Sanitary rules for sellers of food products. Sanitary rules for food stores
1. These Rules determine the sanitary requirements for the arrangement, equipment and maintenance of food stores located in separate buildings, as part of shopping centers, on the first floors of multi-storey buildings residential buildings, as well as food departments of department stores, mixed stores.
The requirements for the arrangement of food stores are presented in full measure for newly built stores. When overhaul enterprises, they are carried out depending on the real possibilities in agreement with the local bodies of the sanitary and epidemiological service.
Stores may use the following forms of sale food products: regular (over the counter), self-service, open display of goods, sale by sample, taking pre-orders and home delivery of goods.
2. When designing new food stores or refurbishing existing ones, the Building Regulations and Rules approved by State Committee for construction of the USSR, SNiP P-L.7-62.
3. The construction of new food stores should be carried out according to standard designs agreed with the bodies of the sanitary and epidemiological service. In some cases, the construction of food stores according to individual projects, agreed with the bodies or institutions of the sanitary and epidemiological service, is allowed.
The commissioning of stores after a major overhaul should be carried out in agreement with the local authorities of the sanitary and epidemiological service.
2. Sanitary requirements for the territory
4. The choice of a land plot for the construction of food stores, a source of water supply, a sewerage system and a wastewater discharge must be made by prior agreement with local sanitary and epidemiological stations.
5. Land plot for a grocery store, it must be free of swamps and remote from places of possible mass breeding of flies (landfills, pigsties, leather, bone processing enterprises, etc.). Access roads, sidewalks and unloading areas should be asphalted and 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.
6. When placing a store on the first floor of residential buildings, a utility yard and access roads should be allocated for the store, the location of which should not violate the conditions for comfortable living of the population and adversely affect the operation of the store.
7. 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).
3. Sanitary requirements for water supply, sewerage, heating and ventilation
8. Grocery stores located in the sewer zone must be equipped with internal drinking water supply and internal sewerage.
9. The quality of water must meet the requirements of the current GOST "Drinking Water".
10. The device in the stores of internal water supply in the absence of internal sewerage networks is not allowed.
11. The device of the internal water supply must meet the requirements of SNiP-chapter P-G.1-62 "Internal plumbing of residential and public buildings. Design standards" and chapter P-G.8-62 "Hot water supply. Design standards".
12. If there is no centralized drinking water supply in the area of the store, a device is allowed local system water supply with the choice of source in agreement with the local sanitary and epidemiological station. The source must supply the store with water drinking quality. If necessary, in agreement with the local sanitary and epidemiological station, the use of imported water for household and drinking needs is allowed.
13. The device of the internal sewerage of shops must meet the requirements of SNiP-chapter P-G.4-62 "Internal sewerage of residential and public buildings. Design standards".
Fecal and industrial sewage systems must be designed completely separate. Connection of industrial sewage to fecal sewer risers is prohibited.
14. Gasket horizontal pipes and risers of industrial effluents in trading floors, in rooms for storing and preparing goods for sale and in washing rooms is allowed only if horizontal pipes and risers are enclosed in plastered boxes.
In stores located in residential buildings, it is allowed to lay fecal sewage risers from the upper floors through the store premises, provided that the risers for the entire height of the store premises do not have revisions and are enclosed in plastered boxes.
15. The conditions for the disposal of wastewater must meet the requirements of the "Rules for the Protection surface water from pollution sewage"N 372-61.
16. For stores located in areas without sewerage, a device is allowed (according to standard project) yard latrines with watertight pit latrines located at least 25 m from the store. Cesspools can be filled no more than 2/3 of the volume, after which the contents must be exported.
17. The interior of the restrooms (seat, floor, walls around the glasses) should be disinfected daily with a 3-5% clarified bleach solution.
18. Industrial waste and garbage must be collected in tight-fitting bins located on concreted areas at a distance of at least 25 m from the windows and doors of the store premises.
Garbage bins should be systematically cleaned and disinfected with a 10% bleach solution (1 kg of bleach per bucket of water).
19. Newly built stores must be equipped with heating and supply and exhaust ventilation with supply air heating winter time of the year. The heating and ventilation device must meet the requirements of chapter P-G.7-62 of SNiP "Heating, ventilation and air conditioning. Design standards".
In stores with up to nine jobs for sellers, and in self-service stores with up to three jobs for cashiers, only exhaust ventilation without an organized inflow can be provided.
20. Refrigerated chambers for storing vegetables, fruits, berries must be equipped with supply and exhaust ventilation with mechanical stimulation, independent, not associated with ventilation systems shop.
Ventilation of refrigerated chambers for storing vegetables, fruits and berries through openings or air vents that exit the chambers directly to the outside is not allowed.
21. The correct mode of operation of ventilation equipment must be constantly ensured.
4. Sanitary requirements for premises, their layout, arrangement and maintenance
22. The store should include the following groups of premises: a) retail premises; b) premises for receiving, storing and preparing goods for sale; c) utility rooms; d) administrative and amenity premises; e) technical premises.
23. When designing the enclosing structures of premises and ventilation ducts, measures must be taken to protect the premises from the penetration of rodents. walls and ceilings above all premises of shops located on the first floors of residential buildings must provide sound insulation. An additional waterproofing layer should be provided in the ceilings at the locations of sanitary facilities above the premises of shops.
24. The areas of the premises should be taken depending on the applicable sale per one workplace seller or controller-cashier (SNiP P-L.7-62).
The mutual arrangement of the premises should, if possible, exclude the meeting of the flows of buyers and the flows of loading and supplying food products to the counters and showcases.
25. The store must have at least two entrances (for customers and service). Stores located in buildings for other purposes must have isolated entrances. The device in the vestibules of steps and thresholds, as well as entrance revolving doors is not allowed. In vestibules, gratings with drawers under them should be provided for cleaning shoes. Entrance vestibules in stores with more than ten workplaces must have thermal curtains.
26. Entrances to warehouses, as well as hatches for loading goods in separate store buildings should be located from the side of the yard or intra-block passages. In stores located in newly constructed residential buildings, it is not allowed to arrange loading hatches under the windows of apartments on the 1st floor of the house.
27. Hatches for loading goods and hatches for loading fuel should, if possible, be located on different facades of buildings.
28. Grocery stores must have isolated and specially equipped premises for preparing goods for sale or additional storage space for this purpose that meets the requirements of SNiP P-L. 7-62. When placing a cutting room on the first floors residential buildings additional sound insulation should be provided.
29. Premises for storing goods should not be walk-through, should be as close as possible to the acceptance.
30. Refrigerated chambers, pantries of food products, premises for preparing goods for sale, as well as workplaces of sellers are not allowed to be placed under the latrines.
31. Cooled chambers, as a rule, should be placed in a single block with an entrance to the chambers through a lock (tambour) or unheated premises for preparing goods for sale. The area of individual cells must be at least 5 sq.m.
32. In stores located on the first floors of residential buildings, it is not allowed to place cooled chambers directly under the living quarters. If it is necessary to place cooled chambers under the living quarters, the chambers must have an independent ceiling, separated from the interfloor ceiling of the building by a freely ventilated air space.
33. Freon refrigeration units should be used at commercial enterprises. Ammonia installations may be equipped only as an exception with appropriate justification in a separate store building. The engine room of the refrigerator with the ammonia cooling method must have an independent external outlet.
34. In the buildings of shops, built-in and mobile means of mechanization of loading and unloading operations of vertical and horizontal movement of goods should be provided. Stores located on two or more floors must be equipped with cargo lifts.
35. For temporary storage of containers for goods, a special pantry should be provided, based on the norm of 1.5 sq.m per one workplace of the seller or 4.5 sq.m per workplace of the controller-cashier, but not less than 8 sq.m. m.
36. For the storage of packaging materials and inventory, a utility pantry should be provided with an area: with the number of jobs from 4 to 10-5 sq.m, more than 10-10 sq.m.
Stores with more than 5 sales positions must also have a linen area of 5 sq.m.
37. Grocery stores should have washing facilities, which should be located in separate rooms with an area of at least 4-8 sq.m. washrooms must have ventilation, as well as plumbing and sewerage in stores that have internal plumbing and sewerage. In the absence of hot water supply, devices for heating water for washing equipment, containers and cleaning the premises should be installed in the washing room.
38. For storage of cleaning equipment, disinfectants and detergents a special room or closet should be allocated. The room must be provided with water supply, sewerage and devices for drying rags, etc.
39. To receive glass containers from the public and store them, shops must have isolated premises.
40. Stores should have amenity facilities: sanitary facilities for employees, dressing rooms, showers, eating rooms, etc. (SNiP P-L.7-62). In existing stores with up to 4 workplaces of sellers, it is only allowed to allocate special places, cabinets for separate storage of outerwear and sanitary clothing for sellers.
41. In the trading floors of stores (with the exception of mixed meat, fish and vegetables) for 8 or more sellers' workplaces, as well as in specialized bakery and confectionery, dairy and culinary shops for 4 or more sellers' workplaces (except for those located at the ends of residential buildings ) it is allowed to arrange buffets with coffee, tea, sandwiches and bakery products. To accommodate the buffet, an additional area must be provided in excess of the normalized area and thermal equipment that runs on electricity.
42. For washing the hands of store employees, there should be wash basins (in addition to those located in the pre-wash room), provided with soap, brushes, towels.
43. Toilet bowls and washbasins in latrines should be made of easy-to-clean materials. Toilets should be equipped with a flush (in sewered latrines) and devices for toilet paper. There should be a hanger for sanitary clothes in the dressing room.
44. Interior decoration premises of grocery stores must comply with the requirements of SNiP P-L. 7-62.
The walls of the trading floor in the sales departments perishable products, as well as the walls of premises for preparing for the sale of perishable products and rooms for washing, latrines, showers must be lined to a height of 1.8 m with waterproof synthetic materials, glazed tiles or must be painted with oil or waterproof synthetic paints. The walls of refrigerating chambers must be lined with glazed tiles or metlakh tiles to a height of at least 1.8 m.
45. In newly built and overhauled stores in cold rooms, premises for cutting meat and preparing for the sale of perishable products, in washing, showers, sanitary facilities and trading floors, the floors should be made of ceramic tiles or from moisture resistant synthetic materials. The floors in these rooms must be waterproof. In administrative premises, floors can be parquet, covered with linoleum and other plastics approved for this purpose by the sanitary and epidemiological service, or wooden, painted.
It is not allowed to install in refrigerators, rooms for cutting meat and preparing for the sale of perishable products, in washing, shower, sanitary facilities and trading floors of floors that are not amenable to thorough washing (asphalt, etc.).
46. Whitewashing of retail, warehouse and other premises of the store should be carried out regularly as they become dirty. Planned general repair should be done as needed.
Note Disinfection, disinsection of premises should be carried out systematically and at the direction of the bodies and institutions of the sanitary and epidemiological service.
47. All premises must be kept clean, for which daily, thorough cleaning must be carried out: wet sweeping and mopping, dusting, removing cobwebs, wiping windows, doors, panels. For routine cleaning of the premises during the operation of the store, the lunch break is primarily used. At the end of the store, all premises must be carefully cleaned and left overnight only in full sanitary order.
48. Once a week, an in-depth cleaning of the store premises is carried out using a soap-alkaline solution, bleach.
Once a month, a sanitary day is appointed for an in-depth general cleaning and disinfection.
49. Stores must be provided with a sufficient amount of cleaning equipment (buckets, basins, brushes, brooms, rags, etc.) and detergents (soap, soda, lye, Progress liquid, etc.), which must be stored in a specially designated room or place. The store must be provided with a sufficient number of ballot boxes. Urns should be washed and disinfected daily with a 5% bleach solution.
50. Rubbish and garbage should be collected during cleaning in special buckets with lids and immediately after cleaning removed from the premises of the store.
51. Grids for cleaning shoes and rugs at the entrances to the premises of the store must be cleaned daily of dirt and dust. It is forbidden to clean grates, rugs in corridors, on stairwells.
53. Entry of unauthorized persons into production and storage facilities is allowed only with the permission of the administration and only in sanitary clothing.
5. Sanitary requirements for equipment and inventory
54. Shop equipment must meet the requirements of current GOSTs and specifications for this equipment.
When arranging equipment, noise control measures must be taken: it is not allowed to place motors of stationary refrigeration units, lifts, systems general ventilation directly below the living quarters. Motors and noisy equipment should be located in basements and under non-residential parts of buildings or in extensions.
When installing motors in basements and other rooms, shock-absorbing devices, vibration-isolating bases, pillows, etc., should be provided.
55. Counters for the sale of products must be covered with marble, sheet plastics, stainless steel, sheets of aluminum alloys and other materials approved for these purposes by the sanitary and epidemiological service, with careful sealing of the seams.
56. Departments that sell perishable products (sausages, dairy products, semi-finished products, culinary products etc.), must be equipped with refrigerated cabinets or refrigerated showcases.
57. For slicing fish gastronomy, sausage, ham, cheese, etc. should be separate for each type of product cutting boards from solid wood (ash, birch, maple, oak) without gaps, smoothly planed. The boards must be marked on the side surface with "RG" (fish gastronomy), "K" (sausage), "C" (cheese), etc., must be assigned to certain workplaces and stored in a designated place.
58. Counters, packing tables, cutting boards, decks for chopping meat and fish (separately) must be cleaned and washed daily after work. hot water using detergents approved by the sanitary and epidemiological service, and the decks are carefully cleaned with a knife and sprinkled with salt. As necessary, the deck should be cut down, and cutting boards should be planed from the surface. The cutting chair must be mounted on a cross. Cracks and burrs are not allowed on cutting boards and decks for chopping meat and fish.
59. Showcases, slides for displaying goods should be regularly emptied, cleaned and washed.
60. Small wooden utensils - cutting boards, spatulas, wooden ladles, etc. - after washing with hot water (temperature 50 degrees Celsius) with lye, should be treated with steam or boiling water and dried.
61. A meat grinder for minced meat should be installed behind the counter of the meat department so that the minced meat is prepared in full view of the buyer. At the end of work, the meat grinder should be disassembled, thoroughly washed, rinsed with hot water and dried or wiped dry, and then closed with a clean cover when assembled.
62. Small metal inventory should be thoroughly washed, dried or wiped dry every day after work; it is stored in a specially designated place (cabinet).
63. To collect waste in the premises for the preparation of goods, there must be metal buckets or tanks with lids (with a pedal). As they are filled to no more than 2/3 of the volume, they must be cleaned. At the end of work, buckets and tanks, regardless of filling, should be cleaned, washed with 1-2% hot (48-50 degrees Celsius) solution of soda ash or other detergents and then rinsed with hot water.
64. To collect "sanitary waste" (products that have been accidentally contaminated, fallen on the floor, etc.), a special box or tank with a lid is allocated, marked "sanitary waste".
65. The washing room must have at least a two-cavity bathtub made of materials approved for this purpose by the sanitary and epidemiological service. Hot and cold water. Each bath must have a descent into the sewer (if the latter is available in the store).
When connecting bathtubs to the sewer, air breaks should be provided.
Laundry facilities must be equipped with drains for draining into the sewer. dirty water after cleaning the premises, washing containers (barrels, flasks, etc.).
66. The mode of washing dishes, inventory (with the exception of wood - see paragraphs 58 and 60), returnable containers for semi-finished products, etc. should be as follows: a) mechanical removal product residues (brush, spatula); b) washing in the first nest of the bath with a brush, washcloth in water having a temperature of 45-50 degrees Celsius, with the addition of 0.5-2% soda ash or 0.5% Progress liquid c) rinsing in the second nest of the hot bath water having a temperature of at least 65 degrees Celsius, for which there must be metal meshes or gratings; d) drying on a special shelf or wiping dry clean towel(metal inventory).
67. Brushes, washcloths (which are used for washing dishes, inventory) should be thoroughly washed daily after work with hot water, boiled and dried.
68. Cleaning equipment (basins, rags) for cleaning workplaces, counters, food cabinets, etc. should not be mixed with equipment for cleaning premises (washing doors, floors, etc.). Rags for this purpose should be white color. Buckets, basins for washing floors, etc. must be painted in a special color, have an inscription or a plastic tag with the inscription "for floors", etc. At the end of the cleaning, the inventory should be washed, dried and stored in the appropriate place separately, depending on the purpose. Cleaning equipment should be stored separately in the pre-harvest room.
69. It is forbidden to use for display food products(in showcases, etc.) glassware with broken edges, cracks, etc.
For the display of goods, it is allowed to use inventory: trays, roots, etc., only from materials approved by the bodies of the sanitary and epidemiological service for these purposes.
6. Sanitary requirements for the reception and storage of food
70. The quality of food products entering the grocery store is checked organoleptically by the person responsible for them.
The quality of food products must comply with the requirements of current state standards and technical conditions.
Note In some cases, as an exception, perishable products that do not meet the standard, but are recognized sanitary supervision suitable for human consumption, can be sold in a store, but only under the obligatory condition of strict compliance with the conditions of sale provided for by the sanitary supervision (term, storage in the cold, etc.).
71. Store employees are required to require that the accompanying documents for products entering stores contain data on their quality in accordance with the requirements of standards and technical conditions. For especially perishable products, the invoice must indicate the hour of production, the period of its implementation and storage conditions.
72. It is not allowed to accept meat and dead poultry without an accompanying document on a veterinary examination or without a stamp. Slaughtered poultry should only be supplied in a gutted and semi-gutted form. Selling non-gutted poultry (with the exception of game) in a store is prohibited.
73. It is not allowed to accept for sale in food stores waterfowl eggs (duck, goose), as well as chicken eggs that were in the incubator (mirage).
74. Opening of containers (barrels, boxes) should be carried out after its preliminary cleaning.
When weighing accepted foodstuffs, it is forbidden to put food directly on the scales. The product must be weighed in containers or on clean paper.
75. To store food products in a store, there must be necessary set pantries in accordance with the profile of the store. Packaged products should be stored on pallets 15 cm from the floor.
Storage and sale of perishable products can be carried out at trade enterprises that have cooling facilities (refrigeration units, natural ice), and during the cold season, also in stores where the proper temperature is ensured, with natural cooling. Storage of perishable products under refrigeration conditions should be provided not only in pantries, but also in places of their direct sale (counters, showcases, etc.).
Ice for food storage must be clean and cut in places agreed with the local sanitary and epidemiological station.
76. Storerooms for groceries and confectionery should be dry, well ventilated, and have appropriate equipment. Products must be placed at a height of at least 15 cm from the floor.
77. Storage of bulk food products directly on ice is prohibited; it is allowed to store them on oilcloth or on lattice racks 2-3 cm thick, laid on ice.
78. To store meat in cells, there must be racks upholstered with waterproof material approved by the sanitary and epidemiological service for this purpose, hanging beams with tinned hooks, and brackets. There should be gutters in the floor of the chambers to collect juice from raw meat.
79. Meat cooled and chilled in carcasses must 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 pile, covered with a tarpaulin to keep the cold. When stored on ice, ice cream, as well as cooled and chilled meat, is laid out in one row on a clean oilcloth or wooden racks.
80. Frozen and chilled poultry must be stored in boxes. When stacking storage boxes, for better air circulation, wooden blocks should be laid between the boxes.
81. By-products should be accepted sorted by type and stored separately in metal or lined with galvanized iron boxes or on metal trays installed on shelves, in specially designated places in the refrigerator or places in the refrigerated dining room. Offal in boxes are stacked at a low height.
Terms and temperature of storage of offal in stores *:
No longer valid. See clause 101 of these Rules.
| Name | Temperature | |||
| below 0 С | from 0 С to +6 С | |||
| Frozen meat: | in carcasses | 5 days | 72 h | 48 h |
| packaged | 2 days | 24 hours | 12 h | |
| Chilled meat: | in carcasses | - | 72 h | 48 h |
| packaged | - | 36 h | 24 hours | |
Terms and temperature of poultry and game storage in stores*:
* No longer valid. See clause 101 of these Rules.
Terms and temperature of offal storage in stores*:
| Name | Temperature | |||
| below 0 С | from 0 С to +6 С | with natural cooling, and in the warm season with ice cooling (temperature not higher than +8 C) | ||
| Offal: | frozen | 3 nights | 48 h | 24 hours |
| chilled | 3 nights | 36 h | 12 h | |
2. Smoked meats are stored hanging on tinned hooks.
Terms and temperature of storage of smoked meats, melted fats, canned food in stores:
| Name | Temperature | |
| from 0 С to +4 С | with natural cooling, and in the warm season with ice cooling (temperature not higher than +8 C) | |
| Semi-smoked and boiled-smoked sausages (summer) | 10 days | 3 nights |
| Smoked sausages (dry) | 30 days | 15 days |
| Boiled hams, boiled rolls and boiled pork | 72 days | 24 hours |
| Smoked hams | 30 days | 10 days |
| Fats rendered | 30 days | 30 days |
| Canned meat | 30 days | 30 days |
83. Boiled sausages are stored in the cold hanging on hooks. In the absence of cold, they are not subject to sale.
Terms and temperature of storage of sausages from the moment of the end of the technological process of manufacturing *:
* No longer valid. See clause 101 of these Rules.
| Name | Temperature | |
| not higher than +6 C | not higher than +8 C | |
| Boiled sausages of the 3rd grade with the addition of offal | 48 h | 48 h |
| Sausages of the 3rd grade liver, blood, brawns of the 3rd grade | 12 h | Implementations are not subject to |
| Meat sausages, meat sausages | 48 h | 48 h |
| Sausages boiled, meat and fish of the 1st and 2nd grades | 48 h | 48 h |
84. Corned beef is stored in barrels installed on the bottom. It is necessary to monitor the integrity of the barrels; barrels with leaking brine are not subject to storage and must be immediately removed from the warehouse.
85. Chilled fish is stored in the same container in which it came from the supplier. The temperature in the room should be -2 C (not lower). The shelf life of chilled fish is up to 2 days.
During storage, water from melted ice should drain through round holes or gaps between the boards of the boxes. Ice is added as it melts. Frozen fish should be stored in the container in which it arrived (in baskets, barrels or boxes), placing it in piles. The shelf life of frozen fish in glaciers, ice baths is up to 2 days, in refrigerators at a temperature of -5 C, -6 C - up to 15 days. In stores that do not have refrigeration equipment, frozen fish is stored for no more than 1 day.
In glaciers, chilled and frozen fish are stored in baskets or boxes, always shifting it with crushed ice; ice is added as it melts.
86. Dairy products should be stored at temperatures from 0 to +8 C.
87. Butter should be stored in containers or bars wrapped in parchment or placed on clean shelves. Butter should not be placed next to cheese and other pungent products. The shelf life of the oil in the presence of cold is up to 10 days. The shelf life of melted butter in the presence of cold is 15 days, without cooling - 5 days.
88. Large cheeses should be stored without containers in clean wooden decking. When stacking circles of cheese one on top of the other, there should be a plywood pad between them.
89. 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 mucus and mold must be removed by rubbing the cheese rind with a clean cloth moistened with a weak solution of table salt.
Terms and temperature of storage of cheeses in stores:
| Name | Temperature | |
| from +2 C to +10 C | without cooling | |
| Large natural cheeses | 15 days | Implementations are not subject to |
| Small natural cheeses | 15 days | Same |
| Soft natural cheeses | 5 days | Same |
| Pickled and green cheeses | 15 days | 10 days |
| Processed cheese | 10 days | Implementations are not subject to |
90. Lactic acid products - sour cream and cottage cheese are stored in metal flasks or barrels. After opening the latter, they should be covered with lids specially made of plywood and covered with gauze, or gauze circles stretched over a wire frame.
It is forbidden to leave spoons in a plate with cottage cheese and sour cream. The spoon should be lowered into a special dish allocated for this, and washed and disinfected daily.
91. Flask milk, bottled milk is stored in the container in which it arrived. Milk with high acidity (samokvass) should be returned dairy enterprise for high temperature processing.
92. Eggs are stored in containers or laid out on trays. Eggs perceive foreign odors, so they should not be stored next to odorous goods.
93. Bread is stored in trays on racks, on shelves or in cabinets; the distance of the lower shelf from the floor must be at least 35 cm; 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 on the edge with a slope to the side wall of the shelf; loaves - in a vertical position in 1 row in height with an inclination to the back wall of the shelf; city buns - in an upright 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.
94. Flour, cereals are stored in chests or bags on racks in piles. Racks should be 15 cm from the floor. The distance between the wall and products should be at least 20 cm. Free passages should be left between stacks, rows. To prevent caking and warming of flour when stored for more than two weeks, bags of flour should be transferred. Pasta is stored in boxes.
95. 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. Note. Salt should be stored separately from other foods.
96. Potatoes and vegetables should be kept 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. The pantry for vegetables should be equipped with bins, racks and chests at least 15 cm from the floor, and in specialized and large stores, in addition, with a conveyor and a bunker.
97. When accepting mushrooms to the store, 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.
98. It is forbidden to store raw food together with finished goods, storage of spoiled or suspicious quality products together with benign ones, as well as storage of containers, carts, household materials and non-food products together with foodstuffs, storage of various products together with strong-smelling products (herring, etc.).
99. Food packaging must be kept in order and clean in a special room. Cluttering of corridors and utility rooms with containers is not allowed. On the territory of the yard, containers can be temporarily stored only in a place specially designated for this.
100. Wrapping paper, bags and other packaging materials for food products should be stored in a place specially allocated for this: on racks, shelves, in cabinets. Do not store them directly on the floor.
| N p / p | Name of products | Shelf life and sale at a temperature of 4-8 C, no more |
| 1 | Meat lumpy semi-finished products | 48 h |
| 2 | Meat portioned semi-finished products(beefsteak, entrecote, fillet, langet, wind meat, escalope, schnitzel without breading, steak with a notch, natural cutlets, chops, natural zrazy) | 36 h |
| 3 | Meat breaded semi-finished products (rump steak, chops, schnitzel) | 24 hours |
| 4 | Meat small bush semi-finished products (beef stroganoff, frying, azu, goulash, soup set, meat for barbecue, stew, meat for pilaf) | 24 hours |
| 5 | Packaged meat (from 0.4 to 1.5 kg) | 24 hours |
| 6 | Marinated barbecue (semi-finished product) | 24 hours, at temperatures above +20 C - no more than 3 hours |
| 7 | Chopped meat: natural and frozen, produced by meat processing enterprises | 16h, at temperatures below 0 C-48h |
| natural, produced by trade enterprises and Catering | 6 h | |
| 8 | Offal: chilled | 12 h |
| frozen | 24 hours | |
| 9 | Cutlets, chopped meat steaks, cutlets from meat of chickens, geese, fish, potatoes and vegetables: semi-finished products | 12 h |
| ready | 24 hours | |
| 10 | Cabbage rolls stuffed with meat and rice (semi-finished products) | 6 h |
| 11 | Dumplings, meatballs, semi-finished meat products, chopped (frozen) | 24 hours, at temperatures below 0 C - no more than 72 hours |
| 12 | Boiled meat | 24 hours |
| 13 | Meat, liver fried | 48 h |
| 14 | Meat jelly, jellied meat | 12 h |
| 15 | Meat, liver, chicken and poultry pates | 24 hours |
| 16 | Poultry meat: chilled | 48 h |
| frozen | 72 h | |
| 17 | Semi-finished products from poultry meat and offal: offal, bones | 12 h |
| poultry meat set | 48 h | |
| chicken soup set | 24 hours | |
| breaded fillet | 24 hours | |
| natural fillet | 48 h | |
| chickens "Amateur" | 48 h | |
| 18 | Chickens, boiled chickens | 24 hours, at a temperature not higher than +20 C - no more than 3 hours |
| 19 | Fried poultry meat (chickens, ducklings, ducks, geese, turkeys) | 48 h |
| 20 | Boiled sausages, meat loaves, poultry meat sausages: premium | 72 h |
| 1st, 2nd grades | 48 h | |
| 21 | Boiled sausages of the 3rd grade and with the addition of offal | 48 h |
| 22 | Liver sausages, blood sausages, brawns of the highest, 1st, 2nd grades | 48 h |
| 23 | Liver sausages, blood sausages, brawns of the 3rd grade | 12 h |
| 24 | Sausage bread | 24 hours |
| 25 | Boiled sausages, hams, boiled and smoked-boiled rolls, vacuum-packed in plastic films | 24 hours |
| 26 | Meat sausages and sausages | 48 h |
| 27 | Sausages protein and offal | 48 h |
| 28 | Boiled pork, boiled roll, pressed bacon and beef | 72 h |
| 29 | Scar roll | 24 hours |
| 30 | Semi-finished products of special cutting from fish (flounder, halibut, cod, pike perch, saffron cod, horse mackerel) | 36 h |
| 31 | Portioned fish in breadcrumbs (semi-finished product) | 36 h |
| 32 | Fish kebab (semi-finished product) | At a temperature from -2 C to + 2 C - no more than 24 hours |
| 33 | Fried fish | 48 h |
| 34 | baked fish | 72 h |
| 35 | Stuffed fish | 48 h |
| 36 | crayfish boiled | 12 h |
| 37 | Fish and hot smoked rolls | 72 h |
| 38 | Fishing brawn | 12 h |
| 39 | Sausage and fish sausages | 48 h |
| 40 | Herring with vegetables in tomato diner | 72 h |
| 41 | Jellied fish, jellied fish | 12 h |
| 42 | Chopped herring | 24 hours |
| 43 | Herring oil | 24 hours |
| 44 | Pasta "Ocean" | At temperatures from -1 C to -3 C - no more than 72 hours |
| 45 | Milk produced in tanks, flasks and packaged in bottles, bags with or without filler | 20 h |
| 46 | Cream and cream drinks | 20 h |
| 47 | Yogurt, kefir, acidophilus, other fermented milk products, milk and buttermilk drinks, Moskovsky drink | 24 hours |
| 48 | Whey drinks (milk kvass, "New" whey drink with tomato juice) | 48 h |
| 49 | Natural koumiss (from mare's milk), koumiss from cow's milk | 48 h |
| 50 | Sour cream | 72 h |
| 51 | whipped cream | 20 h |
| 52 | Cottage cheese: fat, fat-free, soft, dietary, grained with cream | 36 h |
| 53 | Cottage cheese pastes, children's, protein, "Health" | 36 h |
| 54 | Curd mass, cheese curds | 36 h |
| 55 | Curd semi-finished products: syrniki, dough for syrniki, dumplings with cottage cheese, dough for dumplings, semi-finished product for cottage cheese casserole with raisins | 36 h |
| 56 | cottage cheese cake | 24 hours |
| 57 | Cream cheeses in polymer packaging: | |
| sweet | 48 h | |
| salty | 72 h | |
| 58 | Belyashi with meat | 24 hours, at a temperature not higher than +20 C - no more than 6 hours |
| 59 | Pancakes with meat (semi-finished product) | 12 h |
| 60 | Pancakes with cottage cheese (semi-finished product) | 12 h |
| 61 | Sandwiches with sausage, ham, fish | 3 h |
| 62 | Table pies, fried, cookies, kulebyaki, rasstegan (with meat, fish, offal) | 4 hours, at a temperature not higher than +20 C - no more than 6 hours |
| 63 | Cakes and pastries: with egg white cream or with fruit topping | 72 h |
| with butter cream | 36 h | |
| with cream cheese. | 6 h | |
| with custard | 6 h | |
| 64 | Jelly: fruit and berry, milk, kefir, creamy | 12 h |
| 65 | Cereal side dishes | 12 h |
| 66 | Unpeeled boiled vegetables | 6 h |
| 67 | Semi-finished fried potatoes | 48 h |
| 68 | Frozen lunch, snack dishes, side dishes, vegetable semi-finished products | 24 hours |
| 69 | Vinaigrette, salads (potato, vegetable, meat, fish, diet) | 12 hours (unfilled) |
101. Storage and sale of semi-finished products and annual products in stores 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 (as amended by the Letter of the USSR Ministry of Trade dated 03.10.74 N 0191-75)
Terms of storage and sale of especially perishable products in trading network and in catering establishments: (see p. 452).
7. Sanitary requirements for the release of goods to buyers
102. Only completely benign food products are allowed to be sold to buyers. Before being put on sale, the quality of goods must be checked, and if necessary, a batch of the product is presented to the sanitary and epidemiological service to decide on the possibility and conditions for sale. The sale of substandard goods is strictly prohibited.
Fruit and vegetable products must be pre-sorted from identified defects and defective products. The sale of spoiled berries, fruits and vegetables is strictly prohibited. For the processing of vegetables, fruits, berries, a special room, place should be allocated, and conditions should be created for the possibility of refreshing greenery.
103. Eggs must be put on the market pre-sorted, ovoscope-checked and free of chips. It is not allowed to sell eggs in gastronomic, dairy departments simultaneously with other products (butter, cottage cheese, cheese, sausage, etc.).
104. Equipment for displaying bakery products in self-service stores should, as far as possible, prevent contamination of bread by customers; for the selection of bread should be special forks and tongs.
105. In piece departments of stores where money is accepted by the seller, only packaged, packaged or packaged products (tea, biscuits in packs, etc.) are allowed for sale.
106. When selling unpackaged food products to buyers, the seller is obliged to use tongs, spatulas, scoops, spoons, etc. There must be a separate inventory for each type of product. It is forbidden to sell confectionery, cereals, salt, etc. with the same scoops.
107. Weighing and dispensing of food products must be carried out in clean wrapping paper, bags, etc. It is strictly forbidden to wet your fingers with saliva when taking paper for wrapping products.
108. When dispensing liquid products (milk, sour cream, etc.), it is prohibited to keep the buyer's dishes over an open tub, can, etc., and also to drain the products back from the buyer's dishes into the total mass. It is forbidden to sample milk, etc. from measuring cups and other production equipment.
109. The seller is obliged to keep the workplace clean throughout the working day, not to throw waste on the floor, to keep the wrapping paper clean.
110. Products that accidentally fall on the floor or are otherwise contaminated are considered sanitary defects and should not be lowered to buyers. The issue of further ways of using these products should be decided in agreement with the bodies and institutions of the sanitary and epidemiological service.
111. Minced meat should be made directly at the counter only from completely benign and well-cleaned meat. When starting to make minced meat, the seller must thoroughly wash his hands.
112. The sale of food and beverages by means of vending machines must be carried out with strict observance of cleanliness, ensuring the protection of the product from contamination during loading and sale. Syringes for washing glasses for the sale of soft drinks and juices must be in full working order and wash the glass from the inside and outside.
113. The work of buffets in shops should be carried out with strict observance (respectively) of the sanitary rules for storage, dispensing of food and washing dishes established for public catering establishments.
114. In culinary shops, the sale of semi-finished products must be strictly separated (various counters, showcases) from the sale of culinary products and ready meals. The organization of the sale of ready-made meals in culinary shops is allowed only under the condition of close proximity to the public catering establishment that makes meals, and in compliance with the sanitary rules for public catering establishments regarding storage periods, processing of equipment, etc.
115. If there is a table of orders in the store, the preparation of individual orders should be carried out in a specially allocated room with the provision of storage of ordered perishable products in the cold.
116. Delivery of products to the home must be carried out in conditions that exclude contamination of products.
8. Sanitary requirements for the transportation of food products
117. Transportation of foodstuffs must be carried out by vehicles specially designed for this purpose. Organizations and enterprises that own this transport must keep it clean and ensure thorough washing and disinfection.
Vehicles must be specialized for a certain type of product (for bread, confectionery, gastronomic products, semi-finished products, fish, meat, etc.). Non-specialized vehicles can only be used for the transport of packaged products or vegetables.
118. Enterprises and organizations that have vehicles for the transport of food products must present them for inspection by the local sanitary and epidemiological station, have sanitary passports for them, and subsequently present vehicles for sanitary inspection annually.
119. In the warm season, perishable products must be transported in specialized vehicles equipped with refrigerated or isothermal bodies.
120. Non-specialized open vehicles used for the transport of food products must be provided with clean and intact bedding and blankets made of tarpaulin, canvas to protect the transported products from dust and rain.
121. For the transportation of semi-finished products and culinary products, there must be a special separate container: metal or wooden, coated with a special varnish approved for this purpose by the sanitary and epidemiological service, or made of food-grade plastic with tight-fitting lids. containers for semi-finished products and culinary products must not be used for other purposes. Containers for semi-finished products and culinary products must be cleaned of residues and returned to the supplier for sanitization.
Transported semi-finished products and culinary products must be accompanied by certificates or invoices indicating the time of preparation of each semi-finished product (date, hour) and the maximum allowable period for its implementation.
Semi-finished products from minced meat should be placed in container-trays in one layer. Minced meat, trimmings and small-piece semi-finished products are allowed to be wrapped in cellophane in packages of no more than 500 g in one package.
122. Bread and bakery products must be transported in special closed vehicles, vans with shelves, in trays or boxes. It is forbidden to transport bread in bulk.
123. Sausages, smoked meats, cheese must be transported in closed cars, wagons; small parties may be transported in a special and tightly closed container, upholstered inside with galvanized iron or made of other materials approved by the sanitary and epidemiological service for the specified purposes.
124. Bodies of cars, wagons and boxes in which meat is transported, fresh fish, must be upholstered with galvanized iron or other materials approved by the sanitary and epidemiological service for the specified purposes.
125. Milk must be transported in sealed flasks or in special packaged containers at dairies (bottles, tetra packs).
126. When carrying out the ring delivery of food products to the store, the rules for their sequential stacking, which does not affect the quality of the products, must be observed.
127. It is not allowed for the driver and accompanying persons (agent, workers) to be placed during transportation directly on food products (even packaged and covered). There should be special seats for accompanying persons: persons loading and unloading foodstuffs must work in sanitary clothing. In vehicles intended for the transport of food, special places must be allocated for the storage of sanitary clothing, as well as for the storage of tarpaulins.
9. Measures to combat insects (flies, cockroaches) and rodents
128. With the onset of spring, all windows and entrance doors industrial premises, storerooms, which can remain open, must be tightened with a metal mesh with cells no larger than 1.5 mm or gauze. When meshing doors, they should be opened outward and provided with springs. In all industrial premises, pantries (warehouses), trading floors, etc. should be widely used means of extermination of flies - sticky tapes, flycatchers, and, if necessary, preparations of chlorophos.
The means used for disinfection can be stored in stores only in agreement with the local sanitary and epidemiological service, subject to the availability of a special room.
129. The use of chlorophos in stores is allowed:
a) in the form of insecticidal chlorophos paper. Insecticidal chlorophos sheets (10x10 cm in size) are laid out on plates or trays and added warm water at the rate of 30-50 ml per fly agaric leaf. Plates and trays are placed at the rate of 1 sheet per 10-20 sq.m of the floor. In stores, chlorophos paper should only be used at night, during break hours, leaving the lights on. Food must be covered. As it dries, water is added to the plate with fly agaric. The shelf life of the soaked leaf is up to 10-15 days;
b) in trading floors, aqueous solutions of chlorophos can be used by continuous treatment of walls and floors in the amount of 0.5-1 g of a technical preparation per 1 sq.m (glass, tile, surfaces painted oil paint), 2 g per 1 sq.m (wood, plaster, whitewashed with lime). Repeated treatments in the warm season should be carried out once every 18-25 days (depending on local conditions);
c) selective limited treatment of indoor surfaces can be carried out using 1% aqueous solutions of chlorophos, which are used to irrigate or wipe window surfaces, their jambs and bindings, electrical wires, ceiling lamps and heated parts of walls once or twice every 5-10 days.
130. The use of pyrethrum preparations is allowed at the rate of 4-5 g of pyrethrum or 6-8 g of flicid per 1 cubic meter of premises.
131. Insecticide treatment of floors and equipment (cupboards, tables, counters, cutting boards, etc.) is prohibited. Before performing disinfestation work with any insecticide, food products and equipment must be removed from the premises; disinfestation of the store should be carried out only after the end of work. Before starting work, after disinfestation, it is necessary to make a thorough cleaning.
132. In order to prevent the breeding of flies, one should strictly monitor the cleanliness of the premises, the territory and the timely cleaning of garbage bins (daily or at least once every 3 days); in the intervals between cleaning, the accumulated waste should be treated with a 0.5% solution of chlorophos, as well as a 5% solution of bleach at the rate of 1.5 liters per 1 sq.m of waste with a layer of waste not more than 30 cm thick. cesspools should also be periodically treated with the listed means in order to avoid the pupation of larvae crawling out of the garbage and the breeding of flies.
133. In the presence of yard latrines, for the destruction of fly larvae in the cesspools of the latrines, it is necessary to use hexachlorandust 12%, with which the surface of the cesspool is rinsed at the rate of 30 g per 1 sq.m. Processing is carried out every week. 10% emulsions of creolin, naphthalizole are also used at the rate of 1.5-2 liters per 1 sq.m of waste surface. Processing is repeated four to six times a month.
134. In order to prevent the appearance of cockroaches, it is necessary to carry out daily thorough cleaning of the premises, preventing food waste from being left in the corners, behind baseboards, getting into floor potholes, etc., sealing cracks in partitions, walls, near heating pipes, sewer pipes, plumbing systems and prevent food waste residues on inventory, in boxes, chests, on shelves, etc. If cockroaches are found, you should contact special organizations (in the SES) to carry out appropriate activities.
To fight cockroaches, feverfew or poisoned food baits with freshly burnt borax can be used, boric acid: a) borax-70%, powdered sugar-30%; b) borax - 60%, powdered sugar - 20%, wheat starch - 20%; c) boric acid - 10%, semolina - 10%, sugar - 10%, water - 70% (carefully protect products from getting drugs).
135. Stores must conclude contracts with the disinfection departments of sanitary-epidemiological stations or disinfection stations for disinfection with chlorophos preparations and treatment of garbage bins, yard sanitary installations with hexachloran. The contract must be concluded simultaneously for disinfestation and deratization.
136. 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, the lower parts of doors storage facilities must be upholstered in iron, ventilation holes in basements and ventilation ducts in cold stores must be closed metal meshes hatches must have tight covers or a metal grate. The plastering of the walls of the pantries to a height of at least 20 cm should be done on the Rabitz grid. In the event of the appearance of rodents should be applied mechanical methods destruction (traps, tops, etc.).
137. Application chemical methods disinfestation and deratization is allowed only if these activities are carried out by specialists of this case - disinfectants of disinfection departments, departments of sanitary and epidemiological stations, sanitary and epidemiological departments, disinfectants of disinfection stations. Disinsection and deratization in the premises of the store must be carried out in accordance with the current instructive and methodological guidelines approved by the USSR Ministry of Health.
10. Personal hygiene rules
138. All store employees are required to: 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 beret, 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 and do not store pins, mirrors and other items of personal toilet in the pockets of jackets and dressing gowns; e) remove sanitary clothing when using the restroom and be sure to wash your hands with soap and water, rinse them after visiting the restroom with a 0.2% bleach solution (10% clarified bleach solution in an amount of 10 ml per 1 liter of water, which corresponds to 150-200 mg active chlorine); f) not to eat or smoke in trade and warehouse premises, but only in specially designated places.
139. Stores must be provided necessary quantity soap, hand brushes, towels and sanitary clothing in accordance with current regulations.
11. Medical examinations and preventive examinations
140. Persons entering the store, in the direction of the administration, are required to undergo a medical examination, a study for the carriage of pathogens of intestinal diseases, helminthic, tuberculosis and submit a certificate of admission to work from the relevant medical institution (polyclinic, etc.). Prior to the submission of the results of the medical examination and research, new applicants are not allowed to work on the sale of food products and their storage.
141. In the future, workers involved in the storage, transportation and sale of food products, as well as workers in the sanitization of inventory and equipment, should be subject to a quarterly medical examination, examination for tuberculosis once a year, as well as a study on bacteriocarrier and helminthic carriers and preventive vaccinations at the time established by local sanitary and epidemiological stations.
Note The procedure for conducting medical examinations is established in accordance with the current special instructions.
142. Employees with contagious diseases, as well as those suffering from hymenolepiasis, enterobiasis, are not allowed to work in food stores before undergoing a course of treatment. Persons who turned out to be carriers of pathogens of intestinal infections, as well as persons whose family or apartment where they live have patients with acutely contagious diseases (until special anti-epidemiological measures are taken) are not allowed to work.
143. Medical examinations are carried out medical institutions in specially designated medical offices, taking into account the location of the store. In large stores, medical examinations by general practitioners can be carried out with the permission of local health authorities directly at the enterprise in a room allocated and equipped by the store administration specifically for this purpose.
144. The administration of the enterprise is obliged to provide each employee subject to medical examination with a personal medical book, established instruction about medical examinations form. The results of the medical examination are entered into the personal medical book, laboratory research on the carriage of pathogens of intestinal infections and helminths, X-ray and laboratory tests for tuberculosis, information about the transferred infectious diseases, passing the exam on the sanitary minimum, vaccinations, etc.
12. Duties and responsibilities of food store employees
145. Every grocery store should have a health journal registered with the local sanitary and epidemiological station.
146. In addition to the sanitary journal, there should be a journal of medical examinations (with a list of store employees compiled according to the report card and signed by the head of the enterprise), including sections on the results of medical examinations and examinations of workers (for tuberculosis, for the carriage of pathogens of acute intestinal infections and helminths), about passing by them of protective inoculations and a course of a sanitary minimum.
147. The sanitary log, the log of medical examinations and all documentation on medical examinations (certificates, research results, etc.) must be kept by the head of the store, his deputy, and the departmental sanitary worker of the store.
148. All employees newly entering the store for work related to contact with food must, before entering work, complete a sanitary minimum course according to an approved program and pass an exam on it. In the future, every employee of the store is obliged to pass a seminar and verification tests of knowledge on a sanitary minimum every two years.
149. The director (manager) of the store is responsible for the general sanitary condition of the grocery store and the observance of the hygienic regime in it.
150. The head of the section, the seller are obliged to inspect food products going on sale, and in case of doubt about their good quality, inform the director (head) of the store about this, delaying their release to consumers.
151. For the proper maintenance of storage facilities and proper storage in these foodstuffs the head of the storerooms-storekeeper or the head of the department is responsible. In the event that products of dubious quality are found during storage in the pantry, the storekeeper is obliged to immediately inform the director (manager) of the store and the departmental sanitary worker about this.
152. It is forbidden to release food products of poor quality and of dubious quality, as well as contaminated products, sanitary defects. The director, head of the store, department and the employee who directly committed the violation are responsible for this violation.
153. Responsibility for the implementation of the rules of personal hygiene, for the condition of the workplace, for the implementation of sanitary requirements for the release of food products to consumers is borne by the seller and each employee of the store at his work site; the responsibility for organizing the necessary events for this rests with the director (manager) of the store.
154. Sanitary regulations should be brought to the attention of all grocery store employees.
Sanitary rules in trade - legal regulations, providing for sanitary requirements for the arrangement, equipment and maintenance of shops and catering establishments.
All premises of the store should be kept clean, for which they are daily, thoroughly cleaned. Once a week, an in-depth cleaning of the store premises should be carried out using a soap-alkaline solution, bleach. Once a month, a sanitary day is appointed for general cleaning and disinfection.
Special sanitary requirements are imposed on the receipt, storage and sale of food products, the quality of which must comply with the requirements of state standards and specifications. Only completely benign food products are allowed to be sold to customers. Before being put on sale, the quality of goods is checked, and if necessary, a batch of the product is presented to the sanitary and epidemiological service to decide on the possibility and conditions for sale. But in any case, the sale of substandard goods is strictly prohibited. In the piece departments of stores where the seller accepts money, only packaged, packaged or packaged products (tea, biscuits in packs, etc.) are allowed for sale. When selling unpackaged food products to buyers, the seller is obliged to use tongs, spatulas, scoops, spoons, etc. Food products must be weighed and dispensed in clean wrapping paper, bags, etc.
Personal hygiene rules oblige all store employees to come to work in neat clothes and shoes, keep their hands, face, body, clothes clean, wear clean sanitary clothes during work, not eat or smoke in trading and warehouse premises, etc. .
Persons entering the store, in the direction of the administration, are required to undergo a medical examination, a study for the carriage of pathogens of intestinal diseases, helminthic, tuberculosis and submit from the acc. medical institution (polyclinic, etc.) certificate of admission to work. In the future, workers involved in the storage, transportation and sale of food, as well as workers in the sanitization of inventory and equipment, are subject to a quarterly medical examination, and to a tuberculosis examination once a year.
Sanitary rules for public catering establishments define sanitary requirements for the arrangement, equipment, maintenance of public catering establishments, culinary processing and sale of food products in these enterprises.
Sanitary rules establish the responsibility of the heads of trade and public catering enterprises for the general sanitary condition of these enterprises and the observance of the sanitary regime in them. The responsibility of other officials of enterprises for violation of the established sanitary rules is also provided.
The seller is responsible for the sale of poor-quality food products to buyers.
In the trading floor of a store or department that sells new types of products, information about the consumer properties of food products, their constituent components, food additives, as well as recommendations for preparation and use should be posted in a conspicuous place.
Preparation of food products for sale is carried out in special rooms, intended for this purpose, where preliminary cleaning of dirty surfaces, windward sections, the upper yellowed layer of fats, rubbing of rennet cheeses and sausages, packaging of food products, releasing them from containers, wiping bottles, cans, cleaning, etc.
Preparation of food products for sale should be carried out by sellers or persons specially assigned for this purpose. The use of cleaners, workers, random persons for this purpose is not allowed. The sale of raw products (meat, poultry, fish, seafood, eggs, vegetables, etc.) and semi-finished products from them should be carried out in special departments separately from the sale of ready-to-eat products.
In departments and order shops, when preparing individual orders, the weighing and packaging of raw and ready-to-eat foods must be carried out separately.
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.
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.
When organizing home service, delivery of food products to the customer must be carried out in conditions that exclude contamination of products and their spoilage.
It is forbidden to sell to buyers food products that have accidentally fallen on the floor or are otherwise contaminated (sanitary marriage). Sanitary marriage should be collected in a special container with the appropriate marking.
Cutting by auxiliary workers and buyers is prohibited.
Cutting cakes and selling them in parts is only allowed in cafeterias, provided that the products are consumed by buyers on the spot and subject to availability. relevant conditions for storage and processing of inventory, utensils.
Flask milk sales departments should have stencils warning about the need to boil milk.
When dispensing liquid dairy products (milk, sour cream, etc.), it is prohibited to keep the buyer's dishes over an open can, flask, barrel, etc., and also to drain the products back from the buyer's dishes into a common container.
It is forbidden to leave trade equipment (spoons, spatulas, etc.) in a container with milk, cottage cheese and sour cream; they need to be kept in special utensils and rinse daily. Dairy inventory must be used strictly for its intended purpose.
Clean utensils for dispensing drinks are stored upside down on trays. Glasses are rinsed before filling. It is forbidden to wash glasses for dispensing drinks in buckets and basins.
Fruit and vegetable products are sold in specialized fruit and vegetable stores, departments and sections, as well as in pavilions of a small retail chain.
Thus, sanitary rules, norms and hygiene standards - regulations that establish criteria for the safety and (or) harmlessness to humans of environmental factors and requirements for ensuring favorable conditions his life activity. Sanitary rules are mandatory for all government bodies in public associations, enterprises and other economic entities, organizations and institutions, regardless of their subordination and form of ownership, officials and citizens. A sanitary offense is an unlawful, guilty (intentional or negligent) act (action or omission) that infringes on the rights of citizens and the interests of society, associated with non-compliance health legislation Russian Federation, including the current sanitary rules. Officials and citizens of the Russian Federation who have committed a sanitary offense may be brought to disciplinary, administrative and criminal liability.
Sanitary rules for retail trade
Legal basis for sanitary requirements
Compliance with sanitary rules is a prerequisite for the operation of retail trade enterprises, regardless of their specialization. This issue is especially relevant for stores selling food products, which are subject to more stringent requirements set out in the sanitary regulations. - epidemiological rules SP 2.3.6.1066-01 "Sanitary and epidemiological requirements for trade organizations and the circulation of food raw materials and food products in them", approved by the Chief State Sanitary Doctor of the Russian Federation on September 6, 2001. Sanitary rules have also been developed for objects of trade in industrial goods, for retail network and for markets of various specializations.
Sanitary rules cover all aspects of the activity of a retail enterprise and directly affect the layout of stores, the organization of trade and technological process, customer service; determine the conditions and organization of work of store employees.
Sanitary rules contain various groups of requirements:
to the location and territory of trade enterprises;
to technical device trade enterprises: to water supply and sewerage, to ventilation, air conditioning, heating and lighting of premises and working conditions of employees;
to the planning and arrangement of the premises of a retail enterprise;
to equipment, inventory and utensils in food enterprises;
to the reception and storage of food products;
to the sale of food products;
to the transportation of goods;
to the observance of the sanitary regime at trade enterprises.
Organization Compliance economic activity and the process of providing services in a trading enterprise sanitary requirements is confirmed by the decision of the State Sanitary and Epidemiological Surveillance, which is adopted on the basis of a survey of a particular trading enterprise (territory, premises, equipment used and the possibility of its use in the sale of certain product groups, etc.), including by evaluating various operational documentation for this trade enterprise, working conditions of workers, technological process. The decision is drawn up by a sanitary and epidemiological conclusion signed by the Chief State Sanitary Doctor or his deputy and certified by the seal of the State Sanitary and Epidemiological Supervision Center and a hologram. This opinion is issued for a fixed period.
The sanitary and epidemiological conclusion is the main permit document for the implementation of certain product groups in this store. The presence of a conclusion is also a mandatory condition for obtaining licenses, certification of services, and conclusion of lease agreements.
Project documentation for the construction and reconstruction of retail trade enterprises, their commissioning are also subject to mandatory approval by the sanitary and epidemiological service.
Simultaneously with the sanitary and epidemiological conclusion, an appendix to the form is issued, which is called the "Assortment list of sold (manufactured) products" and is an integral part of the conclusion.
The assortment list is a part of the trade assortment of goods, which must be constantly on sale.
In economic practice, the concept of "assortment list" is identical to the concept of "assortment minimum". Assortment minimum is a list of goods indicating the number of types and subspecies that must be constantly on sale in a given trading enterprise to maintain its specialization.
A trading enterprise, regardless of the form of ownership, legal form, volume of activity, is obliged to have an assortment list of goods approved by the head of the enterprise, which is developed by the store independently in accordance with the profile and specialization of its activities (According to paragraph 4 of the Sales Rules certain types goods approved by Decree of the Government of the Russian Federation of January 19, 1998 No. 55 (as amended and supplemented).
Taking into account local conditions of managing the body executive power additional requirements for the development and maintenance of assortment lists may be established. In Moscow, for example, for trade enterprises of all forms of ownership and departmental affiliation, mandatory inclusion in the list of certain socially significant essential goods has been established. For grocery stores in accordance with their specialization - bread and bakery products, salt, sugar, matches, tea, meat, milk, dairy products, animal and vegetable oils, margarine, eggs, fresh-frozen fish, cereals, pasta, tobacco products, potatoes, cabbage, beets, carrots, onions, laundry and toilet soap. For department stores and specialized stores, departments and sections of non-food products in accordance with specialization - laundry and toilet soap, synthetic detergents, toothpaste, toothbrushes, shaving blades, student notebooks, ball and fountain pens, black and colored pencils, electric lamps 25, 40 and 60 W, sewing needles and threads, men's and women's underwear, bed linen.
The sanitary rules indicate that the range of goods sold in a trade organization must correspond to the type and type of trade organization. At the same time, it is prohibited to change the approved assortment without coordination with the centers of the State Sanitary and Epidemiological Supervision.
2. Sanitary requirements for the arrangement and maintenance of trade enterprises
The current sanitary rules, as well as building codes and regulations, contain clear requirements for the planning solution of retail trade enterprises, taking into account the size of the sales area, the type of building (for example, for enterprises located on the ground floors of residential buildings) and specialization.
All store premises should be located taking into account the flow, the absence of oncoming flows and the crossing of raw and prepared food products, food and non-food products, staff and visitors. AT retailers that sell a universal or rather complex assortment of goods, there must be isolated and specially equipped rooms for preparing food products for sale: a cutting room for meat, rooms for preparing gastronomic and milk-fat products, fish, vegetables, etc. Premises for storing and preparing food products for sale should be close to loading and sales places and should not be walk-through. In trade organizations, it is necessary to provide separate packaging for different groups food products. Packaging for perishable food products are equipped with refrigeration equipment for food storage.
In large trading enterprises, it is allowed to organize the packaging of food products directly in the departments that sell them, if the necessary equipment is available.
Sanitary rules may also define specific technical specifications premises. For example, it was established that the height of the premises should be at least 3.3 m, the estimated air temperature in the trading floors during the cold season should be at least 12-15 ° C.
Sanitary regulations clearly describe the requirements for sanitary regime at a trading company:
Once a month, a sanitary day should be held (you should know that buyers must be notified of this 5 days in advance);
Every day at the end of work should be carried out wet cleaning using detergents approved by the State Sanitary and Epidemiological Service;
Cleaning equipment, detergents and disinfectants must be marked and stored in a specially designated room where food products are not allowed;
Cleaning equipment for toilets and overalls are stored separately from the inventory of other premises;
Lighting fixtures, fittings and windows are wiped as they get dirty, but at least once a month.
The procedure for maintaining the sanitary condition of the enterprise is determined and, taking into account the requirements for finishing materials used in commercial enterprises, and commercial equipment and inventory: they must have hygiene certificates issued by the State Sanitary and Epidemiological Supervision authorities, as well as be easily washed and disinfected.
Sanitary rules address the issue of keeping clean not only the premises, but also the territory of a retail trade enterprise. First of all, it concerns the organization of garbage and food waste storage. It has been established that separate containers with lids are installed on hard-surfaced sites, which should be located at a distance of at least 25 m from the outlet. Containers and waste bins should be cleaned daily, and disinfected during the warm season. Inspectors of the State Sanitary and Epidemiological Supervision strictly monitor the cleanliness of the entire territory belonging to the enterprise. Checking the existence of contracts for the removal of garbage, firm household waste and fluorescent lamps.
In trade enterprises, disinsection (insect control) and deratization (rodent control) should be periodically carried out, which must be noted in sanitary passport drawn up in the prescribed manner. Works on disinfestation and deratization are carried out on the basis of an agreement with a trading enterprise, fixed by an act and reflected in the sanitary passport of a trading facility.
3. Sanitary requirements for the transportation of goods
The transportation of goods relates mainly to the transportation of food products and is as follows:
Joint transportation of food and non-food products is not allowed;
The vehicle used for the transport of goods, especially foodstuffs, must be specially designed or equipped for this purpose;
When transporting foodstuffs, the rules for their sequential packing must be strictly observed, excluding contact between raw and finished products, contamination of products during loading and unloading;
The vehicle must necessarily have a sanitary passport;
The driver-forwarder (forwarder) is obliged to have a personal medical book with him and work in overalls;
The inner surface of the car body must have a special hygienic coating that can be easily washed and disinfected;
The need to comply with the regime of sanitization of transport transporting food products.
When transporting goods of certain groups, for example, bread, cream confectionery, dairy products, sausages, the vehicle must have a special appropriate marking. It is advisable to use specialized transport equipped with cooling facilities and ensuring the transportation of products at temperature conditions and in ways provided for by the current sanitary and veterinary standards. For example, bread and bakery products must be transported in trays, in special closed vehicles or vans equipped with shelves. It is not allowed to transport bread in bulk. Cream confections should be packed in containers or trays with lids, cakes should be supplied in the manufacturer's standard packaging. Transportation of cream confectionery products on open racks or trays is not allowed.
Live fish are transported in cars, thermally insulated tanks with a device for cooling water, as well as equipment for saturating water with air. At the same time, the temperature of the water in the tank should not exceed 10°C.
It should be taken into account that the rules for the carriage of goods by road have been developed, which regulate the total duration and temperature of transportation, as well as the cooling temperature of perishable products when they are loaded into a vehicle. (‘See: General rules cargo transportation by car: List of perishable goods presented for transportation, and the temperature regime of their transportation). For example, for butter, the transportation temperature is set not higher than -6°C, the temperature during loading is also not higher than -6°C; for cheeses - not higher than +8°С, for ice cream - not higher than - 14°С and not higher than - 18°С, respectively.
Much attention in retail enterprises must be paid to the delivery of especially perishable goods. This is due to the fact that the sanitary rules set the deadlines for the transportation of these products: in the warm season, transportation is carried out in isothermal transport in the presence of ice - no more than 3 hours, without ice - no more than 1 hour. Transportation time, according to SanPiN No. 42-123 -4117-86 "Conditions, terms of storage of especially perishable products", approved on June 20, 1986, is included in the terms of storage of these products. Thus, upon receipt of a particularly perishable product, you should carefully check the shipping documents for the goods, which should contain information about the time of storage. vehicle on the way (for example, the quality certificate indicates the time of its issuance for a consignment of goods supplied under this consignment note, which makes it possible to control the duration of the trip).
4. Sanitary requirements for the storage of goods
The sanitary rules clearly state that only high-quality food products can be accepted for storage if there is a complete set of documents confirming the origin, quality and safety for human health.
Food products are accepted in a clean, dry, without permanent smell and integrity violations in containers and packaging. Digestion of food products from the supplier's containers into smaller containers is not allowed. Labels (labels) on the supplier's packaging must be preserved until the expiration date (storage) of food products.
Storage of food and non-food products should be carried out in accordance with the requirements of regulatory technical documentation subject to the required temperature, humidity and light conditions for each type of goods. Warehouses for food and non-food products should be different.
When storing food products, the rules of the commodity neighborhood, warehousing standards must be observed. It is not allowed to store raw products and semi-finished products together with ready-made food products, store spoiled or suspicious food products together with good-quality ones, as well as store containers, carts, household materials and non-food products in food warehouses. Vegetables during storage must be periodically checked, as well as subjected to cleaning and sorting.
Storing food near water pipes and sewer pipes, heating appliances, outside storage facilities, as well as warehousing of bulk products directly on the floor, in bulk is not carried out.
Additional requirements are established for the acceptance and storage of certain commodity groups: meat products, bulk products, fish, bread and bakery products.
For example, when accepting confectionery products with cream, they are not transferred from the supplier's trays, nor are they sold unpacked using the self-service method. It is not allowed to accept cakes that are not packed individually and in consumer containers, as well as cakes that are not packed in trays with tight-fitting lids. Transportation or transfer of cakes and pastries to open sheets or trays are not allowed.
Bulk products are stored in dry, clean, well-ventilated rooms, not infected with barn pests, with a relative air humidity of not more than 75%, 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.
Special attention in regulatory documents is drawn to the organization of storage especially perishable products. Particularly perishable are products that cannot be stored without cold, and the maximum shelf life at a temperature not exceeding +6 ° C is from 6 to 72 hours, depending on the type of product. These products include meat, fish, vegetables, and confectionery. The approved shelf life for these products is calculated from the moment the cooling process is completed. For each batch of especially perishable products, the manufacturer must issue documents certifying the quality and an invoice indicating the date and hour of production at the enterprise from the end of the technological process, the storage temperature and the end of its shelf life (date, hour). Each lot must be labeled by the manufacturer, indicating the storage temperature and expiry date on the labels or packaging. The sanitary rules for especially perishable products strictly establish a storage temperature regime from + 2 ° С to + 6 ° С, and separate requirements have been developed for certain types of products. For example, for chilled poultry meat, the shelf life is set to 48 hours at a temperature of +2 to +6 ° C, for pates from meat, liver and poultry industrial production- 24 hours at a temperature of 0 to +2°C, jellied fish - 24 hours at a temperature of -2 to +2°C. Currently, in accordance with the requirements of state standards for product information, product packaging must contain information on the temperature regime and shelf life, which must also be observed in trade enterprises when organizing the storage and sale of goods. In many cases, a necessary condition for storage is compliance with the humidity regime for both food and non-food products. For especially perishable goods, these data are usually indicated in the accompanying documents. .
The number of perishable, enchanted and especially perishable foodstuffs accepted for storage should correspond to the volume of operating refrigeration equipment. Storage and sale of perishable products, with the exception of products requiring more stringent storage conditions, are carried out at a temperature not exceeding +6°C. All refrigeration units used both in sales areas and in storerooms must be equipped with thermometers to control temperature regime. Humidity control is carried out with the help of psychrometers installed in the pantries. Regulatory documents determined, including for the purpose of labor protection, and methods of storage of both food and non-food products (Table 1). It should be noted that in retail businesses selling food products, a mandatory rule has been established when storing these products - at a height of at least 15 cm from the floor and only on pallets, underwares or racks (for bread - at least 35 cm from the floor).
Sanitary requirements for the organization of the sale of goods
First of all, the sanitary rules establish that those sold in retail enterprises must have certificates of conformity, hygienic conclusions and other documents confirming the compliance of goods with the requirements of regulatory and technical documentation and their safety for consumers.
Stores that trade various types goods should have profiled sections with homogeneous groups of goods. When selling goods, the rules of the commodity neighborhood must be observed. For example, the sale of detergents, washing powders is allowed only in separate departments and under conditions that exclude the possibility of contact with food products. Food products that have a specific smell (herring, spices, etc.) when laid out on the trading floor should be stored separately from products that perceive odors. The sale of non-food products should not be carried out in the immediate vicinity of departments selling food products.
The sale of fruit and vegetable products in accordance with sanitary rules is carried out in specialized fruit and vegetable stores, departments and sections specially designed for these purposes. In specialized stores, it is recommended to wash root crops and pack them (after drying) in nets and bags.
The sanitary rules also contain separate requirements for the sale of food products, which relate to the following points:
1. Food preparation.
Sanitary rules do not allow the preparation of food products for sale by cleaners or auxiliary workers.
Slicing of bread is carried out only by sellers and in no case by auxiliary workers or buyers.
When selling cakes, cutting and selling them in parts is prohibited.
Raw and ready-to-eat foods are prepared, weighed and packaged separately. The sale of raw products (meat, poultry, fish, seafood, eggs, vegetables, etc.) and semi-finished products from them should be carried out in special departments, separately from the sale of ready-to-eat products.
2.The procedure for dispensing unpackaged food products.
When selling unpackaged food products to buyers, sellers must use inventory (tongs, spatulas, scoops, spoons, etc.). At the same time, for each type of product, separate cutting boards and knives with clear markings are allocated, which are stored in the appropriate rooms, departments in specially designated areas.
When dispensing liquid food products (milk, sour cream, vegetable oil etc.) it is not allowed to drain the products back from the buyer's dishes into a common container. Trade inventory (spoons, spatulas, etc.) in a container with milk, cottage cheese or sour cream is not left; they must be kept in a special container and washed daily. It is necessary to ensure that all inventory is used strictly for its intended purpose.
It is not allowed to weigh unpackaged food products directly on the scales, without wrapping paper and other packaging materials. The release of unpackaged food products is carried out only in packaging materials (paper, bags, etc.) or in clean consumer containers. It is forbidden to issue to buyers bulk and unpackaged food products(Except for the groups of products defined by the legislation of the Russian Federation), as well as into the buyer's dirty containers and printed waste paper.
Perishable food products, the mass (volume) and consumer packaging of which do not allow their immediate sale ( meat products in vapor-gas-permeable casings, vacuum-packed with a mass of more than 1 kg, salads and ready-made chilled multi-component dishes in containers from 1 to 3 kg), it is allowed to sell by weight in departments. The sale of products from opened consumer packages is carried out within one working day, but not more than 12 hours from the moment the package is opened, subject to storage conditions (temperature, humidity).
The release of fruit and vegetable processed products (fermented, salted, pickled, etc.) not packed in sealed containers must be carried out separately from the sale of raw vegetables and fruits using special equipment (spoons, forks, tongs).
It is also not allowed to sell eggs in departments (sections) of the store that sell bulk products ready for use.
You need to know that it is forbidden to sell food products to buyers that have accidentally fallen on the floor or are otherwise contaminated (sanitary marriage).
3. ATretailers are prohibited from selling the following food products:
without a quality certificate (for products Russian production), accompanying documents confirming their origin, quality and safety;
With violation of the integrity of the packaging and in contaminated containers, without labels (or leaflets);
With absence necessary conditions to comply with temperature and humidity storage conditions;
Meat without a veterinary brand, conditionally fit meat and meat products;
uneviscerated poultry, excluding game; eggs from farms that are unfavorable for salmonellosis, as well as with contaminated shells, with defects (paints, fog, blood ring, large spot, mirage), with a notch, “tek”, “battle”, duck and goose eggs;
Cottage cheese made from unpasteurized milk, milk and cream with high acidity (samokvass);
Canned food with defects: bombing, crackers, smudges, holes and through cracks; deformed, with signs of microbiological spoilage (mold, fermentation, sliming), etc.;
Decayed, spoiled, with a violation of the integrity of the skin of vegetables and fruits;
Defrosted and re-frozen food products and food raw materials;
home cooking;
Expired;
Without the presence on the label (leaflet) of information applied in accordance with the requirements of the legislation of the Russian Federation, as well as regulatory and technical documentation.
Sanitary rules must be brought to the attention of all employees of the retail trade enterprise. The text of the sanitary rules applicable to this enterprise, taking into account the direction of its work and specialization, should be available in each trade organization.
Review questions
1. Explain the meaning of such a document as a sanitary and epidemiological conclusion.
2. Name the main groups of requirements for trading enterprises contained in the health regulations.
3. What conditions must be observed when organizing the storage of goods in retail enterprises?
4. What goods are especially perishable? Give examples.
5. List the requirements that must be met by transport transporting food products.
6. What foodstuffs are prohibited from being sold in retail establishments?
7. What are the requirements set by the sanitary regulations for confectionery products such as cakes and pastries?
8. At what height from the floor should food be stored in stores?
9. What is the frequency set for holding sanitary day in retail outlets?
10. Do you think a grocery store clerk can clean toilets or mop indoor floors? Explain the answer.
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