Hygienic requirements for detergents. Legislative framework of the Russian Federation
Active Edition from 30.12.1994
| Name document | "SANITARY RULES FOR FOOD TRADE ENTERPRISES. SANITARY RULES AND STANDARDS. SanPiN 2.3.5.021-94" (approved by the Resolution of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation of 12/30/94 N 14) |
| Type of document | regulation, rules |
| Host body | State Committee for Sanitary and Epidemiological Supervision of the Russian Federation |
| Document Number | SANPIN 2.3.5.021-94 |
| Date of adoption | 01.01.1970 |
| Date of revision | 30.12.1994 |
| Date of registration with the Ministry of Justice | 01.01.1970 |
| Status | acts |
| Publication |
|
| Navigator | Notes (edit) |
"SANITARY RULES FOR FOOD TRADE ENTERPRISES. SANITARY RULES AND STANDARDS. SanPiN 2.3.5.021-94" (approved by the Resolution of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation of 12/30/94 N 14)
CHARACTERISTICS OF DETERGENTS
In food retail establishments, it is especially important to maintain cleanliness and comply with the relevant sanitary requirements for the enterprise.
Cleaning of premises and equipment is carried out with solutions of detergents. Detergents must meet certain requirements, have a high detergency, ensure complete surface wettability, soften hard water. Detergent solutions must ensure complete removal of contaminants, their dispersion, emulsification, neutralization of acidic contaminants or saponification of fat.
Cleaning solutions must not corrode the equipment.
Detergents can be homogeneous chemicals or a mixture of several chemical compounds... The mixtures have a more enhanced detergent effect.
In food trade enterprises, they mainly use soda ash, trisodium phosphate, desmol, synthetic detergents such as A, B, C, etc.
Soda ash. It is a dehydrated sodium carbonate - a white fine-crystalline powder that dissolves well in water. In aqueous solutions, soda ash partially decomposes, forming caustic alkali and bicarbonate, which are an active detergent. Hot (50 - 60 ° C) solutions of soda ash well saponify contaminated surfaces and destroy protein residues. If the temperature of the cleaning solutions drops to 40 - 30 ° C, their washing ability drops sharply.
It is necessary to use a 0.5% solution of soda ash at a temperature of 40 - 50 ° С for manual washing of equipment, utensils, dishes, containers and 1 - 2% solution at a temperature of 70 - 80 ° С for circular washing.
Soda ash mixed with surfactants and anti-corrosion agents has a much better effect.
Synthetic detergent powders of type A, B, C. They dissolve well in water and are effective when cleaning equipment. They are produced in three types for water different hardness(according to VTU 18-36-64).
Type A - for areas with water hardness above 5.35 meq. (15 ° German).
Type B - for areas with water hardness below 5.35 meq. (from 6 ° to 15 ° mute).
Type B - for areas with soft water, hardness not higher than 2 meq. (not higher than 6 ° mute).
Powders of type A and B prevent the formation of sediments in hard water. The recipe for powders A, B, C is given below.
| Components | Powder composition,% | ||
| A | B | V | |
| Sulfonol (in terms of active substance) | 2 | 2 | 2,5 |
| Sodium tripolyphosphate | 40 | 20 | |
| Sodium metasilicate | 30 | 30 | 10 |
| Soda ash | 20 | 40 | 85 |
| Sodium sulfate | 8 | 8 | 2,5 |
Synthetic detergent powders A, B, C are used: for circular washing in the form of 1% solutions, for manual washing in the form of a 0.5% solution.
The temperature of the cleaning solutions must be below 45 ° C.
When washing mechanically, the temperature of the washing solution can be increased to 60 - 80 ° C, when washing manually, the temperature of the washing
All detergents must be manufactured according to recipes approved by the Ministry of Health of the Russian Federation. Certain hygiene requirements are imposed on them.
Detergents must be:
· Harmless to human health and not have a toxic, allergic and skin-resorptive effect, and the components that make up detergents do not have a mutagenic, teratogenic, carcinogenic, embryotoxic effect on the body;
· Dissolve well in water;
Have high detergent properties
· Easily and quickly rinse off dishes, equipment, etc .;
· Biodegradable in water (more than 80%), because they negatively affect the natural self-purification processes and aquatic organisms.
Detergents should not:
· Cumulate (accumulate) in the human body;
· Have a strong and persistent odor;
· To influence the quality of products;
· Have a damaging effect on washable objects.
Types of detergents
Soaps, alkaline and acidic detergents, synthetic detergents and detergents and disinfectants are used as detergents.
1. Soaps - sodium and potassium salts and fatty acids (palmitic, stearic, oleic, flax). Sometimes naphthenic acids are used instead of fatty acids. Soap is made by saponifying fats and oils of vegetable and animal origin. To obtain soap, hydrogenated fats are saponified with a solution of caustic soda when heated in boilers. When exposed to sodium salts, solid sodium soap is obtained, potassium salts - liquid potassium soap, and naphthenic acids - naphthenic soap. Dyes are added to toilet soaps, essential oils, essences, etc.
Soaps have a range of valuable qualities: they perfectly wet surfaces, are good emulsifiers, promote mechanical cleaning from contamination (including removing 60-90% of microflora), have some bactericidal effect (especially when the temperature of the washing solutions increases).
Alkaline detergents
Caustic soda(caustic soda, sodium hydroxide) is a white crystalline substance, colorless and odorless, readily soluble in water. Hot 2-3% solutions hydrolyze protein well, break down carbohydrates, and have a detrimental effect on vegetative forms of microorganisms. Disadvantage - corrosive to metals.
Soda ash Na 2 CO 3 (sodium carbonate anhydrous) - weaker alkaline agent... It is a finely crystalline powder, readily soluble in water. Hot solutions of soda ash saponify fats well and hydrolyze proteins. In hard water forms solid precipitates of calcium carbonate and other insoluble salts. It is used in the manufacture of soaps, washing powders, for soaking eggs, soiled linen, table and kitchen utensils, etc.
Crystalline Soda Na 2 CO 3 x 10H 2 O (sodium carbonate ) , contains 63% water. It is used for soaking and cleaning kitchen utensils, etc.
Trisodium phosphate- has a high emulsifying and peptizing effect, softens water. It is used for washing equipment, inventory, tableware.
Sodium metasilicate- its aqueous solutions have washing, disinfecting and bleaching properties. It is a permanent component of many detergent compositions with a pH of 11.9-12.9. However, it causes discoloration of paints, rubber products, and leaves indelible stains on glass.
3. Acidic detergents... They are widely used for cleaning equipment in dairy factories, because very actively combine with milk salts. For this, 0.3-0.5% is used. nitric and sulfamic acids. In weak concentrations, they are used for preventive disinfection in the food industry.
4. Synthetic detergents (CMC). Occupy the main specific gravity among detergents and in many respects superior to other means. The composition of SMS includes surfactants and various chemical additives that give them specific properties: enzymes (proteolytic and other enzymes); water softeners (soda ash, trisodium phosphate, etc.); disinfectants; bleaching agents; paint fresheners; flavors; metal corrosion inhibitors; dyes; foam improvers, etc.
SMS has a strong detergent effect in both soft and hard water. They do not react with calcium and magnesium and do not form insoluble compounds with them.
SMS can have a negative effect on the human body and environment... They degrease the skin, change the physiological, biochemical and biophysical processes in it, cause dermatitis, as well as allergic diseases of the upper respiratory tract. SMS when entering water bodies with waste water lead to disruption of natural self-cleaning processes.
SMS is available in the form of powders, liquids, pastes and granules. The purpose, methods of preparation and use of SMS are indicated in the instructions.
The list of domestic and imported SMS used at the relevant food enterprises must have permission from the State Sanitary and Epidemiological Supervision authorities.
5. Detergents and disinfectants. For the sanitization of food objects, mixtures are widely used, consisting of various chemical substances, reinforcing the action of each other, as a result of which the overall effectiveness of the mixture significantly exceeds the effectiveness of each component separately. In addition, the spectrum of action of the compositions is much wider than that of individual chemicals.
Currently, a large number of various types of detergents, cleaning, bleaching and disinfectants with antimicrobial action, due to the introduction of bactericidal substances into them. So, with additives chloramine produce powders "Glitter", "Dezus", "Dishwasher"; with inclusion oxalic acid- powder and liquid "Sanitary"; with content dichloroisocyanuric acid potassium salt- PSHD powder; with sodium metasilicate- pasta "Sanita" and "Vostochnaya"; with calcium hypochlorite- powders "Protein", "Blesk", etc.
For the production of detergents and disinfectants, cationic substances from the class of quaternary ammonium compounds (QAC) are widely used. Aqueous solutions HOUR is low surface tension, which determines their foaming, emulsifying, washing and wetting properties. HOURS have pronounced bacteriostatic and some bactericidal properties, they are odorless and colorless, do not cause corrosion metal surfaces... V alkaline environment they are more active than in acidic.
To enhance the bactericidal properties of disinfectants, the addition is widely used soap. It dissolves fats, washes away impurities together with microorganisms, lowers surface tension, which promotes better penetration of the disinfectant into the microbial cell. V medical and hygienic soaps add medicinal or chemical disinfectants ( triclosan, hexachlorophene, phenol, tar and etc.).
BIBLIOGRAPHY
1. Hygiene / Ed. acad. RAMS G.I. Rumyantsev. - M .: GEOTAR MEDICINA, 2000 .-- 608 p.
2. Dotsenko V.A. A practical guide on sanitary supervision of food and processing industry enterprises, Catering and trade. - 2nd ed. revised and add. - SPb .: GIORD, 2003 .-- 520 p.
4. Pedenko A.I. Hygiene and sanitation of public catering: Textbook / A.I. Pedenko, I. V. Lerina, B.I. Belitsky. - M .: Economics, 1991 .-- 270 p.
5. Pivovarov Yu.P., Korolik V.V., Zinevich L.S. Hygiene and fundamentals of human ecology: Textbook. - Rostov n / a: Phoenix, 2002 - 512 p.
6. Drinking water. Hygiene requirements to the water quality of centralized drinking water supply systems. Quality control: SanPiN 2.1.4.1074-01. approved Ch. San. by the doctor of the Russian Federation 09/26/01: put into effect from 01/01/02. - M .: Ministry of Health of Russia, 2002 .-- 103 p.
7. Sanitary and epidemiological requirements for public catering organizations, the manufacture and circulation of food products and food raw materials in them: SP 2.3.6.1079-01. approved Ch. San. by the doctor of the Russian Federation 11/06/01: put into effect from 02/01/02. - M .: Ministry of Health of Russia, 2002 .-- 16 p.
8. Tutorial for hygienic training of catering workers. - M .: Federal Center for State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia, 1999 .-- 104 p.
9. Sharkovsky E.K. Hygiene of foodstuffs: a textbook. - M .: New knowledge, 2003 .-- 263 p.
10. Shkarin V.V., Shafeev M.Sh. Disinfectology: A Guide for Medical Students and Physicians. - Nizhny Novgorod: Publishing house of NGMA, 2003 -368 p.
11. Shlyonskaya T.V., Zhuravko E.V. Sanitation and food hygiene: a textbook. - M .: KolosS, 2004 .-- 184 p.
Annex 1
5.2.2. Hygienic requirements for detergents
All detergents must be manufactured according to recipes approved by the Ministry of Health of the Russian Federation. Certain hygiene requirements are imposed on them. Detergents must be:
- harmless to human health and not to have a toxic, allergic and skin-resorptive effect, and the components that make up detergents do not have a mutagenic, teratogenic, carcinogenic, embryotoxic effect on the body; dissolve well in water; have high detergent properties, it is easy and quick to rinse off dishes, utensils, etc .; biodegradable in water (more than 80%), because they negatively affect the natural self-purification processes and aquatic organisms.
- cumulate (accumulate) in the human body; have a pungent and persistent odor; influence the quality of products; have a damaging effect on washable objects.
5.2.3. Types of detergents
Soaps, alkaline and acidic detergents, synthetic detergents and detergents and disinfectants are used as detergents. 1. Soaps - sodium and potassium salts and fatty acids (palmitic, stearic, oleic, flax). Sometimes naphthenic acids are used instead of fatty acids. Soap is made by saponifying fats and oils of vegetable and animal origin. To obtain soap, hydrogenated fats are saponified with a solution of caustic soda when heated in boilers. When exposed to sodium salts, solid sodium soap is obtained, potassium salts - liquid potassium soap, and naphthenic acids - naphthenic soap. Dyes, essential oils, essences, etc. are added to toilet soaps. Soaps have a number of valuable qualities: they perfectly wet surfaces, are good emulsifiers, promote mechanical cleaning from dirt (including removing 60-90% of microflora), have some bactericidal effect (especially when the temperature of the washing solutions is increased). 2. Alkaline detergents Caustic soda(caustic soda, sodium hydroxide) is a white crystalline substance, colorless and odorless, readily soluble in water. Hot 2-3% solutions hydrolyze protein well, break down carbohydrates, and have a detrimental effect on vegetative forms of microorganisms. Disadvantage - corrosive to metals. Calcified soda Na 2 CO 3 (anhydrous sodium carbonate) is a weaker alkaline agent. It is a finely crystalline powder, readily soluble in water. Hot solutions of soda ash saponify fats well and hydrolyze proteins. In hard water forms solid precipitates of calcium carbonate and other insoluble salts. It is used in the manufacture of soaps, washing powders, for soaking eggs, soiled linen, table and kitchen utensils, etc. Crystalline soda Na 2 CO 3 x 10H 2 O (sodium carbonate ) , contains 63% water. It is used for soaking and cleaning kitchen utensils, etc. Trisodium phosphate- has a high emulsifying and peptizing effect, softens water. It is used for washing equipment, inventory, tableware. Mesodium tasilicate- its aqueous solutions have washing, disinfecting and bleaching properties. It is a permanent component of many detergent compositions with a pH of 11.9-12.9. However, it causes discoloration of paints, rubber products, and leaves indelible stains on glass. 3. Acidic detergents ... They are widely used for cleaning equipment in dairy factories, because very actively combine with milk salts. For this, 0.3-0.5% is used. nitric and sulfamic acids. In weak concentrations, they are used for preventive disinfection in the food industry. 4. Synthetic detergents (CMC). They occupy the main share among detergents and in many respects surpass other means. The composition of SMS includes surfactants and various chemical additives that give them specific properties: enzymes (proteolytic and other enzymes); water softeners (soda ash, trisodium phosphate, etc.); disinfectants; bleaching agents; paint fresheners; flavors; metal corrosion inhibitors; dyes; foam improvers, etc. CMC have a strong detergent effect in both soft and hard water. They do not react with calcium and magnesium and do not form insoluble compounds with them. SMS can have a negative impact on the human body and the environment. They degrease the skin, change the physiological, biochemical and biophysical processes in it, cause dermatitis, as well as allergic diseases of the upper respiratory tract. When SMS gets into water bodies with wastewater, it disrupts natural self-purification processes. SMS is available in the form of powders, liquids, pastes and granules. The purpose, methods of preparation and use of SMS are indicated in the instructions. The list of domestic and imported SMS used at the relevant food enterprises must have permission from the State Sanitary and Epidemiological Supervision authorities. 5. Detergents and disinfectants. For the sanitization of food objects, mixtures are widely used, consisting of various chemicals that enhance the action of each other, as a result of which the overall effectiveness of the mixture significantly exceeds the effectiveness of each component separately. In addition, the spectrum of action of the compositions is much wider than that of individual chemicals. Currently, a large number of various types of detergents, cleaning, bleaching and disinfectants with antimicrobial action are produced, due to the introduction of bactericidal substances into them. So, with additives chloramine produce powders "Glitter", "Dezus", "Dishwasher"; with inclusion oxalic acid- powder and liquid "Sanitary"; with content dichloroisocyanuric acid potassium salt- PSHD powder; with sodium metasilicate- pasta "Sanita" and "Vostochnaya"; with calcium hypochlorite- powders "Belka", "Blesk", etc. For the production of detergents and disinfectants, cationic substances from the class of quaternary ammonium compounds (QAC) are widely used. Aqueous solutions of QAC have a low surface tension, which determines their foaming, emulsifying, washing and wetting properties. CHAS have pronounced bacteriostatic and some bactericidal properties, they are odorless and colorless, do not cause corrosion of metal surfaces. In an alkaline environment, they are more active than in an acidic one. To enhance the bactericidal properties of disinfectants, the addition is widely used soap. It dissolves fats, washes away impurities together with microorganisms, lowers surface tension, which promotes better penetration of the disinfectant into the microbial cell. V medical and hygienic soaps add medicinal or chemical disinfectants ( triclosan, hexachlorophene, phenol, tar and etc.).
BIBLIOGRAPHY
Hygiene / Ed. acad. RAMS G.I. Rumyantsev. - M .: GEOTAR MEDICINA, 2000 .-- 608 p.
Dotsenko V.A. A practical guide to sanitary supervision of food and processing industries, catering and trade. - 2nd ed. revised and add. - SPb .: GIORD, 2003 .-- 520 p.
A.I. Pedenko Hygiene and sanitation of public catering: Textbook / A.I. Pedenko, I. V. Lerina, B.I. Belitsky. - M .: Economics, 1991 .-- 270 p.
Pivovarov Yu.P., Korolik V.V., Zinevich L.S. Hygiene and fundamentals of human ecology: Textbook. - Rostov n / a: Phoenix, 2002 - 512 p.
Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control: SanPiN 2.1.4.1074-01. approved Ch. San. by the doctor of the Russian Federation 09/26/01: put into effect from 01/01/02. - M .: Ministry of Health of Russia, 2002 .-- 103 p.
Sanitary and epidemiological requirements for public catering organizations, the manufacture and circulation of food products and food raw materials in them: SP 2.3.6.1079-01. approved Ch. San. by the doctor of the Russian Federation 11/06/01: put into effect from 02/01/02. - M .: Ministry of Health of Russia, 2002 .-- 16 p.
Textbook for hygienic training of public catering workers. - M .: Federal Center for State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia, 1999 .-- 104 p.
Sharkovsky E.K. Hygiene of foodstuffs: a textbook. - M .: New knowledge, 2003 .-- 263 p.
Shkarin V.V., Shafeev M.Sh. Disinfectology: A Guide for Medical Students and Physicians. - Nizhny Novgorod: Publishing house of NGMA, 2003 - 368 p.
Shlyonskaya T.V., Zhuravko E.V. Sanitation and food hygiene: a textbook. - M .: KolosS, 2004 .-- 184 p.
Annex 1
Characteristics of certain categories of work
Job categories are delineated based on the total energy expenditure of the body in kcal / h (W). Light physical work (category I): Category 1a- work with an energy consumption rate of up to 120 kcal / hour (up to 139 W), performed while sitting and accompanied by insignificant physical stress (a number of professions in precision instrument-making and mechanical engineering enterprises, watchmaking, sewing, management, etc.); Category 1b- work with an energy consumption of 121-150 kcal / hour (140-174 W), performed while sitting, standing or associated with walking and accompanied by some physical stress (a number of professions in the printing industry, at communications enterprises, controllers, masters in different types production, etc.). Medium work (II category ): Category IIa- work with an energy consumption intensity of 151-200 kcal / hour (175-232 W, associated with constant walking, moving small (up to 1 kg) objects in a standing or sitting position and requiring a certain physical stress (a number of professions in mechanical assembly shops of machine-building enterprises, in spinning and weaving production); Category IIb- work with an energy consumption rate of 201-250 kcal / hour (233-290 W), associated with walking, moving heavy loads (up to 10 kg) and accompanied by moderate physical stress (a number of professions in mechanized foundries, rolling, forging, thermal, welding machine-building shops and metallurgical enterprises, etc.). Heavy physical work (III category ) - work with an energy consumption of more than 250 kcal / hour (more than 290 W), associated with constant movements, movements and carrying significant weights (more than 10 kg), requiring great physical effort (a number of professions in forging shops with hand forging, foundries with manual packing and pouring flasks of machine-building, metallurgical enterprises, etc.
Appendix 2
Optimal values microclimate indicators
at workplaces of industrial premises
| Period of the year | Air temperature, 0 С | Surface temperature, | Speed air movement, % |
||
| Cold | III (more than 290) | ||||
| III (more than 290) |
Appendix 3
Grade grade chemical pollution soil
| pollution | Sanit. number Khlebnikov | Total display contamination factor (Zc) | ||||||||
| I class of danger | dangers | dangers |
||||||||
| Organic compounds | connections | Organic connections | connections | connections | connections |
|||||
| Net | From background to MPC |
|||||||||
| Permissible | from 1 to 2 MPC | pcs 2 background values up to MPC | from 1 to 2 MPC | from 2 background values to MPC | from 1 to 2 MPC | from 2 background values to MPC |
||||
| Moderately dangerous | from 2 to 5 MPC | |||||||||
| Dangerous | from 2 to 5 MPC | |||||||||
| Extremely dangerous | ||||||||||
Introduction ……………………………………………………………………… .. 3 Chapter 1. State Sanitary and Epidemiological Surveillance ………… 5 1.1. The structure and functions of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare …………… .. 5 1.1.1. Federal Service ………………………..………………… 5 1.1.2. Territorial bodies …………………………… .. ……… 6 1.1.2.1. Territorial administrations …………… .. ……… ... 7 1.1.2.2. Federal government agencies (FSI) ……………………………… ... …………….… 10 1.2. Rules for carrying out control measures in the implementation of state sanitary and epidemiological supervision ..................... 13 Chapter 2. Hygienic characteristics of factors external environment ……..….. 17 2.1. Air hygiene ……………………………………………. ……. 18 2.1.1. Physical properties of air …………………………….… 19 2.1.2. Chemical composition air ………………………………… 26 2.1.3. Microbiological indicators of air ……………. …… 29 2.1.4. Measures for the sanitary protection of air ………….… ... 31 2.2. Water hygiene …………………………………………………… ... 32 2.2.1. Sources of water supply …………………………………. 34 2.2.2. Hygienic requirements and quality standards drinking water …………………………………………..…… 36 2.2.3. Basic methods for improving water quality ……. ……… .. 44 2.3. Soil hygiene ……………………………………………………. 45 2.3.1. Mechanical and physical properties soil …………… ... 46 2.3.2. Geochemical composition and toxicological significance of the soil ………………………… ..… .. ……………… 48 2.3.3. Epidemiological significance of soil …………………… ... 51 2.3.4. Soil self-cleaning and soil sanitary protection …….…. 53 2.3.5. Sanitary and epidemiological assessment of soil quality ... 54 Chapter 3. Sanitary and epidemiological requirements for the improvement of food facilities …………………………………………………… 57 3.1. Sanitary and Epidemiological Requirements for Water Supply of Food Facilities …………………………………………………. 57 3.2. Sanitary and Epidemiological Requirements for Sewerage and Solid Waste Disposal at Food Enterprises ……… .. 59 3.3. Lighting hygiene ………………………………………………. 64 3.3.1. Hygienic requirements for natural light ... 65 3.3.2. Hygienic requirements for artificial lighting .. 67 3.4. Heating hygiene ……………………………………………… .. 70 3.5. Ventilation hygiene ……………………………………………… 72 Chapter 4. Hygienic principles of design and construction of food facilities ……………………………………………………………… 77 4.1. Hygienic requirements for the territory and the general plan .. 78 4.2. Hygienic requirements for the consideration of projects ………… ... 80 Chapter 5. Sanitary regime of food objects …………………………… .. 86 5.1. Disinfection …………………………………………………… ... 86 5.1.1. Physical methods of disinfection ……………………….…. 87 5.1.2. Chemicals disinfection …………………… ..… .. 88 5.1.2.1. Characteristic certain types disinfectants …………………………. 91 5.2. Detergents ……………………………………………….….. 97 5.2.1. Physicochemical properties detergents ……….… .. 98 5.2.2. Hygienic requirements for detergents …… ..… .. 99 5.2.3. Types of detergents …………………………………… ... 100 Bibliography ………………………………………………………...…. 103 Application …………………………………………………………………… 104
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