For transportation food products specially designed or specially equipped vehicles are used. Transportation of food products together with non-food products is not allowed.

For transportation a certain kind foodstuffs (dairy, sausages, cream confectionery, bread, meat, fish, semi-finished products), specialized transport should be allocated, labeled in accordance with the transported products.

Vehicles used to transport food products must have a sanitary passport issued in accordance with the established procedure, be clean and in good condition. The inner surface of the car body must have a hygienic coating that can be easily washed and disinfected.

The driver-forwarder (forwarder), the driver-loader must have a personal medical book of the established form, work in overalls, strictly observe the rules of personal hygiene, ensure the safety, quality, safety and rules of transportation (unloading) of food products.

Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food products, as well as the rules for the transportation of perishable goods different kind transport.

Transportation of perishable food products is carried out by specialized refrigerated or isothermal transport.

Loading and unloading of food products is carried out by personnel in clean sanitary clothing.

When transporting food products, the rules for their sequential stacking must be strictly observed, excluding contact between raw and finished products, contamination of products during loading and unloading.

Vehicles used for the transportation of food products and food raw materials are washed daily with detergents and disinfected monthly with agents authorized by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.

Bread and bakery products must be transported in trays, in special closed vehicles or vans equipped with shelves. It is not allowed to transport bread in bulk.

Cream confections should be packed in containers or trays with lids, cakes should be supplied in the manufacturer's standard packaging. Transportation of cream confectionery on open sheets or trays is not allowed.

Live fish are transported in thermally insulated tank trucks with a device for cooling water, as well as equipment for saturating the water with air. The temperature of the water in the tank should not exceed 10 0 C.

The bulk of perishable goods presented for transportation are food products, which include: meat, meat and sausage products, fish and seafood, canned food, dairy products, bakery products (pastries), confectionery, fruits, vegetables, etc. .

The specifics of the transportation of perishable goods by refrigerators and "thermoses" (isothermal vans) is the strict observance of delivery times and temperature conditions. Thus, fresh fruits and vegetables (except bananas and pineapples), while on the road for no more than 6 hours, can be transported in spring, summer and autumn periods at a temperature not lower than 0°C.

Compliance with the temperature regime in the refrigerator, coupled with the speed of delivery, is especially important when transporting such goods over long distances (1000 km or more), since for the bulk of perishable goods, sanitary norms and rules establish storage periods calculated from the moment of their manufacture.

The temperature regime for the transportation of goods is set individually, in accordance with the rules for the transportation of perishable goods.

When transporting perishable goods by refrigerators, special attention should be paid to container and packaging. Types of containers and packaging materials must comply with the requirements of standards and specifications. The packaging must be appropriately marked indicating the nature and properties of the perishable cargo being transported, as well as the methods of handling it. For this, certain signs are used (according to GOST 14192-96 "Marking of goods").

In addition, perishable goods transported in one vehicle must be compatible with each other, that is, one cargo should not have an adverse effect on the other due to its specific smell, condition. Thus, the following goods are not allowed for joint transportation with other products: fish, frozen and chilled; salted fish, smoked; caviar; dry and smoked dried fish and dry fish concentrates; chilled meat; smoked meats and smoked sausages; cheeses of all kinds; vegetables with a pungent odor (onion, garlic); baker's yeast, margarine.

The flasks must be tightly closed with lids with a rubber or paper lining and sealed with the sender's seal if the cargo is delivered to several recipients and it is not possible to seal the entire vehicle. Fruits and vegetables should be presented for transportation and accepted by a motor transport company or organization only in packaged form. In exceptional cases, due to special circumstances, perishable goods, the condition and packaging of which do not meet the requirements of standards or specifications, may be accepted for transportation on terms agreed between the transport company and the consignor.

Meat products, as well as raw animal products, are accepted for transportation only if they have veterinary certificates issued by the Rosselkhoznadzor authorities. Live plants, flowers, tubers, fruits, seeds, etc., sent from areas declared under quarantine, are accepted for transportation only upon presentation by the consignor of permits and quarantine certificates for each consignment issued by the Rosselkhoznadzor and its territorial bodies.

The motor transport enterprise or organization has the right to selectively check the quality of perishable goods presented for transportation, the condition of the container and their compliance with established standards or specifications, while the cargo in sealed packaging is not checked. The opening of the cargo and its subsequent packaging after verification are carried out by the consignor.

The consignor is obliged to present together in the bill of lading issued by him motor transport company documents confirming compliance with the standards, as well as the necessary accompanying documentation indicating in it the actual temperature of the cargo before loading, as well as the quality of the cargo and packaging. When transporting vegetables and fruits, the name of the pomological varieties is also indicated.

The shipper must indicate in any of the accompanying documents the maximum duration of transportation (transportability) of perishable goods presented for transportation.

In accordance with paragraph 11.1 of the sanitary and epidemiological rules of SP 2.3.6.1066-01, as well as in accordance with paragraph 4 of Art. nineteen federal law"On the quality and safety of food products" dated January 2, 2000 No. 29-FZ, specially designed or specially equipped vehicles are used for the transportation of food products. Transportation of food products together with non-food products is not allowed. Also, for the transportation of a certain type of food products (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products), specialized transport should be allocated with marking in accordance with the products transported.

During transportation, the conditions established by the manufacturer for the transportation of foodstuffs must be observed. The cargo compartments of vehicles and/or containers must not be used for the carriage of goods other than foodstuffs.
It is forbidden to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.
Food in vehicles and/or containers should be placed and protected in such a way as to minimize the risk of contamination.
Transportation of bulk and liquid food products that do not have primary or consumer packaging must be carried out in sealed specialized transport. When using vehicles and/or containers to transport different food products at the same time, it is necessary to ensure their isolation from each other.

Vehicles used to transport food products must have a sanitary passport issued in accordance with the established procedure, be clean and in good condition. The inner surface of the car body must have a hygienic coating that can be easily washed and disinfected (clause 11.2 of the sanitary and epidemiological rules SP 2.3.6.1066-01). Vehicles used for the transportation of food products and food raw materials are washed daily with detergents and disinfected monthly with agents authorized by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner (clause 11.10 of the sanitary and epidemiological rules of SP 2.3.6.1066-01).
The water used for washing vehicles must meet the requirements for drinking water. When sanitizing transport, detergents and disinfectants approved for use in Food Industry. Sanitization of food transport should be carried out in specially equipped washing units or on special sites in vehicle fleets. Disinfection of transport is carried out as needed, but at least once every 10 days.
Territorial centers of the State Sanitary and Epidemiological Supervision must issue a sanitary passport for each vehicle transporting food products (commentary to Article 19 of the Federal Law "On the Quality and Safety of Food Products" dated January 2, 2000 No. 29-FZ).
The form of a sanitary passport for specially designed or specially equipped vehicles for the transport of food products was approved by order of Rospotrebnadzor dated May 20, 2005 N 402.
Validity of the sanitary passport for the transportation of food products - no more than 6 months; when transporting especially perishable products - no more than 3 months. Sanitary and epidemiological service employees have the right to prohibit the transportation of food products by vehicles that do not meet sanitary requirements.
Cargo compartments of vehicles, as well as containers (returnable packaging) for the transportation of food products, must be made of materials approved for contact with food products.
When carrying out loading and unloading operations, the integrity of the container and packaging of the supplied products must be guaranteed. When meteorological conditions change (atmospheric precipitation, direct sunlight) that affect the physical and chemical state of cargo, loading and unloading operations must be stopped and measures should be taken to create safe conditions.
It is forbidden to load food products into vehicles that do not meet sanitary requirements and in the absence of a sanitary passport for it, as well as the transportation of raw products and semi-finished products along with ready-made food products.
Loads on vehicles must be installed and secured so that during transportation they do not shift and fall.
Transported food products must be accompanied by documents confirming their origin, safety, storage conditions and shelf life.
Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food products, as well as the rules for the transportation of perishable goods by different modes of transport. For the transportation of especially perishable food products, refrigerated or isothermal transport must be allocated (clause 11.4 of the sanitary and epidemiological rules of SP 2.3.6.1066-01).
Persons who come into contact with food products during transportation and during loading and unloading operations must be provided with clean sanitary or special clothing, have documents confirming the passage of medical examinations and examinations (personal medical book), and also strictly observe the rules of personal hygiene and ensure safety , quality, safety and rules for the transportation (unloading) of food products (clause 11.3 of the sanitary and epidemiological rules of SP 2.3.6.1066-01).

SANITARY REQUIREMENTS FOR THE PRODUCTION, STORAGE, SALES AND QUALITY OF CULINARY PRODUCTS

Obtaining high-quality and safe products is possible only if all sanitary requirements for transportation, reception, storage, culinary processing of products and the sale of public catering products are observed.

Transportation of products. The conditions of transportation of food products (raw materials, semi-finished products, culinary products, prepared food, etc.) can significantly affect their quality.

In order to prevent the emergence and spread of mass infectious diseases and food poisoning, the transportation of raw materials and food products is carried out by specially designated vehicles. The use of this transport for other purposes is not allowed. Vehicles used for the transport of food products must comply with sanitary requirements for the arrangement of body equipment, the ability to provide the necessary temperature conditions for products and conduct effective sanitization of the body. Permission to transport certain foodstuffs is confirmed by a special document - a sanitary passport of the vehicle, issued by the FGUZ "Center for Hygiene and Epidemiology" in the prescribed manner, but at least once every six months.

Persons who have personal medical books with notes on medical examinations, laboratory test results and hygienic training and certification are allowed to transport products. Persons accompanying food products along the route and performing their loading and unloading must use clean sanitary clothing (robe, gloves, etc.).

The body of the vehicle must be upholstered from the inside with a material that can be easily sanitized, if necessary, equipped with racks, shelves. The food transport vehicle must be clean. Vehicles used for the transport of food raw materials and foodstuffs are washed daily with detergents and regularly treated with approved disinfectants.

Perishable products are transported by refrigerated or isothermal transport, ensuring the preservation of the established for this product temperature regime transportation. A vehicle with an isothermal (heat-insulating) body can be used for intracity transportation of perishable products, but in the warm season only for short distances and in the presence of refrigerant (ice, etc.) in the body. It is more reliable to use refrigerators with a refrigeration unit.

Culinary and confectionery products are transported in vehicles specially designed and equipped for this purpose and labeled and clean containers - containers or trays with lids. Shipping containers are marked in accordance with the regulatory and technical documentation corresponding to each type of product. When transporting food products, the rules of the commodity neighborhood should be observed. food raw materials and finished products during transportation should not come into contact with each other.

Reception of products. The number of accepted perishable products must correspond to the volume of operating refrigeration equipment.

Incoming products must comply with the requirements of regulatory and technical documentation and be accompanied by documents confirming their origin, quality and safety for human health (veterinary certificates, certificates of quality and safety of a batch of products, etc.).

During the acceptance process, the state of containers, packaging, labeling, the absence of signs of deterioration (foreign smell, etc.) of incoming products are monitored. Food products are accepted in clean, dry containers and packaging without damage. Products are weighed in containers or on clean paper.

To prevent the occurrence and spread of infectious diseases and food poisoning in food establishments, it is prohibited to take:

Food raw materials and food products without documents confirming their origin, quality and safety (quality and safety certificates, sanitary and epidemiological conclusions, etc.);

Meat and offal of all types of farm animals without stamps and veterinary certificates;

Fish, crayfish, poultry without a veterinary certificate;

Ungutted poultry (except game);

Eggs with contaminated shells, with a notch, “tek”, “boy”, as well as eggs from farms that are unfavorable for salmonellosis, duck and goose eggs;

Canned food with a breach in the tightness of cans, bombed (swollen), “hyaopushi”, cans with rust, deformed, without labels;

Cereals, flour, dried fruits and other products infected with granary pests;

Vegetables and fruits with mold and signs of rot;

Mushrooms are inedible, not cultivated edible, wormy, wrinkled;

Food products with expired shelf life and signs of poor quality;

Homemade products.

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SANITARY REGULATIONS FOR FOOD TRADE ENTERPRISES - SANITARY RULES AND NORMS - SanPiN 2-3-5-021-94 (approved - ... Relevant in 2018

3.11. Sanitary requirements for food transportation

3.11.1. Special vehicles must be allocated for the transportation of food products. It is forbidden to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.

For the transportation of a certain type of food products (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products, etc.), specialized transport must be allocated, labeled in accordance with the transported products.

3.11.2. The transport used for the transportation of food products must have a sanitary passport, be clean, in good condition, the car body must have a hygienic coating that can be easily washed.

3.11.3. It is forbidden to load food products into vehicles that do not meet sanitary requirements and in the absence of a sanitary passport for it, as well as the transportation of raw products and semi-finished products along with ready-made food products.

3.11.4. The driver-forwarder (forwarder) is obliged to have a personal medical book and dark-colored overalls, strictly observe the rules of personal hygiene and the rules for transporting food products.

3.11.5. Washing and processing of vehicles intended for the transport of food products should be carried out in vehicle fleets.

3.11.6. Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food products, as well as the rules for the transportation of perishable goods by different modes of transport.

Refrigerated or isothermal transport should be allocated for the transportation of especially perishable foodstuffs.

3.11.7. In vehicles intended for the transport of food products, there must be allocated special places for storage of sanitary clothes, tarpaulin. It is forbidden to place forwarders on food products. Loading and unloading of food products should be carried out by loaders in sanitary clothes (white).

3.11.8. Bread and bakery products must be transported in trays, in special closed vehicles or vans equipped with shelves. It is forbidden to transport bread in bulk.

3.11.9. Cream confectionery products must be transported in refrigerated transport under conditions that exclude temperature rise above 6 °C. Products must be packed in metal containers with lids, trays with lids, cakes must be delivered in standard cardboard boxes.

3.11.10. Transportation of meat should be carried out in refrigerated trucks: cooled and chilled - at a temperature not exceeding 6 °C, ice cream - at a temperature not exceeding 0 °C.

It is allowed to use in some cases open auto- and horse-drawn transport, in which the meat is laid on a clean bedding and covered with a tarpaulin, canvas or coarse calico.

3.11.11. Live fish are transported from reservoirs in thermally insulated tank trucks with a special container (100 kg) for ice, as well as equipment for saturating the water in which the fish is transported with air. The water temperature in the tank should be 1-2 °C in winter, 4-6 °C in spring and autumn, and 10-14 °C in summer.

3.11.12. In case of circular delivery of particularly perishable foodstuffs, the rules for their sequential stacking must be strictly observed, excluding contamination of the products.

3.11.13. Vehicle fleets, enterprises or organizations that carry out sanitization of rolling stock bodies, by order or instruction, appoint a person responsible for washing, processing food transport.

Sanitization of food transport should be carried out in specially equipped washing units or on special sites connected to water supply and sewerage, have hot water supply, detergents and disinfectants, and cleaning equipment for washing bodies.

3.11.14. The post of washing and processing of food transport must be equipped with:

equipment and supplies for cleaning, washing and disinfecting vehicles (washing machines, flexible hoses equipped with guns with hot and cold water, brushes, disinfection devices, equipment for drying and ventilating vehicles after washing and disinfection);

overalls for washers (rubber boots, rubber gloves, rubberized apron, cotton suit with a hood, goggles, respirator);

cabinets for storing cleaning and washing equipment (brushes, washcloths, buckets, etc.), detergents and disinfectants, overalls;

room for drying clothes and cleaning equipment.

3.11.15. Sanitization mode of food transport:

a) cleaning of the body and cabin is carried out with the help of brushes, brooms or vacuum cleaners;

b) external washing of the car body - with alkaline water (temperature 35 - 40 ° C), with further rinsing with water from a hose;

c) washing the inner surface of the car is carried out with brushes, washing solution (solution temperature 55 - 60 ° C) or mechanically from hoses under a pressure of 1.5 atm at a temperature of 65 - 70 ° C for 2 - 3 minutes;

d) after washing with washing solutions, the inner surface of the car body must be thoroughly rinsed until the remnants of the washing solution are completely removed, then dried and ventilated, and must not have extraneous odors;

e) disinfection of the inner surface of the body must be carried out with a disinfectant solution containing 250 mg/l of active chlorine, exposure of the disinfectant solution for 10 minutes. Upon completion of disinfection, the inner surface of the body is washed with water from a hose, dried and ventilated until the smell of chlorine is completely removed. Car wash hoses should be stored suspended.

Disinfection of transport is carried out as needed, but at least once every 10 days.

Note: the consumption of disinfectants is 2.5 g of the substance per 1 sq.m or 0.5 l of the working solution per 1 sq.m of the treated surface. Detergent consumption is 1 liter per 1 sq.m of surface.

3.11.16. Territorial centers of the State Sanitary and Epidemiological Surveillance must issue a sanitary passport for each vehicle transporting food products for a period of not more than 6 months, for especially perishable food products - for a period of 3 months.

Sanitary and epidemiological service employees have the right to prohibit the transportation of food products by vehicles that do not meet sanitary requirements.

Disinfection of vehicles for the transport of food products is carried out in order to reliably protect the transported cargo from the possibility of infection. This process is an excellent measure for the prevention of various diseases, because dangerous and harmful bacteria, as well as other microflora that can be harmful, are destroyed during the treatment.

Disinsection of the car: why is it so necessary?

Sanitary disinfection of vehicles in Moscow is necessary not only for those vehicles that transport food, but also for vehicles used in many other areas - we will dwell on this a little later. Let's figure out why the disinfection of a car for transporting products, as well as other cars, is so important:

Disinsection of the machine: features of the procedure

Professional processing provides for specialized equipment for the disinfection of vehicles: it will not work to complete the tasks with improvised means. Preparations for the disinfection of vehicles must also be professional. It is necessary to contact specialists every month - only such a frequency allows you to guarantee the safety of cargo and people from infection. It must be remembered that bacteria and infections can spread in any environment, regardless of whether it is a regular car body or a freezer.

The treatment process can be carried out both completely and partially, for example, disinfection of the car body or interior of the car separately. All vehicles can undergo the procedure, regardless of the brand, model and modification - cars, trucks, trucks and even special equipment. Dimensions for processing specialists do not matter. As a result of the procedure, the owner of the car is provided with an act of disinfection of vehicles.

Car disinfection: which cars should be treated?

All companies whose field of activity lies in the transportation of goods or the transportation of people must promptly carry out such a procedure as disinfecting the car body. The car body is an ideal environment for the development of the spread of pathogenic and dangerous bacteria, contact with which can harm any cargo, and even more so for a person.

Disinfection of the machine is a process that is necessary in the following areas of work:

• Passenger Transportation;
• transportation of food and drinking water;
• transportation medicines and household chemicals;
• transportation of sick and dead people;
• transportation of animals;
• transportation of waste and garbage.

Disinfection of vehicles for transporting products, as well as any other vehicles, is an event that is carried out in accordance with the standards established sanitary service. Any vehicle must have a specialized passport, which marks the timely completion of the sanitation process.

If the driver does not have such documents as a passport, an act and a certificate of disinfection of the car body, he may face a variety of sanctions, the most common of which is a fine. For some activities, such as transporting food and water, monthly sanitation is required.

Certificate of disinfection: how to get it, and how is sanitization performed?

In order to obtain an act of car disinfection at the initial stage, you will need to apply for sanitization. Contact only professional companies that guarantee reliable and high-quality work. Remember: the procedure includes several mandatory steps:

• measures for cleaning the cabin and body of the vehicle;
• washing work on the inner surface of the machine, after - its outer surface;
• drying;
• procedures for internal disinfection;
• when applying for the first time - issuing a passport;
• filling out an act on the disinfection of vehicles and putting marks in the passport.

If you are interested in such a procedure as vehicle disinfection, and you want to use this service, consult in advance on the individual nuances. This can be done by talking with qualified specialists, such as representatives of our company. They will not only give you complete and detailed information, but also answer all your questions and help you choose the right company.