Rules for the transport of cookies by road. Sanitary requirements for food transportation
When transporting confectionery products, it is extremely important to comply with sanitary and hygienic requirements and temperature conditions. The group of these goods is perishable, so transportation should take the minimum time.
The 1st Transport Company will provide all these conditions and deliver confectionery products in compliance with all rules and regulations for these products.
Features of transportation of confectionery
1. Transportation of confectionery products is carried out under strict control of temperature and humidity levels, regardless of the time of year. Cakes, rolls, pastries with cream are transported at temperatures from -2 to +2 0 C. If necessary, quick freezing is used, followed by transportation in refrigerators with a low temperature of -18 0 C.
2. Cakes, pastries, cookies and other confectionery products are transported in trucks with an isothermal body, refrigerators, specialized vans that allow maintaining the required temperature and humidity for a long time, which is especially important when transporting over long distances. The use of these vehicles for the transport of other goods is strictly prohibited.
3. Special attention is paid to the packaging of products, which is responsible for the safety of the presentation. Biscuits, waffles and other fragile products are usually shipped in corrugated boxes to prevent damage during shipping and handling. Cakes are packaged in cardboard and plastic boxes. It should be taken into account that cakes are not stacked on top of each other; special shelves must be provided for transportation in vans.
4. The allowable time spent by confectionery products on the way directly depends on the timing of the sale of products.
The 1st Transport Company will carry out the transportation of confectionery products in compliance with all conditions and sanitary standards. Our fleet of vehicles regularly undergoes technical checks, all vehicles are in good condition, and additional processing is carried out for the transportation of food products. Our experts will help to calculate the optimal route for the cargo to arrive on time and without delay.
No holiday is complete without everyone's favorite treat - cake. Therefore, the delivery of cakes, pastries and other confectionery products must be carried out with extreme caution. Transportation of confectionery products should be carried out in a separate car; other products, especially with a pungent odor, should not be in vehicles. The sender of cakes and other products is obliged to pack the cakes in separate boxes and bandage them. The boxes are stamped with the date of manufacture and the expiry date. Cakes are located at a certain distance from each other. Small confectionery products such as eclairs, cakes, puffs and others are laid out on special trays in one layer and covered with lids.
During the transportation of confectionery products, it is required to maintain the desired temperature. When transporting powdery-cream products from a bottom city to another, the carrier is provided with all the necessary accompanying documents, which indicate the exact date of manufacture and temperature conditions. The freight forwarder accompanying the cargo counts the goods upon receipt from the manufacturer and delivery to the customer. Loading and unloading of confectionery products should not be accompanied by sudden movements. After transporting the cakes, it is necessary to clean the cargo compartments of the body.
Requirements for vehicles for the transport of cakes
Cars transporting cakes and other flour products must have a covered body so that dust and precipitation do not get on the products. It is also necessary to maintain the temperature in the body from 0 to +6 degrees C. A truck with a van made of sandwich panels is ideal for transporting confectionery. Delivery of products is carried out with a sealed van. Loading and unloading operations are carried out manually, so this process takes a lot of time.
All containers and the car itself must have permission from the sanitary and epidemiological authorities for the transportation of confectionery products. Such transport is usually used to transport only one type of product. And in accordance with the rules of the sanitary service, the body and racks must be sanitized every day, and once a month they should be disinfected with products approved for use in the food industry. All persons involved in the production, loading and transportation of confectionery products must have a sanitary book and undergo an annual medical examination.
Transportation of confectionery products is considered a complex procedure in the field of transportation, as it requires well-coordinated work, special transport, prompt loading / unloading. "Sweets" each have their own expiration date, it happens, so it can be only one day, and if you do not follow the storage conditions, it will deteriorate in a few hours. In LLC "RUS" it is possible transportation of confectionery products by refrigerators the following types: chocolate and chocolate products, creamy flour products (puffs, eclairs, cakes), cakes, wafer products, jellies, pastries, marshmallows, marmalade, etc. Transportation of goods with the temperature regime of confectionery products for each unit is individual.
Requirements for the transport of confectionery
In order for the cargo transportation by refrigerators of confectionery products to be successful, the following requirements must be observed.
Firstly, the temperature and humidity inside the van must be under special control at any time of the year. Confectionery products such as cake, roll, cream cakes should be transported at a temperature regime of -2 - +20°C. In emergency cases of quick freezing, the temperature can reach -180 °C.
Secondly, for successful transportation of confectionery refrigerators must be carried in special containers. They allow you to maintain the desired temperature and humidity for a long time. This is especially important if confectionery products are transported over long distances.
Thirdly, it is packaging for "sweets". As you know, packaging is a large percentage of the safety of the product, that is, its presentation. Particularly fragile products (biscuits, waffles, etc.) should be transported in corrugated boxes, which protect the products from damage at all stages of transportation. The cake should be packed in cardboard or plastic.
Fourth, the time of delivery of the goods must pass promptly. Confectionery products do not have a long shelf life, so the period of its implementation also depends on the time of transportation of confectionery products.
It is not compatible in transportation with other food products, since this type of product especially absorbs other odors, this primarily concerns food, because this can lead to damage to the taste components. That is, for cargo transportation by refrigerators of confectionery products the van must undergo a thorough disinfection, where one of the important should be the exclusion of other odors.
Do not forget that confectionery is often a fragile culinary product. In order not to violate the integrity of the product, load and unload with extreme care, as otherwise it will lead to loss of presentation with all the consequences.
Transportation of confectionery, like any food product, must be accompanied by the necessary documents and permits.
In the company "RUS" only prompt delivery of food and the most accurate transportation of confectionery.
Reception, storage of food products.
Sanitary and hygienic requirements for transportation,
In the general system of sanitary measures to protect 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 become contaminated with microflora, helminth eggs, mechanical and gaseous impurities of atmospheric air and be exposed to other environmental factors.
Food products are transported on 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 surname and initials of the employee responsible for the sanitary condition of the transport, the availability of sanitary clothing.
To protect products from precipitation, dust, sunlight, transport must be covered, such as containers.
Various types of food products (bread, meat, milk, etc.) are transported by specialized transport, which is indicated on the board of cars, vans by the corresponding inscription: “Milk”, “Products”, “Bread”, etc.
The conditions for the transportation of food cargo should be as close as possible to the conditions for their storage in warehouses.
Transportation of perishable products is carried out in transport with a closed isothermal body. The sanitary rules for the transportation of these products should 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 tightly closed lid, and prepared food and products - in thermoses, pots, trays with lids.
4. During transportation, products must be provided with documents indicating the manufacturer, product name, date and hour of manufacture and expiration of the shelf life, packer number.
5. Meals to be transported must be prepared no more than 1 hour before transportation.
The body of a transport intended for the transport of foodstuffs must be upholstered with sheet aluminum or galvanized iron.
For the transportation of food products, metal, plastic or wooden containers are used.
For the transportation of bread, bakery and confectionery products, cars or vans are equipped with retractable trays, in which the products enter the enterprise.
Meat, fish, offal are transported in boxes. Minced meat is placed in a special container with a capacity of not more than 10 kg, which is lined with cellophane or parchment. Products 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. A large number of vegetables are allowed to be transported in bulk, but on condition that they are isolated from other products.
For the transportation of milk, sour cream, cream, metal flasks are used, which must be sealed. Transportation time should not exceed 2 hours.
Particular attention should be paid to the transportation of products that are consumed without heat treatment. Therefore, in no case should raw semi-finished products be transported with finished products without their thorough isolation.
Vehicles intended for the transport of products must be kept clean. To do this, they are cleaned daily and washed with a warm alkaline solution (1% soda ash solution). After that, the body is rinsed from a hose with hot water and wiped dry with a rag. At least once every 5 days, transport is disinfected with a 2-3% solution of chloramine. 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, headgear, gloves), which they must use only during work.
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SANITARY REGULATIONS FOR FOOD TRADE ENTERPRISES - SANITARY RULES AND NORMS - SanPiN 2-3-5-021-94 (approved - ... Relevant in 2018
3.11. Sanitary requirements for food transportation
3.11.1. Special vehicles must be allocated for the transportation of food products. It is forbidden to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.
For the transportation of a certain type of food products (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products, etc.), specialized transport must be allocated, labeled in accordance with the transported products.
3.11.2. The transport used for the transportation of food products must have a sanitary passport, be clean, in good condition, the car body must have a hygienic coating that can be easily washed.
3.11.3. It is forbidden 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 the transportation of raw products and semi-finished products along with ready-made food products.
3.11.4. The driver-forwarder (forwarder) is obliged 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 transport of food products should be carried out in vehicle fleets.
3.11.6. Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food products, as well as the rules for the transportation of perishable goods by different modes of transport.
Refrigerated or isothermal transport should be allocated for the transportation of especially perishable foodstuffs.
3.11.7. In vehicles intended for the transport of food, special places must be allocated for the storage of sanitary clothing, tarpaulins. It is forbidden to place forwarders on food products. Loading and unloading of food products should be carried out by loaders in sanitary clothes (white).
3.11.8. Bread and bakery products must be transported in trays, in special closed vehicles or vans equipped with shelves. It is forbidden to transport bread in bulk.
3.11.9. Cream confectionery products must be transported in refrigerated transport under conditions that exclude temperature rise above 6 °C. Products must be packed in metal containers with lids, trays with lids, cakes must be delivered in standard cardboard boxes.
3.11.10. Transportation of meat should be carried out in refrigerated trucks: cooled and chilled - at a temperature not exceeding 6 °C, ice cream - at a temperature not exceeding 0 °C.
It is allowed to use in some cases open auto- and horse-drawn transport, in which the meat is laid on a clean bedding and covered with a tarpaulin, canvas or coarse calico.
3.11.11. Live fish is transported from reservoirs in thermally insulated tank trucks with a special container (100 kg) for ice, as well as equipment for saturating the water in which the fish is transported with air. The water temperature in the tank should be 1-2 °C in winter, 4-6 °C in spring and autumn, and 10-14 °C in summer.
3.11.12. In case of circular delivery of particularly perishable foodstuffs, the rules for their sequential stacking must be strictly observed, excluding contamination of the products.
3.11.13. Vehicle fleets, enterprises or organizations that carry out sanitization of rolling stock bodies, by order or instruction, appoint a person responsible for washing, processing food transport.
Sanitization of food transport should be carried out in specially equipped washing units or on special sites connected to water supply and sewerage, have hot water supply, detergents and disinfectants, and cleaning equipment for washing bodies.
3.11.14. The post of washing and processing of 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 vehicles after washing and disinfection);
overalls for washers (rubber boots, rubber gloves, rubberized apron, cotton suit with a hood, goggles, respirator);
cabinets for storing cleaning and washing equipment (brushes, washcloths, buckets, etc.), detergents and disinfectants, overalls;
room for drying clothes and cleaning equipment.
3.11.15. Sanitization mode of food transport:
a) cleaning of the body and cabin is carried out with the help of brushes, brooms or vacuum cleaners;
b) external washing of the car body - with alkaline water (temperature 35 - 40 ° C), with further rinsing with water from a hose;
c) washing the inner surface of the car is carried out with brushes, washing solution (solution temperature 55 - 60 ° C) or mechanically from hoses under a pressure of 1.5 atm at a temperature of 65 - 70 ° C for 2 - 3 minutes;
d) after washing with washing solutions, the inner surface of the car body must be thoroughly rinsed until the remnants of the washing solution are completely removed, then dried and ventilated, and must not have extraneous odors;
e) disinfection of the inner surface of the body must be carried out with a disinfectant solution containing 250 mg/l of active chlorine, exposure of the disinfectant solution for 10 minutes. Upon completion of disinfection, the inner 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.
Disinfection of transport is carried out as needed, but at least once every 10 days.
Note: the consumption of disinfectants is 2.5 g of the substance per 1 sq.m or 0.5 l of the working solution per 1 sq.m of the treated surface. 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 not 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.
