Cream confectionery products are transported. Sanitary requirements for food transportation

According to the Federal Law of March 30, 1999 No. 52-FZ “On the sanitary and epidemiological well-being of the population”, individual entrepreneurs and legal entities, in accordance with their activities, are required to comply with the requirements of sanitary legislation.

The sanitary and epidemiological well-being of the population is ensured, inter alia, by monitoring the implementation of sanitary and anti-epidemic (preventive) measures and the obligatory observance by citizens, individual entrepreneurs and legal entities of sanitary rules as an integral part of their activities.

State sanitary and epidemiological rules and regulations are recognized as regulatory legal acts that establish sanitary and epidemiological requirements (including criteria for the safety and (or) harmlessness of environmental factors for humans, hygienic and other standards), the failure to comply with which creates a threat to human life or health, and as well as the threat of the emergence and spread of diseases.

In order to reduce the negative impact on the health of citizens during the implementation food products in trade enterprises, legal entities and individual entrepreneurs are recommended to be guided by the current sanitary regulations when receiving, transporting and storing food products, as well as taking measures to carry out the necessary organizational and technical measures aimed at introducing and ensuring compliance with mandatory requirements.

In accordance with the requirements of sanitary rules 2.3.6.1066-01 "Sanitary and epidemiological requirements for trade organizations and the circulation of food raw materials and food products in them":

Trade organizations should accept for storage food products and food raw materials that meet the requirements of regulatory and technical documentation and have documents confirming their origin, quality and safety for human health;

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

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

Vehicles used for the transport of food products must have a sanitary passport issued in the prescribed manner, clean, 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 has a personal medical book of the established form, work in overalls, strictly observes 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 should be carried out by personnel in clean sanitary clothing;

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

Cream confectionery products are placed 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 is 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 must not exceed 10°C;

When transporting food products, the rules for their sequential stacking are 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 manner4

The quantity of accepted perishable, frozen and especially perishable foodstuffs must correspond to the volume of operating refrigeration equipment;

Storage and sale of perishable products, with the exception of products that require more stringent storage conditions, are carried out at a temperature not exceeding +6°C;

Food products should be taken in a clean, dry, without foreign smell and integrity violations in containers and packaging. Repackaging of food products from the supplier's containers into smaller containers is not allowed;

Keep labels (labels) on the supplier's packaging until the expiration date (storage) of food products;

Food storage must be carried out in accordance with the current regulatory and technical documentation with appropriate parameters of temperature, humidity and light conditions for each type of product.

When storing food products, observe the rules of the commodity neighborhood, warehousing standards. Products with a specific smell (herring, spices, etc.) should be stored separately from products that perceive odors;

Shared storage raw foods and semi-finished products together with ready-made food products, storage of spoiled or suspicious food products together with good-quality ones, as well as storage of containers, carts, household materials and non-food products in warehouses for food products is not allowed;

All food products in warehouses, refrigerated chambers, utility rooms, etc. are stored on racks, pallets or underwares made of materials that can be easily washed and disinfected and at least 15 cm high from the floor;

Storage of food products near water and sewer pipes, heating devices, outside storage facilities, as well as storage of bulk products directly on the floor, in bulk is not allowed;

Chilled meat (carcasses and half carcasses) is stored suspended on hooks so that the carcasses do not come into contact with each other, with the walls and floor of the room.

Store frozen meat on racks or crates;

Meat semi-finished products, offal, frozen and chilled poultry should be stored in the supplier's container. When stacking, for better air circulation between the boxes, it is necessary to lay wooden slats;

Chilled fish is stored in the supplier's container, the storage temperature should not exceed +2°C. Frozen fish is stored in boxes stacked in stacks with slats between the rows of boxes;

In trade organizations, live fish is stored in an aquarium with clean water and aeration in the warm season - no more than 24 hours, in the cold - no more than 48 hours at a water temperature not higher than + 10 ° C;

Storage of bread and bakery products is carried out in clean, dry, well-ventilated areas. It is not allowed to store bread and bakery products in bulk, close to the walls of the premises, without undercarriages, as well as on racks located at a distance of less than 35 cm from the floor;

In cases of discovery during storage or sale of signs of disease of bread and bakery products with potato disease, such products are immediately withdrawn from the trading floor and warehouses. Storage shelves are washed warm water with detergents and wiped with a 3% solution acetic acid;

In order to prevent the occurrence of potato bread disease, it is necessary to wash the shelves for storing bread at least once a week with warm water and detergents, wipe with a 1% solution of acetic acid and then dry;

When accepting confectionery products with cream, it is not allowed to transfer them from the supplier's trays, as well as to sell them unpacked using the self-service method;

Trade organizations are not allowed to accept cakes that are not packed individually in consumer packaging, as well as cakes that are not packed in trays with tight-fitting lids;

Transportation or transfer of cakes and pastries on open sheets or trays is not allowed;

Storage of bulk products is carried out in dry, clean, well-ventilated rooms, not infected with barn pests, with a relative humidity of no more than 75%;

These products should be stored in bags in stacks on racks, at a distance of 50 cm from the walls, with a gap between stacks of at least 75 cm;

In order to prevent yersiniosis and pseudotuberculosis, vegetables are periodically checked during storage and subjected to sorting and cleaning;

For trade organizations, built-in, built-in-attached to residential buildings and buildings for other purposes, it is not allowed to import products at night (from 23.00 to 07.00 hours).

Cream: 200 g. butter; 1 cup of sugar; 0.8 l of milk; 3 cm. spoons of starch; 2 cm. spoons of flour; 2 yolks.

Grind sugar with margarine, add eggs, sour cream, soda. Knead the dough. Divide into 15 parts, roll out narrow long strips from each. Put cherries along the entire length of each strip (you can fresh, you can canned), pinch, bake, cool.

Preparation of the cream: rub the butter with sugar. Boil 500 ml of milk and pour in starch, flour, 2 yolks diluted in 300 ml of cold milk. Boil. Cool, mix with butter and sugar. Stack the tubes tightly: 1st row - 5 pieces, 2nd row - 4 pieces, 3rd row - 3 pieces, 4th row - 2 pieces, 5th row - one. Lubricate each row with cream. Leave overnight to soak the cake. The cake is shaped like a roof. Sprinkle with crumbs or grated chocolate on top.

For the dough: 3 cups flour; 250 g. creamy margarine; 1 cm. a spoonful of vinegar; 1 egg; salt: 150 g of water.

For the filling (all raw): 400 g pork; 6 medium potatoes; 2 medium onions. Finely chop everything, pepper, salt, add bay leaf, pieces of butter.

Chop margarine with flour. Mix water, vinegar, salt, egg and, gradually adding to flour with margarine, chop until homogeneous mass, then divide into two parts, make two koloboks and put in the refrigerator for 4-12 hours. Then roll out one circle, put the filling on it, cover with the second circle, make a hole in the middle, grease the top with yolk. Bake for 45-60 minutes over medium heat.

2.3 Storage and transport of cakes and cakes

Storage and transportation of products is carried out in accordance with the requirements established by the sanitary supervision authorities.

Cakes should be packed in artistically designed boxes that ensure the preservation of the shape of the product. Boxes must be tied with ribbon. The bottom of the box is covered with a napkin made of parchment or half parchment.

Cakes should be placed in metal trays or sheets with anti-corrosion coating. Trays should be fitted with tight-fitting metal lids. The bottom of the sheet or tray should be lined with parchment or half parchment. To avoid deformation, cakes are placed in trays in one row.

The tray has low sides (20 mm) and the bottom of the tray protruding 20 mm overboard, against which the lid rests. All trays and lids must be marked with the name of the manufacturer of the product. Trays and lids should be washed daily with baking soda, then rinsed with hot water and dried.

Piece-shaped cakes (“Baskets”, crumbly, airy, biscuit, almond tin “Ideal”, etc.) are placed in paper capsules, and then in trays. It is allowed to stack cakes without finishing on the edge in trays - no more than 100 pieces.

Cakes "Baskets", filled only fruit filling or fruit filling with fondant finish, stacked in trays or 12 pieces and boxes. Boxes are covered with a parcel. Every 10 boxes are wrapped in paper.

On any outside of the box with a cake, a stamp is placed indicating the date and hour of manufacture; trademark, containing the name of the manufacturer, product name, RTU number, shelf life and price. A thaw with a number assigned to the stacker or team must be inserted into the cake tray, indicating the date and hour of manufacture.

Cakes and pastries with cream or fruit finishes should be stored in refrigerators at a temperature not exceeding 6–8 °C and not lower than 0 °C. Cream products for manufacturing and cooling should be immediately sent for sale.

In the absence of the specified temperature conditions at enterprises in the distribution network, the production of cakes with custard or with whipped cream (sour cream) is not allowed.

Products without cream and cakes "Baskets" filled with fruit filling should be stored at a temperature not exceeding 18 ° C relative humidity of 70-75% for 10 days.

Cakes and wafer pastries with praline and fat fillings can be stored under normal temperature conditions for up to 30 days.

Cream products are transported in small vehicles with tightly closed bodies that do not allow exhaust gases from the engine to pass inside. The cream is susceptible to all kinds of odors, so it is impossible to transport cream products in vehicles that were used to transport goods with strong odors. It is strictly forbidden to place cake trays and cake boxes on the floor or ground.

Transportation, loading and unloading must be carried out carefully, without impacts and sharp shaking, with protection from atmospheric precipitation.

All employees of vehicles and expeditions associated with the release and transportation of cream products must be provided with clean sanitary clothing, which must be changed as it gets dirty.

In the trading network, cream products are stored in refrigerators or in cabinets, and on the trading floor in refrigerated display cases under glass at a temperature of 0 to 8 °C.

Products with cream not sold within the established time limits, depending on the degree of their overall safety (absence of organoleptic signs of spoilage, etc.), can be returned to the enterprise and used there in the dough for such products that are baked, i.e. high heat treatment.

Cream cakes and cakes, as especially perishable products, cannot be prepared for future use under modern conditions. In this regard, the increased holidays consumer demand remains unsatisfied.

Freeze immediately after production cream cakes in closed boxes for 5 hours at a temperature of minus 30 °C; they should be stored at a temperature of minus 25 ° C for up to four weeks; when defrosting, the product must be stored for 8 hours at minus 10 ° C, and then at +6 ° C before being sent directly to the distribution network; the implementation period under these conditions is calculated from the moment the storage is switched to + 6 °C.

The company "Cargo Line" provides services for the delivery of refrigerated cargo, including food, including the transportation of confectionery from temperature regime is in great demand. We provide our own transport for transportation across the territory of Russia, the CIS, the EAEU, from the countries of Europe, Central Asia and the Middle East.

Temperature transportation of confectionery

Transportation of confectionery requires special care and attention due to the specific quality characteristics of the cargo. Individual packaging of such products often has a lot of empty space, which increases the risk of squeezing and spoiling the appearance. themselves finished goods have a delicate and fragile structure.

It is especially important to observe the necessary temperature ranges and maintain optimal humidity inside the cargo compartment throughout the entire transport process, as the confectionery must not be exposed to either too high or too low temperatures.

Confectionery cargoes are equally susceptible to damage at freezing temperatures and melting temperatures - the product can change its color, taste and aroma, which make it unique and sought after by buyers. For example, the optimum storage and transport temperature chocolate products is 10-18°C. At 21°C quality, taste and appearance chocolate products are deteriorating. At a temperature of 24°C, chocolate begins to melt and deform, especially if it is molded chocolate products.

Cream products with a very limited shelf life are extremely sensitive to an increase in temperature above the permissible even by half a degree. Such goods, as a rule, are not sent on “long journeys” - the maximum transportation period should not exceed ⅓ of the expiration date (72 hours), i.e. 1 day.

Cargo Line is your reliable partner that guarantees the best service in the temperature transportation industry. We own brand new refrigerated trucks to provide quality services that will grow your business. Our qualified staff will ensure safe and quality transportation, offering the best transport solutions and the most suitable delivery routes. In this way, we can save you unnecessary costs and time-consuming confectionery logistics procedures.

Transportation of confectionery by road

When organizing the temperature transportation of confectionery cargo, the company's specialists monitor compliance with all requirements and standards:

the cooling and air exchange systems of the vehicle submitted for loading are in good order and are functioning normally;

the interior of the cargo compartment is pre-cleaned from dirt and odors, sanitary and hygienic treatment;

drivers have personal medical books, cars are accompanied by sanitary passports;

at the entire stage of delivery, the specified temperature and humidity levels are maintained.

Depending on the season of transportation, the length of the route and the characteristics of the cargo, the company's employees will select the appropriate type of transport and provide for loading: Schmitz Cargobull brand refrigerators, including two-chamber ones equipped with reliable Carrier and Thermo King refrigeration units, or isothermal vans of various capacity. All transport used for delivery is the property of the company, so we offer transparent rates for transportation without additional extra charges.

Experience and capabilities of Cargo Line Group of Companies in confectionery logistics

The CargoLine company has been operating in the refrigerated transportation market since 2002 and is represented in three EAEU countries - the Russian Federation, Belarus and Kazakhstan. We constantly monitor the latest changes in Russian and international legislation, the emergence of new technologies and logistics developments for the implementation of transportation in compliance with the temperature regime. We pay close attention to the technical condition of our vehicles, we update the fleet on a regular basis (at the moment our rolling stock has 500 units of various vehicles no more than 3 years old).

"Cargo Line" offers its customers a wide range of forwarding and logistics services for confectionery products. Our company ensures that temperature and humidity control systems are used throughout the supply chain to ensure that your delicious product arrives in the best possible condition. We focus on building long-term relationships and providing quality customer service, integrating our values ​​and business strategies to meet your business requirements and challenges.

Active Edition from 30.12.1994

"SANITARY RULES FOR FOOD TRADING ENTERPRISES. SANITARY RULES AND NORMS. SanPiN 2.3.5.021-94" (approved by the Decree of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation of December 30, 1994 N 14)

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, special places must be allocated for the storage of sanitary clothing, tarpaulins. 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 is 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, devices for disinfection, equipment for drying and airing cars 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 state sanitary and epidemiological supervision 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.

No holiday is complete without everyone's favorite treat - cake. Therefore, the delivery of cakes, pastries and other confectionery products must be carried out with extreme caution. Transportation of confectionery products should be carried out in a separate car; other products, especially with a pungent odor, should not be in vehicles. The sender of cakes and other products is obliged to pack the cakes in separate boxes and bandage them. The boxes are stamped with the date of manufacture and the expiry date. Cakes are located at a certain distance from each other. Small confectionery products such as eclairs, cakes, puffs and others are laid out on special trays in one layer and covered with lids.

During the transportation of confectionery products, it is required to maintain desired temperature. When transporting powdery-cream products from a bottom city to another, the carrier is provided with all the necessary accompanying documents, which indicate the exact date of manufacture and temperature conditions. The freight forwarder accompanying the cargo counts the goods upon receipt from the manufacturer and delivery to the customer. Loading and unloading of confectionery products should not be accompanied by sudden movements. After transporting the cakes, it is necessary to clean the cargo compartments of the body.

Requirements for vehicles for the transport of cakes

Vehicles carrying cakes and other flour products must have a covered body so that dust and precipitation do not get on the products. It is also necessary to maintain the temperature in the body from 0 to +6 degrees C. A truck with a van made of sandwich panels is ideal for transporting confectionery. Delivery of products is carried out with a sealed van. Loading and unloading operations are carried out manually, so this process takes a lot of time.

All containers and the car itself must have permission from the sanitary and epidemiological authorities for the transportation of confectionery products. Such transport is usually used to transport only one type of product. And in accordance with the rules of the sanitary service, the body and racks must be sanitized every day, and once a month they should be disinfected with products approved for use in the food industry. All persons involved in the production, loading and transportation of confectionery products must have a sanitary book and undergo an annual medical examination.