Sanitary standards for bakeries. Design and registration of a mini-bakery

1. Also, when designing a new building in which a mini-bakery will be located, it is necessary to take into account the permissible loads on the natural environment. You must ensure the minimum permissible impact on the environment, otherwise the premises will not be approved.

In this article, we will tell you about the exact requirements for mini-bakeries today imposed by the supervisory authorities, and we will also talk about the general requirements for opening this type of business.

Opening your own bakery is not difficult. You will need initial investments and a desire to finally start making money from bread production. When opening a bakery, you will need to ensure that the premises that will become your production base meet certain regulatory requirements. Below is a list of basic requirements.

1. A rule has been established for mini bakeries that prohibits placing them directly in residential buildings and buildings. If the bakery is small - productivity up to 1 ton per day, then it is allowed, in agreement with the State Sanitary and Epidemiological Supervision authorities, to place the bakery in premises that are extensions to residential and other buildings.
2. Also in the above case, it is necessary to ensure that sources of harmful influences are located as far as possible from the main building. In addition, you must take other measures to reduce or completely eliminate harmful factors in your production to acceptable levels.
3. If you are building a separate building for your mini bakery, then you need to be guided by the construction standards for the technological design of enterprises producing bread and bakery products, as well as the requirements of the Sanitary Rules.
4. Projects for the construction or reconstruction of buildings for mini-bakeries and the commissioning itself must be coordinated with the State Sanitary and Epidemiological Supervision authorities of Russia.
5. Also, when designing a new building in which a mini-bakery will be located, it is necessary to take into account the permissible loads on the natural environment.

   You must ensure the minimum permissible impact on the environment, otherwise the premises will not be approved.

6. When constructing a building within the city limits, it is necessary to provide for the discharge of all domestic sewage water into the general city sewer network. It is prohibited to discharge household wastewater into water bodies without special treatment and disinfection.

Requirements for a mini-bakery - auxiliary and household premises

1. All production facilities of your bakery must be located in such a way that you have a flow of processes, so that the production process is not interfered with by counter and intersecting flows of raw materials and finished products. Bakery premises should not be located in basements or semi-basements.
2. Storage areas at a mini bakery must be dry and clean, they must also be heated and ventilated. Regarding humidity, we add that its level here should not exceed 75%.
3. Warehouses require special equipment for loading raw materials and shipping finished products.
4. It is necessary to equip warehouses with separate load lifters.
5. In warehouses, it is necessary that the floor is free of cracks and cemented, and the walls are smooth.
6. It is prohibited to store non-food and odorous materials and household goods in warehouses.
7. Ceilings in the production and storage areas of a mini bakery should be whitewashed with adhesive or painted with water-based paints. In places where the plaster is chipped, it is necessary to plaster the ceiling surface as soon as possible.
8. Floors, walls and ceilings must be finished only with finishing materials approved by the State Sanitary and Epidemiological Supervision authorities.
9. In mini-bakery dressing rooms, it is necessary to ensure separate storage of outerwear and employee belongings.
10. Premises for food must be included in the household premises.
11. If there is no dining room in the mini bakery, then it is necessary to equip rooms for meals.
12. Before entering food points, hangers for sanitary clothing, washbasins with hot and cold water supply, soap, and electric towels should be provided.

The requirements for the premises of a mini bakery are not so complicated, but they must be observed in any case!

Location of the premises

The successful location of the bakery directly determines the level of sales of bakery products and the profitability of the bakery itself. A good option would be:

— The location of the bakery is in a crowded place - near a metro station, in a shopping and business center, near a school, kindergarten, university.

— Adjacent bakery directly to a store or shopping center. This will ensure not only a constant flow of customers, but also new sales areas. Fresh baked goods will be able to immediately go to the shelves of these same stores and shopping centers.

It is highly undesirable to place a bakery:

— At a considerable distance from residential areas. Few people want to travel a long distance to buy bread or a bun.

— In places with a high level of competition. If there are already several thriving bakeries nearby, then it's worth looking for another location.

Premises requirements

Any bakery will function successfully only if the structure of the premises is competent.

Bakery in a residential building

To do this, it is necessary, at a minimum, to organize:

- Manufacturing facility.

— Finished product storage workshop.

— Warehouse for storing raw materials and auxiliary products.

— A number of utility rooms - a restroom, a locker room for staff, a place for storing waste.

— A place for selling bakery products.

In this case, the required power of the electrical network should be 15-20 kilowatts.

If the space allows, then you can organize a small coffee shop or cafeteria in the same bakery. This sales option will definitely not be superfluous.

The selected premises must be approved by the sanitary-epidemiological station (SES). To obtain permission from this regulatory authority, the bakery must:

— It was at least on the first floor. No basements or semi-basements.

— It was equipped with a high-quality ventilation system, running water with hot and cold water, and a sewage system.

As for interior renovation work, it is advisable that the floor and walls be finished with ceramic tiles. Lighting should be as natural and light as possible.

How to simplify your search for premises

For example, buy a franchise of the federal chain of bakeries “Makovka”. In this case, competent specialists will solve all issues related to the selection of premises. The proposed options will differ not only in their convenient location, but also meet all the requirements of the SES. You will no longer have to rack your brains about how to find suitable premises and how to survive the SES inspection. Our specialists will successfully solve these problems.

come back

In May 2016, an individual entrepreneur opened a bakery on the ground floor of a residential building on Lenin Street, 42. This came as a surprise to the residents of the house: at the general meeting they voted against such a neighborhood. Despite the residents' decision, the bakery began operating in one of the apartments on the ground floor in June.

The law allows bakeries to open in residential buildings if the owners comply with hygiene requirements. Residents are sure that the bakery in the house on Lenina, 42 is operating with violations.

First of all, there is no ventilation in this bakery. It is replaced by a window with a fan and an air conditioner that releases harmful gases under the windows of residential apartments. Because of this, the coating on the gas pipe that runs along the facade of the house has deteriorated. Secondly, there is no separate sewerage system in this room. This led to constant blockages, which are eliminated at our expense. Thirdly, food is unloaded from an illegally built porch in the courtyard of the house,” says Alexey Suvorov.

Residents complain about constant noise: in the apartments you can clearly hear the rattling of dishes and equipment in the bakery. The equipment hums from morning to evening.

Loading and unloading operations are carried out from the yard of the house. Large trucks constantly arrive, bringing flour and other products for baking. The bakery workers put waste on the porch, so there is always garbage there and dogs running around.

Is it acceptable to locate a bakery in a high-rise building?

And there’s nothing to say about smells. The residents can’t breathe,” Alexey Suvorov continues the story.

With his problem, the chairman of the council of the house on Lenina, 42, Alexey Suvorov, turned to the Center for the Protection of Citizens' Rights "A Just Russia". He said that activists of the house had already filed complaints with the SPDU management company, Rospotrebnadzor, and the district prosecutor's office. The inspection did not reveal any noise, vibration or pollutant violations. With the exception of acrolein, which is harmless. This substance may be harmless, residents comment on the test results, but it doesn’t make breathing any easier: strong odors poison their lives every day.

The court did not help people either: the entrepreneur was fined, but work was not suspended, since the threat to people’s health was not proven. Deputy of the State Duma of Russia from the A Just Russia party, Alexander Burkov, joined in solving this problem. Residents of the house hope that the participation of the parliamentarian will solve their problem.

By the way, this is not the only complaint from residents of Izhevsk about the work of a bakery located in a residential building. According to Rospotrebnadzor of Udmurtia, last year alone this department received 22 complaints about the activities of enterprises producing and selling bakery products located in apartment buildings.

When looking for premises, be sure to carefully consider the availability of a second exit, evaluate where it is located and what opportunities there are to work through it.

optimal power
for full work
bakeries

Electric power

The first thing that interests us is the availability of the necessary electrical power in the room. The optimal power for full operation of a bakery is 30-35 kW, although we have experience starting at 20 kW. But I don’t recommend working in conditions where connecting an electric kettle could stop the entire production.

You can find out the power by asking the owner of the premises for technical specifications, which will also allow us to find out the possibility of increasing the power if necessary. I will describe how to obtain the required power from the electrical network in my next article.

ready-made solutions for various
tasks in our knowledge base

Quite a lot of materials are devoted to choosing a location for a bakery, including the works of Vladimir Makarov, director of development of the Real Bakery chain. I, in turn, have been launching retail outlets for several years now. In less than a year of work, more than 20 successful bakeries were launched under my leadership. This figure may seem small to some, but I assure you that this is a lot of work with a huge number of nuances.

Let's start with the requirements for the premises in which the bakery is planned to open. Let’s say you’re satisfied with the traffic and potential conversion, and you have a question about what to do next. We will analyze this stage within the framework of the issue of requirements for the premises.

Ventilation

So, you and I have received the kilowatts we need, now we move on to the issue of supply and exhaust ventilation. It is important, even at the stage of choosing a room for yourself, to evaluate what type of ventilation can be implemented in it, because ultimately this will affect the size of the investment.

If the premises are located in a non-residential building, this is very good news. Because
in this case, ventilation can be realized by simply bringing it to the “street”,
which will reduce costs significantly.

If the premises are located in a residential building, this imposes certain obligations. In this case, ventilation is implemented by leading it along the facade “to the ridge” of the building. This type of ventilation increases the investment.

As a result, my recommendation is, if possible, to select a room with ready-made ventilation or a room in a non-residential building. This is just a recommendation; most bakeries, one way or another, are launched in residential buildings, and I will tell you how to implement ventilation and go through all the stages of approval in my next article. And now I propose to touch on the third important requirement for the premises - the presence of a loading zone.

Loading/unloading area

Let me start with the fact that there are sanitary rules that we must follow. They say that if this is a residential building, then loading must be carried out
from the façade of the building, which has no windows or entrance to the living quarters.

But in real life, it is almost impossible to find such premises in residential buildings.
In this case, you need to choose the lesser evil and focus on rooms that, in principle, have another entrance. At the same time, it is necessary to clearly plan the unloading and loading schedule so as not to receive complaints from residents of the house. This creates some discomfort, but protects us from attacks from supervisory authorities.

Conclusion: when looking for premises, be sure to carefully consider the issue of the presence of a second exit, evaluate where it is located and what opportunities there are to work through it.

Let's move on. Also, one of the most important requirements for a bakery premises is
this is his square. The ideal area for a full-cycle bakery is 70-90 square meters. There is practice when it is possible to build a retail outlet in 50 square meters, but this imposes certain restrictions. So, for example, there will be problems with placing a refrigerator for drinks in the sales area,
and in production the speed of work of bakers will decrease, which will lead to failure to fulfill the production program.

In the next article we will dwell in detail on the issue of types of ventilation solutions, their pros and cons.

CHIEF STATE SANITARY DOCTOR
IN ST. PETERSBURG

RESOLUTION
dated 11/27/97 No. 6

ON THE INTRODUCTION OF SANITARY RULES AND STANDARDS
FOR MINI BAKERY

SanPiN 2.3.4.004-97

I DECIDE:

1. In accordance with the Law of the Russian Federation "On the Sanitary and Epidemiological Welfare of the Population":

1.1. Enter into force on the territory of St. Petersburg Sanitary rules and regulations for mini-bakeries SanPiN 2.3.4.004-97.

1.2. Specialists from regional centers of State Sanitary and Epidemiological Supervision should use these sanitary rules and regulations when planning and implementing hygienic control over the content of foreign substances that contaminate food raw materials and food products, as well as when investigating food poisoning of a non-bacterial nature.

Chief State
sanitary doctor for St. Petersburg
IN AND. Kurchanov

Center for State Sanitary and Epidemiological Surveillance
in St. Petersburg

IMPLEMENTATION PLAN
Sanitary rules and regulations for mini-bakeries
SanPiN 2.3.4.004-97

1. Study of ND by specialists from the food hygiene department of the Center for State Sanitary and Epidemiological Surveillance in St. Petersburg:

deadline - 01/30/1998

2. Conduct an instructional and methodological meeting with the manager. food hygiene departments of regional centers of the State Sanitary and Epidemiological Supervision:

deadline - 02/05/1998

3. Monitor the implementation of this document and its use in the work of the department in the regional centers of the State Sanitary and Epidemiological Supervision during scheduled inspections of the department’s work.

Head of Food Hygiene Department

Dmitrieva G.A.

SanPiN 2.3.4.004-97

SANITARY RULES AND STANDARDS
FOR MINI BAKERY

1. Developed by: Center for State Sanitary and Epidemiological Surveillance in St. Petersburg (Dmitrieva G.A.);

Department of Human Nutrition, Faculty of Additional Professional Education, St. Petersburg State Medical Academy named after. I.I. Mechnikova (Belova L.V., Krestova G.A., Mishkich I.A.).

2. Approved and put into effect by Decree of the Chief State Sanitary Doctor for St. Petersburg dated November 27, 1997 No. 6.

1 AREA OF USE

These Sanitary Rules and Standards have been developed and approved on the basis of the Law of the RSFSR "On the Sanitary and Epidemiological Welfare of the Population", the Law of the Russian Federation "On the Protection of Consumer Rights", the Law "On Certification of Products and Services" and the "Regulations on State Sanitary and Epidemiological Standardization", approved by Decree of the Government of the Russian Federation of June 5, 1994 No. 625, and establish requirements for enterprises producing bread and bakery products.

2. REGULATORY REFERENCES

These Sanitary Rules and Standards refer to the following documents.

2.1. Law of the RSFSR "On the sanitary and epidemiological welfare of the population" dated April 19, 1991.

2.2. Law of the Russian Federation "On Certification of Products and Services" dated June 10, 1993.

2.3. The Law of the Russian Federation "On the Protection of Consumer Rights" and the Federal Law of the Russian Federation "On Amendments and Additions to the Law of the Russian Federation "On the Protection of Consumer Rights".

2.4. Law of the RSFSR "On the Protection of the Natural Environment".

2.5. "Regulations on state sanitary and epidemiological regulation", approved by Decree of the Government of the Russian Federation of June 5, 1994 No. 625.

2.6. SN 245-71 "Sanitary standards for the design of industrial enterprises" gr.8.

2.7. SanPiN 2.3.4.545-96 "Sanitary rules and standards for the production of bread, bakery and confectionery products."

2.8. SNiP 23-05-95 "Natural and artificial lighting".

2.9. SNiP 2.04.05-91 "Heating, ventilation and air conditioning".

2.10. SNiP 2.04.01-85 "Internal water supply and sewerage of buildings."

2.11. SanPiN No. 4630-88 "Sanitary rules and standards for the protection of surface waters from pollution."

2.12. VNTP 02-92, part 2 "Bakeries".

3. GENERAL PROVISIONS

3.1. These Sanitary Rules and Standards (hereinafter referred to as the Sanitary Rules) define the hygienic requirements for the design, equipment and maintenance of mini-bakeries that produce bread and bakery products with a maximum productivity of up to 3 tons per day, regardless of the form of ownership and departmental affiliation, as well as the requirements for mode of production, storage, sales, quality of bread and bakery products.

3.2. The placement of low-power enterprises with maximum permissible productivity is permitted only in separate buildings. For bakeries and workshops for the production of: bread and bakery products - no more than 1 ton per day is allowed, in agreement with the State Sanitary and Epidemiological Supervision authorities (provided there is no harmful effect on residents), placement in premises attached to residential and other buildings, as well as built into non-residential buildings (administrative, production, trade, etc.).

3.3. When locating low-power enterprises in separate buildings, the dimensions of sanitary protection zones must be established in agreement with the State Sanitary and Epidemiological Supervision authorities, based on the sanitary classification of enterprises depending on the existing hazards, as well as taking into account the situation on the ground.

3.4. If low-power enterprises are located in premises attached or built-in to residential buildings, sources of harmful influences (vibration, noise, dust, gases, odors, etc.) should be located in the premises most remote from the main building. In addition, measures must be taken to eliminate or reduce the harmful factors of this production to acceptable levels.

3.5. When designing, constructing new and reconstructing existing enterprises, one should be guided by the construction standards of technological design of enterprises producing bread and bakery products, as well as the requirements of these Sanitary Rules.

3.6. Projects for construction, reconstruction, major repairs, as well as the commissioning of newly built or overhauled, reconstructed and re-equipped enterprises must be agreed upon with the bodies and institutions of the State Sanitary and Epidemiological Supervision of Russia.

3.7. The range of manufactured products, as well as the points of their sale, are approved by the administration of the enterprise and coordinated with the centers of the State Sanitary and Epidemiological Supervision. The range of low-power enterprises should be limited and correspond to existing capabilities. Changes in the assortment must be agreed upon with the State Sanitary and Epidemiological Supervision Center.

3.8. During the production of bread and bakery products, environmental measures must be carried out in accordance with the Law of the RSFSR "On the Protection of the Natural Environment".

3.9. When designing enterprises, maximum permissible loads on the natural environment must be taken into account and reliable and effective measures must be taken to prevent and eliminate pollution of the natural environment with hazardous waste, their neutralization and disposal, and the introduction of resource-saving, low-waste and non-waste technologies and production.

3.10. The construction and reconstruction of enterprises, structures and other facilities must be carried out according to approved projects, agreed upon with the bodies and institutions of the State Sanitary and Epidemiological Supervision, in strict accordance with current environmental, sanitary, and construction standards and regulations.

3.11. During the construction and reconstruction of enterprises located within populated areas, the size of the sanitary protection zone should be established in agreement with the State Sanitary and Epidemiological Supervision authorities.

Industrial, domestic, and storm drains from bakery enterprises must be discharged into sewers and treated at city (village) or local facilities. Projects of local treatment facilities and discharge sites must be agreed upon with the State Sanitary and Epidemiological Supervision authorities. Discharge of industrial and domestic wastewater into water bodies without appropriate treatment and disinfection is prohibited.

4. REQUIREMENTS FOR THE TERRITORY

4.1. The selection of a land plot for construction and reconstruction of enterprises must be agreed upon with the State Sanitary and Epidemiological Supervision authorities.

4.2. The yard area must be fenced, illuminated, and kept properly clean. The yard should be cleaned daily, in winter it should be cleared of snow and ice, and during icy conditions it should be sprinkled with sand.

4.3. It is not permitted to place residential premises or fattening facilities for domestic animals and poultry on the territory of the enterprise; there should be no landfills, livestock farms or other possible pollutants nearby.

For the drainage of atmospheric waters, slopes must be provided directed from buildings and other structures to drainage basins.

The area should be landscaped.

4.4. For the collection and temporary storage of waste and garbage, waterproof garbage containers and containers with a capacity of no more than two days of waste accumulation, with lids, must be installed on a concrete and asphalt area, the area of ​​which must be at least 1 sq.m. Placement of waste containers from the enterprise and from residential buildings at least 25 m; containers must be cleaned as they are filled, but at least once every 2 days, followed by disinfection in the spring-summer period of the year with a 10% solution of bleach or other approved disinfectants. . means.

Garbage removal from receptacles should be carried out using special transport, the use of which for transporting raw materials and finished products is prohibited.

5. REQUIREMENTS FOR WATER SUPPLY AND SEWERAGE

5.1. Water supply to enterprises should be carried out by connecting them to a centralized water supply network, and in its absence, by installing an internal water supply from artesian wells.

5.2. The quality of water used for technological, drinking and domestic needs must comply with the requirements of GOST "".

5.3. Artesian wells and reserve reservoirs must have sanitary protection zones of at least 25 m. Systematic control must be established over their sanitary and technical condition and water quality.

5.4. The quality of water supplied to reservoirs and production workshops must be systematically monitored in accordance with GOST "Drinking water. Hygienic requirements and quality control" within the time limits established by the State Sanitary and Epidemiological Supervision authorities (chemical analysis is carried out at least once a quarter, bacteriological - at least once a month).

5.5. The premises of water tanks for reserve water must be insulated, sealed and kept clean.

5.6. Production premises should provide:

Supply of cold and hot water of drinking quality with installation of mixers to water intake points for technology needs;

Flush taps at the rate of one tap per 500 m2 of area in workshops, but not less than one flush tap per room;

Sinks for washing hands in workshops with cold and hot water supply with a mixer, equipped with soap (disinfectant solution), a disposable towel or an electric hand dryer.

Sinks should be located in each production workshop at the entrance, as well as in places convenient for their use, at a distance of more than 15 m from the workplace.

For drinking purposes, drinking fountains, carbonation units or drinking tanks are installed at a distance of no more than 75 m from the workplace.

The temperature of drinking water should be between 8-20° WITH.

The water in the tanks must be replaced daily, and the tanks must be sealed.

5.7. For the hot water supply system, water must be used that meets the requirements of GOST "Drinking water. Hygienic requirements and quality control."

It is prohibited to use hot water from the water heating system for technological processes, sanitary treatment of equipment and premises.

5.8. In the event of a lack of hot water, it is necessary to provide for the installation of electric boilers and water heaters to provide enterprises with hot running water in sufficient quantities.

5.9. The design of the sewerage system of enterprises must meet the requirements of SNiP "Sewerage. External networks and structures", "Internal water supply and sewerage of buildings", as well as the requirements of these SanPiN.

5.10. The sewerage systems of mini-bakeries located in buildings for other purposes or extensions to them should be provided separately from the sewerage systems of these buildings.

5.11. To remove industrial and household wastewater, enterprises must be connected to the city sewer system or have independent sewerage and treatment facilities.

The internal sewerage system for industrial and domestic wastewater must be separate with independent release into the yard network.

5.12. It is prohibited to discharge industrial and domestic waters into open water bodies without appropriate treatment, as well as to install absorption wells.

6. HEATING AND VENTILATION REQUIREMENTS

6.1. Production and auxiliary premises, with the exception of cold warehouses, must be provided with heating in accordance with the requirements of SNiP “Heating, ventilation and air conditioning”, “Industrial buildings”, “Administrative and domestic buildings”, while it is preferable to use a water heating system as the most hygienic .

Heating devices must be easily accessible for cleaning from dust.

6.2. Equipment, pipelines and other sources of significant emissions of convection and radiant heat (baking ovens, steam lines, hot water pipelines, steam boilers, boilers, etc.) must have thermal insulation, the surface temperature should not exceed 45° WITH.

6.3. At workplaces near ovens, as well as near final proofing cabinets, to protect against escaping hot vapors and gases, it is necessary to provide air ventilation at the level of the breathing zone. The temperature of the stifling air in winter should be within (18+1)° WITHat an air speed of 0.5-1.0 m/sec., and in summer (22 + 1)° C at an air speed of 1-2 m/sec. Air recirculation is not permitted.

7. LIGHTING REQUIREMENTS

7.1. Natural and artificial lighting in production and auxiliary premises must comply with the requirements of SNiP "Natural and artificial lighting. Design standards" and "Technological design standards".

In all production and support areas, measures should be taken to maximize the use of natural light. Light openings should not be cluttered with production equipment, containers, etc. both indoors and outdoors.

7.2. The glazed surface of light openings of windows, lanterns, etc. must be regularly cleaned of dust and soot.

Broken glass in windows must be replaced immediately with whole glass. It is prohibited to install composite glass in windows and replace glazing with plywood, cardboard, etc.

Lighting fixtures and fittings must be kept clean and wiped when dirty.

7.3. Lighting sources in production workshops and warehouses must be enclosed in special explosion-proof fittings: fluorescent lamps - depending on the type, incandescent lamps - in closed shades.

The enterprise must keep records of electric lamps and lampshades in a special journal.

7.4. It is recommended to install fluorescent lighting in enterprises producing bakery products in departments: bakery, dough mixing, dough cutting, brewing and yeast, bread storage, expedition, administrative and utility rooms.

7.5. It is prohibited to place lamps directly above open (opening) process containers.

7.6. To avoid dust explosions in rooms for storing and preparing flour, the following must be provided: hidden electrical wiring, moving electrical switches and circuit breakers outside these rooms, using sealed lamps with a protective mesh.

Monitoring the condition and operation of lighting devices should be entrusted to technically trained persons.

8. REQUIREMENTS FOR PRODUCTION AND AUXILIARY FACILITIES
AND DOMESTIC PREMISES

8.1. The production premises and workshops of the enterprise must be located in such a way as to ensure the flow of technological processes and the absence of counter and intersecting flows of raw materials and finished products. Their location in basements and semi-basements is prohibited.

The set of premises must meet technological design standards.

8.2. Warehouses must be dry, clean, heated, with good ventilation (temperature - not lower than 8 ° C, relative air humidity - 70 - 75%), equipped with special rooms for unloading raw materials and loading finished products and provided with canopies for protection from precipitation, completely covering vehicles.

Separate forklifts must be provided for transporting raw materials and finished products.

Gas treatment of barn pests is allowed in warehouses in accordance with the current rules for gas treatment of warehouses.

The floor in warehouses must be dense, without cracks, cemented, and the walls must be smooth.

The warehouse must have refrigerated chambers for storing perishable raw materials and semi-finished products.

In food warehouses, storage of non-food materials and odorous household goods (soap, washing powders, etc.) is prohibited.

8.3. As part of the production workshops of the enterprise, in accordance with the requirements of the “Sanitary Standards for the Design of Industrial Enterprises,” thermal (hot) workshops must be allocated in separate rooms; washing rooms requiring special hygienic conditions.

Before entering production premises, mats soaked in a disinfectant solution must be provided.

8.5. Ceilings and walls above panels in production premises and auxiliary workshops must be whitewashed with adhesive or painted with water-based paints.

Painting and whitewashing of ceilings and walls must be done as needed, but at least twice a year.

Places with chipped plaster must be immediately plastered, followed by painting or whitewashing.

8.6. Small work to eliminate defects in plaster, whitewash, replace broken glass, etc. is allowed to be carried out without completely stopping the production process, subject to local fencing and reliable protection of the product from the ingress of foreign objects.

8.7. Floors in all production premises must be waterproof, non-slippery, without cracks and potholes, with a surface that is easy to clean and wash with appropriate slopes towards the ladders.

8.8. For finishing floors, walls and ceilings, materials approved by the State Sanitary and Epidemiological Supervision authorities must be used.

8.9. In dressing rooms it is necessary to provide separate storage of outerwear, home clothes, work clothes and shoes.

The doors to the toilet and the toilet cubicle are of the “subway” type.

There should be sinks, toilet paper, soap, an electric towel, a disinfectant solution for hand cleaning, a hanger for bathrobes and a disinfectant mat in front of the toilet at the washbasins and toilet airlocks.

The toilet stall must be equipped with a toilet paper holder. There should be a reminder on the cabin doors: “Take off your sanitary clothing.”

Showers should be located next to dressing rooms and have pre-shower areas equipped with hangers and benches.

The number of places in showers should be determined in accordance with SNiP based on the number of workers in the longest shift.

8.10. Food points must be part of household premises.

In the absence of canteens, enterprises must have rooms for meals.

Before entering food points, hangers for sanitary clothing, washbasins with hot and cold water supply, soap, and electric towels should be provided.

9. REQUIREMENTS FOR EQUIPMENT, INVENTORY, CONTAINER

9.1. Equipment and equipment must be located in such a way as to ensure the flow of the technological process and free access to them.

9.2. All parts of equipment and equipment that come into contact with products must be made of materials approved by the State Sanitary and Epidemiological Supervision authorities for use in food engineering and the food industry. The use of imported equipment and inventory is permitted only if there is a hygienic certificate (conclusion).

9.3. The surface of equipment and inventory must be smooth and easy to clean, wash and disinfect. Detergents and disinfectants approved by the State Committee for Sanitary and Epidemiological Surveillance of Russia must be used.

9.4. New iron molds and sheets intended for baking flour products must be baked in ovens before use. The use of sheets and forms with defective edges, burrs, or dents is prohibited.

Bread pans must be periodically (as necessary) subjected to straightening (elimination of dents and burrs) and removal of carbon deposits - by firing in ovens and other methods permitted by the State Sanitary and Epidemiological Supervision authorities.

9.5. The internal and external surfaces of the dough mixing bowls are cleaned and lubricated with vegetable oil after each kneading.

9.6. Each line feeding flour into a silo must be equipped with a flour sifter and a magnetic trap for metal impurities.

The flour sifting system must be sealed: pipes, burats, auger boxes, silos must not have any cracks.

The flour sifting system must be disassembled and cleaned at least once every 10 days, and at the same time its serviceability must be checked and treated against the development of flour pests. The flow from the flour sifters is checked for the presence of foreign objects at least once per shift. In magnetic devices, the magnet strength should be checked 2 times every 10 days. It must be at least 8 kg per 1 kg of the magnet’s own weight. Magnets are cleaned by a mechanic at least once per shift.

The results of checking and cleaning the flour sifting system must be recorded in a special log.

9.7. Silos for bulk storage of flour must have a smooth surface, cones of at least 70 cm, devices for destroying flour arches and inspection hatches at a height of 1.5 m from the floor level.

9.8. Knives on rolling machines are cleaned upon completion of work. Boards, table surfaces, and rubber transport belts must be mechanically cleaned regularly and washed with hot water and soda as they become dirty.

Carts, shelves and scales should be washed with hot water and dried dry daily.

9.9. Inventory and in-shop containers must be processed in special washing departments. When washing by hand, containers and equipment are washed at the end of each shift after thorough mechanical cleaning in washing machines or three sectional baths.

In the first section - soaking and washing at a water temperature of 40 - 45 ° C, the concentration of the detergent solution is determined according to the instructions attached to it.

The second section is disinfection. In the third - rinsing with hot running water at a temperature of at least 60 degrees C.

9.10. After processing, equipment and in-shop containers are dried. They are stored in a special room on racks, shelves, stands with a height of at least 0.5 - 0.7 m from the floor.

9.11. Washing of returnable containers should be carried out separately from the washing of in-shop containers and equipment.

9.12. For washing and disinfection of equipment, equipment, inventory, bathrooms, hands, etc., centralized preparation of washing and disinfecting solutions must be provided.

Storage of detergents and disinfectants is permitted only in a specially designated room or in special cabinets.

9.13. When carrying out repairs of equipment and equipment, measures must be taken to prevent the possibility of foreign objects getting into products in accordance with the “Instructions for preventing foreign objects from getting into products.”

9.14. Commissioning of equipment and equipment after repair (reconstruction) is permitted only after washing, disinfection and inspection by the shift supervisor (foreman).

9.15. The equipment of mechanics and other repair workers should be kept in portable tool boxes. It is prohibited to store repair parts, small spare parts, nails and other things near workplaces in production premises. A special storage room or place is allocated for this.

10. REQUIREMENTS FOR RAW MATERIALS, PRODUCTION, OUTPUT

10.1. All incoming raw materials, auxiliary, packaging materials and manufactured products must meet the requirements of current standards, technical specifications, hygienic requirements, have hygienic certificates and quality certificates.

10.2. A hygiene certificate is issued for the type of product, and not for a specific batch. Confirming the compliance of a batch of manufactured and supplied products with the established requirements (to guarantee the appropriate quality of the product) is the responsibility of the manufacturer.

10.3. Control of safety indicators in finished products of the baking industry is carried out in accordance with the procedure established by the product manufacturer in agreement with the State Sanitary and Epidemiological Supervision authorities and guaranteeing product safety.

10.4. Raw materials and auxiliary materials are allowed into production only if there is a conclusion from a laboratory or specialists from the technological control of the enterprise.

10.5. When using imported food additives, the enterprise must have a certificate and specification from the supplier company, as well as a hygienic certificate or permission from the State Committee for Sanitary and Epidemiological Supervision of Russia.

10.6. Raw materials entering production must be prepared for production in accordance with technological instructions and the “Instructions for preventing the ingress of foreign objects into products.”

The preparation of raw materials for production should be carried out in a separate room - the preparatory department.

Unstuffingraw materials, semi-finished products and auxiliary materials should be carried out after preliminary cleaning of the container from surface contaminants.

Before emptying, bags of raw materials are cleaned from the surface with a brush and carefully ripped open along the seam.

Cans and jars with raw materials are protected from surface contamination and disinfected. Fillings and semi-finished products prepared for the production of bakery products must be stored in labeled, closed containers at a temperature not exceeding +6° WITH.

10.7. Contained raw materials, auxiliary materials and finished products must be stored in warehouses and expeditions on racks and stockpiles at a distance of at least 15 cm from the floor level and 70 cm from the walls in stacks, with passages at least 75 cm wide between them.

10.8. Flour should be stored separately from all types of raw materials. Flour in containers should be stored in stacks on racks at a distance of 15 cm from the floor level and 50 cm from the walls. The distance between stacks must be at least 75 cm.

10.9. When accepting and storing flour in bulk, the following conditions must be observed:

During the absence of unloading flour trucks, the receiving devices must be constantly closed, the receiving flexible hoses must be removed into the room and suspended;

Before connecting the flour truck to the receiving devices, the responsible person is obliged to carefully inspect the internal contents of the outlet pipe of the flour truck, as well as the integrity of the seals on the loading hatches of the flour truck;

Air filters on silos and bunkers must be in good condition and cleaned at least once a day. All manholes and hatches must be securely closed. It is prohibited to send flour into production without passing through magnetic catchers;

After repairs and cleaning of flour lines, switches, feeders, bins and silos, it is necessary to inspect the equipment so that no tools, parts, brushes, etc. remain in it.

10.10. During bulk storage, flour is placed in a container in accordance with quality indicators. Complete cleaning of the bunkers (silos) and cone must be carried out at least once a year.

Cleaning of the upper zones of bunkers (silos) and the cone should be carried out systematically once a month.

10.11. Salt should be stored in separate bins or chests with lids, as well as in dissolved form in containers equipped with filters, and can only be supplied to production dissolved and filtered.

10.12. Yeast is supplied to the enterprise pressed, dried or in the form of yeast milk. Pressed yeast and yeast milk are stored at temperatures from 0 to +4 ° C. It is allowed to store a replacement and daily supply of compressed yeast in the workshop.

10.13. Pasteurized cow's milk is stored at temperatures from 0 to +6 ° With no more than 36 hours from the end of the technological process of its production.

10.14. Fats, eggs and dairy products should be stored in refrigerators at temperatures from 0 to +4° WITH.

10.15. Egg melange is allowed in dough for the production of small-piece confectionery and bakery products if it meets the required organoleptic, physicochemical and microbiological parameters. Egg melange is stored at temperatures from -6 to +5 ° C, re-freezing melange is strictly prohibited. Storage of defrosted melange for more than 4 hours is not allowed.

10.16. Food additives, including baking powder, must have hygienic certificates and be stored in original packaging with appropriate labels.

Sprinkling or pouring food additives into other storage containers is not permitted.

Solutions of dyes and flavors are prepared by the enterprise’s laboratory workers and issued for production in containers made from materials approved by the State Committee for Sanitary and Epidemiological Supervision for use in the food industry. Containers with solutions of dyes and flavors must have labels with the name and concentration of the drug solution.

10.17. Raisins and dried fruits are carefully sorted, twigs and foreign impurities are removed, then washed on racks or in a raisin washing machine with running water at a temperature of about 5° C. Raisins are allowed to be used in products where they undergo reliable heat treatment. The candied fruits are moving.

10.18. Bread selected from the oven must be immediately placed in trays and sent on the expedition. Storing bread in bulk is prohibited.

10.19. Bread affected by the “stringy” (potato) disease is not allowed for food purposes, cannot be processed and must be immediately removed from the bakery.

To prevent the spread of “sticky” (potato) disease at the enterprise, it is necessary to take measures in accordance with the requirements of the “Instructions for the Prevention of Potato Bread Disease”.

10.20. Products that have fallen on the floor (sanitary defect) must be placed in a special container marked “Sanitary defect”.

11. REQUIREMENTS FOR TRANSPORTATION AND SALES OF FINISHED PRODUCT
AND QUALITY CONTROL OF BAKERY PRODUCTS

11.1. Bread and bakery products are sold in accordance with the “Rules for Trade in Food Products” and current regulatory and technical documentation.

11.2. It is prohibited to approve regulatory and technical documentation for new types of bakery products, put them into production, sell and use without a hygienic assessment of their safety for human health; coordination of regulatory and technical documentation for these types of products with the State Committee for Sanitary and Epidemiological Supervision of Russia; obtaining a hygiene certificate in accordance with established requirements.

11.3. Each batch of bread and bakery products must be provided with quality certificates and certification information.

11.4. Bread, bakery and confectionery products must be transported in vehicles specially designated for the transportation of these products, and during loading and unloading they must be protected from exposure to precipitation.

11.5. Bread and bakery products may be on sale at retail establishments after leaving the oven for no more than:

36 hours - bread made from rye and rye-wheat and peeled rye flour, as well as a mixture of wheat and rye flour;

24 hours - bread made from wheat-rye and peeled wheat flour, bread and bakery products weighing more than 200 g from high-quality wheat, rye flour;

16 hours - small-piece products weighing 200 g or less (including bagels).

After these periods, the sale of bread and bakery products is prohibited, and they are subject to withdrawal from the sales floor and are returned to the supplier as stale.

11.6. Bread and bakery products must be placed in trays in accordance with the Rules for the stacking, storage and transportation of bread and bakery products in accordance with GOST "Stack, storage and transportation of bread and bakery products". Bread trays must be clean and must be checked by bakery workers when filled.

11.7. A permit to operate vehicles is issued by the State Sanitary and Epidemiological Supervision Center for 6 months. After this period, vehicles must be presented for inspection. Transportation of bread and bakery products by transport that does not meet sanitary requirements is prohibited.

Vehicles used to transport bread and bakery products must be clearly marked "Bread".

It is not allowed to transport any cargo in vehicles intended for the transportation of bread and bakery products.

Vehicles, containers and tarpaulins intended for transporting bread and bakery products must be kept clean.

Before loading, transport and containers must be inspected and cleaned, and upon completion of work, thoroughly washed with hot water and disinfected at least once every 5 days at the transport enterprise.

11.8. The manager of the transport fleet and the administration of the transport enterprise are responsible for the sanitary condition of transport intended for the transportation of bread and bakery products, as well as for the sanitary literacy of transport workers.

Persons accompanying the bread must load and unload bread in sanitary clothing and have a personal sanitary book with a note on the medical examination, examinations and passing the sanitary minimum exam.

Loading and unloading of finished products should be done under a canopy to protect from rain and snow.

Officials of the bakery enterprise are responsible for compliance with sanitary standards when loading finished products, and during unloading, the administration of the trading enterprise is responsible.

If finished products are loaded by trading enterprises into their own transport, then the administration of the trading enterprise is responsible for maintaining sanitary conditions.

11.9. Bread and bakery products are sold in specialized branded bread and confectionery stores, bread departments of food stores and supermarkets, in consumer cooperation stores selling everyday goods, bread and food stalls, pavilions, auto stores and from vending machines. The sale of bread and bakery products in small retail trade enterprises is carried out in the presence of their industrial packaging.

11.10. Bread and bakery products returned from trade are processed at the manufacturing plant in the form of lobes. Uncontaminated products without signs of microbiological spoilage can enter the lobe. Lobe can only be used in the production of rye bread from wallpaper and peeled flour, bread from rye-wheat flour, bread from premium, first and second grade wheat flour.

It is prohibited to accept bread affected by “potato disease” from the retail chain for processing. Storage of waste in production and return of bread products subject to soaking for more than 4 days is not permitted.

11.11. Laboratory control consists of checking the quality of raw materials, auxiliary materials, finished products and compliance with technological and sanitary-hygienic regimes for the production of bread and bakery products, carried out by an accredited laboratory of the enterprise, and in the absence of a laboratory, control can be carried out under a commercial agreement with bodies and institutions of the State Sanitary and Epidemiological Supervision Authority or accredited laboratories bodies of the State Sanitary and Epidemiological Supervision and the State Standard.

12. SANITARY REGIME IN THE PREMISES OF ENTERPRISES

12.1. Cleaning of production, auxiliary, warehouse and household premises must be carried out by cleaners (combining is not allowed), and cleaning of workplaces must be done by workers. Enterprises operating in several shifts must be serviced by a rotating staff of cleaners.

12.2. Cleaners must be provided with cleaning equipment, washing, disinfection and cleaning products.

12.3. Cleaning equipment for cleaning production, auxiliary and utility rooms must be marked with paint and stored in separate rooms equipped with special washing baths and drainage devices with hot and cold water supply, as well as a register for drying cleaning equipment.

12.4. After finishing cleaning at the end of the shift, all cleaning equipment must be washed with water and detergents added and disinfected, dried and stored in a clean condition.

12.5. Doors and door handles of production and auxiliary premises, as needed, but at least once per shift, must be washed with hot water and soap and disinfected.

12.6. When necessary, the wall panels of production workshops are wiped with damp rags soaked in soap-alkaline solutions, washed with hot water and wiped dry.

12.7. Floors should be cleaned every shift; they must first be cleaned wet, then washed and wiped dry. If necessary, floors are cleaned of dirt using scrapers. Oily and slippery floors (according to production conditions) are washed with hot water and soap or an alkaline solution.

12.8. The inner glazed surface of window frames is washed and wiped as they become dirty, but at least once a week.

12.9. Heating appliances and the spaces behind them must be regularly cleaned of dirt and dust.

12.10. Electrical equipment, gratings and other protective fences and transmissions, fan chambers and panels must be cleaned periodically, as they become dirty, during a complete power outage.

12.11. In domestic premises, cleaning must be done daily (at least twice per shift) using hot water, detergents and disinfectants. Toilets and urinals are periodically cleaned of uric acid salts using commercial hydrochloric acid.

12.12. For cleaning and disinfection of sanitary facilities, special equipment (buckets, scoops, rags, brushes, etc.) with distinctive colors and markings must be allocated. Equipment for cleaning bathrooms should be stored separately from cleaning equipment in other household premises.

12.13. The presence of rodents and insects (flies, cockroaches, barn pests) is not allowed on the premises of the enterprise.

To prevent the appearance of rodents and insects, a sanitary regime must be observed on the territory, in production, warehouse and household premises.

All openings that open during the warm season must be protected from insects by removable metal mesh.

12.14. To prevent the appearance of rodents, holes in the floor, ceilings, walls, and cracks around technical inputs must be sealed with cement, brick or iron.

Ventilation holes and channels must be covered with metal mesh.

If rodents appear, mechanical methods of exterminating them (traps, tops) are used.

12.15. If cockroaches are detected, the premises are thoroughly cleaned and specially treated (disinfestation).

The use of chemicals to kill rodents (deratization) and insects (disinfestation) is permitted only when these activities are carried out by specialists from disinfection enterprises.

12.16. To carry out disinfestation and deratization work, the administration of the enterprise must have contracts with the disinfection station or with the state unitary disinfection enterprise, the renewal of which is carried out in a timely manner.

12.17. Deratization and disinfestation must be carried out on sanitary days under conditions that guarantee the impossibility of contact of drugs with raw materials and finished products.

13. REQUIREMENTS FOR WORKING CONDITIONS

13.1. The working conditions of bakery workers must be subject to control during the allotment of a site, during the design, construction, commissioning and operation of the enterprise, as well as during the introduction of new technological equipment, new raw materials, and food additives at enterprises in accordance with the requirements of federal, regional and industry standards.

13.2. Assessing working conditions involves assessing factors:

Temperature, humidity, air mobility at all workplaces;

Thermal radiation at workplaces near furnaces;

Noise in all workplaces;

Natural and artificial lighting in workplaces;

Forced standing working position for all workers;

Stereotypical working movements when working with the predominant participation of the muscles of the arms and shoulder girdle - at workplaces in dough mixing, baking departments, when laying finished products, as well as during other operations involving manual labor;

The mass of the load lifted and moved manually - when manually lifting and moving trays with products during other relevant operations ();

Tilts of the body when laying products, raw materials during non-mechanized manual operations;

Air pollution from dust during loading, unloading and dosing of bulk products (flour, granulated sugar, etc.);

Contact with hot surfaces of equipment, when servicing ovens, products.

13.3. The microclimate of bakery enterprises must comply with the requirements of the “Sanitary Standards for the Microclimate of Industrial Premises”.

13.4. Noise levels in production premises must be within the limits of current sanitary standards. In all rooms with noisy equipment, measures must be taken to reduce noise in accordance with SNiP “Noise Protection” and be no more than 80 dB.

13.5. Machine tools, machines, and devices must have vibration damping devices, and the vibration level must not exceed sanitary standards.

13.6. The illumination of working surfaces at workplaces must comply with the requirements of the current SNiP “Natural and artificial lighting” and range from 200 to 400 lux, depending on the purpose of the room.

13.7. The floors of production premises located above unheated or artificially cooled premises must be insulated in such a way that the temperature difference between the room and the floor surface does not exceed 2.5 ° C, and a ventilated air gap must also be provided.

13.8. The concentration of harmful substances in the air of the working area should not exceed the maximum permissible concentration for specific substances.

13.9. Before entering work, employees and those working at the enterprise must undergo a medical examination in accordance with orders of the Ministry of Health of the Russian Federation No. 90 of March 14, 1996 and No. 405 of December 10, 1996.

13.10. The administration should not hire persons who have general and additional contraindications due to hazardous working conditions.

13.11. In agreement with the State Sanitary and Epidemiological Supervision authorities, health-improving measures aimed at eliminating (reducing the level of exposure to) harmful production factors must be developed and implemented at the facility.

13.12. The enterprise must organize systematic monitoring of harmful production factors, organize work on the use of collective and individual protective equipment.

13.13. All new employees must undergo training on the sanitary minimum and pass exams, then undergo training every 2 years.

14. PERSONAL HYGIENE OF EMPLOYEES

14.1. Newly admitted employees are allowed to work after familiarization with the rules of personal hygiene and instructions on preventing foreign objects from getting into finished products.

14.2. Each employee must have a personal medical record book of the established form with passport data, a photograph, in which the results of medical examinations, information about past infectious diseases, and the passing of the sanitary minimum must be entered.

14.3. Mini-bakery staff must observe the following rules of personal hygiene:

Come to work in clean clothes and shoes;

Leave outerwear, hats, and personal items in the dressing room;

Keep your nails short and keep your hands clean;

Before starting work, wash your hands thoroughly with soap, put on clean sanitary clothing, and tuck your hair under a cap or headscarf;

When visiting the toilet, take off sanitary clothing in a specially designated place, wash your hands thoroughly with soap after visiting, and use hand disinfectants;

If signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, appear, notify the administration and contact a medical facility for treatment.

14.4. It is prohibited to wear jewelry, cover food, or smoke in the workplace; Eating and smoking are permitted in a specially designated area.

14.5. Every enterprise should have a first aid kit with a set of medicines for first aid.

14.6. Mechanics, electricians and other workers engaged in repair work in the production and warehouse premises of the enterprise are required to work in the workshops in clean overalls, carry tools in special closed boxes, and when carrying out work, avoid contamination of raw materials, semi-finished products and finished products.

14.7. Heads of workshops (sections) and shift foremen must exercise strict control over the implementation of personal hygiene rules by workshop workers, especially with regard to washing hands before work, after breaks in work and using the toilet.

15. DUTIES AND RESPONSIBILITIES OF THE ADMINISTRATION
FOR COMPLIANCE WITH THESE RULES

15.1. The administration is obliged to ensure:

Each employee is provided with sanitary clothing in accordance with approved standards;

Regular washing and repair of sanitary clothing and issuing it to employees to wear only during work;

Availability of sufficient cleaning equipment, detergents and disinfectants for cleaners;

Systematic implementation of disinfection, disinfestation, deratization work according to schedule,

agreed uponwith the State Sanitary and Epidemiological Supervision authorities;

Taking classes and passing examinations on the sanitary minimum for all employees of production workshops and departments upon entering work, and then once every two years, recording the results of the classes in a personal medical record book and a special sanitary journal;

Carrying out once every two years certification of the sanitary knowledge of management and engineering personnel (shop managers, engineers, workers and department heads) of the enterprise;

The required number of medical books for employees subject to medical examinations and examinations, in the prescribed form;

Submission to the clinic and other medical institutions where medical examinations are carried out, lists of employees to mark the results and the date of the examination.

15.2. The director of the enterprise is responsible for the sanitary condition of the enterprise and for compliance with these sanitary rules at the enterprise.

15.3. The administration is obliged to monitor the timely completion of medical examinations by employees of enterprises and the passing of examinations on the sanitary minimum.

15.4. Responsibility for the sanitary condition of production workshops, departments, warehouses, household areas, etc. lies with the heads of the relevant departments.

15.5. The employee serving it is responsible for the sanitary condition of the equipment and workplace.

15.6. Each employee of an enterprise must be familiarized with these Sanitary Rules and subsequently pass a test according to the sanitary minimum.

15.7. Responsibility for the implementation of these Sanitary Rules at enterprises rests with the administration of the enterprise.

15.8. Monitoring the implementation of these Sanitary Rules is carried out by the territorial centers of the State Sanitary and Epidemiological Supervision.

ANNEX 1

CLASSES OF WORKING CONDITIONS ACCORDING TO SEVERITY INDICATORS
LABOR PROCESS

APPENDIX 2

SANITARY STANDARDS FOR THE MICROCLIMATE OF INDUSTRIAL PREMISES

* At workplace temperatures of 25 degrees C and above, the maximum permissible values ​​of relative air humidity should not exceed the following limits:

70% - at an air temperature of 25 degrees C

65% - at an air temperature of 26 degrees C

60% - at an air temperature of 27 degrees C

55% - at an air temperature of 28 degrees C

APPENDIX 3

ALLOWABLE SOUND PRESSURE LEVELS, SOUND LEVELS
AND EQUIVALENT SOUND LEVELS AT WORKPLACES
IN PRODUCTION PREMISES
AND ON THE ENTERPRISE TERRITORY

APPENDIX 4

In this article, we will tell you about the exact requirements for mini-bakeries today imposed by the supervisory authorities, and we will also talk about the general requirements for opening this type of business.

Opening your own bakery is not difficult. You will need initial investments and a desire to finally start making money from bread production. When opening a bakery, you will need to ensure that the premises that will become your production base meet certain regulatory requirements. Below is a list of basic requirements.

1. A rule has been established for mini bakeries that prohibits placing them directly in residential buildings and buildings. If the bakery is small - productivity up to 1 ton per day, then it is allowed, in agreement with the State Sanitary and Epidemiological Supervision authorities, to place the bakery in premises that are extensions to residential and other buildings.
2. Also in the above case, it is necessary to ensure that sources of harmful influences are located as far as possible from the main building.
   

   In addition, you must take other measures to reduce or completely eliminate harmful factors in your production to acceptable levels.

3. If you are building a separate building for your mini bakery, then you need to be guided by the construction standards for the technological design of enterprises producing bread and bakery products, as well as the requirements of the Sanitary Rules.
4. Projects for the construction or reconstruction of buildings for mini-bakeries and the commissioning itself must be coordinated with the State Sanitary and Epidemiological Supervision authorities of Russia.
5. Also, when designing a new building in which a mini-bakery will be located, it is necessary to take into account the permissible loads on the natural environment. You must ensure the minimum permissible impact on the environment, otherwise the premises will not be approved.
6. When constructing a building within the city limits, it is necessary to provide for the discharge of all domestic sewage water into the general city sewer network. It is prohibited to discharge household wastewater into water bodies without special treatment and disinfection.

Requirements for a mini-bakery - auxiliary and household premises

1. All production facilities of your bakery must be located in such a way that you have a flow of processes, so that the production process is not interfered with by counter and intersecting flows of raw materials and finished products. Bakery premises should not be located in basements or semi-basements.
2. It is prohibited to store non-food and odorous materials and household goods in warehouses.
3. Ceilings in the production and storage areas of a mini bakery should be whitewashed with adhesive or painted with water-based paints. In places where the plaster is chipped, it is necessary to plaster the ceiling surface as soon as possible.
4. Floors, walls and ceilings must be finished only with finishing materials approved by the State Sanitary and Epidemiological Supervision authorities.
5. In mini-bakery dressing rooms, it is necessary to ensure separate storage of outerwear and employee belongings.
6. Premises for food must be included in the household premises.
7. If there is no dining room in the mini bakery, then it is necessary to equip rooms for meals.
8. Before entering food points, hangers for sanitary clothing, washbasins with hot and cold water supply, soap, and electric towels should be provided.

The requirements for the premises of a mini bakery are not so complicated, but they must be observed in any case!

"PRODUCTION OF BREAD, BAKERY AND CONFECTIONERY PRODUCTS. SANITARY RULES AND STANDARDS. SanPiN 2.3.4.545-96" (approved by Resolution of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation dated September 25, 1996 N 20)

3.11. Requirements for the sale of the finished product

3.11. Requirements for the sale of the finished product

3.11.1. Bread and bakery products are sold in accordance with the "Rules for retail trade in bread and bakery products" and GOST "Stack, storage and transportation of bread and bakery products."

Confectionery products, including those with cream, are sold in accordance with the requirements of the Sanitary Rules and Norms “Conditions and Shelf Life of Highly Perishable Products”, these SanPiN and normative and technical documentation for finished products.

3.11.2. After production and before sale, cream products must be cooled to a temperature of 4+-2°C inside the products.

3.11.3. It is prohibited to approve regulatory and technical documentation for new types of bakery and confectionery products, put them into production, sell and use in production conditions without a hygienic assessment of their safety for human health; coordination of regulatory and technical documentation for these types of products with the state sanitary and epidemiological authorities of Russia; obtaining a hygiene certificate in accordance with established requirements.

3.11.4. Each batch of bread, bakery and confectionery products must be equipped with certificates and quality certificates.

3.11.5. Bread and bakery products are sold in specialized branded bread and confectionery stores, bread departments of food stores and supermarkets, in consumer cooperation stores selling everyday goods, bread and food stalls, pavilions, auto stores and from vending machines.

The confectionery products listed in clause 3.11.1 are sold in stores that have permission from the state sanitary and epidemiological authorities to sell cream confectionery products.

Lists of stores are updated annually by the enterprise and approved by state sanitary and epidemiological authorities.

3.11.6. Bread, bakery and confectionery products must be transported in vehicles specially designated for the transportation of these products.

3.11.7. Bread, bakery and confectionery products must be protected from exposure to precipitation during loading and unloading.

3.11.8. Bread and bakery products may be on sale at retail establishments after leaving the oven for no more than:

- 36 hours - bread made from rye and rye-wheat and peeled rye flour, as well as a mixture of wheat and rye flour;

- 24 hours - bread made from wheat-rye and wheat wallpaper flour, bread and bakery products weighing more than 200 g from high-quality wheat, sifted rye flour;

— 16 hours — small-piece products weighing 200 g or less (including bagels).

After these periods, the sale of bread and bakery products is prohibited, and they are subject to withdrawal from the sales floor and are returned to the supplier as stale.

3.11.9. Laying bread and bakery products in trays must be carried out in accordance with the rules for laying, storing and transporting bread and bakery products in accordance with GOST "Stowing, storing and transporting bread and bakery products".

3.11.10. Bread trays must be clean and must be checked by bakery workers when filled.

3.11.11. It is not allowed to ship bread and bakery products from bakery enterprises without the recipient presenting a vehicle permit issued by the state sanitary and epidemiological inspection authorities.

3.11.12. A vehicle operating permit is issued for 6 months. After this period, vehicles must be presented for inspection. Transportation of bread and bakery products by transport that does not meet sanitary requirements is prohibited.

3.11.13. Vehicles used to transport bread and bakery products must be clearly marked "Bread".

3.11.14. It is not allowed to transport any cargo in vehicles intended for the transportation of bread and bakery products.

3.11.15. Vehicles, containers and tarpaulins intended for transporting bread and bakery products must be kept clean.

Before loading, transport and containers must be inspected and cleaned, thoroughly washed with hot water at the end of work and disinfected at least once every 5 days at the transport enterprise.

An error occurred.

The manager of the transport fleet and the administration of the transport enterprise are responsible for the sanitary condition of transport intended for the transportation of bread and bakery products, as well as for the sanitary literacy of transport workers.

3.11.17. Persons accompanying the bread must load and unload bread in sanitary clothing and have a personal sanitary book with a note on the medical examination, examinations and passing the sanitary minimum exam.

3.11.18. Loading and unloading of finished products must be done under a canopy to protect from rain and snow.

3.11.19. Officials of the bakery enterprise are responsible for compliance with sanitary standards when loading finished products, during transportation - the transport enterprise, and during unloading - the administration of the trading enterprise.

If finished products are loaded by trading enterprises into their own transport, then the administration of the trading enterprise is responsible for maintaining sanitary conditions.

3.11.20. Bread and bakery products returned from trade are processed at the manufacturing plant in the form of lobes. Uncontaminated products without signs of microbiological spoilage can enter the lobe. Lobe can only be used in the production of rye bread from wallpaper and peeled flour, bread from rye-wheat flour, bread from premium, first and second grade wheat flour.

It is prohibited to accept bread affected by “potato disease” from the retail chain for processing.

3.11.21. Storage of waste in production and return of bread products subject to soaking for more than 4 days is not permitted.

3.11.22. Confectionery products with cream can be returned to the company no later than 24 hours from the end of the sales period.

3.11.23. Products with mechanical damage or changes in appearance and shape, or with an expired sell-by date, may be returned for processing from the retail chain.

3.11.24. It is prohibited to return for processing confectionery products with altered taste and odor, contaminated, containing foreign inclusions, contaminated with flour and other pests, affected by mold, as well as crumbs of flour products.

3.11.25. A conclusion on the return of confectionery products from a retail chain for processing is given on the basis of organoleptic indicators by a representative of the product quality inspection and, if necessary, samples are taken directly from the trading organization for laboratory testing.

3.11.26. Returns by retailers for processing of confectionery products are allowed only in clean, dry containers that do not have any foreign odors. Packing confectionery products into bags is not allowed.

3.11.27. Confectionery products returned for processing from a retail chain must be accompanied by the following designation:

a) name of the product;

b) weight or number of pieces of products;

c) release date;

d) the name of the trading company returning the products;

e) return date;

f) reasons for return.

3.11.28. Transportation of confectionery products returned from a retail chain is permitted only by transport intended for the transportation of food products and having a sanitary passport.

3.11.29. Confectionery products returned for processing must be stored in the retail chain separately from products intended for sale.

3.11.30. The containers (trays, boxes) in which confectionery products are returned for processing are subjected to cleaning, washing and disinfection after receiving the products.

3.11.31. Enterprises should not accept more confectionery products for processing than they can process in one day.

3.11.32. Confectionery products returned from the retail chain can go directly into processing only after a conclusion from the production laboratory on the conditions for their processing.

The conclusion is given on the basis of organoleptic data and, where necessary, a preliminary laboratory study of the product to be processed is carried out.

3.11.33. Confectionery products received for processing must be preliminarily inspected and sorted in order to eliminate products that cannot be processed.

3.11.34. When returning candies for processing, the candy wrappers are removed before the candy is processed. It is strictly prohibited to recycle sweets wrapped in candy wrappers.

3.11.35. Confectionery products that cannot be processed must be collected in special containers and can be sent to feed livestock or poultry with the permission of veterinary supervision or must be destroyed.

3.11.36. Confectionery products with cream can only be used for the production of baked confectionery products.

3.11.37. Confectionery products made from returned products must meet the requirements of applicable standards or specifications.

3.11.38. Responsibility for fulfilling sanitary requirements for processing bread, bakery and confectionery products returned from the retail chain rests with the managers of the enterprise where they are processed.

Oleg KHODYAKOV: “All our products are handmade and of high quality”

When buying bread, a person thinks little about how and by whom it was made. Perhaps because many are sure: now only machines work in the baking process, and people only control this process. Is this really so, what is the “zest” of products made in mini-bakeries, how to bake belyashi that tastes indistinguishable from homemade ones, and much more, we asked the owner of the BreadBerry chain, Oleg KHODYAKOV.

Oleg Olegovich, baking production is hard work.

Not everyone can master this craft, and random people, as a rule, do not stay here. Judging by the fact that the people of Syzran appreciated the products of the KhlebBeri bakery, you have found your calling. Tell us why you chose this particular area and how long ago the Bread and Berry network was created.

It’s not for nothing that they say that bread is the head of everything. People always need bread, regardless of the economic situation in the world. I wanted to contribute to the production of high-quality bakery products. The first bakery “HleBBeri” on Obraztsovskaya Ploshchadka opened in June 2017, five months later - in the area of ​​the SVVAUL military camp. Currently, there are five points operating in Syzran, plus four more in the cities of Tolyatti, Smolensk, Cherepovets, Kirov.

Now people have the opportunity to choose where exactly to buy food, including bread. How can BreadBerry bakeries attract customers, what is their “zest”?

It's very simple: quality products and excellent service. Moreover, when a person buys bread that was not delivered to the store across the city (or even from another city!), but was baked two steps from home, it is impossible not to taste it. All our products are handmade. And since everything is reflected in the quality of bread - even the mood of the baker, we have formed a friendly, cheerful, young team of like-minded people.

Please explain what exactly is included in the concept of “quality products”?

Firstly, we have a reliable, well-functioning logistics system for supplying quality products for production. Products undergo careful selection. And secondly, secondary production is excluded in the BreadBerry chain. That is, all products that are not sold within the prescribed period are written off and not recycled. We live in a small town, and a good reputation for us is not empty words. For example, take the same belyashi. We do not buy ready-made minced meat from someone, but make it ourselves, which is why we guarantee excellent taste and the highest quality.

I would also like to say about our new product - “Sourdough Rye Bread” - yeast-free bread baked with natural sourdough. We grow this starter ourselves. The process is long, but the result is real bread - tasty, aromatic, healthy.

What is the assortment in BreadBerry bakeries?

Currently there are more than one hundred product names in the product range. But this is not the limit. So, we recently created a new product that many customers liked - julienne with mushrooms. They began to expand their confectionery production: Napoleon cake, muffins, as well as favorite pastries from Soviet times: Potato, ring, eclairs, etc.

What difficulties do you face in your work?

Probably, not only in this business, but everywhere, the most difficult thing to resolve is personnel issues. Sometimes it’s easier to take a turner and teach them the baking business than to retrain specialized specialists from other industries.

What are your plans for the future?

In the very near future we plan to launch a franchise in Russia. This is a completely different, much higher level.

What promotions are held at BreadBerry bakeries?

Permanent 10% discounts for plant workers - employees of Tyazhmash and SNPZ, as well as for pensioners. In the morning, before 11.00 there is a 30% discount on products, and after 19.00 - 20%.

Interviewed by Elena OZINSKAYA: “Thank you, Oleg Olegovich, for an interesting conversation.

What is needed and where to start opening a bakery in 2016

Good luck in your work!"

Addresses where BreadBerry bakeries are located:

• st. Lazo, 28
• Ulyanovskoe highway, 17
• St. Lyudinovskaya, 29
• St. 50 Let Oktyabrya, 44
• Shopping center "Obraztsovsky"
• st. Mira, 64

Today we will tell you about what SES requirements for a mini-bakery are imposed by supervisory authorities today, and we will also talk about the general requirements for opening this type of business.

Opening your own bakery is not difficult these days. You will need an initial investment and a desire to start making money from bread production.

Requirements of supervisory authorities for bakeries

When opening a bakery, you will need to ensure that all its production parts meet certain SES requirements. Below is a list of the main requirements of the State Sanitary and Epidemiological Supervision.

1. A mini bakery must have a water supply from a centralized network or install its own internal water supply from artesian wells specially designed for this purpose.
2. The quality of water used in the production of bakery products must comply with GOST requirements.
3. If water is taken from an artesian well, it is necessary to establish a sanitary protection zone of at least 25 meters around it. It is also necessary to establish constant systematic monitoring not only of water quality, but also of the sanitary and technical condition of the water intake area for production.
4. If water tanks are used in production for reserve water, then the premises in which they are located must be kept clean and isolated from the production premises.
5. Storage areas at a mini bakery must be dry and clean, they must also be heated and ventilated. Regarding humidity, we add that its level here should not exceed 75%.
6. Warehouses require special equipment for loading raw materials and shipping finished products.
7. It is necessary to equip warehouses with separate load lifters.
8. In warehouses, it is necessary that the floor is free of cracks and cemented, and the walls are smooth.
9. In production premises it is necessary to install hot and cold water of drinking quality. Flush taps are installed at the rate of 1 tap for every 500 meters of area of ​​the production workshop.
10. If there is no hot water in a mini-bakery that must comply with SES requirements, it is necessary to provide boilers or water heaters so that there is always hot water in the workshops.

Requirements for a mini bakery - SES requirements for products and raw materials

1. All raw materials supplied for bread production, finished products and packaging materials must comply with current standards and technical specifications, as well as have the necessary hygienic and quality certificates.
2. A hygienic certificate is issued for all types of products. The manufacturer is obliged to confirm the compliance of the batch of manufactured and supplied products with the established requirements (to guarantee the appropriate quality of the product).
3. Raw materials and materials for production are allowed for use if there is a laboratory conclusion.
4. If a mini bakery uses imported raw materials, then the manufacturer must have a certificate and specification for these raw materials, as well as a hygiene certificate or permission from the State Committee for Sanitary and Epidemiological Supervision.
5. All raw materials supplied to bread production must be prepared for production in a special way. For example, unpacking of raw materials and semi-finished products should occur only in separate warehouses or in the preparatory department.
6. All raw materials, finished products and auxiliary materials must be stored in warehouses only on racks at a height of 15 cm from the floor and at a distance of 70 cm from the walls.

In our next articles we will dwell in more detail on the requirements for a mini-bakery SES applicable to flour and flour raw materials.

In this article, we will tell you about the exact requirements for mini-bakeries today imposed by the supervisory authorities, and we will also talk about the general requirements for opening this type of business.

Opening your own bakery is not difficult. You will need initial investments and a desire to finally start making money from bread production. When opening a bakery, you will need to ensure that the premises that will become your production base meet certain regulatory requirements. Below is a list of basic requirements.

1. A rule has been established for mini bakeries that prohibits placing them directly in residential buildings and buildings. If the bakery is small - productivity up to 1 ton per day, then it is allowed, in agreement with the State Sanitary and Epidemiological Supervision authorities, to place the bakery in premises that are extensions to residential and other buildings.
2. Also in the above case, it is necessary to ensure that sources of harmful influences are located as far as possible from the main building. In addition, you must take other measures to reduce or completely eliminate harmful factors in your production to acceptable levels.
3. If you are building a separate building for your mini bakery, then you need to be guided by the construction standards for the technological design of enterprises producing bread and bakery products, as well as the requirements of the Sanitary Rules.
4. Projects for the construction or reconstruction of buildings for mini-bakeries and the commissioning itself must be coordinated with the State Sanitary and Epidemiological Supervision authorities of Russia.
5. Also, when designing a new building in which a mini-bakery will be located, it is necessary to take into account the permissible loads on the natural environment. You must ensure the minimum permissible impact on the environment, otherwise the premises will not be approved.
6. When constructing a building within the city limits, it is necessary to provide for the discharge of all domestic sewage water into the general city sewer network. It is prohibited to discharge household wastewater into water bodies without special treatment and disinfection.

Requirements for a mini-bakery - auxiliary and household premises

1. All production facilities of your bakery must be located in such a way that you have a flow of processes, so that the production process is not interfered with by counter and intersecting flows of raw materials and finished products. Bakery premises should not be located in basements or semi-basements.
2. Storage areas at a mini bakery must be dry and clean, they must also be heated and ventilated. Regarding humidity, we add that its level here should not exceed 75%.
3. Warehouses require special equipment for loading raw materials and shipping finished products.
4. It is necessary to equip warehouses with separate load lifters.
5. In warehouses, it is necessary that the floor is free of cracks and cemented, and the walls are smooth.
6. It is prohibited to store non-food and odorous materials and household goods in warehouses.
7. Ceilings in the production and storage areas of a mini bakery should be whitewashed with adhesive or painted with water-based paints. In places where the plaster is chipped, it is necessary to plaster the ceiling surface as soon as possible.
8. Floors, walls and ceilings must be finished only with finishing materials approved by the State Sanitary and Epidemiological Supervision authorities.
9. In mini-bakery dressing rooms, it is necessary to ensure separate storage of outerwear and employee belongings.
10. Premises for food must be included in the household premises.
11. If there is no dining room in the mini bakery, then it is necessary to equip rooms for meals.
12. Before entering food points, hangers for sanitary clothing, washbasins with hot and cold water supply, soap, and electric towels should be provided.

The requirements for the premises of a mini bakery are not so complicated, but they must be observed in any case!