Methods for decontamination of warehouses. Disinfection in the food industry Why disinfection is carried out in food production

The health of employees, the quality and safety of products and services depends on the sanitary condition of the enterprise. Enterprise disinfection different type carried out by employees of the company or representatives of a specialized service. In Moscow and the Moscow region, such services are provided by SES.

Basic requirements for disinfection

The disinfection procedure includes the treatment of premises, inventory, furniture, utensils, clothing and open areas from viruses, mold fungi, bacteria, unpleasant odors and other harmful biological objects.

offices, warehouses, industrial premises, outlets, objects Food Industry and public catering are disinfected in such ways as:

• rubbing;
• irrigation;
• aerosol and steam treatment;
• immersion and others.

Several types of disinfection are practiced at enterprises. Usually this is a preventive and focal treatment.

Prevention should be carried out regularly, within the time limits specified in the legal documents.

The type of disinfection is chosen based on the type of enterprise. In each case, a scheme of work is individually developed and implemented. The procedure consists of the following steps:

• development of a disinfection scheme taking into account the specifics of the enterprise;
• the choice of the drug and methods of its introduction;
• calculation of the amount of disinfectants;
• processing of premises and open areas;
• paperwork.

Disinfection at the enterprise is strictly regulated. Strict accounting of preparations for decontamination of premises and the timing of work is carried out. All data is recorded in the "Book of accounting for the receipt, consumption of disinfectants and disinfection treatments."

Disinfection of industrial premises

Disinfection of industrial enterprises is carried out using disinfectants included in the List of drugs registered in the Russian Federation. Modern disinfectants make it possible to get by with one treatment when a source of contamination is identified.

The method of application is chosen taking into account the characteristics of the object and the complexity of biological pollution. To achieve the maximum effect, the properties of harmful microorganisms and the mode of use of the enterprise are taken into account.

The use of high-tech equipment that supplies disinfectant solutions in the form of finely dispersed suspensions makes it possible for active substances to penetrate into such hard-to-reach places like ventilation, communications, cracks.

Disinfection in catering establishments

Current disinfection at catering establishments is carried out daily. The regime of the enterprise should provide for a sanitary day for disinfecting the premises, warehouses, equipment and inventory.

Employees carrying out disinfection in enterprises related to the preparation of food must undergo special training.

Only funds that have a state registration certificate and a certificate of conformity are suitable for processing. When choosing a specific drug, consider:

• antimicrobial action of the disinfectant;
• necessary concentration;
• exposure time for the required degree of disinfection;
• the degree of solubility of the agent in water;
• multiplicity of treatments and methods of application;
• toxicity (methods of the 4th class are suitable);
• influence on the condition of the treated surfaces.

Disinfection in the food industry

Disinfection at food enterprises is an important veterinary and sanitary-hygienic measure. Its task is to eliminate and prevent the spread of infections both inside and outside enterprises. The difficulty lies in the need for a critical approach to the choice of funds. They have to:

• reliably disinfect;
• do not impart foreign odor to products;
• be able to use without stopping production.

Systematic disinfection of equipment at a food enterprise is a prerequisite safe work workshops and the enterprise as a whole.

It includes disinfection of production tanks, tanks, cutting and packaging equipment, containers for storage and transportation of products.

Disinfection in the meat industry

All objects that come into contact with animals and products obtained as a result of their slaughter are subject to processing. Disinfection at the enterprises of the meat industry is systematic.

Forced disinfection is carried out when a source of infection is identified at work. Usually these are sick animals or their carcasses.

A wide range of means is used for processing equipment, premises, and transport. These are bleach, chloramine sodium or potassium, soda ash, blue vitriol, acids and formaldehydes.

Upon completion of processing, an act is drawn up, which indicates:

• purpose of disinfection;
• the name of the disinfectant and its concentration;
• data on the object of disinfection;
• the effectiveness of the work performed.

Disinfection in the dairy industry

If disinfection at meat processing plants is carried out using more aggressive processing agents, then for dairy dishes and equipment, agents are needed that do not affect the taste and smell of the finished product. Milk is sensitive to foreign substances.

The quality of dairy products directly depends on how competently disinfection is organized at the enterprises of the dairy industry.

Particular attention should be paid to raw material storage tanks, separators and other metal equipment. Steam disinfection shows good results. To do this, use powerful steam generators that remove milk residues and pathogenic bacteria.

The Sanitary and Epidemiological Service conducts a comprehensive disinfection of enterprises. Upon completion of the work, the customer receives a complete package of documents.

Do you need the services of a Sanitary and Epidemiological Station in Moscow?

Any food production enterprise is under strict supervision by Rospotrebnadzor. This service deals with issues of product safety for consumers.

Food production is regulated by various technical regulations and SanPiNami. Among other rules, they describe the norms and the necessary frequency of disinfection, disinfestation and deratization at the enterprise.

Why disinfection is carried out in food production?

Pathogenic organisms enter production in various ways:

• with raw materials;
• in the hands of staff
• with container;
• with air currents from environment;

Fungi, bacteria, and other pathogens cause food to spoil quickly. The quality of the final product drops significantly. The result could be mass poisoning of the population.

Regular cleaning and disinfection of equipment food production avoid such situations. It is important that all activities are carried out comprehensively and professionally.

Different types of disinfection in food production

• Hand disinfection in food production. The most important factor while observing sanitary safety at a food enterprise, it is human. Unfortunately, workers very often forget about the need to treat their hands with antiseptics and limit themselves to washing. But soap does not kill all 100% of bacteria and germs. How to disinfect hands at work? It is best to use special professional solutions. They are used instead of water when washing hands, so it is impossible to forget about them.
• Processing of containers and raw materials. It is produced using professional equipment in the absence of people. Disinfection of raw materials and containers is carried out in the warehouse, upon receipt, or directly during transportation, in shipping containers. The purpose of this treatment is to minimize the contamination of the surfaces with which the products come into contact, as well as the feedstock.
• Disinfection of refrigeration chambers in food production. Sanitization of refrigerators is the most important condition for any food production. In this case, specialized preparations and equipment are used.

Order disinfection in food production at Clean-Profi

Clean-Profi specialists work in strict accordance with SanPiN 2.3.2.560-96. We carry out both emergency and planned activities for the disinfection of a food enterprise.

Among our advantages:

• Using only branded products made in Italy and Germany. They cannot be bought at retail, in a regular store. But they show an efficiency that is ten times higher than that of disinfectants for food production from Georgia and other countries of the near abroad.
• The use of expensive professional equipment. Modern generators allow processing cold rooms as high quality as possible - they form the smallest particles of the agent, which penetrate into the most inaccessible places and destroy all pathogenic microorganisms.
• Experience and qualifications of employees. Each of our specialists has received appropriate training and has been working in the field of disinfection services for several years.

Before processing, we take swabs and air samples at the plant. Under laboratory conditions, our specialists identify the degree of infection and the types of bacteria that need to be fought.

! All our preparations are absolutely harmless to human health.

Prices for disinfection of food production

hot mist

cold mist

Disinfection of vehicles (livestock trucks, refrigerators, etc.)

Professional disinfection of food production from Clean-Profi specialists will allow you to ensure 100% quality of your products for consumers! Call us

All types of insects and mites that damage grain stocks reproduce well at elevated temperatures and grain moisture, with poor ventilation and unsanitary conditions of the premises. The main condition for the protection of stocks of seed and food grains, flour, cereals is the implementation of a set of measures aimed at creating conditions that prevent the development of pests and adherence to the strictest sanitary regime.

In early spring, before the onset of stable warm weather, it is necessary to clean the warehouse area, currents and sheds from debris. This will allow you to destroy the overwintered pests before they spread. All garbage and plant residues are destroyed - they are buried in the ground to a depth of at least 40 cm or burned.

As the granaries are freed from seed, food grain and fodder, the entire premises, including beams, walls, floors, hatches and underground galleries, as well as all storage equipment and mechanisms, are swept and cleaned of grain product residues.

Only after chemical treatment it is possible to start repairing the warehouse: plastering, sealing cracks, entrances to rodent burrows, asphalting, whitewashing, etc., otherwise the pests will remain in the sealed cracks and burrows, where they can multiply for a long time and will be inaccessible for chemical treatment.

20-30 days before filling the grain of a new crop, all granaries are processed simultaneously. This will prevent the migration of pests from infected storage facilities to previously cleaned and disinfected ones.

At the same time, current, containers and vehicles. At the same time, special attention is paid to the cleanliness of hatches, galleries, bucket elevators, trailers and other places where there may be plant products infected with warehouse pests. Most often these are bread mites, invisible to the naked eye.

At the same time, it is necessary to liquidate and carry out disinfection of places of reservations of warehouse pests both inside and near granaries. First of all, these are nests of sparrows, pigeons, rodent burrows, plant remains in the feeders of livestock buildings, old stacks of straw and hay.

AT winter time in storages they fight against rodents - carriers of harmful ticks and insects. Low temperatures are maintained in warehouses and bulks of grain products, this is effective in controlling stock pests. At a temperature of 0°C, all folded pests die in 1.5...2 months, and at -15...17° - within a day. Food and feed grains can be cooled at any temperature and humidity. It is only necessary to remember that “cooling”, that is, underworking and shoveling, when the air temperature is higher than the grain mounds, should not be allowed. In this case, the grain sweats, humidity rises and it may self-heat. Seed grain can be frozen at a humidity not higher than 18% and at an air temperature not lower than -10°.

Fighting measures carried out by wet, aerosol or gas treatments.

Wet disinfection unloaded storage facilities carried out by spraying with aqueous solutions. The flow rate of the working fluid is 0.2... 0.4 l/mg for the premises and 0.6... 1.0 l/m1 for the storage area and underground. Processing is carried out with one of the following preparations: 80% - s. p. chlorophos (4 g / m2), 50% c.e. trichlormstaphos - 3 (0.5 ... 2 ml / m2), 50% c.e. metathnon (0.8... 1.2 ml/m2); 50% c.e. leibacid (0.6...1.0 ml/m2), 50% c.e. Actellik (0.5 ml/m2).

Handling unloaded warehouses insecticides held 10 days before the reception of the grain of the new crop. For disinfection and preventive treatment of grain in the flow, a 50% c.e. is used. karbofos at the rate of;. 12 to 30 ml/t.

Aerosol treatment sealed unloaded storages is carried out with "Gamma" checkers at the rate of 0.5...1.0 g/m3. The exposure is two days.

gas treatment(fumigation) is a more labor-intensive and expensive event that requires special equipment and protective equipment. Not every room can be fumigated according to sanitary standards and technical reasons. Therefore, usually only warehouses with lots of contaminated feed or food grains, flour, dried fruits and other products are fumigated. For fumigation of seeds, metal chloride (100 g/m3) is used, exposure time is 2...3 hours.

For fumigation fodder and food grains, in addition to metallyl chloride, methyl bromide (30 ... 100 g / m3) can be used, with an exposure of 3 ... 4 hours.

At pest control fodder or food legumes and oilseeds consume 98.5% tons of methyl bromide 30 ... 100 g / m3 and metallyl chloride 50 ... 70 g / m3 with the same exposures. Degassing, depending on the temperature and the height of the grain embankment, lasts up to 5 days. Grain products are checked for residual amounts of fumigants before eating.

Deactivation- this is one of the types of disinfection, is the removal radioactive substances from the contaminated area, from the surface of buildings, structures, equipment, clothing, personal protective equipment, water, food.

Degassing- removal of unwanted dissolved gases or trapped gas bubbles from instruments (eg vacuum plants and laboratory equipment) and substances.

Disinfection- a set of measures aimed at the destruction of pathogens infectious diseases and destruction of toxins on environmental objects. For its implementation, chemicals are usually used, for example, formaldehyde or sodium hypochlorite. Disinfection reduces the number of microorganisms to an acceptable level, but may not completely eliminate them. It is one of the types of disinfection. There are preventive, current and final disinfection:

Deratization- comprehensive measures for the extermination of rodents (rats, mice, voles, etc.). Food poisons (in the form of baits), traps, gaseous poisons, ultrasonic repellents are used. In some cases, biological methods are used to exterminate rodents - cats, dogs.

Demercurization- removal of mercury and its compounds by physicochemical or by mechanical means in order to prevent poisoning of people and animals. Metallic mercury is highly toxic and has a high vapor pressure at room temperature, therefore, in case of accidental spillage (as well as in case of damage to mercury thermometers, lamps, pressure gauges and other devices containing mercury, it must be removed from the premises).

Ticket 21.

Monitoring- the process of systematically or continuously collecting information about the parameters of a complex object or activity in order to determine trends in parameters.

Monitoring- the systematic collection and processing of information that can be used to improve the decision-making process, as well as, indirectly, to inform the public or directly as a feedback tool for the implementation of projects, program evaluation or policy development. It has one or more of three organizational functions:

• Identifies the status of critical or changing environmental phenomena for which a course of action will be developed for the future;
• establishes relationships with its environment, providing feedback, in relation to previous successes and failures of certain policies or programs;
• establishes compliance with rules and contractual obligations.

The closest Russian equivalent of the word "monitoring" is tracking. The terms control, supervision, supervision, supervision, which are sometimes indicated as synonyms, still have a slightly different meaning.

• In technical diagnostics, monitoring is understood as a continuous process of collecting and analyzing information about the value of diagnostic parameters of the state of an object.

Technical diagnostics- a field of knowledge that includes information about the methods and means for assessing the technical condition of machines, mechanisms, equipment, structures and other technical objects.

Technical diagnostics is integral part Maintenance. The main task of technical diagnostics is to reduce the cost of maintaining facilities, and to reduce losses from downtime as a result of failures.

Diagnostics of technical objects includes the following functions:

• assessment of the technical condition of the object;
• detection and localization of faults;
• forecasting the residual resource of the object;
• monitoring of the technical condition of the facility.

There are direct and indirect diagnostic parameters. The former directly characterize the state of the object, while the latter are associated with direct parameters by functional dependence.

Depending on the technical means and diagnostic parameters that are used when diagnosing, you can make the following incomplete list of diagnostic methods:

• organoleptic diagnostic methods, which are based on the use of human senses (examination, listening);
• vibration diagnostic methods, which are based on the analysis of vibration parameters of technical objects;
• acoustic diagnostic methods based on the analysis of the parameters of sound waves generated by technical objects and their constituent parts;
• thermal methods; this also includes diagnostic methods based on the use of thermal imagers;
• specific methods for each of the areas of technology (for example, when diagnosing a hydraulic drive, the stato-parametric method based on the analysis of a throttled fluid flow is widely used; in electrical engineering, methods based on the analysis of the parameters of electrical signals are used, etc.).

When conducting technical diagnostics, there are two main problems:

• the probability of missing a fault;
• the probability of "false alarm", that is, the probability of a false signal about the presence of a malfunction.

The higher the probability of a "false alarm", the lower the probability of missing a fault, and vice versa. The task of technical diagnostics is to find the "golden mean" between these two problems.

Basic requirements in question 22.

Safety measures when working on agricultural machines. Meaning safety precautions. Safety is a set of rules and techniques, the implementation of which prevents accidents and injuries to people servicing machines.
The main task of safety is to create favorable safe conditions labor in production. With safety fire-fighting measures are inextricably linked, ensuring the protection of people from fire and the preservation of public values ​​and personal property from fires. The practice of operating agricultural machines and tools in the field shows that accidents and various damage ( bruises, wounds, etc.) of the body most often occur due to violations of safety regulations or their ignorance. Knowledge and implementation of these rules is certainly mandatory for all service personnel. Compliance with safety regulations and strict observance of fire safety requirements not only prevent the occurrence of accidents and occupational diseases, but also contribute to an increase in labor productivity. The foremen are primarily responsible for the state of safety in tractor brigades. They are required to instruct team members and check their knowledge of safety regulations in the workplace. The state of safety should be systematically monitored by the managers of the farm.

For each group of machines, depending on their device and the operation performed, there are appropriate safety regulations. However, there are general rules and safety requirements, which must be strictly followed when working with any machines.
1. Only persons who have received special rights ( tractor drivers, combine operators).
2. Agricultural implements (tractors and machines) must be serviceable, and their components and mechanisms must be correctly adjusted. It is forbidden to work on a technically faulty machine.
3. Connect the machine to the tractor carefully and carefully. It is necessary to feed the tractor to the machine in reverse in slow gear, smoothly, without jerks.
4. Before starting off, the tractor driver must make sure that there are no people between the tractor and the machine, as well as in the path of the machine. It is also necessary to check whether the operating personnel of the unit have taken their places. After that, give a warning signal and only upon receiving a response signal, start moving. The order and method of transmission of signals is predetermined and all personnel operating the unit must be aware of them.
5. During movement and work, personnel servicing machines, should be located at their specially provided workplaces ( seats, equipped platforms, etc.). It is forbidden to move from the tractor to the machine on the go, to jump off or jump on the tractor, to stand while driving in places not provided for this purpose ( ladders, steps, trailers, etc.). It is also forbidden to transfer control of the machine to unauthorized persons and allow them to the tractor or machine.
6. People serving the unit must work in carefully tucked-in clothing. Head scarves for women should be tied so that there are no fluttering ends and hair does not protrude from under the headscarf. When working in dusty conditions, workers are provided with goggles, and in special cases - with respirators for respiratory protection.
7. Maintenance and car repair should only be carried out with the engine stopped. Also, do not lubricate, adjust or troubleshoot the machine while it is running.
8. When moving through railways, road and dirt roads You must first make sure that the move is safe. When driving downhill ( or uphill) be sure to shift to I or II gear with a low engine speed. When working or driving at night, the units must be equipped with serviceable and sufficiently reliable lighting.
9. It is forbidden to rest and sleep in a furrow, in haystacks, at the roadsides where the units work, as well as near and under cars in parking lots in the field.

To carry out disinfection of warehouses, a strict sequence of actions must be followed:

1. Conduct a warehouse audit.
2. Assess the level of bacterial contamination.
3. Draw up a plan of action for chemical treatment.
4. Carry out a decontamination procedure in the warehouse.
5. Get the Certificate of Completion.

Why disinfect warehouses in Moscow?

Warehouse disinfectionis a prerequisite for successful management business. To date, the procedure for processing storage facilities is regulated by legislative acts and is mandatory. The main purpose of its implementation is the extermination of pathogenic microorganisms, viruses, fungi and insects. After all, bacteria can harm both the composition food products, and safety building materials. And preventive disinfection of warehouses in Moscow will allow you to save your material values.

Territory treatment can be carried out both chemically (ozone-enriching UV lamps) and in a physical way. To prevent disinfection of premises from being a forced measure, it is very important to order the procedure in a timely manner from a company that specializes in providing this type of service. Timely disinfection of the warehouse complex will help to avoid problems with the sanitary and epidemiological service.

Warehouse disinfection is absolutely safe

In food production, perfect cleanliness must be observed. Cleaning should be done regularly, and the choice of chemicals should be approached as seriously as possible. We offer to consider professional means for disinfection of the food industry from the manufacturer "HIMITEKS". They are designed to provide protection against harmful bacteria and create perfect cleanliness for comfortable and safe work.

Here you will find facilities for production and processing of meat and fish products. The preparations are suitable for cleaning confectionery and other workshops. Also we have developed acid detergent formulations, characterized by increased efficiency with the correct ratio of substances in solution.

Product Benefits

• creation of ideal sanitary conditions for food production;
• quick elimination of unpleasant odors;
• microbiological purity is ensured;
• the ability to buy both a concentrate and a ready-made solution (dilution in the right ratio);
• compliance with all quality standards, there are confirming certificates;
• low prices: you can buy cheap detergents for the food industry by a complex order;
• absolute safety of chemicals.

Ordering cleaning products at CHIMITEKS

Detergents and disinfectants for the food industry are regularly sold. We offer to make a complex order of preparations that will ensure complete cleanliness both in production and other premises. To do this, you just need to leave a request for a call back. You can also send your orders and questions by mail. We will advise you, help you choose funds for your tasks and save your budget!