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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

  1. "SANITARY REQUIREMENTS FOR TRANSPORTATION, RECEPTION, STORAGE, MECHANICAL CULINARY PROCESSING OF FOOD PRODUCTS."
    “SANITARY REQUIREMENTS FOR TRANSPORTATION, RECEPTION, STORAGE, MECHANICAL CULINARY PROCESSING OF FOOD
  2. 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 that the enterprise be inspected during the process (specific,
  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 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
  5. 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
  6. 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
  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. Transportation, reception and storage of food
    Catering enterprises receive products directly from manufacturers, from distribution bases and refrigerators and procurement catering enterprises. Enterprises can receive benign standard and non-standard products, as well as conditionally suitable ones. In this regard, quality control of incoming products is an important section of the assistant
  9. “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
  10. HYGIENIC REQUIREMENTS FOR TRANSPORTATION OF FOOD
    Food products are transported by various means of transport: sea, river, rail, road, horse-drawn, aviation. During transportation, it is necessary to comply with conditions that exclude a decrease in the quality of food products. For transportation of food special transport is used. Use it for other purposes (transportation of garbage, construction
  11. 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
  12. 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
  13. REQUIREMENTS FOR TRANSPORTATION, RECEPTION AND STORAGE OF FOOD
    6.1. Food transportation. They transport food products (raw materials, semi-finished products, finished products) by special transport, brought into proper condition (washed and disinfected) and marked “Products”. The bodies of such machines are upholstered inside with galvanized iron or sheet aluminum and provide removable racks. Perishable products must be transported
  14. 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
  15. Sanitary requirements for the reception and storage of products
    Products arriving at retail facilities must comply with the requirements of regulatory and technical documentation (RTU, GOST, etc.) and have accompanying documents with a quality mark, which indicate the date and time of production, storage conditions and the period of sale. Products of poor quality or questionable in quality are not subject to acceptance into retail facilities. Meat and poultry come
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