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Annex to the letter of the State Committee of the RSFSR for Sanitary and Epidemiological Surveillance and the Ministry of Trade of the RSFSR dated 10.10.91 Kg 23-03/12-433/051
All-Union sanitary-hygienic and sanitary-anti-epidemic rules and norms
SANITARY RULES FOR FOOD TRADE ENTERPRISES SanPiN 5781-91
Official edition
USSR Ministry of Health Moscow - 1991
parameters B) - 25°C and below must be equipped with air or air-thermal curtains.
43. In the premises for packaging bulk products in places of thermal packaging of food products in a polymer film, it is necessary to provide equipment for local exhaust ventilation with mechanical stimulation, as well as exhaust ventilation in washing rooms.
44. Natural and artificial lighting of food trade enterprises must comply with the requirements of the current SNiP “Natural and artificial lighting. Design standards”: artificial lighting in sales areas should be at least 400 lux, in the premises for preparing goods - 200 lux, in storerooms - 50 lux; the coefficient of natural lighting in sales areas and premises for the preparation of goods with side lighting should be equal to 0.4-0.5%, with top lighting - 2%.
45. In food storage rooms, lamps approved for use in rooms with low temperatures. Luminaires must have protective covers with a metal mesh to protect them from damage and glass from falling onto the product.
46. Electric lighting fixtures should be wiped as they get dirty, but at least once a month. Internal window and lantern glazing, frames are washed and wiped at least once a week, from the outside - at least twice a year, and in the warm season - as they get dirty.
47. Light openings must not be cluttered with containers, products, both inside and outside the building, and it is also forbidden to replace glazing with plywood, cardboard, paint over, etc. Broken glass in windows must be replaced immediately, it is forbidden to install compound glass in windows.
Window glass, showcases, glass refrigerated showcases! must have a smooth surface and be accessible for cleaning, inspection and repair.
48. Industrial premises, trading floors Must be provided with heating in accordance with the requirements of SNiP 2.04.05-86. Heating appliances in all rooms must have a smooth surface and be accessible for cleaning, inspection and repair.
v. Sanitary requirements to the planning, arrangement of enterprises
49. Space-planning and design solutions for the premises of food trade enterprises should ensure progressive forms of operation of the enterprise, the use of packaging equipment, self-service, comprehensive mechanization of loading and unloading operations, automation of production processes, etc.
50. ^ It is prohibited to place specialized fish and vegetable stores in residential buildings (first, second and ground floors), as well as stores with a total trading area of more than 1000 m 2 (in accordance with SNiP 2.08.01-89 "Residential buildings").
51. In food trade enterprises located in residential buildings, it is necessary to provide for vibration and noise protection measures to ensure proper working conditions for employees of enterprises and living conditions for people.
52. All premises should be located taking into account the flow, the maximum shortening of paths, the absence of oncoming flows and intersections of raw materials and finished food products, personnel and visitors. Each group of premises should be combined into a separate block: loading, storage premises, premises for the preparation of food products for sale, administrative, utility, commercial, etc.
Separate groups of premises should have a technological connection with each other: loading, storage rooms, premises for preparing food products for sale, trading floors.
53. For enterprises built-in and built-in to residential buildings, unloading platforms should be equipped in accordance with the requirements of SNiP 2.08.01-89 "Residential buildings".
Unloading platforms must be equipped with canopies to protect food products from atmospheric precipitation, as well as water supply for washing the platform using a hose.
54. For the reception of vegetables and bread, separate doors or hatches should be provided directly to the pantries.
Loading should be carried out with the end face of residential buildings that do not have a trench; from underground tunnels; from the highways, in the presence of special loading rooms.
56. Grocery stores should have isolated and specially equipped premises for the preparation of food products for sale; a cutting room for meat, a room for the preparation of gastronomic and milk-fat products, fish, vegetables, etc.
Premises for the storage and preparation of food products for sale should be as close as possible to loading and sales points and should not be walkable.
57. In self-service food trade enterprises, it is necessary to provide separate packing rooms for food groups of the same epidemiological significance, packing rooms for especially perishable foodstuffs must be equipped with refrigeration units for storing products.
All packing rooms must be equipped; two-cavity washing tubs with hot water supply, cold water, installation of mixers and connected to the sewerage system with an air gap of at least 20 mm.
58. In food trade enterprises that work with containers, equipment (containers), there must be premises for storing containers and containers.
59. Departments (tables) of orders in food trade enterprises should have the following set of premises; rooms for receiving and issuing orders, picking, packing, expedition with refrigeration units for storing perishable products and a washbasin for washing hands.
60. In food trade enterprises selling food products and non-food products, storage and retail premises should be separate.
61. In food trade enterprises, isolated separate premises for receiving and storing glass containers from the population, with an area of at least 18 m 2, and in supermarkets - at least 36 m 2, should be provided.
62. All utility, administrative and utility rooms for personnel should be isolated from food storage rooms.
63. Premises for storage and preparation of food products for sale, refrigerated chambers are not allowed to be placed in showers, toilets, washing and other premises with sewer drains.
64. Cooled chambers are not allowed to be placed near boiler rooms, boiler rooms, showers and other rooms with elevated temperature and humidity.
65. It is not allowed to lay pipelines for water supply, sewerage, heating, air ducts of ventilation systems through cooled chambers.
66. For the night delivery of food products to food trade enterprises, it is necessary to provide isolated, specially equipped premises that ensure proper conditions for their receipt and storage. For particularly perishable foodstuffs, a refrigerated chamber should be provided.
Night delivery of food products to food trade enterprises built into residential buildings is prohibited.
67. For lining and painting walls inside the premises of enterprises, materials approved for this purpose by the health authorities are used.
In departments for the sale of especially perishable food products, walls to a height of 2 m must be lined with glazed tiles. In refrigerated chambers, wall cladding with glazed tiles should be for the entire height of the room.
Facing with impact-resistant glass tiles is only allowed in toilets and showers.
68. Floors in food trade enterprises should be made of moisture-resistant and moisture-proof materials approved for this purpose by the health authorities, have a flat surface, without potholes, as well as a slope towards the ladders.
Asphalt floors are allowed only in the unloading areas on the platforms for vehicles.
69. Food trade enterprises must be equipped with amenity premises in accordance with
the requirements of the current SNiP 2.09.04-87 "Administrative and domestic buildings" and VSN 54-87.
70. Dressing rooms and showers for employees of food trade enterprises should be equipped like sanitary checkpoints.
Women's hygiene rooms must be provided in enterprises with an area of 650 m 2 or more.
71. Walls and partitions of wardrobes, showers, pre-showers, toilets, women's hygiene rooms should be made to a height of 2 m from materials that allow them to be washed hot water using detergents. Walls and partitions of the said premises above the mark of 2 m, as well as ceilings, must have a waterproof coating.
72. Storage of sanitary clothing should be carried out in an open way, for which the dressing rooms of amenity premises are equipped with hangers or open cabinets and shoe stands.
Joint storage of sanitary clothing, overalls, home clothes is not allowed.
73. The pre-toilet rooms should be equipped with hangers for sanitary clothes, washbasins for washing hands with hot and cold water supply through a mixer, electric towels or disposable towels, and a mirror. Washbasins should have soap.
74. Welfare premises are thoroughly cleaned at least once per shift, washed with water and detergents, and then disinfected using a disinfectant in accordance with Appendix No. 2.
75. Cleaning equipment for toilets should be stored in a specially designated place, isolated from cleaning equipment in other premises, clearly marked and signalized.
76. Entry of unauthorized persons into the premises for the reception, storage and preparation of food products for sale is allowed with the permission of the administration and with the obligatory use of sanitary clothing.
VI. Sanitary requirements for equipment* inventory, utensils
77. Food retailers should
be equipped with the necessary trade, technological and refrigeration equipment in accordance with the type of enterprise, its capacity and in accordance with the current standards for equipping typical food trade enterprises.
78. Arrangement of trade, technological and refrigeration equipment should provide free access to it, exclude oncoming flows of raw and finished products.
79. Commercial equipment, inventory, containers, utensils and packaging must be made of materials approved by the health authorities for contact with food, easy to clean and disinfect.
80. Departments for the sale of perishable food products must be equipped without fail with cold: refrigerated counters, showcases, cabinets, etc.
81. Grids, pallets, racks for food storage must be made of materials with smooth surface easy to clean and disinfect. The height of racks and pallets must be at least 15 cm from the floor.
82. Cutting boards, decks for cutting meat and fish must be made of hard wood, with a smooth surface, without cracks.
A deck for cutting meat is installed on a crosspiece or a special stand, painted on the outside oil paint, daily at the end of work it is cleaned with a knife and sprinkled with salt. Periodically, the deck is cut down and planed.
83. Separate cutting boards and clearly marked knives should be provided for each type of product and stored in designated areas in the appropriate departments.
84. Hooks for hanging meat must be made of stainless steel (tinned hooks are also acceptable).
85. All refrigeration units at food trade enterprises should be equipped with thermometers to control the temperature regime of food storage.
86. At bases, warehouses, vegetable and fruit storage facilities, systematic monitoring of temperature should be carried out.
turn-moisture mode of food storage, including vegetables, fruits, berries, canned food, bulk products, etc.
Air temperature control in refrigerated chambers, storage facilities should be carried out daily using thermometers installed in a conspicuous place, remote from doors and evaporators. Relative humidity is monitored at least once a week using a psychrometer, hygrograph or hygrometer. The results of the measurements of temperature and relative humidity are recorded in a special log.
Control over compliance with the temperature and humidity regime of food storage is provided by the administration of the enterprise.
87. Large food trade enterprises should have separate refrigerated chambers and rooms for storing homogeneous food products.
88. For the display of food products, as well as their storage and sale, it is not allowed to use glass and enameled dishes.
89. Wrapping paper, bags and other packaging materials should be stored in a specially allocated place: on racks, shelves, in cabinets. Do not store packaging materials directly on the floor. Dirty edges are removed before cutting the roll paper.
Each food trade enterprise that sells food products must have a stock of wrapping paper, bags and other packaging materials.
90. To collect waste and garbage in the premises of enterprises, there should be metal or plastic pedal tanks with lids. As they are filled, but not more than 2/3 of the volume, they should be cleaned, and at the end of work they should be washed with 1-2% hot (45-50 ° C) solution of soda ash or other detergents, then rinsed with hot water.
91. Cleaning equipment for commercial, warehouse and other premises (basins, buckets, brushes, etc.) must be marked, assigned to separate premises, stored separately in closed cabinets or wall niches specially allocated for this purpose.
92. For cleaning refrigerated chambers, refrigerators
fov, refrigerated and trade showcases, counters, shelves should be marked inventory specially designed for this.
VII. Sanitary requirements for the reception and storage of food products
93. Food products entering food trade enterprises must comply with the requirements of the current state standards, OSTs or technical specifications, sanitary standards and be accompanied by documents certifying their quality. Only high-quality food products are subject to acceptance.
Accompanying documents for particularly perishable foodstuffs must indicate the date and hour of production, storage temperature, and the deadline for sale.
94. The quality of food products entering food trade enterprises is checked by goods carriers, storekeepers, materially responsible persons, managers or directors of enterprises. Acceptance of products begins with checking the accompanying documents, the quality of the packaging, the conformity of the food products with the accompanying documents and the labeling indicated on the container (packaging).
95. Institutions of the sanitary and epidemiological service conduct a hygienic examination of food products only if there are special sanitary and epidemiological indications. Examination of non-standard products, as well as obviously poor-quality, spoiled products, which does not require special medical competence, is carried out by commodity experts or a quality inspectorate.
96. The quantity of accepted perishable and especially perishable food products should be determined by the volume of operating refrigeration equipment available at the enterprise for storing this type of product.
97. Containers and packaging of food products must be durable, clean, dry, without foreign smell and integrity.
98. It is prohibited to accept, store and sell perishable and especially perishable food products in
food trade enterprises that are not provided with cooling facilities.
Storage of perishable, especially perishable food products under refrigeration conditions should be provided not only in warehouses, but also in places of their direct sale.
99. Each unit of packaging of especially perishable food products must be accompanied by a certificate of the established form for this type of product with the obligatory indication of the storage temperature and the deadline for sale.,
Certificates (labels, tags) on the supplier's packaging must be kept until the expiration date of the food products.
100. Food products are loaded into warehouses, refrigerated chambers, vegetable and fruit storages in batches, in order to better comply with the terms of their storage and quality control.
101. Storage of foodstuffs should be carried out in accordance with the current regulatory technical documentation with appropriate parameters of temperature, humidity and light conditions for each type of product.
Especially perishable products should be stored at a temperature regime that meets the requirements of sanitary rules "Conditions for the shelf life of especially perishable products" SanPiN 42-123-4117-86.
102. When storing foodstuffs, the rules of commodity neighborhood and warehousing standards must be strictly observed. Products with a specific smell (herring, spices, etc.) should be stored separately from products that perceive odors.
103. It is prohibited to store food products near water and sewer pipes, heating devices, outside storage facilities, as well as to store bulk products directly on the floor.
104. It is prohibited to store raw and semi-finished products together with ready-made food products, to store food products that have been spoiled or of suspicious quality together with good-quality food products, and also to store food products in warehouses.
containers, carts, household materials and non-food items.
105. All food products in warehouses, refrigerated chambers, utility rooms, etc., must be stored on racks, pallets, and underwares.
106. Meat is allowed for acceptance only if there is a veterinary stamp and a document certifying the inspection and conclusion of the veterinary supervision (form-2).
107. Chilled meat (carcasses and half carcasses) is stored hanging on hooks so that the carcasses do not come into contact with each other, with the walls and floor of the room.
Frozen meat can be stored on racks or crates.
Meat semi-finished products, offal, frozen and chilled poultry should be stored in the supplier's containers. When stacking, for better air circulation between the boxes, it is necessary to lay wooden slats.
108. It is prohibited to accept non-gutted poultry into food trade establishments, with the exception of game.
109. It is forbidden to accept eggs without a veterinary certificate (form-2) for each batch of eggs on the well-being of poultry farms for salmonellosis and other zoonotic infections, as well as waterfowl eggs (duck, goose); chicken eggs that were in the incubator (mirage), eggs with cracks ("fight"), with a violation of the integrity of the shell ("tech"), contaminated chicken eggs, as well as melange.
110. It is forbidden to wash eggs prepared by consumer cooperation organizations, as well as eggs intended for long-term storage in refrigerators.
Dietary eggs are stored at temperatures from 0 to 20~C - 7 days; canteens - at a temperature not exceeding 20 ° C - 25 days; at temperatures from 0 to 2°C - no more than 120 days.
111. It is forbidden to accept and sell dairy products in contaminated glass containers, with broken packaging without certificates.
112. It is prohibited to accept, store and sell powdered baby milk formulas in food service enterprises.
Chief state sanitary doctors of the republics that are part of the RSFSR territories, regions, Moscow, St. Petersburg, basins on water and air transport
Bodies and organizations of trade management of the republics that are part of the RSFSR, territories, regions and cities, republican organizations of the system of the Ministry of Commerce of the RSFSR, departments and departments of the Ministry of Trade of the RSFSR, republican, which are part of the RSFSR, regional and regional administrations of the State Trade Inspectorate
SANITARY REGULATIONS FOR FOOD TRADING ENTERPRISES
We are sending for guidance in the work approved by the Ministry of Health of the USSR "Sanitary rules for food trade enterprises" (SanPiN 5781-91).
We consider it necessary:
Development and implementation of practical measures to strengthen the material and technical base and improve the sanitary culture of trade enterprises and food bases with the inclusion of a set of key measures in the plans for the economic and social development of territories, attracting funds from enterprises and organizations for the construction of trade facilities;
Activation and improvement of activities for the hygienic education of trade workers, primarily in matters of prevention among the population of diseases of alimentary etiology;
To increase the level of maintenance and adjustment of refrigeration equipment and the organization of its timely repair;
Strengthening control over the sanitary regime of enterprises, the implementation of the complex preventive measures, including, first of all, a clear delineation of the conditions for storage and distribution of raw and finished products, compliance with the rules and terms of storage of perishable products;
8
trade that do not have proper conditions for their storage. Powdered infant milk formulas are stored at a temperature not exceeding 10°C and a relative air humidity of not more than 75%. The implementation of infant milk formulas must be strictly carried out within the time limits established for each type of product.
113. Ice cream of industrial production in food trade enterprises should be stored at a temperature not higher than -12 ° C for no more than 5 days, in a retail network (trays, stalls, pavilions, kiosks) equipped with cooling facilities - no more than 48 hours.
114. Mayonnaise is stored in darkened rooms at a temperature of 3 to 18°C and a relative air humidity of not more than 75% in accordance with the established shelf life for each type of product.
It is forbidden to store and transport mayonnaise when exposed to direct sunlight and at temperatures below 0°C.
115. It is prohibited to accept and store chilled fish, hot smoked fish, culinary products and semi-finished fish products at bases and warehouses; these products must go directly to stores for sale.
116. Chilled fish should be stored in the container in which it came from the supplier, the storage temperature should be - 2 ° C, the shelf life in food trade enterprises is 48 hours. Frozen fish is stored in boxes stacked in stacks with slats between the rows of boxes in accordance with the requirements of the Normative and technical documentation.
Live fish is stored in an aquarium, in the warm season - no more than 24 hours, in the cold - no more than 48 hours at a temperature of 10 ° C, in clean water.
117. Bread and bakery products are accepted and stored in clean, dry, well-ventilated and heated premises. It is not allowed to store bread and bakery products in bulk, close to the walls of the premises, in containers on the floor without undercarriages, as well as on racks located at a distance of less than 35 cm from the floor in utility rooms and less than 60 cm - in trading floors.
118. In case of detection in the process of storage or sale of signs of disease of bread and bakery products with potato disease, it is necessary to immediately withdraw
Consolidation of efforts of interested services and departments, wide involvement of the public, deputy activists in solving issues of improving equipment and strengthening the material and technical base of food trade enterprises;
Organization of joint raids to check the working conditions 1 and the sanitary regime of trading enterprises in the period of preparation for spring-summer trade and in places of mass recreation for the population.
Please submit information on the work done, together with your suggestions for its improvement, to the RSFSR State Committee for Sanitary and Epidemiological Supervision and the RSFSR Ministry of Trade by May 1, 1992.
Annex: Sanitary rules for food trade enterprises on page 4.
Chief State Deputy Minister
sanitary doctor of the RSFSR, trade of the RSFSR
£. N. Belyaev
Chairman of the RSFSR State Committee for Sanitary and Epidemiological Surveillance
10.10.91 № 051
V. L. Sokolov
26.09.91 № 23-03/12-433.
APPROVE
Chief State Sanitary Doctor of the USSR
SANITARY REGULATIONS FOR FOOD TRADING ENTERPRISES
I. General provisions
1. These sanitary rules apply to all existing food trade enterprises, which include; food bases, warehouses, storage facilities, grocery stores, small retail enterprises, regardless of their departmental affiliation (except for refrigerators).
2. The design of new and reconstruction of existing food trade enterprises must be carried out in accordance with these sanitary rules.
3. Ministries, departments, design organizations, state and cooperative enterprises are obliged to submit for approval to the bodies and institutions of the sanitary and epidemiological service design and estimate documentation for the construction of food trade enterprises for individual projects, as well as for the reconstruction and overhaul of existing enterprises.
4. Commissioning of newly built, reconstructed and overhauled enterprises should be carried out in agreement with the institutions of the sanitary and epidemiological service.
5. The range of products sold in food trade enterprises is approved by the relevant trade authorities, according to the assortment list, in strict accordance with the type of enterprise, the set of premises and its equipment with refrigeration, technological, commercial equipment, and is coordinated with the institutions of the sanitary and epidemiological service.
It is forbidden to change the approved assortment of real
stored products without the consent of the institutions of the sanitary and epidemiological service.
II. Sanitary requirements for the territory
6. The choice of a land plot for the construction of food trade enterprises, a source of water supply, a sewerage system and wastewater discharge should be made in agreement with the institutions of the sanitary and epidemiological service.
7. Land plot for food trade enterprises should not be located in wetlands with a high level of standing groundwater, close to landfills, pig breeding, livestock complexes, leather, bone processing enterprises and other places of possible pollution.
8. Access roads, sidewalks and unloading areas must be asphalted or paved. Unreplaced areas of the territory should be planted. In the household yard, sheds for containers, garbage bins and rooms for receiving dishes from the population should be arranged.
9. The yard area must be kept properly clean. Yard cleaning should be done daily. In warm weather, before harvesting, the territory should be watered (at least twice a day). IN winter time the carriageway of the territory and footpaths are systematically cleared of snow and ice, sprinkled with sand during ice.
10. The territory adjacent to the enterprise is subject to cleaning by the enterprise.
11. On the territory of the enterprise, it is necessary to provide for the installation of storm sewers with an appropriate slope, as well as the installation of watering taps for cleaning the territory.
12. For horse-drawn transport, a special isolated area must be allocated, remote from warehouse and retail premises at a distance of at least 50 m.
13. For garbage collection, containers, waste bins with lids must be installed on an asphalt or concreted area, the area of which must be at least 1 m from the base of each waste bin. The garbage bin area should be located at a distance
standing at least 25 m from the enterprise and from windows and doors of residential buildings.
14. Containers and waste bins must be removed from the territory of the enterprise at least once a day. The removal of containers and garbage containers is carried out by transport, the use of which for the transportation of food raw materials and finished products is prohibited. In the case of centralized waste collection, waste bins must be delivered clean and disinfected. Sanitization of containers is carried out by specialized utilities.
III. Sanitary requirements for water supply and sewerage
15. Systems of hot, cold water supply and sewerage of food trade enterprises must meet the requirements of the current SNiP 2.04.01-85 "Internal water supply and sewerage of buildings".
16. It is not allowed to build new enterprises without the installation of internal water supply and sewerage.
17. Food trade enterprises should be equipped with systems of household and drinking and hot water supply, separate systems of household and industrial sewerage with independent outlets.
In the absence of centralized water supply and sewerage systems in rural areas, it is allowed, in agreement with the sanitary and epidemiological station, to install wells and arrange cesspools for collecting wastewater.
18. Enterprises must be provided with uninterrupted water in sufficient quantities. Estimated water consumption rates for washing equipment, dishes, floors, panels, etc. are determined by the technological design standards VNTP 532/739-85.
19. The choice of a source of centralized domestic drinking water supply should be made in accordance with the "Rules for the selection and assessment of the quality of sources of centralized domestic drinking water supply", GOST 17.1.3. 03-77.
20. Water used for technological, household, drinking needs must meet the requirements of the current GOST 2874-82 “Drinking water. Hygienic
requirements and quality control.
21. In existing trade enterprises, but in agreement with the institutions of the sanitary and epidemiological service, it is allowed to use imported water for household and drinking needs. The delivery of drinking water should be carried out in special marked tanks, galvanized barrels, flasks, cans (made of materials approved by the health authorities), tightly closed with lids, by special vehicles intended for the transport of food products.
22. In regions where there are interruptions in water supply, it is necessary to provide for the installation of containers for the supply of drinking water. The type of container, the feasibility of its arrangement and location should be determined on the basis of technical and economic calculations and coordinated with the institutions of the sanitary and epidemiological service.
Premises where drinking water tanks are installed must be isolated and kept clean.
23. Containers for the transport and storage of water must be cleaned, rinsed thoroughly and disinfected weekly upon release.
Disinfection of containers for drinking water is carried out by the volumetric method by filling them with a disinfectant solution with an active chlorine concentration of 75-100 mg/l. After contact 5-6 hours. the disinfectant solution is removed and the container is washed with drinking water (the content of residual chlorine in the washing water is 0.3-0.5 mg/l).
24. Industrial water may be used for watering the territory and external washing of vehicles; technical and drinking water pipelines must be separate and painted in a distinctive color, not have connections with each other.
25. Food trade enterprises should be equipped with washing facilities for washing inventory, dishes, containers, which are equipped with washing baths (at least 2) with hot and cold running water supplied through mixers, with their connection to the sewer network (with a jet break). not less than 20 mm from the top of the intake funnel), racks, grates for drying and storing inventory, dishes.
26. In food trade enterprises, where
flask milk is sold (from milk cans for bottling), washing facilities for washing cans must be additionally equipped in accordance with the requirements of clause 25 of these sanitary rules.
27. In the absence of a centralized hot water supply, it is necessary to provide for the installation of electric boilers, water heaters, etc. in washing rooms to provide the enterprise with hot running water in sufficient volume.
28. Premises for the preparation of food products for sale, cafeterias, canteens, canteens and staff rooms should be equipped with washbasins with hot and cold running water supplied through a mixer.
29. The sluice at the food waste chamber must be equipped with a sink for washing tanks and a washbasin with their connection to the sewerage system and cold and hot water supply systems.
30. The sewerage system of food trade enterprises located in buildings for other purposes or annexes to them should be provided separately from the sewerage systems of these buildings.
31. The laying of pipelines for domestic wastewater in the premises for receiving, storing, preparing food for sale and utility rooms of enterprises is not allowed, and pipelines for industrial wastewater only if they are enclosed in plastered boxes, without installing revisions.
32. In the vestibules of the toilets, it is necessary to provide for the equipment of a tap with hot and cold water supply at a level of 0.5 m from the floor for water intake when cleaning the premises.
In toilets for staff, toilets and sinks for washing hands are recommended to be equipped with pedal descents.
33. Wastewater is discharged in accordance with the current "Rules for the protection of surface water from pollution by sewage".
It is forbidden to discharge industrial and domestic wastewater into open water bodies without proper treatment, as well as the installation of absorbing wells.
34. It is allowed to organize small-scale retail trade in draft drinks in non-sewered places and without running water. Discharge of sewage after
washing dishes (glasses, glasses) directly to the adjacent territory,
IV. Sanitary requirements for ventilation, heating and lighting
35. The arrangement of heating, ventilation and air conditioning systems for the premises of food trade enterprises should provide for the implementation of technical solutions that ensure normalized meteorological conditions, air purity of industrial, commercial and storage premises, noise and vibration levels from the operation of equipment, heating, ventilation and air conditioning systems are not higher than established standards.
36. The ventilation system of enterprises located in buildings for other purposes must be separate from the ventilation system of these buildings.
37. For storage and commercial premises of food and non-food products, ventilation systems must be separate.
38. Exhaust ventilation shafts should protrude above the roof ridge or flat roof surface at a height of at least 1 m.
39. Refrigerated chambers for storing vegetables, fruits, berries and herbs must be equipped with mechanical supply ventilation, not connected with other ventilation systems of the enterprise.
40. In grocery stores with a sales area of 3500 m 2 or more, with an estimated outdoor temperature for the thermal season (parameters A) of 25 ° C and above, air conditioning systems should be provided. In the IV climatic region, air conditioning is provided for stores with a sales area of 1000 m 2 or more.
41. In systems of mechanical supply ventilation, cleaning of the supplied outside air and its heating in winter should be provided. Air intake For supply ventilation should be carried out in the zone of least pollution at a height of at least 2 m from the ground.
42. Tambours of entrances for buyers in stores with a trading area of 150 m 2 or more at the estimated outdoor temperature for the cold season (calculated
Artistic invention.
Conditionality and lifelikeness
artistic fiction in the early stages of the formation of art, as a rule, was not realized: the archaic consciousness did not distinguish between historical and artistic truth. But already in folk tales, which never pretend to be a mirror of reality, conscious fiction is quite pronounced. We find a judgment about fiction in Aristotle's Poetics (ch. 9 - the historian talks about what happened, the poet - about the possible, about what could happen), as well as in the works of the philosophers of the Hellenistic era.
For a number of centuries, fiction has acted in literary works as a common property, as inherited by writers from their predecessors. Most often, these were traditional characters and plots, which were somehow transformed each time (this was the case, in particular, in the dramaturgy of the Renaissance and classicism, which widely used ancient and medieval plots).
Much more than before, fiction manifested itself as an individual property of the author in the era of romanticism, when imagination and fantasy were recognized as the most important facet of human existence. "Fantasy<…>- wrote Jean-Paul, - there is something higher, it is world soul and the elemental spirit of the main forces (what are wit, insight, etc. - V.Kh.)<…>Fantasy is hieroglyphic alphabet nature." The cult of the imagination, characteristic of early XIX century, marked the emancipation of the individual, and in this sense constituted a positively significant fact of culture, but at the same time it had negative consequences (artistic evidence of this is the appearance of Gogol's Manilov, the fate of the hero of Dostoevsky's White Nights).
In the post-romantic era, fiction narrowed its scope somewhat. Flight of the imagination 19th writers in. often preferred direct observation of life: characters and plots were close to their prototypes. According to N.S. Leskov, a real writer is a "scribe" and not an inventor: "Where a writer ceases to be a writer and becomes an inventor, there disappears all connection between him and society." Let us also recall Dostoevsky's well-known judgment that the intent eye is capable of discovering "a depth that Shakespeare does not have" in the most ordinary fact. Russian classic literature was more a literature of conjecture" than of fiction as such. At the beginning of the XX century. fiction was sometimes regarded as something outdated, rejected in the name of recreating real fact, documented. This extreme has been disputed. The literature of our century - as before - widely relies both on fiction and on non-fictional events and persons. At the same time, the rejection of fiction in the name of following the truth of fact, in some cases justified and fruitful, can hardly become a highway artistic creativity: without relying on fictional images, art and, in particular, literature are unimaginable.
Through fiction, the author summarizes the facts of reality, embodies his view of the world, and demonstrates his creative energy. Z. Freud argued that fiction is associated with unsatisfied inclinations and suppressed desires of the creator of the work and expresses them involuntarily.
The concept of fiction clarifies the boundaries (sometimes very vague) between works that claim to be art and documentary and informational. If documentary texts (verbal and visual) from the “threshold” exclude the possibility of fiction, then works with an orientation towards their perception as fiction willingly allow it (even in cases where the authors limit themselves to recreating real facts, events, persons). Messages in literary texts are, as it were, on the other side of truth and lies. At the same time, the phenomenon of artistry can also arise when perceiving a text created with an orientation towards documentary: “... for this it is enough to say that we are not interested in the truth of this story, that we read it,“ as if it were the fruit of<…>writing."
Forms of "primary" reality (which again is absent in "pure" documentary) are reproduced by the writer (and the artist in general) selectively and somehow transformed, resulting in a phenomenon that D.S. Likhachev called internal the world of the work: “Each work of art reflects the world of reality in its creative perspectives<…>. Peace artwork reproduces reality in a certain "abbreviated", conditional version<…>. Literature takes only some of the phenomena of reality and then conventionally reduces or expands them.
There are two trends artistic imagery, which are denoted by the terms conventionality(emphasis by the author of non-identity, and even opposition between the depicted and the forms of reality) and lifelikeness(leveling such differences, creating the illusion of the identity of art and life). The distinction between conventionality and lifelikeness is already present in the statements of Goethe (the article "On Truth and Plausibility in Art") and Pushkin (notes on dramaturgy and its implausibility). But the relationship between them was especially intensely discussed at the turn of the 19th and 20th centuries. Carefully rejected everything implausible and exaggerated L.N. Tolstoy in the article "On Shakespeare and his drama". For K.S. Stanislavsky, the expression "conventionality" was almost synonymous with the words "falsehood" and "false pathos". Such ideas are associated with an orientation towards the experience of Russian realistic art. literature XIX century, the imagery of which was more life-like than conditional. On the other hand, many artists of the early XX century. (for example, V.E. Meyerhold) preferred conventional forms, sometimes absolutizing their significance and rejecting lifelikeness as something routine. So, in the article P.O. Yakobson's "On Artistic Realism" (1921) rises to the shield conditional, deforming, tricks that make it difficult for the reader ("to make it harder to guess") and denies plausibility, identified with realism as the beginning of inert and epigone. Subsequently, in the 1930s - 1950s, on the contrary, lifelike forms were canonized. They were considered the only acceptable ones for the literature of socialist realism, and conventionality was suspected of being related to odious formalism (rejected as bourgeois aesthetics). In the l960s, the rights of artistic convention were again recognized. Nowadays, the view has been strengthened that lifelikeness and conventionality are equal and fruitfully interacting tendencies of artistic imagery: “like two wings on which creative imagination relies in an indefatigable thirst to get to the truth of life.”
Early historical stages art was dominated by forms of representation, which are now perceived as conditional. This is, firstly, generated by a public and solemn ritual idealizing hyperbole traditional high genres (epopee, tragedy), the heroes of which manifested themselves in pathetic, theatrical spectacular words, poses, gestures and had exceptional features of appearance that embodied their strength and power, beauty and charm. (Remember epic heroes or Gogol's Taras Bulba). And secondly, this grotesque, which was formed and consolidated as part of the carnival festivities, acting as a parodic, comical "double" of the solemnly pathetic, and later acquired programmatic significance for the romantics. It is customary to call the grotesque the artistic transformation of life forms, leading to some kind of ugly inconsistency, to the combination of the incompatible. The grotesque in art is akin to a paradox in logic. MM. Bakhtin, who studied traditional grotesque imagery, considered it the embodiment of a festively cheerful free thought: “The grotesque frees from all forms of inhuman necessity that permeate the prevailing ideas about the world<…>debunks this need as relative and limited; grotesque form helps liberation<…>from walking truths, allows you to look at the world in a new way, to feel<…>the possibility of a completely different world order. In the art of the last two centuries, the grotesque, however, often loses its cheerfulness and expresses a total rejection of the world as chaotic, frightening, hostile (Goya and Hoffmann, Kafka and the theater of the absurd, to a large extent Gogol and Saltykov-Shchedrin).
In art, from the very beginning there are also life-like principles that made themselves felt in the Bible, the classical epics of antiquity, and the dialogues of Plato. In the art of modern times, lifelikeness almost dominates (the most striking evidence of this is the realistic narrative prose of the 19th century, especially L.N. Tolstoy and A.P. Chekhov). It is vital for authors who show a person in his diversity, and most importantly, who seek to bring the depicted closer to the reader, to minimize the distance between the characters and the perceiving consciousness. However, in the art of the XIX-XX centuries. conditional forms were activated (and updated at the same time). Now it is not only traditional hyperbole and grotesque, but also all sorts of fantastic assumptions (“Kholstomer” by L.N. Tolstoy, “Pilgrimage to the Land of the East” by G. Hesse), demonstrative schematization of the depicted (B. Brecht’s plays), exposure of the device (“ Evgeny Onegin" by A.S. Pushkin), the effects of the montage composition (unmotivated changes in place and time of action, sharp chronological "breaks", etc.).
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Artistic convention- a way of reproducing life in a work of art, which clearly reveals a partial discrepancy between what is depicted in a work of art and what is depicted. Artistic conventionality is opposed to such concepts as "plausibility", "life-like", partly "factual" (Dostoevsky's expressions are "daggerotyping", "photographic fidelity", "mechanical accuracy", etc.). The feeling of artistic convention arises when the writer diverges from the aesthetic norms of his time, when choosing an unusual angle for viewing an artistic object as a result of a contradiction between the reader’s empirical ideas about the depicted object and the artistic techniques used by the writer. Virtually any technique can become conditional if it goes beyond what is familiar to the reader. In those cases where the artistic convention corresponds to the traditions, it is not noticed.
The actualization of the conditional-plausible problem is typical for transitional periods, when several art systems. The use of various forms of artistic convention gives the described events a supra-everyday character, opens up a socio-cultural perspective, reveals the essence of the phenomenon, shows it from an unusual side, and serves as a paradoxical exposure of meaning. Any work of art has an artistic convention, so we can only talk about a certain degree of convention, characteristic of a particular era and felt by contemporaries. A form of artistic convention in which artistic reality is clearly at odds with empirical reality is called fantasy.
To designate artistic conventionality, Dostoevsky uses the expression "poetic (or "artistic") truth", "a share of exaggeration" in art, "fantastic", "realism reaching the fantastic", without giving them an unambiguous definition. "Fantastic" can be called a real fact, not noticed due to its exclusivity by contemporaries, and a property of the characters' attitude, and a form of artistic convention, characteristic of a realistic work (see). Dostoevsky believes that one should distinguish between "natural truth" (the truth of reality) and that reproduced with the help of forms of artistic convention; true art needs not only "mechanical precision" and "photographic fidelity", but also "eyes of the soul", "spiritual eye" (19; 153-154); fantasticness "outwardly" does not prevent the artist from remaining true to reality (i.e., the use of artistic conventions should help the writer cut off the secondary and highlight the main thing).
Dostoevsky's work is characterized by a desire to change the norms of artistic convention accepted in his time, blurring the boundaries between conventional and life-like forms. For earlier (before 1865) works, Dostoevsky is characterized by an open deviation from the norms of artistic convention (“Double”, “Crocodile”); for later creativity (in particular for novels) - balancing on the verge of the "norm" (explanation of fantastic events by the hero's dream; fantastic stories of characters).
Among the conventional forms used by Dostoevsky are - parables, literary reminiscences and quotations, traditional images and plots, grotesque, symbols and allegories, forms of conveying the characters' consciousness ("transcript of feelings" in "The Meek"). The use of artistic conventions in Dostoevsky's works is combined with an appeal to the most life-like details that create the illusion of authenticity (the topographical realities of St. Petersburg, documents, newspaper materials, lively non-normative colloquial speech). Dostoevsky's appeal to artistic convention often provoked criticism from his contemporaries, incl. Belinsky. In modern literary criticism, the question of artistic convention in Dostoevsky's work was most often raised in connection with the peculiarities of the writer's realism. The disputes were related to whether "fantasy" is a "method" (D. Sorkin) or artistic device(V. Zakharov).
Kondakov B.V.
artistic fiction in the early stages of the formation of art, as a rule, was not realized: the archaic consciousness did not distinguish between historical and artistic truth. But already in folk tales, which never pretend to be a mirror of reality, conscious fiction is quite clearly expressed. We find a judgment about fiction in Aristotle's Poetics (ch. 9 - the historian talks about what happened, the poet - about the possible, about what could happen), as well as in the works of the philosophers of the Hellenistic era.
For a number of centuries, fiction appeared in literary works as a common property, as inherited by writers from their predecessors. Most often, these were traditional characters and plots, which were somehow transformed each time (this was the case, in particular, in the dramaturgy of the Renaissance and classicism, which widely used ancient and medieval plots).
Much more than before, fiction manifested itself as an individual property of the author in the era of romanticism, when imagination and fantasy were recognized as the most important facet of human existence. "Fantasy<…>- wrote Jean-Paul, - there is something higher, it is the soul of the world and the elemental spirit of the main forces (what are wit, insight, etc. - V.Kh.)<…>Fantasy is hieroglyphic alphabet nature". The cult of imagination, characteristic of the beginning of the 19th century, marked the emancipation of the individual, and in this sense constituted a positively significant fact of culture, but at the same time it had negative consequences (artistic evidence of this is the appearance of Gogol's Manilov, the fate of the hero of Dostoevsky's "White Nights") .
In the post-romantic era, fiction narrowed its scope somewhat. The flight of imagination writers of the XIX century. often preferred direct observation of life: characters and plots were close to their prototypes. According to N.S. Leskov, a real writer is a “scribe”, not an inventor: “Where a writer ceases to be a writer and becomes an inventor, there disappears any connection between him and society” . Let us also recall the well-known judgment of Dostoevsky that the intent eye is capable of discovering in the most ordinary fact "a depth that Shakespeare does not have." Russian classical literature was more a literature of conjecture than fiction as such. At the beginning of the XX century. fiction was sometimes regarded as something outdated, rejected in the name of recreating a real fact, documented. This extreme has been disputed. The literature of our century - as before - widely relies both on fiction and on non-fictional events and persons. At the same time, the rejection of fiction in the name of following the truth of fact, in some cases justified and fruitful, can hardly become the mainstay of artistic creativity: without relying on fictional images, art and, in particular, literature are unimaginable.
Through fiction, the author summarizes the facts of reality, embodies his view of the world, and demonstrates his creative energy. Z. Freud argued that fiction is associated with unsatisfied desires and repressed desires of the creator of the work and expresses them involuntarily.
The concept of fiction clarifies the boundaries (sometimes very vague) between works that claim to be art and documentary and informational. If documentary texts (verbal and visual) from the “threshold” exclude the possibility of fiction, then works with an orientation towards their perception as fiction willingly allow it (even in cases where the authors limit themselves to recreating real facts, events, persons). Messages in literary texts are, as it were, on the other side of truth and lies. At the same time, the phenomenon of artistry can also arise when perceiving a text created with an orientation towards documentary: “... for this it is enough to say that we are not interested in the truth of this story, that we read it,“ as if it were the fruit of<…>writings".
Forms of "primary" reality (which again is absent in "pure" documentary) are reproduced by the writer (and the artist in general) selectively and somehow transformed, resulting in a phenomenon that D.S. Likhachev called internal the world of the work: “Each work of art reflects the world of reality in its creative perspectives<…>. The world of a work of art reproduces reality in a kind of "abbreviated", conditional version.<…>. Literature takes only certain phenomena of reality and then conventionally shortens or expands them.
At the same time, there are two trends in artistic imagery, which are denoted by the terms conventionality(emphasis by the author of non-identity, and even opposition between the depicted and the forms of reality) and lifelikeness(leveling such differences, creating the illusion of the identity of art and life). The distinction between conventionality and lifelikeness is already present in the statements of Goethe (the article "On Truth and Plausibility in Art") and Pushkin (notes on dramaturgy and its implausibility). But the relationship between them was especially intensely discussed at the turn of the 19th and 20th centuries. Carefully rejected everything implausible and exaggerated L.N. Tolstoy in the article "On Shakespeare and his drama". For K.S. Stanislavsky, the expression "conventionality" was almost synonymous with the words "falsehood" and "false pathos". Such ideas are connected with the orientation to the experience of Russian realistic literature of the 19th century, the imagery of which was more life-like than conditional. On the other hand, many artists of the early XX century. (for example, V.E. Meyerhold) preferred conventional forms, sometimes absolutizing their significance and rejecting lifelikeness as something routine. So, in the article P.O. Yakobson's "On Artistic Realism" (1921) raises to the shield conditional, deforming, tricks that make it difficult for the reader ("to make it harder to guess") and denies plausibility, identified with realism as the beginning of inert and epigone. Subsequently, in the 1930s - 1950s, on the contrary, lifelike forms were canonized. They were considered the only acceptable ones for the literature of socialist realism, and conventionality was suspected of being related to odious formalism (rejected as bourgeois aesthetics). In the l960s, the rights of artistic convention were again recognized. Now the view has been strengthened, according to which lifelikeness and conventionality are equal and fruitfully interacting tendencies of artistic imagery: “like two wings on which creative imagination relies in an indefatigable thirst to find the truth of life” .
In the early historical stages, art was dominated by forms of representation, which are now perceived as conditional. This is, firstly, generated by a public and solemn ritual idealizing hyperbole traditional high genres (epopee, tragedy), the heroes of which manifested themselves in pathetic, theatrical spectacular words, poses, gestures and had exceptional features of appearance that embodied their strength and power, beauty and charm. (Remember the epic heroes or Gogol's Taras Bulba). And secondly, this grotesque, which was formed and consolidated as part of the carnival festivities, acting as a parodic, comical "double" of the solemnly pathetic, and later acquired programmatic significance for the romantics. It is customary to call the grotesque the artistic transformation of life forms, leading to some kind of ugly inconsistency, to the combination of the incompatible. The grotesque in art is akin to a paradox in logic. MM. Bakhtin, who studied traditional grotesque imagery, considered it the embodiment of a festively cheerful free thought: “The grotesque frees from all forms of inhuman necessity that permeate the prevailing ideas about the world<…>debunks this need as relative and limited; grotesque form helps liberation<…>from walking truths, allows you to look at the world in a new way, to feel<…>the possibility of a completely different world order. In the art of the last two centuries, the grotesque, however, often loses its cheerfulness and expresses a total rejection of the world as chaotic, frightening, hostile (Goya and Hoffmann, Kafka and the theater of the absurd, to a large extent Gogol and Saltykov-Shchedrin).
In art, from the very beginning there are also life-like principles that made themselves felt in the Bible, the classical epics of antiquity, and the dialogues of Plato. In the art of modern times, lifelikeness almost dominates (the most striking evidence of this is the realistic narrative prose of the 19th century, especially L.N. Tolstoy and A.P. Chekhov). It is vital for authors who show a person in his diversity, and most importantly, who seek to bring the depicted closer to the reader, to minimize the distance between the characters and the perceiving consciousness. However, in the art of the XIX-XX centuries. conditional forms were activated (and updated at the same time). Now it is not only traditional hyperbole and grotesque, but also all sorts of fantastic assumptions (“Kholstomer” by L.N. Tolstoy, “Pilgrimage to the Land of the East” by G. Hesse), demonstrative schematization of the depicted (B. Brecht’s plays), exposure of the device (“ Evgeny Onegin" by A.S. Pushkin), the effects of the montage composition (unmotivated changes in place and time of action, sharp chronological "breaks", etc.).