SP 2.3.6.1066-01 Sanitary and epidemiological requirements for trade organizations and the turnover of food raw materials and food products in them

I approve
Chief state
sanitary doctor
Russian Federation,
First Deputy
Minister of Health
Russian Federation
G.G. ONISCHENKO
September 6, 2001
Date of introduction: from January 1, 2002
2.3.5. TRADE ENTERPRISES
SANITARY AND EPIDEMIOLOGICAL REQUIREMENTS
TO TRADE ORGANIZATIONS AND TURNOVER IN THEM
FOOD RAW MATERIALS AND FOOD PRODUCTS
Sanitary and Epidemiological Rules
SP 2.3.6.1066-01

11. Hygiene requirements to the transportation of food
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.
11.2. Vehicles used for the transport 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. The driver - freight forwarder (freight forwarder), 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.
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 transportation of perishable goods different kind transport.
Transportation of perishable foodstuffs 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 cars - tanks with thermal insulation, 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.
11.9. 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.
11.10. Vehicles used for the transport of food products and food raw materials are washed daily using detergents and are monthly disinfected with agents authorized by the bodies and institutions of the state sanitary and epidemiological service in accordance with the established procedure.
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14.2. Compliance with real sanitary regulations is mandatory for individual entrepreneurs and legal entities (Article 39 of the Federal Law "On the Sanitary and Epidemiological Welfare of the Population" dated March 30, 1999 N 52-FZ, Collected Legislation of the Russian Federation dated 05.04.99 N 14, Art. 1650).

Hygienic requirements for the transportation of food products are regulated by the Federal Law of 02.01.2000. No. 29-FZ "On the quality and safety of food products." According to this Federal law, storage and transportation of food products, materials and articles should be carried out in conditions that ensure the preservation of their quality and safety. Individual entrepreneurs and legal entities carrying out storage, transportation of food products, materials and products are obliged to comply with the requirements of regulatory documents for the conditions of storage and transportation of food products, materials and products and confirm compliance with such requirements by appropriate entries in the shipping documents. For the transport of foodstuffs, vehicles specially designed or specially equipped for such purposes must be used. "

In accordance with TR CU 021/2011 "On food safety", transportation (transportation) of food products is carried out by vehicles in accordance with the conditions of carriage (transportation) established by the manufacturers of such products, and in their absence - in accordance with the conditions of food storage. products specified by the manufacturer of such products. "

Also, the requirements for the processes of transportation of food products are established in the following regulatory documents:

TR CU 034/2013 "On the safety of meat and meat products",

TR CU 033/2013 "On the safety of milk and dairy products",

TR EAEU 040/2016 "On the safety of fish and fish products",

TR CU 015/2011 "On grain safety",

TR CU 024/2011 "Technical regulations for fat and oil products",

TR CU 023/2011 "Technical regulations for juice products from fruits and vegetables",

SP 2.3.6.1066-01 "Sanitary and Epidemiological Requirements for Trade Organizations and the Turnover of Food Raw Materials and Food Products in them",

SP 2.3.6.1079-01 "Sanitary and Epidemiological Requirements for Organizations Catering, production and turnover of food products and food raw materials in them ”and other regulatory documents.

In order to prevent the emergence and spread of mass infectious diseases, the transportation of raw materials and food products is carried out by special, clean vehicles. When using vehicles and (or) containers for the transportation (transportation) of various food products at the same time, or food products and other goods, it is necessary to provide conditions that exclude their contact, pollution and change in organoleptic properties.

The design of the cargo compartments of vehicles and containers must ensure the protection of food products from contamination, the entry of animals, including rodents and insects, cleaning, washing, and disinfection. Cargo compartments of vehicles, containers and containers used for the transportation (transportation) of food products must ensure the ability to maintain conditions for the transportation (transportation) and (or) storage of food products. The inner surface of the cargo compartments of vehicles and containers must be made of washable and non-toxic materials.

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. 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 modes of transport.

Perishable and highly perishable products are transported by refrigerated or isothermal transport, ensuring the preservation temperature regimes transportation.

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. Culinary products are transported in labeled clean containers. Transport of cream confectionery products on open sheets or trays is not allowed.

In accordance with TR CU 033/2013 "On the safety of milk and dairy products", the transportation of raw milk, raw skim milk, raw cream is carried out in sealed containers with tight-fitting lids made of materials that meet the requirements for the safety of materials in contact with food products. Vehicles must maintain a temperature of 4 0 C. Transportation in the customs territory Customs Union raw milk, raw skim milk, raw cream accompanied by a veterinary accompanying document issued authorized body of a Member State containing information on the conduct of a veterinary and sanitary examination, confirming their safety.
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 not exceed 10 ° С (SP 2.3.6.1066-01). In TR EAEU 040/2016 "On the safety of fish and fish products" it is regulated: in the process of transportation of fish food products, defrosting of fish food products is not allowed.

Transportation of edible fat and oil products must ensure their safety and security during the shelf life. Transportation is carried out by vehicles suitable for this purpose. The conditions of carriage are determined by the consignor. They must comply with the conditions established by the manufacturer for the carriage of edible fat and oil products. It is not allowed to transport edible fat and oil products together with other products if this can lead to contamination of edible fat and oil products. The design of the cargo compartments of vehicles must ensure the protection of edible fat and oil products from pollution (TR CU 024/2011 "Technical regulations for fat and oil products").

In accordance with TR CU 015/2011 "On the safety of grain": Transportation of grain is carried out by vehicles that ensure the safety and security of grain during its transportation. The design of the cargo compartments of vehicles and containers must provide protection of grain from contamination, prevent grain spilling, penetration of animals, including rodents and insects, and also provide cleaning and (or) washing, and (or) disinfection, and (or) disinfestation. , and (or) deratization. Grain is transported by bulk method, in transport containers or consumer packaging. Grain transported by the bulk method must be accompanied by shipping documents that ensure its traceability, containing information:

1) on the type of grain, harvest year, place of origin, purpose of grain (for food or feed purposes, for storage and (or) processing, for export);

2) about the amount of grain, in units of mass;

3) the name and location of the applicant;

4) on the presence of genetically modified (transgenic) organisms in the grain if the content of these organisms in the grain is more than 0.9 percent.

The transportation of slaughter products and meat products is regulated by TR CU 034/2013 "On the safety of meat and meat products" and includes the following:

• In the process of transportation, carcasses, half carcasses and quarters are transported in a vertical suspended state, excluding their contact. Carcasses, half carcasses and quarters in a frozen state may be transported in a stacked form, excluding contamination of the surface of the carcasses.

• The use of vehicles and containers for the transportation of slaughter products and meat products after the transportation of productive animals in them is not allowed.

• Transportation of productive animals to production facility carried out by specialized or specially equipped vehicles.
  Vehicles and containers intended for the transportation of slaughter products and meat products are equipped with means that allow observing and registering the established temperature regime.

• Transportation of slaughter products and meat products in bulk without the use of transport and (or) consumer packaging, with the exception of bone intended for the production of gelatin, is not allowed.

• After the end of the transportation process, vehicles and containers are sanitized (disinfected)

• During storage, transportation and sale, defrosting of frozen slaughter products and meat products is not allowed.
  The transported food products must be accompanied by documents confirming their origin, safety, storage conditions and shelf life.

According to TR CU 023/2011 "Technical Regulations for Juice Products from Fruit and Vegetables", transportation of juice products from fruits and (or) vegetables in bulk must be carried out in tankers, cisterns, in flexi-tanks intended for the transport of food products. Transport vehicles and (or) containers or containers used for the transportation of fruit and (or) vegetable juice products must be properly equipped to maintain the required temperature of such products. Shippers independently choose the type of vehicle and equipment used to equip the vehicle, the mode of operation of this equipment when transporting juice products from fruits and (or) vegetables, depending on meteorological conditions in order to ensure the compliance of such products with the requirements established by this technical regulation of the Customs Union, and also to ensure that the conditions of carriage of such products comply with the requirements established by their manufacturer. "

When transporting food products, the rules of their sequential stacking must be strictly observed, excluding contact between raw and finished products, contamination of products during loading and unloading. Cargo compartments of vehicles and containers should be regularly cleaned, washed, disinfected as often as necessary to ensure that cargo compartments of vehicles and containers cannot be a source of product contamination. The water used for washing the internal surfaces of the cargo compartments of vehicles and containers must comply with the drinking water requirements established by the legislation of the Member State of the Customs Union.

The loading and unloading of food products is carried out by personnel in clean sanitary clothes. Persons accompanying food raw materials and food products along the route and carrying out their loading and unloading, use sanitary clothes (gown, mittens, etc.), have a personal medical record of the established sample with marks on the passage medical examinations, the results of laboratory tests and the passage of professional hygienic training and certification.

Version for MS Word 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”? ...

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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. Meat must be transported 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 packing must be strictly observed, excluding 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 the water supply and sewerage system, 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;

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, 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. The consumption of detergents is 1 liter per 1 square meter of surface.

3.11.16. The 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 employees have the right to prohibit the transportation of food products by vehicles that do not meet sanitary requirements.

In agricultural and Food Industry disinfection of vehicles plays a huge role in ensuring the quality and safety of products... Moreover, the need for sanitization is regulated at the state level. After all, the body and interior of any car contain very favorable conditions for the reproduction of viruses, bacteria and fungi. For private car owners, vehicle disinfection is currently the recommended measure for the prevention of bacterial and viral diseases, various allergic reactions. Do not forget that in any car there are a lot of hidden areas in which dust, dirt, excess moisture accumulate, and all kinds of pathogens can appear on the levers and handles. Understanding this well, many drivers want to protect themselves and their families.

Disinfection of vehicles – it is a complex measures for washing, cleaning and disinfecting the body, interior and cargo compartment of the car. The exact scope and nature of the work depends entirely on the size of the vehicle, as well as its functional purpose.

Modern vehicle disinfection solves many very important tasks:

• Ensuring the neutralization of viruses, fungi and bacteria during passenger transportation.
• Compliance with applicable sanitary standards for the transportation of water and food.
• Suitability and safety of transported agricultural products, as well as feed for animal husbandry.
• Preventing the spread of bacteria and infections in medical vehicles.
• For private car owners - guarantees hygiene and cleanliness for all family members during daily trips.

In addition, it should be borne in mind what is fraught with non-compliance with the current requirements for sanitary standards:

• Violation of the Sanitary and Epidemiological Rules of the Joint Venture 2.3.6.1066-01.
• Problems with the State Sanitary and Epidemiological Supervision.
• Legal claims from consumers.
• Deprivation of the rights to transport goods.
• Problems with the traffic police.

Obviously, it is much easier and cheaper to follow the current legislation of the Russian Federation and regularly carry out disinfection of vehicles.

What does the process of disinfection of cars consist of?

Disinfection of vehicles today includes:

Modern disinfection methods

To the most effective methods disinfection machines

Which cars need disinfection

Carrying out disinfection of vehicles is the treatment of the types of vehicles described below:

• Motor transport for passenger transportation- buses, minibuses, trolleybuses, trams, electric trains, route taxis, passenger taxis and even
• inland waterway transport ( see Art. 789 of the Civil Code of the Russian Federation).
• Food transport.
• Beer carriers, milk carriers and other tanks for transporting drinks and drinking water .
• Vehicles for transportation of agricultural products, animal husbandry.
• Medical vehicles for the transportation of patients, including infectious diseases (ambulances medical care- ASP).
• Hearses and other means of transport for transporting the dead.
• Means of transportation of chemical, medical and household waste... That is, various garbage trucks and other specially equipped vehicles.

It is also recommended to carry out complete disinfection of private vehicles (disinfection of the interior and body) when purchasing a supported car, because it is not known how the previous owner used it. In addition, regular vehicle disinfection procedures will not interfere with the removal of a variety of pathogens from the vehicle.

Disinfection rules for the transport of food

1. 1. Disinfection and washing of transport for transporting food products should be carried out in specially equipped washing units, or in special areas that have a disinfection post.
2. 2. The employee responsible for carrying out the washing and disinfection must complete all work with high quality and in full, make the appropriate notes on the implementation of disinfection and washing of vehicles in the Register of disinfection and washing of vehicles, as well as in the sanitary passport for vehicles.
3. 3. The post of washing transport for transporting food products should be equipped with:

• Equipment and equipment for cleaning, disinfection and washing of vehicles (brush, flexible hoses with guns for cold and hot water, disinfection devices, special devices for ventilating and drying cars after disinfection and washing).
• Overalls for disinfectants and washers (rubber boots, rubberized apron, rubber gloves, protective suit, respirator, gloves, goggles).
• Cabinets for storing washing and cleaning equipment, disinfectants and washing preparations, disinfection equipment, overalls.

Carrying out disinfection of vehicles allowed only if it is well washed.

• The nature and scope of disinfection measures for the treatment of vehicles depends on various temperature conditions and its purpose.
• When choosing a disinfectant, it is necessary to give preference to special detergents and disinfectants, which are of low hazard when exposed to inhalation and do not require the use of special precautions, in addition to rubber gloves.
• In winter, solutions of disinfectants with the addition of antifreeze (sodium chloride) or solutions of disinfectants with a moderately elevated temperature are used for disinfection.
• Disinfection of the inner surface of the body of a transport for transporting food products is carried out by a disinfector using disinfectant solutions, as well as agents approved for use by the Ministry of Health of the Russian Federation.
• Disinfection is performed as needed, but at least once every ten days.

Frequency of disinfection for different types of cargo

The frequency of disinfection and washing of vehicles varies depending on the types of cargo being transported. Basically, mandatory are prescribed: washing such vehicles with detergents - daily, and disinfecting treatment - monthly.

In addition, mention should be made of transport for the transport of perishable foodstuffs. In this case, disinfection of vehicles is performed as needed, but at least once every ten days.

Drawn up documents for disinfection of transport

Professional disinfection of vehicles is carried out in accordance with the current legislation of the Russian Federation. So much for companies carrying out Passenger Transportation, transportation of various food products, drinks, drinking water, milk, medical supplies and household chemicals periodic disinfection is a mandatory measure. This is confirmed by the decree of the chief physician of the Russian Federation dated 04/05/2000 and the rest regulations.

Confirmation that the disinfection of vehicles was actually carried out is the so-called sanitary passport... This is a special document into which a hologram is pasted after each transport processing.

Sanitary passport for vehicles Is one of the most important documents, which must be obtained for vehicles designed or equipped for the transport of various food products. A sanitary passport for a car is drawn up in a mandatory and strict manner with all the requirements. Regular checks for its presence are performed Federal Service on supervision in the field of consumer protection. Also, this service undertakes to carefully check the actual validity period. of this document so that it is not overdue. Thus, you should take care of obtaining a sanitary passport for vehicles in advance so that in the future there will be no problems due to its absence. It takes 3 to 6 hours to get a sanitary passport. To obtain a sanitary passport for vehicles, you must provide an official certificate of registration of the vehicle.

Currently, obtaining a health passport is not mandatory. Nevertheless, many organizations and carriers still prefer to keep a sanitary passport.

Documents on the disinfection of vehicles that we issue

Mandatory documents:

• Disinfection service contract.
• Delivery-acceptance certificate of services for scheduled disinfection - a document confirming the performance of work in the areas specified in the agreement for the provision of disinfection services. It serves as an official confirmation of compliance with all applicable sanitary standards.
• Sanitary passport (optional)

Of particular note disinfection of transport for transporting food products. This view disinfection is strictly regulated Rospotrebnadzor and staff Traffic police.

According to the requirements of SP 2.3.6.1066-01 "Sanitary and epidemiological requirements for trade organizations and the turnover of food raw materials and food products in them" SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products in them and food raw materials ". Vehicles used for the transportation of food products and food raw materials are washed daily with the use of detergents and monthly with the use of disinfectants permitted for use in accordance with the established procedure.

How is the disinfection of vehicles carried out?

cold fog generator Disinfect vehicles after washing. All processes in this chain are interconnected. Disinfecting a dirty car is at least useless. Disinfection of vehicles should be carried out on the territory of a special disinfection post or on the territory of a motor depot or a car parking lot. Disinfection of vehicles is carried out by irrigation using special motorized sprayers or cold fog generators. After disinfection, the car is immediately ready for use and does not require subsequent washing or removal of funds and time for exposure.

Who carries out the washing and disinfection of vehicles

Car washing and disinfection should be carried out by motor vehicles and specialized organizations with a sanitary and epidemiological conclusion for carrying out this kind of work. We conclude a bilateral agreement with the owner of the car or with the company which owns the vehicle and we guarantee the quality of the services provided at all levels. You can also wash yourself, but it is more convenient to turn to professionals who have the latest equipment in their arsenal, which speeds up the process and improves the quality of washing.

How much does the disinfection of vehicles cost? Prices

Quantity	up to 1.5 tons	from 1.5 to 3.5 tons	from 3.5 to 5 tons	from 5 to 10 tons	More than 10 tons
up to 3	from 1500	from 1300	from 1500	from 1800	from 2000
3-10	from 1000	from 1150	from 1350	from 1650	from 1850
10-20	from 850	from 1000	from 1200	from 1500	from 1700
20-40	from 550	from 850	from 1050	from 1350	from 1550
Sanitary passport	500	500	500	500	500