Employees Catering must strictly observe the rules of personal hygiene. Before starting work, you must take a shower and put on sanitary clothing.

Hands require especially careful care. They should be washed warm water with a brush and Hygiene soap with disinfectant properties. It does not irritate the skin even with prolonged use. When using other soap, hands are disinfected with a 0.2% solution of bleach or chloramine. Washing hands with ordinary soap and rinsing with chlorine water reduces the number of microorganisms by 10 thousand times. Hands are wiped with a towel or dried with an electric towel, however, with frequent use of the latter, dry skin appears. It is most hygienic to wipe your hands with disposable wipes. Nails should be cut short, trimmed, but not varnished.

Clothing, shoes and other personal items should be kept clean. Shoes for work should be light, well ventilated and non-slip.

Production workers receive sanitary clothes made of white cotton, easy to wash fabric to protect food products from contamination. Hair should be tucked under a cap or scarf. Sanitary clothing must be fastened with buttons or tied with ribbons; personal toilet items cannot be stored in its pockets. Catering workers are prohibited from wearing brooches, rings, beads, earrings, clip-on earrings, badges, etc.

The company provides centralized washing, ironing and storage of sanitary clothes. When exiting production premises sanitary clothing must be removed, upon return, wash hands and put on sanitary clothing.

Amenities (cloakrooms, showers, sanitary facilities, staff room, linen room) are designed in isolation from production and storage facilities. Well-appointed amenity premises contribute to the improvement of the sanitary culture of production.

Persons who have undergone a medical examination and a test for bacteriocarrier can work at public catering establishments. A medical examination is carried out quarterly, a check for bacteriocarrier - once every six months and an examination for tuberculosis - once a year. Caterers should take a course on hygiene preparation and submit a report.

The results of a medical examination and a check for bacteria and worms, as well as information about past intestinal diseases, preventive vaccinations and passing an exam on a sanitary-technical minimum are entered in the employee's personal sanitary book. It is filled in by a health worker. Personal sanitary books are kept by the head of the enterprise or a person entrusted with this, and are handed out to employees only when passing medical examinations.

The administration of the enterprise is responsible for the correct maintenance of sanitary books and for the admission to work of persons who have not passed medical checks or have violated their deadlines.

• The basic personal hygiene products for skin care are water and soap. It is better if the water is soft and the soap is toilet. Do not forget to take into account the characteristics of your skin. It can be normal, dry or oily. Showering after work and before bed is highly recommended. The water temperature should be slightly higher normal temperature body - 37-38 degrees.

sanitary clothing set

• Every cook in a catering establishment must have sanitary clothing set(jacket, apron, trousers, cap, shoes) from white material and change it as it gets dirty, but at least 2-3 times a week.
• The buffet worker must store personal clothing and sanitary clothing in an individual closet.

• Cooks working in catering establishments must keep the skin of the body and hands clean. Hair should be carefully tucked away under a beret or scarf. Keeping hands immaculately clean is of great importance for sanitary protection food products.
• When cutting bread, cheese, sausages, ham, boiled vegetables, etc., the cook comes into direct contact with the food. After these operations, no heat treatment is performed. Therefore, the hands of workers preparing and dispensing food must be absolutely clean, nails cut short and dirt removed from under the nails.

• - It is necessary to keep the body clean.
• - Wash your hands thoroughly up to the elbow.
• - Take daily showers.
• - Hair should be tied up or cut short.
• – Correcting hairstyles and combing hair is possible only in the toilet rooms
• - consume in moderation cosmetics and don't use strong smelling perfumes
• - Have short nails, no polish, clean undernail space
• - Do not wear jewelry or watches.
• - There should not be pustular wounds on the hands.
• - You can not start working with colds
• - Sanitary clothes are put on in the following sequence: shoes (wash hands), headdress, gown.
• - Do not use pins when pinning clothes.
• - Do not put foreign objects in your pockets.
• - Before leaving the production area, remove sanitary clothing
• - Change clothes when soiled.
• - Store sanitary clothing separately from outerwear.

• Obliges catering workers to monitor the cleanliness of the workplace, equipment, inventory and utensils. Smoking in industrial and commercial premises is prohibited. It is also forbidden to eat in the production halls, as food remains in the production halls, as food remains pollute the work tables.

• All food service workers must:
• 1. examination by a dermatovenereologist - 2 times a year,
• 2. examination for tuberculosis (fluorography) - once a year
• 3. Blood test for syphilis (RV) - 1 time per year
• 4. Smears for gonorrhea - 2 times a year
• 5. Examination for bacterial carriage of pathogens of intestinal infections, serological examination for typhoid fever, examination for helminthic carriage at least 1 time per year.
• Each employee must have a personal medical book, in which they enter the results of medical examinations, information about the vaccinations carried over and passing the test for the sanitary minimum.

W

• W and observance of the rules of personal hygiene, sanitary regime, the state of health of employees of a public catering enterprise is carried out by employees of the sanitary and epidemiological service (SES). Washings are made from the hands (palms, fingers, under the nails), sanitary clothes (front floor and lower part of the sleeves) and towels. Flushing is carried out by wiping a certain surface of the hand and sanitary clothing with a sterile cotton swab moistened with a 0.1% aqueous solution of peptone or sodium chloride.

• The branch of hygienic science that studies the impact of the labor process and working environment conditions on the human body and develops hygienic measures, norms and rules aimed at maintaining the health of workers, increasing working capacity and labor productivity.

• To improve the working conditions of employees of enterprises, it is necessary to: observe the regime of work and rest, create conditions for microclimatic comfort in production workshops, maintain proper illumination of workplaces, organize good living conditions in production.

• To increase the protective properties of the body, each person should observe:
• 1. Optimal mode work and rest;
• 2. Rational balanced nutrition
• 3. Optimal motor mode;
• 4. Physical culture;
• 5. Hardening;
• 6. Personal hygiene rules;
• 7. Moral-ethical and marital relations;
• 8. Monitor your own health and environmental behavior.

• Marmuzova L.V. Fundamentals of microbiology, sanitation and hygiene in Food Industry. Ch. 8, pp. 86-93
• http://all-gigiena.ru/lichnaja-gigiena

In accordance with Art. 17 federal law"On the socio-epidemiological well-being of the population" when catering to the population in specially equipped places (canteens, restaurants, cafes, bars, etc.), including when preparing food and drinks, storing them and selling them to the population, to prevent the occurrence and spread of infectious and mass non-communicable diseases (poisoning), sanitary rules must be followed. Strict observance of sanitary and epidemiological requirements at public catering establishments (POP) is necessary, since the multistage technological process of processing food raw materials occurs in close contact with personnel, inventory, and equipment. The basis for sanitary and epidemiological well-being at catering establishments is laid at the stage of design and construction of the facility, when the first stage of confirmation of compliance with hygienic requirements for the maintenance of the territory and the placement of the EPP, as well as for water supply, sewerage, ventilation, heating, lighting and microclimate characteristics is carried out. In the construction of catering establishments, an important role belongs to the centers of hygiene and epidemiology, which are obliged to ensure strict compliance with the established standards and sanitary and hygienic requirements and the implementation of all measures for the improvement of the food facility that are of sanitary importance.

Preventive sanitary supervision is carried out in order to control the implementation of sanitary norms and rules in the design and construction of food facilities and during the commissioning of a built and reconstructed facility. Current sanitary supervision is carried out over existing food enterprises and includes: sanitary supervision over the delivery and quality of raw materials entering the POP, compliance with the conditions and terms of storage of semi-finished products and perishable products, ensuring sanitary conditions cooking, meeting deadlines ready meals and culinary products, laboratory monitoring of nutritional value in accordance with physiological recommendations, analysis of the incidence of catering workers and the development of preventive measures.

The construction of food enterprises is carried out mainly according to standard projects. The design materials include data on the location of the object on the ground (situational plan, geological characteristics of the area, conditions of water supply and wastewater discharge, wind regime), master plan, architectural and construction part (plans and dimensions of premises by floors), technological part (scheme arrangement of equipment indicating the dimensions of the units and their location in the flow of production lines), the sanitary part (water supply, sewerage, heating, ventilation, lighting).

situational the plan characterizes the relationship of the construction site and the object under study to locality or a separate area in terms of the location of access roads to the object, the availability of water supply sources and objects that pollute the atmospheric air, the location of green areas, the degree of swampiness of the relief, etc. General the site plan gives an idea of ​​its size and configuration, relative position individual buildings on this site and their orientation to the cardinal points, the presence of roads, driveways, walking paths, landscaping zones, the nature and percentage of landscaping, the degree of sanitary improvement.

Hygienic requirements for the territory and the general plan of the site

The catering unit of the hospital is an enterprise operating on raw materials with a full cycle of its processing, and the sale prepared food produced in the canteens and canteens of the hospital. It is optimal from a hygienic point of view to place the hospital catering unit in a separate building connected by transport ground and underground routes (tunnels) with medical buildings, except for the infectious and tuberculosis buildings, for which there should be a separate expedition. To connect the expedition of the catering unit with the transport tunnel, it is necessary to equip a separate stair-lift unit and special lifts to connect the canteens in the medical buildings with the tunnel. When choosing a site, the proximity of industrial and communal facilities, which may be a source of pollution, is taken into account. For large catering establishments sanitary protection zones with a radius of up to 50 m, buildings and structures should be located at a distance of at least 6 m from the red line. When placing the POP, the wind rose should be taken into account: the site should be located on the windward side in relation to industrial facilities, sanitary facilities and utility installations. An important hygienic condition is the sanitary well-being of the soil. land plot. The site must be non-bogged, non-flooded by atmospheric waters, with a relief that provides a runoff of precipitation. The presence of bulk peat soil contaminated with organic substances is not allowed. To collect food waste and garbage on the territory of the hospital, separate garbage containers should be installed on a concrete platform, fenced on three sides by a wall 1.5 m high, at a distance of at least 25 m from the catering unit, medical buildings and residential buildings. In the process of sanitary assessment of the allotted area, the source of water supply is selected, as well as the places of wastewater discharge.

Hygienic requirements for the layout of POP premises

All premises of the catering department of the hospital are divided according to the functional principle into warehouse (for storing food, containers), production (for processing raw materials, preparing semi-finished products, cooking), administrative and household, as well as canteens and canteens in the hospital departments (for issuing ready-made food and its consumption). The composition and area of ​​the premises of the catering department depend on the bed capacity of the hospital (Table 1).

room	Area, m 2, with the capacity of the hospital, beds
	up to 100	up to 200	up to 300				up to 500
Production
Rooms for primary processing of vegetables
Vegetable harvesting shop
Meat preparation shop
Fish harvesting shop
Rooms for scorching birds
brewhouse
Cold billet
Shop of flour products
Washing kitchen utensils
Dry stock pantry
Expedition with outdoor exit
Warehouses
Refrigerated chambers for storage: meat
fish
dairy products
fruits and greens
canned food and ferments
Premises for a refrigeration unit (at least 4 m2)	Determined by the arrangement of equipment
Dry food pantry
pantry bread
Boot
tare
Laundry pantry
inventory pantry
Storekeeper's room
Service and household premises
Production manager's room
Dietician's or dietitian's room
Dressing rooms, showers
Restrooms for staff with a personal hygiene room
Storage room for cleaning items with watering tap, drain and dryer
Premises for storage and washing of carts and containers used for transporting food
staff room

To prevent microbial contamination of food and prevent food poisoning at POP, the necessary sanitary and hygienic requirement is the presence of all groups of premises, their rational placement and placement of the equipment used in them, which ensures the basic principle of planning the catering unit - adherence to the principle of flow(sequence) of the technological process (transportation, storage, preparation and sale of food products), i.e. providing the shortest and most direct flows of raw materials and prepared food, and exclusion of the possibility of crossing oncoming flows raw foods and semi-finished products with prepared food, with food waste and dirty dishes, dirty dishes with a clean, catering staff with visitors.

The buffet departments should include two rooms - at least 9 m 2 (buffet room - room for serving food) and at least 6 m 2 (washing room - for washing tableware). 3 adjacent sections, with the exception of tuberculosis, infectious diseases, dermatovenerological departments, which should have a separate dining room. To transport prepared food to the pantry departments of the hospital, thermoses, thermos trolleys, food warmer trolleys or tightly closed dishes are used. Pantry rooms must be provided with hot and cold water and emergency supplies hot water, washing bathrooms equipped with devices for disinfecting, rinsing and drying dishes, a food warmer for heating food, cabinets for storing dishes, as well as products (bread, salt, sugar), a cabinet for cleaning equipment, detergents and disinfectants.

In the premises of the catering unit and canteens of the hospital, sanitary and hygienic requirements for water supply, sewerage, microclimate, supply and exhaust ventilation equipment, heating system, natural and artificial lighting, etc. (SP 2.3.6.1079-01 "Sanitary and hygienic requirements for the organization of nutrition, production and turnover in them of food products and food raw materials”).

Hygienic requirements for transportation, reception and storage of food products. Delivery of products to the catering unit of the medical facility should be carried out by specialized vehicles labeled in accordance with the transported products Strict compliance sanitary regulations when transporting food products, it ensures the safety of their quality, while a violation of the transportation regime can cause their contamination with microflora and lead to food poisoning. perishable food products are transported at a temperature of +4…+6°С for refrigerated products and -5…-10°С for frozen products. Milk, sour cream, cream must be transported in metal flasks tightly closed with rubber rings, gauze, parchment, in glass containers or in special tanks sealed at the factory. Oil should be transported in boxes or tubs; fish, game, poultry, sausages, offal - in boxes with lids upholstered inside with tinplate or galvanized iron with well-sealed seams. For transportation of bread, bakery and confectionery there are closed cars and vans. They are equipped with pull-out shelves or drawers to avoid soiling the bread and bakery products hands when loading and unloading, which has importance, since these products are eaten without heat treatment. Vehicles intended for the transport of foodstuffs must be systematically processed hot water and disinfected at least once a week. Persons involved in the loading, unloading and transportation of food products must be provided with sanitary clothing (gown, gloves, apron), which is allowed to be used only during work.

Dishwashing rules. Washing dishes in the catering unit and in the hospital departments is carried out mechanically using special dishwashers with a sterilizing effect. For washing dishes in dishwashers, only products specifically designed for this purpose, approved by the authorities, should be used. sanitary supervision("Dishwasher", "Porcelain"). In the absence or impossibility of using them, the dishes are washed manually. the washing up kitchen utensils begin with the removal of food debris, then with the help of brushes they wash in the first bath with hot water at a temperature of at least 50 ° C with the addition of detergents. Detergents help remove fat from dishes, some of them have a weak bactericidal effect. Then pots and cauldrons are washed in the second bath with a jet of hot water at a temperature not lower than 65°C. Especially carefully you need to wash the pans in the places where the handles are attached. dried kitchen utensils on special shelves (upside down) or on grates. A great danger is the used tableware for patients, since the possibility of the presence of pathogens of infectious diseases is not ruled out. the washing up tableware manually carried out in several stages (SanPiN 2.1.3.1375-03): thorough mechanical cleaning of dishes from food debris, washing dishes in the first sink with degreasing agents (Progress, Don, trisodium phosphate, soda ash) with a water temperature of 50 ° C, washing dishes in the second wash with disinfectants (0.2% bleach or chloroform solution), rinsing dishes in the third wash on a metal mesh with running hot water at a temperature of at least 65 ° C. Cutlery (spoons, forks, knives) washed with the addition of degreasing and disinfecting agents, followed by rinsing with hot running water with a temperature of at least 65 ° C. It is recommended to bake washed dishes and appliances in ovens for 2-3 minutes or in sterilizing cabinets.

A mandatory sanitary requirement in the design of amenity premises for personnel is their maximum isolation from production premises, and their size and equipment are determined by the number of employees. Administrative premises are located in places convenient for communication with other premises. It is advisable to design office premises, the director's office closer to the service entrance in order to prevent unauthorized persons from entering the production premises, the dietitian's and dietitian's office is located closer to the production premises.

Medical examinations and personal hygiene of catering workers

All persons who enter the EPP and will come into contact with food, inventory, equipment, utensils and containers ( decreed contingent), are subjected to a medical examination, the purpose of which is to prevent patients or bacteria carriers from work. When applying for a job at the PEP, all persons are examined for the carriage of pathogens of intestinal infections, helminths, tuberculosis, venereal diseases, AIDS. After examination and examination by a general practitioner, attending a course in hygienic training and passing the test, they are issued a certificate of admission to work. In the future, all POP employees should undergo a quarterly medical examination by a therapist and once every 6 months by a dermatovenereologist, once a year do a chest x-ray and be examined for bacteriocarrier, helminthic carriage within the time limits established by the center for sanitary and epidemiological surveillance, but at least once a year. Employees of a public catering enterprise are obligatory given preventive vaccinations to prevent intestinal infections transmitted through food products. The results of medical examinations and data on passing the test are recorded in personal medical books that are kept by the head of the enterprise and can be handed out only when employees undergo medical examinations. POP workers must strictly observe the rules of personal hygiene. In production, before starting work, you should take a shower daily and put on clean sanitary clothes. Hands require especially careful care. They should be washed before starting work, when moving from one operation to another, after visiting the toilet, after every break. Caterers need to wash their hands the way a surgeon would wash them - with soap, a brush and warm water. After washing your hands, it is better to use an electric towel to dry them. Sanitary clothes (gown, scarf or cap, apron) should always be clean, change of sanitary clothes - at least once every two days, cap or scarf should completely cover the hair.

table 2

Sanitary and epidemiological risk factors in public catering

risk factor	Estimated coefficient,
Violation of the rules for transporting products
The lack of information on the timing of the manufacture and sale of perishable products in the invoices
Absence of stigma on meat carcasses, conclusion of veterinary supervision
Use of questionable products
Violation temperature conditions storage, terms of sale and commodity proximity of products
Violation of the rules of cold and heat treatment of products
Violation of the flow of processing products in space and time
Violation of technological schemes of culinary processing of products
Violation of the terms of the implementation of ready meals
non-compliance temperature regime dishes to serve
Violation of the terms of sale and temperature conditions of storage of buffet products
Non-compliance with sanitary rules for maintaining the territory
Inconsistency between plant layout and equipment sanitary standards and rules
Violation of the rules for maintaining the premises of the enterprise
non-compliance sanitary requirements to technological equipment, inventory and utensils
The presence of flies, cockroaches, rodents at the enterprise
Failure to comply with the rules of personal and industrial hygiene
Untimely conduct of medical examinations and preventive examinations, vaccinations; identification of patients and persons who have patients with intestinal infections in the family (apartment), etc.



Personal hygiene is the hygienic rules of human behavior at work and at home.

Keeping the body clean Take special care of your teeth. After eating, the mouth should be rinsed. Teeth should be brushed twice a day.

Especially carefully it is necessary to monitor the cleanliness of hands. Hands should be washed before starting work, when moving from one job to another.

After each break, after using the toilet, you should wash your hands with warm water and soap, a brush, and a washcloth.

After washing, the hands should be disinfected with a 0.2% bleach solution. Then they wipe their hands clean towel, dry with an electric towel, but it is better to use individual napkins, one-time use.

Nails should be cut short. Employees do a production manicure - complete processing of nails, without varnishing them.

On the hands should not be watches, rings and other jewelry. They interfere with thorough handwashing and can introduce germs into food.

There should be no pustules on the hands, so cuts, burns, must be fully treated in a timely manner.

Sanitary clothing

The purpose is to protect food products from possible contamination by workers' clothing. Sanitary clothes are sewn from white cotton, easily washable fabric, it should not hamper the movement of workers and should completely cover his personal clothes. It is forbidden to store personal toilet items (mirrors, combs, paper, lipstick, etc.) in pockets.

Do not stab sanitary clothing with pins and needles. Sanitary clothing may only be worn indoors. When leaving the production premises, employees are required to take off their overalls, and when returning, put them on after washing their hands. It is strictly forbidden to visit the toilet in it. Kerchiefs or caps should completely cover the hair - this gives the workers a neat look and prevents hair from getting into food. On the feet, the shoes are comfortable, light, not slippery, without heels. It is forbidden to wear earrings, beads.

Body check

The goal is to prevent patients and bacteria carriers from working in production.

Bacteriocarriers are people who have recovered, but continue to release the pathogens of the transferred disease into the external environment.

Medical examinations are carried out regularly, once every six months. Checking for bacteriocarrier, worm carrier, fluorography - once a year. Blood test - once every five years.

Prophylactic vaccinations are carried out to prevent intestinal infectious diseases and creating immunity (immunity of the body to various diseases).

To work on food enterprises not allowed:

Patients with typhoid fever;

paratyphoid;

dysentery;

epidemic hepatitis;

bone diseases;

tuberculosis;

venereal diseases;

Skin diseases (scabies, lichen, pustules).

6. Occupational health and safety at the enterprise. environmental protection

Any meat processing plant is a source of air pollution. Emissions from the enterprise that pollute the atmosphere are divided into solid, gaseous and liquid. Solids include: soot, manganese oxide, chromium oxide, nickel oxide, wood dust. Gaseous and liquid include: sulfur dioxide, carbon monoxide, nitrogen dioxide, hydrogen sulfide, ammonia, methyl merkontol, phenol, hydrogen fluoride, hydrocarbons, lead aerosol. Almost all emissions comply with the maximum permissible values, with the exception of sulfur dioxide, carbon monoxide, nitrogen dioxide and lead aerosol. For all emissions, the labor protection service and environment maintains constant control. From the numerous complex of issues of nature protection, the protection against pollution of the air basin, soil, soil water and reservoirs is of paramount importance. Carry out the following measures to protect the environment:

Organization of uninterrupted and efficient operation of the cleaning system and waste-free technology with waste disposal;

Production of products that meet environmental quality standards;

Ensuring control over compliance with environmental requirements at the enterprise.

Measures to protect the air basin of the territory of the meat processing plant can be divided into general and private. To general activities air pollution control include:

High sanitary culture of the industry;

Uninterrupted operation of microclimate systems (primarily, supply and exhaust ventilation);

Thorough cleaning and disinfection of premises;

Organization of a sanitary protection zone.

Private events are aimed at cleaning, disinfecting and deodorizing the air. Planting plays an important role in protecting the environment. Thus, at present, the list of measures to protect the environment should include further planting of greenery on the territory of the plant, strengthening control over campaigning and mass work with workers of the meat processing plant on environmental issues, solving the problem of waste disposal, etc. In order to prevent accidents and professional diseases, the general and special safety regulations in force in the organization must be strictly observed. In accordance with the Federal Law "On the Fundamentals of Labor Protection in the Russian Federation", the employer is obliged to ensure health and safe working conditions; deploy modern facilities safety precautions that prevent industrial injuries; ensure sanitary and hygienic conditions that prevent the occurrence of occupational diseases of workers.

Provide employees at workplaces with low temperatures with clothing sets in accordance with the requirements of GOST SOBT 12.4.084-80 and 12.4.088-80. In order to create a normal temperature regime, use local heat sources. Keep the territory in order, observe the required dimensions of passages, driveways, ensure safety during the operation of transport on the territory and in the shops of the meat processing plant.

Organize in deadlines conducting medical examinations: mandatory (when applying for a job) and periodic - for employees engaged in hard work and work with harmful working conditions, according to the list of professions (Resolution No. 290 of September 17, 1994, Moscow).

According to the Decree of the Ministry of Labor and Social Development of the Russian Federation of December 1997, a list of norms for the free issuance of special clothing, special footwear and other personal protective equipment, depending on the position held, was compiled.

Article 221 Labor Code The Russian Federation production is obliged to issue free of charge washing and neutralizing agents for workers in places where exposure to the skin of harmful active substances is possible.

Provide workers employed in work with harmful and hazardous conditions labour, benefits and compensation: additional leave in accordance with the list of industries in which it gives the right to additional leave (Decree of 10.25.94, No. 290 P-22, Moscow) milk and other equivalent edible milk and other food products, approved by the USSR Ministry of Health of 04.11.1987, No. 4430 -87.

Pay a one-time monetary allowance to employees (members of their families) for compensation for harm caused to their health as a result of an accident or occupational disease, in the performance of labor duties in the following cases: - death of an employee (payment of bills and expenses associated with burial); - obtaining a disability by an employee; - loss of working capacity by the employee, which does not allow to perform labor duties at the previous place of work - in accordance with Article 11 of the Federal Law "On Compulsory Social Insurance against Industrial Accidents and Occupational Diseases".

Together with authorized persons for labor protection, organize control over the state of conditions and labor protection in the workshops and on the territory of the enterprise. Annual labor protection costs consist of three types of costs: implementation of measures aimed at improving working conditions and increasing its safety; benefits and compensation in connection with unfavorable working conditions; compensation for the consequences of adverse effects of working conditions on employees. The costs aimed at improving working conditions and increasing its safety at the enterprise consist of two main items: the purchase of clothing, footwear and other personal protective equipment and safety devices; nomenclature measures provided for by the agreement on labor protection.

Accounting for the costs of ensuring the environmental friendliness of production According to the law "On Environmental Protection", the implementation of such types of economic activity Like livestock processing, the production of meat products must be carried out according to approved projects that have positive conclusions from the state environmental review, in compliance with the requirements in the field of environmental protection, as well as sanitary requirements, norms and rules. When carrying out production, measures are taken to protect the environment, restore the natural environment, and improve territories in accordance with the legislation of the Russian Federation.