Sanitary rules and norms SanPiN "Production of bread, bakery and confectionery"

Sanitary rules and norms SanPiN "Production of bread, bakery and confectionery"

(App. Resolution of the State Committee on September 25 1996, the N 20)

Production of bread, cakes and confectionaries

Introduction date - from the moment of approval


1. Application area

2. Normative references

3. Requirements

3.1. General provisions

3.2. Requirements for territory

3.3. Requirements for water and sanitation

3.4. to the coverage requirements

3.5. The requirements for heating and ventilation

3.6. The requirements for the production and support facilities

3.7. Requirements for domestic premises

3.8. Requirements for low-power companies

3.9. Requirements for equipment, inventory, packaging and sanitary





Requirements for raw materials, semi-finished products, raw materials preparation to


, 11.

production and production of finished products to the implementation of the requirements of the finished product




Laboratory Control Organization




Measures to combat rodents and insects


\ -1

Occupational Health and Personal Care




Sanitary protection of the human environment




Duties and Responsibilities of the Administration for compliance

these rules

1 application. Instruction on every shift before starting medical


employees of enterprises, shops



producing confectionery



2. The log of the results of health


shop workers (team, section)

, generating

cream products


3. Journal of Accounting, issuance and delivery of jigs

bags and





Calculation of the sugar content in the aqueous phase cream


5. Characteristics of detergents


6. Characteristics of disinfectants



General provisions for the use of microbicides lamps on

food industry

Bibliographic information

1. Application area

2. Normative references

In these Sanitary rules and norms of references to the following documents.

2.1. The law "On the sanitary-epidemiological welfare of the population" of April 19 1991.

Currently, the law of March 30 1999, the N 52-FZ "On the sanitary-epidemiological welfare of the population"

2.2. The law "On certification of products and services" from 10.06.93.

2.3. The Law “On Protection of Consumer Rights” and the Federal Law of the Russian Federation “On Amendments and Addenda to the Law of the Russian Federation“ On Protection of Consumer Rights ”.

2.4. Law “On Environmental Protection”

2.5. “Regulation on the state sanitary and epidemiological regulation”, approved by the Decree of the Government of the Russian Federation of 5 of June 1994, N 625.

See also Sanitary and Epidemiological Rules of Joint Venture "Sanitary and epidemiological requirements for organizations of trade and turnover of food raw materials and foodstuffs in them", approved by the decree of the State Sanitary Inspectorate of the Russian Federation dated 7 of September 2001. N 23

3. Requirements

3.1. General provisions

3.1.1. These Sanitary Rules and Regulations (hereinafter - Sanitary Rules) determine the hygienic requirements for the device, equipment and maintenance of all enterprises, workshops, areas (hereinafter enterprises) producing bread, bakery and confectionery (without cream and cream) products, regardless of the form property and departmental affiliation, as well as requirements for the mode of production, storage, sale, quality of bread, bakery and confectionery products.

3.1.2. In the design, the construction of new and reconstruction of existing enterprises should be guided by the construction standards for technological design enterprises producing bread and bakery products, as well as the requirements of these Sanitary Rules.

3.1.3. Projects of construction, reconstruction, repair and commissioning of newly built or overhauled, reconstructed and re-equipped enterprises should be coordinated with the authorities and institutions Gossanepidnadzora Russia.

3.1.4. Putting into operation of the premises intended for the production of bread, bakery and confectionery products, it should be carried out with the obligatory participation of representatives of the State Sanitary and Epidemiological Supervision of the Russian Federation.

3.1.5. State sanitary and epidemiological supervision and control over the implementation of these Sanitary Rules is carried out by the bodies and institutions of the State Sanitary and Epidemiological Service of the Russian Federation in accordance with the “Regulations on the State Sanitary and Epidemiological Service of the Russian Federation”, approved by a decree of the Government of the Russian Federation dated 5 June 1994. N 625.

3.1.6. The requirements of these Sanitary Rules must be carried out continuously and fully throughout the Russian Federation.

3.2.1. The choice of land for construction, reconstruction of enterprises should be coordinated with the state sanitary and epidemiological surveillance and other organizations in accordance with established procedure.

3.2.2. Under construction or projected bakery and confectionary businesses must be located in relation to the residential buildings at least 50 m (sanitary protection zone of Class V).

3.2.3. The territory of the enterprise should be fenced, have two entrances. land development density should not exceed 35%.

3.2.4. The area free of buildings and driveways, as well as on the perimeter of the site should be landscaped with shrubs and trees. It is not allowed to plant trees and shrubs that give at flowering cereal, fiber, hairy seeds that can clog the equipment and food products.

3.2.5. On the territory of enterprises are not permitted to place accommodations, points fattening of livestock and poultry.

3.2.6. The territory of the enterprise should be illuminated in accordance with the SNiP "Natural and artificial lighting."

3.2.7. The area should be divided into industrial and economic zone.

In the production area should be placed the main production building, warehouses for raw materials and finished products, utility rooms, health center, etc.

In the economic area should have repair shops, storage containers and fuel, boiler room, garage, etc. musoropriemniki.

The economic zone should be located on the leeward side in relation to the production area at least 25 m, separated by vegetation (trees and shrubs), a width of not less than 3 m.

All driveways and walkways on the premises should be asphalted or paved.

Entrances to the industrial and economic zones should be separated.

3.2.8. On the territory there should be sites with stagnant groundwater. To drain atmospheric water should be provided to the slopes, directed by buildings and others. Facilities to the sump.

The headers and gutters should be cleaned regularly, promptly repaired.

3.2.9. The territory should have a slope from the production area to the economic, should be provided with water supply and cleaned daily with pre-irrigation water. In winter, the passages and driveways should be cleared of snow and ice, during the ice - to be poured with sand.

3.2.10. Packaging, construction and household materials must be stored in warehouses. Storage containers and allowed her temporary storage under a canopy on paved areas.

3.2.11. For the collection and temporary storage of garbage collections waterproof with tight fitting lids (metal containers) must be installed no more than a two-day accumulation of waste. Cleaning garbage bins made at least once in two days, followed by a mandatory treatment and disinfecting bleach solution or other authorized bodies of state sanitary and epidemiological disinfectants.

3.2.12. Placement of garbage bins (musoropriemnikov) allowed no closer than 25 meters from the production and storage facilities for raw materials and finished products, on paved areas exceeding receivers footprint on 1 meters in all directions.

3.2.13. Garbage collection of receivers by special transport should be carried out, the use of which is to transport raw materials and finished products is prohibited.

With centralized collection of waste to the plant must be delivered clean disinfected waste bins.

3.2.14. Bathrooms are on the territory of new and reconstructed enterprises must be at least 25 meters from the production areas and must be connected to the water supply, sewerage and insulated.

3.3.1. The water supply of enterprises must be made by connecting them to the centralized water supply network, and in the absence of it - by arranging the internal water supply from artesian wells.

In the absence of water and artesian wells variety of other sources of water supply must comply with the state sanitary and epidemiological authorities.

3.3.2. The quality of water used for process, drinking and household needs must comply with the requirements of GOST “Drinking Water. Hygienic requirements and quality control.

3.3.3. Artesian wells and spare tanks should have a sanitary protection zone of at least 25 m. For their sanitary conditions and water quality should be established systematic monitoring.

3.3.4. In the case of non-potable (technical) of water for technological needs (cooling compressors, watering areas liner to flush tanks, urinals and toilets, etc.) should be provided at the enterprise separate water systems: drinking and technical. The connection between drinking and technical water supply system are not allowed, these pipelines of water supply systems must be painted in a distinctive color.

3.3.5. The quality of the water supplied to the tanks and production shops should be systematically monitored in accordance with GOST “Drinking Water. Hygienic requirements and quality control "in the terms established by the state sanitary and epidemiological supervision authorities (chemical analysis is carried out at least once a quarter, bacteriological analysis - at least once a month).

Depending on the epidemiological situation analysis of multiplicity can be changed regardless of the water source.

3.3.6. Premises water tanks for the replacement of water must be insulated, be sealed and be kept clean.

3.3.7. Each tank for drinking water must close the lid, be sealed and have a stencil:

A water tank N m Cleared Volume _________________ ______________ 19__ was disinfected

________________ 19___ city

Cleaning and disinfection of a water tank should be done at least once per quarter.

3.3.8. In production areas should include:

- connection of cold and hot water of potable quality with installation of mixers to water intake points for the needs of technology;

- flush taps at the rate of one tap per 500 m area in workshops, but at least one flush tap per room;

- sinks for washing hands in workshops with an eyeliner of hot and cold water with a mixer, supplied with soap (disinfectant solution), disposable towel or electric dryer for hands. Sinks should be located in each production workshop at the entrance, as well as in places convenient for using them, at a distance of more than 15 m from the workplace.

For drinking purposes set drinking fountains, saturator installation or drinking tanks at a distance of no more than 75 meters away from the workplace.

Drinking water temperature should be within 8-20 ° C.

Water in the tank should be changed daily, tanks should be sealed.

3.3.9. For a hot water system, water must be used that meets the requirements of the GOST “Drinking Water. Hygienic requirements and quality control.

Do not use hot water from the hot water heating system for the technological processes, sanitization equipment and facilities.

3.3.10. The device of the sewage system of enterprises must meet the requirements of the SNiP “Sewage. External networks and facilities "," Internal water supply and sewerage of buildings ", as well as the requirements of these SanPiN.

3.3.11. To remove industrial and domestic waste water companies must be connected to a citywide sewage or have an independent sewers and wastewater treatment plants.

The internal drainage system of industrial and domestic waste water should be separate with an independent release in the Yard network.

3.3.12. It is forbidden to discharge into open water production and domestic water without proper treatment, as well as a device absorbing wells.

3.4. to the coverage requirements

3.4.1. Natural and artificial lighting in production and auxiliary premises should comply with the requirements of the SNiP “Natural and artificial lighting. Design standards ”and“ Technological design standards ”.

3.4.2. In all production and auxiliary rooms must be taken to maximize the use of natural light.

In areas related to the production of cream and finished cakes and pastries, while linking the project must provide for the north-western orientation.

Light openings should not be cluttered with production equipment, finished products, semi-finished goods, packaging, etc. both inside and outside the premises.

In the southern parts of the country to protect against excessive sun exposure in the summer it is recommended to use safety devices (guards, visors, screens).

3.4.3. The glazed surface skylights windows, lamps, etc. It should be regularly cleaned of dust and grime.

3.4.4. Broken glass in the windows need to be replaced immediately whole. Do not install components in the windows of glass and glazing replaced with plywood, cardboard, etc.

3.4.5. Sources of illumination of production workshops and warehouses should be enclosed in special explosion-proof fittings: luminescent - depending on the type, incandescent lamps - in closed ceiling lamps.

The plant is necessary to keep a record of light bulbs and lampshades in a special journal.

3.4.6. Fluorescent in enterprises producing bakery products, it is recommended to arrange in departments: bakery, Kneading, Dough, and brewing yeast, hlebohranilische, expedition administrativnobytovyh areas.

3.4.7. Do not place lamps directly above the open (unlocked) process tanks, digesters, kremosbivalnymi machines, table decoration cream products.

3.4.8. To inspect the internal surfaces of vehicles and vessels allowed to use portable lamps voltage is not higher in the 12 enclosed in protective nets.

3.4.9. Lighting fixtures and fittings must be kept clean and clean when dirty.

3.4.10. In the event of changes in the assignment of the production premises, as well as the interchange or replacement of equipment to other lighting systems must be converted and adapted to the new conditions, in accordance with the illumination standards.

3.4.11. To prevent dust explosions in the premises for the storage and preparation of flour should be provided: the hidden wiring made outside these premises electrical switches and circuit breakers, the use of sealed lamps with protective netting.

3.4.12. Monitoring the status and operation of the lighting should be borne by technically trained persons.

3.5. The requirements for heating and ventilation

3.5.1. Production and auxiliary premises, with the exception of cold warehouses, a boiler room, a transformer substation, should be provided with heating in accordance with the requirements of the SNiP "Heating, ventilation and air conditioning", "Industrial buildings", "Administrative and domestic buildings", while water heating as the most hygienic.

Heating heating appliances shall be easily accessible for cleaning

3.5.2. Equipment siropovarochnye boilers, steam pipes, hot water pipes and other sources of significant discharge convection and radiant heat should be insulated, where the surface temperature must not exceed 45 ° C.

3.5.3. Industrial shops and sites, auxiliary and sanitary facilities should be equipped with forced ventilation in accordance with applicable rules and regulations.

3.5.4. Sources of moisture and heat isolation (dining sets Tea, yeast, oshparochnye boilers etc.) Should be equipped with local suction, exhaust hood.

3.5.5. The sources of dust emissions (Dough, meshkovybivalnye et al. Machine) must be equipped with suction unit (vacuum cleaners, etc.).

3.5.6. The content of non-toxic dust (flour, sugar) in the air of industrial premises should not exceed 6 1 mg per m of air.

3.5.7. At workplaces at furnaces, as well as at final proofing cabinets for protection against hot hot vapors and gases, it is necessary to provide air showering at the level of the breathing zone. The temperature of the scented air in winter should be within (18 + 1) ° С at airspeed 0,5-1,0 m / s, and in summertime - (22 + 1) ° С at airspeed 1-2 m / s . Air recirculation is not allowed.

3.5.8. The places of loading of bakery and confectionery expedition through open doorways should be provided protection curtains or other devices that prevent ingress of outside air into the room of the expedition in the cold season.

3.5.9. The procedure for operation and maintenance of the ventilation systems of each enterprise must be installed in accordance with special regulations developed by now.

Control of the operation of fan installations rests with the technical staff.

3.5.10. The microclimate of the premises must comply with the "Sanitary standards of the microclimate of industrial premises", SNiP "Heating, ventilation and air conditioning. Design standards ", and in terms of technology - in accordance with the norms of technological design.

3.5.11. Noise levels in the production facilities at the workplace must not exceed the values ​​for these types of works, certain sanitary standards acceptable noise levels in the workplace.

3.5.12. Machine tools, machines, devices should have anti-vibration device, the vibration level should not exceed health standards.

3.6. The requirements for the production and support facilities

3.6.1. Production facilities and shops of the enterprise must be located so as to provide streaming of technological processes and lack of counter and crossed streams of raw and finished products. It is forbidden to their location in the basement and basement areas.

A set of premises must meet the standards for technological design of specialized enterprises.

3.6.2. Warehouses should be dry, clean, heated, with good ventilation (temperature - not lower than 8 ° С, relative air humidity - 70-75%), equipped with special rooms for unloading raw materials and loading finished products and provided with sheds for protection against precipitation completely covering the vehicles. For transportation of raw materials and finished products should be provided for separate forklifts.

In warehouses allowed gas processing storage pests in accordance with the rules of the gas processing warehouses.

The floor in the warehouse should be tight without gaps, cemented, the walls must be smooth.

In the storage room must be provided for cold rooms for storage of perishable raw materials and semi-finished products.

3.6.3. The food storage warehouses non-food materials and fragrant household goods (soap, washing powder, etc.) Is prohibited.

3.6.4. As part of the production shops of enterprises in accordance with the requirements of the "Sanitary standards of design of industrial enterprises" should be allocated in separate premises thermal (hot) shops; washing facilities that require special hygienic regime.

Before entering the production rooms must be provided mats soaked with disinfectant solution.

3.6.5. The enterprises producing confectionery products with a cream, (regardless of power), separate facilities must be equipped for:

- daily storage of raw materials with refrigerators for storage of perishable

raw materials;

- unpacking of raw materials and preparing it for production;

- egg chambers from 3 premises: for storing and unpacking eggs (with a refrigeration unit), for washing and disinfecting eggs, for obtaining egg masses;

- Stripping oil;

- making cream (with refrigeration equipment);

- cooking syrup;

- baking biscuits and convenience foods;

- vystoyki and cutting biscuit;

- processing and sterilization of jigging bags, tips, small inventory;

- processing of intrashop packaging and large inventory;

- washing of reverse packaging;

- storage cut and cardboard containers, paper;

- Expedition cream products with refrigeration equipment.

3.6.6. The walls of industrial premises to a height of not less than 1,75 m must be lined with glazed tiles or other materials, making it possible to carry out wet cleaning, or light colored paint.

3.6.7. Ceilings and walls above the panels in production facilities and ancillary departments must be whitewashed glue or latex painted.

3.6.8. Painting and whitewashing walls and ceilings must be carried out as required, but at least twice a year.

3.6.9. Places with a broken plaster zashtukaturivaniyu be immediately followed by painting or whitewashing.

3.6.10. Minor works to eliminate the defects of plaster, whitewash, the replacement of broken glass, etc. allowed to perform without a full stop the production process, provided a local fencing and reliable product protection against ingress of foreign objects in it.

3.6.11. The floors in all production areas must be waterproof, not slippery, without cracks and potholes, with easy to clean and wash the surface with the corresponding slopes to the ladders. In rooms with aggressive effluents for finishing floors should be used acid- and alkali-proof coating. Land on the floor Meeting intrashop transport must be finished with impact resistant plates.

3.6.12. For the finishing of floors, walls and ceilings should be applied materials authorized bodies of Sanitary Inspection.

3.6.13. Cleaning of industrial, auxiliary, warehouse and domestic premises should be done by cleaners (no combination allowed), and cleaning of workplaces by the workers themselves. Enterprises operating in shifts should be serviced by a replaceable staff of cleaners.

3.6.14. Cleaners must be provided with cleaning equipment, facilities for washing, disinfection and cleaning.

3.6.15. Cleaning equipment for cleaning of production, auxiliary and utility rooms must be marked with paint and kept in separate rooms equipped with special washing tubs and drain devices eyeliner hot and cold water, as well as register for drying cleaning equipment.

3.6.16. After cleaning the end closure change all cleaning equipment must be washed with water with detergent and disinfected, dried and stored in a pure form.

3.6.17. Doors and door handles production and support facilities as required, but at least once per shift, should be washed with hot soapy water and disinfected.

3.6.18. Panel walls of production facilities as necessary wipe with a damp cloth moistened with soap and alkaline solutions, washed with hot water and wipe dry.

3.6.19. Cleaning of the floors should be done every second, they are previously cleaned in a damp way, then they are washed and wiped dry. Floors in industrial premises of enterprises producing confectionery products with cream, after preliminary cleaning and washing with detergents, must be treated with solutions of disinfectants. At the end of the sanitary treatment at the end of the shift, it is necessary to treat the premises with bactericidal lamps. If necessary, the floors are cleaned of dirt with scrapers. Fatty and slippery floors (according to production conditions) are washed with hot water with soap or alkaline solution several times a day.

3.6.20. The inner surface of the glazed window frames washed and wiped the extent of pollution, but at least 1 times a week.

3.6.21. Heating units and space for them should be regularly cleaned of dirt and dust.

3.6.22. Electrical grid and other guards and transmission, fan chamber and the panel must be cleaned periodically, as the dirt, with the full power outage.

3.6.23. Railing stairwells should be washed every shift with hot soapy water and disinfected.

3.6.24. Cabins for lifts (elevators) must be cleaned every day and rub in compliance with all safety regulations.

3.7. Requirements for domestic premises

3.7.1. Enterprises need to have domestic premises in accordance with the rules of technological engineering companies that produce confectionery and bakery products.

The utility rooms for the employees of production facilities should be equipped with sanitary inspection rooms by type.

3.7.2. The wardrobe is necessary to provide separate storage top, home, work clothes and shoes.

3.7.3. Linen for clean and dirty sanitary clothing must be placed in separate rooms, have a window of reception and issuance of clothing.

3.7.4. Doors to the toilet, in the toilet cabin arranged like "subway". Toilet stall should be equipped with a bracket for toilet paper. On the doors of the cabin should be a reminder: "Take off sanitary clothing."

3.7.5. In washbasins, toilets in the gateway must be the sink, toilet paper, soap, elektropolotentse, disinfecting solution for hand washing, towel robes and dezkovrik in front of the toilet.

3.7.6. Showers should be placed next to the dressing rooms, preddushevye be equipped with hangers and benches.

Number of seats in the showers should be determined in accordance with SNIP by the number of employees in the largest shift.

3.7.7. Catering (canteens) should be part of domestic premises or in separate buildings. In the absence of canteens should be room for meals.

The number of seats is calculated according to the number of operating in numerous


Before entering the canteens should be provided hangers for sanitary clothes, sinks with eyeliner hot and cold water, soap, elektropolotentse.

It is forbidden to eat and smoke directly into the production facilities.

3.7.8. In domestic premises cleaning should be done on a daily basis (at least twice per shift) using hot water, detergent and disinfectants. Toilets, urinals periodically cleaned of uric acid salts of technical hydrochloric acid.

3.7.9. For cleaning and disinfection of sanitary facilities shall be allocated special equipment (buckets, dustpans, rags, brushes etc.) with a distinctive coloring and markings.

Cleaning equipment toilets should be kept separately from other household cleaning tools space. Do not use it for cleaning other rooms.

3.8. Requirements for low-power companies

3.8.1. For low-power enterprises (bakeries and shops) are companies that produce:

bread and bakery products with a maximum capacity of up to 3 t / day;

no cream confections with maximum efficiency 500 kg / day;

cream-filled pastries with a maximum capacity of up to 500 kg / day.

3.8.2. Placing low-power enterprises with maximum performance is only allowed in separate buildings.

For bakeries and shops for the production of: bread and bakery products - no more than 1 tons / day; pastry without cream - up to 500 kg / day; confectionery with cream - no more than 300 kg / day is allowed in consultation with the state sanitary and epidemiological authorities (assuming no harmful effects on residents) accommodation in rooms attached to residential and other buildings, built-in and attached to buildings of other purposes and residential buildings, and also built into non-residential buildings (administrative, industrial, commercial, etc.).

3.8.3. When using low-power companies in separate buildings the size of buffer zones should be established in agreement with the Sanitary Inspection, on the basis of the sanitary classification of enterprises, depending on the existing hazards, as well as the situation on the ground.

3.8.4. In the case of low power companies accommodation in rooms adjoined or built-in and attached to residential buildings, the sources of harmful influences (vibration, noise, dust, gas, odor and others.) Should be placed in the most remote areas of the main building. In addition, measures should be taken to eliminate or mitigate the harmful factors of production to acceptable levels.

3.8.5. The construction of small power companies should be carried out mainly on the projects agreed with bodies and institutions of the State Epidemiological Supervision of Russia.

3.8.6. In the low-power plants must be provided a set of premises in accordance with the regulations in force for technological design for small businesses, building regulations and in coordination with the bodies of Sanitary Inspection.

For enterprises making pastry cream, rated at more than 300 kg / day, in addition to the process must be provided and bacteriological laboratory.

Set of storage, production, auxiliary and utility rooms must provide conditions for the storage of raw materials and finished products, the process of doing, allowed the working conditions necessary living conditions and others.

When the location of small businesses in the area are not canalized in coordination with the state sanitary and epidemiological authorities allowed the unit yard toilets at least 25 m of industrial and warehouse space.

3.8.7. With sales of finished products in the company must be provided conditions to be met by commercial enterprises.

3.8.8. The range of low-power enterprises should be limited to comply with existing capabilities and without fail coordinated with the state sanitary and epidemiological authorities.

3.9. Requirements for equipment, inventory, packaging and sanitary treatment

3.9.1. Equipment, apparatus must be arranged so as to provide the threading process and the access to them.

3.9.2. All of the equipment and facilities in contact with food must be made of materials permitted by bodies of Sanitary Inspection for use in food engineering and food industries.

3.9.3. equipment and inventory surface should be smooth and easy to be cleaned, cleaning and disinfection. You should be used detergents and disinfectants, authorized by the State Committee of Russia.

3.9.4. For cleaning and disinfection of equipment, apparatus, equipment toilets, hand, etc.. Should provide a centralized preparation of detergents and disinfectants.

Storage of cleaning and disinfecting agents is only permitted in a designated room or in special cabinets.

3.9.5. Bacteriological control of production is carried out in accordance with the "Guidelines for conducting sanitary-bacteriological research at enterprises producing confectionery cream products."

On the basis of Methodical instructions on each company develops a schedule of bacteriological research, which is coordinated with the state sanitary and epidemiological authorities.

3.9.6. The washing intrashop containers and equipment should be provided with a three-section tub liner for hot and cold water through the taps and connection to the drain through the air gaps.

3.9.7. Internal and external surface kneading bowls, vacuum pans, cookers, machines for cutting and pasting wafers, chocolates and marshmallows, and wiping karameleformiruyuschih machines and others. After the completion of the work must be thoroughly cleaned and rinsed with hot water. Vacuum machines and boilers, in addition, must get steamed thoroughly.

The upper part of the inner surfaces of kneading bowls after each dough stripped and lubricated with vegetable oil.

3.9.8. Allowed to use bare copper boilers for cooking various syrups and confectionery mixes, subject to thorough cleaning of boilers (gloss) immediately after their release.

3.9.9. New forms of iron and sheets intended for baking pastry, to their application must be baked in ovens. Use sheets and forms with defective edges, burrs, dents prohibited.

Forms for bread and pastry should be periodically (as needed) subjected to dressing (the elimination of dents and burrs) and the removal of soot - by burning in kilns.

3.9.10. Knives on rolling at the end of the work are cleared.

3.9.11. Boards, table surfaces, rubber conveyor belts must be regularly cleaned mechanically and rinsed with hot water and soda as pollution.

3.9.12. Carts, shelves and a balance must be washed with hot water and dried to dryness on a daily basis.

3.9.13. Each line of the feed in the flour silo, must be equipped with a magnetic trap Flour sifters and metal impurities.

Flour Sifting system should be pressurized pipes, Burato, screw boxes, silos should not have cracks. Flour Sifting system should at least once a 1 10 days to understand, cleaned, should be carried out simultaneously checking its serviceability and treatment against pests of flour.

3.9.14. Derailment of sieves is checked for the presence of extraneous hits 1 least once per shift and is removed in a separate room. In magnetic separators 2 10 times a day should be carried out test of the strength of the magnet. It should be at least 8 1 kg per kg of the magnet of its own weight. Cleaning of the magnets produced fitter and replaceable as a laboratory assistant at least 1 times per shift. Similar to the magnets are placed in a bag and handed over to the lab.

Results Flour Sifting system inspection and cleaning must be recorded in a special register.

3.9.15. Silos for bulk storage of flour should have a smooth surface, the cones at least 70 cm, the device for the destruction of vaults and manholes flour at an altitude of 1,5 m above floor level.

3.9.16. Equipment and instruments for milk (tanks, collectors, piping, pumps, etc.), Digesters syrup, syrup storage tanks, measuring tanks, pipelines need every day after work washed and disinfected.

Driving washing and disinfection should include the following processes:

- rinsing with warm (not lower than 35 ° С) water;

- thorough washing with the help of ruffs and brushes using any permitted detergent and disinfectant in accordance with the instructions for their use;

- rinsing hot (at a temperature not lower than 65 ° С) with water.

Pipelines need to be cleaned in the disassembled in special baths and drying on racks, or in kilns.

3.9.17. Transporters, conveyors, food contact, after the change must be cleaned and rinsed with hot water.

3.9.18. After draining the tank of molasses should be washed with hot water, get steamed thoroughly steaming, top hatches closed and sealed up.

3.9.19. Tanks for plum syrup should be equipped on paved areas located at a distance of not less than 25 m from garbage bins, toilets and on the windward side of them.

Manholes and gutters after draining the syrup should be trimmed of molasses residues, get steamed thoroughly flushed and steaming.

3.9.20. The outer walls of tanks and workshop containers for molasses should be treated as pollution, but at least once a quarter 1.

The inner surfaces of containers should be washed with hot water and brushes and get steamed thoroughly steaming.

Sanitary clothing and footwear used in the processing of containers should be stored in a separate cabinet.

Storage tanks for molasses should be kept clean and sanitized as liberation.

3.9.21. Pipelines feeding molasses, to the extent of pollution, but at least once a month, 1 should get steamed thoroughly washed with water and steaming.

3.9.22. Frequency of processing equipment, packaging equipment and production departments (regions) that produce pastries with cream, the following:

- trays, knives for breaking eggs, tank and a whisk for egg mass, racks for egg production, cooking pots for milk-sugar syrup and other syrups, pipelines for pumping syrup for promochek, cream machine, tables for decorating cakes and pastries, metal trolleys, trolleys for semi-finished and finished products - at least 1 times per shift;

- cans, tanks, basins for storing and transporting egg mass, tanks for storing milk and milk-sugar syrup and other syrups, tanks for transporting and storing cream at workplaces, an oil clearing table, knives, oil-cutting machine, intrashop packaging ( trays, sheets, trays, etc.), metal trays, sheets and lids to them for transporting cakes - after each release;

- containers from under the syrup for the drip (pots) and biscuit crumbs (trays) - at least twice a shift.

3.9.23. In kremosbivalnuyu car after stripping off the cream consistently pour detergent and disinfectant solutions, processing is carried out in the course of a working machine for 10-15 minutes for each treatment stage.

3.9.24. Tables used for decoration of cakes and pastries, should have a smooth finish. Handle any tables should be permitted detergents and disinfectants in accordance with the instructions for their use.

3.9.25. Inventory, intrashop containers should be handled in a special washing units.

When hand washing containers and cleaning equipment made at the end of each shift after a thorough mechanical cleaning in washing machines or in three-piece bath.

In the first section - soaking and washing at a water temperature 40-45 ° С. The concentration of the detergent solution is determined according to the instructions attached to it.

In the second section - disinfection.

In the third section - rinsing with hot running water with a temperature not lower than 60 ° С.

3.9.26. After processing equipment and packaging intrashop dried. They must be stored in a special room on the racks, shelves, stands a height of not less than 0,5-0,7 m from the floor.

3.9.27. Wash the back of the packaging should be done separately from the washing intrashop containers and equipment.

3.9.28. Trays, sheets, caps, used for transporting cakes after each return from the market should be washed permitted detergents and disinfectants, followed by rinsing with hot water (at least 65 ° C) and dried.

3.9.29. Equipment, containers, equipment used for the manufacture of egg masses, at the end of the work should be thoroughly washed and disinfected any authorized detergent and disinfectant, followed by washing with water at a temperature of not less than 65 ° C. Small inventory after washing should be boiled for a minute 30.

Baths for eggs processing and floors yaytsebitne at the end of the work should be washed and disinfected.

3.9.30. Jigging bags, caps, and small equipment used in the decoration of cakes and pastries, subject to careful processing.

Processing is carried out separately in the following order:

The jigging bags are first soaked in water with a temperature of at least 65 ° C for 1 hour until the cream is completely washed, then washed in any authorized detergent at a temperature of 45-50 ° C in a washing machine or manually, followed by thorough rinsing with water and dried in a drying Cabinets; The dried jigging bags are folded into beads, pans with lids or wrapped in parchment or parchment and sterilized in autoclaves at a temperature of 120 ° C for 20-30 min; In the absence of autoclaves, the washed bags are subjected to boiling for 30 min from the start of boiling, then dried in a special cabinet and stored for storage in clean containers with closed lids;

tips taken from jigging bags, wash any authorized detergent, rinsed with water, after washing sterilized or boiled for 30 minutes or disinfected by any authorized disinfectants in accordance with the instructions for its use, followed by rinsing with hot water at a temperature of not less than 65 ° C .

After processing equipment dried and placed in a special storage bowl.

3.9.31. Equipment designed for the processing and storage of jig bags, tips and small equipment may not be used for other productive purposes.

3.9.32. Inventory, dishes, in-plant packaging, etc., used in the manufacture of confectionery products with cream should be strictly labeled in stages of the process. The use of unmarked equipment, utensils, etc., as well as with inappropriate labeling is prohibited.

3.9.33. When carrying out repairs of equipment, equipment and inventory, measures should be taken to exclude the possibility of foreign objects getting into the products in accordance with the “Instructions for Preventing Foreign Objects from Getting into the Products”.

3.9.34. Commissioning of equipment and machinery after repair (reconstruction) is permitted only after washing, disinfection and inspection of their shift supervisor (foreman).

3.9.35. Inventory mechanics and other maintenance workers must be in portable tool boxes.

Do not store repair parts, small spare parts, nails and so on. Have jobs in production facilities. To this end, a special storage room stands out.

The device tool sites directly in the process shops - is prohibited.

3.10. Requirements for raw materials, semi-finished products, raw materials preparation for the production and manufacture of finished products

3.10.1. All incoming raw materials, auxiliaries, packaging materials and manufactured products have to comply with current standards, technical conditions, medical and biological requirements have hygienic certificates and quality certificates.

3.10.2. A hygienic certificate is issued for the type of product, and not for a specific batch. It is the responsibility of the manufacturer to confirm that the batch of manufactured and supplied products meets the established requirements (to guarantee the quality of the goods).

3.10.3. Sampling safety performance in the finished product baking and confectionery industry in accordance with the procedure established by the product manufacturer as agreed with the state sanitary and epidemiological bodies and ensure product safety.

3.10.4. Raw and auxiliary materials are allowed in the production of only the findings of the laboratory specialists or technological control of the enterprise.

3.10.5. When using imported food additives company must have on the supplier's certificate and specification as well as a health certificate or permit Goskomsanepidnadzor Russia

3.10.6. Coming into production of raw materials must be prepared for production in accordance with the technological instructions and the "Instructions for the prevention of ingress of foreign objects in the product."

3.10.7. Preparation of raw materials for production should be carried out in a separate room - the preparatory department.

Unloader raw materials, intermediate products and auxiliary materials should be carried out after preliminary treatment of container from surface contamination.

Bags of raw materials before emptying cleaned from the surface with a brush and gently ripped along the seam.

Cans and jars of raw material is cleaned from surface contamination and disinfect.

Glass jars and bottles carefully inspected and selected the broken and cracked.

3.10.8. After opening the packaging materials falls out or is shifted into intrashop labeled containers. Storage of raw materials in the back of the packaging in industrial premises is strictly prohibited.

The manufacturing plants are allowed storage of condensed milk in their original packaging.

3.10.9. Transportation of raw materials and semi-finished products for the production area should be carried out in labeled sealed containers.

3.10.10. Empty packagings must be immediately removed from the preparatory department.

3.10.11. Fillings and semi-finishing, prepared for bakery, pastry and cream products must be kept in closed containers or labeled collections at a temperature no higher than 6 ° C.

3.10.12. Intrashop transport (back) and tarooborudovanie containers must be clean, dry, sound, free from foreign smell. Recycled containers before use should be subject to mandatory sanitary processing in the enterprise, regardless of whether it has been treated before delivery to the enterprise.

Do not: bring transport (reverse) container in the production hall without sanitization, to let go and carry confectionery Transportation (back) packaging and transport which do not meet the requirements of sanitary regulations.

3.10.13. Bagged raw materials, auxiliary materials and finished products should be stored in warehouses and on the shelves of the expedition and podtovarnikah at least 15 cm from the floor and 70 cm from the walls stacked with preservation of passes between a width of not less than 75 cm.

3.10.14. All granular materials before use should be passed through magnitouloviteli and sifted through a sieve in accordance with the LP and the starch that is used for casting candies periodically dehumidified.

3.10.15. The flour should be stored separately from all types of raw materials. The flour should be stored in containers stacked on shelves at a distance 15 cm from the floor and 50 cm from the wall. The distance between the stacks must be at least 75 cm.

3.10.16. When bulk acceptance and storage of flour following conditions must be met:

- receiving devices in the absence of unloading mukovoz should be constantly closed, receiving flexible hoses removed into the room and suspended;

- before connecting the flour carrier to the receiving devices, the responsible person is obliged to carry out a thorough inspection of the internal contents of the exhaust pipe of the flour carrier, as well as the preservation of the seals on the loading hatches of the flour carriers;

- air filters on silos and bunkers must be in good condition and cleaned at least once a day. All manholes and hatches must be securely closed. It is forbidden to send flour into production, bypassing the magnetic trap;

- after the repair and cleaning of the mucovods, switches, feeders, bunkers and silos, equipment must be inspected so that tools, parts, brushes, etc. do not remain in it.

3.10.17. In bulk storage of flour is placed in a container in accordance with the quality indicators. Complete cleaning of bins (silos) and the cone should be done at least once a year.

Cleaning the upper zones of the bunkers (silos) and the cone should be done regularly once a month.

3.10.18. The salt should be stored in separate bins or bins with the covers as well as in dissolved form in containers equipped with filters and the production can be made only dissolved and filtered.

3.10.19. Yeast provided to enterprise extruded, dried or a yeast milk. Compressed yeast and milk yeast stored at 0 to + 4 ° C. Removable storage is allowed or daily margin compressed yeast in a shop.

3.10.20. Fats, eggs and dairy products to be stored in refrigerators at a temperature of up to 0 + 4 ° C.

3.10.21. Egg melange permitted in the dough for the production of small sized confectionery and bakery products while meeting the desired organoleptic, physical, chemical and microbiological parameters. Egg melange stored at a temperature of up to -6 + 5 ° C, repeated freezing melange is strictly prohibited. Storage defrosted melange over 4 hours is not allowed.

3.10.22. Pasteurized cow milk is kept at a temperature of up to 0 6 + ° C for up to 36 hours after the end of the technological process of its production.

3.10.23. Dyes, flavors, acids, and others. Supplements must be hygienic and certificates stored in the original container with the corresponding labels.

Oversleeping transfusion and colorants, flavors, acids, etc. In food additives other utensils for storage is not permitted.

Solutions of colors and flavors prepared employees of the enterprise laboratory and issued for production in containers made of materials permitted by bodies of Sanitary Inspection for use in the food industry. In vessels with solutions of dyes and flavors must be label with the name of the drug and the concentration of the solution.

3.10.24. Butter is thoroughly checked after unpacking and trimmed surface. In the presence of contaminants on the surface and in the case of microbiological spoilage oil is not allowed for the production of confectionery products with a cream.

The duration of storage of oil to sweep the room maslorezki should be no more than 4 hours.

3.10.25. Fresh fruits and berries are thoroughly washed and dried before use. It is forbidden to use berries as decoration, the effective washing of which is difficult - strawberries, raspberries, strawberries, blackberries, mulberries. These berries can be used after heat treatment as cream fillers.

3.10.26. Raisins and dried thoroughly sorted out, remove twigs and impurities, then washed on lattices or izyumomoechnoy machine running water at a temperature of about 5 ° C. Raisins may be used in products where it passes reliable heat treatment. Candied fruits are moving.

3.10.27. Fruit puree, pulp prior to use in production must be passed through a pulping machine.

Fruit puree is rubbed through a sieve with cells no more than 1,5 mm. Fruit jam, jam, filling and jelly - through a sieve with cells no more than 3 mm. It is forbidden to be diluted with water.

3.10.28. Sulfited fruits and berries (pulp) and fruit and berry puree, if it is not further exposed to cooking (at pastes manufacturer, marshmallow, separate kinds of fruit jelly), or if the cooking mode does not ensure the complete removal of the sulphurous acid must first desulfitirovatsya in special equipment or warm open digesters.

3.10.29. Molasses, honey, syrups, liquid, semi-finished chocolate, melted fat, whole milk should be protsezheny through special sieves, milk after straining

- boil.

Sugar syrups percolates through a metal sieve with cells no more than 1,5 mm.

3.10.30. Transporting and storing molasses permitted only in clean containers with tight-fitting lids.

3.10.31. Nuts, almonds and oilseeds are cleaned from impurities in the sorting machines or manually sorted on tables, removing damaged by insects, mold, and poor-quality.

3.10.32. Infected pests cocoa beans are heat-treated in special chambers at 60-65 ° C for 10-15 minutes.

3.10.33. Soap root was washed in water to remove impurities, and then soaked in hot water, cut into small pieces and evaporated 3-4 times with fresh portions of water. These weaknesses boiled to extract the proportion of 1,05, strain through a sieve and is used only for the production of halva. The content of saponin in halva should be no more than 300 mg / kg.

3.10.34. Pastry clean fresh eggs, without flaws, with an intact shell can be used, not less than 2-th category. Eggs should ovoskopirovatsya and sorted.

Unpacking boxes of eggs, sanitation and obtaining egg masses are conducted in compliance with strict threading.

3.10.35. Never use any cream for manufacture of waterfowl eggs, chicken eggs with a notch, and yaytsetek fight mirage eggs, eggs from farms unfavorable for tuberculosis, salmonellosis, and to use instead of egg melange. The eggs of waterfowl are allowed to use small sized baking bread and flour confectionery products only.

3.10.36. Eggshell after breaking the eggs of waterfowl collected in separate tanks and is subject to immediate incineration. Tanks should be cleaned after emptying, rinse with warm water and disinfected.

3.10.37. Employees who carry out work on the preparation of the egg masses of waterfowl eggs should wash your hands thoroughly with soap and water, disinfect them in any permitted disinfectants.

3.10.38. Before cooking the egg masses of all eggs, pre ovoskopirovannye and transcribed in the latticed metal boxes or buckets, are processed in four section tub in the following order:

- in the first section - soaking in water at a temperature 40-45 ° С for 5-10 min;

- in the second section - treatment with any permitted detergent in accordance with the instructions for use;

- in the third section - disinfection with any approved disinfectant in accordance with the instructions for use;

- in the fourth section - rinsing with hot water (running) at a temperature not lower than

50 ° С.

Replacement solutions in a washing bath should be done at least once per shift 2.

3.10.39. Processed eggs are broken on metal knives and poured into a special cup with a capacity of not more than 5 eggs. After checking the egg mass to the smell and appearance, it is poured into another larger container production.

Before use, egg mass is filtered through Tin-plated metal or stainless steel mesh with a mesh size of 3-5 mm.

The storage time of the egg mass at a temperature not higher than 6 ° С for cream preparation is no more than 8 hours, for making baked convenience foods - no more than 24 hours. Storage of egg mass without cold is strictly prohibited.

3.10.40. The employee conducting the sanitary processing of eggs, cooking egg mass, prohibited from engaging in sorting eggs and preparing them for processing.

- Before breaking eggs, workers should wear clean sanitary clothing, wash their hands with soap and disinfect them with any approved disinfectant.

3.10.41. Products that have fallen on the floor (sanitary marriage) must be packed in a special container with the designation “Sanitary marriage”.

Use of sanitary defects in the production of confectionery products.

3.10.42. All devices in which processing operations are performed at high temperature, should be provided with instrumentation.

3.10.43. For all critical operations of the technological process of production of semi-finished and finished products in the workplace must be posted relevant instructions and recipes, which should be familiar shop workers.

3.10.44. In the production of confectionery products with a cream (cakes, pastries, rolls, etc.), Each change must start using clean sterilized bags jigs, tipped them and small equipment.

Issuance and delivery bags, tips and small inventory is made each change on the account of persons with special logging.

Replacing jigging bags must be made at least 2-times a shift.

3.10.45. Production of cream must be made in strict accordance with current technological instructions and recipes.

For the production of cream is allowed to use butter with a mass fraction of moisture not more than 20% (Vologda, unsalted, Ham and others.) Containing micro-organisms:

- in sweet cream butter Vologda - mesophilic aerobic microorganisms 10000 CFU (colony forming units) per 1 g product, bacteria of the group of intestinal sticks (coliform) - not allowed in 0,1 g; pathogenic microorganisms, incl. salmonella - not allowed in the 25 g product, coagulase-positive staphylococci - not allowed in the 1,0 g product;

- in unsalted and amateur sweet cream butter - mesophilic aerobic microorganisms not more than 100000 CFU / g of product, bacteria of the group of intestinal sticks (coliform) - not allowed in 0,01 g of the product, absence of coagulase-positive staphylococci - in 1,0 g of the product. In butter unsalted and amateur Mesophilic aerobic microorganisms are not detected. Requirements for other microbiological indicators are the same as for sweet cream unsalted and amateur butter.

To import oil to the same requirements.

3.10.46. Production of creams with sugar content in the aqueous phase below 60% in each case coordinated with Gossanepidnadzor bodies.

3.10.47. The cream is made only in required amount to produce one change. Transfer the cream residues for finishing cakes and pastries other change is strictly prohibited.

All remnants of the cream can be used in the same shift only baking ingredients and flour products with high heat treatment.

3.10.48. Creams of downed cream, custard and custard belkovosbivnye crude and should be used immediately after manufacture. The possibility of their production must be consistent with the state sanitary and epidemiological bodies, taking into account health status, and enterprise content and staff.

3.10.49. Located in the Jigging bags filled with cream, during work breaks must be folded in a clean container and kept in the cold.

3.10.50. For transportation of the cream to workplaces, clean dishes made of stainless steel or aluminum with resealable lids labeled “cream” are used. At the workplace, the cream canisters do not close.

3.10.51. Shifting the cream from one tank to another is carried out by special equipment. Not allowed shifting cream immediately hands.

3.10.52. The storage time of cooled syrups for impregnation at 20-26 ° С should be no more than 5 hours, and at 6 ° С temperature - no more than 12 hours.

Syrup and chips for dusting should be replaced at least 2-times a shift.

Remains of chips and syrup are transferred to semi-finished baking at high heat treatment.

3.10.53. Rolls and cakes with cream after manufacture should be sent to the cooling chamber for cooling.

The duration of storage of finished products in production before loading into the cooling chamber should not exceed 2 hours.

3.10.54. Enterprises with a daily production of confectionery products with cream over 300 kg and with annual production of confectionery products without cream over 10 thousand tons should have a laboratory room in accordance with the VNTP "Technological design standards for enterprises producing confectionery", "Regulations on the microbiological department of confectionery enterprises Industry "and with the OST" Confectionery. Apparatus, materials, reagents and nutrient media for microbiological analyzes ".

Companies with a daily output of confectionery products with a cream least 300 kg, with an annual output of confectionery products without a cream least 10 tonnes must have agreements with accredited laboratories for sanitary and microbiological analyzes.

3.10.55. Do not use as wrappers for candy wrappers stained with aniline dyes,

3.10.56. Bread, selected from the oven, shall immediately packed in trays on trolleys and go on an expedition.

Storage of bulk grain is prohibited.

3.10.57. Bread stricken with a "sticky" (potato) disease is not allowed for food purposes, cannot be processed and must be immediately removed from the bakery.

3.10.58. In order to prevent the spread of a "catchy" (potato) disease in an enterprise, measures must be taken in accordance with the requirements of the "Instructions for the Prevention of Potato Disease Bread".

3.10.59. Enterprises producing pastry products with cream (cakes, pastries, rolls) must have refrigeration units that store raw materials, semi-finished products and finished products in accordance with the applicable SanPiN "Conditions, terms of storage of especially perishable goods" and these sanitary regulations.

3.10.60. Creams, pastries, cakes, rolls with cream must be kept at a temperature no higher than 6 ° C.

3.10.61. Cakes without finishing cream, wafer cakes and cakes with fat and praline semi-finishing to be kept at a temperature no higher than 18 ° C and a relative humidity of 70-75%.

Chocolate-waffle cakes and “Sweet tooth” cakes should be stored at (18 + 3) ° С.

3.10.62. It is not allowed to store cakes, pastries and rolls with non-food materials, and also products having specific smell.

3.10.63. Cold rooms must be provided with thermometers. To maintain the temperature at a predetermined level, it is advisable to use the thermostat. For the mode of operation of cold stores must be installed permanent control. Results of food storage temperature checks should be recorded in a special register.

3.10.64. Cakes and rolls before heading to the distribution network are placed on metal plates or trays that previously lined with parchment or imitation parchment and placed in metal containers with tight-fitting lids.

3.10.65. The transportation or carrying of cakes and rolls out of the shop on the open sheets or trays prohibited.

3.10.66. Cakes stacked in cardboard boxes lined with paper towels from the parchment or parchment. Transportation and sale of cakes without packing boxes is strictly forbidden.

3.10.67. On the outer side of the lid (a box with a cake or a tray with cakes, rolls) shall be marked with the date, hour generation, treatment and storage time.

3.11. Requirements for the implementation of the finished product

3.11.1. Bread and bakery products are sold in accordance with the “Rules for the retail sale of bread and bakery products” and GOST “Laying, storage and transportation of bread and bakery products”.

Confectionery products, including those with cream, are sold in accordance with the requirements of the Sanitary Rules and Regulations “Terms and Conditions for the Storage of Especially Perishable Products” of these SanPiN and regulatory and technical documentation for finished products.

3.11.2. After manufacturing and before implementation cream products must be cooled to a temperature of 4 + -2 ° C inside the product.

3.11.3. It is forbidden to approval of normative and technical documentation for new types of bakery and confectionery products, setting them on the production, sale and use in a production environment without hygienic assessment of their safety for human health; coordination of normative and technical documentation for these products with the bodies of Sanitary Inspection of Russia; Getting the hygienic certificate, in accordance with the requirements.

3.11.4. Each batch of bread, bakery, confectionery products must be provided with certificates, quality certificates.

3.11.5. Sale of bread and bakery products produced in specialized branded bread and hlebokonditerskie stores, grain departments of food stores and supermarkets in the Trade in Goods Consumer Cooperatives convenience stores, grain and food tents, pavilions, the automobile and machine guns.

Confectionery listed in p.3.11.1, implemented in stores with Sanitary Inspection bodies authorized to trade in confectionery with cream.

shopping lists now annually updated and approved by the state sanitary and epidemiological authorities.

3.11.6. Bread and bakery products must be transported in a specially dedicated for transportation of the product transport.

3.11.7. Bread and bakery products during loading and unloading must be protected against exposure to precipitation.

3.11.8. Bread and bakery products may be on sale in the trade after leaving the oven no more than:

- 36 hours - bread made from rye and rye-wheat and rye flour and mixtures of wheat and rye flour;

- 24 hours - bread from wheat-rye and wheat wallpaper flour, bread and bakery products weighing more than 200 g from high-quality wheat, rye seeded flour;

- 16 watches - small items with a mass of 200 g and less (including bagels).

After these dates the sale of bread and bakery products are prohibited, and they are subject to withdrawal from the trading floor and returned to the supplier as a callous.

3.11.9. Laying in trays of bread and bakery products should be made in accordance with the rules of laying, storage and transportation of bread and bakery products according to GOST "Laying, storage and transportation of bread and bakery products."

3.11.10. Trays of bread should be clean, while filling should be checked employees bakeries.

3.11.11. It is not allowed the shipment of bread and bakery products to bakeries without being the recipient of a permit for vehicles issued by the state sanitary and epidemiological authorities.

3.11.12. Operating permit is issued for vehicles 6 months. After this period, the vehicles must be presented for inspection. Transportation of bread and bakery products vehicles that do not meet sanitary requirements, shall be prohibited.

3.11.13. Vehicles used to transport bread and bakery products must have a clear sign "Bread".

3.11.14. It does not allow the carriage of any cargo in vehicles for the transport of bread and bakery products.

3.11.15. Vehicles, containers and tarpaulins for the transport of bread and bakery products, should be kept clean.

Before loading trucks and containers should be inspected and cleaned, and at the end of the work thoroughly washed with hot water and at least once in 5 days disinfected in a road transport company.

3.11.16. For sanitary condition of transport intended for the transport of bread and bakery products, as well as health literacy transport workers responsible head of fleet administration and transport enterprises.

3.11.17. Persons who accompany the bread shall make the loading and unloading of grain in sanitary clothing and carry a personal sanitary book with a mark of produced medical examination, survey and exam on sanitary minimum.

3.11.18. Loading and unloading of finished products must be carried out under the canopy for protection from rain and snow.

3.11.19. For compliance with sanitary standards when loading finished products, officials of the bakery enterprise are responsible, during transportation - the transport enterprise, and during unloading - the administration of the commercial enterprise.

If the loading of finished products manufactured by enterprises trading in their vehicles, then for the observance of the sanitary condition of responsible administration of commercial enterprise.

3.11.20. Bread and bakery products returned from trade, are processed at the factory in the form of a lobe. The lobe can arrive uncontaminated products with no signs of microbial spoilage. Lobe can only be used in the development of rye bread wholemeal and peeled flour, bread of rye-wheat flour, bread from wheat flour, first and second grade.

To take from the trading network for processing bread stricken with “potato disease” is prohibited.

3.11.21. Storage in the production of waste and the return of grain products to be lobe, over 4-days are not allowed.

3.11.22. Pastry cream can be returned to the company within 24 hours after the expiry of the implementation.

3.11.23. On the processing is allowed to return from the market products with mechanical damage or changes in appearance and form, with the expired term of realization.

3.11.24. Do not return to the processing of confectionery products with altered taste and smell, contaminated, contain foreign matter, contaminated flour and other pests, affected by mold, as well as crumb pastry.

3.11.25. Conclusion on the return to the processing of confectionery products from the market is given on the basis of organoleptic characteristics representative of the product quality inspection and directly to the trading organization, where appropriate, samples were taken for laboratory research.

3.11.26. Return commercial enterprises for the processing of confectionery products is allowed only in a clean, dry container, which has no foreign smell. Not allowed bagging confectionery bags.

3.11.27. Confectionery, reclaimed from the market, must be accompanied with the designation:

a) the name of the product;

b) the weight or number of pieces of products;

c) the date of issue;

d) the names of commercial enterprises, returning products;

d) the date of return;

e) The reason for the return.

3.11.28. Transportation confectionery returned from the market, transport is permitted only for the transport of food products and having a sanitary passport.

3.11.29. Confectionery returned for recycling, should be stored in a trading network separately from products intended for sale.

3.11.30. Packaging (trays, boxes) which confections are returned for processing, after reception of the product is subjected to cleaning, washing and disinfection.

3.11.31. Enterprises should not take for processing pastry in an amount greater than they can be processed into one day.

3.11.32. Confectionery returned from the market, can enter directly into processing only after the conclusion of the production laboratory conditions for their processing.

The conclusion is given on the basis of sensory data and, where necessary, carried out a pre-product research laboratory to be processed.

3.11.33. Received for processing pastry must be reviewed, be sorted to remove items that can not be recycled.

3.11.34. When returning the candy for processing, recycling candy wrappers to be removed. It is strictly forbidden processing of chocolates wrapped in candy wrappers.

3.11.35. Confectionery products, can not be recycled should be collected in special containers and can be directed to feed livestock or poultry with the permission of veterinary supervision and must be destroyed.

3.11.36. Pastry cream can only be used for the production of baked confectionery.

3.11.37. Confectionery produced from returned products must meet the requirements of existing standards or specifications.

3.11.38. Responsibility for the sanitary requirements for the processing of the return from the market of bread, bakery and confectionery products rests with the company's management, which made their processing.

3.12. Laboratory Control Organization

3.12.1. Laboratory control is the raw material quality control, auxiliary materials, finished products, and compliance with technological and sanitary bread production modes, bakery and confectionery products, and carried out by an accredited laboratory of the enterprise, and in the absence of laboratory monitoring can be carried out on a contract basis with the bodies and institutions of state sanitary and epidemiological or laboratory accredited bodies of Sanitary Inspection and State Standard.

3.12.2. The procedure for microbiological control of confectionery production and quality in accordance with current instruction for the sanitary-microbiological control of production of confectionery and the requirements of normative-technical documentation for quality confectionery.

3.12.3. The enterprises developed a timetable for the microbiological monitoring of health status and quality of the production of confectionery, which is coordinated with the state sanitary and epidemiological authorities.

3.12.4. Quality sanitary processing equipment is checked before starting work at least 1 times a day.

3.12.5. Clean hands is controlled by taking swabs before work and after using the toilet.

3.12.6. The organization of process control should be guided by a collection of instructions on technological and chemical control of bakery and confectionery products.

3.13. Measures to combat rodents and insects

3.13.1. In the company premises is not allowed the presence of rodents and insects (flies, cockroaches, storage pests).

3.13.2. To prevent the appearance of rodents and insects must be respected sanitary regime in the territory, in the production, storage and domestic premises.

3.13.3. All openings are open in the warmer months, they should be protected against the penetration of insects removable metal grids.

3.13.4. To prevent the appearance of holes in the floor of rodents, ceilings, walls, crevices around the technical entries should be sealed with cement, brick or iron.

The vents and ducts need to be covered with metal nets.

In the case of rodents mechanical methods of destruction (traps, vertices) are used.

3.13.5. If you find cockroaches made a thorough cleaning of rooms and special treatment (pest control).

3.13.6. The use of chemical agents to kill rodents (deratization) and insects (pest control) is allowed only if these activities experts disinfection enterprises.

See sanitary and epidemiological rules of the joint venture "Sanitary-epidemiological requirements for the conduct of disinfestation", approved by the head state sanitary doctor of the Russian Federation 12 July 2002.

3.13.7. For the pest and rodent control work of the enterprise administration should have contracts with dezstantsiey or state unitary enterprise disinfection profile, renewal of which is made in a timely manner.

3.13.8. Rodent and pest control should be carried out in a sanitary days in conditions that guarantee the impossibility of getting drugs for raw materials and finished products.

3.14. Occupational Health and Personal Care

3.14.1. The microclimate of bakeries and confectionery enterprises must comply with the requirements of the "Sanitary standards of the microclimate of industrial premises."

3.14.2. Temperature, relative humidity and air velocity in the production facilities, stores and warehouses must comply with the technological design of enterprises producing confectionery and bakery products, as well as the norms for production and storage of finished products.

3.14.3. Noise levels in industrial premises should be within the limits of current sanitary standards. In all rooms with noisy equipment, noise reduction measures must be taken in accordance with the Noise Protection SNiP and should not exceed 80 db.

3.14.4. Machine tools, machines, devices should have anti-vibration device, the vibration level should not exceed health standards.

3.14.5. Illumination of working surfaces at workplaces must meet the requirements of the existing SNiP "Natural and artificial lighting" and be from 200 to 400 lux, depending on the purpose of the room.

3.14.6. The floors of production rooms located above unheated or artificially cooled rooms must be insulated in such a way to drop the room temperature and the floor surface does not exceed 2,5 ° C, and it shall be a ventilated air space.

3.14.7. In the implementation of natural ventilation is not permitted drafts and sudden cooling of air in the workplace.

3.14.8. In shops with a significant heat dissipation is necessary to provide air conditioning.

3.14.9. The concentration of harmful substances in the workplace air should not exceed the maximum permissible concentration for the specific substances.

3.14.10. Workers before going to work and work at the enterprise must undergo a medical examination in accordance with the Instruction for the mandatory preliminary at receipt for work and periodic medical examinations of workers and individual medical examinations of drivers.

In connection with the state sanitary and epidemiological epidobstanovkoy bodies can be carried out unscheduled bacteriological examination work.

3.14.11. All newly arrived workers should be trained in sanitary minimum and pass the exams. Later on the program of minimum health exams after classes shall every two years.

3.14.12. Newly arrived workers are allowed to work only after getting acquainted with the rules of personal hygiene and coaching to prevent items from falling into the finished product.

3.14.13. The enterprises producing confectionery products with a cream, prior to admission to work at each change of the mandatory inspection of medical professional medical facility each and every shift workers should be organized.

Inspections are carried out in accordance with the Instruction on every shift before starting examinations of employees of enterprises producing confectionery products with a cream (1 application).

3.14.14. inspection results are logged (2 application).

It is forbidden to conduct inspection of the shift supervisor, foremen and other employees of the area businesses.

3.14.15. All employees of the production plants must comply with the following rules of personal hygiene:

a) coming to work in a clean personal clothing and shoes.

At the entrance to the plant thoroughly clean clothes;

b) before starting to take a shower, put on clean sanitary clothes, pick up her hair under a cap or scarf. Sanitary clothes should be with ties. It is strictly prohibited to use the buttons, hooks, etc. It is forbidden to fasten the sanitary clothes pins, needles, kept in a pocket gowns cigarettes, pins, money, etc.. Things, as well as wear on the job beads, earrings, clips, brooches, rings and others. Decoration. In the pockets of sanitary clothing can only be stored neatly hemmed handkerchief;

c) comply with the purity of the hands, face, short cut nails;

d) Do not eat or smoke in the premises. Eating and smoking is allowed only in designated areas for these purposes.

Before visiting the toilet sanitary clothes left in a special place. After using the toilet should wash their hands with soap and water and disinfect any authorized disinfectants.

3.14.16. The technological workshops is strictly prohibited storage kits. First aid kits should be placed in the lobbies of technological workshops and bays, in domestic premises. In the medicine cabinet is not recommended to keep silnopahnuschih coloring and drugs (for example, instead of having iodine, hydrogen peroxide).

3.14.17. Workers employed at the plant maintenance work must:

- follow the rules of personal hygiene set forth in p.p.3.14.15;

- tools, spare parts should be stored in a special cabinet and transported in special boxes with handles;

- during the work, take measures to ensure the prevention of ingress of foreign objects into raw materials, semi-finished products and finished products.

3.14.18. The chiefs of departments (sections), removable masters should exercise strict control over the implementation of the rules of personal hygiene shop workers, particularly with regard to hand washing before work, after work breaks and using the toilet.

3.14.19. In accordance with the instruction for the sanitary-microbiological control of production of confectionery microbiologist enterprises should be carried out microbiological monitoring of clean sanitary clothes, the quality of cleaning and disinfection of production facilities (sites) workers hands.

3.14.20. All employees of the company are required when the signs of gastrointestinal diseases, fever, suppuration and symptoms of other diseases immediately notify the Administration and contact the health center of the enterprise or other medical facility for medical treatment.

3.15. Sanitary protection of the human environment

3.15.1. In the production of bread, bakery and confectionery, environmental protection measures must be carried out in accordance with the Law of the RSFSR "On Environmental Protection".

3.15.2. When designing companies should take into account the maximum permissible load on the environment and provide for a reliable and effective measures to prevent and eliminate pollution of the environment by harmful waste and their disposal and utilization, implementation of resource-saving, low-waste and non-waste technologies and industries.

3.15.3. Construction and reconstruction of enterprises, buildings and other facilities should be carried out according to the approved project, coordinated with the state sanitary and epidemiological bodies and institutions, in strict compliance with applicable environmental, sanitary and building regulations.

3.15.4. During the construction and reconstruction of enterprises located within the boundaries of settlements, the size of the sanitary protection zone should be established in agreement with the Sanitary Inspection.

3.15.5. The free sites and the territory of enterprise along the fencing must be planted with bushes and trees.

It is not allowed to plant trees and bushes giving downy seeds.

3.15.6. Industrial, household, storm drains bakery and confectionery businesses should be discharged into drains and cleaning take place on the city (settlement) or local facilities. Projects of local treatment facilities and disposal sites should be coordinated with the state sanitary and epidemiological authorities. Release into a water production and domestic waste water without proper cleaning and disinfection is prohibited.

3.15.7. Ventilation systems should not be a source of air pollution harmful gases and vapors.

3.16. The responsibilities and the administration responsible for compliance with these rules,

3.16.1. The administration is obliged to provide:

- each employee sanitary clothing in accordance with approved standards;

- daily change of sanitary clothes and individual towels to employees of confectionary production with cream;

- regular washing and repairing sanitary clothes and issuing it to employees for wearing only during work;

- the presence of a sufficient number of cleaning equipment, detergents and disinfectants for cleaners;

- systematic carrying out disinfection, disinsection, deratization works according to the schedule agreed with the state sanitary and epidemiological authorities;

passing classes and examinations for all employees of the sanitary minimum production shops and offices when applying for a job, and then once in the two years since entering training results in personal sanitary book and special health magazine;

carrying out every two years on the certification of health knowledge management and engineering and technical personnel (shop chiefs, engineers, workers and department heads) enterprises;

the required number of medical books for workers subject to health inspections and surveys, in the prescribed form;

- submission to the clinic and other medical institutions where medical examinations are carried out, lists of employees to mark the results and the date of the survey.

3.16.2. The administration is obliged to monitor the timely passage of the employees of enterprises of medical examinations and passing examinations on sanitary minimum.

3.16.3. Each employee of the enterprise must be aware of these Sanitary Rules, followed by delivery of test for sanminimumu.

3.16.4. The responsibility for the sanitary state of the enterprise and for the performance of the enterprise present sanitary regulations shall be the director of the enterprise.

3.16.5. The responsibility for the sanitary state of production facilities, offices, warehouses, residential areas, etc. Are the heads of relevant departments.

3.16.6. The responsibility for the sanitary state of the equipment and working place bears his service worker.

3.16.7. The administration is obliged to allocate a special staff for cleaning the territory and premises.

3.16.8. Control over the implementation of these Sanitary Rules in the enterprises entrusted to the company in advance.

Appendix 1 (required)

Instruction on every shift before starting medical examinations of employees of enterprises (departments, teams, sites), producing pastry with cream

1. A medical examination carried out in order to identify those working pustular lesions and diseases of the skin of hands and open parts of the body, as well as patients with angina and catarrhal symptoms of upper respiratory tract.

2. A medical examination is required for all employees without exception workshops (teams, sections) for the production of confectionery products with a cream before their admission to work.

3. Inspection hands, exposed parts of the body, and nasopharynx should be performed by a medical professional contract with the company health care setting.

4. Not allowed to work on the production of confectionery products with a cream (raw material preparation for cream, cooking cream, decoration of cakes and pastries, cooking rolls) workers with cuts, bruises, burns, pustular hands skin diseases, open parts of the body (superficial abscesses, boils, suppuration caused by cuts, splinters, burns, etc. skin lesions), as well as angina and catarrhal symptoms of upper respiratory tract.

5. Workers with diseases specified in p.4, sent for treatment at the clinic. Persons who, in connection with mild disease do not receive the certificate of incapacity, transferred to another job, not related to the production of cream (part-time work half-finished pastry before baking).

6. Individuals who recover from pustular diseases of the skin of hands and other exposed parts of the body are allowed to work only after bacteriological examination of the skin at the site of the former pustular diseases of the lack plazmokoaguliruyuschego aureus.

7. Medical worker conducting inspection shall be obliged to inform in writing to the head of department or the person who replaces him, all workers who as a result of the inspection not allowed to work in the production of cream and finishing of finished products.

8. Inspection results are recorded in a special register, which must be strung together, numbered and sealed (log shape and approximate recording it provided).

9. At the end of the inspection of health care workers should make a note against each name on the results of the inspection, as well as recording, which indicates how many people were viewed, how many of them are healthy and how many patients found.

10. For each identified patients in the magazine is a separate entry, which should indicate which recommendations are given for the use of the employee in the shop or on the direction of the clinic for treatment.

Signed Recording medical professional to inspect, and the head of department or shift.

11. Accounting examination results conducted in teams. The foreman is personally responsible for the passage of all employees of the team every shift inspection before starting work as well as for the timely introduction of changes in the magazine survey of payroll team.

List of workers in a magazine on the day of the inspection must comply with the list of workers on duty (worksheet) on this day and this shift. Head of the company in agreement with the sanitary supervision of claims of persons responsible for organizing medical examination on each shift.

Appendix 2 (required)

Logbook results of medical examination of the shop workers (team, section), generating products with cream

Shop (team, section) of N Head (foreman)

Full Name


Full Name




Month / day: April





































b / l

b / l



zd - healthy;

from - suspended from work;

vacation - vacation;

in - day off;

b / l - sick leave.

Sample records the results of medical examination of the employees:

2 14 April Viewed people. 13 human health, Lebedev MJ suspended from work (cut left thumb) and translated into bakery operations.


April 3 examined 15 man, 14 healthy, Skorikova A.V. Suspended from work (preliminary diagnosis - angina) and sent to the clinic.

7 14 April Viewed person Lebedev MJ healed after a cut and a negative microbiological analysis allowed to work in the shop for the production of products with a cream.

Appendix 3 (required)

Journal of Accounting, issuance and delivery of bags and small jigging equipment







Name of bags and small inventory


Adopted on sanitization

















watering can

received production

passed out of production

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