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Sanitary requirements for the production of confectionery with cream

The set of production facilities of the confectionery shops in catering and the combination of individual rooms are shown in table. 14.

With greater productivity (more than 300 kg / day), the workshops must meet the requirements for enterprises producing bread, bakery and confectionery.

Premises requiring a special sanitary regime, a department for finishing finished products, processing workshop equipment and sterilizing confectionery bags, egg slaughterhouses at the end of cleaning are recommended to be treated with bactericidal lamps. The installation site of bactericidal lamps should provide the processing of the largest possible area and capture the space under the production tables. The lamps are regularly dusted. When the bactericidal lamp is on, indoor work is stopped. They turn on bactericidal lamps in an adjacent room. Before entering the production facilities that produce confectionery with cream, there should be rugs moistened with a disinfectant.

Table 14

Set of production facilities for pastry shops

Note: * combination of rooms is allowed;

** combination of 12 + 13 is allowed when using

specialized equipment

Equipment for sifting flour should be equipped with permanent magnets for trapping metal impurities. In magnetic separators and flour sifters with magnetic traps of metal impurities, the strength of magnets is checked 2 times in 10 days; the latter is at least 80 N per 1 kg of self-weight of the magnet. Magnets clean every shift. Magnetic gatherings are collected in a bag, the test results are recorded in batches of flour and stored in accordance with the requirements for preventing foreign objects from entering the product.

New forms and sheets for baking flour products before their use are calcined in ovens, periodically they are edited to eliminate burrs and dents, and also fired to remove carbon deposits. Forms and sheets with deformed edges, dents, burrs are not used.

Washing jigging bags, tips and small equipment for working with cream, inside workshop containers and large equipment, as well as washing returnable containers are equipped with three-section bathtubs with hot and cold water. The premises of the egg mill are equipped with four-section washing baths.

After release from the products, the internal workshop containers and equipment are subjected to thorough mechanical cleaning and washed in a three-section bath in the following order:

• in the 1st section - soaking and washing at 45-50 ° C in a solution of detergents in accordance with the instructions attached to them;

• in the 2nd section - soaking in a disinfectant solution at a temperature of at least 40 ° C for 10 minutes (concentration in accordance with the instructions for use);

• in the 3rd section - rinsing with hot running water at a temperature of at least 65 ° C in mesh pallets.

After processing, the in-shop packaging and inventory are dried and stored on specially designated racks for clean packaging and inventory.

Separate racks for clean and dirty equipment are installed next to the washing baths.

Recycled containers (trays, sheets, lids) used for transporting confectionery products are washed with detergents and disinfectants after each return from the distribution network, rinsed with hot water and dried in a separate room (similar to processing workshop containers and equipment). Also at the end of the work process equipment, inventory and containers used for the preparation of egg mass. After washing, small equipment is boiled for 30 minutes.

Baths for processing eggs and floors in the egg slaughterhouse at the end of work are washed with hot water (at least 50 ° C) and disinfected.

Jigging (pastry) bags, tips, as well as small equipment used in decorating cakes and pastries, must be carefully processed. Before processing, the tips are removed from the bags and subsequently processed separately. Jigging bags with fixed tips do not use.

Sanitary processing of bags is carried out in the following sequence:

• soaking in hot water at a temperature of at least 65 ° C for 1 hour until the cream is completely washed off;

• washing in detergent at 40-45 ° С (in the washing machine or manually);

• thorough rinsing with hot water (not lower than 65 ° C);

• drying in special drying ovens;

• sterilization of bags (packed in bixes, pans with lids or wrapped in parchment, parchment) in autoclaves or dry heat cabinets at 120 ° C for 20-30 minutes.

Bags are stored in containers and packaging in which they are sterilized.

In the absence of an autoclave or dry-oven cabinet, the processing of washed bags includes: boiling sterilization for 30 minutes from the moment of boiling, drying in a special cabinet and storage in clean containers with closed lids.

Sanitary processing of tips removed from jigging bags:

• washing in a detergent solution at 45-50 ° C;

• thorough washing with running hot water (at least 65 ° C);

• sterilization or boiling for 30 minutes.

Brooms for whipping cream after the completion of the technological operation are removed, cleaned of the cream, washed with hot water and treated as tips.

At the end of the shift, the creamer is freed from the cream, cleaned and processed on the move after filling successively with solutions of detergents, then disinfectants, for 10-15 minutes for each treatment stage; then washed with hot water.

Other equipment used in the manufacture of confectionery products is sanitized in accordance with the instructions for its use.

Periodic processing of equipment, inventory and containers, confectionery shops that produce confectionery with cream, is carried out:

• for containers intended for egg mass, storage of milk and syrups, a table for stripping butter, knives, inside workshop containers (trays, sheets, baking sheets) and returnable containers;

• Syrup containers for rinsing and biscuit crumbs (pallets) - at least 2 times per shift;

• pallets; knives for breaking eggs; tanks and corollas for egg mass; shelving in the egg; cooking boilers for syrups, lipsticks; cream-cleaning machines, tables for decorating cakes and pastries - at least 1 time per shift.

Raw materials are unpacked in the pantry of the daily stock, transferred to a labeled inside workshop container. Food additives, including dyes and flavorings, are stored only in the manufacturer's packaging.

Processing of raw materials is carried out in the premises for preparation for production in accordance with hygiene requirements and current TI.

To prepare the cream, use only a chicken diet egg (the shelf life of which does not exceed 7 days, not counting the day of demolition) with the appropriate marking and a clean, undamaged shell. Before use, the eggs are sorted, selectively ovoscopic and transferred to trellised containers for processing. Egg storage is allowed at a temperature not exceeding +6 ° C.

The egg is processed in a four-section bath in the following order:

• in the 1st section - soaking for 5-10 minutes in warm water at 40-50 ° C;

• in the 2nd section - treatment for 5-10 minutes with a solution of any detergent that is allowed for this purpose at 40-50 ° C in accordance with the instructions for its use;

• in the 3rd section - disinfection for 5 minutes with a solution of a disinfectant permitted for these purposes at 40-50 ° C (in accordance with the instructions for its use);

• in the 4th section - rinsing with running water for 5 minutes (at least 50 ° C).

The solution in the washing baths is replaced at least 2 times per shift.

The processed egg is broken on metal knives and poured into special cups with a capacity of not more than 5 eggs. After checking the appearance and smell, the egg mass is poured into a large container, filtered through a metal sieve with cells no larger than 3-5 mm. Without cold, the egg mass is not stored. Duration of storage of egg mass at a temperature not exceeding +6 ° С for cream preparation - no more than 8 hours, for the preparation of baked semi-finished products - no more than 24 hours.

Butter is carefully checked after unpacking and cleaned from the surface. Oil with dirt, mold on the surface and signs of microbiological spoilage is not used for the preparation of cream.

For the preparation of creams, it is allowed to use butter (domestic or imported) with a mass fraction of moisture of not more than 20%.

Syrups are prepared as needed. Store syrup at a temperature not exceeding +6 ° C.

The syrup for impregnation and crumb for sprinkling is replaced at least 2 times per shift. The remnants of crumbs and syrup are used for baking semi-finished products during high-temperature processing.

The cream is prepared in an amount not exceeding the needs of one shift. The remnants of the cream for decorating cakes and pastries are not transferred to another shift. All cream residues should be used on the same shift only for baking semi-finished products and flour products with a high processing temperature in accordance with technological instructions.

Creams: custard, whipped cream, cottage cheese, protein-whipped raw and custard are not subject to storage, they are used immediately after cooking. The remaining types of creams are stored at the factory for their use no more than 1.5 hours for mass production and 2 hours for customized products at a temperature not exceeding 4 +/- 2 ° С.

To transfer the cream from one container to another or mixing use special equipment. It is forbidden to shift the cream by hand.

The cream is transferred to the workplace in a clean bowl with a lid. In the process of finishing products, containers with cream can not be covered with lids.

It is not allowed to transport creams for use in other organizations.

In the production of confectionery with cream (cakes, pastries, rolls, etc.), each shift starts working with clean, sterile jigging bags, tips for them and small equipment.

Bags, tips and small equipment give out and hand over in each shift in a row. Jigging bags are replaced at least 2 times per shift.

Equipment used for processing and storage of jigging bags, tips and small equipment for working with cream is not used for other purposes.

For decoration of confectionery products, confectionery bags with nozzles, confectionery syringes, shovels, knives, etc. are used. Jigging bags with cream are kept in a clean dish in the cold during breaks during the shift.

Confectionery with cream after manufacturing is sent to the refrigerator for cooling. The technological process is considered complete when the temperature inside the product has reached +6? C.

The duration of storage of finished products in production at a temperature not exceeding + 16-18 ° C until they are loaded into the refrigerator compartment does not exceed 2 hours.

Confectionery with cream is stored in refrigerators at a temperature not exceeding + 6 ° C. Cakes and pastries without finishing with cream, wafer cakes and pastries with fatty, praline, fruit, dressing semi-finished products are stored at a temperature not exceeding +18 ° C and relative humidity of 70-75%.

The shelf life of cakes, pastries and rolls stored at a temperature not exceeding + 6 ° C, from the moment the technological process ends, must not exceed the dates established by the hygienic requirements for particularly perishable products.

New expiration dates for confectionery products with cream are determined by the manufacturer in agreement with the bodies of the Sanitary Inspection.

Confectionery products with an expired shelf life are not subject to sale to the consumer as not meeting the requirements of sanitary rules and posing a danger to public health. The decision on the possibility of their further use or destruction is made in accordance with the Decree of the Government of the Russian Federation of September 29, 1997, No. 1263 "Regulation on the examination of low-quality and dangerous food raw materials and food products, their use or destruction."

The preparation of syrups, semi-finished creams, syrups for washing is carried out in strict accordance with current recipes and TI.

Finished products are packaged in clean, dry, odorless containers. Before laying products, the container is lined with parchment or parchment, the trays are closed with lids; sheets and trays without lids can be stacked in metal containers with tight-fitting lids. Cakes and rolls on open sheets and trays are not transported.

Cakes are placed in previously unused cardboard boxes or other packaging materials permitted for these purposes, lined with parchment or parchment napkins and covered with lids. It is not allowed to transport and sell cakes without packaging materials.

Consumer packaging is labeled in accordance with the requirements of regulatory and technical documentation.

Cream confectionery is sold only with refrigeration equipment.

The list of trade organizations where confectionery with cream is sold is agreed with the bodies and institutions of the State Sanitary and Epidemiological Service.
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