is also found in young girls, gets on the panties along with urine and hardens, which leads to irritation of the skin and mucous membrane of the vulva. In these secretions, bacteria multiply very well, to-rye can cause vulvovaginitis (inflammation of the external genitalia and vagina). In addition to hygienic violations, infectious diseases (measles, scarlet fever, diphtheria, etc.) can be the cause of genital diseases. Therefore, when infectious diseases Special attention should pay attention to the condition of the genital organs. If abnormal discharge or other signs of inflammation appear, the mother must show the child to the doctor.

At school age, it is especially important that children go to school as much as possible. fresh air, were in motion, regularly engaged in physical education, correctly alternated training sessions with rest, observed a sleep schedule. Heavy physical exertion and prolonged sitting at school at a desk and at home for lessons can cause a curvature of the spine and deformity of the pelvic bones. Both teachers and parents should take care correct posture children. It is necessary that the desk and table for homework correspond to the growth of the child and are properly lit; care must be taken to ensure that children do not develop nearsightedness and farsightedness. During puberty, when there is a large restructuring of the nervous and endocrine systems and all the adaptive mechanisms of the body are in a state of tension, especially importance acquire regular physical education hardening procedures that have a beneficial effect on the nervous system.

Women's hygiene. By adolescence, a girl should already have a complete understanding of general rules L. g. and acquire all the necessary self-care skills. The girl must be prepared in advance for the appearance of menstruation. A mother or older sister, school health workers or a teacher should tell the girls in an accessible form about the anatomical and physiological characteristics of the female body, explain that the discharge of blood from the genitals is a normal phenomenon, which will continue to be repeated regularly (see Menstrual cycle). In the absence of such preparation, the appearance of menstruation in nervously excitable girls can cause mental trauma, which may result in various disorders of the menstrual cycle. If menstruation is accompanied by a large blood loss, the girl must be shown to a gynecologist.

During menstruation, the genitals become more susceptible to infection due to a certain decrease in the body's defenses and the presence of a wound surface of the uterus. Therefore, these days it is especially important to monitor the cleanliness of the body and underwear. Girls should be taught the rules to follow during menstruation. With the normal course of menstruation, classes and lifestyle should not change. Physical education is allowed, but you should refrain from jumping and hard physical exercises, as well as certain sports (cycling, swimming). Participation in competitions is not allowed. It is important to beware of cooling the body, especially the legs and lower abdomen. It is better to wash under the shower. You can take a bath, but the water should not be too hot and not too cold, so as not to cause expansion or constriction of blood vessels. At least 2 times a day, it is necessary to wash the external genital organs with warm boiled water and soap, after washing your hands thoroughly. First, the external genital organs are washed, then the skin of the thighs, and lastly, the anus. Washing directly in the basin is unacceptable.

During menstruation, it is recommended to use special sanitary pads made of bandage and cotton wool; they can be purchased at a pharmacy or sewn yourself from a double layer of gauze. Bandage length 30-35 cm, width - 7-8 cm. C inside bandages, closer to one of the ends, make a hole along the length of the bandage, through which a cotton swab is inserted inside. The bandage should be changed several times a day as it becomes soaked with blood, preventing the blood from drying out, because this injures the skin of the perineum, which contributes to the penetration of infectious agents. In addition, you should have several special shorts made of cotton fabric or knitwear, which also need to be changed frequently, preventing blood from drying on them; after washing, panties need to be ironed. AT " adolescence it is necessary to pay attention to the issues of sexual education of girls, to explain the concepts of "maiden honor", "feminine dignity".

The hygiene of an adult woman is based on the same rules. With the onset of sexual activity, you must adhere to the following hygiene recommendations. So, after the first sexual intercourse, it is necessary to refrain from sexual intercourse for 2-3 days so that breaks hymen could live. You should also refrain from sexual contact on the days of menstruation, so that pathogens do not get into the genital tract and bleeding does not occur; for the same reason, vaginal douching is prohibited during this period. During pregnancy during the first 2-3 months. it is necessary to limit sexual activity, and in the last 2 months. before giving birth, completely abandon it. sex life It is also prohibited in the postpartum period for 6-8 weeks. If a woman for some reason cannot have a child, she needs to seriously consider measures to prevent pregnancy together with her doctor so as not to resort to abortions, which can be harmful to health.

In the menopause, in addition to general hygienic measures and a thorough toilet of the genital organs, daily wiping of the entire body with water (t ° 36-22 °), physical education, exposure to fresh air, proper nutrition. All this contributes to the weakening of certain disorders associated with age-related restructuring. endocrine system(see Menopause). It is recommended to visit a gynecologist regularly, 2 times a year, and if even a slight discharge from the genital organs appears, you should immediately see a doctor.

Men's hygiene. In adolescence, a boy, like a girl, must acquire the skills of L. g., keep the body, hair, and clothes clean. Adults should warn the boy about the involuntary ejaculations that appear in adolescents, usually occurring during a night's sleep (see Pollutions); explain that wet dreams are a normal manifestation of puberty.

The main goal of sex education at this age is to teach the boy to control his feelings, to develop a correct view of the relationship of the sexes, to prepare him for the future sexual life, not only from the moral side, but also from the hygienic aspect. It is important to warn a teenager against casual sexual intercourse, delicately warn about the possible harmful consequences of such an association (see Venereal Diseases).

Every boy and grown man must keep his genitals clean. They should be washed daily with warm water and soap, while it is imperative to open the preputial sac, i.e., move the skin fold (foreskin) from the glans penis and wash off the fat-like substance accumulating there - the estimate. Sometimes the foreskin is narrow and does not allow to expose the head of the penis, in such cases it is necessary to consult a doctor. After wet dreams or sexual intercourse, it is also recommended to wash the genitals with warm water. Men should know that sexual intercourse during menstruation in a wife can lead not only to pathological abnormalities in the female genital area, but also to inflammation of the urethra in a man, which is associated with the ingress of blood clots containing infectious agents into the canal.

Features of personal hygiene in old age. At advanced age at persons of both sexes observance of rules L. acquires special value. General hygienic measures, rational (according to age) nutrition, outdoor activities, physical education stimulate the compensatory processes of an aging organism, and resistance to diseases increases. It is always necessary to seek medical advice as exercise stress and diet should be appropriate for age and health

Compliance with the rules of personal hygiene by employees of food enterprises is of great epidemiological importance. Failure to do so may result in infection. food products pathogenic microbes from the intestines, from the skin, from the oral cavity, pharynx, nasopharynx and cause outbreaks infectious diseases: typhoid, paratyphoid, dysentery, cholera, tuberculosis, skin and venereal diseases, as well as toxic infections - salmonellosis, staphylococcal intoxication, etc.

Persons entering work in food enterprises are subject to a mandatory medical examination, a study on the carriage of pathogens intestinal infections, dangerous microorganisms, helminthic, tuberculosis. Waiters, cooks, barmaids, directors are examined by a dermatovenereologist with laboratory tests for gonococci and blood for the Wasserman reaction.

In the future, all workers at these enterprises are subjected to a quarterly medical examination and fluorography once a year, a study for helminthic and bacteriocarriers according to epidemiological indications.

All employees subject to a medical examination must be provided with personal medical books in which the results of the examinations are recorded. These books are stored at the enterprise and are given to employees when they are sent for examination.

Of great importance for the normalization of trade is the hygienic training of workers. It should be carried out before entering a job and once every 2 years. Conducting classes is organized by SES and houses of health education. Much attention is paid to the issues of compliance with the rules of personal hygiene by workers, cleanliness of the skin of the body, hands, mouth, clothing, shoes.

Compliance with the rules of personal hygiene by employees of catering establishments is extremely important not only for maintaining their health, but also for preventing contamination of ready meals.

Hands of persons in contact with prepared foods require special care: short-cut nails, cleaning the nail bed (manufacturing manicure), thorough washing before work and in the process as it gets dirty using Hygiene disinfectant soap, etc., especially after visiting the bathroom. Irradiation with a BUV lamp. It is forbidden to wear jewelry, rings, rings on the hands. Particular attention should be paid to the presence of inflammatory processes with suppuration on the hands. Cleanliness of the skin is achieved by daily taking a hygienic shower at the enterprise before work. Suppurative processes on the skin of the body are dangerous. Every day before work, the sanitary commissioner examines the hands for the presence of pustular diseases with the results recorded in a special journal.

Oral care, sanitation of teeth, pharynx, nasopharynx for employees of food enterprises are required. In accordance with the sanitary rules, persons in contact with finished food products, in the presence of pustular diseases on the skin, festering cuts, suffering from tonsillitis, are temporarily suspended from work.

Persons involved in the production and processing of food products must take a shower before starting work and put on sanitary clothing (scarf, cap, overalls, jacket, trousers, gown) and shoes. Personal clothing is kept in individual lockers during work. Individual cabinets need to be washed periodically hot water with detergents. Sanitary clothing should be stored separately from personal clothing in special cabinets.

Sanitary clothing must be removed before going to the toilet. Washing of sanitary clothes should be done only by special laundries.
Situational tasks:

1. Draw up a passport for the sanitary condition of a grocery store, pavilion, tent (a passport scheme is issued by the teacher).
2. Draw up a transport passport for bread, milk and other products.
3. Give an assessment of the sanitary condition grocery stores according to their surveys.
4. Draw up an act of examining the sanitary condition of the store (when visiting with a teacher or on your own).
5. Determine the tactics of the assistant sanitary doctor in case of violations of the conditions and terms for the sale of food products or. sellers' personal hygiene rules.

Food poisoning is commonly understood as acute diseases (sometimes chronic) resulting from the consumption of food massively infected with certain types of microorganisms (food poisoning) or containing toxic substances of a bacterial, organic or inorganic nature. To systematize food poisoning, a new classification was proposed, developed by a commission consisting of prof. Yu. P. Pivovarov, prof. I. A. Karplyuk and prof. K. S. Petrovsky with the participation of A. I. Shtenberg, prof. G. P. Kalina and associate professor T. I. Afanasyeva.

According to the classification, there are three large groups of food poisoning: microbial (toxic infections and toxicosis), non-microbial (caused by plant and animal products, chemical impurities) and unknown etiology (Gaff and Urov diseases).

food poisoning microbial etiology

Food poisoning

Food poisoning refers to sudden, acute or subacute outbreaks of disease as a result of eating food that is abundantly contaminated with live microbes.

Microorganisms that can cause toxic infections include salmonella, bacteria of the genus Pseudomonas, V. parahaemolyticus, strains that produce enterotoxin (enteropathogenic Escherichia coli, B. cereus, CI. perfringens, etc.). microbes with proteolytic activity.

According to the type of food poisoning, dysentery often occurs, caused by a food product abundantly infected with Sonne shigella.

Food salmonellosis

Foodborne salmonellosis is the most severe toxic infection, the causative agents of which are microbes from the Salmonella group. This group includes more than 1600 species of microorganisms. The causative agents of human food salmonellosis are pathogenic for both humans and animals. In animals, they cause inflammatory processes in the intestines (enteritis in cattle, paratyphoid fever in calves, white diarrhea in chickens, paratyphoid fever in pigs, typhoid fever in piglets, infectious abortion in horses, etc.).

Once in the intestines, salmonella cause an inflammatory process in the mucous membrane. At the same time, a significant part of the microbes die, releasing endotoxin, which is easily absorbed through the inflamed mucous membrane and enters the bloodstream. Live microbes can penetrate into it. The active principle in the occurrence of the disease are living microbes. They cause damage to the mucous membrane of the small intestine (in severe cases, and thick), violation of water-salt metabolism (dehydration of the body), dysbacteriosis in various departments intestinal tract, reduce the activity of intestinal enzymes (enterokinase and phosphatase) and, penetrating into the blood, affect the neurovascular centers of the brain.

Clinic. The incubation period for salmoiellosis usually lasts 8-12 hours and depends on the amount of salmonella that has entered the body. With massive infection and in a weakened body, the incubation period is reduced to 2-4 hours, with a relatively small number of Salmonella and good body resistance, it is extended to 24-48 hours.

Salmonellosis is characterized by an acute onset: nausea, vomiting, sometimes repeated, cramping abdominal pain, diarrhea, deterioration in general condition, headache, dizziness, high temperature (38-39 ° C). A very characteristic symptom is spasms of the calf muscles. In severe cases, there is a clouding of consciousness, a drop in cardiac activity (shortness of breath, cyanosis, muffled heart sounds). The disease lasts 2-5 days, and in debilitated patients it drags on up to 7 days. The recovery period lasts 2-4 days. Complications are often observed and the disease is delayed up to 2 weeks or more. With especially severe salmonellosis in the elderly and children, a fatal outcome is possible. Mortality in these diseases is approximately 1%. Salmonellosis does not always occur in its typical form. Often, the course is milder: with the appearance of nausea, short-term vomiting, with an increase in temperature up to 37-38 ° C.

Epidemiology. For the occurrence of toxic infection, including salmonellosis, a combination of three indispensable conditions is necessary: 1) infection of the product; 2) intensive reproduction of microorganisms in it; 3) lack or insufficient heat treatment product before eating it.

Foodborne salmonellosis occurs most often due to the consumption of infected meat (about 80% of cases). Infection of meat occurs during the life of animals (primary and secondary salmonellosis) or posthumously from the intestines of animals carrying salmonella in case of violation of the rules for cutting carcasses. Primary are called salmonellosis of animals caused by pathogenic pathogens. Secondary salmonellosis occurs in animals weakened by some other disease, tired of long haul, transportation, trauma, etc. An example of secondary salmonellosis is swine fever, the causative agent of which is a filterable virus that is not pathogenic for humans. S. choleraesuis, which is the causative agent of food-borne salmonellosis in humans, is very common in the intestines of pigs. Due to the weakening of the body with. swine fever S. choleraesuis penetrates from the intestines into the blood and muscle tissue of the animal, as a result of which the meat becomes dangerous to eat.

Infection with human salmonella often occurs when using eggs that are not thermally processed enough. Eggs of waterfowl, such as ducks and geese, are especially dangerous. Geese and ducks swim in pools of stagnant water, usually contaminated with salmonella. Salmonella enters the egg through the oviducts during its formation. The yolk is usually infected, since the protein contains a bactericidal substance - lysozyme - and microbes do not survive in it.

The source of human infection with salmonella can be fish caught from reservoirs with polluted water. The muscle tissue of fish is infected with microbes both from the surface and from the intestines, where salmonella can be found. High humidity fish and the delicate structure of its muscle tissue are a favorable environment for the reproduction of microorganisms.

There are known cases of salmonellosis in humans as a result of the use of boiled crayfish, when cooking was insufficient, and the sale was delayed for a long time (sale at railway stations during the day or several days of boiled crayfish of one batch).

At food enterprises, contamination of food products with salmonella can also occur when personal hygiene rules are violated by workers who are bacteria carriers through their hands contaminated with feces or kitchen utensils.

Meat and fish products are usually subjected to heat treatment in order to disinfect them and achieve culinary readiness. Heating the product for 25-30 minutes at a temperature not lower than 78-83 ° C ensures the death of vegetative forms of microorganisms. Violation of the heat treatment regime is the most common cause occurrence of foodborne salmonella.

Non-compliance with the sanitary rules of the technology for preparing dishes from products that have undergone heat treatment can also lead to contamination of food with salmonella: cutting boiled products (meat, fish) into cutting boards or tables where raw meat contaminated with salmonella has been previously processed; use of equipment (knives, forks, meat grinders) with violation of marking. The initial contamination of the product, as a rule, is not so massive as to cause an outbreak of toxic infection. However, if conditions are created for the reproduction of microbes, a slight contamination of the product turns into a massive contamination - from tens of thousands to hundreds of millions of microorganisms in 1 g of the product. These conditions are optimal for microbes at a temperature of 20-37 °C and an exposure time of 4-6 hours or more.

Prevention. Measures to prevent toxic infection are diverse and can be combined into three groups: a) prevention of food contamination; b) ensuring conditions that exclude massive reproduction of microorganisms in food products; c) reliable heat treatment before eating questionable or contaminated products.

Specific measures for the prevention of food salmonellosis are:

1. Strict veterinary and sanitary supervision over the condition of slaughtered livestock and the rules for carrying out technological process at slaughter. Only animals rested from transport stress (fever) should be allowed for slaughter. Such a rest reduces the contamination of meat with salmonella several times. Meat from animals compulsorily slaughtered due to gastroenteritis or swine fever is subject to bacteriological examination for the presence of Salmonella in it, after which the issue of its sale is decided. Slaughter of agonizing animals is strictly prohibited.

2. Strict veterinary and sanitary supervision of meat processing enterprises: compliance with the rules of bleeding, skinning, eventration, use of internal organs for the manufacture of cooked products (especially liver sausages).

3. The sale of waterfowl eggs for food only after they have been boiled at special cooking stations. duck and chicken eggs boil for 13 minutes, goose - 14 minutes from the moment the water boils.

4. Careful monitoring of the health of persons working in food enterprises: regular medical examinations and examination for bacteriocarrier.

5. Strict observance of the rules for the storage of especially perishable and perishable food products.

6. Efficient heat treatment of food; products. If contamination of the product is suspected or if it long-term storage boil for at least 2 1/2 hours. Food stored after cooking for more than 10-12 hours in a warm room (without refrigeration) should also be boiled before consumption.

Diagnostics. Deciphering the cause of food salmonellosis, as well as other toxic infections, should begin with an examination of the victims, familiarization with their medical histories and anamnesis. The clinical picture of the disease characteristic of salmonellosis, reports of patients about the use of food and products that preceded the disease within 48 hours, and the establishment of a connection between the disease and any food product or dish, allow suspecting salmonellosis.

To confirm the diagnosis, you need laboratory research remnants of suspected food, feces of patients and gastric lavage of victims. Next, it is necessary to study the properties of isolated microorganisms and their identification. After 7-8 days from the onset of the disease, antibodies appear in the blood of the victims, which are formed in response to the introduction of microbes (salmonella) into the body. For the final confirmation of the diagnosis of salmonellosis, it is necessary to test the agglutination of the serum of the victims with a microbe isolated in the laboratory - a suspected causative agent of toxic infections.

The agglutination reaction is set in dynamics and in two versions: on the 1-3rd day from the onset of the disease (vaccination, or anamnestic reaction), and then on the 7-10th day to detect an increase in the agglutination titer. If the first 3 days are missed, then the reaction is put on the 7-10th day and again on the 15-18th day. The decisive role in confirming the diagnosis is played not by the absolute value of the titers of the agglutination reaction, but by its dynamics. For example, on the 1-3rd day, agglutination was grafting at a dilution of 1: 100, and on the 7-10th day 1: 800. Therefore, the increase in the titer of antibodies in the blood serum of victims to the isolated pathogen is a reliable criterion for confirming the diagnosis of salmonellosis.

When deciphering the causes of the outbreak, it is necessary to identify violations of sanitary rules that led to the outbreak of the disease, as well as the perpetrators who committed these violations. Only by identifying the causes of violations and their nature, it is possible to outline measures to eliminate diseases and prevent the occurrence of new outbreaks of toxic infections.

To decipher the cause of the disease, you must:
1) determination of the source of contamination of the product with salmonella;
2) identification of specific violations of sanitary rules that led to the outbreak of diseases;
3) identification of persons guilty of violations of sanitary rules;
4) suppression of the further spread of diseases (withdrawal from sale hazardous product, disinfection of equipment, suspension from work related to food, persons dangerous in relation to the spread of diseases).

Source Okorokova Yu.I., Eremin Yu.N. Food hygiene - 3rd ed. - M. Medicine, 1981

Personal hygiene of PES workers

All employees of enterprises must observe personal hygiene. At the same time, before starting work, employees and employees at the enterprise must undergo a medical examination in accordance with the current orders of the Ministry of Health of the Russian Federation (No. 90 dated March 14, 1996, No. 405 dated December 10, 1996, medical examinations ( Sanitary regulations and norms SanPiN 2.3.4.545-96) and medical examinations.

In connection with the epidemiological situation, the bodies of the State Sanitary and Epidemiological Supervision may conduct an unscheduled bacteriological examination of workers. All newly hired workers must undergo training on a sanitary minimum and pass exams. In the future, exams under the sanitary minimum program after classes are taken every two years. Newly hired workers are allowed to work only after familiarization with the rules of personal hygiene and instructions to prevent foreign objects from entering the finished products.

Before being allowed to work, workers who produce confectionery products with cream must undergo a mandatory daily examination by a medical worker in order to identify injuries and pustular diseases of the skin of the hands, exposed parts of the body, as well as patients with tonsillitis and catarrhal symptoms of the upper respiratory tract.

Workers with cuts, abrasions, burns, pustules, boils, suppuration are not allowed to work on the production of confectionery products with cream.

Employees food enterprise must have a personal medical book, in which the results of a medical examination are entered. Employees who are found to have infectious diseases are suspended from work. Persons whose family members are ill with acute intestinal diseases are temporarily suspended from work until the patient is hospitalized and disinfected.

Upon admission to work and in the future, studies are periodically carried out for bacilli and helminth carriers in order to identify bacillus carriers, i.e. actually healthy people, but excreting bacteria - the causative agents of intestinal diseases. Identified bacillus and helminth carriers are removed from work and sent for treatment. To prevent the spread of infectious diseases at the enterprises of the industry, annual preventive vaccinations of the combined vaccine and regular chest x-ray examination (fluorography) to identify patients with tuberculosis are mandatory.

All employees of bakery and confectionery enterprises must observe the rules of personal hygiene, as this is one of the main conditions that prevent bacterial contamination of finished products. Sanitary requirements associated with the implementation of personal hygiene rules are as follows: keeping personal and sanitary clothing clean, caring for the cleanliness of the body and hands, hair, maintaining a sanitary regime at work and at home.

At enterprises Food Industry there should be a sanitary checkpoint - a specially equipped room for the sanitization of people, disinfection and disinfestation of clothing and footwear.

At enterprises producing confectionery products with cream, before admission to work in each shift, a mandatory examination by a medical worker of a medical institution of all shift workers without exception should be organized.

Inspections are carried out in accordance with the Instructions on daily inspections of employees of enterprises producing confectionery products with cream before starting work

The results of the inspection are recorded in the journal.

It is forbidden to conduct an inspection by shift supervisors, site foremen and other employees of the enterprise.

All production workers are required to comply next rule personal hygiene:

1) come to work in clean personal clothes and shoes; upon entering the enterprise, thoroughly clean clothes;

2) before starting work, take a shower, put on clean sanitary clothes, pick up hair under a cap or scarf; sanitary clothing should be tied; the use of buttons, hooks, etc. is strictly prohibited; it is forbidden to fasten sanitary clothes with pins, needles, keep cigarettes, pins, money and other items in the pockets of dressing gowns, as well as wear beads, earrings, clips, brooches, rings and other jewelry at the workplace; only a neatly hemmed handkerchief can be stored in the pockets of sanitary clothing;

3) keep hands and face clean, cut nails short;

4) do not eat or smoke in production premises; eating and smoking are allowed only in specially designated areas.

Before going to the toilet, sanitary clothes are removed and hung on a hook (hanger) designed for this purpose. After using the toilet, wash your hands with soap and disinfect them with any approved disinfectant.

Keeping hands immaculately clean is of the utmost importance for workers in the food industry. Some operations in the preparation of bakery, rich and flour confectionery are made by hand, and there is a risk of bacterial contamination of semi-finished products and finished products. Nails must be cut short, as microorganisms and worm eggs can be under them. Hands should be thoroughly washed with warm water with soap and a brush, and after visiting the toilet, contact with contaminated objects, containers, shoes, after smoking, etc., disinfect with a 0.2% clarified solution of bleach, and then rinse with clean water.

On the skin of the hands there should be no scratches, suppuration, burns, cuts, in which there are staphylococci and streptococci. These micro-organisms, when in contact with the product, cause contamination. The wounds should be lubricated with tincture of iodine and such a worker should not be allowed to work related to the direct processing of the product. This is important in the preparation of creams and cream products.

Bakery and confectionery workers must be provided with sanitary clothing. Sanitary clothing is designed to protect food products from possible bacterial and mechanical contamination by the worker's clothing during the preparation or dispensing of finished products. Sanitary clothing includes a dressing gown, jacket, trousers, apron, scarf or cap. Sanitary clothing should be white color, always clean and completely cover personal clothing. Kerchiefs and caps should fit snugly around the head to protect the product from hair.

Do not fasten sanitary clothing with pins, needles, hairpins to prevent these items from getting into the finished product. Toilet items (mirror, comb, powder box, etc.) must be left in the dressing room. Sanitary clothing should be sized. Care must be taken to ensure that there are no flying ends, as they can get caught in the moving parts of the machine and lead to an accident.

Sanitary clothing should not be taken with you, after work it must be left in individual lockers installed in the locker room. Cupboards must be kept clean and must not contain food or dirty dishes, as it promotes the reproduction of rodents, cockroaches and flies. Individual cabinets for storing sanitary clothing must be periodically cleaned, washed and disinfected. Sanitary clothes are washed in laundries.

Public places (canteens, toilets, washrooms, cloakrooms) must be kept in good sanitary condition. Otherwise, they can be sources of the spread of pathogenic microorganisms in the workplace. Public places are disinfected, they must have freshly prepared disinfectant solutions. Washrooms must have electric towels.

The quality of personal hygiene by employees of the enterprise should be controlled by bacteriological studies of the sanitary cleanliness of clothes and hands, especially after going to the toilet.

Eating should be carried out in special workshop buffets, canteens. It is not allowed to eat directly at the workplace, as food residues, paper, etc. can get into the finished product. Titanium with drinking water, as well as a soda water machine, must be in the workshop.

It is forbidden to smoke in the production workshops to prevent ash, cigarette butts, matches from getting into the finished product. There are designated areas for smoking.

Sanitary requirements to the personal hygiene of the staff. All employees of enterprises must observe personal hygiene. At the same time, before starting work and working at the enterprise, employees must undergo a medical examination in accordance with the current regulations. by orders of the Ministry of Health of the Russian Federation (No. 90 of 14.03.96, No. 405 of 10.12.96, No. 555 of 09.29.89), with Instructions for conducting mandatory medical examinations (Sanitary rules and norms SanPiN 2.3.4.545-96) and medical examinations.

Employees of a food enterprise must have a personal medical book, in which the results of a medical examination are entered. Employees who are found to have infectious diseases are suspended from work. Persons whose family members are ill with acute intestinal diseases are temporarily suspended from work until the patient is hospitalized and disinfected.

Upon admission to work and in the future, studies are periodically carried out for bacilli and helminth carriers in order to identify bacillus carriers, i.e. people who are actually healthy, but excrete bacteria - pathogens intestinal diseases. Identified bacillus and helminth carriers are removed from work and sent for treatment. To prevent the spread of infectious diseases at the enterprises of the industry, annual preventive vaccinations of the combined vaccine and regular chest x-ray examination (fluorography) to identify patients with tuberculosis are mandatory.

Inspections are carried out in accordance with the Instructions on every shift before the start of work inspections of employees of enterprises that produce confectionery products with cream (see Appendix 2).

The results of the inspection are recorded in the journal.
It is forbidden to conduct an inspection by shift supervisors, site foremen and other employees of the enterprise.

All factory workers are required to do the following: personal hygiene rules:

1) come to work in clean personal clothes and shoes; upon entering the enterprise, thoroughly clean clothes;
2) before starting work, take a shower, put on clean sanitary clothes, pick up hair under a cap or scarf; sanitary clothing should be tied; the use of buttons, hooks, etc. is strictly prohibited; it is forbidden to fasten sanitary clothes with pins, needles, keep cigarettes, pins, money and other items in the pockets of dressing gowns, as well as wear beads, earrings, clips, brooches, rings and other jewelry at the workplace; only a neatly hemmed handkerchief can be stored in the pockets of sanitary clothing;
3) keep hands and face clean, cut nails short;
4) do not eat or smoke in production premises; eating and smoking are allowed only in specially designated areas.

Keeping hands immaculately clean is of the utmost importance for workers in the food industry. Some operations in the preparation of bakery, rich and flour confectionery products are carried out manually, and there is a risk of bacterial contamination of semi-finished products and finished products. Nails must be cut short, as microorganisms and worm eggs can be under them. Hands should be thoroughly washed with warm water with soap and a brush, and after visiting the toilet, contact with contaminated objects, containers, shoes, after smoking, etc., disinfect with a 0.2% clarified solution of bleach, and then rinse with clean water.

Bakery and confectionery workers must be provided with sanitary clothing. Sanitary clothing is designed to protect food products from possible bacterial and mechanical contamination by the worker's clothing during the preparation or dispensing of finished products. Sanitary clothing includes a dressing gown, jacket, trousers, apron, scarf or cap. Sanitary clothing must be white, always clean and completely cover personal clothing.

Kerchiefs and caps should fit snugly around the head to protect the product from hair. Do not fasten sanitary clothing with pins, needles, hairpins to prevent these items from getting into the finished product. Toilet items (mirror, comb, powder box, etc.) must be left in the dressing room. Sanitary clothing should be sized. Care must be taken to ensure that there are no flying ends, as they can get caught in the moving parts of the machine and lead to an accident.

Sanitary clothing should not be taken with you, after work it must be left in individual lockers installed in the locker room. Cupboards should be kept clean and should not contain food or dirty dishes, as this encourages rodents, cockroaches and flies to breed. Individual cabinets for storing sanitary clothing must be periodically cleaned, washed and disinfected. Sanitary clothes are washed in laundries.

Public places (canteens, toilets, washrooms, cloakrooms) must be kept in good sanitary condition. Otherwise, they can be sources of the spread of pathogenic microorganisms in the workplace. In places

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It refers to personal hygiene. Personal hygiene of workers in the food industry, catering and trade. food poisoning

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