Do you think you are Russian? Were you born in the USSR and think that you are Russian, Ukrainian, Belarusian? No. This is wrong.
Are you actually Russian, Ukrainian or Belarusian? But do you think that you are a Jew?
Game? Wrong word. The correct word is “imprinting”.
The newborn associates himself with those facial features that he observes immediately after birth. This natural mechanism is characteristic of most living creatures with vision.
Newborns in the USSR saw their mother for a minimum of feeding time during the first few days, and most of the time they saw the faces of the maternity hospital staff. By a strange coincidence, they were (and still are) mostly Jewish. The technique is wild in its essence and effectiveness.
Throughout your childhood, you wondered why you lived surrounded by strangers. The rare Jews on your way could do whatever they wanted with you, because you were drawn to them, and pushed others away. Yes, even now they can.
You cannot fix this - imprinting is one-time and for life. It’s difficult to understand; the instinct took shape when you were still very far from being able to formulate it. From that moment, no words or details were preserved. Only facial features remained in the depths of memory. Those traits that you consider to be your own.
3 commentsLet's define a system as an object whose existence is beyond doubt.
An observer of a system is an object that is not part of the system it observes, that is, it determines its existence through factors independent of the system.
The observer, from the point of view of the system, is a source of chaos - both control actions and the consequences of observational measurements that do not have a cause-and-effect relationship with the system.
An internal observer is an object potentially accessible to the system in relation to which inversion of observation and control channels is possible.
An external observer is an object, even potentially unattainable for the system, located beyond the system’s event horizon (spatial and temporal).
Hypothesis No. 1. All-seeing eye
Let's assume that our universe is a system and it has an external observer. Then observational measurements can occur, for example, with the help of “gravitational radiation” penetrating the universe from all sides from the outside. The cross section of the capture of “gravitational radiation” is proportional to the mass of the object, and the projection of the “shadow” from this capture onto another object is perceived as an attractive force. It will be proportional to the product of the masses of the objects and inversely proportional to the distance between them, which determines the density of the “shadow”.
The capture of “gravitational radiation” by an object increases its chaos and is perceived by us as the passage of time. The object is opaque to “gravitational radiation”, the capture cross section of which is larger geometric size, inside the universe looks like a black hole.
Hypothesis No. 2. Inner Observer
It is possible that our universe is observing itself. For example, using pairs of quantum entangled particles separated in space as standards. Then the space between them is saturated with the probability of the existence of the process that generated these particles, reaching its maximum density at the intersection of the trajectories of these particles. The existence of these particles also means that there is no capture cross section on the trajectories of objects that is large enough to absorb these particles. The remaining assumptions remain the same as for the first hypothesis, except:
Time flow
An outside observation of an object approaching the event horizon of a black hole, if the determining factor of time in the universe is an “external observer,” will slow down exactly twice - the shadow of the black hole will block exactly half of the possible trajectories of “gravitational radiation.” If the determining factor is the “internal observer,” then the shadow will block the entire trajectory of interaction and the flow of time for an object falling into a black hole will completely stop for a view from the outside.
It is also possible that these hypotheses can be combined in one proportion or another.
Case No. 2-1341/2014
SOLUTION
In the name Russian Federation
Dimitrovgrad City Court of the Ulyanovsk Region, composed of presiding judge Pulkina N.A.,
Under secretary O.M. Parshkova,
Having considered in open court a civil case based on the claim of the Interregional Directorate No. 172 of the FMBA of Russia, filed in defense of the legitimate interests of an indefinite number of persons, against the limited liability company "Hot Bread" for a ban on the activities of the bakery,
INSTALLED:
The plaintiff of MRU No. 172 of the FMBA of Russia filed the said claim, in support of the claim, indicating that in connection with the receipt to MRU No. 172 of the FMBA of Russia from citizen Akimova T.M., residing at the address: Dimitrovgrad, Ave. * *, house *, apt. **, who is the chairman of the house committee of multi-apartment residential building No. * on Ave. ** in the city of Dimitrovgrad, appeal dated 01/16/2014 about the defendant’s violation of the current sanitary rules and regulations when carrying out the activities of operating the bakery LLC “Hot Bread” (TIN 7302024610, OGRN 1027300541289, KPP 730201001, registration date December 17, 2002), carrying out the economic activity “Production of bread and flour confectionery products of non-durable storage” (OKVED 15.81) in a bakery located in ground floor nine-story residential building at the address: Ulyanovsk region, Dimitrovgrad, pr. **, building *, in accordance with part 2 of the article and articles of the Code of the Russian Federation on Administrative Offenses, chief specialist-expert of the sanitary supervision department of the Interregional Directorate No. 172 of the FMBA of Russia A**. Definitions made:
On the initiation of a case of administrative offense No. 6-AR/2014 and an administrative investigation against the bakery LLC “Hot Bread” dated March 3, 2014;
On the appointment in the case of administrative offense No. 6-AR/2014
Examination of the placement and operation of the bakery LLC "Hot Bread", located on the ground floor of a nine-story residential building at the address: Dimitrovgrad, pr. bakery and confectionery products”, approved by Decree of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation dated September 25, 1996 No. 20 (hereinafter referred to as SanPiN 2.3.4.545-96), sanitary and epidemiological rules and regulations SanPiN 2.1.2.2645-10 “Sanitary and epidemiological requirements for living conditions in residential buildings and premises”, approved by the Decree of the Chief State Sanitary Doctor of the Russian Federation dated June 10, 2010 No. 64 (hereinafter referred to as SanPiN2.1.2.2645-10) dated April 1, 2014.
As a result of the administrative investigation and on the basis of Expert Opinion No. 88-14 dated April 18, 2014 of the Federal State budgetary institution health care “Center for Hygiene and Epidemiology No. 172 of the Federal Medical and Biological Agency” (hereinafter referred to as FSBIZ TsGiE No. 172 FMBA of Russia), which is an expert organization, violations of the mandatory requirements were identified:
1. Part 1 of Article 24 of the Federal Law of March 30, 1999 No. 52-FZ “On the sanitary and epidemiological welfare of the population” (hereinafter referred to as Law No. 52-FZ) according to which: “During the operation of production, public premises, buildings, structures, equipment and transport, sanitary and anti-epidemic (preventive) measures must be carried out and safe working, living and recreational conditions for humans must be ensured in accordance with sanitary rules and other regulations legal acts Russian Federation". Clause 3.8.2. SanPiN 2.3.4.545-96 according to which: “Location of enterprises low power at the maximum permissible capacity, it is permitted only in detached buildings. For bakeries and workshops for the production of: bread and bakery products - no more than 1 t/day; confectionery products without cream - up to 500 kg/day; confectionery products with cream - no more than 300 kg/day is allowed, in agreement with the state sanitary and epidemiological authorities (provided there is no harmful effect on residents), placement in premises attached to residential and other buildings, built-in and attached to buildings for other purposes and to residential buildings, and also built into non-residential buildings (administrative, industrial, commercial, etc.). Clause 4.10. Code of rules SP 54.13330.2011 “SNiP 31-01-2003. Residential multi-apartment buildings" approved by order of the Ministry of Regional Development of the Russian Federation dated December 24, 2010 No. 778, according to which in the ground, first and second floors of a residential building (in large and largest cities on the third floor) it is allowed to place built-in and built-in-attached premises for public purposes, with the exception of objects that have a harmful effect on humans.
This set of rules is an updated version of SNiP 31-01-2003 and came into force on May 20, 2011. At the same time, clause 4.10. similar to the requirements of SNiP 31-01-2003, which were not canceled by SP 54.13330.2011.
2. In violation of the requirements of paragraphs 3.8.6., 3.7.2., 3.7.4., 3.14.15. SanPiN 2.3.4.545-96
And paragraphs 3.2.2., 4.1. Standards for technological design of enterprises baking industry VNTP 02-92 Part 2 “Bakeries”, approved by the Committee on Bread Products of the Ministry of Trade and Material Resources of the Russian Federation on 04/03/1992 No. 37, there is no required minimum set of premises: a room for washing equipment, a wardrobe for staff.
The requirement of paragraph 10 of the Technical Regulations “Requirements for the safety of bread and bakery and confectionery products”, approved by Decree of the Government of the Republic of Kazakhstan dated May 26, 2008 No. 496, was violated.
Decree of the Government of the Russian Federation dated March 9, 2010 No. 132 “On mandatory requirements for certain types of products and related design processes (including surveys), production, construction, installation, commissioning, operation, storage, transportation, sales and disposal, contained in the technical regulations of the Republic of Kazakhstan, which is a member state of the customs union", in accordance with Article 46 of the Federal Law "On Technical Regulation", a list of points of technical regulations of the Republic of Kazakhstan, which is a member state of the customs union, has been approved, which contain mandatory requirements in relation to certain types of products and related design processes (including surveys), production, construction, installation, commissioning, operation, storage, transportation, sales and disposal, and mandatory requirements of which have been introduced on the territory of the Russian Federation since July 1, 2010 .
According to paragraph 8 of the said List, this list includes paragraphs 8-27,29-43, 45-97, 99-103, 105-113 of the Technical Regulations “Requirements for the safety of bread and bakery, confectionery products”, approved by the Decree of the Government of the Republic of Kazakhstan dated May 26 2008 No. 496, the mandatory requirements of which have been in effect since July 1, 2010 on the territory of the Russian Federation.
According to paragraph 10 of these Technical Regulations: “Production premises and workshops of the facility must be located so as to ensure the flow of technological processes and prevent counter and crossing flows of raw materials and finished products. The set of premises must meet the technological design standards of specialized organizations.”
3. In violation of clause 8.2.12. Code of rules SP 30.13330.2012 “SNiP 2.04.01-85*. Internal water supply and sewerage of buildings”, approved by order of the Ministry of Regional Development of the Russian Federation dated December 29, 2011 No. 626, does not provide for separate sewerage outlets from all premises of the bakery and residential premises of building No. * on Avenue **.
This set of rules is an updated edition of SNiP 2.04.01-85 and came into force on January 1, 2013. At the same time, clause 8.2.12. similar to the requirements of SNiP 2.04.01-85, which were not canceled by SP 30.13330.2012.
4. In violation of the requirements of clause 3.15.1. SanPiN 2.3.4.545-96 according to which: “In the production of bread, bakery and confectionery products, environmental measures must be carried out in accordance with the Law of the RSFSR “On Environmental Protection”
Natural Environment":
4.1. Goryachiy Khleb LLC does not have a project for organizing a sanitary protection zone for the bakery and a sanitary-epidemiological conclusion on the project, which is a violation of clauses 3.3.3., 4.1.1. SanPiN 2.1.6.1032-01 “Hygienic requirements for ensuring the quality of atmospheric air in populated areas”, paragraph 2.1. SanPiN 2.2.1/2.1.1.1200-03 “Sanitary protection zones and sanitary classification of enterprises, structures and other objects”, paragraph 3 of Article 20 of Law No. 52-FZ.
According to the requirements of paragraph 7.1.8. SanPiN 2.2.1/2.1.1.1200-03 “Sanitary protection zones and sanitary classification of enterprises, structures and other objects” for small enterprises and low-capacity workshops: for the production of bread and bakery products - up to 2.5 tons / day, production enterprises confectionery products - up to 0.5 t/day (class V) the size of the sanitary protection zone must be at least 50 m and there is no decision of the chief state sanitary doctor of the Ulyanovsk region (chief state sanitary doctor for the city of Dimitrovgrad, Ulyanovsk region) to change the sanitary protection zones.
4.2. Goryachiy Khleb LLC does not have a draft standard for maximum permissible emissions into the atmosphere with justification for the adopted size of the sanitary protection zone for the bakery and a sanitary-epidemiological conclusion on the draft standards for maximum permissible emissions into the atmosphere. .1., 4.2.3., 5.1. SanPiN 2.1.6.1032-01 “Hygienic requirements for ensuring the quality of atmospheric air in populated areas”; paragraph 3 of article 20 of Law No. 52-FZ.
4.3. Industrial control of atmospheric air quality in the residential area (in the zone of influence of the bakery) of Goryachiy Khleb LLC is not carried out, which is a violation of clauses 4.1.1. and 5.1. SanPiN 2.1.6.1032-01 “Hygienic requirements for ensuring the quality of atmospheric air in populated areas.”
These violations of sanitary rules are irreparable.
The activities of “Hot Bread” LLC, expressed in the work of the bakery at the address: Dimitrovgrad, pr. human life and health, and is confirmed by the presence of complaints from residents of this house.
The violations identified during the administrative investigation simultaneously violate both the requirements of SanPiN 2.3.4.545-96 and the Technical Regulations “Requirements for the safety of bread and bakery and confectionery products”, approved by Decree of the Government of the Republic of Kazakhstan dated May 26, 2008 No. 496.
Each violation creates a threat of harm to the life and health of customers. Because the finished products aimed at the general consumer and can be consumed without additional preparation, improper organization technological process, improper condition of the production premises, non-use necessary equipment create conditions for damage to finished products and the ingress of foreign particles into them, which does not meet the criteria of safety and harmlessness for the consumer.
According to Article 8 of Law No. 52-FZ, citizens have the right to a favorable living environment, the factors of which do not have a harmful effect on humans. Part 3 of Article 23 establishes that the maintenance of residential premises must comply with sanitary rules.
The need to comply with sanitary, hygienic, environmental and other legal requirements when using residential premises is also due to the protection of the constitutional rights of citizens, in particular the right to health protection (Article ) and the right to favorable environment(Article 42).
According to the article of the Civil Code of the Russian Federation, the life and health of citizens are intangible benefits that are subject to protection in accordance with this Code and other laws in the cases and manner provided for by them, as well as in those cases and to the extent to which the use of methods of protecting civil rights ( Article 12) follows from the essence of the violated intangible right and the nature of the consequences of such a violation.
By virtue of paragraph 1 of Article of the Civil Code of the Russian Federation, the danger of causing harm in the future is the basis for a claim to prohibit activities that create such a danger. The rule established by this norm performs a preventive function aimed at ensuring the protection of the rights and interests of citizens and organizations, being, in accordance with the article, one of the ways to protect civil rights.
The further implementation of the activities of the bakery LLC "Hot Bread" in violation of sanitary rules is contrary to the norms of the Constitution and sanitary legislation of the Russian Federation.
The possibility of causing harm to the health and living and recreational conditions of citizen residents of the house in which the bakery operates is confirmed by the Expert Opinion of the Federal State Budgetary Healthcare Institution “Center for Hygiene and Epidemiology No. 172 of the Federal Medical and Biological Agency” dated April 18, 2014 No. 88-14, act of sanitary and epidemiological inspection dated April 16, 2014, appeal (complaint) dated January 15, 2014 from citizen T.M. Akimova, living at the address: Dimitrovgrad, pr. **, building *, apt. **.
The defendant’s fault lies in the fact that, despite the inability to comply with sanitary rules, the operation of the Goryachiy Khleb LLC bakery is carried out in gross violation of sanitary rules, worsening the living and recreational conditions of citizens. Meanwhile, Part 2 of Article 24 of Law No. 52-FZ directly stipulates that individual entrepreneurs and legal entities are obliged to suspend or terminate their activities or the work of individual workshops, areas, the operation of buildings, structures, equipment, transport, the performance of certain types of work and the provision of services in cases where sanitary rules are violated during the implementation of these activities, works and services. In violation of this norm, Goryachiy Khleb LLC deliberately continues illegal activities that infringe on the rights of citizens to a favorable environment and worsen their living and recreational conditions.
The defendant’s activities in operating the bakery, carried out in violation of sanitary rules, pose a public danger, create a real threat to the life and health of citizens, and its continuation in such conditions can cause significant harm to the protected interests of the individual, society and the state.
The plaintiff asks to prohibit the limited liability company "Hot Bread" from operating a bakery located in the basement of a nine-story residential building at the address: Ulyanovsk region, city of Dimitrovgrad, prospect **, building *.
At the court hearing, the representative of the plaintiff MRU No. 172 FMBA of Russia A.P. Kolyada, acting on the basis of a power of attorney, supported the claims based on the arguments set out in the claim, giving explanations similar to those set out in the claim. Additionally, he explained that the filing of this claim with the court was caused by complaints from residents and the results of an examination, during which the violations indicated in the expert report were identified.
Representatives of the defendant LLC “Hot Bread” Abrashin I.L., Ivanov I.B. At the court hearing, the claims were not recognized, explaining that the plaintiff was asking for the most stringent measure to be applied - to prohibit the activity, while the identified violations were removable. The company is located in the built-in premises of the house, carries out activities in the production of bread, bakery products, confectionery products without cream, the maximum volume is 300 kg per day. Placing a bakery in a built-in room apartment building was permitted at the design and approval stage for the placement of a bakery in the house. The company occupies premises in the house under a lease agreement concluded with the Property Management Committee of the city of Dimitrovgrad; a lease has been agreed upon for placing a bakery in the building. For a long time, the bakery was located in the premises of a house; repeated inspections were carried out; these violations were never included in the acts drawn up based on the results of the inspections. The overwhelming majority of residents of the house were “FOR” maintaining a bakery and a store selling bakery products in the house. Blockages in the sewer system are not related to the production activities of the bakery, since there are two sewer risers in the house.
Third party Akimova T.M. At the court hearing, the claims of MRU No. 172 of the FMBA of Russia were supported, adding that the residents did not give consent to the placement of a bakery in the house; they agreed on the placement of a store in the house. When the defendant carried out activities in a residential building, there was a danger to the lives of the residents; a fire occurred, which the resident of the house helped to extinguish, while the drunken bakery workers were sleeping. The smell interferes with the normal existence and living of the residents of the house, especially those living on the first floor. There is only one sewer in the house, it is constantly clogged, bread is baked around the clock, without interruption, greasy baking sheets are washed, all the fat ends up in the sewer, and there is an additional load on communications. A threat is created to the life and health of citizens, since there is a high probability of losing their housing; The operation of the bakery interferes with the normal life of the residents of the house.
The court invited the Dimitrovgrad Property Management Committee to participate in the case as a third party, whose representative, having been duly notified of the time and place of the hearing of the case, did not appear at the court hearing.
Having heard the persons involved in the case and examined the materials of the case, the court comes to the following conclusion.
Part 1 of Article 39 of Law No. 52-FZ establishes that on the territory of the Russian Federation there are federal sanitary rules approved and put into effect by the federal executive body that carries out legal regulation in the field of sanitary and epidemiological welfare of the population, in the manner established by the Government of the Russian Federation. Federation.
Compliance with sanitary rules is mandatory for citizens, individual entrepreneurs and legal entities (clause 3 of article 39 of Law No. 52-FZ).
In accordance with Article 11 of Law No. 52-FZ, individual entrepreneurs and legal entities, in accordance with the activities they carry out, are obliged, in particular, to comply with the requirements of sanitary legislation; ensure the safety of food products for human health during their production, storage, and sale to the public.
Clause 5 of Article 15 of Law No. 52-FZ provides that citizens, individual entrepreneurs and legal entities engaged in the production, purchase, storage, transportation, sale of food products, food additives, food raw materials, as well as materials and products in contact with them, must comply with sanitary and epidemiological requirements.
Hygienic requirements for the device, equipment and contents of all
Enterprises, workshops, areas producing bread, bakery and confectionery (without cream and with cream) products, regardless of the form of ownership and departmental affiliation, as well as requirements for the mode of production, storage, sale, quality of bread, bakery and confectionery products are determined by SanPiN 2.3 .4.545-96.
In addition, Decree of the Government of the Russian Federation dated March 9, 2010 No. 132 approved a list of points of technical regulations of the Republic of Kazakhstan, which is a member state of the Customs Union, which contain mandatory requirements for certain types of products and design processes associated with them (including surveys) , production, construction, installation, adjustment, operation, storage, transportation, sale and disposal, including paragraphs of the Technical Regulations “Requirements for the safety of bread and bakery and confectionery products”, approved by Decree of the Government of the Republic of Kazakhstan dated May 26, 2008 No. 496.
From Extract from the United state register legal entities it follows that LLC "Hot Bread" in in the prescribed manner registered as a legal entity; the main activity is the production of bread and flour confectionery products (OKVED code 15.81), additional view activity is trade in bread, bakery products, flour confectionery products. The defendant operates at the address Dimitrovgrad, pr. **, building *, occupies non-residential premises with an area of 60.61 sq.m. on the basis of the lease agreement for municipal real estate No. 03-06/DS, concluded with the property management committee of the city of Dimitrovgrad on June 12, 2006; The contract is valid until June 30, 2016.
According to the requirements of paragraph 2 of Article 24 of Law No. 52-FZ, legal entities are obliged to suspend or terminate their activities or the work of individual workshops, sites, the operation of buildings, structures, equipment, the performance of certain types of work and the provision of services in cases where, during the implementation specified types activities, works and services violate sanitary rules.
The fact of violation of the norms of sanitary and epidemiological legislation is confirmed by the materials of the case, in particular, expert opinion No. 88-14 dated April 18, 2014, drawn up based on the results of an inspection on April 16, 2014 by the Federal State Budgetary Institution "Center for Hygiene and Epidemiology No. 172 of the Federal Medical and Biological Agency of Russia."
In accordance with the specified expert opinion, the placement and operation of the premises of the mini-bakery LLC "Hot Bread" do not meet the requirements of SanPiN 2.3.4.545-96 "Production of bread, bakery and confectionery products", SanPiN 2.1.2.2645-10 "Sanitary and epidemiological requirements for conditions residence in residential buildings and premises", as well as the requirements of SanPiN 2.1.6.1032-01 "Hygienic requirements for ensuring the quality of atmospheric air in populated areas", the requirements of the set of rules SP 118.13330.2012 "Public buildings and structures", the set of rules SP 30.13330.2012 " Internal water supply and sewerage of buildings", set of rules SP 4.13330,2011 "Residential multi-apartment buildings":
1. The enterprise is located in built-in premises, which does not comply with the requirements of clause 3.8.2 of SanPiN 2.3.4.545-96 “Production of bread, bakery and confectionery products”, according to which the placement of low-power enterprises with maximum permissible productivity is permitted only in separate buildings.
For bakeries and workshops producing: bread and bakery products - no more than 1 t/day; confectionery products without cream - up to 500 kg/day; confectionery products with cream - no more than 300 kg/day, it is allowed, in agreement with the state sanitary and epidemiological authorities (provided there is no harmful effect on residents), to be placed in premises attached to residential and other buildings, built-in and attached to buildings for other purposes and to residential buildings, as well as built into non-residential buildings (administrative, industrial, commercial, etc.). The defendant carries out its activities in the built-in premises of a residential building, which does not comply with the specified requirements of SanPiN.
2. The required minimum set of premises is missing: a room for washing equipment, a wardrobe for staff, which does not meet the requirements of paragraphs. 3.8.6, 3.7.2, 3.7.4., 3.14.15 SanPiN 2.3.4.545-96 “Production of bread, bakery and confectionery products”, clause 3.2.2, 4.1 VNTP 02-92 “Technological design standards for bakery industry enterprises” "
3. The production premises are located in the basement of a residential building, which does not meet the requirements of clause 4.10 of the set of rules SP 54.13330.2011 “Residential multi-apartment buildings”.
4. There is no sanitary-epidemiological conclusion on the draft standards for maximum permissible emissions of pollutants into the atmospheric air, which is a violation of the requirements of clause 3.15.1 of SanPiN 2.3.4.545-96 “Production of bread, bakery and confectionery products”, clause 4.2 of SanPiN 2.1. 6.1032-01 “Hygienic requirements for ensuring the quality of atmospheric air in populated areas.”
5. There are no separate sewerage outlets from all residential and public buildings, which is a violation of clause 8.2.12, paragraph 3 of the set of rules SP 30.13330.2012 “Internal water supply and sewerage of buildings.”
6. The storage conditions for raw materials are violated: in warehouse No. 1, flour is stored in stacks on shelves installed without observing the required gap to the walls of 70 cm; in warehouse No. 2, flour is stored together with items not related to production process(boxes, wire, old bedding), which does not meet the requirements of clause 3.10.15 of SanPiN 2.3.4.545-96 “Production of bread, bakery and confectionery products.”
7. There are not enough washing baths for processing containers: 2 baths are installed instead of 3, which does not meet the requirements of clause 3.9.6 of SanPiN 2.3.4.545-96 “Production of bread, bakery and confectionery products.”
8. Timely medical examination and hygienic training and certification of workers are not organized, which does not meet the requirements of paragraphs. 3.14.10, 3.14.11 SanPiN 2.3.4.545-96 “Production of bread, bakery and confectionery products”, Order of the Ministry of Health and social development RF dated April 12, 2011 No. 302-n “On approval of lists of harmful and (or) dangerous production factors and work during which preliminary and periodic medical examinations (examinations) are carried out, and the Procedure for conducting preliminary and periodic medical examinations (examinations) of workers engaged in heavy work and work with harmful and (or) dangerous working conditions.”
The court has no reason to doubt the reliability of this evidence; the expert opinion has not been discredited by the defendant.
The defendant’s arguments regarding the agreement with the landlord to place a mini-bakery in the rented premises cannot be grounds for dismissal of the claim, since the violations were discovered after the conclusion of the lease agreement. The fact that previous inspections carried out against the company did not reveal such violations, in itself also cannot be a basis for refusing the claim, since the violations were identified after an examination on April 18, 2014 to determine the compliance of the defendant’s activities with the requirements of sanitary and epidemiological legislation. The defendant's arguments about separate sewerage are refuted by the inspection report and the expert opinion, according to which the domestic sewerage system of the mini-bakery has an insertion into the household sewerage system of a residential building, while the set of rules SP 30.13330.2012 “Internal water supply and sewerage of buildings (clause 8.2 .12, paragraph 3) separate sewage outlets should be provided from all premises of residential and public buildings.
Taking into account the above, since there is no evidence in the case materials confirming that violations of the requirements of sanitary legislation have not only been eliminated, but are in principle removable, Goryachiy Bread LLC should be prohibited from operating a bakery located on the ground floor of a nine-story residential building, located at Ulyanovsk region, Dimitrovgrad, pr. **, *. At the same time, the court notes that this decision does not prohibit the defendant’s activities, as such, but prohibits activities in a specific premises - the basement floor of residential apartment building No. * on ** Ave. in the city of Dimitrovgrad. LLC "Hot Bread" has the right to engage in activities for the production of bread and bakery products in another place in compliance with the norms of sanitary and epidemiological legislation.
Based on the above, guided by Art. Art. - Civil Procedure Code of the Russian Federation, court
The claims of the Interregional Directorate No. 172 of the FMBA of Russia, declared in defense of the legitimate interests of an indefinite number of persons, against the limited liability company "Hot Bread" will be satisfied.
Prohibit the limited liability company "Hot Bread" (TIN 7302024610, OGRN 1027300541289, KPP 730201001, registration date 12/17/2002) to operate a bakery located in the basement of a nine-story residential building located at Ulyanovsk region, Dimitrovgrad, Ave. ** , *.
An appeal against the decision can be filed with the Ulyanovsk Regional Court through the Dimitrovgrad City Court within a month from the date the court decision was made in final form - June 30, 2014.
Judge N.A. Pulkina
CHIEF STATE SANITARY DOCTOR
IN ST. PETERSBURG
RESOLUTION
dated 11/27/97 No. 6
ON THE INTRODUCTION OF SANITARY RULES AND STANDARDS
FOR MINI BAKERY
SanPiN 2.3.4.004-97
I DECIDE:
1. In accordance with the Law of the Russian Federation "On the Sanitary and Epidemiological Welfare of the Population":
1.1. Enter into force on the territory of St. Petersburg Sanitary rules and regulations for mini-bakeries SanPiN 2.3.4.004-97.
1.2. Specialists from regional centers of State Sanitary and Epidemiological Supervision should use these sanitary rules and regulations when planning and implementing hygienic control over the content of foreign substances that contaminate food raw materials and food products, as well as when investigating food poisoning of a non-bacterial nature.
Chief State
sanitary doctor for St. Petersburg
IN AND. Kurchanov
Center for State Sanitary and Epidemiological Surveillance
in St. Petersburg
IMPLEMENTATION PLAN
Sanitary rules and standards for mini-bakeries
SanPiN 2.3.4.004-97
1. Study of ND by specialists from the food hygiene department of the Center for State Sanitary and Epidemiological Surveillance in St. Petersburg:
deadline - 01/30/1998
2. Conduct an instructional and methodological meeting with the manager. food hygiene departments of regional centers of the State Sanitary and Epidemiological Supervision:
deadline - 02/05/1998
3. Monitor the implementation of this document and its use in the work of the department in regional centers State Sanitary and Epidemiological Supervision during scheduled inspections of the department’s work.
Head of Food Hygiene Department
Dmitrieva G.A.
SanPiN 2.3.4.004-97
SANITARY RULES AND STANDARDS
FOR MINI BAKERY
1. Developed by: Center for State Sanitary and Epidemiological Surveillance in St. Petersburg (Dmitrieva G.A.);
Department of Human Nutrition, Faculty of Additional Professional Education, St. Petersburg State Medical Academy named after. I.I. Mechnikova (Belova L.V., Krestova G.A., Mishkich I.A.).
2. Approved and put into effect by Decree of the Chief State Sanitary Doctor for St. Petersburg dated November 27, 1997 No. 6.
These Sanitary Rules and Standards have been developed and approved on the basis of the Law of the RSFSR "On the Sanitary and Epidemiological Welfare of the Population", the Law of the Russian Federation "On the Protection of Consumer Rights", the Law "On Certification of Products and Services" and the "Regulations on State Sanitary and Epidemiological Standardization", approved by Decree of the Government of the Russian Federation of June 5, 1994 No. 625, and establish requirements for enterprises producing bread and bakery products.
These Sanitary Rules and Standards refer to the following documents.
2.1. Law of the RSFSR "On the sanitary and epidemiological welfare of the population" dated April 19, 1991.
2.2. Law of the Russian Federation "On Certification of Products and Services" dated June 10, 1993.
2.3. Law of the Russian Federation "On the Protection of Consumer Rights" and The federal law Russian Federation "On Amendments and Additions to the Law of the Russian Federation "On the Protection of Consumer Rights".
2.4. Law of the RSFSR "On the Protection of the Natural Environment".
2.5. "Regulations on state sanitary and epidemiological regulation", approved by Decree of the Government of the Russian Federation of June 5, 1994 No. 625.
2.6. SN 245-71 "Sanitary standards for the design of industrial enterprises" gr.8.
2.7. SanPiN 2.3.4.545-96 "Sanitary rules and standards for the production of bread, bakery and confectionery products."
2.8. SNiP 23-05-95 "Natural and artificial lighting".
2.9. SNiP 2.04.05-91 "Heating, ventilation and air conditioning".
2.10. SNiP 2.04.01-85 "Internal water supply and sewerage of buildings."
2.11. SanPiN No. 4630-88 "Sanitary rules and standards of protection surface waters from pollution."
2.12. VNTP 02-92, part 2 "Bakeries".
3.1. These Sanitary Rules and Standards (hereinafter referred to as the Sanitary Rules) define the hygienic requirements for the design, equipment and maintenance of mini-bakeries that produce bread and bakery products with a maximum productivity of up to 3 tons per day, regardless of the form of ownership and departmental affiliation, as well as the requirements for mode of production, storage, sales, quality of bread and bakery products.
3.2. The placement of low-power enterprises with maximum permissible productivity is permitted only in separate buildings. For bakeries and workshops for the production of: bread and bakery products - no more than 1 ton per day is allowed, in agreement with the State Sanitary and Epidemiological Supervision authorities (provided there is no harmful effect on residents), placement in premises attached to residential and other buildings, as well as built into non-residential buildings (administrative, production, trade, etc.).
3.3. When locating low-power enterprises in separate buildings, the dimensions of sanitary protection zones must be established in agreement with the State Sanitary and Epidemiological Supervision authorities, based on the sanitary classification of enterprises depending on the existing hazards, as well as taking into account the situation on the ground.
3.4. In the case of locating low-power enterprises in premises attached or built-in-attached to residential buildings, sources harmful effects(vibration, noise, dust, gases, odors, etc.) should be placed in the rooms furthest from the main building. In addition, measures must be taken to eliminate or mitigate harmful factors of this production until permissible levels.
3.5. When designing, constructing new and reconstructing existing enterprises, one should be guided by the construction standards of technological design of enterprises producing bread and bakery products, as well as the requirements of these Sanitary Rules.
3.6. Construction projects, reconstruction, overhaul, as well as the commissioning of newly built or overhauled, reconstructed and re-equipped enterprises must be agreed upon with the bodies and institutions of the State Sanitary and Epidemiological Supervision of Russia.
3.7. The range of manufactured products, as well as the points of their sale, are approved by the administration of the enterprise and coordinated with the centers of the State Sanitary and Epidemiological Supervision. The range of low-power enterprises should be limited and correspond to existing capabilities. Changes in the assortment must be agreed upon with the State Sanitary and Epidemiological Supervision Center.
3.8. During the production of bread and bakery products, environmental measures must be carried out in accordance with the Law of the RSFSR "On the Protection of the Natural Environment".
3.9. When designing enterprises, maximum permissible loads on the environment must be taken into account and reliable and effective measures prevention and elimination of pollution of the natural environment with hazardous waste, their neutralization and disposal, introduction of resource-saving, low-waste and non-waste technologies and production.
3.10. The construction and reconstruction of enterprises, structures and other facilities must be carried out according to approved projects, agreed upon with the bodies and institutions of the State Sanitary and Epidemiological Supervision, in strict accordance with current environmental, sanitary, and construction standards and regulations.
3.11. During the construction and reconstruction of enterprises located within settlements, the dimensions of the sanitary protection zone should be established in agreement with the State Sanitary and Epidemiological Supervision authorities.
Industrial, domestic, and storm drains from bakery enterprises must be discharged into sewers and treated at city (village) or local facilities. Local projects treatment facilities and discharge sites must be agreed upon with the State Sanitary and Epidemiological Supervision authorities. Discharge of industrial and domestic wastewater into water bodies without appropriate treatment and disinfection is prohibited.
4.1. The selection of a land plot for construction and reconstruction of enterprises must be agreed upon with the State Sanitary and Epidemiological Supervision authorities.
4.2. The yard area must be fenced, illuminated, and kept properly clean. Yard cleaning should be done daily, winter time be cleared of snow and ice; during icy conditions, sprinkle with sand.
4.3. It is not permitted to place residential premises or fattening facilities for domestic animals and poultry on the territory of the enterprise; there should be no landfills, livestock farms or other possible pollutants nearby.
For the drainage of atmospheric waters, slopes must be provided directed from buildings and other structures to drainage basins.
The area should be landscaped.
4.4. For the collection and temporary storage of waste and garbage, waterproof garbage containers and containers with a capacity of no more than two days of waste accumulation, with lids, must be installed on a concrete and asphalt area, the area of which must be at least 1 sq.m. Placement of garbage containers from the enterprise and from residential buildings at least 25 m, containers must be cleaned as they are filled, but at least once every 2 days, followed by disinfection in the spring-summer period of the year with a 10% solution of bleach or other approved disinfectants . means.
Garbage removal from receptacles should be carried out using special transport, the use of which for transporting raw materials and finished products is prohibited.
5.1. Water supply to enterprises should be carried out by connecting them to a centralized water supply network, and in its absence, by installing internal water supply from artesian wells.
5.2. The quality of water used for technological, drinking and domestic needs must comply with the requirements of GOST "".
5.3. Artesian wells and reserve reservoirs must have sanitary protection zones of at least 25 m. Systematic control must be established over their sanitary and technical condition and water quality.
5.4. The quality of water supplied to reservoirs and production workshops must be systematically monitored in accordance with GOST "Drinking water. Hygienic requirements and quality control" within the time limits established by the State Sanitary and Epidemiological Supervision authorities ( chemical analysis performed at least once a quarter, bacteriological - at least once a month).
5.5. The premises of water tanks for reserve water must be insulated, sealed and kept clean.
5.6. Production premises should provide:
Cold and hot water supply drinking quality with the installation of mixers at water intake points for technology needs;
Flush taps at the rate of one tap per 500 m2 of area in workshops, but not less than one flush tap per room;
Sinks for washing hands in workshops with cold and hot water supply with a mixer, equipped with soap (disinfectant solution), a disposable towel or an electric hand dryer.
Sinks should be located in each production workshop at the entrance, as well as in places convenient for their use, at a distance of more than 15 m from the workplace.
For drinking purposes, drinking fountains, carbonation units or drinking tanks are installed at a distance of no more than 75 m from the workplace.
The temperature of drinking water should be between 8-20° WITH.
The water in the tanks must be replaced daily, and the tanks must be sealed.
5.7. For the hot water supply system, water must be used that meets the requirements of GOST "Drinking water. Hygienic requirements and quality control."
It is prohibited to use hot water from the water heating system for technological processes, sanitary treatment of equipment and premises.
5.8. In the event of a lack of hot water, it is necessary to provide for the installation of electric boilers and water heaters to provide enterprises with hot running water in sufficient quantities.
5.9. The design of the sewerage system of enterprises must meet the requirements of SNiP "Sewerage. External networks and structures", "Internal water supply and sewerage of buildings", as well as the requirements of these SanPiN.
5.10. The sewerage systems of mini-bakeries located in buildings for other purposes or extensions to them should be provided separately from the sewerage systems of these buildings.
5.11. For removal of industrial and household waste Wastewater enterprises must be connected to the city sewer system or have independent sewerage and treatment facilities.
The internal sewerage system for industrial and domestic wastewater must be separate with independent release into the yard network.
5.12. It is prohibited to discharge industrial and domestic waters into open water bodies without appropriate treatment, as well as to install absorption wells.
6.1. Production and auxiliary premises, with the exception of cold warehouses, must be provided with heating in accordance with the requirements of SNiP “Heating, ventilation and air conditioning”, “Industrial buildings”, “Administrative and domestic buildings”, while it is preferable to use a water heating system as the most hygienic .
Heating devices must be easily accessible for cleaning from dust.
6.2. Equipment, piping and other sources of significant convective and radiant heat emissions ( baking ovens, steam lines, hot water pipelines, steam boilers, boilers, etc.) must have thermal insulation, the surface temperature should not exceed 45° WITH.
6.3. At workplaces near ovens, as well as at final proofing cabinets, it is necessary to provide protection against escaping hot vapors and gases. air showering at the level of the breathing zone. The temperature of the stifling air in winter should be within (18+1)° WITHat an air speed of 0.5-1.0 m/sec., and in summer time (22 + 1) ° C at an air speed of 1-2 m/sec. Air recirculation is not permitted.
7.1. Natural and artificial lighting in production and auxiliary premises must comply with the requirements of SNiP "Natural and artificial lighting. Design standards" and "Technological design standards".
In all production and support areas, measures should be taken to maximize the use of natural light. Light openings should not be cluttered with production equipment, containers, etc. both indoors and outdoors.
7.2. The glazed surface of light openings of windows, lanterns, etc. must be regularly cleaned of dust and soot.
Broken glass in windows must be replaced immediately with whole glass. It is prohibited to install composite glass in windows and replace glazing with plywood, cardboard, etc.
Lighting fixtures and fittings must be kept clean and wiped when dirty.
7.3. Lighting sources in production workshops and warehouses must be enclosed in special explosion-proof fittings: fluorescent lamps - depending on the type, incandescent lamps - in closed shades.
The enterprise must keep records of electric lamps and lampshades in a special journal.
7.4. It is recommended to install fluorescent lighting in enterprises producing bakery products in departments: bakery, dough mixing, dough cutting, brewing and yeast, bread storage, expedition, administrative and utility rooms.
7.5. It is prohibited to place lamps directly above open (opening) process containers.
7.6. To avoid dust explosions in rooms for storing and preparing flour, the following must be provided: hidden electrical wiring, moving electrical switches and circuit breakers outside these rooms, using sealed lamps with a protective mesh.
Monitoring condition and operation lighting fixtures should be entrusted to technically trained persons.
8.1. The production premises and workshops of the enterprise must be located in such a way as to ensure the flow of technological processes and the absence of counter and intersecting flows of raw materials and finished products. Their location in basements and semi-basements is prohibited.
The set of premises must meet technological design standards.
8.2. Warehouses must be dry, clean, heated, with good ventilation (temperature - not lower than 8 ° C, relative air humidity - 70 - 75%), equipped with special rooms for unloading raw materials and loading finished products and provided with canopies for protection from precipitation, completely covering vehicles.
Separate forklifts must be provided for transporting raw materials and finished products.
Gas treatment of barn pests is allowed in warehouses in accordance with the current rules for gas treatment of warehouses.
The floor in warehouses must be dense, without cracks, cemented, and the walls must be smooth.
The warehouse must have refrigerated chambers for storing perishable raw materials and semi-finished products.
Storage in food warehouses non-food materials and odorous household goods (soap, washing powders, etc.) are prohibited.
8.3. As part of the production workshops of the enterprise, in accordance with the requirements of the “Sanitary Standards for the Design of Industrial Enterprises,” thermal (hot) workshops must be allocated in separate rooms; washing rooms requiring special hygienic conditions.
Before entering production premises, mats soaked in a disinfectant solution must be provided.
8.5. Ceilings and walls above panels in production premises and auxiliary workshops must be whitewashed with glue or painted water-based paints.
Painting and whitewashing of ceilings and walls must be done as needed, but at least twice a year.
Places with chipped plaster must be immediately plastered, followed by painting or whitewashing.
8.6. Small work to eliminate defects in plaster, whitewash, replacement broken glass and so on. is allowed to be carried out without completely stopping the production process, provided that there is local fencing and reliable protection of products from getting into it foreign objects.
8.7. Floors in all production premises must be waterproof, non-slippery, without cracks and potholes, with a surface that is easy to clean and wash with appropriate slopes towards the ladders.
8.8. For finishing floors, walls and ceilings, materials approved by the State Sanitary and Epidemiological Supervision authorities must be used.
8.9. In dressing rooms it is necessary to provide separate storage of outerwear, home clothes, work clothes and shoes.
The doors to the toilet and the toilet cubicle are of the “subway” type.
There should be sinks, toilet paper, soap, an electric towel, a disinfectant solution for hand cleaning, a hanger for bathrobes and a disinfectant mat in front of the toilet at the washbasins and toilet airlocks.
The toilet cabin must be equipped with a bracket for toilet paper. There should be a reminder on the cabin doors: “Take off your sanitary clothing.”
Showers should be located next to dressing rooms and have pre-shower areas equipped with hangers and benches.
The number of places in showers should be determined in accordance with SNiP based on the number of workers in the longest shift.
8.10. Food points must be part of household premises.
In the absence of canteens, enterprises must have rooms for meals.
Before entering food points, there should be hangers for sanitary clothing, washbasins with hot water and cold water, soap, electric towel.
9.1. Equipment and equipment must be located in such a way as to ensure the flow of the technological process and free access to them.
9.2. All parts of equipment and equipment that come into contact with products must be made of materials approved by the State Sanitary and Epidemiological Supervision authorities for use in food engineering and Food Industry. The use of imported equipment and inventory is permitted only if there is a hygienic certificate (conclusion).
9.3. The surface of equipment and inventory must be smooth and easy to clean, wash and disinfect. Detergents and disinfectants approved by the State Committee for Sanitary and Epidemiological Surveillance of Russia must be used.
9.4. New iron molds and sheets intended for baking flour products must be baked in ovens before use. The use of sheets and forms with defective edges, burrs, or dents is prohibited.
Bread pans must be periodically (as necessary) subjected to straightening (elimination of dents and burrs) and removal of carbon deposits - by firing in ovens and other methods permitted by the State Sanitary and Epidemiological Supervision authorities.
9.5. The internal and external surfaces of the dough mixing bowls are cleaned and lubricated with vegetable oil after each kneading.
9.6. Each line feeding flour into a silo must be equipped with a flour sifter and a magnetic trap for metal impurities.
The flour sifting system must be sealed: pipes, burats, auger boxes, silos must not have any cracks.
The flour sifting system must be disassembled and cleaned at least once every 10 days, and at the same time its serviceability must be checked and treated against the development of flour pests. The flow from the flour sifters is checked for the presence of foreign objects at least once per shift. In magnetic devices, the magnet strength should be checked 2 times every 10 days. It must be at least 8 kg per 1 kg of the magnet’s own weight. Magnets are cleaned by a mechanic at least once per shift.
The results of checking and cleaning the flour sifting system must be recorded in a special log.
9.7. Silos for bulk storage of flour must have a smooth surface, cones of at least 70 cm, devices for destroying flour arches and inspection hatches at a height of 1.5 m from the floor level.
9.8. Knives on rolling machines are cleaned upon completion of work. Boards, table surfaces, and rubber transport belts must be mechanically cleaned regularly and washed with hot water and soda as they become dirty.
Carts, shelves and scales should be washed with hot water and dried dry daily.
9.9. Inventory and in-shop containers must be processed in special washing departments. When washing by hand, containers and equipment are washed at the end of each shift after thorough mechanical cleaning in washing machines or three sectional baths.
In the first section - soaking and washing at a water temperature of 40 - 45 ° C, the concentration of the detergent solution is determined according to the instructions attached to it.
The second section is disinfection. In the third - rinsing with hot running water at a temperature of at least 60 degrees C.
9.10. After processing, equipment and in-shop containers are dried. They are stored in a special room on racks, shelves, stands with a height of at least 0.5 - 0.7 m from the floor.
9.11. Washing of returnable containers should be carried out separately from the washing of in-shop containers and equipment.
9.12. For washing and disinfection of equipment, equipment, inventory, bathrooms, hands, etc., centralized preparation of washing and disinfecting solutions must be provided.
Storage of detergents and disinfectants is permitted only in a specially designated room or in special cabinets.
9.13. When carrying out repairs of equipment and equipment, measures must be taken to prevent the possibility of foreign objects getting into products in accordance with the “Instructions for preventing foreign objects from getting into products.”
9.14. Commissioning of equipment and equipment after repair (reconstruction) is permitted only after washing, disinfection and inspection by the shift supervisor (foreman).
9.15. The equipment of mechanics and other repair workers should be kept in portable tool boxes. It is prohibited to store repair parts, small spare parts, nails and other things near workplaces in production premises. A special storage room or place is allocated for this.
10.1. All incoming raw materials, auxiliary, packaging materials and manufactured products must meet the requirements of current standards, technical specifications, hygienic requirements, have hygienic certificates and quality certificates.
10.2. A hygiene certificate is issued for the type of product, and not for a specific batch. Confirming the compliance of a batch of manufactured and supplied products with the established requirements (to guarantee the appropriate quality of the product) is the responsibility of the manufacturer.
10.3. Control of safety indicators in finished products of the baking industry is carried out in accordance with the procedure established by the product manufacturer in agreement with the State Sanitary and Epidemiological Supervision authorities and guaranteeing product safety.
10.4. Raw materials and auxiliary materials are allowed into production only if there is a conclusion from a laboratory or specialists from the technological control of the enterprise.
10.5. When using imported food additives, the enterprise must have a certificate and specification from the supplier company, as well as a hygienic certificate or permission from the State Committee for Sanitary and Epidemiological Supervision of Russia.
10.6. Raw materials entering production must be prepared for production in accordance with technological instructions and the “Instructions for preventing the ingress of foreign objects into products.”
The preparation of raw materials for production should be carried out in a separate room - the preparatory department.
Unstuffingraw materials, semi-finished products and auxiliary materials should be carried out after preliminary cleaning of the container from surface contaminants.
Before emptying, bags of raw materials are cleaned from the surface with a brush and carefully ripped open along the seam.
Cans and jars with raw materials are protected from surface contamination and disinfected. Fillings and semi-finished products prepared for the production of bakery products must be stored in labeled, closed containers at a temperature not exceeding +6° WITH.
10.7. Contained raw materials, auxiliary materials and finished products must be stored in warehouses and expeditions on racks and stockpiles at a distance of at least 15 cm from the floor level and 70 cm from the walls in stacks, with passages at least 75 cm wide between them.
10.8. Flour should be stored separately from all types of raw materials. Flour in containers should be stored in stacks on racks at a distance of 15 cm from the floor level and 50 cm from the walls. The distance between stacks must be at least 75 cm.
10.9. When accepting and storing flour in bulk, the following conditions must be observed:
During the absence of unloading flour trucks, the receiving devices must be constantly closed, the receiving flexible hoses must be removed into the room and suspended;
Before connecting the flour truck to the receiving devices, the responsible person is obliged to carefully inspect the internal contents of the outlet pipe of the flour truck, as well as the integrity of the seals on the loading hatches of the flour truck;
Air filters on silos and bunkers must be in good condition and cleaned at least once a day. All manholes and hatches must be securely closed. It is prohibited to send flour into production without passing through magnetic catchers;
After repairs and cleaning of flour lines, switches, feeders, bins and silos, it is necessary to inspect the equipment so that no tools, parts, brushes, etc. remain in it.
10.10. During bulk storage, flour is placed in a container in accordance with quality indicators. Complete cleaning of the bunkers (silos) and cone must be carried out at least once a year.
Cleaning of the upper zones of bunkers (silos) and the cone should be carried out systematically once a month.
10.11. Salt should be stored in separate bins or chests with lids, as well as in dissolved form in containers equipped with filters, and can only be supplied to production dissolved and filtered.
10.12. Yeast is supplied to the enterprise pressed, dried or in the form of yeast milk. Pressed yeast and yeast milk are stored at temperatures from 0 to +4 ° C. It is allowed to store a replacement and daily supply of compressed yeast in the workshop.
10.13. Pasteurized cow's milk is stored at temperatures from 0 to +6 ° With no more than 36 hours from the end of the technological process of its production.
10.14. Fats, eggs and dairy products should be stored in refrigeration chambers at temperatures from 0 to +4° WITH.
10.15. Egg melange is allowed in dough for the production of small-piece confectionery and bakery products if it meets the required organoleptic, physicochemical and microbiological parameters. Egg melange is stored at temperatures from -6 to +5 ° C, re-freezing melange is strictly prohibited. Storage of defrosted melange for more than 4 hours is not allowed.
10.16. Food additives, including baking powder, must have hygienic certificates and be stored in original packaging with appropriate labels.
Sprinkling or pouring food additives into other storage containers is not permitted.
Solutions of dyes and flavors are prepared by the enterprise’s laboratory workers and issued for production in containers made from materials approved by the State Committee for Sanitary and Epidemiological Supervision for use in the food industry. Containers with solutions of dyes and flavors must have labels with the name and concentration of the drug solution.
10.17. Raisins and dried fruits are carefully sorted, twigs and foreign impurities are removed, then washed on racks or in a raisin washing machine with running water at a temperature of about 5° C. Raisins are allowed to be used in products where they undergo reliable heat treatment. The candied fruits are moving.
10.18. Bread selected from the oven must be immediately placed in trays and sent on the expedition. Storage of bread in bulk is prohibited.
10.19. Bread affected by the “stringy” (potato) disease is not allowed for food purposes, cannot be processed and must be immediately removed from the bakery.
To prevent the spread of “sticky” (potato) disease at the enterprise, it is necessary to take measures in accordance with the requirements of the “Instructions for the Prevention of Potato Bread Disease”.
10.20. Products that have fallen on the floor (sanitary defect) must be placed in a special container marked “Sanitary defect”.
11.1. Bread and bakery products are sold in accordance with the “Rules for Trade in Food Products” and current regulatory and technical documentation.
11.2. It is prohibited to approve normative and technical documentation for new types of bakery products, putting them into production, sale and use without a hygienic assessment of their safety for human health; coordination of regulatory and technical documentation for these types of products with the State Committee for Sanitary and Epidemiological Supervision of Russia; obtaining a hygiene certificate in accordance with established requirements.
11.3. Each batch of bread and bakery products must be provided with quality certificates and certification information.
11.4. Bread, bakery and confectionery products must be transported in vehicles specially designated for the transportation of these products, and during loading and unloading they must be protected from exposure to precipitation.
11.5. Bread and bakery products may be on sale at retail establishments after leaving the oven for no more than:
36 hours - bread made from rye and rye-wheat and peeled rye flour, as well as a mixture of wheat and rye flour;
24 hours - bread made from wheat-rye and peeled wheat flour, bread and bakery products weighing more than 200 g from high-quality wheat, rye flour;
16 hours - small-piece products weighing 200 g or less (including bagels).
After these periods, the sale of bread and bakery products is prohibited, and they are subject to confiscation from trading floor and are returned to the supplier as stale.
11.6. Bread and bakery products must be placed in trays in accordance with the Rules for the stacking, storage and transportation of bread and bakery products in accordance with GOST "Stack, storage and transportation of bread and bakery products". Bread trays must be clean and must be checked by bakery workers when filled.
11.7. A permit to operate vehicles is issued by the State Sanitary and Epidemiological Supervision Center for 6 months. After this period, vehicles must be presented for inspection. Transportation of bread and bakery products by transport that does not meet sanitary requirements is prohibited.
Vehicles used to transport bread and bakery products must be clearly marked "Bread".
It is not allowed to transport any cargo in vehicles intended for the transportation of bread and bakery products.
Vehicles, containers and tarpaulins intended for transporting bread and bakery products must be kept clean.
Before loading, transport and containers must be inspected and cleaned, and upon completion of work, thoroughly washed with hot water and disinfected at least once every 5 days at the transport enterprise.
11.8. The manager of the transport fleet and the administration of the transport enterprise are responsible for the sanitary condition of transport intended for the transportation of bread and bakery products, as well as for the sanitary literacy of transport workers.
Persons accompanying the bread must load and unload bread in sanitary clothing and have a personal sanitary book with a note on the medical examination, examinations and passing the sanitary minimum exam.
Loading and unloading of finished products should be done under a canopy to protect from rain and snow.
Officials of the bakery enterprise are responsible for compliance with sanitary standards when loading finished products, and during unloading, the administration of the trading enterprise is responsible.
If finished products are loaded by trading enterprises into their own transport, then the administration of the trading enterprise is responsible for maintaining sanitary conditions.
11.9. Bread and bakery products are sold in specialized branded bread and confectionery stores, bread departments of food stores and supermarkets, in consumer cooperation stores selling everyday goods, bread and food stalls, pavilions, auto stores and from vending machines. The sale of bread and bakery products in small retail trade enterprises is carried out in the presence of their industrial packaging.
11.10. Bread and bakery products returned from trade are processed at the manufacturing plant in the form of lobes. Uncontaminated products without signs of microbiological spoilage can enter the lobe. Lobe can only be used in the production of rye bread from wallpaper and peeled flour, bread from rye-wheat flour, bread from premium, first and second grade wheat flour.
It is prohibited to accept bread affected by “potato disease” from the retail chain for processing. Storage of waste in production and return of bread products subject to soaking for more than 4 days is not permitted.
11.11. Laboratory control consists of checking the quality of raw materials, auxiliary materials, finished products and compliance with technological and sanitary-hygienic regimes for the production of bread and bakery products, carried out by an accredited laboratory of the enterprise, and in the absence of a laboratory, control can be carried out under a commercial agreement with bodies and institutions of the State Sanitary and Epidemiological Supervision Authority or accredited laboratories bodies of the State Sanitary and Epidemiological Supervision and the State Standard.
12.1. Cleaning of production, auxiliary, warehouse and household premises must be carried out by cleaners (combining is not allowed), and cleaning of workplaces must be done by workers. Enterprises operating in several shifts must be serviced by a rotating staff of cleaners.
12.2. Cleaners must be provided with cleaning equipment, washing, disinfection and cleaning products.
12.3. Cleaning equipment for cleaning production, auxiliary and utility rooms must be marked with paint and stored in separate rooms equipped with special washing baths and drainage devices with hot and cold water supply, as well as a register for drying cleaning equipment.
12.4. After finishing cleaning at the end of the shift, all cleaning equipment should be washed with water containing detergents and disinfected, dried and stored clean.
12.5. Doors and door handles of production and auxiliary premises, as needed, but at least once per shift, must be washed with hot water and soap and disinfected.
12.6. When necessary, the wall panels of production workshops are wiped with damp rags soaked in soap-alkaline solutions, washed with hot water and wiped dry.
12.7. Floors should be cleaned every shift; they must first be cleaned wet, then washed and wiped dry. IN necessary cases floors are cleaned of dirt using scrapers. Oily and slippery floors (according to production conditions) are washed with hot water and soap or an alkaline solution.
12.8. Internal glazed surface window frames washed and wiped when dirty, but at least once a week.
12.9. Heating appliances and the spaces behind them must be regularly cleaned of dirt and dust.
12.10. Electrical equipment, gratings and others safety fences and transmissions, fan chambers and panels must be cleaned periodically, as they become dirty, during a complete power outage.
12.11. In domestic premises, cleaning must be done daily (at least twice per shift) using hot water, detergents and disinfectants. Toilets and urinals are periodically cleaned of uric acid salts using commercial hydrochloric acid.
12.12. For cleaning and disinfection of sanitary facilities, special equipment (buckets, scoops, rags, brushes, etc.) with distinctive colors and markings must be allocated. Equipment for cleaning bathrooms should be stored separately from cleaning equipment in other household premises.
12.13. The presence of rodents and insects (flies, cockroaches, barn pests) is not allowed on the premises of the enterprise.
To prevent the appearance of rodents and insects, a sanitary regime must be observed on the territory, in production, warehouse and household premises.
All openings that open during the warm season must be protected from insects by removable metal mesh.
12.14. To prevent the appearance of rodents, holes in the floor, ceilings, walls, and cracks around technical inputs must be sealed with cement, brick or iron.
Ventilation holes and channels must be covered with metal mesh.
If rodents appear, apply mechanical methods their destruction (traps, tops).
12.15. If cockroaches are detected, the premises are thoroughly cleaned and specially treated (disinfestation).
Application chemicals for the destruction of rodents (deratization) and insects (disinfestation) is allowed only when these activities are carried out by specialists from disinfection enterprises.
12.16. To carry out disinfestation and deratization work, the administration of the enterprise must have contracts with the disinfection station or with the state unitary disinfection enterprise, the renewal of which is carried out in a timely manner.
12.17. Deratization and disinfestation must be carried out on sanitary days under conditions that guarantee the impossibility of contact of drugs with raw materials and finished products.
13.1. The working conditions of bakery workers must be subject to control during the allotment of a site, during the design, construction, commissioning and operation of the enterprise, as well as during the introduction of new technological equipment, new raw materials, and food additives at enterprises in accordance with the requirements of federal, regional and industry standards.
13.2. Assessing working conditions involves assessing factors:
Temperature, humidity, air mobility at all workplaces;
Thermal radiation at workplaces near furnaces;
Noise in all workplaces;
Natural and artificial lighting in workplaces;
Forced standing working position for all workers;
Stereotypical working movements when working with the predominant participation of the muscles of the arms and shoulder girdle - at workplaces in dough mixing, baking departments, when laying finished products, as well as during other operations involving manual labor;
The mass of the load lifted and moved manually - when manually lifting and moving trays with products during other relevant operations ();
Tilts of the body when laying products, raw materials during non-mechanized manual operations;
Air pollution from dust during loading, unloading and dosing bulk products(flour, granulated sugar, etc.);
Contact with hot surfaces of equipment, when servicing ovens, products.
13.3. The microclimate of bakery enterprises must comply with the requirements of the “Sanitary Standards for the Microclimate of Industrial Premises”.
13.4. Noise levels in production premises must be within the limits of current sanitary standards. In all rooms with noisy equipment, measures must be taken to reduce noise in accordance with SNiP “Noise Protection” and be no more than 80 dB.
13.5. Machine tools, machines, devices must have vibration damping devices, and the vibration level should not exceed sanitary standards.
13.6. The illumination of working surfaces at workplaces must comply with the requirements of the current SNiP “Natural and artificial lighting” and range from 200 to 400 lux, depending on the purpose of the room.
13.7. The floors of production premises located above unheated or artificially cooled premises must be insulated in such a way that the temperature difference between the room and the floor surface does not exceed 2.5 ° C, and a ventilated air gap must also be provided.
13.8. Concentration of harmful substances in the air working area should not exceed the maximum permissible concentration for specific substances.
13.9. Before entering work, employees and those working at the enterprise must undergo a medical examination in accordance with orders of the Ministry of Health of the Russian Federation No. 90 of March 14, 1996 and No. 405 of December 10, 1996.
13.10. The administration should not employ persons who have general and additional contraindications due to harmful conditions labor.
13.11. In agreement with the State Sanitary and Epidemiological Supervision authorities, health-improving measures aimed at eliminating (reducing the level of exposure to) harmful production factors must be developed and implemented at the facility.
13.12. The enterprise must organize systematic monitoring of harmful production factors, organize work on the use of collective and individual protective equipment.
13.13. All new employees must undergo training on the sanitary minimum and pass exams, then undergo training every 2 years.
14.1. Newly admitted employees are allowed to work after familiarization with the rules of personal hygiene and instructions on preventing foreign objects from getting into finished products.
14.2. Each employee must have a personal medical record book of the established form with passport data, a photograph, in which the results of medical examinations, information about transferred infectious diseases, about passing the sanitary minimum.
14.3. Mini-bakery staff must comply with following rules personal hygiene:
Come to work in clean clothes and shoes;
Leave outerwear, hats, and personal items in the dressing room;
Keep your nails short and keep your hands clean;
Before starting work, wash your hands thoroughly with soap, put on clean sanitary clothing, and tuck your hair under a cap or headscarf;
When visiting the toilet, take off sanitary clothing in a specially designated place, wash your hands thoroughly with soap after visiting, and use hand disinfectants;
If signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, appear, notify the administration and contact a medical facility for treatment.
14.4. It is prohibited to wear jewelry, cover food, or smoke in the workplace; Eating and smoking are permitted in a specially designated area.
14.5. Every enterprise should have a first aid kit with a set of medicines for first aid.
14.6. Mechanics, electricians and other workers engaged in repair work in the production and warehouse premises of the enterprise are required to work in the workshops in clean overalls, carry tools in special closed boxes, and when carrying out work, avoid contamination of raw materials, semi-finished products and finished products.
14.7. Heads of workshops (sections) and shift foremen must exercise strict control over the implementation of personal hygiene rules by workshop workers, especially with regard to washing hands before work, after breaks in work and using the toilet.
15.1. The administration is obliged to ensure:
Each employee is provided with sanitary clothing in accordance with approved standards;
Regular washing and repair of sanitary clothing and issuing it to employees to wear only during work;
Availability of sufficient cleaning equipment, detergents and disinfectants for cleaners;
Systematic implementation of disinfection, disinfestation, deratization work according to schedule,
agreed uponwith the State Sanitary and Epidemiological Supervision authorities;
Taking classes and passing examinations on the sanitary minimum for all employees of production workshops and departments upon entering work, and then once every two years, recording the results of the classes in a personal medical record book and a special sanitary journal;
Carrying out once every two years certification of the sanitary knowledge of management and engineering personnel (shop managers, engineers, workers and department heads) of the enterprise;
The required number of medical books for employees subject to medical examinations and examinations, in the prescribed form;
Submission to the clinic and other medical institutions where medical examinations are carried out, lists of employees to mark the results and the date of the examination.
15.2. The director of the enterprise is responsible for the sanitary condition of the enterprise and for compliance with these sanitary rules at the enterprise.
15.3. The administration is obliged to monitor the timely completion of medical examinations by employees of enterprises and the passing of examinations on the sanitary minimum.
15.4. Responsibility for the sanitary condition of production workshops, departments, warehouses, household areas, etc. lies with the heads of the relevant departments.
15.5. The employee serving it is responsible for the sanitary condition of the equipment and workplace.
15.6. Each employee of an enterprise must be familiarized with these Sanitary Rules and subsequently pass a test according to the sanitary minimum.
15.7. Responsibility for the implementation of these Sanitary Rules at enterprises rests with the administration of the enterprise.
15.8. Monitoring the implementation of these Sanitary Rules is carried out by the territorial centers of the State Sanitary and Epidemiological Supervision.
CLASSES OF WORKING CONDITIONS ACCORDING TO SEVERITY INDICATORS
LABOR PROCESS
|
№ P/P |
Indicators of the severity of the labor process |
Class of working conditions |
optimal |
acceptable |
harmful (hard) work |
1st degree 3.1. |
2 degrees 3.2. |
3 degrees 3.3. |
Mass of the load lifted and moved manually, kg |
1.1. |
Lifting and moving (one-time) heavy loads when alternating with other work up to 2 times per hour |
for men |
up to 15 |
up to 30 |
over 30 |
for women |
up to 5 |
to 10 |
more than 10 |
1.2. |
Lifting and moving (one-time) heavy objects constantly during the work shift |
for men |
up to 5 |
up to 15 |
up to 30 |
over 30 |
for women |
until 3 |
up to 7 |
more than 7 |
Stereotypical work movements (number per shift) |
2.1. |
With regional load, when working with the predominant participation of the muscles of the arms and shoulder girdle |
up to 10000 |
up to 20000 |
up to 30000 |
more than 30000 |
Body tilts (number per shift) |
up to 50 times per shift |
forced. tilts more than 30 degrees, 51-100 times per shift |
forcing. tilts more than 30 degrees, 101-300 times per shift |
forcing. tilts more than 30 degrees, over 300 times per shift |
APPENDIX 2
SANITARY STANDARDS FOR THE MICROCLIMATE OF INDUSTRIAL PREMISES
|
Industrial premises |
Cold period, degrees Celsius, humidity% |
Warm period, degrees Celsius, humidity% |
optimal |
acceptable |
optimal |
acceptable |
Raw materials preparation department |
19-21 degrees C |
17-23 degrees C |
20-22 degrees C |
18-27 degrees. WITH |
40-60% |
15-75% |
40-60% |
15-75%* |
Flour storage warehouse |
8-10 degrees C |
12-18 degrees C |
18-20 degrees C |
20-25 degrees C |
40-60% |
30-70% |
60% |
50-70% |
Raw materials storeroom |
10-12 degrees C |
18 degrees C |
15-20 degrees C |
20 degrees C |
60% |
75% |
60% |
up to 80% |
Bakery Hall |
17-19 degrees C |
15-22 degrees C |
19-21 degrees C |
16-27 degrees C |
40-65% |
15-75% |
up to 70% |
15-75% |
Washinginventory |
19-21 degrees C |
17-23 degrees C |
18-22 degrees C |
18-27 degrees C |
40-60% |
15-75% |
up to 65% |
15-75% |
Washingreturnable packaging |
19-21 degrees C |
17-23 degrees C |
18-22 degrees C |
18-27 degrees C |
|
15-75% |
|
15-75% |
* At workplace temperatures of 25 degrees C and above, the maximum permissible values of relative air humidity should not exceed the following limits:
70% - at an air temperature of 25 degrees C
65% - at an air temperature of 26 degrees C
60% - at an air temperature of 27 degrees C
55% - at an air temperature of 28 degrees C
ALLOWABLE SOUND PRESSURE LEVELS, SOUND LEVELS
AND EQUIVALENT SOUND LEVELS AT WORKPLACES
IN PRODUCTION PREMISES
AND ON THE ENTERPRISE TERRITORY
|
№ |
Document's name |
Sound pressure levels in dB in octave bands with geometric mean frequencies |
Sound levels and equivalent sound levels, dBA |
31,5 |
63 |
125 |
250 |
500 |
1000 |
2000 |
4000 |
8000 |
1 |
Sanitary standards for permissible noise levels in workplaces |
107 |
95 |
87 |
82 |
78 |
75 |
73 |
71 |
69 |
80 |
|
Document's name |
Naim. or equivalent. object size, mm |
Spectator category. work |
Subdivision. duration work |
Contrast of subject with background |
Illumination, sec. |
at syst. combined lighting |
at syst. general lighting |
Total |
incl. from the total
APPENDIX 5
MPC of HARMFUL SUBSTANCES IN THE AIR OF THE WORK AREA
CONTENT
|
CHIEF STATE SANITARY DOCTOR
IN ST. PETERSBURG
RESOLUTION
dated 11/27/97 No. 6
ON THE INTRODUCTION OF SANITARY RULES AND STANDARDS
FOR MINI BAKERY
SanPiN 2.3.4.004-97
I DECIDE:
1. In accordance with the Law of the Russian Federation "On the Sanitary and Epidemiological Welfare of the Population":
1.1. Enter into force on the territory of St. Petersburg Sanitary rules and regulations for mini-bakeries SanPiN 2.3.4.004-97.
1.2. Specialists from regional centers of State Sanitary and Epidemiological Supervision should use these sanitary rules and regulations when planning and implementing hygienic control over the content of foreign substances that contaminate food raw materials and food products, as well as when investigating food poisoning of a non-bacterial nature.
Chief State
sanitary doctor for St. Petersburg
IN AND. Kurchanov
Center for State Sanitary and Epidemiological Surveillance
in St. Petersburg
IMPLEMENTATION PLAN
Sanitary rules and regulations for mini-bakeries
SanPiN 2.3.4.004-97
1. Study of ND by specialists from the food hygiene department of the Center for State Sanitary and Epidemiological Surveillance in St. Petersburg:
deadline - 01/30/1998
2. Conduct an instructional and methodological meeting with the manager. food hygiene departments of regional centers of the State Sanitary and Epidemiological Supervision:
deadline - 02/05/1998
3. Monitor the implementation of this document and its use in the work of the department in the regional centers of the State Sanitary and Epidemiological Supervision during scheduled inspections of the department’s work.
Head of Food Hygiene Department
Dmitrieva G.A.
SanPiN 2.3.4.004-97
SANITARY RULES AND STANDARDS
FOR MINI BAKERY
1. Developed by: Center for State Sanitary and Epidemiological Surveillance in St. Petersburg (Dmitrieva G.A.);
Department of Human Nutrition, Faculty of Additional Professional Education, St. Petersburg State Medical Academy named after. I.I. Mechnikova (Belova L.V., Krestova G.A., Mishkich I.A.).
2. Approved and put into effect by Decree of the Chief State Sanitary Doctor for St. Petersburg dated November 27, 1997 No. 6.
These Sanitary Rules and Standards have been developed and approved on the basis of the Law of the RSFSR "On the Sanitary and Epidemiological Welfare of the Population", the Law of the Russian Federation "On the Protection of Consumer Rights", the Law "On Certification of Products and Services" and the "Regulations on State Sanitary and Epidemiological Standardization", approved by Decree of the Government of the Russian Federation of June 5, 1994 No. 625, and establish requirements for enterprises producing bread and bakery products.
These Sanitary Rules and Standards refer to the following documents.
2.1. Law of the RSFSR "On the sanitary and epidemiological welfare of the population" dated April 19, 1991.
2.2. Law of the Russian Federation "On Certification of Products and Services" dated June 10, 1993.
2.3. The Law of the Russian Federation "On the Protection of Consumer Rights" and the Federal Law of the Russian Federation "On Amendments and Additions to the Law of the Russian Federation "On the Protection of Consumer Rights".
2.4. Law of the RSFSR "On the Protection of the Natural Environment".
2.5. "Regulations on state sanitary and epidemiological regulation", approved by Decree of the Government of the Russian Federation of June 5, 1994 No. 625.
5.3. Artesian wells and reserve reservoirs must have sanitary protection zones of at least 25 m. Systematic control must be established over their sanitary and technical condition and water quality.
5.4. The quality of water supplied to reservoirs and production workshops must be systematically monitored in accordance with GOST "" within the time limits established by the State Sanitary and Epidemiological Supervision authorities (chemical analysis is carried out at least once a quarter, bacteriological analysis - at least once a month).
5.5. The premises of water tanks for reserve water must be insulated, sealed and kept clean.
5.6. Production premises should provide:
Supply of cold and hot water of drinking quality with installation of mixers to water intake points for technology needs;
Flush taps at the rate of one tap per 500 m2 of area in workshops, but not less than one flush tap per room;
Sinks for washing hands in workshops with cold and hot water supply with a mixer, equipped with soap (disinfectant solution), a disposable towel or an electric hand dryer.
Sinks should be located in each production workshop at the entrance, as well as in places convenient for their use, at a distance of more than 15 m from the workplace.
For drinking purposes, drinking fountains, carbonation units or drinking tanks are installed at a distance of no more than 75 m from the workplace.
The temperature of drinking water should be within 8-20 °C.
The water in the tanks must be replaced daily, and the tanks must be sealed.
5.7. For the hot water supply system, water must be used that meets the requirements of GOST "Drinking water. Hygienic requirements and quality control."
It is prohibited to use hot water from the water heating system for technological processes, sanitary treatment of equipment and premises.
5.8. In the event of a lack of hot water, it is necessary to provide for the installation of electric boilers and water heaters to provide enterprises with hot running water in sufficient quantities.
5.9. The design of the sewerage system of enterprises must meet the requirements of SNiP "Sewerage. External networks and structures", "Internal water supply and sewerage of buildings", as well as the requirements of these SanPiN.
5.10. The sewerage systems of mini-bakeries located in buildings for other purposes or extensions to them should be provided separately from the sewerage systems of these buildings.
5.11. To remove industrial and household wastewater, enterprises must be connected to the city sewer system or have independent sewerage and treatment facilities.
The internal sewerage system for industrial and domestic wastewater must be separate with independent release into the yard network.
5.12. It is prohibited to discharge industrial and domestic waters into open water bodies without appropriate treatment, as well as to install absorption wells.
6.1. Production and auxiliary premises, with the exception of cold warehouses, must be provided with heating in accordance with the requirements of SNiP “Heating, ventilation and air conditioning”, “Industrial buildings”, “Administrative and domestic buildings”, while it is preferable to use a water heating system as the most hygienic .
Heating devices must be easily accessible for cleaning from dust.
6.2. Equipment, pipelines and other sources of significant emissions of convection and radiant heat (baking ovens, steam lines, hot water pipelines, steam boilers, boilers, etc.) must have thermal insulation, the surface temperature should not exceed 45 ° C.
6.3. At workplaces near ovens, as well as near final proofing cabinets, to protect against escaping hot vapors and gases, it is necessary to provide air ventilation at the level of the breathing zone. The temperature of the stifling air in winter should be within (18 + 1) °C at an air speed of 0.5-1.0 m/sec., and in the summer (22 + 1) °C at an air speed of 1- 2 m/sec. Air recirculation is not permitted.
7.1. Natural and artificial lighting in production and auxiliary premises must comply with the requirements of SNiP "Natural and artificial lighting. Design standards" and "Technological design standards".
In all production and support areas, measures should be taken to maximize the use of natural light. Light openings should not be cluttered with production equipment, containers, etc. both indoors and outdoors.
7.2. The glazed surface of light openings of windows, lanterns, etc. must be regularly cleaned of dust and soot.
Broken glass in windows must be replaced immediately with whole glass. It is prohibited to install composite glass in windows and replace glazing with plywood, cardboard, etc.
Lighting fixtures and fittings must be kept clean and wiped when dirty.
7.3. Lighting sources in production workshops and warehouses must be enclosed in special explosion-proof fittings: fluorescent lamps - depending on the type, incandescent lamps - in closed shades.
The enterprise must keep records of electric lamps and lampshades in a special journal.
7.4. It is recommended to install fluorescent lighting in enterprises producing bakery products in departments: bakery, dough mixing, dough cutting, brewing and yeast, bread storage, expedition, administrative and utility rooms.
7.5. It is prohibited to place lamps directly above open (opening) process containers.
7.6. To avoid dust explosions in rooms for storing and preparing flour, the following must be provided: hidden electrical wiring, moving electrical switches and circuit breakers outside these rooms, using sealed lamps with a protective mesh.
Monitoring the condition and operation of lighting devices should be entrusted to technically trained persons.
8.1. The production premises and workshops of the enterprise must be located in such a way as to ensure the flow of technological processes and the absence of counter and intersecting flows of raw materials and finished products. Their location in basements and semi-basements is prohibited.
The set of premises must meet technological design standards.
8.2. Warehouses must be dry, clean, heated, with good ventilation (temperature - not lower than 8 ° C, relative humidity - 70 - 75%), equipped with special rooms for unloading raw materials and loading finished products and provided with canopies for protection from precipitation , completely covering the vehicles.
Separate forklifts must be provided for transporting raw materials and finished products.
Gas treatment of barn pests is allowed in warehouses in accordance with the current rules for gas treatment of warehouses.
The floor in warehouses must be dense, without cracks, cemented, and the walls must be smooth.
The warehouse must have refrigerated chambers for storing perishable raw materials and semi-finished products.
In food warehouses, storage of non-food materials and odorous household goods (soap, washing powders, etc.) is prohibited.
8.3. As part of the production workshops of the enterprise, in accordance with the requirements of the “Sanitary Standards for the Design of Industrial Enterprises,” thermal (hot) workshops must be allocated in separate rooms; washing rooms requiring special hygienic conditions.
Before entering production premises, mats soaked in a disinfectant solution must be provided.
8.5. Ceilings and walls above panels in production premises and auxiliary workshops must be whitewashed with adhesive or painted with water-based paints.
Painting and whitewashing of ceilings and walls must be done as needed, but at least twice a year.
Places with chipped plaster must be immediately plastered, followed by painting or whitewashing.
8.6. Small work to eliminate defects in plaster, whitewash, replace broken glass, etc. is allowed to be carried out without completely stopping the production process, subject to local fencing and reliable protection of the product from the ingress of foreign objects.
8.7. Floors in all production premises must be waterproof, non-slippery, without cracks and potholes, with a surface that is easy to clean and wash with appropriate slopes towards the ladders.
8.8. For finishing floors, walls and ceilings, materials approved by the State Sanitary and Epidemiological Supervision authorities must be used.
8.9. In dressing rooms it is necessary to provide separate storage of outerwear, home clothes, work clothes and shoes.
The doors to the toilet and the toilet cubicle are of the “subway” type.
There should be sinks, toilet paper, soap, an electric towel, a disinfectant solution for hand cleaning, a hanger for bathrobes and a disinfectant mat in front of the toilet at the washbasins and toilet airlocks.
The toilet stall must be equipped with a toilet paper holder. There should be a reminder on the cabin doors: “Take off your sanitary clothing.”
Showers should be located next to dressing rooms and have pre-shower areas equipped with hangers and benches.
The number of places in showers should be determined in accordance with SNiP based on the number of workers in the longest shift.
8.10. Food points must be part of household premises.
In the absence of canteens, enterprises must have rooms for meals.
Before entering food points, hangers for sanitary clothing, washbasins with hot and cold water supply, soap, and electric towels should be provided.
9.1. Equipment and equipment must be located in such a way as to ensure the flow of the technological process and free access to them.
9.2. All parts of equipment and equipment that come into contact with products must be made of materials approved by the State Sanitary and Epidemiological Supervision authorities for use in food engineering and the food industry. The use of imported equipment and inventory is permitted only if there is a hygienic certificate (conclusion).
9.3. The surface of equipment and inventory must be smooth and easy to clean, wash and disinfect. Detergents and disinfectants approved by the State Committee for Sanitary and Epidemiological Surveillance of Russia must be used.
9.4. New iron molds and sheets intended for baking flour products must be baked in ovens before use. The use of sheets and forms with defective edges, burrs, or dents is prohibited.
Bread pans must be periodically (as necessary) subjected to straightening (elimination of dents and burrs) and removal of carbon deposits - by firing in ovens and other methods permitted by the State Sanitary and Epidemiological Supervision authorities.
9.5. The internal and external surfaces of the dough mixing bowls are cleaned and lubricated with vegetable oil after each kneading.
9.6. Each line feeding flour into a silo must be equipped with a flour sifter and a magnetic trap for metal impurities.
The flour sifting system must be sealed: pipes, burats, auger boxes, silos must not have any cracks.
The flour sifting system must be disassembled and cleaned at least once every 10 days, and at the same time its serviceability must be checked and treated against the development of flour pests. The flow from the flour sifters is checked for the presence of foreign objects at least once per shift. In magnetic devices, the magnet strength should be checked 2 times every 10 days. It must be at least 8 kg per 1 kg of the magnet’s own weight. Magnets are cleaned by a mechanic at least once per shift.
The results of checking and cleaning the flour sifting system must be recorded in a special log.
9.7. Silos for bulk storage of flour must have a smooth surface, cones of at least 70 cm, devices for destroying flour arches and inspection hatches at a height of 1.5 m from the floor level.
9.8. Knives on rolling machines are cleaned upon completion of work. Boards, table surfaces, and rubber transport belts must be mechanically cleaned regularly and washed with hot water and soda as they become dirty.
Carts, shelves and scales should be washed with hot water and dried dry daily.
9.9. Inventory and in-shop containers must be processed in special washing departments. When washing by hand, containers and equipment are washed at the end of each shift after thorough mechanical cleaning in washing machines or three sectional baths.
In the first section - soaking and washing at a water temperature of 40 - 45 ° C, the concentration of the detergent solution is determined according to the instructions attached to it.
The second section is disinfection. In the third - rinsing with hot running water at a temperature of at least 60 degrees C.
9.10. After processing, equipment and in-shop containers are dried. They are stored in a special room on racks, shelves, stands with a height of at least 0.5 - 0.7 m from the floor.
9.11. Washing of returnable containers should be carried out separately from the washing of in-shop containers and equipment.
9.12. For washing and disinfection of equipment, equipment, inventory, bathrooms, hands, etc., centralized preparation of washing and disinfecting solutions must be provided.
Storage of detergents and disinfectants is permitted only in a specially designated room or in special cabinets.
9.13. When carrying out repairs of equipment and equipment, measures must be taken to prevent the possibility of foreign objects getting into products in accordance with the “Instructions for preventing foreign objects from getting into products.”
9.14. Commissioning of equipment and equipment after repair (reconstruction) is permitted only after washing, disinfection and inspection by the shift supervisor (foreman).
9.15. The equipment of mechanics and other repair workers should be kept in portable tool boxes. It is prohibited to store repair parts, small spare parts, nails and other things near workplaces in production premises. A special storage room or place is allocated for this.
10.1. All incoming raw materials, auxiliary, packaging materials and manufactured products must meet the requirements of current standards, technical specifications, hygienic requirements, have hygienic certificates and quality certificates.
10.2. A hygiene certificate is issued for the type of product, and not for a specific batch. Confirming the compliance of a batch of manufactured and supplied products with the established requirements (to guarantee the appropriate quality of the product) is the responsibility of the manufacturer.
10.3. Control of safety indicators in finished products of the baking industry is carried out in accordance with the procedure established by the product manufacturer in agreement with the State Sanitary and Epidemiological Supervision authorities and guaranteeing product safety.
10.4. Raw materials and auxiliary materials are allowed into production only if there is a conclusion from a laboratory or specialists from the technological control of the enterprise.
10.5. When using imported food additives, the enterprise must have a certificate and specification from the supplier company, as well as a hygienic certificate or permission from the State Committee for Sanitary and Epidemiological Supervision of Russia.
10.6. Raw materials entering production must be prepared for production in accordance with technological instructions and the “Instructions for preventing the ingress of foreign objects into products.”
The preparation of raw materials for production should be carried out in a separate room - the preparatory department.
Unpacking of raw materials, semi-finished products and auxiliary materials should be carried out after preliminary cleaning of the container from surface contaminants.
Before emptying, bags of raw materials are cleaned from the surface with a brush and carefully ripped open along the seam.
Cans and jars with raw materials are protected from surface contamination and disinfected. Fillings and semi-finished products prepared for the production of bakery products must be stored in labeled, closed containers at a temperature not exceeding +6 °C.
10.7. Contained raw materials, auxiliary materials and finished products must be stored in warehouses and expeditions on racks and stockpiles at a distance of at least 15 cm from the floor level and 70 cm from the walls in stacks, with passages at least 75 cm wide between them.
10.8. Flour should be stored separately from all types of raw materials. Flour in containers should be stored in stacks on racks at a distance of 15 cm from the floor level and 50 cm from the walls. The distance between stacks must be at least 75 cm.
10.9. When accepting and storing flour in bulk, the following conditions must be observed:
During the absence of unloading flour trucks, the receiving devices must be constantly closed, the receiving flexible hoses must be removed into the room and suspended;
Before connecting the flour truck to the receiving devices, the responsible person is obliged to carefully inspect the internal contents of the outlet pipe of the flour truck, as well as the integrity of the seals on the loading hatches of the flour truck;
Air filters on silos and bunkers must be in good condition and cleaned at least once a day. All manholes and hatches must be securely closed. It is prohibited to send flour into production without passing through magnetic catchers;
After repairs and cleaning of flour lines, switches, feeders, bins and silos, it is necessary to inspect the equipment so that no tools, parts, brushes, etc. remain in it.
10.10. During bulk storage, flour is placed in a container in accordance with quality indicators. Complete cleaning of the bunkers (silos) and cone must be carried out at least once a year.
Cleaning of the upper zones of bunkers (silos) and the cone should be carried out systematically once a month.
10.11. Salt should be stored in separate bins or chests with lids, as well as in dissolved form in containers equipped with filters, and can only be supplied to production dissolved and filtered.
10.12. Yeast is supplied to the enterprise pressed, dried or in the form of yeast milk. Pressed yeast and yeast milk are stored at temperatures from 0 to +4 °C. It is allowed to store a replacement and daily supply of compressed yeast in the workshop.
10.13. Pasteurized cow's milk is stored at a temperature from 0 to +6 °C for no more than 36 hours from the end of the technological process of its production.
10.14. Fats, eggs and dairy products should be stored in refrigerators at temperatures from 0 to +4 °C.
10.15. Egg melange is allowed in dough for the production of small-piece confectionery and bakery products if it meets the required organoleptic, physicochemical and microbiological parameters. Egg melange is stored at temperatures from -6 to +5 °C; re-freezing melange is strictly prohibited. Storage of defrosted melange for more than 4 hours is not allowed.
10.16. Food additives, including baking powder, must have hygienic certificates and be stored in original packaging with appropriate labels.
Sprinkling or pouring food additives into other storage containers is not permitted.
Solutions of dyes and flavors are prepared by the enterprise’s laboratory workers and issued for production in containers made from materials approved by the State Committee for Sanitary and Epidemiological Supervision for use in the food industry. Containers with solutions of dyes and flavors must have labels with the name and concentration of the drug solution.
10.17. Raisins and dried fruits are carefully sorted, twigs and foreign impurities are removed, then washed on racks or in a raisin washing machine with running water at a temperature of about 5 °C. Raisins can be used in products where they undergo reliable heat treatment. The candied fruits are moving.
10.18. Bread selected from the oven must be immediately placed in trays and sent on the expedition. Storage of bread in bulk is prohibited.
10.19. Bread affected by the “stringy” (potato) disease is not allowed for food purposes, cannot be processed and must be immediately removed from the bakery.
To prevent the spread of “sticky” (potato) disease at the enterprise, it is necessary to take measures in accordance with the requirements of the “Instructions for the Prevention of Potato Bread Disease”.
10.20. Products that have fallen on the floor (sanitary defect) must be placed in a special container marked “Sanitary defect”.
11.1. Bread and bakery products are sold in accordance with the “Rules for Trade in Food Products” and current regulatory and technical documentation.
11.2. It is prohibited to approve regulatory and technical documentation for new types of bakery products, put them into production, sell and use without a hygienic assessment of their safety for human health; coordination of regulatory and technical documentation for these types of products with the State Committee for Sanitary and Epidemiological Supervision of Russia; obtaining a hygiene certificate in accordance with established requirements.
11.3. Each batch of bread and bakery products must be provided with quality certificates and certification information.
11.4. Bread, bakery and confectionery products must be transported in vehicles specially designated for the transportation of these products, and during loading and unloading they must be protected from exposure to precipitation.
11.5. Bread and bakery products may be on sale at retail establishments after leaving the oven for no more than:
36 hours - bread made from rye and rye-wheat and peeled rye flour, as well as a mixture of wheat and rye flour;
24 hours - bread made from wheat-rye and peeled wheat flour, bread and bakery products weighing more than 200 g from high-quality wheat, rye flour;
16 hours - small-piece products weighing 200 g or less (including bagels).
After these periods, the sale of bread and bakery products is prohibited, and they are subject to withdrawal from the sales floor and are returned to the supplier as stale.
11.6. Bread and bakery products must be placed in trays in accordance with the Rules for the stacking, storage and transportation of bread and bakery products in accordance with GOST "Stack, storage and transportation of bread and bakery products". Bread trays must be clean and must be checked by bakery workers when filled.
11.7. A permit to operate vehicles is issued by the State Sanitary and Epidemiological Supervision Center for 6 months. After this period, vehicles must be presented for inspection. Transportation of bread and bakery products by transport that does not meet sanitary requirements is prohibited.
Vehicles used to transport bread and bakery products must be clearly marked "Bread".
It is not allowed to transport any cargo in vehicles intended for the transportation of bread and bakery products.
Vehicles, containers and tarpaulins intended for transporting bread and bakery products must be kept clean.
Before loading, transport and containers must be inspected and cleaned, and upon completion of work, thoroughly washed with hot water and disinfected at least once every 5 days at the transport enterprise.
11.8. The manager of the transport fleet and the administration of the transport enterprise are responsible for the sanitary condition of transport intended for the transportation of bread and bakery products, as well as for the sanitary literacy of transport workers.
Persons accompanying the bread must load and unload bread in sanitary clothing and have a personal sanitary book with a note on the medical examination, examinations and passing the sanitary minimum exam.
Loading and unloading of finished products should be done under a canopy to protect from rain and snow.
Officials of the bakery enterprise are responsible for compliance with sanitary standards when loading finished products, and during unloading, the administration of the trading enterprise is responsible.
If finished products are loaded by trading enterprises into their own transport, then the administration of the trading enterprise is responsible for maintaining sanitary conditions.
11.9. Bread and bakery products are sold in specialized branded bread and confectionery stores, bread departments of food stores and supermarkets, in consumer cooperation stores selling everyday goods, bread and food stalls, pavilions, auto stores and from vending machines. The sale of bread and bakery products in small retail trade enterprises is carried out in the presence of their industrial packaging.
11.10. Bread and bakery products returned from trade are processed at the manufacturing plant in the form of lobes. Uncontaminated products without signs of microbiological spoilage can enter the lobe. Lobe can only be used in the production of rye bread from wallpaper and peeled flour, bread from rye-wheat flour, bread from premium, first and second grade wheat flour.
It is prohibited to accept bread affected by “potato disease” from the retail chain for processing. Storage of waste in production and return of bread products subject to soaking for more than 4 days is not permitted.
11.11. Laboratory control consists of checking the quality of raw materials, auxiliary materials, finished products and compliance with technological and sanitary-hygienic regimes for the production of bread and bakery products, carried out by an accredited laboratory of the enterprise, and in the absence of a laboratory, control can be carried out under a commercial agreement with bodies and institutions of the State Sanitary and Epidemiological Supervision Authority or accredited laboratories bodies of the State Sanitary and Epidemiological Supervision and the State Standard.
12.1. Cleaning of production, auxiliary, warehouse and household premises must be carried out by cleaners (combining is not allowed), and cleaning of workplaces must be done by workers. Enterprises operating in several shifts must be serviced by a rotating staff of cleaners.
12.2. Cleaners must be provided with cleaning equipment, washing, disinfection and cleaning products.
12.3. Cleaning equipment for cleaning production, auxiliary and utility rooms must be marked with paint and stored in separate rooms equipped with special washing baths and drainage devices with hot and cold water supply, as well as a register for drying cleaning equipment.
12.4. After finishing cleaning at the end of the shift, all cleaning equipment must be washed with water and detergents added and disinfected, dried and stored in a clean condition.
12.5. Doors and door handles of production and auxiliary premises, as needed, but at least once per shift, must be washed with hot water and soap and disinfected.
12.6. When necessary, the wall panels of production workshops are wiped with damp rags soaked in soap-alkaline solutions, washed with hot water and wiped dry.
12.7. Floors should be cleaned every shift; they must first be cleaned wet, then washed and wiped dry. If necessary, floors are cleaned of dirt using scrapers. Oily and slippery floors (according to production conditions) are washed with hot water and soap or an alkaline solution.
12.8. The inner glazed surface of window frames is washed and wiped as they become dirty, but at least once a week.
12.9. Heating appliances and the spaces behind them must be regularly cleaned of dirt and dust.
12.10. Electrical equipment, gratings and other protective fences and transmissions, fan chambers and panels must be cleaned periodically, as they become dirty, during a complete power outage.
12.11. In domestic premises, cleaning must be done daily (at least twice per shift) using hot water, detergents and disinfectants. Toilets and urinals are periodically cleaned of uric acid salts using commercial hydrochloric acid.
12.12. For cleaning and disinfection of sanitary facilities, special equipment (buckets, scoops, rags, brushes, etc.) with distinctive colors and markings must be allocated. Equipment for cleaning bathrooms should be stored separately from cleaning equipment in other household premises.
12.13. The presence of rodents and insects (flies, cockroaches, barn pests) is not allowed on the premises of the enterprise.
To prevent the appearance of rodents and insects, a sanitary regime must be observed on the territory, in production, warehouse and household premises.
All openings that open during the warm season must be protected from insects by removable metal mesh.
12.14. To prevent the appearance of rodents, holes in the floor, ceilings, walls, and cracks around technical inputs must be sealed with cement, brick or iron.
Ventilation holes and channels must be covered with metal mesh.
If rodents appear, mechanical methods of exterminating them (traps, tops) are used.
12.15. If cockroaches are detected, the premises are thoroughly cleaned and specially treated (disinfestation).
The use of chemicals to kill rodents (deratization) and insects (disinfestation) is permitted only when these activities are carried out by specialists from disinfection enterprises.
12.16. To carry out disinfestation and deratization work, the administration of the enterprise must have contracts with the disinfection station or with the state unitary disinfection enterprise, the renewal of which is carried out in a timely manner.
12.17. Deratization and disinfestation must be carried out on sanitary days under conditions that guarantee the impossibility of contact of drugs with raw materials and finished products.
13.1. The working conditions of bakery workers must be subject to control during the allotment of a site, during the design, construction, commissioning and operation of the enterprise, as well as during the introduction of new technological equipment, new raw materials, and food additives at enterprises in accordance with the requirements of federal, regional and industry standards.
13.2. Assessing working conditions involves assessing factors:
Temperature, humidity, air mobility at all workplaces;
Thermal radiation at workplaces near furnaces;
Noise in all workplaces;
Natural and artificial lighting in workplaces;
Forced standing working position for all workers;
Stereotypical working movements when working with the predominant participation of the muscles of the arms and shoulder girdle - at workplaces in dough mixing, baking departments, when laying finished products, as well as during other operations involving manual labor;
The mass of the load lifted and moved manually - when manually lifting and moving trays with products during other relevant operations ();
Tilts of the body when laying products, raw materials during non-mechanized manual operations;
Air pollution from dust during loading, unloading and dosing of bulk products (flour, granulated sugar, etc.);
Contact with hot surfaces of equipment, when servicing ovens, products.
13.3. The microclimate of bakery enterprises must comply with the requirements of the “Sanitary Standards for the Microclimate of Industrial Premises”.
13.4. Noise levels in production premises must be within the limits of current sanitary standards. In all rooms with noisy equipment, measures must be taken to reduce noise in accordance with SNiP “Noise Protection” and be no more than 80 dB.
13.5. Machine tools, machines, and devices must have vibration damping devices, and the vibration level must not exceed sanitary standards.
13.6. The illumination of working surfaces at workplaces must comply with the requirements of the current SNiP “Natural and artificial lighting” and range from 200 to 400 lux, depending on the purpose of the room.
13.7. The floors of production premises located above unheated or artificially cooled premises must be insulated in such a way that the temperature difference between the room and the floor surface does not exceed 2.5 ° C, and a ventilated air layer must also be provided.
13.8. The concentration of harmful substances in the air of the working area should not exceed the maximum permissible concentration for specific substances.
13.9. Before entering work, employees and those working at the enterprise must undergo a medical examination in accordance with orders of the Ministry of Health of the Russian Federation No. 90 of March 14, 1996 and No. 405 of December 10, 1996.
13.10. The administration should not hire persons who have general and additional contraindications due to hazardous working conditions.
13.11. In agreement with the State Sanitary and Epidemiological Supervision authorities, health-improving measures aimed at eliminating (reducing the level of exposure to) harmful production factors must be developed and implemented at the facility.
13.12. The enterprise must organize systematic monitoring of harmful production factors, organize work on the use of collective and individual protective equipment.
13.13. All new employees must undergo training on the sanitary minimum and pass exams, then undergo training every 2 years.
14.1. Newly admitted employees are allowed to work after familiarization with the rules of personal hygiene and instructions on preventing foreign objects from getting into finished products.
14.2. Each employee must have a personal medical record book of the established form with passport data, a photograph, in which the results of medical examinations, information about past infectious diseases, and the passing of the sanitary minimum must be entered.
14.3. Mini-bakery staff must observe the following rules of personal hygiene:
Come to work in clean clothes and shoes;
Leave outerwear, hats, and personal items in the dressing room;
Keep your nails short and keep your hands clean;
Before starting work, wash your hands thoroughly with soap, put on clean sanitary clothing, and tuck your hair under a cap or headscarf;
When visiting the toilet, take off sanitary clothing in a specially designated place, wash your hands thoroughly with soap after visiting, and use hand disinfectants;
If signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, appear, notify the administration and contact a medical facility for treatment.
14.4. It is prohibited to wear jewelry, cover food, or smoke in the workplace; Eating and smoking are permitted in a specially designated area.
14.5. Every enterprise should have a first aid kit with a set of medicines for first aid.
14.6. Mechanics, electricians and other workers engaged in repair work in the production and warehouse premises of the enterprise are required to work in the workshops in clean overalls, carry tools in special closed boxes, and when carrying out work, avoid contamination of raw materials, semi-finished products and finished products.
14.7. Heads of workshops (sections) and shift foremen must exercise strict control over the implementation of personal hygiene rules by workshop workers, especially with regard to washing hands before work, after breaks in work and using the toilet.
15.1. The administration is obliged to ensure:
Each employee is provided with sanitary clothing in accordance with approved standards;
Regular washing and repair of sanitary clothing and issuing it to employees to wear only during work;
Availability of sufficient cleaning equipment, detergents and disinfectants for cleaners;
Systematic implementation of disinfection, disinfestation, deratization work according to schedule,
agreed with the State Sanitary and Epidemiological Supervision authorities;
Taking classes and passing examinations on the sanitary minimum for all employees of production workshops and departments upon entering work, and then once every two years, recording the results of the classes in a personal medical record book and a special sanitary journal;
Carrying out once every two years certification of the sanitary knowledge of management and engineering personnel (shop managers, engineers, workers and department heads) of the enterprise;
The required number of medical books for employees subject to medical examinations and examinations, in the prescribed form;
Submission to the clinic and other medical institutions where medical examinations are carried out, lists of employees to mark the results and the date of the examination.
15.2. The director of the enterprise is responsible for the sanitary condition of the enterprise and for compliance with these sanitary rules at the enterprise.
15.3. The administration is obliged to monitor the timely completion of medical examinations by employees of enterprises and the passing of examinations on the sanitary minimum.
15.4. Responsibility for the sanitary condition of production workshops, departments, warehouses, household areas, etc. lies with the heads of the relevant departments.
15.5. The employee serving it is responsible for the sanitary condition of the equipment and workplace.
15.6. Each employee of an enterprise must be familiarized with these Sanitary Rules and subsequently pass a test according to the sanitary minimum.
15.7. Responsibility for the implementation of these Sanitary Rules at enterprises rests with the administration of the enterprise.
15.8. Monitoring the implementation of these Sanitary Rules is carried out by the territorial centers of the State Sanitary and Epidemiological Supervision.
CLASSES OF WORKING CONDITIONS ACCORDING TO SEVERITY INDICATORS
LABOR PROCESS
|
Indicators of the severity of the labor process |
Class of working conditions |
optimal, light physical activity |
acceptable, average physical activity |
harmful (hard) work |
1st degree |
2 degrees |
3 degrees |
Mass of the load lifted and moved manually, kg |
Lifting and moving (one-time) heavy loads when alternating with other work up to 2 times per hour |
for men |
for women |
Lifting and moving (one-time) heavy objects constantly during the work shift |
for men |
for women |
Stereotypical work movements (number per shift) |
With regional load, when working with the predominant participation of the muscles of the arms and shoulder girdle |
Body tilts (number per shift) |
up to 50 times per shift |
forced. tilts more than 30 degrees, 51-100 times per shift |
forced tilts more than 30 degrees, 101-300 times per shift |
forced tilts more than 30 degrees, over 300 times per shift |
APPENDIX 2
SANITARY STANDARDS FOR THE MICROCLIMATE OF INDUSTRIAL PREMISES
|
Industrial premises |
Cold period, degrees Celsius, humidity% |
Warm period, degrees Celsius, humidity% |
optimal |
acceptable |
optimal |
acceptable |
Raw materials preparation department |
19-21 degrees C |
17-23 degrees C |
20-22 degrees C |
18-27 degrees. WITH |
Flour storage warehouse |
8-10 degrees C |
12-18 degrees C |
18-20 degrees C |
20-25 degrees C |
Raw materials storeroom |
10-12 degrees C |
15-20 degrees C |
Bakery Hall |
17-19 degrees C |
15-22 degrees C |
19-21 degrees C |
16-27 degrees C |
Washing equipment |
19-21 degrees C |
17-23 degrees C |
18-22 degrees C |
18-27 degrees C |
Washing of returnable containers |
19-21 degrees C |
17-23 degrees C |
18-22 degrees C |
18-27 degrees C |
* At workplace temperatures of 25 degrees C and above, the maximum permissible values of relative air humidity should not exceed the following limits:
70% - at an air temperature of 25 degrees C
65% - at an air temperature of 26 degrees C
60% - at an air temperature of 27 degrees C
55% - at an air temperature of 28 degrees C
ALLOWABLE SOUND PRESSURE LEVELS, SOUND LEVELS
AND EQUIVALENT SOUND LEVELS AT WORKPLACES
IN PRODUCTION PREMISES
AND ON THE ENTERPRISE TERRITORY
|
Document's name |
Sound pressure levels in dB in octave bands with geometric mean frequencies |
Sound levels and equivalent sound levels, |
Sanitary standards for permissible noise levels in workplaces |
|
Document's name |
Name or equivalent. object size, mm |
Spectator category. work |
Subdivision duration work |
Contrast of subject with background |
Artificial lighting |
Illumination, sec. |
at syst. combined lighting |
at syst. general lighting |
incl. from the total |
nezav. from characteristics and counter. object with background |
End of the table
|
Natural light, CFU |
Combined lighting, % |
A combination of norms. great. blindness indicator and coefficient. pulsations |
with overhead lighting. |
with side lighting. |
with overhead lighting. |
with side lighting. |
In this article we will tell you exactly what requirements for mini-bakeries today are imposed by the supervisory authorities, and we will also talk about General requirements to open this type of business.
Opening your own bakery is not difficult. Will be required initial investment and the desire to finally start making money from bread production. When opening a bakery, you will need to ensure that the premises that will become your production base meet certain requirements supervisory authorities. Below is a list of basic requirements.
In addition, you must take other measures to reduce or completely eliminate harmful factors in your production to acceptable levels.
Requirements for a mini-bakery - auxiliary and household premises
The requirements for the premises of a mini bakery are not so complicated, but they must be observed in any case!
3.11. Requirements for the sale of the finished product
3.11.1. Bread and bakery products are sold in accordance with the "Rules for retail trade in bread and bakery products" and GOST "Stack, storage and transportation of bread and bakery products."
Confectionery products, including those with cream, are sold in accordance with the requirements of the Sanitary Rules and Norms “Conditions and Shelf Life of Highly Perishable Products”, these SanPiN and normative and technical documentation for finished products.
3.11.2. After production and before sale, cream products must be cooled to a temperature of 4+-2°C inside the products.
3.11.3. It is prohibited to approve regulatory and technical documentation for new types of bakery and confectionery products, put them into production, sell and use in production conditions without a hygienic assessment of their safety for human health; coordination of regulatory and technical documentation for these types of products with the state sanitary and epidemiological authorities of Russia; obtaining a hygiene certificate in accordance with established requirements.
3.11.4. Each batch of bread, bakery and confectionery products must be equipped with certificates and quality certificates.
3.11.5. Bread and bakery products are sold in specialized branded bread and confectionery stores, bread departments of food stores and supermarkets, in consumer cooperation stores selling everyday goods, bread and food stalls, pavilions, auto stores and from vending machines.
The confectionery products listed in clause 3.11.1 are sold in stores that have permission from the state sanitary and epidemiological authorities to sell cream confectionery products.
Lists of stores are updated annually by the enterprise and approved by state sanitary and epidemiological authorities.
3.11.6. Bread, bakery and confectionery products must be transported in vehicles specially designated for the transportation of these products.
3.11.7. Bread, bakery and confectionery products must be protected from exposure to precipitation during loading and unloading.
3.11.8. Bread and bakery products may be on sale at retail establishments after leaving the oven for no more than:
- 36 hours - bread made from rye and rye-wheat and peeled rye flour, as well as a mixture of wheat and rye flour;
- 24 hours - bread made from wheat-rye and wheat wallpaper flour, bread and bakery products weighing more than 200 g from high-quality wheat, sifted rye flour;
— 16 hours — small-piece products weighing 200 g or less (including bagels).
After these periods, the sale of bread and bakery products is prohibited, and they are subject to withdrawal from the sales floor and are returned to the supplier as stale.
3.11.9. Laying bread and bakery products in trays must be carried out in accordance with the rules for laying, storing and transporting bread and bakery products in accordance with GOST "Stowing, storing and transporting bread and bakery products".
3.11.10. Bread trays must be clean and must be checked by bakery workers when filled.
3.11.11. It is not allowed to ship bread and bakery products from bakery enterprises without the recipient presenting a vehicle permit issued by the state sanitary and epidemiological inspection authorities.
3.11.12. A vehicle operating permit is issued for 6 months. After this period, vehicles must be presented for inspection. Transportation of bread and bakery products by transport that does not meet sanitary requirements is prohibited.
3.11.13. Vehicles used to transport bread and bakery products must be clearly marked "Bread".
3.11.14. It is not allowed to transport any cargo in vehicles intended for the transportation of bread and bakery products.
3.11.15. Vehicles, containers and tarpaulins intended for transporting bread and bakery products must be kept clean.
Before loading, transport and containers must be inspected and cleaned, thoroughly washed with hot water at the end of work and disinfected at least once every 5 days at the transport enterprise.
The manager of the transport fleet and the administration of the transport enterprise are responsible for the sanitary condition of transport intended for the transportation of bread and bakery products, as well as for the sanitary literacy of transport workers.
3.11.17. Persons accompanying the bread must load and unload bread in sanitary clothing and have a personal sanitary book with a note on the medical examination, examinations and passing the sanitary minimum exam.
3.11.18. Loading and unloading of finished products must be done under a canopy to protect from rain and snow.
3.11.19. Officials of the bakery enterprise are responsible for compliance with sanitary standards when loading finished products, during transportation - the transport enterprise, and during unloading - the administration of the trading enterprise.
If loading finished products is carried out by trading enterprises in their transport, then the administration of the trading enterprise is responsible for maintaining sanitary conditions.
3.11.20. Bread and bakery products returned from trade are processed at the manufacturing plant in the form of lobes. Uncontaminated products without signs of microbiological spoilage can enter the lobe. Lobe can only be used in the production of rye bread from wallpaper and peeled flour, bread from rye-wheat flour, bread from premium, first and second grade wheat flour.
It is prohibited to accept bread affected by “potato disease” from the retail chain for processing.
3.11.21. Storage of waste in production and return of bread products subject to soaking for more than 4 days is not permitted.
3.11.22. Confectionery products with cream can be returned to the company no later than 24 hours from the end of the sales period.
3.11.23. Products with mechanical damage or changes may be returned for processing from the retail chain. appearance and forms with expired sales dates.
3.11.24. It is prohibited to return for processing confectionery products with altered taste and odor, contaminated, containing foreign inclusions, contaminated with flour and other pests, affected by mold, as well as crumbs of flour products.
3.11.25. A conclusion on the return of confectionery products from a retail chain for processing is given on the basis of organoleptic indicators by a representative of the product quality inspection and, if necessary, samples are taken directly from the trading organization for laboratory testing.
3.11.26. Returns by retailers for processing of confectionery products are allowed only in clean, dry containers that do not have any foreign odors. Packing confectionery products into bags is not allowed.
3.11.27. Confectionery products returned for processing from a retail chain must be accompanied by the following designation:
a) name of the product;
b) weight or number of pieces of products;
c) release date;
d) the name of the trading company returning the products;
e) return date;
f) reasons for return.
3.11.28. Transportation of confectionery products returned from a retail chain is permitted only by transport intended for the transportation of food products and having a sanitary passport.
3.11.29. Confectionery products returned for processing must be stored in the retail chain separately from products intended for sale.
3.11.30. The containers (trays, boxes) in which confectionery products are returned for processing are subjected to cleaning, washing and disinfection after receiving the products.
3.11.31. Enterprises should not accept more confectionery products for processing than they can process in one day.
3.11.32. Confectionery products returned from the retail chain can go directly into processing only after a conclusion from the production laboratory on the conditions for their processing.
The conclusion is given on the basis of organoleptic data and, where necessary, is carried out in advance laboratory test product to be processed.
3.11.33. Confectionery products received for processing must be preliminarily inspected and sorted in order to eliminate products that cannot be processed.
3.11.34. When returning candies for processing, the candy wrappers are removed before the candy is processed. It is strictly prohibited to recycle sweets wrapped in candy wrappers.
3.11.35. Confectionery products that cannot be processed must be collected in special containers and can be sent to feed livestock or poultry with the permission of veterinary supervision or must be destroyed.
3.11.36. Confectionery products with cream can only be used for the production of baked confectionery products.
3.11.37. Confectionery products made from returned products must meet the requirements of applicable standards or specifications.
3.11.38. Responsibility for fulfilling sanitary requirements for processing bread, bakery and confectionery products returned from the retail chain rests with the managers of the enterprise where they are processed.
When buying bread, a person thinks little about how and by whom it was made. Perhaps because many are sure: now only machines work in the baking process, and people only control this process. Is this really so, what is the “zest” of products made in mini-bakeries, how to bake belyashi that tastes indistinguishable from homemade ones, and much more, we asked the owner of the BreadBerry chain, Oleg KHODYAKOV.
Not everyone can master this craft, and random people, as a rule, do not stay here. Judging by the fact that the people of Syzran appreciated the products of the KhlebBeri bakery, you have found your calling. Tell us why you chose this particular area and how long ago the Bread and Berry network was created.
It’s not for nothing that they say that bread is the head of everything. People always need bread, regardless of the economic situation in the world. I wanted to contribute to the production of high-quality bakery products. The first bakery “HleBBeri” on Obraztsovskaya Ploshchadka opened in June 2017, five months later - in the area of the SVVAUL military camp. Currently, there are five points operating in Syzran, plus four more in the cities of Tolyatti, Smolensk, Cherepovets, Kirov.
It's very simple: quality products and excellent service. Moreover, when a person buys bread that was not delivered to the store across the city (or even from another city!), but was baked two steps from home, it is impossible not to taste it. All our products are self made. And since everything is reflected in the quality of bread - even the mood of the baker, we have formed a friendly, cheerful, young team of like-minded people.
Firstly, we have a reliable, well-functioning logistics system for supplying quality products for production. Products undergo careful selection. And secondly, secondary production is excluded in the BreadBerry chain. That is, all products that are not sold within the prescribed period are written off and not recycled. We live in small town, and a good reputation for us is not empty words. For example, take the same belyashi. We do not buy ready-made minced meat from someone, but make it ourselves, which is why we guarantee excellent taste and the highest quality.
I would also like to say about our new product – “Rye sourdough bread” - yeast-free bread, baked with natural sourdough. We grow this starter ourselves. The process is long, but the result is real bread - tasty, aromatic, healthy.
Currently there are more than one hundred product names in the product range. But this is not the limit. So, we recently created a new product that many customers liked - julienne with mushrooms. They began to expand their confectionery production: Napoleon cake, muffins, as well as favorite pastries from Soviet times: Potato, ring, eclairs, etc.
Probably, not only in this business, but everywhere, the most difficult thing to resolve is personnel issues. Sometimes it’s easier to take a turner and teach them the baking business than to retrain specialized specialists from other industries.
In the very near future we plan to launch a franchise in Russia. This is a completely different, much higher level.
Permanent 10% discounts for plant workers - employees of Tyazhmash and SNPZ, as well as for pensioners. In the morning, before 11.00 there is a 30% discount on products, and after 19.00 - 20%.
Interviewed by Elena OZINSKAYA: “Thank you, Oleg Olegovich, for an interesting conversation.
Good luck in your work!"
Today we will tell you about what SES requirements for a mini-bakery are imposed by supervisory authorities today, and we will also talk about the general requirements for opening this type of business.
Opening your own bakery is not difficult these days. You will need an initial investment and a desire to start making money from bread production.
When opening a bakery, you will need to ensure that all its production parts meet certain SES requirements. Below is a list of the main requirements of the State Sanitary and Epidemiological Supervision.
In our next articles we will dwell in more detail on the requirements for a mini-bakery SES applicable to flour and flour raw materials.
