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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 current sanitary inspection, it is recommended to inspect the enterprise along the process (specific, specific to the enterprise, features - in accordance with sanitary requirements and rules, instructions, etc.
P.). General requirements - see “Monitoring the Implementation of General Sanitary Requirements for Food Facilities”.
In the reference book, due to the limited volume, it is not possible to give sanitary requirements for all food production enterprises; only requirements for dairy enterprises and dairy farms are given (it is a violation of the sanitary regime in these food facilities that causes the most adverse sanitary and epidemiological consequences).


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Sanitary requirements for food manufacturing enterprises

  1. 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.
  2. 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
  3. 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
  4. 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
  5. Sanitary control over the production and use of materials intended for contact with food
    At the food industry enterprises of the corresponding branches of agriculture, public catering and trade systems, various products (utensils, containers, packaging, equipment, implements, consumer goods, etc.) are used in everyday life, made of various materials: metals and alloys, porcelain, faience, glass and a relatively new type of materials (see, below) - polymer.
  6. Sanitary and epidemiological requirements for sewerage and solid waste disposal in food enterprises
    Sanitary technical measures for the collection, disposal, neutralization and disposal of waste are called sanitary treatment. Waste is divided into liquid and solid. Liquid waste - wastewater (domestic, industrial, storm, agricultural, etc.). Solid waste - construction waste, street estimates, waste from food services, industrial and commercial enterprises, slag from boiler houses, etc.
  7. Violation of sanitary requirements for food supplies by the example of a rural store
    Shmatkova A. Scientific adviser: Ph.D. n Pribytova O.S. Federal State-Funded Educational Institution of Higher Professional Education “Ural State Academy of Veterinary Medicine”, Troitsk Finished products of the food industry (food, drinks, etc.) are directly related to human life and can be a potential danger to them. In order to ensure the safety of human health at the stage
  8. SANITARY REQUIREMENTS FOR HEAT PROCESSING OF FOOD
    The main purpose of the heat treatment of products is to give food certain organoleptic properties, while preserving its biological value, and also destroying microflora. With proper heat treatment, vegetative and partially spore microflora die. The following main methods of heat treatment are distinguished: cooking, frying, stewing, baking, steaming. With hygienic
  9. "SANITARY REQUIREMENTS FOR TRANSPORTATION, RECEPTION, STORAGE, MECHANICAL CULINARY PROCESSING OF FOOD PRODUCTS."
    “SANITARY REQUIREMENTS FOR TRANSPORTATION, RECEPTION, STORAGE, MECHANICAL CULINARY PROCESSING OF FOOD
  10. “SANITARY REQUIREMENTS FOR HEAT PROCESSING OF FOOD PRODUCTS, STORAGE AND DISTRIBUTION OF FINISHED FOOD”
    “SANITARY REQUIREMENTS FOR HEAT PROCESSING OF FOOD PRODUCTS, STORAGE AND DISPOSAL OF FINISHED
  11. VETERINARY AND SANITARY REQUIREMENTS FOR COMPANIES FOR PROCESSING TECHNICAL RAW MATERIALS, DISPOSAL COMPANIES AND WAREHOUSES
    Processing of veterinary confiscations, non-food waste and technical raw materials of animal origin is carried out in the feed and technical products shops of meat processing enterprises and veterinary and sanitary utilities. In the feed and technical products workshop, the raw materials department must be completely isolated from other sections of the workshop and the finished goods warehouse. Raw materials sent for
  12. FOOD TECHNOLOGY REQUIREMENTS
    To prepare tasty, nutritious and high-quality food, it is necessary to ensure the correct technological processing of products. An important sanitary requirement for the technological processing of products is the observance of the flow rate of the production process for the processing of meat, fish, vegetables, etc. Counter flows of raw materials and prepared foods should not be allowed. In the process of cooking products
  13. Sanitary and epidemiological requirements for public catering establishments
    The production of high-quality products at public catering enterprises and the health status of consumers largely depend on compliance with the requirements of the sanitary and epidemiological rules of SP 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the manufacture and turnover of food products and food raw materials in them”. Quality and
  14. Sanitary requirements for trade enterprises
    Food products are sold to the population through stationary (grocery stores, kiosks, stalls, markets, etc.) and a mobile trading network (trays, trolleys). Recently, more progressive forms of trade have become widespread: self-service, sale with an open display of products, acceptance of pre-orders for goods, and home delivery. Current
  15. Requirements for the sanitary maintenance of industrial enterprises
    The sanitary maintenance of industrial enterprises is based on full consideration of the requirements for the operation of the enterprise (see "Instruction for the Sanitary Maintenance of Premises and Equipment of Production Enterprises" No. 658-66 and additions to the instructions). The territory of the enterprise. The territory of the enterprise is kept clean; driveways and walkways are landscaped and illuminated; pits for
  16. Food storage in warehouses of catering and trade enterprises
    The quality of products arriving at warehouses, public catering and trade enterprises must comply with current standards and technical conditions (including hygiene requirements), be in good condition, and be accompanied by certificates. The composition and size of the storage facilities are governed by the typical designs of the food facility (dining room, shop, etc.); for
  17. 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 provided by GOST (OST) for a given type of food product, and especially to determine the suitability for eating non-standard
  18. Sanitary requirements for alcohol and distillery
    Sanitary requirements for production are determined by the current industry documents: “Sanitary rules for the enterprises of the alcohol industry”, “Sanitary rules for the enterprises of the distillery industry”, “Sanitary rules for the enterprises of the yeast industry”, “Safety rules for the production of the microbiological industry”, "Technical Regulations
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