Placement of a bakery on the first floor of an apartment building. Obtaining permission from Rospotrebnadzor

Trade enterprises, hairdressers, pharmacies, beauty salons, offices can be located in a residential building.

The main thing is that the presence of an organization in the house does not interfere with the residents. According to paragraph 2.10. section II SanPiN 2.1.2.2645-10, on adjoining territory it is forbidden to place trade stalls, kiosks, tents, mini-markets, summer cafes, production facilities, car services, repair shops.

Non-residential premises can be located only on the first floors. If the organization occupies two floors, the premises under the office must also be non-residential.

Opening your own bakery is not difficult. It will take initial investment and the desire to finally start making money on the production of bread.

Bakery in a residential building

When opening a bakery, you will need to make sure that the premises that will become your production base meet certain requirements of the supervisory authorities. Below is a list of the main requirements.

It would seem that it could be cozier and more pleasant than the smell of freshly baked bread, fragrant buns, delicious pies. Say, there are only pluses from the bakery in the house: is it worth leaving the entrance and fresh pastries are already at hand? It seems that those who do not have bakeries in their houses yet think so. The “lucky ones”, forced to enjoy fresh pastries from morning to evening, are clearly not aware of their happiness.

Real bakery wars broke out in Ivanovo. Disputes and hotbeds of tension arise here and there. Among the first is a house on Suvorov Street, 42. Here, a former stationery store was converted into a bakery. Especially those who live directly above the future production are not happy with fresh pastries.

The second address is Marshal Vasilevsky Street, 12. Residents say that initially the owner purchased the indicated premises for a pharmacy, but almost immediately began to convert the object into a bakery.

“The new owner did all the work at his own discretion, without contacting management company without the consent of other owners. In particular, they demolished internal walls, reconstructed outdoor, equipped on the adjacent plot entry group, mounted technological equipment high power. And all this without approvals and permits,” residents write to the regional prosecutor’s office, the commissioner for human rights in the Ivanovo region and the city administration.

As a resident of the house, Lyudmila Davydova, told us, the bakery is already working, but a small victory in this matter has nevertheless been achieved. “The owners of the bakery wanted to bring a pipe to the roof along the wall of the house. Of course, this would be a big inconvenience. The pipe was not removed; instead, local ventilation was installed on the windows. In addition, this object was no longer called a bakery, limiting itself to the sign "Bakery next to the house." Whether the essence has changed from this is a question. They bring bread, pies, cheesecakes, but we see that they still bake indoors. We complained to various authorities, everyone recommends going to court,” says Lyudmila Davydova.

Representatives of the administration have already visited the place, recommended the bakery to coordinate the work with the owners, since this has not been done so far. “Notices of holding, approval forms, as well as minutes of general meetings on holding on the organization of a bakery in apartment building Address: Ivanovo, st. Marshal Vasilevsky, house 12, the administration did not receive, ”the conclusion says.

According to residents, the general meeting of owners still took place. The topical issue was put on the agenda, 60 owners voted against placing the bakery, one abstained, representatives of 13 apartments were not present.

A similar story happened in house number 9 on Voronin Street. Here, according to resident Lyubov Yavkina, the premises under the sign "Home Cooking" is also used as a bakery. For residents, this, of course, is an inconvenience: noise, the smell of burning, which will only intensify in summer.

Similar conflict situations emerge throughout the country. People are dissatisfied with the opening of bakeries in residential buildings in Lipetsk, Nizhny Novgorod, Vladimir, Yekaterinburg. It seems that the situation has reached an impasse at the legislative level.

Maybe the solution is to open bakeries only in non-residential buildings, and then everyone will be fine?

“Recently, cases of such complaints have become more frequent. Where bakeries are located in buildings where there is no housing stock, there are no problems, on the contrary, people are happy that new outlets have appeared,” says Natalya Kovaleva, Commissioner for Human Rights in the Ivanovo Region.

What objects can be located in residential buildings

Trade enterprises, hairdressers, pharmacies, beauty salons, offices can be located in a residential building. The main thing is that the presence of an organization in the house does not interfere with the residents. According to paragraph 2.10. section II SanPiN 2.1.2.2645-10, it is forbidden to place trade stalls, kiosks, tents, mini-markets, summer cafes, production facilities, car services, repair shops on the adjacent territory.

Non-residential premises can be located only on the first floors.

The Office continues to receive complaints about bakeries located in residential buildings

If the organization occupies two floors, the premises under the office must also be non-residential.

A non-residential facility must have a separate entrance, isolated from the residential part of the building. Parking for car staff of the institution should be located outside the local area.

It is impossible to unload and load goods from the windows and entrances of the house.

Ventilation should be autonomous and not interfere with residents.

Without the permission of the residents, fish and vegetable shops, as well as shops with an area of more than 1000 square meters, cannot be placed in the house. meters - these should be in separate buildings.

Non-residential premises must have separate waste containers and a separate sewerage system. Discharge of industrial waste into the sewerage of residential buildings is prohibited.

In this article, we will tell you about exactly what requirements for a mini-bakery are imposed by supervisory authorities today, and we will also talk about the general requirements for opening this type of business.

For mini-bakeries, a rule has been established that prohibits placing them directly in residential buildings and buildings.
An error occurred.

If the bakery is small - with a capacity of up to 1 ton per day, then it is allowed, in agreement with the State Sanitary and Epidemiological Supervision authorities, to place the bakery in premises that are extensions to residential and other buildings.
Also in the above case, it is necessary to achieve the maximum possible distance of sources of harmful effects from the main building. In addition, you must take other measures to reduce or completely eliminate the harmful factors of your production to acceptable levels.
If you are building a separate building for your mini-bakery, then you need to be guided by the building codes for the technological design of enterprises that produce bread, bakery products, as well as the requirements of the Sanitary Rules.
Projects for the construction or reconstruction of buildings for a mini-bakery and the commissioning itself must be coordinated with the bodies of the State Sanitary and Epidemiological Supervision of Russia.
Also, when designing a new building, in the premises of which a mini-bakery will be located, it is necessary to take into account permissible loads on the natural environment. You must ensure the minimum allowable impact on environment otherwise, the premises will not be approved.
When constructing a building within the city, it is necessary to provide for the discharge of all domestic sewage into the general city sewer network. It is forbidden to discharge domestic wastewater into water bodies without special treatment and disinfection.

Requirements for a mini-bakery - auxiliary and amenity premises

All production areas of your bakery should be located in such a way that you get a flow of processes so that production process the flows of oncoming and crossing flows of raw materials and finished products did not interfere. It is impossible to locate the premises of the bakery in the basement and semi-basement premises.
Storage areas in a mini-bakery must be dry and clean, they must also be heated and ventilated. Regarding humidity, we add that its level here should not exceed 75%.
Warehouses need equipment with special equipment for loading raw materials and shipping finished products.
It is necessary to equip warehouses with separate forklifts.
In warehouses, it is necessary that the floor be without gaps and cemented, the walls - smooth.
Storage of non-food and odorous materials and household goods in warehouses is prohibited.
The ceilings in the production and storage rooms of the mini-bakery should be whitewashed with glue or painted with water-based paints. In places where the plaster is repulsed, it is necessary to plaster the surface of the ceiling as soon as possible.
Floors, walls and ceilings must be finished only with finishing materials approved by the State Sanitary and Epidemiological Supervision.
In the dressing rooms of a mini-bakery, it is necessary to provide separate storage of outerwear and belongings of employees.
Catering facilities should be included in the household premises.
If there is no dining room in the mini-bakery, then it is necessary to equip rooms for eating.
Hangers for sanitary clothes, washbasins with hot and cold water, soap, electric towel.

The requirements for the premises of a mini-bakery are not so complicated, but they must be observed in any case!

Opening your own bakery is not difficult. It will take initial investment and the desire to finally start making money on the production of bread. When opening a bakery, you will need to make sure that the premises that will become your production base meet certain requirements of the supervisory authorities. Below is a list of the main requirements.

For mini-bakeries, a rule has been established that prohibits placing them directly in residential buildings and buildings. If the bakery is small - with a capacity of up to 1 ton per day, then it is allowed, in agreement with the State Sanitary and Epidemiological Supervision authorities, to place the bakery in premises that are extensions to residential and other buildings.
Also in the above case, it is necessary to achieve the maximum possible distance of sources of harmful effects from the main building.
Rospotrebnadzor allowed to open bakeries at home

In addition, you must take other measures to reduce or completely eliminate the harmful factors of your production to acceptable levels.
If you are building a separate building for your mini-bakery, then you need to be guided by the building codes for the technological design of enterprises that produce bread, bakery products, as well as the requirements of the Sanitary Rules.
Projects for the construction or reconstruction of buildings for a mini-bakery and the commissioning itself must be coordinated with the bodies of the State Sanitary and Epidemiological Supervision of Russia.
Also, when designing a new building, in the premises of which a mini-bakery will be located, it is necessary to take into account the permissible loads on the natural environment. You must ensure the minimum allowable impact on the environment, otherwise the premises will not pass the agreement.
When constructing a building within the city, it is necessary to provide for the discharge of all domestic sewage into the general city sewer network. It is forbidden to discharge domestic wastewater into water bodies without special treatment and disinfection.

Requirements for a mini-bakery - auxiliary and amenity premises

All production facilities of your bakery should be located in such a way that you get a flow of processes so that the production process is not interfered with by oncoming and crossing flows of raw materials and finished products. It is impossible to locate the premises of the bakery in the basement and semi-basement premises.
Storage areas in a mini-bakery must be dry and clean, they must also be heated and ventilated. Regarding humidity, we add that its level here should not exceed 75%.
Warehouses need equipment with special equipment for loading raw materials and shipping finished products.
It is necessary to equip warehouses with separate forklifts.
In warehouses, it is necessary that the floor be without gaps and cemented, the walls - smooth.
Storage of non-food and odorous materials and household goods in warehouses is prohibited.
The ceilings in the production and storage rooms of the mini-bakery should be whitewashed with glue or painted with water-based paints. In places where the plaster is repulsed, it is necessary to plaster the surface of the ceiling as soon as possible.
Floors, walls and ceilings must be finished only with finishing materials approved by the State Sanitary and Epidemiological Supervision.
In the dressing rooms of a mini-bakery, it is necessary to provide separate storage of outerwear and belongings of employees.
Catering facilities should be included in the household premises.
If there is no dining room in the mini-bakery, then it is necessary to equip rooms for eating.
Hangers for sanitary clothes, washbasins with hot and cold water supply, soap, electric towels should be provided in front of the food points.

The requirements for the premises of a mini-bakery are not so complicated, but they must be observed in any case!

CHIEF STATE SANITARY PHYSICIAN
FOR SAINT PETERSBURG

RESOLUTION
dated 11/27/97 No. 6

ON THE INTRODUCTION OF SANITARY RULES AND NORMS
FOR MINI BAKERY

SanPiN 2.3.4.004-97

RESOLVE:

1. In accordance with the Law of the Russian Federation "On the sanitary-epidemiological well-being of the population":

1.1. To put into effect on the territory of St. Petersburg Sanitary rules and norms for mini-bakeries SanPiN 2.3.4.004-97.

1.2. Specialists of the regional centers of the State Sanitary and Epidemiological Supervision use the data sanitary rules and standards in the planning and implementation of hygienic control over the content of foreign substances that contaminate food raw materials and food products, as well as in the investigation of food poisoning of a non-bacterial nature.

Chief State
sanitary doctor in St. Petersburg
IN AND. Kurchanov

Center for State Sanitary and Epidemiological Supervision
in St. Petersburg

ACTION PLAN FOR IMPLEMENTATION
Sanitary rules and regulations for mini-bakeries
SanPiN 2.3.4.004-97

1. Study of ND by specialists of the Department of Food Hygiene of the Center for State Sanitary and Epidemiological Surveillance in St. Petersburg:

deadline - 30.01.1998

2. Conduct an instructive and methodological meeting with the head. departments of food hygiene of the regional centers of the State Sanitary and Epidemiological Supervision:

deadline - 05.02.1998

3. To exercise control over the implementation of this document and its use in the work of the department in the regional centers of the State Sanitary and Epidemiological Supervision during scheduled inspections of the work of the department.

Head of Food Hygiene Department

Dmitrieva G.A.

SanPiN 2.3.4.004-97

SANITARY RULES AND REGULATIONS
FOR MINI BAKERY

1. Developed by: Center for State Sanitary and Epidemiological Surveillance in St. Petersburg (Dmitrieva G.A.);

Department of Human Nutrition of the Faculty of Additional vocational education SPbGMA them. I.I. Mechnikova (Belova L.V., Krestova G.A., Mishkich I.A.).

2. Approved and put into effect by the Decree of the Chief State Sanitary Doctor for St. Petersburg dated November 27, 1997 No. 6.

1 AREA OF USE

These Sanitary Rules and Norms have been developed and approved on the basis of the Law of the RSFSR "On the Sanitary and Epidemiological Welfare of the Population", the Law Russian Federation"On Protection of Consumer Rights", the Law "On Certification of Products and Services" and the "Regulations on State Sanitary and Epidemiological Rationing", approved by Decree of the Government of the Russian Federation of June 5, 1994 No. 625, and establish requirements for enterprises producing bread, bakery products.

2. REGULATORY REFERENCES

References to the following documents are used in these Sanitary Rules and Norms.

2.1. Law of the RSFSR "On the sanitary and epidemiological well-being of the population" dated April 19, 1991.

2.2. Law of the Russian Federation "On certification of products and services" dated 10.06.93.

2.3. Law of the Russian Federation "On Protection of Consumer Rights" and The federal law of the Russian Federation "On the Introduction of Amendments and Additions to the Law of the Russian Federation "On the Protection of Consumer Rights".

2.4. Law of the RSFSR "On the Protection of the Environment".

2.5. "Regulations on State Sanitary and Epidemiological Rationing", approved by the Decree of the Government of the Russian Federation of June 5, 1994 No. 625.

2.6. CH 245-71" Sanitary standards design of industrial enterprises" gr.8.

2.7. SanPiN 2.3.4.545-96 "Sanitary rules and norms for the production of bread, bakery and confectionery products".

2.8. SNiP 23-05-95 "Natural and artificial lighting".

2.9. SNiP 2.04.05-91 "Heating, ventilation and air conditioning".

2.10. SNiP 2.04.01-85 "Internal water supply and sewerage of buildings".

2.11. SanPiN No. 4630-88 "Sanitary rules and standards of protection surface water from pollution."

2.12. VNTP 02-92, part 2 "Bakeries".

3. GENERAL PROVISIONS

3.1. These Sanitary Rules and Norms (hereinafter referred to as the Sanitary Rules) determine the hygienic requirements for the arrangement, equipment and maintenance of mini-bakeries producing bread and bakery products with a maximum capacity of up to 3 tons per day, regardless of ownership and departmental affiliation, as well as requirements for mode of production, storage, sale, quality of bread and bakery products.

3.2. Placement of enterprises low power at the maximum allowable performance is allowed only in separate buildings. For bakeries and workshops for the production of: bread and bakery products - no more than 1 ton per day is allowed, in agreement with the bodies of the State Sanitary and Epidemiological Supervision (provided there is no harmful effect on residents), placement in premises attached to residential and other buildings, as well as built into non-residential buildings (administrative, industrial, trade, etc.).

3.3. When placing low-capacity enterprises in separate buildings, the sizes of sanitary protection zones should be established in agreement with the State Sanitary and Epidemiological Supervision authorities, based on the sanitary classification of enterprises depending on the existing hazards, as well as taking into account the situation on the ground.

3.4. In the case of placing low-power enterprises in premises attached or built-in attached to residential buildings, sources of harmful effects (vibration, noise, dust, gases, odors, etc.) should be placed in the premises most remote from the main building. In addition, measures must be taken to eliminate or reduce the harmful factors of this production to acceptable levels.

3.5. When designing, building new and reconstructing existing enterprises, one should be guided by the building codes for the technological design of enterprises that produce bread, bakery products, as well as the requirements of these Sanitary Rules.

3.6. Construction projects, reconstruction, overhaul, as well as the commissioning of newly built or overhauled, reconstructed and re-equipped enterprises must be agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision of Russia.

3.7. The range of manufactured products, as well as the points of its sale, are approved by the administration of the enterprise and coordinated with the centers of the State Sanitary and Epidemiological Supervision. The range of small-capacity enterprises should be limited, consistent with existing opportunities. Changing the assortment must be agreed with the center of the State Sanitary and Epidemiological Supervision.

3.8. In the production of bread, bakery products, environmental protection measures must be carried out in accordance with the Law of the RSFSR "On the Protection of the Environment".

3.9. When designing enterprises, the maximum permissible loads on the environment should be taken into account and reliable and reliable effective measures prevention and elimination of environmental pollution by hazardous waste, their neutralization and utilization, the introduction of resource-saving, low-waste and waste-free technologies and industries.

3.10. The construction and reconstruction of enterprises, structures and other facilities must be carried out according to approved projects agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision, in strict accordance with the current environmental, sanitary, and building codes and regulations.

3.11. During the construction and reconstruction of enterprises located within the boundaries of settlements, the size of the sanitary protection zone should be established in agreement with the bodies of the State Sanitary and Epidemiological Supervision.

Industrial, household, storm drains of bakery enterprises should be discharged into the sewerage system and treated at city (township) or local facilities. Local projects treatment facilities and places of discharge must be agreed with the bodies of the State Sanitary and Epidemiological Supervision. Discharge of industrial and domestic wastewater into water bodies without proper treatment and disinfection is prohibited.

4. REQUIREMENTS FOR THE TERRITORY

4.1. The choice of a land plot for construction, reconstruction of enterprises must be agreed with the bodies of the State Sanitary and Epidemiological Supervision.

4.2. The territory of the yard must be fenced, lit, kept in proper cleanliness. Yard cleaning should be done daily. winter time to be cleared of snow, ice, during ice - to sprinkle with sand.

4.3. On the territory of the enterprise it is not allowed to place residential premises, points for fattening domestic animals and birds, there should not be landfills, livestock complexes and other possible pollutants nearby.

For the flow of atmospheric waters, slopes directed from buildings and other structures to water collectors should be provided.

The territory should be landscaped.

4.4. For the collection and temporary storage of waste, garbage, waterproof garbage bins, containers with a volume of no more than two days of accumulation of waste, with lids on a concrete and asphalt site, the area of which should be at least 1 sq.m., should be installed. Placement of garbage bins from the enterprise and from residential buildings at least 25 m, cleaning of containers should be carried out as they are filled, but at least 1 time in 2 days, followed by disinfection in the spring and summer season with a 10% bleach solution or other approved disinfectants. . means.

Garbage removal from the receivers should be carried out by special vehicles, the use of which for the transportation of raw materials and finished products is prohibited.

5. REQUIREMENTS FOR WATER SUPPLY AND SEWERAGE

5.1. The water supply of enterprises should be carried out by connecting them to a centralized water supply network, and in the absence of it, by installing an internal water supply system from artesian wells.

5.2. The quality of water used for technological, drinking and household needs must comply with the requirements of GOST "".

5.3. Artesian wells and reserve tanks must have sanitary protection zones of at least 25 m. Systematic control must be established for their sanitary and technical condition and for water quality.

5.4. The quality of water supplied to tanks and production shops should be systematically monitored in accordance with GOST "Drinking water. Hygienic requirements and quality control" within the time limits established by the State Sanitary and Epidemiological Supervision authorities (chemical analysis is carried out at least once a quarter, bacteriological - at least once a month).

5.5. Water tanks for spare water must be insulated, sealed and kept clean.

5.6. Production facilities should include:

Supply of cold and hot water of drinking quality with the installation of mixers to the points of water intake for the needs of the technology;

Flush taps at the rate of one tap per 500 m2 of area in workshops, but at least one flush tap per room;

Sinks for washing hands in workshops with cold and hot water supply with a mixer, equipped with soap (disinfectant solution), disposable towel or electric hand dryer.

Sinks should be located in each production workshop at the entrance, as well as in places convenient for their use, at a distance of more than 15 m from the workplace.

For drinking purposes, drinking fountains, saturators or drinking tanks are installed at a distance of no more than 75 m from the workplace.

The temperature of drinking water should be between 8-20° WITH.

The water in the tanks must be changed daily, the tanks must be sealed.

5.7. For the hot water supply system, water must be used that meets the requirements of GOST "Drinking water. Hygienic requirements and quality control".

It is forbidden to use hot water from the water heating system for technological processes, sanitization of equipment and premises.

5.8. In case of lack of hot water, it is necessary to provide for the installation of electric boilers, water heaters to provide enterprises with hot running water in sufficient volume.

5.9. The device of the sewerage system of enterprises must meet the requirements of SNiP "Sewerage. External networks and structures", "Internal water supply and sewerage of buildings", as well as the requirements of these SanPiN.

5.10. The sewerage systems of mini-bakeries located in buildings for other purposes or extensions to them should be provided separate from the sewerage systems of these buildings.

5.11. To remove industrial and household Wastewater enterprises must be connected to the city sewerage system or have their own sewerage and treatment facilities.

The internal sewerage system for industrial and domestic wastewater must be separate with independent release into the yard network.

5.12. Discharge into open water bodies of industrial and domestic water without proper cleaning, as well as the installation of absorption wells.

6. REQUIREMENTS FOR HEATING AND VENTILATION

6.1. Production and auxiliary premises, with the exception of cold warehouses, must be provided with heating in accordance with the requirements of SNiP "Heating, ventilation and air conditioning", "Industrial buildings", "Administrative and domestic buildings", while it is preferable to use a water heating system as the most hygienic .

Heating appliances must be easily accessible for cleaning from dust.

6.2. Equipment, pipelines and other sources of significant emissions of convection and radiant heat ( baking ovens, steam lines, hot water pipelines, steam boilers, boilers, etc.) must be thermally insulated, the temperature on the surface must not exceed 45° WITH.

6.3. At workplaces near ovens, as well as at final proofing cabinets, to protect against escaping hot vapors and gases, it is necessary to provide air showering at the level of the breathing zone. The temperature of the showering air in winter should be within (18 + 1)° Withat an air speed of 0.5-1.0 m / s, and in summer time (22 + 1) ° C at an air speed of 1-2 m / s. Air recirculation is not allowed.

7. REQUIREMENTS FOR LIGHTING

7.1. Natural and artificial lighting in production and auxiliary premises must comply with the requirements of SNiP "Natural and artificial lighting. Design standards" and "Technological design standards".

In all production and auxiliary premises, measures should be taken to maximize the use of natural lighting. Light openings should not be cluttered with production equipment, containers, etc. both indoors and outdoors.

7.2. Glazed surface of light openings of windows, lanterns, etc. should be regularly cleaned of dust and soot.

Broken glass in windows must be replaced immediately. It is forbidden to install compound glass in windows and replace glazing with plywood, cardboard, etc.

Lighting fixtures and fittings should be kept clean and wiped down as they get dirty.

7.3. Lighting sources for production workshops and warehouses must be enclosed in special explosion-proof fittings: fluorescent - depending on the type, incandescent lamps - in closed shades.

At the enterprise, it is necessary to keep records of electric lamps and ceiling lamps in a special journal.

7.4. Fluorescent lighting at enterprises producing bakery products is recommended to be arranged in the departments: baking, dough mixing, dough cutting, brewing and yeast, bread storage, expedition, administrative and amenity premises.

7.5. It is forbidden to place lamps directly above open (opening) technological tanks.

7.6. In order to avoid dust explosions in the premises for the storage and preparation of flour, the following should be provided: concealed electrical wiring, removal of electrical switches and circuit breakers outside these premises, the use of sealed lamps with a protective grid.

Condition and operation monitoring lighting fixtures should be entrusted to technically trained persons.

8. REQUIREMENTS FOR PRODUCTION, AUXILIARY
AND HOUSEHOLD PREMISES

8.1. Production facilities and workshops of the enterprise should be located in such a way as to ensure the flow of technological processes and the absence of oncoming and crossing flows of raw materials and finished products. Their location in the basement and semi-basement premises is prohibited.

A set of premises must meet the standards of technological design.

8.2. Warehouses must be dry, clean, heated, with good ventilation (temperature - not lower than 8 ° C, relative air humidity - 70 - 75%), equipped with special rooms for unloading raw materials and loading finished products and provided with canopies for protection from atmospheric precipitation, completely covering vehicles.

Separate forklifts must be provided for the transportation of raw materials and finished products.

In warehouses, gas treatment of barn pests is allowed in accordance with the current rules for the gas treatment of warehouses.

The floor in the warehouse must be dense, without cracks, cemented, the walls must be smooth.

Refrigeration chambers for storing perishable raw materials and semi-finished products should be provided in the warehouse.

Storage of non-food materials and odorous household goods (soap, washing powders, etc.) is prohibited in warehouses for food products.

8.3. As part of the production workshops of the enterprise, in accordance with the requirements of the "Sanitary Standards for the Design of Industrial Enterprises", thermal (hot) workshops must be allocated to separate rooms; washrooms that require a special hygienic regime.

Before entering the production premises, mats moistened with a disinfectant solution should be provided.

8.5. Ceilings and walls above panels in industrial premises and auxiliary workshops must be whitewashed with glue or painted with water-based paints.

Painting and whitewashing of ceilings and walls must be done as needed, but at least twice a year.

Places with chipped plaster are subject to immediate plastering followed by painting or whitewashing.

8.6. Minor work to eliminate defects in plaster, whitewashing, replacement broken glass etc. it is allowed to carry out without a complete stop of the production process, subject to local fencing and reliable protection of products from the ingress of foreign objects into it.

8.7. Floors in all industrial premises must be waterproof, non-slippery, without cracks and potholes, with a surface that is easy to clean and wash with appropriate slopes to the ladders.

8.8. For finishing floors, walls and ceilings, materials approved by the State Sanitary and Epidemiological Supervision authorities must be used.

8.9. In dressing rooms, it is necessary to provide separate storage of outer, home, work clothes and shoes.

Doors to the toilet, to the toilet cabin are arranged like "metro".

Washbasins and toilet locks should have sinks, toilet paper, soap, an electric towel, a disinfectant solution for hand treatment, a hanger for bathrobes and a disinfection mat before entering the toilet.

The toilet cubicle must be equipped with a bracket for toilet paper. There should be a reminder on the cabin doors: "Take off your sanitary clothing."

Showers should be located next to dressing rooms, have pre-showers equipped with hangers and benches.

The number of places in showers should be determined in accordance with SNiP according to the number of workers in the largest shift.

8.10. Food stations should be part of the household premises.

In the absence of canteens, enterprises should have rooms for eating.

Hangers for sanitary clothes, washbasins with hot and cold water supply, soap, electric towels should be provided in front of the food points.

9. REQUIREMENTS FOR EQUIPMENT, INVENTORY, PACKAGING

9.1. Equipment, apparatus must be located in such a way as to ensure the flow technological process and free access to them.

9.2. All parts of equipment and apparatus in contact with products must be made of materials approved by the State Sanitary and Epidemiological Supervision authorities for use in food engineering and Food Industry. The use of imported equipment and inventory is allowed only if there is a hygienic certificate (conclusion).

9.3. The surface of equipment and inventory should be smooth and easy to clean, wash and disinfect. Detergents and disinfectants approved by the State Committee for Sanitary and Epidemiological Supervision of Russia must be used.

9.4. New iron molds and sheets intended for baking flour products must be calcined in ovens before use. The use of sheets and forms with faulty edges, burrs, dents is prohibited.

Forms for bread should be periodically (as necessary) subjected to editing (elimination of dents and burrs) and removal of soot - by firing in ovens and other methods permitted by the State Sanitary and Epidemiological Supervision.

9.5. The inner and outer surfaces of the mixing bowls after each kneading are cleaned and lubricated with vegetable oil.

9.6. Each line supplying flour to the silo must be equipped with a flour sifter and a magnetic trap for metal impurities.

The flour sieving system must be sealed: pipes, burats, auger boxes, silos should not have gaps.

The flour sifting system must be disassembled and cleaned at least once every 10 days, at the same time its serviceability must be checked and treated against the development of flour pests. The exit from the flour sifters is checked for the presence of extraneous hits at least 1 time per shift. In magnetic devices, 2 times in 10 days, a check of the strength of the magnet should be carried out. It must be at least 8 kg per 1 kg of the own weight of the magnet. Cleaning of magnets is carried out by a locksmith at least 1 time per shift.

The results of checking and cleaning the flour sieving system should be recorded in a special log.

9.7. Silos for bulk storage of flour must have a smooth surface, cones of at least 70 cm, devices for breaking roofs of flour and inspection hatches at a height of 1.5 m from the floor level.

9.8. Knives on rollers are cleaned at the end of work. Boards, table surfaces, rubber conveyor belts must be mechanically cleaned and rinsed regularly hot water with soda as it gets dirty.

Trolleys, shelves and scales should be washed with hot water and dried to dryness daily.

9.9. Inventory, intrashop packaging must be processed in special washing departments. With manual washing, containers and equipment are washed at the end of each shift after thorough mechanical cleaning in washing machines or three sectional baths.

In the first section - soaking and washing at a water temperature of 40 - 45 ° C, the concentration of the detergent solution is determined according to the instructions attached to it.

In the second section - disinfection. In the third - rinsing with hot running water with a temperature of at least 60 degrees C.

9.10. After processing, inventory and intrashop packaging are dried. They are stored in a special room on racks, shelves, stands with a height of at least 0.5 - 0.7 m from the floor.

9.11. Washing of returnable containers should be carried out separately from washing of intrashop containers and inventory.

9.12. For washing and disinfection of equipment, apparatus, inventory, bathrooms, hands, etc., centralized preparation of washing and disinfecting solutions should be provided.

Storage of detergents and disinfectants is allowed only in a specially designated room or in special cabinets.

9.13. When repairing equipment, inventory equipment, measures must be taken to exclude the possibility of foreign objects getting into products in accordance with the "Instructions for preventing foreign objects from getting into products".

9.14. Commissioning of apparatus and equipment after repair (reconstruction) is allowed only after washing, disinfection and inspection by the shift supervisor (foreman).

9.15. The inventory of locksmiths and other repair workers should be in portable tool boxes. It is forbidden to store repair parts, small spare parts, nails and other things near workplaces in production facilities. For this, a special pantry or place is allocated.

10. REQUIREMENTS FOR RAW MATERIALS, PRODUCTION, OUTPUT

10.1. All incoming raw materials, auxiliary, packaging materials and manufactured products must meet the requirements of applicable standards, specifications, hygienic requirements, have hygienic certificates and quality certificates.

10.2. The hygienic certificate is issued for the type of product, and not for a specific batch. To confirm the conformity of the batch of manufactured and supplied products with the established requirements (to guarantee the appropriate quality of the goods) is the responsibility of the manufacturer.

10.3. Control of safety indicators in finished goods the baking industry is carried out in accordance with the procedure established by the manufacturer of products in agreement with the bodies of the State Sanitary and Epidemiological Supervision and guaranteeing the safety of products.

10.4. Raw materials and auxiliary materials are allowed into production only if there is a conclusion of the laboratory or specialists of the technological control of the enterprise.

10.5. When using imported food additives, the enterprise must have a certificate and specification from the supplier, as well as a hygienic certificate or permission from the State Committee for Sanitary and Epidemiological Supervision of Russia.

10.6. Raw materials entering production must be prepared for production in accordance with the technological instructions and the "Instruction for preventing the ingress of foreign objects into products."

The preparation of raw materials for production should be carried out in a separate room - the preparatory department.

Unpackingraw materials, semi-finished products and auxiliary materials should be carried out after preliminary cleaning of containers from surface contamination.

Bags with raw materials before emptying are cleaned from the surface with a brush and carefully ripped open along the seam.

Cans and cans with raw materials are protected from surface contamination and disinfected. Fillings and semi-finished products prepared for the production of bakery products must be stored in labeled closed containers at a temperature not exceeding +6° WITH.

10.7. Bagged raw materials, auxiliary materials and finished products should be stored in warehouses and expeditions on racks and pedestals at a distance of at least 15 cm from the floor level and 70 cm from the walls in piles with at least 75 cm wide passages between them.

10.8. Flour should be stored separately from all types of raw materials. Flour in containers should be stored in stacks on racks at a distance of 15 cm from the floor level and 50 cm from the walls. The distance between stacks must be at least 75 cm.

10.9. When bulk acceptance and storage of flour, the following conditions must be observed:

Receiving devices during the absence of unloading flour trucks should be constantly closed, receiving flexible sleeves removed into the room and hung;

Before connecting the flour truck to the receiving devices, the responsible person is obliged to make a thorough inspection of the internal contents of the outlet pipe of the flour truck, as well as the safety of the seals on the loading hatches of the flour truck;

Air filters on silos and bunkers must be in good condition and cleaned at least once a day. All manholes and hatches must be securely closed. It is forbidden to send flour to production, bypassing magnetic traps;

After the repair and cleaning of the flour pipelines, switches, feeders, hoppers and silos, the equipment must be inspected so that there are no tools, parts, brushes, etc.

10.10. During bulk storage, flour is placed in containers in accordance with quality indicators. Complete cleaning of bunkers (silos) and the cone should be carried out at least once a year.

Cleaning of the upper areas of the bunkers (silos) and the cone should be carried out systematically once a month.

10.11. Salt should be stored in separate bins or chests with lids, as well as in dissolved form in containers equipped with filters, and only dissolved and filtered can be supplied to production.

10.12. Yeast is delivered to the enterprise pressed, dried or in the form of yeast milk. Pressed yeast and yeast milk are stored at temperatures from 0 to +4 ° C. It is allowed to store a replaceable and daily supply of pressed yeast in the conditions of the workshop.

10.13. Pasteurized cow's milk is stored at temperatures from 0 to +6 ° From no more than 36 hours from the end of the technological process of its production.

10.14. Fats, eggs and dairy products should be stored in refrigerators at temperatures from 0 to +4° WITH.

10.15. Egg melange is allowed in the dough for the manufacture of small-piece confectionery and bakery products in accordance with the required organoleptic, physico-chemical and microbiological indicators. Egg melange is stored at temperatures from -6 to +5 ° C, re-freezing of melange is strictly prohibited. Storage of defrosted melange for more than 4 hours is not allowed.

10.16. Food additives, including baking powder, must have hygiene certificates and be stored in their original packaging with appropriate labels.

Spilling and pouring food additives into other storage containers is not allowed.

Solutions of dyes and flavors are prepared by laboratory workers of the enterprise and issued for production in containers made from materials approved by the State Committee for Sanitary and Epidemiological Supervision for use in the food industry. Containers with solutions of dyes and flavors should have labels with the name and concentration of the drug solution.

10.17. Raisins and dried fruits are carefully sorted, twigs and impurities are removed, then washed on grates or in a raisin washer with running water at a temperature of about 5° C. Raisins are allowed to be used in products where they undergo reliable heat treatment. The candied fruits are moving.

10.18. Bread, selected from the oven, must immediately be placed in trays and sent on an expedition. Storage of bread in bulk is prohibited.

10.19. Bread affected by "stringy" (potato) disease is not allowed for food purposes, cannot be processed and must be immediately removed from the bakery.

To prevent the spread of "viscous" (potato) disease at the enterprise, it is necessary to take measures in accordance with the requirements of the "Instructions for the Prevention of Potato Bread Disease".

10.20. Products that have fallen on the floor (sanitary marriage) must be placed in a special container with the designation "Sanitary marriage".

11. REQUIREMENTS FOR THE TRANSPORTATION AND SALES OF THE FINISHED PRODUCT
AND QUALITY CONTROL OF BAKERY PRODUCTS

11.1. Bread and bakery products are sold in accordance with the "Rules for Trade in Food Products", the current regulatory and technical documentation.

11.2. It is prohibited to approve regulatory and technical documentation for new types of bakery products, put them into production, sale and use without a hygienic assessment of their safety for human health; coordination of regulatory and technical documentation for these types of products with the bodies of the State Committee for Sanitary and Epidemiological Supervision of Russia; obtaining a hygiene certificate in accordance with the established requirements.

11.3. Each batch of bread, bakery products must be provided with quality certificates, certification information.

11.4. Bread, bakery and confectionery products must be transported in vehicles specially designated for the transportation of these products; during loading and unloading, they must be protected from the effects of precipitation.

11.5. Bread and bakery products can be on sale at trade enterprises after leaving the oven for no more than:

36 hours - bread made from rye and rye-wheat and rye peeled flour, as well as a mixture of wheat and rye varietal flour;

24 hours - bread from wheat-rye and wheat peeled flour, bread and bakery products weighing more than 200 g from high-quality wheat, rye seeded flour;

16 hours - small items weighing 200 g or less (including bagels).

After these deadlines, the sale of bread and bakery products is prohibited, and they are subject to withdrawal from the trading floor and returned to the supplier as stale.

11.6. Laying of bread and bakery products in trays must be carried out in accordance with the Rules for the laying, storage and transportation of bread and bakery products in accordance with GOST "Stacking, storage and transportation of bread and bakery products". Bread trays must be clean and checked by bakers when filling.

11.7. Permission to operate vehicles is issued by the center of the State Sanitary and Epidemiological Supervision for 6 months. After this period, the vehicles must be presented for inspection. Transportation of bread and bakery products by vehicles that do not meet sanitary requirements is prohibited.

Vehicles used to transport bread and baked goods must be clearly marked "Bread".

It is not allowed to transport any goods in vehicles intended for the transport of bread and bakery products.

Vehicles, containers and tarpaulins intended for the transport of bread and bakery products must be kept clean.

Before loading, transport and containers must be inspected and cleaned, and at the end of work, thoroughly washed with hot water and disinfected at least once every 5 days at a motor transport company.

11.8. The head of the transport fleet and the administration of the transport enterprise are responsible for the sanitary condition of transport intended for the transport of bread and bakery products, as well as for the sanitary literacy of transport workers.

Persons accompanying the bread must load and unload bread in sanitary clothing and carry a personal sanitary book with a note on the medical examination, examinations and passing the sanitary minimum exam.

Loading and unloading of finished products should be carried out under a canopy to protect from rain and snow.

Officials of the bakery enterprise are responsible for compliance with sanitary standards during loading of finished products, and the administration of the trading enterprise during unloading.

If the loading of finished products is carried out by trading enterprises in their transport, then the administration of the trading enterprise is responsible for maintaining the sanitary condition.

11.9. Sale of bread and bakery products is carried out in specialized branded bakery and bakery shops, bakery departments of grocery stores and supermarkets, in consumer cooperation stores selling everyday goods, bread and food tents, pavilions, auto shops and from vending machines. The sale of bread and bakery products in small retail trade enterprises is carried out in the presence of their industrial packaging.

11.10. Bread and bakery products returned from trade are processed at the manufacturing plant in the form of lobe. Uncontaminated products without signs of microbiological deterioration can enter the lobe. The lobe can only be used in the production of rye bread from wholemeal and peeled flour, bread from rye-wheat flour, bread from wheat flour of the highest, first and second grade.

It is prohibited to accept bread affected by "potato disease" from the distribution network for processing. Storage in the production of waste and return of bread products to be washed for more than 4 days is not allowed.

11.11. Laboratory control consists in checking the quality of raw materials, auxiliary materials, finished products and compliance with the technological and sanitary and hygienic regimes for the production of bread, bakery products, is carried out by an accredited laboratory of the enterprise, and in the absence of a laboratory, control can be carried out under an economic contract with bodies and institutions of the State Sanitary and Epidemiological Supervision or laboratories accredited bodies of Gossanepidnadzor and Gosstandart.

12. SANITARY REGIMEN IN THE PREMISES OF ENTERPRISES

12.1. Cleaning of production, auxiliary, storage and amenity premises should be carried out by cleaners (combination is not allowed), and cleaning of workplaces - by workers. Multi-shift businesses should be served by a shift staff of cleaners.

12.2. Cleaners should be provided with cleaning equipment, washing, disinfection and cleaning products.

12.3. Cleaning equipment for cleaning industrial, auxiliary and utility rooms must be marked with paint and stored in separate rooms equipped with special washing baths and drains with hot and cold water supply, as well as a register for drying cleaning equipment.

12.4. After cleaning at the end of the shift, all cleaning equipment should be washed with water with the addition of detergents and disinfected, dried and kept clean.

12.5. Doors and door handles of production and auxiliary premises, as necessary, but at least once per shift, should be washed with hot soapy water and disinfected.

12.6. The wall panels of the production workshops, as necessary, are wiped with damp cloths moistened with soap-alkaline solutions, washed with hot water and wiped dry.

12.7. Floors should be cleaned every shift, first they are cleaned with a wet method, then they are washed and wiped dry. If necessary, the floors are cleaned of dirt with scrapers. Greasy and slippery floors (according to production conditions) are washed with hot water and soap or an alkaline solution.

12.8. Internal glazed surface window frames washed and wiped as it gets dirty, but at least once a week.

12.9. The heaters and the spaces behind them must be regularly cleaned of dirt and dust.

12.10. Electrical equipment, lattice and other protective guards and transmissions, fan chambers and panels should be cleaned periodically, as they become dirty, during a complete power outage.

12.11. In amenity premises, cleaning should be carried out daily (at least twice per shift) using hot water, detergent and disinfectants. Toilet bowls, urinals are periodically cleaned of uric acid salts with technical hydrochloric acid.

12.12. For cleaning and disinfection of sanitary facilities, special equipment (buckets, scoops, rags, brushes, etc.) with a distinctive color and marking should be allocated. Cleaning equipment for bathrooms should be stored separately from cleaning equipment for other household premises.

12.13. In the premises of the enterprise, the presence of rodents and insects (flies, cockroaches, barn pests) is not allowed.

To prevent the appearance of rodents and insects, a sanitary regime must be observed on the territory, in production, storage and amenity premises.

All openings in the warm season should be protected from insects by removable metal mesh.

12.14. To prevent the appearance of rodents, holes in the floor, ceilings, walls, gaps around technical inputs must be sealed with cement, brick or iron.

Ventilation openings and channels must be covered with metal mesh.

In the event of the appearance of rodents, apply mechanical methods their destruction (traps, tops).

12.15. If cockroaches are found, the premises are thoroughly cleaned and special treatment (disinfestation) is carried out.

Application chemicals for the destruction of rodents (deratization) and insects (disinfestation) is allowed only when these activities are carried out by specialists of disinfection enterprises.

12.16. To carry out disinfestation and deratization works, the administration of the enterprise must have agreements with the disinfection station or with the state unitary enterprise of the disinfection profile, the renewal of which is carried out in a timely manner.

12.17. Deratization and disinfestation should be carried out on sanitary days in conditions that guarantee the impossibility of getting drugs on raw materials and finished products.

13. REQUIREMENTS FOR WORKING CONDITIONS

13.1. The working conditions of bakery workers should be monitored during the allotment of a site, during design, construction, commissioning and operation of the enterprise, as well as when introducing new technological equipment, new raw materials, food additives at enterprises in accordance with the requirements of federal, regional and industry standards.

13.2. Assessment of working conditions involves the assessment of factors:

Temperature, humidity, air mobility at all workplaces;

Thermal radiation at workplaces near furnaces;

Noise at all workplaces;

Natural and artificial lighting in the workplace;

Forced standing working position - for all workers;

Stereotypical work movements when working with the predominant participation of the muscles of the arms and shoulder girdle - at workplaces in dough mixing, baking departments, when laying finished products, as well as during other operations involving manual labor;

The mass of the load being lifted and moved manually - when manually lifting and moving trays with products during other relevant operations ();

Inclinations of the body when laying products, raw materials during non-mechanized manual operations;

Air pollution with dust during loading, unloading and dosing of bulk products (flour, granulated sugar, etc.);

Contact with hot surfaces of equipment, when servicing ovens, products.

13.3. The microclimate of bakery enterprises must comply with the requirements of the "Sanitary Standards for the Microclimate of Industrial Premises".

13.4. Noise levels in industrial premises must be within the current sanitary standards. In all rooms with noisy equipment, measures must be taken to reduce noise in accordance with SNiP "Noise Protection" and be no more than 80 dB.

13.5. Machine tools, machines, devices must have vibration damping devices, and the vibration level must not exceed sanitary standards.

13.6. The illumination of working surfaces at workplaces must comply with the requirements of the current SNiP "Natural and artificial lighting" and range from 200 to 400 lux, depending on the purpose of the room.

13.7. The floors of industrial premises located above unheated or artificially cooled premises must be insulated in such a way that the temperature difference between the premises and the floor surface does not exceed 2.5 ° C, and a ventilated air gap should also be provided.

13.8. The concentration of harmful substances in the air of the working area should not exceed the MPC for specific substances.

13.9. Employees before starting work and working at the enterprise must undergo a medical examination in accordance with orders of the Ministry of Health of the Russian Federation No. 90 dated 14.03.96 and No. 405 dated 10.12.96.

13.10. The administration should not employ persons with general and additional contraindications in connection with harmful conditions labor.

13.11. In agreement with the bodies of the State Sanitary and Epidemiological Supervision, health measures aimed at eliminating (reducing the level of impact) harmful production factors should be developed and implemented at the facility.

13.12. The enterprise should organize systematic control of harmful production factors, organize work on the use of collective and individual protection equipment.

13.13. All newly recruited workers must complete minimum health training and pass exams, then undergo training every 2 years.

14. PERSONAL HYGIENE OF WORKERS

14.1. Newly hired workers are allowed to work after familiarization with the rules of personal hygiene and instructions to prevent the ingress of foreign objects into the finished product.

14.2. Each employee must have a personal medical book of the established form with passport data, a photograph, in which the results of medical examinations, information about infectious diseases, and the passing of the sanitary minimum are entered.

14.3. Mini-bakery staff must comply following rules personal hygiene:

Come to work in clean clothes and shoes;

Leave outerwear, headgear, personal items in the dressing room;

Cut nails short, keep hands clean;

Before starting work, wash your hands thoroughly with soap and water, put on clean sanitary clothes, pick up your hair under a cap or scarf;

When visiting the toilet, take off sanitary clothing in a specially designated place, after visiting, wash your hands thoroughly with soap and water, use disinfectants to treat your hands;

If there are signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, inform the administration and contact a medical institution for treatment.

14.4. It is forbidden to wear jewelry, cover food, smoke in the workplace; Eating and smoking are allowed in a designated area.

14.5. Each enterprise should have a first aid kit with a set of medicines for first aid.

14.6. Locksmiths, electricians and other workers engaged in repair work in the production and storage facilities of the enterprise are required to work in workshops in clean overalls, carry tools in special closed boxes, during the work to prevent contamination of raw materials, semi-finished products and finished products.

14.7. The heads of workshops (sections), shift foremen must exercise strict control over the implementation of personal hygiene rules by the workers of the workshop, especially with regard to washing hands before work, after breaks in work and using the toilet.

15. DUTIES AND RESPONSIBILITIES OF THE ADMINISTRATION
FOR COMPLIANCE WITH THESE RULES

15.1. The administration is obliged to provide:

Each employee with sanitary clothing in accordance with approved standards;

Regular washing and repair of sanitary clothing and issuing it to employees for wear only during work;

Availability of a sufficient number of cleaning equipment, detergents and disinfectants for cleaners;

Systematic implementation of disinfection, disinfestation, deratization works according to the schedule,

agreedwith the bodies of the State Sanitary and Epidemiological Supervision;

Passing classes and passing exams on the sanitary minimum for all employees of production workshops and departments upon admission to work, and then once every two years with entering the results of classes in a personal medical book and a special sanitary journal;

Carrying out once every two years certification on sanitary knowledge of the managerial and engineering personnel (heads of workshops, engineers, workers and heads of departments) of the enterprise;

The required number of medical books for employees subject to medical examinations and examinations, in the prescribed form;

Presentation to the polyclinic and others medical institutions where medical examinations are carried out, lists of employees to mark the results and the date of the examination.

15.2. The director of the enterprise is responsible for the sanitary condition of the enterprise and for the implementation of these sanitary rules at the enterprise.

15.3. The administration is obliged to monitor the timely passage of medical examinations by employees of enterprises and the passing of exams according to the sanitary minimum.

15.4. Responsibility for the sanitary condition of production shops, departments, warehouses, amenity areas, etc., is borne by the heads of the relevant departments.

15.5. The employee serving it is responsible for the sanitary condition of the equipment and the workplace.

15.6. Every employee of the enterprise should be familiar with these Sanitary regulations with the subsequent passing of the offset according to the sanminimum.

15.7. Responsibility for the implementation of these Sanitary Rules at enterprises rests with the administration of the enterprise.

15.8. Control over the implementation of these Sanitary Rules is carried out by the territorial centers of the State Sanitary and Epidemiological Supervision.

APPENDIX 1

CLASSES OF WORKING CONDITIONS BY INDICATORS OF SEVERITY
WORK PROCESS

№

P/P

Severity indicators labor process

Working condition class

optimal

admissible

harmful (hard) work

1st degree

3.1.

2 degrees

3.2.

3 degrees

3.3.

The mass of the lifted and moved cargo manually, kg

1.1.

Lifting and moving (one-time) weights when alternating with other work up to 2 times per hour

for men

up to 15

up to 30

over 30

for women

up to 5

to 10

over 10

1.2.

Lifting and moving (one-time) weights constantly during the work shift

for men

up to 5

up to 15

up to 30

over 30

for women

until 3

up to 7

over 7

Stereotypical work movements (number per shift)

2.1.

With a regional load, when working with the predominant participation of the muscles of the arms and shoulder girdle

up to 10000

up to 20000

up to 30000

more than 30000

Body slopes (number per shift)

up to 50 times per shift

forced. slopes over 30 degrees, 51-100 times per shift

forced. slopes over 30 degrees, 101-300 times per shift

forced. slopes over 30 degrees, over 300 times per shift

APPENDIX 2

SANITARY STANDARDS FOR THE MICROCLIMATE OF INDUSTRIAL PREMISES

Industrial premises

cold period, degrees Celsius, humidity %

Warm period, degrees Celsius, humidity%

optimal

admissible

optimal

admissible

Raw material preparation department

19-21 deg.C

17-23 deg.C

20-22 deg.C

18-27 degrees. With

40-60%

15-75%

40-60%

15-75%*

Warehouse for storage of flour

8-10 deg.С

12-18 deg.C

18-20 deg.С

20-25 deg.C

40-60%

30-70%

60%

50-70%

Pantry of raw materials

10-12 deg.C

18 deg.C

15-20 deg.C

20 deg.C

60%

75%

60%

up to 80%

bakery hall

17-19 deg.C

15-22 deg.C

19-21 deg.C

16-27 deg.C

40-65%

15-75%

up to 70%

15-75%

washinginventory

19-21 deg.C

17-23 deg.C

18-22 deg.C

18-27 deg.C

40-60%

15-75%

up to 65%

15-75%

washingreturnable packaging

19-21 deg.C

17-23 deg.C

18-22 deg.C

18-27 deg.C

15-75%

* At a workplace temperature of 25 degrees C and above, the maximum allowable values of relative air humidity should not exceed:

70% - at an air temperature of 25 degrees C

65% - at an air temperature of 26 degrees C

60% - at an air temperature of 27 degrees C

55% - at an air temperature of 28 degrees C

APPENDIX 3

PERMISSIBLE SOUND PRESSURE LEVELS, SOUND LEVELS
AND EQUIVALENT SOUND LEVELS IN WORKPLACES
IN PRODUCTION ROOMS
AND ON THE TERRITORY OF THE ENTERPRISE

№

Document's name

Sound pressure levels in dB in octave bands with geometric mean frequencies

Sound levels and equivalent sound levels,

dBA

31,5

125

250

500

1000

2000

4000

8000

Sanitary norms for permissible noise levels at workplaces

107

APPENDIX 4

Document's name

Naim. or equivalent. object size, mm

Spectator class. work

Subsection. duration work

The contrast of the object with the background

artificial lighting

Illumination, sec.

with syst. combined lighting

with syst. general lighting

Total

including from the total

Natural lighting, CFU

Combined lighting, %

combination of norms. size blindness index and coefficient. ripple

at the top lit.

with side lighting.

at the top lit.

with side lighting.

Kp, %

1,8

0,6

APPENDIX 5

MPC FOR HARMFUL SUBSTANCES IN THE AIR OF THE WORKING AREA
No. 4617-88 dated 05/26/88

CONTENT

Also, when designing a new building, in the premises of which a mini-bakery will be located, it is necessary to take into account the permissible loads on the natural environment. You must ensure the minimum allowable impact on the environment, otherwise the premises will not pass the agreement.

For mini-bakeries, a rule has been established that prohibits placing them directly in residential buildings and buildings. If the bakery is small - with a capacity of up to 1 ton per day, then it is allowed, in agreement with the State Sanitary and Epidemiological Supervision authorities, to place the bakery in premises that are extensions to residential and other buildings.
Also in the above case, it is necessary to achieve the maximum possible distance of sources of harmful effects from the main building. In addition, you must take other measures to reduce or completely eliminate the harmful factors of your production to acceptable levels.
If you are building a separate building for your mini-bakery, then you need to be guided by the building codes for the technological design of enterprises that produce bread, bakery products, as well as the requirements of the Sanitary Rules.
Projects for the construction or reconstruction of buildings for a mini-bakery and the commissioning itself must be coordinated with the bodies of the State Sanitary and Epidemiological Supervision of Russia.
Also, when designing a new building, in the premises of which a mini-bakery will be located, it is necessary to take into account the permissible loads on the natural environment.
You must ensure the minimum allowable impact on the environment, otherwise the premises will not pass the agreement.
When constructing a building within the city, it is necessary to provide for the discharge of all domestic sewage into the general city sewer network. It is forbidden to discharge domestic wastewater into water bodies without special treatment and disinfection.

Requirements for a mini-bakery - auxiliary and amenity premises

All production facilities of your bakery should be located in such a way that you get a flow of processes so that the production process is not interfered with by oncoming and crossing flows of raw materials and finished products. It is impossible to locate the premises of the bakery in the basement and semi-basement premises.
Storage areas in a mini-bakery must be dry and clean, they must also be heated and ventilated. Regarding humidity, we add that its level here should not exceed 75%.
Warehouses need equipment with special equipment for loading raw materials and shipping finished products.
It is necessary to equip warehouses with separate forklifts.
In warehouses, it is necessary that the floor be without gaps and cemented, the walls - smooth.
Storage of non-food and odorous materials and household goods in warehouses is prohibited.
The ceilings in the production and storage rooms of the mini-bakery should be whitewashed with glue or painted with water-based paints. In places where the plaster is repulsed, it is necessary to plaster the surface of the ceiling as soon as possible.
Floors, walls and ceilings must be finished only with finishing materials approved by the State Sanitary and Epidemiological Supervision.
In the dressing rooms of a mini-bakery, it is necessary to provide separate storage of outerwear and belongings of employees.
Catering facilities should be included in the household premises.
If there is no dining room in the mini-bakery, then it is necessary to equip rooms for eating.
Hangers for sanitary clothes, washbasins with hot and cold water supply, soap, electric towels should be provided in front of the food points.

The requirements for the premises of a mini-bakery are not so complicated, but they must be observed in any case!

Premises location

The level of sales of bakery products and the profitability of the bakery itself directly depend on the successful location of the bakery. A good option would be:

— The location of the bakery in a crowded place - near the metro station, in the shopping and business center, not far from the school, kindergarten, university.

– Adjacency of the bakery directly to the store or shopping center. This will ensure not only a constant flow of customers, but also new sales directions. Fresh pastries will be immediately sent to the shelves of the same stores and shopping centers.

It is highly undesirable to place a bakery:

— A considerable distance from residential areas. Few people want to make a long journey for bread or a bun.

- In places with high level competition. If there are already several thriving bakeries nearby, then it is worth finding another place.

Requirements for the premises

Any bakery will function successfully only in the case of a competent structure of the premises.

Bakery in a residential building

For this, it is necessary, at a minimum, to organize:

- Manufacturing facility.

- Shop for storage of finished products.

— Warehouse for storage of raw materials and auxiliary products.

- A number of utility rooms - a lavatory, a locker room for staff, a place for storing waste.

- A place for the sale of bakery products.

In this case, the required power of the electrical network should be 15-20 kilowatts.

If the area allows, then you can organize a small coffee shop or cafeteria in the same bakery. This sales option will definitely not be superfluous.

The selected premises must be approved by the sanitary and epidemiological station (SES). In order to obtain permission from this regulatory authority, it is necessary that the bakery:

- Was at least on the first floor. No basements or semi-basements.

- Provided with high quality ventilation system, running water with hot and cold water, sewerage system.

Concerning repair work indoors, it is desirable that the floor and walls be finished with ceramic tiles. Lighting should be as natural and light as possible.

How to make it easier to find a room

For example - to buy a franchise of the federal network of bakeries "Makovka". In this case, competent specialists will solve all issues related to the selection of premises. The proposed options will differ not only in a good location, but also meet all the requirements of the SES. You no longer have to puzzle over how to find suitable premises, and how to survive the SES check. These problems will be successfully solved by our experts.

come back

In May 2016, on the first floor of a residential building at 42 Lenin Street, an individual entrepreneur opened a bakery. This was a surprise for the residents of the house: at the general meeting they voted against such a neighborhood. Despite the decision of the residents, in June the bakery began work in one of the apartments on the ground floor.

The law allows bakeries to open in residential buildings if the owners comply with hygiene requirements. Residents are sure that the bakery in the building at Lenina, 42 works with violations.

First, there is no ventilation in this bakery. It is replaced by a window with a fan and air conditioning, which releases harmful gases under the windows of residential apartments. As a result, the coating on gas pipe, which runs along the facade of the house. Secondly, there is no separate sewerage in this room. This led to constant blockages, which are eliminated at our expense. Thirdly, the unloading of products is carried out from an illegally built porch in the courtyard of the house, - says Alexei Suvorov.

Residents complain about the constant noise: in the apartments you can clearly hear the rattling of dishes and appliances in the bakery. The equipment is buzzing from morning to evening.

Loading and unloading operations are carried out from the yard of the house. Constantly come big cars who bring flour and other products for baking. Bakery workers put waste on the porch, so there is always garbage, dogs running around.

Is it acceptable to have a bakery in a high-rise building?

And there is nothing to say about smells. The residents have nothing to breathe, - continues the story of Alexei Suvorov.

Aleksey Suvorov, chairman of the council at 42 Lenina Street, addressed his problem to the Just Russia Center for the Protection of Citizens' Rights. He said that the activists of the house had already filed complaints with the management company SPDU, Rospotrebnadzor, and the district prosecutor's office. The audit did not reveal violations of noise, vibration and pollutants. Except for acrolein, which is harmless. Maybe this substance is harmless, residents comment on the results of the check, but it does not make breathing easier: strong odors poison their lives every day.

The court did not help people either: the entrepreneur was fined, but they did not suspend work, since the threat to people's health was not proven. Deputy joined the solution of this problem State Duma Russia from the party "Fair Russia" Alexander Burkov. Residents of the house hope that the participation of the parliamentarian will solve their problem.

By the way, this is not the only complaint of the residents of Izhevsk about the work of a bakery located in a residential building. According to Rospotrebnadzor of Udmurtia, only last year this department received 22 complaints about the activities of enterprises for the production and sale of bakery products located in apartment buildings.

Do you think you are Russian? Born in the USSR and think that you are Russian, Ukrainian, Belarusian? No. This is not true.

You are actually Russian, Ukrainian or Belarusian. But you think you are a Jew.

Game? Wrong word. The correct word is "imprinting".

A newborn associates himself with those facial features that he observes immediately after birth. This natural mechanism is characteristic of most living beings with vision.

Newborns in the USSR for the first few days saw their mother for a minimum of feeding time, and most of the time they saw the faces of the maternity hospital staff. By a strange coincidence, they were (and still are) mostly Jewish. Reception is wild in its essence and effectiveness.

All your childhood you wondered why you live surrounded by non-native people. Rare Jews on your path could do anything with you, because you were drawn to them, while others were repelled. Yes, even now they can.

You cannot fix this - imprinting is one-time and for life. It is difficult to understand, the instinct took shape when you were still very far from being able to formulate. From that moment, no words or details have been preserved. Only facial features remained in the depths of memory. Those traits that you consider your family.

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System and Observer

Let us define a system as an object whose existence is not in doubt.

An observer of a system is an object that is not a part of the system it observes, that is, it determines its existence, including through factors independent of the system.

From the point of view of the system, the observer is a source of chaos - both control actions and the consequences of observational measurements that do not have a causal relationship with the system.

An internal observer is a potentially achievable object for the system in relation to which the inversion of the observation and control channels is possible.

An external observer is even an object potentially unattainable for the system, located beyond the event horizon of the system (spatial and temporal).

Hypothesis #1. All-seeing eye

Let's assume that our universe is a system and it has an external observer. Then observational measurements can take place, for example, with the help of "gravitational radiation" penetrating the universe from all sides from the outside. The capture cross section of "gravitational radiation" is proportional to the mass of the object, and the projection of the "shadow" from this capture onto another object is perceived as an attractive force. It will be proportional to the product of the masses of objects and inversely proportional to the distance between them, which determines the density of the "shadow".

The capture of "gravitational radiation" by an object increases its randomness and is perceived by us as a passage of time. An object that is opaque to "gravitational radiation", the capture cross section of which is larger than the geometric size, looks like a black hole inside the universe.

Hypothesis #2. Internal Observer

It is possible that our universe is watching itself. For example, using pairs of quantum entangled particles spaced apart in space as standards. Then the space between them is saturated with the probability of the existence of the process that generated these particles, which reaches its maximum density at the intersection of the trajectories of these particles. The existence of these particles also means the absence of a sufficiently large capture cross section on the trajectories of objects capable of absorbing these particles. The remaining assumptions remain the same as for the first hypothesis, except:

Time flow

External observation of an object approaching the event horizon of a black hole, if the “outside observer” is the determining factor of time in the universe, will slow down exactly twice - the shadow from the black hole will block exactly half of the possible trajectories of “gravitational radiation”. If the determining factor is the “internal observer”, then the shadow will block the entire trajectory of interaction and the flow of time for an object falling into a black hole will completely stop for a view from the outside.

Also, the possibility of combining these hypotheses in one proportion or another is not excluded.

It will be possible to bake bread right in the house and sell it from the window without breaking any laws. Such an anti-crisis solution was actually proposed on Wednesday by the head of Rospotrebnadzor Gennady Onishchenko, speaking at a conference of bakers. Thanks to "homeworkers", fresh bread can appear even in "bear corners", where people have already forgotten how pastries smell. But the quality of this product may not be up to par.

With the onset of the crisis, bakers have fallen on hard times. Demand for products fell, and its cost, on the contrary, increased. And here you also have to pay for rent, which, although it has fallen in price, is insignificant. Yesterday, Gennady Onishchenko, with his characteristic eccentricity, suggested a way out of the situation. He allowed an entrepreneur from the Moscow region to start baking bread ... at home. The baker received such an "indulgence" in response to a complaint that the local sanitary authorities forbid him to equip a bakery in a private house. Despite the fact that the conditions allow it - the area of the mansion is 500 sq.m.

We have sanitary rules for baking. There is no such norm for a person to have a bakery in his house. But if you have these opportunities in your house, then we will allow it, - Onishchenko announced. According to the official, "time goes forward, and thank God that such problems arise."

The bakers were taken aback by such generosity at first, and then they began to ask for more. Guests from Voronezh demanded permission to open bakeries on the first floors of residential buildings. Onishchenko hesitated.

Unfortunately, there is no systematic positive answer to this question. Technologies do not allow today to get rid of the most important thing that excites us today and will excite and will create for you additional problems are smells. Although if this is a separate building of the former dining room, then it is possible, - he answered.

And if you do proper ventilation? - the bakers did not give up.

Listen, well, you don’t make such ventilation ...

But there are restaurants on the first floors...

I answered the question, I'm ready to consider it piece by piece, but not systematically, - Onishchenko got angry. - With your equipment, you will get a headache, and we will receive complaints every day.

If an entrepreneur has set up baking buns in his room, then only he and his household will enjoy the smells. Another thing - ground floors. Equip food production there - and the corresponding aromas will spread throughout all floors, luring swarms of rats and hordes of cockroaches.

But the idea itself is correct. Home baking of bread will not be able to compete with the industrial volumes provided by large bakeries. But to provide a village or a village with fresh loaves and rolls - why not. After all, large producers trade in small settlements just unprofitable.

We have villages where bread is brought 2-3 times a month. They are transported in bags and boxes mixed with other food products. But people are still glad that there is at least some kind of bread, - laments the head of the Komi Republican Guild of Bakers Tatyana Kudelina.

Another thing is the quality of "homemade" bread. After all, it will be baked by ordinary private entrepreneurs who do not have vocational training. "Izvestia" has already written about such a businessman from the Kursk region, who has established an exit trade in cheap "village" bread in Moscow (see the article "Loaf of strict regime" dated 04.03.09). The case ended in a scandal - buyers found a flour worm larva in a loaf. It's good that it's not a rat's tail - it turns out that bread was baked from "left" flour.

Setting up bread baking is half the battle. The main thing is to sell it. But retailers, despite the crisis, continue to twist the hands of manufacturers. What to do? Develop simplified trade, bakers answer. In other words, to allow entrepreneurs to trade in tonars, from trailers, etc. - without any cash registers, bureaucratic approvals, etc.

On December 2, 2008, Rospotrebnadzor issued a letter in which the rules for simplified trade were spelled out. We immediately sent it to all regions. 4 months have passed - almost no response. But the authorities only need to create conditions. And then these two or three years, when the crisis, trade will go with might and main. Bakers will become stronger, which means they will have money to buy new equipment, - Yuri Katsnelson, president of the Russian Guild of Bakers and Confectioners, told Izvestia.

And in France, croissants are made of rubber.

Anastasia Lyubimova

In contrast to Russia, Europe long ago transferred the concept of "bread factory" to the category of historicisms, transforming factory workshops into small and cozy mini-bakeries. To open one, it is enough to obtain a license from the state, for which employees need to undergo a medical examination, provide technological maps for future products, and the premises themselves, of course, should not be replete with rodents, should be regularly processed by special means and well ventilated. Meanwhile, no one is particularly in a hurry to get in line for licenses: France, Germany, and especially Italy have been swept by a wave of underground bakers. The French also suffered, who, due to negligent cooks, lost their main breakfast - crispy croissants. This is due to the fact that many home bakeries began to use frozen dough, the quality of which does not meet the standards of preparation, in order to save money, as a result of which croissants began to come out rubbery.

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Placement of a bakery on the first floor of an apartment building. Obtaining permission from Rospotrebnadzor

Bakery in a residential building

The Office continues to receive complaints about bakeries located in residential buildings

An error occurred.

Rospotrebnadzor allowed to open bakeries at home

1 AREA OF USE

2. REGULATORY REFERENCES

3. GENERAL PROVISIONS

4. REQUIREMENTS FOR THE TERRITORY

5. REQUIREMENTS FOR WATER SUPPLY AND SEWERAGE

6. REQUIREMENTS FOR HEATING AND VENTILATION

7. REQUIREMENTS FOR LIGHTING

8. REQUIREMENTS FOR PRODUCTION, AUXILIARY AND HOUSEHOLD PREMISES

9. REQUIREMENTS FOR EQUIPMENT, INVENTORY, PACKAGING

10. REQUIREMENTS FOR RAW MATERIALS, PRODUCTION, OUTPUT

11. REQUIREMENTS FOR THE TRANSPORTATION AND SALES OF THE FINISHED PRODUCT AND QUALITY CONTROL OF BAKERY PRODUCTS

12. SANITARY REGIMEN IN THE PREMISES OF ENTERPRISES

13. REQUIREMENTS FOR WORKING CONDITIONS

14. PERSONAL HYGIENE OF WORKERS

15. DUTIES AND RESPONSIBILITIES OF THE ADMINISTRATION FOR COMPLIANCE WITH THESE RULES

APPENDIX 1

APPENDIX 3

APPENDIX 4

APPENDIX 5

CONTENT

Bakery in a residential building

Is it acceptable to have a bakery in a high-rise building?

System and Observer

8. REQUIREMENTS FOR PRODUCTION, AUXILIARY
AND HOUSEHOLD PREMISES

11. REQUIREMENTS FOR THE TRANSPORTATION AND SALES OF THE FINISHED PRODUCT
AND QUALITY CONTROL OF BAKERY PRODUCTS

15. DUTIES AND RESPONSIBILITIES OF THE ADMINISTRATION
FOR COMPLIANCE WITH THESE RULES