Specially designed or specially equipped vehicles are used for the transportation of foodstuffs. Transportation of food products together with non-food products is not allowed.

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

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

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

Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food products, as well as the rules for the transportation of perishable goods different kind transport.

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

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

When transporting foodstuffs, the rules for their sequential stacking must be strictly observed, excluding contact between raw and finished products, contamination of products during loading and unloading.

Vehicles used for the transport of food products and food raw materials are washed daily using detergents and are monthly disinfected by means authorized by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.

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

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

Live fish are transported in thermally insulated tank trucks with a device for cooling water, as well as equipment for saturating the water with air. The temperature of the water in the tank should not exceed 10 0 C.

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

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

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

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

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

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

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

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

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

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

The consignor is obliged to indicate in any of the accompanying documents the maximum duration of transportation (transportability) of perishable goods presented for transportation.

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

I approve
Chief State
sanitary doctor
Russian Federation,
First Deputy
Minister of Health
Russian Federation
G.G. ONISCHENKO
September 6, 2001
Date of introduction: from January 1, 2002
2.3.5. TRADING ENTERPRISES
SANITARY AND EPIDEMIOLOGICAL REQUIREMENTS
TO TRADING ORGANIZATIONS AND THEIR TURNOVER
FOOD RAW AND FOOD PRODUCTS
Sanitary and epidemiological rules
SP 2.3.6.1066-01

11. Hygienic requirements for food transportation
11.1. Specially designed or specially equipped vehicles are used for the transportation of foodstuffs. Transportation of food products together with non-food products is not allowed.
For the transportation of a certain type of food products (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products), specialized vehicles must be allocated, labeled in accordance with the products transported.
11.2. Vehicles used to transport food products must have a sanitary passport issued in accordance with the established procedure, be clean and in good condition. The inner surface of the car body must have a hygienic coating that can be easily washed and disinfected.
11.3. The driver - forwarder (forwarder), driver - loader must have a personal medical book of the established form, work in overalls, strictly observe the rules of personal hygiene, ensure the safety, quality, safety and rules of transportation (unloading) of food products.
11.4. Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food products, as well as the rules for the transportation of perishable goods by different modes of transport.
Transportation of perishable food products is carried out by specialized refrigerated or isothermal transport.
11.5. Loading and unloading of food products is carried out by personnel in clean sanitary clothing.
11.6. Bread and bakery products must be transported in trays, in special closed vehicles or vans equipped with shelves. It is not allowed to transport bread in bulk.
11.7. Cream confections should be packed in containers or trays with lids, cakes should be supplied in the manufacturer's standard packaging. Transportation of cream confectionery on open sheets or trays is not allowed.
11.8. Live fish is transported in vehicles - tanks with thermal insulation, having a device for cooling water, as well as equipment for saturating water with air. The temperature of the water in the tank should not exceed 10 degrees. FROM.
11.9. When transporting food products, the rules for their sequential stacking must be strictly observed, excluding contact between raw and finished products, contamination of products during loading and unloading.
11.10. Vehicles used for the transportation of food products and food raw materials are washed daily with detergents and disinfected monthly with agents authorized by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.
.........................................
14.2. Compliance with these sanitary rules is mandatory for individual entrepreneurs and legal entities(art. 39 federal law"On the sanitary and epidemiological well-being of the population" dated March 30, 1999 N 52-FZ, Collection of Legislation of the Russian Federation dated 05.04.99 N 14, art. 1650).

Food products belong to a perishable group of goods. They are transported in different ways, providing special storage conditions. What you need to know and what to pay attention to consider in the article.

Rules

Dear readers! The article talks about typical ways to solve legal issues, but each case is individual. If you want to know how solve exactly your problem- contact a consultant:

APPLICATIONS AND CALLS ARE ACCEPTED 24/7 and 7 days a week.

It's fast and IS FREE!

A distinctive feature of a food cargo is a limited shelf life or the need to create special conditions for storage and transportation.

In terms of the last factor, food products divided into the following categories:

1. non-perishable that persist for a long time. Their transportation is carried out on cars without the need to create a special microclimate. A possible limitation is maintaining humidity. These include:
   • cereals;
   • pasta;
   • canned food.

2. perishable products. This is a regime cargo, with special requirements for temperature, humidity, and, accordingly, for transport.

Food products, referred to as sensitive, are livestock products, agricultural products.

Depending on the types, it is divided into the following products:

1. Livestock products:
   • fish;
   • meat;
   • eggs;
   • caviar;
   • including semi-finished products.
2. Plant origin:
   • fruit;
   • vegetables;
   • berries.
3. Plant and animal origin:
   • sausage;
   • oil;
   • margarine;
   • meat;
   • dairy products;
   • confectionery and bakery products;
   • frozen vegetables and fruits.
4. Living plants, seedlings, tubers, seeds.
5. Category of medications:
   • vaccines;
   • embryos;
   • serum;
   • frozen blood.

Depending on the characteristics of each group, special conditions are created and the following division into cargoes occurs:

1. Fresh: unheated.
2. Chilled: temperature from -6 to +4 0С.
3. frozen: transportation temperature from -6 to -17 0С.
4. deep freeze: The temperature is less than -17 0C.
5. heated: above ambient temperature.
6. Ventilated: require a change of air masses.

The main types of transportation used:

1. Aviation: airplanes. Able to provide the desired temperature limit and maximum safety from damage. For this, there must be special packaging, containers and thermal containers.
2. Cars: trucks. One of the requirements of the rules for the transportation of perishable products by car is the use of thermal bodies, refrigerators. The latter have refrigeration units and are divided into classes (A, B, C), which depends on the provided temperature conditions (from - 30 to + 30 0С).
3. Sea vessels: barges, container ships. Refrigerators are also used for this delivery method, which ensure a stable temperature throughout.
4. Railway wagons. Containers and insulated wagons for railway transport are also used to transport food, subject to established standards.

The regulatory framework governing the transport of food products is based on the following documents:

1. Rules for the transportation of perishable products (as amended on May 21, 2007).
2. Sanitary rules for trade enterprises containing requirements for transportation.

According to the rules, the following requirements for transport and the driver are taken into account:

1. For the transportation of products, vehicles for transportation that have not previously been used for oil products, hazardous, toxic substances should be used.
2. Sanitary passport for transport, issued for 3 months (for perishable products).
3. Medical book for the driver or freight forwarder with a mark on passing the medical examination. An employee without a medical book should not be allowed to work in a food transport vehicle.
4. Clean body. Before loading, it is freed from debris, washed by special means, disinfected and cleaned after delivery. The procedure can be performed by specialized organizations, since some bodies (tanks with oil) require not only washing with hot water, but also exposure to steam at a temperature of 180 0C for 6 hours.

Transportation must be carried out with a closed body. Before submitting vehicles for loading, it is necessary to ensure the required temperature regime, specified in, the necessary sanitary and hygienic conditions. Then everything is sealed if there are no seals on the cargo itself.

A contract for the supply of products is a type of agreement that obliges one participant (seller) to transfer products (purchased, produced) to the buyer within the established time limits. The latter uses them not for personal household purposes, but for selling something else.

Such a document is:

• bilateral;
• compensated;
• consensual.

Parties to the agreement:

1. Provider: individual entrepreneur(IP), commercial organizations.
2. Buyer: individual, legal entity.

The subject of the contract is food products: natural, processed, water, food additives.

The form states:

• measurement number;
• form of measurement (bags, packs, barrels).

If the weight can change, they write “approximately”, draw up a preliminary agreement called an “option”. It is applied to fruits and vegetables. Expiry dates are also indicated.

This agreement takes into account:

• purpose of purchase: sale, processing;
• the timing of the transfer, which is suitable for the conditions for wholesale purchases or in batches;
• the supplier is only the entrepreneur, the company.

The contract is concluded in writing, but there are exceptions. If the cost of delivery does not exceed 10 minimum wages established in the Russian Federation, it is allowed to negotiate verbally.

According to the legislation of the Russian Federation, it is prohibited to “impose” on a counterparty:

1. Payment for delivery to the distribution network.
2. Communication of information on similar purchases of competitors.
3. Return of unsold goods, except as provided by the legislation of the Russian Federation.
4. Payment when changing the range.

The executed contract must comply with the requirements of the established regulatory enactments:

1. with ed. From 01.05.2017
2. on requirements for food products (data for consumers).
3. on the rules for the sale of food groups of goods.

Shipping prices

Depending on the transport used (tonnage), the distance of the trip and the company's offer, they are formed for delivery. Some prices are given in the form of a table with an orientation to the capital.

It should be said that from Moscow transportation transport company costs more than transportation to it (in some companies).

Table 1. Price for the transportation of food products from Moscow to the cities of Russia by refrigerators.

City	1.5 t	5 t	10 t	15 t
Voronezh	15 000	22 000	22 000	26 000
Yekaterinburg	52 000	74 000	87 000	98 000
Krasnodar	34 000	46 000	50 000	58 000
St. Petersburg	15 000	18 000	22 000	25 000
Khanty-Mansiysk	86 000	124 000	149 000	162 000

Table 2. Price for the transportation of food products from Moscow to the cities of Russia by isothermal and tilt cars.

City	Gazelle 1.5 t	5 t	10 t	20 t (tent)	20 t isotherms.
Voronezh	5 000	7 000	10 500	17 000	19 000
Yekaterinburg	13 500	24 500	42 000	70 000	77 000
Krasnodar	9 500	17 500	30 000	50 000	55 000
St. Petersburg	5 000	8 000	13 500	22 000	24 500
Khanty-Mansiysk	23 000	42 000	72 000	120 000	132 000

Delivery without documents

According to the above requirements for the transportation of food cargo, when driving along a given route, traffic police officers are authorized to stop the vehicle for inspection. The duty of the driver is to provide all documents and their reliability.

In case of non-compliance, the inspector may:

• draw up a protocol for registration of administrative responsibility;
• send the cargo and the vehicle to the impound lot.

font size

SANITARY REGULATIONS FOR FOOD TRADE ENTERPRISES - SANITARY RULES AND NORMS - SanPiN 2-3-5-021-94 (approved - ... Relevant in 2018

3.11. Sanitary requirements for food transportation

3.11.1. Special vehicles must be allocated for the transportation of food products. It is forbidden to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.

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

3.11.2. The transport used for the transportation of food products must have a sanitary passport, be clean, in good condition, the car body must have a hygienic coating that can be easily washed.

3.11.3. It is forbidden to load food products into vehicles that do not meet sanitary requirements and in the absence of a sanitary passport for it, as well as the transportation of raw products and semi-finished products along with ready-made food products.

3.11.4. The driver-forwarder (forwarder) is obliged to have a personal medical book and dark-colored overalls, strictly observe the rules of personal hygiene and the rules for transporting food products.

3.11.5. Washing and processing of vehicles intended for the transport of food products should be carried out in vehicle fleets.

3.11.6. Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food products, as well as the rules for the transportation of perishable goods by different modes of transport.

Refrigerated or isothermal transport should be allocated for the transportation of especially perishable foodstuffs.

3.11.7. In vehicles intended for the transport of food, there must be allocated special places for storage of sanitary clothes, tarpaulin. It is forbidden to place forwarders on food products. Loading and unloading of food products should be carried out by loaders in sanitary clothes (white).

3.11.8. Bread and bakery products must be transported in trays, in special closed vehicles or vans equipped with shelves. It is forbidden to transport bread in bulk.

3.11.9. Cream confectionery products must be transported in refrigerated transport under conditions that exclude temperature rise above 6 °C. Products must be packed in metal containers with lids, trays with lids, cakes must be delivered in standard cardboard boxes.

3.11.10. Transportation of meat should be carried out in refrigerated trucks: cooled and chilled - at a temperature not exceeding 6 °C, ice cream - at a temperature not exceeding 0 °C.

It is allowed to use in some cases open auto- and horse-drawn transport, in which the meat is laid on a clean bedding and covered with a tarpaulin, canvas or coarse calico.

3.11.11. Live fish is transported from reservoirs in thermally insulated tank trucks with a special container (100 kg) for ice, as well as equipment for saturating the water in which the fish is transported with air. The water temperature in the tank should be 1-2 °C in winter, 4-6 °C in spring and autumn, and 10-14 °C in summer.

3.11.12. In case of circular delivery of particularly perishable foodstuffs, the rules for their sequential stacking must be strictly observed, excluding contamination of the products.

3.11.13. Vehicle fleets, enterprises or organizations that perform the sanitization of rolling stock bodies, by order or order appoint responsible person for washing, processing food transport.

Sanitization of food transport should be carried out in specially equipped washing units or on special sites connected to water supply and sewerage, have hot water supply, detergents and disinfectants, and cleaning equipment for washing bodies.

3.11.14. The post of washing and processing of food transport must be equipped with:

equipment and supplies for cleaning, washing and disinfecting vehicles (washing machines, flexible hoses equipped with guns with hot and cold water, brushes, disinfection devices, equipment for drying and ventilating vehicles after washing and disinfection);

overalls for washers (rubber boots, rubber gloves, rubberized apron, cotton suit with a hood, goggles, respirator);

cabinets for storing cleaning and washing equipment (brushes, washcloths, buckets, etc.), detergents and disinfectants, overalls;

room for drying clothes and cleaning equipment.

3.11.15. Sanitization mode of food transport:

a) cleaning of the body and cabin is carried out with the help of brushes, brooms or vacuum cleaners;

b) external washing of the car body - with alkaline water (temperature 35 - 40 ° C), with further rinsing with water from a hose;

c) washing the inner surface of the car is carried out with brushes, washing solution (solution temperature 55 - 60 ° C) or mechanically from hoses under a pressure of 1.5 atm at a temperature of 65 - 70 ° C for 2 - 3 minutes;

d) after washing with washing solutions, the inner surface of the car body must be thoroughly rinsed until the remnants of the washing solution are completely removed, then dried and ventilated, and must not have extraneous odors;

e) disinfection of the inner surface of the body must be carried out with a disinfectant solution containing 250 mg/l of active chlorine, exposure of the disinfectant solution for 10 minutes. Upon completion of disinfection, the inner surface of the body is washed with water from a hose, dried and ventilated until the smell of chlorine is completely removed. Car wash hoses should be stored suspended.

Disinfection of transport is carried out as needed, but at least once every 10 days.

Note: the consumption of disinfectants is 2.5 g of the substance per 1 sq.m or 0.5 l of the working solution per 1 sq.m of the treated surface. Detergent consumption is 1 liter per 1 sq.m of surface.

3.11.16. Territorial centers of state sanitary and epidemiological supervision must issue a sanitary passport for each vehicle transporting food products for a period of not more than 6 months, for especially perishable food products - for a period of 3 months.

Sanitary and epidemiological service employees have the right to prohibit the transportation of food products by vehicles that do not meet sanitary requirements.

Disinfection of vehicles for the transport of food products is carried out in order to reliably protect the transported cargo from the possibility of infection. This process is an excellent measure for the prevention of various diseases, because dangerous and harmful bacteria, as well as other microflora that can be harmful, are destroyed during the treatment.

Disinsection of the car: why is it so necessary?

Sanitary disinfection of vehicles in Moscow is necessary not only for those vehicles that transport food, but also for vehicles used in many other areas - we will dwell on this a little later. Let's figure out why the disinfection of a car for transporting products, as well as other cars, is so important:

Disinsection of the machine: features of the procedure

Professional processing provides for specialized equipment for the disinfection of vehicles: it will not work to complete the tasks with improvised means. Preparations for the disinfection of vehicles must also be professional. It is necessary to contact specialists every month - only such a frequency allows you to guarantee the safety of cargo and people from infection. It must be remembered that bacteria and infections can spread in any environment, regardless of whether it is a regular car body or a freezer.

The treatment process can be carried out both completely and partially, for example, disinfection of the car body or interior of the car separately. All vehicles can undergo the procedure, regardless of the brand, model and modification - cars, trucks, trucks and even special equipment. Dimensions for processing specialists do not matter. As a result of the procedure, the owner of the car is provided with an act of disinfection of vehicles.

Car disinfection: which cars should be treated?

All companies whose field of activity lies in the transportation of goods or the transportation of people must promptly carry out such a procedure as disinfecting the car body. The car body is an ideal environment for the development of the spread of pathogenic and dangerous bacteria, contact with which can harm any cargo, and even more so for a person.

Disinfection of the machine is a process that is necessary when following directions works:

• Passenger Transportation;
• transportation of food and drinking water;
• transportation of medicines and household chemicals;
• transportation of sick and dead people;
• transportation of animals;
• transportation of waste and garbage.

Disinfection of vehicles for transporting products, as well as any other vehicles, is an event that is carried out in accordance with the standards established by the sanitary service. Any vehicle must have a specialized passport, which marks the timely completion of the sanitation process.

If the driver does not have such documents as a passport, an act and a certificate of disinfection of the car body, he may face a variety of sanctions, the most common of which is a fine. For some activities, such as transporting food and water, monthly sanitation is required.

Certificate of disinfection: how to get it, and how is sanitization performed?

In order to obtain an act of car disinfection at the initial stage, you will need to apply for sanitization. Contact only professional companies that guarantee reliable and high-quality work. Remember: the procedure includes several mandatory steps:

• measures for cleaning the cabin and body of the vehicle;
• washing work on the inner surface of the machine, after - its outer surface;
• drying;
• procedures for internal disinfection;
• when applying for the first time - issuing a passport;
• filling out an act on the disinfection of vehicles and putting marks in the passport.

If you are interested in such a procedure as vehicle disinfection, and you want to use this service, consult in advance on the individual nuances. This can be done by talking with qualified specialists, such as representatives of our company. They will not only give you complete and detailed information, but also answer all your questions and help you choose the right company.