the sanitary inspection Organization on hygiene of a food in sssr
The State sanitary inspection behind public catering establishments, it agree ' to Position about the state sanitary inspection in the USSR ', confirmed by the decision of Ministerial council of the USSR в„– 361 from 31.05.73, experts (health officers on hygiene of a food and their assistants - sanitary carry out the medical assistant) branches on hygiene of a food of sanitary-and-epidemiologic stations. Their functions include the control over the organisation of a balanced diet various (on age, trades) population groups, behind quality of foodstuff, preventive maintenance of food poisonings, infections and gelmintozov. They carry out current and precautionary state sanitary inspection. Current sanitary inspection consists in the constant control over performance of sanitary requirements at storage, transportation and manufacturing of foodstuff at the existing food enterprises, precautionary behind projected, under construction and reconstructed objects of public catering. Current supervision is carried out in the form of planned inspections of the food enterprises and in cases of emergency necessity under sanitary-and-epidemiologic indications.
The Health officer on hygiene of a food with the assistant have the right to visit free objects of public catering and to give offers on elimination of the found out sanitary infringements. Current sanitary inspection is directed on improvement of a sanitary condition of the food enterprise, performance of rules of personal hygiene by the enterprise personnel, finding-out of the properties characterising food value or harmlessness of products for zdoroovja of the population.
Precautionary sanitary inspection allows to warn some sanitary infringements even before operation of the food enterprise. It consists of following stages: the control over observance of sanitary norms and rules at designing of the food enterprises, at a ground area choice under building, during building of the food enterprise and at start-up of the constructed object in operation. Besides, precautionary sanitary inspection covers also the control over a compounding on new kinds of foodstuff.
The Big role in the organisation and sanitary inspection carrying out on hygiene of a food is played also by laboratory branches on hygiene of a food of sanitary-and-epidemiologic stations. They carry out the laboratory control over physiological value of a food (on the basis of settlement data according to food value of daily diets - under the menu-apportion - and the laboratory analysis of ready food on the maintenance of fibers, fats, carbohydrates and ascorbic acid, and also its power value), high quality of foodstuff, sanitary examination of products at alimentary diseases and food poisonings.
|