home
about the project
Medical news
For authors
Licensed books on medicine
<< Previous Next >>

Food Sanitary Examination






Sanitary examination of food products (sanitary-hygienic assessment) is aimed at identifying properties that characterize the nutritional value or harmlessness of products for human health. Its task is to check the qualitative and quantitative indicators stipulated by GOST (OST) for a given type of food product, and especially to determine the suitability for eating non-standard food products (see "Instruction on the procedure for conducting hygienic examination of food products in sanitary and epidemiological institutions", No. 2255-80 ; “Materials for sampling food products to be studied in laboratories of sanitary and epidemiological stations.” - M.: Ministry of Health of the USSR, 1985) with current regulatory documents relating to quality requirements, t hnologii manufacture, storage, sale of this product (GOST interrepublic specifications - MRTU, specifications - TU, technical manuals - TI et al.).
The sanitary doctor and his assistant should have practical training in the field of sanitary examination - to know the organoleptic properties of benign products, the signs and causes of their damage; MPC. individual substances in food products or products; Know sanitary legislation on food hygiene.
Sanitary examination is carried out in the order of the planned work of the sanitary-epidemiological station during the implementation of the current sanitary supervision, as well as unscheduled in connection with the issues. A planned sanitary examination is carried out according to a plan approved by the chief physician of the sanitary-epidemiological station. The purpose of the examination is to establish compliance with the hygienic requirements of products manufactured by enterprises. An unscheduled sanitary examination is carried out according to sanitary and epidemiological indications (if food poisoning or food infection is suspected), in accordance with the arbitration procedure on sanitary (not merchandising) indications, including on a contractual basis. The SES function does not include sanitary examination of food seized by police, and in other cases when the conditions for the production and storage of food are not known.
Sanitary examination of a batch of products begins with a review of the documentation (delivery notes, quality certificates, veterinary and sanitary certificates, supplier invoices, technical specifications for this product, laboratory test reports, etc.). Pay attention to the release date, conditions and periods of storage, sale, etc., which is of particular importance for perishable products. Inspect a batch of products, paying attention to the conditions of their storage in the warehouse; check the condition of the container (damage, deformation, contamination, tampering marks). Proceed to the opening of the packaged products. If a party consists of only a few seats, all of them are revealed: usually 10-15% of the party’s seats.
Products that are in containers that have any external defects are inspected very carefully. An organoleptic study of the quality of the products is carried out (appearance, consistency, color, smell; taste is determined only in the absence of suspicions of poor quality, chemical and bacterial contamination of the products). It is recommended that sampling rates be used (Table 122).
Table 122. Standards for the selection of samples of goods for inspection and tasting bgcolor = white> 17

p / p
Name of product Unit
measuring
Tasting selection rate for 1 person
і Animal oil 15 g
2 Small cheeses 30 g
3 Large cheeses 30 g
4 »Fused 30 g
5 Canned milk 50 g
6 Dry canned milk 20 g
7 Sour cream 25 g
8 Cottage cheese and curd products 40 g
9 Diet Dairy Products 50 g
10 Ice cream 30 g
eleven Margarine 30 g
12 Kitchen fats 15 g
thirteen Vegetable oils 15 g
14 Mayonnaise 15 g
fifteen Canned fish and preserves 50 g
16 Fish products (smoked, dried, culinary, etc.) 30 g
Caviar 30 g
18 Sausages and smoked meats 100 g
19 Canned meat 50 g
20 Edible fats 15 g
21 Culinary meat products 30 g
22 Canned fruits and vegetables Bank 50 g
23 Food concentrates Briquette
box 50 g
24 Wine and vodka drinks Bottle 50 ml
25 Non alcoholic " 100 ml
26 Bakery products 100 g
27 Rusk and lamb products 50 g
28 Confectionery.
<< Previous Next >>
= Skip to textbook content =

Food Sanitary Examination

  1. BASES OF TECHNOLOGY AND VETERINARY AND SANITARY EXAMINATION OF SUB-PRODUCTS, FOOD FAT, INTESTINAL PRODUCTS, BLOOD, ENDOCRINE, LADY-FUR AND TECHNICAL RAW MATERIALS
    BASES OF TECHNOLOGY AND VETERINARY AND SANITARY EXAMINATION OF SUB-PRODUCTS, FOOD FAT, INTESTINAL PRODUCTS, BLOOD, ENDOCRINE, LADIES-FUR AND TECHNICAL
  2. GENERAL INFORMATION ON HYGIENIC EXAMINATION OF FOOD PRODUCTS, REQUIREMENTS FOR ITS CARRYING OUT
    The "Basic Directions of the Economic and Social Development of the USSR for 1986-1990 and for the Period Until 2000" provides for a more complete satisfaction of the needs of the entire population in high-quality and diverse food products. In this regard, the quality of the conducted hygienic examination is of great importance in protecting public health. Hygienic examination carried out
  3. Hygienic examination of materials in contact with food
    The purpose of the lesson: to know the basic hygiene requirements for materials in contact with food and be able to conduct laboratory examination. Work content: 1. Acquaintance with the basic hygiene requirements for materials in contact with food. 2. Sanitary-chemical research of products from polymeric materials. 3.
  4. SANITARY REQUIREMENTS FOR TRANSPORTATION OF FOOD
    Compliance with sanitary requirements during transportation, reception, storage, mechanical culinary and heat treatment of food products, as well as at the stage of storage and sale of finished food contributes to the preservation of the nutritional value of products, prevention of contamination of food products and prepared food with bacteria (including pathogenic ones), prevention food poisoning and intestinal infections.
  5. Sanitary requirements for food manufacturing enterprises
    Food production enterprises include meat, dairy, bakery, and confectionery industries, as well as food and taste production (tea factories, etc.), livestock complexes, dairy farms, and poultry farms. When conducting ongoing sanitary inspection, it is recommended to inspect the enterprise along the process (specific,
  6. Sanitary requirements for food transportation
    For transportation of food special transport is used. Sanitary control over the transportation of food products is carried out periodically at transport bases, as well as during the delivery of products to their destination, during their unloading at public catering establishments and other facilities. Vehicles must be specialized for the transport of a particular type of food
  7. SANITARY REQUIREMENTS FOR ACCEPTANCE AND STORAGE OF FOOD
    The products arriving at catering establishments must comply with the requirements of regulatory and technical documentation (GOST, OST, TU, etc.). Acceptance of products is carried out by the storekeeper, production manager, departmental sanitary worker. When accepting products, special attention is paid to the timing of the sale of perishable products. For each batch of perishable products
  8. ORDER OF VETERINARY AND SANITARY EXAMINATION OF ANIMAL PRODUCTS IN FOOD MARKETS
    GENERAL PROVISIONS Food markets and bazaars should have a state laboratory of veterinary and sanitary expertise (HVSE), which is a unit of the State Veterinary Service and is part of animal disease control stations or district (inter-district) veterinary laboratories. She is subordinate to the station manager or laboratory director. HFCE were
  9. VETERINARY AND SANITARY EXAMINATION OF EGGS AND EGG PRODUCTS
    Veterinary examination of eggs. Birds' eggs, which enter both the markets for sale and the collection points, at the processing plants and in the storage places, are subjected to veterinary and sanitary examination. For each batch of eggs, a certificate or passport of quality and a veterinary certificate are attached that the farm in which they are obtained is safe for infectious bird diseases. If such
  10. Test. Veterinary sanitary examination of livestock products and hygiene of farm animals, 2009
    1. Briefly describe (shape, size, color) and draw a diagram - sketching the topography of the lymph nodes of the head, internal organs and carcasses of cattle. 2. Forced slaughter of animals in your household (place and method of slaughter, causes and ways of selling meat, compare with the current rules and draw the appropriate conclusions). 3. Veterinary sanitary examination of animal slaughter products at
  11. VETERINARY AND SANITARY EXAMINATION OF FOOD EGGS
    Persons are a high-value food product that contains all the necessary substances in optimal proportions and easily digestible form. Of all types of eggs, the most valuable and common are chicken. Eating duck and goose eggs in fresh form is not allowed, as they can be a source of human disease with salmonellosis. Use them in the manufacture
  12. VETERINARY AND SANITARY EXAMINATION OF PRODUCTS OF RABBIT SLAUGHTER
    RULES FOR ACCEPTING RABBITS FOR SLAUGHTER Meat and other products of slaughter of rabbits are subject to mandatory post-mortem veterinary-sanitary examination conducted by a veterinarian. Upon the arrival of a batch of rabbits for slaughter, the veterinarian or paramedic of the slaughter and processing enterprise is obliged to check the veterinary certificate and the compliance with the veterinary
  13. Vorovkov M.F., Frolov V.P., Serko S. A. .. Veterinary-sanitary examination with the basics of technology and standardization of livestock products., 2007
    The discipline "Veterinary-sanitary examination with the basics of technology and standardization of animal products" (abbreviated as "Vetsanexpertiza") studies the methods of veterinary-sanitary and techno-chemical research of animal products (meat, fish, eggs, milk, etc.) and vegetable (honey, vegetables) , fruits, root crops, etc.) of origin and determines the ways of their implementation. In addition, the object
  14. VETERINARY AND SANITARY EXAMINATION OF PRODUCTS OF RABBIT SLAUGHTER
    Animals are delivered to the slaughterhouse from farms that are safe for especially dangerous and quarantine diseases. Rabbits arriving for slaughter are subject to veterinary and sanitary inspection. Pay attention to the behavior of animals, the condition of the coat, visible mucous membranes, the presence of outflows from visible natural holes, injuries, tumors, and head configuration. If necessary
  15. VETERINARY AND SANITARY EXPERTISE OF PRODUCTS SLAUGHTER NUTRIUM
    Compared with mink, fox, arctic fox, and especially with rabbit, nutria is highly resistant to diseases. However, with a poor veterinary and sanitary state of the economy, with malnutrition, diseases can occur. The basis of the fight against animal diseases is prevention. On specialized farms and on farms of lovers of nutrient breeders, cleanliness should be maintained,
  16. VETERINARY AND SANITARY EXAMINATION OF ANIMAL SLAUGHTER PRODUCTS IN DISEASES OF INFECTIOUS ETIOLOGY
    During veterinary and sanitary examination in the conditions of a meat processing enterprise, laboratory of veterinary expertise of the food market or slaughterhouse, pathological changes in slaughter products caused by non-communicable diseases can be detected. In this case, the changed internal organs are sent for technical disposal. Carcasses with normal external signs produce
  17. VETERINARY AND SANITARY EXPERTISE OF POULTRY PRODUCTS
    RULES FOR RECEIVING BIRDS FOR SLAUGHTER Slaughter birds include adult chickens, turkeys, guinea fowl, ducks, geese, quail, as well as young animals, which have reached a certain weight and fatness. Birds handed over to poultry processing enterprises should be clinically healthy and leave farms that are safe for infectious diseases. In some cases, in agreement with the veterinary authorities, may
  18. Dairy products (production technology and veterinary sanitary examination).
    Sour-milk products are prepared from whole or skim milk, in which, under the action of pure cultures, lactic acid microorganisms cause lactic acid or, at the same time, lactic acid and alcoholic fermentation. The products of lactic fermentation include yogurt, acidophilus and acidophilus milk, sour cream, cottage cheese, and the products of lactic acid and alcoholic fermentation include kefir and
  19. SANITARY REQUIREMENTS FOR MECHANICAL CULINARY PROCESSING OF FOOD
    The culinary processing of products at public catering facilities has an important physiological, sanitary-hygienic and epidemiological significance. The main requirement for the culinary processing of products is the maximum preservation of their nutritional and biological value, the least pollution and complete neutralization. When preparing dishes, culinary and confectionery on