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Sanitary and epidemiological requirements for the design of EPP

The production of high-quality products at EPP and the health status of the population served depend on many factors, including the rational design of the enterprise.

When designing and reconstructing EPP, it is necessary to ensure the most important hygiene tasks:

• compliance with the set of premises and the area and capacity of the enterprise;

• rational organization of labor;

• prevention of infectious and non-communicable diseases (poisoning) among the population;

• preservation of the nutritional and biological value of food products at all stages of their production, storage and sale;

• food safety;

• aesthetics of production and customer service.

Sanitary and epidemiological requirements for the design of EPP are determined according to:

• on the degree of centralization of production (enterprises - procurement, processing raw materials into semi-finished products; with a completed production cycle - working on raw materials; pre-prepared - working on semi-finished products; not having production - distributing);

• type of enterprise (dining room, restaurant, cafe, bars, culinary shops, complex enterprises, etc.);

• appointments (publicly available, serving workers and employees, students, health-improving, etc.);

• forms of service (self-service, waiters, automatic machines, etc.);

• capacities and capacities (large, medium, small);

• level of technical equipment.

Despite the differences in EPP, regardless of ownership and departmental affiliation, there are general sanitary and hygienic standards and requirements for placement, arrangement, layout, sanitary condition, conditions for acceptance, storage, processing, sale of food raw materials and food products, production processes , as well as working conditions.

The main regulatory documents for the design and reconstruction of POP are:

• building codes and regulations (SNiP);

• departmental building codes (BCH);

• sanitary rules and regulations (SanPiN);

• hygiene standards (GN).

EPP projects are necessarily consistent with the bodies of the State Sanitary and Epidemiological Surveillance.

There are typical, individual, experimental, and reconstruction projects.

Typical projects undergo coordination in the order of their linking with local conditions, and all others are fully consistent with the State Sanitary and Epidemiological Surveillance.

To coordinate the project, an explanatory note, working drawings, permission for the allotment of the land plot and the possibility of connecting the facility to the appropriate communications are submitted.

At the end of the consideration of the project, a sanitary-epidemiological conclusion is drawn up in the prescribed form.


Acceptance and commissioning of the completed facility is carried out by the State Commission with the participation of the representative of the Sanitary Inspection.
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Sanitary and epidemiological requirements for the design of EPP

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