Processing of eggs in food departments according to SanPiN, in catering establishments

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.

New SanPiN-2021: what will change for public catering

All stages are carried out in compliance with safety precautions.

Care must be taken to ensure that the disinfectant does not come into contact with the eyes or exposed areas of the body.
Workers are provided with rubber gloves and protective clothing.
It is mandatory to have a first aid kit with the necessary antidotes.
Only adults who are not allergic to preparations intended for processing eggs are allowed to work.
Everyone is given safety instructions and lessons on providing first aid to victims of poisoning.

In summer, the number of food poisonings in children's educational institutions increases. The most common cause of problems is the negligence of staff who do not comply with food preparation standards.

Of particular importance is the processing of eggs, which must be carried out strictly in accordance with SanPin. During this process, the shells are disinfected in special containers in several stages. But often workers in canteens and catering departments in kindergartens make mistakes.

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Many different dishes are prepared from eggs. They are used both in public catering places and in schools and preschool institutions. Many people are mistaken that the shell reliably preserves the testicles. It must be processed before the product is added to food.

Public catering points are required to process egg products in accordance with the standards and comply with the concentration of the substance. Eggs are cleaned with drugs that include helminths. He disinfects products.

The table shows the concentration of the product and the disinfection scheme:

Group	Quantity, pcs.	Degree of pollution	Product concentration	Washing and disinfection	Extension of storage period	С°
1	150	Clean	–	–	7	12-13
2	150	Clean	–	–	1	–
3	150	1/8	DM LED 0.5%	DM LED	7	12-13
4	150	1/8	DM LED 0.5%	DM LED	1	–

Hygienic processing extends the shelf life of the product. The concentration of the drugs is approved by SanPiN.

The instructions are intended for schools and kindergartens, enterprises and catering establishments. The product must be processed strictly according to SANPIN 2022. Before starting the procedure, you should conduct a thorough inspection of each egg and then proceed to disinfection.

Step-by-step algorithm:

A disinfectant in a certain concentration is dissolved in water in a glass container.
The products are removed from the catering unit and placed in the egg washer.
Cleaning occurs with a disinfectant.
The chicken product is then removed from the sections and processed. You need to wash eggs according to SanPiN. The water should be clean and warm.

Note: after complete drying, the egg products are placed in a sterile container. The solution must be changed twice per shift.

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.

Why is sanitization carried out?

An egg laid by a healthy chicken is sterile. Sterility is maintained for several days. This is facilitated by natural immune factors and a thin film on the surface of the shell, impenetrable to bacteria.

On the second or third day, the protective functions of the shell decrease. There is a danger of penetration of microorganisms into the egg - pathogens of salmonellosis, tuberculosis, and other dangerous diseases. The egg is contaminated with third-party microflora through the pores on the shell. The risk of damage increases with improper storage:

high humidity;
temperature;
unsanitary condition of the premises.

In addition to bacterial damage to products during storage, contamination occurs in poultry farms:

microflora enters the eggs when passing through the ovaries and oviduct of infected chickens;
when contaminated with litter or poultry waste;
during sampling, warehousing, transportation.

Important! The main method of eliminating possible foci of infection is disinfection of eggs.

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.

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;

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 new SanPiN for public catering comes into force on January 1, 2021

One of the main problems of public catering is the lack of separate space for workshops: meat, fish, procurement, etc. All technological operations are carried out sequentially according to schedule in the same premises. After completing each technological process, work surfaces must be thoroughly washed and disinfected. Egg processing, which must be carried out in a separate room, is no exception. If it is impossible to find a separate room, egg processing is carried out according to a temporary schedule at the end of the shift. This schedule and instructions with the rules for processing eggs are posted in the workshop or area where the processing will take place. This does not completely solve the problem, but in this way we minimize the risks.

It has a bactericidal effect against gram-positive and gram-negative bacteria (including mycobacterium tuberculosis), a virucidal effect (including pathogens of polio, hepatitis B and HIV infection), fungicidal activity, including pathogens of candidiasis and dermatophytosis. The prepared solution is used to disinfect surfaces, equipment, dishes, and cleaning equipment. Also used for disinfection of medical products. The product has an antimicrobial effect against bacteria, viruses, and fungi.

Chloramine for processing eggs instructions for use

disinfection in 0.5% chloramine solution for 5 minutes. 50 g of chloramine per 10 l of solution

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Used for disinfection of indoor surfaces, sanitary equipment, tableware, incl. disposable items for washing dishes, laundry, cleaning material, food eggs in health care facilities, preschool institutions, public catering establishments and catering units

Eco instructions for use

Before preparing the egg mass, all eggs, previously ovoscoped and placed in lattice metal boxes or buckets, are processed in a four-section bath in the following order: - in the first section, soaking in water at a temperature of 40-45 ° C for 5-10 minutes; - in the second section - washing using any approved detergent - in the third section - disinfection with 0.05% (of the preparation) with an aqueous solution of "Ekom-50M" for 15-20 minutes. at a temperature of +50-60 C, - in the fourth section - rinsing with clean running water at a temperature of +50-60 C until the “Ecom-50M” completely disappears. The solutions in the washing bath should be replaced at least 2 times per shift.

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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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Disinfection of eggs in schools

Eggs should be processed according to SanPiN in schools using special hygiene rules. Without this cleaning procedure, cafeteria employees are prohibited from adding egg products to food.

The process takes place according to the regulations:

The testicle is examined for damage.
The eggs are placed in a disinfectant solution, then in a soda mixture.
Next, the products are washed in warm water.
At the end of the procedure, the food product is placed in a clean container.
The last stage is drying.

The procedure is carried out in a separate room. Employees who carry out disinfection must be adults and undergo mandatory training. Labeling the containers in which the products are stored is the main condition. Overalls and rubber gloves are also an essential rule during cleaning.

Disinfection technology

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.

Drying, storage

The processed products are dried and ventilated in air for 2-3 hours. Dried eggs are visually checked for damage. The product is placed in a labeled container, stored or put into production.

Eggs are stored in refrigerated cabinets at a temperature of 6-8°C. Shelf life for dietary products is up to 7 days, for food products - up to 25 days. In catering departments of schools and kindergartens, the shelf life has been reduced to 10 days. Storing undisinfected eggs in the food preparation area is prohibited. The defective product is placed in isolation, returned to the supplier or disposed of.