Sanitary rules for children's dairy kitchens. Dairy Kitchens and Dairy Kitchen Dispensers

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HANDBOOK FOR DESIGNING HEALTHCARE INSTITUTIONS (K SNIP 2-08-02-89) - SECTION V - EMERGENCY AND EMERGENCY MEDICAL STATION ... Actual in 2018

DAIRY KITCHENS AND DAIRY KITCHEN DISTRIBUTORS

<*>In a dairy kitchen for 20-30 thousand portions in the room according to item 2, after filtration, pasteurization (heat treatment) of milk is also carried out, in this regard, in a dairy kitchen for 20-30 thousand portions, in a room according to item 4 it not produced.

Note:

<1>The productivity of dairy kitchens, as a rule, is limited by the capacity of 10-12 thousand portions per day, with a greater demand, the production of children's dairy products is organized on the basis of dairy factories in the form of workshops for the production of children's dairy products.

<2>The structure and areas of the premises of dairy kitchens with a lower capacity than 5 thousand portions per day are determined by the design assignment, taking into account local conditions and the need for types of dairy products. At the same time, it is possible to partially use the nomenclature and areas of the premises of dairy kitchens for 5-12 thousand portions.

Table 6

1	2	3	4	5
Recommended composition and area of premises for dispensing points
1.	Lobby - expectant	16	24	30
2.	Room for receiving and storing dishes	12	20	26
3.	Handout	14	32	44
	including refrigerator compartment	6	8	10
4.	Cashbox<*>	5	5	5
5.	Material pantry	8	8	8
6.	Pantry disinfectant solutions	4	4	4
7.	Pantry for cleaning equipment with sprinkler tap, ladder and dryer	4	4	4
8.	Restroom staff	3	3	3
9.	Staff room	9	9	9

<*>When placing a distribution point in the building of a dairy kitchen, the cash desk should be provided for the common for both institutions.

AGREED

Head of the Main Directorate of Medical and Preventive Care for Children and Mothers of the USSR Ministry of Health MN Nikitina on November 23, 1971;

Gosstroy of the USSR November 5, 1971

APPROVED by the Deputy Chief Sanitary Doctor of the USSR D. N. Loransky on November 25, 1971 N 942-71

I. General section

1. Children's dairy kitchens can be located in separate buildings or on the first floors of residential buildings, as well as in a complex with a children's clinic, and must have two separate entrances for the milk kitchen. In cities, it is permissible to make baby milk, fruit, and other mixtures in separate shops of dairy factories. The products of these workshops should be sold through a network of distribution points.

2. It is not allowed to place dairy kitchens in the basement and semi-basement floors.

3. Dairy kitchens must be provided for production and household needs with water that meets the requirements of GOST "Drinking water".

4. In accordance with the requirements of SNiP, separate industrial and domestic sewage networks should be provided in dairy kitchens. It is allowed to connect industrial effluents to the domestic sewerage network if the number of devices is not more than two for each outlet.

5. The washing tubs must be supplied with hot and cold water; washing baths connected to the sewerage must have a jet gap of at least 20 mm.

6. The water supplied to the dairy kitchen must be periodically subjected to chemical and bacteriological analysis within the timeframe established by the local sanitary and epidemiological authorities, but at least once a quarter when using the city water supply and once a month if there is a water supply of its own.

7. Dairy kitchens located in the sewer settlements must be connected to a common sewer.

In the absence of a common sewage system in the dairy kitchen, a local sewage system must be arranged in agreement with the local sanitary and epidemiological service.

8. Production facilities must be located in such a way as to ensure the flow technological processes... The set of premises for a dairy kitchen depends on the types of products manufactured.

The general list of premises for a dairy kitchen includes:

1) a room for receiving milk with a refrigerator;

2) washing flasks;

3) room for filtration and milk filling;

4) a room for heat treatment of milk and preparation of milk mixtures;

5) a room for cooling milk mixtures with a refrigerating chamber;

6) kefir shop with a department for preparation, storage of starter culture and thermostatic;

7) curd shop;

8) a room for the preparation of coli-bacterin;

9) expedition with a refrigerator;

10) a room for the production of fruit and vegetable mixtures with a compartment for washing vegetables and fruits;

11) washing equipment and kitchen utensils;

12) pantry of dry products;

13) a pantry of vegetables;

14) material pantry;

15) pantry of glass containers;

16) utility rooms, showers, toilets;

17) rooms of the medical staff, head. dairy cuisine, accounting, etc.

9. Production facilities must have direct natural and artificial lighting in accordance with the current SNiP.

Electric bulbs in industrial premises located above the places of storage or processing of food products, as well as containers, must be protected from the ingress of glass fragments when the lamps are destroyed.

10. Walls and ceilings must be smooth and whitewashed or painted bright hues and the wall panels should be wet-cleanable.

11. Production premises should be provided with natural ventilation (transoms, vents, etc.), and in the cooking and washing shops, in addition, supply and exhaust ventilation should be arranged.

12. All opening windows and transoms during the warm season must be covered with removable metal nets.

13. Floors in production areas should be non-slip, dairy-resistant, waterproof, and have a flat surface.

14. All production areas must have washbasins, soap, hand brushes, disinfectants (0.2% chlorine water or 0.02% chloramine solution), towels or electric towels.

II. Sanitary requirements for the territory and premises

15. The area should be cleaned daily. V summer time the area should be regularly watered.

16. Garbage should be stored in special tightly closed watertight bins located at least 25 meters from kitchens.

Garbage bins should be regularly emptied of garbage. In the summer, in order to prevent the emergence of flies, it is necessary to disinfect garbage bins and adjacent areas of the territory.

17. At the external entrances to the dairy kitchen, there should be scrapers and grates for cleaning shoes, and at the entrance to the production premises there should be mats for wiping shoes soaked in a disinfectant solution.

18. All production areas must be kept clean. Floors and wall panels should be rinsed daily hot water with soda. Cleaning equipment and disinfectants should be stored in specially designated rooms, in cabinets. Cleaning and production equipment must be marked.

19. Airlocks in front of latrines should be equipped with hangers for sanitary clothes, sinks for washing hands, soap, towels and electric towels.

20. Disinfection of latrines should be done daily. In sewed toilets, it is necessary to arrange a pedal descent. Special cleaning equipment should be allocated for latrines.

21. Storage in production facilities of waste, inventory and equipment that is not directly related to production is prohibited.

22. The admission to the premises of the dairy kitchen of workers without sanitary clothes is prohibited.

23. It is not allowed to store personal clothing in production premises, as well as cooking and eating by service personnel.

24. In order to protect raw materials and finished products from spoilage and pollution, it is necessary to take measures to combat rodents and insects: slinging windows and doors, thorough cleaning of all rooms, etc.

25. The use of chemical agents for the control of rodents and insects is allowed only under the condition that these measures are carried out by experts-deratizers and exterminators or under their control.

III. Sanitary requirements for equipment, apparatus and utensils

26. Technological equipment, apparatus, inventory, dishes and containers must be made of materials permitted by the USSR Ministry of Health for these purposes.

27. Utensils intended for dairy products should not be used for other purposes.

28. Washing of dishes, equipment, tables is carried out immediately after the end of work, as well as as needed and during work.

29. Kitchen utensils and flasks, after being freed from milk and mixtures, are cleaned with a brush from milk residues, rinsed warm water not higher than 30-35 ° C, then thoroughly washed with hot water (50-55 ° C) with the addition of detergents approved by the USSR Ministry of Health for these purposes, and rinsed again with hot water (80-90 ° C). Flasks are steamed in the presence of steam.

In the case of a centralized milk supply in a dairy kitchen, milk pipelines, as well as all equipment, must be thoroughly cleaned, rinsed with detergent solutions and disinfected every day after the end of work in accordance with the current "Temporary Instructions for Washing and Disinfecting Equipment at Dairy Enterprises" (approved 1970. ) (see Attachment).

30. After rinsing, washed flasks and dishes are placed upside down on a wire shelf to dry. Clean dishes are kept in a cupboard.

31. Dishes taken from the population must be cleaned, washed and sterilized in the dairy kitchen.

32. Bottles should be washed with warm water using brushes and degreasing agents (mustard, soda, etc.), then rinsed with hot water using a fountain located on the side of the washing tub.

35. Milk must be delivered to dairy kitchens by special transport assigned to the dairy kitchen, in sealed milk tanks or flasks, indicating the date of milk release from the factory or milk yield in case of direct deliveries from the farm.

36. Milk delivered to dairy kitchens must comply with GOST 13264-70 "Cow's milk. Requirements for procurement" or GOST 13277-67 "Pasteurized milk".

37. Milk delivered from the farm by direct supply must be natural, not standardized. It should not be accepted at dairy points without certificates from the veterinary supervision authorities on the veterinary and sanitary well-being of dairy farms.

38. Raw materials for the manufacture of fruit and vegetable mixtures must be absolutely sound.

39. All processes of acceptance, processing, storage of milk, dairy, fruit, vegetable mixtures must be carried out in conditions of cleanliness and protection from pollution, spoilage and the ingress of foreign substances.

40. Acceptance of milk should be carried out in a special room. Flasks with milk arriving in the dairy kitchen should be wiped on the outside with a clean cloth soaked in warm water before opening them.

41. If it is impossible to use milk immediately after receipt, it must be stored in the refrigerator.

42. Milk must be periodically tested in the laboratory of the dairy kitchen or in the SES for compliance with GOST 13264-70 "Cow's milk. Requirements for procurement" or GOST 13277-67 "Pasteurized milk".

43. In the manufacture of milk, milk mixtures, kefir, etc. should be guided by the "Instructions for the preparation of milk and other infant formula" approved by the USSR Ministry of Health (annex to the Order of the USSR Minister of Health N 732 of 12/15/65).

44. Before heat treatment milk is filtered.

45. Milk and milk mixtures are bottled, sealed and heat treated in sterilizers or pasteurizers.

46. Cooling of milk and milk mixtures is carried out in cold rooms and closets.

47. For the manufacture of lactic acid products, it is allowed to use only pasteurized milk.

48. The room for the production of dairy starter culture must be insulated and equipped refrigerator cabinet or a camera.

49. Kefir fungi, dairy starter cultures, finished products should be regularly subjected to chemical and bacteriological analyzes.

50. For bottle capping, a material approved by the USSR Ministry of Health is used. All closure material must be sterilized.

51. Each portion of the product must have a label indicating the name of the cuisine, type, amount of product, date and hour of preparation.

Active Edition from 25.05.1990

Name document	(MANUAL FOR DESIGNING HEALTH CARE INSTITUTIONS (K SNIP 2.08.02-89). SECTION V - STATION OF EMERGENCY AND EMERGENCY MEDICAL CARE, BLOOD TRANSFUSION STATION WITH VIVARIUM, MILK KUKHNICHESKI, DISTRIBUTORS OF THE USSR, from 25.05.90)
Type of document	allowance
Host body	ministry of health of the ussr
Document Number	SNIP 2.08.02-89
Date of adoption	01.01.1970
Date of revision	25.05.1990
Date of registration with the Ministry of Justice	01.01.1970
Status	acts
Publication	At the time of inclusion in the database, the document was not published
Navigator	Notes (edit)

(MANUAL FOR DESIGNING HEALTH CARE INSTITUTIONS (K SNIP 2.08.02-89). SECTION V - STATION OF EMERGENCY AND EMERGENCY MEDICAL CARE, BLOOD TRANSFUSION STATION WITH VIVARIUM, MILK KUKHNICHESKI, DISTRIBUTORS OF THE USSR, from 25.05.90)

DAIRY KITCHENS AND DAIRY KITCHEN DISTRIBUTORS

1. Dairy kitchens are designed for centralized preparation and supply of children early age high-quality medical food (milk, kefir, cottage cheese, nutritional mixtures, biolact).

2. Dairy products are distributed through special distribution points and organized through expeditions for nurseries, maternity hospitals, etc.

3. It is allowed to combine a dairy kitchen and a milk kitchen distribution point in one building.

5. The area of the premises of the distribution points of dairy kitchens is recommended to be taken according to table 6.

N p / p	Premises	Area, sq. m
		number of servings made per day
		from 5 to 12 thousand	St. 12 to 20 thous.	St. 20 to 30 thousand
1	2	3	4	5
Production and storage facilities
1.	Premises for unloading vehicles and washing the milk tank after emptying the milk	50	50	50
2.	Premises for receiving, filtering, temporary storage of milk - raw materials with subsequent pumping through pipes - milk pipelines to production	54	72	90 <*>
3.	Room for CIP cleaning of milk pipelines	36	36	48
4.	Room for pasteurization (heat treatment), bottling and sterilization of milk	18	22	24
5.	Premises for preparing milk mixtures	18	22	24
6.	Cooling room with a vestibule - a sluice and an air heater for supplying cold air to the cooling room	18+2+10	20+2+10	24+2+10
7.	Premises for the preparation of lactic acid products and lactic acid mixtures:
	a) premises for starter cultures:
	- starter for kefir	8	12	16
	- starter for other milk mixtures	10	15	20
	- gateway at the entrance to the starter culture	2	2	2
	- washing room adjacent to starter cultures (with independent entrance)	6	8	10
	b) kefir shop	26	30	32
	c) shop for acidophilic milk	26	30	32
8.	Thermostatic for kefir (18-22 degrees C)	8	10	12
9.	Thermostat for acidophilus (36-38 degrees C with a sluice)	8+2	10+2	12+2
10.	Premises for preparing adapted mixtures:
	a) milk	10	16	24
	b) from lactic acid products	12	18	30
	c) thermostat with a gateway for the room b) (37-40 deg. C)	8+2	10+2	12+2
11.	Premises for the preparation and packaging of cottage cheese: - production workshop	24	26	28
	- room for washing cottage cheese bags	8	8	8
12.	Cooking room ice water for cooling finished products and other technical needs	22	24	28
13.	Room for the preparation of jelly and vitamin drinks	14	18	22
14.	The room for processing fruits and fruits (adjacent to the room for receiving raw materials according to pos. 17)	10	12	14
15.	Washing kitchen utensils and utensils	22	24	30
16.	Laboratory	16	18	22
17.	A room for receiving raw materials with a separate street entrance and a vestibule (fruits, fruits, cereals, eggs, etc.) with a refrigerated chamber for fruits, eggs, etc.	9+12	12+16	15+18
18.	Washing - sterilizing bottles:
	- dirty area	54	72	90
	- clean area	24	30	36
19.	Premises for receiving and storing containers	42	54	72
20.	Washing - sterilizing milk pipelines and fittings (disassembled)	36	40	42
21.	Expedition	12	16	20
22.	Refrigerated chambers for storing finished products	16	24	36
23.	Cold store engine room	10	12	15
24.	Dry food pantry	4	6	8
25.	Cooled food waste chamber with a vestibule	12	16	18
26.	Pantry of household equipment	10	12	14
27.	Pantry of clean linen	6	6	8
28.	Pantry of dirty linen	6	6	8
29.	Material pantry	8	10	12
Service and utility rooms
30.	Office manager dairy kitchen	12	12	12
31.	Nutritionist's office	10	10	10
32.	Sister's room - hostess	10	10	10
33.	Bookkeeping with cash desk	12	10+5	10+5
34.	Equipment repair workshop	20	20	20
35.	Premises for freight forwarders, drivers, loaders	18	18	18
36.	Staff room	8	10	12
37.	Restroom staff	3	3+3	3+3
38.	Lobby with staff wardrobe	1.2 sq. m per worker +0.07 sq. m for 1 hook
39.	Wardrobe for home and work clothes of staff	0.55 for 1 double wardrobe
40.	Personnel shower room	3	3	3+3
41.	Personal hygiene booth	3	3	3
42.	Pantry des. solutions	4	4	6
43.	Pantry cleaning equipment	4	4	4

Note:

Table 6

1	2	3	4	5
Recommended composition and area of premises for dispensing points
1.	Lobby - expectant	16	24	30
2.	Room for receiving and storing dishes	12	20	26
3.	Handout	14	32	44
	including refrigerator compartment	6	8	10
4.	Cashbox<*>	5	5	5
5.	Material pantry	8	8	8
6.	Pantry disinfectant solutions	4	4	4
7.	Pantry for cleaning equipment with sprinkler tap, ladder and dryer	4	4	4
8.	Restroom staff	3	3	3
9.	Staff room	9	9	9

<*>When placing a distribution point in the building of a dairy kitchen, the cash desk should be provided for the common for both institutions.

SANITATION RULES FOR CHILDREN
DAIRY KITCHENS

I. General section

2. It is not allowed to place dairy kitchens in the basement and semi-basement floors.

3. Dairy kitchens must be provided for production and household needs with water that meets the requirements GOST "Drinking water".

4. In accordance with the requirements of SNiP, dairy kitchens should provide for separate industrial and household sewerage networks. It is allowed to connect production drains to the domestic sewage network if the number of devices is not more than two for each outlet.

5. Hot and cold water must be supplied to the washing tubs; washing baths connected to the sewerage system must have a jet gap of at least 20 mm.

7. Dairy kitchens located in sewerage settlements must be connected to the general sewerage system.

In the absence of a common sewerage system in the dairy kitchen, a local sewerage system should be arranged in agreement with the local sanitary and epidemiological service.

8. Production facilities should be located in such a way as to ensure the flow of technological processes. The set of premises for a dairy kitchen depends on the types of products manufactured.

The general list of premises for a dairy kitchen includes:

1) a room for receiving milk with a refrigerator;

2) washing flasks;

3) room for filtration and milk filling;

4) a room for heat treatment of milk and preparation of milk mixtures;

5) a room for cooling milk mixtures with a refrigerating chamber;

6) kefir shop with a department for preparation, storage of starter culture and thermostatic;

7) curd shop;

8) a room for the preparation of coli-bacterin;

9) expedition with a refrigerator;

10) a room for the production of fruit and vegetable mixtures with a compartment for washing vegetables and fruits;

11) washing equipment and kitchen utensils;

12) pantry of dry products;

13) a pantry of vegetables;

14) material pantry;

15) pantry of glass containers;

16) utility rooms, showers, toilets;

17) rooms for the medical staff, dairy kitchen, accounting, etc.

9. Production facilities must have direct natural and artificial lighting with the current SNiP.

Electric bulbs in industrial premises located above the places of storage or processing of food products and containers must be protected from glass fragments when the lamps are destroyed.

10. Walls and ceilings should be smooth and whitewashed or painted in light colors, and wall panels should be wet-cleanable.

11. Production premises should be provided with natural ventilation (transoms, vents, etc.), and in the cooking and washing shops, in addition, supply and exhaust ventilation should be arranged.

12. All opening windows, transoms during the warm season must be closed with removable metal nets.

13. Floors in production areas should be non-slip, dairy-resistant, waterproof, and have a flat surface.

14. All production areas must have washbasins, soap, hand brushes, disinfectants (0.2% chlorine water or 0.02% chloramine solution), towels or electric towels.

II. Sanitary requirements for the territory and premises

15. The area should be cleaned daily. Regular watering of the area should be carried out in the summer.

16. Garbage should be stored in special, tightly closed, watertight bins located at least 25 meters from kitchens.

Garbage bins should be regularly emptied of garbage. In summer, in order to prevent the emergence of flies, it is necessary to disinfect, garbage bins and adjacent areas of the territory.

18. All production areas must be kept clean. Floors and wall panels should be washed daily with hot water and baking soda. Cleaning equipment and disinfectants should be stored in specially designated rooms, in cabinets. Cleaning and production equipment must be marked.

19. Airlocks in front of latrines should be equipped with hangers for sanitary clothes, sinks for washing hands, soap, towels and electric towels.

20. Disinfection of latrines should be done daily. In sewed toilets, it is necessary to arrange a pedal descent. Special cleaning equipment should be allocated for latrines.

21. Storage in production facilities of waste, inventory and equipment that is not directly related to production is prohibited.

22. The admission to the premises of the dairy kitchen of workers without sanitary clothes is prohibited.

23. Storage of personal clothing, as well as cooking and eating by service personnel, is not allowed in production facilities.

III. Sanitary requirements for equipment, apparatus and utensils

26. Technological equipment, apparatus, inventory, dishes and containers must be made of materials permitted by the USSR Ministry of Health for these purposes.

27. Utensils intended for dairy products should not be used for other purposes.

28. Washing of dishes, equipment, tables is carried out immediately after the end of work, as well as as needed and during work.

29. Kitchen utensils and flasks, after being freed from milk and mixtures, are cleaned with a brush from milk residues, rinsed with warm water no higher than 30-35 ° C, then thoroughly washed with hot water (50-55 ° C) with the addition of detergents approved by the USSR Ministry of Health for these purposes, and rinsed again with hot water (80-90 ° WITH). Flasks are steamed in the presence of steam.

In the case of a centralized milk supply in a dairy kitchen, milk pipelines, as well as all equipment, must be thoroughly cleaned, rinsed with detergent solutions and disinfected every day after the end of work in accordance with the current "Temporary Instructions for Washing and Disinfecting Equipment at Dairy Enterprises" (approved 1970. ) (cm. ).

30. After rinsing, washed flasks and dishes are placed upside down on a wire shelf to dry. Clean dishes are kept in a cupboard.

31. Dishes taken from the population must be cleaned, washed and sterilized in the dairy kitchen.

32. Bottles should be washed with warm water using brushes and degreasing agents (mustard, soda, etc.), then rinsed with hot water using a fountain located on the side of the washing tub.

Contaminated dishes must first be poured with a concentrated soda solution for several hours.

In large dairy kitchens, bottle washers can be installed to wash bottles.

Washed bottles are placed downside down in metal mesh for drying or in special drying cabinets, then the bottles are sterilized.

34. To control the sanitary state of the dairy kitchen, the quality of washing and disinfection of equipment, implements, dishes, workers' hands, bacteriological studies of washes should be carried out.

IV. Sanitary requirements for the manufacture of milk and infant formula

35. Milk must be delivered to dairy kitchens by special transport, assigned to the dairy kitchen in sealed milk tanks or flasks, indicating the date of milk release from the factory or milk yield in case of direct deliveries from the farm.

36. Milk delivered to dairy kitchens must comply with GOST 13264-70 "Cow's milk. Requirements for procurement" or GOST 13277-67 "Pasteurized milk".

38. Raw materials for the manufacture of fruit and vegetable mixtures must be absolutely sound.

41. If it is impossible to use milk immediately after receipt, it must be stored in a refrigerator.

42. Milk must be periodically examined in a dairy kitchen laboratory or SES for compliance with GOST 13264-70 “Cow's milk. Requirements for procurement "or GOST 13277-67" Pasteurized milk ".

43. In the manufacture of milk, milk mixtures, kefir, etc. should be guided by the "Instructions for the preparation of milk and other infant formula", approved by the USSR Ministry of Health (annex to the order of the USSR Minister of Health No. 732 dated 15.12.65).

44. Milk is filtered before heat treatment.

45. Milk and milk mixtures are bottled, sealed and heat treated in sterilizers or pasteurizers.

46. Cooling of milk and milk mixtures is carried out in refrigerating chambers and cabinets.

47. For the manufacture of lactic acid products, it is allowed to use only pasteurized milk.

48. The room for the production of dairy starter culture must be insulated and equipped with a refrigerator or chamber.

49. Kefir fungi, dairy starter cultures, finished products should be regularly subjected to chemical and bacteriological analyzes.

50. For bottle capping, a material approved by the USSR Ministry of Health is used. All closure material must be sterilized.

51. Each portion of the product must have a label indicating the name of the cuisine, type, amount of product, date and hour of preparation.

52. Products of dairy kitchens must be delivered to distribution points on specially equipped, refrigerated vehicles assigned to the dairy kitchen.

53. The distribution point should have sufficient refrigeration equipment. Filling and packaging of baby food at the dispensing point is completely unacceptable. The release of finished products into the dishes of the population is strictly prohibited.

54. Perishable food (oil, etc.) should be stored at temperatures from 0 to +4 ° .

55. During the sanitary and bacteriological assessment of milk and milk mixtures, the following bacteriological indicators should be followed:

1) in pasteurized milk and mixtures

The total number of bacteria should not exceed 500 per 1 ml of the product;

Escherichia coli titer - no more than 11.1;

2) in fermented milk products:

During bacterioscopy, the microflora characteristic of the given product should be detected;

The titer of Escherichia coli is more than 11.1.

V. Medical examinations, preventive examinations and personal hygiene rules

56. All applicants must undergo medical examinations in accordance with the current instructions: medical checkup, fluoroscopy, studies for the carriage of intestinal infections, worms.

Each employee must have a personal medical record, where the results of all studies are regularly recorded.

57. All workers in dairy kitchens must comply with following rules personal hygiene:

a) come to work in clean, tidy clothes and shoes;

b) coming to work, thoroughly clean your shoes from dust, dirt and snow;

c) deposit overcoats, hats, galoshes in specially designated rooms, foodstuffs and other personal items;

d) take a shower before starting work, and in the absence of a shower, wash your hands, put on sanitary clothes, button them, pick up your hair under a neatly dressed cap or kerchief;

e) keep your hands, face, whole body and clothes clean, cut your nails short;

f) do not pin the sanitary clothes with pins and needles, as well as do not bring with you to the production area, do not store pins, mirrors and other items of personal toilet in the pockets of the jacket and dressing gown;

g) when visiting the restroom, remove sanitary clothes and wash hands thoroughly using disinfectants. After each exit from the production area, when returning to the workplace, it is also imperative to wash your hands and disinfect them; h) do not eat or smoke in production areas, but only in specially designated places; i) immediately inform the administration of the dairy kitchen about the received cuts of the hands, the presence of skin pustular diseases, tonsillitis, as well as acute infectious diseases (of the worker himself and his family members). 58. Workers' clothing should be stored in a designated place. Sanitary clothing should be kept separately. 59. The administration of the dairy kitchen is obliged: a) have at least three sets of sanitary clothes for each employee, give it to the employee to wear only during work, and ensure that it is regularly washed and repaired. Transfer of sanitary clothes to another person is not allowed; washing of sanitary clothes should be carried out outside the dairy kitchen; b) ensure that all workers in dairy kitchens pass classes and pass the exam on the sanitary minimum. Persons who have not passed the sanitary minimum exams before applying for work must not be allowed to work; c) keep a journal to record the instructions and proposals of the Sanitary Epidemiological Service; d) keep a log of detection of pustular diseases. 60. Responsibility for the implementation of these sanitary rules rests with the head of the dairy kitchen. 61. Control over the implementation of the Rules should be carried out local authorities sanitary and epidemiological services, as well as city and district pediatricians. 62. With the publication of these sanitary rules, sanitary rules for dairy kitchens, approved by the Deputy Minister of Health of the USSR, the Chief State Sanitary Inspector of the USSR on May 22, 1950, are canceled.

Application

Extract from the Temporary Washing Instruction and
disinfection of equipment at dairy enterprises " (approved on 1.12. 70) "p. 2.3. Cleaning of pipelines. p. 2.3.1. With three-shift work of the workshop (section), wash and disinfect pipelines for raw and pasteurized milk at least once a day or immediately after the end of the working cycle. Washing of pipelines from risers or operating lines to the filling machines should be carried out simultaneously with washing the filling machines. In the case of two-shift work of the workshop (site), all pipelines are washed at the end of the work. The pipelines can be washed disassembled (except for all-welded and glass pipes) and without disassembly in a circulating way. When using the circulation method for a collapsible pipeline system, at least once every 5 days, it is necessary to disassemble one of the pipeline sections in order to bacteriologically check the quality of the sink. In case of unsatisfactory performance, it is necessary to flush the pipelines by hand. 2.3.2. Washing of milk meters and pumps is carried out simultaneously with washing of pipelines, after which they are disassembled and additionally washed. 2.3.3. Manual pipe washing with disassembly: Disassemble the pipes using special wrenches, place them on a trolley and deliver them to the washing department. Rinse tap water until all milk residues are removed. Rinse with detergent solution at a temperature of 50-55° With a ruff the inner surface, with brushes - the outer surface of the pipe (). Table 4 Recommended cleaning solutions and pipe disinfection methods

Detergent	Washing object	Concentration	Disinfection methods
Manual way
	Mix No. 1	0,5	Steaming with live steam for 2-3 minutes. (steam pressure up to 0.7 atm. in a sterilizer; immersion in a bleach solution with an active chlorine content of 100-150 mg / l at a temperature of 50° C for 3-5 min.
	Soda ash	0,5
Aluminum pipes	Mix No. 2	0,5	Also
Aluminum pipes	Soda ash	0,5	Also
Circulating way
Pipes from of stainless steel and tinned	Mix No. 1	1-2	Steaming with live steam for 2-3 minutes. (steam pressure up to 1.5 atm.); circulation hot water (85-90 ° C) within 15 minutes; circulation of bleach solution with an active chlorine content of 150-200 mg / l at a temperature of 50° C for 10-15 minutes.
Pipes from of stainless steel and tinned	Soda ash	1,0-1,5
Aluminum pipes	Mix No. 2	1,0-1,5	Also
Glass pipes	Mix No. 1	1-3	Circulation of bleach solution with an active chlorine content of 150-200 mg / l at a temperature of 50° C for 10-15 minutes.
Glass pipes	Soda ash	1,0-1,5

Note.The composition of the recommended detergent mixtures is given in 18.5 18,5 63 3 10 50 35 5 4 65 - 30 5 Rinse with hot water until all remaining cleaning solution is removed. Disinfect (). Rinse with tap water. (No rinsing with water is carried out in the case of direct steam disinfection.) Deliver to site and collect. 2.3.4. Circulation washing: Disconnect the pipe section to be washed and separate it from the rest of the equipment with plugs to avoid the ingress of cleaning solutions into the product. Prepare the line for unhindered circulation of cleaning solutions (check the taps, install plugs where required). Rinse the entire line with tap or warm water (35 - 40° C) with water until all milk residues are removed. Hand wash the taps, plugs, pumps installed on the flushed circuit in a washing solution (50-55° C), rinse in clean water and put in place. When disinfecting with a solution of bleach, the fittings should be disinfected and rinsed with tap water before assembly. Detergent and disinfectant solutions for these purposes are prepared in a bucket or a special mobile tank. Connect the line to the detergent solution tanks. Skip the washing solution heated to a temperature of 65-70° C (for glass pipes - no higher than 60° C *), within 10-15 minutes. (). ______________________ * When washing glass pipes, a ball of foam rubber or sponge rubber must be passed along with the cleaning solution. Rinse with warm water (35-40° C) until all traces of the cleaning solution have disappeared. Disinfect the line (). Rinse the line with tap water for 5 minutes. in case of using bleach solution ".

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