V. Medical examinations, preventive examinations and personal hygiene rules

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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 claim 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 claim 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; in case of 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.

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 production 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 examined 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.

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. Washing bottles must be done warm water with the help of ruffs and degreasing agents (mustard, soda, etc.), then rinse hot water with the help of the fountain located on the side of the wash 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 to milk making

and infant formula

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 production 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 the refrigerator.

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 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 dispensing point must have a sufficient number of refrigeration equipment... Filling and packaging 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 products (oil, etc.) should be stored at temperatures from 0 to +4 degrees.

55. Abolished. - Standards approved Chief State Sanitary Doctor of the USSR 08/31/1987.

V. Medical examinations, preventive examinations

and personal hygiene rules

56. All applicants must undergo medical examinations in accordance with the current instructions: medical examination, 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 in specially designated premises overcoats, hats, galoshes, food products 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 up, 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, and also do not bring pins, mirrors and other items of personal toilet 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, take off sanitary clothes and thoroughly wash your hands using disinfectants.

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

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 area. 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 them to the employee to wear only during work, and ensure that they are 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 suggestions 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 "TEMPORARY INSTRUCTIONS FOR WASHING AND DISINFECTION

EQUIPMENT AT DAIRY FACTORIES "

(UTV. 01.12.70)

"p. 2.3. Pipeline cleaning.

Section 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.

1.6. Dairy kitchen staff and milk dispensing points

1.6.1. Positions medical staff dairy kitchens are installed according to the following standards:

1.6.1.1. Dairy kitchens over 1.1 to 3.7 million servings per year (a portion is considered to be any dairy products sold in a separate package: a package of cottage cheese, 1 bottle of milk, mixture, jelly, etc.):

	Number of positions in dairy kitchens with throughput per year (million servings)
	St. 1.1 up to 1.5	St. 1.5 up to 1.8	St. 1.8 up to 2.2	St. 2.2 up to 2.6	St. 2.6 until 3	St. 3 up to 3.7
Dairy manager 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
Diet medical Skye sister	5-6	6-7	7-8	8-9	9-10	10-12
Laboratory assistant or field assistant sher laboratory assistant	0,5	0,5	0,5	0,5	1	1
Sister-hostess	-	-	-	1	1	1
Nurse	5-6	6-7	7-8	8-9	9-10	10-12

1.6.1.2. Dairy kitchens with a throughput of over 3.7 million portions per year - according to the standards provided for in clause 1.6.1.1. for dairy kitchens with a throughput of over 3 to 3.7 million portions per year. In addition, they additionally establish the following positions:

Nutritionist - 0.5 positions;

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

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

1.6.1.3. Dairy kitchens with a capacity of up to 1.1 million servings per year:

Head of the dairy kitchen - nurse - 1 position with a vacation of over 700 thousand portions per year;

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

Nurse - 1 position for every 185 thousand servings per year, but not less than 1 position if more than 75 thousand servings per year are released.

1.6.2. Positions of medical personnel at milk dispensing points Are established according to the following standards:

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

Nurse - 1 position with a vacation of over 370 thousand servings per year.

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

<*>- See the staffing standards approved by order of the Minister of Health of the USSR of 04/30/68 N 340.

93. The positions of the medical personnel of milk distribution points are established according to the following standards:

a) dietary nurses - at the rate of 1 position per 1500 servings of milk and infant formula per day;

b) nurses:

When dispensing up to 1000 portions of milk and milk mixtures per day - 0.5 positions;

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

Section 5 - Dairy Kitchens and Dairy Kitchen Dispensers:

1. Dairy kitchens are designed for centralized preparation and supply of children early age high quality health food

2. Dairy products are distributed through special distribution points

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

Sanitary Rules for Children's Dairy Kitchens, USSR Ministry of Health 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 standards SANPIN 2.3.2.1324-03

Appendix 1 Storage conditions, shelf life of particularly perishable and perishable food at a temperature (4 +/- 2) degrees. with regard to the products of children's dairy kitchens

Order of the Ministry of Health of the Republic of Bashkortostan of 13.12.2006 N 1188-D "On the provision of specialized food products to pregnant women and lactating mothers in the Republic of Bashkortostan" -

Free distribution of specialized food products is carried out by state and municipal medical institutions, including dairy kitchens and milk distribution points, at the place of dispensary observation of a pregnant woman (lactating mother), taking into account the List of recommended specialized food products for free provision of pregnant women and lactating mothers and calculating the monthly need for them, approved by the Decree of the Government of the Republic of Bashkortostan dated September 25, 2006 N 276, within the funds approved in local budgets for these purposes.

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, dairy kitchens should provide for separate industrial and household sewerage networks. It is allowed to connect production drains 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 sewerage system in the dairy kitchen, a local sewerage system should be arranged in agreement with the local Sanitary 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.

Light bulbs in production areas located above storage or processing areas 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. IN 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 summer, in order to prevent flies from breeding, 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 industrial premises mats for wiping shoes soaked in disinfectant solution.

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.

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 with 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 for these purposes, and again rinsed 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.

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