Sanitary and hygienic requirements for milk and its processing products. Compliance with sanitary rules in the production of milk and dairy products Sanitary rules for the dairy industry in force

"Food industry: accounting and taxation", 2009, N 10

Dairy products are perishable foodstuffs, and violations of the conditions for their production can lead to harm to the health of consumers. Ensure the epidemiological safety of products, as well as their quality - the main task milk processing enterprises. Strict compliance with the requirements of sanitary legislation can help in this.

According to paragraph 5 of Art. 15 Federal Law N 52-FZ<1>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 rules and take measures to ensure quality. Compliance with the requirements of sanitary legislation is included in the list of obligations of legal entities and individual entrepreneurs established by Art. 11 Federal Law N 52-FZ. Products, goods, works and services must be safe for human health. During the production, transportation, storage and sale of products, it is necessary to carry out production control over the observance of sanitary rules and the conduct of sanitary and anti-epidemic (preventive) measures, including through laboratory research and testing.

According to paragraph 3 of Art. 13 of Federal Law No. 52-FZ, in the event that a product does not comply with the requirements of sanitary rules, legal entities and entrepreneurs are obliged to suspend their activities, withdraw products from circulation and take measures to apply (use) products for purposes excluding harm to humans, or destroy it. In addition, the violation of sanitary legislation by virtue of Art. 55 of the Federal Law No. 52-FZ threatens disciplinary, administrative (Article 6.3 of the Administrative Code of the Russian Federation) and criminal liability (Article 236 of the Criminal Code of the Russian Federation). It is also necessary to remember about civil liability: harm caused to the person or property of a citizen, property of a legal entity due to violation of sanitary legislation is subject to compensation by the citizen or legal entity that caused harm in full according to the legislation of the Russian Federation (Art. 57 of the Federal Law N 52-FZ).

Consider the main provisions of the sanitary rules that the dairy industry must comply with - Sanitary rules and regulations<2>(hereinafter - SanPiN 2.3.4.551-96). This document establishes hygienic requirements for the production and laboratory control of milk and dairy products, ensuring the release of products that meet medical and biological requirements and sanitary quality standards.

Territory

Territory dairy enterprise and personnel walkways should be paved and have a through or circular driveway for vehicles. Areas for storing building materials, fuel, containers, and placing containers for collecting garbage should also have a hard coating. Waste areas should be located upwind in relation to production and storage facilities at a distance of at least 30 m from them. The containers must have lids, and the site itself must be fenced on three sides with a solid concrete or brick wall 1.5 m high. Garbage must be removed from containers at least once a day, followed by sanitization and disinfection of containers and the site.

Plots free from building and driveways should be used for organizing recreation areas, planting trees and shrubs, lawns. The perimeter of the site and between the zones must also be landscaped. However, it must be borne in mind that it is impossible to plant trees and shrubs that, when blooming, can clog equipment and products. In summer, the territory and green spaces are watered as needed, and in winter they are cleaned roadway and walking paths from snow and ice and sprinkled with sand. In general, the territory of the enterprise should be kept clean, cleaning should be done daily.

Production and auxiliary premises

The location of the production halls must ensure the flow technological processes... At the entrance to buildings, it is necessary to have scrapers, grates or metal nets to clean shoes from dirt, and inside buildings at the entrance to production shops and household premises - disinfecting mats (which are moistened with a 0.5% disinfectant solution every shift). Receiving milk, depending on the profile, capacity and location of the enterprise, should be carried out indoors or on an unloading platform under a canopy, equipped with hoses for pumping milk. Painting (whitewashing) of walls and ceilings of industrial and utility rooms is carried out as soon as they become dirty, but at least twice a year, with paints of light colors, and when mold appears, ceilings and corners should be immediately cleaned and painted with the addition of approved fungicidal preparations.

In production areas, pedal cisterns with lids for garbage and containers made of polymeric materials for collecting sanitary waste should be installed, which should be cleaned daily, washed with detergents and disinfected. Workplaces should be equipped with memos on compliance with sanitary and hygienic and technological regimes, warning notices, equipment washing schedules and modes, and the results of assessing the state of workplaces. Cleaning equipment should be marked and assigned to the appropriate production, auxiliary and utility rooms. Inventory, detergents and disinfectants are stored in pantries equipped with a drain for dirty water, a sink with cold and hot water supply with a mixer, a drying register and a cabinet (in low-power enterprises, storage in built-in cabinets or niches equipped like pantries is allowed).

At least once a month, general cleaning and disinfection of all rooms, equipment, inventory (sanitary day), as well as current repairs (in large enterprises, cleaning can be carried out in workshops) should be carried out. The schedule of sanitary days for the quarter must be coordinated with Rospotrebnadzor. At least once a week, you need to wash with hot water and soap and disinfect the surfaces of the panels, internal doors in production shops, starter departments, workshops for the production of children's dairy products, and the door handles, the surface under them, the bottom of the doors and the taps at the sinks should be wiped every shift detergent and disinfectant solutions. The floors in production areas are washed as needed and at the end of the shift, and in workshops contaminated with grease - with hot soap-alkaline solutions, followed by disinfection. Wet cleaning of staircase steps is carried out as they become dirty, but at least once a day, and the railings are wiped every shift with a damp cloth moistened with a 0.5% disinfectant solution. Electric lighting fixtures are wiped as soon as they become dirty, but at least once a month. Trays, ladders, sinks, sinks, urns are thoroughly cleaned, washed and disinfected as they become dirty and after the end of the shift. The inner side of window and lamppost glazing and frames is wiped and washed at least once a month, the outside - at least twice a year, and in the warm season - as it gets dirty.

Household premises

Household premises for workers in production departments of dairy industry enterprises should be equipped with the type of sanitary inspection rooms. At the entrance there should be a mat, moistened with a disinfectant solution every shift. The premises are thoroughly cleaned every day at the end of the work: they are cleaned of dust, the floors and equipment are washed with a soap-alkaline solution and hot water. Wardrobes are wet cleaned daily and disinfected with approved disinfectants at least once a week.

Toilets should be insulated, sewerage, have sluices equipped with hangers for sanitary clothes, equipped with self-closing doors, sinks with hot and cold water supply through a mixer, disinfecting mats at the entrance, toilets with pedal descent. Hand washing sinks are provided with soap, brushes, hand sanitizer, electric towels or disposable towels. Sanitary facilities and women's personal hygiene rooms are treated with detergents and disinfectants at least twice a shift. The mat before entering the toilet should be moistened at least twice during the change with fresh disinfectant solution. Equipment for cleaning and disinfection of bathrooms must have a special (red) mark or color and be stored in a specially designated place separately from the cleaning equipment of other premises. After each cleaning, the entire inventory is immersed in a disinfectant solution for two hours. The cleaning of toilets and women's personal hygiene rooms is carried out by specially designated personnel, who are strictly prohibited from being involved in cleaning other premises.

Water supply and sewerage

Water used for domestic and technological needs must comply with the requirements of GOST "Drinking water. Hygiene requirements and quality control "<3>(p. 7.7 SanPiN 2.3.4.551-96). To cool dairy products in technological devices, use ice-cold drinking water with a temperature of 1 - 2 degrees. Celsius circulating in a closed system. The use of industrial water is allowed to power the circulating systems of refrigeration units, compressors, vacuum evaporators, connections to the flush cisterns of toilet bowls and to urinals, external car wash, to cool down the blowdown water of boiler houses, and to irrigate the territory. In this case, the technical water supply must be separated from the drinking water supply and painted in a distinctive color. The draw-off points of both water supply systems must be marked with appropriate inscriptions: "drinking", "technical".

The production premises should provide for:

• flush taps with cold and hot water supply, installation of mixers at the rate of one tap per 500 sq. m of area in workshops where floor contamination with drains or products is possible, but at least one crane per room, brackets for storing hoses;
• sinks for washing hands with cold and hot water supply with a mixer equipped with soap, a brush, a disinfectant solution, disposable towels, electric towels (located in each production room at the entrance, as well as in convenient places for use at a distance of no more than 1.5 m from each workplace);
• drinking fountains or saturators for drinking purposes - at a distance of no more than 70 m from the workplace.

The sewerage device must meet the requirements of SNiP 2.04.03-85 "Sewerage. External networks and structures"<4>, SNiP 2.04.01-85 "Internal water supply and sewerage of buildings"<5>, as well as the requirements of the Sanitary Rules and Regulations.

Lighting, heating, ventilation and air conditioning

Lighting in the premises must comply with the requirements of SNiP 23-05-95 "Natural and artificial lighting"<6>and "Sanitary Requirements for the Design of Dairy Industry Enterprises. VSTP-6.01-92"<7>... In industrial premises, natural light is most acceptable. And with its lack, artificial lighting is used, mainly fluorescent lamps. Use incandescent lamps in thermostatic, refrigerated, salting rooms, warehouses. In rooms requiring a special sanitary regime (in the starter, the department for packaging cheese in film, packaging of children's dairy products in laboratory boxes, etc.), bactericidal lamps are installed to disinfect the air. In addition to the main lighting, the facility must have emergency lighting. Light openings inside and outside the building must not be cluttered with containers, equipment. It is not allowed to replace glasses in skylights with opaque materials.

The heating system must meet the requirements of SNiP 41-01-2003 "Heating, ventilation and air conditioning"<8>, SNiP 31-03-2001 "Industrial buildings"<9>, SNiP 31-05-2003 " Public buildings administrative purposes "<10>... In all production halls and auxiliary premises of the main production, radiators should be used as heating devices, the design of which ensures their accessible cleaning from dust (preferably registers made of smooth pipes).

In the production and auxiliary premises, natural, mechanical, mixed ventilation or air conditioning is provided. At the same time, a favorable air environment must be created for the health and efficiency of personnel, preservation of products and materials, ensuring the technological process, and preserving equipment. Specific parameters of the air environment have been established (see "Hygienic requirements for the microclimate of industrial premises. Sanitary rules and norms. SanPiN 2.2.4.548-96"<11>). The efficiency of ventilation systems should be checked in accordance with Methodical guidelines"Sanitary and hygienic control of ventilation systems of industrial premises"<12>.

Sanitary protection of the environment

Dairy industry enterprises in accordance with Federal Law of 10.01.2002 N 7-ФЗ "On Environmental Protection" are obliged to carry out environmental protection measures to ensure the prevention and elimination of environmental pollution. natural environment hazardous waste, their neutralization and disposal, the introduction of resource-saving, low-waste and non-waste technologies and industries. It is necessary to envisage measures to prevent environmental pollution due to the release of aerosols and gases into the atmosphere, the ingress of separator sludge into the wastewater; flushing and flushing waters containing fats and protein waste, spent chemicals, disinfectants and detergents, etc. At the same time, the administration of the enterprise, together with the territorial body of Rospotrebnadzor, must develop measures for environmental protection, for the implementation of which it is responsible.

Sanitary treatment of equipment, inventory, dishes, containers

Technological equipment, apparatus, dishes, containers, inventory, films and products made of polymer and other synthetic materials intended for packaging milk and dairy products must be made of materials approved by the Rospotrebnadzor authorities for contact with food.

Equipment, apparatus, inventory, milk pipelines must be thoroughly washed and disinfected in accordance with the Instructions for sanitizing equipment at dairy industry enterprises<13>and Instructions for the sanitization of equipment in the production of liquid, dry and pasty milk products for baby food<14>... Each workshop should have a monthly cleaning and disinfection schedule. Tanks for the production and storage of milk and milk products should be treated after each emptying. When the equipment is idle due to breakdowns for more than two hours, pasteurized milk or normalized mixtures must be drained and sent for re-pasteurization, and pipelines and equipment must be washed and disinfected. Equipment that is not used after washing and disinfection for more than six hours is disinfected again before starting work.

Cleaning of equipment requires a centralized preparation of cleaning and disinfecting solutions. Inventory, containers, vehicles, etc. they are washed and disinfected in special washing rooms with a waterproof floor, hot steam, hot and cold water supply, a drain for waste water drainage, ventilation. For manual washing of dismountable parts of equipment, a special three-section mobile bath is used with fittings for draining solutions, ensuring complete drainage of solutions, and shelves for drying parts. Tank washing is carried out manually by specially dedicated trained personnel, who cannot be involved in cleaning the bathrooms. At the same time, overalls, safety shoes are used only during tank washing, rubber boots, disinfected in a solution of bleach, are put on near the tank on a special rubber mat. Store clothes in separate labeled cabinets.

Filtering materials are washed and disinfected after each use, with continuous milk intake - at least once a shift, and with periodic milk intake - after each break in milk intake. Bags for pressing cottage cheese are thoroughly cleaned, washed in special washing machines in a separate room with the use of detergents, boiled for 10-15 minutes and dried in a special chamber, cabinet or in the air immediately after the end of the technological process. Conveyors, conveyors in contact with food are cleaned, treated with a hot solution of detergent and rinsed with hot water at the end of the shift. Milk tanks are washed and disinfected after each emptying of milk in a special washing room for them, after which they are sealed.

Microbiological control of the washed equipment is carried out by the laboratory of the enterprise and the territorial centers of Rospotrebnadzor without warning, taking into account the entries in the equipment washing log.

Transportation of milk and dairy products

Transportation of milk and dairy products must be carried out by specialized transport (road, rail, water), which must be clean, in good condition, the car body must have a hygienic coating that can be easily washed. In addition, the transport must have a sanitary passport issued by the territorial centers of Rospotrebnadzor for each car for a period of no more than six months.<15>(without it, the car is not allowed on the territory of the enterprise). Rospotrebnadzor employees have the right to prohibit the transportation of milk and dairy products by vehicles that do not meet sanitary requirements. A freight forwarder (freight forwarder) must also have a personal medical record with notes on the passage of medical examinations and hygienic training, overalls, strictly observe the rules of personal hygiene and the rules for transporting dairy products. Dairy products must not be transported together with raw foods (meat, poultry, fish, eggs, vegetables, fruits). In summer, the loading and delivery of perishable whole milk products in refrigerators should be carried out within a period of no more than six hours, by specialized vehicles and on-board vehicles - two hours.

Personal hygiene

Each employee of the enterprise is responsible for compliance with the rules of personal hygiene, the condition of his workplace, strict compliance with technological and sanitary requirements at his site. Persons suffering from the following diseases (or carrying bacteria) are not allowed to work: typhoid fever, paratyphoid fever, salmonellosis, dysentery, infectious skin diseases, infectious and destructive forms of pulmonary tuberculosis, pustular diseases, etc.

If signs of gastrointestinal diseases, fever, suppuration, symptoms of other diseases appear, employees of production departments are obliged to inform the administration about this and contact a medical institution for treatment. If employees have relatives with infectious diseases with whom they live, they are not allowed to work without a certificate from Rospotrebnadzor. In addition, when coming to work, each worker of the shop is obliged to sign in a special magazine that he and his family members have no intestinal diseases. Every day at the enterprise, the hands of the staff should be checked for the absence of pustular diseases with an entry in a special journal, which indicates the date of the check, full name and surname. the employee, the results of the inspection and the measures taken.

Persons applying for work and working at the enterprise must undergo preliminary and periodic medical examinations (Article 213 of the Labor Code of the Russian Federation, clause 1 of Article 23 of Law N 29-FZ<16>, Order of the Ministry of Health and Social Development of Russia N 83<17>). New entrants are trained in the hygiene training program<18>and pass the exam with a note about it in the appropriate journal and in the personal medical record. In the future, all employees undergo this training and knowledge test every two years, employees of the starter department - annually. Persons who have not passed the exam are not allowed to work. Once every two years, a specially created commission with the participation of Rospotrebnadzor authorities certifies executives and specialists for their knowledge of sanitary rules and norms, the basics of hygienic and anti-epidemic requirements for dairy production.

Before starting work, workers in production departments must take a shower, put on clean sanitary clothes<19>so that it completely covers personal clothing, pick up hair under a kerchief or cap, wash your hands thoroughly with warm water and soap and disinfect them. It is prohibited to enter production halls without sanitary clothing. Do not bring foreign objects (watches, cigarettes, bags, etc.) to the workshops and wear jewelry. When leaving the building on the territory and visiting non-production premises (toilets, canteens, first-aid post, etc.), sanitary clothes must be removed. It is prohibited to wear any outer clothing on it. Smoking and eating is permitted only in designated areas.

Employees should be especially careful to keep their hands clean (wash and disinfect before starting work, after each break in work, when moving from one operation to another, after touching contaminated objects). The workers of the starter culture departments wash and disinfect their hands especially thoroughly before fermenting milk, separating kefir fungi and before draining the starter culture. Fingernails should be cut short and not varnished. After visiting the toilet, hands are washed and disinfected twice: in the airlock after visiting the toilet before putting on the dressing gown and at the workplace, just before starting work. When leaving the toilet, shoes are disinfected on a disinfecting mat (disinfectants are changed daily).

At least twice a month, the cleanliness of the hands of each worker is checked by the microbiologist of the factory laboratory (without prior warning) before starting work, after visiting the toilet, especially for those workers who are in direct contact with products or clean equipment.

Disinsection, deratization

Flies, cockroaches, other insects and rodents are not allowed in the dairy industry. To carry out pest control, deratization work, the enterprise concludes an agreement with an enterprise of this profile. At the same time, the possibility of contact of chemicals with manufactured products, auxiliary, packaging materials, and containers should be excluded.

Preventive control of flies requires careful and timely cleaning of premises, timely collection of food waste and garbage in containers with tightly closing lids and their removal with subsequent washing and disinfection of containers, detection of all opening windows and doorways for the spring and summer period. To prevent the appearance of cockroaches, all cracks in the walls, partitions are closed, the accumulation of crumbs and food debris is not allowed. To protect raw materials and finished products from rodents, windows in the basement floors are closed with metal gratings, hatches - with dense covers, ventilation openings and channels - with metal meshes with cells of no more than 0.25 x 0.25 cm, holes, cracks in the floors, about pipelines and radiators with bricks, cement, metal shavings or sheet metal, upholstery of warehouse doors with iron.

Responsibility and control

Responsibility for the implementation of SanPin 2.3.4.551-96 rests with the heads of enterprises and heads of shops. Production control over compliance with Sanitary Rules and Norms is carried out in accordance with the Resolution of the Chief State Doctor of the Russian Federation N 18<20>.

Please note that in connection with the adoption of the Federal Law of 12.06.2008 N 88-FZ "Technical Regulations for Milk and Dairy Products", which entered into force on 17.12.2008<21>, The Chief State Sanitary Doctor of the Russian Federation, in Resolution No. 44 of July 22, 2008, indicated to the Office of Regulatory and Legal Support, the Office of Sanitary Inspection, the Office of the Organization of the Service, state registration and licensing of Rospotrebnadzor, together with the State Research Institute of Nutrition of the Russian Academy of Medical Sciences, for the need to make proposals before 01.10.2008 to revise some sanitary rules and norms, hygienic standards, as well as guidelines for control methods. To date, no changes have been made to SanPiN 2.3.4.551-96. Note that Federal Law No. 88-FZ does not cancel the current SanPiN 2.3.4.551-96, and the main provisions of the rules operate within the framework that does not contradict Technical regulations for milk and dairy products.

V. A. Kuznetsova

Journal Expert

"Food industry:

Accounting

and taxation "

According to its biological properties, milk is one of the most valuable food products for all groups of the population. It is of particular importance in the nutrition of children, the elderly and in dietary nutrition.

Nutritional value of milk consists in the content of almost all substances necessary for the growth and development of the body, their easy digestibility and their high use for plastic purposes. The main type of milk used in most countries as a food product is cow's milk, which is valuable for all population groups in terms of nutritional and biological properties.

Chemical composition of cow's milk: proteins - 2-8%, fats - 3.6%, carbohydrates - 4.7%, water - 88%, vitamins, mineral salts.

Protein milk (casein, lactoalbumins, lactoglobulins, etc.) are characterized by high biological value and balance of amino acids.

Fats are in an emulsified state, have a low melting point, easy digestibility and high taste.

Carbohydrates represented by lactose, which gives the product a sweetish taste and normalizes the composition of the intestinal microflora. Rapid fermentation of milk is associated with the hydrolysis of milk sugar.

Vitamins. Fresh unboiled milk is a source of water- and fat-soluble vitamins. The vitamin C content in milk depends on the season of the year, the type of feed and the way the milk is processed. Boiling destroys vitamin C completely. However, modern high-temperature technologies for rapid heating of milk contribute to its preservation. The amount of B vitamins during the year does not undergo significant changes, since they are synthesized by the beneficial microflora of the intestines of animals and enter milk. Vitamins A and D are found in milk in different amounts depending on the season of the year, feed, cattle breed and other factors.

Mineral composition. Milk and dairy products (cheese, cottage cheese) are the main sources of calcium, which is here in the best form for assimilation. The absorption of calcium depends on its ratio with other substances in foods, dishes and diet, primarily with phosphorus and magnesium. With an excess of phosphorus in food, insoluble phosphorus-calcium compounds are formed in the intestine, which are excreted from the body, and, therefore, together with the excess phosphorus, the body loses the calcium it needs. The optimal ratio is Ca: P = 1: 1.5 (as in human breast milk). Combining foods with milk and dairy products, such as milk porridge, cheese sandwich, is very beneficial for improving calcium absorption. Milk also contains small amounts of various trace elements, but it is not a significant source of hematopoietic elements - iron, copper and cobalt, which should be taken into account in the nutritional and nutritional treatment of infants.

Milk belongs to perishable products and is an excellent medium for the development of microorganisms, including pathogenic ones, therefore it is very important to comply with the appropriate conditions for its receipt, storage, transportation and sale. The following diseases can be transmitted to a person through milk: brucellosis, foot and mouth disease, tuberculosis (intestinal form), staphylococcal intoxication, intestinal infections.

Due to its liquid consistency, milk is easily accessible to falsifications (deception, counterfeiting): dilution with water, skimming, adding soda and starch, which are determined in laboratory conditions using special research methods.

Sanitary and hygienic requirements for milk:

In terms of organoleptic, physicochemical and microbiological indicators, milk must meet the requirements of GOST. Milk should not contain foreign mechanical impurities and preservatives. Organoleptic examination of milk

Colour milk is defined in a glass, on a white background. Whole cow's milk is white with a slightly yellow tint, removed or diluted with water - a bluish tint. Reddish color indicates blood impurity (udder disease) or is associated with feed (carrots, beets). Milk is poured into a conical flask, closed with a clean stopper, slightly heated in a water bath. Fresh milk has a peculiar milky smell. The sour smell indicates the beginning of the souring process. They are observed in cases of improper storage of milk together with strong smelling substances (soap, kerosene, turpentine, gasoline, naphthalene). You can smell medicinal substances.

Taste good-quality milk is pleasant, slightly sweetish. A sour taste indicates sour milk. Bitter, salty, rancid, fishy, ​​soapy and other tastes are observed when feeding animals with poor food, animal disease, lactation period, severe milk contamination, impurities.

Consistency milk should not be watery and stringy. The gooey consistency is associated with the development of mucus-secreting bacteria. The consistency of milk is determined by eye in a glass vessel. The milk poured into a glass vessel is shaken. The consistency is noted by the trace left by the milk on the walls of the vessel. Whole milk leaves a white mark on the walls of the vessel. With a slimy and viscous consistency, milk has a significant viscosity, stretches along the walls of the vessel. You can also use a “nail test” to determine consistency, in which a drop of milk is applied to the thumbnail and examined.

Determination of specific gravity (density). The normal specific gravity of milk is 1.028-1.034. The addition of water to milk causes a decrease in the specific gravity, and skimming increases it due to the removal of the light part - fat. Diluting the milk and skimming the cream at the same time can produce a mixture of normal specific gravity, so the fat content must be determined to detect falsification.

The specific gravity of milk is determined lactodensimeter. Determination of fat content in milk - produced by a butyrometer device. According to established norm, the fat content in milk should not be less than 3.2% The amount of fat depends on the breed of livestock, feed, season, etc.

Evaluation of milk freshness is performed by determining acidity, setting a test for coagulability during boiling and a test for reductase.

The acidity of milk is measured in Turner's degrees. Fresh milk has an acidity of 16-19 ° T, sufficiently fresh milk has an acidity of 20-22 ° T, and stale milk - 23 ° T and more. The acidity of milk diluted with water or mixed with soda is below 16 ° T.

Boil clotting test. Curdling of milk during boiling can occur as a result of an increase in acidity, the presence of a large number of peptonizing bacteria in the milk, or the presence of foreign impurities.

Reductase test. Milk always contains a significant amount of microbes that secrete the enzyme reductase, which discolors some dyes. When milk is heavily contaminated with microbes, discoloration occurs from several minutes to 1 hour.

Determination of the content of impurities in milk. Impurities are added to milk for the purpose of falsifying it. Most often sodium bicarbonate and starch are added. Soda is added to milk in order to delay its sourness. This is not permitted by sanitary legislation.

Reaction to starch admixture. Starch or flour is added to the milk in order to create the appearance of thickening after diluting the milk with water. Detected by reaction with iodine.

Milk that has unpleasant odors and tastes, a viscous heterogeneous consistency, discoloration and other organoleptic defects is not used. Milk of low quality is allowed for writing after appropriate processing (filtration followed by heat treatment, processing into fermented milk products, use for the manufacture of dairy dishes, culinary products).

Dairy products. Milk serves as the basis for the production of a number of combined food products and individual food components. It is used to produce milk-containing products made from milk or its component parts, secondary milk raw materials, fats or proteins. The most common dairy products are ice cream and condensed milk.

Ice cream refers to high-value products that combine the main advantages of dairy products and high consumer qualities. Condensed milk refers to high-calorie foods - hidden sources of fat and sugar. Its use in food in its direct form should be limited as much as possible, especially at low energy consumption levels.

TO sour milk products includes various products made from natural thermally processed milk without the addition of non-dairy components using special starter cultures and using specific technologies.

For lactic acid cheeses the main process of their maturation is the fermentation of milk with special bacterial cultures, followed by maturation and compaction. Depending on the appearance, cheeses are divided into hard (Dutch, Swiss, Russian, etc.), soft (Roquefort, Dorogobuzh), pickled (feta cheese, suluguni) and processed.

Cottage cheese and cheeses have high indicators of nutritional value (in terms of the content of essential nutrients, biological value, digestibility, assimilation). At the same time, the high content of animal fat in products of this group is a limitation for their extended use in nutrition.

Butter. It is a milk fat concentrate obtained from pasteurized cream. Contains from 72.5 to 82.5% milk fat (the inclusion of other types of fats is not allowed), 16-25% water and small amounts of protein and carbohydrates (less than 1%), vitamins A and D. Butter, like all milk group, is a source of biologically active short-chain fatty acids (the so-called "volatile"). Their high content significantly limits the shelf life of oil (up to 15 days at the temperature of a household refrigerator). At a temperature of -6 ..- 12 ° C, butter can be stored for up to one year.

Yogurt- a product with a high content of skimmed milk solids, made by fermentation. Food additives, fruits, vegetables and their processed products can be included in the composition of yoghurts.

Curd made from cottage cheese with the addition of butter or cream (with mass fraction butter or cream at least 5%). It is allowed to add fruits, candied fruits, dried fruits, nuts, herbs to the curd mass, which not only improves (makes more diverse) the organoleptic properties, but also increases the nutritional value of the finished product.

Cream is a fresh dairy product with a fat mass fraction of 10% or more, made from milk without the addition of non-dairy components.

Powdered milk(milk powder) is produced by drying natural milk-raw materials to create long-term storage reserves (6 months or more). However, milk powder is a highly valuable product, retaining a significant part of the properties of natural milk.

Appendix 1. Log book for detecting and eliminating accidents and repair work on the water supply and sewerage system Appendix 2. Approximate indicators for assessing the results of control of the sanitary and hygienic state of production Appendix 3. Scheme of the organization of microbiological control

2.3.4. Food and processing industry enterprises
(Technological processes. Raw materials)

Sanitary rules and norms SanPiN 2.3.4.551-96
"Production of milk and dairy products"
(approved by the resolution of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation of October 4, 1996 N 23)

Production of Milk and Milkproducts. Sanitary Regulations

2.12. Building regulations.

2.16. SNiP "Natural and artificial lighting. Design standards".

2.21. GOST 13264-88 "Cow's milk. Requirements for purchases".

The administration of the enterprise is obliged to immediately inform the authorities of state sanitary and epidemiological supervision and public utilities about all cases of accidents in water supply and sewerage networks.

7.10. The production premises should provide for:

Flush taps with cold and hot water supply, installation of mixers at the rate of 1 tap per 500 m2 of floor space in workshops where floor contamination with drains or products is possible, but at least 1 tap per room; brackets for storing hoses;

Sinks for washing hands with cold and hot water supply with a mixer, equipped with soap, a brush, a disinfectant solution (0.02% bleach solution), disposable towels, electric towels. Sinks should be placed in each production area at the entrance, as well as in convenient places for use at a distance of no more than 15 m from each workplace;

Drinking fountains or saturators for drinking purposes - no more than 70 m from the workplace.

7.11. Drinking water for domestic and technological needs must be subjected to chemical analysis in accordance with the instructions for technochemical control at dairy enterprises within the time frame, established by the authorities and institutions of state sanitary and epidemiological supervision, but at least once a quarter, bacteriological - once a month.

Water analysis should be carried out in accordance with GOST "Drinking water: Methods of sanitary and bacteriological analysis".

Water must be examined at the following sampling points: at the inlet, in storage tanks, in production shops (control room, curd cheese, sour cream, bottling department, in the leavening department, etc.).

Depending on the epidemiological situation in the region, including the territory of the plant and the raw material zone of the enterprise, the frequency of the study of water, as prescribed by the bodies and institutions of the state sanitary and epidemiological supervision, can be increased regardless of the source of water supply.

7.12. The device of the sewerage system of dairy industry enterprises must meet the requirements of SNiP "Sewerage. External networks and structures" and "Internal water supply and sewerage of buildings", as well as - the requirements of these SanPiN.

Dairy enterprises should be provided with sewerage systems for separate collection and disposal of industrial and domestic wastewater. To collect and remove atmospheric precipitation, storm sewers should be provided. Connections between industrial and domestic sewage systems are prohibited; each system must have an independent release into the courtyard network. When discharging to urban wastewater treatment plants, the conditions for wastewater disposal are determined by the "Instruction for the reception of industrial wastewater into the city sewage system".

If there are own treatment facilities, the conditions for the discharge of treated wastewater are determined by the "Rules for the protection of surface waters from pollution by wastewater". The conditions for the discharge of wastewater from each specific enterprise must be agreed with the bodies and institutions of the state sanitary and epidemiological supervision.

7.13. It is more expedient to locate yard sewerage networks on the territory of enterprises below the water supply lines; it is also allowed to lay water supply and sewerage networks at the same depth. The equipment of the intersection points of water supply and sewer pipes, as well as the distance between parallel communications must meet the requirements of SNiP "Water supply. External networks and structures" and "Sewerage. External networks and structures".

7.14. If necessary, it is necessary to provide for local treatment of contaminated wastewater (see clause 9.6 of these SanPiN).

7.15. By agreement with the state sanitary and epidemiological supervision authorities, the establishment of small enterprises of the dairy industry in non-canalized areas may be allowed for a certain period.

7.16. Wastewater from dairy industry enterprises, before being released into water bodies, must undergo mechanical, chemical (if necessary) and complete biological treatment at the treatment facilities of the settlement or at their own treatment facilities.

7.17. All production and other premises with possible drains on the floor must be equipped with covered trays or ladders with a floor slope to them of at least 0.005 - 0.01, depending on the amount of wastewater.

7.18. Technological equipment, tanks, washing baths should be connected to the sewerage system through hydraulic gates (siphons) with a jet gap of 20-30 mm from the end of the drain pipe to the upper edge of the funnel, sinks through a siphon without breaking the strings.

7.19. Ladders, gutters and suspended sewer pipes with process drains should not be located above permanent workplaces and open technological equipment. Installation of suspended sewer pipes with domestic waste water is prohibited.

7.20. Risers with domestic wastewater should not pass through production facilities intended for the storage and processing of food products. It is more expedient to place risers with industrial effluents in passageways with access to revisions from neutral rooms. The passage of risers with industrial effluents through the production premises is allowed if there are no revisions within them.

8. Lighting, heating, ventilation and air conditioning

8.1. Lighting of industrial premises must comply with the requirements of SNiP "Natural and artificial lighting. Design standards" and "Sanitary requirements for the design of dairy enterprises".

8.2. In industrial premises, natural lighting is most acceptable: the light ratio (SK) should be in the range of 1: 6 - 1: 8. In household premises, the SC must be at least 1:10. The coefficient of natural light (KEO) should be provided taking into account the nature of work and visual stress.

In case of insufficient natural light, artificial lighting should be used - mainly fluorescent lamps. In rooms with difficult working conditions or with no permanent workplaces (thermostatic, refrigeration, salt rooms, storage rooms, etc.), incandescent lamps should be used.

8.3. Artificial lighting should be provided general in all workshops and premises, and in production, if necessary, local or combined.

When performing production operations that require special visual stress, combined or local lighting should be used, depending on the volume and nature of the work.

8.4. Luminaires with fluorescent lamps must be equipped with a protective grill (mesh), diffuser or special lamp holders, excluding the possibility of lamps falling out of the luminaires; lamps with incandescent lamps - solid protective glass.

8.5. Lamps in rooms with open technological processes (production of cottage cheese, cheese and other products in tubs without lids) should not be placed above technological equipment in order to exclude the possibility of debris getting into the product.

8.6. It is forbidden to obstruct skylights with containers, equipment, etc. inside and outside the building. It is not allowed to replace glasses in skylights with opaque materials.

In the event of redevelopment, changes in the purpose of the production premises, as well as when moving or replacing one equipment with another, the illumination of the room in connection with the new conditions must be brought in line with the lighting standards.

8.7. In rooms requiring a special sanitary regime (in the starter, the department for packaging cheese in film, packaging of children's dairy products, laboratory boxes, etc.), it is necessary to provide for the installation of bactericidal lamps for air disinfection. The operating mode of germicidal lamps must comply with the requirements of the instructions for their operation.

Ultraviolet irradiation facilities should be provided in first-aid posts.

8.8. Enterprises must be provided with emergency lighting in addition to the main lighting.

8.9. The heating system must meet the requirements of SNiP "Heating, ventilation and air conditioning", "Industrial buildings", "Administrative and domestic buildings".

For the heating system of industrial and auxiliary buildings, it is preferable to use overheated water as a heat carrier; the use of saturated water vapor is also allowed.

8.10. For heating buildings remote from the heating networks of enterprises or outside the industrial site (sewage pumping systems, water towers, etc.), as well as in heated rooms located in the circuits of refrigerators and warehouses, it is allowed to use electricity as a source of heat.

8.11. In unheated warehouses, heating should be arranged only in back rooms for a long stay of service personnel (during the working day). Heating of warehouses should be provided if it is necessary to maintain a certain temperature in them, which is necessary for the mode of storage of products or materials.

8.12. In all production workshops and auxiliary rooms of the main production, radiators should be used as heating devices, the design of which ensures their affordable cleaning from dust (preferably registers made of smooth pipes).

8.13. In thermostatic rooms, in order to create the temperature required by the technology, steam heating should be provided from the industrial heat supply system using registers from smooth pipes as heating devices.

8.14. In industrial and auxiliary buildings and premises, natural, mechanical, mixed ventilation or air conditioning must be provided in accordance with the requirements of the Sanitary Standards for the Design of Industrial Enterprises, the chapter of the SNiP "Heating, Ventilation and Air Conditioning", "Sanitary Requirements for the Design of Dairy Industry Enterprises "(VSTP) and these SanPiN.

8.15. A favorable air environment must be created in production and auxiliary premises by means of heating, ventilation (or air conditioning):

For the health and efficiency of personnel;

Conservation of products and materials;

Provision of the technological process;

Saving equipment.

The parameters of the air environment must comply with the requirements of the "Sanitary Standards for the Microclimate of Industrial Premises". Categories of work should be taken according to the "Standards for technological design of dairy industry enterprises".

8.16. At dairy industry enterprises in production and household premises, washing rooms, laboratories and some other premises, supply and exhaust general exchange mechanical ventilation (or air conditioning) should be provided in combination, if necessary, with local exhaust ventilation.

8.17. Natural ventilation is allowed in some premises of ancillary services, at milk collection points, low-power grassroots dairy enterprises.

8.18. Household rooms, toilets, starter rooms, laboratories must have independent systems of general exchange and local ventilation.

8.19. The supply air supplied to the production premises must be dust-free. Supply air entering the starter and production premises with open technological processes, the children's dairy products workshop, the sterilized milk production department with bottling under aseptic conditions - in mandatory must be cleaned of dust on oil and other fine filters.

8.20. The amount of air that must be supplied to the premises to ensure the required parameters of the air environment in the working or serviced area of ​​the premises should be determined by calculation depending on the amount of heat, moisture and harmful substances entering the room (ammonia, carbon dioxide, aerosols, nitrogen oxides, ozone, etc. .).

The frequency of air changes in individual rooms of industrial and auxiliary buildings is allowed to be taken in accordance with the "Sanitary Requirements for the Design of Dairy Industry Enterprises".

8.21. Equipment that is a source of intense heat, moisture and hazardous substances must be supplied with local systems exhaust ventilation.

Equipment that is a source of dust must be provided with individual specialized cleaning systems (filters, cyclones, etc.).

8.22. The bottom of the intake opening of the intake ventilation shaft should be placed at a height of at least 2 m from the ground level.

The air removed by the exhaust ventilation systems must be discharged through exhaust shafts at least 1 m high above the roof level.

8.23. Emissions to the atmosphere from ventilation systems should be located at a distance from the air intake devices of supply ventilation at least 10 m horizontally or 6 m vertically, with a horizontal distance of less than 10 m.

8.24. The device of supply and exhaust general ventilation systems should ensure air exchange in buildings as a whole with a balance of supply and exhaust. In order to localize hazards in rooms in which harmful substances, aerosols, excess heat and moisture are emitted, a negative imbalance should be established (i.e., with a predominance of exhaust over inflow); in rooms where there are no harmful emissions, a positive imbalance.

8.25. Ventilation equipment should be placed in technical rooms (ventilation chambers) equipped to suppress noise and vibration in accordance with the requirements of the SNiP chapter "Noise protection", hygienic rules and regulations and other official documents.

8.26. The efficiency of the ventilation systems should be carried out in accordance with the Methodological Guidelines "Sanitary and Hygienic Control of Ventilation Systems in Industrial Premises".

9. Sanitary protection of the environment

9.1. In order to protect the environment and health of the population for the enterprises of the dairy industry, it is imperative to fulfill the requirements for sanitary protection of the environment in accordance with the following main regulatory documents: SanPiN "Hygienic requirements for the protection of atmospheric air in populated areas"; SanPiN "Sanitary rules and norms for the protection of surface waters from pollution"; SanPiN "Sanitary Rules and Norms for the Protection of Coastal Seas from Pollution in Places of Water Use by the Population"; Sanitary rules "Procedure for the accumulation, transportation, neutralization and disposal of toxic industrial waste", etc.

9.2. At enterprises of the dairy industry, measures must be taken to prevent environmental pollution due to emissions of aerosols and gases into the atmosphere; sludge from separators entering waste water; flushing and rinsing waters containing fats and protein waste, waste chemicals, disinfectants and detergents, etc.

9.3. For the collection and disposal of industrial and domestic wastewater, enterprises must be sewerage; the sewerage system can be connected to the sewerage networks of settlements or have its own system of treatment facilities. When discharging to wastewater treatment plants in settlements, the conditions for wastewater disposal are determined by the "Rules for the reception of industrial wastewater into the sewage system of settlements".

9.4. If there are own treatment facilities, the conditions for the discharge of treated wastewater are determined by the "Sanitary Rules and Norms for the Protection of Surface Waters from Pollution" and "Sanitary Rules and Standards for the Protection of Coastal Sea Waters from Pollution in Places of Water Use by the Population".

The conditions for discharging wastewater must be agreed with the bodies and institutions of the state sanitary and epidemiological supervision in each case.

9.6. Wastewater from enterprises must be subjected to local treatment before being discharged into the sewage system of a settlement. Methods and methods of wastewater treatment should be determined taking into account local conditions depending on the composition of the wastewater.

9.7. If wastewater from enterprises is potentially dangerous in epidemiological terms, it can be discharged into water bodies only after appropriate cleaning and disinfection to a coli index of no more than 1000 and a phage index of no more than 1000 pfu dm3 - in accordance with the "Sanitary Regulations and standards for the protection of surface waters from pollution ". The choice of disinfection methods must be agreed with the bodies and institutions of the state sanitary and epidemiological supervision.

9.8. At milk processing enterprises, measures should be taken to clean the air from harmful emissions into the atmospheric air associated with the technological process: dust emission during milk drying and packaging of dry milk products; gases and vapors when smoking processed cheese, waxing cheeses, etc.

9.9. Exhaust air containing aerosols must be cleaned on filters before being released into the atmosphere.

9.10. Collection of solid waste should be carried out in metal bins or containers with lids and taken to designated places in an organized landfill.

9.11. Enterprises operating a particular natural object must carry out systematic departmental control over the state of the environment and technical control over the efficiency of wastewater treatment plants and filters of ventilation units.

9.12. Environmental protection measures should be developed by the administration of enterprises in conjunction with the territorial centers of state sanitary and epidemiological supervision on the basis of an inventory of production processes and equipment that are sources of hazardous substances.

9.13. Responsibility for the implementation of environmental protection measures developed at the enterprise rests with the administration of the enterprise.

9.14. State control over the implementation of hygienic and anti-epidemic measures and plans of enterprises is carried out by the bodies of the state sanitary and epidemiological supervision of Russia, state control over the implementation of environmental measures and plans - the institution of the Ministry of Natural Resources of Russia - in accordance with the "Regulations on the interaction and delimitation of functions of the State Committee for Sanitary and Epidemiological Supervision of Russia and the Ministry of Natural Resources of Russia, their bodies and institutions on places ".

10. Requirements for technological equipment,
equipment, inventory, dishes and containers

10.1. Technological equipment, apparatus, dishes, containers, inventory, films and products made of polymer and other synthetic materials intended for packaging milk and dairy products must be made of materials permitted by the state sanitary and epidemiological supervision authorities for contact with food.

10.2. Bathtubs, metal utensils, sinks, trays, gutters, etc. must have smooth, easy-to-clean internal surfaces, with no crevices, gaps, protruding bolts or rivets that make cleaning difficult. The use of wood and other materials that are difficult to clean and disinfect should be avoided.

10.3. The working surfaces (coatings) of tables for food processing should be smooth, without cracks and gaps, made of stainless steel or polymeric materials approved by the state sanitary and epidemiological supervision authorities for contact with food.

10.4. Technological equipment and apparatus should be painted on the outside with light-colored paint (except for equipment made or lined with stainless material), which does not contain harmful impurities. Painting of utensils and utensils with paints containing lead, cadmium, chromium is not allowed.

10.5. Arrangement of technological equipment should be carried out in accordance with the technological scheme, ensure the flow of the technological process, short and direct communications of milk pipelines, exclude counter flows of raw materials and finished products.

10.6. When arranging equipment, conditions must be observed that ensure free access to workers to it, sanitary control over production processes, the quality of raw materials, semi-finished products and finished products, as well as the possibility of washing, cleaning and disinfection of premises and equipment.

10.7. Equipment, apparatus and milk pipelines must be mounted in such a way as to ensure complete drainage of milk, washing and disinfecting solutions. All parts that come into contact with milk and dairy products must be accessible for cleaning, washing and disinfection. Metal milk lines must be detachable.

Glass thermometers without a protective frame are not allowed for use.

10.8. Tanks for the manufacture and storage of milk, cream, sour cream and other dairy products (except for those used for the production of cottage cheese and cheese) must be equipped with tight-fitting lids.

10.9. Apparatuses, baths and other equipment in which dairy products are manufactured are connected to the sewage system with a burst of the stream through funnels with a siphon (see section 7 of these SanPiN).

Direct connection of equipment to the sewerage system and drainage of water from them to the floor are not allowed.

10.10. Intra-plant transport and intrashop containers should be assigned to certain types of raw materials and finished products and marked accordingly.

11. Sanitary treatment of equipment, inventory, dishes, containers

11.1. Equipment, apparatus, inventory, milk pipelines must be thoroughly washed and disinfected in accordance with the "Instructions for sanitizing equipment at dairy enterprises" and "Instructions for sanitizing equipment in the production of liquid, dry and pasty milk products for baby food". It is allowed to use certified imported detergents and disinfectants.

11.2. To strictly comply with the established frequency of sanitization of equipment and apparatus, each workshop should have a monthly washing and disinfection schedule.

11.3. Equipment that is not used after washing and disinfection for more than 6 hours is disinfected again before starting work. Microbiological control of the quality of washing and disinfection is carried out by the laboratories of the enterprise and the territorial centers of the state sanitary and epidemiological supervision immediately before the start of work.

11.4. Tanks for the production and storage of milk and milk products should be sanitized after each emptying.

11.5. In case of forced downtime of equipment due to technical problems or interruptions in milk supply for 2 hours or more, pasteurized milk or normalized mixtures should be drained and sent for re-pasteurization, and pipelines and equipment should be washed and disinfected.

11.6. For washing equipment, a centralized preparation of washing and disinfecting solutions should be envisaged, for which washing installations B2-OTs2-U can be used for enterprises processing 25-50 tons of milk per shift, B2-OCA - for enterprises processing 100-150 tons of milk per shift, В2-ОЦП - for enterprises processing 200 and more tons of milk per shift.

11.7. Preparation of working solutions of bleach for hand disinfection, cleaning equipment, equipment, bathrooms, etc. should be produced from a centrally prepared 10% solution of bleach and monitored daily for the content of active chlorine by a dedicated worker.

11.8. A decrease in the concentration, temperature and circulation time of cleaning and disinfecting solutions, as well as a violation of the washing frequency provided for by the current instructions, is not allowed.

11.9. In the absence of a device for automatic control and concentration of cleaning solutions, it must be controlled by the laboratory at least 2 - 3 times per shift and, if necessary, brought to the established norm.

11.10. For washing and disinfection of equipment, containers, vehicles, etc. equip special washing rooms with a waterproof floor, live steam supply, hot and cold water, a drain for waste water drainage, ventilation.

11.11. For manual washing of dismountable parts of equipment (pipelines, taps, dosing devices, etc.), special three-section mobile baths with fittings for draining solutions should be provided. The location of the fittings should ensure complete drainage of the solutions. Baths should be equipped with shelves for drying parts.

11.12. Tank washing should be done by dedicated trained personnel. Tank cleaners cannot be involved in cleaning bathrooms.

Overalls, safety shoes are used only during tank washing, rubber boots, disinfected in a solution of bleach, are put on near the tank on a special rubber mat.

Washers' overalls and equipment for washing pasteurized and raw milk tanks are stored in separate labeled cabinets.

11.13. Washing bottles on bottle washing machines is carried out according to the instructions for each type of machine and in accordance with the current instructions for sanitizing equipment. Bottles with protein residues, mechanical impurities, etc. are pre-soaked and washed by hand. It is not allowed to pour milk and dairy products into bottles of technical liquids.

11.14. Before filling with dairy products, bottles should be visually inspected for their integrity, washing quality and the absence of foreign objects. Electric lamps at the inspector's workplace must be shielded with a special screen.

The workplace of the controller on the light filter should be equipped with a semi-soft, high seat-chair with armrests and a footrest.

For this work, it is necessary to select controllers with proven eyesight, and the continuous work of controllers on the light filter should not exceed 1.5 - 2 hours.

11.15. Filter materials must be rinsed and disinfected after each use. Washing and disinfection of them is carried out in accordance with the "Instructions for the sanitization of equipment at the enterprises of the dairy industry".

When receiving milk from individual farms, filtering materials must be washed and disinfected after receiving milk from each donor.

If milk is continuously received through automatic meters, the filters in them should be washed and disinfected at least 1 time per shift. In case of periodic milk intake, cleaning and disinfection of filters should be carried out after each interruption in milk intake.

11.16. The bags used for pressing the curd are thoroughly cleaned immediately after the end of the technological process, washed on special washing machines using the detergents specified in the current "Instructions for sanitizing equipment at the dairy industry", boiled for 10-15 minutes and dried in a drying chamber , closet or in the air (in the workshop).

The processing of bags should be carried out in a separate room, they are not allowed to be processed in a shared laundry.

11.17. Conveyors, conveyors in contact with food, at the end of the shift, are cleaned, treated with a hot solution of soda ash or synthetic detergents, and then washed with hot water.

11.18. Milk tanks must be washed and disinfected in a tank truck washing after each milk release. After washing, the tanks must be sealed, about which a corresponding note is made in the travel document.

In case of breaking the seals by the security of the enterprise, the re-sealing of the tanks by the security forces is required. In the travel document or the sanitary passport, a mark is put "The tank was opened for inspection and re-sealed by the enterprise's guards."

11.19. Microbiological control of the washed equipment should be carried out by the laboratory of the enterprise and the territorial centers of the state sanitary and epidemiological supervision without warning, taking into account the entries in the equipment washing log.

The results of bacteriological studies of washes, indicating unsatisfactory cleaning and disinfection of equipment, should be posted by laboratory workers on the indicator board with an indication of the person responsible for the sanitary condition of the area.

11.20. At specialized enterprises and workshops for the production of liquid and pasty dairy products for young children, washing and disinfection of equipment, monitoring the concentration of used detergents and disinfectants and maintaining sanitization regimes should be carried out automatically.

The system for washing equipment and pipelines should consist of several autonomous cycles:

Sterilizers, pasteurizers and equipment working according to the general scheme with them;

Tanks, milk lines, filling machines for sterilized dairy products;

Tanks, milk pipelines, filling machines for the production of fermented milk products for children;

Tanks, milk pipelines, filling machines of the kefir production area;

Equipment for curd.

11.21. For baby food shops of small capacity (up to 5 tons), washing of equipment and pipelines should consist of the following cycles:

Equipment and pipelines for raw milk and unpasteurized solutions of food components;

Sterilizers, pasteurizers and equipment working according to the general scheme with them; tanks, milk lines, filling machines for sterilized dairy products;

Equipment for the production of cottage cheese, equipment for the production of fermented milk products, kefir, filling machines for the production areas of children's fermented milk products and kefir (the washing procedure should be carried out in the above sequence).

12. Sanitary requirements for technological processes

12.1. All processes of acceptance, processing and storage of milk and dairy products must be carried out in conditions of careful cleanliness and protection from contamination and damage, as well as from the ingress of foreign objects and substances into them.

12.2. Dairy products must be produced strictly in accordance with the current regulatory documentation.

Responsibility for compliance with technological instructions rests with the foremen, technologists, head. production and heads of shops (sections).

12.3. Enterprises should not accept milk without certificates, submitted monthly by veterinary supervision authorities, on the veterinary and sanitary well-being of dairy farms and enterprises (complexes) for the production of milk on an industrial basis, and from individual suppliers - at least once a quarter.

12.4. Milk, cream, auxiliary raw materials and materials supplied for processing must meet the requirements of the relevant GOSTs and technical specifications.

12.5. Milk from farms unfavorable for animal diseases with brucellosis and tuberculosis must be accepted with a special permission from the veterinary and sanitary-epidemiological supervision authorities in neutralized form in accordance with the "Sanitary and Veterinary Rules for Dairy Farms of Collective and State Farms" and the instructions of the veterinary service.

The consignment note for milk or cream from dysfunctional farms must be marked "pasteurized" and the pasteurization temperature must be indicated.

Each batch of milk or cream from dysfunctional farms is checked by the factory laboratory for the effectiveness of pasteurization by the chemical method and can only be accepted after receiving a negative peroxidase reaction.

The range of products produced from this raw material is subject to approval by the state sanitary and epidemiological supervision authorities.

12.6. Milk for the production of dairy products for children must be supplied from specially designated farms in agreement with the authorities of veterinary and state sanitary and epidemiological supervision and comply with the requirements of GOST for milk of the highest and I grades.

12.7. When storing raw milk in a plant that performs the primary processing of milk (filtration, cooling), the following rules must be observed:

Received chilled milk should not be mixed with stored (chilled) milk;

Milk with an acidity of not more than 18 ° T, chilled to 4 ° C, can be stored until shipment for no more than 6 hours, and chilled to 6 ° C - no more than 4 hours.

When milk is transported for up to 10 hours, it should be shipped with a temperature not exceeding 6 ° С; when milk is transported up to 16 hours, it must be cooled to a temperature not exceeding 4 ° C.

Milk pasteurization at these plants is carried out in the following cases:

Receipt of milk with an acidity of 19 - 20 ° T;

The need to store milk for more than 6 hours;

The duration of transportation of milk to the city dairy plant, exceeding the terms indicated above.

12.8. Immediately before receiving milk, milk hoses and tank connections must be disinfected with a bleach solution and rinsed with drinking water. After the end of milk intake, the hoses must be rinsed, disinfected, closed with a plug or a waterproof cover and suspended on the brackets. Detergents and disinfectants for the treatment of hoses and tank nozzles should be stored in specially marked containers.

12.9. Received milk and cream should be filtered and immediately cooled to (4 + 2) ° С or immediately sent to pasteurization. Permissible storage time of chilled milk up to + 4 ° - 12 hours, + 6 ° - 6 hours.

12.10. Separate tanks should be provided for storing raw and pasteurized milk, and separate milk lines for milk supply.

Tanks for storing raw and pasteurized milk must be labeled.

12.11. Milk separation, standardization and homogenization of milk and cream must be carried out prior to pasteurization. It is allowed to carry out homogenization after pasteurization at a temperature not lower than 60 ° C. In the case of separation of pasteurized milk, the resulting cream, skim milk or standardized mixture are subject to additional pasteurization.

12.12. Before starting the pasteurization and cooling installations, the operator must check: the presence of thermogram paper and ink for recording in the devices, the operability of the underpasteurized milk return valve, writing units of the devices, as well as the automatic regulation of the temperature of milk pasteurization.

12.13. On the thermogram of the pasteurization temperature control, the operator during each working cycle with ink must mark: his surname, type and N of the pasteurizer, date, name of the product for which milk is pasteurized, start and end times of work, progress of the technological process (stages of washing, disinfection, pasteurization of milk with an explanation of the reasons for deviations from the established regime).

Thermograms should be analyzed by the laboratory and stored there for a year. The head of the Quality Control Department (head of the laboratory) is responsible for their safety.

12.14. In the absence of control and recording devices, control over the pasteurization temperature should be carried out by the operator (every hour, taking temperature measurements and making the appropriate entries in the log) and the laboratory (3 - 4 times per shift).

12.15. The efficiency of pasteurization should be controlled by a microbiological method in accordance with the "Instruction for microbiological control of production at dairy enterprises", as well as by a chemical method in accordance with GOST 3623 "Milk and dairy products. Methods for determining pasteurization".

Control of the efficiency of milk pasteurization at each pasteurizer is carried out by a microbiological method at least once every 10 days, regardless of the quality of the finished product. Pasteurization is considered effective in the absence of E. coli bacteria in 10 cm3 of milk and a total number of bacteria up to 10.000 in 1 cm3 of milk.

Determination of the effectiveness of pasteurization by the chemical method (enzymatic tests) should be carried out from each tank after filling it with pasteurized milk.

Milk can be sent for processing or bottling only after a negative reaction to phosphatase.

12.16. The effectiveness of heat treatment on the milk sterilization line should be monitored at least twice a week by determining industrial sterility.

12.17. After pasteurization, milk or cream is cooled to a temperature of (4 + 2) ° C and sent for bottling. The maximum shelf life of pasteurized milk before bottling is no more than 6 hours.

In the event of an industrial need to store pasteurized milk in tanks before bottling for more than 6 hours at (6 + 2) ° C, it is sent for re-pasteurization before bottling, or the total period of permissible storage of the finished product at the enterprise can be reduced accordingly.

12.18. In the control room, it is necessary to keep a journal of the movement of pasteurized milk, indicating the time of filling and emptying the tanks.

12.19. In the production of fermented milk products, milk or cream after pasteurization is cooled to the fermentation temperature and immediately sent for fermentation.

In case of production necessity, it is allowed to cool pasteurized milk to a temperature of (4 + 2) ° С and store it until use for no more than 6 hours. In case of longer storage, it is necessary to re-pasteurize it before fermentation.

12.20. For the production of sour cream, only fresh cream is used, fermentation of cream with high acidity is not allowed.

Sour cream should be made by the reservoir method in closed containers.

It is necessary to strictly observe the cream pasteurization temperature, the standards for the amount of introduced starter culture, the temperature and duration of fermentation established by the technological instructions.

Ripening of sour cream should take place in refrigerators at a temperature of 0 - 8 ° С, when packed in large containers 12 - 48 hours, in small containers 6 - 12 hours.

12.21. In the production of baby milk products, the following requirements must be met:

In the production of fermented milk products, pasteurized milk or mixtures must be cooled to a temperature of 2 - 6 ° C, after which they are sent for bottling or for subsequent high-temperature processing.

In case of production necessity, it is allowed to store pasteurized milk or mixture before bottling at a temperature of 2 - 5 ° С for no more than 6 hours, at a temperature of 6 - 8 ° С - no more than 3 hours.

12.22. In order to adapt their composition to the composition of human milk, to increase the biological and nutritional value, it is allowed to introduce various components (vitamins, minerals, sugar, biologically active additives, etc.) into children's dairy products. All introduced components must have permission from the State Committee for Sanitary and Epidemiological Supervision of Russia and the Ministry of Health and Medical Industry of the Russian Federation.

The components introduced must comply with the regulatory documentation; the use of components with expired expiration dates is not allowed.

12.23. If it is necessary to spill fermented milk products on one filling and capping machine, the following sequence must be observed: products developed with bifidobacteria, pure cultures of lactic acid bacteria, propinic acid bacteria, acidophilus bacillus, on kefir fungus.

12.24. All dairy products for children should only be packaged in quantities corresponding to a single dose.

12.25. Products from broken, incomplete bottles and bags with pasteurized or sterilized milk or cream should be poured through a layer of lavsan, with fermented milk drinks - through a double layer of gauze, after which milk or cream is sent for repeated pasteurization or sterilization, fermented milk products - for processing.

12.26. In order to prevent the ingress of foreign objects into the product, milk entering the enterprise must be filtered, cleaned in milk purifiers, flour, sugar must be sieved, raisins must be sorted out and washed, cocoa, coffee, vanillin, etc. must be checked for mechanical impurities.

The cottage cheese delivered from the lower factories should be especially carefully checked so that when it is defrosting and emptying from the container, nails, pieces of wood, etc., cannot get into the product.

12.27. Sour cream, cottage cheese and curd and curd products should be supplied to children's institutions only of their own production. The supply of these products manufactured in a downstream production network is not permitted.

12.28. Cheese (hard, soft) should be made only from pasteurized milk. It is necessary to strictly observe the terms and conditions of cheese ripening established by the technological instructions and GOSTs. It is not allowed to release into the sale of cheeses that have not passed set time ripening.

12.29. Cheese storage facilities should be equipped with shelves and racks that can be easily washed and disinfected.

The chambers for storing butter and cheese must be whitewashed and disinfected at least 2 times a year, and the chambers at this time must be freed from products. To sterilize the air in the salting, drying and packaging rooms of cheese, bactericidal lamps are installed.

12.30. It is strictly forbidden to carry out repair work and disinfect premises during the period of production, it is not allowed to leave repair tools in production workshops; during the production cycle, it is allowed to repair equipment only if it is obligatory to be fenced with portable screens.

In each workshop, a record of fragile objects must be kept and there must be an extract from the instructions on preventing the ingress of foreign objects into dairy products.

12.31. The supply of containers and other materials for packaging the finished product should be carried out through corridors or expeditions, bypassing other production facilities.

Storage of containers and packaging materials directly in production workshops is not allowed. They should be stored in a dedicated room.

12.32. Product labeling must be done strictly in accordance with regulatory documents.

12.33. The temperature and humidity in the chamber or warehouse for storing finished products, as well as the order and timing of the sale of finished products, should be controlled by the laboratory 2 - 3 times per shift. The control results must be recorded in a special camera log.

12.34. The placement of raw materials, supplies and finished products in a chamber or warehouse for storage must be carried out strictly in batches, indicating the date, production change and batch number.

12.35. The release of finished products must be carried out by the forwarder, storekeeper or foreman, who are administratively responsible for the release of the product without having a quality document for it.

Enterprises producing dairy products for children must ensure that these products are tested daily, with samples preserved until the expiration date.

12.36. Products in contaminated, damaged packaging, with indistinct marking, broken seals are not allowed for sale.

12.37. To combat mold, chambers, corridors, air ducts with air coolers are treated with antiseptol or a solution of bleach, and severely neglected chambers that cannot be treated with these means are treated with Yu-5 (sodium oxydiphenolate).

12.38. In refrigeration chambers, all goods (in containers) are placed on grids made of beams or pallets, which are periodically washed and disinfected. It is allowed to store products in flasks and packaged products in metal and plastic baskets without pallets and grates.

12.39. The assessment of the sanitary condition of the chambers and the need for disinfection are established by the head of production or the head of the laboratory of the enterprise.

12.40. The effectiveness of the disinfection of the chambers is determined by microbiological analysis. Disinfection is considered satisfactory if, during the analysis, the number of molds per 1 cm2 of the surface is no more than 10 cells.

12.41. Control of incoming raw materials, finished products, technological processes and sanitary and hygienic conditions of production should be carried out by the laboratory of the enterprise in accordance with the "Instruction for microbiological control of production at the dairy industry" and "Instruction for the technochemical control at the dairy industry" (Appendix 3).

13. Sanitary requirements for the production of starter cultures

13.1. The preparation of laboratory and industrial starter cultures should be carried out strictly in accordance with the "Instructions for the preparation and use of starter cultures for fermented milk products in the dairy industry".

13.2. In the microbiological laboratory, a department or box should be allocated for the preparation of laboratory starter cultures and work with pure cultures.

Thermostats and refrigerators used for the preparation and storage of starter cultures must not be used for other purposes.

13.3. The department for the preparation of bacterial starter cultures should be located in the production building, isolated from the production premises and as close as possible to the shops that consume the starter cultures. The room for the production of starter cultures should not be walk-through. At the entrance to the starter department, there should be a vestibule for changing sanitary clothes. There must be a disinfecting mat at the entrance to the starter department.

13.4. Separate rooms should be allocated in the starter culture department for: preparation of starter cultures on pure cultures; preparation of kefir and acidophilic culture; washing, disinfection and storage of dishes and equipment.

At small enterprises (up to 25 tons of milk processing per shift) and when preparing small amounts of starter culture, it is allowed to prepare starter culture on pure cultures, kefir and acidophilic in the same room. Tanks for their preparation and pipelines for feeding starter cultures on pure cultures and kefir with acidophilic cultures must be separate.

13.5. In the starter department, the passage of transport main communications (steam, cold, ventilation), as well as sewer risers is not allowed.

13.6. Provision shall be made for the purification of the supplied outdoor air from dust in the systems of mechanical supply ventilation. Air movement caused by drafts is not allowed.

13.7. To sterilize the air, germicidal lamps (BUF-30, etc.) must be installed in the starter rooms and the vestibule.

13.8. Only employees preparing the starter culture and cleaning the premises are allowed to enter the starter culture.

13.9. The container and inventory of the starter department must be marked.

13.10. After use, the container and inventory must be thoroughly washed in accordance with the "Instructions for the sanitization of equipment at the dairy industry" and disinfected with a solution of bleach, steaming or sterilization in an autoclave or drying cabinet.

Clean containers and equipment should be covered with clean parchment or plastic wrap and stored until use on disinfected racks or special stands. If stored for more than 24 hours, clean containers and equipment must be re-disinfected before use.

13.11. Sterilization of milk for the preparation of a transplant laboratory starter culture with a capacity of up to 20 dm3 on sterilized milk should be carried out in a starter culture department or in a microbiological laboratory.

13.12. When preparing a starter culture on pasteurized milk, the entire process of its preparation (pasteurization, cooling milk to the fermentation temperature, fermentation, fermentation and cooling of the starter culture) should be carried out in one container.

It is allowed to pasteurize milk on a tubular pasteurizer (90 - 95 ° C), followed by aging, cooling and fermentation in one container.

13.13. A quality certificate must be issued for each batch of starter cultures, after which the starter cultures can be transferred to production.

13.14. It is not allowed to use any starter culture (dry, laboratory or production) with an expired shelf life, as well as production starter with high acidity.

13.15. The starter culture should be directed to the fermentation tanks along the shortest, thoroughly washed and disinfected pipelines.

When using small amounts of starter culture, as well as transfer starter culture on sterilized milk, it is allowed to transfer it in closed containers. In this case, before pouring the starter culture, the edges of the container with the starter culture should be wiped with alcohol and profiled. The starter worker should wear a clean gown and thoroughly wash and disinfect his hands.

13.16. The preparation of the laboratory starter culture, as well as quality control of the laboratory, transfer, production starter culture and activated bacterial concentrate is carried out by the microbiologist of the enterprise.

In small enterprises, in the absence of a microbiologist, a specially designated person can prepare the laboratory starter culture. The microbiologist hands over the laboratory starter culture to prepare the production starter culture on weekends and holidays workshop foreman.

The transplant and production starter culture should be prepared by specially designated responsible persons who also carry out the introduction of the starter culture into milk when preparing the production starter culture and product on weekdays and weekends.

14. Organization of laboratory control.
Product certification

14.1. The task of laboratory control in the dairy industry is to ensure the release of products of high nutritional value and safe for the consumer.

14.2. Laboratory control consists in checking the quality of incoming milk and cream, auxiliary materials, starter cultures, finished products, as well as compliance with technological sanitary and hygienic production regimes.

14.3. When organizing microbiological control, one should be guided by the "Instruction on microbiological control of production at dairy enterprises".

14.4. Finished products (milk, cream, fermented milk drinks) must be controlled by the microbiological laboratory of the enterprise at least once every five days, sour cream and cottage cheese - at least once every three days.

14.5. The quality of equipment sanitization should be assessed for each piece of equipment at least once a decade.

14.6. The cleanliness of the hands of each employee should be monitored by the microbiological laboratory of the enterprise at least three times a month.

14.7. Approximate indicators for assessing the results of control of the sanitary and hygienic state of production are given in Appendix 2.

14.8. To carry out microbiological studies in the laboratory of the enterprise, a box must be equipped, consisting of two rooms: the box itself and the pre-box.

The latter is used to put on special clothing (robe, cap or kerchief) when entering the box.

The box must be equipped with bactericidal lamps, the number of which is determined at the rate of 2.5 W / m3. Bactericidal lamps are switched on at the end of work and cleaning the premises in the absence of personnel for 30 - 60 minutes.

In the absence of a box, it is allowed to carry out analyzes in the laboratory. In this case, the laboratory premises should be insulated and equipped with germicidal lamps. During sowing, the vents and doors must be closed to prevent air movement.

14.9. Every day after the end of work, the box should be washed with hot soapy-alkaline solution and wiped dry. Once a week, the premises must be disinfected by wiping all surfaces with disinfectants according to the instructions corresponding to each drug.

14.10. Sterilization of dishes and culture media is carried out in autoclaves, for the placement of which a special isolated room should be allocated.

Store sterile dishes in tightly sealed cabinets or boxes with lids. The shelf life of sterile dishes cannot be more than 30 days. Sterile media are stored in a refrigerator at a temperature of 4 - 6 ° C for no more than 14 days.

14.11. In the absence of a microbiological laboratory at the enterprise, this control can be carried out under a business agreement with the bodies and institutions of the state sanitary and epidemiological service or laboratories accredited by the state sanitary and epidemiological supervision bodies.

14.12. When organizing technological control, one should be guided by the "Instructions for Technochemical Control at Dairy Industry Enterprises".

14.13. Dairy laboratories must be accredited by the State Sanitary and Epidemiological Service for the right to conduct research characterizing the hygienic indicators of the safety of manufactured products.

14.14. Dairy products obtained using new technology, new recipes are subject to hygienic certification in accordance with the established procedure.

15. Transportation of milk and dairy products

15.1. For the transportation of milk and dairy products, specialized transport (road, rail, water) should be allocated.

15.2. Transportation of milk and dairy products should be carried out in refrigerators, specialized milk tanks, machines with insulated bodies.

It is allowed to deliver dairy products in shipping containers on board vehicles with their careful covering with a clean tarpaulin.

15.3. Transport used for the transportation of milk and dairy products must be clean, in good condition, the body of the machine must have a hygienic coating that can be easily washed. The transport must have a sanitary passport issued by the territorial centers of state sanitary and epidemiological supervision for each car for a period of not more than 6 months. A car without a sanitary passport is not allowed on the territory of the enterprise.

The administration of the enterprise appoints a person responsible for monitoring the state of transport. Loading is not allowed without inspection of the transport by the responsible person and his permission.

15.4. It is forbidden to transport dairy products together with raw products (meat, poultry, fish, eggs, vegetables, fruits), semi-finished products, as well as in vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.

15.5. In summer, the period of loading and delivery of perishable whole milk products during their transportation in refrigerators should not exceed 6 hours, by specialized vehicles and on-board vehicles - 2 hours.

15.6. A freight forwarder (freight forwarder) must have a personal medical book with notes on the passage of medical examinations and hygienic training, overalls, strictly observe the rules of personal hygiene and the rules for transporting dairy products.

15.7. Sanitary treatment of vehicles intended for bulk transportation of milk, as well as flasks, must be carried out at dairy factories in accordance with the "Instructions for the sanitization of equipment at the enterprises of the dairy industry". A note is made about the processing carried out in waybill, without this mark, the car is not produced from the territory of the plant.

15.8. Sanepid service employees have the right to prohibit the transportation of milk and dairy products by vehicles that do not meet sanitary requirements.

16. Occupational hygiene

16.1. When designing and reconstructing dairy enterprises, it is necessary to take into account the sanitary and hygienic norms and rules for the organization and hygiene of labor.

16.2. Control over working conditions should include an assessment of production factors (microclimate parameters; industrial noise at workplaces; natural and artificial lighting; air pollution of the working area with aerosols and gases; psychophysiological factors related to the nature of work; living conditions at work; catering; medical care ).

16.3. The microclimate of the premises (temperature, relative humidity, air velocity) must comply with the requirements of the "Sanitary Standards for the Microclimate of Industrial Premises".

16.5. Noise levels at workplaces of industrial premises must comply with the "Sanitary Standards for Permissible Noise Levels at Workplaces" and be no more than 80 dB (A).

16.6. The value of the coefficients of natural lighting (KEO, SK) and illumination of working surfaces with artificial lighting must comply with the requirements of the current SNiP "Natural and artificial lighting" and "Sanitary requirements for the design of dairy enterprises" taking into account the characteristics of visual work.

16.7. At enterprises of the dairy industry, household premises must be provided in accordance with the requirements of the SNiP "Administrative and domestic buildings" and "Standards for technological design of enterprises of the dairy industry" (see section 6 of these SanPiN).

16.8. The administration is obliged to organize meals for workers (canteen, buffet, dining rooms). The mode of operation of a catering establishment is established taking into account the number of work shifts, their duration, and the time of the lunch break.

16.9. Persons exposed to harmful and unfavorable production factors are subject to mandatory preliminary and periodic medical examinations in accordance with the order of the USSR Ministry of Health N 555 dated 09.29.89 and the Ministry of Health of the RF MP and GKSEN RF N 280/88 dated 5.10.95.

16.10. Medical workers of medical and sanitary units, health centers of the enterprise, together with the sanitary doctors of the territorial centers of state sanitary and epidemiological supervision, should analyze the health status of workers based on the study of morbidity with temporary disability, occupational morbidity and the results of periodic medical examinations... Based on the results of the study of the state of health, a plan of health measures is developed.

16.11. The administration is obliged to provide workers with a full set of overalls in accordance with current regulations. Workers exposed to harmful production factors must be provided with the means individual protection.

16.12. All shops must be provided with first aid kits for first aid.

17. Personal hygiene

17.1. Each employee of a dairy enterprise is responsible for compliance with the rules of personal hygiene, the condition of his workplace, strict compliance with technological and sanitary requirements at his site.

17.2. Persons applying for work and working at the enterprise must undergo preliminary and periodic medical examinations in accordance with the "Instructions for conducting mandatory preliminary medical examinations upon admission to work and periodic medical examinations of workers and medical examinations of drivers of individual vehicles" (Approved by Order of the USSR Ministry of Health No. 555 of 09/29/89) and the "Temporary list of works, during the performance of which preliminary and periodic medical examinations of workers are required" (Approved by the Ministry of Health and the Ministry of Health of the Russian Federation and the State Committee for Environmental Protection of the Russian Federation N 280/88 of 10.10.95).

17.3. According to epidemiological indications, by decision of the territorial centers of state sanitary and epidemiological surveillance, an unscheduled bacteriological examination of workers can be carried out.

17.4. For each employee, upon admission to work, a medical book must be drawn up, in which the results of all medical examinations and studies, information about the transferred infectious diseases, data on the origin of training in the hygienic training program are entered.

Personal medical records should be kept in the health center or at the head (foreman) of the workshop.

17.5. Persons suffering from the following diseases (or carrying bacteria) are not allowed to work:

Typhoid fever, paratyphoid fever, salmonellosis, dysentery;

Hymenolepiasis, enterobiasis;

Syphilis in an infectious period;

Infectious skin diseases: scabies, trichophytosis, microsporia, scab, actinomycosis with ulceration or fistula on exposed parts of the body;

Infectious and destructive forms of pulmonary tuberculosis; extrapulmonary tuberculosis with fistulas, bacteriuria; tuberculous lupus erythematosus of the face and hands;

Pustular diseases.

17.6. Persons who have not passed a timely medical examination may be suspended from work in accordance with applicable law.

17.7. Workers of production shops are obliged to inform the administration about this if signs of gastrointestinal diseases, fever, suppuration, symptoms of other diseases appear and contact the company's health center or other medical institution to receive appropriate treatment.

17.8. Persons who have infectious patients in the family or apartment in which they live are not allowed to work until special anti-epidemiological measures are taken and a special certificate from the state sanitary and epidemiological supervision authorities is submitted.

17.9. Coming to work, each worker of the shop must sign in a special magazine that he and his family members have no intestinal diseases.

17.10. To identify persons with pustular skin lesions, the medical workers of the enterprise should check the hands of the staff daily for the absence of pustular diseases with an entry in a special journal, which indicates the date of the check, the last name, first name, patronymic of the employee, the results of the examination and the measures taken.

In the absence of a medical worker on the staff of the enterprise, such a procedure should be carried out by a sanitary post (specially assigned and trained worker) of the enterprise or by a workshop foreman.

17.11. All newly admitted workers must complete a compulsory hygiene training program and pass the exam with a note of this in the appropriate journal and in the personal medical record. In the future, all employees must undergo training and testing of hygienic knowledge once every two years, employees of the starter department - annually. Persons who have not passed the hygienic training exam are not allowed to work.

17.12. Specially created commissions with the participation of the state sanitary and epidemiological supervision bodies should certify executives and specialists once every two years for their knowledge of sanitary rules and norms and the basics of hygienic and anti-epidemic requirements for the production of milk and dairy products.

17.13. Before starting work, workers in production shops should take a shower, put on clean sanitary clothes so that they completely cover their personal clothes, pick up their hair under a kerchief or cap, wash their hands thoroughly with warm water and soap and disinfect them with a solution of bleach or chloramine.

17.14. Each worker of the production department must be provided with 4 sets of sanitary clothes (workers in the shops for the production of children's products - 6 sets); clothes are changed daily and as they become dirty. It is forbidden to enter production halls without sanitary clothing. Washing and disinfection of sanitary clothes is carried out at the enterprises on a centralized basis; it is prohibited to wash sanitary clothes at home.

17.15. Locksmiths, electricians and other workers engaged in repair work in the production and warehouse premises of the enterprise are required to follow the rules of personal hygiene, work in workshops in sanitary clothes, and carry tools in special closed boxes with handles.

17.16. When leaving the building on the territory and visiting non-production premises (toilets, canteen, first-aid post, etc.), sanitary clothes must be removed; it is forbidden to put any outer clothing on the sanitary clothes.

17.18. Smoking is allowed only in designated areas.

17.19. Eating is allowed only in canteens, canteens, dining rooms or other food outlets located on or near the enterprise.

17.20. Workers should be especially careful to keep their hands clean. Fingernails should be cut short and not varnished. Hands should be washed and disinfected before starting work and after each break in work, when moving from one operation to another, after touching contaminated objects. The workers of the starter culture departments should be especially careful to wash and disinfect their hands before fermenting milk, separating kefir fungi and before draining the starter culture.

To improve the efficiency of hand treatment, it is recommended to disinfect them with a disinfectant solution with an active chlorine content of 100 mg / l before washing and after washing hands, before turning off the water tap, rinse the handwheel with the same solution.

After visiting the toilet, hands should be washed and disinfected twice: in the airlock after using the toilet before putting on the gown and at the workplace, just before starting work.

When leaving the toilet, disinfect your shoes on a disinfecting mat. Disinfectants must be replaced daily.

17.21. The cleanliness of the hands of each worker is checked at least 2 times a month by a microbiologist of the factory laboratory (without prior warning), before starting work, after visiting the toilet, especially for those workers who are in direct contact with products or clean equipment. Hand cleanliness is controlled by the methods described in the "Instructions for microbiological control of production at dairy enterprises". The cleanliness of the hands with the help of the iodine starch test is monitored once a week. The iodine-starch test is carried out by a specially dedicated and trained worker (sanitary post).

18. Disinsection, deratization

18.1. Flies, cockroaches, rodents and other insects are not allowed in the dairy industry.

18.2. To carry out disinsection, deratization works, the administration of the enterprise must conclude an agreement with a disinfection station or with a state unitary enterprise of a disinfection profile.

The contracts must be renewed annually.

18.3. The enterprises must create the necessary conditions for the effective conduct of deratization and disinfestation work, excluding the possibility of contact of chemicals with manufactured products, auxiliary, packaging materials, containers.

18.4. To control flies in the dairy industry, the following preventive measures should be taken:

Thorough and timely cleaning of the premises;

Timely collection of food waste and garbage in containers with tight-fitting lids;

Timely removal of food waste and garbage, followed by washing and disinfection of containers with a 20% solution of bleach or milk of lime;

Surveillance of all opening windows and doorways for the spring-summer period.

Extermination of flies in flight uniforms is carried out in accordance with the current "Methodological guidelines for the fight against flies", approved by the Ministry of Health of the Russian Federation and instructions.

18.5. In order to prevent the appearance of cockroaches, it is necessary to close up all the cracks in the walls, partitions, to prevent the accumulation of crumbs, food debris. If cockroaches are found, it is necessary to thoroughly clean the premises and disinfest with permitted means.

18.6. To protect raw materials and finished products from rodents, the following measures should be taken:

Closing of windows in basement floors with metal bars, hatches - with tight covers;

Closing ventilation openings and channels with metal meshes with cells no more than 0.25 x 0.25 cm;

Sealing holes, cracks in floors, near pipelines and radiators with bricks, cement, metal shavings or sheet metal;

Warehouse doors upholstery with iron.

18.7. During the reconstruction and repair of workshops of enterprises, it is necessary to fully carry out construction and technical measures to protect buildings and premises from the penetration of rodents.

18.8. In the event of the appearance of rodents, mechanical methods of destruction are used (top, traps). Carrying out work on the destruction of insects and rodents by chemical means is allowed only by the forces of exterminators and exterminators.

18.9. It is forbidden to use bacteriological methods of rodent control in the dairy industry.

19. Duties, responsibilities and compliance monitoring
of these Sanitary Rules and Regulations

19.1. The directors of the dairy industry are obliged to ensure:

Necessary conditions at the entrusted enterprise for the production of products of guaranteed quality, safe for the health of consumers;

Upon receipt of unsatisfactory results of microbiological studies of milk, dairy products, washings, take urgent measures to prevent the occurrence of mass diseases of people associated with the consumption of the products of this enterprise;

Implementation of all necessary additional preventive measures prescribed by the state sanitary and epidemiological surveillance authorities in the event of an unfavorable epidemiological situation;

Passage of hygienic training by employees, followed by passing an exam upon admission to work and in the process of work;

Certification of heads of workshops, departments, sections on sanitary and hygienic issues;

Timely submission to polyclinics and other medical institutions of lists of employees subject to preliminary and periodic medical examinations;

The presence of personal medical books for each employee with marks on the passage of medical examinations;

Availability of a sanitary journal of the established form, laced, numbered and sealed to record acts and proposals of representatives of state sanitary and epidemiological supervision;

Employees of enterprises with the conditions for their compliance with the rules of personal hygiene;

All employees with clean sanitary and overalls, as well as personal protective equipment from the adverse effects of the factors of the working environment;

Regular washing of sanitary clothes;

Conditions for drying work shoes and rubber boots;

The presence of a sufficient amount of detergents and disinfectants;

Availability of first aid kits in workshops for first aid;

Working conditions of personnel that meet hygienic standards and safety measures;

Protection of the environment from the production activities of the enterprise;

To acquaint all employees of the enterprise with these Sanitary Rules and Regulations, to ensure their strict implementation.

19.2. Responsibility for the implementation of these rules rests with the heads of enterprises and heads of shops.

19.3. Those guilty of violating the requirements of these sanitary rules and regulations may be brought to disciplinary, administrative or criminal liability in accordance with the established procedure.

19.4. State sanitary and epidemiological supervision and control over the implementation of these Sanitary Rules and Norms is carried out by the bodies and institutions of the State Sanitary and Epidemiological Service Russian Federation, and departmental sanitary and epidemiological supervision and control - by the bodies and institutions of the sanitary and epidemiological profile of the relevant ministries and departments.

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SANITATION RULES AND STANDARDS

These rules and regulations are developed on the basis of the Law of the RSFSR "On the Sanitary and Epidemiological Well-Being of the Population", the Laws of the Russian Federation "On Protection of Consumer Rights", "On Certification of Products and Services" and "Regulations on State Sanitary and Epidemiological Standardization" approved by the decree of the Government of the Russian Federation Federation of June 5, 1994, N 625, and establish hygienic requirements for the production and laboratory control of milk and dairy products, ensuring the release of products that meet medical and biological requirements and sanitary quality standards.

All provisions of this document apply to all existing, designed and constructed enterprises of the dairy industry, including combines, factories, workshops for the production of dry children's dairy products, dairy products for young children, regardless of their departmental affiliation and form of ownership.

In these sanitary rules and regulations, references to the following documents are used.

2.6. "Medical and biological requirements and sanitary standards for the quality of food raw materials and food products", approved. Deputy Minister of Health of the USSR 1.08.89, N 5061-89.

2.7. "Sanitary Standards for the Design of Industrial Enterprises", SN 245-71.

2.8. "Sanitary rules for the organization of technological processes and hygienic requirements for production equipment", N 1042-73, approved. Ministry of Health of the USSR 04.04.73.

2.9. "Sanitary Requirements for the Design of Dairy Industry Enterprises", VSTP, 6.01.92.

2.10. "Standards for Technological Design of Dairy Industry Enterprises", VNTP 645 / 1618-92.

2.11. "Standards for the technological design of family farms, enterprises of low capacity processing industries (dairy industry)", VNTP 645 / 1645-92.

2.12. Building regulations.

2.13. GOST 2874-82 "Drinking water. Hygienic requirements and quality control".

2.14. SNiP 2.04.01-85 "Internal water supply and sewerage of buildings".

2.15. SNiP 2.09.04-87 "Administrative and domestic buildings".

2.16. SNiP "Natural and artificial lighting. Design standards".

2.17. "Sanitary norms of the microclimate of industrial premises", approved by deputy. chapters. state sanitary doctor of the USSR 03/31/86, N 4088-86.

2.18. "Sanitary Standards for Permissible Noise Levels at Workplaces", approved by chapters. state sanitary doctor of the USSR 03/12/85, N 3223-85.

2.19. "Instructions on the conduct of mandatory preliminary upon admission to work and periodic medical examinations of workers and medical examinations of drivers of individual vehicles," approved. Ministry of Health of the USSR 09/29/89, order N 555.

2.20. "Temporary list of works, in the performance of which preliminary and periodic medical examinations of workers are required", approved. MZiMp RF and GKSEN RF 5.10.95, order N 280/88.

2.21. GOST 13264-88 "Cow's milk. Requirements for purchases".

2.22. "Instruction for microbiological control of production at the enterprises of the dairy industry", approved. Gosagroprom of the USSR and acc. with the USSR Ministry of Health, 28.12.87.

2.23. "Instruction for technochemical control at the enterprises of the dairy industry", approved. Gosagroprom of the USSR 12/30/88.

2.24. "Instructions for the preparation and use of ferments for fermented milk products at dairy enterprises", approved. Technical Committee for Standardization "Milk and Dairy Products", 16.11.92.

2.25. "Instructions for sanitizing equipment at dairy enterprises", approved by Ministry of meat and milk industry of the USSR and acc. with the Ministry of Health of the USSR 04/28/78.

2.26. "Instructions for the sanitization of equipment in the production of liquid, dry and pasty baby food", approved. Ministry of Agriculture and Food of the Russian Federation and approved by the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation, 27.12.95.

2.27. "On the procedure for issuing hygienic certificates for products", Resolution of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation of 01/05/93, N 1.

2.28. "Rules for Certification of Milk and Dairy Products for Compliance with Safety Requirements", 1993.

2.29. "Instructions on the procedure and frequency of control over the content of microbiological and chemical pollutants in milk and dairy products at dairy enterprises", approved. Ministry of Agriculture and Food of the Russian Federation and acc. with the State Committee for Sanitary and Epidemiological Supervision 12/28/95.

3.1. Design and construction of new, technical re-equipment, re-profiling, reconstruction and expansion of existing enterprises must be carried out in accordance with the "Sanitary Standards for the Design of Industrial Enterprises", "Sanitary Rules for the Organization of Technological Processes and Hygienic Requirements for Production Equipment", "Sanitary Requirements for the Design of Dairy Industry Enterprises", "Standards for the Technological Design of Enterprises dairy industry "," Standards for technological design of family firms, enterprises of low capacity processing industries (dairy industry) "," Building codes and regulations ", the corresponding amendments to them, as well as these SanPiN.

The construction of dairy industry enterprises should be carried out, as a rule, according to standard projects, as well as according to re-use projects and individual projects that meet the requirements of the current regulatory and technical documents and these SanPiN.

3.2. By agreement with the authorities and institutions of the state sanitary and epidemiological service, it is allowed to block dairy industry enterprises with other food enterprises (bakeries, confectionery, pasta, production of alcoholic beverages and soft drinks). Blocking of dairy industry enterprises with meat and fish processing enterprises is not allowed.

3.3. Enterprises can provide for the production of dairy products, have a profile of specialized or combined enterprises.

3.4. The range and volume of products manufactured by dairy enterprises must correspond to production capabilities and be coordinated with the bodies and institutions of the state sanitary and epidemiological supervision.

3.5. The conditions for making ice cream at the dairy industry must comply with sanitary regulations for enterprises producing ice cream.

4.1. The selection and allotment of a site for the construction of dairy industry enterprises should be made with the obligatory participation of the state sanitary and epidemiological supervision authorities. Consideration should be given to the location of the raw material base, the direction of the prevailing winds, the availability of access roads, the possibility of providing water potable quality, the conditions for the discharge of wastewater, the possibility of organizing a sanitary protection zone of at least 50 m (in accordance with the "Sanitary standards for the design of industrial enterprises"), and for cheese factories - at least 100 m.

4.2. The territory of the enterprise must be fenced, have a slope for the discharge of atmospheric, melt and flushing water into the storm sewer from 0.003 to 0.05, depending on the soil. The groundwater level should be at least 0.5 m below the basement floor level.

4.3. The territory of a dairy enterprise should have a clear division into functional zones: pre-factory, production and economic storage. A building for administrative and sanitary premises, a checkpoint, a parking area for personal vehicles, as well as a recreation area for personnel should be located in the pre-plant zone. In the production area should be placed industrial buildings; warehouses for food raw materials and finished products, platforms for transport delivering raw materials and finished products, a boiler room (except for those working on liquid and solid fuels), mechanical repair shops.

In the utility and storage area, buildings and auxiliary structures should be located (cooling towers, pumping stations, warehouses of ammonia, lubricating oils, fuel, chemical reagents, a boiler room for liquid or solid fuels, sites or rooms for storing reserve building materials and containers, sites with containers garbage collection, yard toilets, etc.).

A zone should be allocated to an independent zone strict regime around artillery wells and underground water storage tanks, as well as a sanitary protection zone from treatment facilities to industrial buildings.

4.4. The territory of the dairy enterprise must have a through or circular driveway for transport with a continuous improved surface (asphalt concrete, asphalt, concrete, etc.); footpaths for personnel with a dust-free surface (asphalt, concrete, slabs).

4.5. Plots of the territory free from building and driveways should be used for organizing recreation areas, planting trees and shrubs, lawns. The territory of the enterprise along the perimeter of the site and between the zones should be landscaped. It is not allowed to plant trees and shrubs that give flakes, fibers, pubescent seeds during flowering, which can clog equipment and products.

4.6. Sites for storage of building materials, fuel, containers, placement of containers for waste collection must have a continuous concrete or asphalt pavement.

4.7. Sanitary gaps between the functional areas of the site must be at least 25 m.Open warehouses of solid fuel and other dusty materials should be placed on the windward side with a gap of at least 50 m to the nearest openings of industrial buildings and 25 m to utility rooms. The distance from yard toilets to industrial buildings and warehouses should be at least 30 meters.

Sanitary gaps between buildings and structures illuminated through window openings must be at least as high as the top of the eaves of the highest of the opposing buildings and structures.

4.8. To collect garbage, containers with lids must be installed on an asphalt or concrete site, the dimensions of which must exceed the dimensions of the containers by at least 1 m in all directions. The area of ​​waste bins should be fenced on three sides with a solid concrete or brick wall 1.5 m high.

Waste bin areas should be located upwind in relation to production or storage facilities. The sanitary gap between them must be at least 30 meters.

Removal of waste and garbage from garbage bins should be carried out at least once a day, followed by sanitization and disinfection of containers and the site on which they are located.

4.9. The territory of the enterprise must be kept clean, cleaning must be done daily. In the warm season, as needed, the territory and green spaces should be watered. V winter time the roadway of the territory and footpaths should be systematically cleared of snow and ice and sprinkled with sand.

5.1. Production workshops should be located mainly in buildings separate from the household premises. Design and construction solutions can include multi- or one-story industrial buildings. For enterprises of the dairy industry, blocked with the production of other industries, it is preferable to build one-story production buildings.

5.2. The location of production workshops should ensure the flow of technological processes; technological communications (milk pipelines) - the shortest and most direct flows of raw materials and finished products.

5.3. At the entrance to the buildings of enterprises, scrapers, grates or metal nets should be provided for cleaning shoes from dirt, and inside buildings at the entrance to production workshops and household premises - disinfecting mats.

5.4. Acceptance of milk, depending on the profile of dairy enterprises, their capacity and location, should be carried out indoors or on an unloading platform with a canopy.

The platforms or reception areas must be equipped with brackets and hoses for pumping milk. Hoses for pumping milk from flasks or through the tank hatch should end with a stainless steel tip 80-100 cm long. To pump milk from tanks, use hoses with a union nut, connected to the inlet pipes of the tanks.

5.5. Workshops for the production of children's dairy products at dairy enterprises should be located in premises isolated from the main production.

Packaging of finished products at specialized enterprises for the production of children's dairy products should be carried out in separate rooms equipped with bactericidal lamps.

5.6. The production of feed products (milk replacer, etc.) should be isolated from the shops for the production of dairy products and have a separate raw material department.

Preparation and storage of supplies, materials, food components should also be carried out in separate rooms.

For storing food products, pallets, racks, containers should be provided.

5.7. The department for the preparation of starter cultures should be located in the same production building with the main shops - consumers, isolated from the production premises and as close as possible to the shops - consumers of starter cultures. The room for the preparation of starter cultures should not be walk-through. At the entrance to the starter department, a vestibule for changing sanitary clothes and a disinfecting mat should be provided. The starter department must have a set of separate rooms in accordance with section 13 of these SanPiN.

5.8. Preparation of solutions of food components from flour, sugar, protein additives, etc. should be carried out in a separate room.

5.9. The walls of the main production workshops, as well as the leavening department and the laboratory must be faced with glazed tiles (or other materials approved by the state sanitary and epidemiological service) to the full height, but not lower than 2.4 m, and higher, to the bottom of the supporting structures, - painted with water-based and other coatings permitted for this purpose by the State Committee for Sanitary and Epidemiological Supervision of Russia; walls in storage rooms for finished products, thermo- and cold-resistant, as well as in the offices of shop managers, foremen, etc. may be painted with emulsion and other permitted paints; in warehouses for storing raw materials and materials, lime whitewashing of the walls should be provided.

5.10. The ceilings of the main and auxiliary shops should be painted with water-based paints or whitewashed.

5.11. Painting or whitewashing of walls and ceilings of all production and utility rooms should be done as soon as they become dirty, but at least twice a year, with light-colored paints. Simultaneously with whitewashing, disinfection of the surfaces of the enclosing structures should be carried out.

5.12. If mold appears, the ceilings and corners of industrial premises should be immediately cleaned and painted with paints with the addition of approved fungicidal preparations.

5.13. The floors in industrial premises should be covered with non-slip, acid- and alkali-resistant, waterproof materials (approved for use by the authorities and institutions of the State Sanitary and Epidemiological Supervision of Russia), a flat surface without potholes with a slope towards covered trays and ladders.

5.14. To fill openings in the outer walls of industrial premises with wet and humid modes, the use of glass blocks is prohibited.

5.15. All intrashop pipes - water pipes (drinking and technical water supply), sewer pipes, steam pipes, gas pipes must be painted in conventional distinctive colors.

5.16. In production facilities, pedal cisterns with lids for garbage, as well as containers made of polymeric materials for collecting sanitary waste, should be installed. Rejects tanks and containers should be cleaned daily, washed with detergents and disinfected with a 0.5% solution of bleach.

Storage in production facilities of waste, as well as inventory and equipment not used in the technological process, is prohibited.

5.17. For storage of cleaning equipment, detergents and disinfectants, pantries should be provided, equipped with a drain for dirty water, a sink with cold and hot water supply with a mixer, a drying register and a cabinet. At low-power enterprises, it is allowed to provide built-in wardrobes or niches equipped like pantries. Cleaning equipment (cleaning machines, carts, buckets, brushes, etc.) must be marked and assigned to the corresponding production, auxiliary and utility rooms.

5.18. At workplaces near technological equipment, memos on compliance with sanitary and hygienic and technological regimes, posters, warning notices, schedules and modes of equipment washing, results of assessing the state of workplaces and other materials intended for production personnel should be posted.

5.19. The plans of the enterprise should provide for sanitary days, at least once a month, to carry out general cleaning and disinfection of all premises, equipment, inventory, as well as maintenance.

The schedule of sanitary days for the quarter should be coordinated with the bodies and institutions of the state sanitary and epidemiological supervision. At large enterprises, sanitary days are allowed in separate shops.

To organize the sanitary day at each enterprise, a sanitary commission should be created under the chairmanship of the chief engineer, with the participation of engineering and technical workers, representatives of public organizations, workers, quality control department and sanitary service.

Before holding the sanitary day, the commission must establish the volume and procedure of work, and then check their implementation.

5.20. The surfaces of panels, internal doors in production shops, starter departments, shops for the production of children's dairy products should be washed at least once a week with hot water and soap and disinfected with a 0.5% solution of bleach; door handles, the surface under them, the bottom of the doors and the taps at the sinks should be wiped with cleaning and disinfecting solutions every shift.

5.21. The inner side of window and lamppost glazing and frames should be wiped and washed at least once a month; outside - at least twice a year, and in the warm season - as it gets dirty.

The space between the frames should be free of dust and washed as it gets dirty.

Electric lighting fixtures, as they become dirty, but at least once a month, should be wiped by specially trained personnel.

5.22. Cleaning of floors in production areas should be done with a wet method as needed during work and at the end of the shift. In workshops where the floors are contaminated with grease, they should be washed with hot soapy-alkaline solutions followed by disinfection.

After washing and disinfection, the floors should be freed from water and kept dry.

5.23. Trays, ladders, sinks, sinks, urns as they become dirty and after the end of the shift should be thoroughly cleaned, rinsed and disinfected with a 0.5% solution of bleach.

5.24. The steps of the stairwells should be washed as they become dirty, but at least once a day. The railings should be wiped with a damp cloth moistened with a 0.5% disinfectant solution every shift.

5.25. Disinfecting mats at the entrances to the production building and to each workshop should be moistened every shift with a 0.5% disinfectant solution.

5.26. The temperature and relative humidity of the air in production rooms, chambers and warehouses for storing and ripening products must comply with the sanitary standards for the design of industrial enterprises, the sanitary requirements for the design of dairy industry enterprises and technological instructions for the production of dairy products.

6.1. Household premises can be located in detached buildings, in an annex, or be built into the main production building. It is preferable to place household premises in separate building; in this case, a warm passage to the production building should be provided.

6.2. Household premises for workers in production departments of dairy industry enterprises should be equipped with the type of sanitary inspection rooms. For the personnel of specialized workshops for the production of children's dairy products, separate from the general plant premises should be provided. At the entrance to the household premises, there should be a rug moistened with a disinfectant solution every shift.

6.3. Household premises for workers in mechanical repair, cooperage-box, electromechanical workshops, boiler room, compressor room should be provided separately from general plant.

6.4. The composition of sanitary facilities for workers in production departments of dairy industry enterprises should include: dressing rooms for outer, home, work and sanitary clothes and shoes, separate linens for clean and dirty sanitary clothes, showers, a toilet, a room for women's personal hygiene, a washroom with sinks for hand washing, clothes and footwear dryer, manicure, health center or medical examination room, food point (catering establishment), room for storing and sanitizing cleaning equipment.

The additional composition of household and auxiliary premises is determined in accordance with the sanitary characteristics of production processes.

6.5. Dressing rooms for work and sanitary clothes should be located in rooms isolated from dressing rooms for outer and home clothes.

6.6. The storage of the outer and home clothes of workers of the main production should be carried out in an open way with service, for which hangers or open cabinets, benches and shoe racks should be provided.

6.7. Showers should be located adjacent to dressing rooms; have pre-showers equipped with hangers and benches. Open shower cabins should be provided, fenced on three sides and with through passages between the rows of cabins.

6.8. The number of shower nets should be determined in accordance with SNiP by the number of workers in the longest shift.

6.9. Washrooms should be placed adjacent to the dressing rooms of the workwear; washbasins - group washbasins for those working in the most numerous shift.

6.10. Linen for the issuance of clean and dirty work clothes must be part of the unit of household premises.

6.11. It is not allowed to locate latrines, showers, women's hygiene rooms and washrooms over production workshops, over administrative and educational premises, public catering, health centers, cultural services and public organizations.

6.12. If the number of women working in the most numerous shift is more than 100, a room for women's personal hygiene should be equipped adjacent to women's latrines. If there are fewer working women, a special cabin with a hygienic shower should be provided at the women's restroom in the household premises - with an entrance from the vestibule.

6.13. Toilets must be insulated, sewerage, have sluices equipped with hangers for sanitary clothes, sinks with hot and cold water supply through a mixer.

Toilets should be equipped with self-closing doors, decontamination mats at the entrance, toilets - with a pedal release, water taps - with a pedal or other special control.

Sinks for hand washing should be provided with soap, brushes, hand sanitizer, electric towels or disposable towels.

6.14. For small enterprises processing up to 5 tons of milk per shift and located in a non-sewerage area, in agreement with the authorities and institutions of the state sanitary and epidemiological supervision, it is allowed to arrange yard toilets at a distance of at least 30 m from production and storage facilities.

6.15. The finishing of enclosing surfaces in household premises should include:

Walls - with glazed tiles in shower rooms to a height of 1.8 m; in dressing rooms of sanitary clothes, linens, bathrooms, in the women's personal hygiene room - 1.5 m above the panels to the bottom of the supporting structures - with water-based or other permitted paints;

Ceilings should be painted with oil paint in shower rooms, in all other rooms - with lime whitewash;

Floors in all household premises should be tiled with ceramic tiles.

6.16. Household premises must be thoroughly cleaned every day at the end of work: cleaned of dust, floors and equipment, rinse with soap-alkaline solution and hot water; wardrobes in dressing rooms should be cleaned daily with a wet method and disinfected with a 0.5% solution of bleach or other approved disinfectants at least once a week.

6.17. All panels (tiled or painted with oil paint) should be wiped daily with a damp cloth and disinfected weekly.

6.18. Sanitary facilities and women's personal hygiene rooms are treated with detergents and disinfectants at least twice a shift.

Each time you clean toilets, wipe with a labeled cloth moistened with a 0.5% bleach solution, water tap valves, door handles and locks, trigger handles and other surfaces that may be touched when using the toilet.

Toilets, as they become dirty, are cleaned of salt deposits with a 10% solution of hydrochloric acid or other permitted means and thoroughly rinsed.

For washing toilets, it is advisable to use the preparation "Sosenka" or other similar approved products.

The mat before entering the toilet should be moistened at least twice during the change with a fresh disinfectant solution (0.5%).

6.19. For cleaning and disinfection of bathrooms, special equipment (buckets, brushes, scoops, etc.) with a special (red) mark or coloring must be allocated.

After each cleaning, all cleaning equipment should be immersed in a 0.5% solution of bleach for 2 hours.

Cleaning equipment for bathrooms and women's personal hygiene rooms should be stored separately from cleaning equipment in other rooms - in a specially designated place.

For cleaning toilets and women's personal hygiene rooms, special personnel should be allocated, the involvement of whom for cleaning other premises is strictly prohibited.

6.20. Food outlets (catering establishments) can be located as part of household premises or in detached buildings. The number of seats is calculated taking into account those working in the most numerous shift.

At the entrance to the dining room, there should be hangers for sanitary clothes, washrooms with hot and cold water supply through a mixer, soap and electric towels; if necessary - dressing rooms with the number of hooks corresponding to the number of seats.

In the absence of canteens (buffets), a room for eating should be provided, which should be equipped with hangers for sanitary clothes, a boiler, a washbasin, tables and chairs. It is prohibited to eat directly in the shops.

6.22. At workshops for the production of products for young children, rooms should be provided for additional sanitization of production personnel (disinfection of hands, putting on gauze bandages, overalls, etc.).

7.1. Enterprises should be provided with a sufficient amount of drinking-quality water; Calculation of water demand should be made in accordance with the "Standards for technological design of dairy industry enterprises", "Standards for technological design of family farms, enterprises of low capacity processing industries (dairy industry)" and SNiP "Internal water supply and sewerage of buildings".

7.2. The choice of water supply sources, places of water intake, calculation of boundaries and a plan of measures for the improvement of the sanitary protection zone of water supply sources should be carried out in accordance with the "Guidelines for the organization and control of water supply for dairy plants" and are subject to mandatory approval by the state sanitary and epidemiological supervision authorities.

The arrangement of the water supply system of dairy industry enterprises must meet the requirements of SNiP "Water supply. External networks and structures" and "Internal water supply and sewerage of buildings", as well as these Sanitary rules and regulations.

7.3. The water supply must be located in an isolated, closed room and kept in proper technical and sanitary condition, have pressure gauges, taps for water sampling; check valves that do not allow backflow of water; drain ladders. Enterprises must have and submit, at the request of the controlling organizations, schemes of water supply and sewerage networks.

7.4. In the water supply system of dairy factories, at least two reservoirs of clean water should be provided for the continuous supply of water to enterprises during the hours of greatest consumption and at emergency situations, as well as to ensure contact time during chlorination or constant flow rate during disinfection with ultraviolet radiation and for external fire extinguishing. The exchange of water in tanks should be carried out within 48 hours. Each tank should store half of the daily water requirement for technological and domestic needs.

7.5. Disinfection of storage tanks and water supply networks should be carried out in accordance with the "Instructions for the control of the disinfection of household drinking water and the disinfection of water supply facilities with chlorine after flushing in case of accidents, repair work", as well as by order and under the supervision of territorial centers of state sanitary and epidemiological supervision magazine.

7.6. Disinfection of water supplied for the technological needs of a dairy enterprise should be carried out depending on the characteristics of water sources - according to indications and methods in accordance with the "Methodological guidelines for organizing and monitoring the water supply of dairy plants".

Disinfection of water should be carried out by methods approved by the state sanitary and epidemiological supervision authorities (ozonation, irradiation with bactericidal lamps, electrolysis, etc.).

7.7. Water used for household and technological needs related to the production of products (including preparation of washing and disinfecting solutions, washing and rinsing equipment, milk tanks, pipelines, flasks and bottles, cooling baby milk products in autoclaves, preparing process steam) must meet the requirements current GOST"Drinking water. Hygienic requirements and quality control".

To cool dairy products in technological devices, use ice-cold drinking water with a temperature of 1-2 ° C, circulating through a closed system.

Water from the water section of cooling and pasteurization units is allowed to be used for the hot water supply system (for washing dishes in the dining room; washing equipment, tanks, flasks, washing industrial clothes, washing floors), provided that it is preheated to at least 80 ° C in boiler rooms. installations.

7.8. For power supply of circulating systems of refrigeration units, compressors, vacuum evaporators; connections to flush barrels of toilet bowls and to urinals, external car wash, cooling of boiler blowdown water, watering of the territory - it is allowed to use industrial water.

The service water supply must be separate from the drinking water supply. Both water systems must be free from any connections and must be painted in distinctive colors.

The draw-off points of both water supply systems must be marked with appropriate inscriptions: "drinking", "technical".

The enterprise must have a diagram of technical water supply networks.

Communications of circulating water supply systems before commissioning, as well as periodically during operation, should be disinfected according to a plan agreed with the bodies and institutions of the state sanitary and epidemiological supervision.

7.9. For preventive purposes, it is necessary to provide for an annual check of technical serviceability and, if necessary, repair of equipment for water supply sources, a water supply network, reserve tanks, inspection wells, etc.

After each repair of the water supply system, it must be rinsed and disinfected, followed by laboratory testing of the water before supplying it to the enterprise. Control water samples are taken immediately after the final disinfection and from the 5 most epidemiologically dangerous points: at the inlet, from the reservoir, in the starter culture, in front of the bottle washing machine and in the equipment shop. Accounting and registration of the causes of accidents and repairs of water supply and sewerage systems, as well as the reasons for the lack of steam and cold should be kept in a special journal, where the place, date, time of the accident should be noted; date and time of repair, etc. (see Appendix 1).

The administration of the enterprise is obliged to immediately inform the authorities of state sanitary and epidemiological supervision and public utilities about all cases of accidents in water supply and sewerage networks.

7.10. The production premises should provide for:

Flush taps with cold and hot water supply, installation of mixers at the rate of 1 tap per 500 m2 of floor space in workshops where floor contamination with drains or products is possible, but at least 1 tap per room; brackets for storing hoses;

Sinks for washing hands with cold and hot water supply with a mixer equipped with soap, brush, disinfectant solution (0.02% bleach solution), disposable towels, electric towels. Sinks should be placed in each production area at the entrance, as well as in convenient places for use at a distance of no more than 15 m from each workplace;

Drinking fountains or saturators for drinking purposes - no more than 70 m from the workplace.

7.11. Drinking water for domestic and technological needs must be subjected to chemical analysis in accordance with the instructions for technochemical control at dairy enterprises within the time limits established by the bodies and institutions of the state sanitary and epidemiological supervision, but at least once a quarter, bacteriological - once a month.

Water analysis should be carried out in accordance with GOST "Drinking water: Methods of sanitary and bacteriological analysis".

Water must be examined at the following sampling points: at the inlet, in storage tanks, in production shops (control room, curd cheese, sour cream, bottling department, in the leavening department, etc.).

Depending on the epidemiological situation in the region, including the territory of the plant and the raw material zone of the enterprise, the frequency of the study of water, as prescribed by the bodies and institutions of the state sanitary and epidemiological supervision, can be increased regardless of the source of water supply.

7.12. The device of the sewerage system of dairy industry enterprises must meet the requirements of SNiP "Sewerage. External networks and structures" and "Internal water supply and sewerage of buildings", as well as - the requirements of these SanPiN.

Dairy enterprises should be provided with sewerage systems for separate collection and disposal of industrial and domestic wastewater. To collect and remove atmospheric precipitation, storm sewers should be provided. Connections between industrial and domestic sewage systems are prohibited; each system must have an independent release into the courtyard network. When discharging to urban wastewater treatment plants, the conditions for wastewater disposal are determined by the "Instruction for the reception of industrial wastewater into the city sewage system".

If there are own treatment facilities, the conditions for the discharge of treated wastewater are determined by the "Rules for the protection of surface waters from pollution by wastewater". The conditions for the discharge of wastewater from each specific enterprise must be agreed with the bodies and institutions of the state sanitary and epidemiological supervision.

7.13. It is more expedient to locate yard sewerage networks on the territory of enterprises below the water supply lines; it is also allowed to lay water supply and sewerage networks at the same depth. The equipment of the intersection points of water supply and sewer pipes, as well as the distance between parallel communications must meet the requirements of SNiP "Water supply. External networks and structures" and "Sewerage. External networks and structures".

7.14. If necessary, it is necessary to provide for local treatment of contaminated wastewater (see clause 9.6 of these SanPiN).

7.15. By agreement with the state sanitary and epidemiological supervision authorities, the establishment of small enterprises of the dairy industry in non-canalized areas may be allowed for a certain period.

7.16. Wastewater from dairy industry enterprises, before being released into water bodies, must undergo mechanical, chemical (if necessary) and complete biological treatment at the treatment facilities of the settlement or at their own treatment facilities.

7.17. All production and other premises with possible drains on the floor must be equipped with covered trays or ladders with a floor slope to them of at least 0.005-0.01, depending on the amount of wastewater.

7.18. Technological equipment, tanks, washing baths must be connected to the sewerage system through hydraulic gates (siphons) with a jet gap of 20-30 mm from the end of the drain pipe to the upper edge of the funnel, sinks through a siphon without breaking the strings.

7.19. Ladders, gutters and suspended sewer pipes with process drains should not be located above permanent workplaces and open technological equipment. Installation of suspended sewer pipes with domestic waste water is prohibited.

7.20. Risers with domestic wastewater should not pass through production facilities intended for the storage and processing of food products. It is more expedient to place risers with industrial effluents in passageways with access to revisions from neutral rooms. The passage of risers with industrial effluents through the production premises is allowed if there are no revisions within them.

8.1. Lighting of industrial premises must comply with the requirements of SNiP "Natural and artificial lighting. Design standards" and "Sanitary requirements for the design of dairy enterprises".

8.2. In industrial premises, natural lighting is most acceptable: the light ratio (SK) should be in the range of 1: 6-1: 8. In household premises, the SC must be at least 1:10. The coefficient of natural light (KEO) should be provided taking into account the nature of work and visual stress.

In case of insufficient natural light, artificial lighting should be used - mainly fluorescent lamps. In rooms with difficult working conditions or with no permanent workplaces (thermostatic, refrigeration, salt rooms, storage rooms, etc.), incandescent lamps should be used.

8.3. Artificial lighting should be provided general in all workshops and premises, and in production, if necessary, local or combined.

When performing production operations that require special visual stress, combined or local lighting should be used, depending on the volume and nature of the work.

8.4. Luminaires with fluorescent lamps must be equipped with a protective grill (mesh), diffuser or special lamp holders, excluding the possibility of lamps falling out of the luminaires; lamps with incandescent lamps - solid protective glass.

8.5. Lamps in rooms with open technological processes (production of cottage cheese, cheese and other products in tubs without lids) should not be placed above technological equipment in order to exclude the possibility of debris getting into the product.

8.6. It is forbidden to obstruct skylights with containers, equipment, etc. inside and outside the building. It is not allowed to replace glasses in skylights with opaque materials.

In the event of redevelopment, changes in the purpose of the production premises, as well as when moving or replacing one equipment with another, the illumination of the room in connection with the new conditions must be brought in line with the lighting standards.

8.7. In rooms requiring a special sanitary regime (in the starter, the department for packaging cheese in film, packaging of children's dairy products, laboratory boxes, etc.), it is necessary to provide for the installation of bactericidal lamps for air disinfection. The operating mode of germicidal lamps must comply with the requirements of the instructions for their operation.

Ultraviolet irradiation facilities should be provided in first-aid posts.

8.8. Enterprises must be provided with emergency lighting in addition to the main lighting.

8.9. The heating system must meet the requirements of SNiP "Heating, ventilation and air conditioning", "Industrial buildings", "Administrative and domestic buildings".

For the heating system of industrial and auxiliary buildings, it is preferable to use overheated water as a heat carrier; the use of saturated water vapor is also allowed.

8.10. For heating buildings remote from the heating networks of enterprises or outside the industrial site (sewage pumping systems, water towers, etc.), as well as in heated rooms located in the circuits of refrigerators and warehouses, it is allowed to use electricity as a source of heat.

8.11. In unheated warehouses, heating should be arranged only in back rooms for a long stay of service personnel (during the working day). Heating of warehouses should be provided if it is necessary to maintain a certain temperature in them, which is necessary for the mode of storage of products or materials.

8.12. In all production workshops and auxiliary rooms of the main production, radiators should be used as heating devices, the design of which ensures their affordable cleaning from dust (preferably registers made of smooth pipes).

8.13. In thermostatic rooms, in order to create the temperature required by the technology, steam heating should be provided from the industrial heat supply system using registers from smooth pipes as heating devices.

8.14. In industrial and auxiliary buildings and premises, natural, mechanical, mixed ventilation or air conditioning must be provided in accordance with the requirements of the Sanitary Standards for the Design of Industrial Enterprises, the chapter of the SNiP "Heating, Ventilation and Air Conditioning", "Sanitary Requirements for the Design of Dairy Industry Enterprises "(VSTP) and these SanPiN.

8.15. A favorable air environment must be created in production and auxiliary premises by means of heating, ventilation (or air conditioning):

For the health and efficiency of personnel;

Conservation of products and materials;

Provision of the technological process;

The parameters of the air environment must comply with the requirements of the "Sanitary Standards for the Microclimate of Industrial Premises". Categories of work should be taken according to the "Standards for technological design of dairy industry enterprises".

8.16. At dairy industry enterprises in production and household premises, washing rooms, laboratories and some other premises, supply and exhaust general exchange mechanical ventilation (or air conditioning) should be provided in combination, if necessary, with local exhaust ventilation.

8.17. Natural ventilation is allowed in some premises of ancillary services, at milk collection points, low-power grassroots dairy enterprises.

8.18. Household rooms, toilets, starter rooms, laboratories must have independent systems of general exchange and local ventilation.

8.19. The supply air supplied to the production premises must be dust-free. The supply air entering the starter culture and production facilities with open technological processes, the children's dairy products workshop, the sterilized milk production department with bottling under aseptic conditions must be cleaned of dust on oil and other fine filters.

8.20. The amount of air that must be supplied to the premises to ensure the required parameters of the air environment in the working or serviced area of ​​the premises should be determined by calculation depending on the amount of heat, moisture and harmful substances entering the room (ammonia, carbon dioxide, aerosols, nitrogen oxides, ozone, etc. .).

The frequency of air changes in individual rooms of industrial and auxiliary buildings is allowed to be taken in accordance with the "Sanitary Requirements for the Design of Dairy Industry Enterprises".

8.21. Equipment that generates intense heat, moisture and hazardous substances must be provided with local exhaust ventilation systems.

Equipment that is a source of dust must be provided with individual specialized cleaning systems (filters, cyclones, etc.).

8.22. The bottom of the intake opening of the intake ventilation shaft should be placed at a height of at least 2 m from the ground level.

The air removed by the exhaust ventilation systems must be discharged through exhaust shafts at least 1 m high above the roof level.

8.23. Emissions to the atmosphere from ventilation systems should be located at a distance from the air intake devices of supply ventilation at least 10 m horizontally or 6 m vertically, with a horizontal distance of less than 10 m.

8.24. The device of supply and exhaust general ventilation systems should ensure air exchange in buildings as a whole with a balance of supply and exhaust. In order to localize hazards in rooms in which harmful substances, aerosols, excess heat and moisture are emitted, a negative imbalance should be established (i.e., with a predominance of exhaust over inflow); in rooms where there are no harmful emissions, a positive imbalance.

8.25. Ventilation equipment should be placed in technical rooms (ventilation chambers) equipped to suppress noise and vibration in accordance with the requirements of the SNiP chapter "Noise protection", hygienic rules and regulations and other official documents.

8.26. The efficiency of the ventilation systems should be carried out in accordance with the Methodological Guidelines "Sanitary and Hygienic Control of Ventilation Systems in Industrial Premises".

9.1. In order to protect the environment and health of the population for the enterprises of the dairy industry, it is imperative to fulfill the requirements for sanitary protection of the environment in accordance with the following main regulatory documents: SanPiN "Hygienic requirements for the protection of atmospheric air in populated areas"; SanPiN "Sanitary rules and norms for the protection of surface waters from pollution"; SanPiN "Sanitary Rules and Norms for the Protection of Coastal Seas from Pollution in Places of Water Use by the Population"; Sanitary rules "Procedure for the accumulation, transportation, neutralization and disposal of toxic industrial waste", etc.

9.2. At enterprises of the dairy industry, measures must be taken to prevent environmental pollution due to emissions of aerosols and gases into the atmosphere; sludge from separators entering waste water; flushing and rinsing waters containing fats and protein waste, waste chemicals, disinfectants and detergents, etc.

9.3. For the collection and disposal of industrial and domestic wastewater, enterprises must be sewerage; the sewerage system can be connected to the sewerage networks of settlements or have its own system of treatment facilities. When discharging to wastewater treatment plants in settlements, the conditions for wastewater disposal are determined by the "Rules for the reception of industrial wastewater into the sewage system of settlements".

9.4. If there are own treatment facilities, the conditions for the discharge of treated wastewater are determined by the "Sanitary Rules and Norms for the Protection of Surface Waters from Pollution" and "Sanitary Rules and Standards for the Protection of Coastal Sea Waters from Pollution in Places of Water Use by the Population".

The conditions for discharging wastewater must be agreed with the bodies and institutions of the state sanitary and epidemiological supervision in each case.

9.5. The contamination of plant-wide effluents should be taken according to the "Standards for technological design of dairy industry enterprises".

9.6. Wastewater from enterprises must be subjected to local treatment before being discharged into the sewage system of a settlement. Methods and methods of wastewater treatment should be determined taking into account local conditions depending on the composition of the wastewater.

9.7. If wastewater from enterprises is potentially dangerous in epidemiological terms, it can be discharged into water bodies only after appropriate cleaning and disinfection to a coli index of no more than 1000 and a phage index of no more than 1000 pfu dm3 - in accordance with the "Sanitary Regulations and standards for the protection of surface waters from pollution ". The choice of disinfection methods must be agreed with the bodies and institutions of the state sanitary and epidemiological supervision.

9.8. At milk processing enterprises, measures should be taken to clean the air from harmful emissions into the atmospheric air associated with the technological process: dust emission during milk drying and packaging of dry milk products; gases and vapors when smoking processed cheese, waxing cheeses, etc.

9.9. Exhaust air containing aerosols must be cleaned on filters before being released into the atmosphere.

9.10. Collection of solid waste should be carried out in metal bins or containers with lids and taken to designated places in an organized landfill.

9.11. Enterprises operating a particular natural object must carry out systematic departmental control over the state of the environment and technical control over the efficiency of wastewater treatment plants and filters of ventilation units.

9.12. Environmental protection measures should be developed by the administration of enterprises in conjunction with the territorial centers of state sanitary and epidemiological supervision on the basis of an inventory of production processes and equipment that are sources of hazardous substances.

9.13. Responsibility for the implementation of environmental protection measures developed at the enterprise rests with the administration of the enterprise.

9.14. State control over the implementation of hygienic and anti-epidemic measures and plans of enterprises is carried out by the bodies of the state sanitary and epidemiological supervision of Russia, state control over the implementation of environmental measures and plans - the institution of the Ministry of Natural Resources of Russia - in accordance with the "Regulations on the interaction and delimitation of functions of the State Committee for Sanitary and Epidemiological Supervision of Russia and the Ministry of Natural Resources of Russia, their bodies and institutions on places ".

10.1. Technological equipment, apparatus, dishes, containers, inventory, films and products made of polymer and other synthetic materials intended for packaging milk and dairy products must be made of materials permitted by the state sanitary and epidemiological supervision authorities for contact with food.

10.2. Bathtubs, metal utensils, sinks, trays, gutters, etc. must have smooth, easy-to-clean internal surfaces, with no crevices, gaps, protruding bolts or rivets that make cleaning difficult. The use of wood and other materials that are difficult to clean and disinfect should be avoided.

10.3. The working surfaces (coatings) of tables for food processing should be smooth, without cracks and gaps, made of stainless steel or polymeric materials approved by the state sanitary and epidemiological supervision authorities for contact with food.

10.4. Technological equipment and apparatus should be painted on the outside with light-colored paint (except for equipment made or lined with stainless material), which does not contain harmful impurities. Painting of utensils and utensils with paints containing lead, cadmium, chromium is not allowed.

10.5. Arrangement of technological equipment should be carried out in accordance with the technological scheme, ensure the flow of the technological process, short and direct communications of milk pipelines, exclude counter flows of raw materials and finished products.

10.6. When arranging equipment, conditions must be observed that ensure free access to workers to it, sanitary control over production processes, the quality of raw materials, semi-finished products and finished products, as well as the possibility of washing, cleaning and disinfection of premises and equipment.

10.7. Equipment, apparatus and milk pipelines must be mounted in such a way as to ensure complete drainage of milk, washing and disinfecting solutions. All parts that come into contact with milk and dairy products must be accessible for cleaning, washing and disinfection. Metal milk lines must be detachable.

Glass thermometers without a protective frame are not allowed for use.

10.8. Tanks for the manufacture and storage of milk, cream, sour cream and other dairy products (except for those used for the production of cottage cheese and cheese) must be equipped with tight-fitting lids.

10.9. Apparatuses, baths and other equipment in which dairy products are manufactured are connected to the sewage system with a burst of the stream through funnels with a siphon (see section 7 of these SanPiN).

Direct connection of equipment to the sewerage system and drainage of water from them to the floor are not allowed.

10.10. Intra-plant transport and intrashop containers should be assigned to certain types of raw materials and finished products and marked accordingly.

11.1. Equipment, apparatus, inventory, milk pipelines must be thoroughly washed and disinfected in accordance with the "Instructions for sanitizing equipment at dairy enterprises" and "Instructions for sanitizing equipment in the production of liquid, dry and pasty milk products for baby food". It is allowed to use certified imported detergents and disinfectants.

11.2. To strictly comply with the established frequency of sanitization of equipment and apparatus, each workshop should have a monthly washing and disinfection schedule.

11.3. Equipment that is not used after washing and disinfection for more than 6 hours is disinfected again before starting work. Microbiological control of the quality of washing and disinfection is carried out by the laboratories of the enterprise and the territorial centers of the state sanitary and epidemiological supervision immediately before the start of work.

11.4. Tanks for the production and storage of milk and milk products should be sanitized after each emptying.

11.5. In case of forced downtime of equipment due to technical problems or interruptions in milk supply for 2 hours or more, pasteurized milk or normalized mixtures should be drained and sent for re-pasteurization, and pipelines and equipment should be washed and disinfected.

11.6. For washing equipment, a centralized preparation of washing and disinfecting solutions should be envisaged, for which washing installations B2-OTs2-U can be used for enterprises processing 25-50 tons of milk per shift, B2-OCA - for enterprises processing 100-150 tons of milk per shift, В2-ОЦП - for enterprises processing 200 and more tons of milk per shift.

11.7. Preparation of working solutions of bleach for hand disinfection, cleaning equipment, equipment, bathrooms, etc. should be produced from a centrally prepared 10% solution of bleach and monitored daily for the content of active chlorine by a dedicated worker.

11.8. A decrease in the concentration, temperature and circulation time of cleaning and disinfecting solutions, as well as a violation of the washing frequency provided for by the current instructions, is not allowed.

11.9. In the absence of a device for automatic control and concentration of washing solutions, it must be controlled by the laboratory at least 2-3 times per shift and, if necessary, brought to the established norm.

11.10. For washing and disinfection of equipment, containers, vehicles, etc. equip special washing rooms with a waterproof floor, live steam supply, hot and cold water, a drain for waste water drainage, ventilation.

11.11. For manual washing of dismountable parts of equipment (pipelines, taps, dosing devices, etc.), special three-section mobile baths with fittings for draining solutions should be provided. The location of the fittings should ensure complete drainage of the solutions. Baths should be equipped with shelves for drying parts.

11.12. Tank washing should be done by dedicated trained personnel. Tank cleaners cannot be involved in cleaning bathrooms.

Overalls, safety shoes are used only during tank washing, rubber boots, disinfected in a solution of bleach, are put on near the tank on a special rubber mat.

Washers' overalls and equipment for washing pasteurized and raw milk tanks are stored in separate labeled cabinets.

11.13. Washing bottles on bottle washing machines is carried out according to the instructions for each type of machine and in accordance with the current instructions for sanitizing equipment. Bottles with protein residues, mechanical impurities, etc. are pre-soaked and washed by hand. It is not allowed to pour milk and dairy products into bottles of technical liquids.

11.14. Before filling with dairy products, bottles should be visually inspected for their integrity, washing quality and the absence of foreign objects. Electric lamps at the inspector's workplace must be shielded with a special screen.

The workplace of the controller on the light filter should be equipped with a semi-soft, high seat-chair with armrests and a footrest.

For this work, it is necessary to select controllers with proven eyesight, and the continuous work of controllers on the light filter should not exceed 1.5-2 hours.

11.15. Filter materials must be rinsed and disinfected after each use. Washing and disinfection of them is carried out in accordance with the "Instructions for the sanitization of equipment at the enterprises of the dairy industry".

When receiving milk from individual farms, filtering materials must be washed and disinfected after receiving milk from each donor.

If milk is continuously received through automatic meters, the filters in them should be washed and disinfected at least 1 time per shift. In case of periodic milk intake, cleaning and disinfection of filters should be carried out after each interruption in milk intake.

11.16. The bags used for pressing the curd are thoroughly cleaned immediately after the end of the technological process, washed on special washing machines using the detergents specified in the current "Instructions for sanitizing equipment at the dairy industry", boiled for 10-15 minutes and dried in a drying chamber , closet or in the air (in the workshop).

The processing of bags should be carried out in a separate room, they are not allowed to be processed in a shared laundry.

11.17. Conveyors, conveyors in contact with food, at the end of the shift, are cleaned, treated with a hot solution of soda ash or synthetic detergents, and then washed with hot water.

11.18. Milk tanks must be washed and disinfected in a tank truck washing after each milk release. After washing, the tanks must be sealed, about which a corresponding note is made in the travel document.

In case of breaking the seals by the security of the enterprise, the re-sealing of the tanks by the security forces is required. In the travel document or the sanitary passport, a mark is put "The tank was opened for inspection and re-sealed by the enterprise's guards."

11.19. Microbiological control of the washed equipment should be carried out by the laboratory of the enterprise and the territorial centers of the state sanitary and epidemiological supervision without warning, taking into account the entries in the equipment washing log.

The results of bacteriological studies of washes, indicating unsatisfactory cleaning and disinfection of equipment, should be posted by laboratory workers on the indicator board with an indication of the person responsible for the sanitary condition of the area.

11.20. At specialized enterprises and workshops for the production of liquid and pasty dairy products for young children, washing and disinfection of equipment, monitoring the concentration of used detergents and disinfectants and maintaining sanitization regimes should be carried out automatically.

The system for washing equipment and pipelines should consist of several autonomous cycles:

Sterilizers, pasteurizers and equipment working according to the general scheme with them;

Tanks, milk lines, filling machines for sterilized dairy products;

Tanks, milk pipelines, filling machines for the production of fermented milk products for children;

Tanks, milk pipelines, filling machines of the kefir production area;

11.21. For baby food shops of small capacity (up to 5 tons), washing of equipment and pipelines should consist of the following cycles:

Equipment and pipelines for raw milk and unpasteurized solutions of food components;

Sterilizers, pasteurizers and equipment working according to the general scheme with them; tanks, milk lines, filling machines for sterilized dairy products;

Equipment for the production of cottage cheese, equipment for the production of fermented milk products, kefir, filling machines for the production areas of children's fermented milk products and kefir (the washing procedure should be carried out in the above sequence).

12.1. All processes of acceptance, processing and storage of milk and dairy products must be carried out in conditions of thorough cleanliness and protection from contamination and damage, as well as from the ingress of foreign objects and substances into them.

12.2. Dairy products must be produced strictly in accordance with the current regulatory documentation.

Responsibility for compliance with technological instructions rests with the foremen, technologists, head. production and heads of shops (sections).

12.3. Enterprises should not accept milk without certificates, submitted monthly by veterinary supervision authorities, on the veterinary and sanitary well-being of dairy farms and enterprises (complexes) for the production of milk on an industrial basis, and from individual suppliers - at least once a quarter.

12.4. Milk, cream, auxiliary raw materials and materials supplied for processing must meet the requirements of the relevant GOSTs and technical specifications.

12.5. Milk from farms unfavorable for animal diseases with brucellosis and tuberculosis should be accepted with a special permission from the veterinary and sanitary-epidemiological supervision authorities in neutralized form in accordance with the "Sanitary and Veterinary Rules for Dairy Farms, Collective Farms and State Farms" and the instructions of the veterinary service.

The consignment note for milk or cream from dysfunctional farms must be marked "pasteurized" and the pasteurization temperature must be indicated.

Each batch of milk or cream from dysfunctional farms is checked by the factory laboratory for the effectiveness of pasteurization by the chemical method and can only be accepted after receiving a negative peroxidase reaction.

The range of products produced from this raw material is subject to approval by the state sanitary and epidemiological supervision authorities.

12.6. Milk for the production of dairy products for children must be supplied from specially designated farms in agreement with the authorities of veterinary and state sanitary and epidemiological supervision and comply with the requirements of GOST for milk of the highest and I grades.

12.7. When storing raw milk in a plant that performs the primary processing of milk (filtration, cooling), the following rules must be observed:

Received chilled milk should not be mixed with stored (chilled) milk;

Milk with an acidity of not more than 18 ° T, chilled to 4 ° C, can be stored until shipment for no more than 6 hours, and chilled to 6 ° C - no more than 4 hours.

When milk is transported for up to 10 hours, it should be shipped with a temperature not exceeding 6 ° С; when milk is transported up to 16 hours, it must be cooled to a temperature not exceeding 4 ° C.

Milk pasteurization at these plants is carried out in the following cases:

Receipt of milk with an acidity of 19-20 ° T;

The need to store milk for more than 6 hours;

The duration of transportation of milk to the city dairy plant, exceeding the terms indicated above.

12.8. Immediately before receiving milk, milk hoses and tank connections must be disinfected with a bleach solution and rinsed with drinking water. After the end of milk intake, the hoses must be rinsed, disinfected, closed with a plug or a waterproof cover and suspended on the brackets. Detergents and disinfectants for the treatment of hoses and tank nozzles should be stored in specially marked containers.

12.9. Received milk and cream should be filtered and immediately cooled to (4 + 2) ° С or immediately sent to pasteurization. Permissible storage time of chilled milk up to + 4 ° - 12 hours, + 6 ° - 6 hours.

12.10. Separate tanks should be provided for storing raw and pasteurized milk, and separate milk lines for milk supply.

Tanks for storing raw and pasteurized milk must be labeled.

12.11. Milk separation, standardization and homogenization of milk and cream must be carried out prior to pasteurization. It is allowed to carry out homogenization after pasteurization at a temperature not lower than 60 ° C. In the case of separation of pasteurized milk, the resulting cream, skim milk or standardized mixture are subject to additional pasteurization.

12.12. Before starting the pasteurization and cooling installations, the operator must check: the presence of thermogram paper and ink for recording in the devices, the operability of the underpasteurized milk return valve, writing units of the devices, as well as the automatic regulation of the temperature of milk pasteurization.

12.13. On the thermogram of the pasteurization temperature control, the operator during each working cycle with ink must mark: his surname, type and N of the pasteurizer, date, name of the product for which milk is pasteurized, start and end times of work, progress of the technological process (stages of washing, disinfection, pasteurization of milk with an explanation of the reasons for deviations from the established regime).

Thermograms should be analyzed by the laboratory and stored there for a year. The head of the Quality Control Department (head of the laboratory) is responsible for their safety.

12.14. In the absence of control and recording devices, control over the pasteurization temperature should be carried out by the operator (every hour, taking temperature measurements and making the appropriate entries in the log) and the laboratory (3-4 times per shift).

12.15. The efficiency of pasteurization should be controlled by a microbiological method in accordance with the "Instruction for microbiological control of production at dairy enterprises", as well as by a chemical method in accordance with GOST 3623 "Milk and dairy products. Methods for determining pasteurization".

Control of the efficiency of milk pasteurization at each pasteurizer is carried out by a microbiological method at least once every 10 days, regardless of the quality of the finished product. Pasteurization is considered effective in the absence of E. coli bacteria in 10 cm3 of milk and a total number of bacteria up to 10.000 in 1 cm3 of milk.

Determination of the effectiveness of pasteurization by the chemical method (enzymatic tests) should be carried out from each tank after filling it with pasteurized milk.

Milk can be sent for processing or bottling only after a negative reaction to phosphatase.

12.16. The effectiveness of heat treatment on the milk sterilization line should be monitored at least twice a week by determining industrial sterility.

12.17. After pasteurization, milk or cream is cooled to a temperature of (4 + 2) ° C and sent for bottling. The maximum shelf life of pasteurized milk before bottling is no more than 6 hours.

In the event of an industrial need to store pasteurized milk in tanks before bottling for more than 6 hours at (6 + 2) ° C, it is sent for re-pasteurization before bottling, or the total period of permissible storage of the finished product at the enterprise can be reduced accordingly.

12.18. In the control room, it is necessary to keep a journal of the movement of pasteurized milk, indicating the time of filling and emptying the tanks.

12.19. In the production of fermented milk products, milk or cream after pasteurization is cooled to the fermentation temperature and immediately sent for fermentation.

In case of production necessity, pasteurized milk may be cooled to a temperature of (4 + 2) ° C and stored until use for no more than 6 hours. In case of longer storage, it is necessary to re-pasteurize it before fermentation.

12.20. For the production of sour cream, only fresh cream is used, fermentation of cream with high acidity is not allowed.

Sour cream should be made by the reservoir method in closed containers.

It is necessary to strictly observe the cream pasteurization temperature, the standards for the amount of introduced starter culture, the temperature and duration of fermentation established by the technological instructions.

Ripening of sour cream should take place in refrigerators at a temperature of 0-8 ° C, when packed in large containers 12-48 hours, in small containers 6-12 hours.

12.21. In the production of baby milk products, the following requirements must be met:

In the production of fermented milk products, pasteurized milk or mixtures must be cooled to a temperature of 2-6 ° C, after which they are sent for bottling or for subsequent high-temperature processing.

In case of production necessity, it is allowed to store pasteurized milk or mixture before bottling at a temperature of 2-5 ° C for no more than 6 hours, at a temperature of 6-8 ° C - no more than 3 hours.

12.22. In order to adapt their composition to the composition of human milk, to increase the biological and nutritional value, it is allowed to introduce various components (vitamins, minerals, sugar, biologically active additives, etc.) into children's dairy products. All introduced components must have permission from the State Committee for Sanitary and Epidemiological Supervision of Russia and the Ministry of Health and Medical Industry of the Russian Federation.

The components introduced must comply with the regulatory documentation; the use of components with expired expiration dates is not allowed.

12.23. If it is necessary to spill fermented milk products on one filling and capping machine, the following sequence must be observed: products developed with bifidobacteria, pure cultures of lactic acid bacteria, propinic acid bacteria, acidophilus bacillus, on kefir fungus.

12.24. All dairy products for children should only be packaged in quantities corresponding to a single dose.

12.25. Products from broken, incomplete bottles and bags with pasteurized or sterilized milk or cream should be poured through a layer of lavsan, with fermented milk drinks - through a double layer of gauze, after which milk or cream is sent for repeated pasteurization or sterilization, fermented milk products - for processing.

12.26. In order to prevent the ingress of foreign objects into the product, milk entering the enterprise must be filtered, cleaned in milk purifiers, flour, sugar must be sieved, raisins must be sorted out and washed, cocoa, coffee, vanillin, etc. must be checked for mechanical impurities.

The cottage cheese delivered from the lower factories should be especially carefully checked so that when it is defrosting and emptying from the container, nails, pieces of wood, etc., cannot get into the product.

12.27. Sour cream, cottage cheese and curd and curd products should be supplied to children's institutions only of their own production. The supply of these products manufactured in a downstream production network is not permitted.

12.28. Cheese (hard, soft) should be made only from pasteurized milk. It is necessary to strictly observe the terms and conditions of cheese ripening established by the technological instructions and GOSTs. It is not allowed to release for sale cheeses that have not passed the established ripening period.

12.29. Cheese storage facilities should be equipped with shelves and racks that can be easily washed and disinfected.

The chambers for storing butter and cheese must be whitewashed and disinfected at least 2 times a year, and the chambers at this time must be freed from products. To sterilize the air in the salting, drying and packaging rooms of cheese, bactericidal lamps are installed.

12.30. It is strictly forbidden to carry out repair work and disinfect premises during the period of production, it is not allowed to leave repair tools in production workshops; during the production cycle, it is allowed to repair equipment only if it is obligatory to be fenced with portable screens.

In each workshop, a record of fragile objects must be kept and there must be an extract from the instructions on preventing the ingress of foreign objects into dairy products.

12.31. The supply of containers and other materials for packaging the finished product should be carried out through corridors or expeditions, bypassing other production facilities.

Storage of containers and packaging materials directly in production workshops is not allowed. They should be stored in a dedicated room.

12.32. Product labeling must be done strictly in accordance with regulatory documents.

12.33. The temperature and humidity in the chamber or warehouse for storing finished products, as well as the order and timing of the sale of finished products, should be controlled by the laboratory 2-3 times per shift. The control results must be recorded in a special camera log.

12.34. The placement of raw materials, supplies and finished products in a chamber or warehouse for storage must be carried out strictly in batches, indicating the date, production change and batch number.

12.35. The release of finished products must be carried out by the forwarder, storekeeper or foreman, who are administratively responsible for the release of the product without having a quality document for it.

Enterprises producing dairy products for children must ensure that these products are tested daily, with samples preserved until the expiration date.

12.36. Products in contaminated, damaged packaging, with indistinct markings, broken seals are not allowed for sale.

12.37. To combat mold, chambers, corridors, air ducts with air coolers are treated with antiseptol or a solution of bleach, and severely neglected chambers that cannot be treated with these means are treated with Yu-5 (sodium oxydiphenolate).

12.38. In refrigeration chambers, all goods (in containers) are placed on grids made of beams or pallets, which are periodically washed and disinfected. It is allowed to store products in flasks and packaged products in metal and plastic baskets without pallets and grates.

12.39. The assessment of the sanitary condition of the chambers and the need for disinfection are established by the head of production or the head of the laboratory of the enterprise.

12.40. The effectiveness of the disinfection of the chambers is determined by microbiological analysis. Disinfection is considered satisfactory if, during the analysis, the number of molds per 1 cm2 of the surface is no more than 10 cells.

12.41. Control of incoming raw materials, finished products, technological processes and sanitary and hygienic conditions of production should be carried out by the laboratory of the enterprise in accordance with the "Instruction for microbiological control of production at the dairy industry" and "Instruction for the technochemical control at the dairy industry" (Appendix 3).

13.1. The preparation of laboratory and industrial starter cultures should be carried out strictly in accordance with the "Instructions for the preparation and use of starter cultures for fermented milk products in the dairy industry".

13.2. In the microbiological laboratory, a department or box should be allocated for the preparation of laboratory starter cultures and work with pure cultures.

Thermostats and refrigerators used for the preparation and storage of starter cultures must not be used for other purposes.

13.3. The department for the preparation of bacterial starter cultures should be located in the production building, isolated from the production premises and as close as possible to the shops that consume the starter cultures. The room for the production of starter cultures should not be walk-through. At the entrance to the starter department, there should be a vestibule for changing sanitary clothes. There must be a disinfecting mat at the entrance to the starter department.

13.4. Separate rooms should be allocated in the starter culture department for: preparation of starter cultures on pure cultures; preparation of kefir and acidophilic culture; washing, disinfection and storage of dishes and equipment.

At small enterprises (up to 25 tons of milk processing per shift) and when preparing small amounts of starter culture, it is allowed to prepare starter culture on pure cultures, kefir and acidophilic in the same room. Tanks for their preparation and pipelines for feeding starter cultures on pure cultures and kefir with acidophilic cultures must be separate.

13.5. In the starter department, the passage of transport main communications (steam, cold, ventilation), as well as sewer risers is not allowed.

13.6. Provision shall be made for the purification of the supplied outdoor air from dust in the systems of mechanical supply ventilation. Air movement caused by drafts is not allowed.

13.7. To sterilize the air, germicidal lamps (BUF-30, etc.) must be installed in the starter rooms and the vestibule.

13.8. Only employees preparing the starter culture and cleaning the premises are allowed to enter the starter culture.

13.9. The container and inventory of the starter department must be marked.

13.10. After use, the container and inventory must be thoroughly washed in accordance with the "Instructions for the sanitization of equipment at the dairy industry" and disinfected with a solution of bleach, steaming or sterilization in an autoclave or drying cabinet.

Clean containers and equipment should be covered with clean parchment or plastic wrap and stored until use on disinfected racks or special stands. If stored for more than 24 hours, clean containers and equipment must be re-disinfected before use.

13.11. Sterilization of milk for the preparation of a transplant laboratory starter culture with a capacity of up to 20 dm3 on sterilized milk should be carried out in a starter culture department or in a microbiological laboratory.

13.12. When preparing a starter culture on pasteurized milk, the entire process of its preparation (pasteurization, cooling milk to the fermentation temperature, fermentation, fermentation and cooling of the starter culture) should be carried out in one container.

It is allowed to pasteurize milk on a tubular pasteurizer (90-95 ° C), followed by aging, cooling and fermentation in one container.

13.13. A quality certificate must be issued for each batch of starter cultures, after which the starter cultures can be transferred to production.

13.14. It is not allowed to use any starter culture (dry, laboratory or production) with an expired shelf life, as well as production starter with high acidity.

13.15. The starter culture should be directed to the fermentation tanks along the shortest, thoroughly washed and disinfected pipelines.

When using small amounts of starter culture, as well as transfer starter culture on sterilized milk, it is allowed to transfer it in closed containers. In this case, before pouring the starter culture, the edges of the container with the starter culture should be wiped with alcohol and profiled. The starter worker should wear a clean gown and thoroughly wash and disinfect his hands.

13.16. The preparation of the laboratory starter culture, as well as quality control of the laboratory, transfer, production starter culture and activated bacterial concentrate is carried out by the microbiologist of the enterprise.

In small enterprises, in the absence of a microbiologist, a specially designated person can prepare the laboratory starter culture. The microbiologist hands over the laboratory starter culture for the preparation of the production starter culture on weekends and holidays to the workshop foreman.

The transplant and production starter culture should be prepared by specially designated responsible persons who also carry out the introduction of the starter culture into milk when preparing the production starter culture and product on weekdays and weekends.

14.1. The task of laboratory control in the dairy industry is to ensure the release of products of high nutritional value and safe for the consumer.

14.2. Laboratory control consists in checking the quality of incoming milk and cream, auxiliary materials, starter cultures, finished products, as well as compliance with technological sanitary and hygienic production regimes.

14.3. When organizing microbiological control, one should be guided by the "Instruction on microbiological control of production at dairy enterprises".

14.4. Finished products (milk, cream, fermented milk drinks) must be controlled by the microbiological laboratory of the enterprise at least once every five days, sour cream and cottage cheese - at least once every three days.

14.5. The quality of equipment sanitization should be assessed for each piece of equipment at least once a decade.

14.6. The cleanliness of the hands of each employee should be monitored by the microbiological laboratory of the enterprise at least three times a month.

14.7. Approximate indicators for assessing the results of control of the sanitary and hygienic state of production are given in Appendix 2.

14.8. To carry out microbiological studies in the laboratory of the enterprise, a box must be equipped, consisting of two rooms: the box itself and the pre-box.

The latter is used to put on special clothing (robe, cap or kerchief) when entering the box.

The box must be equipped with bactericidal lamps, the number of which is determined at the rate of 2.5 W / m3. Bactericidal lamps are switched on at the end of work and cleaning the premises in the absence of personnel for 30-60 minutes.

In the absence of a box, it is allowed to carry out analyzes in the laboratory. In this case, the laboratory premises should be insulated and equipped with germicidal lamps. During sowing, the vents and doors must be closed to prevent air movement.

14.9. Every day after the end of work, the box should be washed with hot soapy-alkaline solution and wiped dry. Once a week, the premises must be disinfected by wiping all surfaces with disinfectants according to the instructions corresponding to each drug.

14.10. Sterilization of dishes and culture media is carried out in autoclaves, for the placement of which a special isolated room should be allocated.

Store sterile dishes in tightly sealed cabinets or boxes with lids. The shelf life of sterile dishes cannot be more than 30 days. Sterile media are stored in a refrigerator at a temperature of 4-6 ° C for no more than 14 days.

14.11. In the absence of a microbiological laboratory at the enterprise, this control can be carried out under a business agreement with the bodies and institutions of the state sanitary and epidemiological service or laboratories accredited by the state sanitary and epidemiological supervision bodies.

14.12. When organizing technological control, one should be guided by the "Instructions for Technochemical Control at Dairy Industry Enterprises".

14.13. Dairy laboratories must be accredited by the State Sanitary and Epidemiological Service for the right to conduct research characterizing the hygienic indicators of the safety of manufactured products.

14.14. Dairy products obtained using new technology, new recipes are subject to hygienic certification in accordance with the established procedure.

15.1. For the transportation of milk and dairy products, specialized transport (road, rail, water) should be allocated.

15.2. Transportation of milk and dairy products should be carried out in refrigerators, specialized milk tanks, machines with insulated bodies.

It is allowed to deliver dairy products in a shipping container on board vehicles if they are carefully covered with a clean tarpaulin *.

15.3. Transport used for the transportation of milk and dairy products must be clean, in good condition, the body of the machine must have a hygienic coating that can be easily washed. The transport must have a sanitary passport issued by the territorial centers of state sanitary and epidemiological supervision for each car for a period of not more than 6 months. A car without a sanitary passport is not allowed on the territory of the enterprise.

The administration of the enterprise appoints a person responsible for monitoring the state of transport. Loading is not allowed without inspection of the transport by the responsible person and his permission.

15.4. It is forbidden to transport dairy products together with raw products (meat, poultry, fish, eggs, vegetables, fruits), semi-finished products, as well as in vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.

15.5. In summer, the period of loading and delivery of perishable whole milk products during their transportation in refrigerators should not exceed 6 hours, by specialized vehicles and on-board vehicles - 2 hours.

15.6. A freight forwarder (freight forwarder) must have a personal medical book with notes on the passage of medical examinations and hygienic training, overalls, strictly observe the rules of personal hygiene and the rules for transporting dairy products.

15.7. Sanitary treatment of vehicles intended for the non-starter transportation of milk, as well as flasks, must be carried out at dairy factories in accordance with the "Instructions for the Sanitary Treatment of Equipment at Dairy Industry Enterprises". A note is made about the processing carried out in the waybill; without this mark, the car is not released from the territory of the plant.

15.8. Sanepid service employees have the right to prohibit the transportation of milk and dairy products by vehicles that do not meet sanitary requirements.

16.1. When designing and reconstructing dairy enterprises, it is necessary to take into account the sanitary and hygienic norms and rules for the organization and hygiene of labor.

16.2. Control over working conditions should include an assessment of production factors (microclimate parameters; industrial noise at workplaces; natural and artificial lighting; air pollution of the working area with aerosols and gases; psychophysiological factors related to the nature of work; living conditions at work; catering; medical care ).

16.3. The microclimate of the premises (temperature, relative humidity, air velocity) must comply with the requirements of the "Sanitary Standards for the Microclimate of Industrial Premises".

16.5. Noise levels at workplaces of industrial premises must comply with the "Sanitary Standards for Permissible Noise Levels at Workplaces" and be no more than 80 dB (A).

16.6. The value of the coefficients of natural lighting (KEO, SK) and illumination of working surfaces with artificial lighting must comply with the requirements of the current SNiP "Natural and artificial lighting" and "Sanitary requirements for the design of dairy enterprises" taking into account the characteristics of visual work.

16.7. At enterprises of the dairy industry, household premises must be provided in accordance with the requirements of the SNiP "Administrative and domestic buildings" and "Standards for technological design of enterprises of the dairy industry" (see section 6 of these SanPiN).

16.8. The administration is obliged to organize meals for workers (canteen, buffet, dining rooms). The mode of operation of a catering establishment is established taking into account the number of work shifts, their duration, and the time of the lunch break.

16.9. Persons exposed to harmful and unfavorable production factors are subject to mandatory preliminary and periodic medical examinations in accordance with the order of the Ministry of Health of the USSR N 555 of 09.20.89 and the Ministry of Health of the RF MP and GKSEN RF N 280/88 of 5.10.95.

16.10. Medical workers of medical and sanitary units, health centers of the enterprise, together with sanitary doctors of the territorial centers of state sanitary and epidemiological supervision, should analyze the health status of workers based on the study of morbidity with temporary disability, occupational morbidity and the results of periodic medical examinations. Based on the results of the study of the state of health, a plan of health measures is developed.

16.11. The administration is obliged to provide workers with a full set of overalls in accordance with current regulations. Workers exposed to harmful production factors must be provided with personal protective equipment.

16.12. All shops must be provided with first aid kits for first aid.

17.1. Each employee of a dairy enterprise is responsible for compliance with the rules of personal hygiene, the condition of his workplace, strict compliance with technological and sanitary requirements at his site.

17.2. Persons applying for work and working at the enterprise must undergo preliminary and periodic medical examinations in accordance with the "Instructions for conducting mandatory preliminary medical examinations upon admission to work and periodic medical examinations of workers and medical examinations of drivers of individual vehicles" (Approved by Order of the USSR Ministry of Health No. 555 of 09/29/89) and the "Temporary list of works, during the performance of which preliminary and periodic medical examinations of workers are required" (Approved by the Ministry of Health and the Ministry of Health of the Russian Federation and the State Committee for Environmental Protection of the Russian Federation N 280/88 of 10.10.95).

17.3. According to epidemiological indications, by decision of the territorial centers of state sanitary and epidemiological surveillance, an unscheduled bacteriological examination of workers can be carried out.

17.4. For each employee, upon admission to work, a medical book must be drawn up, in which the results of all medical examinations and studies, information about the transferred infectious diseases, data on the origin of training in the hygienic training program are entered.

Personal medical records should be kept in the health center or at the head (foreman) of the workshop.

17.5. Persons suffering from the following diseases (or carrying bacteria) are not allowed to work:

Typhoid fever, paratyphoid fever, salmonellosis, dysentery;

Hymenolepiasis, enterobiasis;

Syphilis in an infectious period;

Infectious skin diseases: scabies, trichophytosis, microsporia, scab, actinomycosis with ulceration or fistula on exposed parts of the body;

Infectious and destructive forms of pulmonary tuberculosis; extrapulmonary tuberculosis with fistulas, bacteriuria; tuberculous lupus erythematosus of the face and hands;

Pustular diseases.

17.6. Persons who have not passed a timely medical examination may be suspended from work in accordance with applicable law.

17.7. Workers of production shops are obliged to inform the administration about this if signs of gastrointestinal diseases, fever, suppuration, symptoms of other diseases appear and contact the company's health center or other medical institution to receive appropriate treatment.

17.8. Persons who have infectious patients in the family or apartment in which they live are not allowed to work until special anti-epidemiological measures are taken and a special certificate from the state sanitary and epidemiological supervision authorities is submitted.

17.9. Coming to work, each worker of the shop must sign in a special magazine that he and his family members have no intestinal diseases.

17.10. To identify persons with pustular skin lesions, the health workers of the enterprise should check the hands of the personnel for the absence of pustular diseases on a daily basis with an entry in a special log, which indicates the date of the check, the last name, first name, patronymic of the employee, the results of the examination and the measures taken.

In the absence of a medical worker on the staff of the enterprise, such a procedure should be carried out by a sanitary post (specially assigned and trained worker) of the enterprise or by a workshop foreman.

17.11. All newly admitted workers must complete a compulsory hygiene training program and pass the exam with a note of this in the appropriate journal and in the personal medical record. In the future, all employees must undergo training and testing of hygienic knowledge once every two years, employees of the starter department - annually. Persons who have not passed the hygienic training exam are not allowed to work.

17.12. Specially created commissions with the participation of the state sanitary and epidemiological supervision bodies should certify executives and specialists once every two years for their knowledge of sanitary rules and norms and the basics of hygienic and anti-epidemic requirements for the production of milk and dairy products.

17.13. Before starting work, workers in production shops should take a shower, put on clean sanitary clothes so that they completely cover their personal clothes, pick up their hair under a kerchief or cap, wash their hands thoroughly with warm water and soap and disinfect them with a solution of bleach or chloramine.

17.14. Each worker of the production department must be provided with 4 sets of sanitary clothes (workers in the shops for the production of children's products - 6 sets); clothes are changed daily and as they become dirty. It is forbidden to enter production halls without sanitary clothing. Washing and disinfection of sanitary clothes is carried out at the enterprises on a centralized basis; it is prohibited to wash sanitary clothes at home.

17.15. Locksmiths, electricians and other workers engaged in repair work in the production and warehouse premises of the enterprise are required to follow the rules of personal hygiene, work in workshops in sanitary clothes, and carry tools in special closed boxes with handles.

17.16. When leaving the building on the territory and visiting non-production premises (toilets, canteen, first-aid post, etc.), sanitary clothes must be removed; it is forbidden to put any outer clothing on the sanitary clothes.

17.18. Smoking is allowed only in designated areas.

17.19. Eating is allowed only in canteens, canteens, dining rooms or other food outlets located on or near the enterprise.

17.20. Workers should be especially careful to keep their hands clean. Fingernails should be cut short and not varnished. Hands should be washed and disinfected before starting work and after each break in work, when moving from one operation to another, after touching contaminated objects. The workers of the starter culture departments should be especially careful to wash and disinfect their hands before fermenting milk, separating kefir fungi and before draining the starter culture.

To improve the efficiency of hand treatment, it is recommended to disinfect them with a disinfectant solution with an active chlorine content of 100 mg / l before washing and after washing hands, before turning off the water tap, rinse the handwheel with the same solution.

After visiting the toilet, hands should be washed and disinfected twice: in the airlock after using the toilet before putting on the gown and at the workplace, just before starting work.

When leaving the toilet, disinfect your shoes on a disinfecting mat. Disinfectants must be replaced daily.

17.21. The cleanliness of the hands of each worker is checked at least 2 times a month by a microbiologist of the factory laboratory (without prior warning), before starting work, after visiting the toilet, especially for those workers who are in direct contact with products or clean equipment. Hand cleanliness is controlled by the methods described in the "Instructions for microbiological control of production in the dairy industry". The cleanliness of the hands with the help of the iodine starch test is monitored once a week. The iodine-starch test is carried out by a specially dedicated and trained worker (sanitary post).

18.1. Flies, cockroaches, rodents and other insects are not allowed in the dairy industry.

18.2. To carry out disinsection, deratization works, the administration of the enterprise must conclude an agreement with a disinfection station or with a state unitary enterprise of a disinfection profile.

The contracts must be renewed annually.

18.3. At the enterprises, the necessary conditions must be created for the effective conduct of deratization and disinfestation work, the possibility of contact of chemicals with manufactured products, auxiliary, packaging materials, and containers must be excluded.

18.4. To control flies in the dairy industry, the following preventive measures should be taken:

Thorough and timely cleaning of the premises;

Timely collection of food waste and garbage in containers with tight-fitting lids;

Timely removal of food waste and garbage, followed by washing and disinfection of containers with a 20% solution of bleach or milk of lime;

Surveillance of all opening windows and doorways for the spring-summer period.

Extermination of flies in the form of a fly is carried out in accordance with the current "Methodological guidelines for the fight against flies", approved by the Ministry of Health of the Russian Federation and instructions.

18.5. In order to prevent the appearance of cockroaches, it is necessary to close up all the cracks in the walls, partitions, to prevent the accumulation of crumbs, food debris. If cockroaches are found, it is necessary to thoroughly clean the premises and disinfest with permitted means.

18.6. To protect raw materials and finished products from rodents, the following measures should be taken:

Closing windows in basement floors with metal bars, hatches

Tight lids;

Closing ventilation openings and channels with metal meshes with cells no more than 0.25x0.25 cm;

Sealing holes, cracks in floors, near pipelines and radiators with bricks, cement, metal shavings or sheet metal;

Warehouse doors upholstery with iron.

18.7. During the reconstruction and repair of workshops of enterprises, it is necessary to fully carry out construction and technical measures to protect buildings and premises from the penetration of rodents.

18.8. In the event of the appearance of rodents, mechanical methods of destruction are used (top, traps). Carrying out work on the destruction of insects and rodents by chemical means is allowed only by the forces of exterminators and exterminators.

18.9. It is forbidden to use bacteriological methods of rodent control in the dairy industry.

19.1. The directors of the dairy industry are obliged to ensure:

Necessary conditions at the entrusted enterprise for the production of products of guaranteed quality, safe for the health of consumers;

Upon receipt of unsatisfactory results of microbiological studies of milk, dairy products, washings, take urgent measures to prevent the occurrence of mass diseases of people associated with the consumption of the products of this enterprise;

Implementation of all necessary additional preventive measures prescribed by the state sanitary and epidemiological surveillance authorities in the event of an unfavorable epidemiological situation;

Passage of hygienic training by employees, followed by passing an exam upon admission to work and in the process of work;

Certification of heads of workshops, departments, sections on sanitary and hygienic issues;

Timely submission to polyclinics and other medical institutions of lists of employees subject to preliminary and periodic medical examinations;

The presence of personal medical books for each employee with marks on the passage of medical examinations;

Availability of a sanitary journal of the established form, laced, numbered and sealed to record acts and proposals of representatives of state sanitary and epidemiological supervision;

Employees of enterprises with the conditions for their compliance with the rules of personal hygiene;

All employees with clean sanitary and overalls, as well as personal protective equipment from the adverse effects of the factors of the working environment;

Regular washing of sanitary clothes;

Conditions for drying work shoes and rubber boots;

The presence of a sufficient amount of detergents and disinfectants;

Availability of first aid kits in workshops for first aid;

Working conditions of personnel that meet hygienic standards and safety measures;

Protection of the environment from the production activities of the enterprise;

To acquaint all employees of the enterprise with these Sanitary Rules and Regulations, to ensure their strict implementation.

19.2. Responsibility for the implementation of these rules rests with the heads of enterprises and heads of shops.

19.3. Those guilty of violating the requirements of these sanitary rules and regulations may be brought to disciplinary, administrative or criminal liability in accordance with the established procedure.

19.4. State sanitary and epidemiological supervision and control over the implementation of these Sanitary Rules and Norms is carried out by bodies and institutions of the State Sanitary and Epidemiological Service of the Russian Federation, and departmental sanitary and epidemiological supervision and control - by bodies and institutions of the sanitary and epidemiological profile of the relevant ministries and departments.

SanPiN 2.3.4.551-96

SANITATION RULES AND STANDARDS

2.3.4. FOOD AND PROCESSING INDUSTRIES
(TECHNOLOGICAL PROCESSES. RAW MATERIALS)

Milk and dairy products production

Production of Milk and Milkproducts. Sanitary Regulations

1. DEVELOPED:

Russian Medical Academy of Postgraduate Education (Karplyuk I.A., Popov V.I., Dogel L. 3., Volkova N.A., Gordo G.N.);

All-Russian Research Dairy Institute (Semenikhina V.F., Rozhkova I.V.);

St. Petersburg State Sanitary and Hygienic Medical Institute (Belova L.V.);

Saratov Research Institute of Rural Hygiene (Spirin V.F., Kuraeva N.G.);

State Committee for Sanitary and Epidemiological Surveillance of the Russian Federation (Petukhov A.I., Morozova A.N.).

2. APPROVED AND PUT INTO EFFECT by the Decree of the State Committee for Sanitary and Epidemiological Supervision of Russia dated 04.10.96, N 23.

3. INTRODUCED TO REPLACE Sanitary Rules for the enterprises of the dairy industry, approved by the Deputy. Chief State Sanitary Doctor of the USSR on October 12, 1987, N 4431-87.

1 area of ​​use

1 area of ​​use

These rules and regulations are developed on the basis of the Law of the RSFSR "On the Sanitary and Epidemiological Well-Being of the Population", the Laws of the Russian Federation "On Protection of Consumer Rights", "On Certification of Products and Services" and "Regulations on State Sanitary and Epidemiological Standardization" approved by the decree of the Government of the Russian Federation Federation of June 5, 1994 N 625, and establish hygienic requirements for the production and laboratory control of milk and dairy products, ensuring the release of products that meet medical and biological requirements and sanitary quality standards.

All provisions of this document apply to all existing, designed and constructed enterprises of the dairy industry, including combines, factories, workshops for the production of dry children's dairy products, dairy products for young children, regardless of their departmental affiliation and form of ownership.

2. Normative references

In these sanitary rules and regulations, references to the following documents are used.

2.1. Law of the RSFSR "On the Sanitary and Epidemiological Welfare of the Population".

2.2. Law of the Russian Federation "On Protection of Consumer Rights".

2.3. Law of the Russian Federation "On Certification of Products and Services".

2.4. "Regulations on the state sanitary and epidemiological standardization", approved by Decree of the Government of the Russian Federation of June 5, 1994 N 625.

2.5. Law of the USSR "On individual labor activity".

2.6. "Medical and biological requirements and sanitary standards for the quality of food raw materials and food products", approved. deputy. Minister of Health of the USSR 1.08.89, N 5061-89.

2.7. "Sanitary Standards for the Design of Industrial Enterprises", SN 245-71.

2.8. "Sanitary rules for the organization of technological processes and hygienic requirements for production equipment", N 1042-73, approved. Ministry of Health of the USSR 04.04.73.

2.9. "Sanitary Requirements for the Design of Dairy Industry Enterprises", VSTP, 6.01.92.

2.10. "Standards for Technological Design of Dairy Industry Enterprises", VNTP 645 / 1618-92.

2.11. "Standards for technological design of family farms, enterprises of low capacity of processing industries (dairy industry)", VNTP 645 / 1645-92.

2.12. Building regulations.

2.13. GOST 2874-82 "Drinking water. Hygienic requirements and quality control".

2.14. SNiP 2.04.01-85 "Internal water supply and sewerage of buildings".

2.15. SNiP 2.09.04-87 "Administrative and domestic buildings".

2.16. SNiP ". Design standards".

2.17. "Sanitary norms of the microclimate of industrial premises", approved by deputy. chapters. state sanitary doctor of the USSR 03/31/86, N 4088-86.

2.18. "Sanitary Standards for Permissible Noise Levels at Workplaces", approved by chapters. state sanitary doctor of the USSR 03/12/85, N 3223-85.

2.19. "Instructions for the conduct of mandatory preliminary upon admission to work and periodic medical examinations of workers and medical examinations of drivers of individual vehicles," approved. Ministry of Health of the USSR 09/29/89, order N 555.

2.20. "Temporary list of works, in the performance of which preliminary and periodic medical examinations of workers are required", approved. MZiMp RF and GKSEN RF 5.10.95, order N 280/88.

2.21. GOST 13264-88 "Cow's milk. Requirements for purchases".

2.22. "Instruction for microbiological control of production at the enterprises of the dairy industry", approved. Gosagroprom of the USSR and acc. with the USSR Ministry of Health, 28.12.87.

2.23. "Instruction for technochemical control at the enterprises of the dairy industry", approved. Gosagroprom of the USSR 12/30/88.

2.24. "Instructions for the preparation and use of ferments for fermented milk products at dairy enterprises", approved. Technical Committee for Standardization "Milk and Dairy Products", 16.11.92.

2.25. "Instructions for sanitizing equipment at dairy enterprises", approved by Ministry of meat and milk industry of the USSR and acc. with the Ministry of Health of the USSR 04/28/78.

2.26. "Instructions for the sanitization of equipment in the production of liquid, dry and pasty baby food" *, approved. Ministry of Agriculture and Food of the Russian Federation and approved by the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation, 27.12.95.
________________
"Instructions for the sanitization of equipment in the production of liquid, dry and pasty milk products for baby food". - Note from the manufacturer of the database.

2.27. "On the procedure for issuing hygienic certificates for products", Resolution of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation of 01/05/93, N 1.

2.28. "Rules for Certification of Milk and Dairy Products for Compliance with Safety Requirements", 1993.

2.29. "Instructions on the procedure and frequency of control over the content of microbiological and chemical pollutants in milk and dairy products at dairy enterprises", approved. Ministry of Agriculture and Food of the Russian Federation and acc. with the State Committee for Sanitary and Epidemiological Supervision 12/28/95.

3. General provisions

3.1. Design and construction of new, technical re-equipment, re-profiling, reconstruction and expansion of existing enterprises must be carried out in accordance with, "Sanitary rules for the organization of technological processes and hygienic requirements for production equipment" (dairy industry) "," Building codes and regulations ", the corresponding amendments to them, as well as these SanPiN.
_______________
* Probably a mistake in the original. It should read: "Standards for the technological design of family farms, small-capacity enterprises of processing industries (dairy industry)". - Note from the manufacturer of the database.


The construction of dairy industry enterprises should be carried out, as a rule, according to standard projects, as well as according to re-use projects and individual projects that meet the requirements of the current regulatory and technical documents and these SanPiN.

3.2. By agreement with the authorities and institutions of the state sanitary and epidemiological service, it is allowed to block dairy industry enterprises with other food enterprises (bakeries, confectionery, pasta, production of alcoholic beverages and soft drinks). Blocking of dairy industry enterprises with meat and fish processing enterprises is not allowed.

3.3. Enterprises can provide for the production of dairy products, have a profile of specialized or combined enterprises.

3.4. The range and volume of products manufactured by dairy enterprises must correspond to production capabilities and be coordinated with the bodies and institutions of the state sanitary and epidemiological supervision.

3.5. The conditions for the manufacture of ice cream in the dairy industry must comply with the sanitary rules for the ice cream industry.

4. Territory

4.1. The selection and allotment of a site for the construction of dairy industry enterprises should be made with the obligatory participation of the state sanitary and epidemiological supervision authorities. It is necessary to take into account the location of the raw material base, the direction of the prevailing winds, the availability of access roads, the possibility of providing drinking quality water, the conditions for draining wastewater, the possibility of organizing a sanitary protection zone of at least 50 m (in accordance with the "Sanitary standards for the design of industrial enterprises"), and for cheese factories - not less than 100 m

4.2. The territory of the enterprise must be fenced, have a slope for the discharge of atmospheric, melt and flushing water into the storm sewer from 0.003 to 0.05, depending on the soil. The groundwater level should be at least 0.5 m below the basement floor level.

4.3. The territory of a dairy enterprise should have a clear division into functional zones: pre-factory, production and economic storage.

A building for administrative and sanitary premises, a checkpoint, a parking area for personal vehicles, as well as a recreation area for personnel should be located in the pre-plant zone.

Production buildings should be located in the production area; warehouses for food raw materials and finished products, platforms for transport delivering raw materials and finished products, a boiler room (except for those working on liquid and solid fuels), mechanical repair shops.

In the utility and storage area, buildings and auxiliary structures should be located (cooling towers, pumping stations, warehouses of ammonia, lubricating oils, fuel, chemical reagents, a boiler room for liquid or solid fuels, sites or rooms for storing reserve building materials and containers, sites with containers garbage collection, yard toilets, etc.).

A strict regime zone around artillery wells and underground reservoirs for storing water should be allocated to an independent zone, as well as a sanitary protection zone from treatment facilities to industrial buildings should be maintained.

4.4. The territory of the dairy enterprise must have a through or circular driveway for transport with a continuous improved surface (asphalt concrete, asphalt, concrete, etc.); footpaths for personnel with a dust-free surface (asphalt, concrete, slabs).

4.5. Plots of the territory free from building and driveways should be used for organizing recreation areas, planting trees and shrubs, lawns. The territory of the enterprise along the perimeter of the site and between the zones should be landscaped. It is not allowed to plant trees and shrubs that give flakes, fibers, pubescent seeds during flowering, which can clog equipment and products.

4.6. Sites for storage of building materials, fuel, containers, placement of containers for waste collection must have a continuous concrete or asphalt pavement.

4.7. Sanitary gaps between the functional areas of the site must be at least 25 m.Open warehouses of solid fuel and other dusty materials should be placed on the windward side with a gap of at least 50 m to the nearest openings of industrial buildings and 25 m to utility rooms. The distance from yard toilets to industrial buildings and warehouses should be at least 30 meters.

Sanitary gaps between buildings and structures illuminated through window openings must be at least as high as the top of the eaves of the highest of the opposing buildings and structures.

4.8. To collect garbage, containers with lids must be installed on an asphalt or concrete site, the dimensions of which must exceed the dimensions of the containers by at least 1 m in all directions. The area of ​​waste bins should be fenced on three sides with a solid concrete or brick wall 1.5 m high.

Waste bin areas should be located upwind in relation to production or storage facilities. The sanitary gap between them must be at least 30 meters.

Removal of waste and garbage from garbage bins should be carried out at least once a day, followed by sanitization and disinfection of containers and the site on which they are located.

4.9. The territory of the enterprise must be kept clean, cleaning must be done daily. In the warm season, as needed, the territory and green spaces should be watered. In winter, the carriageway and footpaths should be systematically cleaned of snow and ice and sprinkled with sand.

5. Production and auxiliary premises

5.1. Production workshops should be located mainly in buildings separate from the household premises. Design and construction solutions can include multi- or one-story industrial buildings. For enterprises of the dairy industry, blocked with the production of other industries, it is preferable to build one-story production buildings.

5.2. The location of production workshops should ensure the flow of technological processes; technological communications (milk pipelines) - the shortest and most direct flows of raw materials and finished products.

5.3. At the entrance to the buildings of enterprises, scrapers, grates or metal nets should be provided for cleaning shoes from dirt, and inside buildings at the entrance to production workshops and household premises - disinfecting mats.

5.4. Acceptance of milk, depending on the profile of dairy enterprises, their capacity and location, should be carried out indoors or on an unloading platform with a canopy.

The platforms or reception areas must be equipped with brackets and hoses for pumping milk. Hoses for pumping milk from flasks or through the tank hatch should end with a stainless steel tip 80-100 cm long. To pump milk from tanks, use hoses with a union nut, connected to the inlet pipes of the tanks.

5.5. Workshops for the production of children's dairy products at dairy enterprises should be located in premises isolated from the main production.

Packaging of finished products at specialized enterprises for the production of children's dairy products should be carried out in separate rooms equipped with bactericidal lamps.

5.6. The production of feed products (milk replacer, etc.) should be isolated from the shops for the production of dairy products and have a separate raw material department.

Preparation and storage of supplies, materials, food components should also be carried out in separate rooms.

For storing food products, pallets, racks, containers should be provided.

5.7. The department for the preparation of starter cultures should be located in the same production building with the main consumer shops, isolated from the production premises and as close as possible to the shops that consume the starter cultures. The room for the preparation of starter cultures should not be walk-through. At the entrance to the starter department, a vestibule for changing sanitary clothes and a disinfecting mat should be provided. The starter department must have a set of separate rooms in accordance with section 13 of these SanPiN.

5.8. Preparation of solutions of food components from flour, sugar, protein additives, etc. should be carried out in a separate room.

5.9. The walls of the main production shops, as well as the leavening department and laboratory should be faced with glazed tiles (or other materials approved by the state sanitary and epidemiological service) to the full height, but not lower than 2.4 m, and higher, to the bottom of the supporting structures, painted with water-based and other coatings authorized for this purpose by the State Committee for Sanitary and Epidemiological Supervision of Russia; walls in storage rooms for finished products, thermo- and cold-resistant, as well as in the offices of shop managers, foremen, etc. may be painted with emulsion and other permitted paints; in warehouses for storing raw materials and materials, lime whitewashing of the walls should be provided.

5.10. The ceilings of the main and auxiliary shops should be painted with water-based paints or whitewashed.

5.11. Painting or whitewashing of walls and ceilings of all production and utility rooms should be done as soon as they become dirty, but at least twice a year, with light-colored paints. Simultaneously with whitewashing, disinfection of the surfaces of the enclosing structures should be carried out.

5.12. If mold appears, the ceilings and corners of industrial premises should be immediately cleaned and painted with paints with the addition of approved fungicidal preparations.

5.13. The floors in industrial premises should be covered with non-slip, acid- and alkali-resistant, waterproof materials (approved for use by the authorities and institutions of the State Sanitary and Epidemiological Supervision of Russia), a flat surface without potholes with a slope towards covered trays and ladders.

5.14. To fill openings in the outer walls of industrial premises with wet and humid modes, the use of glass blocks is prohibited.

5.15. All intrashop pipes - water pipes (drinking and technical water supply), sewer pipes, steam pipes, gas pipes must be painted in conventional distinctive colors.

5.16. In production facilities, pedal cisterns with lids for garbage, as well as containers made of polymeric materials for collecting sanitary waste, should be installed. Waste tanks and containers should be cleaned daily, rinsed with detergents and disinfected 0.5 %- ny solution of bleach.

Storage in production facilities of waste, as well as inventory and equipment not used in the technological process, is prohibited.

5.17. For storage of cleaning equipment, detergents and disinfectants, pantries should be provided, equipped with a drain for dirty water, a sink with cold and hot water supply with a mixer, a drying register and a cabinet. At low-power enterprises, it is allowed to provide built-in wardrobes or niches equipped like pantries. Cleaning equipment (cleaning machines, carts, buckets, brushes, etc.) must be marked and assigned to the corresponding production, auxiliary and utility rooms.

5.18. At workplaces near technological equipment, memos on compliance with sanitary and hygienic and technological regimes, posters, warning notices, schedules and modes of equipment washing, results of assessing the state of workplaces and other materials intended for production personnel should be posted.

5.19. The plans of the enterprise should provide for sanitary days, at least once a month, for general cleaning and disinfection of all premises, equipment, inventory, as well as current repairs.

The schedule of sanitary days for the quarter should be coordinated with the bodies and institutions of the state sanitary and epidemiological supervision. At large enterprises, sanitary days are allowed in separate shops.

To organize the sanitary day at each enterprise, a sanitary commission should be created under the chairmanship of the chief engineer, with the participation of engineering and technical workers, representatives of public organizations, workers, quality control department and sanitary service.

Before holding the sanitary day, the commission must establish the volume and procedure of work, and then check their implementation.

5.20. The surfaces of panels, internal doors in production shops, starter departments, shops for the production of children's dairy products should be washed at least once a week with hot water and soap and disinfected with a 0.5% solution of bleach; door handles, the surface under them, the bottom of the doors and the taps at the sinks should be wiped with cleaning and disinfecting solutions every shift.

5.21. The inner side of window and lamppost glazing and frames should be wiped and washed at least once a month; outside - at least twice a year, and in the warm season - as it gets dirty.

The space between the frames should be free of dust and washed as it gets dirty.

Electric lighting fixtures, as they become dirty, but at least once a month, should be wiped by specially trained personnel.

5.22. Cleaning of floors in production areas should be done with a wet method as needed during work and at the end of the shift. In workshops where the floors are contaminated with grease, they should be washed with hot soapy-alkaline solutions followed by disinfection.

After washing and disinfection, the floors should be freed from water and kept dry.

5.23. Trays, ladders, sinks, sinks, urns as they become dirty and after the end of the shift should be thoroughly cleaned, rinsed and disinfected with a 0.5% solution of bleach.

5.24. The steps of the stairwells should be washed as they become dirty, but at least once a day. The railings should be wiped with a damp cloth moistened with a 0.5% disinfectant solution every shift.

5.25. Disinfecting mats at the entrances to the production building and to each workshop should be moistened every shift with a 0.5% disinfectant solution.

5.26. The temperature and relative humidity of the air in production rooms, chambers and warehouses for storing and ripening products must comply with the sanitary standards for the design of industrial enterprises, the sanitary requirements for the design of dairy industry enterprises and technological instructions for the production of dairy products.

6. Household premises

6.1. Household premises can be located in detached buildings, in an annex, or be built into the main production building. It is preferable to place the utility rooms in a separate building: in this case, a warm passage to the production building should be provided.

6.2. Household premises for workers in production departments of dairy industry enterprises should be equipped with the type of sanitary inspection rooms. For the personnel of specialized workshops for the production of children's dairy products, separate from the general plant premises should be provided. At the entrance to the household premises, there should be a rug moistened with a disinfectant solution every shift.

6. 3. Household premises for workers in mechanical repair, cooperage-box, electromechanical workshops, boiler room, compressor room should be provided separately from the general plant.

6.4. The composition of sanitary facilities for workers in production departments of dairy industry enterprises should include: dressing rooms for outer, home, work and sanitary clothes and shoes, separate linens for clean and dirty sanitary clothes, showers, a toilet, a room for women's personal hygiene, a washroom with sinks for hand washing, clothes and footwear dryer, manicure, health center or medical examination room, food point (catering establishment), room for storing and sanitizing cleaning equipment.

The additional composition of household and auxiliary premises is determined in accordance with the sanitary characteristics of production processes.

6.5. Dressing rooms for work and sanitary clothes should be located in rooms isolated from dressing rooms for outer and home clothes.

6.6. The storage of the outer and home clothes of workers of the main production should be carried out in an open way with service, for which hangers or open cabinets, benches and shoe racks should be provided.

6.7. Showers should be located adjacent to dressing rooms; have pre-showers equipped with hangers and benches. Open shower cabins should be provided, fenced on three sides and with through passages between the rows of cabins.

6.8. The number of shower nets should be determined in accordance with SNiP by the number of workers in the longest shift.

6.9. Washrooms should be placed adjacent to the dressing rooms of the workwear; group washbasins - calculated for those working in the most numerous shift.

6.10. Linen for the issuance of clean and dirty work clothes must be part of the unit of household premises.

6.11. It is not allowed to locate latrines, showers, women's hygiene rooms and washrooms over production workshops, over administrative and educational premises, public catering, health centers, cultural services and public organizations.

6.12. If the number of women working in the most numerous shift is more than 100, a room for women's personal hygiene should be equipped adjacent to women's latrines. If there are fewer working women, a special cabin with a hygienic shower should be provided at the women's restroom in the household premises - with an entrance from the vestibule.

6.13. Toilets must be insulated, sewerage, have sluices equipped with hangers for sanitary clothes, sinks with hot and cold water supply through a mixer.

Toilets should be equipped with self-closing doors, decontamination mats at the entrance, toilets - with a pedal release, water taps - with a pedal or other special control.

Sinks for hand washing should be provided with soap, brushes, hand sanitizer, electric towels or disposable towels.

6.14. For small enterprises processing up to 5 tons of milk per shift and located in a non-sewerage area, in agreement with the authorities and institutions of the state sanitary and epidemiological supervision, it is allowed to arrange yard toilets at a distance of at least 30 m from production and storage facilities.

6.15. The finishing of enclosing surfaces in household premises should include:

- walls - with glazed tiles in shower rooms to a height of 1.8 m; in dressing rooms of sanitary clothes, linens, bathrooms, in the women's personal hygiene room - to a height of 1.5 m, above the panels to the bottom of the supporting structures - with water-based or other permitted paints;

- ceilings should be painted with oil paint in shower rooms, in all other rooms - with lime whitewash;

Floors in all household premises should be tiled with ceramic tiles.

6.16. Household premises must be thoroughly cleaned every day at the end of work: cleaned of dust, floors and equipment, rinse with soap-alkaline solution and hot water; wardrobes in dressing rooms should be cleaned daily with a wet method and disinfected with a 0.5% solution of bleach or other approved disinfectants at least once a week.

6.17. All panels (tiled or painted with oil paint) should be wiped daily with a damp cloth and disinfected weekly.

6.18. Sanitary facilities and women's personal hygiene rooms are treated with detergents and disinfectants at least twice a shift.

Each time you clean toilets, wipe with a labeled cloth moistened with a 0.5% bleach solution, water tap valves, door handles and locks, trigger handles and other surfaces that may be touched when using the toilet.

Toilets, as they become dirty, are cleaned of salt deposits with a 10% solution of hydrochloric acid or other permitted means and thoroughly rinsed.

For washing toilets, it is advisable to use the preparation "Sosenka" or other similar approved products.

The mat before entering the toilet should be moistened at least twice during the change with a fresh disinfectant solution (0.5%).

6.19. For cleaning and disinfection of bathrooms, special equipment (buckets, brushes, scoops, etc.) with a special (red) mark or coloring must be allocated.

After each cleaning, all cleaning equipment should be immersed in a 0.5% solution of bleach for 2 hours.

Cleaning equipment for bathrooms and women's personal hygiene rooms should be stored separately from cleaning equipment in other rooms - in a specially designated place.

For cleaning toilets and women's personal hygiene rooms, special personnel should be allocated, the involvement of whom for cleaning other premises is strictly prohibited.

6.20. Food outlets (catering establishments) can be located as part of household premises or in detached buildings. The number of seats is calculated taking into account those working in the most numerous shift.

At the entrance to the dining room, there should be hangers for sanitary clothes, washrooms with hot and cold water supply through a mixer, soap and electric towels; if necessary - dressing rooms with the number of hooks corresponding to the number of seats.

In the absence of canteens (buffets), a room for eating should be provided, which should be equipped with hangers for sanitary clothes, a boiler, a washbasin, tables and chairs. It is prohibited to eat directly in the shops.

6.22. At workshops for the production of products for young children, rooms should be provided for additional sanitization of production personnel (disinfection of hands, putting on gauze bandages, overalls, etc.).

7. Water supply and sewerage

7.1. Enterprises should be provided with a sufficient amount of drinking-quality water; Calculation of the need for water should be made in accordance with the "Standards for technological design of dairy industry enterprises", "Standards for technological design of family farms, low-capacity enterprises of processing industries (dairy industry)" and SNiP ".

7.2. The choice of water supply sources, places of water intake, calculation of boundaries and a plan of measures for the improvement of the sanitary protection zone of water supply sources should be carried out in accordance with the "Guidelines for the organization and control of water supply for dairy plants" and are subject to mandatory approval by the state sanitary and epidemiological supervision authorities.

The arrangement of the water supply system of dairy industry enterprises must meet the requirements of SNiP "Water supply. External networks and structures" and "Internal water supply and sewerage of buildings", as well as these Sanitary rules and regulations.

7.3. The water supply must be located in an isolated, closed room and kept in proper technical and sanitary condition, have pressure gauges, taps for water sampling; check valves that do not allow backflow of water; drain ladders. Enterprises must have and submit, at the request of the controlling organizations, schemes of water supply and sewerage networks.

7.4. In the water supply system of dairy plants, at least two reservoirs of clean water should be provided to continuously provide enterprises with water during the hours of maximum consumption and in emergency situations, as well as to ensure contact time during chlorination or a constant flow rate during disinfection with ultraviolet radiation and for external fire extinguishing. The exchange of water in tanks should be carried out within 48 hours. Each tank should store half of the daily water requirement for technological and domestic needs.

7.5. Disinfection of storage tanks and water supply networks should be carried out in accordance with the "Instruction on the control over the disinfection of domestic drinking water and the disinfection of water supply facilities with chlorine after flushing in case of accidents, repair work", as well as by order and under the supervision of the territorial centers of state sanitary inspection and magazine.

7.6. Disinfection of water supplied for the technological needs of a dairy enterprise should be carried out depending on the characteristics of water sources - according to indications and methods in accordance with the "Methodological guidelines for organizing and monitoring the water supply of dairy plants".

Disinfection of water should be carried out by methods approved by the state sanitary and epidemiological supervision authorities (ozonation, irradiation with bactericidal lamps, electrolysis, etc.).

7.7. Water used for household and technological needs related to the production of products (including preparation of washing and disinfecting solutions, washing and rinsing equipment, milk tanks, pipelines, flasks and bottles, cooling baby milk products in autoclaves, preparing process steam) must comply with the requirements of the current GOST "Drinking water. Hygienic requirements and quality control".

To cool dairy products in technological devices, use ice-cold drinking water with a temperature of 1-2 ° C, circulating in a closed system.

Water from the water section of cooling and pasteurization units is allowed to be used for the hot water supply system (for washing dishes in the dining room; washing equipment, tanks, flasks, washing industrial clothes, washing floors), provided that it is preheated to at least 80 ° C in boiler rooms. installations.

7.8. For power supply of circulating systems of refrigeration units, compressors, vacuum evaporators, connections to flush cisterns of toilet bowls and to urinals, external car wash, cooling of boiler blowdown water, irrigation of the territory - it is allowed to use industrial water.

The service water supply must be separate from the drinking water supply. Both water systems must be free from any connections and must be painted in distinctive colors.

The draw-off points of both water supply systems must be marked with appropriate inscriptions: "drinking", "technical".

The enterprise must have a diagram of technical water supply networks.

Communications of circulating water supply systems before commissioning, as well as periodically during operation, should be disinfected according to a plan agreed with the bodies and institutions of the state sanitary and epidemiological supervision.

7.9. For preventive purposes, it is necessary to provide for an annual check of technical serviceability and, if necessary, repair of equipment for water supply sources, a water supply network, reserve tanks, inspection wells, etc.

After each repair of the water supply system, it must be rinsed and disinfected, followed by laboratory testing of the water before supplying it to the enterprise. Control water samples are taken immediately after the final disinfection and from the 5 most epidemiologically dangerous points: at the inlet, from the reservoir, in the starter culture, in front of the bottle washing machine and in the equipment shop. Accounting and registration of the causes of accidents and repairs of water supply and sewerage systems, as well as the reasons for the lack of steam and cold should be kept in a special journal, where the place, date, time of the accident should be noted; date and time of repair, etc. . n. (see Appendix 1).

The administration of the enterprise is obliged to immediately inform the authorities of state sanitary and epidemiological supervision and public utilities about all cases of accidents in water supply and sewerage networks.

7.10. The production premises should provide for:

- flush taps with cold and hot water supply, installation of mixers at the rate of 1 tap per 500 m2 of floor space in workshops where floor contamination with drains or products is possible, but at least 1 tap per room; brackets for storing hoses;

- sinks for washing hands with cold and hot water supply with a mixer, equipped with soap, a brush, a disinfectant solution (0.02% bleach solution), disposable towels, electric towels. Sinks should be placed in each production area at the entrance, as well as in convenient places for use at a distance of no more than 15 m from each workplace;

- drinking fountains or saturators for drinking purposes - at a distance of no more than 70 m from the workplace.

7.11. Drinking water for domestic and technological needs must be subjected to chemical analysis in accordance with the instructions for technochemical control at dairy enterprises within the time limits established by the bodies and institutions of the state sanitary and epidemiological supervision, but at least once a quarter, bacteriological - once a month.

Water analysis should be carried out in accordance with GOST "Drinking water: Methods of sanitary and bacteriological analysis".

Water must be examined at the following sampling points: at the inlet, in storage tanks, in production shops (control room, curd cheese, sour cream, bottling department, in the leavening department, etc.).

Depending on the epidemiological situation in the region, including the territory of the plant and the raw material zone of the enterprise, the frequency of the study of water, as prescribed by the bodies and institutions of the state sanitary and epidemiological supervision, can be increased regardless of the source of water supply.

7.12. The device of the sewerage system of dairy industry enterprises must meet the requirements of SNiP "Sewerage. External networks and structures" and "Internal water supply and sewerage of buildings", as well as the requirements of these SanPiN.

Dairy enterprises should be provided with sewerage systems for separate collection and disposal of industrial and domestic wastewater. To collect and remove atmospheric precipitation, storm sewers should be provided. Connections between industrial and domestic sewage systems are prohibited; each system must have an independent release into the courtyard network. When discharging to city sewage treatment plants, the conditions for wastewater disposal are determined by the "Instruction for the reception of industrial wastewater into the city sewage system" *.
________________
* The document has been replaced by "Rules for the reception of industrial wastewater into the sewage systems of settlements". - Note from the manufacturer of the database.


In the presence of its own treatment facilities, the conditions for the discharge of treated wastewater are determined by the "Rules for the protection of surface waters from pollution by wastewater". The conditions for the discharge of wastewater from each specific enterprise must be agreed with the bodies and institutions of the state sanitary and epidemiological supervision.

7.13. It is more expedient to locate yard sewerage networks on the territory of enterprises below the water supply lines; it is also allowed to lay water supply and sewerage networks at the same depth. The equipment of the intersections of water supply and sewer pipes, as well as the distance between parallel communications must meet the requirements of SNiP "Water supply. External networks and structures" * and "Sewerage. External networks and structures".
________________

7.14. If necessary, it is necessary to provide for local treatment of contaminated wastewater (see clause 9.6 of these SanPiN).

7.15. By agreement with the state sanitary and epidemiological supervision authorities, the establishment of small enterprises of the dairy industry in non-canalized areas may be allowed for a certain period.

7.16. Wastewater from dairy industry enterprises, before being released into water bodies, must undergo mechanical, chemical (if necessary) and complete biological treatment at the treatment facilities of the settlement or at their own treatment facilities.

It is strictly forbidden to discharge industrial and domestic wastewater into open water bodies without appropriate treatment, as well as the installation of absorption wells.

7.17. All production and other premises with possible drains on the floor must be equipped with covered trays or ladders with a floor slope to them of at least 0.005-0.01, depending on the amount of wastewater.

7.18. Technological equipment, tanks, washing baths should be connected to the sewerage system through hydraulic gates (siphons) with a jet gap of 20-30 mm from the end of the drain pipe to the upper edge of the funnel, sinks through a siphon without breaking the strings *.
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* The text of the document corresponds to the original. - Note from the manufacturer of the database.

7.19. Ladders, gutters and suspended sewer pipes with process drains should not be located above permanent workplaces and open technological equipment. Installation of suspended sewer pipes with domestic waste water is prohibited.

7.20. Risers with domestic wastewater should not pass through production facilities intended for the storage and processing of food products. It is more expedient to place risers with industrial effluents in passageways with access to revisions from neutral rooms. The passage of risers with industrial effluents through the production premises is allowed if there are no revisions within them.

8. Lighting, heating, ventilation and air conditioning

8.1. Lighting of industrial premises must comply with the requirements of SNiP "Natural and artificial lighting. Design standards" and "Sanitary requirements for the design of dairy industry enterprises".

8.2. In industrial premises, natural lighting is most acceptable: the light ratio (SK) should be in the range of 1: 6-1: 8. In household premises, the SC must be at least 1:10. The coefficient of natural light (KEO) should be provided taking into account the nature of work and visual stress.

In case of insufficient natural light, artificial lighting should be used - mainly fluorescent lamps. In rooms with difficult working conditions or with no permanent workplaces (thermostatic, refrigeration, salt rooms, storage rooms, etc.), incandescent lamps should be used.

8.3. Artificial lighting should be provided general in all workshops and premises, and in production, if necessary, local or combined.

When performing production operations that require special visual stress, combined or local lighting should be used, depending on the volume and nature of the work.

8.4. Luminaires with fluorescent lamps must be equipped with a protective grill (mesh), diffuser or special lamp holders, excluding the possibility of lamps falling out of the luminaires; lamps with incandescent lamps - solid protective glass.

8.5. Lamps in rooms with open technological processes (production of cottage cheese, cheese and other products in tubs without lids) should not be placed above technological equipment in order to exclude the possibility of debris getting into the product.

8.6. It is forbidden to obstruct skylights with containers, equipment, etc. inside and outside the building. It is not allowed to replace glasses in skylights with opaque materials.

In the event of redevelopment, changes in the purpose of the production premises, as well as when moving or replacing one equipment with another, the illumination of the room in connection with the new conditions must be brought in line with the lighting standards.

8.7. In rooms requiring a special sanitary regime (in the starter, the department for packaging cheese in film, packaging of children's dairy products, laboratory boxes, etc.), it is necessary to provide for the installation of bactericidal lamps for air disinfection. The operating mode of germicidal lamps must comply with the requirements of the instructions for their operation.

Ultraviolet irradiation facilities should be provided in first-aid posts.

8.8. Enterprises must be provided with emergency lighting in addition to the main lighting.

8.9. The heating system must meet the requirements of SNiP "," Industrial buildings "," Administrative and domestic buildings ".

For the heating system of industrial and auxiliary buildings, it is preferable to use overheated water as a heat carrier; the use of saturated water vapor is also allowed.

8.10. For heating buildings remote from the heating networks of enterprises or outside the industrial site (sewage pumping systems, water towers, etc.), as well as in heated rooms located in the circuits of refrigerators and warehouses, it is allowed to use electricity as a source of heat.

8.11. In unheated warehouses, heating should be arranged only in back rooms for a long stay of service personnel (during the working day). Heating of warehouses should be provided if it is necessary to maintain a certain temperature in them, which is necessary for the mode of storage of products or materials.

8.12. In all production workshops and auxiliary rooms of the main production, radiators should be used as heating devices, the design of which ensures their affordable cleaning from dust (preferably registers made of smooth pipes).

8.13. In thermostatic rooms, in order to create the temperature required by the technology, steam heating should be provided from the industrial heat supply system using registers from smooth pipes as heating devices.

8.14. In industrial and auxiliary buildings and premises, natural, mechanical, mixed * ventilation or air conditioning must be provided in accordance with the requirements of the Sanitary Standards for the Design of Industrial Enterprises, the chapter of the SNiP Heating, Ventilation and Air Conditioning, Sanitary Requirements for the Design of Dairy Enterprises industry "(VSTP) and these SanPiN.
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* The text of the document corresponds to the original. - Note from the manufacturer of the database.

8.15. A favorable air environment must be created in production and auxiliary premises by means of heating, ventilation (or air conditioning):

For the health and efficiency of personnel;

- preservation of products and materials;

- ensuring the technological process;

- preservation of equipment.

The parameters of the air environment must comply with the requirements of the "Sanitary Standards for the Microclimate of Industrial Premises". Work categories should be taken by.

8.16. At dairy industry enterprises in production and household premises, washing rooms, laboratories and some other premises, supply and exhaust general exchange mechanical ventilation (or air conditioning) should be provided in combination, if necessary, with local exhaust ventilation.

8.17. Natural ventilation is allowed in some premises of ancillary services, at milk collection points, low-power grassroots dairy enterprises.

8.18. Household rooms, toilets, starter rooms, laboratories must have independent systems of general exchange and local ventilation.

8.19. The supply air supplied to the production premises must be dust-free. The supply air entering the starter culture and production facilities with open technological processes, the children's dairy products workshop, the sterilized milk production department with bottling under aseptic conditions must be cleaned of dust on oil and other fine filters.

8.20. The amount of air that must be supplied to the premises to ensure the required parameters of the air environment in the working or serviced area of ​​the premises should be determined by calculation depending on the amount of heat, moisture and harmful substances entering the room (ammonia, carbon dioxide, aerosols, nitrogen oxides, ozone, etc. .).

The frequency of air changes in individual rooms of industrial and auxiliary buildings is allowed to be taken in accordance with the "Sanitary Requirements for the Design of Dairy Industry Enterprises".

8.21. Equipment that generates intense heat, moisture and hazardous substances must be provided with local exhaust ventilation systems.

Equipment that is a source of dust must be provided with individual specialized cleaning systems (filters, cyclones, etc.).

8.22. The bottom of the intake opening of the intake ventilation shaft should be placed at a height of at least 2 m from the ground level.

The air removed by the exhaust ventilation systems must be discharged through exhaust shafts at least 1 m high above the roof level.

8.23. Emissions to the atmosphere from ventilation systems should be located at a distance from the air intake devices of supply ventilation at least 10 m horizontally or 6 m vertically, with a horizontal distance of less than 10 m.

8.24. The device of supply and exhaust general ventilation systems should ensure air exchange in buildings as a whole with a balance of supply and exhaust. In order to localize hazards in rooms in which harmful substances, aerosols, excess heat and moisture are emitted, a negative imbalance should be established (i.e., with a predominance of exhaust over inflow); in rooms where there are no harmful emissions, a positive imbalance.

8.25. Ventilation equipment should be placed in technical rooms (ventilation chambers) equipped to suppress noise and vibration in accordance with the requirements of the SNiP chapter "Noise protection", hygienic rules and regulations and other official documents.

8.26. The efficiency of ventilation systems should be carried out in accordance with the Methodological Guidelines "Sanitary and Hygienic Control of Ventilation Systems in Industrial Premises".

9. Sanitary protection of the environment

9.1. In order to protect the environment and health of the population for the enterprises of the dairy industry, it is imperative to fulfill the requirements for sanitary protection of the environment in accordance with the following main regulatory documents: SanPiN "Hygienic requirements for the protection of atmospheric air in populated areas"; SanPiN "Sanitary rules and norms for the protection of surface waters from pollution"; SanPiN "Sanitary rules and norms for the protection of coastal waters of the seas from pollution in places of water use of the population"; Sanitary rules "Procedure for the accumulation, transportation, neutralization and disposal of toxic industrial waste", etc.

9.2. At enterprises of the dairy industry, measures must be taken to prevent environmental pollution due to emissions of aerosols and gases into the atmosphere; sludge from separators entering waste water; flushing and rinsing waters containing fats and protein waste, waste chemicals, disinfectants and detergents, etc.

9.3. For the collection and disposal of industrial and domestic wastewater, enterprises must be sewerage; the sewerage system can be connected to the sewerage networks of settlements or have its own system of treatment facilities. When discharging to wastewater treatment plants in settlements, the conditions for wastewater disposal are determined by the "Rules for the reception of industrial wastewater into the sewage system of settlements".

9.4. In the presence of its own treatment facilities, the conditions for the discharge of treated wastewater are determined by the "Sanitary Rules and Norms for the Protection of Coastal Seas from Pollution in Places of Water Use by the Population".

The conditions for discharging wastewater must be agreed with the bodies and institutions of the state sanitary and epidemiological supervision in each case.

9.5. The contamination of plant-wide effluents should be taken in accordance with the "Standards for technological design of dairy industry enterprises".

9.6. Wastewater from enterprises must be subjected to local treatment before being discharged into the sewage system of a settlement. Methods and methods of wastewater treatment should be determined taking into account local conditions depending on the composition of the wastewater.

9.7. If waste water from enterprises is potentially dangerous in epidemiological terms, it can be discharged into water bodies only after appropriate treatment and disinfection to a coli index of no more than 1000 and a phage index of no more than 1000 pfu dm - in accordance with the "Sanitary Regulations and standards for the protection of surface waters from pollution ". The choice of disinfection methods must be agreed with the bodies and institutions of the state sanitary and epidemiological supervision.

9.8. At milk processing enterprises, measures should be taken to clean the air from harmful emissions into the atmospheric air associated with the technological process: dust emission during milk drying and packaging of dry milk products; gases and vapors when smoking processed cheese, waxing cheeses, etc.

9.9. Exhaust air containing aerosols must be cleaned on filters before being released into the atmosphere.

9.10. Collection of solid waste should be carried out in metal bins or containers with lids and taken to designated places in an organized landfill.

9.11. Enterprises operating a particular natural object must carry out systematic departmental control over the state of the environment and technical control over the efficiency of wastewater treatment plants and filters of ventilation units.

9.12. Environmental protection measures should be developed by the administration of enterprises in conjunction with the territorial centers of state sanitary and epidemiological supervision on the basis of an inventory of production processes and equipment that are sources of hazardous substances.

9.13. Responsibility for the implementation of environmental protection measures developed at the enterprise rests with the administration of the enterprise.

9.14. State control over the implementation of hygienic and anti-epidemic measures and plans of enterprises is carried out by the bodies of the state sanitary and epidemiological supervision of Russia, state control over the implementation of environmental measures and plans - the institution of the Ministry of Natural Resources of Russia - in accordance with the "Regulations on the interaction and delimitation of functions of the State Committee for Sanitary and Epidemiological Supervision of Russia and the Ministry of Natural Resources of Russia, their bodies and institutions on places ".

10. Requirements for technological equipment, apparatus, inventory, dishes and containers

10.1. Technological equipment, apparatus, dishes, containers, inventory, films and products made of polymer and other synthetic materials intended for packaging milk and dairy products must be made of materials permitted by the state sanitary and epidemiological supervision authorities for contact with food.

10.2. Bathtubs, metal utensils, sinks, trays, gutters, etc. must have smooth, easy-to-clean internal surfaces, with no crevices, gaps, protruding bolts or rivets that make cleaning difficult. The use of wood and other materials that are difficult to clean and disinfect should be avoided.

10.3. The working surfaces (coatings) of tables for food processing should be smooth, without cracks and gaps, made of stainless steel or polymeric materials approved by the state sanitary and epidemiological supervision authorities for contact with food.

10.4. Technological equipment and apparatus should be painted on the outside with light-colored paint (except for equipment made or lined with stainless material), which does not contain harmful impurities. Painting of utensils and utensils with paints containing lead, cadmium, chromium is not allowed.

10.5. Arrangement of technological equipment should be carried out in accordance with the technological scheme, ensure the flow of the technological process, short and direct communications of milk pipelines, exclude counter flows of raw materials and finished products.

10.6. When arranging equipment, conditions must be observed that ensure free access to workers to it, sanitary control over production processes, the quality of raw materials, semi-finished products and finished products, as well as the possibility of washing, cleaning and disinfection of premises and equipment.

10.7. Equipment, apparatus and milk pipelines must be mounted in such a way as to ensure complete drainage of milk, washing and disinfecting solutions. All parts that come into contact with milk and dairy products must be accessible for cleaning, washing and disinfection. Metal milk lines must be detachable.

Glass thermometers without a protective frame are not allowed for use.

10.8. Tanks for the manufacture and storage of milk, cream, sour cream and other dairy products (except for those used for the production of cottage cheese and cheese) must be equipped with tight-fitting lids.

10.9. Apparatuses, baths and other equipment in which dairy products are manufactured are connected to the sewage system with a burst of the stream through funnels with a siphon (see section 7 of these SanPiN).

Direct connection of equipment to the sewerage system and drainage of water from them to the floor are not allowed.

10.10. Intra-plant transport and intrashop containers should be assigned to certain types of raw materials and finished products and marked accordingly.

11. Sanitary treatment of equipment, inventory, dishes, containers

11.1. Equipment, apparatus, inventory, milk pipelines must be thoroughly washed and disinfected in accordance with the "Instructions for sanitizing equipment at dairy enterprises" and "Instructions for sanitizing equipment in the production of liquid, dry and pasty milk products for baby food" *. It is allowed to use certified imported detergents and disinfectants.

11.2. To strictly comply with the established frequency of sanitization of equipment and apparatus, each workshop should have a monthly washing and disinfection schedule.

11.3. Equipment that is not used after washing and disinfection for more than 6 hours is disinfected again before starting work. Microbiological control of the quality of washing and disinfection is carried out by the laboratories of the enterprise and the territorial centers of the state sanitary and epidemiological supervision immediately before the start of work.

11.4. Tanks for the production and storage of milk and milk products should be sanitized after each emptying.

11.5. In case of forced downtime of equipment due to technical problems or interruptions in milk supply for 2 hours or more, pasteurized milk or normalized mixtures should be drained and sent for re-pasteurization, and pipelines and equipment should be washed and disinfected.

11.6. For washing equipment, a centralized preparation of washing and disinfecting solutions should be envisaged, for which washing installations B2-OTs2-U can be used for enterprises processing 25-50 tons of milk per shift, B2-OCA - for enterprises processing 100-150 tons of milk per shift, В2-ОЦП - for enterprises processing 200 and more tons of milk per shift.

11.7. Preparation of working solutions of bleach for hand disinfection, cleaning equipment, equipment, bathrooms, etc. should be produced from a centrally prepared 10% solution of bleach and monitored daily for the content of active chlorine by a dedicated worker.

11.8. A decrease in the concentration, temperature and circulation time of cleaning and disinfecting solutions, as well as a violation of the washing frequency provided for by the current instructions, is not allowed.

11.9. In the absence of a device for automatic control and concentration of washing solutions, it must be controlled by the laboratory at least 2-3 times per shift and, if necessary, brought to the established norm.

11.10. For washing and disinfection of equipment, containers, vehicles, etc. equip special washing rooms with a waterproof floor, live steam supply, hot and cold water, a drain for waste water drainage, ventilation.

11.11. For manual washing of dismountable parts of equipment (pipelines, taps, dosing devices, etc.), special three-section mobile baths with fittings for draining solutions should be provided. The location of the fittings should ensure complete drainage of the solutions. Baths should be equipped with shelves for drying parts.

11.12. Tank washing should be done by dedicated trained personnel. Tank cleaners cannot be involved in cleaning bathrooms.

Overalls, safety shoes are used only during tank washing, rubber boots, disinfected in a solution of bleach, are put on near the tank on a special rubber mat.

Washers' overalls and equipment for washing pasteurized and raw milk tanks are stored in separate labeled cabinets.

11.13. Washing bottles on bottle washing machines is carried out according to the instructions for each type of machine and in accordance with the current instructions for sanitizing equipment. Bottles with protein residues, mechanical impurities, etc. are pre-soaked and washed by hand. It is not allowed to pour milk and dairy products into bottles of technical liquids.

11.14. Before filling with dairy products, bottles should be visually inspected for their integrity, washing quality and the absence of foreign objects. Electric lamps at the inspector's workplace must be shielded with a special screen.

The workplace of the controller on the light filter should be equipped with a semi-soft, high seat-chair with armrests and a footrest.

For this work, it is necessary to select controllers with proven eyesight, and the continuous work of controllers on the light filter should not exceed 1.5-2 hours.

11.15. Filter materials must be rinsed and disinfected after each use. Washing and disinfection of them is carried out in accordance with the "Instructions for the sanitization of equipment at the enterprises of the dairy industry".

When receiving milk from individual farms, filtering materials must be washed and disinfected after receiving milk from each donor.

If milk is continuously received through automatic meters, the filters in them should be washed and disinfected at least 1 time per shift. In case of periodic milk intake, cleaning and disinfection of filters should be carried out after each interruption in milk intake.

11.16. The bags used for pressing the curd are thoroughly cleaned immediately after the end of the technological process, washed on special washing machines using the detergents specified in the current "Instructions for sanitizing equipment at the dairy industry", boiled for 10-15 minutes and dried in a drying chamber , closet or in the air (in the workshop).

The processing of bags should be carried out in a separate room, they are not allowed to be processed in a shared laundry.

11.17. Conveyors, conveyors in contact with food, at the end of the shift, are cleaned, treated with a hot solution of soda ash or synthetic detergents, and then washed with hot water.

11.18. Milk tanks must be washed and disinfected in a tank truck washing after each milk release. After washing, the tanks must be sealed, about which a corresponding note is made in the travel document.

In case of breaking the seals by the security of the enterprise, the re-sealing of the tanks by the security forces is required. In the travel document or the sanitary passport, a mark is put "The tank was opened for inspection and re-sealed by the enterprise's guards."

11.19. Microbiological control of the washed equipment should be carried out by the laboratory of the enterprise and the territorial centers of the state sanitary and epidemiological supervision without warning, taking into account the entries in the equipment washing log.

The results of bacteriological studies of washes, indicating unsatisfactory cleaning and disinfection of equipment, should be posted by laboratory workers on the indicator board with an indication of the person responsible for the sanitary condition of the area.

11.20. At specialized enterprises and workshops for the production of liquid and pasty dairy products for young children, washing and disinfection of equipment, monitoring the concentration of used detergents and disinfectants and maintaining sanitization regimes should be carried out automatically.

The system for washing equipment and pipelines should consist of several autonomous cycles:



- sterilizers, pasteurizers and equipment working according to the general scheme with them;

- tanks, milk lines, filling machines for sterilized dairy products;

- tanks, milk pipelines, filling machines for the production area of ​​children's fermented milk products;

- reservoirs, milk pipelines, filling machines of the kefir production area;

- equipment for curd.

11.21. For baby food shops of small capacity (up to 5 tons), washing of equipment and pipelines should consist of the following cycles:

- equipment and pipelines for raw milk and unpasteurized solutions of food components;

- sterilizers, pasteurizers and equipment working according to the general scheme with them; tanks, milk lines, filling machines for sterilized dairy products;

- equipment for the production of cottage cheese, equipment for the production of fermented milk products, kefir, filling machines for the production areas of children's fermented milk products and kefir (the washing procedure should be carried out in the above sequence).

12. Sanitary requirements for technological processes

12.1. All processes of acceptance, processing and storage of milk and dairy products must be carried out in conditions of careful cleanliness and protection from contamination and damage, as well as from the ingress of foreign objects and substances into them.

12.2. Dairy products must be produced strictly in accordance with the current regulatory documentation.

Responsibility for compliance with technological instructions rests with the foremen, technologists, head. production and heads of shops (sections).

12.3. Enterprises should not accept milk without certificates, submitted monthly by veterinary supervision authorities, on the veterinary and sanitary well-being of dairy farms and enterprises (complexes) for the production of milk on an industrial basis, and from individual suppliers - at least once a quarter.

12.4. Milk, cream, auxiliary raw materials and materials supplied for processing must meet the requirements of the relevant GOSTs and technical specifications.

12.5. Milk from farms unfavorable for animal diseases with brucellosis and tuberculosis should be accepted with a special permission from the veterinary and sanitary-epidemiological supervision authorities in neutralized form in accordance with the "Sanitary and Veterinary Rules for Dairy Farms, Collective Farms and State Farms" and the instructions of the veterinary service.

The consignment note for milk or cream from dysfunctional farms must be marked "pasteurized" and the pasteurization temperature must be indicated.

Each batch of milk or cream from dysfunctional farms is checked by the factory laboratory for the effectiveness of pasteurization by the chemical method and can only be accepted after receiving a negative peroxidase reaction.

The range of products produced from this raw material is subject to approval by the state sanitary and epidemiological supervision authorities.

12.6. Milk for the production of dairy products for children must be supplied from specially designated farms in agreement with the authorities of veterinary and state sanitary and epidemiological supervision and comply with the requirements of GOST for milk of the highest and I grades.

12.7. When storing raw milk in a plant that performs the primary processing of milk (filtration, cooling), the following rules must be observed:

Received chilled milk should not be mixed with stored (chilled) milk;

- milk with acidity no more than 18 ° T, chilled to 4 ° C, can be stored before shipment for no more than 6 hours, and chilled to 6 ° C - no more than 4 hours.

When milk is transported for up to 10 hours, it should be shipped with a temperature not exceeding 6 ° С; when milk is transported up to 16 hours, it must be cooled to a temperature not exceeding 4 ° C.

Milk pasteurization at these plants is carried out in the following cases:

- incoming milk with an acidity of 19-20 ° T;

- the need to store milk for more than 6 hours;

- the duration of transportation of milk to the city dairy plant, exceeding the terms indicated above.

12.8. Immediately before receiving milk, milk hoses and tank connections must be disinfected with a bleach solution and rinsed with drinking water. After the end of milk intake, the hoses must be rinsed, disinfected, closed with a plug or a waterproof cover and suspended on the brackets. Detergents and disinfectants for the treatment of hoses and tank nozzles should be stored in specially marked containers.

12.9. Received milk and cream should be filtered and immediately cooled to (4 + 2) ° С or immediately sent to pasteurization. Permissible storage time of chilled milk up to + 4 ° - 12 hours, + 6 ° - 6 hours.

12.10. Separate tanks should be provided for storing raw and pasteurized milk, and separate milk lines for milk supply.

Tanks for storing raw and pasteurized milk must be labeled.

12.11. Milk separation, standardization and homogenization of milk and cream must be carried out prior to pasteurization. It is allowed to carry out homogenization after pasteurization at a temperature not lower than 60 ° C. In the case of separation of pasteurized milk, the resulting cream, skim milk or standardized mixture are subject to additional pasteurization.

12.12. Before starting the pasteurization and cooling installations, the operator must check: the presence of thermogram paper and ink for recording in the devices, the operability of the underpasteurized milk return valve, writing units of the devices, as well as the automatic regulation of the temperature of milk pasteurization.

12.13. On the thermogram of the pasteurization temperature control, the operator during each working cycle with ink must mark: his surname, type and N of the pasteurizer, date, name of the product for which milk is pasteurized, start and end times of work, progress of the technological process (stages of washing, disinfection, pasteurization of milk with an explanation of the reasons for deviations from the established regime).

Thermograms should be analyzed by the laboratory and stored there for a year. The head of the Quality Control Department (head of the laboratory) is responsible for their safety.

12.14. In the absence of control and recording devices, control over the pasteurization temperature should be carried out by the operator (every hour, taking temperature measurements and making the appropriate entries in the log) and the laboratory (3-4 times per shift).

12.15. The efficiency of pasteurization should be controlled by a microbiological method in accordance with the "Instruction for microbiological control of production at dairy enterprises", as well as by a chemical method in accordance with GOST 3623 "Milk and dairy products. Methods for determining pasteurization ".

Control of the efficiency of milk pasteurization at each pasteurizer is carried out by a microbiological method at least once every 10 days, regardless of the quality of the finished product. Pasteurization is considered effective in the absence of E. coli bacteria in 10 cm of milk and the total number of bacteria up to 10.000 in 1 cm of milk.

Determination of the effectiveness of pasteurization by the chemical method (enzymatic tests) should be carried out from each tank after filling it with pasteurized milk.

Milk can be sent for processing or bottling only after receiving a negative reaction to phosphatase.

12.16. The effectiveness of heat treatment on the milk sterilization line should be monitored at least twice a week by determining industrial sterility.

12.17. After pasteurization, milk or cream is cooled to a temperature of (4 + 2) ° C and sent for bottling. The maximum shelf life of pasteurized milk before bottling is no more than 6 hours.

In case of industrial necessity of storing pasteurized milk in tanks before spilling for more than 6 hours at (6 + 2) ° From it is sent for re-pasteurization before bottling, or the total period of permissible storage of the finished product at the enterprise can be correspondingly reduced.

12.18. In the control room, it is necessary to keep a journal of the movement of pasteurized milk, indicating the time of filling and emptying the tanks.

12.19. In the production of fermented milk products, milk or cream after pasteurization is cooled to the fermentation temperature and immediately sent for fermentation.

It is strictly forbidden to stand milk at fermentation temperature without sourdough.

In case of production necessity, pasteurized milk may be cooled to a temperature of (4 + 2) ° C and stored until use for no more than 6 hours. In case of longer storage, it is necessary to re-pasteurize it before fermentation.

12.20. For the production of sour cream, only fresh cream is used, fermentation of cream with high acidity is not allowed.

Sour cream should be made by the reservoir method in closed containers.

It is necessary to strictly observe the cream pasteurization temperature, the standards for the amount of introduced starter culture, the temperature and duration of fermentation established by the technological instructions.

Ripening of sour cream should take place in refrigerators at a temperature of 0-8 ° C, when packed in large containers 12-48 hours, in small containers 6-12 hours.

12.21. In the production of baby milk products, the following requirements must be met:

- in the production of fermented milk products, pasteurized milk or mixtures must be cooled to a temperature of 2-6 ° C, after which they are sent for bottling or for subsequent high-temperature processing.

In case of production necessity, it is allowed to store pasteurized milk or mixture before bottling at a temperature of 2-5 ° C for no more than 6 hours, at a temperature of 6-8 ° C - no more than 3 hours.

12.22. In order to adapt their composition to the composition of human milk, to increase the biological and nutritional value, it is allowed to introduce various components (vitamins, minerals, sugar, biologically active additives, etc.) into children's dairy products. All introduced components must have permission from the State Committee for Sanitary and Epidemiological Supervision of Russia and the Ministry of Health and Medical Industry of the Russian Federation.

The components introduced must comply with the regulatory documentation; the use of components with expired expiration dates is not allowed.

12.23. If it is necessary to spill fermented milk products on one filling and capping machine, the following sequence must be observed: products developed with bifidobacteria, pure cultures of lactic acid bacteria, propinic acid bacteria, acidophilus bacillus, on kefir fungus.

12.24. All dairy products for children should only be packaged in quantities corresponding to a single dose.

12.25. Products from broken, incomplete bottles and bags with pasteurized or sterilized milk or cream should be poured through a layer of lavsan, with fermented milk drinks - through a double layer of gauze, after which milk or cream is sent for repeated pasteurization or sterilization, fermented milk products - for processing.

12.26. In order to prevent the ingress of foreign objects into the product, milk entering the enterprise must be filtered, cleaned in milk purifiers, flour, sugar must be sieved, raisins must be sorted out and washed, cocoa, coffee, vanillin, etc. must be checked for mechanical impurities.

The cottage cheese delivered from the lower factories should be especially carefully checked so that when it is defrosting and emptying from the container, nails, pieces of wood, etc., cannot get into the product.

12.27. Sour cream, cottage cheese and curd and curd products should be supplied to children's institutions only of their own production. The supply of these products manufactured in a downstream production network is not permitted.

12.28. Cheese (hard, soft) should be made only from pasteurized milk. It is necessary to strictly observe the terms and conditions of cheese ripening established by the technological instructions and GOSTs. It is not allowed to release for sale cheeses that have not passed the established ripening period.

12.29. Cheese storage facilities should be equipped with shelves and racks that can be easily washed and disinfected.

The chambers for storing butter and cheese must be whitewashed and disinfected at least 2 times a year, and the chambers at this time must be freed from products. To sterilize the air in the salting, drying and packaging rooms of cheese, bactericidal lamps are installed.

12.30. It is strictly forbidden to carry out repair work and disinfect premises during the period of production, it is not allowed to leave repair tools in production workshops; during the production cycle, it is allowed to repair equipment only if it is obligatory to be fenced with portable screens.

In each workshop, a record of fragile objects must be kept and there must be an extract from the instructions on preventing the ingress of foreign objects into dairy products.

12.31. The supply of containers and other materials for packaging the finished product should be carried out through corridors or expeditions, bypassing other production facilities.

Storage of containers and packaging materials directly in production workshops is not allowed. They should be stored in a dedicated room.

12.32. Product labeling must be done strictly in accordance with regulatory documents.

12.33. The temperature and humidity in the chamber or warehouse for storing finished products, as well as the order and timing of the sale of finished products, should be controlled by the laboratory 2-3 times per shift. The control results must be recorded in a special camera log.

12.34. The placement of raw materials, supplies and finished products in a chamber or warehouse for storage must be carried out strictly in batches, indicating the date, production change and batch number.

12.35. The release of finished products must be carried out by the forwarder, storekeeper or foreman, who are administratively responsible for the release of the product without having a quality document for it.

Enterprises producing dairy products for children must ensure that these products are tested daily, with samples preserved until the expiration date.

12.36. Products in contaminated, damaged packaging, with indistinct marking, broken seals are not allowed for sale.

12.37. To combat mold, chambers, corridors, air ducts with air coolers are treated with antiseptol or a solution of bleach, and severely neglected chambers that cannot be treated with these means are treated with Yu-5 (sodium oxydiphenolate).

12.38. In refrigeration chambers, all goods (in containers) are placed on grids made of beams or pallets, which are periodically washed and disinfected. It is allowed to store products in flasks and packaged products in metal and plastic baskets without pallets and grates.

12.39. The assessment of the sanitary condition of the chambers and the need for disinfection are established by the head of production or the head of the laboratory of the enterprise.

12.40. The effectiveness of the disinfection of the chambers is determined by microbiological analysis. Disinfection is considered satisfactory if, during the analysis, the number of molds per 1 cm of the surface is no more than 10 cells.

12.41. Control of incoming raw materials, finished products, technological processes and sanitary and hygienic conditions of production should be carried out by the laboratory of the enterprise in accordance with the "Instruction for microbiological control of production at the dairy industry" and "Instruction for the technochemical control at the dairy industry" (Appendix 3).

13. Sanitary requirements for the production of starter cultures

13.1. The preparation of laboratory and industrial starter cultures should be carried out strictly in accordance with the "Instructions for the preparation and use of starter cultures for fermented milk products in the dairy industry".