Sanitary standards and shelf life of food products. Sanitary rules for food storage

Warehouse premises of the enterprise must meet the requirements of building codes and sanitary rules. Storage food products must be carried out in accordance with the applicable regulations and technical documentation with appropriate parameters of temperature, humidity and light conditions for each type of product. It should be remembered that cold does not kill microorganisms, but only delays their development. Fluctuations in temperature and humidity in the chambers and pantries should not be allowed, as this leads to moisture condensation on the products and their rapid deterioration. Cooled chambers must be equipped with thermometers.

According to the accepted classification, products should be stored separately according to their types: meat, fish; milk fat; gastronomic; dry (flour, sugar, cereals, pasta, etc.); bread; vegetables and fruits.

Shared storage is prohibited:

Raw materials, semi-finished products and ready-to-eat products;

Benign products and products of dubious, poor quality;

Products with a sharp specific smell (spices, herring, etc.) and easily perceiving the smell (butter, cheese, egg, tea, sugar, etc.);

Food products and household materials, non-food products, containers, etc.

At small enterprises, as well as in the chamber of the daily supply of products, short-term joint storage of raw materials and finished products is allowed in compliance with the conditions of the commodity neighborhood (on separate shelves, racks).

All foodstuffs must be placed on racks or pedestals at a height of at least 15 cm from the floor. Between the rows of boxes, stacks, it is necessary to lay slats for better air circulation.

Storage of unstocked products in bulk, on the floor is not allowed. Products should be mixed and used in the order in which they were received. Marking labels on the container of the supplier indicating the expiration date should be kept until the product is completely used.

Perishable products are placed in cold rooms. Chilled meat carcasses, half carcasses, quarters are hung on hooks so that they do not come into contact with each other, with the walls and floor of the room. Frozen meat is stored in stacks on pallets.

Offal, poultry, frozen fish are stored in the supplier's containers on racks or underwares.

Sour cream, cottage cheese are stored in containers with a lid, butter - in factory containers or bars wrapped in parchment in trays, small cheeses - in containers, large cheeses - without containers on shelves.

Sausages, hams, frankfurters, sausages, etc. are stored in the supplier's container or production container, the egg - in boxes on the bottoms.

Some perishable foods provide the most favorable breeding ground for microorganisms that cause food spoilage, food poisoning, or acute intestinal infections.

Such products are called especially perishable. Shelf life and storage conditions are defined in the Sanitary Rules "Hygienic requirements for the shelf life and storage conditions of food products" (SanPiN 2.3.2.1324-3). According to this document, “especially perishable products include products that cannot be stored without cold and are intended for short-term sale: milk, pasteurized cream; chilled semi-finished products from meat, poultry, fish, seafood, raw and boiled vegetables, all products and dishes Catering; fresh juices; creamy confectionery made using manual operations; perishable products in packages opened during the sale≫.

The maximum shelf life of most especially perishable products at a temperature of 4 + 2 ° C does not exceed 72 hours:

Minced meat produced by trade and public catering enterprises - 12 hours;

Semi-finished minced meat products (breaded, stuffed, combined) -24 hours;

Boiled meat for cold dishes, cut into portions for first and second courses - 24 hours;

Fried minced meat culinary products -24 hours;

Jellied meat products: aspic, jelly -12 hours;

Meat, liver and poultry pies - 24 hours;

Pancakes, meat pies - 24 hours;

Fish boiled, baked, stewed, fried -36 hours;

Salads, vinaigrettes from boiled vegetables without dressing - 18 hours;

Cakes and pastries without cream, with cream, fondant, etc. - 72 hours; with custard- 18 o'clock

On the present stage new technologies, new recipes, new types of packaging have been developed, which can significantly increase the shelf life of especially perishable products. Extended shelf life and storage conditions must be justified by the manufacturer of such products, have a sanitary and epidemiological conclusion.

So, for example, the shelf life of products, boiled sausages and sausages, cut and packed under vacuum, under modified atmosphere conditions is 5 days.

Non-perishable bulk products are stored in dry, clean, well-ventilated rooms with a relative humidity of not more than 75%. When storing these products, extreme fluctuations in temperature and humidity should be avoided.

Bulk products (flour, cereals, pasta, sugar, etc.) are placed in bags or in other containers of the supplier on pallets at a distance of at least 50 cm from the walls.

Bread is stored in the bread-slicing room or in a separate pantry on racks, in cabinets at a distance of at least 35 cm from the floor. Cabinets must have openings in the doors for ventilation. rye and wheat bread placed on different shelves. At least once a week, the shelves should be wiped with a 1% solution of acetic acid to prevent potato bread disease.

Potatoes and root crops are stored in a dry, dark room, cabbage - on racks, in chests. Vegetables of the old and new crops should be stored separately. Pickled and salted vegetables are stored in barrels at a temperature not exceeding +10 °C. Fruits, greens are stored in boxes at a temperature not higher than +12 ° C.

Lecture 2 Sanitary requirements for the transport and storage of food. 2.1.Sanitary requirements for the transportation of products Food products from warehouses, bases, industrial food enterprises are transported to trading network and a catering network on the most various types transport (water, sea, rail, auto-drawn). All modes of transport used for the transport of food are regularly inspected by the authorities sanitary supervision and only if it meets sanitary requirements, a sanitary passport-document is issued for the right to use transport for the transportation of relevant food products. Transportation of food products is carried out by special vehicles labeled "Products". The bodies of such machines are upholstered from the inside with galvanized iron or sheet aluminum and are provided with removable racks. For each vehicle intended for the transport of products, there must be a sanitary passport issued by the institutions of the sanitary and epidemiological service for a period of not more than one year. Persons accompanying the products on the way and loading and unloading them must have a medical book and sanitary clothing (robe, gloves). Along the way, food products are exposed to factors external environment(high temperature, direct sunlight) and mechanical stress. In addition, products may become contaminated. All this leads to a decrease in the quality of transported food products, and sometimes to their complete unfitness. In this regard, control over the conditions for the transportation of food products, as well as control over their storage, occupies an important place in the work of a sanitary paramedic. At the same time, attention is drawn to the timeliness and method of delivery, the sanitary condition of vehicles and the conditions for keeping food products in them. Only specialized transport should be used for their transportation. Perishable.products by railways should be transported in insulated wagons in which a constant temperature is maintained regardless of the outside air temperature. For cooling in such cars, refrigeration units are used or chilled ice and ice-salt mixture are used, as in ordinary glaciers. Ice or ice-salt mixture is also loaded into ice pockets located at the ends of the car. In the lower part of the ice pockets are equipped with pallets and hydraulic siphons, with the help of which the melt water is collected and removed. Ice is loaded into ice wagons periodically, as needed, at special ice stations located at intermediate stations along the route of the wagons. On the railway transport, as well as in stationary conditions, machine methods of cooling food products are carried out by direct evaporation of refrigerants or by the brine method. The temperature inside isothermal wagons during the transportation of chilled perishable products should not exceed 5°C, and frozen - 6°C. Non-perishable food products are allowed to be transported in ordinary covered wagons, which must be pre-prepared: cleaned, washed and disinfected. Wagons used for the transport of food products must not have foreign odors that can be absorbed by food products. Refrigerated ships are used to transport food by water. The temperature in the refrigerated chambers of these ships can reach and remain in the range from -10 °C to -15 °C. This makes it possible to transport perishable products in good condition over very long distances. For short distances, food products can be transported by road-drawn transport, which must be specialized for this purpose. It must not be used for other purposes. It is temporarily allowed to use cars and carts for other purposes, provided that they are not used to transport garbage, manure, poisonous substances and other goods that pose a sanitary and epidemiological hazard, or goods that have a pungent odor (oil products). Occasional transport must be treated with hot water and soda before use. To protect transported goods from contamination vehicles it is recommended to equip with closed bodies, and food products - to pack. If these products are transported by open road-drawn vehicles, they should be required to cover them with a clean tarpaulin. Particular attention should be paid to the transport of perishable 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. To avoid splashing milk on the way and churning some of the fat into the butter, the flasks should be filled to the brim. In summer, milk flasks must be covered to protect them from heating. Oil should be transported in boxes, barrels or tubs; fish, game, poultry, sausages, offal - in special vehicles and carts, in boxes with lids upholstered inside with tinplate or galvanized iron with well-sealed seams. In exceptional cases, in agreement with the sanitary supervision authorities, meat (carcasses, quarters) is allowed to be transported in open vehicles, provided that it is laid on a clean tarpaulin or other dense fabric and covered on top. Perishable products in the summer should be transported only on vehicles provided with refrigeration equipment. The use of refrigerated transport makes it possible to achieve good food preservation. For the transportation of flour, special flour trucks are currently used. They are loaded and unloaded pneumatically. 2.2. Sanitary requirements for food storage To ensure uninterrupted operation, catering enterprises have a stock of raw materials, the amount of which is determined by the production capacity of the enterprise and the shelf life of products. Therefore, incoming food products are first taken to the warehouse of the enterprise, and. then, to the extent (necessary, they are issued to the production workshops for processing. Upon acceptance of the products, their quality is checked in accordance with the requirements of the standard and the accompanying document. The quality is checked by the organoleptic method, and, if necessary, they resort to laboratory research. . It is forbidden to accept: meat without a brand and an accompanying document; gutted poultry; duck, goose and mirage (from the incubator) chicken eggs, canned food that does not meet the standards in appearance (bombed, crumpled, rusted); perishable products in the absence of refrigeration equipment. The following sanitary requirements are imposed on the conditions for storing food products, aimed at preserving the quality of raw materials: 1) the presence of a sufficient number of storage facilities; 2) compliance with the mode of storage of products (temperature, humidity, ventilation); 3) observance of storage periods;: 4) prohibition of joint storage of raw materials, semi-finished products and finished products; 5) compliance with the rules of the commodity neighborhood (to avoid the transfer of the smell of products); 6) the availability of special storage equipment (racks, shelves, hooks, bins, chests, bins) that ensure good safety of products. Warehouse equipment: 1. - racks (a - ceiling, b - cellular prefabricated); 3. - bin: 3 - chest; 4 - podvarnik; 5 - cabinet: 6. - springboard to scales; 7 - brackets with hooks. All storage facilities are divided into refrigerated chambers (meat, fish, milk and fat, for fruits and herbs) and unrefrigerated warehouses for dry products, vegetables, bread. In a refrigerator, a chamber for storing meat. it is necessary to maintain an air temperature of 2 ° C and a relative humidity of 85%. - The shelf life of meat products is from 1 (offal) to 5 days (frozen. meat carcasses). from the walls. Boxes with poultry, by-products are installed on racks or shelves. 1,- In the refrigerator for storing fish and .. fish products, the temperature should be -2 ° C and relative humidity 90%. Shelf life of fish products from 1 day. (chilled) - up to 3 days (frozen). Large fish are recommended to be hung on hooks. Boxes with briquettes of frozen fish are placed on racks, barrels with fish are placed on pallets. A refrigerator for dairy products should have a "temperature of 4 ° C, relative humidity of 85%. The shelf life of products is as follows: milk - 20 hours, cottage cheese - 36 hours, sour cream - 72 hours, eggs - 6 days, boiled sausages - up to 48 hours, cheese - 20 days Cans, flasks, barrels of milk, cottage cheese and sour cream, boxes with eggs are placed on, undercarriages, cheeses are placed on racks in rows with a cardboard lining between them. butter, sausages are stored in packaging on shelves or racks. The chamber for storing fruits and herbs must be maintained at a temperature of 4 ° C, relative humidity 90%. The shelf life of greens and berries is up to 2 days. apples. citrus fruits up to 3 days. Boxes and baskets are installed on racks and undercarriages, providing good air access. Warehouse for dry products winter time heated, the temperature in it. should be 15-17 °C, relative humidity 65%. The shelf life of dry products is from 5 to 10 days. "Groats are stored in" chests with lids, flour in bags stacked in stacks 2 m high on pallets. At long-term storage flour to prevent its moistening, the bags are shifted from the lower rows to the top. Pasta is stored in boxes, and vegetable oil is stored in barrels or cans on pallets. Sugar and salt during storage are protected from moisture, strongly smelling products (tea, coffee) are placed in isolation from other goods. The warehouse of vegetables is equipped with good ventilation. The temperature in it fluctuates depending on the temperature of the outside air. Potatoes and vegetables are stored in bins not high. more than 1.5 m, fresh cabbage - in rows on lattice shelves, racks, pickled, salted vegetables - in barrels mounted on pedestals. Storage of bread, as a rule, is organized in a bread-cutting room, which is located next to the dining room and is equipped with a window with an unloading platform. This arrangement of the room facilitates the unloading of bread and reduces transport, and therefore protects the bread from contamination. The room should be dry, bright, with a temperature not lower than 17°C and relative humidity of 70% on shelves covered with "curtains. Each type of bread is placed separately. All storage facilities are kept clean. Empty containers are immediately removed. Bins, chests, shelves are thoroughly cleaned of food residues before loading. When barn pests appear in the warehouse, the premises are disinfected by specialists of the sanitary and epidemiological station. For storage in both refrigerated and non-refrigerated warehouses, only good-quality products should be accepted in clean, serviceable containers, equipped with appropriate quality certificates (certificates) and waybills.It is also necessary to require that the storage of food products in large warehouses and bases, large enterprises catering trade was separate for each type of product, since the joint storage of heterogeneous products can have a detrimental effect on their quality. To do this, special premises should be allocated for the storage of bread and bakery products, dry products, vegetables and potatoes, meat, milk fat products and fish. In small enterprises with a small number of storage facilities, it is allowed to store dissimilar products, provided that they are placed in such a way that their harmful effect on each other is excluded. For this purpose, it is prohibited to store raw products together with finished products, products of benign and dubious quality. Substandard and questionable products should be sorted and stored in specially designated areas. It is also forbidden to store dry foods and foods with a high moisture content together, since the former, easily absorbing moisture, are moistened and moldy quickly. It is not allowed to store products in bulk, in disorder, on the floor. Products must be stored only on racks, pedestals or shelves, which must be at least 70 cm from the walls and at least 20 cm from the floor. This arrangement of equipment facilitates cleaning and cleaning of the premises and contributes to better ventilation. Cooled and chilled meat, boiled and smoked sausages, sturgeon fish should be stored hanging on tinned hooks. Separate carcasses, half carcasses or quarters must not touch each other. Frozen meat is allowed to be stored in stacks on racks. In glaciers, meat must be laid in one row on oilcloth or wooden racks and stored on ice. Partially frozen, steamed, salted fish is stored in baskets, barrels or boxes. Sprinkle steamed fish with crushed ice. dried, dried fish it is allowed to store in matting sacks. Offal and poultry are stored in wooden boxes installed for better ventilation on wooden bars. Meat, butter, milk, flour and sugar, which have the ability to perceive foreign odors, must not be stored with herring, tobacco products and other goods. Bulk products should be stored in bags, stacked, and always on racks. A small amount of bulk products, for example in the production workshops of catering establishments, can be stored in wooden chests with a lid. Vegetables and potatoes are allowed to be stored in special rooms at a temperature of 0-2°C (potatoes) or 5°C (vegetables). The duration of their storage in catering establishments should not exceed 2-5 days. non-compliance specified conditions storage leads to rapid decay of vegetables and potatoes. Particularly stringent requirements must apply to the storage of food products that are eaten without additional processing (sausages, butter, bread, bakery products). During storage, food products should be protected from rodents, flies, barn pests, which must be timely combated. Storage areas must be rat-proof. All cracks in the floor and openings around sanitary inlets should be sealed with cement, iron, brick. Ventilation holes in warehouses they are closed with metal bars, the windows must be glazed. Traps are used to control rodents. Chemical methods struggle are applied by specialists-deratizers. Refrigeration chambers, glaciers for food storage and other storage facilities must be kept in exemplary cleanliness - washed in a timely manner and disinfected more often. The snow coat that forms on the batteries and reduces the efficiency of their work must be removed in a timely manner. Food products entering the warehouses of public catering enterprises must comply with the requirements of the current regulatory and technical documentation, be in serviceable clean containers and be accompanied by documents certifying their quality, as well as a marking label on each container (box, flask, box) indicating the date , hours of manufacture and the deadline for implementation. The quality of food products is checked by representatives of the quality control service of the enterprise, and if a laboratory is available, also by a laboratory worker. At raw materials branches, quality control of incoming food products are carried out by the head of production or his deputy, the cook-foreman, in buffets - the bartender. It is forbidden to accept: - meat of all types of farm animals without a stamp and a veterinary certificate; - poultry and eggs without a veterinary certificate, as well as from farms that are unfavorable for salmonellosis; - duck and goose eggs; - canned food with violation of tightness, bombage, crackers; - cereals, flour, dried fruits and other products infected with granary pests; - vegetables and fruits with signs of rot; - fresh wormy mushrooms, crumpled; - salted, labeled, canned and dried mushrooms without a quality document; - especially perishable products with expired sales periods or on the verge of its expiration; - crop products without a quality certificate. Enterprises must comply with the requirements for the storage of products that prevent their spoilage. The products accepted for storage are transferred to a clean production container marked according to the type of product or stored in the supplier's container (barrels, boxes, flasks, cans, etc.). When weighing food, do not place it directly on the scale. Products must be weighed in containers or on clean oilcloth, paper. Products are stored according to the accepted classification according to storage conditions: dry (flour, sugar, cereals, pasta); bread; meat, fish; milk fat; gastronomic; vegetables. Raw materials and finished products of the valley are stored in separate cold stores. At small enterprises that have one refrigerating chamber, as well as in the chamber of the daily supply of products, their joint storage is allowed with an appropriate distinction. Storage of especially perishable products is carried out in accordance with the current Sanitary Rules "Conditions, terms of storage of especially perishable products". Meat storage rooms should be equipped with shelving with hygienic coating that can be easily washed and, if necessary, hanging beams with tin-plated hooks or stainless steel. Chilled meat carcasses (half-carcasses, quarters) are hung on hooks so that they do not come into contact with each other, with the walls and floor of the room. Frozen meat is stored on racks or stockpiles. By-products are stored in boxes or bags on racks or pedestals. Frozen or chilled poultry is stored in the supplier's container on racks or pallets, stacked in stacks; for better air circulation between boxes (boxes) it is recommended to lay wooden slats. Frozen fish (fish fillet) is stored on racks or underwares in the supplier's container. Sour cream, cottage cheese are stored in a container with a lid. It is forbidden to leave spoons, shoulder blades in a container with cottage cheese and sour cream, they must be stored in special utensils and rinse after use. The marking label on each container should be kept until the product is completely used. Butter is stored in factory containers or bars wrapped in parchment, in trays, melted butter - in flasks. Butter, ghee and other edible fats should not be stored together with strong-smelling foods. Large cheeses are stored without containers on clean racks. When laying cheeses (rectangular bar, round) one on top of the other, there should be cardboard or plywood spacers between them. Small cheeses are stored in containers on shelves or on racks. Sausages, hams are hung on hooks, sausages are stored in the supplier's container or repackaged in special boxes. Eggs in boxes are stored on pallets in dry, cool rooms separately from other products. Egg powder stored in a dry place at a temperature not exceeding +20 degrees. C, melange - in the refrigerator at a temperature not higher than - 6 degrees. C. Vegetable oil stored in barrels, cans and other containers. Cereals and flour are stored in bags on pallets in piles. During long-term storage, in order to prevent flour moistening, bags in stacks are periodically transferred from the lower rows to the top. A small amount of cereals or flour is stored in wall chests with a lid; the height of the flour loaded into the chest, cereals should not exceed 1 m. The chests are periodically washed with a 1% solution of soda ash and dried well. Pasta is stored in the supplier's container on racks or pedestals. Sugar, salt are stored in a dry room in the supplier's container. Tea and coffee are stored in dry ventilated rooms. Bread is stored in trays on racks, shelves or cabinets. It is recommended to allocate a separate pantry for storing bread. Rye and wheat bread are stored separately. Doors in cabinets for bread should have holes for ventilation. When cleaning cabinets, you should sweep crumbs from the shelves with special brushes and wipe them thoroughly at least once a week using a 1% solution. table vinegar. Potatoes and root crops are stored in a dry and dark room; cabbage - on separate racks; pickled, salted vegetables - in barrels, at temperatures up to 10 degrees C. Fruits and greens are stored in boxes in a cool place. Frozen vegetables, fruits are stored in the supplier's container in low-temperature refrigerators; dried vegetables, fruits and mushrooms - in dry, clean, ventilated areas. The issue of the sale of non-perishable products with an expired shelf life that do not meet the requirements of regulatory and technical documentation for organoleptic and physico-chemical indicators can be resolved only after the appropriate conclusion of the commodity examination. When establishing the fact of spoilage of products, their rejection is carried out by the commission in accordance with the established procedure, with subsequent transfer to animal feed in agreement with the veterinary supervision authorities. Lecture 3. Sanitary requirements for the culinary processing of food products. 3.1 Culinary processing of meat and fish Meat comes to catering establishments frozen and chilled. in the form of carcasses, half-carcasses, quarters, as well as thawed in the form of large-sized semi-finished products. At large enterprises, frozen meat is subjected to slow thawing at an increase in temperature from 0 to 6 ° C for several days in special chambers. If necessary, thaw the meat fast way in a meat preparation shop at a temperature of 16 ° C for 18 hours. Slow thawing of meat meets hygiene requirements to a greater extent, since it leads to less loss nutrients: Thaw meat near the stove, go to hot water is not allowed, since in this case there is a large loss of meat juice and the rapid development of microflora on the surface of the meat. The meat is considered thawed if the temperature in the thickness of the muscles reaches 1C. It is immediately sent to further processing. Cleansing from dirt, blood clots and washing cold water brush-shower or in a washing bath reduce the contamination of the meat surface with microbes by 80-95%. Further drying of the meat with a clean cotton cloth helps to reduce bacterial contamination, as well as to prevent industrial injuries during processing. Corned beef, soaked before heat treatment. At the same time, special sanitary requirements are imposed on temperature (not higher than 12 ° C) and. water change (after 1.2, 3, 6, 12 hours). Corned beef is soaked in baths in pieces weighing 1-1.5 kg, while water is taken. 2. times more. Meat by-products are always delivered to public catering establishments in a frozen form. Given their increased contamination with microbes, thawing, thorough cleaning from blood, films, mucus, wool and washing should be done on separate tables, cutting boards and in bathtubs. Cleaned by-products should be immediately sent to heat treatment. Domestic bird always comes semi-gutted (without intestines) or gutted, frozen or chilled. In the process of primary processing Special attention attention should be paid to the sequence of carcass processing operations and the timely removal of poultry entrails from the table, thereby preventing infection of the workplace. Game entering the pen, not gutted and not bled, poses a great danger of microbial contamination of other meat products. Therefore, it is allocated for processing special room. In the process of manufacturing semi-finished meat products. the following sanitary rules should be observed: 1) semi-finished meat products to produce at a separate workplace, thereby excluding their additional bacterial contamination; 2) cook all semi-finished products within a day in a small amount, if necessary, store at a temperature of - 6 ° C, no more deadlines; 3) cook minced meat and cutlet mass in a small amount; if necessary, store at a temperature of 6 ° C in an unfilled form with a layer of 10 cm for no more than 6 hours, in the form of breaded semi-finished products - 12 hours, laid in one row; 4) to ensure the good quality of products from the cutlet mass, the bread added to it should be soaked in cold water; 5) -upon delivery minced meat to culinary shops, pack it in tray boxes (with lids) lined with cellophane or parchment, and transport it in vehicles with refrigeration units. Fish is delivered to catering establishments fresh-frozen, chilled or salted. According to sanitary and hygienic standards, small partial fish are thawed in cold salted water, and large ones - in air. Fish fillets are always thawed in air in order to reduce nutrient losses. internal organs fish, primary processing and cutting of semi-finished products should be carried out separately, keeping the workplace clean and labeled - cutting boards. Processed and washed fish can be stored in a refrigerator for no more than 8 hours, and "sliced ​​semi-finished products from it - no more than 2 hours. Salted fish is soaked in cold (8-10 ° C) running water for 5-6 hours or change of water (per 1 kg of 2 liters of water) for 24 hours. After soaking, the fish is immediately subjected to heat treatment.

Send your good work in the knowledge base is simple. Use the form below

Good work to site">

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Hosted at http://www.allbest.ru/

Institute of Economics, Management and Law (Kazan)

Faculty of Food Technology

Department of Catering Technology

Referat

Bytopicse: Sanitary regulations food storage

1. Requirements for the reception and storage of food products

Trade organizations accept for storage food products and food raw materials that meet the requirements of regulatory and technical documentation and have documents confirming their origin, quality and safety for human health.

The quantity of accepted perishable, frozen and especially perishable foodstuffs must correspond to the volume of operating refrigeration equipment.

Storage and sale of perishable products, with the exception of products requiring more stringent storage conditions, is carried out at a temperature not exceeding 6 °C.

Food products are accepted in a clean, dry, without foreign smell and damage to the integrity of the container and packaging. Repackaging of food products from the supplier's containers into more small containers not allowed.

Labels (labels) on the supplier's packaging must be preserved until the expiration date (storage) of food products.

Storage of foodstuffs should be carried out in accordance with the current regulatory and technical documentation with appropriate temperature, humidity and light conditions for each type of product.

When storing food products, the rules of the commodity neighborhood, warehousing standards must be observed. Products with a specific smell (herring, spices, etc.) must be stored separately from products that perceive odors.

It is not allowed to store raw products and semi-finished products together with ready-made food products, store spoiled or suspicious food products together with good-quality ones, as well as store containers, carts, household materials and non-food products in food warehouses.

All foodstuffs in warehouses, refrigerated chambers, utility rooms, etc. should be stored on racks, pallets or pedestals made of materials that can be easily washed and disinfected and at least 15 cm high from the floor.

Storing food near water pipes and sewer pipes, heating appliances, outside storage facilities, as well as storage of bulk products directly on the floor, in bulk is not carried out.

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.

Chilled fish is stored in the supplier's container, the storage temperature should not exceed 2°C. Frozen fish is stored in boxes stacked in stacks with slats between rows of boxes.

in trade organizations live fish kept in an aquarium clean water and aeration in the warm season - no more than 24 hours, in the cold - no more than 48 hours at a water temperature not higher than 10 ° C.

Bread and bakery products are stored in clean, dry, well-ventilated areas. Storage of bread and bakery products in bulk close to the walls of the premises, without undercarriages, as well as on racks located at a distance of less than 35 cm from the floor, is not allowed.

In cases of detection during storage or sale of signs of disease of bread and bakery products with potato disease, such products must be immediately removed from the trading floor and warehouses. Rinse storage shelves warm water with detergents and wipe with 3% acetic acid solution.

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 with warm water and detergents, wipe with a 1% solution of acetic acid and then dry.

When accepting confectionery products with cream, they are not transferred from the supplier's trays, nor are they sold in unpacked form using the self-service method.

Trade organizations are not allowed to accept cakes that are not packed individually in consumer packaging, as well as cakes that are not packed in trays with tight-fitting lids.

Transportation or transfer of cakes and pastries to open sheets or trays are not allowed.

Bulk products are stored in dry, clean, well-ventilated rooms, not infected with barn pests, with a relative humidity of no more than 75%.

These 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.

In order to prevent yersiniosis and pseudotuberculosis, vegetables are periodically checked during storage and subjected to sorting and cleaning.

For trade organizations, built-in, built-in residential buildings and buildings for other purposes, the delivery of products at night (from 23.00 to 07.00 hours) is not carried out.

2. Hygienic requirements for a small retail chain

The sale of perishable food products in organizations of a small retail network in the absence of refrigeration equipment is not allowed.

Storage of containers in the adjacent territory is not allowed. Returnable packaging after completion of work in organizations of a small retail network is taken out daily to the base enterprise of the manufacturer (supplier) of food products.

All stationary organizations of the small retail network are equipped with toilets and sinks for washing hands.

AT cold period year, the temperature at the workplace of the seller in stationary organizations of the small retail network should not be lower than 18 ° C, in summer period- not higher than 26°С. Microclimate indicators in stationary organizations of a small retail network must meet the requirements for the microclimate of industrial premises.

In tents, car shops, trailers, it is allowed to sell a combined assortment of goods if available relevant conditions for their storage and distribution.

If the organization has one workplace, it is allowed to sell food products only in industrial packaging.

The release of bread, baked confectionery and bakery products is carried out in packaged form.

During the period of mass receipt of potatoes and fresh fruits and vegetables, it is allowed to sell vegetables and fruits from stalls, carts, etc., as well as at open vegetable markets.

Realization of potatoes, fresh fruits and vegetables, incl. gourds, in bulk, from the ground is not carried out. Sale gourds parts and with notches are not allowed.

Hot finished goods(patties, whites, pasties, cutlets, etc.) should be dispensed from isothermal or heated containers, carts. Mobile vehicles of the small-scale retail network are sanitized at the base organization at the end of the working day.

Storage mobile and portable commercial equipment and sold food products at home from sellers are not carried out.

The sale of eggs in a small retail network is carried out at an air temperature not higher than 20 ° C and not lower than 0 ° C.

The seller (owner) of the small retail chain provides:

b) acceptance and sale of food products with documents confirming their origin, quality and safety;

c) monitoring compliance with the expiration dates and the rules for dispensing food products (when dispensing, use tongs, scoops, spatulas, etc.).

The seller (owner) strictly observes the rules of personal hygiene, must be neatly dressed, wear clean sanitary clothes (including a special headgear), the organization's badge, its name, address (location), F., I., O. of the seller. The seller (owner) must have with him and present to officials of the state sanitary and epidemiological service a personal medical book of the established form, documents confirming the origin, quality and safety of the products sold.

3. Requirement to comply with sanitary rules

The head of the trade organization provides:

the presence in each trade organization of these sanitary rules;

compliance with the requirements of sanitary rules by all employees of the trade organization;

proper sanitary condition of non-centralized water supply sources and the quality of water in them;

organization of production control;

necessary conditions for compliance sanitary norms and rules for the acceptance, storage and sale of products that guarantee their quality and safety for the health of consumers;

employment of persons with a permit for health reasons, who have undergone professional, hygienic training and certification;

availability of personal medical books for each employee;

timely passage of preliminary admission and periodic medical examinations by all employees;

professional hygiene training and retraining of personnel under the hygienic training program in the prescribed manner;

implementation of resolutions of instructions of bodies and institutions of the State Sanitary and Epidemiological Service;

working conditions of employees in accordance with applicable law, sanitary regulations, hygienic standards;

organization of regular centralized washing and repair of sanitary and special clothing;

proper operation and timely repair of technological, refrigeration and other equipment;

having enough production equipment and inventory, utensils, containers, packaging materials, detergents, disinfectants and other items of material and technical equipment;

bringing measures for disinfection, disinfestation and deratization;

timely garbage collection, disposal of used fluorescent lamps;

Availability of first aid kits medical care and their timely replenishment;

organization of sanitary and educational work with personnel.

Compliance with these sanitary rules is mandatory for individual entrepreneurs and legal entities(Article 39 of the Federal Law "On the sanitary and epidemiological well-being of the population" dated March 30, 1999 No. 52-FZ, Collection of Legislation Russian Federation dated 05.04.99 No. 14, art. 1650).

4. Tterms and definitions

food product storage sanitary

In order to implement the document sent for execution, it is proposed to be guided by the following terms.

Food products. Products in natural or processed form, consumed by humans (including products baby food, diet food), bottled drinking water, alcoholic products(including beer), soft drinks, chewing gum, as well as food raw materials, food additives and biologically active additives.

Food raw materials. Raw materials of vegetable, animal, microbiological, mineral and artificial origin and water used for the manufacture of food products.

Food quality. The set of characteristics of food products that can satisfy human nutritional needs under normal conditions of their use.

Food safety. The state of reasonable certainty that food products, under normal conditions of use, are not harmful and do not pose a risk to the health of present and future generations.

The nutritional value of a food product. The set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Certificate of quality and safety of food products, materials and products. A document in which the manufacturer certifies the compliance of the quality and safety of each batch of food products, materials and products with the requirements of regulatory and technical documents.

Regulations. State standards, sanitary and veterinary rules and regulations that establish requirements for the quality and safety of food products, materials and products, control over their quality and safety, conditions for their manufacture, storage, transportation, sale and use, disposal or destruction of low-quality, hazardous food products, materials and products.

Technical papers. Documents in accordance with which the manufacture, storage, transportation and sale of food products, materials and products are carried out ( specifications, technological instructions, recipes, etc.).

Utilization of food products, materials and products. The use of low-quality and dangerous food products, materials and products for purposes other than the purposes for which food products, materials and products are intended and in which they are usually used.

Trade. View entrepreneurial activity associated with the sale and purchase of goods and the provision of services to customers.

Wholesale. Trade in goods with their subsequent resale or professional use.

Retail. Trade in goods and provision of services to customers for personal, family, home use unrelated to business activities.

Commercial network. Aggregate trade enterprises located within a specific territory or under common management.

Warehouse space. Specially equipped isolated premises of the main production, auxiliary and auxiliary purpose of a wholesale trade enterprise.

Warehouse for the main production purpose (operating room, operating room). Part warehouse, designed for receiving, sorting, storing, picking, dispensing and shipping goods.

Goods class. A set of goods that have a similar functional purpose.

Product group. A set of goods of a certain class with a similar composition of consumer properties and indicators.

Type of goods. A set of goods of a certain group, united common name and appointment.

Assortment of goods (product assortment; product nomenclature). A set of goods united by any one or a combination of characteristics.

Assortment list of goods. Part of the trade assortment of goods that must be constantly on sale.

Perishable food products. Food products with a limited shelf life (from several hours to several days), requiring special temperature and other conditions to maintain the quality and safety, without which they undergo irreversible changes, leading to deterioration and risk to the health of consumers.

Non-perishable foodstuffs. Long-term storage products (over 30 days) that retain their quality under normal temperature, humidity and other food storage conditions.

References

1. the federal law"On the sanitary and epidemiological well-being of the population" dated March 30, 1999 No. 52-FZ.

2. Federal Law “On the Quality and Safety of Food Products” dated 02.01.00 No. 29-FZ.

3. Regulations on the state sanitary and epidemiological supervision of the Russian Federation, approved by the Decree of the Government of the Russian Federation of July 24, 2000 No. 554.

4. SanPiN 2.3.2.560-96 "Hygienic requirements for the quality and safety of food raw materials and food products".

5. SanPiN 42-123-4117-86 "Conditions and terms of storage of especially perishable products".

6. "Instructions for conducting mandatory preliminary upon admission to work and periodic medical examinations", approved by order of the Ministry of Health of the USSR No. 555 of 09/29/89.

7. Orders of the Ministry of Health of Russia dated 05.10.95 No. 280/88 “On approval of temporary lists of harmful, hazardous substances and production factors, as well as works during which preliminary and periodic medical examinations of workers are carried out”, dated 14.03.96 No. 90 “On the procedure for conducting preliminary and periodic medical examinations of employees and medical regulations for admission to the profession”, dated 10.12.96 No. 405 “On conducting preliminary and periodic medical examinations of employees”.

8. MU 4.2.727-99 "Hygienic assessment of the shelf life of food products."

9. Collection of programs of part-time hygienic training for workers in the food trade.

10. Order of the Ministry of Health of Russia dated April 14, 2000 No. 122 “On a personal medical book and sanitary passport on vehicles for the transport of foodstuffs.

Hosted on Allbest.ru

Similar Documents

Description of the basic requirements for food safety: canned food, dairy, flour, cereals, meat, fish, egg products. Sanitary and hygienic requirements for the culinary processing of food products. Foodborne illnesses.

term paper, added 12/20/2010


Organoleptic characteristics of the quality and safety of products: canned food, milk, meat, fish, eggs, flour, bread. Sanitary requirements for culinary processing and storage of food products. Foodborne illnesses caused by microorganisms.

abstract, added 03/21/2010


Food safety issues. Modification, denaturalization of food. Nitrates in food raw materials. Characteristic toxic elements in raw materials and finished products. Requirements for the sanitary condition of raw materials and food production.

term paper, added 10/17/2014


Food storage mode, sanitary and hygienic requirements; defects and losses, natural decline. Classification of meat products. Chemical composition and the nutritional value ice cream. Production of fish preserves. Examination of the quality of sweets, green tea.

test, added 04/06/2011


The order and conditions of storage of canned food. Chemical processes occurring in food products during storage and groups of food products for which these processes are characteristic. Sanitary requirements for transport for the transportation of raw materials and finished products.

control work, added 06/14/2010


Characteristics of all technological processes of food processing and preparation of semi-finished products, dishes and culinary products. Product quality requirements. Changes in the properties of products under the influence various ways their heat treatment.

tutorial, added 12/06/2010


Decay, chemistry under aerobic and anaerobic conditions. The environment for the spread of pathogens. The significance of these processes in the storage of food products, the microbiological principles of their preservation. Preventive measures to prevent foodborne diseases.

test, added 07/23/2010


Classification of food products and additives. Stages of food control: sampling, preparation of the mixture, isolation of the target component, analysis. Food analysis methods: titrimetric, optical, electrochemical and chromatometric.

term paper, added 12/21/2014


Hygienic principles for the layout of catering establishments: strict flow technological process, separating the flow of personnel, visitors, food products. Hygienic features of the conditions and periods of storage of various products.

test, added 01/22/2011


The main components of food products of plant and animal origin. Cold preservation of perishable food products to reduce the rate of biochemical processes. Ways to defrost meat, butter, fish, vegetables.

Food storage . Proper storage allows you to save the nutritional and biological value of food products, protects them from spoilage, is of great importance for the prevention food poisoning bacterial nature. Microorganisms that cause these poisonings can multiply profusely in products if they are stored improperly; at the same time, for some time, products and ready meals containing microbes and their metabolic products (toxins) do not change appearance and palatability, giving the impression of benign and quite suitable for consumption.

The conditions and terms of X. p. p. depend on the type of product and the way it is processed.

Storage ready meals. Many ready-made dishes (broths and first courses in meat, fish or mushroom broth, second courses of meat, poultry, fish, stewed vegetables, mushroom dishes, cold dishes - jelly, jellied meat and fish, vinaigrettes, salads, as well as confectionery with cream) are perishable products. Meat, fish, mushroom, strong broths, frozen decoctions of jellied dishes, dressed with butter, sour cream or mayonnaise vinaigrettes and salads, creams are a good breeding ground for microorganisms that multiply very quickly in them. Through 4-6 h storage of these foods room temperature it is dangerous to eat them. Therefore, the listed dishes are kept in the refrigerator at a temperature of + 4-6 ° no more than 72 h. If the dishes are prepared for the future, then before serving, only the part that is needed for eating is boiled or heated in a frying pan. with each boiling and heating, vitamins are partially destroyed. Aspic dishes and jellies in the refrigerator are stored no more than 12 h, cakes and cakes (cooked at home or purchased in a store) with protein-whipped cream or fruit decoration - no more than 72 h, with butter cream - 36 h, with custard - 6 h. Storage prepared food it is necessary to strictly observe sanitary and hygienic requirements: keep the place of storage, utensils and packaging clean, prevent the contact of ready-made meals and products eaten without additional processing (sausages, cheese, cottage cheese, etc.), with raw products and semi-finished products, as well as with contaminated products (vegetables, etc.).

Storage of meat, fish, meat and fish products. Of the meat and fish products, semi-finished products (with the exception of dumplings, which can be frozen) and offal spoil most quickly. Freezing taste qualities semi-finished products and by-products deteriorate significantly. Recommended shelf life of semi-finished products and offal in the refrigerator: portioned meat semi-finished products (steak, entrecote, langet, etc.) - 36 h, breaded (schnitzel, rump steak, etc.) and small-sized (beef stroganoff, goulash, stew, etc.) semi-finished meat products - 18-24 h, cutlets, chopped steaks, liver, kidneys, brains, etc.-12 h, minced meat, cabbage rolls, peppers, zucchini stuffed with meat and rice - 6 h; semi-finished products from poultry: natural fillet - 48 h, breaded fillet - 24 h, chopped cutlets, offal - no more than 12 h. Fish semi-finished products, breaded in breadcrumbs, store no more than 24 h, fish cutlets - 12 h.

Meat, fish, poultry in its natural form should not be kept at room temperature. In the refrigerator at a temperature of 0 to + 8 ° fresh and chilled meat and poultry are stored up to 72 h, fish - 48 h, frozen meat and poultry - up to 5 days, frozen fish - 3 days. By placing frozen meat, fish or poultry in freezer can significantly extend their shelf life. In case of defrosting, regardless of subsequent storage conditions, meat, fish and poultry must be sold within 24 h.

The shelf life of sausages, sausages, hams and smoked meats depends. from the way they are made. Boiled, stuffed, liver sausages, black puddings, sausages, sausages, boiled hams, boiled pork, etc. at home, they are stored only in the refrigerator at a temperature of 0 to + 8 °. At the same time, boiled sausages premium, boiled ham, boiled pork, roll in a piece (not cut) can be found there 72 h, boiled sausages of the 1st, 2nd and 3rd grades, sausages, sausages, liver sausages of the highest and 1st grade, top grade brawns - 48 h, boiled sausages of the 3rd grade, brawns of the 1st and 2nd grade, black pudding of the 1st and 2nd grade, liver sausages of the 2nd grade - 24 h, liver sausages, blood brawns of the 3rd grade and jelly - no more than 12 h. Semi-smoked and boiled-smoked sausages are stored at room temperature (not higher than 20 ° C) for up to 3 days, in the refrigerator at a temperature of 0 to + 8 ° - 10 days. The same period is valid for smoked meats (smoked rolls, ham, brisket, etc.). Raw smoked sausages placed in a cool dry place can be stored indefinitely. When mold appears on the casing of a loaf of sausage, it is wiped with a clean cloth, abundantly moistened with a 20% solution table salt or 3% acetic acid solution, and then dried. When removing mold, you should try not to damage the shell of the loaf. After removing the mold, the sausage can no longer be stored. Sometimes, during long-term storage, a white dry coating of table salt appears on the surface of raw smoked sausage. Plaque does not reduce the taste of the product, it can not even be removed.

Salting, pickling and smoking increase the shelf life of fish products. Lightly salted fish (6-10% salt) can be kept in the refrigerator for up to 6-7 days, medium and strong salted fish - longer. Hot-smoked fish is stored in the refrigerator for up to 3 days, cold-smoked fish - 8-10 days, dried fish - in a cool, dry place, periodically examining it. Moldy carcasses should not be eaten. Salt deposits do not affect the quality of dried fish.

Storage of milk, dairy products and eggs. All dairy products are best stored in the refrigerator. Fresh milk in any container - no more than 36 h, boiled milk - up to 3 days, lactic acid products (kefir, curdled milk, acidophilus) - 24-36 h, sour cream - up to 3 days, cottage cheese and cottage cheese curds - 36 h, sweet cream cheeses in polymer packaging - up to 48 h. Butter in the refrigerator at a temperature above 0 ° is stored for up to 10 days, in the freezer - more long time, cheeses - up to 15 days, chicken eggs - up to 20 days.

Storage of vegetables, fruits and berries. At home, at room temperature, ripe vegetables, fruits and berries deteriorate relatively quickly. Usually in 12-24 h berries begin to turn sour, especially strawberries, strawberries and raspberries; tomatoes and food greens quickly rot. Ripe apples, pears, oranges at room temperature and without damage are stored for 2-3 days. Washed vegetables and fruits rot in 6-12 h. Root crops (potatoes, beets, carrots) can be kept at room temperature in a dry place for up to 10-14 days. But beets and carrots can dry out, losing their taste and vitamin value. In a warm room, potato tubers can germinate, which is accompanied by an increase in the content of the toxic substance solanine in them, which can cause severe poisoning. Mature watermelons, melons, pumpkins are stored at room temperature for 10 or more days if their peel does not have abrasions and damage; melons spoil faster. Onions and garlic in a dark, dry place at room temperature can be kept for 1 month. and more.

Long-term storage of vegetables and fruits in urban conditions can be in the refrigerator. To do this, select vegetables and fruits good quality, without damage to the surface, sluggish, frost-free. They must be clean (but not washed) and kept in a container with a lid or plastic bag. Most fruits and vegetables have no refrigerated shelf life, but they should be checked regularly: if there are softening spots, skin spots and other early signs of spoilage, it is not recommended to store them longer. It is also not recommended to keep berries and food greens in the refrigerator for more than 24-48 h.

After harvesting for personal plot fresh vegetables placed in a cellar or underground. In order for vegetables to be preserved during the winter, the temperature in the storage rooms should be between 0 and + 2°C. At 5°, some vegetables begin to sprout and deteriorate. Especially it is necessary to monitor the potatoes: they must be kept in a cool dark room, without access to sunlight.

Fruits (apples, pears, etc.) are best stored separately from vegetables, as they quickly absorb odors and change their taste. Best conditions for fruits: temperature from + 2 to 0 °, relative humidity in the range of 85-95%, regular supply of fresh air.

Storage of canned goods. Sterilized factory-made canned food can be stored for a long time at normal temperature. Do not keep canned food at elevated temperatures (in hot rooms, near heaters, etc.). Canned fruit - jams, jams, juices, syrups - darken in a warm room, change color, canned food in unvarnished tin cans acquire an unpleasant, metallic taste. Storage at low temperatures of canned food with a high sugar content (jam, jams, condensed milk, etc.) leads to their sugaring.

Special attention is required for unsterilized canned food in tin and glass jars- the so-called preserves. They are stored at a low temperature, but not below 0 °. In hot weather, in the absence of a refrigerator, they should not be stored for more than 2-3 days. The conditions and shelf life of preserves are usually indicated on the label or on the lid of the jar. Once opened, a canned product cannot be stored longer than the same product that has not been preserved. For example, after opening a can, the recommended shelf life of condensed milk in a refrigerator at a temperature of 0 to + 8 ° C should not exceed 72 h, canned meat - up to 48 h etc. Meat, fish and vegetable canned food should be immediately transferred from cans to glass or enamelware.

Dry food storage. Dry bulk products are kept in dry, well-ventilated areas. An increase in the amount of moisture in products over 5% contributes to their deterioration. Products are moistened in non-ventilated, basement rooms, as well as with sharp temperature fluctuations. You can store dry products in paper bags, linen bags, and also in jars with lids. Dry products easily perceive and retain foreign odors for a long time, which should also be taken into account when storing them.

Storage of bread and bakery products. It is best to use special bread bins or enamelware with a lid. Rye and wheat bread are stored separately. Bread in plastic bags dries out less, but at the same time, extraneous odors appear, it is moistened. Therefore, it is recommended to store bread and bakery products in plastic bags only for a short time.