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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, the prevention of contamination of food and prepared food with bacteria (including pathogens), prevention food poisoning and intestinal infections.
For transportation of food products use only specialized vehicles, which must be labeled “Products”. The body of such machines is upholstered inside with galvanized iron or sheet aluminum. It is forbidden to transport non-food goods in this motor vehicle. For each machine intended for the transport of products, sanitary and epidemiological services shall issue a sanitary passport for a period not exceeding 1 year. The sanitary passport shall indicate the number of the vehicle, its equipment, the presence of sanitary clothing, responsible for the sanitary condition of the vehicle. Persons accompanying products on the way and loading and unloading must have a medical book and sanitary clothing. Vehicles must also be kept clean. To do this, daily after use, they are cleaned, washed with a warm alkaline solution (1% calcined solution or 0.15% caustic soda solution). At least once a week, vehicles are disinfected with a 2-3% clarified bleach solution or 2% chloramine solution. After that, the body is washed with hot water, dried and ventilated until the chlorine smell is completely removed. When weighing products should not be put directly on the scales, they must be weighed in a container or on a plastic film.
Perishable products are transported in a refrigerated transport, or with an isothermal body with a temperature not exceeding + 2 ... 6? C.
Duration of transportation no more than 2 hours. For the transport of products using metal, plastic or wooden containers.
When transporting food in open vehicles, the products are placed in containers and covered with a clean tarp. For transportation of bakery products use special indoor vehicles or vans, which are equipped with retractable trays that prevent contamination of these products during loading and unloading.
Minced meat is transported in special containers with a capacity of not more than 10 kg. Inside it is lined with cellophane or parchment.
Semi-finished vegetables are transported in aluminum containers with tight-fitting lids or in functional containers. Sulphonated potatoes are transported in whole tubers in plastic film bags. These bags are also used to transport peeled vegetables.
The first dishes are transported in thermos flasks that are well washed and scalded with boiling water, the second dishes in pots with a tight-fitting lid. Finished culinary products are transported in wooden or metal trays with lids, or in the same container in which they were made (filled, baked products). Subject to transportation are dishes prepared no more than 1 hour before dispatch, and the shelf life of food from the moment of its manufacture until the end of the sale should not exceed 3 hours.
Currently, in catering for transportation and culinary processing is widely used functional containers. From a hygienic point of view, this container helps to reduce bacterial contamination of products, as the number of operations associated with the contact of human hands and food is reduced.
After use, the transport container is cleaned, washed with a warm alkaline solution, disinfected with hot steam or 1% bleach, rinsed and dried.
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SANITARY REQUIREMENTS FOR TRANSPORTATION OF FOOD
- "SANITARY REQUIREMENTS FOR TRANSPORTATION, RECEPTION, STORAGE, MECHANICAL CULINARY PROCESSING OF FOOD PRODUCTS."
“SANITARY REQUIREMENTS FOR TRANSPORTATION, RECEPTION, STORAGE, MECHANICAL CULINARY PROCESSING OF FOOD
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- Sanitary requirements for food transportation
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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
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- Transportation, reception and storage of food
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- “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
- HYGIENIC REQUIREMENTS FOR TRANSPORTATION OF FOOD
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- 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
- Requirements for the transportation, reception and storage of raw materials, food products
To prevent the occurrence and spread of mass infectious diseases, raw materials and food products are transported by special, clean transport, to which a sanitary passport is issued in the prescribed manner. The inside of the vehicle body is upholstered with material that can be easily sanitized and equipped with shelving. Persons accompanying foods along the route and
- REQUIREMENTS FOR TRANSPORTATION, RECEPTION AND STORAGE OF FOOD
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- 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 varied food products. In this regard, the quality of the conducted hygienic examination is of great importance in protecting public health. Hygienic examination carried out
- Sanitary requirements for the reception and storage of products
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