Hygiene requirements to transportation food products regulated by the Federal Law of 02.01.2000. 29-FZ "On the quality and safety of food products". According to this Federal Law, the storage and transportation of food products, materials and products must be carried out under conditions that ensure the preservation of their quality and safety. Individual entrepreneurs And legal entities carrying out storage, transportation of food products, materials and products are required to comply with the requirements normative documents to the conditions of storage and transportation of food products, materials and products and confirm compliance with such requirements with the relevant entries in the shipping documents. For the transport of foodstuffs, vehicles specially designed or specially equipped for such purposes must be used.

In accordance with TR CU 021/2011 "On Food Safety", transportation (transportation) of food products is carried out by vehicles in accordance with the conditions of transportation (transportation) established by the manufacturers of such products, and in their absence - in accordance with the storage conditions of food products specified by the manufacturer of such products.

Also, the requirements for the processes of transportation of food products are established in the following regulatory documents:

TR TS 034/2013 "On the safety of meat and meat products",

TR TS 033/2013 "On the safety of milk and dairy products",

TR EAEU 040/2016 "On the safety of fish and fish products",

TR TS 015/2011 "On the safety of grain",

TR TS 024/2011 "Technical regulations for fat and oil products",

TR CU 023/2011 "Technical regulations for juice products from fruits and vegetables",

SP 2.3.6.1066-01 "Sanitary and epidemiological requirements for trade organizations and the turnover of food raw materials and food products in them",

SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for organizations Catering, production and turnover capacity of food products and food raw materials in them” and other regulatory documents.

In order to prevent the emergence and spread of mass infectious diseases, the transportation of raw materials and food products is carried out by special, clean transport. When using vehicles and (or) containers for the simultaneous transportation (transportation) of various food products, or food products and other goods, it is necessary to provide conditions that exclude their contact, contamination and changes in organoleptic properties.

The design of the cargo compartments of vehicles and containers must ensure the protection of food products from contamination, penetration of animals, including rodents and insects, cleaning, washing, and disinfection. Cargo compartments of vehicles, containers and containers used for the transportation (transportation) of food products must ensure the possibility of maintaining the conditions of transportation (transportation) and (or) storage of food products. The internal surface of the cargo compartments of vehicles and containers must be made of washable and non-toxic materials.

For transportation of a certain type of food products (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products) specialized transport should be allocated, labeled in accordance with the transported 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 by different modes of transport.

Perishable and especially perishable products are transported by refrigerated or isothermal transport, which ensures the preservation of temperature conditions of transportation.

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

Cream confections should be packed in containers or trays with lids, cakes should be supplied in the manufacturer's standard packaging. Culinary products are transported in labeled clean containers. Transportation of cream confectionery products on open sheets or trays is not allowed.

In accordance with TR TS 033/2013 "On the safety of milk and dairy products", transportation of raw milk, raw skimmed milk, raw cream is carried out in sealed containers with tight-fitting lids, made of materials that meet the requirements for the safety of materials in contact with food products. Vehicles must maintain a temperature of 4 0 C. Transportation in the customs territory of the Customs Union of raw milk, raw skimmed milk, raw cream is accompanied by a veterinary accompanying document issued by authorized body Member State, containing information on the conduct of veterinary and sanitary examination, confirming their safety.
live fish transported in tank trucks with thermal insulation, having a device for cooling water, as well as equipment for saturating water with air. The water temperature in the tank must not exceed 10°C (SP 2.3.6.1066-01). The EAEU TR 040/2016 “On the safety of fish and fish products” regulates: during the transportation of fish food products, defrosting of fish food products is not allowed.

Transportation of edible oil and fat products must ensure their safety and safety during the shelf life. Transportation is carried out by vehicles suitable for this purpose. The conditions of carriage are determined by the consignor. They must comply with the conditions established by the manufacturer for the transportation of edible oil and fat products. It is not allowed to transport edible oil and fat products together with other products if this may lead to contamination of edible oil and fat products. The design of the cargo compartments of vehicles should ensure the protection of edible oil and fat products from contamination (TR TS 024/2011 "Technical regulations for oil and fat products").

In accordance with TR TS 015/2011 "On the safety of grain": Transportation of grain is carried out by vehicles that ensure the safety and preservation of grain during its transportation. The design of the cargo compartments of vehicles and containers must ensure the protection of grain from contamination, prevent spillage of grain, the penetration of animals, including rodents and insects, as well as ensure cleaning and (or) washing, and (or) disinfection, and (or) disinfestation , and (or) deratization. Grain is transported by bulk method, in shipping containers or consumer packaging. Grain transported by bulk method must be accompanied by shipping documents that ensure its traceability, containing information:

1) on the type of grain, year of harvest, place of origin, purpose of grain (for food or feed purposes, for storage and (or) processing, for export);

2) on the amount of grain, in units of mass;

3) name and location of the applicant;

4) on the presence of genetically modified (transgenic) organisms in the grain if the content of these organisms in the grain is more than 0.9 percent.

Transportation of slaughter products and meat products is regulated by TR TS 034/2013 "On the safety of meat and meat products" and includes the following:

• In the process of transportation, carcasses, half carcasses and quarters are transported in a vertical suspended state, excluding their contact. Carcasses, half carcasses and quarters in a frozen state may be transported in a stacked form, which excludes contamination of the surface of the carcasses.

• The use of vehicles and containers for the transportation of slaughter products and meat products after the transportation of productive animals in them is not allowed.

• Transportation of productive animals to the production facility is carried out by specialized or specially equipped vehicles.
  Vehicles and containers intended for the transportation of slaughter products and meat products are equipped with means that allow observing and registering the established temperature regime.

• Transportation of slaughter products and meat products in bulk without the use of transport and (or) consumer packaging, with the exception of bone intended for the production of gelatin, is not allowed.

• After the end of the transportation process, vehicles and containers are subjected to sanitary treatment (disinfection)

• During storage, transportation and sale, defrosting of frozen slaughter products and meat products is not allowed.
  Transported food products must be accompanied by documents confirming their origin, safety, storage conditions and shelf life.

According to TR CU 023/2011 "Technical Regulations for Juice Products from Fruits and Vegetables", transportation of juice products from fruits and (or) vegetables in bulk must be carried out in tankers, cisterns, flexi-tanks intended for the transportation of food products. Vehicles and (or) containers or containers used for the transportation of juice products from fruits and (or) vegetables must be properly equipped to maintain the required temperature of such products. Consignors independently choose the type of vehicle and the equipment used to equip the vehicle, the mode of operation of this equipment when transporting juice products from fruits and (or) vegetables, depending on meteorological conditions in order to ensure that such products comply with the requirements established by this technical regulation of the Customs Union, and also ensuring that the conditions for the carriage of such products comply with the requirements established by their manufacturer.

When transporting foodstuffs, the rules for their sequential stacking must be strictly observed, excluding contact between raw and finished products, contamination of products during loading and unloading. Cargo compartments of vehicles and containers must be subjected to regular cleaning, washing, disinfection at the intervals necessary to ensure that cargo compartments of vehicles and containers cannot be a source of product contamination. The water used for washing the internal surfaces of the cargo compartments of vehicles and containers must comply with the requirements for drinking water established by the legislation of the state - a member of the Customs Union.

Loading and unloading of food products is carried out by personnel in clean sanitary clothing. Persons accompanying food raw materials and food products on the way and loading and unloading them use sanitary clothing (robe, gloves, etc.), have a personal medical book of the established form with marks of passage medical examinations, the results of laboratory tests and the passage of professional hygienic training and certification.

Version for MS Word

Decree of the Chief State Sanitary Doctor of the Russian Federation of September 7, 2001 N 23 (as amended on May 3, 2007) "On the Enactment of Sanitary Rules" (together with "SP 2.3.6.1066-01. 2.3.5. Trade enterprises. Sanitary and epidemiological requirements To...

11. Hygienic requirements for transportation

food products

11.1. 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 vehicles must be allocated, labeled in accordance with the products transported.

ConsultantPlus: note.

Federal Law No. 248-FZ of July 19, 2011, from October 21, 2011, abolished the requirement for a duly issued sanitary passport for specially designed or specially equipped vehicles for transporting food products.

11.2. Vehicles used to transport food products must have a sanitary passport issued in accordance with the established procedure, be clean and in good condition. The inner surface of the car body must have a hygienic coating that can be easily washed and disinfected.

11.3. The driver-forwarder (forwarder), the driver-loader must have a personal medical book of the established form, work in overalls, strictly observe the rules of personal hygiene, ensure the safety, quality, safety and rules of transportation (unloading) of food products.

11.4. 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.

11.5. Loading and unloading of food products is carried out by personnel in clean sanitary clothing.

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

11.7. Cream confections should be packed 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.

11.8. Live fish are 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 should not exceed 10 degrees. WITH.

In accordance with paragraph 11.1 of the sanitary and epidemiological rules of SP 2.3.6.1066-01, as well as in accordance with paragraph 4 of Art. 19 of the Federal Law "On the Quality and Safety of Food Products" dated January 2, 2000 No. 29-FZ, specially designed or specially equipped vehicles are used for the transportation of food products. Transportation of food products together with non-food products is not allowed. Also, for the transportation of a certain type of food products (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products), specialized transport should be allocated, labeled in accordance with the products transported.

During transportation, the conditions established by the manufacturer for the transportation of foodstuffs must be observed. The cargo compartments of vehicles and/or containers must not be used for the carriage of goods other than foodstuffs.
It is forbidden to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.
Food in vehicles and/or containers should be placed and protected in such a way as to minimize the risk of contamination.
Transportation of bulk and liquid food products that do not have primary or consumer packaging must be carried out in sealed specialized transport. When using vehicles and/or containers to transport different food products at the same time, it is necessary to ensure their isolation from each other.

Vehicles used to transport food products must have a sanitary passport issued in accordance with the established procedure, be clean and in good condition. The inner surface of the car body must have a hygienic coating that can be easily washed and disinfected (clause 11.2 of the sanitary and epidemiological rules SP 2.3.6.1066-01). Vehicles used for the transport of food products and food raw materials are washed daily using detergents and are disinfected monthly with agents authorized by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner (clause 11.10 of the sanitary and epidemiological rules of SP 2.3.6.1066-01).
The water used for washing vehicles must meet the requirements for drinking water. When sanitizing transport, detergents and disinfectants approved for use in the food industry must be used. Sanitization of food transport should be carried out in specially equipped washing units or on special sites in vehicle fleets. Disinfection of transport is carried out as needed, but at least once every 10 days.
Territorial centers of the State Sanitary and Epidemiological Supervision must issue a sanitary passport for each vehicle transporting food products (commentary to Article 19 of the Federal Law "On the Quality and Safety of Food Products" dated January 2, 2000 No. 29-FZ).
The form of a sanitary passport for specially designed or specially equipped vehicles for the transport of food products was approved by order of Rospotrebnadzor dated May 20, 2005 N 402.
Validity of the sanitary passport for the transportation of food products - no more than 6 months; when transporting especially perishable products - no more than 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.
Cargo compartments of vehicles, as well as containers (returnable packaging) for the transportation of food products, must be made of materials approved for contact with food products.
When carrying out loading and unloading operations, the integrity of the container and packaging of the supplied products must be guaranteed. When meteorological conditions change (atmospheric precipitation, direct sunlight) affecting the physical and chemical state of cargo, loading and unloading operations must be stopped and measures should be taken to create safe conditions.
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.
Loads on vehicles must be installed and secured so that during transportation they do not shift and fall.
Transported food products must be accompanied by documents confirming their origin, safety, storage conditions and shelf life.
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. For the transportation of especially perishable food products, refrigerated or isothermal transport must be allocated (clause 11.4 of the sanitary and epidemiological rules of SP 2.3.6.1066-01).
Persons who come into contact with food products during transportation and during loading and unloading operations must be provided with clean sanitary or special clothing, have documents confirming the passage of medical examinations and examinations (personal medical book), as well as strictly observe the rules of personal hygiene and ensure the safety, quality, safety and rules for transporting (unloading) food products (clause 11.3 of the sanitary and epidemiological rules of SP 2.3.6.1066 -01).

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 vehicles must be allocated, labeled in accordance with the products transported.

Vehicles used to transport food products must have a sanitary passport issued in accordance with the established procedure, be clean and 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 must have a personal medical book of the established form, work in overalls, strictly observe 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 by different modes of transport.

Transportation of perishable food products is carried out by specialized refrigerated or isothermal transport.

Loading and unloading of food products is carried out by personnel in clean sanitary clothing.

When transporting food products, the rules for their sequential stacking must be 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 manner.

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

Cream confections should be packed 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 are 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 should not exceed 10 0 C.

The bulk of perishable goods presented for transportation are food products, which include: meat, meat and sausages, fish and seafood, canned food, dairy products, bakery products (pastries), confectionery, fruits, vegetables, etc.

The specifics of the transportation of perishable goods by refrigerators and "thermoses" (isothermal vans) is the strict observance of delivery times and temperature conditions. Thus, fresh fruits and vegetables (except bananas and pineapples), while on the road for no more than 6 hours, can be transported in spring, summer and autumn periods at a temperature not lower than 0°С.

Compliance with the temperature regime in the refrigerator, coupled with the speed of delivery, is especially important when transporting such goods over long distances (1000 km or more), since for the bulk of perishable goods, sanitary norms and rules establish storage periods calculated from the moment of their manufacture.

The temperature regime for the transportation of goods is set individually, in accordance with the rules for the transportation of perishable goods.

When transporting perishable goods by refrigerators, special attention should be paid to container and packaging. Types of containers and packaging materials must comply with the requirements of standards and specifications. The packaging must be appropriately marked indicating the nature and properties of the perishable cargo being transported, as well as the methods of handling it. For this, certain signs are used (according to GOST 14192-96 "Marking of goods").

In addition, perishable goods transported in one vehicle must be compatible with each other, that is, one cargo should not have an adverse effect on the other due to its specific smell, condition. Thus, the following goods are not allowed for joint transportation with other products: fish, frozen and chilled; salted fish, smoked; caviar; dry and smoked dried fish and dry fish concentrates; chilled meat; smoked meats and smoked sausages; cheeses of all kinds; vegetables with a pungent odor (onion, garlic); baker's yeast, margarine.

The flasks must be tightly closed with lids with a rubber or paper lining and sealed with the sender's seal if the cargo is delivered to several recipients and it is not possible to seal the entire vehicle. Fruits and vegetables should be presented for transportation and accepted by a motor transport company or organization only in packaged form. In exceptional cases, due to special circumstances, perishable goods, the condition and packaging of which do not meet the requirements of standards or specifications, may be accepted for transportation on terms agreed between the transport company and the consignor.

Meat products, as well as raw animal products, are accepted for transportation only if they have veterinary certificates issued by the Rosselkhoznadzor authorities. Live plants, flowers, tubers, fruits, seeds, etc., sent from areas declared under quarantine, are accepted for transportation only upon presentation by the consignor of permits and quarantine certificates for each consignment issued by the Rosselkhoznadzor and its territorial bodies.

The motor transport enterprise or organization has the right to selectively check the quality of perishable goods presented for transportation, the condition of the packaging and their compliance with established standards or specifications, while the cargo in hermetic packaging is not checked. The opening of the cargo and its subsequent packaging after verification are carried out by the consignor.

The consignor is obliged, together with the bill of lading issued by him, to submit to the motor transport company documents confirming compliance with the standards, as well as the necessary accompanying documentation indicating the actual temperature of the cargo before loading, as well as the quality condition of the cargo and packaging. When transporting vegetables and fruits, the name of the pomological varieties is also indicated.

The shipper must indicate in any of the accompanying documents the maximum duration of transportation (transportability) of perishable goods presented for transportation.

Vladimir Schweitzer

The changing Europe, for all the similarity of the problems it faces, is not a homogeneous organism devoid of any country specifics. Here, as before, there are leading states, there are “second line” countries that have a certain impact on the course of European and world events. There are also those who, for various reasons, cannot yet say their weighty word in the section dealing with economic, political and social problems modernity.

In this situation, natural for the period of transition from the old two-speed Europe to Europe, striving to create a single market space and democratic power structures, the territorial size of states, the population size of each of them, is of less and less importance. A much more significant factor is the degree of integration of the respective country into the pan-European economic, political and social space, the ability to find a "national niche" in the complicated system of international relations.

The concepts of “big” and “small” European countries differ States of the European continent refer exclusively to the categories of their differentiation in terms of the size of the territory they occupy and the number of people living on it. True, here the question immediately arises: are there clear generally accepted criteria, clear numerical indicators by which it is possible to determine which state is “big” and which is “small”?...