Sanitary and hygienic requirements for milk and products of its processing. Hygienic examination of milk Sanpin dairy production

Home > Document

State sanitary and epidemiological regulation

Russian Federation

State sanitary and epidemiological rules

and hygiene standards

________________________________________________________________

Sanitary rules and regulations

"Production of milk and dairy products"

Federal Service for Supervision of Consumer Rights Protection

and human well-being

Moscow, 2009

Sanitary rules and norms "Production of milk and dairy products". Moscow: Federal Service for Supervision of Consumer Rights Protection and Human Welfare. 2009.

ISBN 1. Developed by: GOU DPO Russian Medical Academy of Postgraduate Education of Roszdrav (S.A. Khotimchenko, N.A. Volkova, V.I. Popov, G.N. Gordo, V.N. Lozhkina); State Research Institute of Nutrition of the Russian Academy of Medical Sciences (V.A. Tutelyan, S.A. Sheveleva); Federal Service for Supervision of Consumer Rights Protection and Human Welfare (V.N. Bragina, G.E. Ivanov, L.V. Chikina); State Scientific Institution All-Russian Scientific Research Institute of the Dairy Industry of the Russian Academy of Agricultural Sciences (V.D. Kharitonov, V.F. Semenikhina, I.V. Rozhkova) person. 3. Approved by the Chief State Sanitary Doctor of the Russian Federation G.G. Onishchenko in 2008. 4. Entered into force in 2008 (Decree of the Chief State Sanitary Doctor of the Russian Federation of 2008 No.). 5. Registered with the Ministry of Justice of the Russian Federation in 2008, registration number. 6. Introduced to replace the Sanitary Rules and Norms SanPiN 2.3.4.551-96 "Production of milk and dairy products"

in the field of consumer protection and human well-being, 2008

1. Scope of application …………………………………………………………………4

2. General provisions ……………………………………………………………...5

3. Sanitary and epidemiological requirements for the location, space-planning and design solutions for enterprises and organizations of the dairy industry …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….

3.1. Territory requirements ………………………………………………………6

3.2. Requirements for production and auxiliary premises ………9

3.3. Requirements for household premises ………………………………………...13

4. Requirements for the sanitary and technical support of the enterprises of the dairy industry .............................................................................. 17

4.1. Requirements for water supply and sewerage ……...………………………..17

4.2. Requirements for lighting, heating, ventilation and air conditioning………………………………………………………………………………….21

5. Requirements for the level of noise and vibration………………………………………..26

6. Requirements for the sanitary protection of the environment …………… 27

7. Requirements for technological equipment, apparatus-re, inventory, utensils and containers…………………………………………………………………………..…29

8. Requirements for the sanitization of equipment, inventory, utensils, containers………………………………………………………………………………………..30

9. Requirements for raw milk and products of its processing………………….34

10. Requirements for technological processes…………………………………....35

11. Requirements for the preparation of starter cultures and probiotic microorganisms ………………………………………………………….…………………………………….42

12. Requirements for the organization of laboratory control………………...……….44

13. Requirements for the transportation of milk and dairy products ……….46

14. Requirements for occupational health …………………………………………………………47

15. Requirements for personal hygiene of personnel ……………………………………...48

16. Disinsection, deratization………………………………………………………………………………51

17. Production control…………………………………………………...52

18. Duties, responsibility and control over compliance with these Sanitary Rules ……..…………………………………………………………………….54

Annex 1..………………………………………………………………………56

Annex 2………………………………………………………………………..57

Appendix 3……………………………………………………………………….60

Appendix 4……………………………………………………………………….61

APPROVED

Decree of the Chief State Sanitary Doctor of the Russian Federation dated "___" __________2008 No. __

2.3.4. FOOD AND

PROCESSING INDUSTRY

(TECHNOLOGICAL PROCESSES. RAW MATERIALS)

Sanitary and epidemiological requirements for milk production

and dairy products

Sanitary and epidemiological rules and regulations

SanPiN 2.3.4.

I. Application area

1.1. These sanitary and epidemiological rules and regulations (hereinafter referred to as the sanitary rules) are developed in accordance with the Federal Law "On the sanitary and epidemiological well-being of the population" dated March 30, 1999 N 52-FZ (Collected Legislation of the Russian Federation, 1999, N 14, art. 1650; 2002, No. 1 (part I), article 1; 2003, No. 2, article 167; No. 27 (part I), article 2700; 2004, No. 35, article 3607; 2005, No. 19 , item 1752; 2006, N 1, item 10; N 52 (part I), item 5498; 2007, N 1 (part I), item 21, item 29; N 27, item 3213 ; N 46, art. 5554; N 49, art. 6070) and Decree of the Government of the Russian Federation of 07/24/2000 N 554 "On approval of the Regulations on the state sanitary and epidemiological service of the Russian Federation and the Regulations on state sanitary and epidemiological regulation" (Collection of Legislation Russian Federation, 2000, N 31, item 3295; 2005, N 39, item 3953). 1.2. Sanitary rules establish sanitary and epidemiological requirements for the production and laboratory control of milk and dairy products, aimed at ensuring the production of products that meet the requirements of the legislation of the Russian Federation in the field of quality and food safety. 1.3. The Sanitary Rules are intended and are binding on all legal entities and individual entrepreneurs, regardless of their departmental affiliation and form of ownership, whose activities are related to the production of milk and dairy products, including milk-based baby food products put into circulation on the territory of the Russian Federation. Federation. 1.4. Sanitary rules apply to all existing, designed, under construction and reconstructed enterprises of the dairy industry, including factories, factories, workshops for the production of milk-based baby food products. 1.5. Control over the implementation of these sanitary rules is carried out, in accordance with the legislation of the Russian Federation, by the authorized federal executive body that exercises the functions of control and supervision in the field of ensuring the sanitary and epidemiological welfare of the population and protecting consumer rights.

II. General provisions

2.1. Design and construction of new, technical re-equipment, re-profiling, reconstruction and expansion of existing enterprises should 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 enterprises in the dairy industry", "Norms for the technological design of enterprises in the dairy industry", "Norms for the technological design of family firms, small-capacity enterprises in the processing industries (dairy industry)", "Building codes and rules", relevant amendments to them, as well as these sanitary rules. The construction of dairy industry enterprises must be carried out according to standard designs, as well as reuse projects and individual projects that meet the requirements of the current regulatory and technical documents and these sanitary rules. 2.2. By agreement with the authorities of Rospotrebnadzor, it is allowed to block the enterprises of the dairy industry with other food enterprises (bakery, confectionery, pasta, for the production of alcoholic and non-alcoholic beverages). It is not allowed to block enterprises of the dairy industry with enterprises of the meat and fish processing industry, tobacco and shag, primary winemaking, wine, commercial malt brewing and yeast preparation; with the rest - in agreement with the bodies of Rospotrebnadzor. 2.3. The production of milk-based baby food for young children should be carried out at enterprises or in isolated production premises of enterprises that are territorially isolated from other enterprises and organizations. On the territories of enterprises and industrial premises in which milk-based baby food products are produced, it is not allowed to locate buildings, structures that are not related to this production. 2.4. The production of milk-based baby food for preschool and school children is allowed to be carried out using the production facilities of dairy industry enterprises (at the beginning of a shift or on a separate shift after washing and disinfecting equipment and inventory) in accordance with requirements similar to the requirements for the production of products processing milk for mass consumption. 2.5. Enterprises may provide for the production of dairy products, have a profile of specialized or combined enterprises. 2.6. The range and volume of products produced by enterprises of the dairy industry must comply with
production capabilities and be coordinated with the bodies and institutions of Rospotrebnadzor. 2.7. Small enterprises of the dairy industry include enterprises that process 5 tons of milk per shift. Small-capacity enterprises are enterprises that process 10 tons of milk per shift.

III. Sanitary and epidemiological requirements for accommodation,

space-planning and constructive solutions for dairy industry enterprises

3.1. Territory Requirements

3.1.1. The selection and allocation of a site for the construction of dairy industry enterprises should be carried out with the obligatory participation of the territorial bodies of Rospotrebnadzor in accordance with the urban planning code of the Russian Federation. Consideration should be given to the location of the raw material base, the direction of the prevailing winds, the availability of access roads, the provision of drinking-quality water, the conditions for draining wastewater, the need to organize a sanitary protection zone of at least 50 m, and for cheese factories - at least 100 m 1. 3.1.2. The territory of the enterprise must be fenced, have a slope for the removal of atmospheric, melt and flush water into storm sewers from 0.003 to 0.05, depending on the soil. The level of standing groundwater should be at least 0.5 m below the level of the floor of the basement. 3.1.3. The territory of a dairy enterprise should have a clear division into functional zones: pre-factory, production and economic storage. In the pre-factory zone, a building of administrative and sanitary facilities, a checkpoint, a parking area for personal vehicles, as well as a recreation area for personnel should be located. Industrial buildings should be placed in the production zone; warehouses for food raw materials and finished products, platforms for vehicles delivering raw materials and finished products, a boiler room (except for those operating on liquid and solid fuels), repair and mechanical workshops. In the utility and storage zone, auxiliary buildings and structures (cooling towers, pumping stations, warehouses for ammonia, lubricants, fuel, chemical reagents, a liquid or solid fuel boiler house, covered areas or rooms for storing reserve building materials and containers, platforms with containers for collecting garbage, etc.). Bathrooms for drivers and workers must be heated, located inside the building, equipped with a sink for washing hands, a liquid soap dispenser, an electric hand dryer, and toilet paper. At small enterprises, it is allowed to place administrative, sanitary, warehouse, industrial premises, repair and mechanical workshops in one building. Administrative and household, repair and mechanical workshops should be located on the ground floor, production facilities are higher. When located in a one-story building, these rooms should be located on different sides of the building. A strict regime zone around arterial wells and underground water storage tanks should be allocated as an independent zone, as well as a sanitary protection zone from treatment facilities to industrial buildings. 3.1.4. At the entrance to the territory of the enterprise, the following should be provided: a) driveways equipped with sprinkler devices for external washing of car wash tanks and mud pits with gas oil traps; b) special disinfection barriers for processing wheels of other vehicles. Heating must be provided to prevent freezing of the disinfectant solution. The territory of the dairy enterprise must have a through or ring passage for transport with a continuous improved surface (asphalt concrete, asphalt, concrete, etc.); it is allowed to organize one entry-exit with a platform for a U-turn in the places of receiving raw materials and dispensing finished products, at the end of dead-end driveways; walking paths for personnel with non-dusty coating (asphalt, concrete, slabs). Crossing of footpaths and driveways for vehicles is not allowed. 3.1.5. Areas of the territory free from buildings and passages should be used for organizing recreation areas, equipping areas for sports games for employees at the enterprise, landscaping them with 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 produce flakes, fibers, pubescent seeds during flowering, which can clog equipment and products. On the territory of dairy enterprises, it is prohibited to place production facilities that are not related to the main activity. 3.1.6. Sites for the storage of building materials, fuel, containers, placement of containers for collecting garbage must have a continuous concrete or asphalt pavement. 3.1.7. Sanitary gaps between the functional areas of the site should be at least 25 m. Open storages of solid fuels and other dusty materials should be located on the windward side with a gap of at least 50 m to the nearest openings of industrial buildings and 25 m to amenity premises. Garages and open parking lots with 50 or more cars should be designed with a separate entrance. 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. 3.1.8. To collect garbage, containers with lids must be installed on an asphalt or concrete platform, the dimensions of which must exceed the dimensions of the containers by at least 1 m in all directions. The garbage collector site should be fenced on three sides with a solid concrete or brick wall 1.5 m high, have a canopy. It is allowed to use modern materials that are resistant to atmospheric precipitation, temperature extremes, detergents and disinfectants. Garbage bin sites should be located on the windward side with respect to production or storage facilities. The sanitary gap between them should be at least 30 meters. Removal of waste and garbage from waste 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. The sites must be equipped with a faucet with hot and cold water supply through a mixer, storm sewer. It is allowed to equip a tap with hot and cold water supply through a mixer equipped with a hose in the outer walls of a nearby building. 3.1.9. The territory of the enterprise must be kept clean, cleaning must be done daily. In the warm season, as necessary, watering of the territory and green spaces should be carried out. In winter, the roadway of the territory and footpaths should be systematically cleared of snow and ice and sprinkled with sand.

3.2. Requirements for production and auxiliary

premises

3.2.1. The areas, heights and volumes of industrial premises should be taken into account the requirements of the chapters of SNiP and the "Norms for the Process Design of Dairy Industry Enterprises". A list of the main premises and approximate areas of small enterprises and enterprises of low power are given in Appendix 3. Production workshops should be located mainly in buildings separate from amenity premises. Design and construction solutions may 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. 3.2.2. The location of production shops should ensure the flow of technological processes; technological communications (milk pipelines) - the shortest and most direct flows of raw materials and finished products; oncoming flows of raw materials and finished products are not allowed. 3.2.3. Production facilities that are similar in technology, temperature and humidity conditions and the same category in terms of explosion and fire safety can be located in the same room (production of cottage cheese and homemade cheese, heat treatment of milk and production of fermented milk products by the tank method, etc.) 3.2.4. At the entrance to the buildings of enterprises, scrapers, gratings or metal nets should be provided to clean shoes from dirt, and inside buildings at the entrance to production workshops and amenity rooms - disinfectant rugs. 3.2.5. 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. Receiving platforms or rooms must be equipped with brackets and hoses for pumping milk. Hoses for pumping milk from flasks or through the hatch of the tank 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. 3.2.6. Workshops for the production of children's dairy products for young children at dairy enterprises located in premises isolated from the main production should be serviced by separate personnel. All operations for the production of children's dairy products should be automated and mechanized as much as possible. 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. 3.2.7. The production of feed products (WMS, etc.) should be isolated from the workshops for the production of dairy products and have a separate raw material department. 3.2.8. The department for the preparation of starters and probiotic cultures (starter) 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 starter consumer shops. The starter department must have a set of separate rooms in accordance with section 10 of these sanitary rules. 3.2.9. Preparation of solutions of food components from flour, sugar, protein supplements, etc. should be carried out in a separate room. Pallets, racks, containers should be provided for laying and storing food products. The supply of containers and other materials for packaging finished products should be carried out bypassing other production facilities. 3.2.9. Ceilings above rooms with wet and wet conditions must be ventilated, above rooms with dry and normal conditions - non-ventilated. 3.2.10. The inner surfaces of walls, ceilings, load-bearing structures (columns, beams, etc.) and fillings of doorways in industrial premises must be smooth (without roughness, depressions and corbels). 3.2.11. In industrial premises (except for premises with air conditioning), regardless of the presence of ventilation devices, opening devices should be provided in windows with an area of at least 20% of the total area of light openings, ensuring ventilation of the premises. The design of the opening parts of window openings should provide for the possibility of securing protective nets. The placement of the openings to be opened should be provided in such a way that the distance from the floor level to the bottom of the sashes intended for air inflow in the warm season is not more than 1.8 m, and to the bottom of the openings intended for air inflow in the cold season , 4 m. For opening window sashes or other opening devices in the premises, devices for opening, setting in the required position and closing the sashes should be provided that are easily controlled from the floor or from work platforms. 3.2.12. For cleaning glass from both sides and repairing the glazing of windows, lanterns, as well as for servicing aeration openings and lighting fixtures, passageways (platforms, stairs to access the roof, etc.), special mechanisms, devices and devices that ensure convenient and safe performance should be used. the specified works. 3.2.13. To finish the surfaces of building structures in industrial premises, materials of high quality, resistant to vapors, gases, liquids, thermal and mechanical influences, and easily sanitized should be used. 3.2.14. The walls of the main production workshops, as well as the starter department and laboratory, must be lined with glazed tiles (or other materials permitted by the Rospotrebnadzor bodies) to their 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 approved for this purpose by the bodies of Rospotrebnadzor; walls in storage chambers for finished products, thermal and cold storage, in warehouses for storing raw materials and materials, as well as in the offices of heads of workshops, craftsmen, etc., it is allowed to paint with emulsion and other permitted paints; 3.2.15. The ceilings of the main and auxiliary workshops must be painted with water-based paints. 3.2.16. Walls and ceilings of all production and utility rooms should be painted as they become dirty, but at least twice a year, with light-colored paints. Simultaneously with painting, disinfection of the surfaces of enclosing structures should be carried out. 3.2.17. When mold appears, the ceilings and corners of the production premises should be immediately cleaned and painted with paints with the addition of approved fungicidal preparations. 3.2.18. Floors in industrial premises must have a coating of non-slip, acid- and alkali-resistant, water-impervious materials (approved for use by the authorities of Rospotrebnadzor), a flat surface without potholes with a slope towards covered trays and ladders. Floor design should be carried out in accordance with SNiP "Floors". 3.2.19. To fill openings in the outer walls of industrial premises with wet and damp conditions, the use of glass blocks and similar materials is prohibited due to their explosive hazard with a large difference between internal and external temperatures. 3.2.20. All intrashop pipes - water pipes (drinking and technical water pipes), sewer, steam, gas pipes must be painted in conditional distinctive colors. The colors of the pipelines must be unified (drinking water - white, technical - red, steam - pink, gas yellow). 3.2.21. Pedal bins with lids for garbage, as well as containers made of polymeric materials for collecting sanitary waste, should be installed in production facilities. Scrap bins and containers should be cleaned daily, rinsed with detergents, and disinfected with 0.5% bleach solution or other approved disinfectant. It is prohibited to store waste, as well as inventory and equipment not used in the technological process, in production premises. 3.2.22. To store 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 cabinets or niches equipped like pantries. Cleaning equipment (cleaning machines, carts, buckets, brushes, etc.) must be marked and assigned to the relevant production, auxiliary and utility rooms. 3.2.23. At workplaces near process equipment, leaflets on compliance with sanitary-epidemiological and technological regimes, posters, warning notices, equipment washing schedules and modes, results of assessing the condition of workplaces, and other materials intended for production personnel should be hung out. 3.2.24. The work plans of the enterprise should include days for general cleaning at least once a month and disinfection of all premises, equipment, inventory, as well as current repairs. For the organization of general cleaning, a list and procedure for the work carried out with mandatory verification of their implementation by responsible persons should be drawn up. In the presence of a production laboratory, the effectiveness of general cleaning and disinfection is checked by washing off from enclosing surfaces, equipment, and inventory. 3.2.25. Panel surfaces, 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% bleach solution or other approved disinfectant; door handles, the surface under them, the bottom of the doors and the taps at the sinks should be wiped with washing and disinfecting solutions every shift. 3.2.26. The inner side of window, skylight 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 cleaned of dust and washed as it gets dirty. Electric lighting fixtures should be wiped by specially trained personnel as they get dirty, but at least once a month. Burnt out lamps should be replaced as needed. 3.2.27. Cleaning of floors in industrial premises should be carried out with a wet method as necessary during the work process and at the end of the shift. In workshops where floors are contaminated with grease, they should be washed with hot soapy-alkaline solutions followed by disinfection. After washing and disinfection, floors should be free of water and kept dry. 3.2.28. Trays, ladders, washbasins, sinks, urns, as they get dirty and after the end of the shift, should be thoroughly cleaned, washed and disinfected with a 0.5% bleach solution or other approved disinfectant. 3.2.29. Staircase steps should be washed as they get dirty, but at least once a day. The railings must be wiped every shift with a damp cloth moistened with a disinfectant solution permitted in the prescribed manner. 3.2.30. Disinfectant mats at the entrances to the production building and to each workshop should be moistened every shift with a disinfectant solution permitted in the prescribed manner. 3.2.31. The temperature and relative humidity of the air in industrial premises, chambers and warehouses for the storage and maturation of products must comply with the sanitary standards for the design of industrial enterprises, the sanitary requirements for the design of dairy industry enterprises and the technological instructions for the production of dairy products.

Methodical manual for workers of the dairy industry FGUZ "Center for Hygiene and Epidemiology in the Republic of Sakha (Yakutia)"
Teaching aid
Law of the Russian Federation "On Protection of Consumer Rights" dated February 7, 1992 No. 2300-1; Federal Law of the Russian Federation of October 25, 2007 No. 234-FZ “On Amendments to the Law of the Russian Federation “On Protection of Consumer Rights”
Guidelines and control tasks for discipline SD 03. Technology and organization of milk and dairy products production for the specialty 260303 "Technology of milk and dairy products"
Guidelines
The program of the discipline "Technology and organization of the production of milk and dairy products" provides for the study of the composition and properties of raw materials, a number of individual technological operations based on physical, chemical, microbiological
Microbiology of milk and dairy products
Document
These guidelines are compiled in accordance with the requirements of the state educational standard of higher professional education and are intended for students of correspondence courses in the direction 655900 - "Technology
Sanitary rules and norms SanPiN 3 560-96 (2)
Document
1.1. Sanitary rules and norms "Hygienic requirements for the quality of food raw materials and food products" (hereinafter referred to as the Sanitary Rules) establish hygienic standards for quality and safety for food
I. A. Eremina microbiology of milk and dairy products textbook
Tutorial
The textbook was compiled in accordance with the state educational standard of higher professional education in the direction 6556900 - "Technology of raw materials and products of animal origin" for the specialty 271100 "Technology

Arrangement, equipment, maintenance of premises and territory of dairy plants. The territory of the dairy plant is divided into production (main production building, storage facilities for raw materials and finished products, amenity premises, health center) and economic (mechanical and other workshops, material warehouses, boiler room, cooling tower, etc.) zones.

Sites of the territory with traffic must have a dense coating (asphalt, concrete) and free from buildings - landscaping (at least 15% of the area of the enterprise).

Garbage bins, cesspools are arranged at a distance of at least 25 m from production facilities, warehouses for raw materials, finished products, containers.

It is advisable for yard workers, drivers, porters to arrange latrines in a block with toilets for production workers, but with a separate exit to the territory of the enterprise.

The location of production, storage, utility rooms, their composition should be such that the flow of production is strictly observed and the meeting and crossing of flows of finished products and raw materials, dirty and clean containers, etc., would be excluded.

Amenity premises at dairy plants should include a checkpoint with a dressing room, a shower room and a washroom, a medical examination room (in the absence of a health center), a manicure room, a woman's hygiene room and a room for feeding infants (with at least 100 employees), latrines.

The floors of production workshops must be waterproof and smooth. Walls should be faced with glazed tiles or painted with light-colored oil paints to a height of 1.8 m. All production premises (with the exception of refrigerators, thermostatic rooms, storage rooms) must have natural lighting (light coefficient in production workshops within 1: 6-1: 8, in domestic premises - 1:10).

It is most expedient to connect the water supply network of the plant to the city water supply; local water source water must meet the requirements of GOST 2874-82 "Drinking water". The water supply network for technical needs must be completely separated from the drinking water network.

At the enterprises of the dairy industry, household, industrial (contaminated water) and industrial and rain sewer networks are equipped, as well as special production networks for other wastewater. The conditions for wastewater disposal are determined by the Sanitary Norms and Rules for the Protection of Surface Water from Pollution (No. 4630-88) and are agreed with local state sanitary supervision authorities. Mechanical supply and exhaust ventilation should be equipped in industrial, auxiliary, and amenity premises.

Hygienic requirements for milk production. When milk is delivered in road and rail tankers, hoses are brought to the receiving area to pump milk to the receiving shop (the hoses are stored in a suspended state to prevent contamination). When milk is delivered in flasks, the latter must be washed before opening (showering, from a hose). Milk supplied to dairy plants must comply with the requirements of GOST 13264-70 “Cow's milk. Procurement requirements. Milk must be clean, free of foreign tastes and odors not characteristic of fresh milk; homogeneous liquid from white to slightly yellow, without sediment and flakes; must meet the requirements reflected in table. 113.

Milk with acidity not higher than 21 °T, bacterial contamination not lower than class III, purity not lower than group II is accepted as non-varietal.

Not subject to acceptance milk: a) received from cows in the first 7 days of lactation (colostrum) and the last 7 days of lactation (old milk); b) with the addition of neutralizing and preservative substances;

c) with the smell of chemicals and petroleum products;

d) with a residual amount of chemical plant and animal protection products, as well as antibiotics.

In case of receipt of milk from sick cows or cows suspected of having an infectious disease, it is accepted to the plant only with a special permit from the local veterinary and sanitary and epidemiological services. This milk must be subjected to heat treatment in the farms in accordance with the current instructions on measures to combat infectious diseases of livestock. Bacterial contamination by reductase test is established using the methods set forth in GOST 9225-68 “Milk and dairy products. Methods of microbiological research”.

Milk purification. Two cleaning methods are used: passing milk through a filter cloth and centrifuging on milk purifiers. To remove sediment, the milk cleaners are stopped every 3-4 hours, depending on the volume of the mud space and the degree of contamination of the milk. The operating time of the milk purifier should be recorded in a log.

Heat treatment of milk. Milk produced by factories (intended for direct consumption and the manufacture of dairy products) is subjected to heat treatment - pasteurization or sterilization.

Pasteurization is the most common type of heat treatment of milk. Pasteurization modes: a) long-term or low-temperature pasteurization - heating milk to 63-65 ° C with an exposure of 30 minutes; b) short-term pasteurization - heating milk to 75-76 ° C with an exposure of 15-20 s; c) high-temperature pasteurization - heating milk to 85-90 ° C with exposure. Long-term pasteurization of milk is carried out in pasteurization baths or in a plate pasteurizer, followed by holding the heated milk in a tank; high-temperature pasteurization - in steam pasteurizers with displacement drum or in tubular pasteurizers.

Control over the pasteurization of milk is carried out in the following areas: each pasteurization unit must be equipped with thermographs. The performance of the thermometer during the pasteurization process is monitored by the operator and workers of the production laboratory (the data should be entered in a special journal at least 3-4 times per shift). Thermo-

grams are stored at the dairy for one year. The results of monitoring the operation mode of the pasteurizer are recorded in a special log. Systematic microbiological control over the effectiveness of pasteurization should be organized in accordance with the current instructions for dairy industry enterprises. The criterion for evaluating the effectiveness of pasteurization is the death of Escherichia coli (in 10 ml of milk after pasteurization, E. coli should not be detected). A reliable method for monitoring the heat treatment of milk and dairy products are tests for phosphatase and peroxidase. The enzymes present in raw milk - alkaline phosphatase and peroxidase - are very sensitive to heat. Thus, alkaline phosphatase is inactivated at temperatures that guarantee the destruction of vegetative forms of pathogenic microorganisms and E. coli. Therefore, the absence of phosphatase in the studied milk indicates the correct observance of the milk pasteurization regimes.

Sterilization. Two technological schemes for the sterilization of milk intended for direct consumption have been adopted: one-stage and two-stage. The one-stage method provides for a single heating of milk in the flow to a temperature of 140 ° C with an exposure of 4 s, subsequent cooling and filling into paper bags. With two-stage sterilization, milk is subjected to heat treatment twice: in the flow (refilling) and in bottles. The first heating of milk is carried out at 135 °C for 2–4 s, then it is cooled to 65–70 °C, bottled into narrow-necked bottles made of heat-resistant glass, sealed with crown corks, after which the milk is again sterilized at 120 °C.

Milk homogenization. In order to crush fat globules on special equipment - homogenizers - mechanical processing of milk is carried out under a pressure of 150-170 atm. From a hygienic point of view, the introduction of homogenization into the milk processing line is advisable, since it provides a uniform distribution of fat over the mass of the product and, due to an increase in the dispersion of fat, its better assimilation.

Cooling and storage of pasteurized milk. To prevent the development of residual thermophilic microflora, milk after pasteurization is cooled to a temperature of 4-6 ° C (the cooling temperature is controlled by thermometers and thermographs).

Bottling. Milk is poured into glass bottles, polymer-coated paper bags, plastic bags, flasks, tanks, containers. Careful control over the quality of washing bottles and flasks going for bottling should be organized. Milk bottles are sealed with aluminum capsules or cardboard mugs with a special coating approved by the USSR Ministry of Health. The sealing of bags made of paper or polymeric materials must ensure the absence of leakage and the safety of the product. Flasks with milk are tightly closed with lids with a rubber gasket and sealed. Cranes and hatches of tanks are sealed.

In addition to the name of the plant, product name, volume, GOST number, price, the number (day) of milk production must be put on the capsule, mug, label or tag. The term for the sale of milk and dairy products is calculated from the moment the technological process at the dairy plant is completed; it includes the time of transporting the product and its storage until it is released to consumers.

Output. Milk intended for release into the market must comply with the requirements of GOST 13277-79 "Pasteurized cow's milk" in terms of organoleptic, physicochemical and bacteriological indicators (Tables 114, 115).

For each batch of milk, a certificate of quality is drawn up, which is the only document that gives the right to release products. The period of sale of milk should not exceed 20 hours, provided that it is stored at a temperature not higher than 4-8 °C. Milk packaged in bottles and bags can be consumed without heat treatment during the allowed period of sale.

Washing and disinfection of equipment in the dairy industry includes the following operations: 1) rinsing with cold or warm (not higher than 35 °C) water to remove milk residues; 2) washing with an alkaline solution or a washing mixture at a temperature of 50-70 ° C using brushes and ruffs; 3) rinsing with hot water (temperature 60-70 ° C) until the remnants of the washing solution are completely removed; 4) Disinfection with live steam, hot water

Table 114 Requirements for fish-chemical indicators of cow's milk

(temperature 85-90 °C, circulation 10-20 min) or chemicals (chlorine solutions containing 150-200 mg of active chlorine per 1 liter). When using bleach, it is necessary to ensure contact of the solution with the treated surface for at least 3-5 minutes, and after treatment, rinse with cold water to remove the smell of chlorine.

Washing and disinfection of glass milk pipelines is carried out without disassembly. After rinsing, a rubber sponge is inserted into the milk pipeline, which, under the pressure of an alkaline solution or warm water, is pushed through the pipeline and cleans its inner surface. The final step is chlorination for 10-15 minutes (solution concentration 150-200 mg/l). After chlorination, the milk pipeline is washed with tap water for 5 minutes.

For wooden containers, inventory, steaming or immersion for 10 minutes in a bleach solution (400 mg / l) is effective. Large metal equipment (baths, tanks, milk tanks, etc.) are irrigated for 3-5 minutes with a solution of bleach (150-200 mg / l) or steamed with live steam (1.5 atm.) for 2-3 minutes. Taps, plugs are washed separately and especially carefully.

The effect of washing bottles in bottle washing machines largely depends on the concentration of cleaning solutions and water temperature. The instructions that come with the machines indicate what temperature the water should be in each compartment of the machine.

Tanks, milk storage tanks for both raw and pasteurized milk are processed after each emptying, milk pipelines - immediately after the end of the working cycle, but at least once a day. Separators and milk cleaners are washed and disinfected every 4 hours of operation (and when working on reconstituted milk - after 2 hours), pasteurizers are processed at the end of the working cycle, but at least after 6-8 hours of continuous operation. Filling machines are washed immediately upon completion of work, as well as when switching to bottling pasteurized milk, after fermented milk drinks; bottle washing machines are washed every 5-6 work shifts.

The regularity of washing and disinfection of equipment at the dairy plant is regulated by a special schedule; Each shop should keep a register of washing tanks, tubs, lines and other equipment.

Production chemical laboratories monitor the raw materials for the preparation of washing and disinfecting solutions, the concentration and temperature of washing and disinfecting solutions in units for washing milk containers and utensils every shift, in hand chlorination plants - daily, in other areas of washing and disinfection of equipment and inventory - periodically, but at least once a week.

Bacteriological laboratories of dairy plants systematically carry out bacteriological control over the quality of washing equipment and inventory (at least once every 10 days, control of the work of each washer).

Control over the quality of manufactured products for compliance with the requirements of GOSTs and other normative and technical documentation is carried out by production laboratories of enterprises. SES laboratories should conduct a study of dairy products selectively and according to epidemiological indications in accordance with the "Instructions on the procedure for conducting a hygienic examination of food products in institutions of the sanitary and epidemiological service" (No. 2255-80).

2.3.4. FOOD AND PROCESSING ENTERPRISES
INDUSTRY (TECHNOLOGICAL PROCESSES. RAW MATERIALS)

PRODUCTION OF MILK AND DAIRY PRODUCTS

SANITARY RULES AND REGULATIONS
SanPiN 2.3.4.551-96

1. Designed:
Russian Medical Academy of Postgraduate Education (Karplyuk I.A., Popov V.I., Dogel L.Z., Volkova N.A., Gordo G.N.);
All-Russian Scientific Research Dairy Institute (Semenikhina V.F., Rozhkova I.V.);
St. Petersburg 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 (A.I. Petukhov, A.N. Morozova).
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 instead of the Sanitary Rules for dairy industry enterprises, approved by the deputy. Chief State Sanitary Doctor of the USSR October 12, 1987 N 4431-87.

Law of the RSFSR "On Sanitary and Epidemiological
welfare of the population"

Sanitary rules, norms and hygienic standards (hereinafter referred to as sanitary rules) are normative acts that establish criteria for the safety and (or) harmlessness of environmental factors for a person and requirements for ensuring favorable conditions for his life.
Sanitary rules are obligatory for observance by all state bodies and public associations, enterprises and other economic entities, organizations and institutions, regardless of their subordination and form of ownership, by officials and citizens" (Article 3).
"A sanitary offense is an unlawful, guilty (intentional or negligent) act (action or inaction) that infringes on the rights of citizens and the interests of society, associated with non-compliance with the sanitary legislation of the RSFSR, including the current sanitary rules ...
Officials and citizens of the RSFSR who have committed a sanitary offense may be brought to disciplinary, administrative and criminal liability" (Article 27).

1 area of use

These Rules and Regulations have been developed on the basis of the Law of the RSFSR "On the Sanitary and Epidemiological Welfare of the Population", the Laws of the Russian Federation "On the Protection of Consumer Rights", "On Certification of Products and Services" and the "Regulations on State Sanitary and Epidemiological Rationing", 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, planned and under construction enterprises of the dairy industry, including factories, factories, workshops for the production of dry children's dairy products, dairy products for young children, regardless of their departmental affiliation and ownership.

References to the following documents are used in these Sanitary Rules and Norms.
2.1. Law of the RSFSR "On the sanitary and epidemiological well-being 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 state sanitary and epidemiological regulation", approved. 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. "Medico-biological requirements and sanitary standards for the quality of food raw materials and food products", approved. deputy Minister of Health of the USSR 01.08.89 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 enterprises of the dairy industry", VSTP, 06.01.92.
2.10. "Norms of technological design of enterprises of the dairy industry", VNTP 645/1618-92.
2.11. "Norms of technological design of family farms, small-capacity enterprises of processing industries (dairy industry)", VNTP 645/1645-92.

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".

2.17. "Sanitary norms for the microclimate of industrial premises", approved. deputy Head. State Sanitary Doctor of the USSR 31.03.86 N 4088-86.
2.18. "Sanitary standards for permissible noise levels in the workplace", approved. Head. State Sanitary Doctor of the USSR 12.03.85 N 3223-85.
2.19. "Instructions for conducting 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 29.09.89, Order N 555.
2.20. "Temporary list of works, during the performance of which preliminary and periodic medical examinations of employees are mandatory", approved. Ministry of Health and MP of the Russian Federation and GKSEN RF 05.10.95, Order N 280/88.

2.22. "Instruction for microbiological control of production at the enterprises of the dairy industry", approved. Gosagroprom of the USSR and acc. from the Ministry of Health of the USSR, 28.12.87.
2.23. "Instruction on technochemical control at the enterprises of the dairy industry", approved. Gosagroprom USSR 12/30/88.
2.24. "Instructions for the preparation and use of starter cultures for fermented milk products in the dairy industry", approved. Technical committee for standardization "Milk and dairy products", 11/16/92.
2.25. "Instruction for the sanitization of equipment at the enterprises of the dairy industry", approved. Ministry of meat and dairy industry of the USSR and acc. with the Ministry of Health of the USSR 28.04.78.
2.26. "Instruction 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, 12/27/95.
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 dated 05.01.93 N 1.
2.28. "Rules for the certification of milk and dairy products for compliance with safety requirements", 1993.
2.29. "Instruction on the order and frequency of control over the content of microbiological and chemical contaminants in milk and dairy products at the enterprises of the dairy industry", approved. Ministry of Agriculture and Food of the Russian Federation and acc. with the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation 12/28/95.

3. General provisions

3.1. Design and construction of new, technical re-equipment, re-profiling, reconstruction and expansion of existing enterprises should 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 "," Norms of technological design of enterprises of the dairy industry", "Norms of technological design of family firms, small-scale enterprises of processing industries (dairy industry)", "Construction norms and rules", relevant 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 reuse projects and individual projects that meet the requirements of the current regulatory and technical documents and these SanPiN.
3.2. By agreement with the bodies and institutions of the state sanitary and epidemiological service, blocking of dairy industry enterprises with other food enterprises (bakery, confectionery, pasta, production of alcoholic and non-alcoholic beverages) is allowed. It is not allowed to block the enterprises of the dairy industry with the enterprises of the meat and fish processing industry.
3.3. Enterprises may provide for the production of dairy products, have a profile of specialized or combined enterprises.
3.4. The range and volume of products produced by dairy industry enterprises must correspond to production capabilities and be agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision.
3.5. Conditions for the production of ice cream in the dairy industry must comply with the sanitary rules for enterprises for the production of ice cream.

4. Territory

4.1. The selection and allocation of a site for the construction of dairy industry enterprises should be carried out with the obligatory participation of the state sanitary and epidemiological supervision authorities. Consideration should be given to the location of the resource 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 - at least 100 m.
4.2. The territory of enterprises must be fenced, have a slope for the removal of atmospheric, melted and flush waters into storm sewers from 0.003 to 0.05, depending on the soil. The level of standing groundwater should be at least 0.5 m below the level of the floor of the basement.
4.3. The territory of a dairy enterprise should have a clear division into functional zones: pre-factory, production and economic storage.
In the pre-factory zone, a building of administrative and sanitary facilities, a checkpoint, a parking area for personal vehicles, as well as a recreation area for personnel should be placed.
Industrial buildings should be located in the production area; warehouses for food raw materials and finished products, platforms for vehicles delivering raw materials and finished products, a boiler room (except for those operating on liquid and solid fuels), repair and mechanical workshops.
In the utility and storage zone, auxiliary buildings and structures (cooling towers, pumping stations, warehouses for ammonia, lubricating oils, fuel, chemicals, a boiler house for liquid and solid fuels, sites or rooms for storing reserve building materials and containers, sites with containers) for garbage collection, yard toilets, etc.).
A strict regime zone around arterial wells and underground water storage tanks should be allocated as an independent zone, 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 ring passage for transport with a continuous improved surface (asphalt concrete, asphalt, concrete, etc.); footpaths for personnel with dust-free coating (asphalt, concrete, slabs).
4.5. Areas of the territory free from buildings and passages 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 produce flakes, fibers, pubescent seeds when flowering, which can clog equipment and products.
4.6. Sites for the storage of building materials, fuel, containers, placement of containers for collecting garbage must have a continuous concrete or asphalt pavement.
4.7. Sanitary gaps between the functional areas of the site should be at least 25 m. Open storages of solid fuels and other dusty materials should be located on the windward side with a gap of at least 50 m to the nearest openings of industrial buildings and 25 m to amenity premises. 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 platform, the dimensions of which must exceed the dimensions of the containers by at least 1 m in all directions. The waste bin area must be fenced on three sides with a solid concrete or brick wall 1.5 m high.
Garbage bin sites should be located on the windward side with respect to production or storage facilities. The sanitary gap between them should be at least 30 meters.
Removal of waste and garbage from waste 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 necessary, watering of the territory and green spaces should be carried out. In winter, the roadway of the territory and footpaths should be systematically cleared of snow and ice and sprinkled with sand.

5. Production and auxiliary premises

5.1. Production workshops should be located mainly in separate buildings from amenity premises. Design and construction solutions may 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, gratings or metal nets should be provided to clean shoes from dirt, and inside buildings at the entrance to production workshops and amenity premises - disinfectant rugs.
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.
Receiving platforms or rooms must be equipped with brackets and hoses for pumping milk. Hoses for pumping milk from flasks or through the hatch of the tank 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 (WMS, etc.) should be isolated from the workshops 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.
Pallets, racks, containers should be provided for laying food products.
5.7. The department for the preparation of starters 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 starters. At the entrance to the starter department, a vestibule for changing sanitary clothing and a disinfectant rug 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 supplements, etc. should be carried out in a separate room.
5.9. The walls of the main production workshops, as well as the starter department and laboratory, must be lined with glazed tiles (or other materials permitted by the state sanitary and epidemiological service) to their full height, but not lower than 2.4 m, and above, to the bottom of the supporting structures, painted with water-based and other coatings approved for this purpose by the State Committee for Sanitary and Epidemiological Supervision of Russia; walls in storage rooms for finished products, thermal and cold storage rooms, as well as in the offices of shop managers, craftsmen, etc., can be painted with emulsion and other permitted paints; in warehouses for storing raw materials and materials, lime whitewashing of walls should be provided.
5.10. The ceilings of the main and auxiliary workshops must be painted with water-based paints or whitewashed.
5.11. Painting or whitewashing the walls and ceilings of production and utility rooms should be done as they get dirty, but at least twice a year, with light-colored paints. Simultaneously with whitewashing, disinfection of the surfaces of enclosing structures should be carried out.
5.12. When mold appears, ceilings and corners of industrial premises should be immediately cleaned and painted with paints with the addition of approved fungicidal preparations.
5.13. Floors in industrial premises must be covered with non-slip, acid- and alkali-resistant, waterproof materials (approved for use by the bodies 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 damp conditions, the use of glass blocks is prohibited.
5.15. All intrashop pipes - water (drinking and technical water), sewer, steam, gas must be painted in conventional distinctive colors.
5.16. Pedal bins with lids for garbage, as well as containers made of polymeric materials for collecting sanitary waste, should be installed in production facilities. Tanks and containers should be cleaned daily, washed with detergents and disinfected with a 0.5% bleach solution.
Storage of waste products, as well as inventory and equipment not used in the technological process, is prohibited in the production premises.
5.17. To store 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 cabinets or niches equipped like pantries. Cleaning equipment (cleaning machines, carts, buckets, brushes, etc.) must be marked and assigned to the relevant production, auxiliary and utility rooms.
5.18. At workplaces near process equipment, leaflets on compliance with sanitary, hygienic and technological regimes, posters, warning notices, equipment washing schedules and modes, results of assessing the condition of workplaces, and other materials intended for production personnel should be hung out.
5.19. The work 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 agreed with the bodies and institutions of the state sanitary and epidemiological supervision. At large enterprises, it is allowed to hold sanitary days in separate workshops.
To organize a 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 a sanitary day, the commission must establish the scope and order of work, and then check their implementation.
5.20. Panel surfaces, internal doors in production workshops, starter departments, workshops 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% bleach solution; door handles, the surface under them, the bottom of the doors and the taps at the sinks should be wiped with detergent and disinfectant solutions every shift.
5.21. The inner side of window, skylight 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 cleaned of dust and washed as it gets dirty.
Electric lighting fixtures should be wiped by specially trained personnel as they get dirty, but at least once a month.
5.22. Cleaning of floors in industrial premises should be carried out with a wet method as necessary during work and at the end of the shift. In workshops where floors are contaminated with grease, they should be washed with hot soapy-alkaline solutions followed by disinfection.
After washing and disinfection, floors should be free of water and kept dry.
5.23. Trays, ladders, washbasins, sinks, urns, as they become dirty and after the end of the shift, should be thoroughly cleaned, washed and disinfected with a 0.5% bleach solution.
5.24. The steps of the stairwells should be washed as they get dirty, but at least once a day, the railings should be wiped every shift with a damp cloth moistened with a 0.5% disinfectant solution.
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 industrial premises, chambers and warehouses for the storage and maturation of products must comply with the sanitary design standards for industrial enterprises, the sanitary requirements for the design of dairy industry enterprises and the technological instructions for the production of dairy products.

6. Household premises

6.1. Amenity premises can be located in separate buildings, in an extension, or be built into the main production building. It is preferable to place household premises in a separate building; in this case, a warm transition to the production building should be provided.
6.2. Welfare premises for employees of production workshops of dairy industry enterprises should be equipped according to the type of sanitary checkpoints. For the personnel of specialized workshops for the production of children's dairy products, household premises separate from the general factory premises should be provided. At the entrance to the amenity premises, there should be a rug moistened every shift with a disinfectant solution.
6.3. Amenity premises for workers in mechanical repair, cooperage and box, electromechanical workshops, boiler room, compressor room should be provided separately from general factory premises.
6.4. The composition of sanitary facilities for workers in the production workshops of dairy industry enterprises should include: dressing rooms for outerwear, home, work and sanitary clothing and footwear, separate linen for clean and dirty sanitary clothing, showers, a toilet, a room for personal hygiene of women, a washroom sinks for washing hands, a dryer for clothes and shoes, a manicure room, a health center or a medical examination room, a food service (public catering establishment), a 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 working and sanitary clothes should be located in rooms isolated from dressing rooms for outerwear and home clothes.
6.6. Storage of outerwear and home clothes of workers in the main production should be carried out in an open way with service, for which hangers or open cabinets, benches and shoe stands 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 according to the number of workers in the largest shift.
6.9. Washrooms should be placed adjacent to the dressing rooms of overalls; washbasins - group according to the calculation for those working in the most numerous shift.
6.10. Linen rooms for issuing clean and receiving dirty overalls should be part of the block of amenity premises.
6.11. It is not allowed to have latrines, showers, women's hygiene rooms and washrooms above production workshops, above administrative and educational premises, public catering, health centers, cultural services and public organizations.
6.12. With the number of women working in the most numerous shift, more than 100, a room for women's personal hygiene should be equipped adjacent to the women's latrines. With a smaller number of working women, a special cabin with a hygienic shower should be provided for the women's restroom in the household premises - with an entrance from the vestibule.
6.13. Toilets must be insulated, drained, have locks equipped with hangers for sanitary clothes, sinks with hot and cold water supply through a mixer.
Toilets should be equipped with self-closing doors, disinfection mats at the entrance, toilet bowls - with pedal descent, water taps - with pedal or other special control.
Hand washing sinks 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-sewered area, in agreement with the bodies and institutions of the State Sanitary and Epidemiological Supervision, it is allowed to install yard toilets at a distance of at least 30 m from production and storage facilities.
6.15. Finishing of enclosing surfaces in amenity premises should include:
- walls - glazed tiles in shower rooms to a height of 1.8 m; in dressing rooms for sanitary clothing, linen, 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 showers, in all other rooms - with lime whitewash;
- Floors in all amenity areas to be tiled with ceramic tiles.
6.16. Household premises must be thoroughly cleaned every day at the end of work: cleaned of dust, washed floors and equipment with a soap-alkaline solution and hot water; closets in dressing rooms should be cleaned daily with a wet method and disinfected with a 0.5% bleach solution or other approved disinfectants at least once a week.
6.17. All panels (tiled or oil-painted) should be wiped daily with a damp cloth and disinfected weekly.
6.18. Sanitary units and rooms for personal hygiene of women are treated with detergents and disinfectants at least twice per shift.
At each cleaning of the toilets, wipe with a marked cloth moistened with a 0.5% bleach solution, water tap valves, door handles and locks, trigger handles and other surfaces that may be touched by hands when visiting the toilet.
Toilet bowls, as they get dirty, are cleaned of salt deposits with a 10% solution of hydrochloric acid or other permitted means and washed thoroughly.
For washing toilets, it is advisable to use the drug "Sosenka" or other similar approved products.
The mat before entering the toilet should be wetted at least twice during the shift 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 color should be allocated.
After each cleaning, all cleaning equipment should be immersed in a 0.5% bleach solution for 2 hours.
Cleaning equipment for bathrooms and women's personal hygiene rooms should be stored separately from cleaning equipment for other rooms - in a specially designated place.
To clean the bathrooms and the women's personal hygiene room, special personnel should be allocated, whose involvement in cleaning other rooms is strictly prohibited.
6.20. Catering stations (public catering establishments) can be located as part of amenity premises or in separate 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 provided 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. Eating directly in the workshops is prohibited.
6.21. The use of household premises for other purposes is strictly prohibited.
6.22. At the shops for the production of products for young children, rooms should be provided for additional sanitization of production personnel (hand disinfection, putting on gauze bandages, overalls, etc.).

7. Water supply and sewerage

7.1. Enterprises should be provided with sufficient water of drinking quality; the calculation of the need for water should be carried out in accordance with the "Norms for the technological design of dairy industry enterprises", "Norms for the technological design of family farms, small-capacity enterprises of processing industries (dairy industry)" and SNiP "Internal water supply and sewerage of buildings".
7.2. The choice of water supply sources, water intake sites, calculation of boundaries and an action plan for the improvement of the sanitary protection zone of water supply sources should be made in accordance with the "Guidelines for the organization and control of water supply to dairy plants" and are subject to mandatory approval by the state sanitary and epidemiological supervision authorities.
The device 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 inlet must be located in an isolated closed room and kept in proper technical and sanitary condition, have pressure gauges, taps for sampling water; non-return valves that do not allow backflow of water; drain drains. Enterprises must have and present, at the request of regulatory organizations, schemes of water supply and sewerage networks.
7.4. In the water supply system of dairy plants, at least two clean water tanks should be provided to continuously provide enterprises with water during peak hours 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 outdoor fire extinguishing. The exchange of water in the tanks should be carried out within a period of no more than 48 hours. Half of the daily water requirement for technological and domestic needs should be stored in each tank.
7.5. Disinfection of storage tanks and water supply networks should be carried out in accordance with the "Instructions for Controlling the Disinfection of Domestic and Drinking Water and the Disinfection of Waterworks with Chlorine after Washing in Case of Accidents, Repair Works", as well as by prescription and under the supervision of the territorial centers of the State Sanitary and Epidemiological Supervision and recorded in a special 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 "Guidelines for the organization and control of water supply to dairy plants".
Water disinfection should be carried out by methods permitted 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 the preparation of washing and disinfecting solutions, washing and rinsing of equipment, milk tanks, pipelines, flasks and bottles, cooling of children's dairy products in autoclaves, preparation of 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, ice-cold drinking water with a temperature of 1 - 2 °C, circulating through a closed system, should be used.
Water from the water section of cooling and pasteurization plants may 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. To supply the circulation systems of refrigeration units, compressors, vacuum evaporators, supply lines to flush tanks of toilet bowls and urinals, external washing of vehicles, cooldown of blowdown waters of boiler houses, irrigation of the territory - the use of process water is allowed.
The technical water supply must be separate from the domestic and drinking water supply. Both water systems must not have any connections between them and must be painted in distinctive colors.
The draw-off points of both water supply systems must be marked with the appropriate inscriptions: "drinking", "technical".
The enterprise must have a scheme of technical water supply networks.
Communications of circulating water supply systems before putting into operation, as well as periodically during operation, must be disinfected according to a plan agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision.
7.9. For the purposes of prevention, it is necessary to provide for an annual check of technical serviceability and, if necessary, repair of equipment for water supply sources, water supply networks, reserve tanks, manholes, etc.
After each repair of the water supply, it must be washed and disinfected, followed by a laboratory study of water before it is supplied to the enterprise. Control samples of water are taken immediately after the final disinfection and from the 5 most epidemiologically dangerous points: at the inlet, from the tank, in the starter, in front of the bottle washer and in the hardware workshop. Accounting and registration of the causes of accidents and repairs of water supply and sewerage, 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. (Annex 1).

- flushing taps with cold and hot water supply, installation of mixers at the rate of 1 tap per 500 sq. m of area in workshops where floor contamination with effluents or products is possible, but not less than 1 tap per room; hose storage brackets;
- 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 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.
7.11. Drinking water for domestic and technological needs must be subjected to chemical analysis in accordance with the instructions for technological control at dairy industry 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".

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 water testing according to the instructions of the bodies and institutions of the State Sanitary and Epidemiological Supervision can be increased regardless of the source of water supply.

If there are own treatment facilities, the conditions for the discharge of treated wastewater are determined by the "Rules for the Protection of Surface Water from Pollution by Wastewater". The conditions for the discharge of wastewater from each particular enterprise must be agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision.

It is strictly forbidden to discharge industrial and domestic wastewater into open water without proper treatment, as well as the installation of absorbing wells.

7.18. Technological equipment, tanks, washing bathtubs should be connected to the sewer through hydraulic locks (siphons) with a jet break of 20 - 30 mm from the end of the drain pipe to the top edge of the funnel, sinks through a siphon without jet break.

... Full version of the document with tables, images and attachments in the attached file...

Annex 1. Journal of identification and liquidation of accidents and repair work on water supply and sewerage Annex 2. Approximate indicators for assessing the results of monitoring the sanitary and hygienic state of production

2.3.4. Enterprises of the food and processing industry
(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 Milk products. Sanitary Regulations

2.12. Building regulations.

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

2.21. GOST 13264-88 "Cow's milk. Purchase requirements".

About all cases of accidents of water supply and sewerage networks, the administration of the enterprise is obliged to immediately report to the bodies of the state sanitary and epidemiological supervision and public utilities.

7.10. Production facilities should provide:

Flush taps with cold and hot water supply, installation of mixers at the rate of 1 tap per 500 m2 of area in workshops where floor contamination with sewage or products is possible, but not less than 1 tap per room; hose storage brackets;

Wash basins with hot and cold 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 room 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.

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 workshops (hardware, curd, sour cream, bottling workshop, starter 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 water testing according to the instructions of the bodies and institutions of the State Sanitary and Epidemiological Supervision can be increased regardless of the source of water supply.

Enterprises of the dairy industry must be provided with sewerage systems for the separate collection and disposal of industrial and domestic wastewater. Storm sewers should be provided to collect and remove precipitation. Connections between industrial and household sewerage systems are prohibited; each system must have an independent outlet to the yard network. When discharged to urban wastewater treatment facilities, the conditions for the disposal of wastewater are determined by the "Instruction for the Reception of Industrial Wastewater into the City Sewerage".

If there are own treatment facilities, the conditions for the discharge of treated wastewater are determined by the "Rules for the Protection of Surface Water from Pollution by Wastewater". The conditions for the discharge of wastewater from each particular enterprise must be agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision.

7.13. Yard sewerage networks on the territory of enterprises are more expedient to be located below water supply lines; it is also allowed to lay water and sewer networks at the same depth. The equipment of the intersections of water 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, provision should be made 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, for a certain period, the establishment of small enterprises of the dairy industry in a non-sewered area may be allowed.

7.17. All production and other premises with possible drains to 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 sewer through hydraulic closures (siphons) with a jet break 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, trays and overhead sewer pipes with process effluents should not be located above permanent workplaces and open process equipment. Installation of suspended sewer pipes with domestic wastewater is prohibited.

7.20. Standpipes with household waste 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 passage channels with access to revisions from neutral premises. It is allowed to pass risers with industrial effluents through production facilities in the absence of 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".

In case of insufficient natural light, artificial lighting should be used - mainly fluorescent lamps. In rooms with difficult working conditions or without permanent jobs (thermostatic, cold storage, salting departments, warehouses, etc.), incandescent lamps should be used.

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

When performing production operations that require special eye strain, 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 grille (grid), diffuser or special lamp sockets, which exclude 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 baths without lids) should not be placed above the technological equipment in order to exclude the possibility of fragments getting into the product.

8.6. Light openings must not be cluttered with containers, equipment, etc. inside and outside the building. It is not allowed to replace glass in light openings with opaque materials.

In case of redevelopment, change in the purpose of the production premises, as well as when transferring or replacing one equipment with another, the illumination of the premises due to new conditions must be brought into line with lighting standards.

8.7. In rooms that require a special sanitary regime (in the starter room, in the department for packaging cheese in film, packaging of children's dairy products, laboratory boxes, etc.), installation of bactericidal lamps for air disinfection should be provided. The mode of operation of germicidal lamps must comply with the requirements of the instructions for their operation.

In the first-aid posts, installations of ultraviolet irradiation should be provided.

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 superheated water as a heat carrier; the use of saturated water steam is also allowed.

8.10. For heating buildings remote from the heating networks of enterprises or outside the industrial site (pumping sewage 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 heat source.

8.11. In unheated warehouses, heating should be arranged only in utility 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, necessary for the mode of storage of products or materials.

8.12. In all production workshops 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).

8.13. In thermostatic rooms, in order to create the temperature required by the technology, it is necessary to provide steam heating from the industrial heat supply system using registers made of smooth pipes as heating devices.

8.14. In production and auxiliary buildings and premises, natural, mechanical, mixed ventilation or air conditioning should be provided in accordance with the requirements of the "Sanitary Design Standards for Industrial Enterprises", the chapter of 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 performance of staff;

Conservation of products and materials;

Technological process support;

Save 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 "Norms for the technological design of dairy industry enterprises".

8.16. At enterprises of the dairy industry in industrial and amenity premises, washing, 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 auxiliary services, at milk collection points, low-capacity grassroots dairy enterprises.

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

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

The air exchange rates of individual premises of industrial and utility buildings are 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 harmful emissions must be equipped 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 air intake shaft of the supply ventilation should be placed at a height of at least 2 m from the ground level.

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

8.23. Atmospheric emissions from ventilation systems should be located at a distance of at least 10 m horizontally or 6 m vertically from air inlets of supply ventilation, 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", hygiene rules and regulations and other official documents.

8.26. The efficiency of ventilation systems should be carried out in accordance with the Guidelines "Sanitary and hygienic control of ventilation systems in industrial premises".

9. Sanitary environmental protection

9.1. In order to protect the environment and public health, it is mandatory for enterprises of the dairy industry to comply with 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 where the population uses water"; Sanitary rules "Procedure for the accumulation, transportation, neutralization and disposal of toxic industrial waste", etc.

9.2. At the enterprises of the dairy industry, measures should be taken to prevent environmental pollution due to emissions of aerosols and gases into the atmosphere; ingress of separator sludge into wastewater; flushing and rinsing waters containing fats and protein wastes, waste chemicals, disinfectants and detergents, etc.

9.3. For the collection and disposal of industrial and domestic wastewater, enterprises must be sewered; sewerage can be connected to the sewer networks of settlements or have its own system of treatment facilities. When discharged to treatment facilities of settlements, the conditions for the disposal of wastewater are determined by the "Rules for the acceptance of industrial wastewater into the sewerage 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 Norms for the Protection of Coastal Waters of the Seas from Pollution in Places of Water Use by the Population".

The conditions for the discharge of wastewater must necessarily be agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision in each specific case.

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

9.7. In the event that wastewater from enterprises is potentially dangerous in epidemiological terms, they can be discharged into water bodies only after appropriate treatment and disinfection to a coli index of not more than 1000 and a phage index of not more than 1000 PFU dm3 - in accordance with the "Sanitary Rules 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 dairy products; gases and vapors when smoking processed cheese, waxing cheese, etc.

9.9. Exhaust air containing aerosols must be filtered before being released into the atmosphere.

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

9.11. Enterprises operating a particular natural object must exercise systematic departmental control over the state of the environment and technical control over the efficiency of wastewater treatment facilities and filters of ventilation installations.

9.12. Measures for environmental protection should be developed by the administration of enterprises together 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 harmful 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 - institutions of the Ministry of Natural Resources of Russia - in accordance with the "Regulation on the interaction and differentiation 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, utensils and containers

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

10.2. Bathtubs, metal utensils, sinks, trays, gutters, etc. must have smooth, easy-to-clean interior surfaces, free of 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 (coverings) of food processing tables must be smooth, without cracks and gaps, made of stainless metal or polymeric materials approved by the state sanitary and epidemiological supervision authorities for contact with food products.

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

10.5. The 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, and exclude oncoming flows of raw materials and finished products.

10.6. When arranging equipment, conditions must be observed that ensure free access for 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 disinfecting premises and equipment.

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

Glass thermometers without a protective frame are not allowed to be used.

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, bathtubs and other equipment in which dairy products are manufactured are connected to the sewer with a jet break through funnels with a siphon (see section 7 of these SanPiN).

Direct connection of the equipment to the sewerage and draining water from them to the floor is not allowed.

10.10. Intra-factory transport and intra-shop packaging should be assigned to certain types of raw materials and finished products and marked accordingly.

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

11.1. Equipment, apparatus, inventory, milk pipelines must be thoroughly washed and disinfected in accordance with the "Instruction for the Sanitization of Equipment at Dairy Industry Enterprises" and the "Instruction for the Sanitization of Equipment in the Production of Liquid, Dry and Pasty Dairy Products for Baby Food". It is allowed to use certified imported detergents and disinfectants.

11.2. For strict implementation of the established frequency of sanitization of equipment and apparatus in each workshop, there must be a monthly schedule for washing and disinfection.

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

11.4. Sanitization of tanks for the production and storage of milk and dairy products should be carried out after each emptying.

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

11.6. For equipment washing, centralized preparation of washing and disinfecting solutions should be provided, for which V2-OTs2-U washing plants can be used for enterprises processing 25 - 50 tons of milk per shift, V2-OTSA - for enterprises processing 100 - 150 tons of milk per shift, B2-OCP - for enterprises processing 200 or more tons of milk per shift.

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

11.8. Reducing the concentration, temperature and circulation time of washing and disinfecting solutions, as well as violation of the frequency of washing provided for by the current instruction, is not allowed.

11.9. In the absence of a device for automatic control and concentration of cleaning solutions, it should 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, supply of live steam, hot and cold water, drain for sewage, ventilation.

11.11. For manual washing of collapsible 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 draining of the solutions. Bathtubs should be equipped with shelves for drying parts.

11.12. Manual tank washing should be carried out by dedicated trained personnel. Tank washers cannot be involved in cleaning sanitary facilities.

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

Overalls of washers and inventory for washing tanks of pasteurized and raw milk are stored in separate marked cabinets.

11.13. Washing bottles on bottle washing machines is carried out in accordance with 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 spill milk and dairy products into bottles from technical liquids.

11.14. Before filling with dairy products, bottles should be visually inspected for integrity, cleanliness and foreign objects. Electric lamps at the workplace of the controller must be protected by a special screen.

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

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

When accepting milk from individual farms, filter materials must be washed and disinfected after receiving milk from each supplier.

With continuous acceptance of milk through automatic meters, washing and disinfection of filters in them should be carried out at least 1 time per shift. When milk is received periodically, filters should be washed and disinfected after each interruption in milk acceptance.

11.16. The bags used for curd pressing are thoroughly cleaned immediately after the end of the technological process, washed in special washing machines using detergents specified in the current "Instructions for Sanitizing Equipment at Dairy Industry Enterprises", boiled for 10 - 15 minutes and dried in a drying chamber. , closet or outdoors (in the workshop).

Bags must be processed in a separate room, they are not allowed to be processed in a common 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 after each release from milk must be washed and disinfected in a car wash for milk tanks. After washing, the tanks must be sealed, which is indicated in the waybill.

If the seals are opened by the company's security, the tanks must be re-sealed by the security forces. The travel document or sanitary passport contains the note "The tank was opened for inspection and re-sealed by the company's security."

The results of bacteriological studies of swabs, indicating unsatisfactory washing and disinfection of equipment, should be posted by laboratory workers on a scoreboard indicating the person responsible for the sanitary condition of this area.

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

Sterilizers, pasteurizers and equipment operating under the general scheme with them;

Reservoirs, milk pipelines, filling machines for sterilized dairy products;

Reservoirs, milk pipelines, filling machines for the production of children's fermented milk products;

Reservoirs, milk pipelines, bottling machines of the kefir production site;

Equipment for cottage cheese.

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 operating under the general scheme with them; reservoirs, milk pipelines, filling machines for sterilized dairy products;

Equipment for the production of cottage cheese, equipment for the production of fermented milk products, kefir, bottling machines for the production of children's fermented milk products and kefir (the order of washing 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 thorough cleanliness and protection from contamination and spoilage, 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 lies with the masters, technologists, head. production and heads of shops (sections).

12.3. Enterprises should not accept milk without certificates submitted monthly by the 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 deliverers - at least 1 time per 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 that are unfavorable for animal diseases with brucellosis and tuberculosis should be accepted with a special permit from the veterinary and sanitary-epidemiological supervision bodies in a neutralized form in accordance with the "Sanitary and Veterinary Rules for Dairy Farms of Kolkhozes and State Farms" and instructions of the veterinary service.

The bill of lading for milk or cream from disadvantaged farms must contain the mark "pasteurized" and indicate the pasteurization temperature.

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

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

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

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

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

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

If milk is transported for up to 10 hours, it must be shipped at a temperature not higher than 6°C; with the duration of milk transportation up to 16 hours, it must be cooled to a temperature not higher than 4°C.

Pasteurization of milk at these plants is carried out in the following cases:

Receipts of milk with acidity 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 time specified above.

12.8. Immediately before receiving milk, milk hoses and tank fittings must be disinfected with bleach solution and rinsed with potable water. After the end of milk acceptance, the hoses must be washed, disinfected, closed with a plug or a waterproof cover and hung on brackets. Washing and disinfecting solutions for the treatment of hoses and pipes of tanks must be stored in specially marked containers.

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

12.10. Separate tanks must be provided for storing raw and pasteurized milk, and separate milk pipelines for supplying milk.

Raw and pasteurized milk storage tanks must be labelled.

12.11. Separation of milk, normalization and homogenization of milk and cream must be carried out before pasteurization. It is allowed to carry out homogenization after pasteurization at a temperature not lower than 60°С. In the case of separation of pasteurized milk, the resulting cream, skimmed milk or normalized mixture is subject to additional pasteurization.

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

12.13. On the pasteurization temperature control thermogram, the operator during each working cycle must mark with ink: his last name, type and N of the pasteurizer, date, name of the product for which milk is pasteurized, start and end times, the course 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 QCD (head of the laboratory) is responsible for their safety.

12.14. In the absence of control and recording devices, the pasteurization temperature must be controlled by the operators (every hour, making temperature measurements and making appropriate entries in the journal) and the laboratory (3-4 times per shift).

Control of the effectiveness of milk pasteurization on each pasteurizer is carried out by the microbiological method at least 1 time in 10 days, regardless of the quality of the finished product. Pasteurization is considered effective if there are no bacteria of the E. coli group in 10 cm3 of milk and the total number of bacteria is up to 10,000 in 1 cm3 of milk.

Determination of the effectiveness of pasteurization by a chemical method (enzyme 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 efficiency of heat treatment in 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 allowable storage period for 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 acceptable storage of the finished product at the enterprise can be accordingly reduced.

12.18. In the hardware shop, it is necessary to keep a log 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 for no more than 6 hours before use. 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 produced by the reservoir method in closed containers.

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

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

12.21. In the production of children's dairy 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 need, it is allowed to store pasteurized milk or a 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 components introduced 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 introduced components must comply with regulatory documentation; the use of expired components is not allowed.

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

12.24. All children's dairy products should be produced only in packaged form in volumes corresponding to a single dose.

12.25. Products from broken, underfilled bottles and packages with pasteurized or sterilized milk or cream must be drained through a layer of lavsan, with sour-milk drinks - through a double layer of gauze, after which the milk or cream is sent for re-pasteurization or sterilization, sour-milk products - for processing.

Curd delivered from grassroots factories should be especially carefully checked so that when it is defrosted and freed from containers, nails, pieces of wood, etc., cannot get into the product.

12.27. Sour cream, cottage cheese and curd cheese products for children's institutions should be supplied only of their own production. The delivery of these products manufactured in the grassroots production network is not allowed.

12.28. Cheeses (hard, soft) must be made only from pasteurized milk. It is necessary to strictly observe the terms and conditions of cheese ripening established by 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.

Butter and cheese storage chambers must be whitewashed and disinfected at least 2 times a year, and the chambers must be emptied of products at this time. Bactericidal lamps are installed to sterilize the air in the premises for salting, drying and packing cheese in a film.

Each workshop must keep records of breakable objects and have an extract from the instruction 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 the corridors or the expedition, bypassing other production facilities.

It is not allowed to store containers and packaging materials directly in the production workshops. They must be stored in a dedicated area.

12.32. Product labeling must be carried out strictly in accordance with regulatory documentation.

12.33. The temperature and humidity in the chamber or warehouse for storing finished products, as well as the procedure 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 its storage should be carried out strictly by batches, indicating the date, production change and batch number.

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

At enterprises producing children's dairy products, daily tasting of these products should be ensured with the preservation of samples until the expiration date.

12.36. It is not allowed to sell products in contaminated, damaged packaging, with fuzzy markings, broken seals.

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

12.38. In refrigerating chambers, all goods (in containers) are placed on lattices of bars 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 grids.

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. The 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 enterprises of the dairy industry" and "Instruction for technological control at enterprises of the dairy industry" (Appendix 3).

13. Sanitary requirements for the production of starter cultures

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

13.2. In the microbiological laboratory, a compartment 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 facilities 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 disinfectant mat at the entrance to the starter department.

13.4. In the starter department, separate rooms should be allocated for: preparation of starter cultures on pure cultures; preparation of kefir and acidophilic sourdough; 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 cultures on pure cultures, kefir and acidophilus in one room. Reservoirs for their preparation and pipelines for supplying starters on pure cultures and kefir with acidophilus should 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. Cleaning of the supplied outside air from dust in mechanical supply ventilation systems should be provided. Air movement created by drafts is not allowed.

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

13.8. Entering the sourdough department is allowed only for workers preparing the sourdough and cleaning the premises.

13.9. Containers and inventory of the starter department must be marked.

13.10. After use, containers and equipment must be thoroughly washed in accordance with the "Instructions for Sanitizing Equipment at Dairy Industry Enterprises" and disinfected with bleach solution, steaming or sterilization in an autoclave or drying cabinet.

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

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

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

It is allowed to carry out pasteurization of milk on a tubular pasteurizer (90 - 95 ° C) with subsequent exposure, cooling and fermentation in one container.

13.13. For each batch of starter, a quality certificate must be issued, after which the starter can be transferred to production.

13.14. It is not allowed to use any sourdough (dry, laboratory or industrial) with an expired expiration date, as well as industrial sourdough with high acidity.

13.15. The starter should be sent to the fermentation tanks through the shortest possible, 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, the edges of the container with the starter must be wiped with alcohol and flambéed. The starter spreader must wear a clean gown and thoroughly wash and disinfect their hands.

13.16. Preparation of laboratory starter, as well as quality control of laboratory, transfer, industrial starter and activated bacterial concentrate is carried out by the microbiologist of the enterprise.

At small enterprises, in the absence of a microbiologist, the preparation of laboratory starter can be carried out by a specially designated person. The microbiologist hands over the laboratory starter for the preparation of the production starter on weekends and holidays to the foreman.

Transfer and production starter cultures must be prepared by specially designated responsible persons who also carry out the introduction of the starter into milk during the preparation of the production starter culture and the product on working days 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 "Instructions for microbiological control of production at dairy industry 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 monitoring the sanitary and hygienic state of production are given in Appendix 2.

14.8. To conduct 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 serves to put on special clothes (robe, cap or scarf) at the entrance to 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 turned on at the end of work and cleaning of the premises in the absence of personnel for 30 - 60 minutes.

It is allowed in the absence of boxing to conduct analyzes in the laboratory. In this case, the laboratory room must be insulated and equipped with bactericidal lamps. During sowing, windows and doors should be closed to prevent air movement.

14.9. Every day after finishing work, the box should be washed with a hot alkaline soap solution and wiped dry. Once a week, disinfection of the premises must be carried out without fail by wiping all surfaces with disinfectants according to the instructions corresponding to each preparation.

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

Sterile glassware should be stored in tightly closed cabinets or boxes with lids. The shelf life of sterile dishes can not 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, the specified control can be carried out under an economic agreement with the bodies and institutions of the state sanitary and epidemiological service or laboratories accredited by the bodies of the state sanitary and epidemiological supervision.

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

14.13. Laboratories of dairy plants must be accredited by the State Sanitary and Epidemiological Service for the right to conduct studies that characterize the hygienic safety indicators of products.

14.14. Dairy products obtained using new technology, new recipes are subject to hygienic certification in the prescribed manner.

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, vehicles with isothermal bodies.

It is allowed to deliver dairy products in a transport container on board vehicles, provided they are carefully covered with a clean tarpaulin.

15.3. Vehicles used for the transportation of milk and dairy products must be clean, in good condition, the car body must have a hygienic coating that can be easily washed. Transport must have a sanitary passport issued by the territorial centers of the State Sanitary and Epidemiological Surveillance for each vehicle 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 responsible person to control the state of transport. Without inspection of the transport by a responsible person and his permission, loading is not allowed.

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 time of loading and delivery of whole-milk perishable products when transporting them in refrigerators should not exceed 6 hours, by specialized vehicles and onboard vehicles - 2 hours.

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

15.7. Sanitization of transport intended for bulk transportation of milk, as well as flasks, must be carried out at dairies in accordance with the "Instructions for Sanitizing Equipment at Dairy Industry Enterprises". A note is made on the processing carried out in the waybill; without this mark, the car is not released from the plant.

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

16. Occupational health

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

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 associated with 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 norms for permissible noise levels at workplaces" and be no more than 80 dB(A).

16.6. The value of the natural lighting coefficients (KEO, SK) and the 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 industry enterprises", taking into account the characteristics of visual work.

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

16.8. The administration is obliged to organize meals for employees (canteen, buffet, rooms for meals). The mode of operation of a public catering enterprise 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 of September 29, 1989 and the Ministry of Health of the Ministry of Health of the Russian Federation and the SCSEN of the Russian Federation N 280/88 of October 5, 1995.

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. According to the results of the study of the state of health, a plan of recreational activities is developed.

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

16.12. All workshops must be provided with first aid kits.

17. Personal hygiene

17.1. Each employee of a dairy industry enterprise is responsible for the implementation of personal hygiene rules, the condition of his workplace, and the strict observance of 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 upon admission to work and periodic medical examinations of workers and medical examinations of drivers of individual vehicles" (Approved by Order of the Ministry of Health of the USSR N 555 dated 09/29/89) and the "Temporary list of works, during which preliminary and periodic medical examinations of employees are mandatory" (Approved by the Ministry of Health and the Ministry of Health of the Russian Federation and the GKSEN RF N 280/88 of 10/5/95).

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 on infectious diseases, data on the origin of training in the hygienic training program are entered.

Personal medical books should be kept at the health center or at the head (foreman) of the shop.

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

Typhoid fever, paratyphoid, salmonellosis, dysentery;

Hymenolepiasis, enterobiasis;

Syphilis in the infectious period;

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

Infectious and destructive forms of pulmonary tuberculosis; extrapulmonary tuberculosis with the presence of fistulas, bacteriouria; 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. If there are signs of gastrointestinal diseases, fever, suppuration, symptoms of other diseases, employees of production shops are obliged to inform the administration about this and contact the health center of the enterprise or other medical institution for appropriate treatment.

17.8. Persons with 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 workshop must sign in a special journal about the absence of intestinal diseases in him and his family members.

17.10. To identify persons with pustular skin lesions, medical workers of the enterprise should daily check the hands of the personnel 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 in the state of the enterprise, such a procedure should be carried out by a sanitary post (specially allocated and trained worker) of the enterprise or a workshop foreman.

17.11. All newly recruited workers must complete a mandatory hygiene training program and pass an exam with a note about this in the appropriate journal and in their personal medical book. 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 preparation examination are not allowed to work.

17.12. Specially created commissions with the participation of state sanitary and epidemiological supervision bodies should conduct certification of managers 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 workshops should take a shower, put on clean sanitary clothing so that it completely covers personal clothing, put their hair under a scarf or cap, wash their hands thoroughly with warm water and soap and disinfect them with a solution of bleach or chloramine.

17.14. Each employee of the production shop must be provided with 4 sets of sanitary clothing (workers of shops for the production of children's products - 6 sets); clothes are changed daily and when soiled. It is forbidden to enter the production workshops without sanitary clothing. Washing and disinfection of sanitary clothing is carried out at the enterprises centrally, it is forbidden to wash sanitary clothing at home.

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

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

17.18. Smoking is allowed only in designated areas.

17.19. Eating is allowed only in canteens, canteens, eating rooms or other food outlets located on the territory of the enterprise or in its vicinity.

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 contact with contaminated objects. Workers of starter departments especially carefully need to wash and disinfect their hands before fermenting milk, separating kefir fungi and before draining the starter.

To increase 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 closing the water tap, rinse the tap handwheel with the same solution.

After visiting the toilet, hands should be washed and disinfected twice: in the lock after visiting the toilet before putting on a bathrobe and at the workplace, immediately before starting work.

When leaving the toilet, disinfect shoes on a disinfecting mat. Disinfectants are subject to daily replacement.

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

18. Disinsection, deratization

18.1. The presence of flies, cockroaches, rodents and other insects is not allowed at the enterprises of the dairy industry.

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

Contracts must be renewed annually.

18.4. To combat 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 lime milk;

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

The extermination of flies in flight uniform is carried out in accordance with the current "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 disinsection with permitted means.

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

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

Closing of 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 iron;

Upholstery of warehouse doors with iron.

18.7. When reconstructing and repairing the shops 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 their destruction are used (tops, traps). Carrying out work on the destruction of insects and rodents by chemical means is allowed only by the forces of specialist exterminators and exterminators.

18.9. It is prohibited to use bacteriological methods of rodent control at the enterprises of the dairy industry.

19. Duties, responsibilities and enforcement
of these Sanitary Rules and Norms

19.1. Dairy industry leaders are required 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 products of this enterprise;

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

Passage by employees of hygienic training with the subsequent passing of an exam when applying for a job 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;

Availability of personal medical books for each employee with marks on medical examinations;

Availability of a sanitary journal of the established form, laced, numbered and sealed for recording acts and proposals of representatives of state sanitary and epidemiological surveillance bodies;

Conditions for employees of enterprises to comply with the rules of personal hygiene;

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

Regular washing of sanitary clothes;

Conditions for drying work shoes and rubber boots;

Availability of a sufficient amount of detergents and disinfectants;

Availability of first aid kits in workshops for first aid;

Working conditions of personnel that meet hygiene and safety standards;

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

Familiarize all employees of the enterprise with these Sanitary Rules and Norms, ensure their strict implementation.

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

19.3. Those guilty of violating the requirements of these sanitary rules and regulations may be subject to disciplinary, administrative or criminal liability in the prescribed manner.

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.

;

Navis construction company: news and feedback from equity holders Navis construction company bankruptcy arbitration decision;

SanPiN 2.3.4.551-96

SANITARY RULES AND REGULATIONS

2.3.4. ENTERPRISES OF THE FOOD AND PROCESSING INDUSTRY
(TECHNOLOGICAL PROCESSES. RAW MATERIALS)

Production of milk and dairy products

Production of Milk and Milk products. Sanitary Regulations

1. DESIGNED:

Russian Medical Academy of Postgraduate Education (Karplyuk I.A., Popov V.I., Dogel L.3., Volkova N.A., Gordo G.N.);

All-Russian Scientific 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 (A.I. Petukhov, A.N. Morozova).

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 Dairy Industry Enterprises, approved by Deputy. Chief State Sanitary Doctor of the USSR October 12, 1987, N 4431-87.

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 the protection of consumer rights", "On certification of products and services" and the "Regulations on state sanitary and epidemiological regulation", 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 production of products that meet biomedical requirements and sanitary quality standards.

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

2. Regulatory references

References to the following documents are used in these sanitary rules and norms.

2.1. Law of the RSFSR "On the sanitary and epidemiological well-being 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 state sanitary and epidemiological regulation", approved. 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. "Medico-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 4.04.73.

2.9. "Sanitary requirements for the design of enterprises of the dairy industry", VSTP, 01/06/92.

2.10. "Norms of technological design of enterprises of the dairy industry", VNTP 645/1618-92.

2.11. "Norms for the technological design of family farms, small-capacity enterprises in the 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 standards for the microclimate of industrial premises", approved. deputy chapters State Sanitary Doctor of the USSR 31.03.86, N 4088-86.

2.18. "Sanitary standards for permissible noise levels in the workplace", approved. chapters State Sanitary Doctor of the USSR 12.03.85, N 3223-85.

2.19. "Instructions for conducting 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, during the performance of which preliminary and periodic medical examinations of employees are mandatory", approved. MZiMp RF and GKSEN RF 5.10.95, order N 280/88.

2.21. GOST 13264-88 "Cow's milk. Purchase requirements".

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

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

2.24. "Instructions for the preparation and use of starter cultures for fermented milk products in the dairy industry", approved. Technical committee for standardization "Milk and dairy products", 11/16/92.

2.25. "Instruction for the sanitization of equipment at the enterprises of the dairy industry", approved. Ministry of meat and dairy industry of the USSR and acc. with the Ministry of Health of the USSR 28.04.78.

2.26. "Instruction 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, 12/27/95.
________________
"Instruction for the sanitization of equipment in the production of liquid, dry and pasty dairy products for baby food". - Database manufacturer's note.

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 dated 05.01.93, N 1.

2.28. "Rules for the certification of milk and dairy products for compliance with safety requirements", 1993.

2.29. "Instruction on the order and frequency of control over the content of microbiological and chemical contaminants in milk and dairy products at dairy industry 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 should be carried out in accordance with, "Sanitary rules for the organization of technological processes and hygienic requirements for production equipment", (dairy industry)", "Construction norms and rules", the relevant amendments to them, as well as these SanPiN.
_______________
*Probably an original error. It should read: "Norms for the technological design of family farms, small-capacity enterprises in the processing industries (dairy industry)" . - Database manufacturer's note.

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

3.2. By agreement with the bodies and institutions of the State Sanitary and Epidemiological Service, it is allowed to block the enterprises of the dairy industry with other food enterprises (bakery, confectionery, pasta, for the production of alcoholic and non-alcoholic beverages). It is not allowed to block the enterprises of the dairy industry with the enterprises of the meat and fish processing industry.

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

3.4. The range and volume of products produced by dairy industry enterprises must correspond to production capabilities and be agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision.

3.5. Conditions for the production of ice cream in the dairy industry must comply with the sanitary rules for enterprises for the production of ice cream.

4. Territory

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

4.3. The territory of a dairy enterprise should have a clear division into functional zones: pre-factory, production and economic storage.

In the pre-factory zone, a building of administrative and sanitary facilities, a checkpoint, a parking area for personal vehicles, as well as a recreation area for personnel should be placed.

Industrial buildings should be located in the production area; warehouses for food raw materials and finished products, platforms for vehicles delivering raw materials and finished products, a boiler room (except for those operating on liquid and solid fuels), repair and mechanical workshops.

In the utility and storage zone, auxiliary buildings and structures (cooling towers, pumping stations, warehouses for ammonia, lubricating oils, fuel, chemicals, a boiler house for liquid or solid fuel, sites or rooms for storing reserve building materials and containers, sites with containers for garbage collection, yard toilets, etc.).

A strict regime zone around arterial wells and underground water storage tanks should be allocated as an independent zone, 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 ring passage for transport with a continuous improved surface (asphalt concrete, asphalt, concrete, etc.); walking paths for personnel with non-dusty coating (asphalt, concrete, slabs).

4.5. Areas of the territory free from buildings and passages 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 produce flakes, fibers, pubescent seeds when flowering, which can clog equipment and products.

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

4.7. Sanitary gaps between the functional areas of the site should be at least 25 m. Open storages of solid fuels and other dusty materials should be located on the windward side with a gap of at least 50 m to the nearest openings of industrial buildings and 25 m to amenity premises. 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 platform, the dimensions of which must exceed the dimensions of the containers by at least 1 m in all directions. The waste bin area must be fenced on three sides with a solid concrete or brick wall 1.5 m high.

Garbage bin sites should be located on the windward side with respect to production or storage facilities. The sanitary gap between them should be at least 30 meters.

Removal of waste and garbage from waste 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 necessary, watering of the territory and green spaces should be carried out. In winter, the roadway of the territory and footpaths should be systematically cleared of snow and ice and sprinkled with sand.

5. Production and auxiliary premises

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, gratings or metal nets should be provided to clean shoes from dirt, and inside buildings at the entrance to production workshops and amenity premises - disinfectant rugs.

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.

Receiving platforms or rooms must be equipped with brackets and hoses for pumping milk. Hoses for pumping milk from flasks or through the hatch of the tank 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 (WMS, etc.) should be isolated from the workshops 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.

Pallets, racks, containers should be provided for laying food products.

5.7. The department for the preparation of starters 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 starter consumer shops. 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 clothing and a disinfectant rug 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 supplements, etc. should be carried out in a separate room.

5.9. The walls of the main production workshops, as well as the starter department and laboratory, must be lined with glazed tiles (or other materials permitted by the State Sanitary and Epidemiological Service) to their full height, but not lower than 2.4 m, and above, 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, thermal and cold storage rooms, as well as in the offices of shop managers, craftsmen, etc., can be painted with emulsion and other permitted paints; in warehouses for storing raw materials and materials, lime whitewashing of walls should be provided.

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

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

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

5.13. Floors in industrial premises must be covered with non-slip, acid- and alkali-resistant, waterproof materials (approved for use by the bodies 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 damp conditions, the use of glass blocks is prohibited.

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

5.16. Pedal bins with lids for garbage, as well as containers made of polymeric materials for collecting sanitary waste, should be installed in production facilities. Cisterns and containers for rejects should be cleaned daily, washed with detergents and disinfected 0.5 %- bleach solution.

It is prohibited to store waste, as well as inventory and equipment not used in the technological process, in production premises.

5.17. To store 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 cabinets or niches equipped like pantries. Cleaning equipment (cleaning machines, carts, buckets, brushes, etc.) must be marked and assigned to the relevant production, auxiliary and utility rooms.

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

5.19. The work 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 agreed with the bodies and institutions of the state sanitary and epidemiological supervision. At large enterprises, it is allowed to hold sanitary days in separate workshops.

To organize a 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 a sanitary day, the commission must establish the scope and order of work, and then check their implementation.

5.20. Panel surfaces, internal doors in production workshops, starter departments, workshops 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% bleach solution; door handles, the surface under them, the bottom of the doors and the taps at the sinks should be wiped with detergent and disinfectant solutions every shift.

5.21. The inner side of window, skylight 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 cleaned of dust and washed as it gets dirty.

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

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

After washing and disinfection, floors should be free of water and kept dry.

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

5.24. Staircase steps should be washed as they get dirty, but at least once a day. Railings should be wiped every shift with a damp cloth moistened with a 0.5% disinfectant solution.

5.25. Disinfectant 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 industrial premises, chambers and warehouses for the storage and maturation of products must comply with the sanitary standards for the design of industrial enterprises, the sanitary requirements for the design of dairy industry enterprises and the technological instructions for the production of dairy products.

6. Household premises

6.1. Amenity premises can be located in separate buildings, in an extension, or be built into the main production building. It is preferable to place amenity premises in a separate building: in this case, a warm transition to the production building should be provided.

6.2. Welfare premises for employees of production workshops of dairy industry enterprises should be equipped according to the type of sanitary checkpoints. For the personnel of specialized workshops for the production of children's dairy products, household premises separate from the general factory premises should be provided. At the entrance to the amenity premises, there should be a rug moistened every shift with a disinfectant solution.

6. 3. Amenity premises for those working in mechanical repair, cooperage and box, electromechanical workshops, boiler room, compressor room should be provided separately from general factory premises.

6.4. The composition of sanitary facilities for workers in the production workshops of dairy industry enterprises should include: dressing rooms for outerwear, home, work and sanitary clothing and footwear, separate linen for clean and dirty sanitary clothing, showers, a toilet, a room for personal hygiene of women, a washroom sinks for washing hands, a dryer for clothes and shoes, a manicure room, a health center or a medical examination room, a food service (public catering establishment), a 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 working and sanitary clothes should be located in rooms isolated from dressing rooms for outerwear and home clothes.

6.6. Storage of outerwear and home clothes of workers in the main production should be carried out in an open way with service, for which hangers or open cabinets, benches and shoe stands 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 according to the number of workers in the largest shift.

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

6.10. Linen rooms for issuing clean and receiving dirty overalls should be part of the block of amenity premises.

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

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

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

Toilets should be equipped with self-closing doors, disinfection mats at the entrance, toilet bowls - with pedal descent, water taps - with pedal or other special control.

Hand washing sinks 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-sewered area, in agreement with the bodies and institutions of the State Sanitary and Epidemiological Supervision, it is allowed to install yard toilets at a distance of at least 30 m from production and storage facilities.

6.15. Finishing of enclosing surfaces in amenity premises should include:

- walls - glazed tiles in shower rooms to a height of 1.8 m; in dressing rooms for sanitary clothing, linen, 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 showers, in all other rooms - with lime whitewash;

Floors in all household premises - to be tiled with ceramic tiles.

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

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

6.18. Sanitary facilities and rooms for personal hygiene of women are treated with detergents and disinfectants at least twice per shift.

At each cleaning of toilets, wipe with a marked cloth moistened with a 0.5% bleach solution, water tap valves, door handles and locks, trigger handles and other surfaces that may be touched by hands when visiting the toilet.

Toilet bowls, as they get dirty, are cleaned of salt deposits with a 10% hydrochloric acid solution or other approved means and washed thoroughly.

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

The mat before entering the toilet should be wetted at least twice during the shift 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 color should be allocated.

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

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

To clean the bathrooms and the women's personal hygiene room, special personnel should be allocated, whose involvement in cleaning other rooms is strictly prohibited.

6.20. Catering stations (public catering establishments) can be located as part of amenity premises or in separate 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 provided 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. Eating directly in the workshops is prohibited.

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

7. Water supply and sewerage

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

The device 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 inlet must be located in an isolated closed room and kept in proper technical and sanitary condition, have pressure gauges, taps for sampling water; non-return valves that do not allow backflow of water; drain drains. Enterprises must have and present, at the request of regulatory organizations, schemes of water supply and sewerage networks.

7.4. In the water supply system of dairy plants, at least two clean water tanks should be provided to continuously provide enterprises with water during peak hours 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 outdoor fire extinguishing. The exchange of water in the tanks should be carried out within a period of no more than 48 hours. Half of the daily water requirement for technological and domestic needs should be stored in each tank.

7.5. Disinfection of storage tanks and water supply networks should be carried out in accordance with the "Instructions for Controlling the Disinfection of Domestic and Drinking Water and the Disinfection of Waterworks with Chlorine after Flushing in Case of Accidents, Repair Works" 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 "Guidelines for the organization and control of water supply to dairy plants".

Water disinfection should be carried out by methods permitted 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 the preparation of washing and disinfecting solutions, washing and rinsing of equipment, milk tanks, pipelines, flasks and bottles, cooling of children's dairy products in autoclaves, preparation of 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, ice drinking water with a temperature of 1-2 ° C, circulating through a closed system, should be used.

Water from the water section of cooling and pasteurization plants may 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. To supply the circulation systems of refrigeration units, compressors, vacuum evaporators, supply lines to flush tanks of toilet bowls and urinals, external washing of vehicles, cooldown of blowdown waters of boiler houses, irrigation of the territory - the use of process water is allowed.

The technical water supply must be separate from the utility and drinking water supply. Both water systems must not have any connections between them and must be painted in distinctive colors.

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

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

Communications of circulating water supply systems before putting into operation, as well as periodically during operation, must be disinfected according to a plan agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision.

7.9. For the purposes of prevention, it is necessary to provide for an annual check of technical serviceability and, if necessary, repair of equipment for water supply sources, water supply networks, reserve tanks, manholes, etc.

After each repair of the water supply, it must be washed and disinfected, followed by a laboratory study of water before it is supplied to the enterprise. Control samples of water are taken immediately after the final disinfection and from the 5 most epidemiologically dangerous points: at the inlet, from the tank, in the starter, in front of the bottle washer and in the hardware workshop. Accounting and registration of the causes of accidents and repairs of water supply and sewerage, 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).

About all cases of accidents of water supply and sewerage networks, the administration of the enterprise is obliged to immediately report to the bodies of the state sanitary and epidemiological supervision and public utilities.

7.10. Production facilities should provide:

- flushing taps with cold and hot water supply, installation of mixers at the rate of 1 tap per 500 m of area in workshops where floor contamination with wastewater or products is possible, but not less than 1 tap per room; hose storage brackets;

- 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 room 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 technical and chemical control at dairy industry 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 workshops (hardware, curd, sour cream, bottling workshop, starter 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 water testing according to the instructions of 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 industry enterprises should be provided with sewerage systems for separate collection and disposal of industrial and domestic wastewater. Storm sewers should be provided to collect and remove precipitation. Connections between industrial and household sewerage systems are prohibited; each system must have an independent outlet to the yard network. When discharged to municipal wastewater treatment plants, the conditions for the disposal of wastewater are determined by the "Instruction for the acceptance of industrial wastewater into the city sewer" *.
________________
* The document has been replaced by "Rules for the acceptance of industrial wastewater into the sewerage systems of settlements" . - Database manufacturer's note.

If you have your own treatment facilities, the conditions for the discharge of treated wastewater are determined by the "Rules for the Protection of Surface Water from Pollution by Wastewater" . The conditions for the discharge of wastewater from each particular enterprise must be agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision.

7.14. If necessary, local treatment of contaminated wastewater should be provided (see clause 9.6 of these SanPiN).

7.16. Waste water from dairy industry enterprises, before being released into water bodies, must be subjected to mechanical, chemical (if necessary) and complete biological treatment at the treatment facilities of the settlement or at its own treatment facilities.

It is strictly forbidden to discharge industrial and domestic wastewater into open water without proper treatment, as well as the installation of absorbing wells.

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

7.18. Technological equipment, tanks, washing bathtubs should be connected to the sewerage through hydraulic locks (siphons) with a jet break 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 *.
_______________
* The text of the document corresponds to the original. - Database manufacturer's note.

8. Lighting, heating, ventilation and air conditioning

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

In case of insufficient natural light, artificial lighting should be used - mainly fluorescent lamps. In rooms with difficult working conditions or without permanent jobs (thermostatic, cold storage, salting departments, warehouses, etc.), incandescent lamps should be used.

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

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

8.6. Light openings must not be cluttered with containers, equipment, etc. inside and outside the building. It is not allowed to replace glass in light openings with opaque materials.

In case of redevelopment, change in the purpose of the production premises, as well as when transferring or replacing one equipment with another, the illumination of the premises due to new conditions must be brought into line with lighting standards.

In the first-aid posts, installations of ultraviolet irradiation should be provided.

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 superheated water as a heat carrier; the use of saturated water steam is also allowed.

8.14. In production and auxiliary buildings and premises, natural, mechanical, mixed * ventilation or air conditioning must be provided in accordance with the requirements of the "Sanitary Design Standards for Industrial Enterprises", chapter SNiP "Heating, Ventilation and Air Conditioning", "Sanitary Requirements for the Design of Dairy Enterprises". industry" (VSTP) and these SanPiN.
_______________
* The text of the document corresponds to the original. - Database manufacturer's note.

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 performance of staff;

- 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". Categories of work should be accepted by.

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

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

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 entering the room, moisture and harmful substances (ammonia, carbon dioxide, aerosols, nitrogen oxides, ozone, etc. .).

The air exchange rates of individual premises of industrial and utility buildings are 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 harmful emissions must be equipped 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 air intake shaft of the supply ventilation should be placed at a height of at least 2 m from the ground level.

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

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 "Noise Protection" chapter, hygiene rules and regulations and other official documents.

8.26. The efficiency of ventilation systems should be carried out in accordance with the Guidelines "Sanitary and hygienic control of ventilation systems in industrial premises".

9. Sanitary environmental protection

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

The conditions for the discharge of wastewater must necessarily be agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision in each specific case.

9.5. Contamination of general factory effluents should be taken according to the "Technological Design Standards for Dairy Industry Enterprises".

9.7. In the event that wastewater from enterprises is potentially dangerous in epidemiological terms, they can be discharged into water bodies only after appropriate treatment and disinfection to a coli index of not more than 1000 and a phage index of not more than 1000 PFU dm - in accordance with the "Sanitary Rules and norms 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.

9.9. Exhaust air containing aerosols must be filtered before being released into the atmosphere.

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

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

10. Requirements for technological equipment, apparatus, inventory, utensils and containers

10.9. Apparatuses, bathtubs and other equipment in which dairy products are manufactured are connected to the sewer with a jet break through funnels with a siphon (see section 7 of these SanPiN).

Direct connection of the equipment to the sewerage and draining water from them to the floor is not allowed.

10.10. Intra-factory transport and intra-shop packaging should be assigned to certain types of raw materials and finished products and marked accordingly.

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

11.1. Equipment, apparatus, inventory, milk pipelines must be thoroughly washed and disinfected in accordance with the "Instructions for Sanitizing Equipment at Dairy Industry Enterprises" and "Instructions for Sanitizing Equipment in the Production of Liquid, Dry and Pasty Dairy Products for Baby Food" *. It is allowed to use certified imported detergents and disinfectants.

11.2. For strict implementation of the established frequency of sanitization of equipment and apparatus in each workshop, there must be a monthly schedule for washing and disinfection.

11.4. Sanitization of tanks for the production and storage of milk and dairy products should be carried out after each emptying.

11.6. For equipment washing, centralized preparation of washing and disinfecting solutions should be provided, for which V2-OTs2-U washing plants can be used for enterprises processing 25-50 tons of milk per shift, V2-OTsA - for enterprises processing 100-150 tons of milk per shift, B2-OCP - for enterprises processing 200 or more tons of milk per shift.

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

11.12. Manual tank washing should be carried out by dedicated trained personnel. Tank washers cannot be involved in cleaning sanitary facilities.

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

Overalls of washers and inventory for washing tanks of pasteurized and raw milk are stored in separate marked cabinets.

11.13. Bottles are washed on bottle washing machines in accordance with 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 spill milk and dairy products into bottles from technical liquids.

11.14. Before filling with dairy products, the bottles must be visually inspected for integrity, cleanliness and the absence of foreign objects. Electric lamps at the workplace of the controller must be protected by a special screen.

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

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

11.15. Filter media must be washed and disinfected after each use. Washing and disinfection of them is carried out in accordance with the "Instruction for the Sanitization of Equipment at Dairy Industry Enterprises".

When accepting milk from individual farms, filter materials must be washed and disinfected after receiving milk from each supplier.

With continuous acceptance of milk through automatic meters, washing and disinfection of filters in them should be carried out at least 1 time per shift. When milk is received periodically, filters should be washed and disinfected after each interruption in milk acceptance.

11.16. The bags used for curd pressing are thoroughly cleaned immediately after the end of the technological process, washed in special washing machines using detergents specified in the current "Instructions for Sanitizing Equipment at Dairy Industry Enterprises", boiled for 10-15 minutes and dried in a drying chamber. , closet or outdoors (in the workshop).

Bags must be processed in a separate room, they are not allowed to be processed in a common 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 after each release from milk must be washed and disinfected in a car wash for milk tanks. After washing, the tanks must be sealed, which is indicated in the waybill.

If the seals are opened by the company's security, the tanks must be re-sealed by the security forces. The travel document or sanitary passport contains the note "The tank was opened for inspection and re-sealed by the company's security."

11.19. Microbiological control of washed equipment should be carried out by the laboratory of the enterprise and 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 swabs, indicating unsatisfactory washing and disinfection of equipment, should be posted by laboratory workers on a scoreboard indicating the person responsible for the sanitary condition of this 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 detergents and disinfectants used, 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;

- reservoirs, milk pipelines, filling machines for sterilized dairy products;

- reservoirs, milk pipelines, bottling machines for the production of children's fermented milk products;

- reservoirs, milk pipelines, bottling machines of the kefir production site;

- equipment for cottage cheese.

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; reservoirs, milk pipelines, 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 production 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

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

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

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 that are unfavorable for animal diseases with brucellosis and tuberculosis should be accepted with a special permit from the veterinary and sanitary and epidemiological surveillance authorities in a neutralized form in accordance with the "Sanitary and Veterinary Rules for Dairy Farms, Kolkhozes and State Farms" and the instructions of the veterinary service.

The bill of lading for milk or cream from disadvantaged farms must contain the mark "pasteurized" and indicate the pasteurization temperature.

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

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

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

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

- milk with an acidity of not more than 18 ° T, cooled to 4 ° C, can be stored before shipment no more than 6 hours, and cooled to 6 ° C - no more than 4 hours.

If milk is transported for up to 10 hours, it must be shipped at a temperature not higher than 6°C; with the duration of milk transportation up to 16 hours, it must be cooled to a temperature not higher than 4°C.

Pasteurization of milk at these plants is carried out in the following cases:

- receipts 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 time specified above.

12.10. Separate tanks must be provided for storing raw and pasteurized milk, and separate milk pipelines for supplying milk.

Raw and pasteurized milk storage tanks must be labelled.

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

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

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

Control of the effectiveness of milk pasteurization on each pasteurizer is carried out by the microbiological method at least 1 time in 10 days, regardless of the quality of the finished product. Pasteurization is considered effective if there are no bacteria of the Escherichia coli group in 10 cm of milk and the total number of bacteria is up to 10,000 in 1 cm of milk.

Determination of the effectiveness of pasteurization by a chemical method (enzyme 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 efficiency of heat treatment in 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 (4 + 2) ° C and sent to the spill. The maximum allowable storage period for pasteurized milk before bottling is no more than 6 hours.

In case of industrial need to store pasteurized milk in tanks before bottling for more than 6 hours at (6 + 2) ° It is sent for re-pasteurization before bottling, or the total shelf life of the finished product at the enterprise can be reduced accordingly.

12.18. In the hardware shop, it is necessary to keep a log 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 keep milk at the fermentation temperature without ferment.

In case of production necessity, it is allowed to cool pasteurized milk to a temperature of (4 + 2) ° С and store it for use 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 produced by the reservoir method in closed containers.

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

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

12.21. In the production of children's dairy products, the following requirements must be observed:

- 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 need, 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.

12.24. All children's dairy products should be produced only in packaged form in volumes corresponding to a single dose.

12.26. In order to prevent foreign objects from entering the products, milk entering the enterprise must be filtered, cleaned on milk cleaners, flour, sugar must be sifted, raisins must be sorted and washed, cocoa, coffee, vanillin, etc. must be checked for the presence of mechanical impurities.

Curd delivered from grassroots factories should be especially carefully checked so that when it is defrosted and released from containers, nails, pieces of wood, etc., cannot get into the product.

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

Butter and cheese storage chambers must be whitewashed and disinfected at least 2 times a year, and the chambers must be emptied of products at this time. Bactericidal lamps are installed to sterilize the air in the premises for salting, drying and packing cheese in a film.

12.30. It is strictly forbidden to carry out repair work and disinfection of premises during the period of product development, 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 protected with portable screens.

Each workshop must keep records of breakable objects and have an extract from the instruction 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 the corridors or the expedition, bypassing other production facilities.

It is not allowed to store containers and packaging materials directly in the production workshops. They must be stored in a dedicated area.

12.32. Product labeling must be carried out strictly in accordance with regulatory documentation.

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

At enterprises producing children's dairy products, daily tasting of these products should be ensured with the preservation of samples until the expiration date.

12.36. It is not allowed to sell products in contaminated, damaged packaging, with fuzzy markings, broken seals.

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.

13. Sanitary requirements for the production of starter cultures

SanPiN No. 0281-09 "Hygienic requirements for the production of dairy products"

Sanitary norms, rules and hygienic standards of the Republic of Uzbekistan

Hygiene requirementsto the production of dairy products

SanPiN RUz No. 0281-09
Official edition
Tashkent-2009

"APPROVE"
Chief State
sanitary doctor of the Republic of Uzbekistan,
________ B.I. NIYAZMATOV

Compiled by:

Sharipova N.V. - Head of the sanitary department GUSEN of the Ministry of Health of the Republic of Uzbekistan;

Khudaiberganov A.S. - chief specialist of the Ministry of Health of the Republic of Uzbekistan. food hygiene;

Atabaev N.M. - Deputy Chief Physician of the ResTSGSEN;

Baikulov N.M. - head. department of food hygiene ResTSGSEN;

Satvaldiev A.M. - head. department for self-supporting activities and control of the issuance of hygiene certificates of the ResTSGSEN;

Yusupov Sh.Kh. - head. department of food hygiene of the Central State Sanitary and Epidemiological Service of Tashkent.

Ziyavutdinov Zh.M. - san. doctor of the Department of Food Hygiene of the Republican Center for Sanitary and Epidemiology.

Reviewers:

Iskhakov A.I. - Professor of the Department of Hygiene of TashIUV.

Shaykhova G.I. Department of Hygiene for Children and Adolescents and Nutrition TMA.

When compiling, the normative materials of the Codex Alimentarius Commission (1997-2009), Sanitary Rules and Norms of the Russian Federation 2.3.4.551-96 "Production of milk and dairy products" were used.

Approved at a meeting of the Committee for Hygienic Regulation of Potentially Unfavorable Factors of the Human Environment under the Ministry of Health of the Republic of Uzbekistan No. 7 dated 12.11. 2009

A legal examination was carried out by the Ministry of Justice of the Republic of Uzbekistan by letter No. 6-15 / 13-10652 / 6 dated December 28, 2009.

2. Scope

2.1. These sanitary and hygienic rules and regulations (hereinafter referred to as the sanitary rules) were developed in accordance with the Laws of the Republic of Uzbekistan The Law of the Republic of Uzbekistan "On State Sanitary Supervision" dated July 3, 1992, as amended and supplemented on May 6, 1995 and April 15, 1999 // Vedomosti Supreme Council of the Republic of Uzbekistan. -1992. - No. 9. - article 355; Gazette of the Oliy Majlis of the Republic of Uzbekistan. -1995. -#6. - article 118; -1999. -#5. - article 124), "On the protection of the health of citizens" dated August 29, 1996, with amendments and additions dated April 15, 1999 // Gazette of the Oliy Majlis of the Republic of Uzbekistan. -1996. -#19. - Article 128; -1999. -#5. - article 124), "On the quality and safety of food products", dated August 30, 1997. //Bulletin of the Oliy Majlis of the Republic of Uzbekistan. -1997. -#9. - article 239); “On technical regulation” No. ZRU 213 dated April 23, 2009, adopted by the legislative chamber of the Oliy Majlis on November 11, 2008

2.2. Sanitary rules establish hygienic requirements for the production of milk and dairy products, ensuring the production of products that meet medical and biological requirements and sanitary safety standards.

2.3. Hygiene requirements apply to all existing, planned and under construction enterprises of the dairy industry, including factories, factories, workshops for the production of milk and dairy products, incl. dry children's dairy products, dairy products for young children, regardless of their departmental affiliation and ownership.

2.4. Sanitary rules are intended for individual entrepreneurs, legal entities whose activities are carried out in the field of production, storage, transportation and sale of milk and dairy products, as well as for bodies and institutions exercising state sanitary and epidemiological supervision.

2.5. These sanitary rules do not apply to the procedure for the sanitary and epidemiological study of specialized dairy products for children and dietary (therapeutic and preventive) nutrition, as well as products produced using non-traditional types of raw materials, the rules for which are established by the Ministry of Health of the Republic of Uzbekistan by separate norms and rules.

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 the Sanitary Standards for the Design of Industrial Enterprises, Building Codes and Rules, as well as these SanPiN.

3.2. By agreement with the state sanitary and epidemiological service, it is allowed to block the enterprises of the dairy industry with other food enterprises (bakery, confectionery, pasta and soft drinks). It is not allowed to block the enterprises of the dairy industry with the enterprises of the meat and fish processing industry.

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

3.4. The technological process, assortment, recipe and volume of products produced by dairy industry enterprises must correspond to production capabilities and be coordinated with the main department of sanitary and epidemiological supervision of the Ministry of Health of the Republic of Uzbekistan.

3.5. Conditions for the production of ice cream in the dairy industry must comply with the sanitary rules for enterprises for the production of ice cream.

4. Hygienic requirements for the territory

4.1. When choosing and allocating a site for the construction of dairy industry enterprises, 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 in accordance with SanPiN No. 0246-08 “Sanitary standards and rules for the protection of atmospheric air in populated areas” No. 0246-08.

4.3. The territory of a dairy enterprise should have a clear division into functional zones: pre-factory, production and economic storage.

In the pre-factory zone, a building of administrative and sanitary facilities, a checkpoint, a parking area for personal vehicles, as well as a recreation area for personnel should be placed.

Industrial buildings should be located in the production area; warehouses for food raw materials and finished products, platforms for vehicles delivering raw materials and finished products, a boiler room (except for those operating on liquid and solid fuels), repair and mechanical workshops.

In the utility and storage zone, auxiliary buildings and structures (cooling towers, pumping stations, warehouses for ammonia, lubricating oils, fuel, chemicals, a boiler house for liquid or solid fuel, sites or rooms for storing reserve building materials and containers, sites with containers for garbage collection, yard toilets, etc.).

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

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

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.

Garbage bin sites should be located on the windward side with respect to production or storage facilities. The sanitary gap between them should be at least 25 meters.

Removal of waste and garbage from waste 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, in the morning and evening hours, watering of the territory and green spaces should be carried out. In winter, the roadway of the territory and footpaths should be systematically cleared of snow and ice.

5. Hygienic requirements for production and auxiliary premises

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.

Receiving platforms or rooms must be equipped with brackets and hoses for pumping milk. Hoses for pumping milk from flasks or through the hatch of the tank 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 should be isolated from the workshops 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.

Pallets, racks, containers should be provided for laying food products.

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

5.9. The walls of the main production workshops, as well as the starter department and laboratory, must be lined with glazed tiles (or other materials permitted by the State Sanitary and Epidemiological Service) to the full height, but not lower than 2.4 m, to the bottom of the supporting structures, - painted with water-based and other coatings permitted for this purpose by the Ministry of Health of the Republic of Uzbekistan; walls in storage rooms for finished products, thermal and cold storage rooms, as well as in the offices of shop managers, craftsmen, etc., can be painted with emulsion and other permitted paints; in warehouses for storing raw materials and materials, lime whitewashing of walls should be provided.

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

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

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

5.13. Floors in industrial premises should be covered with non-slip, acid- and alkali-resistant, waterproof materials, 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 damp conditions, the use of glass blocks is prohibited.

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

5.16. Pedal bins with lids for garbage, as well as containers made of polymeric materials for collecting sanitary waste, should be installed in production facilities. Cisterns and containers for marriage should be cleaned daily, washed with detergents and disinfected with a 0.5% bleach solution.

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

The schedule of monthly sanitary days should be agreed with the territorial bodies of the state sanitary and epidemiological supervision. At large enterprises, it is allowed to hold sanitary days in separate workshops.

To organize a 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, workers of the Quality Control Department and the territorial sanitary service.

Before holding a sanitary day, the commission must establish the scope and order of work, and then check their implementation.

5.20. Panel surfaces, 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% bleach solution; door handles, the surface under them, the bottom of the doors and the taps at the sinks should be wiped with disinfectant solutions every shift.

5.21. The inner side of window, skylight 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 cleaned of dust and washed as it gets dirty.

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

After washing and disinfection, floors should be free of water and kept dry.

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

5.24. Staircase steps should be washed as they get dirty, but at least once a day. Railings should be wiped every shift with a damp cloth moistened with a 0.5% disinfectant solution.

5.25. Disinfectant 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 industrial premises, chambers and warehouses for the storage and maturation of products must comply with the sanitary design standards for industrial enterprises, the sanitary requirements for the design of dairy industry enterprises and the technological instructions for the production of dairy products.

6. Hygienic requirements for household premises

6.3. Amenity premises for workers in mechanical repair, cooperage and box, electromechanical workshops, boiler room, compressor room should be provided separately from general factory premises.

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

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

6.8. The number of shower nets should be determined in accordance with the KMK according to the number of workers in the largest shift.

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

6.10. Linen rooms for issuing clean and receiving dirty overalls should be part of the block of amenity premises.

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

Toilets should be equipped with self-closing doors, disinfection mats at the entrance, toilet bowls - with pedal descent, water taps - with pedal or other special control.

Hand washing sinks 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-sewered area, in agreement with the state sanitary and epidemiological supervision authorities, it is allowed to install yard toilets at a distance of at least 30 m from production and storage facilities.

6.15. Finishing of enclosing surfaces in amenity premises should include:

Walls - glazed tiles in showers to a height of 1.8 m; in dressing rooms for sanitary clothing, linen, 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 showers, in all other rooms - with lime whitewash;

Floors in all household premises - to be tiled with ceramic tiles.

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

6.18. Sanitary units and rooms for personal hygiene of women are treated with detergents and disinfectants at least twice per shift.

At each cleaning of the toilets, wipe with a marked cloth moistened with a 0.5% bleach solution, water tap valves, door handles and locks, trigger handles and other surfaces that may be touched by hands when visiting the toilet.

Toilet bowls, as they get dirty, are cleaned of salt deposits with a 10% hydrochloric acid solution or other approved means and washed thoroughly.

The mat before entering the toilet should be wetted at least twice during the shift 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 color should be allocated.

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

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

Special personnel must be assigned to clean the bathrooms and the women's personal hygiene room, the use of which for cleaning other rooms is strictly prohibited.

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. Eating directly in the workshops is prohibited.

7. Hygienic requirements for water supply and sewerage

7.2. The choice of water supply sources, places of water intake, calculation of boundaries and an action plan for the improvement of the sanitary protection zone of water supply sources are subject to mandatory coordination with the territorial Centers for State Sanitary and Epidemiological Surveillance.

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

7.5. Disinfection of storage tanks and water supply networks should be carried out in accordance with the "Instruction for Controlling the Disinfection of Domestic and Drinking Water and the Disinfection of Waterworks with Chlorine after Flushing in Case of Accidents, Repair Works", as well as by prescription and under the supervision of the territorial centers of the State Sanitary and Epidemiological Supervision and recorded in a special magazine.

Water disinfection should be carried out by methods permitted by the state sanitary and epidemiological supervision authorities (ozonation, irradiation with bactericidal lamps, electrolysis, etc.).

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

Water from the water section of cooling and pasteurization plants may 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 supplying circulating systems of refrigeration units, compressors, vacuum evaporators; connections to toilet flush tanks and urinals, external washing of cars, cooldown of blowdown water from boiler rooms, irrigation of the territory - the use of technical water is allowed.

The technical water supply must be separate from the utility and drinking water supply. Both water systems must not have any connections between them and must be painted in distinctive colors.

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

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

Communications of circulating water supply systems before putting into operation, as well as periodically during operation, must be disinfected according to a plan agreed with the territorial Centers for State Sanitary and Epidemiological Surveillance.

After each repair of the water supply system, it must be washed and disinfected with subsequent laboratory testing of water before it is supplied to the enterprise. Control samples of water are taken immediately after the final disinfection and from the 5 most epidemiologically dangerous points: at the inlet, from the tank, in the starter, in front of the bottle washer and in the hardware workshop. Accounting and registration of the causes of accidents and repairs of water supply and sewerage, 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 the repair.

The administration of the enterprise is obliged to immediately report all cases of accidents in water supply and sewerage networks to the territorial Centers of the State Sanitary and Epidemiological Supervision and Public Utilities.

7.10. Production facilities should provide:

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 should be subjected to chemical analysis in accordance with the instructions for technical and chemical control at dairy industry enterprises within the time limits established by 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 O'zDst-950-2000 "Drinking Water".

Water must be examined at the following sampling points: at the inlet, in storage tanks, in production shops (hardware, curd, sour cream, bottling shop, starter department l, 0; 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 water testing as prescribed by 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 KMK “Sewerage. External networks and structures "and" Internal water supply and sewerage of buildings ", as well as - the requirements of these SanPiN.

Dairy industry enterprises should be provided with sewerage systems for separate collection and disposal of industrial and domestic wastewater. Storm sewers should be provided to collect and remove precipitation. Connections between industrial and household sewerage systems are prohibited; each system must have an independent outlet to the yard network. When discharged to municipal wastewater treatment plants, the conditions for the disposal of wastewater are determined by the "Instructions for the acceptance of industrial wastewater into the city sewerage system".

If you have your own treatment facilities, the conditions for the discharge of treated wastewater are determined by the "Rules for the Protection of Surface Water from Wastewater Pollution".

7.13. Yard sewerage networks on the territory of enterprises are more expedient to be located below water supply lines; it is also allowed to lay water and sewer networks at the same depth. The equipment of the intersections of water and sewer pipes, as well as the distance between parallel communications, must meet the requirements of KMK “Vodoprovod. External networks and structures” and “Sewerage. External networks and structures”.

7.14. If necessary, provision should be made for local treatment of contaminated wastewater (see clause 9.6 of these SanPiN).

7.15. By agreement with the territorial Centers for State Sanitary and Epidemiological Surveillance, it may be allowed to set up small enterprises of the dairy industry in a non-sewered area, with the obligatory condition for the construction of an internal local sewerage system with its own treatment plant.

8. Hygienic requirements for lighting, heating, ventilation and air conditioning in the production of dairy products.

8.1. Lighting of industrial premises must comply with the requirements of KMK “Natural and artificial lighting. Design Standards” and “Sanitary Requirements for the Design of Dairy Industry Enterprises”.

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

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

8.6. Light openings must not be cluttered with containers, equipment, etc. inside and outside the building. It is not allowed to replace glass in light openings with opaque materials.

In the first-aid posts, installations of ultraviolet irradiation should be provided.

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 the KMK "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 hot water as a heat carrier; the use of saturated water steam is also allowed.

8.14. In production and auxiliary buildings and premises, natural, mechanical, mixed ventilation or air conditioning must be provided in accordance with the requirements of the KMK "Heating, ventilation and air conditioning", and these Sanitary Norms and Rules.

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 performance of staff;

Conservation of products and materials;

Technological process support;

Save 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 "Norms of technological design of dairy industry enterprises".

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

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

8.21. Equipment that is a source of intense heat, moisture and harmful emissions must be equipped 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 air intake shaft of the supply ventilation should be placed at a height of at least 2 m from the ground level.

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

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 KMK, hygienic rules and regulations.

8.26. The efficiency of ventilation systems should be carried out in accordance with the Guidelines "Sanitary and hygienic control of ventilation systems in industrial premises".

9. Sanitary environmental protection

9.1. In order to protect the environment and public health, it is mandatory for enterprises of the dairy industry to comply with the requirements for sanitary protection of the environment in accordance with the following main regulatory documents: “Sanitary norms and rules for the protection of atmospheric air in populated areas” and “Sanitary rules and norms for the protection of surface water from pollution”; Sanitary rules “Procedure for the accumulation, transportation, neutralization and disposal of toxic industrial waste”, etc.

9.2. At the enterprises of the dairy industry, measures should be taken to prevent environmental pollution due to emissions of aerosols and gases into the atmosphere, the ingress of separator accumulations into wastewater; flushing and rinsing waters containing fats and protein wastes, waste chemicals, disinfectants and detergents, etc.

9.3. For the collection and disposal of industrial and domestic wastewater, enterprises must be sewered; sewerage can be connected to the sewer networks of settlements or have its own system of treatment facilities. When discharged to treatment facilities of settlements, the conditions for the disposal of wastewater are determined by the “Rules for the acceptance of industrial wastewater into the sewerage system of settlements”.

9.4. If you have your own treatment facilities, the conditions for discharging treated wastewater are determined by the “Sanitary Rules and Norms for the Protection of Surface Water from Pollution”.

9.5. The conditions for the discharge of wastewater are agreed with the territorial Centers of the State Sanitary and Epidemiological Supervision in each specific case.

9.7. In the event that wastewater from enterprises is potentially dangerous in epidemiological terms, they can be discharged into water bodies only after appropriate treatment and disinfection to a coli index of not more than 1000 and a phage index of not more than 1000 PFU dm3 - in accordance with the "Sanitary rules and regulations for the protection of surface waters from pollution”. The choice of disinfection methods must be agreed with the territorial Centers of the State Sanitary and Epidemiological Surveillance.

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 dairy products, gases and vapors during smoking of processed cheese, waxing of cheeses, etc.

9.9. Exhaust air containing aerosols must be filtered before being released into the atmosphere.

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

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 in accordance with the laws of the Republic of Uzbekistan.

10. Hygienic requirements for technological equipment, apparatus, inventory, utensils and containers

10.1. Technological equipment, apparatus, utensils, containers, inventory, film and products made of polymeric and other synthetic materials intended for packaging milk and dairy products must be made of materials permitted by the Ministry of Health of the Republic of Uzbekistan in contact with food products.

10.3. The working surfaces (coverings) of tables for food processing must be smooth, without cracks and gaps, made of stainless metal or polymeric materials permitted by the Ministry of Health of the Republic of Uzbekistan in contact with food.

Glass thermometers without a protective frame are not allowed to be used.

10.9. Apparatuses, bathtubs and other equipment in which dairy products are manufactured are connected to the sewerage with a jet break through funnels with a siphon.

Direct connection of the equipment to the sewerage and draining water from them to the floor is not allowed.

10.10. Intra-factory transport and intra-shop packaging should be assigned to certain types of raw materials and finished products and marked accordingly.

11. Requirements for the sanitization of equipment, inventory, utensils and containers

11.1. Equipment, apparatus, inventory, milk pipelines must be thoroughly washed and disinfected in accordance with the “Instruction for Sanitizing Equipment at Dairy Industry Enterprises” and “Instruction for Sanitizing Equipment in the Production of Liquid, Dry and Pasty Dairy Products for Baby Food”. It is allowed to use certified imported detergents and disinfectants.

11.2. For strict implementation of the established frequency of sanitization of equipment and apparatus in each workshop, there must be a monthly schedule for washing and disinfection.

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. Sanitization of tanks for the production and storage of milk and dairy products should be carried out after each emptying.

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

11.12. Manual tank washing should be carried out by dedicated trained personnel. Tank washers cannot be involved in cleaning sanitary facilities.

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

Overalls of washers and inventory for washing tanks of pasteurized and raw milk are stored in separate marked cabinets.

11.13. Washing bottles on bottle washing machines is carried out in accordance with 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 from technical liquids.

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

11.15. Filter media must be washed and disinfected after each use. Their washing and disinfection is carried out in accordance with the "Instruction for the Sanitization of Equipment at Dairy Industry Enterprises".

When accepting milk from individual farms, filter materials must be washed and disinfected after receiving milk from each supplier.

11.16. The bags used for curd pressing are thoroughly cleaned immediately after the end of the technological process, washed in special washing machines using detergents specified in the current “Instructions for Sanitizing Equipment at Dairy Industry Enterprises”, boiled for 10-15 minutes and dried in a drying chamber. , closet or outdoors (in the workshop).

Bags must be processed in a separate room, they are not allowed to be processed in a common 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 after each release from milk must be washed and disinfected in a car wash for milk tanks. After washing, the tanks must be sealed, which is indicated in the waybill.

If the seals are opened by the company's security, the tanks must be re-sealed by the security forces. The travel document or sanitary passport contains the note “The tank was opened for inspection and re-sealed by the company’s security”.

11.19. Microbiological control of washed equipment should be carried out by the laboratory of the enterprise and territorial centers of the state sanitary and epidemiological supervision during inspection control and periodic state sanitary supervision, taking into account entries in the equipment washing log.

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

Sterilizers, pasteurizers and equipment operating under the general scheme with them;

Reservoirs, milk pipelines, filling machines for sterilized dairy products;

Reservoirs, milk pipelines, filling machines for the production of children's fermented milk products;

Reservoirs, milk pipelines, bottling machines of the kefir production site;

Equipment for cottage cheese.

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 operating under the general scheme with them; reservoirs, milk pipelines, filling machines for sterilized dairy products;

12. Hygienic requirements for technological processes

12.2. Dairy products must be produced strictly in accordance with the technological instructions agreed with the Main Department of Sanitary and Epidemiological Surveillance of the Ministry of Health of the Republic of Uzbekistan.

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

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 that are unfavorable for animal diseases with brucellosis and tuberculosis should not be accepted for processing.

12.6. Milk for the production of children's dairy products must be supplied from specially designated farms in agreement with the authorities of the veterinary and State Sanitary and Epidemiological Supervision, which must comply with the requirements of GOST for harvested milk of the highest and I grades.

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

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

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

Pasteurization of milk at these plants is carried out in the following cases:

Receipts of milk with acidity 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 time specified above.

12.10. Separate tanks must be provided for storing raw and pasteurized milk, and separate milk pipelines for supplying milk.

Raw and pasteurized milk storage tanks must be labelled.

12.11.Milk purification is in an important stage in the processing of milk, since subsequent pasteurization is more effective in the absence of mechanical suspension in milk. There are two cleaning methods used in dairies: the method of passing milk through a filter cloth and the centrifugation method on centrifugal milk purifiers.

A high degree of milk purification is provided by centrifugal - separators - milk cleaners, which are part of the pasteurization plant and purify milk before pasteurization. The principle of operation of the cleaner is that under the action of: centrifugal force developed in the drum, mechanical impurities released from milk are thrown to the walls of the drum, forming a dense sediment from them, which is removed from the drum after stops. The degree of purification is higher when warm milk is supplied to the purifier (at a temperature of 40-50 ° C). To remove sediment, the milk cleaners must stop every 3-4 hours, depending on the volume of the dirt space and the degree of contamination of the milk. Due to the fact that: the time of continuous operation of the pasteurizer (6-7 hours) is longer than that of the milk purifier, 2 cleaners must be connected to each pasteurizer for their alternate operation. The time,. work of each milk cleaner should be recorded in a special journal. It is promising to install self-discharging milk cleaners with continuous or periodic sludge discharge.

12.12. The purpose of normalization is to bring the fat content of milk to a strictly defined value (6, 3.2, 2.5%, etc.), and it is carried out only at those enterprises of the dairy industry that produce milk for direct consumption. Milk is normalized by introducing it contains skimmed milk (in order to reduce fat content) or cream (to increase fat content).Normalization is carried out either in a stream, using special separators-normalizers, or in containers (tanks, baths). Laboratory control over normalization is carried out by the chemical laboratory of the enterprise by determining the fat content, which must comply with the requirements of the NTD.

12.12. Separation of milk, normalization and homogenization of milk and cream must be carried out before pasteurization. It is allowed to carry out homogenization after pasteurization at a temperature not lower than 60°С. In the case of separation of pasteurized milk, the resulting cream, skimmed milk or normalized mixture is subject to additional pasteurization.

12.13. Before starting the pasteurization-cooling units, the operator must check: the presence of thermogram paper and ink for recording in the devices, the correct operation of the return valve for underpasteurized milk, the writing units of the devices, as well as the automatic control system for the temperature of pasteurization of milk.

12.14. On the pasteurization temperature control thermogram, the operator during each working cycle must mark with ink: his last name, type and N of the pasteurizer, date, name of the product for which milk is pasteurized, start and end times, the course of the technological process (stages of washing, disinfection, pasteurization of milk with an explanation of the reasons for deviations from the established regime). If there is an automated control system using computer programs, before the start of each shift, the process engineer makes the necessary entry on the control log.

Thermograms should be analyzed by the laboratory and stored there for a year. Responsibility for their safety lies with the head of the QCD (Head of the Laboratory).

12.15. In the absence of control and recording devices, the pasteurization temperature must be controlled by the operators (every hour, making temperature measurements and making appropriate entries in the journal) and the laboratory (3-4 times per shift).

12.16. The efficiency of pasteurization should be controlled by the microbiological method in accordance with the “Instructions for Microbiological Control of Production at Dairy Industry Enterprises”, as well as by the chemical method in accordance with GOST 3623 “Milk and dairy products. Methods for determining pasteurization”.

Control of the effectiveness of milk pasteurization on each pasteurizer is carried out by the microbiological method at least 1 time in 10 days, regardless of the quality of the finished product. Pasteurization is considered effective in the absence of bacteria of the Escherichia coli group in 10 cm 3 of milk and the total number of bacteria is up to 10,000 in 1 cm 3 of milk.

Determination of the effectiveness of pasteurization by a chemical method (enzyme 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.

12.17. The efficiency of heat treatment in the milk sterilization line should be monitored at least twice a week by determining industrial sterility.

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

In case of 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 acceptable storage of the finished product at the enterprise can be accordingly reduced.

12.19. In the hardware shop, it is necessary to keep a log of the movement of pasteurized milk, indicating the time of filling and emptying the tanks.

12.20. To prevent the development of residual thermophilic microflora, milk immediately after pasteurization should be cooled to a temperature of +4-+6 C. For constant monitoring of the milk cooling temperature, cooling installations should be equipped with thermometers and thermographs.

Storage of pasteurized chilled milk should be carried out under conditions that exclude an increase in its temperature and an increase in acidity, which is monitored by the production laboratory every time. three hours. The storage time of pasteurized milk in the milk store should be recorded in a log.

12.21. As milk moves from pasteurization to the filling machine, its contamination may increase. To a large extent, its increase is due to the sanitary condition of the equipment and milk pipelines with which milk comes into contact. A very important point that can adversely affect the quality of milk is bottling. Careful control over the quality of washing bottles and flasks going for bottling should be organized. To view the bottles, a light filter is installed between the bottle washing and capping machines (a screen well lit from frosted glass), past which all the bottles pass, and the controllers check the quality of the wash, the condition of the glass containers, foreign ingress, etc. Workers with good eyesight should be selected as inspectors, and the continuity of the inspector's work on the light filter should not exceed 1.5-2 hours. Milk is poured into glass bottles, polymer-coated paper bags, plastic bags, flasks, tanks, containers. Milk bottles are sealed with aluminum capsules or cardboard mugs with a special coating approved by the Ministry of Health of the Republic of Uzbekistan. The sealing of bags made of paper or polymeric materials must ensure the absence of leakage and the safety of the product. Flasks with milk must be tightly closed with lids with a rubber seal and sealed. Cranes and hatches of tanks are sealed.

Proper labeling of the product is of great hygienic importance. In addition to the name of the plant, product name, volume, GOST number, price, the number or day of milk production must be indicated on the capsule, mug, label or tag. The marking must coincide with the actual day of milk production, taking into account. completion time of the technological process.

12.22. The production of fermented milk drinks is carried out according to the following scheme: milk purification, normalization, heat treatment (pasteurization or sterilization), homogenization, cooling to the fermentation temperature, introduction of ferment into milk. bottling of fermented milk into bottles and jars, capping, fermentation in a thermostatic room, cooling (for some products - and maturation), product release. In recent years, the dairy industry has been switching to a new method for the production of fermented milk drinks - tank. Its difference from the thermostatic method, in which fermentation, cooling and maturation took place in bottles, is that "all these three processes take place in a tank. After mixing, the clot in the tank is bottled in fact, the finished product, which only needs to be additionally cooled. Technological schemes for the production of kefir, acidophilus, acidophilus milk, fermented milk drinks by the reservoir method have been developed.

12.23. For the production of good quality products, especially in terms of bacteriological indicators on the production line of fermented milk drinks, it is necessary to highlight the most vulnerable places that require special attention. For the manufacture of fermented milk drinks, only pasteurized milk is used, while the pasteurization mode is different than for drinking milk. Apply a higher heating temperature (80-85-90°C) and longer exposure (respectively 30, 10-15, 3-5 min.). For some types of drinks:. (yogurt, varenets) milk is kept at 95°C for 3-5 hours. and sterilized at 120°C for 20 min. Higher. and long-term heat treatment of milk used for the manufacture of fermented milk drinks is necessary so that the residual microflora after pasteurization is minimal, since for. fermentation of milk, thermostatic conditions are artificially created under which the remaining microflora can develop. In addition, when milk is heated at a temperature above 80 ° C, a change occurs in the physicochemical properties of protein, due to which its hydration capacity increases and a dense clot is formed.

12.24. 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 keep milk at the fermentation temperature without ferment. In case of production necessity, it is allowed to cool pasteurized milk to a temperature of (+4 ± 2) ° С and store it for no more than 6 hours before use. In case of longer storage, it is necessary to re-pasteurize it before fermentation.

12.25. Sour cream is obtained by fermenting cream with a starter prepared on pure cultures of mesophilic lactic acid streptococci. Sour cream should be produced only from pasteurized cream, heated to a temperature of 85-87°C. An important point in the manufacture of sour cream is its cooling and ripening, which are carried out in a refrigerator at a temperature of + 5-6C for 1-2 days. The ripening process is necessary to obtain sour cream of a thick consistency (crystallization and hardening of fat, swelling of protein). Currently, accelerated methods for making sour cream have been proposed, which can reduce the ripening process to 6-8 hours. Just as in the manufacture of fermented milk drinks, it is necessary to constantly monitor the efficiency of pasteurization, the purity of the starters and the condition and efficiency of processing equipment. Depending on the production method and fat content, sour cream can be of the following types: a) 30% fat sour cream, b) 36% fat sour cream, c) 40% fat sour cream - amateur, d) 10% fat sour cream - dietary.

Amateur and dietary sour cream is produced only in small packaging. An important physical and chemical indicator of sour cream is acidity. For 30% fat sour cream, it should be 65-90 T (highest grade) and 65-110 ° T (1st grade), for amateur sour cream - 55-90 ° T.

12.26. For the production of sour cream, only fresh cream is used; fermentation of cream with high acidity is not allowed. Sour cream should be produced by the reservoir method in closed containers. It is necessary to strictly observe the cream pasteurization temperature, the norms for the amount of starter introduced, the temperature and duration of fermentation established by the technological instruction.

12.27. The process of cottage cheese production consists in fermenting milk with lactic acid bacteria, removing excess whey from the clot in order to obtain a concentrated protein product (protein content 15-16%). There are a number of points in the production of cottage cheese that should be paid special attention to. Pasteurization of milk used for the manufacture of cottage cheese should be carried out at 78-80 ° C "for 20-30 seconds. Just like in the production of all fermented milk products, daily monitoring of the purity of starter cultures should be carried out. Coarse calico and calico used for pressing the clot bags need to be carefully processed and washed after each use (in a special washing room or in a workshop).

12.28. In the production of children's dairy 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.

12.29. In case of production need, 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.

12.30. In order to adapt their composition to the composition of human milk, to increase the biological and nutritional value, various components (vitamins, minerals, sugar, etc.) may be added to children's dairy products. All components introduced must have a permit from the Ministry of Health of the Republic of Uzbekistan. All types of dietary supplements, incl. probiotics introduced into the composition of baby food products must be registered in accordance with the Regulation "On the procedure for examination, hygienic certification, registration and re-registration of biologically active food supplements" approved by the Decree of the Chief State Sanitary Doctor of the Republic of Uzbekistan No. 1 dated 04.02.2009.

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

12.31. If it is necessary to fill fermented milk products on one filling and capping machine, the following sequence must be observed: products produced with bifidobacteria, pure cultures of lactic acid bacteria, probiotics, acidophilus bacilli, on kefir fungus.

12.32. All children's dairy products should be produced only in packaged form in volumes corresponding to a single dose.

12.33. Products from broken, underfilled bottles and packages with pasteurized or sterilized milk or cream must be drained through a layer of lavsan, with sour-milk drinks - through a double layer of gauze, after which the milk or cream is sent for re-pasteurization or sterilization, sour-milk products - for processing.

12.34. In order to prevent foreign objects from entering the products, milk entering the enterprise must be filtered, cleaned on milk cleaners, flour, sugar must be sifted, raisins must be sorted and washed, cocoa, coffee, vanillin, etc. must be checked for the presence of mechanical impurities.

Curd delivered from grassroots factories should be especially carefully checked so that when it is defrosted and freed from containers, nails, pieces of wood, etc., cannot get into the product.

12.35. Sour cream, cottage cheese and curd cheese products for children's institutions should be supplied only of their own production. The delivery of these products manufactured in the grassroots production network is not allowed.

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

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

12.38. It is strictly forbidden to carry out repair work and disinfection of premises during the period of product development, 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 protect it with portable screens.

Each workshop must keep records of breakable objects and have an extract from the instruction on preventing the ingress of foreign objects into dairy products.

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

It is not allowed to store containers and packaging materials directly in the production workshops. They must be stored in a dedicated area.

12.40. Product labeling must be carried out strictly in accordance with regulatory documentation.

12.41. The temperature and humidity in the chamber or warehouse for storing finished products, as well as the procedure 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.

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

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

At enterprises producing children's dairy products, daily tasting of these products should be ensured with the preservation of samples until the expiration date.

12.44. It is not allowed to sell products in contaminated, damaged packaging, with fuzzy markings, broken seals.

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.

12.41. The 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 dairy industry enterprises”.

13. Hygienic requirements for the production of starter cultures

13.1. All types of starters used in the production of fermented milk products must be permitted by the Main Directorate of Sanitary and Epidemiological Supervision of the Ministry of Health of the Republic of Uzbekistan. The preparation of laboratory and industrial starter cultures must be carried out strictly in accordance with the "Instructions for the preparation and use of starter cultures for fermented milk products in dairy industry enterprises."

13.2. In the microbiological laboratory, a compartment 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.

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

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. Cleaning of the supplied outside air from dust in mechanical supply ventilation systems should be provided. Air movement created by drafts is not allowed.

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

13.8. Entering the sourdough department is allowed only for workers preparing the sourdough and cleaning the premises.

13.9. Containers and inventory of the starter department must be marked.

13.10. After use, containers and equipment must be thoroughly washed in accordance with the “Instructions for Sanitizing Equipment at Dairy Industry Enterprises” and disinfected with bleach solution, steamed or sterilized in an autoclave or drying cabinet.

Clean containers and inventory should be covered with clean parchment or plastic wrap and stored until use on disinfected racks or special stands. When stored for more than 24 hours. Before use, clean containers and equipment must be disinfected again.

It is allowed to carry out pasteurization of milk on a tubular pasteurizer (90 - 95 ° C) with subsequent exposure, cooling and fermentation in one container.

13.13. For each batch of starter, a quality certificate must be issued, after which the starter can be transferred to production.

13.14. It is not allowed to use any sourdough (dry, laboratory or industrial) with an expired expiration date, as well as industrial sourdough with high acidity.

13.15. The starter should be sent to the fermentation tanks through the shortest possible, 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, the edges of the container with the starter must be wiped with alcohol and sealed. The starter spreader must wear a clean gown and thoroughly wash and disinfect their hands.

In small enterprises, in the absence of a microbiologist, the preparation of laboratory starter can be carried out by a specially assigned person. The microbiologist hands over the laboratory starter for the preparation of the production starter on weekends and holidays to the foreman.

14. Organization of laboratory control of the production of milk and dairy products.

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

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

14.3. When organizing microbiological control, one should be guided by the “Instructions for microbiological control of production at dairy industry enterprises”.

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 monitoring the sanitary and hygienic state of production are given in the Appendix.

14.8. To conduct 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 serves to put on special clothes (robe, cap or scarf) at the entrance to the box.

The box must be equipped with bactericidal lamps, the number of which is determined at the rate of 2.5 W / m 3. Bactericidal lamps are turned on at the end of work and cleaning of the premises in the absence of personnel for 30 - 60 minutes.

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

14.11. In the absence of a microbiological laboratory at the enterprise, the specified control can be carried out under an agreement with the laboratories of the centers of the State Sanitary and Epidemiological Supervision.

14.12. When organizing technological control, one should be guided by the “Instructions for technological and chemical control at dairy industry enterprises”.

14.13. Dairy products obtained using new technology, new recipes, are subject to approval by the Main Department of Sanitary and Epidemiological Supervision of the Ministry of Health of the Republic of Uzbekistan.

15. Hygienic requirements for the transportation of milk and dairy products

15.1. For the transportation of milk and dairy products, specialized vehicles with a sanitary passport should be allocated.

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

It is allowed to deliver dairy products in a transport container on board vehicles, provided they are carefully covered with a clean tarpaulin.

15.3. Vehicles used for the transportation of milk and dairy products must be clean, in good condition, the car body must have a hygienic coating that can be easily washed. Transport must have a sanitary passport issued by the territorial centers of the State Sanitary and Epidemiological Supervision for each vehicle for a period of not more than 12 months. A car without a sanitary passport is not allowed on the territory of the enterprise.

15.7. Sanitization of vehicles intended for bulk transportation of milk, as well as flasks, must be carried out at dairies in accordance with the "Instruction for Sanitizing Equipment at Dairy Industry Enterprises". A note is made on the processing carried out in the waybill; without this mark, the car is not released from the plant.

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

16. Requirements for occupational health in the production of milk and dairy products

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

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

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

16.7. At the enterprises of the dairy industry, amenity premises must be provided in accordance with the requirements of the KMK "Administrative and amenity buildings" and "Norms for the technological design of dairy industry enterprises."

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

16.12. All workshops must be provided with first aid kits.

17. Requirements for personal hygiene in the production of milk and dairy products

17.2. Persons entering work and working at the enterprise must undergo preliminary and periodic medical examinations in accordance with the order of the Ministry of Health of the Republic of Uzbekistan No. 300 dated 06.06.2000.

Personal medical books should be kept at the health center or at the head (foreman) of the shop.

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

Typhoid fever, paratyphoid, salmonellosis, dysentery;

Hymenolepiasis, enterobiasis;

Syphilis in the infectious period;

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

Infectious and destructive forms of pulmonary tuberculosis; extrapulmonary tuberculosis with the presence of fistulas, bacteriouria; 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. Before starting work, employees must comply with the following sanitary requirements:

· In the room of the sanitary inspection room, take a shower, put on clean sanitary clothes so that it completely covers personal clothes, pick up your hair under a scarf or cap, put on safety shoes, wash your hands with warm water and soap and disinfect them with a disinfectant.

· At the entrance to the workshop, disinfect shoes on a disinfecting mat.

· When visiting the toilet, remove overalls in the airlock before entering the toilet.

Wash and disinfect hands:

Before starting work;

After every break in work;

When moving from one operation to another;

After contact with contaminated objects;

After the toilet - twice: in the lock after visiting the toilet before putting on overalls and at the workplace directly before starting work.

· Every day, each employee must sign in the "Journal of Control of Employees for Gastrointestinal Diseases" that he and his family members do not have intestinal diseases.

· Show hands to the foreman of the site / workshop to check for the absence of pustular diseases.

Hygiene in the workplace

· Industrial waste should be disposed of on a regular basis in designated, marked containers.

· Keep the working tool clean.

Remove items and tools that are not currently in use.

· At the packaging and bottling area, the packaging material must be in a strictly designated place, on plastic pallets, not in contact with the floor (in quantity for no more than 1 shift).

· If the product is spilled on the floor, wash off the product with water from a hose, drive the rest of the water down the drain using a floor squeegee.

· In case of spilling (falling) of dry products on the floor, carry out dry cleaning, if necessary, wet cleaning with a detergent, then dry the floor.

· Only open windows with fly nets.

Forbidden!

· Enter the production halls:

In outerwear;

With open wounds, scratches, abrasions or other damage to the skin (if any, contact the health center of the plant to treat the wound and apply a bandage or patch);

With jewelry, watches;

With food and drinks.

Wash hands in disinfectant baths.

· Leave cleaning equipment (brushes, mops) on the floor, on technological equipment.

17.8. Persons with 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. To identify persons with pustular skin lesions, medical workers of the enterprise should daily check the hands of the personnel 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.

17.10. All newly recruited workers must complete a mandatory hygiene training program and pass an exam with a note about this in the appropriate journal and in their personal medical book. In the future, all employees must undergo training and testing of hygienic knowledge once a year. Persons who have not passed the hygienic preparation examination are not allowed to work.

17.11. Before starting work, workers in production workshops should take a shower, put on clean sanitary clothing so that it completely covers personal clothing, put their hair under a scarf or cap, wash their hands thoroughly with warm water and soap and disinfect them with a solution of bleach or chloramine.

17.12. Each employee of the production shop must be provided with 4 sets of sanitary clothing (workers of shops for the production of children's products - 6 sets); clothes are changed daily and when soiled. It is forbidden to enter the production workshops without sanitary clothing. Washing and disinfection of sanitary clothing is carried out at the enterprises centrally, it is forbidden to wash sanitary clothing at home.

17.13. Locksmiths, electricians and other workers engaged in repair work in the production, storage facilities of the enterprise are required to follow the rules of personal hygiene, work in workshops in sanitary clothing, and carry tools in special closed boxes with handles.

17.14. When leaving the building to the territory and visiting non-industrial premises (toilets, canteen, first-aid post, etc.), sanitary clothing must be removed; it is forbidden to wear any outer clothing over sanitary clothing.

17.16. Smoking is allowed only in designated areas.

17.17. Eating is allowed only in canteens, canteens, eating rooms or other food outlets located on the territory of the enterprise or in its vicinity.

17.18. 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 contact with contaminated objects. Workers of starter departments especially carefully need to wash and disinfect their hands before fermenting milk, separating kefir fungi and before draining the starter.

After visiting the toilet, hands should be washed and disinfected twice: in the lock after visiting the toilet before putting on a bathrobe and at the workplace, immediately before starting work.

When leaving the toilet, disinfect shoes on a disinfecting mat. Disinfectants are subject to daily replacement.

17.19. Sanitary requirements for visitors to the dairy plant

· Be on the territory only with accompanying persons - employees of the enterprise.

· Upon receipt of a pass to visit the territory at the pass office, you must sign in the journal that you and your family members do not have the following diseases: gastrointestinal infections, viral infections, open pustular wounds on the hands, tuberculosis, hepatitis A.

Remove outer clothing in the dressing room.

· Put on sanitary clothes (disposable gown, cap, shoe covers) located in the closet for disposable clothes in the sanitary zone (when moving from the administrative to the production building).

· Enter the production building only through the sanitary zone, having previously washed and disinfected hands.

· 17.20. Hygiene requirements for employees of contractors working on the territory of dairy enterprises.

· All employees of contracting organizations working on the territory of dairy enterprises must have personal medical books filled out in a timely and correct manner.

· All employees of contractors working in the workshops of the main production must wear overalls and safety shoes.

· Smoking is permitted only in designated areas.

· Eating is allowed in the dining room, buffet or dining rooms.

· When visiting the toilet, remove overalls in the airlock before entering the toilet, wash and disinfect hands after visiting the toilet.

· In the event of the first symptoms of gastrointestinal diseases, high temperature, it is necessary to contact the health center of the plant.

17.21. Laboratory control of the cleanliness of the hands of each employee is checked at least 2 times a month 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. Cleanliness of hands with the help of starch iodine test is controlled once a week. The starch iodine test is carried out by a specially allocated and trained worker (sanitary post).

18. Disinsection, deratization

18.1. Cleaning, washing and disinfection of equipment and apparatus should be carried out after the end of the operation of each individual apparatus.

The general scheme for washing and disinfecting equipment and inventory is as follows:

one). Rinsing with cold or warm (not higher than 35 C) water to remove milk residues. At higher temperatures, milk proteins coagulate, adhere tightly to the walls and are difficult to wash off.

2). Washing with an alkaline solution or a solution of a washing mixture at a temperature of 50-700 C using brushes and ruffs (where possible).

3). Rinsing with hot water at a temperature of 60-70 C until the remnants of the washing solution are completely removed.

4). Disinfection, which is carried out in the dairy industry, with live steam, hot water (temperature 85-90, circulation 10-20 minutes) or chemicals (chlorine solutions containing 150-200 mg of active chlorine in 1 liter). When using bleach, it is necessary to ensure contact of the solution with the treated surface for at least 3-5 minutes, and after treatment, rinse with cold water to remove the smell of chlorine.

The first three stages of treatment are almost the same for different types of equipment, only the most effective cleaning mixture and concentration is selected.

The last processing step may be slightly different for different equipment. For flasks, small inventory, pipes, steaming is recommended, and for the latter, treatment with a bleach solution is also recommended. .

Washing and disinfection of glass milk pipelines is carried out without disassembly. After rinsing, a rubber sponge is inserted into the milk pipeline and, under the pressure of an alkaline solution or warm water, it is pushed through the pipeline and brushes its inner surface. The final stage is chlorination for 10-15 minutes. (solution concentration 150-200 mg/l). After chlorination of the milk pipeline 5 min. rinsed with tap water. For wooden containers, inventory, steaming or immersion for 10 minutes is effective. in a solution of bleach (400 mg/l).

18.2. The presence of flies, cockroaches, rodents and other insects is not allowed at the enterprises of the dairy industry.

18.3. The enterprises must create the necessary conditions for the effective implementation of deratization and disinfestation work, the possibility of contact of chemicals with manufactured products, auxiliary, packaging materials and containers is excluded. To carry out pest control, deratization work, the administration of the enterprise must conclude an agreement with the pest control station. Contracts must be renewed annually.

18.4. To combat 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 lime milk;

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

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

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

Closing of 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 iron;

Upholstery of warehouse doors with iron.

18.9. It is prohibited to use bacteriological methods of rodent control at the enterprises of the dairy industry.

19. Duties, responsibilities and control over compliance with these hygiene requirements

19.1. Dairy industry leaders are required to ensure:

Necessary conditions at the entrusted enterprise for the development of products of guaranteed quality that are safe for life and health of consumers;

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

Passage by employees of hygienic training with the subsequent passing of an exam when applying for a job and in the process of work;

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

Availability of personal medical books for each employee with marks on medical examinations;

Availability of a sanitary journal of the established form, laced, numbered and sealed for recording acts and proposals of representatives of state sanitary and epidemiological surveillance bodies;

Conditions for employees of enterprises to comply with the rules of personal hygiene;

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

Regular washing of sanitary clothes;

Conditions for drying work shoes and rubber boots;

Availability of a sufficient amount of detergents and disinfectants;

Availability of first aid kits in workshops for first aid;

Working conditions of personnel that meet hygiene and safety standards;

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

Familiarize all employees of the enterprise with these Sanitary Rules and Norms, ensure their strict implementation.

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

19.3. Those guilty of violating the requirements of these sanitary rules and regulations may be subject to disciplinary, administrative or criminal liability in the prescribed manner.

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 Republic of Uzbekistan, and departmental sanitary and epidemiological supervision and control - by employees of the health center and departmental sanitary doctors of the enterprise.

Document type: SanPiN
Document number: 0281-09
Date of adoption: 28.12.2009
Additionally: Appendix No. 1 to SanPin No. 0281-09 "Journal of accounting for the detection and elimination of accidents and repair work on water supply and sewerage" / Appendix No. 2 to SanPin No. 0281-09 "Approximate indicators for assessing the results of monitoring the sanitary and hygienic state of production" /

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

Dairy products are perishable food products, and violations of the conditions of their production can lead to harm to the health of consumers. Ensuring the epidemiological safety of products, as well as their quality, is the main task of dairy processing enterprises. Strict compliance with the requirements of sanitary legislation can help with 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 that come into contact with them, must comply with sanitary rules and take quality assurance measures. Compliance with the requirements of sanitary legislation is also included in the list of obligations of legal entities and individual entrepreneurs established by Art. 11 of the 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 exercise production control over compliance with sanitary rules and the implementation of sanitary and anti-epidemic (preventive) measures, including through laboratory research and testing.

<1>Federal Law of March 30, 1999 N 52-FZ "On the sanitary and epidemiological well-being of the population".

According to paragraph 3 of Art. 13 of Federal Law N 52-FZ, in the event of a product non-compliance 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 that exclude harm to a person, or destroy it. In addition, violation of sanitary legislation by virtue of Art. 55 of Federal Law N 52-FZ threatens with disciplinary, administrative (Article 6.3 of the Code of Administrative Offenses 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 the harm, in full in accordance with the legislation of the Russian Federation (Article 57 of Federal Law N 52 -FZ).

Consider the main provisions of the sanitary rules that dairy industry enterprises 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 production of products that meet medical and biological requirements and sanitary quality standards.

<2>"Production of milk and dairy products. Sanitary rules and norms. SanPiN 2.3.4.551-96" (approved by the Decree of the State Committee for Sanitary and Epidemiological Supervision of Russia dated 04.10.1996 N 23).

Territory

The territory of the dairy enterprise and footpaths for personnel must be hard-surfaced and have a through or ring passage for vehicles. Sites for storing building materials, fuel, containers, and placing containers for collecting garbage should also have a hard surface. Garbage sites should be located on the windward side with respect 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 the containers at least once a day, followed by sanitization and disinfection of the containers and the site.

Plots free from buildings and driveways should be used for organizing recreation areas, planting trees and shrubs, lawns. The perimeter of the site and between the zones also need to be landscaped. However, it should be borne in mind that it is impossible to plant trees and shrubs that, when flowering, can clog equipment and products. In summer, the territory and green spaces are watered as necessary, and in winter, the roadway and footpaths are cleared of 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 production workshops should ensure the flow of technological processes. At the entrance to buildings, it is necessary to have scrapers, gratings or metal nets for cleaning shoes from dirt, and inside buildings at the entrance to production workshops and amenity premises - disinfectant rugs (which are moistened every shift with a 0.5% disinfectant solution). Acceptance of 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 the walls and ceilings of industrial and utility rooms is carried out as they become dirty, but at least twice a year, with light-colored paints, and when mold appears, the ceilings and corners must be immediately cleaned and painted with the addition of permitted fungicidal preparations.

In production facilities, pedal tanks 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 leaflets on compliance with sanitary, hygienic and technological regimes, warning notices, equipment washing schedules and modes, and the results of assessing the state of workplaces. Cleaning equipment must be marked and assigned to the relevant 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 is allowed in built-in cabinets or niches equipped like pantries).

At least once a month, general cleaning and disinfection of all premises, equipment, inventory (sanitary day), as well as current repairs (at large enterprises, cleaning can be carried out in workshops) should be carried out. The schedule of sanitary days for the quarter must be agreed with Rospotrebnadzor. At least once a week, it is necessary to wash with hot water and soap and disinfect the surfaces of the panels, internal doors in the production workshops, starter departments, workshops for the production of children's dairy products, and wipe the door handles, the surface under them, the bottom of the doors and the taps at the sinks every shift washing and disinfecting solutions. Floors in industrial premises are washed as needed and at the end of the shift, and in workshops contaminated with grease, with hot soapy-alkaline solutions, followed by disinfection. Wet cleaning of stairwell steps is carried out as they get 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 fittings are wiped as they get dirty, but at least once a month. Trays, ladders, washbasins, sinks, urns are thoroughly cleaned, washed and disinfected as they get dirty and after the end of the shift. The inner side of window, skylight glazing and frames is wiped and washed at least once a month, the outer side - at least twice a year, and in the warm season - as it gets dirty.

Domestic premises

Welfare premises for workers of production workshops of dairy industry enterprises should be equipped according to the type of sanitary checkpoints. There must be a mat at the entrance, wetted every shift with a disinfectant solution. The premises are thoroughly cleaned every day at the end of work: they are cleaned of dust, the floors and equipment are washed with a soap-alkaline solution and hot water. Wardrobe cabinets are wet cleaned daily and disinfected with approved disinfectants at least once a week.

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

Water supply and sewerage

Water used for domestic and technological needs must comply with the requirements of GOST "Drinking water. Hygienic requirements and quality control"<3>(clause 7.7 SanPiN 2.3.4.551-96). To cool dairy products in technological devices, ice drinking water with a temperature of 1-2 degrees should be used. Celsius circulating in a closed system. It is allowed to use technical water for supplying the circulation systems of refrigeration units, compressors, vacuum evaporators, supply to toilet flush tanks and urinals, external car washing, cooling down the blowdown water of boiler houses, watering the territory. At the same time, the technical water supply must be separated from the domestic and drinking water supply and painted in a distinctive color. The draw-off points of both water supply systems must be marked with the appropriate inscriptions: "drinking", "technical".

<3>Sanitary and epidemiological rules and regulations: "Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control. SanPiN 2.1.4.1074-01", put into effect by the Decree of the Chief State Sanitary Doctor of the Russian Federation of September 26, 2001 N 24, and " Hygienic requirements for the quality of non-centralized water supply. Sanitary protection of sources. SanPiN 2.1.4.1175-02, put into effect by the Decree of the Chief State Sanitary Doctor of the Russian Federation of November 25, 2002 N 40.

Production facilities should provide:

flushing 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 wastewater or products is possible, but at least one 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, disposable towels, electric towels (placed 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 Norms.

<4>Building norms and rules "Sewerage. External networks and structures" SNiP 2.04.03-85, approved. Decree of the USSR State Committee for Construction of 05/21/1985 N 71.
<5>Building norms and rules "Internal water supply and sewerage of buildings" SNiP 2.04.01-85, approved. Decree of the State Committee of the USSR for Construction of 04.10.1985 N 189.

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 lighting is most acceptable. And with its lack, artificial lighting is used, mainly fluorescent lamps. Incandescent lamps should be used in thermostatic, refrigeration, salting compartments, storage rooms. Bactericidal lamps for air disinfection are installed in rooms that require a special sanitary regime (in the starter room, in the department of packaging cheese in film, packaging of children's dairy products, laboratory boxes, etc.). In addition to the main lighting, the enterprise must have emergency lighting. Light openings inside and outside the building must not be cluttered with containers, equipment. It is not allowed to replace glass in light openings with opaque materials.

<6>Construction norms and rules of the Russian Federation "SNiP 23-05-95. Natural and artificial lighting", approved. Decree of the Ministry of Construction of Russia dated 02.08.1995 N 18-78.
<7>Approved by the Letter of Roskompisheprom dated 19.07.1993 N 140/12/2.

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 administrative buildings"<10>. In all production workshops 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).

<8>Construction norms and rules of the Russian Federation "SNiP 41-01-2003. Heating, ventilation and air conditioning", approved. Decree of the Gosstroy of Russia dated June 26, 2003 N 115.
<9>Construction norms and rules of the Russian Federation "SNiP 31-03-2001. Industrial buildings", approved. Decree of the Gosstroy of Russia dated March 19, 2001 N 20.
<10>Building norms and rules of Russia "SNiP 31-05-2003. Public buildings for administrative purposes", approved. Decree of the Gosstroy of Russia dated June 23, 2003 N 108.

In production and auxiliary premises, natural, mechanical, mixed ventilation or air conditioning is provided. At the same time, a favorable air environment should be created for the health and working capacity of personnel, the preservation of products and materials, the provision of the technological process, and the preservation of 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 the Guidelines "Sanitary and hygienic control of ventilation systems in industrial premises"<12>.

<11>Approved by the Decree of the State Committee for Sanitary and Epidemiological Supervision of Russia dated 01.10.1996 N 21.
<12>Approved by the Ministry of Health of the USSR on September 5, 1987 N 4425-87.

Sanitary environmental protection

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

Sanitization of equipment, inventory, utensils, containers

Technological equipment, apparatus, utensils, containers, inventory, film and products made of polymeric 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 products.

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 Dairy Products for Baby Food<14>. Each shop should have a monthly cleaning and disinfection schedule. Processing of tanks for the production and storage of milk and dairy products should be carried out after each emptying. In case of equipment downtime 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 washed and disinfected. Equipment not used after washing and disinfection for more than six hours is disinfected again before starting work.

<13>Approved by the USSR Ministry of Meat and Dairy Industry on April 28, 1978.
<14>Approved by the Ministry of Agriculture and Food of Russia and approved by the State Committee for Sanitary and Epidemiological Supervision of Russia on December 27, 1995.

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

The filter materials are washed and disinfected after each use, for continuous milk intake - at least once per shift, and for periodic - after each interruption in milk intake. Bags for pressing cottage cheese are thoroughly cleaned, washed in special washing machines in a separate room using detergents, boiled for 10-15 minutes and dried in a special chamber, cabinet or in air immediately after the end of the technological process. Conveyors, conveyors in contact with food are cleaned, treated with a hot detergent solution and washed with hot water at the end of the shift. Milk tanks are washed and disinfected after each release 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, transport must have a sanitary passport issued by the territorial centers of Rospotrebnadzor for each vehicle for a period of not more than six months.<15>(without it, the car is not allowed on the territory of the enterprise). Employees of Rospotrebnadzor have the right to prohibit the transportation of milk and dairy products by vehicles that do not meet sanitary requirements. The driver-forwarder (forwarder) must also have a personal medical book with notes on medical examinations and hygiene training, overalls, strictly observe the rules of personal hygiene and the rules for transporting dairy products. Dairy products cannot be transported together with raw products (meat, poultry, fish, eggs, vegetables, fruits). In summer, the loading and delivery of whole-milk perishable products in refrigerators must be carried out within a period of not more than six hours, by specialized vehicles and onboard vehicles - two hours.

<15>Order of Rospotrebnadzor dated May 20, 2005 N 402 "On a personal medical book and a sanitary passport".

Personal hygiene

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

If there are signs of gastrointestinal diseases, fever, suppuration, symptoms of other diseases, employees of production shops are required to inform the administration about this and apply to a medical institution for treatment. If employees have infectiously ill relatives 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 workshop is obliged to sign in a special journal about the absence of intestinal diseases in him and his family members. Every day, the enterprise should check the hands of the personnel for the absence of pustular diseases with an entry in a special journal, which indicates the date of the check, full name. 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>). Newly entrants are trained in the hygiene training program<18>and pass the exam with a note about it in the relevant journal and in the personal medical book. In the future, all employees undergo this training and knowledge testing once 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 bodies conducts certification of executives and specialists for their knowledge of sanitary rules and norms, the basics of hygienic and anti-epidemic requirements for dairy production.

<16>Federal Law No. 29-FZ of January 2, 2000 "On the Quality and Safety of Food Products".
<17>Order of the Ministry of Health and Social Development of Russia dated August 16, 2004 N 83 "On approval of the Lists of harmful and (or) hazardous production factors and work, during the performance of which preliminary and periodic medical examinations (examinations) are carried out, and the Procedure for conducting these examinations (examinations)".
<18>Order of the Ministry of Health of Russia dated June 29, 2000 N 229 "On professional hygienic training and certification of officials and employees of organizations."

Before starting work, employees of production workshops must take a shower, put on clean sanitary clothes<19>so that it completely covers personal clothing, tuck your hair under a scarf or cap, wash your hands thoroughly with warm water and soap and disinfect them. It is forbidden to enter the production workshops without sanitary clothing. It is forbidden to bring foreign objects (watches, cigarettes, bags, etc.) into the workshops and wear jewelry. When leaving the building on the territory and visiting non-industrial premises (toilets, canteens, first-aid post, etc.), sanitary clothing must be removed. It is forbidden to wear any outerwear on her. Smoking and eating is allowed only in designated areas.

<19>Read about providing workers with sanitary clothing in the articles of T.K. Lyubimtseva "Special and sanitary clothing and footwear at food industry enterprises", 2009, N 5; "Accounting for special and sanitary clothing and footwear", 2009, N 6.

Workers should be especially careful to keep their hands clean (wash and disinfect before starting work, after each break in work, when switching from one operation to another, after contact with contaminated objects). Workers of starter departments especially carefully wash and disinfect their hands before fermenting milk, separating kefir fungi and before draining the starter. Fingernails should be cut short and not varnished. After visiting the toilet, hands are washed and disinfected twice: in the lock after visiting the toilet before putting on a bathrobe and at the workplace, immediately 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 employee 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

The presence of flies, cockroaches, other insects and rodents in the dairy industry is not allowed. For carrying out disinfestation, deratization works, the enterprise concludes an agreement with the enterprise of this profile. At the same time, the possibility of contact of chemical preparations with manufactured products, auxiliary, packaging materials, and containers should be excluded.

For preventive control of flies, thorough and timely cleaning of premises, timely collection of food waste and garbage in containers with tight-fitting lids and their removal, followed by washing and disinfection of containers, notching all opening windows and doorways for the spring and summer period are necessary. To prevent the appearance of cockroaches, all the cracks in the walls, partitions are closed, the accumulation of crumbs, food debris is not allowed. To protect raw materials and finished products from rodents, windows in the basement floors are closed with metal bars, hatches - with tight covers, ventilation openings and channels - with metal meshes with cells 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 iron, 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 workshops. Production control over compliance with the Sanitary Rules and Norms is carried out in accordance with the Decree of the Chief State Doctor of the Russian Federation N 18<20>.

<20>Decree of the Chief State Sanitary Doctor of July 13, 2001 N 18 (as amended on March 27, 2007) "On the Enactment of Sanitary Rules - SP 1.1.1058-01" (together with the "Sanitary Rules" Organization and conduct of production control over compliance with sanitary rules ...").

Please note that in connection with the adoption of the Federal Law of June 12, 2008 N 88-FZ "Technical Regulations for Milk and Dairy Products", which entered into force on December 17, 2008<21>, The Chief State Sanitary Doctor of the Russian Federation, in Decree N 44 of July 22, 2008, indicated to the Office of Regulatory Support, the Office of Sanitary Supervision, the Office of Service Organization, State Registration and Licensing of Rospotrebnadzor, together with the State Research Institute of Nutrition of the Russian Academy of Medical Sciences, to make proposals by 01.10.2008 on the revision of certain sanitary rules and norms, hygienic standards, as well as guidelines on 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 the Technical Regulations for milk and dairy products.

<21>Read more about this document in the article by E.V. Presnyakova "Technical regulations for milk and dairy products", 2008, N 8.

V.A. Kuznetsova

Journal Expert

"Food industry:

Accounting

and taxation"

SANITARY RULES AND REGULATIONS

1 area of use

These rules and regulations have been developed on the basis of the Law of the RSFSR "On the sanitary and epidemiological welfare of the population", the Laws of the Russian Federation "On the protection of consumer rights", "On the certification of products and services" and the "Regulations on state sanitary and epidemiological regulation", 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 production of products that meet biomedical requirements and sanitary quality standards.

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

2. Regulatory references

References to the following documents are used in these sanitary rules and norms.

2.6. "Medico-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 4.04.73.

2.9. "Sanitary requirements for the design of enterprises of the dairy industry", VSTP, 01/06/92.

2.10. "Norms of technological design of enterprises of the dairy industry", VNTP 645/1618-92.

2.11. "Norms of technological design of family farms, small-capacity enterprises 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 "Natural and artificial lighting. Design standards".

2.17. "Sanitary norms for the microclimate of industrial premises", approved. deputy chapters State Sanitary Doctor of the USSR 31.03.86, N 4088-86.

2.18. "Sanitary standards for permissible noise levels in the workplace", approved. chapters State Sanitary Doctor of the USSR 12.03.85, N 3223-85.

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

2.21. GOST 13264-88 "Cow's milk. Purchase requirements".

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

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

2.26. "Instruction 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, 12/27/95.

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 dated 05.01.93, N 1.

2.28. "Rules for the certification of milk and dairy products for compliance with safety requirements", 1993.

2.29. "Instruction on the order and frequency of control over the content of microbiological and chemical contaminants in milk and dairy products at the enterprises of the dairy industry", 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

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

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

3.5. Conditions for the production of ice cream in the dairy industry must comply with the sanitary rules for enterprises for the production of ice cream.

4. Territory

4.5. Areas of the territory free from buildings and passages 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 produce flakes, fibers, pubescent seeds during flowering, which can clog equipment and products.

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

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.

Garbage bin sites should be located on the windward side with respect to production or storage facilities. The sanitary gap between them should be at least 30 meters.

Removal of waste and garbage from waste 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.

5. Production and auxiliary premises

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.

Receiving platforms or rooms must be equipped with brackets and hoses for pumping milk. Hoses for pumping milk from flasks or through the hatch of the tank 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 (WMS, etc.) should be isolated from the workshops 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.

Pallets, racks, containers should be provided for laying food products.

5.7. The department for the preparation of starters 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 starters. 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 clothing and a disinfectant rug 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 supplements, etc. should be carried out in a separate room.

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

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

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

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

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

5.16. Pedal bins with lids for garbage, as well as containers made of polymeric materials for collecting sanitary waste, should be installed in production facilities. Cisterns and containers for marriage should be cleaned daily, washed with detergents and disinfected with a 0.5% bleach solution.

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

The schedule of sanitary days for the quarter should be agreed with the bodies and institutions of the state sanitary and epidemiological supervision. At large enterprises, it is allowed to hold sanitary days in separate workshops.

To organize a 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.