Modern technologies in food production and business efficiency. Reconstruction and modernization of food service of food equipment gigamash
increase production food products 1.4 times with an average annual growth rate of 3.5-5% to the level of 2010. Projected production volumes Agriculture and food products for most of their types will allow (taking into account permissible imports) to provide nutrition to the country's population in accordance with rational food consumption standards.
The implementation of the main provisions of the Strategy requires the creation of the necessary conditions for the technical re-equipment of industry, the formation of a new technological order. And in this context, the development of innovative technologies and modern types of equipment becomes an indispensable imperative to achieve the set goals.
The main direction of industrial development should be the rational use of all types of agricultural resources that are stored and processed industrially at food processing enterprises. The solution to this problem is central to the basic documents adopted by the government for the development of the agro-industrial complex. And on how successfully it will be solved in the conditions of the country's membership in Customs Union and the WTO, will largely depend on the sustainable provision of the population with safe and high-quality food, as well as the level of competitiveness of the food and beverage industries. processing industry.
In today's economy to accelerate innovative development industries apply various principles of organizing interaction between business, science and the state to increase the competitiveness of national producers. One of the forms that have become widespread in industrialized countries and based on the principles of public-private partnership is the development of technology platforms as an effective tool for increasing coordination and stimulating interaction. various industries industry with a research and development sector that creates additional incentives for businesses to invest in innovation.
Technological platform "Competitive food products: technologies for storage and processing of agricultural products 2013-2030 in the conditions of WTO" (Storage and processing - 2030), developed by the Moscow State University of Technology and Management named after K.P. Razumovsky together with the Department of Storage and Trans-
work of agricultural products of the Russian Agricultural Academy, is aimed at solving precisely these priority tasks.
The implementation of the technological platform programs will be achieved on the basis of the development of modern technologies for the storage and industrial processing of agricultural products, the creation of modern infrastructure and logistics for the delivery of food to the consumer, the development of a national quality control system based on the traceability of raw materials and food - this is the strategic reserve that Russia must apply in conditions growing threats and challenges from global agri-food markets.
Today Russia is yielding its domestic market to foreign companies in a number of positions, not because we lack some types of agricultural raw materials. The fact is that often our technologies are inferior to our competitors in terms of the depth of processing of raw materials, energy consumption, infrastructure development and logistics for the distribution of finished products.
Taken together, these factors have a negative impact on the volume of finished products, their quality, assortment and prices. At the same time, the price range of imported goods, taking into account the protectionist measures of exporting countries, provides them with a competitive advantage over Russian producers in the domestic food market.
Innovative storage and distribution systems, industrial processing technologies and modern species equipment included in the programs of the Technological Platform will allow us to comprehensively carry out the industrial processing of agricultural raw materials, achieving the maximum economic effect. It is due to this that we can ensure a dominant position for Russian producers in the agri-food market of the country.
Transfer of industries producing socially significant food products (flour and cereals and bakery products, meat and dairy products, sugar, fat and oil and fruit and vegetable products) to the zone high profitability will create economic prerequisites for working on the principles of expanded reproduction. And this is a necessary condition for diversifying the economy and increasing its competitiveness.
The objective need to develop a technology platform is due to a number of reasons.
Firstly, at present, the volume of production of raw materials and foodstuffs in Russia is insufficient to cover domestic needs, this makes it necessary to import the missing resources in large volumes and, as a consequence, import dependence increases. In 2011, food imports reached $ 42 billion. In the structure of imports, the largest share belongs to the products of the meat and dairy industries. In value terms, it amounted to $ 9.8 billion (25% of total imports). According to preliminary results, imports in 2012 exceeded $ 50 billion.
Second important factor lies in the fact that against the background of a high level of imports, our country is losing produced agricultural and food resources due to the lack of modern storage systems for raw materials and finished products. The fact is that at present in Russia they require storage of at least 180 million tons of food, including more than 90 million tons with the use of artificial cold, half of which is processed by cold.
The lack of modern storage systems, taking into account their territorial distribution, leads to significant losses of both raw materials and food during their promotion "from field to counter". In value terms, losses, by expert assessments specialists are estimated at 84-90 billion rubles. (Table 1).
The scale of agricultural production as a key factor in ensuring the viability of the country and its sovereignty requires the creation of modern technologies and equipment for its timely processing with minimal losses. Today, the annual volume of processed raw materials is about 100 million tons, by 2020 they will exceed 130 million tons (Table 2).
The use of obsolete technologies and equipment at many industrial enterprises generates a large volume of secondary resources, which are often not involved in economic circulation and are discharged into the environment, violating the ecology in the regions where enterprises operate (Table 3). The annual volumes of obtained secondary resources exceed 30 million tons.
Dramatic changes external environment associated with Russia's accession to the WTO and the formation of the Eurasian economic space, create fundamentally new conditions for the functioning of the agro-food market, other conditions of competition for Russian food producers, especially in industries that produce socially significant
washed food. Imperfect technologies, outdated types of equipment at many industrial enterprises, undeveloped infrastructure of commodity circulation will restrain the economic growth of industry. As a result, the struggle for the domestic food market with transnational corporations will grow (Fig. 1).
Maintaining a dominant position in important segments of the food market, which determine the country's food security, lies in the plane of technological modernization of the industrial base of industry, new forms of organization and production management. The creation of a new technological order in industry on an innovative basis will ensure the comprehensive and waste-free processing of raw materials, and solve environmental protection issues.
When developing the technological platform, basic documents were used to create the necessary socio-economic and institutional conditions for the implementation of the platform's program activities.
The main targets for creating a technological platform:
Combining the efforts of business, education, science, the state, industry unions and associations to transfer to an innovative model of industrial development in order to create and implement competitive, energy and resource saving and environmentally friendly technologies for storing and processing agricultural products in the WTO.
Key problems solved by the technology platform:
Creation modern system storage and processing of agricultural products, infrastructure and logistics of delivery of products to the consumer;
Development of innovative technologies and energy-saving equipment for industrial modernization and increasing the competitiveness of national manufacturers;
Ensuring the safety and quality of agricultural raw materials and food products;
Production of a new generation of organic food products that provide a rational structure of consumption;
Stimulation of research and development, support of scientific and technical activities,
Improving legal regulation in the food and processing industry.
Annual loss of raw materials and food
Table 1 on the way to the consumer
Types of storage of raw materials Annual production volumes, million tonnes Physical losses,% of the procurement Economic losses, billion rubles
Additional processing, storage and transshipment of grain 90.0-93.0 up to 10 24.0-26.0
Extra processing, storage and transportation of oil seeds 8.0-9.0 to 6.0 6.0-6.5
Extra processing, storage and transportation of sugar beets 28.0-35.0 to 11.0 5.0-7.0
Slaughter of livestock and primary processing and storage of meat 6.0-6.5 to 8.0 24.0-25.0
Primary processing and storage of milk 31.0-32.0 to 4.0 9.5-11.0
Vegetables 12.5-13.0 to 30.0 4.0-5.5
Fruits, berries 4.5-5.0 to 35.0 4.5-5.5
Potatoes 27.0-28.0 to 30.0 4.5-5.0
table 2
Annual volumes of agricultural raw materials (for industrial processing) required to achieve the criteria of food security in Russia, million tons
Agricultural raw materials 2011 2020
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IVANOVA VALENTINA NIKOLAEVNA, SEREGIN SERGEY NIKOLAEVICH - 2014
OLGA NIKOLAEVNA KASHIRINA, KIRILL VIKTOROVICH KOLONCHIN, SERGEY NIKOLAEVICH SEREGIN - 2012
Enterprises
The purpose of the State Sanitary and Epidemiological Supervision of the design (development of design standards, projects), site allocation, construction and commissioning of food facilities, as well as their reconstruction and modernization is to ensure high quality and safety of food products, to create optimal conditions for workers employed at food facilities, excluding mutual adverse influence of the food enterprise and its surrounding facilities (including residential buildings).
The purpose and procedure of the State Sanitary and Epidemiological Supervision of the Design of Food Facilities
In accordance with federal legislation, in the development of design standards, planning projects for food facilities and the establishment of their sanitary protection zones (SPZ), the selection of land plots for construction, as well as in the design, construction, reconstruction, technical re-equipment, expansion, conservation and liquidation of food facilities, engineering infrastructure and improvement facilities must comply with sanitary rules, building codes and regulations, current technical regulations and national standards.
Supervision over the construction of food facilities is intended to:
Ensure the production, release and turnover of high-quality and
safe food products;
Prevent the negative impact of potentially hazardous
factors of production on the health of workers;
Prevent the harmful effects of the food object (smoke,
soot, gas, odors, noise, etc.) on the environment and health
population.
The development of planning and design norms, relevant technical regulations and standards is carried out by authorized federal bodies (including the service that carries out the State Sanitary and Epidemiological Supervision) with the involvement of leading research institutes in the field scientific activities of which these questions are included.
From the standpoint of the State Sanitary and Epidemiological Supervision, control over the construction of a food facility should begin at the planning stage of the design assignment to justify the feasibility of the builder-406
state in the supervised territory of a particular food facility. The territorial institution authorized to carry out the State Sanitary and Epidemiological Supervision should take part in making a managerial decision on the feasibility of construction, especially with its targeted state funding.
All projects of food facilities are divided into standard, individual, re-construction, as well as reconstruction and modernization projects. The developed projects are submitted for approval to the bodies authorized to carry out the State Sanitary and Epidemiological Supervision, legal entities(departments, organizations) or individual entrepreneurs building the facility, or on their behalf by the general design organization... At the same time, the customer separately designates all deviations from the current sanitary norms and rules made in the development of individual projects for the construction, reconstruction and modernization of enterprises, as well as design solutions for which there are no approved norms and rules. These deviations are assessed separately with the issuance of an appropriate conclusion, which does not apply to the entire project as a whole.
Coordination with the bodies authorized to carry out the State Sanitary and Epidemiological Supervision of standard projects developed with partial deviations from the requirements of the current sanitary norms and rules is carried out in order to assess the possibility of: I) adapting an existing building to accommodate a food facility or separate workshops; 2) expanding or changing the operating profile of the existing facility; 3) introduction of a new technology or change of an existing one; 4) design and introduction of new technological lines, units, machines and equipment for the production, storage and sale of food products; 5) capital technical re-equipment of facilities.
State Sanitary and Epidemiological Supervision of Food Construction
Objects
The main stages of the implementation of the State Sanitary and Epidemiological Supervision over the construction of food facilities are:
Selective control over the development of projects;
Control over the allotment of a site for construction;
Expertise of the project for the construction of food enterprises;
Binding of the project to the terrain;
Construction control;
Control over the commissioning of the facility.
Selective control over the development of projects. Bodies and uch
decisions of the State Sanitary and Epidemiological Service of Russia should
strict control over the development of projects in accordance with sanitary rules and regulations at all stages of design of standard and individual construction... The sampling plan and its procedure are approved when analyzing the sanitary and epidemiological situation and depends on the data of a retrospective assessment of the integrity of various design and construction organizations and construction customers in general.
Control over the allotment of land for construction. The site for construction is chosen in accordance with land legislation, building codes and rules for planning and development of urban and rural settlements, the situational plan of the settlement, the requirements of the general plans of industrial, and, if necessary, agricultural enterprises.
To resolve the issue of allocating a land plot for construction, territorial institutions authorized to carry out the State Sanitary and Epidemiological Supervision must conduct its survey and study the necessary documentation. When allocating a site for the construction of a food enterprise according to a standard design and its binding, these authorities decide the suitability of a particular project for local conditions, taking into account the raw material base, climate, terrain, groundwater level, etc.
The site allotted for the construction of a food facility should not be environmentally unfavorable for the facility under construction, and the latter should not be a source of environmental pollution and adverse effects on the population (gas pollution, dustiness, noise, odors, etc.). Based on the situational plan and technical data of the project, it is necessary to analyze: 1) the sufficiency of the territory for the location of the object itself; 2) the conditions for placing buildings and structures on the site; 3) the required size of the SPZ; 4) the danger of contamination of a food object with liquid and solid waste of other objects; 5) the possibility of creating favorable conditions for lighting, insolation and ventilation.
The structures provided for by the construction project should be located on the windward side in relation to industrial enterprises, sanitary, sewage, treatment facilities and communal installations and on the leeward side to residential buildings, medical facilities, cultural and amenity facilities.
Sanitary protection zones are established between residential buildings and food facilities, between food facilities and industrial enterprises. The required size of the SPZ is set depending on the class of enterprises and usually ranges from 50 ... 100 m (for bakeries, confectionery factories, dairies - IV and V classes) to 500 ... 1,000 m (for meat-408
binats, fish processing enterprises, livestock complexes - I and II classes). Compliance with the size of the SPZ, depending on the class of food enterprises, is mandatory for newly built and reconstructed enterprises. The sufficiency of the adopted SPZ is justified by the corresponding calculations at the design stage, which are performed according to the methods approved in the prescribed manner. These methods take into account both the background state of the environment for various chemical, biological, physical or other factors, and the possible specific impact on it of the enterprise planned for construction.
It is not allowed to place food production facilities of I and II classes in a residential area and places of mass recreation of the population. The size of the SPZ for enterprises of I and II classes can be increased by the decision of the Chief State Sanitary Doctor Russian Federation or his deputy, and for enterprises of III ... V classes - by the decision of the Chief State Sanitary Doctor of the constituent entity of the Russian Federation or his deputy.
The placement of food enterprises of the V class (shops, cafes), which do not require the supply of additional access roads and heavy traffic of trucks, is allowed in the residential area, depending on the specific social needs. For food items that are not included in the sanitary classification, the width of the SPZ is set in each case by the Chief State sanitary doctor Of the Russian Federation or his deputy.
The site selected for construction should have a calm relief with a slight slope, ensuring the outflow of atmospheric precipitation from the territory. Otherwise, the possibilities of water drainage are being sought. If the relief of the selected area is intersected, then the project should provide for its leveling. The groundwater level is provided for at least 0.5 m below the basement floor. Otherwise, waterproofing or elimination of the basement is necessary. They do not allow the location of the object in the area with landslides and in zones of rock caving.
For 20 years before the start of construction, the site should not be used as a cemetery, cattle burial grounds and landfills. The soil should not be contaminated with pathogenic microorganisms, eggs and larvae of helminths, contain organic and chemical substances above the MPC. Simultaneously with the site, a water supply source is chosen, preferably a centralized one, in the absence of a local one, as well as centralized or local wastewater collection and treatment facilities, ways and methods of waste disposal.
Based on the study of all the submitted materials on the allotment of the land plot and the inspection of the site by the specialists of the territorial institutions authorized to carry out the State Sanitary and Epidemiological Supervision, with a positive decision, a sanitary and epidemiological conclusion on the allotment of the land plot is issued.
After the issuance of a sanitary and epidemiological conclusion, local self-government bodies decide on the allotment of the site, and then the department of urban land local authorities the municipality issues a building permit for the designated area.
Examination of projects for the construction of food enterprises. Projects of individual and standard (with declared deviations) construction are subject to expert examination. When presenting project documentation a justification for the direction of the project must be given: a deviation from the current norms and rules (with an indication) or the absence of approved norms and rules for this project. Accepted projects and accompanying documents are examined by a food hygiene doctor with the involvement of doctors on communal hygiene, occupational health, engineers and other specialists from the research institutes of the hygienic profile, design and other organizations.
The food facility construction project should include the following sections: 1) general explanatory note; 2) master plan and transport communications; 3) technological solutions; 4) the organization and working conditions of employees, production and enterprise management; 5) architectural and construction solutions; 6) engineering equipment, networks and systems; 7) organization of construction; 8) environmental protection; 9) civil defense engineering and technical measures, emergency prevention measures.
Explanatory note should contain the following information: purpose of the facility, its capacity, staff, maximum number of workers per shift, characteristics of the technological process and equipment; composition and functions of premises, decoration of premises, data on water supply, sewerage, heating, ventilation, electrical supply, including the location and operation of refrigeration chambers, organization of collection and removal (disposal) of waste.
The graphic part of the project should include: drawings of the building facade, building plan, building sections, center lines, construction grid, as well as conventional images of building materials and building elements, designations of sanitary and technical and electrical communications on the master plan, sanitary and electrical devices. Facades allow you to see the building from all sides; building plans - to evaluate the set and interposition of premises and equipment
niya, determine the area of the premises, the width of the openings and passages and other indicators; sections of buildings - number of storeys, the height of the building, floors, rooms, openings, groundwater level, laying of ascending and descending systems and communications, etc.
The master plan allows you to assess the size of the entire territory, its individual sites, the remoteness of buildings and structures from each other, calculate the density of development and the percentage of landscaping of the site, the location of access roads. Great importance is attached to the correct location of individual objects on the construction site. So, industrial premises or workshops where perishable products are prepared, as well as warehouse premises, are recommended to be oriented to the north, northeast or northwest, and dining and trading rooms, as well as premises for personnel, to the south, southeast and southeast. west. The economic zone should be located on the leeward side of the production area and be located at a distance of at least 25 ... 50 m from it.
For different food enterprises, the site is built up from 33 to 50% (preferably no more than 35 ... 40%). On the territory of industrial enterprises with a plot size of more than 5 hectares, there must be at least two entrances (either on opposite sides of the site - a through passage, or on one side of the site - a circular one). Areas of the territory intended for the movement of vehicles and pedestrians must have a hard surface (asphalt, concrete, etc.), areas for washing vehicles must be waterproof.
The territory free from buildings, passages and driveways should be landscaped with shrubs, trees and lawns - greening should be at least 15%. Do not allow the planting of trees and shrubs that give flakes, fibers, pubescent seeds during flowering, which can clog equipment and food products. Planting trees is recommended along the perimeter of the site, in front of production and auxiliary buildings, air intake shafts that require protection from dust, gases, noise, solar radiation, as well as in front of administrative premises, laboratories, canteens, health centers.
When zoning the territory of food facilities, in most cases, two zones are distinguished - production and economic, which should, if possible, be isolated. The production area is intended for industrial buildings, warehouses for food raw materials and finished products, as well as administrative buildings. In the economic zone, it is necessary to place warehouses for fuel, chemical reagents, construction, fuels, lubricants, a boiler room for liquid and
solid fuel, workshops, garages, sheds for storing containers, waste bins, a platform for sanitizing vehicles, pumping stations, yard toilets, etc.
If it is not possible to connect the enterprise to a centralized water supply and sewerage system, then a sanitary protection zone (SSS) (strict regime zone) around an artesian well or a mine well and a sanitary protection zone around the treatment facilities should be allocated to an independent zone on the territory.
Sanitary gaps between buildings and structures illuminated through window openings must be at least as high as the top of the eaves of the highest of the opposing buildings and structures.
Open storages of solid fuel and other dusty materials should be located on the leeward side with a gap of at least 50 m to the openings of industrial buildings and 25 m to the utility rooms.
The placement of metal waterproof containers for garbage and waste (with a capacity of no more than two days of waste accumulation) with tightly closing lids is allowed for most food objects no closer than 25 m from industrial premises of residential buildings on concrete areas fenced on three sides to a height of 1.5 m and exceeding overall dimensions of the container base by 1 m in all directions. Separate containers are provided for collecting garbage and food waste. In some cases (for example, for food trade organizations), the specified distance can be reduced based on the local conditions of placement, in agreement with the institutions authorized to carry out the State Sanitary and Epidemiological Supervision.
Technological solutions at each specific production depend on the range of products, the composition and quality of raw materials, auxiliary materials, semi-finished products, conditions of their transportation, storage and use, conditions for preparation, storage and transportation of finished products, organization of quality control of raw materials, auxiliary materials, semi-finished products, finished products, equipment composition, its throughput, placement, service conditions, equipment of industrial premises, organization of quality control of cleaning and sanitization of premises, equipment, containers, dishes, tools, etc.
The drawings of the technological part of the project should contain data on the location of production and associated storage and utility rooms, their equipment, the movement of the main flows of raw materials, finished products, and waste. The location of production workshops should ensure the consistency and flow of separate processing of products before and after
heat treatment, the shortest and most direct flows of raw materials and finished products, i.e. the shortest possible length of technological lines. It is also important to exclude the possibility of crossing the opposite flows of raw materials, semi-finished products, waste with finished products, transporting semi-finished products that are not protected from environmental influences through the opening of space, as well as crossing the paths of finished food with dirty dishes, clean dishes with dirty dishes, personnel and customers , buyers with ways of loading products and serving them to the counters.
Production facilities should be grouped according to their functional purpose and located compactly in the most convenient parts of buildings, taking into account their technological relationship, identical temperature, humidity, light conditions for food processing. So, dining rooms and handouts should, as a rule, be placed at the same level and in direct connection with hot, cold workshops, washing tableware; vegetable, meat-and-fish shops during the operation of a public catering enterprise for raw materials - between the warehouse and the brewhouse, and the vegetable shops are closer to the vegetable pantry and the exit to the production corridor.
Chambers for storing food waste should have an independent exit to the yard. The expedition should, if possible, be located as far from the loading station as possible, preferably on the opposite side. Production and storage facilities should not be walk-through. Production processes accompanied by air pollution of the working area with harmful emissions (gas, steam, moisture, dust, etc.) should be located in isolated rooms. This also applies to workshops that generate noise, as well as requiring a special hygienic regime. Premises for the production of food and technical products must be isolated from each other.
Refrigerated chambers, as a rule, should be designed in one common block with an entrance through the vestibule; it is not allowed to place them near premises with high temperature and humidity. Refrigerated chambers, as well as rooms for storing and preparing food products for sale, must not be located under showers, toilets, washing and other rooms with sewer drains.
The set and arrangement of technological equipment must fully comply with the production objectives. The location of the technological and refrigeration equipment must ensure free access to it and compliance with safety regulations at workplaces, create conditions for monitoring the production process, the quality of raw materials,
semi-finished products, finished products, washing, cleaning, disinfection of equipment. Technological components in contact with food must be made of approved materials. For raw materials, finished products, technical products and waste, separate forklifts and other vehicles should be provided.
In production premises, it is necessary to provide for the provision of optimal or permissible parameters of temperature, relative humidity, air speed, radiant energy (taking into account climatic zones, the period of the year and the category of severity and intensity of the work performed). Air pollution in the working area should not exceed the MPC, and noise and vibration should not exceed the levels allowed by sanitary rules.
The architectural and construction part of the project is represented by floor plans and vertical sections of buildings and premises. The composition and area of the premises must correspond to the capacity of the designed facilities and ensure compliance sanitary regulations and norms. A set of premises must be mandatory, without which it is impossible to organize this production and ensure its proper sanitary regime... All premises must have a sufficient (required) area and cubic capacity, and at food industry enterprises the volume of production premises for each worker must be at least 15 m 3, the area must be at least 4.5 m 2, and the height of the room from floor to ceiling must be 3 , 2m. In this case, it is necessary to keep in mind the maximum number of people employed in one shift.
Administrative and utility rooms can be located in detached buildings, an annex or built into the main production building. Household premises for workers in production shops should be equipped with the type of sanitary inspection rooms. Washbasins, shower nets and other sanitary equipment are calculated based on the number of people working in the most numerous shift.
Walls in production rooms and storage rooms for finished products must be easy to clean, and therefore they must be tiled with tiles from approved materials or covered with oil or water-emulsion moisture-resistant paint in light colors. The floors of production facilities must be paved with approved materials (ceramic, metal tiles, concrete, etc.) and meet the hygienic and operational requirements of a particular food facility. Ceilings in the main and auxiliary production halls should be painted with water-emulsion paints or whitewashed, in showers painted with oil paint, in other rooms lime whitewashing can be carried out. If the room has elements protruding on the ceiling (beams,
To combat rodents, it is envisaged to seal holes in the walls, ceiling and floor, around technical inputs - brick, cement, cement-sand mortar with long metal shavings or steel sheet, upholstery of warehouse doors with iron, laying under floor boards of a metal mesh with cells with a diameter of 12 mm ... Hatches and ventilation openings should also be covered with metal meshes with cells not exceeding 5 mm in diameter.
In production halls, dining and trading halls with the constant presence of people, natural light should be provided. The orientation of the premises should allow for maximum use of natural light. To increase the illumination, the painting of walls, partitions, structures and equipment should be done in light colors. The assessment of natural light is carried out by calculating the natural light factor (KEO) or light factor (SK). In most industrial premises in natural light, the upper KEO should be 2 ... 3%, lateral - 0.4 ... 1%, and the SC in industrial, commercial and administrative premises 1: 6 - 1: 8, and the depth of the premises at unilateral side lighting should not exceed double the height from the floor to the top edge of the skylights.
The sanitary-technical part of the project contains data on the water supply and sewerage systems, methods of wastewater treatment, heating, ventilation, and artificial lighting. The water supply should be located in an isolated, closed room, have pressure gauges and taps for sampling water, check valves, drain drains. In order to avoid contamination of soil and water supply lines, the laying of water pipes is carried out above the sewer. Water pipes in regions with a cold climate must be laid below the freezing level of the soil, and sewer pipes - higher, since the temperature of the effluent is higher than the temperature of tap water.
On the territory of the food industrial enterprise storm sewerage should be provided to collect atmospheric precipitation, as well as the installation of water taps for cleaning the territory of the enterprise.
On the floor plans, data should be provided to assess the distribution network of cold and hot water, slopes and ladders for collecting wastewater, air gaps in the sewage network for receiving wastewater, devices for treating wastewater.
For hot water supply networks, it is necessary to use approved materials that can withstand water temperatures above 65 ° C, since the temperature of hot water in the system must not be lower than this value. The amount of water must fully meet all the needs of the enterprise. Calculation of water demand is made in accordance with the norms of technological design and hygienic requirements. The technical water supply system is designed to be separate from the drinking water supply. The pipes of these water supply systems should be painted in different colors.
In the building of the food enterprise, two sewerage systems are envisaged: for industrial wastewater and for household (fecal). In production and storage facilities, only sewer pipes for industrial effluents are laid in a hidden form. The connection of both systems with the city sewage system takes place outside the building of the enterprise, and along the internal sewage system, hydraulic valves are installed to prevent the penetration of sewer odor.
In the sanitary-technical part of the project, detailed drawings of ventilation and heating systems should be submitted. When examining a ventilation project, it is necessary to take into account the quality of the supply air, the need for its purification, the type of ventilation (supply, exhaust, mixed, general exchange, local, etc.), its equipment and capacity, air flow rate. All this must be justified by microclimatic parameters and indicators of indoor air pollution in connection with the technological process and the imposed sanitary and hygienic requirements for them.
To localize hazards in rooms in which harmful substances, aerosols, excess heat and moisture are emitted, a negative imbalance should be established (i.e., with a predominance of exhaust over inflow); in rooms where there are no harmful emissions, there is a positive imbalance (the inflow prevails over the exhaust). In workshops with significant heat generation, air conditioning should be provided. Cooling air curtains should be designed at the furnace openings; air blowing - with the constant stay of workers at stoves, ovens and other heated equipment, emitting significant amount radiant heat (300 kcal / m 2 or more for 1 hour).
The number of sanitary and sanitary equipment and specific technical requirements for its operation are established by the relevant sanitary and building regulations. The optimum equivalent levels of intermittent sound in a food processing plant should not be overridden.
output 70 dBA. In rooms that generate noise, it is necessary to provide wall and ceiling decoration with sound-absorbing materials in the sound absorption range of 250 ... 300 Hz.
In case of full compliance of the submitted project with the current sanitary rules and normative and technical documents, a positive sanitary and epidemiological conclusion on the project is drawn up. In the case of using a standard project that fully complies with sanitary and building codes and regulations, instead of the project examination stage, the project is linked to the area.
Binding of the project to the terrain. When using the approved standard projects, the project "binding to the terrain" is subject to coordination with the territorial institutions authorized to carry out the State Sanitary and Epidemiological Supervision. With full compliance of individual and re-construction projects with the norms and rules (which is certified by the chief engineer of the project), they, like standard ones, do not require approval. However, for them, as well as for standard projects, "binding" is required.
In the course of binding to the terrain, the following are assessed:
Site master plan;
Vertical layout (with the establishment of absolute geo
desic marks of the first floor of the building);
Placing a basement, basement, and sometimes the first
floors depending on the terrain;
Recycling of foundation structures in connection with hydrogeolo
geological and topographic conditions;
Development of connections to water supply and sewerage networks
tion, district heating, gasification, electrification, communications; knots
fishing adjacent to overpasses, tunnels, other transport
structures and communications;
The thickness of the outer walls or the insulation layer of the enclosing
structures, matching the supporting structures of the coating with a dream
wind and wind loads in the construction area, the number and type of
heating devices and ventilation devices, responding
living climatic conditions construction area.
Construction control. The purpose of supervision at the construction stage is to ensure control over the compliance of the facility under construction with the project in terms of meeting the requirements of sanitary rules and regulations. Construction supervision is carried out in accordance with calendar plan visits to a facility under construction and, as a rule, includes three stages:
Checking the correctness of the foundation;
Monitoring the execution of hidden (inaccessible to inspection) heat
lo-, hydro- and soundproofing works;
Quality control of finishing works and implementation of measures
yatiy on environmental protection.
Control over the commissioning of the facility. Acceptance and commissioning of facilities after the completion of their construction or reconstruction is a form of assessing compliance with the safety requirements of food facilities necessary to ensure the sanitary and epidemiological well-being of the population. This procedure is subject to mandatory agreement with the institutions authorized to carry out the State Sanitary and Epidemiological Supervision. In this case, the main attention should be paid to:
Compliance with requirements master plan in the part of zoniro
territory development, building density, landscaping of the territory,
arrangement of access roads, equipment of places for the delivery of products
tion and disposal of waste;
Compliance with the layout of the premises and their decoration
requirements and characteristics specified in the project;
Completeness of the installation of the planned equipment (techno
logical, sanitary, transport) and quality
adjusting it;
Checking the functioning of the water supply system, sewerage system,
singing, ventilation, lighting;
The quality of water, indoor air, noise,
vibration, electromagnetic radiation;
Organizational and technical capabilities are carried out
to carry out production control;
Organization of measures to prevent pollution
environment.
During the acceptance of a food object and its commissioning, it is imperative to carry out a test run using all installed equipment (in the full technological cycle mode) and receiving a pilot batch of manufactured products. At the same time, the possibility of performing the proposed production control programs in full is assessed. Samples of food products are subject to a sanitary and epidemiological examination with the study of all regulated indicators for a given type of product. Only after receiving confirmation of the quality of the products, the institution authorized to carry out the State Sanitary and Epidemiological Supervision approves the production control program and draws up a permit for the current operation of the food facility.
Agro-industrial complex news 06.02.2017 1054
A source: Ministry of Agriculture and Food of the Ryazan Region
At the leading enterprises of the food and processing industry in the region, work continues on the reconstruction and technical re-equipment of production.
V LLC Agromolkombinat "Ryazansky" in 2016, an automatic filling and packaging line (Czech Republic) was installed for filling and packing loose cottage cheese in bags with a capacity of 420 kg / hour, work is underway to automate the existing production, introduce modern technologies for water purification for technological purposes, modernize the boiler room, compressor room. At the production facilities of LLC Agromolkombinat Ryazansky, the Finnish dairy company Valio in October 2016 placed an order for the production of ultra-pasteurized cream for whipping with a fat content of 36%, which is used in the confectionery, bakery industry and catering.
In 2016 in the village. Tarnovo, Shilovsky district, the construction of a new workshop for the production of long-term storage ultra-pasteurized milk with the installation of a technological line with a capacity of 70 tons of finished product per day has been completed. Warehouse facilities for storing finished products were expanded, a warehouse for storing supplies and packaging materials with an area of 720 m² was built, capacities for engineering loads were increased.
In 2016 at the dairy in LLC "Vakinskoe Agro" Rybnovsky district, the newly introduced capacities for the production of milk and cream in PET bottles were mastered. The technology for the production of pasteurized milk and cream was developed. Also in 2016, work continued on the implementation of the second stage of the prospects for the development of the dairy plant - an increase in milk processing up to 120 tons per day.
Trade and production complex "Synergy" implemented in July 2016 an investment project "Construction of a deboning shop, packaging and warehouses for storing meat products" with a volume of 9000 tons of semi-finished products / year. As a result of the implementation of the above-mentioned project, the enterprise created new deboning, packing, packaging shops, a refrigerator expedition was installed for storing meat products with various temperature conditions with a one-time storage capacity of more than 250 tons. The production workshops are equipped with high-tech equipment of foreign and Russian production. The operated equipment allows the production of 50 tons of finished products per day. On this production a new range of products has been mastered - pork and beef in cuts, as well as products in marinade.
In the first half of 2016, in the Ryazhsky district, the slaughter station of IP Timakova G.A. was put into operation. with a capacity of 0.40 thousand tons per year.
JSC Ryazankhleb continued its modernization with automation of production processes. The second line for the production of small-piece products was launched. The vehicle fleet was renewed, a methane filling complex (produced in Argentina) was purchased. Today the company, keeping the traditional recipe of basic products (loaf "Nareznoy", "Borodinsky", "Darnitskiy"), is developing its assortment line, focusing on the trend of a shift in demand towards a variety of tastes and healthy food (buns "Buckwheat", "8 cereals") ...
JSC "Novomichurinsky bakery" in 2016 increased the production of long-term storage products by 25%.
LLC RUDO-SOFT DRINKS in 2016, a new line of non-carbonated soft drinks based on oat flour with the addition of natural fruits, berries, and Jerusalem artichoke syrup was developed. The assortment range of fruit and cereal desserts without sugar with the addition of Jerusalem artichoke syrup and various fillings has been expanded.
The region is developing the capacities of the implemented investment projects v LLC "ASTON Starch - Products" for the production of starch products and Ryazanzernoproduct JSC- a large flour mill.
JSC Ryazanzernoprodukt expands the range of packaged bakery flour with various quality characteristics. At the beginning of 2016, the production of 6 varieties of flour with a new packaging design was launched, including two types of products: special grinding flour for batter and self-rising.
Thanks to this systematic work on the modernization of production, food and processing industry enterprises in the region increased the production and sales of their products by 1.4 billion rubles compared to 2015, reaching a total of 44.1 billion rubles.
