Hygiene requirements for detergents. Legislative base of the Russian Federation
Valid Edited by 30.12.1994
| Name of the document | "SANITARY RULES FOR FOOD TRADE ENTERPRISES. SANITARY RULES AND NORMS. SanPiN 2.3.5.021-94" (approved by the Decree of the State Sanitary and Epidemiological Surveillance of the Russian Federation of 30.12.94 N 14) |
| Type of document | ruling |
| Host body | state Committee for Sanitary and Epidemiological Surveillance of the Russian Federation |
| Document Number | SANPIN 2.3.5.021-94 |
| Date of adoption | 01.01.1970 |
| Revision Date | 30.12.1994 |
| Date of registration in the Ministry of Justice | 01.01.1970 |
| Status | valid |
| Publication |
|
| Navigator | Notes |
"SANITARY RULES FOR FOOD TRADE ENTERPRISES. SANITARY RULES AND NORMS. SanPiN 2.3.5.021-94" (approved by the Decree of the State Sanitary and Epidemiological Surveillance of the Russian Federation of 30.12.94 N 14)
CHARACTERISTICS OF CLEANERS
At the enterprises of food trade, the maintenance of cleanliness and compliance with the relevant sanitary requirements for the company are particularly important.
Washing of premises and equipment is carried out with detergent solutions. Detergents must meet certain requirements, have a high detergency, provide full wettability of the surface, soften hard water. Solutions of detergents must ensure complete removal of contaminants, their dispersion, emulsification, neutralization of acidic contaminants or saponification of fat.
Cleaning solutions should not be corrosive to the equipment.
Detergents can be homogeneous chemicals or be a mixture of several chemical compounds. Mixtures have a higher detergent action.
In the food trade enterprises mainly soda ash, trisodium phosphate, desmol, synthetic detergent powders of type A, B, C, etc. are used.
Soda Ash It is a dehydrated sodium carbonate, a white crystalline powder that dissolves well in water. In aqueous solutions, soda ash partially decomposes, forming caustic alkali and bicarbonate, which are the active detergent principle. Hot (50 - 60 ° С) solutions of soda ash well hydrate contaminated surfaces and destroy protein residues. If the temperature of the washing solutions decreases 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 ° C for manual washing of equipment, inventory, utensils, containers and 1 - 2% solution with a temperature of 70 - 80 ° C with a circular washing.
Soda ash mixed with surfactant and anti-corrosion substances has a much better effect.
Synthetic detergent powders of type A, B, B. They dissolve well in water, are effective when washing equipment. Let out their three types for water of various rigidity (on VTU 18-36-64).
Type A - for areas with a water hardness above 5.35 mEq. (15 ° it).
Type B - for areas with water hardness below 5.35 mEq. (from 6 ° to 15 ° it).
Type B - for areas with soft water, hardness not higher than 2 mEq. (not higher than 6 ° it).
Type A and B powders prevent the formation of precipitation in hard water. The formulation of powders A, B, C is given below.
| Components | The composition of the powder,% | ||
| BUT | B | AT | |
| 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 washing solutions should be below 45 ° C.
When washing mechanically, the temperature of the washing solution can be raised to 60 - 80 ° C; when manually washing, the temperature of the washing solution
All detergents should be made according to the formulations agreed with the Ministry of Health of the Russian Federation. They are subject to certain hygienic requirements.
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;
· Well soluble in water;
· Have high detergency
· Quickly and easily wash off dishes, inventory, etc .;
· Biodegradable in water (more than 80%), because they negatively affect the processes of natural self-purification and aquatic organisms.
Detergents should not:
· Accumulate (accumulate) in the human body;
· Have a strong and persistent odor;
· Influence the quality of products;
· Have a damaging effect on washable objects.
Types of detergents
Soaps, alkaline and acid detergents, synthetic detergents and detergent-disinfectants are used as detergents.
1. Soaps -salts of sodium and potassium and fatty acids (palmitic, stearic, oleic, flax). Sometimes naphthenic acids are used instead of fatty acids. Making soap is carried out by saponification of fats and oils of plant and animal origin. To obtain soap, hydrogenated fats are saponified with caustic soda solution when heated in boilers. When exposed to sodium salts, solid soda soap is obtained, potassium salts produce liquid potassium soap, and naphthenic acids produce 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, contribute to mechanical cleaning of contaminants (including removing 60-90% of microflora), have some bactericidal action (especially with increasing temperature of washing solutions).
Alkaline detergents
Caustic soda(caustic soda, sodium hydroxide) is a white crystalline substance with no color and odor, well soluble in water. Hot 2-3% solutions hydrolyze protein well, break down carbohydrates, act destructively on vegetative forms of microorganisms. The disadvantage is corrosive to metals.
Soda Ash Na 2 CO 3 (anhydrous sodium carbonate) is a weaker alkaline agent. It is a finely crystalline powder, soluble in water. Hot solutions of soda ash well hydrate fats and hydrolyze proteins. In hard water it forms solid precipitates of calcium carbonate and other insoluble salts. It is used in the manufacture of soap, detergent powders, for soaking eggs, soiled linen, tableware and kitchen utensils, etc.
Crystal SodaNa 2 CO 3 x 10H 2 O (sodium carbonate ) , contains 63% of 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 possess detergent, 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, leaves indelible stains on the glass.
3. Acid detergents. They are widely used for cleaning equipment in dairy plants, because very actively combine with the salts of milk. For this, 0.3-0.5% is used. nitric and sulfamic acids. In low concentrations used in the prophylactic disinfection in the food industry.
4. Synthetic detergents (SMS).They occupy the main share among detergents and in many ways 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 softening substances (soda ash, trisodium phosphate, etc.); disinfectants; bleaching agents; paint refresher; flavors; metal corrosion inhibitors; colorants; foam improvers, etc.
SMS 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 defat 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 released into water bodies with wastewater leads to disruption of the natural processes of self-purification.
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 respective food enterprises must have permission from the State Sanitary and Epidemiological Supervision Authority.
5. Washing disinfectants.For the sanitization of food objects are widely used mixtures consisting of various chemical substances that enhance the action of each other, with the result that the overall efficiency of the mixture significantly exceeds the efficiency of each component separately. In addition, the spectrum of action of the compositions is much wider than individual chemical agents.
Currently, a large number of various kinds of washing, cleaning, bleaching and disinfecting agents with antimicrobial action, due to the introduction of bactericidal substances into them. So, with additives chloramine produce powders "Shine", "Dezus", "Dishwasher"; with inclusion oxalic acid - powder and liquid "Sanitary"; with content dichloroisocyanuric acid potassium salt - powder PSD; with sodium metasilicate - paste "Sanita" and "East"; with calcium hypochlorite - powders "Squirrel", "Gloss", etc.
For the production of detergent disinfectants, cationic substances from the class of quaternary ammonium compounds (QAC) are widely used. Aqueous solutions of QAS have low surface tension, which makes them foaming, emulsifying, washing and wetting properties. HOURs have pronounced bacteriostatic and some bactericidal properties, they are odorless and colorless and do not cause corrosion of metal surfaces. In alkaline medium, they act more actively than in acidic.
To enhance the bactericidal properties of disinfectants, the addition of soap. It dissolves fats, washes away dirt with microorganisms, lowers surface tension, which contributes to a better penetration of disinfectant into a microbial cell. AT medical and hygienic Soaps add medicinal or chemical disinfectants ( triclosan, hechsachlorophene, phenol, tar and etc.).
BIBLIOGRAPHY
1. Hygiene / Ed. Acad. RAMS G.I. Rumyantsev. - M .: GEOTAR MEDICINE, 2000. - 608 p.
2. Dotsenko V.A. A practical guide for sanitary supervision of the food and processing industries, catering and trade. - 2nd ed. pererabot 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 .: Economy, 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. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control: SanPiN 2.1.4.1074-01. approved Ch. San Doctor of the Russian Federation 26.09.01: Entry into force from 01.01.02. - M .: Ministry of Health of Russia, 2002. - 103 p.
7. Sanitary and epidemiological requirements for organizations of public catering, production and turnover of food products and food raw materials in them: SP 2.3.6.1079-01. approved Ch. San Doctor of the Russian Federation 06.11.01: Entry into force from 01.02.02. - M .: Ministry of Health of Russia, 2002. - 16 p.
8. A manual for hygienic training of catering workers. - M .: Federal Center of State Sanitary and Epidemiological Surveillance of the Ministry of Health of Russia, 1999. - 104 p.
9. Sharkovsky E.K. Food Hygiene: Study Guide. - M .: New knowledge, 2003. - 263 p.
10. Shkarin V.V., Shafeev M.Sh. Disinfectology: A guide for medical students and doctors. - Nizhny Novgorod: Publishing house NGMA, 2003 -368 p.
11. Shlyonskaya T.V., Zhuravko E.V. Sanitation and food hygiene: study guide. - M .: KolossS, 2004. - 184 p.
Annex 1
5.2.2. Hygienic requirements for detergents
All detergents should be made according to the formulations agreed with the Ministry of Health of the Russian Federation. They are subject to certain hygienic requirements. 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; to have high detergency quickly and easily wash off dishes, equipment, etc .; biodegradable in water (more than 80%), because they negatively affect the processes of natural self-purification and aquatic organisms.
- accumulate (accumulate) in the human body; have a sharp and persistent odor; influence the quality of products; have a damaging effect on washable objects.
5.2.3. Types of detergents
Soaps, alkaline and acid detergents, synthetic detergents and detergent-disinfectants are used as detergents. 1. Soaps - salts of sodium and potassium and fatty acids (palmitic, stearic, oleic, flax). Sometimes naphthenic acids are used instead of fatty acids. Making soap is carried out by saponification of fats and oils of plant and animal origin. To obtain soap, hydrogenated fats are saponified with caustic soda solution when heated in boilers. When exposed to sodium salts, solid soda soap is obtained, potassium salts produce liquid potassium soap, and naphthenic acids produce 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, contribute to mechanical cleaning of contaminants (including removing 60-90% of microflora), have some bactericidal action (especially with increasing temperature of washing solutions). 2. Alkaline detergents Caustic soda(caustic soda, sodium hydroxide) is a white crystalline substance with no color and odor, well soluble in water. Hot 2-3% solutions hydrolyze protein well, break down carbohydrates, act destructively on vegetative forms of microorganisms. The disadvantage is corrosive to metals. Calcined soda Na 2 CO 3 (anhydrous sodium carbonate) is a weaker alkaline agent. It is a finely crystalline powder, soluble in water. Hot solutions of soda ash well hydrate fats and hydrolyze proteins. In hard water it forms solid precipitates of calcium carbonate and other insoluble salts. It is used in the manufacture of soap, detergent powders, for soaking eggs, soiled linen, tableware and kitchen utensils, etc. Crystalline sodaNa 2 CO 3 x 10H 2 O (sodium carbonate ) , contains 63% of 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 silicate- its aqueous solutions possess detergent, 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, leaves indelible stains on the glass. 3. Acid detergents . They are widely used for cleaning equipment in dairy plants, because very actively combine with the salts of milk. For this, 0.3-0.5% is used. nitric and sulfamic acids. In low concentrations used in the prophylactic disinfection in the food industry. 4. Synthetic detergents (SMS). They occupy the main share among detergents and in many ways 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 softening substances (soda ash, trisodium phosphate, etc.); disinfectants; bleaching agents; paint refresher; flavors; metal corrosion inhibitors; colorants; foam improvers, etc. SMS 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 defat 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 released into water bodies with wastewater leads to disruption of the natural processes of self-purification. 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 respective food enterprises must have permission from the State Sanitary and Epidemiological Supervision Authority. 5. Washing disinfectants. For the sanitization of food objects are widely used mixtures consisting of various chemical substances that enhance the action of each other, with the result that the overall efficiency of the mixture significantly exceeds the efficiency of each component separately. In addition, the spectrum of action of the compositions is much wider than individual chemical agents. Currently, a large number of various kinds of washing, cleaning, bleaching and disinfecting agents with antimicrobial action, due to the introduction of bactericidal substances into them. So, with additives chloramine produce powders "Shine", "Dezus", "Dishwasher"; with inclusion oxalic acid - powder and liquid "Sanitary"; with content dichloroisocyanuric acid potassium salt - powder PSD; with sodium metasilicate - paste "Sanita" and "East"; with calcium hypochlorite - powders “Protein”, “Gloss”, etc. For the production of detergent-disinfectants, cationic substances from the class of quaternary ammonium compounds (QAC) are widely used. Aqueous solutions of QAS have low surface tension, which makes them foaming, emulsifying, washing and wetting properties. HOURs have pronounced bacteriostatic and some bactericidal properties, they are odorless and colorless and do not cause corrosion of metal surfaces. In alkaline medium, they act more actively than in acidic. To enhance the bactericidal properties of disinfectants, the addition of soap. It dissolves fats, washes away dirt with microorganisms, lowers surface tension, which contributes to a better penetration of disinfectant into a microbial cell. AT medical and hygienic Soaps add medicinal or chemical disinfectants ( triclosan, hechsachlorophene, phenol, tar and etc.).
BIBLIOGRAPHY
Hygiene / Ed. Acad. RAMS G.I. Rumyantsev. - M .: GEOTAR MEDICINE, 2000. - 608 p.
Dotsenko V.A. A practical guide for sanitary supervision of the food and processing industries, catering and trade. - 2nd ed. pererabot and add. - SPb .: GIORD, 2003. - 520 p.
Pedenko A.I. Hygiene and sanitation of public catering: Textbook / A.I. Pedenko, I.V. Lerina, B.I. Belitsky. - M .: Economy, 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 Doctor of the Russian Federation 26.09.01: Entry into force from 01.01.02. - M .: Ministry of Health of Russia, 2002. - 103 p.
Sanitary and epidemiological requirements for organizations of public catering, production and turnover of food products and food raw materials in them: SP 2.3.6.1079-01. approved Ch. San Doctor of the Russian Federation 06.11.01: Entry into force from 01.02.02. - M .: Ministry of Health of Russia, 2002. - 16 p.
A manual for hygienic training of catering workers. - M .: Federal Center of State Sanitary and Epidemiological Surveillance of the Ministry of Health of Russia, 1999. - 104 p.
Sharkovskiy E.K. Food Hygiene: Study Guide. - M .: New knowledge, 2003. - 263 p.
Shkarin VV, Shafeev M.Sh. Disinfectology: A guide for medical students and doctors. - Nizhny Novgorod: Publishing house NGMA, 2003 -368 p.
Shlyonskaya T.V., Zhuravko E.V. Sanitation and food hygiene: study guide. - M .: KolossS, 2004. - 184 p.
Annex 1
Characteristics of certain categories of work
The categories of work are delimited on the basis of the total energy expenditure of an organism in kcal / h (W). Light physical work (I category): Category 1a - work with the intensity of energy consumption up to 120 kcal / hour (up to 139 W) produced by sitting and accompanied by minor physical stress (a number of professions in the enterprises of precise instrument and mechanical engineering, watch making, sewing production, in the field of management, etc.); Category 1b - work with the intensity of energy consumption of 121-150 kcal / hour (140-174 W), produced sitting, standing or associated with walking and accompanied by some physical stress (a number of professions of the printing industry, communication enterprises, controllers, masters in various types of production, and t .P.). Works of medium severity (II category ): Category IIa - work with the intensity of energy consumption of 151-200 kcal / hour (175-232 W, associated with constant walking, moving small (up to 1 kg) items while standing or sitting and requiring a certain amount of physical stress (a number of professions in mechanical assembly shops of engineering enterprises, spinning and weaving); Category IIb - work with the intensity of energy consumption 201-250 kcal / hour (233-290 W) associated with walking, moving weights (up to 10 kg) and accompanied by moderate physical stress (a number of professions in mechanized foundry, rolling, forging, thermal, welding workshops of machine-building and metallurgical enterprises, etc.). Heavy physical work (III category ) - work with the intensity of energy consumption of more than 250 kcal / hour (more than 290 W), associated with constant movements, movements and carrying large weights (more than 10 kg), requiring great physical effort (a number of professions in forge shops with hand forging, foundries with manual stuffing and pouring the molds of machine-building, metallurgical enterprises, etc.
Appendix 2
Optimal values of microclimate indicators
workplace production facilities
| Period of year | Air temperature, 0 С | Surface temperature | air humidity, | Air velocity,% |
|
| Cold | III (more than 290) | ||||
| III (more than 290) |
Appendix 3
Assessment of the degree of soil chemical contamination
| pollution | Sanit. number Khlebnikov | Total display body of pollution (Zc) | ||||||||
| I class of danger | danger | danger |
||||||||
| Organic connect | connections | Organic connections | connections | connections | connections |
|||||
| Net | From background to MAC |
|||||||||
| Allowable | from 1 to 2 MAC | pcs 2 background values up to MPC | from 1 to 2 MAC | from 2 background values to MAC | from 1 to 2 MAC | from 2 background values to MAC |
||||
| 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 authorities …………………………… .. .. ……… 6 1.1.2.1. Territorial administrations ... ... ... ... ... ... ... ... ... ... 7 1.1.2.2. Federal State Institutions (FGU) ……………………………… ... …………….… 10 1.2. The rules for carrying out measures to control the implementation of state sanitary and epidemiological surveillance ……………………………………………… ... 13 Chapter 2. Hygienic characteristics of environmental factors ... ... ... ... .. 17 2.1. Air hygiene ………………………………………………. ……. 18 2.1.1. Physical properties of air ………………………………….… 19 2.1.2. The chemical composition of air ……………………………………… 26 2.1.3. Microbiological indicators of air ……………. …… 29 2.1.4. Measures for sanitary air protection ........... ... ... ... 31 2.2. Water Hygiene …………………………………………………………… ... 32 2.2.1. Sources of water supply ............................................ 34 2.2.2. Hygienic requirements and standards for drinking water quality ………………………………………… .. …… 36 2.2.3. The main methods for improving water quality ....... .......... 44 2.3. Soil Hygiene ……………………………………………………………. 45 2.3.1. Mechanical and physical properties of the soil …………… ... 46 2.3.2. The geochemical composition and toxicological significance of the soil ………………………… ..… .. ……………… 48 2.3.3. The epidemiological significance of the soil …………………… ... 51 2.3.4. Self-cleaning of the soil and sanitary protection of the soil ........ .... 53 2.3.5. Sanitary-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 the water supply of food facilities ................................... 57 3.2. Sanitary and epidemiological requirements for sewage and solid waste disposal in food enterprises ... ... ... 59 3.3. Lighting hygiene ………………………………………………………. 64 3.3.1. Hygienic requirements for natural lighting .... 65 3.3.2. Hygienic requirements for artificial lighting .. 67 3.4. Heating hygiene ……………………………………………………… .. 70 3.5. Ventilation hygiene ……………………………………………………… 72 Chapter 4. Hygienic basis for the 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. Disinfectants ................................. 88 5.1.2.1. Characteristics of certain types of disinfectants …………………………. 91 5.2. Detergents ……………………………………………….….. 97 5.2.1. Physico-chemical properties of detergents ... ... ... ... ... 98 5.2.2. Hygiene requirements for detergents ......... 99 5.2.3. Types of detergents …………………………………… ... 100 Bibliography ………………………………………………………...…. 103 Application …………………………………………………………………… 104
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