MINISTRY HEALTH CARE USSR
SANITATION RULES
FOR PASTRY FACTORY
INDUSTRY
(besides companies, make
cream confectionery)
AGREED: APPROVED:
Deputy Minister of Deputy Chief
food industry sanitary doctor
USSR USSR
With Brovkin. AND. Nicholas G. P.
30 December 1971 d. No. 945a-71 27 December 1971 d.
sanitary rule
for the confectionery industry enterprises
(besides companies, manufactured cream
confectionery)
AND. Scope and procedure for the application of sanitary regulations
1. These rules define the sanitary requirements of the device, equipment and maintenance of the confectionery industry enterprises.
During the construction of new and reconstruction of existing enterprises of the confectionery industry should be guided by the "Building Regulations industries, buildings and structures. design standards ", as well as other regulatory documents, approved or agreed by the State Construction Committee of the USSR.
2. Rules shall be implemented in the following order:
a) requirements for sanitary maintenance companies executed immediately in full;
b) requirements, concerning the reconstruction of the enterprise, improvement of production facilities and changes in production processes, reconstruction of treatment facilities of industrial and household waste, changes in water supply – done in terms, agreed with local sanitary-epidemiological service and other bodies in the prescribed manner.
3. Commissioning of the newly built and reconstructed enterprises carried out in accordance with the established procedure.
When accepting these enterprises into operation should be guided by the requirements of SNIP "The acceptance of the completed construction enterprises".
II. Sanitary requirements for the territory
4. Sanitary requirements for the territory should be in accordance with the sanitary design standards of industrial enterprises.
5. On the territory of enterprises are not allowed to build residential buildings or to arrange accommodation in existing or newly constructed buildings.
6. Gutters to drain atmospheric water should be regularly cleaned and repaired in a timely manner.
7. Container, construction and other household materials should be protected from atmospheric precipitation, dust.
8. For the collection and temporary storage of waste and debris must be installed watertight collections with a tight fitting lid and an impermeable bottom.
Placing dustbins allowed no closer than 25m from the production and storage facilities for raw materials and finished products on paved or tarmac, na receivers exceeding base area 1 m in all directions.
Cleaning the collections made as they are filled, but at least 1 every 2 day, followed by cleaning and disinfection in the warm season.
To wash the mobile garbage bins should be equipped with a site or premise liner hot and cold water, provided with mixer tap, hose and equipped with a ladder to remove the flushing water.
Removal from the collections of waste and garbage produced by special transport, the use of which for the transport of raw materials and finished products is prohibited.
9. Yard latrines must be a minimum distance of pas 25 m of industrial premises, You must be connected to the sewage system and insulated.
10. Grounds maintenance should be carried out on a daily basis. During the summer, in order to avoid dust regular watering of the territory should be made. winter territory (passages and driveways) It needs to be cleared of snow and ice, sand.
III. Water supply and sewerage
11. Water supply should be in accordance with Chapter snip "Domestic water supply buildings. design standards ".
12. water quality, used for drinking and technological purposes, must meet the requirements of GOST "Drinking Water. General technical conditions ".
13. Hot water system, water is used, meets the requirements of GOST "Drinking Water. General technical conditions ".
14. Water quality should be established systematic bacteriological and sanitary-chemical control laboratory companies and supervision by the sanitary-epidemiological station.
15. Each production shop or department should be a sink for hand washing, fully supplied thereto hot and cold water with mixers.
16. Sewage must be in accordance with Chapter SNiP "Sewerage. design standards ".
17. Descent and water industrial and domestic waste water without proper cleaning, as well as a device absorbing wells and cesspools are prohibited.
IV. Sanitary requirements for lighting
18. In all production and administrative areas shall be illuminated in accordance with Chapter SNiP "Natural lighting. design standards "and" Artificial lighting. design standards ".
19. Glazed outer surface skylights (window, lanterns, etc.. P.), It must be cleaned of dust and grime as required, but at least 1 once a quarter.
20. Broken glass in the windows need to be replaced immediately by entire. Installed in composite glass windows is prohibited.
21. Lighting fixtures and fittings should be kept clean and clean as needed, but at least 1 times a week.
22. Bulbs must be enclosed in closed ceiling.
23. Light fittings for emergency lighting should have a distinctive color.
24. The condition and operation-lighting installations lies with the technically trained persons.
25. In the event of changes in the assignment of the production facilities, as well as when carrying the fire of the equipment is replaced by another, Lighting installation must be appropriately converted and adapted to the new situation without departing from the illumination norms.
26. Local lighting fixtures must be designed and location, ensuring the absence of reflected and direct glare.
27. Do not place lamps directly above the digesters, runner (melanzhoramy), kremosbivalkami and other outdoor equipment.
V. Sanitary requirements for heating and ventilation
28. Sanitary requirements for heating and ventilation must be in accordance with Chapter SNiP "Heating, Ventilation and Air Conditioning. design standards ".
VAND. Sanitary requirements for industrial and utility room
29. The renovated and newly constructed facilities are not permitted to place the main production plant in the basement and the basement.
30. Office and shops confectioneries should be placed in the course of technological processes with the exception of counter flows of raw and finished products and to be suitable for interconnection.
31. The equipment and piping are stained in accordance with the industrial design requirements.
32. All open external openings (window, Doors and others.) should be in the warmer months, equipped with metal mesh to protect against insect penetration.
33. The walls of industrial premises should be finished with materials, making it possible to wet cleaning.
Panel production facilities to a height of not less than 1,8 m faced with tiles or painted with oil paint. For facing and finishing polymeric materials can be used, authorized by the Ministry of Health of the USSR.
34. To protect it from damage the lining and painting the walls of, columns, doorways need to arrange fender corners and stops on the floor.
Whitewashing and painting of all production premises carried out at least 1 once a year, and ceilings, walls, angles in case of the availability of these smudges, damp stains, Coppola and m. P. belyatsya and painted as pollution.
When the walls of the mold, ceiling, angles – to whitewash handled mikotsidnymi antiseptics, approved for food enterprises.
Designated with a broken plaster zashtukaturivaniyu be immediately followed by painting or whitewash.
35. The floors in all production areas must be waterproof with smooth, without cracks and potholes, easy to clean wash the surface with appropriate gradients to ladders.
36. Small works of repair equipment, equipment, elimination of defects of plaster, whitewash, replacement of broken glass, etc.. P. allowed to perform without completely stopping production, provided reliable protection of products from getting into the foreign objects.
37. Inventory mechanics and other maintenance workers must be in portable tool boxes.
38. Commissioning of equipment and machinery after repair and reconstruction is permitted only after washing, disinfection and inspection of their head of production, chief engineer or plant shift supervisor.
39. Equipment, equipment, inventory, production and auxiliary premises must be kept clean and tidy and passed from shift to shift with mandatory records of the results of verification of health content in a special register.
40. industrial cleaning, auxiliary and utility rooms in all shifts must be made cleaners, and cleaning jobs – the workers themselves.
Note: The use of cleaners at the production works are prohibited.
41. Companies, working in shifts, Changing the state should be served cleaners.
To clean breaks between shifts should be used, weekend, installed on schedule monthly health days.
42. The cleaners must be provided with cleaning equipment, means for washing and cleaning (soda, soap, etc.. P.).
Cleaning equipment for cleaning of industrial premises must be marked with visible paint and kept in separate rooms at the shops. As an exception, it can be stored in metal cabinets this design, which ensures their cleaning, disinfection, and dry, stored in them cleaning equipment.
43. All the doors of industrial premises should be rinsed daily with hot soapy water and wipe dry.
Particular care should be wiped handles and bottom of the door. Exterior doors are washed as needed, but at least 1 times a week.
44. Railing staircases should be washed at least 1 times per shift.
45. Before entering the premises should be fit for the cleaning of shoes and mats, soaked in a disinfectant solution.
46. Panel walls of production facilities daily wipe with a damp cloth, soapy, alkaline solutions, at least 1 times a week washed with hot soapy water and wiped dry.
47. floor cleaning must be carried out every shift, wherein floors must first sweep wet, then wash and wipe dry.
Where appropriate, floors are cleaned of dirt scrapers. fatty, sticky and slippery floors (on the conditions of production) washed with hot soapy water or alkaline solution once a day.
49. In industrial premises the interior glazed surface of the frame is washed and wiped the extent of pollution, but at least 1 times a week.
50. Lattice and other guards and transmission, ventilation chambers and channels should be cleaned relevant staff (electricians, Locksmiths) periodically as contamination at full engine shutdown and circuit breakers.
51. Cabin lifts must be cleaned daily and rub in compliance with all safety regulations.
52. Heaters and space for them must be regularly cleaned of dirt.
VII. Sanitary requirements for equipment and inventory
53. aggregates, machinery and other equipment must be positioned in such a way, to them it was easily accessible. The equipment must not cause noise, above acceptable levels of vibration.
54. equipment and tools must be smooth and easily subjected to washing and disinfection.
55. All parts of the equipment, contact with the product must be made of materials, sanepidupravleniem the permission of the USSR Ministry of Health for use in food engineering and food industry.
56. Equipment, tools and equipment should be cleaned regularly, cleaning and disinfection (0,2 % solution of bleach or 0,5 % bleach solution clarified with active chlorine 25- 30 % or other permitted means).
57. Dishwashing and inventory at the end of each shift is made after a thorough mechanical cleaning trilocular baths or washing machines.
In the first chamber water temperature 40-50 ° C, and the detergent solution (concentration of the solution depends on the choice of detergent according to the instructions to them).
In the second chamber the disinfecting solution (often bleach 0,5 % or chloramine 0,2 %).
In a third rinse with clean water at a temperature not lower than 70 WITH.
For the washing of utensils and equipment in the enterprise must be allocated a separate room.
Washing compartment must be fitted with a liner hot baths and cold water through the faucets on and connected to the sewer (with air gaps).
58. Inner and outer surfaces of the vacuum apparatus digesters, machines for cutting and pasting wafers and blurred varieties of sweets and pastilles, wiping and karameleformiruyuschih machines, etc.. after completion of the work should be thoroughly cleaned, washed with hot water.
Vacuum pans and boilers, Besides, You should get steamed thoroughly.
59. Iron and copper cookware are subject to systematic solderability. For dishes are allowed to use tin brands 01-02 corresponding to GOST 860-60. The tinning lead content should not exceed 1 %.
Allowed to use bare copper boilers for cooking different syrups and confectionery mixtures, subject to thorough cleaning of boilers (gloss) immediately after their release.
- each line, flour in the feed silo must be equipped Dough mixing and magnetic trap metal impurities.
61. Flour Sifting Burato and other units are cleaned daily. All screws, bucket elevators, etc.. e. at least 1 times a week dismantled and cleaned with simultaneous check of their serviceability and contamination flour pests. In warehouses allowed granary pests gas treatment in accordance with the processing rules gas warehouses.
- Flour Sifting equipment cleaning and inspection results should be regularly recorded in a special register.
- Silos for bulk storage of flour should have a smooth inner surface, Cones at least 70 ° and be equipped with devices for breaking vaults of flour and manholes at height 1,5 m from the floor level.
Silo Cleaning should be done at least 1 once a month.
64. carts, Stack and scales must be regularly washed with hot water and dried to dryness.
- boards, table tops, rubber conveyor belts at the end of daily change must be cleaned mechanically and washed with hot water and soda.
- Knives on rolling after use are cleaned and thoroughly washed with hot water.
- All new forms of iron sheets and to apply them for baking pastry, You should be baked in ovens. Using shapes and sheets with defective edges prohibited.
- Equipment and instruments for milk (tanks, collections, receiving box, pipelines, pumps and others.) We must work on a daily basis at the end washed and disinfected.
Scheme washing and disinfecting includes the following processes:
1. Rinsing with cold or warm water (not higher 35 WITH).
- Thorough washing with hot (55 WITH) alkaline 0,5 % solution of soda ash.
- Rinsing with temperature hot Vod 70 WITH.
- disinfection 0,2 % bleach solution followed by rinsing with cold water or steaming for 10-15 min.
Pipes must be washed disassembled in special baths, installed in separate rooms and dry on racks or in chambers.
VIII. Sanitary requirements for the storage and transportation of raw materials, auxiliary materials and Confectionery
69. Warehouses for raw materials, auxiliary materials and finished products must be clean, with intact roofs, floors, systematically ventilated and regularly cleaned.
Whitewashing walls and ceilings must be made at least 1 once a year.
- The food storage warehouses non-food materials and odorous household goods (soap, kerosene, etc.. d.) prohibited.
- Storage areas should be equipped with special facilities for unloading and loading of raw materials and finished products provided a canopy for protection from the weather.
- Do not install the container with the feed and ground product directly pas, snow, snow-covered or wet floors, nastilы, platform, etc.. e.
73. In the case of a vehicle under wet products should be put tarps. Immersed in the open trucks for transportation of, products have to be closed at the top and sides of the tarpaulin.
- confection Transportation must be carried out by dedicated and strictly fixed transport.
- bagged raw materials, auxiliary materials, boxes of finished products should be stored in warehouses, expeditions on the shelves at a distance 70 cm from the walls of the stacks to meet between them passages.
- Containers for the finished product must be clean, сухой, durable, without foreign smell. Inside the containers must be lined with wrapping paper.
- It is forbidden to let go and carry confectionery in containers and transport, do not meet the requirements of these Regulations. The downside containers before use should be subject to compulsory sanitary treatment in the confectionery plant, regardless of, whether it has been treated before delivery to the enterprise.
78. For health preservation of product quality and its preservation during transport meet accompanying the cargo trustees.
79. transportation of raw materials, semi-finished products for the production area should be carried out in closed containers.
IX. Sanitary requirements for raw materials, Process and production of finished products
80. All incoming raw materials, auxiliary materials and manufactured products must comply with the applicable standards, specifications and have quality certificates or certificates.
Raw and auxiliary materials are allowed into production only after the laboratory examination.
81. Preparation of raw materials for production must be done in a separate room (preparatory department).
raw material unloader, intermediates and auxiliary materials must be carried out after preliminary surface treatment of container against contamination.
- In the production of confectionery products may be used dyes, aromatics, buffer salts and edible acids, Only permitted for use for the data by the Ministry of Health goals.
- received dyes, flavors, acid, You must have a certificate and be stored in the packaging factory. suction, transfusion dyes, ароматизаторов, acids into another bowl is not allowed.
Keeping them must be carried out in separate closed cabinets under the responsibility of the shift foreman or foreman.
84. Edible organic acids should not contain heavy metal salts.
Arsenic content in tartaric, citric and malic acids may be no more 1,4 mg / kg.
85. Flour (wheat, soybean, kukuruznaya), Received for baking confectionery products must be screened and passed through magnitouloviteli.
Lifting magnets must be checked at least 1 times a 10 days and be at least 8 kg.
Note: When using permanent (cobalt) magnets reversal is not required.
86. Starch, crystalline acid, Powdered cocoa Vella, sugar, used in the production directly without dissolution and to prepare powdered sugar, We should be screened and passed through magnitouloviteli.
Starch, used for casting candies, should at least 1 times a week undergo podrabotke – sieved through a sieve, and passed through magnitouloviteli periodically podsushivatsya.
87. Fruit puree, pulp before being used in production must be passed through a pulping machine.
88. candied fruit, raisins, dried fruits should move. Raisins and dried fruits should be thoroughly cleaned.
- flow, copper, syrups, liquid chocolate semi-finished products, melted fats should be protsezheny through special sieves.
- Sulfited fruits and berries (pulp) and fruit-berry puree, if it is not further exposed to cooking (in the production of pastilles, marshmallow, of certain types of fruit jelly) or cooking mode does not provide complete removal of sulfurous acid, You must pre desulfitirovatsya in special equipment or warm up in the open digesters. Contents of free sulfurous acid in the finished product should not exceed 20 mg / kg.
- Cocoa beans,, nuts, oilseeds should be passed through a sorting machine or move pas tables with magnetic barriers. Do not use kernels, moldy.
Infected pests cocoa beans are subjected to thermal treatment in special chambers at a temperature of 60-65 ° C for 10- 15 min.
92. Soap root washed in water to remove impurities, then soaked in hot water, cut into small pieces and digested 3-4 times in a fresh portion of water, extracts derived weak boiled until the specific gravity 1,05, filtered through a sieve.
Soap root extract is used only for the production of halva, wherein the presence of saponin halvah should not exceed 300 mg / kg.
93. Egg melange allowed for the production of cookies, galet, if there is a benign organoleptic, titer of E. coli not less than one-tenth of a cube. cm and the absence of pathogenic microorganisms (enteric typhoid group).
Storage melange defrosted more than 4 hours is not allowed. Before use blends filtered through a tinned metal or metal of a stainless sieve.
- Pastry can be used eggs are not below the 2nd category. Eggs must be sorted and ovoskopirovatsya.
- Unpacking boxes with eggs, sanitation and obtaining egg masses are conducted under strict threading.
- Storage, washing, disinfection and breaking of eggs should be done in a separate room.
97. Sanitization of eggs is soaking particularly contaminated eggs, wash in 0,5 % solution of soda ash, disinfection for 5 min 2 % bleach solution or 0,5 % chloramine solution followed by washing with cold clean water.
98. Eggs are divided into metal knives and poured into a special cup capacity of not more than 5 eggs. After verifying the egg mass to the smell and appearance of it is poured into another, larger volume production packaging and prior to use filtered through a tin-coated metal or stainless steel metal mesh.
Shell eggs are collected and transported to the places specified sanitary and epidemiological station. Storage shell may be no more 2 days in designated coolers.
99. Duck and goose eggs may only be used for the production of baked dough products (biscuit, gingerbread), subjected to high temperature processing.
100. Never mix processing in the same room waterfowl eggs and chicken eggs. The resulting egg mass of the eggs of waterfowl must be paid to the dough immediately after it was made.
101. Utensils and tools, employed for snoring duck and goose eggs and egg mass production of, It should be made of stainless metal and is easy to wash, kept in a separate cabinet, and used only for specified purposes.
- Eggshells after breaking eggs waterfowl collected in special tanks. After emptying the past should be cleaned and rinsed with warm water and disinfected 1 % bleach solution. Eggshell is subject to immediate burning.
- When you are finished with duck and goose eggs, Table, inventory, utensils must be thoroughly cleaned with warm water and baking soda, disinfected 1 % clarified bleach solution followed by rinsing with hot water (not less than 80 °), and minor implements boiled for 10-20 minutes from the beginning of boiling.
employees, to carry out work on the preparation of the egg masses should wash your hands thoroughly with soap and water, disinfect them 0,2 % bleach solution, Change sanitary clothes.
104. Take raw materials and semi-finished products necessary shovels and scoops, choose products prohibited arms.
Taste sample is allowed to take only a spatula.
- Do not place containers with food on the floor without racks.
- All semi-finished products, and filling, prepared for production, They should be stored in closed containers or collections.
- Fallen on the floor products (sanitary marriage) We should develop into a special container labeled "Sanitary marriage".
X. Sanitary requirements for storage and transport of molasses
108. When transporting molasses should take measures to prevent pollution in its path. Transporting molasses permitted only in clean sealed tanks.
After draining the syrup tank steamed steaming, upper and lower hatches are closed and sealed.
109. Tanks for plum syrup fitted on paved areas, spaced from dustbins, latrines and other places, polluting the soil and air, not less than 25 m and the windward side.
Hatches and troughs after draining molasses, should we clean from molasses residues, get steamed thoroughly washed and steaming. Processing gutters and manholes to drain the syrup is produced daily after each draining molasses.
110. Syrup should be stored in clean metal containers with tight-fitting lid.
Storage tanks for molasses should be kept clean and regularly sanitized as necessary.
Consumables and craft tank for molasses should be formed as needed, but at least 1 once a quarter.
The inner surfaces of containers are stripped from the metal scrapers molasses residues, washed with hot water and brushes steamed steamed.
For treatment of the inner surfaces of containers workers should be provided with coveralls and rubber boots. sanitary clothing, used to handle containers, It should be kept in a separate locked cabinet.
pipelines, feed molasses, should get steamed thoroughly washed with water and steamed as required, but at least 1 once a month.
XI. Sanitary requirements for domestic premises
111. Sanitary requirements for domestic premises must be in accordance with Chapter snip "Ancillary buildings and premises of industrial enterprises. design standards ".
- The wardrobe is necessary to provide separate storage of home and work clothing.
- Linen clean and dirty linen should be placed in separate rooms, have a receive window or dispensing laundry.
It allowed positioned in adjacent rooms linen, with isolated inputs.
Store clean linen, sanodezhdu should be in the closet, on the shelves, dirty – in laryah.
- Cabin toilets should be equipped with self-closing doors, and cisterns pedal downhill.
- The restrooms, shower, Women hygiene rooms, cloakrooms cleaning must be carried out several times a day with the use of hot water and disinfectant. toilets, urinals – are periodically cleaned of uric acid salts of technical hydrochloric acid.
- In nekanalizovannyh latrines, where they are, with daily disinfection must be carried onset of warm season (choice and method of use of disinfectants determined by the sanitary supervisors).
- For cleaning and disinfection of toilets should be a special inventory (buckets, shovels, rags, brushes, etc.. d.) with a distinctive color and markings. Cleaning equipment for the cleaning of toilets should be stored separately from other household cleaning tools premises.
XII. meevents gathered to combat rodents and insects
- In the premises of confectionery companies are not allowed to have rodents and insects (flies, cockroaches, storage pests).
- To prevent the emergence of insects and rodents must be strictly adhered to sanitary treatment in the territory, in manufacturing, storage and utility rooms.
- Disinsection confectionery enterprises should be carried out in accordance with the instructions, approved by the Ministry of Health.
- All open openings, in the warmer months, they should be protected against the penetration of insects removable metal grids.
- Before raw disinsection, finished products and equipment should be brought out of the room, be treated.
After the delousing room should be thoroughly aired before the complete disappearance of the smell.
Note: It is prohibited to use pest control paper "Amanita", fluoride preparations and formalin.
123. When detecting cockroaches immediately performed a thorough cleaning of rooms and special treatment.
124. To prevent the occurrence of rodents (rats, mice) cracks in the floor, holes in ceiling, walls, floors, around technical entries should be sealed with bricks, cement or iron; air vents and ducts must be covered with metal nets.
In the case of rodents used mechanical means to destroy them (vertices, trap).
Note: The use of chemical agents to kill rodents is permitted only subject to these event specialists deratizator.
XIII. Personal hygiene confectionery industry enterprises workers
125. Workers confectionery company must comply with the following rules of personal hygiene:
a) before entering to work in the future in time to undergo a medical examination, screening for bacteriocarrier, helminth infections and chest X-ray (fluoroscopy, X-ray). (Medical examinations are conducted in accordance with the Instruction number 352-61 from 6.11.61 d. "In carrying out mandatory and preventive medical examinations of persons, coming to work and working in food businesses, facilities for water and others. "); vaccinations against infectious intestinal diseases, and to take a course of sanitary minimum. Pass a test in time directed by the sanitary inspection.
Requirements for health surveillance – departmental sanitary and epidemiological station and prohibiting the work of sanitary rules violators, patients and bacteria carriers and persons, did not pass the medical examination – They are mandatory. Control over the timely passage of medical examination, vaccinations, medical records, accuracy of accounting recover from gastrointestinal infections, glistonositeley, бактерионосителей, for taking into account the occupational diseases, as well as control over the conduct of health measures, departmental health service is carried out under the supervision of the sanitary-epidemiological station;
b) come to work in a clean (personal) clothes and shoes. At the entrance to the plant thoroughly clean shoes;
c) coat, headdress, kaloşi, personal belongings left in the dressing room;
d) before work to take a shower, put on clean sanodezhdu, pick up her hair under a cap or scarf; prohibited buttoning sanodezhdu pins, needles and store in the pockets of coats cigarettes, pins, money and other foreign objects, wear beads, earrings, clips, brooches, except wedding rings) etc.;
e) visit the restroom before leaving sanodezhdu in a special place; after a visit to the restroom to wash your hands with soap and water and disinfect 0,2 % bleach solution;
it is) Do not eat or smoke in the premises, eating and smoking is allowed only in designated areas.
126. working, engineering and technical personnel and employees of the confectionery enterprises are obliged to take care of the equipment, inventory and sanodezhde, observe cleanliness and order, clean workplace, personal wardrobe in the dressing room.
The user is obligated to clean after changing their workplace and hand it over to the master, foreman or changer clean and tidy: follow the rules, provided for in the "Guidelines for the prevention of foreign objects in products". To inform the administration about received at work or at home cuts, ušibah, others injured, as well as on infectious diseases in the family, and if necessary to seek medical help (to the clinic, clinic, etc.. P.).
127. In every workplace, workers through jobs and other, engaged in repair and construction work at the enterprise, obliged to:
a) follow the rules of personal hygiene;
b) tools and spare parts stored in a special cabinet and transfer them to special closed boxes with handles;
c) in the works to take measures to prevent foreign objects in the raw materials, semi-finished and finished products.
XIV. Duties and responsibilities of the administration for compliance with these sanitary regulations
128. The administration is obliged to provide:
a) each employee health clothing in accordance with the approved standards;
b) regular washing and mending sanodezhdy and issuance of its employees to wear only while;
c) Adequate quantities of cleaning equipment and disinfectant cleaners for;
d) systematic implementation of pest and rodent control measures;
e) passing classes and pass exams on the sanitary minimum all employees of the main production shops and offices at employment, and then, 1 every 2 of the year.
it is) conduct 1 every 3 year certification for health knowledge management staff (engineers, department heads, laboratory workers and others.);
is) the required number of personal medical books for workers, subject to medical examination on the form, approved by the state sanitary inspection;
from) preliminary idea clinics and other medical facilities, where medical examinations are conducted, lists (in duplicate) workers to mark the date and results of surveys.
129. The administration is obliged to monitor the timely passage of the employees medical examinations and examinations for sanitary minimum.
- The responsibility for the sanitary condition of the candy factory, and for compliance with these rules shall be the director of the enterprise.
- Each worker should be familiar with these sanitary regulations.
132. Control over the implementation of these rules rests with the departmental health service and sanitary-epidemiological station.
133. These health rules enter into force from 1 January 1972 d. "Sanitary rules on the device and the content of the confectionery industry", approved by the Ministry of Health 26 декабря 1949 d. considered null and void.
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