Hygienic requirements to storage and transportation of foodstuff
Quality of foodstuff in many respects depends on various factors of environment to which they are exposed by transportation.
For transportation of foodstuff special transport (motor vehicles, vans, motor scooters, refrigerators) which is forbidden to be used in other appointment is used. On bodies there should be a corresponding inscription.
By transportation it is necessary to protect products from influence of a sunlight, an atmospheric precipitation, a dust. For this purpose products place in container and cover a pure canvas. Boxes in which transport a bird, an offal, fish, from within upholster with a tin or the zinced iron. Perishable half-finished products and the products set forth above transport in special cooled cars, air temperature in which should not exceed 7-8 °s. Duration of transportation should not exceed 2 ch, box weight - 20 kg. In each box the accompanying document with instructions of the enterprise which have made a product, names of production, date and hour of manufacturing is put.
Bread and bakery products transport in the special motor vans equipped with sliding trays that warns their pollution at loading and an unloading. Confectionery products transport in special metal trays with covers.
Transport container after use clear, wash out a warm alkaline solution and disinfect 1% a solution chloric to exhaust, then rinse and dry up.
Foodstuff at wrong storage spoils. Conditions (temperature and humidity of environment) both periods of storage thus matter. Terms and temperature conditions of storage of foodstuff should correspond to the sanitary rules confirmed MZ the USSR of 27.06.74 So, a ready foodstuff should be stored separately from raw materials and half-finished products to warn possible infitsirovanie finished goods and occurrence of food poisonings.
Foodstuff stores in dry and well ventilated warehouse.
Air Temperature in them should be a constant, at level 12 °s, humidity - not above 65 and not below 60%. Non-observance of these conditions can lead to dampness occurrence in warehouse and plesneveniju foodstuff.
Warehouse should have chests, regiments, racks, podtovarniki. Cases, chests and regiments should tower on 15 sm over level of a floor and lag behind walls - on 25-30 sm that will provide good ventilation and clearing of floors of pollution. Loose products store in the bags stacked. Each stack should total 6-8 bags and settle down on distance of 25 sm from a wall. Between stacks passes should be arranged.
Bread store on trellised regiments in the closed cases with ventilating apertures in doors.
Perishable food stores at low temperature as the cold detains development of microorganisms. Is better to store them in refrigerating chambers. The area of one chamber should be not less than 5 m 2 . From within the refrigerating chamber is revetted glazurovannoj with a tile, has water-proof floors. For suspension of products in it are equipped special krjuchja, and at meat storage pallets for gathering of flowing down meat juice are established. In refrigerating chambers the constant temperature which at meat storage should not exceed 0 °, fishes - (-2 °), vegetable half-finished products, dairy products, fats - 2 °, confectionery products - 6 °, fruit and vegetables - 4 °s is supported. With that end in view each chamber is supplied with the thermometer, and for the control over humidity - psihrometrom.
Refrigerating chambers are necessary for clearing from ' a snow fur coat ' which is formed on coils with a coolant, detains return of a cold and promotes accumulation of microorganisms. Thus from the chamber preliminary delete products. In refrigerating chambers it is necessary to support cleanliness: regularly to clean them, to wash with alkaline solutions and to disinfect 2% the clarified solution chloric to exhaust.
Storage of perishable food (meat, fishes, dairy products) in refrigerating chambers spend in a following order. Ready culinary products store separately from crude products, greens and fruit-from of vegetables. Meat suspend on krjuchjah within 5 days. Hulks thus should not concern a floor and walls, and also should not adjoin with each other. Frozen meat, an offal, store a bird in special container or boxes on racks at temperature not above-2 °, the cooled fish - nearby 4 °s (2-3 days, and at lower temperature - till 7 days). Small fish is stored in container, large is suspended on krjuchja.
Meat half-finished products store in refrigerating chambers during 12-48 ch, vegetable half-finished products - 8 ch. At non-observance of the specified periods of storage products are exposed to fast damage and rejection.
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