V. Medical inspections, preventive examinations and personal hygiene rules

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Header for the design of health care institutions (to SNiP 2-08-02-89) - Section V - Station of the ambulance and urgent medical ... relevant in 2018

Dairy kitchens and dispensing points of dairy kitchens

<*> In the dairy kitchen for 20-30 thousand portions in the room under paragraph 2 after filtration, pasteurization (thermal treatment) of milk is also made, in connection with this in the dairy kitchen for 20-30 thousand servings, indoors by paragraph 4. Not produced.

Note:

<1> Milk capacity, as a rule, is limited to a capacity of 10-12 thousand servings per day, with a greater need for the production of children's dairy products is organized on the basis of dairy plants in the form of workshops for the production of children's dairy products.

<2> The structure and area of \u200b\u200bthe premises of dairy kitchens of less power than 5 thousand portions per day are determined by the design task based on local conditions and the need for types of dairy products. In this case, it is possible to partially use the nomenclature and the areas of dairy kitchen space for 5-12 thousand portions.

Table 6.

1	2	3	4	5
Recommended composition and area of \u200b\u200bdistribution points
1.	Lobby - expected	16	24	30
2.	Premises for receiving and storing dishes	12	20	26
3.	Distribution	14	32	44
	including refrigeration chamber	6	8	10
4.	Cashbox<*>	5	5	5
5.	Material pantry	8	8	8
6.	Pantry disinfectant solutions	4	4	4
7.	Storeroom cleaning equipment with a watering crane, ladder and drying	4	4	4
8.	Restroom personnel	3	3	3
9.	Personal room	9	9	9

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

35. Milk should be delivered to Milk Kitchens on special transport, fixed behind the dairy kitchen, in sealing dairy trummers or flasks, indicating the date of milk leave from a plant or fishing at direct deliveries from the farm.

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

37. Milk delivered from the farm for direct supply must be natural, non-normalized. It should not be accepted for dairy points without a certificate of veterinary surveillance organs on the veterinary and sanitary well-being of dairy farms.

38. Raw materials for the manufacture of fruit, vegetable mixes should be absolutely benign.

39. All processes of acceptance, processing, storage of milk, dairy, fruit, vegetable mixtures should be carried out under conditions of compliance with purity and protection against pollution, damage and foreign substances.

40. The milk acceptance should be made in a special room. Arriving in the dairy kitchen flasks with milk before their opening should be swapped outside with a clean cloth moistened in warm water.

41. In case of the impossibility of using the milk, immediately after receiving, it is necessary to store it in the refrigeration chamber.

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

43. In the manufacture of milk, milk mixtures, kefir, etc. It should be guided by the "Instructions for the preparation of dairy and other children's mixtures" approved by the USSR Ministry of Health (annex to the Order of the USSR Minister of Health No. 732 of 15.12.65).

44. Before thermal processing Milk is filtered.

45. Milk and dairy mixtures are bottled, closed and are undergoing thermal processing in sterilizers or pasteurizers.

46. \u200b\u200bCooling milk and dairy mixes are carried out in refrigerators and cabinets.

47. For the manufacture of dairy and acidic products, only pasteurized milk is allowed.

48. The premises for the manufacture of milk starters should be isolated and equipped refrigerated cabinet or camera.

49. Kefir fungi, milk frans, finished products must be regularly subjected to chemical and bacteriological analyzes.

50. The material allowed by the Ministry of Health of the USSR is used for the capping of the bottle. All capping material must sterilize.

51. On each portion of the products there should be a label with the designation of the name of the kitchen, the species, the amount of product, the date and hour of preparation.

30. Washing flasks and dishes after rinsing are put upside down on the lattice shelf for drying. Clean dishes are stored in the closet.

31. The dishes received from the population should be purified in dairy kitchen, washed and sterilized.

32. Wash bottle must be carried out warm water With the help of heres and degreasing means (mustard, soda, etc.), then rinsed hot water With a fountain located on the side of the washer.

Polluted dishes first need to pour a concentrated soda solution for several hours.

Bottle-washing machines can be installed in large dairy kitchens for washing bottles.

Washing bottles put down the neck in metal grids For drying or in special drying cabinets, then bottles are sterilized.

34. To control the sanitary condition of the dairy kitchen, the quality of washing and disinfection of equipment, inventory, dishes, the hands of workshops should produce bacteriological studies of the wash.

IV. Sanitary requirements To the manufacture of milk

and children's mixtures

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

38. Raw materials for the manufacture of fruit, vegetable mixes should be absolutely benign.

40. The milk acceptance should be made in a special room. Arriving in the dairy kitchen flasks with milk before their opening should be swapped outside with a clean cloth moistened in warm water.

41. In case of the impossibility of using the milk, immediately after receiving, it is necessary to store it in the refrigeration chamber.

44. Before thermal processing, milk is filtered.

45. Milk and dairy mixtures are bottled, closed and are undergoing thermal processing in sterilizers or pasteurizers.

46. \u200b\u200bCooling milk and dairy mixes are carried out in refrigeration chambers and cabinets.

47. For the manufacture of dairy and acidic products, only pasteurized milk is allowed.

48. The premises for the manufacture of dairy bells should be isolated and equipped with a refrigerator or camera.

49. Kefir fungi, milk frans, finished products must be regularly subjected to chemical and bacteriological analyzes.

50. The material allowed by the Ministry of Health of the USSR is used for the capping of the bottle. All capping material must sterilize.

51. On each portion of the products there should be a label with the designation of the name of the kitchen, the species, the amount of product, the date and hour of preparation.

52. Products of dairy kitchens should be delivered to distribution points on a specially equipped, having a cooling of transport, fixed behind the dairy kitchen.

53. The distribution point must have a sufficient amount refrigeration equipment. Pouring and packaging of children's food in the handout is completely unacceptable. Vacation of finished products in the dishes of the population is categorically prohibited.

54. Perishable products (oil, etc.) must be stored at a temperature of from 0 to +4 degrees.

55. It has lost its strength. - Standards, approved. Chief State Sanitary Physician of the USSR 08/31/1987.

V. Medical inspections, preventive examinations

and personal hygiene rules

56. All coming to work must pass in accordance with the current instructions Medical examinations: medical examination, radiosoroscopy, research on the carriage of intestinal infections, helistic position.

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

57. All milk kitchen workers are required to observe the following rules Personal hygiene:

A) come to work in clean tidy clothes and shoes;

B) coming to work, carefully clean the shoes from dust, dirt and snow;

C) to be stored in special designated premises top dress, hats, galoshes, food products and other subjects of personal use;

D) before starting work to take a shower, and in the absence of a soul, wash your hands, dress Sanodella, to fasten it, pick up the hair under a gently dressed cap or golk;

E) comply with the purity of the hands, the face, the whole body and clothing, cut shortly nails;

E) do not challenge Sanodelli pins and needles, as well as not to bring with them into the production room, do not store jackets and bathrobes in pockets, mirrors and other personal toilet items;

G) when visiting a restroom to shoot sanitary clothes and thoroughly wash hands using disinfectants.

After each exit from the production premises, when returning to the workplace, it is also necessary to wash your hands and disinfect them;

H) do not eat and do not smoke in the production premises, but only in specially designated places;

And) about the resulting cuts of the hands, the presence of skin-bearing diseases, angina, as well as about acute infectious diseases (the most operating and members of his family) immediately report the administrations of dairy kitchen.

58. Clothing of workers should be stored in a specially reserved place. Sanitary clothing should be stored separately.

59. The administration of dairy kitchen is required:

A) have at least three sets of Santogwood for each employee, to give it an employee to wear only during operation and provide regular washing and repairing it. Danglewha's transfer is not allowed to another person; Washing Sanalogue should be made out of the placement of dairy kitchen;

B) Ensure for all Milk Kitchen workers, the passage of classes and the surrender exam in the sanitary minimum. Persons who did not pass the exams on the Sanminimum before entering work, to work before work;

C) keep a journal for recording instructions and suggestions of sanitary-sanitary services;

D) lead a magazine to identify mineral diseases.

60. Responsibility for the implementation of these sanitary rules is assigned to the Milk Kitchen Head.

61. Control over the execution of rules must be carried out local organs SanEpid service, as well as city and district pediatricians.

62. The publication rules for dairy cuisines approved by the Deputy Minister of Health of the USSR, the Chief State Sanitary Inspector of the USSR on May 22, 1950, are canceled with the publication of this sanitary rules.

application

Extraction

From "temporary instruction for washing and disinfection

Equipment in dairy enterprises "

(App. 01.12.70)

"P. 2.3. Washing pipelines.

P. 2.3.1. With three-chand work of the workshop (site), produce washing and disinfection of pipelines for raw and pasteurized milk at least once a day or immediately after the end of the working cycle.

Washing pipelines leaving for casting devices from risers or working lines, produced simultaneously with the sink of casting machines.

With two-chaired work of the workshop (site), the washing of all pipelines is made at the end of work.

Pipelines can be washed with disassembly (with the exception of all-welded and glass pipes) and without disassembly by circulating method. When applying a circulation method for the collapsible system of pipelines at least once every 5 days, it is necessary to disassemble one of the pipelines in order to bacteriological verification of the quality of the washing. In case of unsatisfactory indicators, it is necessary to wash pipelines manually.

2.3.2. The sink of milk pins and pumps is made simultaneously with the sink of pipelines, after which they disassemble and additionally wash.

1.6. Milk kitchen staff and milk-handpad

1.6.1. Posts medical personnel Milk Kitchens are installed on the following standards:

1.6.1.1. Milk cuisines Over 1.1 to 3.7 million servings per year (a portion is considered to be any products of dairy kitchen, released in a separate package: packaging of cottage cheese, 1 bottle of milk, mixtures, jelly, etc.):

	Number of posts in dairy kitchens from throughput per year (million portions)
	sv. 1,1 up to 1.5	sv. 1.5 up to 1.8.	sv. 1,8. up to 2.2.	sv. 2,2 up to 2.6	sv. 2.6 until 3	sv. 3. up to 3.7.
Head of dairy kitchen - medical sister	1	1	1	1	1	1
Nutritionist	-	-	-	0,5	0,5	0,5
Senior medical sister	1	1	1	1	1	1
Dietary medical sky sister	5-6	6-7	7-8	8-9	9-10	10-12
Laboratory and Feld sher-laborants	0,5	0,5	0,5	0,5	1	1
Sister-mistress	-	-	-	1	1	1
Sanitary	5-6	6-7	7-8	8-9	9-10	10-12

1.6.1.2. Milk kitchens with a bandwidth of over 3.7 million servings per year - according to the standards provided for by paragraph 1.6.1.1. For dairy kitchens with bandwidth over 3 to 3.7 million servings per year. In addition, the following positions are additionally established in them:

Nutritionist - 0.5 positions;

Dietary medical sister - at the rate of 1 position for every 370 thousand servings per year (over 3.7 million);

Sanitary - at the rate of 1 position for every 370 thousand servings per year (over 3.7 million).

1.6.1.3. Milk kitchens with bandwidth up to 1.1 million servings per year:

Milk Kitchen Head - Medical Sister - 1 Position upon holidays over 700 thousand servings per year;

Dietary nurse - at the rate of 1 position for every 185 thousand servings per year;

Sanitary - 1 Position for every 185 thousand servings per year, but at least 1 post per holidays over 75 thousand servings per year.

1.6.2. The posts of medical personnel of dairy-handing points are set to the following standards:

Medical sister - at the rate of 1 position for every 550 thousand servings per year;

Sanitary - 1 Position upon vacation over 370 thousand servings per year.

--------------------

<*> - See full-time regulations approved by the Order of the USSR Minister of Health from 30.04.68 N 340.

93. The posts of medical personnel of dairy-handing points are established on the following standards:

a) dietary nurses - at the rate of 1 position on 1500 portions of milk and dairy mixtures per day;

b) Sanitairms:

On vacation to 1000 portions of milk and dairy mixtures a day - 0.5 positions;

When you leave more than 1000 specified portions per day - 1 position.

Section 5 - Milk Kitchens and Dressing Points of Milk Kitchens:

1. Milk cuisines are designed for centralized cooking and supplying children. early age High-quality healing nutrition

2. Production of dairy kitchen is distributed through special handouts

3. A union is allowed in one building of dairy kitchen and handouts of dairy kitchen.

Sanitary rules for children's dairy kitchens, Ministry of Health of the USSR 942-71

Resolution of the Chief State Sanitary Doctor of the Russian Federation of 05/22/2003 N 98 on the introduction of sanitary and epidemiological rules and sanpine standards 2.3.2.1324-03

Appendix 1 Storage conditions, the shelf life of particularly perishable and perishable products at temperatures (4 +/- 2) hail. With in part of the products of children's dairy kitchens

Order of the Ministry of Health of the Republic of Bashkortostan dated December 13, 2006 N 1188-D "On the provision of specialized food for pregnant women and nursing mothers in the Republic of Bashkortostan" -

Free holidays of specialized foods are carried out by state and municipal medical and preventive institutions, including dairy kitchens and dairy points, at the place of dispensary observation of a pregnant woman (nursing mother), taking into account the list of recommended specialized foods for free to ensure pregnant women and nursing mothers. and the calculation of the monthly need for them approved by Decree of the Government of the Republic of Bashkortostan of September 25, 2006 N 276, within the limits of funds approved in local budgets on these goals.

Agreed

Head of the Main Department of Medical and Preventive Assistance to Children and Mothers of the Ministry of Health of the USSR M.N. Nytina on November 23, 1971;

USSR state building on November 5, 1971

Approved by the Deputy Chief Sanitary Physician of the USSR D.N. Lyransky November 25, 1971 N 942-71

I. General section

1. Children's dairy kitchens can be placed in separate buildings or in the first floors of residential buildings, as well as in a complex with children's advice, and should have two independent entrances for dairy kitchen. The cities are permissible to manufacture children's dairy, fruit, etc. mixtures in separate workshops of dairy plants. Products of these workshops should be implemented through a network of handouts.

2. It is not allowed to accommodate dairy kitchens in basements and semisillary floors.

3. Milk cuisines must be provided for industrial and economic needs with water that meets the requirements of the GOST "drinking water".

4. In accordance with the requirements of SNiP, in dairy kitchens, separate networks of industrial and domestic sewage should be provided. It is allowed to attach production drains to the home sewage network, if the number of devices are not more than two per edition.

5. To the washing baths must be connected with hot and cold water; Washing baths connected to sewage must have a jet break at least 20 mm.

6. Water supplied to the dairy kitchen should be periodically subjected to chemical-bacteriological analysis within the time limits established by local authorities of the SanEpide service, but at least once a quarter when using the city water supply and once a month in the presence of its own source of water supply.

7. Milk cuisines located in the canalized settlementsmust be attached to the common sewage.

In the absence of general sewage in the dairy kitchen, there must be, in coordination with the local sanitary-sanitary bodies, local sewage is arranged.

8. Production premises must be located with such a calculation so that there is a stream technological processes. A set of dairy kitchen premises depends on the types of manufactured products.

In the overall list of dairy kitchen rooms include:

1) room for receiving milk with a refrigeration chamber;

2) washing flask;

3) room for filtering and filling milk;

4) room for thermal processing of milk and the preparation of dairy mixes;

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

6) a kefir workshop with a branch for cooking, storing frkis and thermostat;

7) cottage cheese shop;

8) Premises for the preparation of Kolya Bacterina;

9) Expedition with refrigeration chamber;

10) Premises for the manufacture of fruit and vegetable mixes with a compartment for washing vegetables and fruits;

11) Washing inventory and kitchenware;

12) pantry dry products;

13) pantry vegetables;

14) material pantry;

15) pantry glass containers;

16) household premises, showers, bathrooms;

17) Hercustle rooms, head. dairy kitchen, accounting, etc.

9. Production premises must have direct natural and artificial lighting in accordance with the existing SNiP.

Electric light bulbs in industrial premises located above places of storage or processing food products, as well as containers, should have protection against glass fragments in the destruction of the lamps.

10. Walls and ceilings must be smooth and whiten or painted in bright hues, And wall panels should have a coating that allows them to be wet cleaning.

11. Production premises must be provided with natural ventilation (fraumugas, vectors, etc.), and in cooking and washers, in addition, the supply and exhaust ventilation should be arranged.

12. All opening windows, Framuga in the warm year of the year should be closed with removable metal grids.

13. The floors in the production premises must be non-slip, resistant against the effects of dairy products, waterproof, have a smooth surface.

14. In all production premises there must be washbasins, soap, hand brushes, disinfectants (0.2% chlorine water or 0.02% chlorine solution), towels or electric folothene.

II. Sanitary requirements for the territory and premises

15. Cleaning the territory should be made daily. IN summer time There should be regular watering of the territory.

16. The trash should be stored in special tightly closed waterproof garbage workers located from kitchens at a distance of at least 25 meters.

Garbagers should be regularly freed from garbage. In the summer, in order to prevent the flip of flies, it is necessary to produce the disinfection of garbage receivers and adjacent areas of the territory.

17. Outdoor entrances to the dairy cuisine must be arranged scrapers and lattices for cleaning shoes, and at the entrance to industrial premises Rugs for wiping shoes moistened with disinfecting solution.

18. All production facilities must be kept clean. The floors and panels of the walls should be washed daily hot water with soda. Cleaning equipment and dissertations should be stored in specially designated premises, in the cabinets. Cleaning and manufacturing equipment must be marked.

19. Gateways before the restroom must be equipped with hools for sanitary clothing, sinks for washing hands, soap, towels and electric trays.

20. Disinfection of the restrooms should be made daily. In the canalized restrooms it is necessary to organize a pedal descent. For restrooms should be highlighted special harvesting inventory.

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

22. Admission to the premises of dairy kitchen workers without sanitary clothing - it is forbidden.

23. Not allowed in the production premises storage of personal clothing, as well as cooking and receiving food by service personnel.

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

25. The use of chemicals to combat rodents and insects is allowed only under the condition of these events-deratizators and disinsectors or under their control.

III. Sanitary requirements for equipment, equipment and dishes

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

27. Dishes designed for dairy products should not be used for other purposes.

28. Washing dishes, equipment, tables are performed immediately after the end of work, as well as as needed and during operation.

29. Kitchenware and flasks after release from milk and mixtures are cleaned with a brush from milk residues, rushed with warm water not higher than 30-35 ° C, then stolen with hot water (50-55 ° C) with the addition of detergents made by the USSR Ministry of Health for These goals, and again rinsed with hot water (80-90 ° C). Flasks in the presence of a pair are packed.

In the case of a device at a dairy kitchen of centralized milk feed, milk drives, as well as all equipment every day after the end of work, must be thoroughly clean, washing with detergent solutions and disinfection according to the current "temporary instruction for washing and disinfection of equipment at dairy enterprises" (UT. 1970 ) (see Attachment).

30. Washing flasks and dishes after rinsing are put upside down on the lattice shelf for drying. Clean dishes are stored in the closet.

31. The dishes received from the population should be purified in dairy kitchen, washed and sterilized.

32. The bottle washing must be carried out with warm water with the help of heres and degreasing means (mustard, soda, etc.), then rinsed with hot water using a fountain located on the side of the washer.

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