MINISTRY OF HEALTH OF UKRAINE
APPROVED
Order of the Ministry of
Ukraine health
28.08.1997 № 262
State sanitary rules
for businesses (shops), producing pastry cream
1. TERMS
1.1. These state sanitary rules apply to all operating companies and shops, producing pastry cream, regardless of ownership and departmental affiliation.
1.2. Construction of new, and technical upgrading, reconstruction and expansion of existing businesses pursuant to applicable “Sanitary standards for the design industries” № 245-71, and these public health regulations.
1.3. Ministry, Office, design organizations, enterprises of all forms of ownership are required to submit body or agency health service design estimates for construction and reconstruction of enterprises and shops, producing pastry cream.
1.4. Commissioning of the newly, capitally repaired and reconstructed enterprises and workshops should be conducted in coordination with institutions health service as required by the Cabinet of Ministers 05.08.92 r.№ 449″Provisions on the operating production facilities”.
1.5. These rules define the state sanitary sanitary requirements for site, premises and their equipment, acceptance, storage and processing of raw materials, the production and sale of pastry cream, as well as working conditions and personal hygiene of staff.
1.6. Product range, produced, developed in strict accordance with the design capacity, consumer demand, the necessary facilities, level of security technology and refrigeration equipment and coordinated with regional institutions health service. This agreement is held every year on the basis of analysis of indicators of sanitary-epidemiological security products, regulations and sanitary maintenance of premises, technological and auxiliary equipment.
1.7. Businesses and shops. producing pastry cream, should provide output according to the requirements of technical standards, guaranteeing their consumer properties and epidemiological safety.
1.8. Monitoring compliance with these public health regulations rests with the state and departmental health services.
1.9. With the approval of this document “Sanitary regulations for businesses and shops, virabatyvayuschih pastry with cream” № 2277-80 from 16.12.80 y. lapse.
1.10. Requirements of state sanitary rules should be carried out continuously and fully throughout Ukraine.
2. HEALTH REQUIREMENTS FOR AREA
2.1. The premises must be fenced and taking into account the planned allocation weather, melt and flush water.
2.2. Access roads, sidewalks, economic grounds. loading ramps must be covered with asphalt or paved.
2.3. The territory of the enterprise illuminated at night according to current regulations.
2.4. Available land area should plant trees and gardens Tree and shrub planting or lawn. Not allowed planting of trees and shrubs, having seed, pubescent fibers or flakes, to prevent contamination of equipment and products.
2.5. The territory of the enterprise is kept in proper cleanliness. In warmer months, watering should include cleaning areas and green spaces.
Winter driveways and walkways on site clear of snow and ice, and during the ice sprinkled with sand.
2.6. Land area, adjacent to the company, to be cleaned by the enterprise.
2.7. For storage of recycled packaging, fuel, construction and other materials allocated special areas, equipped with a canopy.
2.8. For garbage collection set with lids waterproof collections, are tight, or metal containers on paved or concreted special area. The dimensions of the site exceed bin on the basis of 1 m in all directions and located at a distance of not less than 25 m of industrial buildings.
2.9. Garbage carried out at least 1 once in three days. Systematically conducted cleaning and disinfection area.
2.10. To collect the eggshell establish watertight containers with lids on a specially equipped area with water eyeliner.
2.11. Transport, designed for containers and garbage bin, not be used for transportation of food raw materials and finished products.
2.12. In centralized waste collection bin containers and delivered to the plant clean and disinfected. Sanitize their conduct specialized public utilities.
2.13. Toilets for freight forwarders, loaders and drivers should be located and blocked have access to the territory. Separately constructed toilets should be no distance at least 25 m of industrial and warehouse and be connected to the sewage system.
2.14. bin, production pits, yard disinfect the toilet daily 10% solution of bleach or 20% svizhopohashenoho lime solution.
3. Sanitary requirements for water and sanitation
3.1. water, used for technology, household and drinking needs of enterprises, must meet the requirements of GOST 2874-82 “Drinking water. Hygienic requirements and quality control”.
3.2. Water companies engaged by joining the urban water supply network, and in its absence – by artesian wells arrangement with a mandatory internal plumbing equipment in compliance with existing building regulations 2.04.01-85 “Domestic water supply and sewerage of buildings”.
3.3. Choosing water, places intake, and measures for improvement of sanitary protection zones of water sources to be agreed with regional institutions health service.
3.4. Domestic water supply, which is powered by the city water network, should not have a direct connection to water supply, fed from local water sources.
3.5. The water shall see must be in an isolated room, which closes, and kept in good condition, have manometers, valves for water sampling, traps for draining, check valves, allowing water movement in one direction.
Enterprises need to have an internal circuit of water supply and sewerage and present them at the request of controlling bodies.
3.6. Water supply companies should provide clean water tanks to ensure a guaranteed supply of water in case of accidents and interruption. tank type, its location set on the basis of technical and economic calculations and coordinate with the institutions of sanitary-epidemiological service. Sharing water in the tank should be provided in a period not exceeding 48 hours.
For inspection and cleaning hatches providing reservoirs, skati, ladder. Cleaning and disinfection of tanks routinely carried out depending on water quality, but at least 1 quarterly. Each tank has to be cliche:
A water tank N _______________
The volume of a cube. m ______________
Was purified 19_____.
disinfected …… 19____ g.
3.7. Water on inwater, a storage tank and water pumping points must be subjected to sanitary-chemical and bacteriological sanitary control in terms, established regional institutions health service, but at least once a month.
3.8. After each repair internal networks, hot and cold water, as well as the prescription of local health service water supply is subject to washing and disinfection in accordance with the current guidelines further laboratory control water quality before it is serving the technological needs. Test water samples are taken immediately after disinfection inwater, from the reservoir and water pumping three points. Accounting and registration of the accident and repairs of domestic water and sanitation are in a special journal, in which noted the date and reason of repair, final disinfection method, name, name of the employee, held its.
3.9. With no centralized hot water in washing confectionery shops should provide installation elektrokyp'yatylnykiv, electric heaters or other heating appliances. Enterprises should be provided with hot running water in sufficient quantity.
3.10. Systems for hot and cold water should not have connections between them. Pipelines should be painted according to GOST 14202-69 “The distinctive coloring of pipelines, Marking and warning signs shields”. The relevant terms of demand should have a inscription “drinking water”, “Water Tech”.
3.11. In each production plant and office should be established sinks for washing hands with painted them with hot and cold water through taps.
Washbasin must be equipped with soap, brush, disinfectant solution, disposable towel or Electric Hand. Shells should be placed in each production room at the entrance, and areas, convenient to use them, not more than 15 of the workplace.
3.12. To provide workers with drinking water must be equipped with drinking fountains installed or Saturators. The temperature of drinking water should be within (8 – 20) city. C.
Saturatorni installation must meet “Regulation device and safe operation of vessels, working under pressure” and provide mechanical washing glasses. Saturatorni tanks should periodically, but at least once a year, ludytysya or other compounds covered, authorized by derzhsannahlyadu. The lead content in the shroud should not exceed 1%.
3.13. Tanks for drinking water should be sealed. Cleaning and washing them spend at least 1 once a month with a stiff brush and water followed by disinfection 1% solution of bleach (an exposure 30 minutes and subsequent rinsing plenty of drinking water). Allowed to use other means, approved by derzhsannahlyadu. Replacement of the water in the tanks should be carried out every day.
3.14. Enterprises must be equipped with sewage, which provides removal of production, economic-faecal and atmospheric waters in accordance with building regulations 2.04.03-85, Sheaf 2.04.01-85, SN 496-77.
3.15. To derive domestic and industrial water companies must be attached to a citywide sewage system or have separate sewer treatment facilities.
Industrial and washing baths connected to sewers with an air gap of at least 20 mm from the top of the receiving funnel. When all domestic sewage equipment must be provided for hydraulic valves to prevent the entry smell of sewerage network.
3.16. The sanitary place of production and storage facilities is prohibited.
Sewage risers with industrial effluents are allowed to lay plastered boxes without revisions.
3.17. In areas confectioneries, located in buildings other purposes, sanitary sewer networks can be combined together sewerage network.
3.18. Procedure for disposal and lowering domestic and industrial wastewater agrees with local institutions health service, environmental authorities and is carried out in strict accordance with SanPiN 42-126-4630-88 “Rules for the protection of surface water from wastewater pollution”.
4. Sanitary requirements for lighting and air decontamination of industrial premises
4.1. Natural and artificial lighting in the production and support facilities must comply with current building regulations II-4-7-9 “Natural and artificial lighting. design standards”. Standards and quality of illumination for industrial premises enterprise in Annex 1.
4.2. All production and auxiliary facilities should take all measures to maximize the use of natural light.
Skylights should not zahromadzhuvatys production equipment, container, finished products and semi-finished inside, and outside the building, prohibited as replacement windows with plywood, complaining.
4.3. When linking project should be provided Northwest focus areas, for the manufacture and finishing cream cakes and pastries.
Note:
a) for existing plants with southern orientation of production facilities, and in southern regions to protect against high insolation in the summer allowed the use of protective devices (shields, visors, screens, glass whitewash);
b) warehouses, and wash, shower, bathrooms, Wardrobe in the presence of supply and exhaust ventilation can be displayed without natural light.
4.4. Lighting fixtures as pollution, but at least once a month, should be cleaned of dust and Kipti. The inner pane of glazing and fonarne, frames wash and wipe at least once a week. Outside – at least twice a year, and in the warmer months – the extent of pollution.
4.5. Broken glass in the windows must be immediately replaced. Install glass windows composed prohibited.
4.6. For general lighting production facilities should be used fixtures, having a protective reinforcement in explosion-proof.
Lighting equipment and fittings should be kept clean, fray as pollution, but at least once in 15 days.
4.7. Do not use the lights directly above the digesters, mixers and other outdoor equipment.
To inspect the internal surfaces of tanks and vehicles allowed to use portable lamps with voltage not higher 12 W. Electric lamps should be placed in protective nets.
4.8. In cold storages and cold rooms should be used fixtures, allowed for use at low temperatures. Fixtures should have a ceiling of protective metal mesh to protect them from damage and ingress of glass raw materials and finished products.
4.9. If you change the designation of industrial premises, and if you move or change one equipment to another, Lighting installations must be properly converted and adapted to the new conditions without deviation from the norms of illumination.
4.10. For painting walls, partitions, structures and equipment should be used paint colors of light to enhance the illumination of workplaces.
4.11. Having elekrolamp fixtures and registered in the special register.
4.12. Light level jobs, designed to check the quality of raw materials, semis, finishes finished products, derzhsannahlyadu institutions should be monitored at least once a quarter.
4.13. For air disinfection production facilities, Surface equipment, container, packaging materials in finishing shops, washing of shop tools and equipment, cream production offices should be established germicidal lamp.
4.14 Plants UV air at a rate of completed 2 – 2,5 W 1 cube. city (one lamp WS-60 provides exposure amount of space 24 before 30 cube. city).
4.15. Disinfection of air and machined surfaces is achieved during continuous exposure 2 – 3-hours with further breaks 1 year. In total exposure time per day should make 6 – 8 hours.
4.16. In the presence of workers in the room lamps must be equipped with reflectors and lower suspended at least 2 – 2,5 of floor.
You can use unshielded lamp, including their lack of workers (at night, In between changes, during special breaks).
When the number of lamps in one area exposure (the rate 4 W 1 cube. city) exposure time is reduced 2 fold.
4.17. Bactericidal lamps include using the same instruments included, that fluorescent lighting.
4.18. Observations of the operation of lighting equipment should be undertaken by technically trained persons.
5. HYGIENE REQUIREMENTS heating and ventilation
5.1. Ventilation and heating businesses and shops, producing pastry cream, must comply with building regulations 2.04.05-86, the specifics of the industry and to ensure the availability of acceptable levels of harmful substances in the air of the working area production facilities according to GOST 12.01.005-88 minutes OCT III 29-85.
5.2. According to the current “Sanitary norms of microclimate of industrial premises” № 4068, the enterprises have maintained optimal or acceptable parameters of meteorological conditions – temperature, relative humidity, air velocity, taking into account climatic zone, year period and the difficulty category of works, performed (addition 2).
5.3. When using air conditioning systems parameters of microclimate in industrial premises must meet health standards optimum size.
5.4. The intensity of infrared radiation from the heating equipment should not exceed 70 W / m². city. To prevent the adverse effects of infrared radiation on the workers recommended:
– Overhead-use modular equipment;
– timely exclude sections electric switch or for less power;
– workplace range ovens, plates and other equipment, that is heated, use air soul;
– vnutrishnozminni regulate modes of work and rest of employees.
5.5. The content of harmful substances in the air of production facilities shall not exceed the maximum permissible concentration (GDK), approved in the established order. The list of maximum allowable concentrations and hazard class main pollutants in the air of the working area listed in Annex 3.
5.6. To prevent the formation and hit the air pollutants of industrial facilities must:
– strictly with process parameters;
– operations, associated with sifting flour, powdered sugar and other bulk products recommended in the workplace, equipped with local exhaust ventilation.
5.7. All production and auxiliary facilities of enterprises, except for cold storages, transformer substation, be heated.
5.8. Covering the heating system must comply with existing regulations. All heating appliances should be available for Dust.
5.9. Equipment, syropovarylni boilers, steam pipework, piping hot water and other sources of significant discharges convection and radiant heat must have insulation, the surface of which the temperature does not exceed 45 city. C.
5.10. Equipment, in service which stands out moisture, drank, should be sealed or equipped with local ventilation devices.
5.11. Jobs range stoves should have devices and accessories for effective protection against hot gases and steam, emanating from hot stoves (air curtain, shields and other).
5.12. The order of maintenance and care ventilation devices must be installed in accordance with special instructions, developed in enterprises. Control of the operation of ventilation systems relies on technically trained persons.
5.13. The noise level in production facilities should be located within the rules, established “Sanitary standards acceptable noise levels in the workplace” № 3223-85.
5.14. Optimal levels equivalent non-permanent sound should not exceed 70 dʙA.
5.15. When designing, reconstruction and operation of production facilities, where equipment is located, generating noise and vibration, measures should be taken to protect workers from the harmful effects of it:
– equipping premises absorbing materials;
– cushioning devices used in the installation of equipment;
– Equipment must be equipped with devices, that dampen vibrations;
– personal protective equipment.
6. Hygiene requirements for planning and production departments Hold
6.1. Premises confectionery, producing products with cream, must meet hygienic and technological requirements. Production facilities must have a connection between the technological and placed over the course of the process, avoiding overlapping flows of raw materials and finished products, clean and used dishes, and must be created the necessary conditions for compliance with industrial and personal care staff working.
6.2. In pastry shops more power 10 T products Cream for change must be provided for such premises:
– Kladovo daily supply of raw refrigerated;
– roztaryuvannya raw material and prepare it for production;
– stripping oil and its crushing;
– treatment of eggs with the office for making egg mass and refrigeration equipment to store;
– Cooking semi vypichnyh;
– proofing and cake cutting and other preparations;
– manufacture of semi-finishing syrup, lipstick, they want;
– whipping cream;
– decoration and design confectionery (with refrigeration equipment);
– storing packaging materials;
– washing and packaging equipment vnutrishnotsehovoyi;
– jigging handle bags, tips and other small equipment;
– washing and drying of recycled packaging;
– Expedition refrigerated.
6.3. In small shops are allowed union of a number of premises: preparatory, prescription and thermal insulated with mandatory yaytsebytneyu; cream and finishing with the presence of the refrigerator. In the washing compartment can be combined process of washing and sterilization equipment bags and small jigging equipment.
Non vnutrishnotsehovoho cleaning equipment and recycled packaging in the same building the separation wall and the presence of its individual washing baths.
6.4. Enterprises, producing over 300 kg pastry cream day, should have bacteriological laboratory, Less 300 kg – baklaboratoriyeyu have served the local sanitary and epidemiological station by arrangement.
6.5. Wall tile veneer production facilities to a height of at least 1,8 city, and above – oil paint painted bright colors.
6.6. The floors in all areas must be waterproof, with smooth, without cracks and potholes surface, friendly washing, with a tendency to stairs.
6.7. All production facilities equip wash basin with a supply of hot and cold water through the taps, elektrorushnykamy. At washbasins must be the capacity of the disinfectant solution for hands.
6.8. To ensure proper sanitary condition in the workplace for workers fixed production sites. Cleaning up of production, subsidiary, warehouse and residential premises is carried cleaners, housekeeping jobs – pastry shop workers.
For cleaning use a break during the shift, between changes, Sanitary hours before the change, and sanitary days, conducted according to schedule at least twice a month. Conducting health days recorded in a special journal (addition 4).
6.9. Cleaners should be provided cleaning equipment, facilities for washing and disinfection (soda, nicely, powders, bleach, etc.).
6.10. After work should be carried out wet cleaning of all areas, washing machinery and equipment; wipe the soap-alkaline solutions doors, panels, cornices, windowsill, heaters, pipelines etc.;then wash the floor and wipe the moisture to extinction.
Cleaning floors with added conducting 1 – 2% bleach solution.
Cabins for lifts cleaned daily with strict adherence to safety rules. Railing staircases wipe with a damp cloth, place outside radiators clear of dust and debris as pollution.
6.11. After the entire cleaning cleaning equipment should be washed with water, disinfect 2% solution of bleach and prosushuvatysya. For washing and cleaning equipment draining dirty water must be equipped with drainage and washing sinks.
6.12. Whitewashing and painting of all rooms, Equipment carried out at least once a year. As necessary, whitewashed walls, ceiling, paint equipment (in the presence of dirty spots, pidmoklyh places, soot and other damage).
Places with a broken plaster, Annealing tiles with immediate repair.
Before staining or whitewash the surface, affected by mold, treated with antimicrobial drugs, allowed by public health surveillance for food enterprises Ukraine (addition 7).
6.13. Small to correct defects of plaster, whitewash, equipment repairs be carried out without stopping production provided reliable protection product from entering foreign objects in it.
6.14. Before entering the workplace place mats, soaked in disinfectant solution.
6.15. Sign strangers in industrial premises allowed with permission and only sanitary clothing.
7. REQUIREMENTS FOR TECHNOLOGICAL equipment and sanitization
7.1. Companies must have the necessary technological equipment to ensure the production process according to the power and current industry standards and meet “Sanitary norms and rules of organization processes and hygienic requirements for production equipment” № 1042-73.
7.2. Technological equipment must ensure the safety of workers during assembly (dismantling), commissioning and operation as in the case of independent use, and as part of technological systems subject to the requirements, GOST provided 12.2.003-91 “equipment manufacturing. General safety requirements”.
7.3. Technological equipment during operation should not pollute the environment emissions of harmful substances in quantities, exceeding the allowable value, set standards and sanitary norms.
7.4. Construction materials processing equipment must not cause dangerous and harmful effects on the human body in all specified operating conditions and specified conditions. Production of technology equipment (machinery, appliances, pipelines, heaters, container, inventory, utensils etc.) allowed the materials, Ministry of Health approved for food contact (RTM-27-72-15-82).
7.5. Equipment of galvanized steel, neludzhenoyi copper, and enamel ware and equipment for the confectionery industry not allowed (except boilers and tanks for boiling water).
7.6. The surface processing equipment and tools should be smooth, without cracks and gaps, bolts or rivets, acting, observable, easily subjected to purification, Cleaning and disinfection.
7.7. Technology hardware and equipment on the outside paint painted bright colors (except equipment, made or coated stainless steel material). Not allowed to paint kitchen utensils, used in production, white lead, minium and other dyes, containing contaminants.
7.8. Location technological equipment must be in accordance with the technological scheme, potochnist provide engineering process, the shortest route of raw materials and semi-finished products, eliminate counter flows of inputs and counter flows of raw materials and finished products.
7.9. When mounting and alignment equipment complying with conditions, providing the possibility of hygienic maintenance, accessibility for inspection and sanitize all parts, ease and speed of disassembly for cleaning, cleaning and disinfection, as well as for sanitation and process control of production processes.
7.10. On the table area hlazurovky cakes establish and processing stainless steel sink with hot running water supply, foot pedal switching drain into the sewer.
7.11. Inventory should be used strictly for the purpose. It is necessary to provide a spare set of equipment for manufacturing operations, performed.
7.12. Vnutrishnotsehovu container, cleaning equipment and technological fix for each specific area shop, feedstocks, finished products and therefore mark. Use containers and utensils nepromarkovanoyi, and not according to marking prohibited.
7.13. Instruments for recording temperature and humidity in production, warehouses, cold rooms should be in a frame, which protects them from damage.
7.14. Equipment, facilities, equipment and containers regularly to be sanitized (cleaning, cleaning and disinfection). Before the sanitization unused raw materials, semi, and finished goods are removed from premises.
7.15. Sanitization of process equipment is an integral part of the operation and should be done according to the manual of each type of equipment, it is an integral part of the process and is essential hygienic value, as badly washed and dried the equipment containing the remains of cream and wash water with a relatively low concentration of sugar, which may contribute to the reproduction of microorganisms, especially staphylococci.
Frequency of sanitization equipment in Annex 5.
7.16. To sanitize equipment, equipment and containers may be used washing, disinfectant and detergent-disinfectants, approved in the prescribed manner for cleaning and disinfection of equipment, equipment and container, intended for contact with food. List of main detergents and disinfectants, approved for use in sanitary processing of technological equipment, equipment and container, listed in Annex 6, 7.
7.17. washing solution, disinfectant and detergent-disinfectants in chemically prepared- and corrosion, capacity marked in compliance with safety requirements, provided the relevant specifications and technical documentation.
To prepare washing solutions, disinfection and cleaning, disinfection of water use, meeting the requirements of GOST 2874-82 “Drinking water”.
7.18. Sanitization equipment, equipment, container, Milk flow, digesters for syrup, storage tanks for syrup, dimensional tanks, pipelines carry through consistent implementation of operations:
– rinse with warm water temperature is below 35 city. C to remove residual milk, syrup and cream;
– washing using hot ruffs and brushes (40 – 45 city. C) alkaline detergent solution for 15 min. to remove protein and fat film;
– disinfection disinfectant solution for 10 min. to reduce bacterial contamination of surface, processed (acute treatment allowed a couple);
– rinse with hot water (not lower 60 city. C) to remove residual detergent and disinfectant.
7.19. Equipment, container, inventory, which is used to make egg mass, kremozbivalnu machine, tables for decoration cakes and pastries are treated in the order:
– mechanical cleaning;
– alkaline washing detergent solution temperature 40 – 45 city. C to remove protein and fat for film 15 min.;
– disinfection disinfectant solution for 10 min.;
– rinse with hot water temperature no lower 60 city. C to remove residual alkaline detergents and disinfectants.
Mixers capacity 180 l pour consistently 20 l washing and 20 l disinfectant solution or 40 L solution of detergent, disinfectant and conduct processing while the machine.
7.20. Inventory, vnutrishnotsehovu container treated in special washing departments, equipped with 3-sectional bath with a supply of hot and cold water and drain into sewer with an air gap.
Treatment vnutrishnotsehovoyi containers and equipment is carried out after a thorough mechanical treatment as follows:
– the first section: for soaking 10 min. and washing in a solution of alkaline detergent Low: 40 – 45 city. C;
– the second section: disinfection disinfectant solution for 10 min.;
– the third section: rinse under running water Low: 60 city. C. Non disinfection of small equipment for boiling 30 min.
After processing equipment and packaging vnutrishnotsehovu dried and stored on shelves, stands tall at least 0,5 – 0,7 of floor.
7.21. Washing recycled containers must be carried out separately from the containers and cleaning equipment vnutrishnotsehovoyi. trays, list, cover, which are used for transporting cakes, after each return from the retail chain wash detergent solution temperature 40 – 45 city. C, disinfect disinfectant solution for 15 min., rinse with hot water temperature no lower 60 city. C, prosushuyut.
7.22. When using detergent-disinfectants to sanitize processing equipment, equipment and packaging operations combined in one step cleaning and disinfection.
7.23. Carts, shelves, weight after work are washed with water and wipe dry.
7.24. jigging bags, tips, and small equipment, used in the decoration of cakes and pastries, soaked in water temperature is below 60 city. C for 1 year. until cream laundering, wash in the washing machine or manually 2% solution of soda or baking soda followed by thorough rinsing. Allowed for soaking 1 year. and subsequent washing in 0,2% Washer-solution disinfectants (hloran, hlorantoin).
Jigging bags dried in special drying cabinets, wrapped in parchment or pidperhament, up to biksy and sterilized in an autoclave for 20 – 30 min. suhozharoviy closet or at 15 city. C.
In the absence of an autoclave bags washed boiled for jigging 30 min. from start boiling, then dried in a special oven and make a clean storage box, which close the lid. The same treatment should apply to rags, used for washing equipment, inventory and production tables, fabrics for straining creams.
tips, taken with jigging bags, shallow equipment washed in a solution of alkaline detergent, rinsed with water, sterilized in an autoclave (in the absence of an autoclave boil over 30 min.) and stored in special containers, closing lid. Accounting sterile equipment are in a special journal (addition 8).
7.25. Control of cooking washing and disinfectants (concentration of active substances in the preparation and working solution) relies on technology lab, the efficient and effective sanitization – bacteriological laboratory.
In the absence of technological and biological laboratory in the company are monitored periodically sanitary and epidemiological station on a contractual basis.
8. REQUIREMENTS STORAGE AND PREPARATION OF RAW MATERIALS FOR PRODUCTION
8.1. Raw and auxiliary materials, coming to the enterprise, must comply with the current technical standards, placed in a clean container and accompanied by documents, certifying their quality, marking and label each spot Tarn (box, flyazi, barrel etc.) with the date of manufacture and the duration of the.
8.2. Raw, coming, subject to the control input. In violation of the integrity of the package, lack of supporting documents, the presence of traces of damage by rodents, unusual taste or smell raw material for the manufacture of pastry cream is not allowed.
Raw, bacterial contamination exceeds acceptable standards (butter, condensed milk), the conclusion biological baklaboratoriyi company can only be used for the manufacture of semi-finished products – such, which are baked or liquid, manufactured using high temperatures.
8.3. Storage of raw materials in the production must take place in conditions, to prevent its deterioration. To comply with the appropriate conditions businesses should be provided with a sufficient number of warehouses and cold stores. For materials, not allowed to be kept compatible with food raw materials (varnishes, paints, disinfectants and other), equip some warehouses.
8.4. When storing raw and auxiliary materials used pallets, podtovarniki, shelves, shelves. Material directly on the floor are not allowed.
8.5. zatarennoy materials, supporting materials should be kept uniform batches on shelves or pallets minimum height 15 cm, in stacks – at a distance 70 cm from the walls of compliance between passes.
8.6. Materials for the production of containers (cardboard, paper etc.) store in sealed form in an indoor dry place at a distance not less than 1 m from heating appliances. Drop rolls on the floor when unloading, and migrate them across the floor prohibited.
8.7. Raw materials and finished products should be stored separately in cold rooms. In small enterprises, having a refrigerator, may be compatible with the relevant storage Differentiation.
8.8. Butter stored in a refrigerator in a container manufacturer at or above 6 city. C.
Butter, margarine and other edible fats can not be stored together with substances and products, with a strong odor.
8.9. Eggs in boxes stored on pallets or in containers in a dry cool place separately from other products.
8.10. bulk commodity – salt, sugar, Cocoa powder, powdered sugar stored in dry conditions in containers on pallets supplier.
8.11. Nutritional supplements (dyes, fresheners, baking powder, etc.) store shelves, shelves or in cabinets in the packaging supplier.
8.12. Condensed milk is stored at a temperature of 0 before 10 city. C maximum 12 months from the date of manufacture in a sealed container and no more 8 months – in unsealed containers. Identification label on each tare place to retain full use of the product.
8.13. Flour stored in bags on pallets. Long storage to prevent caking of flour bags in piles periodically shift.
When unpacked mode storage containers for flour and boroshnoprovidni system at least 1 once a month, carefully cleaned and treated 1% solution of vinegar.
8.14. The responsible step of the process is the preparation of raw materials to production. Sanitation requirements roztaryuvannya, mixture, filtering, screening reduced to, to exclude the possibility of bacterial contamination of raw materials, as foreign objects and substances in products.
8.15. Zatarennoy before serving raw production goes to the preparatory room, where it is processed according to the requirements of technological instructions.
8.16. Roztaryuvannya materials, semifinished and auxiliary materials is carried out after preliminary treatment of container from contamination.
Bags obmitayut brush and tidy seam rips through.
Surfaces cleaned barrels, wash water, very carefully place, subject to expansion. Caps barrels before expansion treated with a solution disinfectant.
Cans and metal cans from raw materials before opening clear of pollution, wipe with disinfectant solution.
Glass jars and bottles inspected, are selected and divided, that cracked. Undamaged cans and bottles dry wipe.
8.17. After opening the packaging or raw materials lace shift in container craft.
Store raw materials in the back of the container (except condensed milk, dyes, flavors) in manufacturing plants is strictly prohibited. Tara, vacated, should be immediately removed from the preparatory department.
8.18. Flour for baking semi sieved through a sieve with cells no more 2,5 mm and passed through mahnitovlovlyuvachi.
8.19. Sugar sifting through a sieve with cells no more 3 mm and passed through mahnitovlovlyuvachi.
For the preparation of flour and sugar units should be used, providing screening and removal of both metalodomishok.
The force of the magnets checked daily, it should be at least 8 kg. Magnets clear of metalodomishok once per shift. The nature and amount metalodomishok recorded in a special journal.
If you find more than metalodomishok 3 mg / kg flour, sugar and other raw materials make these products and acts in the production are not permitted.
8.20. Whole milk is filtered through a sieve with cells no more 2 mm, then boil.
8.21. Condensed milk is filtered through a metal sieve with cells no more 3 mm.
8.22. Natural syrup is filtered through a sieve with cells no more 1,5 mm.
8.23. Butter, on which surface during the inspection revealed contamination blocks, mold or other signs of damage, for cooking creams are not allowed.
Intended for making butter creams careful cleaning of surfaces, then crushed by hand or machine maslorizalnyh. Scavenge oil can be used for baking and semi-finished products and small.
The duration of storage of oil roztaryuvannya to stripping and the stripping to manufacture creams should not exceed 4 hours.
8.24. Fresh fruits and berries before using trawl, washed and dried.
8.25. Raisins and dried fruit plucked, remove twigs and impurities, then wash with running water and dried.
Candied sorted.
8.26. Fruit puree grind through a sieve with cells no more 2,5 mm, povidlo, jam, suburbs – through a sieve with cells no more 3 mm.
8.27. Chocolate production at a heated condition filtered through a sieve with cells no more 2,5 mm, Cocoa powder, coffee through the sieve with cells no more 2 mm.
8.28. nuts, almonds cleaned of impurities on sorting machines or manually.
8.29. Starch sifting through a sieve with cells no more 2,5 mm and passed through mahnitovlovlyuvachi.
8.30. Eggs for pastry cream can be used only dietary chicken, not below Category 2, with shells intact and clean, without any signs of damage. Realization term dietary eggs – 10 days.
Do not apply mirazhni eggs, eggs from farms, prone to salmonella and tuberculosis, and waterfowl eggs and egg products instead of eggs.
Before using grade eggs, ovoskopuyut selectively and spend sanitize surfaces eggshell. For each batch of eggs must have a certificate of quality and certificate, issued by veterinarian, the welfare sector on salmonella and tuberculosis.
Sanitization eggs comprising the steps of soaking, washing, disinfection and rinsing and carried by hand or using special machines.
The manual shift processing eggs in a metal lattice boxes or buckets. Zatarennoy eggs cut in chotyrysektsiyniy bath as follows:
– Soaking in warm water to 30 city. C for 5 – 10 min.;
– processing – 0,5% solution of soda ash or 2% solution of baking soda (temperatures 40 – 45 city. C) for 5 – 10 min.*;
—————
* When using detergent-disinfectants (hloranu, hlorantoinu) second and third combined operations, thereby decreasing processing time eggs.
– disinfection 2% solution of bleach or 0,5% bleach solution for 5 – 10 min;
– rinse with clean running water;
– replacement washing and disinfecting solutions carried out at least twice per shift.
8.31. The processed manually break the eggs on metal knives and poured into dishes, capacity not exceeding 5 eggs, and after checking the egg mass on the appearance and smell poured in production packaging.
8.32. In large enterprises egg processing carried out using special machines (3509-type KRYA), intended for sanitization, partitioning and distribution of the eggs into factions.
8.33. After cooking the egg mass is filtered through metal (Stainless Steel) sieve with cells no more 3 mm.
The duration of storage of egg mass at or above (6 +- 2) city. C for making cream no more 8 year., for the manufacture of semi-finished products, that baked, – not more 24 year.
8.34. Shell eggs are collected in special marked capacity, who after content is removed from shop.
8.35. Check and other raw materials pre-treatment should be done under current technological instructions.
9. BASIC REQUIREMENTS OF TECHNOLOGICAL PROCESSES
9.1. Making pastry cream is made in strict accordance with the existing GATS 18.06-95, TU U 46.22.075-96, recipes and technological instructions in terms of cleanliness and protection against pollution, and getting them foreign objects and substances.
9.2. Depending on the recipe and method for making cakes and pastries are distributed on sand, Biscuit, puff, custard, nut, wafer, air (in t. no. Air-nut), Crumb and combined with various semi.
9.3. Common to all is a significant confectionery sugar content. From the hygienic point of view is important ratio of sugar and moisture in semi-finished and finished products.
9.4. More stable and safe in the epidemic relation creams are low in moisture and high in sugar: oil (creamy), creamy milk, Milk chocolate, etc..
9.5. To produce creams used premium butter and butter amateur, corresponding to GOST 37-91 “butter”. The use of oil in creams subsidiary, in the aqueous phase where the sugar content is at least 60% (addition 9).
9.6. Flavors, preservatives, baking powder, dyes and other additives domestic and imported should be approved for use by health authorities.
9.7. Dyes are used as solutions. Prepared solutions boil 10 – 15 minutes, filtered and stored at (6 +- 2) city. C is not more than three days.
9.8. Milk and sugar syrup and syrup to soak biscuits prepared as needed. Allowed at storage syrups (20 – 25) city. C maximum 5 hours, at (6 +- 2) city. C – not more 12 hours.
9.9. Syrup to soak crumbs and obsypky to replace at least 2 times per shift. Remains syrup and baking crumbs transferred to semis.
9.10. Harvesting is carried in quantities of cream, required for a change. Transfer creams second shift, and transport them to other companies is strictly prohibited.
9.11. custard cream, cheesy, with whipped cream and crude protein prepared in small portions and used for decorating cakes and pastries as they manufacture.
In the process of finishing cream containers can be opened.
Other creams if necessary may be stored at (6 +- 2 ) city. C in containers with lids. Term use of these creams after production to finishing products shall not exceed 5 hours, in t. no. workplace 1,5 years.
Between 30 April 30 September inclusive for making cakes and pastries are permitted to use only those creams, in which the sugar content in the aqueous phase is not below 60%.
9.12. Shifting cream from one container to another or mixing it held a special inventory.
9.13. The remnants of the cream should be stored in the refrigerator separately from the finished product, They can only be used for baking semis, subject to heat treatment.
9.14. Technological operations for the manufacture of semi-finished and decoration of cakes, cakes should be conducted skilled workers with maximum use of special equipment (lopatochok, knives, funnels etc.) Creams for exclusion from the hands of staff.
9.15. For whipping creams better use of vertical type machine shake (with removable beaters).
9.16. egg white, used for the preparation of marshmallow and semi sufleynyh, preparing a dedicated employee and delivered to production in closed labeled capacity.
Monitoring compliance of storage protein, creams and other semi-finished products and their use has technologist or master changes (shop).
9.17. To finish confectionery using a pastry bag tips. Pastry bags reusable jigging be made from fabrics, easily perutsya (teak-elastic, lavsan, cotton canvas), with removable nozzles. For single use bags instead of jigging can be used parchment or pidperhament. Filled bags cream jigging during breaks during the shift should be stored in a clean container in the cold, and during – on special trays or containers marked.
Sterile material master changes issued before work, and after the master must pass jigging bags, small armor and equipment sanitization.
9.18. Cakes and pastries after making packed in special packaging (cartons, packs of cardboard, trays or boxes with lids, tight that), the bottom is covered with parchment wipes, pidperhamentu, glassine or waxed paper.
9.19. The cases, packs of cakes and pastries or labels when packing them into trays, boxes must be marked, which contains the trademark and name of the manufacturer, its location, product name, Net weight in grams; date and time of manufacture, lines, storage and sale conditions, price, Food and energy value, designation process conditions or other technical standards. The marking is carried out by sticking a label, applying a clear imprint stamp or stencil nezmyvayuchoyu and odorless paint; authorized by the Ministry of Health of Ukraine for contact with food.
10. Requirements for Storage, Transportation and sale of fodder PRODUCTS
10.1. Prepared to implement and labeled in accordance with the requirements of GATS 18.06-95, TU U 46.22.075-96 prepared pastry cream comes in a refrigerator for cooling at (4 +- 2) city. C for a period of not less than 2 hours.
10.2. Cold stores must be equipped with thermometers, for temperature control cameras to be installed continuous monitoring.
10.3. Store cream products prepared with non-food materials, and products, have an odor, not allowed.
10.4. Cakes and pastries without finishing cream, Wafer cakes and cakes with fat and praline semi-finishing to be kept at a relative humidity (70 – 75)% and a temperature not higher 18 city. C.
Wafer chocolate cakes and pastries “salacious” – at (18 +- 3) city. C.
10.5. Transport, designed to deliver the finished pastry cream and a distribution network, should meet “Regulation transportation of perishable goods” Sanitary passport and have, issued by derzhsannahlyadu.
10.6. For local transportation pastry cream to a distance of not more 10 km can be used neoholodzhuvalnyy isothermal transport, clean, technically good. On delivery to stores, located outside the city, but not more than 30 km, must use transport, cooled.
10.7. Daily, after transport products in commercial network, vehicles subjected to sanitary cleaning and clearing. Transport the pastry cream in dirty motor vehicles strictly prohibited.
People, engaged in the carriage of products, must have personal medical books marked on the medical examination in due time.
10.8. Cakes and pastries under load, transportation and unloading shall not be subjected to shock, sudden shaking and actions rainfall.
Implementation of pastry cream may be in trade, having a permit local derzhsannahlyadu.
10.9. Terms storing and sale of cakes, cakes, cream rolls and other products installed since the end of the process when stored at (6 +- 2) city. C:
6 hours – with custard, with whipped cream;
24 years – cream cheese;
36 hours – with cream, pastry type “potato”;
72 years – of protein and whipped cream (in t. no. souffle),
fruity finish or not finish.
Note: shelf life cakes and pastries finishing with combined installed later semi semi, which has the smallest shelf life.
10.10. Products with custard cream and cream can not be transported and should only be implemented in the enterprise.
10.11. Return unrealized cream products from the trade network for processing is permitted only if the company the necessary conditions and with the permission of public health surveillance.
Processing pastry with cream, returning, should be under special control in connection with, that the use of such dangerous materials in respect epidemic.
10.12. Not subject to sale and processing of contaminated products, with foreign matter or smell, and mold fungi affected, potato disease, ambarnymy pests or expired implement more than 24 years.
These pastries with cream and lack of sanitation are considered to be destroyed or can be used as feed for livestock with the permission of vetnahlyadu.
11. HEALTH REQUIREMENTS FOR DOMESTIC PREMISES
11.1 Domestic workers room for confectionery manufacture must be equipped with changing rooms by type.
11.2. The composition of residential premises owned by top dressing, Home, working and sanitary clothing, laundry room, for clean sanitary clothing, laundry, space for receiving dirty sanitary clothing, shower, Toilets, manicure, Wellness item or medical examination room, facilities for personal hygiene of women, susharnya shoe accordance with building regulations “Auxiliary buildings and premises of industrial enterprises”.
11.3. Not allowed to place the toilet, showers and washing of production workshops, warehouses.
11.4. The walls in the shower veneer glazed tiles full height, in wardrobe sanitary clothing, laundry room, in sanitary facilities, women's health in the room – a height 2,1 city, above – oil paint or latex paint. Flooring tiles covering metlahskoyu, ceiling – oil paint or whitewashed with lime.
11.5. In the wardrobe is necessary to provide separate storage of home and work clothing.
11.6. Room for clean and dirty clothes must be separate, windows have acceptance and issuance of clothing. Keep clean underwear, sanodyah be in cabinets or on shelves, dirty – in special boxes.
11.7. Cabins, toilets must have a platform, which are: elevated sink with hot and cold water, elektrorushnyk, tank of disinfectant solution, clothes hanger. Flush tanks equipped with pedal slopes, Toilets have continuously provided toilet paper.
11.8. In residential areas cleaning should be performed several times a day with the use of hot water and disinfectant. Toilets, urinals periodically cleaned of uric acid salt technical hydrochloric acid.
11.9. Cleaning and disinfection of sanitary facilities produce special equipment (buckets, shovels, cloth, brushes, etc.) with excellent all other colors and markings. Cleaning equipment toilets should be kept separate from other household cleaning tools space. Do not use it for other purposes.
11.10. Before entering the toilet should be mat, soaked in bleach solution for disinfecting footwear.
12. Measures to combat rodents and insects
12.1. In the premises of enterprises are not allowed the presence of rodents and insects (flies, cockroaches and pests ambarnyh).
12.2. In order to prevent the emergence of insects and rodents must comply with sanitary regime in, in industrial and domestic premises.
12.3. In order to combat flies in enterprises carry out such measures;
– timely removal of garbage from business premises:
– thorough cleaning;
– application tape;
– delays windows, offered, and doorways in the warmer months or gauze mesh;
– periodic disinfection works.
12.4. 3 to combat cockroaches should not allow accumulation kryhot, semi residues on the table, shelves. If you find cockroaches a thorough cleaning and disinfection of premises.
12.5. Prior work on disinfection of food and utensils should be removed from the premises, that removed. Upon completion of these measures a thorough cleaning using alkaline solutions.
12.6. To prevent the appearance of cracks in the floor of rodents, opened in Stelian, walls, floors, around technical Enter bricks should be closed, cement or iron, vents and channels must be covered with metal nets.
In the case of rodents used mechanical means of destruction (trap, coop). The use of chemicals to kill rodents allowed only during these events, ratcatcher specialists on a contractual basis.
13. Personal hygiene and safety
13.1. People, coming to work in the confectionery industry, and students of secondary vocational schools, students of universities and colleges to practical training must necessarily undergo a medical examination, bacteriological control on carrier pathogenic staphylococci, Induction for minimum sanitary and safety.
13.2. Each employee must have a sanitary book, which regularly recorded the results of all studies, including the infections transferred, passage staff training program hygienic preparation. Sanitary books kept in Chief (master) plant health or paragraph.
13.3. Employees, have no health books, do not pass hygienic training program, carriers of pathogenic staphylococci, to work in a pastry shop are not allowed.
13.4. Not allowed to work in shops on manufacture of pastry cream persons, with disease, listed in the order MOH Ukraine “Regulations on the medical examination of certain categories of workers” from 13.03.94 y. № 43.
13.5. To identify people with skin PYOGENIC, minor injuries, fruit, burns, symptoms of acute inflammation of the upper respiratory tract and oral health by employees thatchanges before work should be carried out a survey of all employees with a record in the special register, which indicates the date of inspection, name, name, patronymic employee, survey results and measures (addition 10).
In the absence of the state of health worker conducting such a test specially selected by order of administration and trained employee or a master workshop in consultation with regional bodies derzhsannahlyadu.
For the decoration of cakes allowed a person with good eyesight.
13.6. Employees, which revealed damage to the skin, bowel dysfunction, and carriers of pathogenic staphylococci is strictly prohibited access to work, related to the manufacturing of cream, decoration, storage, tempering, transporting cream products, as reported in writing foreman, change, stations.
13.7. Minor injury, abrasions, custody, that nahnoyilysya, acute respiratory infections can be a source of contamination of products with cream, inventory, dishes, Air production facilities enterotoksyhennymy strains of staphylococci.
Healing wounds slowed down by the need for frequent hand sanitizing.
For shortening the healing of small wounds, minor burns, cracks, abrasions and preventing suppuration recommended glue BF-6 (buy at the pharmacy).
13.8. When catarrhal phenomena from the upper respiratory tract, signs of gastrointestinal disease, temperature increase, and on all occasions strikes, wounds, burns and other injuries, confectionery workers are obliged to inform the leadership workshop, change, refer to the health station or to another medical facility for proper treatment.
13.9. People, that recover from hnoyachkovi, Cold, intestinal diseases, permitted to work only after full recovery, and carriers of pathogenic staphylococci – After effective sanitation.
13.10. Employees are required to come to work in a clean personal clothing, at the entrance to the plant thoroughly clean shoes.
Before changing workers should bathe in the shower; put on clean sanitary clothes; pick up hair under the cap or scarf; wash your hands thoroughly with warm soapy water and disinfect them 0,2% solution of bleach or bleach.
13.11. Changing sanitary clothing is made daily and the extent of pollution. It is forbidden to go into production facilities without sanitary clothing or clothing for outdoors.
Washing sanitary washing clothes play in the enterprise or enterprises of consumer services.
13.12. Locksmiths, electricians and other workers, engaged in repair work in production, warehouse company, are required to comply personal hygiene, work in shops in sanitary clothing; Tools should be carried in special closed boxes with handles. Lots, where the repair, must be fenced.
13.13. When leaving the territory of the enterprise sanitary clothing must be removed. It is forbidden to wear sanitary wear personal clothes.
13.14. It is strictly forbidden to bring foreign objects in the shop (clocks, matches, cigarettes, bags etc.), wear jewelry (necklace, earrings, rings etc.).
13.15. Forbidden to fasten sanitary clothes pins, needles and store in the pockets of coats personal use (mirror, comb etc.).
13.16. Particular care professionals should monitor the cleanliness of hands. It should be at least twice a week to do a manicure hygiene. Fingernails should be cut short and do not cover them with varnish. Wash and disinfect hands should be before you start and after each recess, the transition from one operation to the other, after osculation with contaminated objects.
13.17. After each meal should rinse your mouth, and protect products from potential contamination by microorganisms cough, sneezing etc..
13.18. After using the toilet double-wash and disinfect hands 0,2% solution of bleach or bleach: after using the toilet before dressing gown and just before, how to get started.
13.19. When leaving the toilet should be disinfected shoes on dezkylymku.
13.20. Clean hands bacteriologically verified by taking swabs from the hands and sanitary clothing before work, after using the toilet, especially those employees, are directly facing products or clean equipment, and the test method yodkrohmalnoyi, pursued baklaboratoriyi staff or specially trained personnel (health post).
13.21. It is forbidden to take food and smoking in production facilities. Eating is allowed only in kitchens, buffets, rooms for meals and other food items, located on the premises and its vicinity.
13.22. For food storage cabinets and provide special household refrigerators.
13.23. Control of personal hygiene workers confectionery manufacture relies on section chief, change, stations.
13.24. In order to protect health and prevent occupational injuries all employees confectionery should fulfill the basic requirements of safety and health regulations under “safety regulations and industrial hygiene in the enterprises of the baking and noodle industry” № 7-224 from 24.03.89 y.
13.25. Working conditions in the workplace, security processes, machines, mechanisms, equipment and other capital goods, state of collective and individual protection, used employee, and sanitary conditions must comply with regulations on health (Law of Ukraine”Labor protection”from 14.10.92 .).
13.26. Total working time (change) the enterprises established in accordance with applicable provisions of the Labor.
13.27. Labor-intensive operations for the manufacture of products, and processes, associated with lifting weights and locomotion, recommended mechanize.
13.28. The load, lifted and moved during operation, should not exceed Women – 10 kg (before 2 times per hour), men – 30 kg.
14. DUTIES AND RESPONSIBILITIES IN RESPECT state sanitary rules
14.1. The enterprise must ensure:
a) observance of the State Sanitary Rules in full;
b) development and implementation of plans strict health and sanitary and anti-epidemic measures;
c) acquire enough sanitary clothing and footwear in accordance with approved standards (addition 11);
d) personal protection Respiratory, of view, hearing, etc.;
e) timely organization of classes on health for all workers minimum basic industrial plants, departments and stations;
is) medical examination of workers in terms, set by health authorities, and the acquisition of the required number of personal medical books and medical institutions provide a full list of employees, subject to medical examination;
is) timely replenishment reasonable margin disinfectants and detergents;
from) of technological and bacteriological control of production with the frequency and volume, agreed with the state health service;
and) availability of kits for first aid and their timely replenishment;
to) Organization sanitary and educational work through seminars, conversations, lectures.
14.2. The responsibility for the sanitary state enterprises (shops) and in compliance with these rules shall state sanitary director of the company.
14.3. The responsibility for the sanitary state departments, departments of enterprises is the head of the relevant department, department (brigadier, master, alternating engineer, Head of changes).
14.4. The responsibility for the sanitary state warehouses, outbuildings, laboratory, dining room, etc.. premises are suitable officers for membership.
14.5. The responsibility for the sanitary condition of the equipment, equipment, equipment and workplace is working.
14.6. Responsibility for compliance with technical and sanitary requirements in the production, as well as the quality of the products and sending them in implementation is production manager.
14.7. Every working and that, who arranged for production, should be familiar with these state sanitary rules.
14.8. Violation of sanitary-hygienic and sanitary-epidemiological rules and norms entail disciplinary, administrative and criminal responsibility in accordance with the Law Ukraine”On sanitary and epidemiological welfare of population”from 24.02.94 y.
Addition 1
STANDARDS
and quality of illumination for industrial premises business, producing pastry cream
|
Type of |
The plane |
Lamplight |
Natural light |
|||||
|
Oswy- |
Qilin- |
Indicator |
CFU-F- |
WAC |
% |
|||
|
at |
at |
|||||||
|
zone |
by |
|||||||
| shops confectionery |
D – 0.8 |
300 |
– |
40 |
15 |
3 |
0.8 |
1 |
| Rooms washing inventory, container |
D – 0.8 |
200 |
– |
60 |
20 |
2 |
0.4 |
0.5 |
| Miina recycled container |
D – 0.8 |
150 |
– |
60 |
20 |
– |
– |
– |
| Rooms for staff |
D – 0.8 |
150 |
– |
60 |
20 |
– |
0.4 |
0.5 |
| administrative- tive rooms |
D – 0.8 |
200 |
– |
60 |
20 |
2 |
0.4 |
0.5 |
| upload the- lni, treasure container |
D – 0.8 |
75 |
– |
– |
– |
– |
– |
– |
| treasure |
D – 0.8 |
75 |
– |
60 |
– |
– |
0.8 |
1.0 |
| Expeditions |
D – 0.8 |
100 |
– |
60 |
– |
– |
0.8 |
1.0 |
| Dispatch |
D – 0.8 |
150 |
– |
60 |
20 |
– |
– |
– |
Addition 2
OPTIONS
microclimate for cold and warm season
|
Type of room |
Kattegat- |
cold season |
The warm period |
||||
|
tempera- |
Speed |
Relative |
tempera- |
Relative |
quick start- |
||
|
Optimal parameters |
|||||||
| Premises baking confectionery products |
The average |
17 – 19 |
0.2 |
40 – 60 |
20 – 22 |
40 – 60 |
0.3 |
| Washing containers, inventory |
The average |
17 – 19 |
0.2 |
40 – 60 |
20 – 22 |
40 – 60 |
0.3 |
| Administraty- vni rooms |
Easy 1a |
22 – 24 |
0.1 |
40 – 60 |
23 – 25 |
40 – 60 |
0.1 |
|
Valid options |
|||||||
| Premises baking confectionery products |
The average |
15 – 21 |
0.4 |
75 |
16 – 27 |
70 at |
0.2 – |
| Washing containers, inventory |
The average |
15 – 21 |
0.4 |
75 |
16 – 27 |
70 at |
0.2 – |
| Administraty- vni rooms |
Easy 1a |
21 – 25 |
0.1 |
75 |
22 – 28 |
55 at |
0.1 – |
Addition 3
Maximum allowable concentration
and hazard class of certain hazardous substances in the air of the working area *
|
name of substance |
class |
Ways |
GDK in |
The general nature of the |
| acrolein |
2 |
Headers Breathing ways |
0,2 |
may irritate respiratory membrane tract and eyes |
| carbon monoxide |
4 |
Headers Breathing ways |
20 |
Has general toxic effect |
| Gunpowder sugar |
4 |
Headers Breathing ways |
6 |
may cause allergic conditions of the upper respiratory tract bronchi, destroy tooth enamel |
| Gunpowder sugar |
4 |
Headers Breathing ways and skin |
6 |
It can destroy tooth enamel and irritate skin |
| Powder synthetic washing means (SMR) Family “Lotus”, “Oka” |
3 |
Headers Breathing ways and skin |
5 |
allergens |
—————
* The list of maximum permissible concentrations of harmful substances in the air of the working area, agreed with the Ministry of Health 01.01.87 ., GUEST 12.1.005-88 “General sanitary requirements for working zone air”.
Addition 4
THE FORM
log of sanitary days
|
N |
Date and time |
Name |
P. AND. B. |
Visual inspection |
Bakteriolo- |
|
|
Rating |
Signature |
results |
||||
Addition 5
PEREODICHNІST
sanitization process equipment and tools
|
Medical equipment |
Frequency of treatment |
|
1 |
2 |
| Pallets and splitting knives for eggs | At least 1 time to change |
| Cans, Backa, storage basins and transporting egg masses |
After each release |
| Tank and eggbeater egg beater tables |
At least 1 time to change |
| Shelves tools yaytsebytni | At least 1 time to change |
| Digesters for dairy and sugar syrup and syrup “Charlotte”, moderate tank for syrup “Charlotte” |
At least 1 time to change |
| Tanks for the storage of milk and milk and sugar syrup “Charlotte”, pipelines |
After each release |
| Pipelines for pumping syrup and syrup for promochky |
At least 1 time to change |
| Table stripping oil, knives, maslorizalna machine |
At the end of each shift |
| Kremozbivalna machine (after making each portion of cream necessarily carried machining cleaning scraper, spatula or other special equipment) |
Once the change |
| Tanks for transportation and storage of cream workplace |
After each release |
| Tables for the treatment of pastries and cakes | At least 1 time to change |
| Capacities from the syrup for promochky (basins) biscuit and cover (trays) |
At least 2 times change |
| Vnutrishnotsehova packaging (trays, coots, etc.)* |
After each release |
| Metal trays, sheets and cover them for transporting cakes |
After each release |
| Metal trolleys, carts semi-finished and finished products |
As no pollution less 1 once a day |
—————
* For more efficient processing equipment Whisking Cream compartment appropriate use of live steam in strict compliance with safety rules.
Addition 6
LIST
detergents, admitted to sanitize equipment, equipment and packaging companies, producing pastry cream
|
N |
Name |
threads- |
Appointment |
Way |
Characteristic |
|
1 |
2 |
3 |
4 |
5 |
6 |
| 1. | Kaltsinovana soda |
0,5 | To wash equipment, inventory and container |
50 d dissolved in 10 l water |
Dewatered carbon sodium. White Small powder. well dissolved in water. Hot (50 – 60) city. solutions saponified fat pollution, destroy protein film on the surface equipment. |
| 2. | causticity soda |
0,5 | To wash equipment, inventory and container hand way |
50 d dissolved in 10 l water |
sodium hydroxide. Bezbarvna crystalline substance. well dissolved in water, forming solutions with high pH. Hygroscopic. Top solutions saponified contaminated surface, hydrolysed whites, cleave carbohydrates. |
| 3. | Metasilicates sodium |
0,5 | To wash equipment, inventory and container |
50 d dissolved in 10 l water |
The white crystalline powder. well dissolved in water. Hygroscopic. Aqueous solutions with alkaline reaction, show washing, Disinfectants, bleaching properties. |
| 4. | Synthetic powder type BUT, B, In |
||||
| type A | 0,5 | for manual washing equipment inventory, container |
50 d dissolved in 10 l water |
||
| 1,0 | For circus- lyatsiynoho washing equipment, inventory, pipelines |
100 d dissolved in 10 l water |
|||
| type B | 0,5 | for manual washing equipment inventory, container |
50 d dissolved in 10 l water |
||
| 1,0 | For circus- lyatsiynoho washing equipment, inventory, pipelines |
100 d dissolved in 10 l water |
|||
| type B | 0,5 | for manual washing equipment inventory, container |
50 d dissolved in 10 l water |
||
| 1,0 | For circus- lyatsiynoho washing equipment, inventory, pipelines |
100 d dissolved in 10 l water |
|||
| 5. | Washing | 0,5 | for manual washing equipment inventory, container |
50 d dissolved in 10 l water |
light powder color. Allowed including enzymes. Well dissolved in the water. Water solutions are alkaline. Identify proteolytic activity. saponified surface, fat is removed and protein film. |
| 6. | nitric, phosphoric, hydrochloric, octová acid |
1,0 | To remove sediment from internal surface equipment, c pipelines |
10 d dissolved in 10 l water |
Well dissolved in the water. Water solutions are acidic. Remove from villages surface equipment, pipelines. |
Addition 7
LIST
disinfectant and detergent-disinfectants, admitted to sanitize processing equipment, equipment and packaging companies, producing confectionery creams
|
N |
Name |
threads- |
Appointment |
Way |
Characteristic |
|
1 |
2 |
3 |
4 |
5 |
6 |
| 1. | bleach | 10 (output) |
For processing container food waste |
1 kg dissolved in 10 l water, advocate with deposit |
white powder color, alkaline reaction, a smell chlorine. Contains 26 – 35% active chlorine. |
| 5 | For processing shells, washbasins, toilets |
5 l Source solution throw in 5 l water |
When dissolved in water forms a suspension. remains active not in aqueous solution more 5 days. |
||
| 2 | For disinfection equipment, inventory, container |
2 l Source solution throw in 8 l water |
It has strong oxidizing effect, koroduye metals. In dry form decomposes under the influence of moisture, carbon dioxide, light and high temperature |
||
| 2. | Chloramine B | 1,5 – 2,0 | For disinfection equipment, inventory, container |
150 – 200 d dissolved in 1 l water |
sodium salt hloramidu benzenesulfonic. White Small powder. Contains close 26% chlorine. Well soluble in water. solutions store activity for 15 days. |
| 0,5 | For hygiene treatment arms |
5 d dissolved in 1 l water |
|||
| 3. | Hlorantoin | 0,1 – 0,2 | For health processing (washing and disinfection) equipment, inventory, container |
10 – 20 d dissolved in 10 l water |
Sipko powder highlights of mild odor chlorine. well dissolved in water. Aqueous solutions store activity for 24 year. A drug combines washing properties of disinfectant. Removes fat and protein film with surface equipment, leaves raid, easily washed off water |
| 4. | Hloran brands M, T |
0,2 – 0,3 | For health processing (washing and disinfection) equipment, inventory, container |
20 – 30 d dissolved in 10 l water |
Sipko powder highlights of mild odor chlorine. Hloran brands T produced in tablets. well dissolved in water. Aqueous solutions store activity for 24 year. Combines cleaning properties of disinfectant. Removes fat and protein film with surface equipment, leaves raid, easily washed off water |
| 5. | Dezmol | 0,5 | For health processing (washing and disinfection) equipment, inventory, container |
50 d dissolved in 10 l water |
White or cream with loose powder mild odor chlorine. well dissolved in water. Combines cleaning properties of disinfectant. Removes fat and protein film with surface equipment |
| 6. | Antiseptol * | For disinfection plastered surface |
3,5 kg chlorine lime dissolved in 60 – 70 l hot water and pour water to 100 l. The pooled alight solution chlorine lime pour in solution kaltsinovanoї soda |
A mixture of bleach and ash soda |
|
| 7. | lime milk* |
For disinfection warehouses and areas |
1 of quicklime lime dissolved in 9 parts of water |
When working with lime milk should use individual remedies (uniform, safety glasses, rubber gloves) due the presence of expressed podraznyuvalnih properties |
|
| 8. | Kupral | For disinfection and wash wall |
Two weight parts copper Kuporosa mixed with one part aluminum Alum. 1 kg received mixture mixed from 7 kg extinguished lime and 10 l warm water |
Pobilna mixture. Apply to the surface Walls and ceilings equal bed (500 – 600 d to whitewash 1 quarter. city surface). After wash room closing day. |
—————
* Prepare immediately before use by mixing components.
Addition 8
FORM logbooks,
issuance and delivery of bags and small equipment
|
N |
date |
Change |
Name |
Signatures |
Took |
||||||
|
P. AND. B. |
bags |
pipelines- |
Lopa- |
draws- |
knives |
watering can |
received |
passed out |
|||
|
1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
10 |
11 |
12 |
Addition 9
RORZAXUNOK
sugar content in the aqueous phase of the cream
Sugar content in the aqueous phase of the cream and the humidity is inversely dependent, – The higher moisture cream, the lower the concentration of sugar in the water phase. aqueous phase – this water, contained in products, are part of the recipe for cream.
Sugar, is known, increases osmotic pressure in the medium and thus stops microorganisms. The basis of the inspection creams, in terms of the possibility of breeding microorganisms, is to determine the sugar in the water phase.
Because, in accordance with established procedures (GUEST 5903-89 “Methods for determination of sugar and fat in confectionery products”) determination of sugar in a product made in terms of dry matter, for the calculation of sugar in the cream to the aqueous phase must first determine the sugar content in nature.
This determination is made by the formula:
(100 – In) x A
C = ————-, where
100
WITH – Blood Sugar in nature %%
BUT – sugar content of laboratory data in %% dry matter
In – moisture cream for laboratory data in %%
Then make the calculation of sugar in the aqueous phase by the formula:
C x 100
KB = ——–, where
In + WITH
kv – concentration in the aqueous phase in %%
In – moisture cream for laboratory data in %%
WITH – Blood Sugar in nature %%
Example calculation:
According to laboratory analysis cream the recipe number 21 moisture cream (In) is 25%, sugar content of dry matter (BUT) – 51,6%.
1. Determination of sugar in the cream kind of humidity 25%.
In 100 g dry matter contained 51,6% sugar. As with moisture cream 25% dry matter is 75% (100 – 25).
From here
(100 – In) x A (100 – 25)% x 51,6
C = ————— = ———————– = 38,7%
100 100
Thus, in a cream with humidity 25% sugar nature contained 38,7%.
2. The calculation of sugar in the aqueous phase.
In 100 g cream contains 25% water and 38,7% sugar, sugar concentration in the aqueous phase is:
C x 100 38,7 x 100
KB = ———- = ———— = 60,75%
In + WITH 25 + 38,7
Addition 10
INSTRUCTION
of schozminni before medical examinations of workers', producing pastry cream
1. Medical examination conducted to identify employees in skin lesions and other open body parts, and patients with angina and catarrhal symptoms in the upper airways.
2. Medical examination subject without exception employees and departments, producing pastry cream before admission to work.
3. Overview hands, Open body parts, and nasopharyngeal have done a medical professional health care setting.
4. Not allowed to work with the cream (preparing raw cream, making cream, Processing cakes and pastries) workers, having cuts, abrasions, custody, Various hands pustular disease and other open body parts (superficial ulcers, furunkuli, suppuration, which caused cuts, rolling pins, burns and other skin damage), as well as flu and catarrhal symptoms in the upper airways.
5. Employees of diseases, referred to in paragraph 4, sent for treatment to the clinic. People, that in connection with mild disease do not get a medical certificate, transferred to another job, not associated with the production of cream (utility work in the preparation of semi).
6. People, who suffered from pustular skin diseases and other open body parts, permitted to work only after bacteriological examination of the skin, which were pustular disease, the lack plazmokoahulyuyuchoho aureus.
7. Medical worker, conducting review, must report in writing foreman or person, substituting, for all employees, which after examining forbidden to work in manufacturing cream and processed finished products.
8. A review written in a special magazine, which should be laced, numbered and sealed (form and sample log records it added).
9. After the medical review officer must make a mark against the names of each survey results, and record, which indicates, how many people were surveyed, how many of them identified as healthy and sick.
10. The magazine is a separate record of each patient, which specifies recommendations for the use of the employee in the shop or send it to the clinic for treatment.
The record is signed by a medical professional, performing the examination, head shop or changes.
11. Accounting for results is given pobryhadno. Foreman is personally responsible for completing all employees schozminnoho teams before work inspection, and timely entry in the log view your changes brigade.
12. Employee log daily review must meet a list of dress (work sheet) on this day and this change.
13. Head of the company in consultation with medical supervision of approved persons, responsible for organizing medical examination of each change.
Addition
the Regulations
MAGAZINE
recording the results of medical examination of workers pastry cream production
|
brigade N |
Natalia Ivanenko foreman (states |
|
N |
Name, |
Place |
Month / days |
April |
|||
|
1 |
2 |
3 |
4… |
30 |
|||
|
1. |
Ivanenko Natalia Ivanivna |
brigadier |
DM. |
DM. |
DM. |
c. |
DM. |
|
2. |
Koçerga Anna V. |
master – confectioner |
DM. |
sludge. |
l / l |
l / l |
DM. |
|
3. |
Matviyuk Maria Y. |
master – confectioner |
DM. |
sludge. |
Replies. |
c. |
DM. |
|
… |
……….. | ………. |
… |
…… |
….. |
…… |
……. |
Note: Legend: DM. – health, sludge. – away from work, l / l – hospital sheet, c – day off, Replies. – vacation.
Accounting medical examination conducted pobryhadno, each team in the magazine after the list of teams leaving some leaves free magazine. In free day leaves after reviewing medical worker is recording: how many workers examined, how many of them healthy, many patients found. Surname patients and the job they are transferred or sent to hospital for treatment. The record is signed by a medical professional, who has an overview, and head of production or changes.
Sample entry: 2 April examined 15 people, 14 healthy people, poker GV. suspended from work and sent to the clinic (previous diagnosis – angina).
signatures
3 April: examined 14 people, 13 – healthy, Matviyuk M.Ya.. away from work (cut the thumb of the left hand) – translated into dopichni operations.
signatures
7 April: examined 15 people, all healthy, poker GV. after recovery allowed to work, Matviyuk M.Ya.. after healing of cuts and negative results of bacteriological analysis allowed to work.
signatures.
Addition 11
STANDARDS
sanitary clothing, shoes and things for health workers'
|
N |
name professions |
Name clothing, |
Term |
|
1. |
Confectioners, bakers, Dough |
White cotton jacket |
4 |
| Pants light cotton (Light cotton skirt for women) |
4 |
||
| White cotton apron |
4 |
||
| Cap white cotton or white cotton scarf |
4 |
||
| Mittens cotton (for confectioners) |
4 |
||
| Towel |
4 |
||
| Slippers, shoes or boots textile or textile- combined on non-skid sole |
6 |
||
|
2. |
Washers container, inventory |
White cotton jacket |
4 |
| White cotton cap or scarf |
6 |
||
|
3. |
director (manager) company and its deputy, chiefs shops, deputy |
Bathrobe white cotton or white cotton jacket |
6 |
| White cotton cap |
4 |
Printed:
Main sanitary-epidemiological control of the Ministry of Health of Ukraine. “Collection of important official materials of sanitary and anti-epidemic on”, Tom I, Part 2, Kyiv, 1997 y.
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