Veterinary and sanitary rules for meat processing enterprises. Sanitation rules for meat industry enterprises

meat processing plant standards is the most important point. Non-compliance with it negatively affects the industry; such a plant is doomed to fail. This will happen because the products will not be of high quality and will not be in demand by the consumer. There are many quality control authorities, and in the food service industry, sanitation is the first priority.

General provisions

1) The most important point in the production of a meat processing plant is compliance with sanitary standards.

2) Since animals serve as raw materials for products, at least important role have veterinary requirements. Also hygienic, which must be attributed to operation for correct content enterprises. Here we mean compliance with the quality of products (produced and for animal nutrition).

It is necessary to prevent food poisoning and infection.

3) Reconstruction of the plant cannot be carried out without basic sanitation requirements.

4) Process the territory of the meat processing plant based on the requirements for disinfection.

We must not forget about the prevention of infections.

5) If an infection is detected at a meat processing plant, measures are taken in animals in accordance with the standards of the plant and the requirements of GOST. This is where veterinary instruction comes into play.

It is also necessary to prevent employees in accordance with the requirements of the SES.

Territory

1) At the meat packing plant The territory is always divided into 3 operating zones:

- production area;

- economic zone.

2) Transport for transportation must be processed using cuvettes installed near the entrance gate to the enterprise. Such containers are filled with a disinfectant solution based on the instructions of the doctor of this area. There is an alternative - availability special items flushing means of transport. It is necessary to process transport with a specially prepared solution.

3) Covering roads and plant areas should be easy to disinfect (flat and smooth surface).

4) Not allowed to path transportation of animals and finished products (together with waste) overlapped.

5) If the layout is vertical, then the protective factor of external influences should be taken into account. Atmospheric water, together with runoff, must be diverted from the plant areas. For sanitary water it is necessary to equip an exit that does not intersect with the territory of the plant.

6) Landscaping of open areas the territory of the enterprise must be carried out with the help of shrubs and trees, not forgetting the lawn. Gardening with flakes, seeds or fibers should be avoided.

7) Cleanliness is not the territory, daily cleaning and maintenance of landscaping in good condition (watering the site in summer period and snow removal winter period of the year).

After garbage collection, it is collected in metal containers (location of containers and their dimensions in accordance with GOST at the meat processing plant). When containers are filled with at least two-thirds of the volume, it is removed and further disinfection of the containers that were used for this operation.

1) Enclose the base with a solid fence. Equipped with zones with names:

— quarantine;

— production department (workshop);

- an insulator.

2) When the enterprise power is low(up to 20 tons of products per shift), the production workshop for slaughter is equipped as an additional isolated chamber. It must be placed in the body for processing fat and meat at the same time.

If an unhealthy animal is found, then it is sent for processing with disinfection of the containers used for this operation.

3) The production department is equipped with platforms.

4) Quarantine equipment should completely exclude the possibility of injury to animals.

6)The paddocks are cleaned daily from manure and other animal waste with their further disposal in accordance with the standards of the plant. Transport for export is also constantly disinfected.

Water supply and sewerage

1) Water supply is essential for effective functioning meat processing plant. Water must be subjected to bacteriological treatment at least once every ten days.

2) Plumbing must be equipped with:

- electromanometers;

- taps for taking water for analysis;

- water outlet regulators.

3) A minimum of two is required for the different needs of the tank department.

4) Water from the storage tank must be treated with a chlorine solution, followed by checking the residual content of this halogen.

5) For workshops, a flush valve is provided 1 to 150 square meters area.

6) The sewer network can be fastened to the city or be local.

7) The SES laboratory carries out an examination of water.

Lighting, ventilation and heating

1) Lighting must comply with the standards and requirements of this enterprise.

2) For incandescent lamps, it is necessary protective glass, for luminescent - a protective grille.

3) Production departments must be provided with natural light.

4) Served outdoor air must be cleaned by the ventilation system.

5) Air ducts and ventilation ducts from the equipment should be cleaned once a year.

Production and auxiliary premises

1) Should be located conveniently relative to the processes in the shops.

The entrance to each room of the department must be covered with a carpet with a disinfectant solution.

Rooms need to be repaired once every six months.

2) If the floor in the workshop is contaminated with grease, then it is necessary to clean it twice a day with a special degreasing solution.

3) Doors and windows in the workshop must be kept clean, doors - daily disinfection, windows - twice a month. Technological equipment and inventory undergoes a disinfection process at the end of the work shift.

4) Based on factory standards, there is a sanitary day once a month.

Technological equipment and inventory

1) Surfaces technological equipment and auxiliaries (dishes, trays, bathtubs, etc.) must not allow the presence of damage to the integrity and protruding bolts.

2) It is necessary to regulate the effectiveness of sanitization.

Technological processes

1) Raw materials and materials for processing must be in accordance with the requirements of GOST.

2) Non-food waste is collected in a separate labeled container.

3) Workplaces of veterinarians are equipped necessary equipment they are being disinfected.

4) Fuel for the sausage shop and containers for packaging finished products must be supplied through separate corridors, without crossing with other shops.

5) Bulk raw materials are stored in separate rooms.

6) The production of canned food is carried out in accordance with the standards of the enterprise and GOST.

Warehouses, refrigerators and transport for meat and meat products

1) Warehouse departments for the enterprise are divided into warehouses: for finished products and for packaging materials.

2) Auxiliary equipment is used to store products.

3) Storage areas must be kept clean and rodent control measures implemented. Also, the warehouses are constantly disinfected and cleaned, as well as cleaning of auxiliary equipment.

4) Containers, building materials and fuel are stored in separate covered warehouses.

5) All goods in the warehouse are stacked on special wooden gratings at a distance of at least 8 centimeters from the floor.

6) Conditionally fit meat is stored in a separate chamber.

7) All used equipment is disinfected after use.

8) Rooms and cold rooms should be disinfected based on company standards. Their repair and disinfection can be carried out only with the full shipment of products.

9) Auto vehicles, drivers and persons involved in transportation must have documents authorizing admission to work in accordance with the standards of the enterprise. At the end of the work of the vehicle, it must be disinfected.

10) Upon return of a clean container to the enterprise, it must be disinfected.

Domestic premises

1) Equipment in change houses for factory workers should be carried out according to the type of sanitary checkpoint.

2) Components of household premises: a wardrobe with clothes isolation (outer, home, work and sanitary), equipped with hangers, linen and a room for soiled clothes, a laundry room, sinks and a toilet, a medical examination room, a dryer for shoes and clothes. Everything must meet the requirements and standards of the enterprise.

3) At the end of the working shift, cleaning and disinfection of household premises is provided.

Personal hygiene

1) In accordance with the requirements of the SES, all employees of the plant must undergo a medical examination. Medical examination is carried out at least once a year. On the basis of his positive opinion, employees can go to work.

The presence of a personal medical book is mandatory for employees Catering.

2) After each break in work, it is imperative to disinfect hands with a special solution. It is also necessary to monitor the condition of the nails (should be short-cut and unvarnished).

Shoes are processed at the end of each break.

3) Being in the production departments is only allowed in the presence of overalls. Outerwear is prohibited.

4) Eating is allowed only in specially designated areas (canteens, buffets).

Disinfection and deratization

1) Disinfection must take place in accordance with the standards of the enterprise and the requirements of GOST.

2) Rodent and insect control methods must be applied(flies, cockroaches, etc.) in accordance with regulatory requirements.

Responsibilities of the company's administration

Company administration responsibilities:

creation of conditions for efficient production of products of proper quality;
ensuring that employees pass the study of working material and medical examination;
compliance with the requirements of the SES;
providing employees with sanitary clothing, including its content;
maintaining cleanliness throughout the plant with the help of separately hired people for this function.

Responsibility and control over the implementation of the Rules

The head of the workshop is responsible for the implementation of sanitary rules.
Control over compliance with sanitary rules is carried out by a specialized body state veterinary control and SES.

It is important to remember that non-compliance with the rules of sanitation can adversely affect the reputation of the enterprise. In this regard, it is necessary to follow these rules in order to avoid the closure of the enterprise. In addition, the work at the meat processing plant must be treated extremely responsibly, monitoring your hygiene and the quality of the work performed.

3. Meat industry

Sanitary rules for enterprises meat industry

1. General Provisions

1.1. The most important condition for the production of benign meat and meat products is the strict observance of the established sanitary rules at the enterprises of the meat industry.

1.2. These Rules determine the hygienic and veterinary and sanitary requirements for the maintenance and operation of meat industry enterprises, aimed at ensuring the production of high-quality food, feed and technical products, as well as at preventing infectious diseases and food poisoning.

1.3. When designing new and reconstructing existing enterprises, one should be guided by the Sanitary and Veterinary Requirements for the Design of Meat Industry Enterprises.

1.4. Sanitary treatment of the territory, production premises, equipment, inventory, containers at the enterprises of the industry is carried out in accordance with the current Instructions for washing and preventive disinfection at the enterprises of the meat and poultry processing industry.

1.5. If an infectious disease of slaughter animals is detected at the meat processing plant, measures are taken to eliminate it in accordance with veterinary instructions. When zooanthroponoses are detected, in addition, measures are taken to prevent infection of employees of the enterprise, guided by the instructions of the territorial institutions of the sanitary and epidemiological service.

2. Territory

2.1. The territory of the enterprise, fenced with a height fence according to the instructions CH-441-72, is divided into three main zones:

1) economic with auxiliary buildings and facilities for storing fuel, building and auxiliary materials;

2) a base for pre-slaughter keeping of livestock with a quarantine department (pen), an isolator and a sanitary slaughterhouse;

3) production, where the main production buildings are located.

2.2. To disinfect the wheels of vehicles at the entrance and exit from the territory of the enterprise, special cuvettes (disinfection barriers) should be arranged at the gates, filled with a disinfectant solution as directed by the head veterinarian of the enterprise (depending on the epizootic situation). Enterprises that have special decontamination points for vehicles do not build disinfection barriers near these points, and place the remaining disinfection barriers in agreement with the territorial bodies of state veterinary supervision.

2.3. Asphalt-concrete pavements of roads, loading and unloading areas, crossings, railway and automobile platforms, open paddocks, the territory of the sanitary block, livestock driving paths must be smooth, waterproof, easily accessible for washing and disinfection.

2.4. The location of buildings, structures and devices on the territory of enterprises should ensure the possibility of transportation without crossing the transportation routes:

a) raw materials and finished products;

b) healthy cattle sent after a veterinary examination for pre-slaughter keeping, with the paths of sick or suspicious livestock sent to quarantine, isolation ward or sanitary slaughterhouse;

c) food products with livestock, manure, production waste.

2.5. The vertical planning of the territory should ensure the removal of atmospheric, melt water and runoff from the washout of the sites. Wastewater from the slaughterhouse, sanitary block and fuel facilities should not enter the rest of the enterprise.

2.6. Free areas of the territory of the enterprise should be planted with trees and shrubs and lawns. It is not allowed to plant trees and shrubs with seeds, pubescent flakes or fibers, in order to avoid clogging products and equipment. The area of plots intended for landscaping should be taken in accordance with the chapter of SNiP on the design of master plans for industrial enterprises.

2.7. The territory of the enterprise must be kept clean. It is cleaned daily. AT warm time years before harvesting, as necessary, the territory and green spaces are watered. AT winter time the carriageway of the territory and footpaths are systematically cleared of snow and ice.

2.8. For garbage collection, metal tanks with lids or metal containers are used, which are installed on asphalt sites, 3 times the area of the base of the tanks. Such sites should be located no closer than 25 m from production and auxiliary premises.

2.9. Removal of waste and debris from tanks and containers should be carried out when they accumulate no more than 2/3 of the capacity, but at least 1 time per day. After the garbage is released, the tanks are washed and disinfected.

2.10. Garbage bins, cesspools, yard toilets are disinfected with a 10% solution of bleach or lime milk.

3. Ante-slaughter facility

3.1. On the territory of the base for the pre-slaughter keeping of livestock, on a separate site, fenced with a solid fence 2 m high and green spaces, a quarantine department, an isolator and a sanitary slaughterhouse will be equipped. The sanitary slaughterhouse must have a separate entrance for the supply of sick cattle, as well as a platform for its reception, veterinary examination and thermometry. When the insulator is necessary to have a separate room for the autopsy of animal corpses and a special cart for their removal.

In the absence of a sanitary slaughterhouse (chamber), slaughter of sick animals is allowed in the shop for primary processing of livestock on specially allotted days or at the end of the shift after the slaughter of healthy animals and the removal of all carcasses and other products of slaughter of healthy livestock from the shop. At the end of the processing of sick animals, the premises of the workshop, used equipment, inventory, production containers, workshop vehicles are subjected to sanitary treatment and disinfection.

3.3. The structure of the base of pre-slaughter keeping of livestock also includes: railway and automobile platforms with paddocks with sheds and splits for receiving, veterinary examination and thermometry of livestock; buildings (sheds) for pre-slaughter keeping of animals; base office with rooms for guides and cattle racers with a disinfection chamber for sanitizing their clothes and household rooms; a platform for manure and canyga; point of sanitary treatment of vehicles and equipment used in the transportation of slaughter animals.

3.4. When placed in a single block of a quarantine department and an insulator, there should be a vestibule between them, in which cabinets for workers' overalls, a washbasin, a tank with a disinfectant solution and a disinfectant mat for disinfecting shoes are installed.

3.5. Floors, walls, feeders, slurry trough and other quarantine and isolation equipment should be made of materials that can be easily disinfected after the premises are emptied of animals. In quarantine and isolation, the use of feeders, drinkers and other equipment made of wood is not allowed. The quarantine area and the isolation ward are cleared of manure and washed daily. Wastewater from the quarantine, isolation ward, sanitary slaughterhouse and vehicle sanitation station, before being discharged into the general sewer, is passed through a manure trap, a mud trap and neutralized in a disinfector (chlorination plant).

3.6. Washing of premises and equipment of a sanitary slaughterhouse (chamber) is carried out as necessary during the working day, and disinfection - at the end of work.

3.7. The capacity of livestock pens into which slaughter animals are unloaded must correspond to their quantity delivered in one motor vehicle or one railway car. For livestock entering the rut, the corral must accommodate animals of one batch of medium size.

3.8. Livestock keeping, depending on climatic conditions, is allowed indoors and in open pens under a canopy. Each paddock should have hard-surfaced floors, watering troughs with water supply. Part of the pens should have feeders and devices for tying animals. Fences, gates and locks in pens should be arranged so as to exclude the possibility of injury to animals.

3.9. Premises and open pens for keeping livestock are cleaned daily of manure, which is subject to removal to the manure storage.

To remove manure from multi-storey slaughterhouses, a special bunker with loading hatches on each floor is arranged. The manure area under the bunker must be waterproofed. Manure slopes, the bunker and the site are subject to daily thorough cleaning and washing, and, if necessary, disinfection.

Removal and disinfection of manure from animals suffering from contagious diseases is carried out in the manner prescribed by the Instructions for Veterinary Disinfection, Disinfestation, Disinsection and Deratization, approved by the Main Veterinary Department of the Ministry Agriculture THE USSR.

3.10. To collect kanyga, kanyga towers or special receivers with a waterproof floor and walls, with a tight-fitting lid are arranged. The area around the receiver must be concreted. Kanyga from the receiver is taken out by equipped transport to a specially designated place.

3.11. Transport for the removal of manure and canyga is thoroughly washed and disinfected daily.

3.12. Biothermal disinfection of manure is carried out on specially equipped sites, the placement of which is coordinated with the territorial bodies of state veterinary supervision and institutions of the sanitary and epidemiological service.

3.13. Vehicles that delivered slaughter animals to the enterprise, after unloading the animals and cleaning them from manure, are subject to mandatory washing and disinfection at the de-washing point or at a special site located at the exit from the territory of the base.

4. Water supply and sewerage

4.1. Meat industry enterprises must be provided with sufficient hot and cold water that meets the requirements of GOST for drinking water. The enterprise is obliged to subject water to chemical and bacteriological analyzes within the time limits established by the territorial institutions of the sanitary and epidemiological service, but at least once a quarter when using city water supply and once a month if it has its own source of water supply. When using water from open reservoirs and wells, a bacteriological analysis of water should be carried out at least once a decade.

4.2. The water inlet must be located in an isolated closed room and kept in proper sanitary and technical condition, have pressure gauges, taps for sampling water, ladders for draining, check valves allowing water to move in only one direction.

Enterprises must have water supply and sewerage schemes and present them at the request of regulatory organizations.

4.3. Industrial water can be used for compressor installation, irrigation of the territory, external washing of vehicles. The industrial water supply must be separate from the drinking water supply. Both water systems should not have any connections between them, and the pipelines should be painted in a distinctive color. At the points of water analysis there should be inscriptions: "drinking", "technical".

Water from wells can be used for water supply if the device, location of wells and water quality comply with the requirements of the Sanitary Rules for the device and maintenance of wells and spring cappings used for domestic and drinking water supply, approved by the USSR Ministry of Health.

4.5. The number of reservoirs for storing water for drinking and fire fighting needs should be at least two. The exchange of water in the tanks must be provided within a period of not more than 48 hours. Manholes, brackets and ladders are arranged to enable inspection and cleaning of the tanks.

4.8. In industrial premises, flushing taps should be provided at the rate of one tap per 150 m2 of area, but at least one flushing tap per room; hose storage brackets.

For washing hands in the workshops, sinks with cold and hot water supply with a mixer, supply of soap, a brush, a container for a disinfectant solution, disposable towels, and electric dryers should be installed.

Sinks should be located in each production shop at the entrance, as well as in places convenient for their use, at a distance of no more than 18 m from workplaces.

For drinking purposes, drinking fountains or saturators are installed at a distance of no more than 75 m from the workplace; the temperature of drinking water should not be lower than 8 °C and not higher than 20 °C.

4.9. In industrial premises, for every 150 m2 of floor area, there must be ladders with a diameter of 10 cm for draining liquids.

4.10. Pipelines for draining waste water from apparatuses and machines are connected to the sewer network with a siphon device or through funnels with a jet break.

To remove industrial and fecal Wastewater enterprises arrange a sewer network connected to the city sewer or with their own system of treatment facilities. The conditions for the disposal of wastewater must comply with the requirements of the "Rules for the Protection of Surface Water from Pollution by Wastewater" and, in each specific case, be agreed with the territorial institutions of the sanitary and epidemiological service.

The fecal sewer must be separate from the production one and have its own discharge into the collector.

4.11. Physicochemical and bacteriological studies of wastewater are carried out in a special sanitary laboratory of the enterprise or in the laboratories of the territorial sanitary and epidemiological station.

5. Lighting, ventilation and heating

5.1. Lighting of industrial premises must comply with the Sanitary and Veterinary Requirements for the Design of Meat Industry Enterprises.

5.2. Fixtures with fluorescent lamps must have a protective grille (grid), diffuser or special lamp sockets, excluding the possibility of lamps falling out of the fixtures; lamps with incandescent lamps - solid protective glass.

5.3. Natural lighting should be provided in production workshops with a permanent stay of people.

Without natural lighting or with insufficient natural lighting, premises are allowed in which workers stay no more than 50% of the time during the working day or if this is required by the conditions of technology.

5.4. Light openings must not be cluttered with containers, equipment, etc. both inside and outside the building, it is not allowed to replace glass in them with opaque materials.

5.5. In workshops with an open technological process, cleaning of the supplied outside air from dust in mechanical supply ventilation systems should be provided.

The intake of fresh air for industrial premises should be carried out in the zone of the least pollution.

5.6. In rooms where there is a release of vapors and a significant amount of heat, supply and exhaust ventilation is equipped with a device, if necessary, local suction; in addition, each room should have natural ventilation, if this is allowed by the technological process.

5.7. Ventilation ducts, air outlets from process equipment must be cleaned periodically (but at least once a year).

5.8. Production and auxiliary premises must be provided with heating.

air temperature and relative humidity in industrial premises must comply with sanitary standards for the design of industrial enterprises and technological instructions for production meat products.

5.9. Heating devices by design should be convenient for cleaning and repair.

5.10. When performing technological processes and sanitary measures, they comply with state and industry standards of the labor safety system (SSBT).

6. Production and auxiliary premises

6.1. Production facilities should provide the possibility of carrying out technological operations in accordance with the requirements of regulatory and technical documentation, and their layout should exclude the intersection of the flows of raw materials and finished products.

Premises for the production of food and technical products must be isolated from each other.

At the entrance to the production premises there must be mats moistened with a disinfectant solution.

6.2. In the shops that produce food products and the premises of the sanitary block, wall panels and columns must be lined with glazed tiles or painted. oil paint light colors to a height of at least 2 m.

6.3. Intra-workshop pipelines, in accordance with their purpose, must be painted in the established distinctive colors and kept clean.

6.4. In places where floor transport is moving, the corners of the columns must be protected from damage by a metal sheet to a height of 1 m, and in places where overhead transport is moving, to a height of 2 m. The lower part of the doors must be upholstered with a metal sheet to a height of 0.5 m.

6.5. The floors in all rooms must be free of cracks and potholes and covered with waterproof materials with a slope towards the ladders located away from workplaces and walkways.

6.6. Current repairs of the premises should be carried out as necessary, but at least once every 6 months. Whitewashing or painting of walls and ceilings of industrial, domestic and auxiliary premises, as a rule, is combined with their simultaneous disinfection.

6.7. In fat and some meat processing shops, where, according to the conditions production processes floors and walls can be contaminated with grease, they are washed with a hot soap solution at least 2 times a day. Washing with lye or other degreasing agents approved by the health authorities is allowed.

6.8. Proper cleanliness is constantly maintained in all production, amenity and auxiliary premises. When cleaning floors in industrial premises in the course of work, the possibility of contamination of process equipment, inventory, processed raw materials and finished products should be excluded.

Cleaning of industrial premises and sanitization of technological equipment, inventory and workshop transport is carried out within the time limits and in the ways determined by the Instructions for washing and preventive disinfection at enterprises of the meat and poultry processing industry.

6.9. The inner surfaces of window frames and window panes are washed and wiped at least once every 15 days, the outer surfaces - as they get dirty.

The spaces between the window frames are thoroughly cleaned of dust and cobwebs. Window frames are painted at least once a year.

For the summer period, open windows, in order to protect against flies, must be barred with a metal mesh.

6.10. All places with broken tiles and plaster are subject to urgent repair, followed by whitewashing or painting of the plastered areas.

When carrying out repair work in production shops without stopping production, the repaired areas in without fail fence, excluding the possibility of contamination of operating equipment, processed raw materials, finished products and the ingress of foreign objects into them.

6.11. All internal shop doors are washed and wiped dry daily. Particularly carefully wipe the places near the handles, the handles themselves and the lower parts of the doors.

The outer surfaces of the doors are washed, repaired and painted with oil paint as needed.

6.12. Drains and flushing trays are cleaned, washed and disinfected daily. Conveyors, conveyors, elevators are daily subjected to appropriate cleaning at the end of the shift.

6.13. Cleaning equipment, as well as detergents and disinfectants must be in sufficient quantities. They are stored in specially designated pantries, in cabinets, chests. Cleaning inventory of bathrooms is stored separately.

6.14. In accordance with the Regulations on the procedure for conducting a sanitary day at the enterprises of the meat and dairy industry, meat processing plants and meat processing plants conduct a sanitary day every month.

7. Technological equipment and inventory

7.1. Equipment, inventory, containers must be made of materials approved by the health authorities for contact with food products, chemically resistant, not subject to corrosion.

7.2. The equipment in the production room is placed so that it does not interfere with maintaining the proper sanitary level of production. The design of the equipment must ensure the possibility of its effective sanitization.

7.3. Tanks, tubs, metal technological utensils, trays, gutters should have an easily cleaned smooth surface, without cracks, gaps, protruding bolts or rivets and other elements that impede sanitation.

7.4. Table surfaces must be smooth, free of cracks and other defects. Tables used to receive raw materials lowered through chutes and hatches must have guards to prevent raw materials from falling to the floor. For deboning and trimming meat, special boards made of hardwood or materials approved by the health authorities are used. At the end of the shift, they are thoroughly cleaned, washed and disinfected or steamed in a steam chamber.

7.5. In all industrial premises used for the production of food products, sterilizers for small inventory (knives, wire cutters, etc.) must be installed. For washing and disinfection of larger inventory and returnable containers, washing machines are used or washing rooms are equipped with hot and cold water supply to the baths.

7.6. Sanitization of technological equipment and inventory is an integral part of the technological process.

7.7. The enterprise is obliged periodically, but not less than 1 time in 15 days in all food shops to carry out, according to the schedule, monitoring the effectiveness of sanitization by bacteriological examination of swabs from process equipment, inventory, industrial packaging, sanitary clothing, workers' hands.

Upon receipt of unsatisfactory results of these studies, immediately re-sanitary treatment is carried out with subsequent monitoring of its effectiveness.

8. Technological processes

8.1. Technological processes are organized in such a way that intersections of flows and contacts of raw and finished products are excluded and the release of high-quality meat products is ensured.

8.2. Raw materials and auxiliary materials arriving for processing must be subject to input control in compliance with the requirements of GOST 24297-80 "Incoming product quality control. Basic provisions".

8.3. Raw materials and auxiliary materials entering the workshops for processing are unpacked, stored and prepared for production under conditions that exclude their contamination. The released packaging is immediately removed from the production area.

8.4. Overhead tracks should exclude the possibility of meat carcasses coming into contact with the floor, walls, and technological equipment.

Gutters (metal, concrete, tiled) are arranged at the areas of bleeding, stripping and washing carcasses, with a slope to drain the liquid to the ladders.

8.5. Slopes, trolleys, blow tanks and other transport devices for the transfer of food raw materials (fat, intestinal kits, food blood, offal, etc.) must be separate for each type of raw material and accessible for sanitation.

8.6. The edible blood collection site must be equipped with devices for washing and disinfecting hollow knives with hoses, flasks and other equipment and equipment for collecting and primary processing of blood.

8.7. Non-food waste is collected in special containers or in overflow tanks, painted in a color that differs from the color of other equipment, and with an inscription about their purpose.

To collect confiscated items (carcasses and organs rejected during the veterinary and sanitary examination), separate descents are arranged or a special mobile, resealable container painted in distinctive colors (black stripes on a white background) is equipped.

8.8. The emptying of the stomachs and proventriculus of slaughter animals from the contents, as well as the skinning of the skins, is carried out in specially designated areas of the primary livestock processing shop, separated by a partition 2.8 m high and remote from the place where the carcasses move at a distance of at least 3 m or in separate rooms.

8.9. The workplaces of veterinarians of the primary livestock processing shop should be well lit, convenient for inspecting carcasses and organs, and equipped in accordance with the requirements of the Rules for the Veterinary Inspection of Slaughter Animals and the Veterinary and Sanitary Examination of Meat and Meat Products. At the workplaces of veterinarians, the possibility of an emergency stop of the conveyor using the "Stop" button should be provided in case of suspicion of especially dangerous diseases of slaughter animals.

8.10. For cooling and freezing, only processed offal is sent to the refrigerator.

8.11. In the intestinal workshop, equipment and workplaces for processing intestines, as well as sewerage outlets, are placed in such a way that contamination of the workshop with the contents of the intestines and water from their washing is excluded.

The contents of the intestines are removed through manholes connected to the sewer.

Cold and hot water is supplied to the workplaces in the intestinal workshop, and compressed air is supplied for sorting (purging) the intestines.

Workplaces in wet gut processing processes are provided with wooden gratings under the workers' feet.

8.12. Crushing and filing of bones intended for melting fat is carried out in separate room fat shop.

8.13. Products from offal and blood, as a rule, are made in a separate room. Defrosting, sorting and washing of by-products used in sausage production is carried out in the defrosting chamber of the refrigerator, and in its absence - in a separate room of the sausage shop.

8.14. It is forbidden to disinfect conditionally suitable meat and offal by boiling in the production premises of sausage, culinary, canning shops.

For these purposes, in a room separate from other workshops, a department for the production of meat loaves is equipped, equipped with electric or gas ovens. During the operation of this compartment, contact of raw conditionally suitable meat with finished products is not allowed.

8.15. The supply of fuel (sawdust, firewood) to the thermal department of the sausage shop through the production premises is not allowed.

Containers for packaging finished products of sausage, culinary and other shops that produce food products are served through the corridors or the expedition, bypassing the production facilities. Storage of containers in food shops is not allowed.

8.16. Bulk food raw materials (flour, powdered milk, starch, sodium caseinate, salt, spices, etc.) are stored separately from production facilities. Salt is passed through a magnetic trap.

For packing spices, there should be a separate room equipped with mechanical ventilation.

8.17. Minced meat and offal for pies and dumplings are prepared in special rooms or in the corresponding departments of the sausage shop.

Dough kneading, forming pies, frying and baking them are allowed in the same room, provided that gas and electric appliances are used for frying and baking.

8.18. The installation of quick freezers for freezing dumplings is allowed in the room where they are packaged and packaged.

It is allowed to store packaged and packaged dumplings together with other frozen food products in common refrigerator compartments.

8.19. In the production of canned food, they comply with the requirements of the Instruction on the procedure for the sanitary and technical control of canned food at manufacturing enterprises, wholesale depots, retail and at catering establishments, approved by the Ministry of Health of the USSR on September 18, 1973, No. 1121-73.

8.20. Edible blood is transferred to processing sites under conditions that exclude its contamination, and products from it are packaged and stored in rooms isolated from technical albumin and other non-food products.

Dryers for food albumin should have their own ventilation devices. The supply air supplied to the dryer is pre-filtered.

8.21. Separate production facilities are allocated for the manufacture of medical preparations. Containers for medicines are washed and sterilized in a dedicated washing room.

8.22. In the absence of a sanitary slaughterhouse at the meat processing plant, a place is allocated in the skin-preserving shop for disinfection and salting of the skins of sick animals killed in the general slaughter shop.

8.23. The production of fodder and technical products must be isolated from the food workshops and have a separate raw material department with independent amenity rooms like a sanitary inspection room with access from them to this department.

Personnel involved in the execution production operations in the raw section of the dry feed shop, should not be used in any other work of the shop.

In the raw material department, a washing room is equipped for washing and disinfecting containers, inventory and vehicles used for the delivery of non-food waste and confiscated goods to the shop. Return of inventory and vehicles to another workshop is allowed only after their thorough washing and disinfection.

The production of the fodder and technical products shop is issued through an independent expedition, separate from the food products expedition. Storage fodder meal loose on the floor is prohibited.

At enterprises that do not have workshops (sites) for the production of dry animal feed, canned non-edible protein raw materials, until sent for processing to other meat processing plants (where there are dry feed workshops), are stored in closed containers.

9. Warehouses, refrigerators and transport for meat and meat products

9.1. Meat industry enterprises provide a sufficient number of storage facilities for the storage of raw materials, packaging and auxiliary materials used in the production of food products. For auxiliary materials that are not allowed for joint storage with food raw materials, separate storage facilities are equipped.

9.2. When storing food raw materials and auxiliary materials, undercarriages, racks, and shelves are used. Storing them directly on the floor is not allowed.

9.3. When laying meat cuts in curing vats and when removing them from the vats, canvas protective stockings must be put on the shoes of the workers involved in this work.

9.4. All warehouses are kept clean and systematically cleaned. Floors, walls, ceilings, racks are washed and disinfected as needed. Rodent control measures are systematically carried out in warehouses.

9.5. Edible salt received at the enterprise is unloaded into covered warehouses with moisture-proof floors.

9.6. Fuel, containers, building materials are stored in warehouses, under sheds or in specially designated areas with appropriate shelter.

The bone is stored under sheds with a waterproof floor, closed on all sides with a mesh partition.

9.7. Fridge.

9.7.1. Technical operations on the refrigerator are carried out in accordance with the collection of technological instructions for cooling, freezing, defrosting and storing meat and meat products at meat industry enterprises.

9.7.2. All goods, both in containers and without containers, when placed in the refrigerator chambers, are stacked on wooden gratings made of planed beams or pallets, the height of which should be at least 8 cm from the floor. Stacks are placed no closer than 30 cm from walls and cooling devices. There must be passages between the stacks. When stacking frozen meat products in stacks and removing them from stacks, canvas protective stockings must be worn on the shoes of workers involved in this work.

Cooled and chilled meat is stored in a suspended state.

9.7.3. Conditionally suitable meat is stored in a separate chamber or in a common chamber in an area fenced off with a mesh partition.

9.7.4. It is forbidden to use inventory and pallets that have not been disinfected after use. Stocks of clean wooden gratings and pallets are stored in a separate room.

9.7.5. The snow coat from the cooling batteries is removed by thawing, as well as by cleaning with scrapers or hard brooms after the chambers are freed from stored products. It is allowed to mechanically clean the batteries from a snow coat in loaded cells, provided that the stored cargo is covered with a clean tarpaulin or canvas. Upon completion of the cleaning, the snow is immediately removed from the chambers.

9.7.6. Contaminated floors and doors in cells with positive temperatures, in corridors and stairwells are regularly washed with a hot alkaline soap solution.

For the timely detection of mold infestation in refrigerating chambers, microbiological control is periodically carried out, guided by the Instructions for determining the mold infestation of refrigerating chambers of meat industry enterprises.

9.7.7. Refrigerating chambers are repaired, washed and disinfected after they are released from the cargo, during the periods of preparation of the refrigerator for the mass receipt of goods, as well as when mold is detected on the walls, ceilings, equipment of the chambers and when stored products are affected by mold.

9.7.8. For washing and disinfection of equipment, vehicles and containers in the refrigerator, a washing department is equipped with a waterproof floor, live steam supply, hot and cold water and drains for draining flush water into the sewer.

9.8. Transportation of meat and meat products, as a rule, is carried out in refrigerated trucks, as well as in refrigerated railway and water transport.

9.9. Motor vehicles for meat and meat products must be technically sound, clean and have sanitary passports.

Before loading the products, an employee appointed for this purpose by the administration of the enterprise inspects the transport and, if it meets the requirements of sanitary rules, issues it by making an appropriate mark on waybill permission to use it for the transport of meat products. Without such permission, the loading of products is not allowed.

9.10. Transportation of meat and offal together with finished meat products is not allowed. Meat products are transported in clean containers made from materials approved by the health authorities.

Transportation of such products in bulk, without packaging, is prohibited.

For the transportation of meat and offal, it is allowed to use vehicles that transport ready-to-eat meat products on the same day without washing.

Every day, after the end of transportation, vehicles are sanitized in accordance with the Instructions for washing and preventive disinfection at meat and poultry processing enterprises.

9.11. Persons involved in the transportation of meat products (loaders, freight forwarders) must have personal medical books with notes in them about passing the sanitary minimum and passing a medical examination on time. The enterprise provides these workers with sanitary and special clothing, gloves, and for loading meat - with tarpaulin protective stockings worn over shoes when loading products.

9.12. Returnable containers are accepted from the recipients of products in their pure form. Additionally, it is sanitized at the meat industry.

10. Household premises

10.1. Welfare premises for employees of production workshops of meat industry enterprises should be equipped according to the type of sanitary checkpoint.

10.2. The household premises should include: dressing rooms for outer, home, work and sanitary clothes, linen for clean sanitary clothes, a laundry room, a room for receiving dirty sanitary clothes, showers, a manicure room, a toilet, sinks for washing hands, a health center or a medical examination room, a room for personal hygiene of women, dryer for clothes and shoes, in accordance with Sanitary and veterinary requirements to the design of meat industry enterprises.

Dressing rooms and showers for those working in the refrigerator can be located in common household premises.

For those working in the sanitary slaughterhouse and the workshop of technical fabrications, separate household premises are arranged.

It is not allowed to have toilets, showers and laundries above the premises of food workshops, as well as production and storage premises of canteens.

10.3. Dressing rooms for working and sanitary clothes are located in a room isolated from dressing rooms for outerwear and home clothes.

10.4. Storage of clothes of workers of the main production should be carried out open way, for which dressing rooms of household premises are equipped with hangers or open cabinets and benches.

10.5. Locks in front of toilets should be equipped with hangers for sanitary clothes, sinks for washing hands, with hot and cold water mixers, soap, brushes, a hand sanitizer, an electric hand dryer or disposable towels.

Toilet bowls in toilets should be installed with a pedal descent, toilets - with self-closing doors.

10.6. The walls in the showers are faced with glazed tiles to the full height; in dressing rooms for sanitary clothes, linen for issuing clean clothes, in sanitary facilities, in the women's hygiene room - to a height of 2.1 m, above - painting with emulsion or other permitted dyes to load-bearing structures; in other rooms, painting or whitewashing of the walls is allowed.

Ceilings in shower rooms are covered with oil paint, in all other rooms - with lime whitewash, floors - with ceramic tiles.

10.7. Amenity premises must be thoroughly cleaned daily at the end of work: cleaned of dust, walls, floors and equipment washed with a soap-alkaline solution and hot water; closets in dressing rooms should be cleaned with a wet method and disinfected at least once a week by spraying or wiping with a cloth moistened with a disinfectant.

10.8. Sanitary units and equipment of the women's hygiene room, as necessary, but at least 1 time per shift, are thoroughly cleaned, washed with water, and then disinfected.

11. Personal hygiene

11.1. Each employee at the enterprise is responsible for the implementation of personal hygiene rules, for the condition of the workplace, for the implementation of technological and sanitary requirements at his site.

11.2. All applicants for work and those working at the enterprise must undergo medical examinations in accordance with the requirements established by the institutions of the sanitary and epidemiological service.

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

11.4. All newly arriving workers must undergo hygienic training under the sanitary minimum program and pass an exam with a note about this in the relevant journal and in their personal medical book. In the future, all employees, including the administration and engineering and technical personnel, regardless of the timing of their admission, must undergo training and testing the knowledge of the sanitary minimum once every two years. Persons who have not passed the sanitary minimum are not allowed to work.

11.5. Persons suffering from diseases specified in the current "Instructions on the procedure for conducting medical examinations of persons entering work and working in food enterprises, water supply facilities, children's institutions, etc." are not allowed to work in workshops for the production of meat products.

11.6. If there are signs of gastrointestinal diseases, fever, suppuration and symptoms of other diseases, employees of production shops are obliged to report this to the administration and contact the health center of the enterprise or other medical institution for appropriate treatment.

11.7. Before starting work, employees of production workshops should take a shower, put on clean sanitary clothing so that it completely covers personal clothing, put their hair under a scarf or cap, and wash their hands thoroughly with warm water and soap twice.

During periods of epidemiological or epizootic trouble, at the direction of the sanitary and epidemiological station or state veterinary supervision, workshop workers must disinfect their hands with a 0.2% solution of chloramine or a 0.1% clarified solution of bleach before washing their hands.

Sanitary treatment of hands production personnel should also be carried out after each break in work.

All employees of the sanitary slaughterhouse and shops of primary processing of livestock during the slaughter of animals that are disadvantaged by infectious diseases, are obliged, at the direction of the veterinarian of the workshop (sanitary slaughterhouse), to periodically disinfect their hands and working tools (knives, musats).

11.8. Change of sanitary clothing should be done daily and as it gets dirty.

11.9. In order to avoid the ingress of foreign objects into raw materials and finished products, it is prohibited:

bring in and store small glass and metal objects in food shops (except for metal tools and technological equipment);

fasten sanitary clothing with pins, needles and store personal items (mirrors, combs, rings, badges, cigarettes, matches, etc.) in the pockets of dressing gowns. In each food workshop, accounting for breakable objects should be organized.

11.10. It is forbidden to enter the production workshops without sanitary clothing or in overalls for working on the street.

11.11. Locksmiths, electricians and other workers engaged in repair work in the production, warehouse premises of the enterprise are required to follow the rules of personal hygiene, work in workshops in overalls, carry tools in special closed boxes with handles and take measures to prevent the possibility of foreign objects getting into products.

11.12. When leaving the building on the territory and visiting non-industrial premises (toilets, canteen, first-aid post, etc.), sanitary clothing must be removed; it is forbidden to wear any outer clothing over sanitary clothing.

11.13. Workers should be especially careful to keep their hands clean. Fingernails should be cut short and not varnished. Hands should be washed before starting work and after each break in work, when moving from one operation to another, after contact with contaminated objects.

After visiting the toilet, you need to wash your hands twice: in the gateway after visiting the toilet before putting on a bathrobe and at the workplace, immediately before starting work. After leaving the toilet, disinfect shoes on a disinfectant rug.

11.14. Eating should only be done in canteens, canteens, dining rooms or other eating establishments located on or near the establishment.

It is forbidden to store food products in individual wardrobe cabinets.

12. Disinfection, deratization

12.1. At the enterprises it is necessary to carry out measures to combat flies.

In order to prevent the breeding of flies, remove garbage and sewage in a timely manner. The workers assigned for this process the waste bins, cesspools, toilets, manure storages 1-2 times a week with hexachloran dust, 2-3% chlorophos solution, 0.1% aqueous trichlormethafos emulsion. Liquid waste is also treated with dry bleach (1 kg per 1 m2 of surface).

To protect the premises from the penetration of flies into them, windows, vents, and doors are screened in the warm season.

Sticky paper is used to exterminate flies indoors. During non-working hours, chemicals approved by the USSR Ministry of Health are used for this purpose, while the products are removed from the workshop, the equipment is covered, and then aired for 6 hours.

12.2. To combat cockroaches, they use: freshly burnt borax mixed with potato or pea flour in a 1: 1 ratio, a solution of boric acid with sugar or bread, feverfew. The nesting sites of cockroaches are burned with a blowtorch. It is allowed to use a 1% aqueous solution of chlorophos, subject to the conditions specified in these Rules.

12.3. To protect raw materials and finished products from contamination and damage by rodents, it is necessary:

Upholster the thresholds and doors of the premises (to a height of 40 - 50 cm) with sheet iron or metal mesh;

Close windows in the basement floors and openings of ventilation ducts with protective nets;

Seal up holes in walls, floors, near pipelines and radiators with cement with metal shavings;

Timely clean the shops from food residues and garbage, carefully cover the raw materials and finished products at the end of work.

12.4. The extermination of rodents is carried out by mechanical (traps, traps, etc.) and chemical methods. Chemical methods deratization can only be used by specialist deratizers. The following are used as chemical agents for the extermination of rodents: zoocoumarin, krysid (alpha-naphthylthiourea), thiosemicarbozide (thiourea), barium carbonate, zinc phosphide, ratindan (difanacin), carbon dioxide.

Bacterial methods of rodent control are prohibited.

13. Responsibilities of the enterprise administration

13.1. The administration of the enterprise is obliged:

create the conditions necessary for the production of products of guaranteed quality;

strictly comply with the requirements of the territorial institutions of the sanitary and epidemiological service;

upon receipt of signals about the release of products that do not meet sanitary and hygienic requirements, immediately take measures to eliminate the violations that caused the release of such products;

provide each employee of the enterprise with sets of sanitary clothing in accordance with applicable standards, organize its regular washing, and, if necessary, disinfection, and issuance in a clean, good condition;

allocate special personnel for cleaning the territory, premises, provide conditions for high-quality sanitization of equipment;

workers for cleaning the territory, workshop cleaners should not be allowed to work on the production of products;

bring these Sanitary Rules to the attention of all employees at the enterprise, organize their study and ensure their steady implementation.

14. Responsibility and control over the implementation of the Rules

14.1. Responsibility for the implementation of these Sanitary Rules rests with the heads of enterprises and the heads (foremen) of the workshop.

14.2. Control over compliance with these Sanitary Rules is carried out by departmental sanitary and veterinary service Ministries of the meat and dairy industry of the USSR, territorial institutions of the sanitary and epidemiological service and bodies of state veterinary supervision.

With the publication of these Rules, the Sanitary Rules for Meat and Poultry Processing Enterprises approved by the USSR Ministry of Meat and Dairy Industry and the Main Sanitary and Epidemiological Directorate of the USSR Ministry of Health on April 16, 1970 in agreement with the Main Veterinary Directorate of the USSR Ministry of Agriculture on April 15, 1970 are canceled. Until the approval of the addendum to these Rules for poultry processing enterprises and workshops, the relevant sanitary norms of the Sanitary Rules of April 16, 1970 and the veterinary and sanitary and hygienic requirements for the production of poultry meat approved on December 30, 1983 shall apply.

The article will discuss the sanitary rules for meat industry enterprises. What they are for, what they look like - further. The developed standards at meat processing plants are important.

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In case of non-compliance with them, the enterprise may be closed, since the products will be of poor quality, and there will be no buyers for it. What are these health regulations?

Basic moments

Sanitary norms and rules apply to all spheres of human activity. Their observance will significantly reduce the impact of hazardous factors on humans.

Violating them, a person faces not only administrative punishment, but also criminal.

Sanitary rules for meat industry enterprises SP 3238 85 include general provisions, requirements for various communications in the enterprise, a list of duties of the administration, responsibility for compliance with the rules and other items.

At meat processing plants, the territory is divided into 3 parts - the production zone, for the pre-slaughter keeping of livestock and the economic zone.

For the enterprise to function effectively, the presence of water is necessary. The container for it should be treated with a special solution.

In order to disinfect the wheels of vehicles entering the territory of the meat processing plant, the entrance must be equipped with special barriers that are filled with disinfectant solutions.

The road surface should be level so that it can be easily washed. Buildings and structures should be located in such a way that raw materials, finished products and livestock with manure can be transported without hindrance.

It is not allowed to plant trees or shrubs with seeds so as not to clog products or equipment.

It is necessary to clean the area every day. In summer it is watered, in winter it is cleared of snow and ice.

Compliance with veterinary and sanitary rules for meat industry enterprises leads to the release of benign meat and meat products.

Definitions

Sanitary norms and rules are acts that establish certain standards and requirements. They are approved by the Ministry of Meat and Dairy Industry, as well as the Main Sanitary and Epidemiological Department.

What is their role

Without sanitary rules and norms, the normal functioning of the enterprise is impossible. The norms determine the safety indicators of manufactured products or goods.

The purpose of sanitary regulations is to prevent harmful or adverse effects on human health.

Legal regulation

Sanitary and epidemiological rules and regulations have been approved.

In accordance with, the sanitary passport for vehicles for the transport of food products was canceled.

In accordance with and, it is the responsibility of the employer to provide employees with safe working conditions.

Responsibility for non-compliance with sanitary standards has been established.

The procedure for conducting medical examinations of employees has been approved.

Sanitary rules for enterprises of the meat and poultry processing industry

The adopted rules define the requirements for the activities of meat and poultry factories. The territory of such enterprises must be fenced off, the road should be asphalted.

In places of unloading poultry and livestock, there should be an open wagon with a canopy for veterinary and sanitary inspection.

Vehicles exporting and importing manure are washed and disinfected every day. There should be no cracks or potholes on the walls and ceilings of the premises.

They are bleached or dyed as they become dirty, but at least once every six months. After whitewashing, disinfection is again carried out.

Equipment and inventory must be made of a material that does not affect the products. At the end of work, all equipment must be cleaned and washed with soda.

Illumination in rooms and workshops must also meet the requirements. Incandescent lamps must have a protective glass, fluorescent - a protective grille.

Production departments should have natural lighting. The air entering the workshops must be cleaned by a ventilation system.

If the floor in the room is contaminated with grease, it must be cleaned twice a day with a special degreasing solution.

The door should be disinfected every day, windows - 2 times a month. Once a month, it is necessary to appoint a sanitary day.

On the meat enterprises warehouses should be of 2 types - for finished products and for packaged materials. It is necessary to store products in auxiliary equipment.

To prevent rodents from starting in warehouses, take appropriate measures to destroy them. Equipment must be disinfected after use.

There are sanitary requirements for workers of meat processing plants. Once a year, they must undergo a medical examination. If the conclusion is positive, they are allowed to work.

Every employee should have a . Nails should be kept short and unvarnished (for women). After each break, hands and shoes are disinfected with a special solution.

It is allowed to be in the production department only in special clothes, it is unacceptable to wear the top. Eating is allowed only in the places designated for this - a dining room, a buffet.

Upon acceptance, the employee must pass sanitary training sanitary minimum programs and pass an exam, after which a mark is made about this in a special journal.

Workers should not have any diseases. If the first signs appear, inform the administration about this and contact the first-aid post.

To prevent foreign objects from getting into raw materials and finished products, it is unacceptable:

store in the workshop or bring in it objects made of glass or metal;
fasten work clothes with pins, needles;
keep personal items in your pocket - combs, a mirror, etc.

In all shops, records of breaking objects should be kept. Meat industry enterprises should have both hot and cold water.

It must be subjected to chemical and bacteriological analyzes at least once every 3 months.

If there is no local or centralized water supply, then it is allowed to use water from an open reservoir. At the same time, water supply, the location of the well must meet the requirements of sanitary rules.

Heating should be both in the production and in the auxiliary room. Air temperature and humidity must meet sanitary standards.

cleaning equipment, various means for washing and disinfection should be sufficient.

It is necessary to store them in a place specially designated for this - a pantry, a closet. Toilet cleaning supplies are stored separately.

Containers for storing products must be made of a material that is approved by the health authorities. They must be chemically resistant and not corrode.

The technological process at meat processing plants should be carried out in such a way that raw and finished products do not come into contact, that is, high-quality products are produced.

Video: new requirements for food products

Raw materials that enter the workshop for processing are stored under conditions that exclude their contamination. Product packaging is immediately removed from the premises.

There should be a separate trolley for each type of product. It is also sanitized. Containers cannot be stored in the food workshop.

General provisions

General provisions include the following rules and regulations:

The main condition for the production of high-quality meat and products from it	Compliance with the rules in the enterprise, which were developed specifically for this
Rules are created to define hygienic and veterinary and sanitary requirements	On the maintenance and use of the meat industry, aimed at the production of quality products
Sanitary treatment of the territory	Premises and equipment should be carried out on the basis of the current Instructions for washing meat organizations
Finding infected cattle at a meat processing plant	It needs to be eliminated

Also, measures should be taken regularly to prevent infection of employees of the organization.

Scope

Sanitary requirements apply to all enterprises, regardless of the form of ownership. Mandatory for implementation throughout the territory of the Russian Federation.

Responsibility of subjects

Responsible for compliance with health regulations leading persons enterprises and shop managers. The departmental sanitary and veterinary service of the Ministry of Meat Industry controls compliance with the rules.

Administration responsibilities include:

Sanitary clothes are not allowed to be washed at home. The employee of the enterprise is responsible for the condition of the inventory and the workplace.

Each employee must be familiarized with the rules of sanitation. When hiring a new employee, it is necessary to have a conversation with him, only after that he is hired.

the Russian Federation

"SANITARY RULES FOR ENTERPRISES OF THE MEAT INDUSTRY" (approved by the Ministry of Health of the USSR on 27.03.86 N 3238-85, by the Ministry of Meat and Dairy Industry of the USSR on 05.08.86)

APPROVE
Deputy Chief
state
sanitary doctor of the USSR
A.I.ZAICHENKO
March 27, 1986 No. 3238-85

Deputy Minister
meat and dairy
industry of the USSR
A.V.IGNATENKO
August 5, 1986

AGREED
Head of the Main Department
Ministry of Veterinary
agriculture of the USSR
A.D. Tretyakov
March 27, 1985

1.1. The most important condition for the production of benign meat and meat products is the strict observance of the established sanitary rules at the enterprises of the meat industry.

1.3. When designing new and reconstructing existing enterprises, it is necessary to be guided by sanitary and veterinary requirements for the design of meat industry enterprises.

1.5. If an infectious disease of slaughter animals is detected at a meat processing plant, measures are taken to eliminate it in accordance with veterinary instructions. When zooanthroponoses are detected, in addition, measures are taken to prevent infection of employees of the enterprise, guided by the instructions of the territorial institutions of the sanitary and epidemiological service.

2.1. The territory of the enterprise, fenced with a height fence in accordance with the instructions of CH-441-72, is divided into three main zones:

1) economic with auxiliary buildings and facilities for storing fuel, building and auxiliary materials;

2) a base for pre-slaughter keeping of livestock with a quarantine department (pen), an isolator and a sanitary slaughterhouse;

3) production, where the main production buildings are located.

2.2. To disinfect the wheels of vehicles at the entrance and exit from the territory of the enterprise, special cuvettes (disinfection barriers) should be arranged at the gates, filled with a disinfectant solution at the direction of the public material doctor of the enterprise (depending on the epizootic situation). Enterprises that have special decontamination points for vehicles do not build disinfection barriers near these points, and place the remaining disinfection barriers in agreement with the territorial bodies of state veterinary supervision.

2.3. Asphalt-concrete pavements of roads, loading and unloading areas, crossings, railway and automobile platforms of open paddocks, the territory of the sanitary block, livestock driveways must be smooth, waterproof, easily accessible for washing and disinfection.

2.4. The location of buildings, structures and devices on the territory of enterprises should ensure the possibility of transportation without crossing the transportation routes:

a) raw materials and finished products;

B) healthy livestock sent for ante-mortem maintenance after a veterinary examination, with the paths of sick or suspicious livestock sent to quarantine, isolation ward or sanitary slaughterhouse;

c) food products with livestock, manure, production waste.

2.7. The territory of the enterprise must be kept clean. It is cleaned daily. In the warm season, before cleaning, as necessary, the territory and green spaces are watered. In winter, the roadway of the territory and footpaths are systematically cleared of snow and ice.

2.8. For garbage collection, metal cans with lids or metal containers are used, which are installed on asphalt sites, 3 times the area of the base of the tanks. Such sites should be located no closer than 25 m from production and auxiliary premises.

2.9. Removal of waste and debris from tanks and containers should be carried out when they accumulate no more than 2/3 of the capacity, but at least once a day. After the garbage is released, the tanks are washed and disinfected.

2.10. Garbage bins, cesspools, yard latrines are disinfected with a 10% solution of bleach or lime milk.

3.1. On the territory of the base for pre-slaughter livestock keeping, in a separate area, fenced with a solid fence 2 m high and green spaces, a quarantine department, an isolation ward and a sanitary slaughterhouse are being equipped. The sanitary slaughterhouse must have a separate entrance for the supply of sick cattle, as well as a platform for its reception, veterinary examination and thermometry. When the insulator is necessary to have a separate room for the autopsy of animal corpses and a special cart for their removal.

In the absence of a sanitary slaughterhouse (chamber), slaughter of sick animals is allowed in the shop for primary processing of livestock on specially allotted days or at the end of the shift after the slaughter of healthy animals and the removal of all carcasses and other products of slaughter of healthy livestock from the shop. Upon completion of the processing of sick animals, the premises of the workshop, used equipment, inventory, production containers, workshop vehicles are subjected to sanitary treatment and disinfection.

3.3. The base of pre-slaughter livestock also includes: railway and automobile platforms with paddocks with sheds and splits for receiving, veterinary examination and thermometry of livestock; buildings (sheds) for pre-slaughter keeping of animals; office, bases with premises for guides and cattle racers with a disinfection chamber for sanitizing their clothes and household premises; a platform for manure and canyga; point of sanitary treatment of vehicles and equipment used in the transportation of slaughter animals.

3.5. Floors, walls, feeders, slurry trough and other quarantine and isolation equipment must be made of materials that can be easily disinfected after the premises are emptied of animals. In quarantine and isolation, the use of feeders, drinkers and other equipment made of wood is not allowed. The quarantine area and the isolation ward are cleared of manure and washed daily. Wastewater from the quarantine, isolation ward, sanitary slaughterhouse and vehicle sanitation station, before being discharged into the general sewer, is passed through a manure trap, a mud trap and neutralized in a disinfector (chlorination plant).

3.6. Washing of premises and equipment of a sanitary slaughterhouse (chamber) is carried out as necessary during the working day, and disinfection - at the end of work.

3.8. Keeping livestock, depending on climatic conditions, is allowed indoors and in open pens under a canopy. Each paddock should have hard-surfaced floors, watering troughs with water supply. Part of the pens should have feeders and devices for tying animals. Fences, gates and locks in pens should be arranged in such a way as to exclude the possibility of injury to animals.

3.9. Premises and open pens for keeping livestock are cleaned daily of manure, which is subject to removal to the manure storage.

3.11. Transport for the removal of manure and canyga is thoroughly washed and disinfected daily.

4.1. Meat industry enterprises must be provided with sufficient hot and cold water that meets the requirements of GOST for drinking water. The enterprise is obliged to subject water to chemical and bacteriological analyzes within the time limits established by the territorial institutions of the sanitary and epidemiological service, but at least once a quarter when using city water supply and once a month if it has its own source of water supply. When using water from open reservoirs and wells, bacteriological analysis of water should be carried out at least once a decade.

4.2. The water inlet must be located in an isolated closed room and kept in proper sanitary and technical condition, have monometers, taps for sampling water, ladders for livestock, check valves that allow water to flow in only one direction.

Enterprises must have water supply and sewerage schemes and present them at the request of regulatory organizations.

Water from wells can be used for water supply if the design, location of wells and water quality comply with the requirements of sanitary rules for the construction and maintenance of wells and spring cappings used for domestic and drinking water supply, approved by the USSR Ministry of Health.

4.5. The number of reservoirs for storing water for drinking and fire fighting needs should be at least two. The exchange of water in the tanks must be ensured within a period of not more than 48 hours. Manholes, brackets and ladders are arranged to enable inspection and cleaning of tanks.

4.6. The water in the storage tank must be subjected to chlorination with mandatory control of residual chlorine in accordance with the Instructions for Controlling the Disinfection of Domestic and Drinking Water and the Disinfection of Waterworks with Chlorine for Centralized and Local Water Supply, approved by the USSR Ministry of Health.

4.7. Disinfection of storage tanks and water supply networks should be carried out in case of accidents, repair work, as well as on the instructions of the territorial institutions of the sanitary and epidemiological service, followed by quality control of processing in accordance with the Instruction specified in clause 4.6.

4.8. In industrial premises, flushing taps should be provided at the rate of 1 tap per 150 sq. meters of area, but not less than one flushing tap per room; hose storage brackets.

For washing hands in the workshops, sinks with cold and hot water supply with a mixer, equipped with soap, a brush, a container for a disinfectant solution, disposable towels, and electric dryers should be installed.

Sinks should be located in each production workshop at the entrance, as well as in places convenient for their use, at a distance of no more than 18 m from workplaces.

For drinking purposes, drinking fountains or saturators are installed at a distance of no more than 75 m from the workplace; the temperature of drinking water must be at least 8 degrees. C and not higher than 20 degrees. C.

4.9. In industrial premises for every 150 sq. m floor area should be ladders with a diameter of 10 cm for draining liquids.

4.10. Pipelines for draining waste water from apparatuses and machines are connected to the sewer network with a siphon device or through funnels with a jet break.

To remove industrial and fecal wastewater, enterprises arrange a sewer network connected to the city sewer or with their own system of treatment facilities. The conditions for the disposal of wastewater must comply with the requirements of the "Rules for the Protection of Surface Water from Pollution by Wastewater" and, in each specific case, be agreed with the territorial institutions of the sanitary and epidemiological service.

The fecal sewer must be separate from the production one and have its own discharge into the collector.

4.11. Physicochemical and bacteriological studies of wastewater are carried out in a special sanitary laboratory of the enterprise or in the laboratory of a territorial sanitary and epidemiological station.

5.1. Lighting of industrial premises must comply with sanitary and veterinary requirements for the design of meat industry enterprises.

5.2. Luminaires with fluorescent lamps must have a protective grid (grid), diffuser or special lamp sockets, which exclude the possibility of lamps falling out of the luminaires; lamps with incandescent lamps - solid protective glass.

5.3. Natural lighting should be provided in production workshops with a permanent stay of people.

Without natural lighting or with insufficient natural lighting, premises are allowed in which workers stay no more than 50 percent of the time during the working day, or if this is required by the conditions of technology.

5.4. Light openings must not be cluttered with containers, equipment, etc. both inside and outside the building, it is not allowed to replace glass in them with opaque materials.

5.5. In workshops with an open technological process, cleaning of the supplied outside air from dust in mechanical supply ventilation systems should be provided.

The intake of fresh air for industrial premises should be carried out in the zone of the least pollution.

5.6. In rooms where there is a release of vapors and a significant amount of heat, supply and exhaust ventilation is equipped with a device, if necessary, of local suction; in addition, each room should have natural ventilation, if this is allowed by the technological process.

5.7. Ventilation ducts, air outlets from process equipment must be cleaned periodically (but at least once a year).

5.8. Production and auxiliary premises must be provided with heating.

The air temperature and relative humidity in the production premises must comply with the sanitary standards for the design of industrial enterprises and the technological instructions for the production of meat products.

5.9. Heating devices by design should be convenient for cleaning and repair.

5.10. When performing technological processes and sanitary measures, they comply with state and industry standards of the labor safety system (SSBT).

Premises for the production of food and technical products must be isolated from each other.

Mats moistened with a disinfectant solution are placed at the entrance to the production premises.

6.2. In workshops that produce food products and in the premises of the sanitary block, wall panels and columns must be lined with glazed tiles or painted with light-colored oil paint to a height of at least 2 m.

6.3. Intra-workshop pipelines, in accordance with their purpose, must be painted in the established distinctive colors and kept clean.

6.5. The floors in all rooms must be free of cracks and potholes and covered with waterproof materials with a slope towards the ladders located away from workplaces and walkways.

6.7. In fat and some meat processing shops, where, according to the conditions of production processes, floors and walls can be contaminated with fat, they are washed with a hot soap solution at least twice a day. Washing with lye or other degreasing agents approved by the health authorities is allowed.

Cleaning of production premises and sanitization of technological equipment, inventory and workshop transport is carried out within the time limits and in the ways determined by the Instructions for washing and preventive disinfection at enterprises of the meat and poultry processing industry.

6.9. The inner surfaces of window frames and window panes are washed and wiped at least once every 15 days, the outer surfaces - as they get dirty.

The spaces between the window frames are thoroughly cleaned of dust and cobwebs. Window frames are painted at least once a year.

For the summer period, open windows, in order to protect against flies, must be barred with a metal mesh.

6.10. All places with broken tiles and plaster are subject to urgent repair, followed by whitewashing or painting of the plastered areas.

When carrying out repair work in production shops without stopping production, the repaired areas are obligatorily fenced, excluding the possibility of contamination of operating equipment, processed raw materials, finished products and the ingress of foreign objects into them.

6.11. All internal shop doors are washed and wiped dry daily. Especially carefully wipe the places near the handles, the handles themselves and the lower parts of the doors.

The outer surfaces of the doors are washed, repaired and painted with oil paint as needed.

6.12. Drains and flushing trays are cleaned, washed and disinfected daily. Conveyors, conveyors, elevators are daily subjected to appropriate cleaning at the end of the shift.

7.1. Equipment, inventory, containers must be made of materials approved by the health authorities for contact with food products, chemically resistant, not subject to corrosion.

7.4. Table surfaces must be smooth, free of cracks and other defects. Tables used to receive raw materials descending through chutes and hatches must have guards to prevent raw materials from falling to the floor. For deboning and trimming meat, special boards made of hardwood or materials approved by the health authorities are used. At the end of the shift, they are thoroughly cleaned, washed and disinfected or steamed in a steam chamber.

7.6. Sanitization of technological equipment and inventory is an integral part of the technological process.

7.7. The enterprise is obliged periodically, but at least once every 15 days in all food shops to carry out, according to the schedule, control of the effectiveness of sanitization by bacteriological examination of swabs from technological equipment, inventory, industrial packaging, sanitary clothing, workers' hands.

Upon receipt of unsatisfactory results of these studies, immediately re-sanitary treatment is carried out with subsequent monitoring of its effectiveness.

8.1. Technological processes are organized in such a way that intersections of flows and contacts of raw and finished products are excluded and the release of high-quality meat products is ensured.

8.4. Overhead tracks should exclude the possibility of meat carcasses coming into contact with the floor, walls, and technological equipment.

Gutters (metal, concrete, tiled) are arranged at the areas of bleeding, stripping and washing carcasses, with a slope to drain the liquid to the ladders.

8.7. Non-food waste is collected in special containers or in overflow tanks, painted in a color different from that of other equipment, and with an inscription about their purpose.

8.8. The emptying of the stomachs and proventriculus of slaughter animals from the contents, as well as the skinning of the skins, is carried out at specially designated points of the primary livestock processing shop, separated by a partition 2.8 m high and remote from the place where the carcasses move at a distance of at least 3 m, or in separate rooms.

8.10. For cooling and freezing, only processed offal is sent to the refrigerator.

Cold and hot water, and for sorting (purging) the intestines provide compressed air.

Workplaces in wet gut processing processes are provided with wooden gratings under the workers' feet.

8.12. Crushing and filing of bones intended for rendering fat is carried out in a separate room of the fat shop.

8.14. It is forbidden to disinfect conditionally suitable meat and offal by boiling in the production premises of sausage, culinary, canning shops.

8.15. The supply of fuel (sawdust, firewood) to the thermal department of the sausage shop through the production premises is not allowed.

8.16. Bulk food raw materials (flour, milk powder, starch, sodium caseinate, salt, spices, etc.) are stored separately from production facilities. Salt is passed through a magnetic trap.

For packing spices, there should be a separate room equipped with mechanical ventilation.

8.17. Minced meat and offal for pies and dumplings are prepared in special rooms or in the corresponding departments of the sausage shop.

Dough kneading, forming pies, frying and baking them are allowed in the same room, provided that gas and electric appliances are used for frying and baking.

8.18. The installation of quick freezers for freezing dumplings is allowed in the room where they are packaged and packaged.

It is allowed to store packaged and packaged dumplings together with other frozen food products in common refrigerator compartments.

8.19. In the production of canned food, the requirements of the Instruction on the procedure for the sanitary and technical control of canned food at manufacturing enterprises, wholesale depots, retail trade and catering establishments, approved by the USSR Ministry of Health on September 18, 1973 N 1121-73, are observed.

8.20. Dietary blood is transferred to places of processing under conditions that exclude its contamination, and products from it are packaged and stored in rooms isolated from technical albumin and other food products.

Dryers for food albumin should have their own ventilation devices. The supply air supplied to the dryer is pre-filtered.

8.21. Separate production facilities are allocated for the manufacture of medical preparations. Containers for medicines are washed and sterilized in a dedicated washing room.

8.22. In the absence of a sanitary slaughterhouse at the meat processing plant, a place is allocated in the skin-canning shop for disinfection and salting of the skins of sick animals killed in the general slaughter shop.

Personnel engaged in production operations in the raw material section of the dry feed shop should not be used for any other work in the shop.

In the raw material department, a washing room is equipped for washing and disinfecting containers, inventory and vehicles used for the delivery of non-food waste and confiscated goods to the shop. Return of inventory and vehicles to other workshops is allowed only after their thorough washing and disinfection.

The production of the fodder and technical products shop is issued through an independent expedition, separate from the food products expedition. Storage of fodder flour in bulk on the floor is prohibited.

9.2. When storing food raw materials and auxiliary materials, undercarriages, racks, and shelves are used. Storing them directly on the floor is not allowed.

9.3. When laying meat cuts in curing vats and when removing them from the vats, canvas protective stockings must be worn on the shoes of the workers involved in this work.

9.5. Edible salt received at the enterprise is unloaded into covered warehouses with moisture-permeable floors.

9.6. Fuel, containers, building materials are stored in warehouses, under sheds or in specially designated areas with appropriate shelter.

The bone is stored under sheds with a permeable floor, closed on all sides with a mesh partition.

9.7. Fridge.

9.7.1. Technical operations on the refrigerator are carried out in accordance with the collection of technological instructions for cooling, freezing, thawing and storage of meat and meat products at meat industry enterprises.

9.7.2. All goods, both in containers and without containers, when placed in the refrigerator chambers, are stacked on wooden gratings made of planed beams or pallets, the height of which should be at least 8 cm from the floor. Stacks are placed no closer than 30 cm from walls and cooling devices. There must be passages between the stacks. When stacking frozen meat products in stacks and removing them from stacks, tarpaulin protective stockings must be worn on the shoes of workers involved in this work.

Cooled and chilled meat is stored in a suspended state.

9.7.3. Conditionally suitable meat is stored in a separate chamber or in a common chamber in an area fenced off with a mesh partition.

9.7.4. It is forbidden to use inventory and pallets that have not been disinfected after use. Stocks of clean wooden gratings and pallets are stored in a separate room.

9.7.6. Contaminated floors and doors in cells with positive temperatures, in corridors and stairwells are regularly washed with a hot alkaline soap solution.

9.7.7. Refrigerating chambers are repaired, washed, disinfected after they are released from the goods, during the periods of preparation of the refrigerator for the mass receipt of goods, as well as when mold is detected on the walls, ceilings, equipment of the chambers and when stored products are affected by mold.

9.7.8. For washing and disinfection of equipment, vehicles and containers in the refrigerator, a washing compartment is equipped with a waterproof floor, live steam, hot and cold water supply and drains for draining flush water into the sewer.

9.8. Transportation of meat and meat products, as a rule, is carried out in refrigerated trucks, as well as in refrigerated railway and water transport.

9.9. Motor vehicles for meat and meat products must be technically sound, clean and have sanitary passports.

Before loading the products, an employee appointed for this purpose by the administration of the enterprise inspects the transport and, if it meets the requirements of sanitary regulations, issues permission to use it for transporting meat products by means of an appropriate mark on the waybill. Without such permission, the loading of products is not allowed.

9.10. Transportation of meat and offal together with finished meat products is not allowed. Meat products are transported in clean containers made from materials approved by the health authorities.

Transportation of such products in bulk, without packaging, is prohibited.

For the transportation of meat and offal, it is allowed to use vehicles that transport ready-to-eat meat products on the same day without washing.

Every day after the end of transportation, vehicles are subjected to sanitization in accordance with the Instructions for washing and preventive disinfection at meat and poultry processing enterprises.

9.11. Persons involved in the transportation of meat products (loaders, freight forwarders) must have personal medical books with a note in them about passing the sanitary minimum and passing a medical examination within the prescribed period. The enterprise provides these workers with sanitary and special clothing, gloves, and for loading meat - with tarpaulin protective stockings worn over shoes when loading products.

9.12. Returnable containers are accepted from the recipients of products in their pure form. Additionally, it is sanitized at the meat industry.

10.1. Welfare premises for employees of production workshops of meat industry enterprises should be equipped according to the type of sanitary checkpoint.

10.2. The household premises should include: dressing rooms for outer, home, work and sanitary clothes, linen for clean sanitary clothes, a laundry room, a room for receiving dirty sanitary clothes, showers, a manicure room, a toilet, sinks for washing hands, a health center or a medical examination room, a room for personal hygiene for women, dryer for clothes and shoes in accordance with the sanitary and veterinary requirements for the design of meat industry enterprises.

Dressing rooms and showers for those working in the refrigerator can be located in common household premises.

For those working in the sanitary slaughterhouse and the workshop of technical fabrications, separate household premises are arranged.

It is not allowed to have latrines, showers and laundries above the premises of food workshops, as well as production and storage premises of canteens.

10.3. Dressing rooms for working and sanitary clothes are located in a room isolated from dressing rooms for outerwear and home clothes.

10.4. Storage of clothes of workers of the main production should be carried out in an open way, for which the dressing rooms of amenity premises are equipped with hangers or open cabinets and benches.

10.5. Locks in front of latrines should be equipped with hangers for sanitary clothes, sinks for washing hands with hot and cold water mixers, soap, brushes, a hand sanitizer, an electric hand dryer or disposable towels.

Toilets in latrines should be installed with a pedal descent, latrines - with self-closing doors.

Ceilings in shower rooms are covered with oil paint, in all other rooms - with lime whitewash; floors - ceramic tiles.

10.7. Household premises must be thoroughly cleaned daily at the end of work; clean from dust, wash walls, floors and inventory with a soap-alkaline solution and hot water; closets in dressing rooms should be cleaned with a wet method and disinfected at least once a week by spraying or wiping with a cloth moistened with a disinfectant.

10.8. Sanitary units and equipment of the women's hygiene room, as necessary, but at least 1 time per shift, are thoroughly cleaned, washed with water, and then disinfected.

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

During periods of epidemiological or epizootic trouble, according to the instructions of the sanitary and epidemiological station or state veterinary supervision, workshop workers must disinfect their hands with a 0.2% chloramine solution or 0.1% clarified bleach solution before washing their hands.

Sanitary treatment of hands by production personnel should also be carried out after each break in work.

All employees of the sanitary slaughterhouse and primary processing shops when slaughtering animals that are unfavorable for infectious diseases are obliged, at the direction of the veterinarian of the shop (sanitary slaughterhouse), to periodically disinfect their hands and working tools (knives, musats).

11.8. Change of sanitary clothing should be done daily and as it gets dirty.

11.9. In order to avoid the ingress of foreign objects into raw materials and finished products, it is prohibited:

bring in and store small glass and metal objects in food shops (except for metal tools and technological equipment);

fasten sanitary clothing with pins, needles and store personal items (mirrors, combs, rings, badges, cigarettes, matches, etc.) in the pockets of dressing gowns.

In each food workshop, accounting for breakable objects should be organized.

11.10. It is forbidden to enter the production workshops without sanitary clothing or in overalls for working on the street.

After visiting the restroom, wash your hands twice: in the airlock after visiting the restroom before putting on a bathrobe and at the workplace, immediately before starting work.

After leaving the toilet, disinfect shoes on a disinfectant rug.

11.14. Eating should only be done in canteens, canteens, dining rooms or other eating establishments located on or near the establishment.

It is forbidden to store food products in individual wardrobe cabinets.

12.1. At enterprises, it is necessary to bring measures to combat flies.

In order to prevent the breeding of flies, remove garbage and sewage in a timely manner. The workers assigned for this process the waste bins, cesspools, latrines, manure storages 1-2 times a week with hexachloran dust, 2-3% solution of chlorophos, 0.1% aqueous emulsion of trichlormetaphos. Liquid waste is also treated with dry bleach (1 kg per 1 sq. M of surface).

To protect the premises from the penetration of flies into them, windows, vents, and doors are screened in the warm season.

12.3. To protect raw materials and finished products from contamination and damage by rodents, it is necessary:

Upholster the thresholds and doors of the premises (to a height of 40 - 50 cm) with sheet iron or metal mesh;

Close windows in the basement floors and openings of ventilation ducts with protective nets;

Seal up holes in walls, floors, near pipelines and radiators with cement with metal shavings;

Timely clean the shops from food residues and waste, carefully cover the raw materials and finished products at the end of work.

12.4. The extermination of rodents is carried out by mechanical (traps, traps, etc.) and chemical methods. Chemical methods of deratization can only be used by specialist deratizers. As chemical agents for the extermination of rodents, the following are used: zoocoumarin, krysid (naphthylthiourea), thiosemicarbozide (thiourea), barium carbonate, zinc phosphide, ratindan (difanacin), carbon dioxide.

Bacterial methods of rodent control are prohibited.

13. Responsibilities of the enterprise administration

13.1. The administration of the enterprise is obliged:

Create the conditions necessary for the development of products of guaranteed quality;

strictly comply with the requirements of the territorial institutions of the sanitary and epidemiological service;

Provide each employee of the enterprise with sets of sanitary clothing in accordance with applicable standards, organize its regular washing, and, if necessary, disinfection and issuance in a clean, good condition;

allocate special personnel for cleaning the territory, premises, provide conditions for high-quality sanitization of equipment;

workers for cleaning the territory, workshop cleaners should not be allowed to work on the production of products;

bring to the attention of all employees at the enterprise these sanitary rules, organize their study and ensure their steady implementation.

14.1. Responsibility for the implementation of these sanitary rules rests with the heads of enterprises and the heads (masters) of the workshop.

14.2. Compliance with these sanitary rules is monitored by the departmental sanitary and veterinary services of the USSR Ministry of the Meat and Dairy Industry, territorial institutions of the sanitary and epidemiological service, and state veterinary supervision bodies.

With the publication of these Rules, the Sanitary Rules for Meat and Poultry Processing Enterprises, approved by the USSR Ministry of Meat and Dairy Industry and the Main Sanitary and Epidemiological Directorate of the USSR Ministry of Health on April 16, 1970, in agreement with the Chief Veterinary Directorate of the USSR Ministry of Agriculture on April 15, 1970, are canceled. Until the approval of the addendum to these Rules for poultry processing enterprises and workshops, the relevant sanitary norms of the Sanitary Rules of April 16, 1970 and the Veterinary and Sanitary and Hygienic Requirements for the Production of Poultry Meat, approved on December 30, 1983, apply.

APPROVED by the Deputy Chief State Sanitary Doctor of the USSR A.I. Zaichenko, N 3238-85, March 27, 1985

1. General Provisions

1.1. The most important condition for the production of benign meat and meat products is the strict observance of the established sanitary rules at the enterprises of the meat industry.

1.3. When designing new and reconstructing existing enterprises, one should be guided by the Sanitary and Veterinary Requirements for the Design of Meat Industry Enterprises.

2. Territory

2.1. The territory of the enterprise, fenced with a height fence according to the instructions CH-441-72, is divided into three main zones:

1) economic with auxiliary buildings and facilities for storing fuel, building and auxiliary materials;

2) a base for pre-slaughter keeping of livestock with a quarantine department (pen), an isolator and a sanitary slaughterhouse;

3) production, where the main production buildings are located.

2.4. The location of buildings, structures and devices on the territory of enterprises should ensure the possibility of transportation without crossing the transportation routes:

a) raw materials and finished products;

b) healthy cattle sent after a veterinary examination for pre-slaughter keeping, with the paths of sick or suspicious livestock sent to quarantine, isolation ward or sanitary slaughterhouse;

c) food products with livestock, manure, production waste.

2.10. Garbage bins, cesspools, yard toilets are disinfected with a 10% solution of bleach or lime milk.

3. Ante-slaughter facility

3.2. At enterprises with a capacity of up to 20 tons of meat per shift, instead of a sanitary slaughterhouse, it is allowed to arrange a sanitary chamber, which can be placed in the building of the meat and fat building, isolated from other production workshops.

In the absence of a sanitary slaughterhouse (chamber), slaughter of sick animals is allowed in the shop for primary processing of livestock on specially allotted days or at the end of the shift after the slaughter of healthy animals and the removal of all carcasses and other products of slaughter of healthy livestock from the shop. Upon completion of the processing of sick animals, the premises of the workshop, used equipment, inventory, production containers, workshop vehicles are subjected to sanitary treatment and disinfection.

3.3. The base of pre-slaughter livestock also includes: railway and automobile platforms with paddocks with sheds and splits for receiving, veterinary examination and thermometry of livestock; buildings (sheds) for pre-slaughter keeping of animals; base office with rooms for guides and cattle racers with a disinfection chamber for sanitizing their clothes and household rooms; a platform for manure and canyga; point of sanitary treatment of vehicles and equipment used in the transportation of slaughter animals.

3.6. Washing of premises and equipment of a sanitary slaughterhouse (chamber) is carried out as necessary during the working day, and disinfection - at the end of work.

3.8. Keeping livestock, depending on climatic conditions, is allowed indoors and in open pens under a canopy. Each paddock should have hard-surfaced floors, watering troughs with water supply. Part of the pens should have feeders and devices for tying animals. Fences, gates and locks in pens should be arranged so as to exclude the possibility of injury to animals.

3.9. Premises and open pens for keeping livestock are cleaned daily of manure, which is subject to removal to the manure storage.

To remove manure from multi-storey slaughterhouses, a special bunker with loading hatches on each floor is arranged. The manure area under the bunker must be waterproofed. Manure slopes, the bunker and the site are subject to daily thorough cleaning and washing, and, if necessary, disinfection.

Removal and disinfection of manure from animals suffering from contagious diseases is carried out in the manner prescribed by the Instructions for Veterinary Disinfection, Disinfestation, Disinsection and Deratization, approved by the Main Veterinary Directorate of the USSR Ministry of Agriculture.

3.11. Transport for the removal of manure and canyga is thoroughly washed and disinfected daily.

4. Water supply and sewerage

4.2. The water inlet must be located in an isolated closed room and kept in proper sanitary and technical condition, have pressure gauges, taps for sampling water, drain ladders, check valves that allow water to flow in only one direction.

Enterprises must have water supply and sewerage schemes and present them at the request of regulatory organizations.

4.4. For remote slaughterhouses where there is no centralized or local water supply from an artesian well, in agreement with the territorial institutions of the sanitary and epidemiological service, it is allowed to use water from open reservoirs.

Water from wells can be used for water supply if the device, location of wells and water quality comply with the requirements of the Sanitary Rules for the device and maintenance of wells and spring cappings used for domestic and drinking water supply, approved by the USSR Ministry of Health.

4.5. The number of reservoirs for storing water for drinking and fire fighting needs should be at least two. The exchange of water in the tanks must be ensured within a period of no more than 48 hours. Manholes, brackets and ladders are arranged to enable inspection and cleaning of the tanks.

4.6. The water in the storage tank must be subjected to chlorination with mandatory control of residual chlorine, in accordance with the Instructions for Controlling the Disinfection of Domestic and Drinking Water and the Disinfection of Waterworks with Chlorine for Centralized and Local Water Supply, approved by the USSR Ministry of Health.

4.7. Disinfection of storage tanks and water supply networks should be carried out in case of accidents, repair work, as well as on the instructions of the territorial institutions of the sanitary and epidemiological service, followed by quality control of processing, in accordance with the Instruction specified in clause 4.6.

4.8. In industrial premises, flushing taps should be provided at the rate of one tap per 150 m2 of area, but at least one flush tap per room; hose storage brackets.

For washing hands in the workshops, sinks with cold and hot water supply with a mixer, supply of soap, a brush, a container for a disinfectant solution, disposable towels, and electric dryers should be installed.

Sinks should be located in each production workshop at the entrance, as well as in places convenient for their use, at a distance of no more than 18 m from workplaces.

For drinking purposes, drinking fountains or saturators are installed at a distance of no more than 75 m from the workplace; the temperature of drinking water should not be lower than 8 °C and not higher than 20 °C.

4.9. In industrial premises, for every 150 m2 of floor area, there must be ladders with a diameter of 10 cm for draining liquids.

4.10. Pipelines for draining waste water from apparatuses and machines are connected to the sewer network with a siphon device or through funnels with a jet break.

To remove industrial and fecal wastewater, enterprises arrange a sewer network connected to the city sewer or with their own system of treatment facilities. The conditions for the disposal of wastewater must comply with the requirements of the "Rules for the Protection of Surface Water from Pollution by Wastewater" and, in each specific case, be agreed with the territorial institutions of the sanitary and epidemiological service.

The fecal sewer must be separate from the production one and have its own discharge into the collector.

5. Lighting, ventilation and heating

5.1. Lighting of industrial premises must comply with the Sanitary and Veterinary Requirements for the Design of Meat Industry Enterprises.

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