Sanitary requirements at the enterprise. Sanitary rules for catering establishments
Text of the legal act as of August 2012
Approved
Chief State
sanitary inspector of the USSR
September 1, 1953
Agreed
with the Ministry
trade of the USSR
I. GENERAL PROVISIONS
These rules determine the sanitary requirements for the arrangement, equipment and maintenance of public catering establishments (restaurants, canteens, tea houses, snack bars, etc.), as well as power supplies for medical, sanatorium and children's institutions (boarding schools, orphanages, etc.), as existing, and reopened.
1. When designing new public catering establishments or reconstructing existing ones, one should be guided by GOST 2086-49 "Public catering establishments. Design standards".
When designing enterprises built into residential buildings, one should be guided by the "Norms and technical conditions for the design of stores and catering establishments located on the first floors of multi-storey residential buildings" (H 105-52).
2. The construction of new public catering enterprises must be carried out according to standard designs agreed with the Main State Sanitary Inspectorate of the USSR Ministry of Health, or according to individual projects agreed with local bodies of the state sanitary inspection or the sanitary and anti-epidemic service of the USSR Ministry of Health.
II. SANITARY REQUIREMENTS FOR THE TERRITORY
3. The choice of a land plot for construction, additional construction, reconstruction of public catering establishments, water supply, sewerage and wastewater discharge must be preliminarily agreed with the local bodies of the state sanitary inspection or the sanitary and anti-epidemic service of the USSR Ministry of Health.
4. The land plot for public catering establishments must not be swampy. The territory of enterprises should be fenced, surrounded by a strip of green spaces, asphalted or paved. If there is a large area, it is allowed to asphalt and paving only access roads, sidewalks and loading and unloading areas. Unpaved areas of the territory should be landscaped.
5. The territory of catering establishments must be kept properly clean. Yard cleaning should be done daily.
In the warm season, before harvesting (at least 2 times a day), the territory should be watered.
III. SANITARY REQUIREMENTS FOR WATER SUPPLY AND SEWERAGE
6. Water supply to public catering enterprises should be carried out by connecting them to the local water supply network, and in the absence of it, by means of the installation of artesian wells, mine wells and the use of water from nearby reservoirs (rivers, lakes, etc.). Water quality must meet the requirements of GOST 2874-45 "Drinking water. Quality standards".
7. For production and drinking needs, enterprises must be provided with water at the rate of 18 - 25 liters per meal or 8 liters per dish, depending on the type of enterprise and other conditions (water supply and sewerage systems, etc.).
8. Sewerage of public catering enterprises is arranged by connecting them to existing sewer networks.
9. When placing enterprises in non-sewered areas, a local sewerage system must be equipped to receive industrial and fecal water - a latrine and a concrete pit must be arranged on the territory, connected to the production room using a closed drain with a water seal.
A concrete pit and latrines should be located at least 25 m from the production premises of a public catering establishment.
The procedure for the removal and discharge of fecal and household wastewater is carried out in agreement with the local sanitary authorities.
10. Dumping of polluted industrial and fecal-economic wastewater into open water bodies without appropriate treatment, as well as the construction of absorbing wells, is prohibited.
11. Industrial waste and garbage must be collected in special, tightly closed, serviceable waste bins located at a distance of at least 25 m from the production premises of catering establishments.
Cesspools can be filled no more than 2/3 of the volume, after which their contents must be removed.
Waste bins and latrines should be systematically cleaned and disinfected with a 15% solution of milk of lime from freshly slaked lime or a 10% solution of bleach (1 kg of bleach per bucket of water).
IV. SANITARY REQUIREMENTS FOR THE PREMISES
12. When planning public catering establishments, the need to follow the sequence of technological processes for the culinary processing of food products should be taken into account.
It is not allowed to place a trading floor, a kitchen, a distribution room, a cold shop, a confectionery, meat and fish and washing shops in the recessed and basement floors.
Requirements for the composition of the premises of public catering establishments are set out in GOST 2086-49 "Public catering establishments. Design standards".
In canteens with the number of seats from 50 to 250, the composition of the premises should be as follows:
lobby and cloakroom for visitors ranging from 25 to 110 sq. m;
latrines, washrooms with an area of 5 to 15 square meters. m;
dining rooms ranging from 65 to 325 sq. m;
buffet area from 10 to 40 sq. m;
a room for dispensing food at home (in enterprises from 150 to 250 seats) with an area of 12 to 20 sq. m;
group of industrial premises: kitchen area from 30 to 85 sq. m, distribution area from 10 to 30 sq. m, a cold shop (with the number of seats from 100 to 250) with an area of 10 to 20 sq. m, a meat and fish shop with an area of 15 to 20 sq. m, a vegetable shop with an area of 15 to 20 sq. m, a confectionery shop (with the number of seats from 150 to 250) with an area of 15 to 30 sq. m;
bread slicer (with the number of seats from 100 to 250) with an area of 6 to 10 sq. m;
washing kitchen and tableware with an area of 10 to 25 sq. m, the chief's room (with the number of seats from 100 to 250) with an area of 4 to 6 sq. m, a group of warehouses: a pantry of vegetables with an area of 7 to 16 square meters. m, a pantry of dry products with an area of 8 to 17 square meters. m, a room for loading products with an area of 6 to 15 sq. m;
a group of refrigerating chambers from one to 4 chambers with an area of 8 to 12 sq. m;
a group of administrative premises - an office (with the number of seats from 50 to 250) with an area of 8 to 15 square meters. m, staff room (with the number of seats from 100 to 250) with an area of 8 to 15 sq. m, the sanitary part (with the number of seats from 150 to 250) with an area of 6 sq. m, director's office (6 - 10 sq. m.), wardrobe (equipped with individual lockers), washbasins, showers and latrines for staff ranging from 10 to 40 sq. m. m, etc.
Public catering establishments must have direct natural lighting with a light factor of at least 1:8 and artificial lighting of at least 50 lux on the surface of tables and workplaces.
With central heating, canteens and restaurants with a seating capacity of 100 or more must be equipped with supply and exhaust ventilation.
In all other enterprises, as well as in enterprises with stove heating, natural or forced exhaust ventilation is provided without compensation for exhaust by inflow (the internal temperature and the frequency of ventilation air exchanges in the premises of public catering establishments are set out in Table 4 GOST 2086-49 "Public catering establishments. Design standards ").
13. The premises of public catering establishments must be plastered, the ceilings and walls must be whitewashed, the wall panels of industrial premises must be painted with oil paint or lined with tile tiles to a height of 1.8 m. , from a marble crumb. In dining halls, administrative premises, floors can be painted wood, parquet or covered with linoleum.
14. Whitewashing of industrial premises, dining rooms and buffets should be carried out regularly as they become dirty. Planned general repairs should be carried out at least once a year.
Note. Disinfection of premises should be carried out periodically as directed by sanitary supervision.
15. At the entrance to the premises of enterprises, scrapers and grates for cleaning shoes from dirt should be arranged.
16. All premises must be kept clean, for which daily, systematic, thorough cleaning must be carried out: wet sweeping and mopping, dusting, wiping furniture, removing cobwebs, washing windows, etc. Premises should be thoroughly ventilated daily.
General cleaning of the premises, thorough washing of equipment and production equipment should be carried out at least once a week using a 1% clarified solution of bleach (100 g of bleach per bucket of water).
17. Dining tables should be covered with a clean tablecloth or oilcloth. Tables with tops made of marble, marblet or plastics are allowed uncovered.
18. Cleaning of dining tables should be carried out after each diner: removal of dirty dishes, cutlery, food debris, sweeping away crumbs, thorough wiping of oilcloth, marble table top. At the end of work or between shifts, tables should be thoroughly rinsed with hot water.
Public catering enterprises should be provided with a sufficient number of spittoons, urns, and cleaning equipment.
19. Drinking water should be stored in clean carafes with stoppers or in special sealed tanks. The water should be changed daily after the decanters and cisterns have been thoroughly rinsed.
20. In the premises of catering establishments it is strictly forbidden to organize general meetings, film screenings, accommodation or overnight stays, etc.
21. Entry of unauthorized persons into production and storage facilities is allowed only with the permission of the administration and only in sanitary clothing.
V. SANITARY REQUIREMENTS FOR EQUIPMENT, INVENTORY AND UTENSILS
22. Technological equipment - a vegetable cutter, a meat grinder, a potato peeler, a shredder, a masher and other machines should be located in such a way that free access is provided to them. The enterprise must have at least two meat grinders: one for raw meat and the second for boiled meat, boiled potatoes, etc.
23. All working metal parts of the machines at the end of work should be disassembled, washed thoroughly and wiped dry.
24. Baths for soaking salted fish, washing meat, washing vegetables, etc. must be enameled, made of marble chips or lined with metlakh tiles. Metal baths (tinned iron, stainless steel, duralumin, etc.) are allowed for washing kitchen and tableware. Bathtubs must be equipped with hot and cold water supply to each nest and a drain into the sewer.
When connecting bathtubs to the sewer, air breaks should be provided.
25. Production tables intended for processing food products and preparing culinary products must be upholstered in aluminum, duralumin or galvanized iron (for raw meat and fish), tightly fitting to the base of the table, with careful soldering of the seams. It is recommended to make all-metal tables with a frame made of gas pipes or corner iron and a removable cover made of stainless steel or marble chips. For cutting dough and vegetables, wooden lids are allowed, tightly knocked together from wide thick boards of hardwood with a smoothly planed surface.
26. For cutting meat, fish, vegetables and other products, there must be separate cutting tables and separate cutting boards without slots, smoothly planed, made of hardwood (ash, birch, maple, oak). Boards must be marked on the side surface with one of the following designations "CM" (raw meat), "SR" (raw fish), "CO" (raw vegetables), "VM" (boiled meat) "BP" (boiled fish), "VO" (boiled vegetables).
The boards must be assigned to certain workplaces and stored in the same room.
27. Chopping tables, cutting boards, blocks for chopping meat should be cleaned daily after work, washed with hot water, and the blocks should be cleaned dry with a knife and sprinkled with salt. As necessary, the deck should be cut down, and the wooden covers of the cutting tables and cutting boards should be planed from the surface. Small wooden objects (oars, spatulas, wooden ladles, etc.) should be scalded with boiling water after washing.
28. To collect waste and garbage in production workshops, there should be metal buckets or tanks with lids (with a foot pedal); daily, after filling no more than 2/3 of the volume, they should be cleaned. At the end of the work, buckets and tanks, regardless of the volume of filling, should be cleaned, washed with a 2% solution of caustic soda, and then rinsed with hot water.
29. Cookware at catering establishments is allowed the following:
copper and iron - tinned with tin;
stainless steel;
cast iron;
aluminum;
untinned iron (trays, buckets, etc.);
from galvanized iron are allowed:
tanks, buckets for boiling and storing drinking water;
ware for storage, carrying of loose dry products (cereals, flour).
30. Tableware and tea utensils are allowed:
faience and porcelain (plates, saucers, cups, jugs, etc.);
varietal glass (glasses, decanters, etc.);
aluminum (table spoons, tea spoons), stainless steel (table and tea spoons, forks, knives).
31. Tinning of copper and iron utensils should be carried out regularly as the utensils wear out, but at least once every 2 months. Tin must meet the requirements of the current OST and contain no more than 1% lead. In the newly tinned dishes after tinning, before using it, it is necessary to boil and pour water twice, and check the quality of the dishes by laboratory testing.
There should be three-cavity baths for washing tableware (and a separate bath for washing tea dishes). In the third nest for tableware, special metal nets or grates should be provided. For washing kitchen utensils, there should be two-cavity bathtubs.
32. The mode of washing dishes should be as follows:
a) mechanical removal of food residues (brush, wooden spatula);
b) washing dishes with a washcloth in water having a temperature of 45 - 48 °, with the addition of mustard or 0.5 - 2% soda ash;
c) washing dishes in water having a temperature of 50 °, with the addition of 10% clarified bleach solution in an amount of 10 cubic meters. cm per 1 liter of water (which corresponds to 200 - 250 mg of active chlorine);
d) rinsing dishes in the third bath with hot water having a temperature of at least 70 °;
e) drying dishes in a drying cabinet or on a special shelf;
f) washing of cutlery (spoons, knives and forks) after their preliminary cleaning (emery, brick, etc.) should be carried out in the same way as tableware, but the washed forks and knives should be subjected to mandatory boiling, and then wiped dry with clean towel (in the absence of a drying cabinet). After washing, tea and table spoons are dipped in a special mesh into boiling water for 1-2 minutes and dried in the air.
Glassware (glasses, glasses, saucers, vases, sockets, etc.) is washed in two waters. Tableware and tea utensils with broken edges are not allowed for use.
Note. Brushes, rags and washcloths used for washing dishes should be thoroughly washed, boiled, and dried after work every day. Before starting work, brushes, rags and washcloths should be boiled in a 1% solution of soda ash.
33. Cooking kettles are washed with hot water at a temperature of 50°C using brushes and rinsed with hot water (temperature not lower than 70°C).
Burnt food is not allowed to be scraped off the dishes; pour warm water into a bowl and let the crust soak.
34. Chopping boards, cisterns, tubs, tubs and wooden boxes should be cleaned of the remnants of the contents, then washed with hot water (temperature 50 °) with lye and treated with steam or boiling water, and then dried.
35. Metal inventory should be calcined in the oven; napkins and gauze, through which the broth is filtered and juice from berries and fruits is squeezed out or beetroot broth is filtered, each time after use, thoroughly washed in hot water, and boiled before use.
VI. FOOD RECEPTION AND STORAGE
36. The quality of food products entering public catering establishments is checked by the storekeeper and the head of the canteen in the presence of an employee of the departmental sanitary supervision (if there is one in the state). The quality of food products must comply with the requirements of current state standards or temporary specifications.
Notes. 1. Perishable products that do not meet the standard, but are recognized by sanitary supervision as suitable for food, must be immediately sent for processing.
2. Meat without an accompanying document on veterinary examination and not branded is not allowed to be accepted and used for food.
37. When accepting foodstuffs, containers (barrels, boxes) should be opened after their preliminary cleaning in order to avoid food contamination.
When weighing food, do not place food directly on the scale. The product must be weighed in a container or on a clean oilcloth, paper.
38. For the storage of food products at medium and large catering establishments with 50 to 150 seats and more, special premises should be allocated:
a) for bread and dry products;
b) for vegetables and potatoes;
c) for meat (temperature in the chamber + 2 - 4 °);
d) for milk and fat products (temperature in the chamber 0 - 2 °);
e) for fish (temperature in the chamber - 2 °).
39. In small enterprises (up to 50 seats) it is allowed to store perishable products in a common chamber, but the places for storing meat, fish, and dairy products must be demarcated.
40. For the storage of perishable products, catering establishments must be provided with refrigeration units - machine-compressor, frigator, ice or ice-salt (chambers with ice-salt pockets).
41. In each catering establishment in the production premises there must be refrigerated cabinets (or ice baths) separate:
a) for raw materials and semi-finished products and
b) for finished products.
It is prohibited: joint storage of raw products with finished products, storage of spoiled or suspicious products together with good-quality products, as well as storage of containers, carts, household materials and non-food products together with food products; storage of products together with strong-smelling products (herring).
42. Storerooms for storing dry products must be dry, well ventilated and equipped with shelves, chests, racks and cabinets, the lower surface of the cabinet, chests, shelves must be at least 15 cm from the floor.
43. The pantry for vegetables should be equipped with bins, racks and chests 15 cm from the floor.
44. To store meat in the chambers, there must be racks, hanging beams with tinned hooks, and brackets.
45. Packaged products should be stored on pallets located at a height of 20 cm from the floor. The distance between the wall and the products must be at least 20 cm.
46. Storage of bulk foodstuffs directly on ice is prohibited; it is allowed to store them on oilcloth or on racks laid on ice.
47. Raw meat, cooled and chilled, should be hung on tinned hooks so that the carcasses do not come into contact with each other, with the walls and floor of the room.
Frozen meat is stored in a stack covered with a tarp to keep it cold.
When stored on ice, frozen meat, as well as cooled and chilled meat, should be laid out in one row on a clean oilcloth or wooden racks. Shelf life in refrigerators at catering establishments is up to 5 days, in glaciers - up to 2 days.
48. Frozen and chilled poultry should be stored in boxes. When stacking, for better air circulation, wooden blocks should be laid between the boxes.
49. By-products are sorted by type and stored separately in boxes installed in specially designated places in the pantry.
Offal in boxes are stacked at a low height. The shelf life of offal in the refrigerators of catering establishments should be no more than 2 days.
In the absence of cold, by-products cannot be accepted for storage and sale by catering establishments.
Note. Obtaining by-products for immediate use at catering establishments in the summer is allowed only with the permission of the sanitary authorities.
50. Smoked meats are stored hanging on tinned hooks or in boxes upholstered in galvanized iron.
The shelf life of smoked meats in refrigerators of catering establishments or glaciers is up to 10 days.
51. Boiled sausages are stored hanging on hooks.
a) for class III boiled sausages and with the addition of by-products, the selling period in the presence of cold is set to no more than 48 hours; in the absence of cold, acceptance and storage are not allowed;
b) for liver sausages of the III grade, blood sausages, brawn of the III grade, the period of implementation in the presence of cold is set no more than 12 hours at a temperature not exceeding 6 °; in the absence of cold, acceptance, storage and sale are not allowed;
c) for meat sausages and meat sausages - the period of implementation in the presence of cold is set to no more than 72 hours, provided that they are stored in a suspended state (or in metal boxes); in the absence of cold, storage and sale are not allowed;
d) for sausages of boiled meat and fish I and II grades - the period of implementation in the presence of cold is set no more than 72 hours, subject to storage in a suspended state; in the absence of cold - no more than 6 hours.
52. Corned beef is stored in barrels installed on the bottom.
53. Chilled large red fish should be stored in refrigerators in a suspended form, small and partial in baskets in a small layer. The shelf life of fish chilled in refrigerators is up to 2 days; in glaciers, ice baths - up to one day.
Frozen fish should be stored in the container in which it arrived (in baskets, barrels or boxes). Shelf life of frozen fish in glaciers, ice baths - up to 2 days, in refrigerators - up to 3 days.
In glaciers, chilled and frozen fish are stored in baskets or boxes, always shifting it with crushed ice; ice is added as it melts.
54. Dairy products must be stored at a temperature not lower than 0° (from 0° to 8°).
55. Butter should be stored in containers or bars wrapped in parchment and placed on clean shelves.
Butter should not be placed next to cheese and other pungent products. Shelf life - in refrigerators up to 20 days, in glaciers - up to 10 days.
56. Large cheeses should be stored without containers on clean wooden decks. When stacking circles of cheese one on top of the other, there should be a plywood pad between them.
57. Small cheeses should be stored on shelves, in containers or on clean wooden decks. The cheese should be laid so that its heads do not touch each other. Even with short-term storage, the rind of the cheese is often moistened and covered with mold. The resulting slime and mold must be removed by wiping the cheese rind with a clean cloth moistened with a weak solution of table salt.
58. Lactic acid products - sour cream and cottage cheese - are stored in barrels with lids specially made of plywood. There should be a gauze pad under the lid.
It is forbidden to leave spoons in a container with cottage cheese and sour cream. The spoon should be dipped into a special dish allocated for this.
59. Flask milk, bottled milk is stored in the container in which it arrived. The implementation period in the presence of cold is not more than 12 hours; in the absence of cold, storage and sale are not allowed.
Flask milk "pasteurized" is subject to compulsory boiling before consumption. It is forbidden to use sour milk (samokvas) for food.
60. Eggs are stored in containers or laid out on trays.
Eggs perceive foreign odors, so they should not be stored near smelling goods.
The use of boiled duck, goose and mirage chicken eggs for making dishes, ice cream, mayonnaise, baking, etc. in catering establishments is prohibited.
61. Bread is stored on shelves covered with curtains or in cupboards with doors; bread should be stacked: shaped - on the rib or bottom crust, cooled - no more than 3 - 4 rows, not cooled - in 1 - 2 rows; hearth - in 1 - 2 rows per edge, with a slope to the side wall of the shelf; loaves - in a vertical position in one row in height, with an inclination to the back wall of the shelf; city buns in a vertical position - in 2 rows in height, with an inclination to the back wall of the shelf. Doors in cabinets for bread should have holes for ventilation.
62. Flour, cereals are stored in chests or bags on racks in piles. Pasta is stored in boxes. To prevent caking and warming of flour when stored for more than 2 weeks, bags of flour should be transferred.
63. Sugar should be stored in bags or chests with a lid. Salt is in chests. Sugar and salt easily perceive foreign odors and moisture, so they must be isolated from strong-smelling, as well as moist products.
64. Potatoes and vegetables should be stored in a dry, dark basement or pantry, in bins with a layer no higher than 1.5 m. Sauerkraut is stored in barrels, greens are stored laid out on racks in refrigerated chambers.
65. When accepting mushrooms to an enterprise, one should be guided by the "Sanitary Rules for the Harvesting, Processing and Sale of Edible Mushrooms", approved by the All-Union State Sanitary Inspectorate on March 9, 1947.
VII. FOOD PROCESSING REQUIREMENTS
66. For the processing of raw materials and the preparation of culinary products in catering establishments, there must be separate procurement rooms for processing meat, fish, vegetables, for making cold appetizers, and for cooking food.
67. The number of dishes produced must be in strict accordance with the capacity of the enterprise.
68. It is not allowed to cut and wash raw materials directly in the kitchen where food is cooked.
69. Processing of raw and finished products should be carried out on different tables and on different cutting boards (see paragraph 26).
70. The meat parts of the carcass must be carefully cleaned and washed in running water with a brush before deboning. Places where there are blood clots, branding, bruises and other contamination should be carefully cut off.
71. Thawing of frozen meat should be carried out in half carcasses or quarters in a suspended state in a special room (defroster) or on tables in the meat workshop. Do not thaw meat in water or near the stove.
72. Meat, beef, veal, lamb are boiled or fried in large pieces weighing no more than 1.0 - 1.5 kg, with the exception of ham, ham, loin, etc.
The time of cooking or frying meat varies depending on the type and type of meat and the size of the pieces. When the meat is fully cooked, the temperature in the thickness of the piece should not be lower than 70 °, as indicated by the colorless juice that stands out from the piece when pierced with a chef's fork.
Meat and poultry after heat treatment are stored in a refrigerated room from the moment of manufacture and cooling for no more than 12 hours, and in an uncooled room - no more than 3 hours.
73. Offal received in a frozen state must be thawed at a temperature of 15 ° to 20 ° laid out in baking sheets in one row.
When cutting meat by-products, they must be thoroughly washed in clean, cold drinking water. It is necessary to pay special attention to cleaning offal from the remnants of blood, mucus, tissue juice, wool, etc.
74. When cooking certain types of offal, it is necessary:
a) carefully cut out the vascular bundle from the liver and remove the film, then rinse it with clean cold drinking water; the liver is used in boiled and fried form, frying should be done very carefully;
b) cut the kidneys of large and small livestock along, remove the film from the surface, rinse, soak, then rinse thoroughly in clean cold drinking water until the specific smell of uric acid salts is completely removed;
c) pre-soak brains for half an hour in clean cold drinking water, remove the shell, rinse and then boil in water acidified with acetic acid, after which they can be roasted;
d) thoroughly rinse the meat trimmings and head meat in clean cold drinking water; it is not allowed to put into the meat grinder pieces with blood clots, suspicious in color, etc.; in the spring-summer period (May - September), the use of meat trimmings and meat from heads for minced meat is prohibited, trimmings should be used only in finely chopped and thoroughly boiled or fried form;
e) clean legs, lips, ears and scald with boiling water; after scalding, they are thoroughly washed in clean cold drinking water;
f) clean the esophagus, scars, abomasums, pig stomachs, intestines, rinse thoroughly in clean cold drinking water and then scald with boiling water and rinse again in cold water.
Scalding and washing should be repeated several times until the odor is completely removed.
After washing and stripping the stomachs, esophagus, intestines are cut into pieces, boiled until fully cooked.
75. When preparing a product from meat by-products (failure, abomasum, etc.), they must be subjected to thorough heat treatment, large pieces weighing 0.5 kg or more - cooking for at least 2 hours and chopped pieces - at least one hour.
76. To prepare jelly, washed and peeled by-products are boiled until fully cooked, i.e. until the meat separates from the bones. The cooked hide is dismantled, the meat is separated from the bones, finely cut, chopped or passed through a meat grinder. The chopped meat is poured with strained broth and boiled again for at least 45 minutes, then poured into clean (previously scalded with boiling water) dry forms or baking sheets and cooled in the refrigerator, on the shelves. Pouring into molds without re-boiling the broth and minced meat is strictly prohibited. The shelf life of the jelly in the presence of cold is not more than 12 hours. In the absence of cold, jelly is not subject to manufacture and sale.
77. To prepare a pate, the liver is cut, boiled or fried until fully cooked; boiled or fried liver in a hot state is passed twice through a meat grinder with a frequent grate. The resulting mass is seasoned and baked in a mold or on a baking sheet. When making a baked pate with or without dough, the temperature in its thickness must be at least 90 °.
Ready-made pâtés, after being cooled, are cut into portions just before being released to the consumer.
The shelf life of the pate in the absence of cold should be no more than 6 hours, when stored in a refrigerated room, no more than 24 hours.
Note. Cooking jelly and pate in public catering establishments during the warm season (May - September) is prohibited.
78. Before use, corned beef is soaked in pieces weighing 1-1.5 kg in cold water (not higher than 12 °) at the rate of 2 liters of water per 1 kg of meat. The water is changed for the first and second time every hour, for the third time - after 3 hours and the subsequent change after 6 and 12 hours from the start of soaking. The duration of soaking depends on the strength of the salting: strong salted corned beef is soaked for 24 hours with an appropriate change of water.
In the warm season, corned beef should be soaked in smaller pieces for 6 hours by irrigating it with tap water in a bath with drain or changing the water every hour.
79. Cleaned and gutted fish, as well as useful fish waste (heads, spines, tails, etc.) must be thoroughly washed in cold clean water and immediately sent for heat treatment.
80. Thawing of frozen partial fish is carried out in cold water for 2 to 4 hours, depending on the size of the fish. Thawing of large sturgeon fish is carried out on tables or boards in the fish shop.
81. Cooking of portions of fish should be carried out separately from cooking of useful waste (heads, ridges, tails, etc.).
Cooking of fish useful waste of sturgeon fish is carried out within 3 hours, and useful waste of partial fish - 1 - 1.5 hours, after which the broth is filtered and used for cooking.
82. Cutlets, minced meat or fish chops, as well as pieces of fish should be fried on both sides in fat heated to a boil for at least 10-12 minutes, after which they should be kept in the oven until cooked.
83. Before processing, salted fish is washed in cold water to remove salt and contamination from the surface, then the fish is placed in a bath and poured with cold water for half an hour to swell. After that, the fish is cleaned of scales, gutted (not gutted), washed again and cut into portions, heads and tails are removed. The portioned fish treated in this way is placed in a soaking bath.
The best way to soak fish is by sprinkling it with tap water in a tub with a drain, or by changing the water every hour. Under these conditions, no more than 5-6 hours are required for soaking, and the fish is of higher quality. If it is impossible to soak the fish in running water, it is placed in bathtubs and poured with cold water at the rate of 2 liters of water per 1 kg of fish; fish with a salt content of 17 - 20%, intended for boiling, should not be soaked for more than 12 hours; intended for frying no more than 24 hours.
During soaking, the water is changed for the first time after an hour, for the second time - 2 hours after the first change and for the third time - 3 hours after the second change, then every 6 hours.
In the hot season and when soaking fish in a warm room (at temperatures above 16 °), the third and subsequent changes of water must be done every 3 hours.
The end time of soaking is set by trial cooking or roast fish, followed by an organoleptic evaluation (taste test). Soaked salted fish should be immediately sent to heat treatment.
84. Peeled vegetables, greens, as well as mushrooms, after sorting them, must be thoroughly washed in clean cold water.
85. In order to better preserve vitamin C, vegetables should be processed as follows:
a) the duration of cleaning vegetables by machine (in potato peelers) should not exceed 1-5 minutes for potatoes and 3-5 minutes for root crops; washing in baths by hand should last no more than 10 - 15 minutes with a mandatory 3-fold change of water;
b) the cutting parts of machines and knives used for peeling, cutting and chopping vegetables must be made of stainless steel, other iron and copper parts in contact with vegetables must be well tinned;
c) prepared semi-finished products from vegetables should be immediately subjected to heat treatment; if vegetable semi-finished products are supposed to be stored for some time, then the following conditions must be observed during storage: peeled potatoes are stored tubers in water to avoid browning, peeled root crops and other vegetables are stored as a whole, covered with a white damp cloth to protect them from contamination and drying out. Storage temperature should not exceed 12°, storage time 2 - 3 hours.
86. Boil, stew and stew vegetables only in well-seasoned dishes. Vegetables intended for the manufacture of cold dishes (salads, vinaigrettes) are boiled unpeeled in water or steamed. Vegetables intended for the manufacture of side dishes and mashed potatoes are cooked in a peeled form.
When cooking in water, vegetables should be placed not in cold, but in boiling salted water (only beets and green peas are boiled in unsalted water).
The resulting vegetable broths should be used in nutrition, adding them to vegetable dishes and sauces. Decoctions contain valuable nutrients (mineral salts, vitamins, etc.).
When preparing vegetable soups on meat and fish broths, vegetables should be placed in ready-made, boiling, salted broth sequentially, taking into account the duration of cooking for each type of vegetable, and soups should be cooked in pots filled to the top, covered with a lid. The heating of the contents of the boiler from the moment the liquid boils in it should be moderate, and boiling should not be violent; frequent mixing of the contents in the boilers is unacceptable.
Vegetables, berries and fruits sold raw in buffets should be washed with running drinking water.
VIII. FOOD DISTRIBUTION
87. When serving food, cooks and distributors must use pouring spoons, special spatulas, forks, etc.
88. It is forbidden to mix food with leftovers from the previous day, as well as food made earlier on the same day.
89. Distribution rooms located away from the kitchen, as well as distribution points, canteen branches and canteens should be equipped with stoves for heating food and washing tableware.
90. In distribution points, food in thermoses should not be stored for more than 2 hours (vegetable dishes for no more than one hour), including the time spent on transportation. After this period, food must be subjected to heat treatment, and liquid dishes and sauces must be brought to a boil.
IX. STORAGE AND SALES OF SEMI-FINISHED AND FINISHED CULINARY PRODUCTS
91. Storage and sale of semi-finished products are carried out in accordance with the sanitary rules "Conditions, terms of storage and sale of especially perishable products", approved by the All-Union State Sanitary Inspectorate on April 25, 1952.
1. Shelf life and sale of meat and fish semi-finished products:
a) for minced meat in an unseasoned form, the period of its use for the preparation of culinary products in the presence of cold should be no more than 6 hours. In the absence of cold, minced meat is produced as needed and is not subject to storage;
b) for meat and fish cakes (semi-finished products) in the presence of cold (not higher than 6 °), the implementation period is not more than 12 hours; in the absence of cold, semi-finished products are subject to immediate use as they are manufactured;
c) for meat cut into small pieces: stew, goulash, etc., in the presence of cold, the period of use for the preparation of culinary products is no more than 12 hours; in the absence of cold, the meat is subject to immediate use as semi-finished products are made;
d) for meat portioned semi-finished products: entrecote, beef steak, fillet (natural) the period of use in the presence of cold (not higher than 6 °) is not more than 36 hours, breaded - not more than 24 hours; in the absence of cold, they are not subject to sale.
2. Terms of storage and sale of finished products:
a) meat jelly, meat aspic, fish jelly, aspic fish - in the presence of cold, the implementation period is not more than 12 hours, at a temperature not higher than 6 °; in the absence of cold, they are not subject to manufacture and sale;
b) chopped herring - the period of implementation in the presence of cold is not more than 24 hours and in the absence of cold is not more than 6 hours;
c) vinaigrette, salad (vegetable with meat and fish) - the shelf life in the presence of cold is not more than 12 hours, provided that it is stored unseasoned; in the absence of cold storage no more than 6 hours, subject to local production;
d) fried and baked pies with meat, fish or offal (kulebyaki, pies) - the implementation period in the presence of cold is not more than 24 hours, in the absence of cold - not more than 12 hours;
e) sandwiches should be stored in buffets for no more than one hour.
Note. The term of sale of finished products is considered from the moment of the end of the technological process of manufacturing finished products at a public catering enterprise.
92. The shelf life of hot vegetable dishes should be as short as possible, but not more than one hour at a temperature not lower than 75 °. When serving to the consumer, first courses must have a temperature of at least 75°, second courses at least 65°, cold dishes from 7° to 14°.
93. Until the moment of distribution, the first and second courses should be on a hot stove or food warmer for no more than 2-3 hours.
94. Storage of prepared food beyond the established time limits is allowed only as an exception. In cases of forced storage of leftover food, the following conditions are observed:
a) the remaining food must be cooled to a temperature not exceeding 8 ° not later than 3 hours from the moment of its manufacture;
b) the shelf life of food in a chilled form (at a temperature not exceeding 8 °) should not exceed 12 hours;
c) before being released for distribution, chilled food must be examined and tasted by the senior cook and the representative of the sanitary supervision of the enterprise (if any).
Before distribution, food must be subjected to secondary heat treatment.
The period of sale of food after its secondary heat treatment should not exceed one hour.
X. FOOD TRANSPORTATION
95. Transportation of food products, both raw materials and finished products, must be carried out in transport specially designed for this purpose, brought into proper sanitary condition (washed, disinfected). Transport should be provided with clean tarpaulin, burlap, canvas, etc. to cover transported products.
96. For the transportation of semi-finished products, there must be special containers (metal or wooden) with tightly fitting lids, which are prohibited from being used for other purposes (storage of raw materials, finished products, etc.).
97. Transported semi-finished products must be accompanied by certificates or invoices indicating:
a) the time of preparation of each type of semi-finished product (day and hour);
b) the time of dispatch of semi-finished products (day and hour);
c) the mode of storage and the deadline for the sale of semi-finished products in the pre-cooking canteen (day and hour);
d) the names of the person responsible for the quality of manufacture and transportation of semi-finished products.
98. All food in dispensing canteens and buffets should be delivered in thermoses and in dishes well washed, scalded with boiling water with tight-fitting lids. Food must be prepared no earlier than one hour before departure.
99. The following must be transported in separate containers: sauces, fat, prepared food, bread and semi-finished products.
Semi-finished products from minced meat should be packed in containers (trays) in one layer for transportation to canteens - pre-cooking. Chopped meat, trimmings and small-sized semi-finished products (weighing no more than 5 kg) are allowed to be wrapped in cellophane and placed on wooden trays or transported in metal trays covered with cellophane.
XI. MEASURES FOR THE FIGHT AGAINST INSECTS (FLIES, COCKROCKS) AND RODENTS
100. With the onset of spring, all opening windows of industrial premises, pantries, dining rooms, buffets, etc. must be tightened with a metal mesh or gauze. In all industrial premises, pantries (warehouses), dining rooms, buffets, etc. means of extermination of flies should be widely used - DDT preparations, pyrethrum, sticky paper, sticky mass, flycatchers, etc. Disinfection of premises should be carried out in accordance with the fly control instructions approved by the USSR Ministry of Health:
a) the use of DDT preparations on food objects is allowed in the form of water emulsions by surface irrigation at the rate of 1.5 - 2 g of ADV (active substance) per 1 sq. m of treated surface with repetition of treatment 2 - 3 times a season, while:
only walls, ceilings and window frames are subject to processing;
processing of floors and equipment (cabinets, tables, cutting boards, etc.) is prohibited;
before disinfection, food products and utensils are taken out of the room;
disinfestation of public catering enterprises should be carried out only after the end of the work of the enterprise, before starting work, after disinfestation, it is necessary to make a thorough cleaning;
b) the use of pyrethrum preparations is made at the rate of 4-5 g of pyrethrum or 6-8 g of flicid per 1 cu. m of premises;
c) fly agaric paper, fluorine preparations, formalin are used as follows: one sheet of fly agaric paper is moistened with 50 ml of water and sugar or honey is added; fluoride preparations in a 1% solution with the addition of sugar or honey; formalin in 2% solution; the use of poisonous agents (formalin, fly agaric, fluoride preparations) is allowed only during non-working hours in catering establishments and subject to careful cover of food and utensils; after disinfestation, before starting work, a thorough cleaning of the room and airing it should be carried out;
d) in order to prevent the breeding of flies, hexachloran should be used to treat garbage; per 1 sq. m of the contents of the dustbin - 100 g of hexachlorane. The successors of sewage and waste are treated with DDT preparations once a week, the inner surfaces of the walls and doors of the latrines are treated with DDT preparations once a month. Strictly monitor the cleanliness of the territory and process the places of possible breeding of flies, the soil around the garbage bins, etc.
101. In order to prevent the appearance of cockroaches, gaps in partitions, walls, cabinets, etc. must be sealed. and to prevent the accumulation of crumbs, food debris on tables, as well as in drawers and shelves. Tables in dining rooms should be without drawers, kitchen shelves should be removable on brackets.
102. Upon detection of cockroaches, a thorough cleaning of the premises and equipment should be immediately carried out with boiling water. The best way to fight cockroaches are DDT preparations (see the conditions for their use, paragraph 100), as well as freshly burnt borax mixed with potato or pea flour in a 1: 1 ratio or a concentrated solution of boric acid, which is poured into flat plates. Public catering enterprises must conclude contracts with the disinfection departments of sanitary-epidemiological stations or disinfection stations for disinsection with DDT preparations and treatment of garbage bins with hexachloran.
103. Food products should be carefully protected from the access of cockroaches and flies by storing them in appropriate containers, in well-closed sideboards, cupboards, screened shelves, etc.
104. In order to prevent the appearance of rodents (rats, mice), cracks in the floor, holes in ceilings, in walls and floors around technical inputs must be sealed with cement, iron or brick; ventilation openings in basements and ventilation ducts in cold stores should be covered with metal mesh. In cases of the appearance of rodents, mechanical methods of their destruction should be used (traps, tops, etc.).
105. The use of chemical methods for the extermination of rodents is allowed only if these measures are carried out by pest control specialists in agreement with the local bodies of the sanitary and anti-epidemic service of the USSR Ministry of Health and under their supervision.
XII. RULES OF PERSONAL HYGIENE OF STAFF
106. All employees of catering establishments are obliged:
a) come to work in neat clothes and shoes;
b) before starting work, take a shower, and in the absence of such, wash your hands, put on sanitary clothes, pick up your hair under a neatly dressed cap or scarf;
c) keep hands, face, body, clothes clean, cut nails short;
d) during work, wear clean sanitary clothing and do not stab it with pins and needles, and do not bring with you to the workshop and do not store pins, mirrors and other items of personal toilet in the pockets of jackets and dressing gowns;
e) take off sanitary clothing when using the restroom and be sure to wash your hands with soap, rinsing them with a 0.1% bleach solution after visiting the restroom (10% bleach solution in an amount of 10 cubic cm per 1 liter of water, which corresponds to 200 - 250 mg active chlorine);
f) eating and smoking is allowed not in production workshops, but only in specially designated places.
107. Public catering enterprises should be provided with the necessary amount of soap, hand brushes, towels and sanitary clothing.
XIII. MEDICAL EXAMINATIONS AND PREVENTIVE EXAMINATIONS
108. Persons applying for work in public catering enterprises, in the direction of the administration, are required to undergo a medical examination, a study for the carriage of pathogens of intestinal infections, helminthism, tuberculosis and submit from the relevant medical institution (outpatient clinic, health center, dispensary, etc.) a certificate of work permit. Prior to the presentation of the results of the medical examination and research, new applicants are not allowed to work.
109. In the future, employees who, by the nature of their work, have direct contact with unpacked food products, utensils or production equipment, must be subjected to a monthly medical examination, as well as a study for bacilli and helminths and preventive vaccinations within the time limits established by the local bodies of the sanitary and anti-epidemic service of the Ministry healthcare of the USSR.
Note. The procedure for conducting research and medical examinations are established in accordance with the instructions: 1) "On mandatory medical examinations of persons employed in food enterprises, at water supply facilities, in enterprises for sanitary and hygienic services to the population, in medical and children's institutions", approved by VGSI 24 January 1949; 2) "On the fight against the carriage of typhoid and paratyphoid fever", approved by the Ministry of Health of the USSR on May 13, 1950; 3) "On the identification of patients with chronic dysentery (carriers) and their neutralization", approved by the Ministry of Health of the USSR on October 7, 1953.
110. Persons with an open form of tuberculosis, persons with pustular skin diseases are not allowed to work in catering establishments; persons who turned out to be carriers of pathogens of typhoid fever, paratyphoid and dysentery, and persons who have in the family or apartment where they live, patients with typhoid fever, paratyphoid fever, dysentery, diphtheria, scarlet fever, etc. (see the instruction "On mandatory medical examinations of persons employed in food enterprises, at water supply facilities, in enterprises providing sanitary and hygienic services to the population in medical and children's institutions", approved by the VGSI on January 24, 1949), until the end of special anti-epidemic measures and presentation of the relevant certificate from the sanitary supervision authorities. Chronic bacillary carriers are transferred to other work not related to the transportation, storage, processing and sale of food products.
Persons undergoing deworming are not suspended from work.
111. Examination for bacillus and helminthic carriage is carried out in the laboratories of sanitary-epidemiological stations or in the laboratories of malaria stations.
112. Medical examinations are carried out in medical institutions specially designated by local health departments, taking into account the location of enterprises.
At public catering enterprises where there are more than 50 employees who are subject to periodic examination, the latter (with the permission of the local bodies of the sanitary and anti-epidemic service of the USSR Ministry of Health) can be carried out at the enterprise itself, provided that the administration of the enterprise provides an isolated room of at least 10 square meters for medical examination. m with sufficient natural or artificial lighting. The room should have a special chair or couch, upholstered with oilcloth, a washbasin, soap, a hand brush and a towel, as well as a table, chairs and a container with a disinfectant solution.
113. The administration of the enterprise is obliged to supply each employee subject to a medical examination with a personal sanitary book in the form established by the All-Union State Sanitary Inspectorate (approved on April 5, 1949).
The personal sanitary book contains the results of a medical examination and a laboratory test for the carriage of pathogens of intestinal infections and helminths, X-ray and laboratory tests for tuberculosis, information about past infectious diseases, passing exams on a sanitary-technical minimum, vaccinations, etc.
XIV. DUTIES AND RESPONSIBILITIES OF STAFF OF CATERING ENTERPRISES
114. Each public catering enterprise should have a magazine of the department to which the object is subordinate; a sanitary journal (notebook) registered with the local organ of the sanitary and anti-epidemic service of the USSR Ministry of Health. In addition to the sanitary journal, there should be a journal of medical examinations (with a list of employees of a public catering enterprise), including sections on the results of special studies of employees for tuberculosis, for the carriage of pathogens of intestinal infections and helminths. The sanitary log and the log of medical examinations must be kept by the director of the enterprise.
115. Documentation for medical examinations, preventive vaccinations and tests for bacilli and helminths (a journal for medical examinations or certificates issued by the relevant medical institutions) should be kept by the head of the enterprise or his deputy.
116. All employees of the enterprise, newly hired, must pass the sanitary minimum and in the future must pass tests for the sanitary minimum periodically every 2 years.
117. The director (manager) of the enterprise is responsible for the general sanitary condition of a public catering enterprise and the observance of the sanitary and hygienic regime in it.
118. For the proper maintenance of storage facilities and the correct storage of food products in them, the head of the warehouse, base or storekeeper is responsible.
119. The warehouse manager (storekeeper) is obliged to carefully examine in the presence of a sanitary doctor or a sanitary nurse of enterprises (if any) all products entering the warehouse.
In case of non-compliance of the quality of incoming food products with certificates or invoices or receipt of products of doubtful quality, as well as in case of violations of the rules of transportation, the warehouse manager (storekeeper) is obliged to immediately inform the director of the enterprise (manager) about this, drawing up an appropriate act.
120. The production manager (chef) is responsible for the quality of food products accepted for production, compliance with instructions for the technological processing of raw materials and semi-finished products, for the quality of finished products and compliance with sanitary requirements for the culinary processing of food products in accordance with these rules.
121. The release of semi-finished products to canteens and pre-cooking and finished products to branches of public catering enterprises should be carried out under the supervision of the production manager (chef) or his deputy, who are responsible both for the quality of the products sold and for their release in clean and serviceable containers.
122. For the proper sanitary condition of the premises of branches and buffets, as well as dishes, containers (thermoses, etc.) sent by branches of public catering enterprises to receive food, the head of the branch is responsible.
123. Responsibility for the implementation of the rules of personal hygiene, for the condition of the workplace, for the implementation of technological and sanitary requirements is borne by each employee of a public catering enterprise; the responsibility for organizing the necessary activities for this rests with the director (manager) of the enterprise.
For violation of this, the director (manager) of the enterprise and the head of production of the enterprise who dispensed food products are responsible.
These sanitary rules were issued to replace the rules for catering establishments approved by the USSR People's Commissariat of Health on September 21, 1943 and the USSR People's Commissariat of Trade on October 11, 1943.
Sanitary rules should be brought to the attention of all catering workers.
Please enable JavaScript to view comments
MINISTRY OF HEALTH OF THE USSR
No. 5781-91 dated 04/16/91
Sanitary rules for enterprises
food trade
SanPiN 5781-91
ISS "Architect" (Kyiv, M. Krivonos str., 2a; t / f. 249-34-04)
SanPiN 5781-91 dated April 16, 1991 are introduced throughout the USSR to replace the Sanitary Rules for grocery stores No. 096 dated January 4, 1966, Supplements to Sanitary Rules No. 096 dated January 4, 1966 No. 0135-75 dated August 4, 1975 Sanitary Rules for Food Stores of Consumer Cooperation dated 09/29/1976, Sanitary Rules for Food Trade in Small Retail Enterprises, No. 158-54, dated 05/06/1954, Sanitary Rules for Grocery Warehouses and Bases, dated 03/20/1946 ., Basic Sanitary Rules for Food Trade and Small Retail Trade Enterprises No. 3904-85 dated 06/27/1985
Validity: from July 1, 1991
These rules were developed and approved on the basis of the "Regulations on State Sanitary Inspection in the USSR" (clause 7a), approved by the Decree of the Council of Ministers of the USSR dated May 31, 1973 No. 361.
Violation of sanitary-hygienic and sanitary-anti-epidemic rules and norms entails disciplinary, administrative or criminal liability in accordance with the legislation of the USSR and the Union republics.
State sanitary supervision over the observance of sanitary and hygienic and sanitary and anti-epidemic rules and norms by state bodies, as well as all enterprises, institutions and organizations, officials and citizens, is assigned to the bodies and institutions of the sanitary and epidemiological service of the Ministry of Health of the USSR and the Ministry of Health of the Union Republics (Fundamentals legislation of the USSR and the union republics on health care, approved by the law of the USSR of December 19, 1969 and put into effect on July 1, 1970, articles 18, 19).
In order to protect the health of the population of the USSR, Sanitary Rules for Food Trade Enterprises are established.
I approve:
Chief State
sanitary doctor of the USSR
A.I.Kondrusev
April 16, 1991 No. 5781-91
Sanitary rules for food trade enterprises
I. General provisions
1. These sanitary rules apply to all existing food trade enterprises, which include: food bases, warehouses, storage facilities, food stores, small retail enterprises, regardless of their departmental affiliation (except for refrigerators).
2. The design of new and reconstruction of existing food trade enterprises must be carried out in accordance with these sanitary rules.
3. Ministries, departments, design organizations, state and cooperative enterprises are obliged to submit for approval to the bodies and institutions of the sanitary and epidemiological service design and estimate documentation for the construction of food trade enterprises according to individual projects, as well as for the reconstruction and overhaul of existing enterprises.
4. Commissioning of newly built, reconstructed and overhauled enterprises should be carried out in agreement with the institutions of the sanitary and epidemiological service.
5. The range of products sold in food trade enterprises is approved by the relevant trade authorities, according to the assortment minimum, in strict accordance with the type of enterprise, the set of premises and its equipment with refrigeration, technological, commercial equipment, and be coordinated with the institutions of the sanitary and epidemiological service.
It is forbidden to change the approved range of products sold without the consent of the institutions of the sanitary and epidemiological service.
II. Sanitary requirements for the territory
6. The choice of a land plot for the construction of food trade enterprises, a source of water supply, a sewerage system and wastewater discharge should be made in agreement with the institutions of the sanitary and epidemiological service.
7. A land plot for food trade enterprises should not be located in wetlands with a high level of standing groundwater, close to landfills, pig breeding, livestock complexes, leather, bone processing enterprises and other places of possible pollution.
8. Access roads, sidewalks and unloading areas must be asphalted or paved. Unpaved areas of the territory should be landscaped. In the household yard, sheds for containers, garbage bins and rooms for receiving dishes from the population should be arranged.
9. The yard area must be kept properly clean. Yard cleaning should be done daily. In the warm season, before harvesting, the territory should be watered (at least twice a day). In winter, the roadway of the territory and footpaths are systematically cleared of snow and ice; during ice, sand is sprinkled.
10. The territory adjacent to the enterprise is subject to cleaning by the enterprise.
11. On the territory of the enterprise, it is necessary to provide for the installation of storm sewers with an appropriate slope, as well as the installation of watering taps for cleaning the territory.
12. For horse-drawn transport, a special isolated area must be allocated, remote from the warehouse and retail premises at a distance of at least 50 m.
13. For garbage collection, containers, waste bins with lids must be installed on an asphalt or concreted area, the area of which must be at least 1 m from the base of each waste bin. The garbage collector site should be located at a distance of at least 25 m from the enterprise and from windows and doors of residential buildings.
14. Containers and waste bins must be removed from the territory of the enterprise at least once a day. The removal of containers and garbage containers is carried out by transport, the use of which for the transportation of food raw materials and finished products is prohibited. In the case of centralized waste collection, waste bins must be delivered clean and disinfected. Sanitization of containers is carried out by specialized utilities.
III. Sanitary requirements for water supply and sewerage
15. Systems of hot, cold water supply and sewerage of food trade enterprises must meet the requirements of the current SNiP 2.04.01-85 "Internal water supply and sewerage of buildings".
16. It is not allowed to build new enterprises without the installation of internal water supply and sewerage.
17. Food trade enterprises should be equipped with systems of household and drinking and hot water supply, separate systems of household and industrial sewerage with independent outlets.
In the absence of centralized water supply and sewerage systems in rural areas, it is allowed, in agreement with the sanitary and epidemiological station, to install wells and arrange cesspools for collecting wastewater.
18. Enterprises must be provided with uninterrupted water in sufficient quantities. Estimated water consumption rates for washing equipment, dishes, floors, panels, etc. are determined by the technological design standards VNTP 532/739-85.
19. The choice of a source of centralized domestic drinking water supply should be made in accordance with the "Rules for the selection and assessment of the quality of sources of centralized domestic drinking water supply", GOST 17.1.3.03-77.
20. Water used for technological, domestic, drinking needs must meet the requirements of the current GOST 2874-82 "Drinking water. Hygienic requirements and quality control".
21. In existing trade enterprises, in agreement with the institutions of the sanitary and epidemiological service, it is allowed to use imported water for household and drinking needs. The delivery of drinking water should be carried out in special marked tanks, galvanized barrels, flasks, cans (made of materials approved by the health authorities), tightly closed with lids, by special vehicles intended for the transport of food products.
22. In regions where there are interruptions in water supply, it is necessary to provide for the installation of containers for the supply of drinking water. The type of container, the feasibility of its arrangement and location should be determined on the basis of technical and economic calculations and coordinated with the institutions of the sanitary and epidemiological service.
Premises where drinking water tanks are installed must be isolated and kept clean.
23. Containers for the transport and storage of water must be cleaned, rinsed thoroughly and disinfected weekly upon release.
Disinfection of containers for drinking water is carried out by the volumetric method, by filling them with a disinfectant solution with an active chlorine concentration of 75-100 mg/l. After contact for 5-6 hours, the disinfectant solution is removed and the container is washed with drinking water (the content of residual chlorine in the wash water is 0.3-0.5 mg/l).
24. Industrial water may be used for watering the territory and external washing of vehicles; technical and drinking water pipelines must be separate and painted in a distinctive color, not have connections with each other.
25. Food trade enterprises should be equipped with washing facilities for washing equipment, dishes, containers, which are equipped with washing baths (at least 2) with hot and cold running water supplied through mixers with their connection to the sewer network (with a jet break not less than 20 mm from the top of the intake funnel), racks, grates for drying and storing inventory, dishes.
26. In food trade enterprises where flask milk is sold (from milk cans for bottling), washing facilities for washing cans must be additionally equipped in accordance with the requirements of paragraph 25 of these sanitary rules.
27. In the absence of a centralized hot water supply, it is necessary to provide for the installation of electric boilers, water heaters, etc. in washing rooms to provide the enterprise with hot running water in sufficient volume.
28. Premises for the preparation of food products for sale, cafeterias, canteens, canteens and staff rooms should be equipped with washbasins with hot and cold running water supplied through a mixer.
29. The sluice at the food waste chamber must be equipped with a sink for washing tanks and a washbasin with their connection to the sewerage system and cold and hot water supply systems,
30. The sewerage systems of food trade establishments located in buildings for other purposes or annexes to them should be provided separately from the sewerage systems of these buildings.
31. The laying of pipelines for domestic wastewater in premises for the reception, storage, preparation of food products for sale and utility rooms of enterprises is not allowed, and pipelines for industrial wastewater only if they are enclosed in plastered boxes, without installing revisions.
32. In the vestibules of toilets, it is necessary to provide for the equipment of a tap with hot and cold water supply at a level of 0.5 m from the floor for water intake when cleaning the premises.
In toilets for staff, toilets and sinks for washing hands are recommended to be equipped with pedal descents.
33. Disposal of sewage is carried out in accordance with the current "Rules for the protection of surface waters from pollution by sewage".
It is forbidden to discharge industrial and domestic wastewater into open water bodies without proper treatment, as well as the installation of absorbing wells.
34. It is not allowed to organize small-scale retail trade in drinks on tap in non-sewer places and without running water. It is forbidden to discharge sewage after washing dishes (glasses, glasses) directly to the adjacent territory.
IV. Sanitary requirements for ventilation, heating and lighting
35. The arrangement of heating, ventilation and air conditioning systems for the premises of food trade enterprises should provide for the implementation of technical solutions that ensure normalized meteorological conditions, air purity of industrial, commercial and storage premises, noise and vibration levels from the operation of equipment, heating, ventilation and air conditioning systems are not higher than established standards.
36. The ventilation system of enterprises located in buildings for other purposes should be separate from the ventilation system of these buildings.
37. For storage and commercial premises of food and non-food products, ventilation systems must be separate.
38. Exhaust ventilation shafts should protrude above the roof ridge or flat roof surface to a height of at least 1 m.
39. Refrigerated chambers for storing vegetables, fruits, berries and herbs must be equipped with mechanical supply ventilation, not connected with other ventilation systems of the enterprise.
40. In grocery stores with a sales area of 3500 sq.m. or more, with an estimated outdoor temperature for the warm season (parameters A) of 25 degrees C and above, air conditioning systems should be provided. In climatic region IV, air conditioning is provided for stores with a sales area of 1,000 sq.m or more.
41. In systems of mechanical supply ventilation, cleaning of the supplied outside air and its heating in winter should be provided. Air intake for supply ventilation should be carried out in the zone of least pollution at a height of at least 2 m from the ground.
42. Entrance lobbies for customers in stores with a sales area of 150 sq.m. or more at a design outdoor temperature for the cold period of the year (design parameters B) of -25 degrees C and below should be equipped with air or air-thermal curtains.
43. In the premises for packaging bulk products in places of thermal packaging of food products in a polymer film, it is necessary to provide equipment for local exhaust ventilation with mechanical stimulation, as well as exhaust ventilation in washing rooms.
44. Natural and artificial lighting of food trade enterprises must comply with the requirements of the current SNiP "Natural and artificial lighting. Design standards": artificial lighting in trading floors must be at least 400 lux, in the premises for preparing goods - 200 lux. and pantries - 50 lux; the coefficient of natural lighting in sales areas and premises for the preparation of goods with side lighting should be equal to 0.4-0.5 percent, with the top - 2 percent.
45. In food storage rooms, lamps approved for use in rooms with low temperatures should be used. Luminaires must have protective covers with a metal mesh to protect them from damage and glass from falling onto the product.
46. Electric lighting fixtures should be wiped as they get dirty, but at least once a month. Internal window and lantern glazing, frames are washed and wiped at least once a week, from the outside - at least twice a year, and in the warm season - as they get dirty.
47. It is forbidden to clutter up light openings with containers, products both inside and outside the building, and it is also forbidden to replace glazing with plywood, cardboard, paint over, etc. Broken glass in windows must be replaced immediately, it is forbidden to install compound glass in windows.
Window panes, showcases, glass of refrigerated showcases must be kept clean at all times.
48. Industrial premises, trading floors must be provided with heating in accordance with the requirements of SNiP 2.04.05-86. Heating appliances in all rooms must have a smooth surface and be accessible for cleaning, inspection and repair.
V. Sanitary requirements for planning, arrangement of enterprises
49. Space-planning and design solutions for the premises of food trade enterprises should ensure progressive forms of operation of enterprises, the use of packaging equipment, self-service, comprehensive mechanization of loading and unloading operations, automation of production processes, etc.
50. It is prohibited to place in residential buildings (first, second and ground floors) specialized fish and vegetable shops, as well as shops with a total trading area of more than 1000 sq.m (in accordance with SNiP 2.08.01-89 "Residential buildings").
51. In food trade enterprises located in residential buildings, it is necessary to provide for vibration and noise protection measures to ensure proper working conditions for employees of enterprises and living conditions for people.
52. All premises should be located taking into account the flow, the maximum shortening of paths, the absence of oncoming flows and intersections of raw materials and finished food products, personnel and visitors. Each group of premises should be combined into a separate block: loading, storage premises, premises for preparing food products for sale, administrative, utility, commercial, etc.
Separate groups of premises should have a technological connection with each other: loading, storage rooms, premises for preparing food products for sale, trading floors.
53. For enterprises built-in and built-in-attached to residential buildings, unloading platforms should be equipped in accordance with the requirements of SNiP 2.08.01-89 "Residential buildings".
Unloading platforms must be equipped with canopies to protect food products from atmospheric precipitation, as well as water supply for washing the platform using a hose.
54. For the reception of vegetables and bread, separate doors or hatches should be provided directly to the pantries.
55. It is not allowed to load goods from the side of the courtyard of a residential building, where windows and entrances to apartments are located.
Loading should be carried out from the ends of residential buildings that do not have windows; from underground tunnels; from the highways, in the presence of special loading rooms.
56. Grocery stores should have isolated and specially equipped premises for preparing food products for sale: a cutting room for meat, a room for preparing gastronomic and dairy-fat products, fish, vegetables, etc.
Premises for storage and preparation of food products for sale should be as close as possible to loading and sales points and should not be walk-through.
57. In self-service food trade enterprises, it is necessary to provide separate packing rooms for groups of food products of the same epidemic significance;
All filling rooms must be equipped with double-cavity washing baths with hot and cold water supply, installation of mixers and connected to a sewer with an air gap of at least 20 mm.
58. In food trade enterprises that work with containers, equipment (containers), there must be premises for storing containers and containers.
59. Departments (tables) of orders in food trade enterprises should have the following set of premises: premises for receiving and issuing orders, picking, packing, expedition with refrigeration units for storing perishable products and a washbasin for washing hands.
60. In food trade enterprises selling food products and non-food products, storage and retail premises should be separate.
61. In food trade enterprises, isolated separate rooms for receiving and storing glass containers from the population, with an area of at least 18 square meters, should be provided. m, and in supermarkets - at least 36 sq. m.
62. All utility, administrative and utility rooms for personnel should be isolated from food storage rooms.
63. Premises for storage and preparation of food products for sale, refrigerated chambers are not allowed to be placed under showers, toilets, washing and other premises with sewer drains.
64. Cooled cameras are not allowed to be placed near boiler rooms, boiler rooms, showers and other rooms with high temperature and humidity.
65. It is not allowed to lay pipelines for water supply, sewerage, heating, air ducts of ventilation systems through cooled chambers.
66. For the night delivery of food products to food trade enterprises, it is necessary to provide isolated, specially equipped premises that ensure proper conditions for their receipt and storage. For particularly perishable foodstuffs, a refrigerated chamber should be provided.
Night delivery of food products to food trade enterprises built into residential buildings is prohibited.
67. For lining and painting walls inside the premises of enterprises, materials approved for this purpose by the health authorities are used.
In departments for the sale of especially perishable food products, walls to a height of 2 m must be lined with glazed tiles. In refrigerated chambers, wall cladding with glazed tiles should be for the entire height of the room.
Facing with impact-resistant glass tiles is only allowed in toilets and showers.
68. Floors in food trade enterprises should be made of moisture-resistant and waterproof materials approved for this purpose by the health authorities, have a flat surface, without potholes, as well as a slope towards the ladders.
Asphalt floors are allowed only in the unloading areas on the platforms for vehicles.
69. Food trade enterprises must be equipped with amenity premises in accordance with the requirements of the current SNiP 2.09.04-87 "Administrative and amenity buildings" and VSN 54-87.
70. Dressing rooms and showers for employees of food trade enterprises should be equipped like sanitary checkpoints.
Women's hygiene rooms must be provided in enterprises with an area of 650 square meters. m or more.
71. Walls and partitions of dressing rooms, shower rooms, pre-shower rooms, toilets, women's hygiene rooms should be made to a height of 2 m from materials that allow them to be washed with hot water using detergents. Walls and partitions of the said premises above the mark of 2 m, as well as ceilings, must have a waterproof coating.
72. Storage of sanitary clothing should be carried out in an open way, for which the dressing rooms of amenity premises are equipped with hangers or open cabinets and shoe stands.
Joint storage of sanitary clothing, overalls and home clothes is not allowed.
73. Premises for toilets should be equipped with hangers for sanitary clothes, washbasins for washing hands with hot and cold water supply through a mixer, electric towels or disposable towels, and a mirror. Washbasins should have soap. Toilet bowls are recommended to be equipped with a pedal descent.
74. Welfare premises are thoroughly cleaned at least once per shift, washed with water and detergents, and then disinfected using a disinfectant in accordance with Appendix No. 2.
75. Cleaning equipment for toilets should be stored in a specially designated place, isolated from cleaning equipment in other premises, clearly marked and signalized.
76. Entry of unauthorized persons into the premises for the reception, storage and preparation of food products for sale is allowed with the permission of the administration and with the obligatory use of sanitary clothing.
VI. Sanitary requirements for equipment, inventory, utensils
77. Food trade enterprises must be equipped with the necessary trade, technological and refrigeration equipment in accordance with the type of enterprise, its capacity and in accordance with the current standards for equipping typical food trade enterprises.
78. Arrangement of trade, technological and refrigeration equipment should provide free access to it, exclude oncoming flows of raw and finished products.
79. Commercial equipment, inventory, containers, utensils and packaging must be made of materials approved by the health authorities for contact with food, easy to clean and disinfect.
80. Departments for the sale of perishable food products must be equipped without fail with cold: refrigerated counters, showcases, cabinets, etc.
81. Grids, trays, racks for food storage should be made of materials with a smooth surface that can be easily washed and disinfected. The height of racks and pallets must be at least 15 cm from the floor.
82. Cutting boards, decks for cutting meat and fish should be made of hard wood, with a smooth surface, without cracks.
The deck for cutting meat is installed on a crosspiece or a special stand, painted with oil paint on the outside, cleaned with a knife every day after work and sprinkled with salt. Periodically, the deck is cut down and planed.
83. Separate cutting boards and clearly marked knives should be provided for each type of product and stored in designated areas in the appropriate departments.
84. Hooks for hanging meat must be made of stainless steel (tinned hooks are also acceptable).
85. All refrigeration units at food trade enterprises should be equipped with thermometers to control the temperature regime of food storage.
86. At bases, warehouses, vegetable and fruit storage facilities, systematic monitoring of the temperature and humidity conditions of food storage, incl. vegetables, fruits, berries, canned food, bulk products, etc.
Air temperature control in refrigerated chambers, storage facilities should be carried out daily using thermometers installed in a conspicuous place, remote from doors and evaporators.
Relative humidity is monitored at least once a week using a psychrometer, hygrograph or hygrometer. The results of the given measurements of temperature and relative humidity are recorded in a special log.
Control over compliance with the temperature and humidity regime of food storage is provided by the administration of the enterprise.
87. Large food trade enterprises should have separate refrigerated chambers and rooms for storing homogeneous food products.
88. For the display of food products, as well as their storage and sale, it is not allowed to use glass and enameled dishes.
89. Wrapping paper, bags and other packaging materials should be stored in a specially allocated place: on racks, shelves, in cabinets. Do not store packaging materials directly on the floor. Dirty edges are removed before cutting the roll paper.
Each food trade enterprise that sells food products must have a stock of wrapping paper, bags and other packaging materials.
90. To collect waste and garbage in the premises of enterprises, there should be metal or plastic pedal tanks with lids. As they are filled, but not more than 2/3 of the volume, they should be cleaned, and at the end of work they should be washed with 1-2% hot (45-50 degrees) soda ash solution or other detergents, then rinsed with hot water.
91. Cleaning equipment for commercial, warehouse and other premises (basins, buckets, brushes, etc.) must be marked, assigned to individual premises, stored separately in closed cabinets or wall niches specially allocated for this purpose.
VII. Sanitary requirements for the reception and storage of food products
93. Food products entering food trade enterprises must comply with the requirements of the current state standards, OSTs or technical conditions, sanitary standards and be accompanied by documents certifying their quality. Only high-quality food products are subject to acceptance.
Accompanying documents for particularly perishable foodstuffs must indicate the date and hour of production, storage temperature, and the deadline for sale.
91. The quality of food products entering food trade enterprises is checked by merchandisers, storekeepers, financially responsible persons, managers or directors of enterprises. Acceptance of products begins with checking the accompanying documents, the quality of the packaging, the conformity of the food products with the accompanying documents and the labeling indicated on the container (packaging).
95. Institutions of the sanitary and epidemiological service conduct a hygienic examination of food products only if there are special sanitary and epidemiological indications. Examination of non-standard products, as well as obviously poor-quality, spoiled products that do not require special medical competence, is carried out by commodity experts or a quality inspectorate.
96. The quantity of accepted perishable and especially perishable food products should be determined by the volume of operating refrigeration equipment available at the enterprise for storing this type of product.
97. Containers and packaging of foodstuffs must be durable, clean, dry, free from foreign odor and integrity.
98. It is prohibited to accept, store and sell perishable and especially perishable foodstuffs in food trade enterprises that are not provided with refrigeration facilities.
Storage of perishable, especially perishable food products under refrigeration conditions should be provided not only in warehouses, but also in places of their direct sale.
99. Each unit of packaging of especially perishable food products must be accompanied by a certificate of the established form for this type of product with the obligatory indication of the storage temperature and the deadline for sale.
Certificates (labels, tags) on the supplier's packaging must be kept until the expiration date of the food products.
100. Food products are loaded into warehouses, refrigerated chambers, vegetable and fruit storages in batches, in order to better comply with the terms of their storage and quality control.
101. Storage of food products should be carried out in accordance with the current regulatory and technical documentation at the appropriate temperature, humidity and light conditions for each type of product.
Especially perishable products should be stored at a temperature regime that meets the requirements of the sanitary rules "Conditions, terms of storage of especially perishable products", SanPiN 42-123-4117-86.
102. When storing foodstuffs, the rules of commodity neighborhood and warehousing standards must be strictly observed. Products with a specific smell (herring, spices, etc.) should be stored separately from products that perceive odors.
103. It is prohibited to store food products near water and sewer pipes, heating devices, non-warehouse premises, as well as to store bulk products directly on the floor.
104. It is prohibited to store raw and semi-finished products together with ready-made food products, to store spoiled or suspicious food products together with good-quality ones, as well as to store foodstuffs, containers, trolleys, household materials and non-food products in warehouses.
105. All food products in warehouses, refrigerated chambers, utility rooms, etc., must be stored on racks, pallets, and underwares.
106. Meat is allowed for acceptance only if there is a veterinary stamp and a document certifying the inspection and conclusion of the veterinary supervision (form-2).
It is strictly forbidden to accept meat with a veterinary certificate, but without a stigma, and also conditionally suitable meat.
107. Chilled meat (carcasses and half carcasses) is stored hanging 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.
108. It is prohibited to accept non-gutted poultry into food trade establishments, with the exception of game.
109. It is forbidden to accept eggs without a veterinary certificate (form-2) for each batch of eggs on the well-being of poultry farms for salmonellosis and other zoonotic infections, as well as waterfowl eggs (duck, goose); chicken eggs that were in the incubator ("mirage"), eggs with cracks ("fight"), with a violation of the integrity of the shell ("tech"), contaminated chicken eggs, as well as melange.
110. It is forbidden to wash eggs prepared by consumer cooperation organizations, as well as eggs intended for long-term storage in refrigerators.
Diet eggs are stored at a temperature of 0 to 20 degrees C - 7 days; canteens - at a temperature not exceeding 20 degrees C - 25 days; at temperatures from 0 to -2 degrees C - no more than 120 days.
111. It is forbidden to accept and sell dairy products in contaminated glass containers, with broken packaging, without certificates.
112. It is prohibited to accept, store and sell powdered baby milk formulas in food trade enterprises that do not have proper conditions for their storage. Powdered baby milk formulas are stored at a temperature not exceeding 10 degrees C and a relative air humidity of not more than 75%. The implementation of infant milk formulas must be strictly carried out within the time limits established for each type of product.
113. Ice cream of industrial production in food trade enterprises should be stored at a temperature not higher than -12 degrees C for no more than 5 days, in a retail network (trays, stalls, pavilions, kiosks) equipped with cooling facilities for no more than 48 hours.
114. Mayonnaise is stored in darkened rooms at a temperature of 3 to 18 degrees C and a relative air humidity of not more than 75% in accordance with the established shelf life for each type of product.
It is forbidden to store and transport mayonnaise when exposed to direct sunlight and at temperatures below 0 degrees C.
115. It is prohibited to accept and store chilled fish, hot smoked fish, culinary products and semi-finished fish products at bases and warehouses; these products must go directly to stores for sale.
116. Chilled fish should be stored in the container in which it came from the supplier, the storage temperature should be -2 degrees C, the shelf life in food trade enterprises is 48 hours. Frozen fish is stored in boxes stacked in stacks with slats between the rows of boxes in accordance with the requirements of regulatory and technical documentation.
Live fish is stored in an aquarium, in the warm season for more than 24 hours, in the cold - no more than 48 hours at a temperature of 10 degrees C, in clean water.
117. Bread and bakery products are accepted and stored in clean, dry, well-ventilated and heated premises. It is not allowed to store bread and bakery products in bulk, close to the walls of the premises, in containers on the floor without undercarriages, as well as on racks located at a distance of less than 35 cm from the floor in utility rooms and less than 60 cm - in trading floors.
118. If during the storage or sale of signs of a disease of bread and bakery products with a potato disease, it is necessary to immediately remove such products from the trading floor and warehouse and take measures in accordance with the "Instructions for the Prevention of Potato Bread Disease", approved. Ministry of Health of the USSR 12.01.83, No. 2658-83.
In order to prevent the occurrence of potato bread disease, it is necessary to wash the shelves for storing bread at least once a week with warm water and soap, wipe with a 1% solution of acetic acid, then dry.
119. When accepting cream confectionery products, it is prohibited to transfer cakes with cream from the supplier's trays to the store's containers, as well as to sell them using the self-service method.
It is strictly forbidden to accept cakes that are not packed individually in standard cardboard boxes, as well as cakes that are not packed in metal trays with lids (tight fitting).
Transportation or carrying of cakes and pastries on open sheets or trays is strictly prohibited.
120. Cream confectionery products not sold within the established deadlines shall be returned to the enterprises that produced them no later than 24 hours from the end of the sale period.
It is allowed to return for processing products from the distribution network with mechanical damage or a change in appearance and shape, with an expired shelf life in the absence of organoleptic changes and the presence of foreign inclusions.
121. Non-alcoholic beverages should be stored in dry, ventilated and darkened rooms with a relative humidity of no more than 75%. Terms of implementation and temperature regimes of storage of non-alcoholic beverages must comply with the requirements of applicable standards and specifications.
122. It is prohibited to accept and sell expired non-alcoholic and low-alcohol drinks, as well as drinks in bottles without labels (except for bottles with the corresponding designations on crown caps), with damaged closures, sediments and other defects.
123. Before the issuance of canned food for the implementation of the manager. a warehouse or a merchandiser without fail conducts their inspection. For each identified batch of unfit for food canned food, an act must be drawn up in accordance with the current instruction "On the procedure for accepting industrial and technical products and consumer goods in terms of quality", followed by presentation of a commission approved by a higher trade organization.
124. Canned food recognized as unfit for food should be stored in a separate room, on a special account with an exact indication of the number of rejected cans. The head of the enterprise is responsible for the safety of rejected cans and their further use.
125. In cases of detecting a bacteriological defect (bombage) in one batch of canned food more than 2%, the administration of the enterprise is obliged to stop the sale of canned food of this batch, inform the manufacturing plant and the territorial sanitary and epidemiological station about this in order to resolve the issue of further sale of canned food.
The question of the place and method of destruction of bombing cans is decided by the head of the enterprise in agreement with the sanitary and epidemiological service.
126. Storage of bulk products should be carried out in dry, clean, well-ventilated rooms, not infected with barn pests, with a relative humidity of not more than 75%.
Bulk products are stored in bags in stacks on racks, at a distance of 50 cm from the walls, with a gap between stacks of at least 75 cm.
127. Edible salt is stored separately from other products. Guaranteed shelf life of iodized salt - 6 months from the date of production. After the specified period, the salt is sold as ordinary food.
128. Fresh fruits and vegetables are stored packed in special ventilated warehouses, without natural light, with proper temperature and humidity conditions. The storage temperature of vegetables and fruits, depending on their type, ranges from -3 to 12 degrees C and relative humidity from 70 to 95%.
129. Specialized stationary storage facilities for storing vegetables and fruits must be equipped with forced ventilation and provide the proper temperature and relative humidity for each type of product in accordance with the requirements of the current regulatory and technical documentation.
130. Frozen vegetables and fruits are stored at a temperature of -18 degrees C and relative air humidity of 90-95% for 9-12 months, in a retail network they are stored at a temperature of -12 degrees C for 3-5 days.
131. Acceptance, storage of mushrooms and mushroom products and their sale is carried out in accordance with the current "Sanitary Rules for the Procurement, Processing and Sale of Mushrooms".
132. In order to prevent yersiniosis and pseudotuberculosis, during the storage of vegetables at the bases, their quality should be periodically checked, and vegetables should be processed and cleaned.
VIII. Sanitary requirements for the release of food products
133. Only good-quality food products are allowed for sale. Before supplying food products to the packaging premises or the trading floor, their quality, the condition of the packaging and the presence of labeling must be checked.
Sellers are required to monitor the quality of the food sold. If a change in the quality of food products is detected, it is necessary to delay their sale and immediately inform the administration about this in order to resolve the issue of the possibility of further sale of products.
The seller is responsible for the sale of poor-quality food products to buyers.
134. Preparation of foodstuffs for sale shall be carried out in special premises intended for this purpose, where foodstuffs are prepackaged, they are released from containers, bottles and cans are wiped, cleaned, etc.
Preparation of food products for sale should be carried out by sellers or persons specially assigned for this purpose. The use of cleaners, workers, random persons for this purpose is not allowed.
135. Sale of raw products (meat, poultry, fish, seafood, eggs, vegetables, etc.) and semi-finished products from them should be carried out in special departments separately from the sale of ready-to-eat products.
In departments and order shops, when preparing individual orders, the weighing and packaging of raw and ready-to-eat foods must be carried out separately.
136. When selling unpackaged food products to buyers, the seller is obliged to use tongs, spatulas, scoops, scoops, spoons, etc. The workplaces of sellers must be provided with marked cutting boards and knives.
137. It is forbidden to weigh food products directly on the scales, without wrapping paper and other packaging materials. It is not allowed to release food products into dirty containers of the buyer and printed waste paper.
138. When organizing home service, the delivery of the customer's food products must be carried out in conditions that exclude contamination of the products and their spoilage.
139. It is prohibited to sell food products to buyers that have accidentally fallen on the floor or are otherwise contaminated (sanitary rejection). Sanitary marriage should be collected in a special container with the appropriate marking.
140. To select and determine the freshness of bread and bakery products, self-service stores (departments) must have special forks, tongs, at least 2 pieces per linear meter of commercial equipment. For packaging bakery products in enterprises, it is recommended to organize the sale of paper and plastic bags.
Slicing of bread by auxiliary workers and buyers is prohibited.
141. Cutting cakes and selling them in parts is allowed only in cafeterias, provided that the products are consumed by buyers on the spot and that there are appropriate conditions for storing and processing inventory, utensils.
142. In departments for the sale of flask milk, there should be stencils warning about the need to boil milk.
It is forbidden to accept and sell cottage cheese made from unpasteurized milk, milk and cream with high acidity (samokvass).
143. When dispensing liquid dairy products (milk, sour cream, etc.), it is prohibited to keep the buyer's dishes over an open can, flask, barrel, etc., and also to drain the products back from the buyer's dishes into a common container.
It is forbidden to leave trade equipment (spoons, spatulas, etc.) in a container with milk, cottage cheese and sour cream; they must be stored in a special container and washed daily. Dairy inventory must be used strictly for its intended purpose.
144. It is prohibited to sell ice cream that has melted and re-frozen.
145. Vacation is made with a preliminary check of their quality on an ovoscope. It is prohibited to sell eggs in departments (sections) of enterprises selling ready-to-eat products (dairy, sausage, cream, confectionery, etc.).
146. Canned food with defects is not allowed for sale: bombing, crackers, smudges, deformed holes and through cracks, with signs of microbiological spoilage of products (mold, fermentation, mucus), etc.
147. When selling drinks from isothermal containers, one should be guided by the current "Instructions for the maintenance of isothermal containers intended for the sale of soft drinks, kvass and beer, in bottling."
148. Bottles with drinks and water, glass cylinders with juices must be wiped on the outside with a damp, clean cloth before opening them. Glass containers are opened on the table before being released to the consumer. Previously, juice cans are carefully inspected for the presence of bombage and foreign inclusions.
149. When selling non-alcoholic beverages and juices in an enterprise, glasses should be washed at the point of sale using double-acting syringes. At the end of the working day, it is necessary to wash the glasses with the addition of detergents, rinse with hot running water (temperature not lower than 65 degrees C).
In the absence of conditions for washing glasses, the release of drinks is allowed only in disposable cups. It is strictly forbidden to reuse disposable cups.
150. Clean utensils for dispensing drinks are stored upside down on trays. Rinse again before filling the glass. It is forbidden to wash glasses for dispensing drinks in buckets and basins.
151. Sale of fruit and vegetable products is carried out in specialized fruit and vegetable stores, departments and sections, as well as pavilions of a small retail chain.
During the period of mass receipt of potatoes and fresh fruits and vegetables, it is allowed to sell them from stalls, carts, etc., as well as at open vegetable markets. The sale of rotten, spoiled vegetables and fruits is prohibited.
152. The release of fruit and vegetable processed products (fermented, salted, pickled, etc.) must be carried out separately from the sale of vegetables and fruits, with special equipment (spoons, forks, tongs, etc.), in a clean container.
It is forbidden to sell juices for bottling in fruit and vegetable departments.
153. At fruit and vegetable bases and in stores, it is recommended to wash root crops and pack them in nets and bags for sale.
154. The sale of detergents, bleaches, washing powders, pastes is allowed only in separate departments of large grocery stores, supermarkets under conditions that exclude the possibility of their contact with food products, both in the trading floor and in warehouses.
IX. Sanitary requirements for a small retail chain
155. Objects of a small retail network can be stationary (tents, kiosks, vans, pavilions) and mobile (carts, baskets, trays, mobile shops, trailers, isothermal containers and tanks for the sale of beer, kvass, milk, vending machines for the sale of drinks).
The choice of location for the location of the small retail network should be agreed with the local institutions of the sanitary and epidemiological service.
156. Automatic machines for the sale of drinks in bottling are provided with glass washers, which have protective devices against the ingress of debris. The glass washer should provide simultaneous washing of glasses from the outside and inside, water should be supplied under pressure.
157. The objects of the small retail network sell food products in a limited assortment. The range of products must be agreed with the institutions of the sanitary and epidemiological service, taking into account local conditions.
It is strictly forbidden to sell perishable and especially perishable foodstuffs in a small-scale retail network in the absence of refrigeration equipment for their storage.
158. In stationary objects of a small retail network, there should be a utility room for storing containers, a warehouse for a day's supply of food.
It is not allowed to store containers or packaged products near the enterprise.
159. Each stationary enterprise of a small retail network must have a washbasin, soap, and a towel. To collect garbage and waste, there should be a pedal bucket with a lid. A closet or space must be provided to store the seller's personal belongings. During the cold period of the year, the temperature at the seller's workplace should not be below 18 degrees C.
160. Kiosks for the sale of food products should be specialized, that is, they should sell to customers any one group of food products.
In tents, mixed trade in products is allowed if there are appropriate conditions for their storage and sale.
161. Hot finished products (patties, belyashi, chebureks, cutlets, etc.) must be dispensed from isothermal or heated containers, trolleys. Chilled products (ice cream, frozen products, fruits, berries, etc.) are released from isothermal or refrigerated containers, trolleys.
Bulk products should be distributed to customers in paper napkins or bags.
162. At the end of the working day, transportable and portable equipment must be returned to the base enterprise and subjected to sanitary treatment, unsold products - handed over to the enterprise for storage.
The storage of mobile and portable commercial equipment and food products sold at sellers' homes is strictly prohibited.
163. When trading from baskets, trays, etc., it is not allowed to put them on the ground, for this purpose there must be folding stands.
164. The seller of a small retail network is obliged:
a) keep tents, kiosks, stalls, vans, containers, carts, trays, as well as the surrounding area clean;
b) monitor the quality of accepted and sold food products, in case of doubt about their good quality, stop immediately - them (sale and return - to the base, to the store, drawing up an appropriate act;
c) strictly observe the terms of sale and the rules for dispensing food products, use tongs, scoops, spatulas, etc. when dispensing;
d) protect products from contamination;
e) be neatly dressed, combed, wear clean sanitary clothes of the established sample, a special headdress, a breastplate;
f) strictly observe the rules of personal hygiene, wash hands after each break in work and as necessary.
165. The seller of a stationary small-scale retail network must carry and present to representatives of the state sanitary supervision a personal medical book and a sanitary journal.
X. Sanitary regime at food trade enterprises
166. All food business establishments must be kept clean. At the end of work, wet cleaning with the use of detergents should be carried out.
Commercial and mechanical equipment (scales, counters, showcases, packaging units, etc.) upon completion of work must be treated with an alkaline solution, then with hot water.
167. General cleaning should be carried out once a week with the use of detergents and disinfectants.
Characteristics of individual detergents and disinfectants are presented in
doc format
STATE BUILDING NORMS OF UKRAINE RESOURCE ELEMENTAL ESTIMATE RATES FOR CONSTRUCTION WORKS Collection 22 Water supply - external networks DBN D.2.2-22-99 (as amended and supplemented
Rule norm SANITARY STANDARDS OF PERMISSIBLE NOISE IN THE PREMISES OF RESIDENTIAL AND PUBLIC BUILDINGS AND ON THE TERRITORY OF RESIDENTIAL DEVELOPMENT Introduced: "IMTS" (Kyiv, M. Krivonosa str., 2a; t / f. 249-34-04) Chief state sa
Related document doc format SANITARY RULES AND REGULATIONS FOR THE PROTECTION OF SURFACE WATER FROM POLLUTION ISS "Architect" (Kyiv, M. Krivonosa St., 2a; phone number 249-34-04) SanPiN (4630–88 Ministry of Health of the USSR Moscow–1988 MINI
Similar Document Download
SANITARY REGULATIONS
FOR THE MEAT INDUSTRY
APPROVED by the Deputy Chief State Sanitary Doctor of the USSR A.I. Zaichenko, N 3238-85, March 27, 1985
1. General Provisions
1.1. The most important condition for the production of benign meat and meat products is the strict observance of the established sanitary rules at the enterprises of the meat industry.
1.2. These Rules determine the hygienic and veterinary and sanitary requirements for the maintenance and operation of meat industry enterprises, aimed at ensuring the production of high-quality food, feed and technical products, as well as at preventing infectious diseases and food poisoning.
1.3. When designing new and reconstructing existing enterprises, one should be guided by the Sanitary and Veterinary Requirements for the Design of Meat Industry Enterprises.
1.4. Sanitary treatment of the territory, production premises, equipment, inventory, containers at the enterprises of the industry is carried out in accordance with the current Instructions for washing and preventive disinfection at the enterprises of the meat and poultry processing industry.
1.5. If an infectious disease of slaughter animals is detected at the meat processing plant, measures are taken to eliminate it in accordance with veterinary instructions. When zooanthroponoses are detected, in addition, measures are taken to prevent infection of employees of the enterprise, guided by the instructions of the territorial institutions of the sanitary and epidemiological service.
2. Territory
2.1. The territory of the enterprise, fenced with a height fence in accordance with the instructions SN-441-72 are divided into three main areas:
1) economic with auxiliary buildings and facilities for storing fuel, building and auxiliary materials;
2) a base for pre-slaughter keeping of livestock with a quarantine department (pen), an isolator and a sanitary slaughterhouse;
3) production, where the main production buildings are located.
2.2. To disinfect the wheels of vehicles at the entrance and exit from the territory of the enterprise, special cuvettes (disinfection barriers) should be arranged at the gates, filled with a disinfectant solution as directed by the head veterinarian of the enterprise (depending on the epizootic situation). Enterprises that have special decontamination points for vehicles do not build disinfection barriers near these points, and place the remaining disinfection barriers in agreement with the territorial bodies of state veterinary supervision.
2.3. Asphalt-concrete pavements of roads, loading and unloading areas, crossings, railway and automobile platforms, open paddocks, the territory of the sanitary block, livestock driving paths must be smooth, waterproof, easily accessible for washing and disinfection.
2.4. The location of buildings, structures and devices on the territory of enterprises should ensure the possibility of transportation without crossing the transportation routes:
A) raw materials and finished products;
B) healthy cattle sent after a veterinary examination for pre-slaughter keeping, with the paths of sick or suspicious livestock sent to quarantine, isolation ward or sanitary slaughterhouse;
C) food products with livestock, manure, production waste.
2.5. The vertical planning of the territory should ensure the removal of atmospheric, melt water and runoff from the washout of the sites. Wastewater from the slaughterhouse, sanitary block and fuel facilities should not enter the rest of the enterprise.
2.6. Free areas of the territory of the enterprise should be planted with trees and shrubs and lawns. It is not allowed to plant trees and shrubs with seeds, pubescent flakes or fibers, in order to avoid clogging products and equipment. The area of plots intended for landscaping should be taken in accordance with the chapter of SNiP on the design of master plans for industrial enterprises.
2.7. The territory of the enterprise must be kept clean. It is cleaned daily. In the warm season, before cleaning, as necessary, the territory and green spaces are watered. In winter, the roadway of the territory and footpaths are systematically cleared of snow and ice.
2.8. For garbage collection, metal tanks with lids or metal containers are used, which are installed on asphalt sites, 3 times the area of the base of the tanks. Such sites should be located no closer than 25 m from production and auxiliary premises.
2.9. Removal of waste and debris from tanks and containers should be carried out when they accumulate no more than 2/3 of the capacity, but at least 1 time per day. After the garbage is released, the tanks are washed and disinfected.
2.10. Garbage bins, cesspools, yard toilets are disinfected with a 10% solution of bleach or lime milk.
3. Ante-slaughter facility
3.1. On the territory of the base for the pre-slaughter keeping of livestock, on a separate site, fenced with a solid fence 2 m high and green spaces, a quarantine department, an isolator and a sanitary slaughterhouse will be equipped. The sanitary slaughterhouse must have a separate entrance for the supply of sick cattle, as well as a platform for its reception, veterinary examination and thermometry. When the insulator is necessary to have a separate room for the autopsy of animal corpses and a special cart for their removal.
3.2. At enterprises with a capacity of up to 20 tons of meat per shift, instead of a sanitary slaughterhouse, it is allowed to arrange a sanitary chamber, which can be placed in the building of the meat and fat building, isolated from other production workshops.
In the absence of a sanitary slaughterhouse (chamber), slaughter of sick animals is allowed in the shop for primary processing of livestock on specially allotted days or at the end of the shift after the slaughter of healthy animals and the removal of all carcasses and other products of slaughter of healthy livestock from the shop. At the end of the processing of sick animals, the premises of the workshop, used equipment, inventory, production containers, workshop vehicles are subjected to sanitary treatment and disinfection.
3.3. The structure of the base of pre-slaughter keeping of livestock also includes: railway and automobile platforms with paddocks with sheds and splits for receiving, veterinary examination and thermometry of livestock; buildings (sheds) for pre-slaughter keeping of animals; base office with rooms for guides and cattle racers with a disinfection chamber for sanitizing their clothes and household rooms; a platform for manure and canyga; point of sanitary treatment of vehicles and equipment used in the transportation of slaughter animals.
3.4. When placed in a single block of a quarantine department and an insulator, there should be a vestibule between them, in which cabinets for workers' overalls, a washbasin, a tank with a disinfectant solution and a disinfectant mat for disinfecting shoes are installed.
3.5. Floors, walls, feeders, slurry trough and other quarantine and isolation equipment should be made of materials that can be easily disinfected after the premises are emptied of animals. In quarantine and isolation, the use of feeders, drinkers and other equipment made of wood is not allowed. The quarantine area and the isolation ward are cleared of manure and washed daily. Wastewater from the quarantine, isolation ward, sanitary slaughterhouse and vehicle sanitation station, before being discharged into the general sewer, is passed through a manure trap, a mud trap and neutralized in a disinfector (chlorination plant).
3.6. Washing of premises and equipment of a sanitary slaughterhouse (chamber) is carried out as necessary during the working day, and disinfection - at the end of work.
3.7. The capacity of livestock pens into which slaughter animals are unloaded must correspond to their quantity delivered in one motor vehicle or one railway car. For livestock entering the rut, the corral must accommodate animals of one batch of medium size.
3.8. Keeping livestock, depending on climatic conditions, is allowed indoors and in open pens under a canopy. Each paddock should have hard-surfaced floors, watering troughs with water supply. Part of the pens should have feeders and devices for tying animals. Fences, gates and locks in pens should be arranged so as to exclude the possibility of injury to animals.
3.9. Premises and open pens for keeping livestock are cleaned daily of manure, which is subject to removal to the manure storage.
To remove manure from multi-storey slaughterhouses, a special bunker with loading hatches on each floor is arranged. The manure area under the bunker must be waterproofed. Manure slopes, the bunker and the site are subject to daily thorough cleaning and washing, and, if necessary, disinfection.
Removal and disinfection of manure from animals suffering from contagious diseases is carried out in the manner prescribed by the Instructions for Veterinary Disinfection, Disinfestation, Disinsection and Deratization, approved by the Main Veterinary Directorate of the USSR Ministry of Agriculture.
3.10. To collect kanyga, kanyga towers or special receivers with a waterproof floor and walls, with a tight-fitting lid are arranged. The area around the receiver must be concreted. Kanyga from the receiver is taken out by equipped transport to a specially designated place.
3.11. Transport for the removal of manure and canyga is thoroughly washed and disinfected daily.
3.12. Biothermal disinfection of manure is carried out on specially equipped sites, the placement of which is coordinated with the territorial bodies of state veterinary supervision and institutions of the sanitary and epidemiological service.
3.13. Vehicles that delivered slaughter animals to the enterprise, after unloading the animals and cleaning them from manure, are subject to mandatory washing and disinfection at the de-washing point or at a special site located at the exit from the territory of the base.
4. Water supply and sewerage
4.1. Meat industry enterprises must be provided with sufficient hot and cold water that meets the requirements of GOST for drinking water. The enterprise is obliged to subject water to chemical and bacteriological analyzes within the time limits established by the territorial institutions of the sanitary and epidemiological service, but at least once a quarter when using city water supply and once a month if it has its own source of water supply. When using water from open reservoirs and wells, a bacteriological analysis of water should be carried out at least once a decade.
4.2. The water inlet must be located in an isolated closed room and kept in proper sanitary and technical condition, have pressure gauges, taps for sampling water, drain ladders, check valves that allow water to flow in only one direction.
Enterprises must have water supply and sewerage schemes and present them at the request of regulatory organizations.
4.3. Industrial water can be used for compressor installation, irrigation of the territory, external washing of vehicles. The industrial water supply must be separate from the drinking water supply. Both water systems should not have any connections between them, and the pipelines should be painted in a distinctive color. At the points of water analysis there should be inscriptions: "drinking", "technical".
4.4. For remote slaughterhouses where there is no centralized or local water supply from an artesian well, in agreement with the territorial institutions of the sanitary and epidemiological service, it is allowed to use water from open reservoirs.
Water from wells can be used for water supply if the device, location of wells and water quality comply with the requirements of the Sanitary Rules for the device and maintenance of wells and spring cappings used for domestic and drinking water supply, approved by the USSR Ministry of Health.
4.5. The number of reservoirs for storing water for drinking and fire fighting needs should be at least two. The exchange of water in the tanks must be provided within a period of not more than 48 hours. Manholes, brackets and ladders are arranged to enable inspection and cleaning of the tanks.
4.6. The water in the storage tank must be subjected to chlorination with mandatory control of residual chlorine, in accordance with the Instructions for Controlling the Disinfection of Domestic and Drinking Water and the Disinfection of Waterworks with Chlorine for Centralized and Local Water Supply, approved by the USSR Ministry of Health.
4.7. Disinfection of storage tanks and water supply networks should be carried out in case of accidents, repair work, as well as on the instructions of the territorial institutions of the sanitary and epidemiological service, followed by quality control of processing, in accordance with the Instruction specified in clause 4.6.
4.8. In industrial premises, flushing taps should be provided at the rate of one tap per 150 m2 of area, but at least one flush tap per room; hose storage brackets.
For washing hands in the workshops, sinks with cold and hot water supply with a mixer, supply of soap, a brush, a container for a disinfectant solution, disposable towels, and electric dryers should be installed.
Sinks should be located in each production workshop at the entrance, as well as in places convenient for their use, at a distance of no more than 18 m from workplaces.
For drinking purposes, drinking fountains or saturators are installed at a distance of no more than 75 m from the workplace; the temperature of drinking water should not be lower than 8 °C and not higher than 20 °C.
4.9. In industrial premises, for every 150 m2 of floor area, there must be ladders with a diameter of 10 cm for draining liquids.
4.10. Pipelines for draining waste water from apparatuses and machines are connected to the sewer network with a siphon device or through funnels with a jet break.
To remove industrial and fecal wastewater, enterprises arrange a sewer network connected to the city sewer or with their own system of treatment facilities. Wastewater disposal conditions must comply with the requirements "Rules for the protection of surface waters from pollution by sewage" and in each specific case to be coordinated with the territorial institutions of the sanitary and epidemiological service.
The fecal sewer must be separate from the production one and have its own discharge into the collector.
4.11. Physicochemical and bacteriological studies of wastewater are carried out in a special sanitary laboratory of the enterprise or in the laboratories of the territorial sanitary and epidemiological station.
5. Lighting, ventilation and heating
5.1. Lighting of industrial premises must comply with the Sanitary and Veterinary Requirements for the Design of Meat Industry Enterprises.
5.2. Luminaires with fluorescent lamps must have a protective grid (grid), diffuser or special lamp sockets, which exclude the possibility of lamps falling out of the luminaires; lamps with incandescent lamps - solid protective glass.
5.3. Natural lighting should be provided in production workshops with a permanent stay of people.
Without natural lighting or with insufficient natural lighting, premises are allowed in which workers stay no more than 50% of the time during the working day or if this is required by the conditions of technology.
5.4. It is forbidden to clutter up light openings with containers, equipment, etc. both inside and outside the building, it is not allowed to replace glass in them with opaque materials.
5.5. In workshops with an open technological process, cleaning of the supplied outside air from dust in mechanical supply ventilation systems should be provided.
The intake of fresh air for industrial premises should be carried out in the zone of the least pollution.
5.6. In rooms where there is a release of vapors and a significant amount of heat, supply and exhaust ventilation is equipped with a device, if necessary, of local suction; in addition, each room should have natural ventilation, if this is allowed by the technological process.
5.7. Ventilation ducts, air outlets from process equipment must be periodically (but at least once a year) cleaned.
5.8. Production and auxiliary premises must be provided with heating.
The air temperature and relative humidity in the production premises must comply with the sanitary standards for the design of industrial enterprises and the technological instructions for the production of meat products.
5.9. Heating devices by design should be convenient for cleaning and repair.
5.10. When performing technological processes and sanitary measures, they comply with state and industry standards of the labor safety system (SSBT).
6. Production and auxiliary premises
6.1. Production facilities should provide the possibility of carrying out technological operations in accordance with the requirements of regulatory and technical documentation, and their layout should exclude the intersection of the flows of raw materials and finished products.
Premises for the production of food and technical products must be isolated from each other.
At the entrance to the production premises there must be mats moistened with a disinfectant solution.
6.2. In workshops that produce food products and in the premises of the sanitary block, wall panels and columns must be lined with glazed tiles or painted with light-colored oil paint to a height of at least 2 m.
6.3. Intra-workshop pipelines, in accordance with their purpose, must be painted in the established distinctive colors and kept clean.
6.4. In places where floor transport is moving, the corners of the columns must be protected from damage by a metal sheet to a height of 1 m, and in places where overhead transport is moving, to a height of 2 m. The lower part of the doors must be upholstered with a metal sheet to a height of 0.5 m.
6.5. Floors in all rooms must be free of cracks and potholes and covered with waterproof materials with a slope towards ladders located away from workplaces and walkways.
6.6. Current repairs of the premises should be carried out as necessary, but at least once every 6 months. Whitewashing or painting of walls and ceilings of industrial, domestic and auxiliary premises, as a rule, is combined with their simultaneous disinfection.
6.7. In fat and some meat processing shops, where, according to the conditions of production processes, floors and walls can be contaminated with fat, they are washed with a hot soap solution at least 2 times a day. Washing with lye or other degreasing agents approved by the health authorities is allowed.
6.8. Proper cleanliness is constantly maintained in all production, amenity and auxiliary premises. When cleaning floors in industrial premises in the course of work, the possibility of contamination of process equipment, inventory, processed raw materials and finished products should be excluded.
Cleaning of industrial premises and sanitization of technological equipment, inventory and workshop transport is carried out within the time limits and in the ways determined by the Instructions for washing and preventive disinfection at enterprises of the meat and poultry processing industry.
6.9. The inner surfaces of window frames and window panes are washed and wiped at least once every 15 days, the outer surfaces - as they get dirty.
The spaces between the window frames are thoroughly cleaned of dust and cobwebs. Window frames are painted at least once a year.
For the summer period, open windows, in order to protect against flies, must be barred with a metal mesh.
6.10. All places with broken tiles and plaster are subject to urgent repair, followed by whitewashing or painting of the plastered areas.
When carrying out repair work in production shops without stopping production, the repaired areas are obligatorily fenced, excluding the possibility of contamination of operating equipment, processed raw materials, finished products and the ingress of foreign objects into them.
6.11. All internal shop doors are washed and wiped dry daily. Particularly carefully wipe the places near the handles, the handles themselves and the lower parts of the doors.
The outer surfaces of the doors are washed, repaired and painted with oil paint as needed.
6.12. Drains and flushing trays are cleaned, washed and disinfected daily. Conveyors, conveyors, elevators are daily subjected to appropriate cleaning at the end of the shift.
6.13. Cleaning equipment, as well as detergents and disinfectants must be in sufficient quantities. They are stored in specially designated pantries, in cabinets, chests. Cleaning inventory of bathrooms is stored separately.
6.14. In accordance with the Regulations on the procedure for conducting a sanitary day at the enterprises of the meat and dairy industry, meat processing plants and meat processing plants conduct a sanitary day every month.
7. Technological equipment and inventory
7.1. Equipment, inventory, containers must be made of materials approved by the health authorities for contact with food products, chemically resistant, not subject to corrosion.
7.2. The equipment in the production room is placed so that it does not interfere with maintaining the proper sanitary level of production. The design of the equipment must ensure the possibility of its effective sanitization.
7.3. Tanks, tubs, metal technological utensils, trays, gutters should have an easily cleaned smooth surface, without cracks, gaps, protruding bolts or rivets and other elements that impede sanitation.
7.4. Table surfaces must be smooth, free of cracks and other defects. Tables used to receive raw materials lowered through chutes and hatches must have guards to prevent raw materials from falling to the floor. For deboning and trimming meat, special boards made of hardwood or materials approved by the health authorities are used. At the end of the shift, they are thoroughly cleaned, washed and disinfected or steamed in a steam chamber.
7.5. In all industrial premises used for the production of food products, sterilizers for small inventory (knives, wire cutters, etc.) must be installed. For washing and disinfection of larger inventory and returnable containers, washing machines are used or washing rooms are equipped with hot and cold water supply to the baths.
7.6. Sanitization of technological equipment and inventory is an integral part of the technological process.
7.7. The enterprise is obliged periodically, but not less than 1 time in 15 days in all food shops to carry out, according to the schedule, monitoring the effectiveness of sanitization by bacteriological examination of swabs from process equipment, inventory, industrial packaging, sanitary clothing, workers' hands.
Upon receipt of unsatisfactory results of these studies, immediately re-sanitary treatment is carried out with subsequent monitoring of its effectiveness.
8. Technological processes
8.1. Technological processes are organized in such a way that intersections of flows and contacts of raw and finished products are excluded and the release of high-quality meat products is ensured.
8.2. Raw materials and auxiliary materials arriving for processing must be subjected to incoming control in compliance with the requirement GOST 24297-80"Incoming control of product quality. Basic provisions".
8.3. Raw materials and auxiliary materials entering the workshops for processing are unpacked, stored and prepared for production under conditions that exclude their contamination. The released packaging is immediately removed from the production area.
8.4. Overhead tracks should exclude the possibility of meat carcasses coming into contact with the floor, walls, and technological equipment.
Gutters (metal, concrete, tiled) with a slope for draining liquid to the ladders are arranged in the areas of bleeding, stripping and washing carcasses.
8.5. Slopes, trolleys, blow tanks and other transport devices for the transfer of food raw materials (fat, intestinal kits, food blood, offal, etc.) must be separate for each type of raw material and accessible for sanitation.
8.6. The edible blood collection site must be equipped with devices for washing and disinfecting hollow knives with hoses, flasks and other equipment and equipment for the collection and primary processing of blood.
8.7. Non-food waste is collected in special containers or in overflow tanks, painted in a color that differs from the color of other equipment, and with an inscription about their purpose.
To collect confiscated items (carcasses and organs rejected during the veterinary and sanitary examination), separate descents are arranged or a special mobile, resealable container painted in distinctive colors (black stripes on a white background) is equipped.
8.8. The emptying of the stomachs and proventriculus of slaughter animals from the contents, as well as the skinning of the skins, is carried out in specially designated areas of the primary livestock processing shop, separated by a partition 2.8 m high and remote from the place where the carcasses move at a distance of at least 3 m or in separate rooms.
8.9. The workplaces of veterinarians of the primary livestock processing shop should be well lit, convenient for inspecting carcasses and organs, and equipped in accordance with the requirements of the Rules for the Veterinary Inspection of Slaughter Animals and the Veterinary and Sanitary Examination of Meat and Meat Products. At the workplaces of veterinarians, the possibility of an emergency stop of the conveyor using the "Stop" button should be provided in case of suspicion of especially dangerous diseases of slaughter animals.
8.10. For cooling and freezing, only processed offal is sent to the refrigerator.
8.11. In the intestinal workshop, equipment and workplaces for processing the intestines, as well as sewage outlets, are placed in such a way that contamination of the workshop with the contents of the intestines and water from their washing is excluded.
The contents of the intestines are removed through manholes connected to the sewer.
Cold and hot water is supplied to the workplaces in the intestinal workshop, and compressed air is supplied for sorting (purging) the intestines.
Workplaces in wet gut processing processes are provided with wooden gratings under the workers' feet.
8.12. Crushing and filing of bones intended for rendering fat is carried out in a separate room of the fat shop.
8.13. Products from offal and blood, as a rule, are made in a separate room. Defrosting, sorting and washing offal used in sausage production is carried out in the defrosting chamber of the refrigerator, and in its absence - in a separate room of the sausage shop.
8.14. It is forbidden to disinfect conditionally suitable meat and offal by boiling in the production premises of sausage, culinary, canning shops.
For these purposes, in a room separate from other workshops, a department for the production of meat loaves is equipped, equipped with electric or gas ovens. During the operation of this compartment, contact of raw conditionally fit meat with finished products is not allowed,
8.15. The supply of fuel (sawdust, firewood) to the thermal department of the sausage shop through the production premises is not allowed.
Containers for packaging finished products of sausage, culinary and other shops that produce food products are served through the corridors or the expedition, bypassing the production facilities. Storage of containers in food shops is not allowed.
8.16. Bulk food raw materials (flour, milk powder, starch, sodium caseinate, salt, spices, etc.) are stored separately from production facilities. Salt is passed through a magnetic trap.
For packing spices, there should be a separate room equipped with mechanical ventilation.
8.17. Minced meat and offal for pies and dumplings are prepared in special rooms or in the corresponding departments of the sausage shop.
Dough kneading, forming pies, frying and baking them are allowed in the same room, provided that gas and electric appliances are used for frying and baking.
8.18. The installation of quick freezers for freezing dumplings is allowed in the room where they are packaged and packaged.
It is allowed to store packaged and packaged dumplings together with other frozen food products in common refrigerator compartments.
8.19. In the production of canned food, the requirements of the Instruction on the procedure for the sanitary and technical control of canned food at manufacturing enterprises, wholesale depots, retail trade and public catering establishments, approved by the USSR Ministry of Health on September 18, 1973 N 1121-73, are observed.
8.20. Dietary blood is transferred to processing sites under conditions that exclude its contamination, and products from it are packaged and stored in rooms isolated from technical albumin and other non-food products.
Dryers for food albumin should have their own ventilation devices. The supply air supplied to the dryer is pre-filtered.
8.21. Separate production facilities are allocated for the manufacture of medical preparations. Containers for medicines are washed and sterilized in a dedicated washing room.
8.22. In the absence of a sanitary slaughterhouse at the meat processing plant, a place is allocated in the skin-preserving shop for disinfection and salting of the skins of sick animals killed in the general slaughter shop.
8.23. The production of fodder and technical products must be isolated from the food workshops and have a separate raw material department with independent amenity rooms like a sanitary inspection room with access from them to this department.
Personnel engaged in production operations in the raw material section of the dry feed shop should not be used for any other work in the shop.
In the raw material department, a washing room is equipped for washing and disinfecting containers, inventory and vehicles used for the delivery of non-food waste and confiscated goods to the shop. Return of inventory and vehicles to other workshops is allowed only after their thorough washing and disinfection.
The production of the fodder and technical products shop is issued through an independent expedition, separate from the food products expedition. Storage of fodder flour in bulk on the floor is prohibited.
At enterprises that do not have workshops (sites) for the production of dry animal feed, canned non-edible protein raw materials, until sent for processing to other meat processing plants (where there are dry feed workshops), are stored in closed containers.
9. Warehouses, refrigerators and transport for meat and meat products
9.1. Meat industry enterprises provide a sufficient number of storage facilities for the storage of raw materials, packaging and auxiliary materials used in the production of food products. For auxiliary materials that are not allowed for joint storage with food raw materials, separate storage facilities are equipped.
9.2. When storing food raw materials and auxiliary materials, undercarriages, racks, and shelves are used. Storing them directly on the floor is not allowed.
9.3. When laying meat cuts in curing vats and when removing them from the vats, canvas protective stockings must be put on the shoes of the workers involved in this work.
9.4. All warehouses are kept clean and systematically cleaned. Floors, walls, ceilings, racks are washed and disinfected as needed. Rodent control measures are systematically carried out in warehouses.
9.5. Edible salt received at the enterprise is unloaded into covered warehouses with moisture-proof floors.
9.6. Fuel, containers, building materials are stored in warehouses, under sheds or in specially designated areas with appropriate shelter.
The bone is stored under sheds with a waterproof floor, closed on all sides with a mesh partition.
9.7. Fridge
9.7.1. Technical operations on the refrigerator are carried out in accordance with the collection of technological instructions for cooling, freezing, thawing and storage of meat and meat products at meat industry enterprises.
9.7.2. All goods, both in containers and without containers, when placed in the refrigerator chambers, are stacked on wooden gratings made of planed beams or pallets, the height of which should be at least 8 cm from the floor. Stacks are placed no closer than 30 cm from walls and cooling devices. There must be passages between the stacks. When stacking frozen meat products in stacks and removing them from stacks, canvas protective stockings must be worn on the shoes of workers involved in this work.
Cooled and chilled meat is stored in a suspended state.
9.7.3. Conditionally suitable meat is stored in a separate chamber or in a common chamber in an area fenced off with a mesh partition.
9.7.4. It is forbidden to use inventory and pallets that have not been disinfected after use. Stocks of clean wooden gratings and pallets are stored in a separate room.
9.7.5. The snow coat from the cooling batteries is removed by thawing, as well as by cleaning with scrapers or hard brooms after the chambers are freed from stored products. It is allowed to mechanically clean the batteries from a snow coat in loaded cells, provided that the stored cargo is covered with a clean tarpaulin or canvas. Upon completion of the cleaning, the snow is immediately removed from the chambers.
9.7.6. Contaminated floors and doors in cells with positive temperatures, in corridors and stairwells are regularly washed with a hot alkaline soap solution.
For the timely detection of mold infestation in refrigerating chambers, microbiological control is periodically carried out, guided by the Instructions for determining the mold infestation of refrigerating chambers of meat industry enterprises.
9.7.7. Refrigerating chambers are repaired, washed and disinfected after they are released from the cargo, during the periods of preparation of the refrigerator for the mass receipt of goods, as well as when mold is detected on the walls, ceilings, equipment of the chambers and when stored products are affected by mold.
9.7.8. For washing and disinfection of equipment, vehicles and containers in the refrigerator, a washing compartment is equipped with a waterproof floor, live steam, hot and cold water supply and drains for draining flush water into the sewer.
9.8. Transportation of meat and meat products, as a rule, is carried out in refrigerated trucks, as well as in refrigerated railway and water transport.
9.9. Motor vehicles for meat and meat products must be technically sound, clean and have sanitary passports.
Before loading the products, an employee appointed for this purpose by the administration of the enterprise inspects the transport and, if it meets the requirements of sanitary rules, issues, by making an appropriate mark on the waybill, permission to use it for transporting meat products. Without such permission, the loading of products is not allowed.
9.10. Transportation of meat and offal together with finished meat products is not allowed. Meat products are transported in clean containers made from materials approved by the health authorities.
Transportation of such products in bulk, without packaging, is prohibited.
For transportation of meat and by-products, it is allowed to use vehicles transporting ready-to-eat meat products without washing on the same day.
Every day after the end of transportation, vehicles are subjected to sanitization in accordance with the Instructions for washing and preventive disinfection at the enterprises of the meat and poultry processing industry.
9.11. Persons involved in the transportation of meat products (loaders, freight forwarders) must have personal medical books with notes in them about passing the sanitary minimum and passing a medical examination on time. The enterprise provides these workers with sanitary and special clothing, gloves, and for loading meat - with tarpaulin protective stockings worn over shoes when loading products.
9.12. Returnable containers are accepted from the recipients of products in their pure form. Additionally, it is sanitized at the meat industry.
10. Household premises
10.1. Welfare premises for employees of production workshops of meat industry enterprises should be equipped according to the type of sanitary checkpoint.
10.2. The household premises should include: dressing rooms for outer, home, work and sanitary clothes, linen for clean sanitary clothes, a laundry room, a room for receiving dirty sanitary clothes, showers, a manicure room, a toilet, sinks for washing hands, a health center or a medical examination room, a room for personal hygiene for women, a dryer for clothes and shoes, in accordance with the sanitary and veterinary requirements for the design of meat industry enterprises.
Dressing rooms and showers for those working in the refrigerator can be located in common household premises.
For those working in the sanitary slaughterhouse and the workshop of technical fabrications, separate household premises are arranged.
It is not allowed to have toilets, showers and laundries above the premises of food workshops, as well as production and storage premises of canteens.
10.3. Dressing rooms for working and sanitary clothes are located in a room isolated from dressing rooms for outerwear and home clothes.
10.4. Storage of clothes of workers of the main production should be carried out in an open way, for which the dressing rooms of amenity premises are equipped with hangers or open cabinets and benches.
10.5. Locks in front of toilets should be equipped with hangers for sanitary clothes, sinks for washing hands, with hot and cold water mixers, soap, brushes, a hand sanitizer, an electric hand dryer or disposable towels.
Toilet bowls in toilets should be installed with a pedal descent, toilets - with self-closing doors.
10.6. The walls in the showers are faced with glazed tiles to the full height; in dressing rooms for sanitary clothes, linen for issuing clean clothes, in sanitary facilities, in the women's hygiene room - to a height of 2.1 m, above - painting with emulsion or other permitted dyes to load-bearing structures; in other rooms, painting or whitewashing of the walls is allowed.
Ceilings in shower rooms are covered with oil paint, in all other rooms - with lime whitewash, floors - with ceramic tiles.
10.7. Household premises must be thoroughly cleaned every day after work is completed: cleaned of dust, walls, floors and equipment washed with a soap-alkaline solution and hot water; closets in dressing rooms should be cleaned with a wet method and disinfected at least once a week by spraying or wiping with a cloth moistened with a disinfectant.
10.8. Sanitary units and equipment of the women's hygiene room, as necessary, but at least 1 time per shift, are thoroughly cleaned, washed with water, and then disinfected.
11. Personal hygiene
11.1. Each employee at the enterprise is responsible for the implementation of personal hygiene rules, for the condition of the workplace, for the implementation of technological and sanitary requirements at his site.
11.2. All applicants for work and those working at the enterprise must undergo medical examinations in accordance with the requirements established by the institutions of the sanitary and epidemiological service.
11.3. Each employee must have a personal medical book, where the results of all studies are regularly recorded.
11.4. All newly arriving workers must undergo hygienic training under the sanitary minimum program and pass an exam with a note about this in the relevant journal and in their personal medical book. In the future, all employees, including the administration and engineering and technical personnel, regardless of the timing of their admission, must undergo training and testing the knowledge of the sanitary minimum once every two years. Persons who have not passed the sanitary minimum are not allowed to work.
11.5. Persons suffering from diseases specified in the current "Instructions on the procedure for conducting medical examinations of persons entering work and working in food enterprises, water supply facilities, children's institutions, etc." are not allowed to work in workshops for the production of meat products.
11.6. If there are signs of gastrointestinal diseases, fever, suppuration and symptoms of other diseases, employees of production shops are obliged to report this to the administration and contact the health center of the enterprise or other medical institution for appropriate treatment.
11.7. Before starting work, employees of production workshops should take a shower, put on clean sanitary clothing so that it completely covers personal clothing, put their hair under a scarf or cap, and wash their hands thoroughly with warm water and soap twice.
During periods of epidemiological or epizootic trouble, at the direction of the sanitary and epidemiological station or the state veterinary supervision, workshop workers must disinfect their hands with a 0.2% solution of chloramine or a 0.1% clarified solution of bleach before washing their hands.
Sanitary treatment of hands by production personnel should also be carried out after each break in work.
All employees of the sanitary slaughterhouse and primary processing shops when slaughtering animals that are unfavorable for infectious diseases are obliged, at the direction of the veterinarian of the shop (sanitary slaughterhouse), to periodically disinfect their hands and working tools (knives, musats).
11.8. Change of sanitary clothing should be done daily and as it gets dirty.
11.9. In order to avoid the ingress of foreign objects into raw materials and finished products, it is prohibited:
Bring in and store small glass and metal objects in food shops (except for metal tools and technological equipment);
Fasten sanitary clothing with pins, needles and store personal items (mirrors, combs, rings, badges, cigarettes, matches, etc.) in the pockets of dressing gowns.
In each food workshop, accounting for breakable objects should be organized.
11.10. It is forbidden to enter the production workshops without sanitary clothing or in overalls for working on the street.
11.11. Locksmiths, electricians and other workers engaged in repair work in the production, warehouse premises of the enterprise are required to follow the rules of personal hygiene, work in workshops in overalls, carry tools in special closed boxes with handles and take measures to prevent the possibility of foreign objects getting into products.
11.12. When leaving the building to the territory and visiting non-industrial premises (toilets, canteen, first-aid post, etc.), sanitary clothing must be removed; it is forbidden to wear any outer clothing over sanitary clothing.
11.13. Workers should be especially careful to keep their hands clean. Fingernails should be cut short and not varnished. Hands should be washed before starting work and after each break in work, when moving from one operation to another, after contact with contaminated objects.
After visiting the toilet, you need to wash your hands twice: in the gateway after visiting the toilet before putting on a bathrobe and at the workplace, immediately before starting work.
After leaving the toilet, disinfect shoes on a disinfectant rug.
11.14. Eating should only be done in canteens, canteens, dining rooms or other eating establishments located on or near the establishment.
It is forbidden to store food products in individual wardrobe cabinets.
12. Disinfection, deratization
12.1. At the enterprises it is necessary to carry out measures to combat flies.
In order to prevent the breeding of flies, remove garbage and sewage in a timely manner. The workers assigned for this process waste bins, cesspools, toilets, manure storages 1-2 times a week with hexachloran dust, 2-3% chlorophos solution, 0.1% trichlormetaphos aqueous emulsion. Liquid waste is also treated with dry bleach (1 kg per 1 m2 of surface).
To protect the premises from the penetration of flies into them, windows, vents, doors are screened in the warm season.
Sticky paper is used to exterminate flies indoors. During non-working hours, chemicals approved by the USSR Ministry of Health are used for this purpose, while the products are removed from the workshop, the equipment is covered, and then aired for 6 hours.
12.2. To combat cockroaches, they use: freshly burnt borax mixed with potato or pea flour in a 1: 1 ratio, a solution of boric acid with sugar or bread, feverfew. The nesting sites of cockroaches are burned with a blowtorch. It is allowed to use a 1% aqueous solution of chlorophos, subject to the conditions specified in clause 12.1 of these Rules.
12.3. To protect raw materials and finished products from contamination and damage by rodents, it is necessary:
Upholstering thresholds and doors of premises (to a height of 40-50 cm) with sheet iron or metal mesh;
Close windows in the basement floors and openings of ventilation ducts with protective nets;
Seal up holes in walls, floors, near pipelines and radiators with cement with metal shavings;
Timely clean the shops from food residues and garbage, carefully cover the raw materials and finished products at the end of work.
12.4. The extermination of rodents is carried out by mechanical (traps, traps, etc.) and chemical methods. Chemical methods of deratization can only be used by specialist deratizers. The following are used as chemical agents for the extermination of rodents: zoocoumarin, krysid (-naphthylthiourea), thiosemicarbozide (thiourea drug), barium carbonate, zinc phosphide, ratindan (difanacin), carbon dioxide.
Bacterial methods of rodent control are prohibited.
13. Responsibilities of the enterprise administration
13.1. The administration of the enterprise is obliged:
Create the conditions necessary for the development of products of guaranteed quality;
Strictly comply with the requirements of the territorial institutions of the sanitary and epidemiological service;
Upon receipt of signals about the release of products that do not meet sanitary and hygienic requirements, immediately take measures to eliminate the violations that caused the release of such products;
Provide each employee of the enterprise with sets of sanitary clothing in accordance with applicable standards, organize its regular washing, and, if necessary, disinfection, and issuance in a clean, good condition;
Allocate special personnel for cleaning the territory, premises, provide conditions for high-quality sanitization of equipment;
Workers cleaning the territory, shop cleaners should not be allowed to work on the production of products;
Bring to the attention of all employees at the enterprise these Sanitary Rules, organize their study and ensure their steady implementation.
14. Responsibility and control over the implementation of the Rules
14.1. Responsibility for the implementation of these Sanitary Rules rests with the heads of enterprises and the heads (foremen) of the workshop.
14.2. Compliance with these Sanitary Rules is monitored by departmental sanitary and veterinary services of the USSR Ministry of the Meat and Dairy Industry, territorial institutions of the sanitary and epidemiological service, and bodies of state veterinary supervision.
With the publication of these Rules, the Sanitary Rules for Meat and Poultry Processing Enterprises approved by the USSR Ministry of Meat and Dairy Industry and the Main Sanitary and Epidemiological Directorate of the USSR Ministry of Health on April 16, 1970 in agreement with the Main Veterinary Directorate of the USSR Ministry of Agriculture on April 15, 1970 are canceled. Until the approval of the addendum to these Rules for poultry processing enterprises and workshops, the relevant sanitary norms of the Sanitary Rules of April 16, 1970 and the veterinary and sanitary and hygienic requirements for the production of poultry meat approved on December 30, 1983 shall apply.
The text of the document is verified by:
official publication
Collection of the most important official materials
on sanitary and anti-epidemic issues.
In seven volumes / Under the general editorship
Candidate of Medical Sciences V.M. Podolsky. Volume IV.
Sanitary rules and norms (SanPiN), hygienic standards
and a list of guidelines and recommendations on food hygiene. -
M.: MP "Rarog", 1992
We also recommend
Productive and reproductive thinking
Reasonable egoism - what is the theory of reasonable egoism?
Boris Nikolaevich Yeltsin, the first President of Russia
Underground fights. Underground kings. What is “fighting not for the masses”? Where can you fight for money?
Yakov Pavlov and Other Heroes of Stalingrad You Need to Know
Survive an accident at sea in a dream - in reality experience a new love
Loading...