Confectionery shop

General Instructions

The technological part of the project of the confectionery workshop on the street. Mashinostroiteley, 4 in Sumy is made taking into account the requirements of SNiP 2.09.02 - 85 * "Production buildings and structures," DBN V 1.1-7-2002 "Fire safety of construction facilities," SanPin 42123577791 "Sanitary rules for public catering enterprises, including confectionery shops and road enterprises producing" soft ice.

Based on the task of the customer and the existing situation, the equipment is accepted as the technologically optimal set. Modern equipment of import and domestic production is used. List of required equipment is given in the specification.

Working conditions of workers are ensured by natural illumination, normal temperature conditions and ventilation of premises.

The confectionery shop is located in a two-story building with a basement.

In the basement there are:

- a warehouse of flour, sugar, starch and soda. In this room, the above-mentioned substances packed in bags and industrial packing are stored on pallets. The indoor regime should be maintained at + 15... + 25 0C, humidity 45-60%. - a warehouse of perishable products and flavors, where oil, margarine, eggs, food acids, jam, wine, alcohol, cognac are stored on pallets in individual industrial packages. The mode indoors has to be supported at the level of 0 - 4 wasps and relative air humidity no more than 70%

- warehouse of paper and containers for packaging and transportation of finished products. The indoor mode should be maintained at + 15... + 25 0С, humidity 45-60%.

- two industrial refrigerators for storing meat and butter.

On the ground floor there are production departments of the confectionery shop, washing containers, equipment, cleaning equipment, household premises for men and women with bathrooms.

Separation of dough kneading. It is equipped with a flour screening machine and two test machines. Two washing baths are installed for the current washing of small equipment, a washbasin and a dryer are provided for washing hands. Flour and other ingredients from the storage rooms of the basement go to the kneading compartment where the flour is sieved in a flour sowing machine and dough is kneaded in dough mixes depending on the recipe and the type of products produced. After that, the finished dough is transported to the pizza, pies or cakes preparation departments.

Kitchen. It is equipped with a gas stove, an electric breeder, two digestive boilers, an electric bowl, a wiper for vegetables, a refrigerator for the current storage of perishable products, cutting tables. Two washing baths, a washbasin and a dryer are provided. In the kitchen, semi-finished products for pies, pizza are prepared. After that, prepared semi-finished products come to the sections for cooking pies and pizza.

Pies preparation department. It is equipped with a pie machine, a water mixer-dispenser, racks for proofing. Two washing baths, a washbasin and a dryer are provided. Dough from the dough kneading compartment and semi-finished products (filling) from the kitchen go to the pie preparation compartment where the dough is pre-spread, and after that, together with the filling, it is loaded into the pie machine from where the finished products come out.

Pizza department. Equipped with 4-section frying cabinet, cutting tables and proofing cabinet. Two washing baths, a washbasin and a dryer are provided. Dough from the dough kneading compartment and semi-finished products (filling) from the kitchen go to the pizza preparation compartment where the dough is pre-spread in a grouting cabinet and then connected to the filling on the cutting tables and cooked in a roasting cabinet.

Cakes department. Equipped with a machine for the production of cakes, a furnace, racks for proofing. Two washing baths, a washbasin and a dryer are provided. Dough from the dough kneading compartment and semi-finished products (filling) from the kitchen or jam and food acids from the warehouse go to the cakes preparation compartment where the dough is pre-spread, and after that, together with the filling, the finished product is loaded into the machine from where the finished product comes out.

Finished products are packed in special containers and on inventory trolleys are sent to the finished products warehouse for temporary storage (up to 2 hours) before being sent to the consumer.

To deliver products to stores, special marked containers (metal, polymer) with tightly fitted covers and packaging materials should be used.

Containers used for transportation of confectionery products are washed with 0.5% soda ash solution after each return from the retail chain, rinsed with hot water and dried.

Workshop productivity - 200 kg of products per shift .

The number of workers is 6chel.

The operating mode is single-shift.

On the second floor it is planned to accommodate office premises, a bathroom for employees, a fireplace.

The number of workers is 3chel.

The operating mode is single-shift.

Cleaning of workplaces is carried out by confectioners in breaks and at the end of the shift. Cleaning of industrial and domestic premises, washing of floors in the confectionery shop are carried out by cleaners. The harvesting equipment shall be marked and stored in the harvesting equipment room and the harvesting equipment shall be washed there.

Wall panels, doors and floors of production premises should be washed daily with hot water with the addition of permitted detergents (San Pin 42123577791, Annex 7), glazed surface of frames and heating devices are rubbed as they become contaminated.

For cleaning, breaks during the shift, between shifts, sanitary days should be used, which should be held on schedule at least 1 times per 15 days.

Production tables at the end of the shift are thoroughly washed with 0.5% soda ash solution, then with 2% solution of chlorine lime, washed with hot water and dry wiped with clean rags.

Treatment of internal packagings and inventory is carried out after release from products in special 3-section washing baths after thorough mechanical cleaning in the following order:

- in the first section - soaking and washing in 0.5% soda ash solution with temperature not lower than 40 deg. C;

- in the second section - disinfection with 2% solution of chlorine lime with temperature not lower than 40 deg. C for 10 min;

- in the third section - rinsing with hot water with temperature not lower than 65 deg. C.

The generated waste is collected in a special sealed tank for food and non-food waste, respectively, and taken to a site for garbage containers located in a neighboring area.

Tanks and buckets after waste removal are washed with 2% soda ash solution, rinsed with hot water and dried.

At the enterprise, the presence of flies, cockroaches and rodents is not allowed.

To combat flies, the following activities should be carried out at the enterprise:

- timely disposal of food waste from the premises of enterprises;

- thorough cleaning of premises;

- application of adhesive tape;

- tightening of opening windows and doorways during the warm period of the year with a net or gauze;

- periodic performance of disinfection works.

To combat cockroaches, the enterprise should not allow crowding of crumbs, leftovers of food on tables, shelves. If cockroaches are detected it is necessary to perform thorough cleaning and disinsection of rooms.

To combat rodents, mechanical methods of killing them are used. To protect against the penetration of rodents (rats, mice), the following preventive measures should be carried out:

- sealing of holes in walls, ceiling, floor, around technical entrances with brick, cement or sheet iron;

- closing of ventilation holes with metal nets;

- upholstery of warehouse doors with iron.

Before performing disinfection and deralization work, food products and equipment should be removed in closed cabinets. After the completion of these measures, thorough cleaning must be carried out.

Persons entering the enterprise are required to undergo a medical examination in accordance with the current order of the Ministry of Health of Ukraine and to take a course on hygienic training with credit.

These persons are not allowed to work until the results of medical examinations have been submitted and the sanitary minimum has been set off.

A personal medical book must be established for each employee, in which the results of medical examinations, information about infectious diseases suffered, and the delivery of a sanitary minimum must be entered.

The company personnel shall observe the following personal hygiene rules:

- Come to work in clean clothes and shoes;

- leave outerwear, headdress, personal belongings in the dressing room;

- cut the nails briefly;

- Before starting work, thoroughly wash your hands with soap, wear clean sanitary clothes, pick hair under a hood or slash, or wear a special hair net;

- when visiting the toilet, remove sanitary clothes in a specially designated place, after the visit thoroughly wash your hands with disinfectant soap;

- If signs of colds or intestinal dysfunction appear, as well as suppressions, cuts, burns, report to the administration and contact the medical institution for treatment;

- Report all cases of intestinal infections in the employee's family.

At the enterprise it is strictly forbidden to:

- when making confectionery, wear jewelry, cover the nails with varnish, fasten the sandwich with pins;

- Take food, smoke in the workplace; meals and smoking are allowed in a designated room or place.

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