Technological design of meat production. Technological design of meat industry enterprises. Separate requirements, standards and provisions for calculating areas

FEDERAL AGENCY FOR EDUCATION

State educational institution of higher education

vocational education

MOSCOW STATE UNIVERSITY

APPLIED BIOTECHNOLOGY

COURSE WORK

Hygienic and veterinary requirements for the location and maintenance of meat industry enterprises

Completed by: 5th year student, 9th group

Egorov Petr Alekseevich

Introduction, objectives of veterinary and sanitary measures

2.1 Enterprise territory

2.2 Water supply

2.4 Air environment

2.5 Lighting

2.6 Ventilation and heating

2.7 Common areas

2.9 Production personnel

2.11 Personal hygiene

List of used literature

Introduction

Objectives of veterinary and sanitary control at meat processing enterprises

1. The main tasks of state veterinary supervision at a meat processing plant and other meat processing enterprises (workshops) are the implementation of state veterinary supervision over the acceptance, processing of animals and poultry and ensuring state control of the veterinary and sanitary quality of food, technical and feed products produced, stored and sold at the assigned meat processing plant , as well as at other meat processing plants and workshops located in the raw materials area of the meat processing plant, regardless of ownership.

2. Veterinarians vested with the rights of state veterinary supervision at a meat processing plant and other meat processing plants

enterprises (shops), in accordance with the main tasks, carry out, within their competence, state veterinary supervision over compliance at the enterprises assigned to them with veterinary legislation, veterinary and sanitary rules and other regulatory veterinary acts, including:

2.1 supervision over the implementation of veterinary and sanitary rules for the acceptance and pre-slaughter housing of animals and poultry;

2.2 incoming control of raw materials, materials, and semi-finished products arriving at enterprises intended for main production;

2.3 control over the sanitary condition of workshops, technological equipment and containers, vehicles, compliance with sanitary standards and rules during production, packaging, storage and transportation of raw materials, materials, finished products;

2.4 veterinary control over compliance with the storage conditions of meat and meat products, raw materials and feed of animal origin at the meat processing plant and other assigned meat processing enterprises and workshops;

2.5 control over the work of the production veterinary laboratory of the meat processing plant, inspectors and veterinary specialists in all areas of production, compliance with disinfection regimes for conditionally acceptable meat and meat products, and the objectivity of veterinary and sanitary examination in the technological process;

2.6 control over the implementation of anti-epizootic measures at the meat processing plant, provided for by the relevant regulatory veterinary acts.

3. State veterinary inspector exercising state veterinary supervision at a meat processing plant and other meat processing enterprises (shops):

3.1 coordinates regulatory and technical documentation for new types of meat products;

3.2 makes proposals to increase the requirements for the quality of manufactured products;

3.3 gives an opinion on the compliance of projects for the construction or reconstruction of enterprises and workshops with veterinary and sanitary requirements, and also participates in the work of commissions that accept newly built meat processing enterprises and workshops into operation;

3.4 analyzes the epizootic situation in the area of activity of the enterprise and takes measures to prevent the spread of infectious and other diseases of animals and birds from its territory through manufactured and exported products;

3.5 keeps records of identified sick animals and poultry for all types of diseases, analyzes and provides monthly information to the chief veterinarians of the raw material zone areas of the meat processing plant, the veterinary department of the Committee on Agriculture and Food, and the Main Veterinary Department;

3.6 immediately informs the veterinary department of the committee for agriculture and food of the regional executive committee and the chief veterinarian of the relevant region about cases of detection of animals and poultry sick with acute infectious diseases at meat processing enterprises;

3.7 issues, in the prescribed manner, veterinary certificates (certificates) for shipped meat and meat products and raw materials of animal origin.

1. Hygienic and veterinary requirements for the location and maintenance of meat industry enterprises

When designing new and reconstructing existing industrial enterprises, one must be guided by the sanitary and veterinary requirements for the design of meat industry enterprises.

1. Location of enterprises

When locating meat processing enterprises, hygienic and veterinary requirements are taken into account. When designing an enterprise, the terrain, the possibility of providing a sufficient amount of water, the level of groundwater, and the conditions for wastewater disposal are taken into account.

Proper planning should ensure the removal of atmospheric and melt water and wastewater in cases of washing sites and roads. When selecting a site near the banks of rivers or public reservoirs, enterprises are located downstream from residential buildings.

Take into account the direction of the prevailing winds. The site should be located on the windward side in relation to industrial enterprises with harmful industrial emissions and odorous substances, on sanitary and technical installations for municipal purposes, on the leeward side - on residential buildings, cultural and community buildings, and medical institutions.

The construction of meat processing plants is planned on the border of urban areas or outside the city, without violating the sanitary protection zone between the meat processing plant and other enterprises or residential areas. The width of the zone between a meat processing plant and livestock, poultry and fur farms must be at least 1000 m, a meat processing plant and residential buildings - at least 500 m, a sausage factory and a housing estate - at least 50 m.

When planning enterprises, they find out the possibility of supplying a railway line, receiving and pre-slaughter housing of livestock, shop buildings that emit substances with an unpleasant odor are located on the development territory on the leeward side in relation to other buildings; the pre-slaughter base for livestock, the building for wastewater treatment, the boiler room, and the solid fuel warehouse are located in relation to the production buildings on the leeward side for the prevailing winds.

On the territory of a meat processing plant, places for receiving and issuing finished products must be located at a distance of at least 25 m from closed premises for pre-slaughter livestock and solid fuel warehouses; 50 m from the livestock pre-slaughter base; 100 m from the quarantine department, isolation ward and sanitary slaughterhouse, located in separate premises.

Free areas of the territory are landscaped with trees and shrubs and lawns; planting of shrubs and trees, the seeds of which are carried through the air and contaminate the products, is not allowed.

Asphalt concrete pavements must have roads, loading and unloading areas, railway and automobile platforms, passages, open pens, the territory of a sanitary slaughterhouse, isolation ward, and quarantine department. At an industrial site, it is not allowed to design the construction of roads with crushed stone, gravel, slag and other coatings that generate dust. Paths for moving livestock must be level, waterproof and easy to clean and effectively disinfect.

2.1 Enterprise territory

The area is surrounded by a fence. When entering and leaving the territory of a meat processing plant, special ditches or disinfection barriers, constantly filled with a disinfection solution, are installed to disinfect the wheels of vehicles. To prevent the solution from freezing in winter, use a heating system (heating with steam or electricity). To avoid precipitation and reduce the concentration of disinfectants in the solution, a canopy is installed over the cuvette. Enterprises that have special disinfection points for cars do not build disinfection barriers near these points, and the remaining disinfection barriers are placed in agreement with the territorial bodies of state veterinary supervision.

The area is cleaned daily. In the warm season, it is watered before harvesting, and in winter it is cleared of snow and ice. Containers, building materials, fuel, scrap metal, as well as bones and food are stored on the territory in a specially designated place or on an area under a canopy. To collect waste, metal containers or bins with tight-fitting lids are installed on a paved area (no closer than 25 m from production and storage facilities). Waste and garbage are removed from the site daily, after which the garbage receptacles are washed and disinfected.

To collect canagy, special receptacles or bunkers with vault-proof floors and walls, with tightly closing lids, are used. The area around them must be waterproof and disinfected daily. Kanyga is transported by equipped transport to a specially designated place.

Premises and pens for keeping livestock are cleaned daily of manure, which must be removed to a manure storage facility. Biothermal treatment of manure is carried out on a specially designated site, the placement of which is coordinated with the territorial bodies of state veterinary supervision and institutions of the sanitary and epidemiological service.

Removal and disinfection of manure from animals suffering from infectious diseases is carried out in the manner prescribed by the “Instructions for veterinary disinfection, disinfestation, disinsection and deratization, approved by the Department of Veterinary Medicine of the Russian Federation.”

External lamps must be installed on the territory and at all entrances to buildings and production facilities.

The cattle depot is fenced off from the rest of the territory by a fence and a green zone, and the buildings of the quarantine department, isolation ward and sanitary slaughterhouse are isolated from the cattle depot by a continuous fence 2 m high with an entrance for receiving sick livestock.

The quarantine department, isolation room and sanitary slaughterhouse should be located downwind of the open pens of the lairage area.

Transport flows of animals sent from places of unloading to pre-slaughter holding should not have contact with the flow of sick and suspected of disease animals delivered to a sanitary slaughterhouse, quarantine department or isolation facility. It is not allowed to cross flows during the export of products or neutralized meat from a sanitary slaughterhouse with the flow of manure removal and the movement (transportation) of sick or healthy livestock.

Platforms must be equipped to receive animals delivered by road. At a meat processing plant with a capacity of 150 tons per shift, 6 platforms are used, 50 tons - 3, 30 tons - 2, 10 tons - 1.

The capacity of separate pens for preliminary veterinary examination and thermometry of animals must correspond to the capacity of one car. Animals arriving by rail are unloaded onto the platform and sent to the backwaters. The capacity of individual pens must correspond to the capacity of one car. The area of one pen must be at least 50 m2. For cattle delivered by rut, pens are built with a capacity equal to the number of heads of cattle in one batch. Depending on climatic conditions, livestock at the base are kept in closed or open pens with sheds.

In the pre-slaughter building, pens, devices (0.7 m wide for cattle) for thermometry, and rooms for preparing feed are equipped; household premises, storage rooms, as well as a room for a veterinarian. The base should have a room for livestock handlers and drivers with a disinfection chamber to sanitize their clothing. Premises for pre-slaughter livestock can be placed in a separate building or interconnected with the meat and fat building.

A vehicle sanitization point is located at the border of the meat processing plant. It includes a car washing and disinfection department, a solution preparation department, storerooms for disinfectants and detergents and equipment, and household premises. Depending on climatic conditions, the washing and disinfection department can be closed or open under a canopy. The number of washing stations is determined based on the capacity of the meat processing plant: for an enterprise with a capacity of 10-30 tons of meat per shift, one washing station is designed, for more than 50 tons - two. Cleaning devices must be provided at the point.

2.2 Water supply

Meat processing plants use water for drinking, sanitary and technological needs. Water for household, drinking and food production purposes must comply with the current GOST “Drinking Water”. Process water in meat processing plants is allowed to be used for processes not related to food processing; for equipment of the compressor and hardware department, vacuum pumps, barometric condensers, watering of the territory and livestock farm, external washing of cars.

Process water must be harmless to people, but in terms of its chemical composition and organoleptic characteristics it may not meet the requirements of GOST “Drinking Water”.

The process water network must be completely separate from the drinking water network; the pipelines are painted in a color different from the color of the drinking water pipelines. At the points of water collection there must be inscriptions: “drinking”, “technical”.

For remote slaughter points where there is no centralized or local water supply, in agreement with the territorial institution of the sanitary and epidemiological service, the use of water from open reservoirs is allowed.

Local sanitary and epidemiological surveillance authorities establish the frequency of checking chemical and bacteriological indicators at least once a month when using sources from meat processing enterprises and once a quarter when using city water supply. When using water from open reservoirs and wells, bacteriological analysis of the water should be performed at least once a decade.

Water hardness is characterized by the content of calcium and magnesium salts (hardness unit 1 mg-keV/l, which corresponds to 28 mg/l CaO or 20 mg/l MgO). When using too hard water, scale forms on the walls of heat exchangers, which is difficult to remove. The use of water containing iron or manganese is accompanied by corrosion of the surface of metal pipelines. Hard water quickly damages the hot water supply system, and the pipes become overgrown with a layer of scale. When heated, more heat is required.

The presence of coliform bacteria in water indicates fecal contamination. These bacteria can enter the water through ponds or contaminated pumps, pipes or tanks.

Oxygen in water corrodes pipes and equipment. If water contains a lot of soluble oxygen, when heated it is released and iron oxide forms on the inner walls.

Water is disinfected from unwanted microflora with chlorine gas or bleach solution, as well as bactericidal lamps and ozone. To disinfect water obtained from surface sources, 2-3 mg/l is used, and when disinfecting groundwater, 0.7-1 mg/l of chlorine is used. A solution is prepared at 1-1.5% concentration. Sodium hypochloride is also used for disinfection. The cost of water after ozonation is high, so this method is rarely used. For bactericidal irradiation, high-pressure mercury-quartz lamps and low-pressure argon-mercury lamps are used. This method is not yet widespread, but is promising.

Water consumption can be reduced as a result of its reuse (they use water obtained from closed chamber devices in which the possibility of its contamination is excluded). Such water can only be used for washing equipment that produces technical products; for technical purposes and cleaning floors.

When designing and operating meat processing plants, they are guided by the following water consumption standards:

Company	Average annual consumption of fresh water (in m3) per 1 ton of processed raw materials
Meat processing plants capacity, tons per shift



Company	Average annual consumption of fresh water (in m3) per 1 ton of processed raw materials
Meat processing plants capacity, tons per shift

In production premises for every 150 sq. meters of floor area, one tap with hot and cold water supply is installed, but at least one flush tap per room. Floors in refrigerated rooms are washed with cold water, in rooms contaminated with grease - with warm water (35-45°C). Brackets for hose storage should be provided.

To supply workers with drinking water, sparkling water dispensers or drinking fountains are installed in production and auxiliary workshops. The water temperature should be 8-20°C. The distance from the workplace to these devices should not exceed 75 m. For one person working in a hot shop, 5 liters of salted carbonated water are provided per shift.

2.3 Sewerage and wastewater treatment

Wastewater from meat processing plants contains a large amount of suspended particles (500-7300 mg/l), fat (1000 mg/l), solid insoluble substances, as well as opportunistic and pathogenic microorganisms. The color of waste water is reddish-brown, pH 6.5-8.5.

Wastewater is divided into industrial household and rainwater. Based on the nature of the contaminants, industrial wastewater is divided into contaminated fatty, contaminated non-greasy (cane-containing, manure-containing, etc.), infected, and uncontaminated. For each category, appropriate cleaning methods are created. The conditions for wastewater disposal must comply with the requirements of the “Rules for the protection of surface waters from pollution by wastewater.”

All wastewater is subjected to mechanical and biochemical treatment and disinfection before being discharged into open water bodies. Local treatment facilities installed on the territory of the enterprise consist of a grease trap, a disinfector, a manure catcher, an oil and gasoline catcher, and treatment facilities at a car wash station. During mechanical treatment, wastewater is purified from sand, manure, straw, feed residues, cane, fat, pieces of meat, bristles and other contaminants.

For mechanical cleaning, grates, manure traps, sand traps, dirt traps, gas traps, oil traps, grease traps, sediment traps and disinfectors are used. The screens are installed in workshops in front of the local wastewater treatment plant. Their purpose is to retain large waste from wastewater. In sand traps, wastewater moves slowly and heavy particles settle to the bottom. Mud sumps are used in places where dirt can enter the sewer system, for example, when washing cars, pigs before slaughter, and cattle limbs. When washing vehicles, a significant portion of petroleum products enters wastewater, and therefore wastewater entering the sewer network must be treated in gasoline-oil traps.

There are different methods for removing grease from wastewater. The water after cooking hams and offal in digesters is centrifuged before being discharged into the sewer. Settlement type grease traps operate on the principle of a horizontal type settling tank. Easily floating impurities, predominantly of a fatty nature, rise to the surface within 30 minutes, where they are collected. When purifying fat using electroflotocoagulation equipment, the amount of remaining fat in wastewater can be reduced to 40 mg/l.

Wastewater received from the quarantine department, isolation ward and sanitary slaughterhouse, and water from washing the territory must be passed through manure traps and disinfected in a settling tank-disinfector for 2 hours; the dose of chlorine must be at least 100 g/m. After which wastewater is allowed to be discharged into the city sewer system.

If wastewater is purified at a meat processing plant that has a set of treatment facilities, then it is passed through a settling tank in which coarse undissolved substances and particles of organic contaminants are deposited. There are different types of settling tanks for settling wastewater and fermenting sludge: septic tanks (putrefactive tanks); two-tier (emsher); clarifiers-decayers; contact settling tanks-disinfectors.

Anaerobic wastewater treatment processes take place in septic tanks. After rotting, the water has a cloudy color and smells of hydrogen sulfide. Two-tier settling tanks are the most common structures in meat processing plants. This is a round vertical structure consisting of two tiers. The sediment is removed through a sludge pipe once every 10 days.

Wastewater entering biochemical treatment must have 6.5< рН >8.5, temperature 8-30°C. At the same time, they are cleaned of organic impurities, blood, and broth. The method is based on the ability of microorganisms to use proteins, carbohydrates, alcohols, organic acids and other substances found in wastewater for nutrition. Microorganisms accumulate their biomass. This process is aerobic-biochemical, as a result of which the organic substances in the wastewater are oxidized, mineralized and precipitated, and the wastewater becomes clear and contains dissolved oxygen.

Various types of structures are used for biochemical treatment. Irrigation and filtration fields can be used. In biological ponds filled with wastewater, a natural purification process occurs. When creating biological filters, crushed stone and gravel are loaded into concrete tanks in a layer of 3-5 m. Air is blown through the tank. The main role is played by activated sludge or biological film, which consists of aerobic microorganisms. Treated wastewater is disinfected before being discharged into water bodies. For this purpose, liquid chlorine or bleach is used in sewer treatment plants. When determining the dose of chlorine, it is necessary to take into account chlorine absorption. Calculated dose of active chlorine for wastewater (in g/m3):

The final dose of chlorine depends on the operating conditions; it is established jointly with the sanitary and epidemiological service. The residual chlorine content in the water after 30 minutes of contact must be at least 1.5 mg/l.

Wastewater entering open water bodies must not contain pathogens. Their absence in water is achieved by disinfecting biologically treated household wastewater to a colon index of no more than 1000 per liter in the presence of residual chlorine of at least 1.5 mg/l. Depending on the purpose of the reservoir into which wastewater is discharged (domestic and drinking water supply, for bathing, reproduction of valuable fish, etc.), the technical condition of treatment facilities at meat processing plants, regulatory organizations establish standards for the composition of wastewater discharged into open reservoirs.

Physico-chemical and bacteriological studies of wastewater are carried out in a special sanitary laboratory of the enterprise or in the laboratory of territorial sanitary and epidemiological supervision bodies.

2.4 Air environment

At low or high temperatures and high air humidity, a person’s performance decreases because the body’s thermoregulation is disrupted.

To ensure high labor productivity, workers create optimal air temperature and humidity, i.e. "comfort zones". In this case, it is necessary to take into account the recommended temperature for technological conditions (for example, 0-4°C) and comfortable conditions for workers (16-20°C). When recommending the desired temperature, sanitary and technological requirements are taken into account:

Premises	Air temperature, 0 C	Relative humidity, %
Chamber for defrosting meat in half-carcasses, quarters and cuts
For sausage production
For the production of semi-finished products and packaged meat
Room for storing refrigerated cargo (meat in half carcasses, blocks, offal)
Meat cutting shop, machine room and injecting shop, cutlet shop, shop for the production of packaged meat, cuts and semi-finished products
Department of wet and dry salting of hams
Minced meat maturing department
Sausage settling chamber
Semi-smoked
Boiled-smoked
Raw smoked
Drying chamber for semi-smoked, cooked-smoked and raw smoked sausages
Air cooling chamber for cooked sausages
Sausage storage room

Boiled-smoked
Smoked sausages
In limbo
Packed
Branch
Collection and processing of edible blood	No more than 26
Whitening and skinning	No more than 26
Eating and stripping of carcasses, processing of offal	No more than 26
Processing by-products (wool)
	No more than 25
Edible rendered fats	No more than 27
Skin-preserving	No more than 21
Branch
Thermal	No more than 24
Liver sausage production	No more than 27
Hardware workshops for technical products	No more than 27
Raw materials workshops for technical products	No more than 26
Technical melted fats workshop	No more than 27
Technical albumin production department	No more than 27

The air of industrial premises contains dust of organic and inorganic origin. Maximum permissible dust concentrations are regulated. Sanitary standards for the design of industrial enterprises (in mg/m):

When using conditioned air in rooms, set temperatures, relative humidity, composition and speed of air movement are created and maintained. The amount of suspended solid particles in such rooms should not exceed 5 mg/m.

2.5 Lighting

Lighting of production premises must comply with sanitary and veterinary requirements for the design of meat industry enterprises. With rational lighting, favorable working conditions are created, preventing visual and general fatigue, increasing labor productivity and the quality of products.

Depending on the nature and accuracy of the operation being performed, the size of objects, contrast, the danger of the operation being performed and a number of other factors, the illumination level of workplaces is set.

Meat processing plants use natural and artificial lighting. With natural light, labor productivity is 10% higher than with artificial light. The area of windows in the main production workshops must be at least 30% of the floor area.

Dirty glass transmits little light (8%), clean window glass - 90%, dusty glass blocks up to 30% of natural light, frozen glass - up to 20%.

To increase the luminous flux, it is advisable to replace window sashes with small links with larger ones: 800x1000 or 1000x100 cm.

At meat processing plants, skylights are installed on the roofs of buildings. In this case, organic glass is used, through which 2.5 times more light passes than when using window openings.

Under the influence of sunlight, protein and fatty tissues disintegrate and the premises overheat. In order to prevent this process, windows facing south, southeast and southwest and in places south of 50° north latitude, east and west, are equipped with sun-protection devices or window openings are glazed with light-diffusing glass.

Illumination depends on the color of the walls, ceiling, and equipment. White color reflects 90% of light rays, gray and yellow - 40, dark green - 17, blue - 10-11%.

In workshops where temperature and humidity conditions are artificially controlled, only artificial lighting is used (for cutting, deboning and trimming meat; preparing minced meat for sausages, cutlets and dumplings; stuffing sausages; producing semi-finished meat products, cutlets, packaged meat and culinary products, drying and storage of sausages, preparation of raw materials for freezing in blocks; cooling, freezing and storage of products). Constant artificial lighting is also installed in semi-basements and basements, warehouses, washbasins, showers, dressing rooms (up to 100 places), bathrooms (up to 3 places).

The source of artificial light must protect the eyes of workers from glare and uniformly illuminate the object of work. Optimal illumination of the workplace is 5 times brighter than the ambient illumination. The illumination of the workplace is not allowed to be 10 times higher than the illumination of the environment.

In meat processing plants, incandescent and gas-discharge lamps are used for lighting. It is recommended to use only fluorescent lamps LDC, LD, LB with an illumination of 500 lux or more in workshops and departments where it is necessary to distinguish color shades (boning, trimming, stuffing, packaging, preparation of minced meat, cutlets, dumplings, semi-finished products). Fluorescent lamps have significant disadvantages: blinking causes distortion in the visual perception of moving objects. Gas discharge lamps are not recommended for installation in rooms with air temperatures below 10°C. Xenon lamps are used for outdoor lighting of premises with high ceilings (at least 6 m). The light created by xenon lamps, which emit a lot of ultraviolet rays, differs little from daylight.

In production facilities for processing raw materials, storing and packaging meat products, when using incandescent lamps, continuous protective glass must be installed in front of the lamp to protect it. Luminaires with fluorescent lamps must have grilles (grids), diffusers or special lamp sockets that prevent the lamps from falling out of the lamps.

2.6 Ventilation and heating

In production and auxiliary buildings and premises, natural, mechanical, mixed ventilation or air conditioning must be provided in accordance with the requirements of sanitary standards for the design of industrial enterprises. Natural ventilation can be carried out unorganized (infiltration and exfiltration through leaks in the building envelope) and organized (aeration and duct ventilation).

In workshops with an open technological process, provision must be made for cleaning the supplied outside air from dust in mechanical supply ventilation systems.

With mechanical ventilation, compared to natural ventilation, there is a large radius of action; you can work regardless of the direction and speed of the wind and the outside air temperature and regulate the volume of fresh air inflow. The air consumption rate per person with good ventilation is 12-15 m. For one person working in a room with a volume of less than 20 m 3, an external air supply of at least 30 m 3 / h is provided, and for a volume of more than 20 m 3 - at least 20 m 3 / h.

In the equipment compartment of refrigeration units and other rooms in which a large amount of harmful substances can be unnoticed into the air, an emergency hood is installed that provides at least seven air changes in 1 hour.

The premises are equipped with the necessary technical means for air supply and exhaust. In production conditions, air flow is carried out into one room, and exhaust is carried out from a room adjacent to the first. If no harmful or unpleasant-smelling substances are emitted from adjacent rooms, then the air flow may be directed from these rooms. It is not allowed for air to enter adjacent rooms from the pre-slaughter pens, skinning shop, feed and technical products shop, rooms for collecting and accumulating products for disposal in shops producing food products; premises in which a technological process is carried out, characterized by a pronounced odor (roasting and smoking sausages, smoke generators, processing of intestines, receiving and blowing cane), toxic gases and vapors (ammonia, vapors of organic solvents) and organic dust are released during the production of meat and bones flour and albumin.

The heating system must be silent and adjustable depending on the required temperature in production and auxiliary premises, and must not pollute the air with smoke and harmful gases. Heating radiators are designed to be smooth and easy to clean. The air temperature in the premises is set in accordance with the sanitary standards of meat industry enterprises. When heating buildings located far from heating networks, electricity is used.

2.7 Common areas

Household premises include: wardrobe units (closets, rooms for receiving dirty clothes and issuing clean clothes); laundry, showers, manicure room, toilet, sinks for washing hands, health center or medical examination room, room for personal hygiene of women, drying for clothes and shoes, for heating workers, smoking room.

At meat industry enterprises, it is not allowed to locate bathrooms, showers and washrooms above food shops and warehouses; if household premises are located separately, they are connected to production buildings by a heated passage or mezzanine. For those working in unheated production and warehouse premises, wardrobes, washrooms, toilets and showers can be located in separate or adjacent heated rooms.

The living quarters for the staff of the raw materials department, the feed and technical products shop, the sanitary slaughterhouse, the quarantine department, and the isolation ward must have a separate exit, and for those working in the sanitary chamber, separate living quarters are required. In wardrobe blocks, rooms are arranged according to the type of sanitary inspection room; When coming to work, the worker leaves his home and street clothes, underwear and outerwear in the wardrobe, takes a shower and puts on sanitary and special clothing. Store clothes on hangers or in open closets. Wardrobes with sanitary and work clothes are placed separately from wardrobes designed to accommodate underwear and outerwear. Work clothes are disinfected if they are received from workers in the raw materials department, feed and technical semi-finished products workshop, isolation ward, quarantine department, sanitary slaughterhouse and from workers involved in the processing of sick livestock or slaughter products of such animals.

The number of showers is provided at the rate of 5 people per shower net, if the maximum number of workers works per shift. The maximum number of screens in one shower is 30. In order to prevent hot water burns, showers are equipped with individual water mixers.

Washbasins can be single or group. One tap is provided for 10-15 people. They are equipped with a mixer with hot and cold water supply. The distance from the washbasin to the most remote place in production premises should not exceed 25 m.

Foot baths are located in pre-shower or washrooms at the rate of 50 men or 40 women per bath. Hand baths are used by workers who are constantly in contact with wet and cold raw materials or products.

Workers in the slaughter and carcass cutting, intestinal, offal, fat, hardware, feed and technical products departments and the skinning shop, before going to the dining room or buffet, must go through the dressing room and shower block, in which they change their work clothes for home clothes.

Common areas include canteens (with at least 250 people working per shift) and a paramedic station (with at least 300 people working per shift).

Workers in the meat processing and canning shops and refrigerators in the lobby of the dining room or cafeteria take off their work clothes and leave them on hangers.

In the intermediate room (in the airlocks) in front of the bathroom there are hangers for work clothes, sinks with cold and hot water taps, nail brushes, detergents, towels or hand dryers with hot air supply, and liquid disinfectants. Depending on the epizootic or epidemiological situation, disposable towels may be used. There is one sink for four cabins. If the number of cabins is smaller, one washbasin is installed.

When equipping bathrooms, there is one toilet for 15 women and one toilet and one urinal for 30 men, taking into account the maximum number of workers in one shift. The distance from the workplace to the bathroom should not exceed 75 m.

Sanitary facilities and equipped women's hygiene rooms, as necessary, but at least once per shift, are thoroughly cleaned, washed with water, and then disinfected.

Materials and coatings. Stainless steel is hygienic, strong and durable, which is why it is used more often than other materials in the meat industry. Aluminum is used to a limited extent because it oxidizes in contact with meat, fatty tissues and blood. Copper, cadmium, antimony, lead and their alloys, when coming into contact with meat, form compounds harmful to human health, so their use is not allowed.

Polymer film materials are widely used for packaging food products. Polyethylene, cellophane, polystyrene, polyvinyl chloride, saran and other films help increase the shelf life of meat products. The use of film material for packaging meat products requires permission from the State Sanitary Inspection. Polymer film materials must meet the following basic requirements: do not contain substances harmful to human health, do not change the smell and taste of the product, guarantee protection from various contaminants during transportation, and are impenetrable to microorganisms.

Polymer-based plastics are used for the manufacture and repair of equipment (pipes, basins, canisters, trays, machine parts). They are subject to the same requirements as polymer film materials.

When decorating workshops of meat processing plants, it is recommended to use glazed tiles, adhesive, cement, silicate and alkyd paints. In refrigerated shops of meat processing plants and refrigerators, polystyrene foam boards are used, which preserve the durability of the structure.

The ceilings in shower rooms are covered with oil paint, in all other rooms - with lime whitewash.

For flooring, cast white stone slabs are used that are resistant to alkalis, acids and fats. They are durable and non-slip. They are recommended for use in areas of heavy traffic. In other places, it is more advisable to use clinker or acid-resistant brick. Asphalt floors are unhygienic, they quickly soften, fats, proteins and liquids get into the pores of the asphalt, creating an unsanitary environment. Concrete floors are more durable, but have the same disadvantages as asphalt floors. It is recommended to cover the floors in an administrative building with linoleum, polyvinyl chloride or parquet.

The walls in production premises must be smooth, dry, easy to clean and disinfect. The walls in the showers are covered with glazed tiles to the full height, in the dressing rooms for sanitary clothes, linen for issuing clean clothes, sanitary facilities, women's hygiene room - to a height of 2.1 m, above - painting with emulsion or other approved dye up to the load-bearing structures; In other rooms, painting or whitewashing of walls is allowed. The use of glass slabs in industrial premises is unacceptable. If there are no slabs, the walls are covered with light-colored paint so that the contaminated areas on the walls are clearly visible. In industrial premises, it is not allowed to hang paintings, flower pots or other objects on the walls that would impede sanitary treatment.

Ensuring a comfortable working environment becomes important. This is achieved by complying with basic hygiene standards. The color scheme of the industrial interior is linked to its illumination, outside temperature and temperature and humidity conditions of the room. In the northern regions, warm tones are more often used, in the southern regions - cold.

The walls of the slaughter and carcass cutting shops, offal, intestinal, fat, minced meat preparation departments, stuffing and raw sausage shops, feed and technical products shops are recommended to be faced with colored glazed tiles or painted in light green, and for the southern regions - in light blue tones. The beams are painted ivory, the equipment yellow.

The feeling of increased temperature is psychologically reduced if the ceilings and upper part of the walls of the premises (department for heat treatment of sausages and offal, drying and cooking of feed products, rendering of fat, cooking of gelatin) are painted light blue, the panels are lined with blue and gray-blue tiles, and Heat-emitting equipment is painted silver.

In rooms where the technological process takes place at a relatively low temperature (refrigerator, deboning department, etc.), the walls must be painted in warm colors (beige, cream, sand, yellowish), and the equipment and containers located in these rooms must be painted in light colors. green.

2.8 Structures and equipment

The meat is processed in machines that meet sanitary requirements. From a hygienic point of view, the materials used for the production of equipment must be hard, resistant to corrosion, not react with any components of food products, as well as detergents and disinfectants, and the wash water must be removed without residue. For non-dismountable equipment, all internal surfaces must be smooth and easily accessible for cleaning, washing and disinfection. It is not allowed to manufacture equipment or machines whose painted surface comes into contact with food products.

Machines, apparatus and vats for processing raw materials and meat products should not be directly connected to the sewer system (only through a siphon with funnels with a flow break).

Vats, barrels, baths and reservoirs for raw materials and semi-finished products must be smooth, with an easy-to-clean inner surface, without cracks or gaps that make cleaning difficult. When using metal containers, the seams on the internal surfaces of the soldered areas must be smooth. The lead content in poultry should not exceed 1%.

The tables on which raw materials are processed are made of stainless material. Their surface should be smooth, without depressions, made of solid, non-corrosive metal, plastic, or concrete slab. Meat juice, disinfectant solution, water should not get under the coating. Tables onto which raw materials and semi-finished products are supplied through pipelines and descents must have a side that protects the products from falling to the floor. Boards for boning tables are made from hardwood or synthetic materials, which have permission from the State Sanitary and Epidemiological Supervision authorities. Racks for storing food products, made of materials that do not pose a risk to consumer health, have a surface that is easy to sanitize. Door and window structures, handles and locks are made from easily cleaned and disinfected materials. Pipelines are designed in such a way that mechanical cleaning, washing and disinfection can be carried out without difficulty. They must be sealed and have arced curves.

Mosquito nets are installed on openable windows in external walls.

Tools and spare parts must be stored in a special cabinet in the workshop, and transported in closed boxes with handles.

2.9 Production personnel

Sanitary preparation. All newly admitted workers must undergo hygienic training according to the sanitary minimum program and pass an exam with a note about this in the appropriate journal and in their personal medical record. In the future, all employees, including administration and engineering and technical personnel, regardless of the timing of their entry, must undergo training and testing of knowledge of the sanitary minimum once every two years.

The sanitary minimum is designed for 10-20 hours. During the training, they lay the foundations of knowledge about microorganisms, the concept of hygiene and sanitation, personal hygiene of workers, consider the requirements for sanitary and special clothing, hygiene for technological processes in various workshops and departments of the enterprise, study the basics of knowledge about diseases transmitted to humans from animals, basic concepts about food poisoning, acute gastrointestinal diseases and their prevention. The training is carried out by employees of the sanitary-epidemiological station (SES) or meat processing plant workers.

2.10 Sanitary and special clothing

Sanitary clothing (robe, suit - shirt and trousers, hat) is a means of protecting food products from possible microbial and mechanical contamination. It should be light colors and clean. It is not allowed to be pierced with pins or needles. Before starting work, the robe must be fastened. It is not allowed to have tobacco, glass, metal and other objects in clothing pockets to avoid them getting into raw materials and finished products. Hats must completely cover hair. Clothes depending on the degree of contamination. They wash and disinfect it in an organized manner and only at the enterprise. It is prohibited to enter production workshops without sanitary clothing and to leave the enterprise in sanitary clothing.

Special clothing (suit, jacket, trousers, overalls, bib overalls, robe, raincoat, apron, mittens, sleeves) is designed to protect the worker’s health from harmful influences at work. Depending on the working conditions, the worker uses appropriate clothing. For example, a suit is required for work involving dust. An apron with a bib is used to protect against water, grease, and wet objects. Mittens are used in the refrigerator and for auxiliary work.

After work, special clothing is cleaned by washing off any existing contaminants with water (if the clothing is waterproof) and disinfected. Clothes are left in the wardrobe or in the dryer.

To protect against the effects of harmful or dangerous working conditions, workers are provided with personal protective equipment and safety devices (gloves, rubber finger caps, knitted and metal chain mail gloves, metal aprons to protect the body from cuts, helmets, special shoes, etc.). After work, personal protective equipment and safety devices are treated in the same way as special clothing.

Men's suits with removable insulated linings and gaskets are intended as special clothing for refrigeration store loaders. For those working in conditions of high humidity, robes are made from moleskin, diagonal, impregnated with VP. When performing work involving the presence of non-toxic dust, suits and helmets made of dust-proof moleskin are recommended. Models of insulated boots have been developed for deboners.

2.11 Personal hygiene

Workers in production workshops take a shower before starting work. This prevents the occurrence of furunculosis and other skin diseases. Nails should be cut short. Workers employed in sausage, culinary and canning shops are prohibited from covering their nails with varnish.

Scratches, cuts and other injuries on the hands can be a source of staphylococcus infection in meat. Therefore, if you have a cut or an inflammatory process on your hand, you must contact a health post. Until the wound heals, the worker is transferred to work where there is no contact with meat and meat products.

To prevent skin cracks, you need to regularly wash your hands and lubricate them with special ointments. Hands are washed before starting work and after each absence from the workshop.

During periods of epidemiological or epizootic trouble, according to the instructions of the sanitary-epidemiological station or state veterinary supervision authorities, shop workers must disinfect their hands with a 0.2% solution of chloramine or a 0.1% clarified solution of bleach before washing their hands.

LIST OF REFERENCES USED

1. Butko M.P. (academician of the Russian Academy of Natural Sciences) All-Russian. Research Institute of Veterinary Sanitation // Honored Scientist of the Russian Federation of Hygiene and Ecology State and current problems in the field of veterinary and sanitary control to ensure the release of high-quality livestock products during their production, transportation and sale Sat. scientific tr. / All-Russian scientific research veterinary institute Sanitation, Hygiene and Ecology, 2005; t.117; Problems of veterinary sanitation, hygiene and ecology. - pp. 111-124

2. Kirillov N.K. (Chuvash State Agricultural Acad.). Veterinary and sanitary control of the condition of livestock facilities State and problems of veterinary sanitation, hygiene and ecology in animal husbandry / Chuvash. state agricultural acad.. -Cheboksary, 2004. - pp. 16-19

3. Dolgov V.A. (All-Russia Research Institute of Veterinary Sanitation). ; Lavina S.A.; Kunakov A.A.; Avylov Ch.K. Problems and achievements of veterinary and sanitary examination Current problems of veterinary medicine, veterinary and sanitary control and biological safety of agricultural products / Mos. state University of Applied Sciences biotechnology. -Moscow, 2004. - pp. 9-11

4. Rusakov V.N. Veterinary and sanitary control at meat industry enterprises: Lecture for distance learning M.; Pishchepromizdat, 1963. - 25 p.

5. Sanitary rules and regulations SanPiN 2.1.5.980-00 “Hygienic requirements for the protection of surface waters”: Approved. Ch. state orderly doctor of the Russian Federation 06/22/2000: Introduced. 01.01.01 Ecological Journal of Russia, 2004; N 3. - pp. 53-60

6. Aksenov A.M. [comp.] Veterinary rules for state veterinary supervision over compliance with veterinary and sanitary norms and rules in the production, processing, storage, transportation and sale of products of animal origin in the Republic of Belarus / M-vo villages. household and food supplies Rep. Belarus, Ch. ex. veterinary medicine with the State. vet. and State food inspections; [developed by: Aksinov A.M. etc.] Vitebsk; [VGAVM], 2005. - 31 p.; 21

7. Sanitary rules and regulations [For enterprises of the food and processing industry]. -2 ed., with changes, and add. :M.; Prior, 2002. - 462 p.

8. Sanitary standards. Complete reference book / Ed. Yu. Yu. Eliseeva: Moscow; Eksmo, 2007. - 768 s.

9. Sanitary rules and regulations. Food raw materials and food products: Moscow; [Book service], 2006. - 192 pp.; 20

10. Hygienic requirements for the quality and safety of food raw materials and food products. Sanitary rules and regulations. SanPiN 11 63 RB 98 / Ministry of Health Rep. Belarus, Minsk; PolyBig, 1999. - 218 pp., tab.

11. Kostenko Yu.G. Veterinary and sanitary control during the processing of raw meat: problems and judgments Veterinary Medicine, 1995; N 6, - pp. 18-21

12. Zakomyrdin A.A. Veterinary and sanitary measures in industrial poultry farming in Moscow; Kolos, 1981. - 271 p.

The domestic meat industry unites multifunctional enterprises of small, medium and large capacity (processing of livestock, slaughter products and cutting up of carcasses, processing of poultry and meat products), as well as specialized enterprises producing one or more types of products from slaughter products (canning and sausage production" production of glue * gelatin, egg products, cold storage, etc.). Recently, low-power enterprises that produce various food products and consumer products, usually in places close to the raw material base, have become widespread. This is objectively due to the mixed type economy being formed in the state. The development of the industry's production base is inextricably linked with the development of solutions for the construction, reconstruction and reorientation of production, taking into account various factors.
Meat industry enterprises are located, as a rule, in an industrial area, separated from a residential area by a sanitary protection zone of 50-500 m. An industrial area can accommodate several food enterprises that have a common energy network, auxiliary and subsidiary facilities, sanitary facilities and overpasses .

The general requirements for all enterprises in the industry, including meat, poultry processing and gelatin production, regardless of type and capacity, include concentration of production and maintenance of the technological process based on a single production flow. Regardless of the type, any enterprise in the industry consists of main and auxiliary production.

Main productions. These include pre-slaughter facilities for livestock or poultry (rabbits), meat-fat, sausage, canning and poultry processing industries, refrigerators, and celsea-gelatin plants.

Livestock pre-slaughter base Designed for receiving and pre-slaughter housing of livestock (poultry). It includes: automobile and railway platforms; car sanitization point; quarantine room, isolation ward, sanitary slaughterhouse; livestock (poultry) pre-slaughter workshop.

Meat processing plant- an enterprise for the slaughter and complex processing of livestock, including a pre-slaughterhouse base, a meat and fat building, a refrigerator, sausage and canning shops.
The meat processing plant produces the following types of products: fresh, chilled and frozen meat in the form of carcasses, half-carcasses and quarters, processed products; rendered edible fat; intestinal products; feed meal; animal feed and additives; technical and feed fat; blood products, including light and black albumin; canned enzyme-endocrine raw materials; processed hair and stubble; consumer products made from horns, hooves and bones; fat-free bone (meal).
The territory of the meat processing plant can accommodate the production of glue and gelatin from soft and hard raw materials, a plant (workshop) for medical preparations, non-traditional production (for example, greenhouses for growing mushrooms and vegetables by using the heat of production waters in order to save energy resources), animal production workshops feed for domestic and wild animals, compound feed for farm animals. The radius of the livestock delivery zone for large enterprises can reach several hundred kilometers. Recently, it has been justified to place fattening farms in the structure of an enterprise for rational organization and economic efficiency of production.
The production capacity of meat processing plants is determined by the population's need for meat products, which is calculated according to recommended consumption standards and the future (10-15 years) size of the urban or regional population, the mode (number of shifts) of the enterprise. For mass construction, standard designs for enterprises of various capacities are being developed.

The production infrastructure contains the corresponding advanced technologies, which, taking into account the design requirements, are connected by a single technological chain. The set of workshops and departments for processing livestock and slaughter products is combined into the main production, the uninterrupted operation of which is ensured by auxiliary and ancillary services. They are also reflected in the project. As a rule, a technical and chemical laboratory is also located in the production building. Administrative and amenity premises are located in a separate building.

Fridge includes premises for cooling and refrigerated storage of meat, offal, intestines, and edible fats; freezing and frozen storage of meat, offal, endocrine-enzyme and special raw materials, meat and offal blocks, mechanically deboned meat, etc.

Poultry plant- an enterprise for the integrated processing of land, waterfowl and rabbits into food and technical products.

Such enterprises include:

pre-slaughter facility for poultry and rabbits;
carcass processing;
fridge;
workshops for technical products and production of frozen and dried egg products (melange, egg powder);
laboratory;
household premises;
blocks of auxiliary and auxiliary services;
sausage and canning shops.

The poultry plant produces the following types of products:

poultry carcasses (gutted, semi-gutted, gutted with giblets included) and rabbits, chilled and frozen, packed in boxes;
processed offal;
feed meal from evisceration waste;
hydrolyzed feather flour;
semi-finished products from poultry and rabbit meat;
preserved rabbit skins;
down and feather;
down and feather products;
canned enzyme-endocrine raw materials;
sausages and canned goods.

In recent years, integrated poultry farms have become widespread, specializing in breeding and raising chickens with their subsequent processing; on receiving hatchery eggs. The organization of such poultry farms allows the formation of a highly productive flock, an uninterrupted supply of raw materials to poultry processing plants, and the production and use of feed from waste from poultry keeping and processing. For construction, standard designs with a capacity of 5, 10 and 20 tons of poultry meat per shift are used.

To process feather and down and make household products from them (pillows, blankets), a feather and down factory is provided.

Canneries They produce a fairly wide range of both canned meat itself (from animal meat, poultry, rabbits) and canned food with various fillings: cereals, legumes and vegetables. Canned food is produced in hermetically sealed jars of various shapes and capacities. On the territory of the cannery there will be a refrigerator, canning and tin shops, a tin warehouse, a vegetable store, household auxiliary and utility rooms. These enterprises should be designed in places with highly developed livestock farming, where it is necessary to produce a large volume of meat per unit area of the raw material zone.

For construction, standard projects with a capacity of 50, 100 and 150 tubes per shift are provided.

Sausage factory is an enterprise that produces the following range of sausages:

boiled sausages, frankfurters, small sausages, meat loaves, half-smoked, boiled-smoked, raw-smoked, raw-smoked with bacterial cultures, liver, blood, raw frozen sausages; pates” jellies, brawns;
frozen meat in blocks, products from pork, beef, lamb and other types of animals: boiled, smoked-cooked, baked, fried, raw smoked;
semi-finished products;
large-piece, small-piece pulpy, portioned, small-piece meat-and-bone, chopped (cutlets, steaks, kupats, etc.);
frozen semi-finished products in a dough shell (dumplings, manti, ravioli, pasties, etc.);
frozen ready-made main meat dishes; pancakes, frozen cabbage rolls, as well as products from secondary raw materials: bone fat, feed flour, bone products.

A refrigerator must be located on the territory of the sausage shop, as well as all support and administrative services that ensure a rational scheme for processing raw materials and producing high-quality products.
Depending on the availability of raw materials and the sales market, sausage shops are built according to standard and also individual projects with a capacity of 500 kg to 50 tons per shift.

Gelatin plant is an enterprise that produces gelatin for food, medical and technical purposes from soft and hard collagen-containing raw materials; technical fat, precipitate, fruit jellies, feed flour, as well as mineral fertilizers.

The main production building houses a warehouse for raw materials, a refrigerator, a gelatin shop, and workshops for processing secondary products.

Glue factory produces bone glue in solid and liquid form (gaderta), bone meal, mineral fertilizers and technical fat. The main production building contains workshops for the production of main products and for the processing of secondary raw materials and waste (fat, nitrogenous waste, meat, bones).

The capacity and range of products manufactured by enterprises depend on the nature of raw material processing, the raw material base, and consumption conditions, which, in turn, determine the combination of various industries and the nature of the enterprise’s specialization. Depending on the specialization of the enterprise, some production facilities may be absent.

Main productions It is advisable to combine them in one building - the main production building or in several buildings connected by bridges, galleries and tunnels, since all production must be interconnected.

Auxiliary production. Designed for material and technical maintenance of the main production and include auxiliary workshops, heat and power facilities, sanitary facilities, administrative buildings, utilities, vehicles and garages.
Ancillary workshops (mechanical repair and carpentry workshops, laundry, warehouses, etc.) are designed to perform routine, scheduled and preventive maintenance of equipment, repair and manufacture of equipment, containers, etc.

Thermal power facilities include a boiler room or heat supply system, fuel, ammonia, oil warehouses, a compressor shop, and a transformer substation.

Sanitary facilities include buildings and structures for water supply and sewerage, wastewater treatment plants, and gas emissions purification systems. These divisions ensure the safety of production and the environmental safety of products.

The administrative building houses:

premises of the administration and public organizations of the enterprise;
sanitary facilities;
first aid station;
dining room;
enterprise laboratory;
library;
pass office and security premises.

Utilities include: overpasses for water, steam, cold, energy, communications, etc.

Transport means include road and rail transport, as well as garages.

Low-power enterprises (shops). The formation of small enterprises is primarily associated with the emergence of various forms of ownership and the restructuring of the economy as a whole.

The focus on bringing enterprises processing agricultural raw materials closer to the places of their production should be considered justified for the conditions prevailing in our country. This ensures a reduction in meat losses, as well as supplying the population, primarily those living in rural areas, with high-quality food products.

In modern conditions, mini-workshops are finding their niches in the manufacturers’ market. To ensure competitiveness, they most often specialize in the production of one or two types of products or the processing of one type of livestock (slaughterhouses, slaughterhouses, sausage shops, shops for the production of semi-finished products, etc.).

Here are examples of the most common low-power enterprises:

slaughterhouse - a workshop for the slaughter and primary processing of livestock or poultry, it can be stationary or mobile;
The cold storage unit combines a slaughterhouse and a refrigerator. Designed for slaughter, primary processing of livestock or poultry and refrigeration processing (cooling, freezing) of meat. The enterprise most often also provides for primary processing of food products, as well as their cold preservation;
a sausage shop specializing in the production of one (for example, sausages) or several groups of products (sausages and semi-finished products, semi-finished products and whole muscle products from animal meat; frozen main courses, etc.);
a canning shop that produces, as a rule, a small assortment of canned meat sealed in glass containers;
a workshop for processing hides, tanning leather and sewing leather goods;
workshop for the production of semi-finished products;
workshop for the production of dumplings, etc.

Mini-workshops for the production of semi-finished products produce a wide range of products: large-piece, portioned, small-piece pulpy, chopped semi-finished products and chopped in a dough shell. Semi-finished products are sold chilled or frozen in vacuum packaging. Meat processing mini-shops should include chambers for the accumulation and storage of raw materials.

Mini-workshops for the production of dumplings have become widespread. They are created most often at catering establishments and in large food stores, forming part of the trade and industrial complex. The experience of existing small enterprises for processing livestock and meat shows that they are profitable. Of particular importance here is the regulation of pricing and the development of an assortment that is in greatest demand, including original products.

Taking into account the prospect of creating a wide network of low-capacity enterprises and workshops for processing raw meat, designs for standard enterprises and workshops for processing industries have been developed. The layout solutions for workshops presented in these projects should be considered as recommendations for creating specific production facilities, which can be adjusted depending on local conditions. In some projects of low-power workshops, in addition to serial equipment, non-standard equipment is used. However, standard projects are most widespread:

meat processing enterprises with a capacity of 2 tons of meat per shift with the production of sausages and pork products with a capacity of 2 tons per shift;
meat processing complexes in a complex block design with a capacity of 2 g of meat and 1 ton of sausages per shift;
workshops for the production of pork products with a capacity of 500 kg per shift with a slaughterhouse with a capacity of I tons of meat per shift;
workshops for the primary processing of livestock in a complete block design with a capacity of 2 tons of meat per shift;
meat processing enterprises in block-container design with a capacity of 250 kg per shift;
workshops for processing hides and tanning leather;
mobile sheep slaughterhouse POX-8.

It is recommended that livestock and poultry slaughter enterprises be located in the raw material zone (farms, subsidiary plots) in order to exclude the transportation of livestock and poultry over long distances, and meat processing enterprises - in the consumption zone, taking into account the requirements of SNiP/DBN (within the city, as part of a large industrial enterprises, as well as in settlements remote from large enterprises in order to provide the rural population with sausages, especially during field work).

1.2. LOCATION OF MEAT INDUSTRY ENTERPRISES

The design of a meat industry enterprise is carried out on the basis of a business plan that establishes the optimal structure of production, confirming the environmental feasibility and economic necessity of putting the enterprise into operation.

Meat and poultry processing enterprises must be designed in accordance with the renovation plan, taking into account the development and location of industrial enterprises in a given economic region, the housing development scheme of the intended settlement, the radius of delivery of raw materials and finished products, and the development of access roads.

It is advisable to include new enterprises in industrial complexes for the purpose of cooperating heat and power supplies, utilities and support services.

Enterprises of the meat and poultry processing industry can be located either as stand-alone ones, combining separate enterprises with a practical production structure on the principle of a single technology based on sequential processing of raw materials (meat and fat, sausage, canning production), or as part of a processing complex.

In order to ensure an uninterrupted supply of raw materials and utilization of all by-products, poultry and meat processing enterprises with a closed cycle are built, i.e., separate enterprises that have a subject form of specialization with a complete reproduction cycle (maintaining the parent flock of poultry, producing hatchery eggs, obtaining chickens, raising broilers, slaughter and primary processing of poultry, production of sausages and culinary products, processing of down and feathers, production of feed flour from production waste, production of compound feed for feeding parent flocks and broilers).
The placement of enterprises is possible on the principle of horizontal integration, i.e. cooperation of a complex of single-profile enterprises* producing the same or several homogeneous products based on the same type of technological process (enterprises for processing hard and soft collagen-containing raw materials.

When locating enterprises, it is necessary to take into account the cost ratio for the delivery of raw materials and transportation of finished products to the consumer, transportation conditions and provision of the enterprise with materials, fuel, electricity and labor resources, and when choosing a construction site - water resources, since food enterprises use only drinking water.

The location of enterprises is largely determined by the range of products and the timing of their implementation. The production of perishable products (boiled sausages) is located in consumption areas, and the production of smoked sausages and canned food is located in raw material areas, taking into account the production of products for export in the regions.

The design capacity of the enterprise and the range of products are justified in business plans, based on the costs of production and sales of products. Design capacity is understood as the maximum possible output per unit of time (per shift, day, year) with full use of production equipment and space, taking into account the use of progressive technology, modern forms of organization of production and labor.

The capacities of various production facilities of the enterprise are calculated based on the following types of products:

meat-fat - by weight of livestock meat;
poultry processing - by weight of poultry meat;
meat processing - by weight of sausage products (sausages themselves, whole muscle products) and by weight of semi-finished products;
canning - by the number of tubes of canned food;
adhesive gelatin - by weight of all types of gelatin (glue).

Taking into account the importance of refrigeration, the required capacity of cooling and freezing chambers (tons/day) and the capacity of storage chambers for refrigerated and frozen goods (tons of simultaneous storage) are determined.

A feature of the meat and poultry processing industry is the seasonal nature of production. The capacity of livestock and poultry processing enterprises must be sufficient to process raw materials during the period of maximum supply. The optimal capacity of the enterprise is selected based on a comparison of specific capital and current costs for processing livestock and poultry with the costs of delivering raw materials and finished products for various production capacity options.

It is advisable to optimize production capacity on a computer. simultaneously solving the transport problem. Meat industry enterprises will be located in industrial areas consisting of a group of food production enterprises and having a sanitary protection zone located 50-10011 m from the residential area. When locating enterprises, it is necessary to take into account environmental safety requirements (air, water, soil pollution, as well as industrial noise ).

Territories with weak soils in the form of quicksand and filter soils in combination with a high level of pound water are unsuitable for the construction of meat and poultry processing plants and gelatin factories. Rocky rocks are also undesirable. The best soils should be considered dense soils and dry mixtures, as well as dry sandy loams and loams. The average slope of the site should be 1-2%. This type of terrain does not require a large amount of excavation work.

When choosing a site for an enterprise, issues of water supply and sewerage are decided; most often, water is supplied from artesian wells, and treatment facilities are built to purify the water. Particular attention should be paid to blocking buildings and structures.

When locating enterprises in an industrial area of the city, it is advisable to cooperate with auxiliary farms, which increases the building density. When placing buildings and structures of an enterprise on the master plan, it is necessary to take into account the meteorological regime and, in particular, the direction of the prevailing winds. They must be located on the leeward side, below the residential area along the river,

1.3. COMPOSITION AND ORGANIZATION OF THE PROJECT

A project is a set of technical documents containing descriptions, calculations, drawings, models of buildings and structures intended for construction or reconstruction. The project of an industrial enterprise consists of three main parts that are interdependent and complement each other: content, or function, is technology; the form in which the content is contained - a space-planning solution and a life support and production maintenance system - engineering solutions. Thus, the project is based on the choice of engineering solutions and building structures to create a volumetric, aesthetically and technically perfect composition of an industrial enterprise that meets the requirements of the economy and modern construction organization. The project should reflect urban planning and socio-economic aspects of the development of the area, issues of environmental protection, public and cultural services for workers, creating comfortable conditions in the workplace, explosion and fire safety of facilities.

When implementing projects, the following methods are used: graphic, youth-maximum, layout-graphic, computer (multimedia).

Graphical method based on the conventional image of space and objects on a plane according to the laws of outlined geometry.

basis model-layout method is the arrangement of objects, three-dimensional models and structural elements directly in space. This method is most often used when designing master plans and the technological part of industrial enterprises equipped with complex equipment and communications.

Layout-graphic method consists of a rational combination of artistic and graphic material with large-scale modeling of the volumes and elements of buildings and structures in space.

Computer (multimedia) design allows you to study the created models of a structure from various vantage points by simulating natural human movement in the space of the future structure or building. The advantages of this method are obvious, since it reduces the likelihood of compositional errors that may arise during the transition from design to nature.

The design and construction of all industrial facilities are carried out on the basis of norms and prescriptive documents approved by state bodies, grouped by types, areas of design construction activities and industries ().

The regulatory documents for design and construction include:

building regulations;
regulatory documents for building materials;
standards for technological design of enterprises;
regulatory documents on design and publishing works;
on the consumption of materials in construction;
on issues of wages in construction;
estimated standards for structures and types of work.

When designing objects, there are pre-design and design work.

Pre-design work includes: feasibility study; assignment for design and technical research; for design work - technical design and working drawings. Pre-design work is aimed at establishing the economic feasibility and economic necessity of designing and constructing an enterprise.

To carry out the construction of a new facility and the reconstruction of an existing one, it is necessary to draw up an economically and technically sound project. The methodological basis for the design of industrial enterprises is the development of a system of objects based on sequential analysis from the general to the specific.

The design assignment is drawn up by the customer together with the general designer based on materials and calculations performed for the given facility. It indicates the following data: name of the enterprise or structure, basis for design; area, point or site of construction; product range; the capacity of the enterprise in its main types for full development and first priority; specialization of the enterprise; basic technological processes and equipment; main technical and economic indicators; sources of raw materials, water, heat, electricity, gas; requirements for life safety and environmental safety of production, etc.

Carrying out technical survey work is the responsibility of design organizations. The technical research program consists of the following main sections: general; topography; engineering geology; meteorological and climatic conditions; local building materials; energy and water supply; sewerage; wastewater and gas emissions treatment system.

In the process of technical research, the suitability of the site selected for construction is determined, taking into account the operating conditions of the facility being designed; sources of supplying the enterprise with energy and water; methods for cleaning and removing sewage and gas emissions; conditions for transportation of raw materials and finished products; the share of railway and road transport, as well as the load on each road; conditions for organizing construction and installation work on the site (supply of energy, water during the construction period, provision of housing for workers, the possibility of obtaining local building materials, finished building structures, etc.). Based on the conditions and costs of transporting raw materials and exporting finished products, the most economical construction site is selected.

The following requirements apply to the site intended for construction:

the size of the site must be sufficient to accommodate the designed facility and possible expansion of the enterprise;
there should be no developments, significant structures or buildings on the site that are subject to demolition;
the soils and topography of the site must ensure the strength and stability of structures without the use of expensive foundations, foundations, etc.;
convenient connection to main communication routes;
the most favorable location of the site in relation to water sources, wastewater discharge sites and energy sources, as well as populated areas;
the possibility of mutual cooperation with other objects in the region for the construction of common residential settlements, supply of resources, etc.

After a deep and comprehensive analysis of the area and justification for the choice of construction site, design work begins, carried out in several stages.

Projects are developed by design and other organizations whose charter documents permit the conduct of design and construction work. Projects must be coordinated with territorial environmental protection authorities, fire departments, sanitary and epidemiological services, and architectural and construction departments.

The purpose of design is the preparation of documentation from which it is possible to reproduce in kind the object planned for construction, expansion or reconstruction in accordance with the specified requirements. Design is carried out in accordance with “Instructions on the approval procedure” approval, composition of design documentation for the construction of enterprises, buildings, structures in one or two stages:

For projects whose construction is supposed to be carried out according to standard or reused designs, as well as for technically simple objects, a single-stage design is carried out. In this case, only a technical design is carried out, combined with working drawings.
For large and complex industrial complexes, as well as in the case of the use of new technological processes, complex technological equipment and complex architectural and construction solutions, the design is carried out in two stages. At the same time, technical design and working drawings are carried out.

The decision on the stages of design of enterprises, buildings, structures is made by the authority that approves the feasibility study. When developing a technical project, the composition of the enterprise is established and, if appropriate, its capacity is specified. Then they use existing standard designs for production and auxiliary buildings and structures and recommend economical individual designs for reuse.

If the project being designed in whole or in part is new in technology or complex in construction, draft versions are developed.
The technical project consists of an explanatory note, graphic materials and estimates.

The consolidated explanatory note includes information and calculation data for general, technological, construction, refrigeration, energy parts, water supply, sewerage, heating, ventilation, housing and cultural construction and construction organization. Particular attention is paid to modern technical solutions to ensure life safety and environmental friendliness of production.

The general part contains brief information on all parts of the project, main technical solutions and technical and economic indicators; characteristics of the area; description of the general plan of the enterprise and transport routes; main indicators according to the master plan.

The technological part contains data characterizing technological schemes for the enterprise as a whole and for the main workshops. For other non-production shops (auxiliary, repair, utility shops and workshops), their characteristics, purpose, options for cooperation with other enterprises, production volume, and standard designs used are given.
For individual orders, specifications for the main equipment are drawn up before the development of working drawings begins in a time frame that ensures the placement and execution of an order for equipment in conjunction with construction deadlines. For new equipment and equipment that are not mass-produced, specifications are not drawn up, but technical conditions for their design are given.

In the construction part of the technical project the following is given:

construction characteristics of the main buildings and structures, indicating the standard designs used;
plans and sections, and, where necessary, facades;
data on the areas and volumes of buildings with characteristics of adopted structures and materials;
main changes made to the standard designs used.

When designing buildings and structures, unified structures approved for use are used; otherwise, appropriate justification is given.

In the refrigeration part, technological diagrams and data on the refrigerated premises are reflected, on the basis of which the refrigeration system is selected, taking into account the safety of the coolant, the need for electricity, water, steam, etc., and then the refrigeration equipment is calculated and selected and plans for its placement are drawn up.

Similarly, the project covers the heat and power part, issues of water supply, sewerage, heating and ventilation, which include calculated data on the need for water and heat, and justify the principle diagrams used in the project. An important place is given to the development of measures to ensure civil defense, human life safety and environmental friendliness of production. Measures to ensure life safety are given, determined by the specifics of a particular production: ventilation systems, heating, drinking regime, lighting; personal protective equipment against noise, vibration, electromagnetic radiation, electric shock and lightning; fire prevention measures, fire alarm system; measures to prevent emergency situations, as well as rules for safe work on equipment and lifting and transport devices, operating hours in workshops. The part of the project devoted to the processing of secondary raw materials, waste disposal, wastewater and gas emissions treatment, addresses environmental safety issues.

The project consists of graphic materials and an explanatory note. Graphic materials of the technical project contain:

plans of the main workshops on a scale of 1:100 indicating the location of departments and sections of workshops, main technological equipment and an explanation for it;
sections showing the main load-bearing and enclosing structures and equipment that influence the size of the projects;
master plan on a scale of 1:10000.

The construction estimate is pre-agreed with the construction and installation contractors before approval. Estimates for the project are prepared on the basis of the volume of construction and installation work determined from working drawings, as well as established list prices or contract prices.

Working drawings are developed on the basis of the approved technical design. Working drawings specify individual elements and details. The working drawings include:

master plan drawings with vertical layout and indication of underground utility networks, transport routes and other communications, landscaping and landscaping plans;
drawings of architectural and construction plans, sections and facades of buildings and structures, parts of factory-made building structures with architectural and construction specifications;
drawings of individual structures with specifications and samples of materials; buildings and structures, the construction of which requires particularly complex special devices, the corresponding solutions for these devices are given as part of the working drawings;
drawings of buildings with the final location of production, transport, energy and other equipment, communications;
drawings of process pipelines with dimensions and development of the necessary elements of pipeline units with specifications;
drawings of foundations for equipment with combined diagrams of all communications, technological, energy and other devices related to the construction of foundations;
floor drawings with pipeline routing and all necessary dimensions;
drawings of power supply networks, electric lighting and low-voltage facilities (alarm system, telephone installation, etc.) with specifications for equipment and materials;
drawings of residential and civil buildings and structures or their complexes.

At the request of the customer, the list can be expanded, which is formalized in the contract and provided for in the technical specifications. When developing working drawings, it is necessary to use optimal image scales that correspond to modern methods of reproduction of drawings and can significantly reduce the overall volume of projects* As a rule, plans are carried out on a scale of 1:100. 1:50; cuts - 1:100; master plan - 1:500. Drawing up a project in a one-stage design comes down to the development of working drawings in the same form as in a two-stage design, but the technical design is not fully developed in advance, but standard design solutions are used for individual elements and sketch solutions are partially drawn up.

In addition to working drawings, the project includes:

explanatory note with feasibility study;
a list of typical and reusable cost-effective projects;
changes and additions in connection with their connection to local conditions;
summary estimate.

The working project being developed for the technical re-equipment of production (without expanding the area) includes:

explanatory note;
summary cost estimate,
working project passport;
working documentation for the entire scope of construction and installation work;
order: and specifications for equipment, estimates.

The specifics of carrying out reconstruction projects are as follows: that the technological process must be linked to an existing old building with an installed communications system. To draw up a design assignment and competently implement the project, it is necessary to carry out a comprehensive survey to study production, architectural solutions, personnel service systems, etc. A comprehensive survey consists of a visual acquaintance with the object, studying old design estimates and measurements. The results of pre-design analysis are used when designing the reconstruction of an enterprise.

Low-power enterprises (workshops) of various forms of ownership (farms, workshops and enterprises of private entrepreneurs, etc.) are located, as a rule, in existing buildings that meet the sanitary, fire and explosion hazard requirements of meat industry enterprises. When implementing projects for such enterprises, H6O6XOJHMO conducts a comprehensive survey of the facility both during reconstruction and construction projects.

How to care for your fishing rod. How to properly care for your fishing rod.

2.3. Special requirements for the location of workshops, design features of small enterprises.

When designing low-power enterprises, provide for the blocking of main production facilities, auxiliary, storage, utility premises, laboratories and other areas in one building.

To carry out technological processes involving the use of heat (scalding pigs, rendering fat, cooking sausages, hams, etc.), at enterprises with a capacity of up to 3 tons of meat per shift, provide equipment with electric heating.

If there is no district heating water for heating and hot water for technological and household needs at the construction site, provide an electric boiler room in the industrial building of enterprises with a capacity of up to 2 tons per shift.

For larger enterprises, the need to design a boiler room is decided in each case depending on local conditions.

For enterprises with a capacity of 1 and 2 tons of meat per shift, it is allowed to render edible fat at the end of the shift in the thermal department of the meat processing plant.

For enterprises with a capacity of 1 and 2 tons of meat per shift, processing of wool by-products is allowed at the end of the shift in the slaughterhouse in the pig scalding and scorching area.

Cooling and storage of boiled sausages may be carried out in a common chamber.

Salting of meat, smoked pork and sausage lees may be carried out in a common chamber.

Cooling and storage of packaged semi-finished products may be carried out in refrigerator chambers on racks, and their sale through the refrigerator forwarding.

The temperature in the room for deboning and trimming meat, preparing minced meat, stuffing sausages, and producing semi-finished products is not regulated.

Cleaning, washing and storage of sausage frames may be carried out in the container washing room.

3. Production capacities, time funds and operating modes of enterprises

3.1. The production capacity of the enterprise is determined by the maximum possible output of finished products in a given range per unit of time, with full use of the productivity of the installed leading equipment.

An 8-hour work shift is taken as a unit of time to determine production capacity.

3.2. Time funds, operating modes of enterprises and production should be taken according to Table 1.

Table 1

3.3. The production capacity of enterprises should be taken according to tables 2, 3.

table 2

Fridge

Table 3

3.4. Range of products produced at meat industry enterprises

Meat processing plant

a) meat and fat production

meat on the bones

processed by-products

rendered edible fat

endocrine, enzyme, special raw materials

salty intestines

preserved wet-salted skin

rendered technical fat

dry animal feed

boiled food

Sausages

including:

boiled sausage

semi-smoked sausage

smoked meats

liver sausage

Semi-finished natural meat products,

including:

soup set

packaged meat

Raw edible bone

Edible rendered fat

Boiled bone, defatted

Feed broth

3.5. The range of sausages should be taken according to Table 4.

Table 4

4. Separate requirements, standards and provisions for calculating areas

Selection and placement of technological equipment, equipment working area standards.

4.1. The selection of the main technological equipment is made based on the specified production volumes, assortment and type of products according to the catalog “Technological equipment for the meat industry” 1991.

4.2. When placing technological equipment, the following standards must be observed:

the distance between the conveyor and the wall if there are workplaces between them is at least 1.4 m, if there are none - at least 1 m;
the distance between protruding parts of equipment where the movement of people is not provided is at least 0.5 m, taking into account one-way passage - 0.8 m;
the distance between equipment when installed with its fronts facing each other is at least 1.5 m;
the distance from the top of the equipment to the bottom of the beams (when installed between the beams) is at least 0.5 m.

The width of the passages must be at least 2 m. In workshops where mechanized floor transport is used for loading and unloading operations (electric forklifts, electric cars, etc.), the width of the passages must be taken taking into account the turning radius of the vehicle, but not less than 3 m.

4.3. The working area standards per unit of main technological equipment are given in Table 5.

Table 5

Equipment name, performance	Brand, type	Occupied area, m

Meat and fat production
Box for stunning livestock, 30 carcasses/hour
Steaming vat, 10 carcasses/hour
Centrifugal cleaner for slimy by-products, 100 kg/hour
Centrifugal cleaner for wool by-products, 100 kg/hour
Skinning unit, 30 carcasses/hour
Silent Horn Trimming Machine
Machine for cutting heads, 160 goals/hour
Rollers for squeezing intestines
Universal machine for processing intestines, 20 sets/hour
Autoclave for rendering fat, 100 kg/hour
Fat settling tanks
capacity 0.16 m
capacity 0.85 m
capacity 1.6 m
Fat cooler, 1200 kg/hour
Vacuum boiler, capacity 2.8 m
Washing drum for scars, 65 pcs/hour
Grease trap, capacity 10 m
Meat processing production
Meat grinder, 600 kg/hour
Top, 450 kg/hour	YuM-FVP-82-2
Meat mixer, 1050 kg/hour
Vacuum cutter, bowl capacity 0.125 m
Vacuum syringe, 1300 kg/hour
Installation for extrusion, capacity, l - 30
Universal meat processing unit - sausage machine, 200-250 kg/hour
Installation of heat treatment of sausages on 1 frame
Electric smoking installation for 1 frame
Smoking unit, loading capacity - 200 kg (per 1 frame)
Sausage production line, 40 kg/hour
Tabletop dumpling machine, 400 kg/hour
Installation for salting smoked pork meats, 180 pcs/hour
Lard skinning machine, 500 kg/hour
Pepper grinder, 50 kg/hour
Ice maker, 50 kg/hour

Electric cooking boiler
capacity 100 l
capacity 250 l
Medium temperature refrigeration chamber, useful volume 5.3 m
Medium temperature refrigeration chamber, useful volume 11.1 m
Low temperature refrigeration chamber
Note: the area for equipment is given without taking into account the area for its maintenance.

4.4. The approximate areas of the main production premises are given in Table 6

Table 6

Name premises	Premises area (m) for enterprises of the specified capacity
	1 t of meat and 0.7 t sausages per shift	2 tons of meat and 1 t of sausages per shift	3 tons of meat and 1.5 tons of sausages per shift	5 tons of meat and 3 tons of sausages per shift

Livestock processing and slaughter products processing
Primary processing of livestock, processing of by-products
Processing of wool by-products
Treatment of intestines and stomachs
Rendering fat
Skin processing (without warehouse)
Production of boiled feed
Production of feed meal (dry feed)
Fridge
Cooling meat
Freezing meat
Storing chilled meat
Storing frozen meat
Meat processing production
Boning and trimming of meat, preparation of minced meat, stuffing, production of semi-finished products
Heat treatment of sausages
Cooling and storage of sausages
Drying sausages
Salting of meat and smoked pork products, lees
Washing containers, equipment, cleaning frames
Storage of semi-finished products
Expedition

4.5 Instructions for calculating space for low-power enterprises

The areas of the main working premises in which technological equipment is located should be determined based on the overall dimensions of commercially produced domestic equipment, rational layout and organization of workplaces.

When using other small-sized equipment (imported or domestic, subject to development), the area of these premises can be increased or decreased.

The area of the slaughtering and offal processing department for enterprises with a capacity of 1, 2 and 3 tons of meat per shift is determined taking into account the installation of non-conveyor overhead tracks. For enterprises with a capacity of 5 tons of meat per shift - taking into account the installation of a conveyor line for slaughtering and cutting up carcasses.

The area of the non-food waste processing department at enterprises with a capacity of 1 and 2 tons of meat per shift should be determined taking into account the production of boiled feed, for enterprises with a capacity of 3 and 5 tons of meat per shift - dry animal feed.

The area of premises for pre-slaughter housing of livestock is determined by calculation, based on the area norms for 1 head: for cattle - 2.5 m, for pigs - 0.8 m.

The area for storage of skins and salt should be determined during the design, taking into account the frequency of salt receipt and the accumulation of batches of skins before shipment.

The area of the intestine processing department for enterprises with a capacity of 1 and 2 tons of meat per shift is calculated taking into account the production of intestines - semi-finished products, for enterprises with a capacity of 3 and 5 tons of meat per shift - with complete processing of intestines.

The areas of refrigeration chambers should be taken into account:

freezing meat with a capacity of up to 0.7 tons per day in industrial low-temperature refrigeration chambers;
freezing meat with a capacity of more than 0.7 tons per day in chambers made in building structures;
cooling and storage of chilled and frozen meat for all capacities in chambers made in building structures.

The stacking height should be 3 m.

The area of refrigerated premises for sausage production (salting of meat, smoked pork, sludge, etc.) should be taken into account the implementation of these processes in premises made in building structures.

It is allowed to carry out these processes in prefabricated refrigeration chambers of industrial production and complete delivery.

The area of sausage production premises for enterprises with a capacity of 1, 2 and 3 tons of meat per shift is taken into account the processing and transportation of sausages on floor frames. For an enterprise with a capacity of 5 tons of meat per shift - on hanging frames.

4.6. Standards for calculating the length of workplaces and individual sections of lines for the primary processing of livestock should be adopted according to Tables 7, 8.

Table 7

Site name	Section length in meters
	Cattle
	on 1 workplace	on 1 workplace	for 1 head at a time. savings

Conveyorless line
The area near the place where carcasses are lifted onto the overhead track after stunning
Soldier's workplace
Bleeding Path
Head separation area
Area for veterinary examination of the heads and submandibular lymph nodes
Area for whitening the Achilles tendons and hind leg tendons
Accumulation area of carcasses before reweighing
Area for re-hanging carcasses
Storage area before scalding
Scalding area:
place where carcasses are loaded into the vat
the space occupied by the carcass in the vat,
place for unloading carcasses from the vat
Area to be removed bristles by hand
Carcass blowing area compressed air
Carcass whitening area
Accumulation area carcasses in front of the scorch oven
Burning area:
Scorching pig carcasses on a suspended track
Singing carcasses in a scorching oven
Cleaning carcasses after scorching
Washing carcasses in the shower
Carcass storage area before mechanical processing shooting skins
Storage area of carcasses before evisceration
Section for sawing the sternum
Table for evisceration and inspection of internals:
Eating of carcasses
Disassembly, inspection entrails and carcasses
Emptying table
Carcass sawing area
Area for chopping or sawing carcasses and taking sections
Carcass inspection area and final point (veterinary inspection of carcasses)
Area for waiting for trichinoscopy results
Area for stripping the upper and lower parts of the carcass
Area for washing the upper and lower parts of the carcass
Area for removing moisture from the carcass
Carcass branding area
Storage area before carcass weighing
Area for weighing carcasses before being sent to the refrigerator
Area for re-hanging carcasses onto frames

Table 8

	Site name	Minimum distance between carcasses, half-carcasses on the conveyor, m
	Conveyor line
	Bleeding conveyor

	Specialized conveyors:
	cattle

	small cattle
	Cutting conveyor
	Conveyor for 2 types of livestock (small cattle and pigs)
	Specialized conveyors:
	cattle

	small cattle
	Stripping conveyor
	Conveyor for 2 types of livestock (small cattle and pigs)
	Specialized conveyors:
	cattle

	small cattle

Note: 1. The length of work stations on the conveyor is taken by calculation depending on the distance between carcasses, half-carcasses and the time of operations.

2. In specific cases, the distance between carcasses and half-carcasses can be increased.

4.7 Standards for calculating the length of workplaces in meat processing production are applied according to Table 9.

Table 9

Site name	Section length in meters
	when working on stationary equipment	when working on a conveyor
Cutting into parts meat carcasses, half carcasses and quarters of all types of livestock
Cutting pork carcasses and half carcasses for smoked pork
Deboning of carcass parts of all types of livestock
Meat trim
Pork disassembly
Layering of backfat
Sausage binding
Salting of smoked pork meats by extrusion
Looping smoked pork meats
Production of natural semi-finished products
Packing products into jars
Portioning and weighing

4.8. Product yield standards for primary processing of livestock should be taken according to Table 10.

Table 10

Name of product	Yield in % of live weight of livestock
	large cattle
		without skin


Head (without ears, head, tongue and horns)

Tongue (with kaltyk)
Udder (intermammary part)
Liver (heart, lungs, trachea, liver, diaphragm)

Tripe (without contents)

Stomach (without contents)
Meat trimmings, diaphragm, meat cuttings from tongues)
Legs (with hooves)
Meat-bone tail
Esophagus meat (with pikal)

Set of guts (with contents)
Bladder (with contents)


Perirenal fat
Fat trimmings from carcasses
Fat from grain or skin

Endocrine raw materials
Special raw materials

Skin, croupon (after the ritual)



Food blood
Technical blood
Gallbladder
Bladder
Genitals
Whippings (embryos)

Non-edible fat trimmings
Spleen

Trimmings from the scar
Cuttings from the skin
Confiscations


Stomach contents (canyga)
Losses during lairage (manure)
Losses and evaporation

4.9 Integrated consumption rates for meat on the bones for the production of sausages and semi-finished products should be taken according to Table 11.

Table 11

Yield standards for processing slaughter products and consumption rates for auxiliary materials should be taken in accordance with current orders (Appendix N1 of these standards).

4.10 Integrated consumption of water, steam, electricity for technological purposes

Name	Unit of measurement	1 t of meat and 0.7 t of sausages per shift	2 tons of meat and 1 t of sausages per shift	3 tons of meat and 1.5 tons of sausages per shift	5 tons of meat and 3 t sausages per shift
Water consumption:

meat processing- current production
Steam consumption:
slaughter of livestock and processing of slaughter products
meat processing industry
Power of installed pantographs:
slaughter of livestock and processing of slaughter products
meat processing- current production

Note: 1. Consumption of water, steam, electricity is given taking into account the processing of cattle per shift.

2. Water consumption for pre-slaughter housing of livestock is determined by calculation based on watering norms per head of livestock: for cattle - 50 l/day, for pigs -10 l/day.

3. Water consumption for washing equipment is determined at the rate of 100 liters per unit of equipment.

5. Time fund and working hours of workers, standard number
main and auxiliary workers, technical personnel and employees

5.1. The annual working time fund is 230x8=1840 hours. Working hours per week - 40 hours. Working hours: a five-day work week with a working day of 8 hours.

5.2. Calculation of the number of employees at meat industry enterprises should be made taking into account current industry regulations.

5.3. When calculating household premises, take the following composition of production personnel:

for essential production workers:

women - 60%,

men - 40%;

for support workers:

women - 25%;

men - 75%;

for engineering and technical workers and employees:

women - 80%,

men - 20%.

5.4. States working in meat industry enterprises should be taken according to Table 12

Table 12




	Medium annual	Medium annual




Meat processing- current production
Fridge


Engineers and employees

	Number of employees at enterprises, people
	Production capacity per shift, tons/meat

		Medium annual	Medium annual


Main production workers
Meat and fat production, including lairage of livestock
Meat processing- current production
Fridge
Auxiliary workers of the main production
Auxiliary production workers
Engineers and employees

Note: 1. The calculation of the number of main production workers is based on cattle processing.

2. Number of employees, water and electricity consumption for enterprises with a capacity of 1; Calculate 2 tons of meat per shift taking into account the production of cooked feed, incomplete collection and processing of endocrine-enzyme raw materials, release of semi-finished intestines, and incomplete processing of offal. For enterprises with a capacity of 3 and 5 tons of meat per shift - taking into account the production of dry animal feed, complete collection and processing of endocrine-enzyme raw materials, intestines, and offal.

6. Category of production according to explosion, explosion and fire hazards

6.1. Accepted in accordance with the “List of buildings and premises of enterprises of the USSR Ministry of Agriculture and Food with the establishment of their categories for explosion and fire hazards, as well as classes of explosive and fire hazardous zones according to the Electrical Regulations”, approved by the USSR Ministry of Agriculture and Food on October 2, 1991.

All production, warehouse, auxiliary and administrative premises must be provided with primary portable fire extinguishing equipment (fire extinguishers), the required quantity of which must be taken in accordance with the “Recommendations for equipping premises with fire extinguishers”, approved by the Main Directorate for the Provision of Fire Extinguishers of the USSR Ministry of Internal Affairs on December 25, 1985.

Automatic fire alarms and automatic fire extinguishing installations are accepted for premises in accordance with the “List of buildings and premises of agro-industrial complex enterprises to be equipped with automatic fire alarms and automatic fire extinguishing installations”, approved by the State Commission of the USSR Council of Ministers for Food and Procurement.

7. Process requirements for buildings and equipment in terms of temperature and humidity

7.1 Parameters of the cooling medium and cooling system are taken according to table 13

Table 13

Process name	Initial technological data	Coolant parameters	Cooling systems
	Temperature °C	Continued- heat treatment/cycle	Continued inhabitant- ness	Tempe- temperature, °С	Relate- body humidity, %	Recommended blown	Admission- repentant
	head- Naya	final			storage, days

Cooling
One-step accelerated method (all types of meat)								Air
One-step fast method
beef								Air
								Air
Cooling of offal in a chamber on racks						from 2 to -1		Air
Cooling of fat on racks								Air
Cooling and short-term storage of edible rendered fat								Air
Cooling and short-term storage of intestines
Freezing
Single-phase freezing of meat (with forced air circulation)
beef								Air	Bata- rhine

Freezing of offal on racks after technological processing
Freezing chilled offal on racks
Freezing endocrine-enzyme raw materials in a chamber
Storage
Storing chilled meat
beef								Air	Bata- rhine

Storage of chilled offal						from 0 to -1
Gut storage
Storing frozen meat
beef								Battery

Storage of frozen packaged offal								Air
Storing edible rendered fats in barrels or boxes
Storage of frozen endocrine-enzyme raw materials
Refrigerator Expedition								Battery	Air- Naya
Meat-opera- batch production
Meat accumulation								Air	Bata- rhine
Defrosting meat (quick)
beef

Meat ambassador:
boiled sausages
semi-smoked sausages, finely chopped
in the form of meal

Sausage draft semi-smoked
Heat treatment of sausages in heat chambers
Drying
boiled sausages, sausages, semi-smoked sausages, . smoked pork



boiled sausages, sausages, semi-smoked sausages, smoked pork products
Smoking
semi-smoked sausages, smoked pork products
Water cooling of sausages
Drying sausages and smoked meats:
semi-smoked								Air conditioning nirovaniye
smoked meats
Cooling of all types of cooked sausages and hams								Air
Cooling sausages
Cooling liver sausages

in the shower
Storing boiled sausages
								Air

Storing semi-smoked sausages
hanging products
packed in boxes
Storing pork products:
									Bata- rhine
smoked-boiled
raw smoked

smoked baked
baked and fried
Storage of packaged meat
Filling and packaging of sausage products									Condi- cyoni- roving
Sausage shop expedition									Bata- rhine

7.2 Calculation data for heat treatment of meat and meat products in medium-temperature and low-temperature refrigeration chambers are taken according to table 14.

Table 14

Process name	Name of equipment	Type, brand	Refrigerant	Estimated air temperature in the refrigeration chamber, °C

Short-term storage of frozen foods	Refrigeration chambers low- temperature	KHN-1-8.0 KHN-1-8.0K	freon-502
	Refrigerating chamber low- temperature
Storing refrigerated perishable foods	Refrigerating chambers medium- temperature	KHS-2-6 KHS-2-6B KHS-2-12
	Refrigerating chambers medium- temperature	KHS-2-6SM KHS-2-12M

7.3 Process payloads

Useful technological loads are taken according to Table 15.

Table 15

Name premises	Useful technological loads, kg	Note
	per 1 m of construction area	by 1 l.m. useful length of overhead track	at 1 m tiers of shelving, hung

Cooling of meat and offal
Cooling chamber for meat and offal
Storage of chilled meat and offal
Storage room for chilled meat on overhead tracks
Storage room for chilled offal:
on floor-mounted trolley racks
on stationary racks
Freezing meat and offal
Freezing chamber for meat and offal
Production sausages
Meat accumulation chamber on overhead tracks
Meat defrosting chamber
Meat salting chamber
a) for sausages:
in floor-mounted trolley racks

b) for smoked pork
on mobile vats installed in 2 tiers
Sausage drying chamber
a) semi-smoked on overhead tracks
				by weight of finished products
b) smoked pork (raw smoked)
on overhead tracks:

on hangers				by weight of finished products
Cooling
Cooling chamber for cooked sausages of all types on suspended tracks on frames
Sausage cooling chamber on suspended tracks on frames
Cooling chamber for boiled hams on suspended tracks on frames
Storage
Luggage storage of boiled sausages of all types on suspended tracks on frames
Luggage storage of sausages on overhead tracks on frames
Luggage storage of boiled hams on suspended tracks on frames
Production of semi-finished meat products and packaged meat
Cooling and storage chamber for semi-finished meat products and packaged meat (in trolleys)

Note: * the numerator indicates the average load of sausages per 1 linear meter. suspended track or 1 m of construction floor area with a frame size of 1200x1000 mm, in the denominator - with a frame size of 1000x1000 mm.

Loads on frames accepted:

Note: ** boiled sausages of large diameter.

Temporary standard loads on building floors and floors on the ground must be taken in accordance with the requirements of Section 3 of SNiP 2.01.07-85 “Loads and Impacts” and established on the basis of technological solutions.

8. Standards for stocks and storage of finished products, basic and
auxiliary materials

8.1 The quantity of main and auxiliary materials to be stored is determined according to the current consumption standards for raw materials and auxiliary materials, storage duration and specific loads per 1 sq.m of area.

The duration of storage of canned skins of cattle and pigs in the warehouse before shipment should be taken according to Table 16.

Table 16

8.2 The storage duration of technical products should be taken according to Table 17.

Table 17

Notes: 1. Storage of canned skins and technical products in the warehouse should be provided in bags on flat wooden pallets.

2. Storage periods in the warehouse are determined based on the conditions of shipment by ZIL-MMZ-554M brand vehicles.

3. The duration of storage of feed includes the shelf life of feed upon receipt of laboratory analysis - 7 days.*

____________________

* The text corresponds to the original. Note "CODE".

8.3 The storage duration of basic, auxiliary and other materials should be taken according to Table 18.

Table 18

Basic and auxiliary materials, containers, disinfectants and detergents	Storage duration, days
	in the workshop for current needs	in stock

Wheat flour
Granulated sugar

Table salt
Technical salt
Powdered milk
Dry cream
Spices (cinnamon, nutmeg, cardamom, black and red pepper)
Artificial sausage casing
Fresh garlic
Dry onion

Sodium nitrite
Powdered protein mixture
Soy protein
Phosphates (sodium salts of phosphoric acids)
		5 (under cover)
Polyethylene boxes
Wooden barrels
Wooden boxes
Flat wooden pallets
Mesh containers
Miscellaneous paper (stationery)


Personal protective equipment (helmets, belts, metal aprons, etc.)		20% (of the daily needs of the main workers)
Safety shoes (boots with wooden soles)		50% (of the daily needs of the main workers)
Overalls (robes)		50% (of the daily needs of all workers)

8.4 Data for calculating warehouse space should be taken according to table 19.

Table 19

Name of stored goods	Type of packaging	number in pcs. load per 1 sub- Don	Weight 1 PC. cargo, kg	Laying method ki cargo	Laying height - ki load on the under- don (steel- worse)*	Overall height warehouse roving	Load per 1 m of floor in tons at the height indicated in group 7**	Note desire

I. Finished products
1. Cattle hides				State belle
2. Pig skins
3. Animal feed	Paper bags
4. Technical fat	Wooden barrels
5. Intestinal lining is salty	Wooden barrels
6. Sausages	Polymer boxes
II. Auxiliary materials and spices
7. Granulated sugar	Linen bags			Stele- crap
8. Starch
9. Table salt	Paper bags			Stele- screw up
10. Technical salt	Without packaging			Nava- scrap
11. Powdered milk	Paper bags			Stele- crap
12. Dry cream
13. Spices (cinnamon, nutmeg, cardamom, black, red pepper)	Corrugated boxes bathroom cardboard
14. Artificial sausage casing
15. Fresh garlic	Paper bags			State belle
16. Dry onion	Corrugated boxes bathroom cardboard			Stele- crap

18. Sodium nitrite	Plywood drums			State belle
19. Phosphates (sodium salts of phosphoric acids)	Paper bags			Stele- crap
20. Sodium caseinate
21. Soy protein				State belle
22. Protein powder
23. Sawdust	Without packaging			Nava- scrap
III. Tara and packaging material
24. Multi-turn polymer boxes with lid				State belle
25. Metal boxes with insert				Stele- crap
26. Wooden barrels				State belle
27. Wooden boxes
28. Boxes from corrugated cardboard
29. Flat wooden pallets
30. Stationery	Without packaging in boxes			Stele- crap
31. Foil	Wooden box			State belle
32. Fabrics, gauze
IV. Overalls, footwear and personal protective equipment
33. Personal protective equipment (helmets, belts, metal aprons, etc.)	Wooden box			State belle
34. Overalls (robes)	Paper packaging (10 pieces.)			Stele- crap
35. Safety shoes (boots with wooden soles)	Wooden box			State belle

Notes: 1. Standards for storing meat should be taken according to the “Inter-industry instructions for determining the capacity of refrigerators”.

2. The height of loading on a pallet includes the height of the pallet (15 cm).

3. When calculating the area of warehouse premises, the area for aisles and driveways should be provided in the amount of up to 40% of the area occupied by products, depending on the adopted means of mechanization of loading and unloading operations.

9. Mechanization and automation of technological processes and PRTS works

Mechanization and automation of production processes is carried out through the use of small-sized modern equipment and mechanized flow lines that provide the necessary productivity of the enterprise.

The mechanization of transport operations is provided with the help of overhead conveyor systems, belt and roller conveyors, and floor-mounted mechanized transport.

The degree of coverage of workers with automated and mechanized labor and the share of the number of workers engaged in manual labor should be calculated in accordance with the “Methodological guidelines for determining the degree of coverage of workers with automated and mechanized labor and the share of the number of workers engaged in manual labor,” a manual for VNTP, architect. N 532/768-92

10. Nomenclature and quantity of equipment
chemical and bacteriological laboratory take according to table 20

Table 20

	Equipment identification, devices

	Instrument table
	Microanalytical balances
	Electric distiller
	Household refrigerator	ZIL-Moscow
	Pharmacy scales
	Laboratory scales equal arms 3rd class with a set
	Quadrant laboratory scales
	Biological microscope with illuminator OH-35	Biolam-R-4
	Muffle furnace	SNOL-1.6.2.5/9Nch*
________________ * The text corresponds to the original. Note "CODE".
	Electric sand bath
	Water bath
	Production table
	Photoelectric colorimeter
	Laboratory washing
	Air sterilizer (tabletop)
	Analytical balance table
	Analytical balances with weight

	Set of laboratory thermometers
	Laboratory centrifuge
	Microscope
	PH-meter-millivoltmeter
	Laboratory stool
	Universal dispersive refractometer
	Cabinet for storing cutlery and dishes
	Chemical fume hood

Note: The laboratory area must be at least 18 m2.

11. Technical and economic indicators
for low-power enterprises are given in table 21

Table 21

	Indicators	Unit measurements	Capacity tons of meat per shift


	Product output (labor productivity) per 1 worker
	a) in value terms*
	at the meat processing plant
	by meat and fat corpus
	in the meat processing building
	b) in kind	kg meat on bones
	for meat and fat production
	for meat processing production	kg processed meat with bones
	Degree of coverage of workers with automated and mechanized labor
	Share of the number of workers engaged in manual labor
_________________ * Labor productivity in monetary terms is calculated in 1991 prices.

Annex 1

12. List of current regulatory documents,
used in developing standards

1. Production technology

Unified instructions on the procedure for public procurement (delivery and acceptance) of livestock, poultry and rabbits. M., State Agricultural Industry of the USSR, 1988.
Unified rules for the delivery and acceptance of livestock and payments for them based on weight and quality of meat. M., VNIIMP, 1981
Technological instructions for the acceptance and pre-slaughter maintenance of livestock at meat processing plants. M., VNIIMP, 1973
Technological instructions for processing livestock at meat industry enterprises. M., VNIIMP, 1990
Standards for yields of meat and fat products, meat processing industries and drying of meat and meat products during refrigeration processing and storage in the refrigerator. M., Gipromyasomolprom, 1990
TU 10.02.01.75-88. Processed meat by-products. M., VNIKIMP, 1989
TU 10.02.01.147-91. Processed pork intestines. M., VNIKIMP, 1991
TU 10.02.01.148-91. Processed beef intestines. M., VNIKIMP, 1991
Technological instructions for the production of edible fats. M., VNIIMP, 1976
Unified technological instructions for primary processing, shipment, acceptance and storage of leather and fur raw materials. M., VNIKIMP, 1991
Collection of technological instructions for the preparation of endocrine-enzyme and special raw materials. M., VNIKIMP, 1989
Collection of technological instructions for the production of feed flour of animal origin, fats for feed and technical purposes, feed protein concentrate and horn-hoof meal at meat and poultry processing enterprises. M., VNIKIMP, 1990
Temporary technological instructions for the production of cooked sausages (stuffed and boiled sausages, sausages, sausages and meat breads) (with amendments 1-4). M., VNIIMP, 1981
Technological instructions for rapid cooling and storage of cooked sausages. M., VNIIMP, 1978
Collection of technological instructions for the production of semi-smoked, boiled-smoked, raw smoked sausages. M., VNIKIMP, 1987
Instructions for the production of smoked pork products. M., VNIKIMP, 1990
Collection of technological instructions for the production of pork products. M., VNIKIMP, 1990
Technological instructions for the production of soup bones. M., VNIKIMP, 1989
Technological instructions for the production of packaged meat. M., VNIKIMP, 1990
Interindustry instructions for determining the capacity of refrigerators. M., VNIHI, 1978
Technical specifications for the design of refrigerators for meat industry enterprises. Association "Agropromnauchproekt", JV "Interholod", AP "Gipromyasomolprom", 1992.
Refrigeration consumption standards for production, refrigeration processing and storage of meat and meat products. M., AGROKHOLODPROM, 1990
Integrated norms of water consumption and wastewater disposal for various industries, CMEA, VNII VODGEO, M., 1982.
Integrated rates of water consumption and the amount of wastewater per unit of production, VNIKIMP, 1980.

2. Sanitary and veterinary requirements and rules
on occupational safety and health

Sanitary and veterinary requirements for the design of meat industry enterprises. BCTP-6.02-87. M., Gipromyaso, 1987
Sanitary rules for meat industry enterprises. M., VNIIMP, 1985
Rules for veterinary examination of slaughter animals and veterinary and sanitary examination of meat and meat products. M., Ministry of Agriculture of the USSR, 1985.
Sanitary rules for refrigerators. M., NPO "Agrokholodprom", 1989
Instructions for washing and preventive disinfection at meat and poultry processing enterprises. M., VNIIMP, 1985
SanPin 42-123-4117-86. Conditions and shelf life of especially perishable products. M., Ministry of Health of the USSR, 1986.
Safety rules in the meat industry. M., VNIIMP, 1992

3. Number of employees

Time standards for livestock slaughter and processing operations in the meat industry. M., VNIIMP, 1991
Time standards for offal processing operations. M., VNIKIMP, 1989
Time standards for intestinal processing operations in the meat industry. M., VNIIMP, 1985
Time standards for operations in the production of edible rendered fats. M., VNIKIMP, 1990
Time standards for hide processing operations in the meat industry. M., VNIKIMP, 1990
Time standards for dry animal feed production operations. M., VNIKIMP, 1991
Time standards and standard production (time) standards for sausage production operations in the meat industry. M., VNIKIMP, 1991
Standards for the number of auxiliary workers at meat industry enterprises. M., VNIKIMP, 1988
Standard time standards and standards for the number of specialists in production and veterinary control departments of meat industry enterprises. M., VNIKIMP, 1987

4. Construction

Instructions for determining the production capacity of meat industry enterprises. M., State Agricultural Industry of the USSR, 1987.
VSN I-80. Instructions for the design and installation of floor coverings in rooms with aggressive environments at meat and dairy industry enterprises. M., Gipromyaso, 1980
List of buildings and premises of agricultural enterprises that must be equipped with automatic fire alarms and automatic fire extinguishing installations. M., 1990. State Commission of the Council of Ministers of the USSR for Food and Procurement.

The text of the document is verified according to:
official publication
M., 1993

VNTP 540/697-91

Main Research and Design Department for Construction

GLAVAGROPROMNAUCHPROEKT

STANDARDS
technological design of meat industry enterprises

VNTP 540/697

Moscow, 1991

1. General instructions

1.1. These standards apply for use in the development of new projects, reconstruction and technical re-equipment of existing meat industry enterprises.

1.2. The standards were developed taking into account progressive solutions to standard projects, the experience of leading domestic and foreign enterprises, measures to reduce the estimated cost of construction and increase production efficiency.

1.3. The technological part of the project for meat industry enterprises is being developed in accordance with the current regulatory and technical documentation for the production of meat products.

1.4. In some cases, depending on the special conditions specified in the design assignment, deviations from these standards are permitted.

1.5. When designing buildings and structures of meat industry enterprises, be guided by current building codes and regulations.

2. Optimal power. Time funds and operating modes of enterprises

2.1. The time fund and operating mode of the enterprise should be taken according to Table 1

3. Separate requirements, standards and provisions for calculating areas.

3.1. Requirements for the technological part

3.1.1. The method of delivering livestock to the meat processing plant is:

by road - $80,

railway transport - $2,

subject to the design of railway access tracks.

3.1.2. The number of livestock transport vehicles required to transport livestock to the meat processing plant.

3.1.3. The length of the vehicle platform should be determined from the conditions of the planning placement of the estimated number of pens and the possibility of simultaneous unloading of livestock from vehicles into all pens.

3.1.4. The number of pens on a car platform should be determined by the formula.

3.1.5. The length of the railway platform for unloading livestock should be determined by the formula.

3.1.6. The height of the pens of the pre-slaughter building is calculated from the conditions of the 10-hour productivity of the meat and fat building, the capacity of the open pens is for one shift.

3.1.7. The height of the fencing of the pens should be: for cattle, at least 1.5 m; for small cattle and pigs not less than 1.C m; gap from floor to fence 0.2 m; The spacing of the fencing lattice elements is no more than 0.2 m.

3.1.8. Isolated passages must be provided between pens. The width of the passage for service personnel must be at least 1 m; The width of the passage for livestock must be at least:

cattle - 800 mm,

pigs - 600 mm;

passage of harvesting machines - 2.8 m.

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1. General instructions

1.1. These standards apply for use in the development of new projects, reconstruction and technical re-equipment of existing meat industry enterprises.

1.3. The technological part of the project for meat industry enterprises is being developed in accordance with the current regulatory and technical documentation for the production of meat products.

1.4. In some cases, depending on the special conditions specified in the design assignment, deviations from these standards are permitted.

1.5. When designing buildings and structures of meat industry enterprises, be guided by current building codes and regulations.

2. Optimal capacities, time funds and operating modes of enterprises

2.1. The time fund and operating mode of the enterprise should be taken according to Table 1

Table 1

2.2. Optimal powers should be taken according to Table 2.

table 2

	Production capacity of the enterprise:
	livestock meat, t per shift	sausages products, tons per shift	fridge, t conditional containers
Meat processing plant



Meat processing factory


_____________ * - tons of meat production per shift ** - tons of meat processed per shift

Technological design of meat production. Technological design of meat industry enterprises. Separate requirements, standards and provisions for calculating areas

Hygienic and veterinary requirements for the location and maintenance of meat industry enterprises

1. Location of enterprises

2.1 Enterprise territory

2.2 Water supply

2.3 Sewerage and wastewater treatment

2.4 Air environment

2.5 Lighting

2.6 Ventilation and heating

2.7 Common areas

2.8 Structures and equipment

2.9 Production personnel

2.10 Sanitary and special clothing

2.11 Personal hygiene

1.2. LOCATION OF MEAT INDUSTRY ENTERPRISES

1.3. COMPOSITION AND ORGANIZATION OF THE PROJECT

When designing objects, there are pre-design and design work.

3. Production capacities, time funds and operating modes of enterprises

Fridge

4. Separate requirements, standards and provisions for calculating areas

5. Time fund and working hours of workers, standard number main and auxiliary workers, technical personnel and employees

6. Category of production according to explosion, explosion and fire hazards

7. Process requirements for buildings and equipment in terms of temperature and humidity

8. Standards for stocks and storage of finished products, basic and auxiliary materials

9. Mechanization and automation of technological processes and PRTS works

10. Nomenclature and quantity of equipment chemical and bacteriological laboratory take according to table 20

11. Technical and economic indicators for low-power enterprises are given in table 21

12. List of current regulatory documents, used in developing standards

2. Sanitary and veterinary requirements and rules on occupational safety and health

3. Number of employees

4. Construction

5. Time fund and working hours of workers, standard number
main and auxiliary workers, technical personnel and employees

8. Standards for stocks and storage of finished products, basic and
auxiliary materials

10. Nomenclature and quantity of equipment
chemical and bacteriological laboratory take according to table 20

11. Technical and economic indicators
for low-power enterprises are given in table 21

12. List of current regulatory documents,
used in developing standards

2. Sanitary and veterinary requirements and rules
on occupational safety and health