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Sanitary regime of food objects

The sanitary maintenance of enterprises must comply with the Sanitary Rules approved by the Ministry of Health. So, for catering enterprises, 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” should be guided.

As noted above, the planning decision of the enterprises lays the foundation for the creation of sanitary and hygienic working conditions, as well as the isolation of epidemiologically dangerous nodes, which ensures the prevention of foodborne diseases.

Along with this, the necessary condition for the production of quality products is the strict observance of the sanitary regime.

Sanitary regime - a set of measures that provides for impeccable cleanliness of: premises, equipment, implements, dishes, containers, packaging materials, etc .; territory of the enterprise; implementation of all production processes in strict accordance with the Sanitary rules.


To maintain the necessary level of sanitary regime, it is necessary to carry out disinfection measures and use detergents. When conducting state sanitary and epidemiological supervision of the sanitary regime of an enterprise, both the effectiveness of disinfection and the quality of cleaning, washing equipment, implements, utensils, etc. are evaluated.
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Sanitary regime of food objects

  1. Monitoring compliance with general sanitary requirements for food facilities
    General principles for the placement and improvement of a food object. A land plot, sanitary improvement of industrial premises, equipment and the manufacturing process of a food enterprise must comply with hygienic requirements and standards: “Planning, development of cities, towns and rural settlements” (SNiP P-60-75), “Norms and specifications
  2. Sanitary and epidemiological requirements for water supply of food facilities
    Water supply of food facilities can be carried out by various systems. The local water supply system is the construction of mine and tubular wells, mainly in rural areas. The sources of water for this system are groundwater, which is used without prior treatment. The hygienic characteristics of the wells depend on the depth of the aquifer and protection measures
  3. Sanitary and epidemiological requirements for the improvement of food facilities
    Sanitary and epidemiological requirements for food improvement
  4. The history of the development of sanitary protection of surface water bodies. Sources of pollution. Measures for the sanitary protection of water bodies
    The sanitary protection of water bodies means a set of measures (legislative, organizational, economic, planning, scientific, technological, sanitary-technical) that ensure such a state of water resources that makes it possible to use them for household and drinking water supply of the population, bathing, physical education, medical treatment recreational goals as well
  5. Hygienic principles of design and construction of food facilities
    The expansion of the network of food enterprises and the growth of food production are inextricably linked with the construction of new and reconstruction of existing facilities, bringing them to the modern level of their technical equipment. In such cases, the sanitary service bodies are obliged to ensure strict compliance with applicable sanitary and hygienic and anti-epidemic rules and norms during the challenge
  6. Sanitary requirements for small retail facilities
    The objects of the small retail network can be stationary (tents, kiosks, vans, pavilions) and mobile (carts, baskets, trays, shop benches, caravans, tanks for the sale of kvass and milk, etc.). The choice of location for the small retail network should be coordinated with local sanitary authorities, which are guided by sanitary standards for food design
  7. Objects subject to sanitary-parasitological supervision
    Food facilities: - canteens, cafes, snack bars and other catering enterprises, - meat plants, - fish factories, - sausage shops, - combines for the harvesting and processing of fruits and vegetables and agricultural products. Water objects: - sources of centralized and decentralized drinking water supply, - water treatment plants, - distribution network
  8. SANITARY AND PARASITOLOGICAL SUPERVISION OF OBJECTS OF THE ENVIRONMENT
    The causative agents of parasitic diseases, as mentioned above, are widespread in the environment and can survive in it for a long time, while maintaining their invasiveness. In this regard, in our opinion, sanitary-parasitological surveillance (SPN) of environmental objects is an important component of preventive work in cases of parasitosis. Sanitary and parasitological surveillance
  9. Sanitary protection of water resources and water use facilities
    The most general provisions on the use and protection of underground and surface water sources are set forth in the document "Basics of Water Legislation". The document distinguishes between two categories of water use. The first includes the use of a water body for drinking water (centralized or decentralized) and for the supply of water to food enterprises
  10. THE CONCEPT OF A SANITARY MODE OF A PUBLIC FOOD SERVICE. SANITARY AND EPIDEMIOLOGICAL "RISK FACTORS" IN PUBLIC FOOD.
    One of the most important requirements for the work of public catering enterprises is the release of benign, epidemically flawless products. This can only be achieved if certain requirements for the operation of the catering business are fully met. These requirements are set forth in various regulatory documents,
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