Sanitary and hygienic requirements in trade. General requirements for the organization of retail trade enterprises. Arrangement and placement of store premises

The food trade is of great economic importance. Its main task is the most complete satisfaction of the needs of the population in these products. Implementation food products can be produced both through a stationary (grocery stores, kiosks, stalls, markets, etc.) and mobile (trays, carts) distribution network.

A significant expansion is envisaged in the eleventh five-year plan of the existing trading network, primarily the construction of supermarkets, specialized stores, in which, along with the usual forms of service (through the counter), such progressive forms of trade as self-service, open display sales should be more widely used food products, taking pre-orders and delivering health products to your home. It is also envisaged to further raise the cultural level of servicing the population, to build large mechanized general goods warehouses, refrigerators, and special storage facilities for vegetables, potatoes and fruits.

However, non-observance of sanitary and hygienic rules by employees of these enterprises can adversely affect the quality of the products sold. Unlike businesses Catering food products are not subjected to culinary processing at trade enterprises. Their original properties can only change under the influence of external environment during storage and sale. Not proper storage, non-compliance with the conditions and terms of the sale of food products, sanitary regime businesses and personal hygiene practices can degrade the organoleptic properties of products and even make them unusable.

The main tasks facing sanitary service when organizing sanitary supervision for trade enterprises are: 1) control over the quality of incoming food products and those sold through the trade network; 2) control over storage, compliance with the rules for the release of products to customers, the terms and conditions for the sale of food products; 3) control over the sanitary condition of trade enterprises; 4) control over the observance of the rules of personal hygiene by employees serving trade enterprises, and over the state of their health.
The grocery store includes the following premises: to receive and prepare goods for sale; trading; administrative, utility, technical and storage (cooled and uncooled).

Requirements for the sanitary regime at food trade enterprises

During a sanitary inspection of a commercial enterprise, attention is drawn to the condition of the trading floor, inventory, workplaces, storage and utility rooms. According to sanitary rules, daily cleaning of the premises is carried out at trade enterprises, in which all workplaces, equipment, inventory must be thoroughly washed before and after work. In between work, it is also necessary to clean the floors of the trading floor in a wet way (wipe with wet rags or wet sawdust). At least once a week, enterprises should produce general cleaning, in which it is necessary to wipe and free from dirt and dust the floors of the premises, doors, wall panels, windows, lighting fixtures and the most sanitary unfavorable places: at the handles, the handles themselves and the lower parts of the doors of the trading floor. At the same time, wall panels tiled or painted oil paint, especially in workplaces, must be handled with particular care. They should be washed with an alkaline soap solution or hot soapy water and wiped dry.

In order to carry out a thorough cleaning of the premises, inventory and equipment, as well as its disinfection, if the sanitary condition of the store is unsatisfactory, the SES gives an order to close the store on a sanitary day. On this day, trade in the store is not carried out, and all personnel are engaged in cleaning and disinfection of premises and equipment.

Requirements for the quality of food products and their release

It is allowed to sell only good-quality products in the trading network, which must be delivered to trading enterprises with quality certificates (certificates) confirming the good quality of the product. The sale to the public of products of dubious quality, substandard quality or without appropriate accompanying documentation is prohibited. The sanitary assistant, examining a trading enterprise, is obliged to inspect the food products sold at this enterprise and familiarize himself with the specified documentation. Certificates and invoices for especially perishable products (milk, meat and fish semi-finished products, boiled sausages and other products with a high content of protein and water) must indicate: the date of issue, storage conditions and terms of sale. The release of these products must be carried out in strict accordance with the deadlines set for perishable products. At the slightest doubt about the good quality of food products or non-compliance with the terms of their sale, the sanitary worker has the right to suspend the sale until the necessary results of a laboratory study are obtained.

Products intended for sale must be prepared in a sanitary sense: released from packaging, checked for quality and placed in pantries, showcases, and on shelves. Perishable products must be stored in refrigerated chambers, cabinets, showcases.

The stock of perishable products at the workplace in the summer is calculated for 2-3 hours of trade. Unpacking of foodstuffs should be done by specialized workers, not by salespeople who are not allowed to come into contact with contaminated containers. When dispensing food products, it is prohibited to store and sell food products in one department that do not require additional culinary processing (bread, butter, sausage, smoked meats, cheese), with raw products, such as meat and fish.

Bakery display equipment used in self-service stores should prevent contamination of bread and be convenient for customers to inspect and select. For this purpose, racks, wall slides, rotating cabinets with inclined shelves are arranged in the trading floors. Shelves should have bumpers to prevent items from falling to the floor. Bread on the shelves for better inspection is located in one row. It is allowed, at the request of the buyer, to cut the bread into 2-4 equal parts. To select bread and bakery products, buyers are provided with metal forks at the rate of at least 2 forks for each running meter equipment and strips of clean paper, which is in a special box. In a conspicuous place of the trading floor, an announcement is posted about the need to select bread and bakery products only with the help of forks and strips of paper.

When cutting and selling other bulk products (butter, cheese, sausage, culinary products), it is also necessary to use commercial equipment: spoons, forks, spatulas, tongs, knives, separate for each type of product. For cutting products in each department, as in catering establishments, there should be marked cutting boards made of oak, beech, birch and other hardwoods. It is necessary to pay attention to the condition of this inventory, as well as the workplaces of sellers, where there should not be items that are not related to trade.

Products that have fallen on the floor should be considered as a sanitary defect and put in a special dish.

The quality of goods largely depends on the culture of customer service and the observance of personal hygiene rules by counter employees. Bulk products must be released in clean wrapping paper to avoid contamination by the buyer. Selling unwrapped products, as well as dispensing them in dirty dishes buyer are not allowed. It is absolutely unacceptable to allow sellers to take wrapping paper with saliva-moistened fingers, use recycled paper as wrapping paper, or dispense food products with different properties (for example, meat and fish, meat and oil) in one package.

In piece departments of stores where money is accepted by the seller, only packaged, packaged or packaged products are allowed for sale - tea, cookies in packs, etc. When dispensing liquid products (milk, sour cream, etc.), it is forbidden to keep the buyer's dishes over an open container. It is not allowed to drain the products from the buyer's dishes back into the total mass or make a sample from measuring cups. At the exit from the trading floor, for the convenience of packing or stacking the purchased goods, buyers should install special tables.

During a sanitary inspection of stores operating without sellers, it is necessary to check the following features: the presence of a special packing room for each group of goods, its sanitary condition, equipment with automatic scales that provide packaged products with receipts indicating the weight and price, the availability of special equipment, such as a sawing machine for bones, its timely processing. The largest stores without sellers -
"Supermarkets" in which many women work should have a women's hygiene room as part of the household premises.

You should also check the storage conditions for perishable products in an open display: refrigerated display cases, slides (island, wall). It is necessary to pay attention to the conditions for supplying personnel with sanitary clothing (availability of a special laundry or supply of clean linen from a centralized laundry).

If there is a table of orders in the shops, it is necessary to require that the preparation individual orders was produced in specially allocated premises, where conditions for the storage of perishable products are provided. When delivering custom-made products to your home, it is important to ensure that they are protected from contamination along the way.

At trade enterprises, as well as at other enterprises related to the storage and sale of products, a systematic fight against flies, cockroaches, and rodents should be carried out regularly.

hygiene finely retail

For small-scale retail trade, tents, pavilions, kiosks, vans are equipped, which provide for the provision of conditions for storing a daily supply of food in a separate room. The mobile network (trucks, trays, baskets) is placed in agreement with the SES in places remote from sources of pollution.

The assortment and terms of trade in a small retail network are allowed by the sanitary service, depending on local conditions, seasons, and climate. It is allowed to sell bakery products, vegetables, fruits, berries, non-perishable confectionery(sweets, cookies), pies, ice cream, eggs, packaged milk, provided they are refrigerated.

Eggs may only be sold from cartonettes placed on stands protected from direct sunlight. The sale of broken eggs and eggs packed in boxes with chips is prohibited.

For the sale of soft drinks in vending machines and carts, it is allowed to use drinking water that complies with GOST 2874-73. Disposal of waste water must be carried out into the sewer network. For washing glasses, it is necessary to have double-acting syringes (washing the glass from the outside and from the inside) with drinking water supplied to them.

Saturation tanks are washed at the end of the working day. Leaving water in them is not allowed. Each saturator must have a passport indicating the company that manufactured it, the date the saturator was tinned, and the lead content in the half (not more than 0.04%). Permission to use the saturator is issued by the SES. The water hose is stored in a separate box. Washed glasses are placed upside down on a clean stand. Do not wash dishes in buckets, basins, etc.

Hygiene of the collective farm market

Trade in food products in the markets is allowed only in enclosed spaces (pavilions, tents, kiosks) or from permanent tables, trays equipped with canopies and located at a distance of 4 m from the passage areas, in the aisles - no closer than 2 m from each other. The container from which the products are sold is installed on stands or flooring. Placing products directly on the ground is prohibited. Tables for the sale of meat, fish, milk are covered with waterproof, smooth, easy-to-wash materials. At the end of the working day, tables should be washed with a hot alkaline solution (2% soda ash solution, hot water), and keep it clean during the trading process.

The decks for chopping meat should be cleaned daily of its residues, washed with hot water and covered with salt, and as they wear out, they should be filed. Inventory (scoops, forks, scales, etc.) at the end of the working day must be thoroughly washed with a hot alkaline solution and hot water, and disinfected as directed by the SES. Inventories of products laid out on trading places or hanging (meat), should be protected from dust by covering with sheets. Customers are allowed to try products with forks, spatulas, wooden splinter.

Quality control and sanitary conditions receipt of products (meat, milk) in the markets is carried out by the laboratory of veterinary and sanitary examination.

Sanitary inspection of a store, tent, kiosk

It is expedient to carry out a sanitary examination of trade enterprises during the technological process. During the examination, the following are established:

1. Name of the store, its departmental affiliation.
2. Shop profile, range of products sold.
3. The number of jobs, the name of the departments.
4. Provision of the store with production and auxiliary premises (warehouses, unpacking, premises for preparing goods for sale).
5. Compliance of the layout of the store with the flow of the trading process,
6. Availability of water supply, sewerage, ventilation, etc.
7. Heating, its sufficiency.
8. Availability of a refrigerator for storing perishable products (its type and capacity, ensuring proper temperature).
9. Provision of commercial equipment and inventory (its condition).
10. Quality of room cleaning, regularity; where equipment is washed, stored; the use of disinfectant solutions, their storage and preparation. Fight against flies and rodents.
11. Provision of sanitary clothing, its condition.
12. Compliance with sanitary and hygienic requirements when receiving and storing products: are there any certificates for the products received, how are the storage rules implemented various kinds products and their taste.
13. Providing the store with transport (special or random), its sanitary condition.
14. Regularity of medical examination of personnel, vaccination coverage, tests for bacterio- and helminthic carriage, as well as for tuberculosis, personal hygiene.
The results of the sanitary examination are drawn up in the form of an act, which ends with conclusions and proposals for improving the sanitary condition of the store.

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

In accordance with current regulations, all retail establishments must comply with sanitary hygiene requirements, requirements for fire safety, electrical and explosion safety, environmental safety. Retail trade enterprises must be equipped with engineering systems and equipment that provide the necessary level of comfort and safety, and machines, mechanisms, etc. production equipment and vehicles - to have certificates of conformity. In retail trade enterprises under construction and reconstruction, devices should be provided that provide disabled people with little mobile groups the ability of the population to move along stairs or ramps (including outdoor ones) and use trading floors and premises for the provision of services. Stores should have convenient access roads and walking paths to the entrance, and the surrounding area - illuminated at night. On the territory adjacent to the retail outlet and accessible to customers, it is not allowed to carry out loading and unloading operations, store containers, and place containers with garbage. A retail trade enterprise must have a sign indicating the trade name of the organization, mode of operation, location, legal address. Information on the state registration of the trade enterprise, the name of the body that registered it, the number of the license, its validity period and the body that issued this license, if the type of activity of the store is subject to licensing, should be placed on the premises of the enterprise. The location of trade, warehouse premises and their area should ensure the consistency of the technological processes of commodity circulation.

When delivering goods to the trading floor using lifting and transport equipment, the width of the aisles must be at least 2.2 m. public toilets for buyers. Shops are located on the first floors residential buildings(built-in), in extensions to them (built-in-attached) and in separate buildings.

The premises of stores, their arrangement, layout and placement must comply with the accepted scheme of trade and technological processes. They are divided into the following groups: trading; for acceptance, storage and preparation of goods for sale; auxiliary; office and household; technical. Commercial premises in the store are basic. They include a trading floor and premises for additional customer service (cafeteria hall, places for storing bags, etc.). In these premises, the trading and technological processes of the store are completed - buyers choose goods, pay for them. Trading premises should provide not only a rational organization of the trading process, but also maximum convenience for customers. Process line the movement of goods in the store directly connects the trading premises and the premises for the acceptance, storage and preparation of goods for sale. The latter include: unloading platforms, pantries, cooled chambers, packaging, etc., expedition of the order department.

Premises for receiving, storing and preparing goods for sale must have a direct connection with the trading floor and can be adjacent to it from one, two or three sides. The most rational is the placement of these premises on the same level with the trading floor. Premises for the acceptance of goods should provide the possibility of quick unloading of vehicles and the use of mechanization. Premises for the storage of goods must ensure their safety during the established storage period, compliance of the actual storage regime with the normative one. Refrigeration chambers should be placed in one block, thereby ensuring minimal cold losses and the possibility of more economical centralized refrigeration supply.

To the arrangement of premises for the preparation of goods for sale, increased general technical requirements, since the nature of the work performed in them (packing, cutting, cleaning, washing, etc.) involves the use of special devices and equipment. Packing rooms, for example, should be placed in close proximity to the trading floor. The placement of other premises is determined by the technological scheme for the movement of commodity flows in the store.

Service and household premises store (director's office, dining room, rest room for staff, rooms for public organizations, dressing rooms, showers, toilets, etc.) must be isolated from the premises for receiving, storing and preparing goods for sale, have a separate entrance or be connected by a corridor with retail premises. Requirements are ergonomic, economic, aesthetic.

The legislation of our country is constantly undergoing changes, they do not bypass the rules of trade. Learn more about what regulations must be followed when implementing entrepreneurial activity in the retail sector in 2017 - read our material.

An important document for all firms and entrepreneurs engaged in retail trade is the Government Decree Russian Federation dated January 19, 1998 No. 55. This document is approved in accordance with the Law of the country "On the Protection of Consumer Rights", which means that the requirements of the Decree must be strictly followed. Changes are made to this document from time to time, which means that entrepreneurs need to always be aware of the amendments and know the new editions of the text of the Resolution.

Trade rules are designed to regulate the relationship between sellers and buyers. For each type of food and non-food products, sales requirements will be different. But there are general basic provisions that regulate the activities of all retailers in our country. As you know, control over the work of retail stores is carried out by various structures - the Office of Rosportebnadzor, the State Fire Supervision, the tax department and others. If violations of one or another retail trade rule are found entity can bring to administrative responsibility, and in the worst case - even to criminal. For example, for non-compliance with sanitary rules and hygiene standards, an entrepreneur faces a fine of 500 rubles, and a company - from 10 thousand rubles; if the store violates sanitary and hygienic requirements for food products, then a businessman can be fined up to 3 thousand rubles, and the company - up to 30 thousand.

Each entrepreneur carrying out activities in the field of retail trade should familiarize himself with GOST R 51304-2009. The document establishes the types of trade services, general requirements for the quality of services, safety requirements for services provided in the field of trade.

In general, when carrying out retail trade in goods, the following must be carried out:

Sanitary rules. Compliance with them is a prerequisite for entrepreneurial activity in the field of trade. They regulate the location of trade enterprises, their layout, technical device(sewerage, ventilation, heating, lighting), working conditions of sellers, storage of goods, sale of food products and many other aspects. Especially it is necessary to note the shops engaged in trade food raw materials and food products - they are subject to special, more “strict” requirements in accordance with the sanitary and epidemiological rules SP 2.3.6.1066-01. They are approved by the Federal Center for State Sanitary and Epidemiological Surveillance of the Ministry of Health of Russia.

rules fire safety. When trading in retail stores, sellers are required to know and comply with the Fire Safety Instructions. These include requirements for the maintenance of the adjacent territory and retail premises, primary funds fire extinguishing at the enterprise, operating rules electrical equipment, as well as the duties and actions of employees in case of fire and other standards.

It should be remembered that the main task for enterprises in the implementation of retail sales is to ensure the safety of life and the preservation of the health of consumers. So individual entrepreneur or an organization, regardless of the organizational and legal form, when carrying out the retail sale of goods, are obliged to strictly comply with the requirements established in the regulatory legal acts documents, state standards and rules of the Russian Federation.

Selling Rules certain types goods, approved by the Decree of the Government of the Russian Federation, quite clearly regulate the organization of work in a retail store. And first important aspect in this vein, it is information that retailers must “report” to their customers without fail. For ease of reference, all basic documentation can be placed in a special "Customer's Corner" or on an information stand, since the data should be freely available to every visitor to your store.

Each buyer should be familiar with the Rules for the sale of certain types of goods, approved by Decree of the Government of the Russian Federation of 19.01.98 No. 55.

The book of reviews and suggestions must also be in your retail store and be provided to the buyer on demand.

The basic rules of retail trade oblige entrepreneurs to communicate to consumers the corporate name of the organization, the legal form, as well as the address, the mode of operation - all this information must be presented on the sign of the store. In the buyer's corner there must be documentation confirming the state registration of the store.

If the activity of your enterprise must be licensed, then the license, as well as information about the body that issued it, must also be brought to the attention of buyers of goods.

In an accessible place, it is also necessary to hang up the telephone numbers of the authorities controlling the activities of the retailer, and information on the procedure for returning goods.

Also, for buyers of goods, information such as the surname and initials of sellers (shop employees must have badges), as well as indicators of the location of departments in the store, should be available. This is necessary for the convenience of visitors and will help “speed up” the process of selling various goods.

According to the basic rules of the sale, all goods in the store must be provided with price tags - they must be uniformly designed, the cost of goods on the price tag must be clearly visible. It must also indicate the exact name of the product, weight, stamp of the organization that sells, and the date when the price tag was issued.

As you know, retailers must provide their customers with the necessary conditions so that they can choose the right product. That is why the sale rules provide for a number of requirements for providing information about goods.

Reliable information about the product should be brought to the attention of consumers: its correct and complete name, information about the manufacturer, documents confirming the compliance of the product with quality standards, data on consumer properties of the product, rules for its use, warranty period and shelf life. Also mandatory information is the price of the goods. The consumer should be provided with information about the defects of the goods if they were in use or were repaired.

1 area of ​​use

By Decree of the Government of the Russian Federation of January 19, 1998 N 55, the Decree of the Council of Ministers of the Russian Federation of October 8, 1993 N 995 mentioned below was declared invalid

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 the Decree of the Council of Ministers - the Government of the Russian Federation of October 8, 1993, N 995, "Regulations on State Sanitary and Epidemiological Rationing", approved by the Decree The Government of the Russian Federation dated June 5, 1994, N 625 and establish requirements for food trade enterprises that are mandatory for compliance on the territory of the Russian Federation by all government bodies and public associations, enterprises and other business entities, organizations and institutions, regardless of their subordination and forms of ownership, officials and citizens.

This SanPiN uses references to the following documents.
2.1. Law of the RSFSR "On the sanitary and epidemiological well-being of the population".
2.2. "Rules for the sale of certain types of food and non-food products", approved. Decree of the Council of Ministers - the Government of the Russian Federation of October 8, 1993 N 995.
2.3. "Regulations on state sanitary and epidemiological regulation", approved. Decree of the Government of the Russian Federation of June 5, 1994 N 625.
2.4. GOST 2761-84 "Sources of centralized utility 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 "Retailers".
2.11. SanPiN 42-123-4117-86 "Conditions and terms of storage of especially perishable products".
2.12. "Sanitary norms for the microclimate of industrial premises", approved. deputy chapters State Sanitary Doctor of the USSR 31.03.86 N 4088-86.
2.13. "Sanitary standards acceptable levels noise at workplaces", approved by the chief state sanitary doctor of the USSR on March 12, 1985 N 3223-85.
2.14. "Instruction for the prevention of potato bread disease", approved. Ministry of Health of the USSR 12.01.83 N 2658-83.
2.15. "Instructions for conducting mandatory preliminary upon admission to work and periodic medical examinations", approved. Ministry of Health of the USSR 29.09.89 N 555.

See also Sanitary and epidemiological rules SP 2.3.6.1066-01 "Sanitary and epidemiological requirements for trade organizations and the turnover of food raw materials and food products in them", approved by the Decree of the Chief State Sanitary Doctor of the Russian Federation of September 7, 2001 N 23

3. Requirements for food trade enterprises

3.1. General provisions

3.1.1. Real sanitary rules apply to all existing food trade enterprises, which include: food bases, warehouses, storage facilities, food stores, small retail enterprises, regardless of departmental affiliation and ownership (except 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 obliged to submit for approval to the bodies of the state sanitary and epidemiological service design and estimate documentation for the construction of food trade enterprises according to individual projects, as well as for the reconstruction and overhauls existing businesses.
3.1.4. The commissioning of newly built, reconstructed and overhauled enterprises should be carried out in agreement with the centers of state sanitary and epidemiological supervision.
3.1.5. A trading company must have a license to sell food issued by the executive authorities. At the same time, the range and volume of goods sold must be previously agreed with the centers of the state sanitary and epidemiological supervision.
It is forbidden to change the approved range of products sold without the consent of the centers of the State Sanitary and Epidemiological Supervision.

3.2. Sanitary requirements for the territory

3.2.1. The choice of a land plot for the construction of food trade enterprises, a source of water supply, a sewerage system and water discharge should be made in agreement with the institutions of the sanitary and epidemiological service.
3.2.2. Land plot for food trade enterprises should not be located in wetlands with high level standing ground water, close to landfills, pig-breeding, livestock complexes, enterprises for the processing of leather, bone and other places of possible contamination.
3.2.3. Access roads, sidewalks and unloading areas must be asphalted or paved. Unpaved areas of the territory should be landscaped. In the household yard, sheds for containers, garbage bins and rooms for receiving dishes from the population are arranged.
3.2.4. The yard area must be kept properly clean. Yard cleaning should be done daily. In warm weather, before harvesting, the territory should be watered (at least twice a day). AT winter time the carriageway of the territory and footpaths are systematically cleared of snow and ice, sprinkled with sand during ice.
3.2.5. The territory adjacent to the enterprise is subject to cleaning by the enterprise.
3.2.6. On the territory of the enterprise it is necessary to provide a device for storm sewer with an appropriate slope, as well as the installation of watering taps for cleaning the territory.
3.2.7. For horse-drawn transport, a special isolated area must be allocated, at least 50 m away from warehouses and retail premises.
3.2.8. For garbage collection, containers, waste bins with lids must be installed on an asphalt or concreted area, the area of ​​​​which should be at least 1 m from the base of each waste bin. The garbage collector site should be located at a distance of at least 25 m from the enterprise and from windows and doors of residential buildings.
3.2.9. Containers and waste bins must be removed from the territory of the enterprise at least once a day. The removal of containers and garbage containers is carried out by transport, the use of which for the transportation of food raw materials and finished products prohibited. In the case of centralized waste collection, waste bins must be delivered clean and disinfected. Sanitization of containers is carried out by specialized utilities.

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 SNiPa 2.04.01-85 "Internal water supply and sewerage of buildings".
3.3.2. The construction of new enterprises without an internal water supply and sewerage system is not allowed.
3.3.3. Food trade enterprises should be equipped with systems for household and drinking and hot water supply, separate systems of domestic and industrial sewerage with independent outlets.
With absence centralized systems water supply and sewerage in rural areas, it is allowed, in agreement with the centers of state sanitary and epidemiological supervision, the construction of wells and cesspools for collecting Wastewater.
3.3.4. Enterprises must be provided with water uninterruptedly and in sufficient quantities. indicative norms water consumption for washing equipment, dishes, floors, panels, etc. defined by the rules process design agreed with the state sanitary and epidemiological supervision authorities.
3.3.5. The choice of a source of centralized domestic drinking water supply should be made in accordance with GOST 2761-84 "Sources of centralized domestic drinking water supply. Hygienic, technical requirements and selection rules."
3.3.6. Water used for technological, domestic, 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 surveillance, it is allowed to use imported water for household and drinking needs. The delivery of drinking water should be carried out in special marked tanks, galvanized barrels, flasks, cans (made of materials approved by the health authorities), tightly closed with lids, by special vehicles intended for the transport of food products.
3.3.8. In regions where there are interruptions in water supply, it is necessary to provide for the installation of containers for the supply of 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 coordinated with the centers of the state sanitary and epidemiological supervision.
Premises where drinking water tanks are installed must be isolated and kept clean.
3.3.9. Containers for the transport and storage of drinking water must be cleaned, rinsed thoroughly and disinfected weekly upon release.
3.3.10. Disinfection of containers for drinking water is carried out by 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. drinking water(the content of residual chlorine in the wash water is 0.3 - 0.5 mg/l).
3.3.11. For watering the territory and external washing of cars can be used process water; technical and drinking water pipelines must be separate and painted in a distinctive color, not have connections with each other.
3.3.12. Food trade enterprises should be equipped with washing facilities for washing inventory, dishes, containers, which are equipped with washing baths (at least 2) with hot and cold supply running water through mixers, with their connection to the sewer network (with a jet break of at least 20 mm from the top of the receiving funnel), racks, grates for drying and storing inventory, dishes.
3.3.13. In food trade enterprises where flask milk is sold (from milk cans for bottling), washing facilities for washing cans must be additionally equipped 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 the washing rooms to provide the enterprise with hot running water in sufficient quantity.
3.3.15. Premises for the preparation of food products for sale, cafeterias, canteens, canteens and staff rooms should be equipped with washbasins with hot and cold running water supplied through a mixer.
3.3.16. The lock 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 separate from the sewerage systems of these buildings.
3.3.18. 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 revisions.
3.3.19. In vestibules of toilets, it is necessary to provide equipment for a tap with hot and cold water at a level of 0.5 m from the floor for water intake when cleaning the premises.
In toilets for staff, toilets and sinks for washing hands are recommended to be equipped with pedal descents.
3.3.20. Wastewater is discharged in accordance with the current "Rules for the protection surface water from sewage pollution.
It is forbidden to discharge industrial and domestic wastewater into open water bodies without proper treatment, as well as the installation of absorbing wells.
3.3.21. It is not allowed to organize small-scale retail trade in bottling drinks in non-sewered places and without running water. It is forbidden to discharge sewage after washing dishes (glasses, glasses) directly to the adjacent territory.

3.4. Sanitary requirements for ventilation, heating and lighting

3.4.1. Device heating systems, ventilation and air conditioning of the premises of food trade enterprises should provide for technical solutions, providing normalized meteorological conditions, air purity of production, trade and storage facilities, noise and vibration levels from equipment operation, heating, ventilation and air conditioning systems are not higher than the established standards.
3.4.2. The ventilation system of enterprises located in buildings for other purposes should be separate from the ventilation system of these buildings.
3.4.3. For warehouse and industrial premises food and non-food ventilation systems should be separate.
3.4.4. Mines exhaust ventilation must protrude above the roof ridge or surface flat roof 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 with other ventilation systems of enterprises.
3.4.6. In grocery stores with a sales area of ​​3500 sq.m. and more at the estimated 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 sales area of ​​1,000 sq.m or more.
3.4.7. In mechanical systems supply ventilation cleaning of the supplied outside air and its heating in winter should be provided. Air intake for supply ventilation should be carried out in the zone of least pollution at a height of at least 2 m from the ground.
3.4.8. Entrance tambours for customers in stores with a sales area of ​​150 sq.m or more at the estimated outdoor temperature for the cold season ( design parameters B) -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 of thermal packaging of food products in a polymer film, it is necessary to provide equipment for local exhaust ventilation with mechanical stimulation, 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 trading floors must be at least 400 lux, in the premises for preparing goods - 200 lux, in pantries - 50 lux; the coefficient of natural lighting in the trading floors and premises for the preparation of goods with side lighting should be equal to 0.4 - 0.5%, with the top - 2%.
3.4.11. In food storage rooms, lamps approved for use in rooms with low temperatures. Luminaires must have protective covers with a metal mesh to protect them from damage and glass from falling onto the product.
3.4.12. Electric lighting fixtures should be wiped as they get dirty, but at least once a month. Internal window and skylight glazing, frames are washed and wiped at least once a week, with outer side- at least twice a year, and in the warm season - as it gets dirty.
3.4.13. It is forbidden to clutter up light openings with containers, products both inside and outside the building, and it is also forbidden to replace glazing with plywood, cardboard, paint over, etc. broken glass in windows it is necessary to replace immediately, it is forbidden to install compound glasses in windows.
window panes, showcases, glass of refrigerated showcases must have a smooth surface and be accessible for cleaning, inspection and repair.
3.4.14. Industrial premises, trading floors 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, arrangement of enterprises

3.5.1. Space-planning and constructive solutions for the premises of food trade enterprises should provide progressive forms enterprises, the use of packaging equipment, self-service, complex mechanization of loading and unloading operations, automation production processes and etc.
3.5.2. It is prohibited to place specialized fish and vegetable shops in residential buildings (first, second and ground floors), as well as shops with a total trading area of ​​more than 1000 sq.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 equip engine rooms, cold rooms, forklifts directly under the living quarters. It is necessary to provide for vibration and noise protection measures that ensure proper working conditions for employees of enterprises and living conditions for people.
3.5.4. All premises should be located taking into account the flow, the maximum shortening of paths, the absence of oncoming flows and intersections of raw materials and finished food products, staff and visitors. Each group of premises should be combined into a separate block: loading, storage premises, premises for preparing food products for sale, administrative, utility, commercial, etc.
Separate groups of premises must have a technological connection with each other: loading, storage rooms, premises for preparing products for sale, trading floors.
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 atmospheric precipitation, as well as 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 to the pantries.
3.5.7. It is not allowed to load goods from the side of the courtyard of a residential building, where windows and entrances to apartments are located.
Loading should be done from the ends residential buildings having no windows; from underground tunnels; from the highways, in the presence of special loading rooms.
3.5.8. Grocery stores should have isolated and specially equipped premises for preparing food products for sale: a cutting room for meat, premises for preparing gastronomic and dairy-fat products, fish, vegetables, etc.
Premises for storage and preparation of food products for sale should be as close as possible to loading and sales points and should not be walk-through.
3.5.9. In food trade enterprises operating as self-service, it is necessary to provide separate packaging for groups of food products that have the same epidemiological significance; packing rooms for especially perishable foodstuffs must be equipped with refrigeration units for food storage.
All filling rooms must be equipped with double-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. In food trade enterprises working with containers, equipment (containers), there must be rooms for storing containers and containers.
3.5.11. Departments (tables) of orders in food trade enterprises should have the following set of premises: premises for receiving and issuing orders, picking, packing, expedition with refrigeration units for storing perishable products and a washbasin for washing hands.
3.5.12. In food trade enterprises selling food products and non-food products, warehouse and retail premises must be separate.
3.5.13. In food trade enterprises, isolated separate premises for receiving and storing glass containers from the population, with an area of ​​at least 18 sq.m., and in supermarkets - at least 36 sq.m., should be provided.
3.5.14. All utility, administrative and utility rooms for personnel should be isolated from food storage rooms.
3.5.15. Premises for storage and preparation of food products for sale, refrigerated chambers are not allowed to be placed under showers, toilets, washing and other premises with sewer drains.
3.5.16. Cooled chambers are not allowed to be placed near boiler rooms, boiler rooms, showers and other rooms with high temperature and humidity.
3.5.17. It is not allowed to lay pipelines for water supply, sewerage, heating, air ducts ventilation systems through cold chambers.
3.5.18. For the night delivery of food products to food trade enterprises, it is necessary to provide isolated, specially equipped rooms that provide proper conditions for their reception and storage. For particularly perishable foodstuffs, a refrigerated chamber should be provided.
Night delivery of food products to food trade enterprises built into residential buildings is prohibited.
3.5.19. For lining and painting walls inside the premises of enterprises, materials approved for this purpose by the health authorities are used.
In departments for the sale of especially perishable food products, walls to a height of 2 m must be lined with glazed tiles. In refrigerated chambers, wall cladding with glazed tiles must be made to the full height of the room.
Facing with impact-resistant glass tiles is 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 the health authorities, have a flat surface, without potholes, and also have a slope towards the ladders.
Asphalt floors are allowed only in the unloading areas on the platforms for vehicles.
3.5.21. Food trade enterprises must be equipped with amenity premises in accordance with the requirements of SNiP 2.09.04-87 "Administrative and amenity 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 rooms must be provided in enterprises with an area of ​​​​650 square meters. m or more.
3.5.23. Walls and partitions of dressing rooms, shower rooms, pre-shower rooms, toilets, women's hygiene rooms should be made to a height of 2 m from materials that allow them to be washed with hot water using detergents. Walls and partitions specified premises above the mark of 2 m, as well as ceilings, must have a waterproof coating.
3.5.24. Sanitary clothing should be stored open way, for which the dressing rooms of household premises are equipped with hangers or open cabinets and shoe stands.
Joint storage of sanitary clothing, overalls, home clothes is not allowed.
3.5.25. The pre-toilet rooms should be equipped with hangers for sanitary clothes, washbasins for washing hands with hot and cold water supply through a mixer, electric towels or disposable towels, and a mirror. Washbasins should have soap.
Toilet bowls are recommended to be equipped with a pedal descent.
3.5.26. Amenity 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 places, isolated from cleaning equipment in other rooms, clearly marked and signalized.
3.5.28. Entry of unauthorized persons into the premises for the reception, storage and preparation of food products for sale is allowed with the permission of the administration and with the obligatory use of sanitary clothing.

3.6. Sanitary requirements for equipment, inventory, utensils

3.6.1. Food trade enterprises must be equipped with the necessary trade and technological inventory and refrigeration equipment in accordance with the type of enterprise, its capacity and in accordance with current equipment standards typical enterprises food trade.
3.6.2. The arrangement of trade, technological and refrigeration equipment should provide free access to it, exclude oncoming flows of raw and finished products.
3.6.3. Commercial equipment, inventory, containers, utensils and packaging must be made of materials approved by the 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 without fail with cold: refrigerated counters, showcases, cabinets, etc.
3.6.5. Grids, trays, food storage racks should be made of materials with a smooth surface that can be easily washed and disinfected. The height of racks and pallets must be at least 15 cm from the floor.
3.6.6. Cutting boards, decks for cutting meat and fish should be made of hard wood, with a smooth surface, without cracks.
The deck for cutting meat is installed on a crosspiece or a special stand, painted with oil paint on the outside, cleaned with a knife every day after work and sprinkled with salt. Periodically, the deck is cut down and planed.
3.6.7. There should be separate cutting boards and clearly marked knives for each type of food, stored in the appropriate departments in 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 control the temperature regime of food storage.
3.6.10. At bases, warehouses, vegetable and fruit storage facilities, systematic monitoring of the temperature and humidity conditions of food storage, incl. vegetables, fruits, berries, canned food, bulk products, etc.
Air temperature control in refrigerated chambers, storage facilities should be carried out daily using thermometers installed in a conspicuous place, remote from doors and evaporators. Relative humidity is monitored at least once a week using a psychrometer, hygrograph or hygrometer. The results of the measurements of temperature and relative humidity are recorded in a special log.
Control over compliance with the temperature and humidity regime of food storage is provided by the administration of the enterprise.
3.6.11. On the large enterprises food trade should have separate refrigerated chambers and rooms for storing homogeneous food products.
3.6.12. Wrapping paper, bags and other packaging materials should be stored in a specially designated place: on racks, shelves, in cabinets. Do not store packaging materials directly on the floor. Dirty edges are removed before cutting the roll paper.
Each food trade enterprise that sells food products must have a stock of wrapping paper, bags and other packaging materials.
3.6.13. To collect waste and garbage in the premises of enterprises, there must be metal or plastic pedal tanks with lids. As they are filled, but not more than 2/3 of the volume, they should be cleaned, and at the end of work they should be washed with 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 marked, assigned to separate premises, stored separately in closed cabinets or wall niches specially allocated for this purpose.
3.6.15. For cleaning refrigerated chambers, refrigerated cabinets, refrigerated and trade showcases, counters, shelves, there must be specially designed for this marked inventory.

3.7. Sanitary requirements for the reception and storage of food products

3.7.1. Food products, food raw materials sold in trade must be accompanied by a document from the manufacturer confirming the quality and safety of products for human health, with reference to the date and number of the permit (hygienic certificate) issued by the institutions of the State Sanitary and Epidemiological Service 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 of the institutions of the 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 these documents confirming their quality and safety is prohibited.
Accompanying documents for especially perishable foodstuffs must indicate the date and hour product development, storage temperature, expiration date.
3.7.2. The quality of food products entering food trade enterprises is checked by merchandisers, storekeepers, financially responsible persons, managers or directors of enterprises. Acceptance of products begins with checking the accompanying documents, the quality of the packaging, the conformity of the food products with the accompanying documents and the labeling indicated on the container (packaging).
3.7.3. State Sanitary and Epidemiological Supervision 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 poor-quality, spoiled products, which does not require special medical competence, is carried out by merchandisers or a quality inspectorate.
3.7.4. The number of accepted perishable and especially perishable food products should be determined by the volume of operating 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 smell and 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 cooling facilities.
Storage of perishable, especially perishable food products under refrigeration conditions should be provided not only in warehouses, but also in places of their direct sale.
3.7.7. Each unit of packaging of especially perishable food products must be accompanied by a certificate of the established form for this type of product with the obligatory indication of the storage temperature and the deadline for sale.
Certificates (labels, tags) on the supplier's packaging must be kept until the expiration date of the food products.
3.7.8. Food products are loaded into warehouses, refrigerated chambers, vegetable and fruit storages in batches, in order to better comply with the terms of their storage and quality control.
3.7.9. Storage of food products must be carried out in accordance with the current regulatory and technical documentation with appropriate temperature, humidity and light conditions for each type of product.
Especially perishable products should be stored at a temperature regime that meets the requirements of the sanitary rules "Conditions and terms of storage of especially perishable products" SanPiN 42-123-4117-86.
3.7.10. When storing food products, the rules of the commodity neighborhood, warehousing standards must be strictly observed. Products with a specific smell (herring, spices, etc.) must be stored separately from products that perceive odors.
3.7.11. Do not store food near water pipes and sewer pipes, heating appliances, outside storage facilities, as well as storage of bulk products directly on the floor.
3.7.12. It is prohibited to store raw and semi-finished products together with ready-made foodstuffs, store spoiled or suspicious foodstuffs together with good-quality foodstuffs, as well as store containers, trolleys, household materials and non-food items in food warehouses.
3.7.13. All foodstuffs in warehouses, refrigerated chambers, utility rooms, etc. should be stored on racks, pallets, pedestals.
3.7.14. Meat is allowed for acceptance only if there is a veterinary stamp and a document certifying the inspection and conclusion of the veterinary supervision (form 2).

See Instructions of the Ministry of Agriculture and Food of the Russian Federation dated April 28, 1994 on veterinary branding of meat

It is strictly forbidden to accept meat with a veterinary certificate, but without a brand, as well as conditionally suitable meat.
3.7.15. Chilled meat (carcasses and half carcasses) is stored in a suspended state 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 crates.
Meat semi-finished products, offal, frozen and chilled poultry should be stored in the supplier's containers. When stacking, for better air circulation between the boxes, it is necessary to lay wooden slats.
3.7.16. It is forbidden to accept non-gutted poultry in food trade enterprises, with the exception of game.
3.7.17. It is forbidden to accept eggs without a veterinary certificate (form 2) for each batch of eggs on the well-being 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 ("fight"), with a violation of the integrity of the shell ("tek"), contaminated chicken eggs, as well as melange.
3.7.18. It is forbidden to sell eggs together with other bulk products (butter, cottage cheese, cheese, sausage, etc.).
It is forbidden to wash eggs prepared by consumer cooperation organizations, as well as eggs intended for long-term storage in refrigerators.
Diet eggs are stored at a temperature of 0 to 20 ° C - 7 days; canteens - at a temperature not exceeding 20 ° C - 25 days, at a temperature from 0 to 2 ° C - no more than 120 days.
3.7.19. It is forbidden to accept and sell dairy products in contaminated glass containers, with broken packaging, without certificates.
3.7.20. It is forbidden to accept, store and sell powdered infant formula in food trade enterprises that do not have proper conditions for their storage. Dry infant formulas are stored at a temperature not exceeding 10 °C and relative air humidity not more than 75%. The implementation of infant milk formulas must be strictly carried out within the time limits established for each type of product.
3.7.21. Ice cream industrial production in food trade enterprises it should be stored at a temperature not higher than -12 ° C for no more than 5 days, in a retail network (trays, stalls, pavilions, kiosks) equipped with cooling facilities - no more than 48 hours.
3.7.22. Mayonnaise is stored in darkened rooms at a temperature of 3 to 18 ° C and a relative humidity of not more than 75% in accordance with the established shelf life for each type of product.
It is forbidden 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 at 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 came 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 in stacks with slats between the rows of boxes in accordance with the requirements of regulatory and technical documentation.
Live fish is stored in an aquarium, in the warm season - no more than 24 hours, in the cold - no more than 48 hours, at a temperature of 10 ° C in clean water.
3.7.25. Bread and bakery products are accepted and stored in clean, dry, well-ventilated and heated rooms. It is not allowed to store bread and bakery products in bulk, close to the walls of the 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 trading floors.
3.7.26. In cases of detection during storage or sale of signs of bread and bakery products with potato disease, it is necessary to immediately remove such products from the trading floor and warehouses and take measures in accordance with the "Instructions for the Prevention of Potato Bread Disease", approved. Ministry of Health of the USSR 12.01.83, N 2658-83.
In order to prevent the occurrence of potato bread disease, it is necessary to wash the shelves for storing bread at least once a week. warm water with soap, wipe with a 1% solution of acetic acid, then dry.
3.7.27. When accepting cream confectionery products, it is prohibited to transfer cakes with cream from the supplier's trays to the store's containers, as well as to sell them using the self-service method.
It is strictly forbidden to accept cakes that are not packed individually in standard carton boxes, as well as cakes not packed in metal trays with lids (tight fitting).
Carrying or carrying cakes and pastries on open sheets or trays is strictly prohibited.
3.7.28. Cream confectionery not sold in deadlines, are subject to return to the enterprises that manufactured them, no later than 24 hours from the date of expiration of the implementation period.
It is allowed to return for processing from the distribution network products with mechanical damage or changes appearance and forms with an expired shelf life in the absence of organoleptic changes and the presence of foreign inclusions.
3.7.29. Soft drinks should be stored in dry, ventilated and darkened rooms with a relative humidity of no more than 75%. The terms of implementation and temperature conditions for the storage of soft drinks must comply with the requirements existing standards and technical conditions.
3.7.30. It is prohibited to accept and sell non-alcoholic and low-alcohol drinks with an expired implementation period, as well as drinks in bottles without a label (except for bottles with the corresponding designations on crown caps), with damaged closures, sediments and other defects.
3.7.31. Before the issuance of canned food in the implementation of the head. a warehouse or a merchandiser without fail conducts their inspection. For each identified batch of unfit for food canned food, an act must be drawn up in accordance with the current instruction "On the procedure for accepting industrial and technical products and consumer goods in terms of quality", followed by presentation to a commission approved by a higher organization.
3.7.32. Canned food recognized as unfit for food should be stored in a separate room, on a special account, with an exact indication of the number of rejected cans. The head 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 the sale of canned food of this batch, inform the manufacturing plant and the territorial center of sanitary and epidemiological supervision about this in order to resolve the issue of further sale of canned food.
The question of the place and method of destruction of bombing 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 infected with barn pests, with a relative humidity of not 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. Guaranteed shelf life of iodized salt - 6 months from the date of production. After the specified period, the salt is sold as ordinary food.
3.7.36. Fresh fruits and vegetables are stored packed in special ventilated warehouses, without natural light, with proper temperature and humidity conditions. The storage temperature of vegetables and fruits, depending on their type, ranges from 3 to 12 ° C at a relative 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 the current regulatory and technical documentation.
3.7.38. Frozen vegetables and fruits are stored at a temperature of -18 ° C and a relative humidity of 90 - 95% for 9 - 12 months; in a retail network 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 is carried out in accordance with the current " Sanitary regulations for the harvesting, processing and sale of mushrooms.
3.7.40. In order to prevent yersiniosis and pseudotuberculosis during the storage of vegetables at the bases, their quality should be periodically checked, vegetables should be sorted and cleaned.

3.8. Sanitary requirements for the release of food products

3.8.1. Only good-quality foodstuffs are allowed to be sold. Before supplying food products to the packaging premises or the trading floor, their quality, packaging condition and labeling must be checked.
Sellers are required to monitor the quality of the food sold. 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 products.
The seller is responsible for the sale of poor-quality food products to buyers.
In the trading floor of a store or department that sells new types of products, information about the consumer properties of food products, their constituent components, food additives, as well as recommendations for preparation and use should be posted in a conspicuous place.
3.8.2. Preparation of food products for sale is carried out in special rooms intended for this purpose, where preliminary cleaning of dirty surfaces, windward sections, the upper yellowed layer of fats, rubbing of rennet cheeses and sausages, packaging of food products, releasing them from containers, wiping bottles, cans, cleaning, etc.
Preparation of food products for sale should be carried out by sellers or persons specially assigned for this purpose. The use of cleaners, workers, random persons for this purpose is not allowed.
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 departments and order shops, when preparing individual orders, the weighing and packaging of raw and ready-to-eat foods must be carried out separately.
3.8.4. When selling unpackaged food products to buyers, the seller is obliged to use tongs, spatulas, scoops, scoops, spoons, etc. The workplaces of sellers must be provided with labeled cutting boards and knives.
3.8.5. It is forbidden to weigh food products directly on the scales, without wrapping paper and other packaging materials. It is not allowed to release food products into dirty containers of the buyer and printed waste paper.
3.8.6. When organizing home service, delivery of food products to the customer must be carried out in conditions that exclude contamination of products and their spoilage.
3.8.7. It is forbidden to sell to buyers food products that have accidentally fallen on the floor or are otherwise contaminated (sanitary marriage). Sanitary marriage should be collected in a special container with the appropriate marking.
3.8.8. To select and determine the freshness of bread and bakery products in self-service stores (departments), there must be special forks, 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.
Cutting by auxiliary workers and buyers is prohibited.
3.8.9. Cutting cakes and selling them in parts is only allowed in cafeterias, provided that the products are consumed by buyers on the spot and subject to availability. relevant conditions for storage and processing of inventory, utensils.
3.8.10. Flask milk sales departments should have stencils warning about the need to boil milk.
It is forbidden 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 keep the buyer's dishes over an open can, flask, barrel, etc., and also to drain the products back from the buyer's dishes into a common container.
It is forbidden to leave trade equipment (spoons, spatulas, etc.) in a container with milk, cottage cheese and sour cream; they need to be kept in special utensils and rinse daily. Dairy inventory must be used strictly for its intended purpose.
3.8.12. It is forbidden to sell ice cream that has melted and re-frozen.
3.8.13. The release of eggs is carried out with a preliminary check of their quality on 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 food with defects is not allowed for sale: bombing, crackers, smudges, holes and through cracks, deformed, with signs of microbiological spoilage of products (mold, fermentation, sliming), etc.
3.8.15. When selling drinks from isothermal containers, one should be guided by the current "Instructions for the maintenance of isothermal containers intended for the sale of soft drinks, kvass and draft beer."
3.8.16. Bottles with drinks and water, glass bottles with juices should be wiped on the outside with a damp, clean cloth before opening them. Glass containers are opened on the table before being released to the consumer. Previously, juice cans are carefully inspected for the presence of bombage and foreign inclusions.
3.8.17. When selling soft drinks and juices in an enterprise, glasses should be washed at the point of sale using double-acting 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, the release of drinks is allowed only in disposable cups. It is strictly forbidden reuse disposable cups.
3.8.18. Clean utensils for dispensing drinks are stored upside down on trays. Glasses are rinsed before filling. It is forbidden 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 a small retail chain.
During the period of mass receipt of potatoes and fresh fruits and vegetables, it is allowed to sell them from stalls, carts, etc., as well as at open vegetable markets. The sale of rotten, spoiled vegetables and fruits is prohibited.
3.8.20. The release of fruit and vegetable processed products (fermented, salted, pickled, etc.) must be carried out separately from the sale of vegetables and fruits, with special equipment (spoons, forks, tongs, etc.) in a clean container.
It is forbidden to sell juices for bottling in fruit and vegetable departments.
3.8.21. At fruit and vegetable bases and in stores, it is recommended to wash root crops 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 grocery stores, supermarkets in conditions that exclude the possibility of their contact with food both on the trading floor and in warehouses.

3.9. Sanitary requirements for a small retail chain

3.9.1. Small retail network objects can be stationary (tents, kiosks, vans, pavilions) and mobile (trolleys, baskets, trays, mobile shops, trailers, isothermal containers and tanks for the sale of beer, kvass, milk, vending machines for the sale of drinks).
Stationary small retail trade facilities must ensure the implementation of these sanitary rules.
The choice of location for the placement of a small retail network facility should be agreed with the local centers of state sanitary and epidemiological surveillance.
3.9.2. Automatic machines for the sale of drinks in bottling are provided with glass washers, which have protective devices from debris. The glass washer should provide simultaneous washing of glasses from the outside and inside water must be supplied under pressure.
3.9.3. The objects of the small retail network sell food products in a limited range. The range of products must be agreed with the centers of state sanitary and epidemiological surveillance, taking into account local conditions.
It is strictly forbidden to sell perishable and especially perishable foodstuffs in a small-scale retail network in the absence of refrigeration equipment for their storage.
3.9.4. In stationary objects of a small retail network, there should be a utility room for storing containers, a warehouse for a day's supply of food.
It is not allowed to store containers or packaged products near the enterprise.
3.9.5. Each stationary enterprise of a small retail network should have a washbasin, soap, and a towel. To collect garbage and waste, there should be a pedal bucket with a lid. A closet or space must be provided to store the seller's personal belongings. AT cold period season, the temperature at the seller's workplace should not be below 18 °C.
3.9.6. Kiosks for the sale of food products should be specialized, i.e. release to customers any one group of food products.
In tents, mixed trade in products is allowed if there are appropriate conditions for their storage and sale.
3.9.7. Hot finished goods(patties, whites, pasties, cutlets, etc.) should be dispensed from isothermal or heated containers, carts. Chilled products(ice cream, frozen foods, fruits, berries, etc.) are released from isothermal or refrigerated containers, trolleys. Bulk products must be released to customers in paper napkins or packages.
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.
The storage of mobile and portable commercial equipment and food products sold at sellers' homes is strictly prohibited.
3.9.9. When trading from baskets, trays, etc., it is not allowed to put them on the ground, for this purpose there must be folding stands.
3.9.10. The seller of a small retail network is obliged:
a) maintain tents, kiosks, stalls, vans, containers, carts, trays, as well as surrounding area clean;
b) monitor the quality of accepted and sold food products, in case of doubt about their good quality, immediately stop their sale and return them to the base, to the store, with the preparation of an appropriate act;
c) strictly observe the terms of sale and the rules for dispensing food products, use tongs, scoops, spatulas, etc. when dispensing;
d) protect products from contamination;
e) be neatly dressed, combed, wear clean sanitary clothes of the established sample, a special headdress, a breastplate;
f) strictly observe the rules of personal hygiene, wash hands after each break in work and as necessary.
3.9.11. The seller of a stationary small-scale retail network must carry and present to representatives of the sanitary and epidemiological supervision a medical book, a sanitary journal and a document (quality certificate) from the manufacturer confirming the quality and safety of products for the consumer.

3.10. Sanitary regime at food trade enterprises

3.10.1. All food business premises must be kept clean. Upon completion of work, there should be wet cleaning using detergents.
Commercial and mechanical equipment (scales, counters, showcases, packaging units, etc.) upon completion of work 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, inventory, utensils, etc.
The sanitary day is held in accordance with the schedule approved by the higher organization. The administration of the enterprise is obliged to notify buyers in advance about the sanitary day.
3.10.4. Works on disinsection and deratization (if necessary) should be carried out by specialists of disinfection stations or departments of preventive disinfection of the centers of state sanitary and epidemiological supervision, as a rule, after the closing of the enterprise on the day preceding the sanitary day. Prior to disinfection, all food products not packed in factory packaging are removed or hermetically sealed, wet sweeping, cleaning and washing of floors, walls, etc. is performed. in all those premises where these works will be carried out. All windows, vents, doors, ventilation hatches and other openings are tightly closed; the enterprise is 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 carefully cleaned.
3.10.5. For disinfection of equipment, inventory, utensils, a clarified (settled) bleach solution with an active chlorine content of 150 - 200 mg / l is used. Disinfectants containing active chlorine 200 - 250 mg/l are used for disinfection of floors and panels.
The most polluted (infected) places are disinfected with chlorine preparations with an active chlorine concentration of up to 400 mg/l. The exposure time with a disinfectant solution should be at least 5 - 10 minutes.
3.10.6. Toilets shall be thoroughly cleaned, flushed and disinfected by sprinkling with a bleach solution or other disinfectant solution as needed and after the end of the work of the enterprise. During each cleaning of the toilets, the valves of the water taps, as well as the handles and door locks, trigger handles and other surfaces touched by a person’s hands when visiting the toilet are wiped with a separate cloth moistened with a disinfectant solution.
For disinfection of toilets, a disinfectant solution with an active chlorine concentration of 500 mg/l is used.
3.10.7. Detergents and disinfectants are stored in a dry, well-ventilated room equipped with racks in which food products are not allowed to be stored.
Solutions are stored for no more than 5 days in a dark glass container with a well-fitting stopper. When storing disinfectants, direct exposure to light and moisture is not allowed *.
3.10.8. Maintenance food trade enterprises (whitewashing, painting of premises, equipment, etc.) should be carried out at least once a year and as needed.
3.10.9. Containers, inventory packaging (trolleys, baskets, nets, etc.), as well as cups and platforms of scales, weights should be washed daily with detergents and dried.
3.10.10. Brushes and washcloths for washing inventory, dishes, containers are thoroughly washed daily using approved detergents, boiled for 10-15 minutes if possible and stored in a specially designated place.
3.10.11. The mode of washing commercial inventory is as follows:
a) mechanical removal leftover food with a brush or spatula;
b) washing inventory with a brush, washcloth in a 0.5% solution of soda ash (water temperature 45 - 50 ° C) or other permitted detergents (Appendix 1);
c) rinsing inventory with hot running water, temperature not lower than 65 °C;
d) drying inventory and utensils on special shelves or grates.
Bathtubs for washing inventory are regularly washed with hot running water using detergents and disinfectants.
3.10.12. Washing mode for milk flasks and rubber pads:
a) rinsing milk flasks with warm water, temperature 35 - 40 ° C;
b) washing flasks with hot washing solution, temperature 60 - 65 °C;
c) rinsing the flasks with water until the remnants of the washing solution are completely removed;
d) after processing, the flasks are dried on racks upside down, with the lid open.
Rubber gaskets milk flasks are washed in the same mode, separately.
3.10.13. Isothermal containers and communications are sanitized:
upon receipt of new containers from the manufacturer - washing and disinfection;
before the start of the season for the sale of drinks - washing and disinfection;
after a break in work for more than a day - washing;
during operation: after each emptying of the container, flushing of the flow tap water periodically - washing and disinfection.
Flushing and washing of containers and communications is carried out by employees trade enterprises, and disinfection - manufacturer, supplier of drinks.
Rules for washing isothermal containers:
a) isothermal containers and communications to them are thoroughly washed from the remnants of drinks after each emptying of the container with running tap water for at least 10 minutes;
b) periodically, 1 time in 5 days, in addition to washing, a thorough washing of the containers is carried out with the help of brushes using one of the permitted detergents;
c) at the end of washing, the containers are washed with running tap water for at least 10 minutes until the complete disappearance of traces of detergent;
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 forced through the pressure of carbon dioxide, draining through the pouring 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 brewing and non-alcoholic industries".
Washing inventory (nets, buckets, hoses, etc.) must be stored in a specially designated place, while the brushes must be in a disinfectant solution.
3.10.14. Tanks, dispensers, filters, pipelines and glass-washing machines for the sale of drinks are washed by passing a hot 0.5% solution of soda ash, then rinsed with hot water, the temperature is not lower than 65 ° C.
Washing mode for vending machines for milk, coffee, cocoa, etc. next:
a) rinsing cold water for washing off milk residues 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 bleach solution containing active chlorine 200 mg / l for 5 - 10 minutes;
d) rinsing with hot water, temperature 65 °C.

3.11. Sanitary requirements for food transportation

3.11.1. Special vehicles must be allocated for the transportation of food products. It is forbidden to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.
For the transportation of a certain type of food products (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products, etc.), specialized transport must be allocated, labeled in accordance with the transported products.
3.11.2. Vehicles used to transport food must have sanitary passport, be clean, in good condition, the car body must have a hygienic coating that can be easily washed.
3.11.3. It is forbidden 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 the transportation of raw products and semi-finished products along with ready-made food products.
3.11.4. The driver-forwarder (forwarder) is obliged to have a personal medical book and dark-colored overalls, strictly observe the rules of personal hygiene and the rules for transporting food products.
3.11.5. Washing and processing of vehicles intended for the transport of food products should be carried out in vehicle fleets.
3.11.6. Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food products, as well as the rules for the transportation of perishable goods different kind transport.
Refrigerated or isothermal transport should be allocated for the transportation of especially perishable foodstuffs.
3.11.7. In vehicles intended for the transport of food, special places must be allocated for the storage of sanitary clothing, tarpaulins. It is forbidden to place forwarders on food products. Loading and unloading of food products should be carried out by loaders in sanitary clothes (white).
3.11.8. Bread and bakery products must be transported in trays, in special closed vehicles or vans equipped with shelves. It is forbidden to transport bread in bulk.
3.11.9. Cream confectionery products must be transported in refrigerated transport under conditions that exclude temperature rise above 6 °C. Products must be packed in metal containers with lids, trays with lids, cakes must be delivered in standard cardboard boxes.
It is strictly forbidden to transport cream confectionery products on open sheets or trays.
3.11.10. Transportation of meat should be carried out in refrigerated trucks: cooled and chilled - at a temperature not exceeding 6 °C, ice cream - at a temperature not exceeding 0 °C.
It is allowed to use in some cases open auto and horse-drawn transport, in which the meat is laid on a clean bedding and covered with a tarpaulin, canvas or coarse calico.
3.11.11. live fish are transported from water bodies in thermally insulated tank trucks with a special container (100 kg) for ice, as well as equipment for saturation air water in which the fish is transported. The water temperature in the tank should be 1-2 °C in winter, 4-6 °C in spring and autumn, and 10-14 °C in summer.
3.11.12. In case of circular delivery of especially perishable foodstuffs, the rules of their sequential stacking must be strictly observed, excluding contamination of the products.
3.11.13. Vehicle fleets, enterprises or organizations that carry out sanitization of rolling stock bodies, by order or instruction, appoint a person responsible for washing, processing food transport.
Sanitization of food transport should be carried out in specially equipped washing units or on special sites connected to water supply and sewerage, have hot water supply, detergents and disinfectants, and cleaning equipment for washing bodies.
3.11.14. The post of washing and processing of food transport must be equipped with:
equipment and supplies for cleaning, washing and disinfecting vehicles (washing machines, flexible hoses equipped with guns with hot and cold water, brushes, disinfection devices, equipment for drying and ventilating vehicles after washing and disinfection);
overalls for washers (rubber boots, rubber gloves, rubberized apron, cotton suit with a hood, goggles, respirator);
cabinets for storing cleaning and washing equipment (brushes, washcloths, buckets, etc.), detergents and disinfectants, overalls;
room for drying clothes and cleaning equipment.
3.11.15. Sanitization mode of food transport:
a) cleaning of the body and cabin is carried out with the help of brushes, brooms or vacuum cleaners;
b) external washing of the car body - with alkaline water (temperature 35 - 40 ° C), with further rinsing with water from a hose;
c) washing the inner surface of the car is carried out with brushes, washing solution (solution temperature 55 - 60 ° C) or mechanically from hoses under a pressure of 1.5 atm at a temperature of 65 - 70 ° C for 2 - 3 minutes;
d) after washing with detergent solutions inner surface the car body must be thoroughly rinsed until the remnants of the washing solution are completely removed, then it is dried and ventilated, it must not have extraneous odors;
e) disinfection of the inner surface of the body must be carried out with a disinfectant solution containing active chlorine 250 mg / l, exposure exposure disinfectant solution 10 minutes. Upon completion of disinfection, the inner surface of the body is washed with water from a hose, dried and ventilated until the smell of chlorine is completely removed. Car wash hoses should be stored suspended.
Disinfection of transport is carried out as needed, but at least once every 10 days.
Note: the consumption of disinfectants is 2.5 g of the substance per 1 sq.m or 0.5 l of the working solution per 1 sq.m of the treated surface. Detergent consumption is 1 liter per 1 sq.m of surface.
3.11.16. Territorial centers of the State Sanitary and Epidemiological Surveillance must issue a sanitary passport for each vehicle transporting food products for a period of not more than 6 months, for especially perishable food products - for a period of 3 months.
Sanitary and epidemiological service employees have the right to prohibit the transportation of food products by vehicles that do not meet sanitary requirements.

3.12. Sanitary requirements for working conditions for employees of food trade enterprises

3.12.1. When designing food trade enterprises and carrying out the reconstruction of existing enterprises, it is necessary to take into account the sanitary and hygienic norms and rules for the organization of labor.
3.12.2. The microclimate of the enterprise must comply with the requirements of the "Sanitary norms for the microclimate of industrial premises", approved. deputy Chief State Sanitary Doctor of the USSR 31.03.86, N 4088-86.
The parameters of air temperature in the working area, relative air humidity and air velocity are presented in Table No. 4.
3.12.3. Concentration harmful substances in the air working area should not exceed the MPC for specific substances **.
3.12.4. Noise levels at workers production sites, retail premises and on the territory of the enterprise must comply with the current " Sanitary standards permissible noise levels at workplaces", approved by the chief state sanitary doctor of the USSR on March 12, 1985, N 3223-85, and be no more than 80 dB.
3.12.5. The illumination of working surfaces at workplaces must comply with the requirements of the current SNiP "Natural and artificial lighting" and range from 200 to 400 lux, depending on the purpose of the premises.
In food trade enterprises, amenity premises must be provided in accordance with the requirements of SNiP 2.09.04-87 "Administrative and amenity buildings" and the requirements of VSN 54-87 "Retail trade enterprises".
3.12.6. Persons exposed to harmful and unfavorable production factors are subject to mandatory preliminary upon admission to work and periodic medical examinations in accordance with the "Instructions for conducting mandatory preliminary upon admission to work and periodic medical examinations of workers and medical examinations of drivers of individual Vehicle", approved by order of the Ministry of Health of the USSR on September 29, 1989, N 555 and agreed with the Secretariat of the All-Union Central Council of Trade Unions on September 27, 1989, N 20-27 ***.
3.12.7. The contingents subject to preliminary and periodic medical examinations determine the centers of state sanitary and epidemiological supervision together with the administration and the trade union committee of the enterprise (for enterprises, professions and adverse factors) no later than December 1 of the previous year.
The State Sanitary and Epidemiological Surveillance Centers also monitor the completeness of coverage and the timeliness of preliminary and periodic medical examinations of contingents.
3.12.8. When passing a preliminary medical examination, the administration of the enterprise in the direction of a medical institution conducting preliminary examinations must fully indicate the last name, first name, patronymic, year of birth, profession of the person being examined, harmful factors and unfavorable working conditions, in accordance with appendices 1, 2 of the order of the Ministry of Health of the USSR N 555 dated September 29, 1989 "On improving the system of medical examinations of workers and drivers of individual vehicles."

3.13. Measures to combat insects and rodents

3.13.1. Flies, cockroaches, rodents are not allowed in food trade enterprises. The administration of the enterprise is obliged to ensure that measures are taken to combat insects and rodents throughout the year (on the territory of the enterprise and in all premises).
3.13.2. To carry out disinfestation and deratization, the administration of the enterprise must conclude an agreement with the city pest control station or the preventive disinfection department of the territorial center of the State Sanitary and Epidemiological Supervision.
Contracts must be renewed annually. The enterprises must create the necessary conditions for the effective implementation of deratization and pest control work.
3.13.3. Preventive pest control is carried out only after the end of the work of the enterprise or on a sanitary day. Only walls, ceilings and window frames. Before performing disinfestation work with insecticides, food products, utensils, equipment should be taken out of the room or sealed.
Processing of floors, equipment and inventory is prohibited. Before starting work after disinfestation, it is necessary to carry out ventilation and thorough cleaning of the premises.
3.13.4. In food trade enterprises, the following preventive measures to combat flies should be carried out:
thorough cleaning of the premises;
collection of food waste in containers with tightly closed lids;
timely removal of food waste, after which the containers are cleaned, washed, disinfected;
with the onset of spring, all opening windows and doorways should be closed with nets;
sticky paper and special electric traps are used to exterminate flies.
Special Events on the treatment of places of possible breeding of flies should be carried out by specialists of departments of preventive disinfection.
3.13.5. In order to prevent the appearance of cockroaches, it is necessary to close up gaps in partitions, walls, cabinets, etc. and prevent the accumulation of crumbs, food debris on tables, as well as in drawers and shelves. If cockroaches are found, it is necessary to thoroughly clean the premises and scald the places where insects accumulate with boiling water.
3.13.6. To protect against the penetration of rodents (rats, mice), cracks in the floor, holes in the ceiling, around technical inputs, are sealed with brick, cement, or sheet iron; ventilation openings and channels must be closed metal meshes with cells no more than 0.25 x 0.25 cm, and hatches are equipped with tight covers or metal bars.
3.13.7. When reconstructing and repairing enterprises, it is necessary to fully carry out construction and technical measures to constructive protection buildings and premises from the penetration of rodents.
3.13.8. In the event of the appearance of rodents, mechanical methods of their destruction are used (tops, traps).
Application chemicals for the destruction of cockroaches and rodents is allowed only when these activities are carried out by pest control specialists.
Note: bacteriological methods of rodent control at food trade enterprises are prohibited.
3.13.9. It is strictly forbidden to leave and store in food trade enterprises the means used for disinsection and deratization.
3.13.10. If there are insects or rodents in the enterprises, the centers of state sanitary and epidemiological supervision have the right to prohibit the operation of the enterprise until complete processing.

3.14. Medical examinations, preventive examinations and hygiene preparation

3.14.1. Persons applying for work and working in food trade enterprises should be subject to preliminary and periodic medical examinations in accordance with the "Instructions for conducting mandatory preliminary and periodic medical examinations of workers and medical examinations of drivers of individual vehicles", approved. by order of the Ministry of Health of the USSR of September 29, 89, N 555 and agreed with the Secretariat of the All-Union Central Council of Trade Unions on September 27, 1989, N 20-27.
3.14.2. Employees who, by the nature of their work, have direct contact with food, utensils, production equipment and equipment must undergo hygienic training, pass an assessment once every two years according to the established program. The sanitary doctor has the right to suspend from work persons who do not know and do not follow the sanitary rules at work, until they pass the test according to the established program.
3.14.3. Engineering and technical personnel and managers of the enterprise must undergo certification once a year on sanitary-hygienic and anti-epidemic issues.
3.14.4. Each employee must have a personal medical book with him, which records the results of all medical examinations and examinations, information about the transferred infectious diseases, about the passage of hygienic training, certification.
Personal medical books of employees must be kept by the administration of the enterprise. Employees of a small-scale retail network are given a personal medical book in their hands.
3.14.5. Persons with diseases or bacteria carriers are not allowed to work or are subject to temporary suspension from work:
typhoid, paratyphoid, salmonellosis, dysentery;
hymenolepiasis, enterobiasis;
syphilis in the infectious period;
leprosy;
contagious skin diseases: scabies, trichophytosis, microsporia, scab, actinomycosis with ulcerations or fistulas on open parts of the body;
infectious and destructive forms of pulmonary tuberculosis: extrapulmonary tuberculosis with the presence of fistulas, bacteriuria, lupus erythematosus of the face and hands;
pustular diseases ****.
3.14.6. The sanitary doctor has the right to dismiss from work persons who have not undergone a timely medical examination and bring the head of the enterprise to administrative responsibility.

3.15. Personal hygiene of personnel

3.15.1. All food retailers are required to:
a) constantly monitor the cleanliness of the body, hands, hair, cut nails short;
b) come to work in clean clothes and shoes, leave personal belongings in the dressing room, storage of home and sanitary clothes should be separate;
c) before starting work, take a shower, and in the absence of a shower, wash your hands thoroughly with soap and water, put on clean sanitary clothes, pick up your hair under a cap, scarf;
d) remove sanitary clothing when leaving the enterprise on the territory and before visiting the toilet;
e) be sure to wash your hands with soap and water before dispensing food and after using the toilet, as well as after each break in work and contact with contaminated objects;
f) do not eat or smoke in trade, storage and utility rooms;
g) in case of fever, suppuration, signs of gastrointestinal diseases, symptoms of other diseases, report this to the administration and contact a medical institution for advice and appropriate treatment.
3.15.2. Employees of food trade enterprises are prohibited from stabbing sanitary clothing with pins, needles and storing personal toilet items, cigarettes and other foreign objects in the pockets of their dressing gowns, jackets, and using sanitary clothing for other purposes.
3.15.3. Locksmiths, electricians, auxiliary and other workers engaged in work in trade departments, warehouses, refrigerated chambers are required to follow the rules of personal hygiene, work in overalls, carry tools in special boxes with handles and take measures to prevent items from getting into food products.
3.15.4. Each food trade enterprise should have a first aid kit with a set of medicines for first aid.

3.16. Duties and responsibilities of the administration for compliance with these sanitary rules

3.16.1. The administration of the enterprise is obliged to ensure:
each employee with sanitary clothing in accordance with applicable standards;
regular washing and repair of sanitary clothing (it is strictly forbidden to wash sanitary clothing individually at home);
systematic implementation of pest control and deratization measures, sanitary days;
conducting classes on hygiene training with employees of enterprises, passing tests by all employees upon admission to work, then once every two years;
carrying out once every two years certification of heads of enterprises, commodity experts, head. warehouses, databases on sanitary and hygienic issues;
preliminary submission to polyclinics and other medical institutions where preliminary and periodic medical examinations are carried out, lists of employees of the enterprise;
the presence of a sanitary journal of the established form, laced, numbered and sealed for recording proposals and acts of the centers of state sanitary and epidemiological surveillance;
efficient work trade-technological and refrigeration equipment;
availability of a sufficient amount of detergents and disinfectants, trade and cleaning equipment, wrapping paper, food packaging bags;
working conditions of personnel that meet sanitary standards.
3.16.2. Responsibility for the implementation of these sanitary rules rests with the heads of food trade enterprises. The head of the enterprise is responsible for the general sanitary condition of the enterprise and the observance of the sanitary regime in it, for the quality of the food products sold, for the observance of the proper conditions for the reception and storage of food products and the observance of the deadlines for their sale, as well as for the sanitary condition of the adjacent territory.
3.16.3. The administration is responsible for the admission to work of persons who have not passed a preliminary or periodic medical examination, as well as those who are not admitted to work for medical reasons, for the timely and organized appearance of employees for these examinations, monitors compliance with the deadlines for passing periodic medical examinations.
3.16.4. For the proper maintenance of storage facilities, proper storage of food products, their quality and compliance with the terms of implementation, the responsibility rests with the head of the base, warehouse, vegetable and fruit storages, merchandisers, storekeepers, store managers, etc.
3.16.5. Responsibility for compliance with the rules of personal hygiene, for the sanitary condition of the workplace, for compliance with sanitary requirements for the release of food products and the timing of their implementation, lies with the sellers.
3.16.6. Each employee of a food trade enterprise must be familiar with these sanitary rules.
3.16.7. Those guilty of violating the requirements of these sanitary rules are subject to administrative, disciplinary or criminal liability.
3.16.8. Control over compliance with these sanitary rules for food trade enterprises is carried out by bodies and institutions of the sanitary and epidemiological service and departmental sanitary doctors.