According to SanPiN (sanitary and epidemiological rules and regulations), primary processing of eggs is carried out on food blocks. It helps to avoid unwanted poisoning of people eating in public canteens and cafes. Protect them from salmonella, which sometimes coats eggshells. And also to identify a defective product at the enterprise. Processing is carried out according to certain requirements, a full description of which is given in the article.
Safety precautions
The product is processed according to SanPiN rules, during which various disinfectants are used: Nika, Triosept and others.
Food service workers must take precautions.
Work with disinfectant carefully. Make sure that it does not come into contact with bare skin or eyes.
The employee must wear special clothing issued by the organization. Protect your hands with thick rubber gloves.
The organization must have a stocked first aid kit.
Persons over 18 years of age who do not have an allergic reaction to the substances used are allowed to process.
The employee is given safety training. They talk about the rules of first aid in the workplace.
Mechanical cooking of eggs is a technological procedure that requires precision and accuracy. The slightest mistake makes the product harmful to human health.
Today, special equipment can be used for disinfection.
Containers for disinfecting eggs in Volgograd – 42 products
All eggs are treated with disinfectants. The choice of product and method of its use is determined by the enterprise independently. Today, many enterprises use mechanical egg processing.
Basic safety requirements when processing eggs:
- The surface treatment of eggs can be carried out by persons over 18 years of age.
- Employees who have had an allergic reaction to any of the components of the disinfectant are not allowed to perform disinfection.
- The employee who will process the eggs undergoes safety training.
- Egg processing is carried out in special clothing. Even your hands should be protected.
- You need to work with the disinfectant very carefully to prevent it from coming into contact with the skin of your hands.
Disinfection of eggs requires compliance with all precautions. Just in case, the company should always have a fully stocked first aid kit.
Under its terms, young people, in addition to funds from the state budget, will be able to receive additional payments, and during this period the local budget is going to help more than 5,400 families.
That is, the purchased apartment or house must not exceed the following parameters for living space for a family.
Documents on which a loan was issued, a contract for the purchase of residential real estate, or acts of acceptance and delivery of construction work between the contractor and the construction customer;
According to SanPiN (sanitary and epidemiological rules and regulations), primary processing of eggs is carried out on food blocks.
It helps to avoid unwanted poisoning of people eating in public canteens and cafes. Protect them from salmonella, which sometimes coats eggshells.
And also to identify a defective product at the enterprise. Processing is carried out according to certain requirements, a full description of which is given in the article.
- Safety precautions
- Advantages of machining
- Requirements for work organization
- Egg processing according to SanPiN
- Start
- Visual inspection of eggs
- Soak
- Disinfection
- Rinsing
- Drying
- After processing
- Disinfectants
- general information
- Chloramine
- Economy (25M, 50M)
- Javelon (Novelty-chlor)
- Optimax
- Nika-2
- Triosept (oxy, lux, endo)
Detergents for processing eggs are used in several stages. Initially, the eggs are inspected to ensure they are free of defects and damage. Otherwise, all the chemicals will get inside and the product will be spoiled. After selection, washing in a warm solution takes place. The most commonly used is soda ash. After this, treatment is carried out in a chloramine solution, to which a disinfectant for food eggs can be added. The duration of the procedures depends on the solution itself. After this, the eggs are washed with plain water to remove any remaining residue. This completes the disinfection of chicken eggs.
Advantages of machining
The use of an automatic apparatus for processing eggs in a catering unit greatly simplifies the technological process. Among the advantages:
- disinfection of the product is accelerated;
- error (human factor) is excluded;
- high quality of the procedure performed;
- the possibility of poisoning of catering staff is minimized.
The equipment is easy to use and does not require special skills from personnel.
Requirements for work organization
In SP 2.3.6.1079-01. 2.3.6. requirements for organizing the work of public catering establishments have been collected. They operate in Moscow and other cities of the country.
All employees must be familiar with the sample rules. According to the document, sanitary processing of eggs is carried out in marked containers. The latter are specially allocated for this process. It is important to follow the sequence of operations.
Each product arriving at the catering department that has a short shelf life is recorded in the raw product rejection log (Appendix No. 5 to SanPiN 2.4.1.3049-13).
In it, employees note the date of receipt, the name of the product (in our case, raw eggs), its quantity, invoice details, storage conditions, date and time of its use, and the signature of the person in charge.
The document is maintained in order to track the timely use of the product in the kitchen. Eggs should not be stored in the refrigerator for more than a week. The facts of write-off are taken into account in the “Note” column.
General provisions and scope
The list of workers in the log on the day of inspection must correspond to the list of workers for that day (per shift).
However, to ensure their better preservation during long-term storage, it is recommended to use two modes: at temperatures from 0.5 to -1.5 ° C and from 2 to 2.5 ° C and a relative humidity of 85-88%. Temperature fluctuations should not exceed ±0.5 °C.
Sugar has a stabilizing effect on the protein foam, but the duration of churning doubles.
Attention The temperature and humidity that must be maintained in the pantry directly depend on the type of ingredients stored there. It is recommended to place perishable products in the refrigerator or freezer, depending on the expected shelf life.
Egg processing according to SanPiN
Start
Unprocessed testicles are stored in a special container labeled “for processing.” They cannot be left in boxes or cassettes in the production workshop.
The disinfection process itself is carried out in several steps.
Visual inspection of eggs
Its purpose is to search for defects and damage, including those hidden from view. The test is carried out in a dark room.
For this purpose, a special device is used - an ovoscope. It is a special container, inside of which lamps are installed to illuminate the eggs.
There is a grid for eggs on the drum, where they are laid out. Using directed beams of light, darkening and other defects are looked for on them. The defect is immediately deleted and recorded in the journal.
Soak
A warm solution of soda ash at a concentration of 1-2% is poured into a marked enamel container. It is prepared using the formula: 200 g of soda per 10 liters of water.
Soaking takes 10-15 minutes. The dirt should be completely removed from the egg. The solution is changed as it gets dirty.
Disinfection
The testicles are transferred to another marked container, where there is a different solution. Here the water is diluted with a disinfectant. It must be approved for use for these purposes.
The name and dosage of disinfectants will be indicated below. Leave the product in the solution for 15 minutes. A fresh solution is made for each batch of eggs.
Rinsing
The processed eggs are transferred to a perforated container with holes for draining water.
Eggshells are washed from the disinfectant solution under running water. Its temperature ranges from 40-55°C. This is done until the product is completely washed off. But not less than 15 minutes.
Drying
The perforated eggs are transferred to a new container, on which there is the inscription “raw processed egg.” They will be stored in this container until they are sold.
After processing
All solutions in which the testicles were treated are poured out. The baths with the nets attached to them are disinfected.
At enterprises, eggs are stored at a temperature of no more than 20°C for a week. Before using them, the catering worker puts on clean overalls, washes his hands with soap and disinfects them. The log simultaneously records the consumption of chicken eggs.
The effect of soda on the shell
Attention! Contrary to popular belief, bacteria on eggshells cannot be killed with soapy water.
Catering organizations use special tools that are unlikely to be on hand at home.
The housewife will come to the aid of soda: baking soda or ash.
The main difference between soda ash is a stronger alkaline reaction (pH = 11 versus pH = 8). Due to this, the antiseptic effectiveness of the product increases. But it is prohibited to eat such a product.
An alkaline environment is destructive for microorganisms; its effect is similar to that of a UV lamp. But it takes some time to achieve results. The egg is disinfected in a solution of baking soda for 30 minutes, and in baking soda for 10 minutes.
Carefully! To avoid chemical burns, you must use protective rubber gloves when working with soda ash.
Disinfectants
general information
The egg treatment product must be approved for use as a disinfectant by the regional health authorities.
These drugs (for example, Nika) are versatile. In production they are used as cleaning liquids.
We present a list of disinfectants suitable for processing eggs according to SanPiN in catering.
Chloramine
The product contains ammonia derivatives. Contains 25% active chlorine. Approved for use in preschool and school institutions, medical institutions and catering establishments.
Available in the form of white or light yellow powder. For one bucket of water in 10 liters, dissolve 50 g of powder.
Economy (25M, 50M)
A disinfectant whose main active ingredient is chloride. Packages labeled “25M” contain 12.5% of it, and containers labeled “50M” contain 25%.
Used for soaking eggs at a temperature of 25-30°C in a solution with a concentration of 0.05%. To prepare it you will need 10 liters of water and 10 ml of “50M” liquid or 20 ml of “25M”.
Javelon (Novelty-chlor)
Used for food processing. The main component is the sodium salt of dichloroisocyanuric acid.
It comes in the form of tablets, each weighing 3.35. Releases 1.5 g of active chlorine in water. To prepare the working solution you will need 7 tablets per 10 liters of liquid.
Optimax
The active substance is chlorine. The liquid is clear and odorless. To prepare the solution, use 100 ml per 10 liters of water.
Eggs are soaked for 20 minutes in a solution at a temperature of 20°C. After which they can be washed under running water.
Nika-2
Available in the form of a liquid containing active chlorine. Suitable for beverage, dairy, meat and bakery industries.
Niki's solution is used at a temperature of 40-45°C. It is recommended to soak the eggs for 20-30 minutes. Use 200 ml of product per 10 liters of water.
Triosept (oxy, lux, endo)
Colorless liquid. Like Nika, it contains chlorine.
The instructions for processing eggs recommend diluting the product in a ratio of 100 ml of solution and 9900 ml of water. Soak them in a solution at a temperature of 25-30°C for 20-30 minutes.
You can familiarize yourself with the procedure for hygienic processing of eggs for kindergartens in the article “Instructions for processing eggs in a preschool educational institution (kindergarten).”
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How to properly handle eggs
Disinfectant preparations are diluted in clean water suitable for drinking. Solutions are prepared in plastic or enamel containers. Storage of unused solutions is not permitted. Store undiluted products in tightly closed containers in a dark, cool place.
Before disinfection, eggs are checked for cracks, chips, and deep scratches. The tested ones are placed in lattice metal or plastic boxes. The gratings are placed in the container of a three-section bath, where primary processing is carried out. The second section is disinfected. The processed eggs are washed in the third compartment with running water. The temperature of solutions and water is 45°C.
In the absence of baths for treatment, it is allowed to carry out disinfection in enamel or metal containers of suitable size. Containers must be labeled. Using them for other purposes is prohibited.
From the beginning of next year, public catering operations will be regulated taking into account the needs of various categories of the population:
- children;
- adults;
- disabled people;
- persons requiring special nutrition;
- air passengers who are fed on board the plane, etc.
The emphasis is on providing people with healthy, high-quality food, including those who need special nutrition due to various circumstances. When preparing and issuing it, special rules must be observed. For example, a menu for children who, for health reasons, need a medical or dietary “table” is compiled by a nutritionist in accordance with the prescriptions of the attending physician, and food is given under the supervision of the person responsible for the child’s nutrition. SanPiN for public catering, which is currently in force and contains requirements for food safety, does not contain such detailed rules (SanPiN 2.3.2.1078-01).
Another innovation of the “January” SanPiN will be the variability of advisory standards, their establishment depending on environmental factors (biological, physical, chemical). Compliance with sanitary standards and rules should prevent their harmful effects on humans. So, in order to prevent mercury from getting into food or the room where people are, the use of mercury thermometers in public catering is excluded.
SanPiN for catering enterprises, which will come into force next year, contains Appendices with recommended forms of accounting (temperature conditions of refrigerators, humidity in warehouses, hygiene log, etc.), as well as other production documents. Appendix 6 contains a list of food products that are not allowed when organizing children's meals. In particular, it included:
- meat of wild animals and waterfowl;
- cream cakes and pastries;
- snacks, chips, peanuts, apricot kernels;
- mayonnaise, ketchup, mustard, vinegar, hot sauce;
- fried egg;
- offal, with the exception of beef liver, heart, tongue, etc.
SanPiN 2.3/2.4.3590-20 takes into account the latest technologies and improved work methods that are currently used by public catering. Outdated rules, invented decades ago and inapplicable in modern enterprises, have been abolished.
Eggs are a valuable and nutritious product. But those who use it regularly should remember that eggs require careful preliminary preparation. Many believe that the shell reliably protects the white and yolk from harmful microorganisms, but this is not so. The rules for processing eggs are established by SanPin and are expressed as follows. Processing of eggs, intended for human consumption must be carried out in a special room.
- The product is placed in containers, soaked and treated with a disinfectant.
- The final stage is placing the eggs in a separate, clean, labeled container.
- After this, the eggs are thoroughly washed with warm water - this allows you to wash off the disinfection substances.
- The solution must be changed twice per work shift.
By definition, SanPiN are sanitary and epidemiological rules and regulations that are established by law. Compliance with such standards is mandatory at any enterprise where people work, study, eat, or simply spend time. It is worth noting the most basic norms that SanPiN implies:
- Compliance with safety conditions at work.
- High level of drinking water quality.
- Adequate air quality.
- General safety of the products and services provided.
- Compliance with the standards of placement and organization of medical and educational institutions.
- The activities of enterprises that emit harmful components into the environment must be effective and not exceed established standards.
But all of the above requirements speak of general standards that must be observed in any enterprise, in any field of human activity. What about catering?
The new SanPiN also affected the catering workers themselves. This is a completely correct decision, since the personnel at such enterprises must be professional, responsible and polite. That is why, in accordance with the new norms:
- Any persons who have been diagnosed with infectious diseases in the gastrointestinal tract, as well as pustular and similar infectious diseases, should be removed from work involving contact with food products. The suspension is carried out until they recover.
- The person responsible for all employees of the enterprise is obliged to check employees daily for the presence of all of the above diseases. All information must be entered in a journal (paper and electronic version).
- Each employee of a public catering organization is required to undergo professional hygienic training in a timely manner. It is also important for employees to undergo periodic medical examinations and vaccinations.
- Catering employees are also required to have the appropriate uniform for the organization in which they work (aprons, gloves, hair caps).
A little information needs to be provided that the updated SanPiN of catering enterprises in 2022 provides a list of baby food products that are prohibited for production and subsequent sale. The list of such products includes:
- Meat of wild animals.
- Waterfowl meat.
- Sauces (mayonnaise, ketchup, mustard, hot sauce of any kind and vinegar).
- Raw egg yolks and whites. (Applies to any types of eggs: quail, chicken, etc.).
- Offal, except heart, tongue and beef liver.
- Chips, snacks, apricot kernels and similar snacks.
- Confectionery products based on custard creams (eclairs, cakes, pastries).
All of the above products pose a danger to a still fragile and young body, and their inclusion in baby food is strictly prohibited. The new norms imply a complete update of everything that was adopted in the Russian Federation decades ago. Nowadays production requires the use of the latest technologies, which have become not only more practical, but also safer.
New rules for the provision of catering services from 2021
Hygienic standardization of microclimate parameters
Accreditation of medical workers in 2022
Types of accreditation of medical workers
Accreditation of paramedical workers
Public catering will begin to comply with new sanitary rules and regulations (hereinafter referred to as SanPiN) from January 1, 2022. From this day onwards, Resolution No. 32 of the Chief State Sanitary Doctor dated 10.27.2020 will come into force. He approved SanPiN 2.3/2.4.3590-20, which contains sanitary and epidemiological standards for public catering establishments. It will eliminate 17 disparate legal sources by combining and updating the basic requirements in one document.
Economics and Business / 9:55 November 13, 2022 New Sanitary Regulations and Regulations for catering have been approved
Economics and business / 11:32 August 19, 2022 New sanitary regulations for public catering have been developed
Economics and business / 12:00 July 21, 2022 New rules for catering have been developed
There are quite a few violations, but they can be easily avoided. To avoid becoming a persistent offender, it is enough to avoid:
- Violations of the expiration date and storage of food products;
- Lack of quality ventilation;
- Improper storage of food: raw together with cooked;
- Lack of valid health certificates for staff;
- Violations of the terms of cleaning the premises;
- Poor handling of dirty dishes;
- Lack of division into different workshops, marking of equipment and tools.
Bulletin of the USSR State Committee for Public Education, 1990, No. 8-10; 1991 No. 1-12.• Instructions for fortification of milk and ready-made meals in preschool, school, children's medical institutions and at home Premixon 730/4, approved by the Ministry of Health of the Russian Federation, 02/18/1994, No. 06-15/3-15 .• Information letter of the Ministry of Health of the Russian Federation “Preventive vitaminization of children in preschool, school, medical institutions and at home”, 1994.• Order of the Education Committee dated December 6, 2004 No. 524-r “On the nutrition of children in state educational institutions St. Petersburg, implementing a preschool education program."
According to the rules, the thickness of prepared dishes from the menu must also meet certain standards:
- casserole – 3-4 cm.
- for omelet – 2.5-3 cm;
Once the egg mass has been prepared in accordance with established requirements, it can be stored for no more than 30 minutes at a temperature of +4 degrees, but it should not be lower than -2°C.
The procedure for processing eggs in kindergarten, according to the prescribed regulations:
- place in a clean container.
- washed in a mesh under running water;
- wash off the remaining solution with detergent;
- the product is immersed in a 1.5% Nika-Extra m Profi disinfectant solution (5 min.);
- inspect the eggs for damage;
