Conditions for transporting food products. Requirements for transportation and storage of food products

Food products belong to the perishable group of goods. They are transported in different ways, providing special storage conditions. What you need to know and what to pay attention to will be discussed in the article.

Rules

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A distinctive feature of food cargo is a limited shelf life or the need to create special conditions for storage and transportation.

From the point of view of the last factor, food products are divided into the following categories:

1. Non-perishable, persisting for a long time. They are transported by vehicles without the need to create a special microclimate. A possible limitation is maintaining humidity. These include:
   • cereal;
   • pasta;
   • canned food

2. Perishable products. This is a sensitive cargo, with special requirements for temperature, humidity, and, accordingly, for transport.

Food products, called regime foods, are products of livestock farming and the agricultural sector.

Depending on the types, it is divided into the following products:

1. Livestock products:
   • fish;
   • meat;
   • eggs;
   • caviar;
   • including semi-finished products.
2. Plant origin:
   • fruits;
   • vegetables;
   • berries.
3. Plant and animal origin:
   • sausage;
   • oil;
   • margarine;
   • meat;
   • dairy products;
   • confectionery and bakery products;
   • frozen vegetables and fruits.
4. Live plants, seedlings, tubers, seeds.
5. Category of medications:
   • vaccines;
   • embryos;
   • serums;
   • frozen blood.

Depending on the characteristics of each group, special conditions are created and the following division into cargo occurs:

1. Fresh: not subjected to heat treatment.
2. Chilled: temperature from -6 to +4 0С.
3. Frozen: transportation temperature from -6 to -17 0C.
4. Deep frozen: temperature less than -17 0C.
5. Warm up: higher than ambient temperature.
6. Ventilated: require a change in air masses.

Main types of transportation used:

1. Aviation: airplanes. Capable of providing the required temperature limit and maximum safety from damage. For this there must be special packaging, containers and thermal containers.
2. Cars: trucks. One of the requirements of the rules for transporting perishable products by road is the use of thermal bodies and refrigerators. The latter have refrigeration units and are divided into classes (A, B, C), which depends on the temperature conditions provided (from – 30 to + 30 0C).
3. Marine vessels: barges, container ships. For this delivery method, refrigerated containers are also used, ensuring a stable temperature throughout.
4. Railway carriages. Containers and insulated wagons for railway transport are also used for transporting food products, subject to established standards.

The regulatory framework governing the transportation of food products is based on the following documents:

1. Rules for the transportation of perishable products (as amended on May 21, 2007).
2. Sanitary rules for trade enterprises containing transportation requirements.

According to the rules, the following requirements for transport and the driver are taken into account:

1. To transport products, vehicles must be used for transportation that have not previously been used for petroleum products, hazardous, toxic substances.
2. Sanitary passport for transport, issued for 3 months (for perishable products).
3. Medical book for the driver or forwarder with a mark on passing a medical examination. An employee without a medical certificate should not be allowed to work in a vehicle to transport products.
4. Clean body. Before loading, it is cleared of debris, washed with special means, disinfected, and cleaned up after delivery. Specialized organizations can carry out the procedure, since some bodies (oil tanks) require not only washing with hot water, but also exposure to steam at a temperature of 180 0C for 6 hours.

Transportation must be carried out with a closed body. Before submitting vehicles for loading, it is necessary to ensure the required temperature conditions, specified in the document, and the necessary sanitary and hygienic conditions. Then everything is sealed, if there are no seals on the cargo itself.

A contract for the supply of products is a type of agreement obliging one participant (seller) to transfer products (purchased, produced) to the buyer within a specified time frame. The latter uses them not for personal household purposes, but for selling something else.

Such a document is:

• bilateral;
• remunerative;
• consensual.

Parties to the agreement:

1. Supplier: individual entrepreneur (IP), commercial organizations.
2. Buyer: individual, legal entity.

The subject of the agreement is food products: natural, processed, water, food additives.

The form states:

• measurement number;
• form of measurement (bags, packs, barrels).

If the weight can change, they write “approximately” and draw up a preliminary agreement called an “option”. It is applied to fruits and vegetables. Expiration dates are also indicated.

Such an agreement takes into account:

• purpose of purchase: sale, processing;
• terms of transfer, which is suitable for wholesale purchases or in batches;
• The supplier is only the entrepreneur, the company.

The agreement is concluded in writing, but there are exceptions. If the cost of delivery does not exceed 10 minimum wages established in the Russian Federation, it is allowed to negotiate verbally.

According to the legislation of the Russian Federation, it is prohibited to “impose” on a counterparty:

1. Payment for delivery to the retail chain.
2. Providing information about similar purchases by competitors.
3. Return of unsold goods, except in cases provided for by the legislation of the Russian Federation.
4. Payment when the assortment changes.

The executed contract must comply with the requirements of established regulations:

1. with ed. From 05/01/2017
2. on requirements for food products (data for consumers).
3. on the rules for the sale of food groups of goods.

Delivery prices

Depending on the transport used (tonnage), travel distance and the company's offer, delivery fees are formed. We present some prices in the form of a table based on the capital.

It should be said that transportation from Moscow by a transport company costs more than transportation to it (in some companies).

Table 1. Prices for transporting food from Moscow to Russian cities by refrigerated trucks.

Table 2. Prices for transporting food from Moscow to Russian cities by isothermal and tilt vehicles.

Delivery without documents

According to the above-described requirements for the transportation of food cargo, when moving along a given route, traffic police officers are authorized to stop the vehicle for inspection. The driver’s responsibility is to provide all documents and their accuracy.

In case of non-compliance, the inspector may:

• draw up a protocol for formalizing administrative responsibility;
• send the cargo and vehicle to the impound lot.

Today, in case of violation of the rules for the transportation of goods, according to “Violation of the rules for the transportation of goods,” a fine is provided 500 rub. In order to tighten control and punishment, a bill was created that did not come into force.

According to it, not only the driver is fined, but also the entrepreneur, the company, and the person responsible for releasing the vehicle for the trip. The planned limits for the absence of documents or their unreliability are shown in the table.

Table 3. Fines for transporting perishable products without documents in Russia.

Transportation of food products

They transport food products (raw materials, semi-finished products, finished products) by special transport, brought into proper condition (washed and disinfected) and labeled “Products”. The bodies of such machines are upholstered on the inside with galvanized iron or sheet aluminum and provided with removable shelving.

Perishable products must be transported in refrigerated or isothermal refrigerated vehicles. Vehicles for transporting products must have a sanitary passport issued by Rospotrebnadzor; the passport must be renewed once a year. It indicates the car number, last name, first name and patronymic of the person responsible for the sanitary condition of the vehicle, as well as the availability of equipment and sanitary clothing. Using food machines for other purposes is strictly prohibited. When transporting products, sanitary rules and product requirements must be strictly observed. Various types of food products (bread, meat, milk, etc.) are transported by specialized transport, about which a corresponding inscription is made on board cars and vans.

To transport bread, bakery and confectionery products, closed cars and vans are equipped with wooden pull-out trays, in which the products are delivered to the enterprise. Fish, meat, poultry, sausages, and offal are transported in specially equipped vehicles or boxes lined inside with galvanized or tinned iron or sheet aluminum. With permission from the Rospotrebnadzor authorities, meat in carcasses or half-carcasses is delivered without containers, laid on a clean tarpaulin and covered with it.

Bottled milk is transported in mesh metal boxes, draft milk - in flasks tightly sealed with lids. Flasks of milk supplied to public catering establishments must be sealed; sour cream and cottage cheese are transported in barrels and flasks with the manufacturer's markings.

Vegetables are transported in special containers - bags, baskets, boxes. Large quantities of vegetables are allowed to be transported in bulk, but provided they are isolated from other products.

Particularly strict requirements apply to the transportation of semi-finished products. The duration of transportation should be no more than 2 hours. For the delivery of meat, fish, vegetables and other semi-finished products, there must be special labeled containers with tight-fitting lids, which are prohibited from being used for storing raw materials and finished products. In the absence of refrigerated transport, pre-cooled semi-finished products are recommended to be transported in special isothermal containers. Transported semi-finished products must be accompanied by a certificate or invoice from the manufacturer indicating the date and hour of preparation, deadlines for their sale, dispatch time, storage temperature, as well as the names of persons responsible for product quality. In boxes with cutlets and chopped steaks coming from meat processing plants, quality certificates are placed, which indicate the name of the enterprise, products, the date and hour of their production, as well as the number of the packer.

Even more stringent requirements apply to the transportation of finished products from basic canteens to branches, distribution and buffets. Dishes and culinary products prepared no more than 1 hour before shipment are subject to transportation. The deadline for sale should not exceed 3 hours from the date of manufacture. Prepared food is delivered in thermoses and in specially designated containers with tight-fitting lids.

Reception and storage of food

The quality of all incoming products must be constantly checked by a financially responsible person (warehouse manager, storekeeper), and if there is a quality control service, a medical worker, or a laboratory, then with their participation. It is necessary to begin the acceptance of products by checking the accompanying documents (bills of lading, veterinary and sanitary certificates, quality certificates, certificates, etc.). Products that do not have accompanying documents should not be accepted into the enterprise. Then they begin an external inspection of the batch and then evaluate the quality of the products. If products are delivered incorrectly or are contaminated, they will not be accepted.

To assess the quality of products, organoleptic indicators are determined mainly (appearance, color, smell, consistency, taste), and at large enterprises additionally simple physical and chemical laboratory tests are carried out: for meat and fish - “knife” test, test cooking; for milk and bread - determination of acidity; for sausages - determination of moisture content, etc. The results obtained are compared with certificates or invoices, as well as with existing standards for the food products examined, and an assessment of their quality is given. If the quality of incoming products does not comply with certificates or existing standards, the warehouse manager, together with the head of the enterprise, and if there is a medical worker, always with his participation, draw up a report in the prescribed manner. Samples are taken from products of doubtful quality in accordance with GOSTs and special instructions (samples must correspond to the entire batch of goods) and sent for testing to accredited laboratories for a full physical-chemical, bacteriological and helminthological analysis. If there is a suspicion that food products are of poor quality, which may cause diseases in the food supply, the financially responsible person of the enterprise must urgently call employees of the departmental or state sanitary and epidemiological service to conduct a hygienic examination of these products.

Rospotrebnadzor authorities assess the quality of products in accordance with the instructions on the procedure for conducting hygienic examination of food products, approved by the Ministry of Health. The results of the hygienic examination must be documented in accordance with the recommendations of the Russian Ministry of Health in the form of three forms of conclusion:

1) the product is suitable for human consumption without any restrictions;

2) the product is conditionally suitable if certain requirements are met, for example, compliance with the established sales period, heat treatment conditions, additional inspection of each unit of packaging (piece or can control), sale only in certain places, under special control conditions, etc.;

3) the product is absolutely unsuitable for food, the product is subject to destruction or technical disposal, or, by appropriate decision of the veterinary service, can be transferred to feed livestock.

Rospotrebnadzor employees do not carry out hygienic examination of non-standard products that do not have sanitary and epidemiological significance, as well as clearly substandard, spoiled products that do not require special medical competence. For example, Rospotrebnadzor employees do not conduct examinations of non-perishable products with expired sales dates (sugar, candies, concentrates, etc.), flour or cereal waste, defective eggs, spoiled vegetables, fruits, berries, etc. The quality of these products is assessed by commodity experts or quality inspection.

It is prohibited to accept meat into a public catering establishment without a veterinary inspection document and without branding, as well as conditionally fit meat; duck and goose eggs, chicken eggs from the incubator (mirage); ungutted ducks and geese, especially perishable products (semi-finished products, dairy products, culinary and cream products, boiled sausages and sausages, etc.) with an expired sell-by date; bombed (swollen) canned food, cereals and flour, dried fruits infected with barn pests; vegetables and fruits with signs of rot, fresh mushrooms that are wormy, overgrown, wrinkled; salted, pickled, canned and dried mushrooms without a quality document, crop products without a quality certificate.

The results of the examined products must be entered into a special journal for recording received raw materials and their rejection (quality examination). Cases of receipt of poor-quality raw materials must be reflected in the journal maintained by the financially responsible person receiving food products. Poor quality raw materials are not allowed into the production of public catering enterprises, but, according to agreements with suppliers, are sent to them or destroyed if they pose a danger to human health.

To store perishable products, it is necessary to have refrigeration units. In the absence of a cold source, the operation of a catering establishment is prohibited. It is prohibited to store raw products or semi-finished products and finished products together; products suitable for human nutrition without any restrictions or conditionally suitable and absolutely unsuitable for human nutrition; pungently smelling products (herring, cheeses, spices, etc.) and easily smelling products (sugar, flour, cereals, tea, butter and ghee, eggs, etc.); food products and household materials and non-food products, etc.

In the absence of refrigeration units, the construction of glaciers is permitted with the consent of Rospotrebnadzor.

When carrying out sanitary and hygienic control over the storage of food products at public catering establishments, it is necessary to pay attention to the timing of the sale of highly perishable products and the temperature conditions for their maintenance, in accordance with the sanitary rules “Conditions and storage periods for highly perishable products.” The administration of the enterprise (warehouse manager, base manager or storekeeper) is responsible for compliance with the rules for checking the quality of products accepted at the enterprise, their correct storage and compliance with sales deadlines. When registering incoming products on a computer, it is necessary to enter into the database information about the quality of the products, the date of their manufacture and the timing of their sale.

Vehicle requirements

In accordance with clause 11.1 of the sanitary and epidemiological rules SP 2.3.6.1066-01, as well as in accordance with clause 4 of Art. 19 of the Federal Law “On the Quality and Safety of Food Products” dated January 2, 2000 No. 29-FZ, specially designed or specially equipped vehicles are used to transport food products. Transportation of food products together with non-food products is not allowed. Also, for the transportation of a certain type of food product (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products), specialized transport must be allocated with markings in accordance with the products being transported.
During transportation, the conditions established by the manufacturer for the transportation of food products must be observed. The cargo compartments of vehicles and/or containers should not be used for the transportation of cargo other than food products. It is prohibited to transport food products in vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances. Food products in vehicles and / or containers should be placed and protected in such a way as to minimize the risk of contamination. Transportation of bulk and liquid food products that do not have primary or consumer packaging should be carried out in sealed specialized transport. When using vehicles and/or containers for transporting different food products at the same time, it is necessary to ensure their isolation from each other.
Vehicles used for transporting food products must have a sanitary passport issued in accordance with the established procedure, be clean, and in good condition. The internal surface of the car body must have a hygienic coating that can be easily washed and disinfected (clause 11.2 of the sanitary and epidemiological rules SP 2.3.6.1066-01). Vehicles used for transporting food products and food raw materials are washed daily with detergents and disinfected monthly with products approved by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner (clause 11.10 of the sanitary and epidemiological rules SP 2.3.6.1066-01). Water, used for washing vehicles must meet the requirements for drinking water. When sanitizing vehicles, detergents and disinfectants approved for use in the food industry must be used. Sanitary processing of food transport should be carried out in specially equipped washing units or at special sites in vehicle fleets. Transport is disinfected as needed, but at least once every 10 days. Territorial centers of the State Sanitary and Epidemiological Supervision must issue a sanitary passport for each vehicle transporting food products (commentary to Article 19 of the Federal Law “On the Quality and Safety of Food Products” dated January 2, 2000 No. 29-FZ). The form of the sanitary passport for specially designed or specially equipped vehicles for the transportation of food products is approved by order of Rospotrebnadzor dated May 20, 2005 N 402. The validity of the sanitary passport for the transportation of food products is no more than 6 months; when transporting particularly perishable products - no more than 3 months. Employees of the sanitary and epidemiological service have the right to prohibit the transportation of food products by vehicles that do not meet sanitary requirements. Cargo compartments of vehicles, as well as containers (returnable containers) for the transportation of food products must be made of materials approved for contact with food products. When carrying out loading and unloading work, the integrity of the containers and packaging of the supplied products must be guaranteed. If meteorological conditions change (precipitation, direct sunlight) affecting the physical and chemical state of cargo, loading and unloading operations must be stopped and measures taken to create safe conditions. It is prohibited to load food products into transport that does not meet sanitary requirements and when the absence of a sanitary passport for it, as well as transportation of raw products and semi-finished products together with finished food products. Loads on vehicles must be installed and secured so that they do not move or fall during transportation. Transported food products must be accompanied by documents confirming their origin, safety, storage conditions and shelf life. Transportation conditions (temperature, humidity) must comply the requirements of regulatory and technical documentation for each type of food product, as well as the rules for transporting perishable goods by different types of transport. For the transportation of particularly perishable food products, refrigerated or isothermal transport must be allocated (clause 11.4 of the sanitary and epidemiological rules SP 2.3.6.1066-01). Persons in contact with food products during transportation and during loading and unloading operations must be provided with clean sanitary or special clothing, have documents confirming the completion of medical examinations and examinations (personal medical record), and also strictly observe the rules of personal hygiene and ensure the safety, quality, safety and rules of transportation (unloading) of food products (clause 11.3 of the sanitary and epidemiological rules of the SP 2.3.6.1066-01).

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SANITARY RULES FOR FOOD TRADE ENTERPRISES - SANITARY RULES AND STANDARDS - SanPiN 2-3-5-021-94 (approved... Relevant in 2018

3.11. Sanitary requirements for food transportation

3.11.1. Special transport must be allocated for transporting food products. It is prohibited to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.

To transport a certain type of food product (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products, etc.), specialized transport must be allocated, marked in accordance with the products being transported.

3.11.2. Transport used for transporting food products must have a sanitary passport, be clean and in good condition, the body of the vehicle must have a hygienic coating that can be easily washed.

3.11.3. It is prohibited to load food products into vehicles that do not meet sanitary requirements and in the absence of a sanitary passport for it, as well as transport raw products and semi-finished products together with finished food products.

3.11.4. The delivery driver (forwarder) is required to have a personal medical book and dark-colored overalls, strictly observe the rules of personal hygiene and the rules for transporting food products.

3.11.5. Washing and processing of vehicles intended for the transportation of food products must be carried out in motor vehicles.

3.11.6. Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food product, as well as the rules for transporting perishable goods by different types of transport.

For transportation of particularly perishable food products, refrigerated or isothermal transport must be provided.

3.11.7. In vehicles intended for the transportation of food products, special places must be allocated for storing sanitary clothing and tarpaulins. Forwarders are prohibited from placing on food products. Loading and unloading of food products must be carried out by loaders wearing sanitary clothing (white).

3.11.8. Bread and bakery products must be transported in trays, in special closed vehicles or vans equipped with shelves. It is prohibited to transport bread in bulk.

3.11.9. Cream confectionery products must be transported in refrigerated transport under conditions that prevent temperature increases above 6 °C. Products must be placed in metal containers with lids, trays with lids, cakes must be supplied in standard cardboard boxes.

3.11.10. Meat must be transported in refrigerated trucks: cooled and chilled - at a temperature of no more than 6 °C, ice cream - at a temperature not exceeding 0 °C.

In some cases, it is allowed to use open automobile and horse-drawn transport, in which the meat is placed on a clean bedding and covered with tarpaulin, canvas or calico.

3.11.11. Live fish are transported from reservoirs in thermally insulated tank cars that have a special capacity (100 kg) for ice, as well as equipment for air saturation of the water in which the fish are transported. The water temperature in the tank should be 1 - 2 °C in winter, 4 - 6 °C in spring and autumn, 10 - 14 °C in summer.

3.11.12. When delivering particularly perishable food products in a ring, the rules for their sequential placement must be strictly observed to prevent contamination of the products.

3.11.13. Motor vehicles, enterprises or organizations that carry out sanitary treatment of rolling stock bodies, by order or regulation, appoint a person responsible for washing and processing food transport.

Sanitation of food transport must be carried out in specially equipped washing units or on special sites connected to water supply and sewerage, have a hot water supply, detergents and disinfectants, and cleaning equipment for washing bodies.

3.11.14. The washing and processing station for food transport must be equipped with:

equipment and supplies for cleaning, washing and disinfecting vehicles (washing machines, flexible hoses equipped with guns with hot and cold water, brushes, disinfection devices, equipment for drying and ventilating cars after washing and disinfection);

workwear for washers (rubber boots, rubber gloves, rubberized apron, cotton suit with a hood, safety glasses, respirator);

cabinets for storing cleaning and washing equipment (brushes, sponges, buckets, etc.), detergents and disinfectants, workwear;

a room for drying clothes and cleaning equipment.

3.11.15. Sanitation regime for food transport:

a) cleaning of the body and cabin is carried out using brushes, brooms or vacuum cleaners;

b) external washing of the car body - with alkaline water (temperature 35 - 40 ° C), followed by rinsing with water from a hose;

c) washing the inner surface of the car is carried out with brushes, a washing solution (solution temperature 55 - 60 ° C) or mechanically using hoses under a pressure of 1.5 atm at a temperature of 65 - 70 ° C for 2 - 3 minutes;

d) after washing with detergent solutions, the inner surface of the car body must be thoroughly rinsed until the remaining detergent solution is completely removed, then dried and ventilated, and must be free of foreign odors;

e) disinfection of the internal surface of the body must be carried out with a disinfectant solution containing active chlorine 250 mg/l, the exposure time of the disinfectant solution is 10 minutes. After disinfection is completed, the interior surface of the body is washed with water from a hose, dried and ventilated until the smell of chlorine is completely removed. Car wash hoses should be stored suspended.

Transport is disinfected as needed, but at least once every 10 days.

Note: the consumption of disinfectants is 2.5 g of substance per 1 sq.m or 0.5 l of working solution per 1 sq.m of the surface to be treated. Detergent consumption is 1 liter per 1 sq.m of surface.

3.11.16. Territorial centers of state sanitary and epidemiological supervision must issue a sanitary passport for each vehicle transporting food products for a period of no more than 6 months, for especially perishable food products - for a period of 3 months.

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

11. Hygienic requirements for transportation

food products

11.1. Specially designed or specially equipped vehicles are used to transport food products. Transportation of food products together with non-food products is not allowed.

To transport a certain type of food product (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products), specialized transport must be allocated and labeled in accordance with the products being transported.

ConsultantPlus: note.

Federal Law dated July 19, 2011 N 248-FZ, effective October 21, 2011, abolished the requirement to have a duly issued sanitary passport for specially designed or specially equipped vehicles for transporting food products.

11.2. Vehicles used for transporting food products must have a sanitary passport issued in the prescribed manner, be clean, and in good condition. The internal surface of the car body must have a hygienic coating that can be easily washed and disinfected.

11.3. The driver-forwarder (forwarder), the driver-loader must have a personal medical book of the established type, work in special clothing, strictly observe the rules of personal hygiene, ensure the safety, quality, safety and rules of transportation (unloading) of food products.

11.4. Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food product, as well as the rules for transporting perishable goods by different types of transport.

Transportation of perishable food products is carried out by specialized refrigerated or isothermal transport.

11.5. Loading and unloading of food products is carried out by personnel wearing clean sanitary clothing.

11.6. Bread and bakery products must be transported in trays, in special closed vehicles or vans equipped with shelves. It is not allowed to transport bread in bulk.

11.7. Cream confectionery products must be placed in containers or trays with lids; cakes must be supplied in the manufacturer's standard containers. Transportation of cream confectionery products on open sheets or trays is not permitted.

11.8. Live fish are transported in thermally insulated tank vehicles equipped with a device for cooling water, as well as equipment for saturating the water with air. The temperature of the water in the tank should not be higher than 10 degrees. WITH.

11.9. When transporting food products, the rules for their sequential stacking must be strictly observed, excluding contact between raw and finished products and contamination of products during loading and unloading.

11.10. Vehicles used for transporting food products and food raw materials are washed daily using detergents and disinfected monthly with products approved by the authorities and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.

In accordance with clause 11.1 of the sanitary and epidemiological rules SP 2.3.6.1066-01, as well as in accordance with clause 4 of Art. 19 of the Federal Law “On the Quality and Safety of Food Products” dated January 2, 2000 No. 29-FZ, specially designed or specially equipped vehicles are used to transport food products. Transportation of food products together with non-food products is not allowed. Also, for the transportation of a certain type of food product (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products), specialized transport must be allocated, marked in accordance with the products being transported.

During transportation, the conditions established by the manufacturer for the transportation of food products must be observed. The cargo compartments of vehicles and/or containers must not be used for the transport of cargo other than food products.
It is prohibited to transport food products by vehicles that have previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.
Food in vehicles and/or containers should be placed and protected in such a way as to minimize the risk of contamination.
Transportation of bulk and liquid food products that do not have primary or consumer packaging must be carried out in sealed specialized transport. When using vehicles and/or containers for transporting different food products at the same time, it is necessary to ensure their isolation from each other.

Vehicles used for transporting food products must have a sanitary passport issued in accordance with the established procedure, be clean, and in good condition. The internal surface of the car body must have a hygienic coating that can be easily washed and disinfected (clause 11.2 of the sanitary and epidemiological rules SP 2.3.6.1066-01). Vehicles used for transporting food products and food raw materials are washed daily with detergents and disinfected monthly with products approved by the authorities and institutions of the State Sanitary and Epidemiological Service in the prescribed manner (clause 11.10 of the sanitary and epidemiological rules SP 2.3.6.1066-01).
The water used for washing vehicles must meet the requirements for drinking water. When sanitizing vehicles, detergents and disinfectants approved for use in the food industry must be used. Sanitary processing of food transport should be carried out in specially equipped washing units or at special sites in motor vehicles. Transport is disinfected as needed, but at least once every 10 days.
Territorial centers of the State Sanitary and Epidemiological Supervision must issue a sanitary passport for each vehicle transporting food products (commentary to Article 19 of the Federal Law “On the Quality and Safety of Food Products” dated January 2, 2000 No. 29-FZ).
The form of a sanitary passport for specially designed or specially equipped vehicles for transporting food products was approved by order of Rospotrebnadzor dated May 20, 2005 N 402.
The validity period of a sanitary passport for the transportation of food products is no more than 6 months; when transporting particularly perishable products - no more than 3 months. Sanitary and epidemiological service employees have the right to prohibit the transportation of food products by vehicles that do not meet sanitary requirements.
Cargo compartments of vehicles, as well as containers (returnable containers) for transporting food products, must be made of materials approved for contact with food products.
When carrying out loading and unloading operations, the integrity of the containers and packaging of the supplied products must be guaranteed. If meteorological conditions change (precipitation, direct sunlight) affecting the physical and chemical state of cargo, loading and unloading operations must be stopped and measures must be taken to create safe conditions.
It is prohibited to load food products into vehicles that do not meet sanitary requirements and in the absence of a sanitary passport for it, as well as transport raw products and semi-finished products together with finished food products.
Loads on vehicles must be installed and secured so that they do not shift or fall during transportation.
Transported food products must be accompanied by documents confirming their origin, safety, storage conditions and expiration date.
Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food product, as well as the rules for transporting perishable goods by different types of transport. For the transportation of particularly perishable food products, refrigerated or isothermal transport must be provided (clause

11.4 sanitary and epidemiological rules SP 2.3.6.1066-01).
Persons who come into contact with food products during transportation and during loading and unloading operations must be provided with clean sanitary or special clothing, have documents confirming the completion of medical examinations and examinations (personal medical record), and also strictly observe the rules of personal hygiene and ensure the safety of , quality, safety and rules for transportation (unloading) of food products (clause 11.3 of sanitary and epidemiological rules SP 2.3.6.1066-01).

Reception and storage of food products.

Sanitary and hygienic requirements for transportation,

In the general system of sanitary measures for the protection of food products from possible infection along the way to the consumer, transport occupies an important place, since if the transportation regime is violated, food products can be contaminated with microflora, helminth eggs, mechanical and gaseous impurities of atmospheric air and be exposed to other environmental factors.

They transport food products in vehicles specially designated for this purpose (vans, motorcycles, scooters, etc.), which must be used only for their intended purpose. Such transport must have a sanitary passport, which indicates the number of the vehicle, its equipment, the name and initials of the employee responsible for the sanitary condition of the transport, and the availability of sanitary clothing.

To protect products from precipitation, dust, and sunlight, transport must be covered, such as containers.

Various types of food products (bread, meat, milk, etc.) are transported by specialized transport, about which an appropriate inscription is made on board cars and vans: “Milk”, “Products”, “Bread”, etc.

The conditions for transporting food cargo should be as close as possible to the conditions of their storage in warehouses.

Transportation of perishable products is carried out in vehicles with a closed isothermal body. The sanitary rules for transporting these products must be as follows:

1. Raw semi-finished products and finished products should be transported separately.

2. In the warm season, semi-finished products must be transported in closed refrigerated bodies at a temperature not exceeding 6˚C for 2 hours.

3. Semi-finished products must be transported in a special metal container with a tight-fitting lid, and prepared food and products must be transported in thermoses, saucepans, and trays with lids.

4. When transporting products, they must be provided with documents indicating the manufacturer, product name, date and hour of manufacture and expiration date, and packer number.

5. Dishes to be transported must be prepared no more than 1 hour before transportation.

The body of a vehicle intended for the transportation of food products must be upholstered with sheet aluminum or galvanized iron.

Metal, plastic or wooden containers are used to transport food products.

To transport bread, bakery and confectionery products, cars or vans are equipped with retractable trays in which the products are delivered to the enterprise.

Meat, fish, and offal are transported in boxes. Minced meat is placed in a special container with a capacity of no more than 10 kg, which is lined with cellophane or parchment. Products made from minced fish or meat are placed in one layer in wooden or plastic trays with lids.

Vegetables are transported in special containers - bags, baskets, boxes. Large quantities of vegetables are allowed to be transported in bulk, but provided they are isolated from other products.

To transport milk, sour cream, and cream, metal flasks are used, which must be sealed.

Transportation time should not exceed 2 hours.

Particular attention should be paid to transporting products that are consumed without heat treatment. Therefore, in no case should you transport raw semi-finished products with finished products without carefully insulating them.

Vehicles used for transporting products must be kept clean. To do this, they are cleaned and washed daily with a warm alkaline solution (1% soda ash solution). After this, the body is rinsed with a hose with hot water and wiped dry with a rag. At least once every 5 days, transport is disinfected with a 2-3% chloramine solution. After disinfection, the body is washed with hot water, dried and ventilated until the smell of chlorine is completely removed.

All persons involved in loading, unloading and carrying products must be provided with sanitary clothing (robe, hat, mittens), which they must use only during work.

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Commodity Neighborhood By Sanpin Average ratng: 4.0/5 8046votes

Commodity Neighborhood According to Sanpin In Public Catering Table Commodity Neighborhood of Food Products, rules of Commodity Neighborhood Sanpin Food products and food raw materials supplied to organizations must comply with the requirements of regulatory and technical documentation and be accompanied by documents confirming their origin, quality and safety. Commodity proximity is one of the important rules for the transportation, storage, and sale of food products. The concept of product proximity is based on the position of compatibility of goods and is regulated by law and sanitary rules. Products are considered compatible if their proximity does not lead to harmful effects on each other, and also have the same requirements for temperature and humidity conditions, gas composition and air exchange of the environment. So, if the goods have different sorption properties, then moisture can be redistributed between them, shrinkage will occur or, conversely, moistening of the products and after storage the products will no longer meet the requirements of regulatory and technical documentation, for example, when storing flour or sugar with fresh fruits and vegetables at the same time The moisture content of flour and sugar can increase significantly. It is possible to absorb aromatic substances from products that have a specific smell of spices, herring, fish, etc. It is also impossible to organize the joint storage of chilled products and deep-frozen products in refrigeration equipment with an average temperature regime, since the first will freeze and the second will defrost. Therefore, for example, catering and food trade enterprises have separate storage facilities, organized taking into account the permissible proximity of goods, and refrigeration equipment with different temperature conditions. Codes For Gta Vai City For Motorcycle here. The quantity of perishable and especially perishable products received must correspond to the capacity of the refrigeration equipment available in the organization. This is one of the measures to prevent food poisoning, as it prevents the storage of this group of products at temperatures that do not comply with regulatory documentation and indicated on the product label. It should also be noted that when the temperature changes, the shelf life of the product should also change. And this point is often not taken into account. During transportation, storage and sale, joint storage of raw materials, semi-finished products and finished food products is not permitted. It is prohibited to transport food products by random transport or simultaneously with non-food products. This restriction must be strictly observed, since ready-to-eat products are not subjected to heat or any other processing, but are directly consumed. If such product proximity is disrupted, bacterial contamination of finished products with various microorganisms may occur, which can cause poisoning or gastrointestinal diseases. This effect can be significantly enhanced and accelerated when storing these products in violation of the temperature regime. It is also not allowed to transport and store food products together with toxic, radioactive and other dangerous substances to prevent non-infectious diseases and poisoning. Regulatory documents regulate the basic principles of product storage: continuity and mandatory compliance with storage conditions when goods pass through all stages of transportation, unloading, storage, and sales. Optimal conditions must be created and maintained immediately from the moment the finished product is received. The principle is especially important for perishable products, for the safety of which even minor temperature changes are important, protection and protection from the effects of adverse conditions. Optimal parameters of both temperature and sanitary regimes, disinfection regimes, careful handling of products during loading and unloading, etc. must be ensured. It is necessary to instruct workers on the rules for placing products, on the requirements of regulatory and other documentation on temperature and sanitary and hygienic regimes. The placement and placement of goods must be done in such a way that the markings are visible on the outside of the container. Then it becomes possible to reduce the cost of working time searching for the required product, as well as unloading it; systematic control; periodic control at all stages of the passage of goods; and, when organizing long-term storage, at certain intervals. Mandatory control is carried out during acceptance of delivery of products. This control is both final for the supplier and input for the recipient of the product. Three groups of objects are subject to systematic control: the products themselves, their packaging, and storage conditions. At the same time, monitoring of storage conditions and sanitary and hygienic conditions is carried out; economic efficiency is assessed as the sum of storage costs, depreciation of warehouses and equipment, rental of premises, consumption of electricity and other resources, labor costs, etc. , losses during storage, as well as the cost of products sold, social efficiency due to the preservation of products, since reducing losses contributes to the rational and careful use of natural and labor resources. If the rules are violated, products may acquire an unusual and even unpleasant odor. The presence of foreign odors for food products is not allowed, since if they are present, the product must be transferred to a non-standard category. Due to non-compliance with the principles of product proximity, a business may suffer qualitative losses as a result of a ban on the sale of goods with foreign odors, as well as quantitative losses due to non-compliance with storage conditions.

Losses from non-compliance with the rules for storing goods can reach up to 13 purchased products. For violation of the rules for storing food products, enterprises that operate in the field of production, circulation, trade in food products, public catering, in accordance with current legislation, may be held administratively liable. Commodity Neighborhood According to Sanpin in the Warehouse’ title=’Commodity Neighborhood According to Sanpin at the Warehouse’ />Therefore, organizing the correct storage of food in a grocery store, catering establishment, during transportation is a serious task for business. Compliance with the rules of commodity neighborhood will ensure the quality and safety of products, and will also create conditions for increasing the profit of the enterprise. Commodity Neighborhood According to SanPin’ title=’Commodity Neighborhood According to Sanpin’ />Commodity Neighborhood According to Sanpin In Public catering The rules of commodity proximity are mentioned in SanPiN 2. Hygienic requirements for Commodity Neighborhood. Commodity proximity is one of the important rules for the transportation, storage, and sale of food products. The concept of commodity neighborhood is based on. Compatibility is based on the rules of commodity proximity. Commodity Neighborhood According to SanPiN’ title=’Commodity Neighborhood According to SanPiN’ />SanPiN 2. Commodity Neighborhood. Food003 bread loaf half sliced ​​When storing food products, compliance is mandatory. How to properly organize the storage and distribution of food products according to SanPin. How to properly store various types of products. Sanitary and epidemiological rules and regulations SanPiN 2.