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

Disinsection of a 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 it is so important to disinfect a vehicle for transporting food, as well as other vehicles:

Disinsection of the machine: features of the procedure

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

The treatment process can be carried out both completely and partially, for example - disinfection of the 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 do not matter for processing specialists. As a result of the procedure, the owner of the car is provided with an act of vehicle disinfection.

Disinfection of a car: which cars should be treated?

All companies whose field of activity lies in the transportation of goods or the transport of people must timely carry out such a procedure as disinfection of 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 machines for the transport of products, as well as any other Vehicle Is an activity that is carried out taking into account the standards established sanitary service... Any vehicle must have a specialized passport, in which notes are made on the timely passage of the sanitation process.

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

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

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

• measures for cleaning the cab and body of the vehicle;
• washing the inner surface of the machine, after - its outer surface;
• drying;
• internal disinfection procedures;
• upon initial application - issuance of a passport;
• filling out an act on the disinfection of vehicles and affixing 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 certain nuances. This can be done by talking to qualified specialists, such as representatives of our company. They will not only give you complete and detailed information, but also answer all your questions, as well as help with choosing a suitable company.

Resolution of the Chief State Sanitary Doctor of the Russian Federation of 07.09.2001 N 23 (as amended on 03.05.2007) "On the implementation of the Sanitary Rules" (together with "SP 2.3.6.1066-01. 2.3.5. Trade enterprises. Sanitary and epidemiological requirements To...

11. Hygiene requirements to transportation

food products

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

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

ConsultantPlus: note.

Federal Law of 19.07.2011 N 248-FZ from October 21, 2011 canceled the requirement for a duly issued sanitary passport for specially designed or specially equipped vehicles for transporting food products.

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

11.3. A driver-forwarder (forwarding agent), a driver-loader must have a personal medical record 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.

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

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

11.5. The loading and unloading of food products is carried out by personnel in clean sanitary clothes.

11.6. 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.

11.7. Cream confectionery should be packed in containers or trays with lids, cakes should be supplied in the manufacturer's standard container. Transporting cream confectionery on open sheets or trays is not permitted.

11.8. Live fish are transported in thermally insulated tank cars with a device for cooling water, as well as equipment for saturating the water with air. The water temperature in the tank should be no higher than 10 degrees. WITH.

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SANITATION RULES FOR FOOD TRADE ENTERPRISES- SANITATION RULES AND NORMS- SanPiN 2-3-5-021-94 (approved -... Actual in 2018

3.11. Sanitary Requirements to the transportation of food

3.11.1. For the transport of foodstuffs must be allocated special transport... It is prohibited to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and poisonous substances.

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

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

3.11.3. It is forbidden to load food products into transport that does 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 finished food products.

3.11.4. A freight forwarder (freight forwarder) must have a personal medical record 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 motor vehicles.

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

For the transportation of particularly perishable foodstuffs, refrigerated or insulated transport must be allocated.

3.11.7. In transport intended for the carriage of foodstuffs, must be allocated special places for storing sanitary clothes, tarpaulins. Forwarders are prohibited from placing 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. Creamy confectionery products should be transported in refrigerated vehicles under conditions that prevent the temperature from rising above 6 ° C. Products should be packed in metal containers with lids, trays with lids, cakes should 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 ° С, ice cream - at a temperature not exceeding 0 ° С.

It is allowed to use in some cases open auto and horse-drawn transport, in which the meat is placed 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 cars with a special capacity (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 ° С in winter, 4 - 6 ° С in spring and autumn, 10 - 14 ° С in summer.

3.11.12. In the case of a circular delivery of especially perishable foodstuffs, the rules of their sequential stacking must be strictly observed to exclude contamination of the foodstuffs.

3.11.13. Motor vehicles, enterprises or organizations performing sanitary treatment of rolling stock bodies, by order or order, appoint a person responsible for washing, processing food transport.

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

3.11.14. The post for washing and processing food transport should be equipped with:

equipment and inventory for cleaning, washing and disinfection of vehicles (washing machines, flexible hoses equipped with hot and cold water guns, brushes, disinfectants, equipment for drying and ventilating cars after washing and disinfection);

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

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

a room for drying clothes and cleaning equipment.

3.11.15. Food transport sanitization mode:

a) cleaning of the body and the cab is performed with brushes, brooms or vacuum cleaners;

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

c) washing the inner surface of the car is carried out with brushes, a 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 detergent solutions, the inner surface of the car body must be thoroughly rinsed until the residues of the detergent solution are completely removed, then dried and ventilated, should not have foreign odors;

e) disinfection of the inner surface of the body should be carried out with a disinfectant solution with an active chlorine content of 250 mg / l, the exposure of the disinfectant solution to 10 minutes. At the end of disinfection, the inner surface of the body is rinsed with water from a hose, dried and ventilated until the chlorine odor is completely removed. Car wash hoses must be kept suspended.

Disinfection of vehicles is performed 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. Consumption detergents is 1 liter per 1 square meter of surface.

3.11.16. Territorial centers of the state sanitary and epidemiological supervision must issue a sanitary passport for each vehicle transporting food products for a period not exceeding 6 months, for especially perishable food products - for a period of 3 months.

Sanepid service workers have the right to prohibit the transportation of food products by vehicles that do not meet sanitary requirements.

Vladimir Schweitzer

Changing Europe, with all the similarity of the problems facing it, is not a homogeneous organism devoid of any country specificity. Here, as before, there are leading states, there are “second line” countries that have a certain impact on the course of European and world events. There are also those who, for various reasons, still cannot say their weighty word in the section on economic, political and social problems modernity.

In this situation, which is natural for the period of transition from the old two-speed Europe to Europe, striving to create a single market space and democratic power structures, the territorial size of states, the size of the population of each of them, is becoming less and less important. Much more significant factor is the degree of integration of the respective country into the pan-European economic, political and social space, the ability to find a "national niche" in the complicated system of international relations.

The concepts of “large” and “small” European countries differ. The states of the European continent refer exclusively to the categories of their differentiation by the size of the territory they occupy and the number of people living on it. True, the question immediately arises here: are there any clear generally accepted criterion-specific numerical indicators by which it is possible to determine which state is “big” and which is “small”? ...

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

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

Vehicles used for the transportation of 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.

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

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

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

The loading and unloading of food products is carried out by personnel in clean sanitary clothes.

When transporting foodstuffs, the rules of their sequential packing must be strictly observed, excluding contact of damp 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 the use of detergents and monthly disinfected 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 confectionery should be packed in containers or trays with lids, cakes should be supplied in the manufacturer's standard container. Transporting cream confectionery on open sheets or trays is not permitted.

Live fish are transported in thermally insulated tank cars with a device for cooling water, as well as equipment for saturating the water with air. The water temperature in the tank should be no higher than 10 0 С.

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

The specificity of the transportation of perishable goods by refrigerators and "thermos" (isothermal vans) is strict adherence to the delivery time and temperature regime. Thus, fresh fruits and vegetables (except for bananas and pineapples), while on the road for no more than 6 hours, can be transported in the spring, summer and autumn periods at temperatures not lower than 0 ° C.

Compliance with the temperature regime in the refrigerator, together with the delivery speed, 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 set storage times calculated from the moment of their manufacture.

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

When transporting perishable goods by refrigerators, special attention should be paid to containers and packaging. The types of containers and packaging materials must comply with the requirements of standards and specifications. The package must be marked with appropriate markings indicating the nature and properties of the transported perishable goods, as well as the ways of handling them. For this, certain signs are used (according to GOST 14192-96 "Marking of goods").

In addition, perishable goods transported in one car must be compatible with each other, that is, one cargo must not adversely affect the other due to its specific smell and state. Thus, the following cargoes are not allowed for joint transportation with other products: fish, frozen and chilled; salted, smoked fish; 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 smell (onions, garlic); baking 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 impossible to seal the entire car. Fruits and vegetables must be presented for carriage and accepted by the trucking 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 technical specifications, may be accepted for carriage on terms agreed between the trucking company and the consignor.

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

A road transport company or organization has the right to selectively check the quality of perishable goods presented for transportation, the condition of the packaging and their compliance with established standards, or technical specifications, while the cargo in a sealed package is not checked. Opening of the cargo and its subsequent packing after verification are carried out by the consignor.

The consignor is obliged, together in the consignment note drawn up by him, to submit to the trucking 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 condition of the goods and packaging. When transporting vegetables and fruits, the name of the pomological varieties is also indicated.

The consignor is obliged to indicate in any of the accompanying documents the maximum duration of transportation (transportability) of perishable goods presented for transportation.