Mos MU 2.3.4.003-2002
Мос МУ 2.3.4.003-2002
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Procedural Guidelines for Facilities (Shops) Producing Salad Products in the City of Moscow
Методические указания для предприятий (цехов), вырабатывающих салатную продукцию на территории г. Москвы
Status: Effective
These guidelines for enterprises (workshops) producing salad products are designed to prevent the occurrence and spread of infectious and non-communicable diseases among the population and determine the sanitary and epidemiological requirements for the placement, design, planning, sanitary and technical condition of workshops, technological processes, conditions of transportation, reception, storage and sale of salad products, as well as working conditions and compliance with the rules of personal hygiene staff
Настоящие методические указания для предприятий (цехов), вырабатывающих салатную продукцию, разработаны с целью предотвращения возникновения и распространения инфекционных и неинфекционных заболеваний среди населения и определяют санитарно-эпидемиологические требования к размещению, устройству, планировке, санитарно-техническому состоянию и содержанию цехов, технологическим процессам, условиям транспортировки, приема, хранения и реализации салатной продукции, а также к условиям труда и соблюдению правил личной гигиены работающего персонала
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Format: Electronic (pdf/doc)
Approved: Chief State Sanitary Doctor of Moscow,
6/28/2002
SKU: RUSS148341
The Product is Contained in the Following Classifiers:
Construction (Max) »
Regulations »
Regulatory documents of Russian Federation subjects »
Regulatory documents of Moscow »
PromExpert »
SECTION III. LABOR PROTECTION AND SAFETY »
V Social Security »
1 Requirements of sanitary and epidemiological regulation »
1.4 Rationing infield of trade, catering and food production »
ISO classifier »
67 PRODUCTION OF FOOD »
67.020 Processes in food industry »
ISO classifier »
67 PRODUCTION OF FOOD »
67.050 General methods for food inspection and analysis »
The Document References:
Federal Law 52-FZ: Public Sanitary and Epidemiological Well-Being
SanPiN 2.1.4.1074-01: Drinking water. Hygienic regulations of the water quality of centralized drinking water supply system. Quality control
SanPiN 2.2.1/2.1.1.1031-01: Project work, construction, reconstruction and operation of enterprises, planning and development of inhabited areas. Sanitary protection zones and sanitary classification of enterprises, installations and other sites
SanPiN 2.2.4.548-96: Hygienic requirements to occupational microclimate
SanPiN 2.3.6.1079-01: Hygiene and Epidemiology Criteria for Public Catering Establishments and for the Preparation and Circulation By Them of Food Products and Raw Foodstuffs
SN 2.2.4/2.1.8.562-96: Noise exposure in work environment, residential premises, premises of public buildings and in dwellings zones
SN 2.2.4/2.1.8.566-96: Industrial vibration. Vibration in premises of residential and public buildings
SP 2.3.6.1066-01: Sanitation and Disease Control Regulations for Retail Sales Organizations and Turnover Capacity of Foodstuff and Food Products Therein
SP 3.5.3.1129-02: On implementation of sanitary and epidemiological regulations
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