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Sanitary clothing

To protect food from pollution, employees should be given sanitary clothing: a dressing gown, a jacket, an apron, arm ruffles, a cap, and a scarf. If necessary, the provision of special clothing is provided.

Sanitary clothing is usually sewn from white soft and lightweight cotton fabric that is easy to wash. Dark cleaners (gray, blue) are allowed for cleaners and auxiliary workers.

Sanitary clothing should always be clean, completely cover household clothes and hair, and fasten well. After washing, sanitary clothing must be ironed, as while most of the vegetative microflora located on the surface dies. Sanitary clothing is changed as it becomes soiled, but at least once every two days.

For storage of sanitary clothing, special places or individual cabinets are allocated. It should be stored separately from home clothing. Individual cabinets are washed with hot water and detergents as they become soiled and periodically disinfected.

It is necessary to put on sanitary clothing before starting work after taking a shower or washing hands, and take it off when leaving the enterprise on the territory and before visiting the toilet.
When visiting the toilet, it is left in the pre-toilet room and put on only after thorough washing of the hands.

Food business workers are prohibited from pinning up sanitary clothing with pins, needles and storing personal toilet articles, cigarettes and other foreign objects in pockets of dressing gowns, jackets, or using sanitary clothing for other purposes.

Locksmiths, electricians, auxiliary and other workers are also required to comply with personal hygiene rules, work in overalls, carry tools in special drawers with handles.

The administration of the enterprise is obliged to provide each employee with sanitary clothing (in accordance with applicable standards) and regular washing and repair. It is strictly forbidden to wash sanitary clothing individually at home.

The norms of sanitary clothing, sanitary shoes and sanitary accessories for catering workers are presented in Appendix 4.
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Sanitary clothing

  1. Organization of sanitary supervision of toys, clothes and shoes
    Preventive sanitary supervision is carried out at the level of the Ministry of Health of the USSR and the ministries of health of the Union republics. Their functions include the approval of regulatory and technical documentation (GOSTs, OSTs, TU) for the manufacture of new samples of toys, clothes, shoes and other goods for children; expert hygienic assessment of raw materials, materials and new product samples with
  2. Instruction on the procedure for the implementation by bodies and institutions of the sanitary-epidemiological service of the state sanitary supervision of the sanitary condition of health facilities
    (Approved by Order of the USSR M3 of March 23, 76 No. 228) In accordance with the Regulation on State Sanitary Inspection in the USSR, approved by Decree of the Council of Ministers of the USSR dated May 31, 73 No. 361, the sanitary and epidemiological service is entrusted with the supervision of sanitary and epidemiological control events and compliance by institutions and institution managers
  3. Monitoring the cleanliness of hands and clothing
    In case of non-observance of personal hygiene (clean hands, dignity. Clothes), especially during manual operations, microorganisms, including pathogens, can get on food. Bacterial contamination of the hands and clothes is determined by studying the microflora of swabs. In swabs that are taken before starting work, they usually determine the total bacterial contamination and the presence of E. coli.
  4. Hygiene of clothes and shoes
    Clothing and shoes serve to protect the human body from the harmful effects of the environment - cold, heat, mechanical stress and external pollution. Since ancient times, various materials of animal and vegetable origin have been used for their manufacture: leather, furs, wool, silk, cotton, linen, etc., from the end of the century before last they began to use fabrics made of artificial fibers (viscose, etc.). IN
  5. How to make her husband buy clothes?
    If I hadn’t done this, he would never have bought it. He says that this is not necessary and that he has so much that there is nowhere to go. He also says that new clothes are too expensive and that this is a waste of money. He always has a lot of excuses, just not to buy new clothes. He wears things for ten years, or even more. I realized that for your husband, new clothes -
  6. Clothing of the prosector and his assistant
    Basic principles - clothing should be lightweight, comfortable (not to restrict movements) and hygienic. Outer clothing (jacket, tunic, jacket) must be removed, bare forearm above elbows. The rest of the costume remains unchanged. A linen or cotton white robe, better fastened at the back, is worn over it, with a belt also tied behind. The length of the robe should reach the boundary between
  7. Preparations and consumption rates for the control of lice on linen, clothes and indoors

  8. State sanitary supervision of the sanitary protection of water bodies and wastewater treatment
    The state sanitary supervision of the sanitation of settlements and the sanitary status of reservoirs of settlements provides for: 1. Identification and accounting of objects at which wastewater is generated, their volume, the required cleaning efficiency, the place of possible release into reservoirs or the method of disposal. 2. Compilation and timely addition of a sanitary treatment passport
  9. State sanitary supervision in the field of sanitary protection of soil and cleaning of settlements
    Sanitary protection of the soil provides for: measures to prevent its pollution by household and industrial solid and liquid wastes, mineral fertilizers, pesticides and other exogenous chemicals; supervision of the correct structure, maintenance and operation of facilities for the disposal, elimination and disposal of waste; safe use controls
  10. What if the husband suffers from the accumulation of food, underwear, clothes, securities and other things?
    style = 'margin-bottom: 0cm; margin-bottom: .0001pt; line-height: normal'> I'm not like that and I find my husband’s behavior strange and even unbearable. Did you try to make a remark to your spouse without proving to him that you were right and not forcing him to change? Do you see a solution that would suit both of you? Your life under one roof means that the whole house belongs to both of you. With mutual
  11. Rule number 2. We buy clothes size in size
    The second important rule of visual reduction of the figure is a careful selection of the outfit by size. It would seem such a trifle! But from my own experience I was convinced that too tight clothing makes the body stick out and swim out in the most unaesthetic way. A short blouse of the wrong size will treacherously expose the stomach, which it is too early to be proud of, too tight - it will fit the folds of fat. Small
  12. The history of the development of sanitary protection of surface water bodies. Sources of pollution. Measures for the sanitary protection of water bodies
    The sanitary protection of water bodies means a set of measures (legislative, organizational, economic, planning, scientific, technological, sanitary-technical) that ensure such a state of water resources that makes it possible to use them for household and drinking water supply of the population, bathing, physical education, medical treatment recreational goals as well
  13. Personal hygiene of students. Skin and hair care. Hygiene requirements for clothes and shoes, care for them
    Personal hygiene includes: rational daily regimen, body and oral care, giving up bad habits, hygiene of clothes and shoes. Knowledge of the rules of personal hygiene is necessary for every person. It is especially important for athletes and athletes, since strict adherence to these rules helps to improve health, increase the effectiveness of training sessions and serves as a guarantee
  14. SANITARY AND EPIDEMIOLOGICAL SUPERVISION AND SANITARY AND EPIDEMIOLOGICAL LEGISLATION
    An effective and efficient system of state regulation and control of food quality and safety has developed in Russia, which is based on an integrated approach to products, assessment and regulation of food quality at all stages of its production, processing, storage, transportation and sale. This system includes bodies of state supervision and control:
  15. VETERINARY AND SANITARY EXAMINATION OF MEAT FOR CHANGES OF SANITARY VALUE
    These changes can be detected immediately after the slaughter of the animal or later during the culinary processing of meat. Changes in smell and taste. Their appearance is associated with feeding animals shortly before slaughter by moldy and self-igniting root crops (beets, rutabaga, turnips, etc.), oilcake or strongly smelling plants (wormwood, gooseberry, etc.). The smell and taste of fish in pork,
  16. Instructions for the disinfection and disinfection of clothes, bedding, shoes and other objects in steam-formalin, steam and combined disinfection chambers and the disinfection of these objects in air disinfection chambers
    (Approved by the Chief State Sanitary Doctor of the USSR on 08.29.77) General Provisions This Instruction contains the basic rules for the disinfection and disinfection of clothes, bedding, shoes and other objects in steam-formalin, steam and combined disinfection chambers and the disinfection of these objects in air disinfection chambers. Disinfection of objects in
  17. THE CONCEPT OF A SANITARY MODE OF A PUBLIC FOOD SERVICE. SANITARY AND EPIDEMIOLOGICAL "RISK FACTORS" IN PUBLIC FOOD.
    One of the most important requirements for the work of public catering enterprises is the release of benign, epidemically flawless products. This can only be achieved if certain requirements for the operation of the catering business are fully met. These requirements are set forth in various regulatory documents,
  18. 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.
  19. Responsibilities and Responsibilities for Compliance with Sanitary Rules
    Compliance with sanitary rules is mandatory for citizens, individual entrepreneurs and legal entities (Article 39 of the Federal Law “On the Sanitary and Epidemiological Well-Being of the Population” of March 30, 1999 No. 52-FZ). Company managers are required to provide: - the necessary conditions for compliance with sanitary rules and norms when processing raw materials, preparing products with a view to release
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