Sanitary rules for the bakery. ESS requirements for a bakery - the profitability of a bakery

Opening your own mini-business in today's economic conditions is not too easy, but it is quite possible if you follow the "rules of the game" proposed by the state. And it is inexorable: any food production must comply with the requirements of sanitary and epidemiological safety established for them. And, if you're starting from scratch, you'll need to complete the paperwork for the bakery long before the first roll or baguette comes out of the oven.

It is worth noting that you will have to find a room and purchase equipment even before you contact Rospotrebnadzor to obtain the necessary approvals. It will also be useful to draw up a detailed business plan that takes into account all the features of a business project and upcoming expenses. You will also need to go through state registration - as an individual entrepreneur or LLC, register with Rosstat and other regulatory organizations. And only after that it will be possible to issue a permit package of documents for opening a mini-bakery and starting the production of bakery products.

Features of collecting a package of documents

Regulations governing the work of food production are relevant for the entire territory Russian Federation. They set out the following requirements for the operation of enterprises and business organization:

• production cannot be located in basements or semi-basements;
• there must be a working ventilation system, water supply, sewerage;
• materials for wall decoration must be non-combustible ( ceramic tile, plaster, paint);
• floor covering must be moisture resistant;
• on the territory of the bakery there should be production areas, a warehouse area, a locker room, required block for hygienic needs.

However, not only these aspects of the work of the enterprise are carefully controlled. Much more important may be the compliance of the selected facility and working conditions on it with sanitary standards.

A package of documents for starting a business

The necessary documentation after going through the primary procedures for registering a business will have to be obtained by passing inspections by Rospotrebnadzor and other regulatory organizations. In particular, you will have to get, obtained on the basis of examinations performed by specialists. Separately, permits are issued for the production and products manufactured by it. Another necessary document is a certificate of conformity, which is issued after verification by the Federal Agency for Technical Regulation and Metrology.

Permission to start production will have to be obtained from both the fire inspection and the environmental department.

For staff it is necessary to without fail issue personal medical books - without them it is forbidden to allow employees to work.

What documents are needed to open a bakery for SES?

Garbage disposal and rodent control: we solve organizational issues

When preparing documents for a bakery, a novice businessman has to face the need to find not only suppliers of raw materials or contractors to bring the sanitary condition of the premises to established standards. In addition, it will be necessary to conclude formal agreements for garbage collection, disinfestation and deratization with SES services.

Eco-Processing specialists recommend:

Before entrusting the work to a company offering sanitation services, make sure that it has the appropriate license and other necessary permits. Both experience and the list of means and preparations used, and the readiness to carry out destructive and preventive deratization and disinfestation, as well as other necessary sanitary measures, are important. All these points will be important when it is necessary not just to work for accountability, but to take real measures to combat sources of danger.

What does Eco-Processing offer?

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Turning to us, you can get production control plans for baking, conclude contractual obligations for the provision of services in the field of deratization, disinfestation and disinfection, take advantage of other benefits of cooperation with real professionals who always provide the desired results in the shortest possible time.

Feedback from our client: Prepared documents for business using Eco-Processing. We saved a lot of time, which allowed us to open a mini-bakery from scratch much earlier than competitors who registered at the same time as us. Well done, you work professionally, everything is on business, under the contract of deratization and disinfestation, all obligations are observed. We are very pleased with the cooperation.

Becoming the owner of a bakery today is almost as prestigious as being a restaurateur. Baking bread is an interesting activity, and with proper organization and profitable. But opening a bakery is not easy. First of all, because the requirements for the premises and equipment of the supervisory authorities are very strict. Before you start searching for premises and collecting documents, you should familiarize yourself with the documents that Rospotrebnadzor, Gospozhnadzor and the Ministry of Emergency Situations will refer to and their requirements for personnel and the arrangement of the bakery.

Types of bakeries

Mini-bakeries, this, of course, is not a large bakery, but organized on a grand scale, they can provide bread and buns, and even cakes for an entire village / small village. Below are the main requirements for capital buildings. For mini-bakeries of a modular type (opened on the basis of stalls), the legislative acts regulating their activities will be almost the same, with the exception of some nuances.

Rospotrebnadzor requirements

Obtaining permission from Rospotrebnadzor

Permissive examination by SES structures is carried out free of charge at the request of the owner of the bakery. To do this, the company sends a notice of the start of entrepreneurial activity with a full set of necessary documents. No state duty is paid.

Documents regulating activities

The main regulations are Decree No. 6 of November 27, 1997 and SanPiN 2.3.4.004-97. In addition, in the preparation of the premises, equipment and further work, the requirements of the following acts should be taken into account:

1. SNiP 23-05-95 (instead of SNiP II-4-79) - Natural artificial lighting;
2. SNiP 2.04.01-85 - Internal water supply and sewerage of buildings;
3. SNiP 2.04.05-91 - Heating, ventilation and air conditioning;
4. SanPiN 2.3.4.545-96 - Production of bread, bakery and confectionery products.
5. VNTP 02-92 - Standards for technological design of bakery enterprises;
6. GOST 2874-82 - Drinking water. Hygienic requirements and quality control.
7. SNiP 31-03-2001 (instead of SNiP 2.09.02-85) - Industrial buildings;
8. SNiP 2.09.04-87 - Administrative and amenity buildings;
9. SNiP 2.04.03-85 - External networks and structures.

It is these documents that the SES will refer to both when issuing a permit and conducting ongoing inspections (regular and unscheduled).

Territory Requirements

When choosing a plot of land for the construction of a bakery or acquiring an enterprise in need of reconstruction, the owner must coordinate his actions with representatives of the SES. The main requirements for the territory are as follows:

• She must be protected.
• Green plants are planted, which are subsequently looked after.
• They are regularly cleaned, including in winter they are cleared of snow drifts.
• Comes with waterproof trash cans. They are located 25 m from any buildings.

For the drainage of precipitation during the arrangement of the territory, drains directed from the structures should be laid. There should be no residential buildings on the territory adjacent to the bakery.

For a modular mini-bakery, such requirements are not put forward by the epidemiological service. As for the enterprise located in the house, such companies cannot be located in the basement and basement. But it is better to check the requirements with the local branch of Rospotrebnadzor. Depending on the region, these services are subject to varying degrees of strictness in meeting the basic requirements.

Requirements for the premises

The epidemiological surveillance of the Russian Federation prohibits organizing such enterprises in residential buildings, structures and buildings (SNiP 31-01-2003 clause 4.10 and SP 4.13130 ​​clause 5.2.8). But in some cases, if the enterprise is very small (it produces up to a ton of products in 24 hours), then the placement of this enterprise in annexes to residential and non-residential buildings can be separately agreed with Rospotrebnadzor. It is believed that such production can be located in a residential building built before 2013 only after the overhaul of the latter.The requirements for mini-bakeries "apartment type" are more stringent according to SanPiN 2.1.2.2645-10. The owner of such an enterprise is obliged to ensure the autonomy of the systems:

• sewerage;
• power supply;
• water supply (technical water cannot be used, the water must be both cold and hot necessarily).

It is not allowed to import raw materials from the facade of a residential building. Therefore, it is better to equip modular bakery options. If you can't develop a good working relationship with your fire inspector and SES representative, the job will be very difficult.

In a bakery of any type, it is mandatory to have water supply, sewerage, and a ventilation system. Mandatory to comply with the norms of electricity consumption. The power of the network should not be less than 40 kW. Any bakery, regardless of size, is considered a fire hazard and requires the installation of an alarm system and a first aid kit. Such an enterprise during capital construction should have a whole range of premises:

• for the production of various types of work (bakery and yeast starter, dough cutting and dough mixing room);
• warehouse;
• auxiliary;
• for employees (dining rooms, bathroom, locker room).

Each type of premises has specific requirements.

In modular mini-bakeries and organizations located in houses, separation of “individual workshops” with partitions is provided. A room for staff, a bathroom, a place for storing raw materials, a baking shop and arranging doors at different points for the receipt of raw materials and the exit of finished products are required in any case.

The module provides for the allocation of: a warehouse (for storing raw materials and separately products) and a technical zone, a washing room, the main workshop (with a spatial separation of production processes), a utility room, and a bathroom.

Bakery complex

It cannot be located in the basement or basement. It is forbidden to allow cross movement of raw materials and pastries. The unidirectionality of the production process must be maintained. Workshops are distinguished in the working area (in modular structures, boxes separated by a partition):

• hot;
• for cleaning and washing inventory;
• requiring special rules.

Disinfectant-impregnated mats are required in front of the door to the workshop area. The walls of this zone and even the ceiling are whitened with glue paints or painted with an aqueous emulsion. If the walls or ceiling are defective, their immediate repair is required. The floors are lined with waterproof material approved by the State Sanitary and Epidemiological Supervision. They should be even, smooth, but not slippery, without cracks, easy to wash and have a slight slope for the outflow of water.

The premises provided for the warehouse should be:

• Always clean
• Heated (with temperature indicators not lower than + 8 ° C).
• With a good ventilation system, not damp (humidity from 70 to 75% is acceptable).

All warehouses in capital bakeries are equipped with canopies that protect bakery products and raw materials from precipitation during loading / unloading. In these rooms, gas treatment against insect pests is permissible, carried out in accordance with the standards. The walls of the warehouses are made smooth, the floors without cracks. Let's say a cement floor. . It is enough to equip the box for the receipt of goods and its shipment with a visor above the entrance.

In the warehouse area intended for products, it is unacceptable to store household chemicals, disinfectants and any strong-smelling goods that are not raw materials for baking.

Rooms for employees

Locker rooms are equipped in such a way that employees keep their outerwear, things in which they came to work and work clothes separately. There is a shower next to the dressing room. It should have a pre-shower room with hangers and benches. The number of shower cabins is standardized by SNiP.

The toilet is equipped with a gateway, subway doors, toilet paper or napkins. A disinfectant-soaked rug is spread out in front of the toilet, and a sign is placed reminding them to take off their work gown. The toilet room lock should have:

• wash basin;
• hand disinfectant;
• soap;
• hanger for outerwear;
• hand dryer (electric towel).

Food must be provided for employees. They are completed in the same way as toilet locks (hangers, sinks, electric towels). A disinfectant mat is also provided before entering this room.

For mini-bakeries of a modular and "apartment" type, such a number of premises is not needed, but:

• a bathroom (usually a dry closet);
• locker room for staff.

Must be. At the same time, a corridor is provided between the storage area, the bakery and the staff rooms, in which there should be mats with disinfectants.

equipment requirements

When using imported equipment, you need a certificate for it. All details of devices, inventory, any equipment must be made of materials permitted by the sanitary supervision of the Russian Federation. It should:

• Easy to wash.
• To be treated with disinfectants. Metal sheets for products - calcined.
• and use for one type of product (raw materials / semi-finished products / finished products).

For finished goods and products for its baking use not only different equipment, but even lifting devices. To open a bakery, it must be equipped with:

• refrigerators;
• ovens;
• dough mixing bowls;
• flour sifting systems;
• devices for transporting bread;
• racks;
• scales;
• knives.

And others need equipment, the choice of which depends on the types planned for release.

Personnel Requirements

Employees must have sanitary books with passport data and a photograph entered in them. They are required to undergo regular medical examinations. Employees are prohibited from performing work duties with jewelry on. When hiring new employees, they must familiarize themselves with the rules of conduct and the peculiarities of the sanitary and epidemiological regime at the enterprise. The administration is obliged to monitor their observance. All these points will be of interest to the representative of the SES during the audit.

Wiring and lighting requirements

Lighting is considered a very important element in ensuring the standards of work for bakers. Both its level and the safety of lighting equipment will be normalized and checked. Regarding SNiP, consult what requirements will be put forward to you. Because the old standard (SNiP II-4-79, chapter 4) has expired, the new SNiP 23-05-95 * has not been updated. It was updated in version SP 52.13330.2011. When checking services, they can refer to any of the specified documents.

Rospotrebnadzor has strict requirements for lighting, heating and ventilation of work shops. Wiring should be hidden, especially for the work area. All illuminators must be placed in an explosion-proof enclosure. The level of natural and artificial lighting must comply with SNiP. It is recommended to use natural insolation as much as possible.

Requirements for heating and ventilation systems

These systems must be regularly serviced, ventilation must be thoroughly cleaned. All equipment of these systems should be easy to clean, have smooth surface. The locksmith should be able to quickly and easily access it.

All heat generating equipment must be insulated. Ovens should be provided with an air shower to prevent employees from being exposed to hot steam/gas.

For modular type bakeries, air showers are not provided, but the installation of ventilation exhausts above all equipment that generates heat is shown. The power of the equipment is a calculated value. The standards for calculation can be found in TMDP 27-0-3.86.

Water and waste requirements

When setting up your bakery, you will need to carry out the interior of the sewer, arrange the plumbing and design and install a ventilation system if you do not purchase a ready-made structure. In terms of sanitary requirements, this means that you will need to work in accordance with SNiP 2.04.05-91 (heating + ventilation) and SNiP 2.04.01-85 in terms of water and wastewater. The requirements of SanPiN 4630-88 are dictated to drains (they relate to factors that can pollute the surrounding waters).

The water used for baking products and washing containers must comply with the current GOSTs for drinking water. Effluent must be discharged into the city sewer. It is forbidden to pour untreated used water into nearby water bodies.

Packaging and transport requirements

A permit for the transportation of such products is issued by the sanitary inspection service for only six months. Carries finished products motor transport without this permission is prohibited. The container must comply with modern standards, a certificate confirming its hygiene and a certificate confirming the quality. If the mini-bakery does not deliver itself, this item can be omitted.

Raw material requirement

Products used for baking must be properly stored. It is allowed to accept it for production only if there are appropriate certificates and documents confirming the quality.

Requirement for baking (finished products)

As for the requirements of sanitary services for baking bread and similar products, you should check the exact requirements in the SES. You can get acquainted with the basic requirements here SanPiN 2.3.4.545-96. But instead of this document, SP 2.3.4.3258-15 was developed and approved in 2015. It was supposed to come into force six months after approval, but is no longer valid. An important point for you are the changes that relate to the provision of food-producing enterprises with bactericidal lamps.

It is impossible, without assessing the safety, to include new types of products in production. All documentation for new products is subject to approval by the SES of the Russian Federation.

Finished products can be sold after baking for a very short time:

• rye, rye bread with the addition of wheat - up to 36 hours;
• products weighing 0.2 kg or more from wheat flour and wheat varietal flour with an admixture of rye - up to 24 hours;
• small items (up to 0.2 kg) - up to 16 hours.

It is necessary to lay products in trays correctly, in accordance with existing standards. Each batch is accompanied by a document confirming the quality and a certificate. A hygiene certificate is issued for each type of product (but not for a batch).

Contracts to be signed

The agreements listed below must be concluded before contacting Rospotrebnadzor. The main contracts are:

1. Contract with any service engaged in primary and preventive disinfection, insect and rodent control.
2. Contract for the removal of industrial waste and solid waste.
3. Contract for the utilization of gas-discharge light sources.
4. Contracts with utilities (energy company, water utility, heating systems).

What does the SES check?

First of all, this inspection is interested in compliance with sanitary and epidemiological standards. The commission checks:

• Availability of all the above contracts.
• An agreed reconstruction plan of the enterprise and permits from the SES for a land plot for a capital structure.
• Sanitary books for staff.
• Compliance with the sanitary epidemiological regime at work by employees.
• Disinfection journal with registration in SES.
• Compliance of the construction, decoration and equipment with the standards of sanitary supervision of the Russian Federation.
• Compliance of microclimate conditions with the requirements of SNiP.
• Hygienic certificates and documentation confirming the quality of both raw materials and finished goods, as well as containers.
• Compliance with the standards of storage of raw materials.
• Compliance with the rules for the manufacture, storage, loading of finished products (baking, when ready, is immediately laid out in trays, it is forbidden to pour it into a pile).
• When selling pastries directly from the bakery, compliance with the rules for its implementation.

Representatives of the Sanitary and Epidemiological Service may request statutory documents, sanitary passports of the facility and vehicles, a list of products that are planned to be produced (3 copies), documents confirming ownership of this facility or a lease. During ongoing inspections, the inspector may require information on the timing of repairs.

Penalties

Sanctions for violation of the sanitary regime can be issued in the form of:

• warnings;
• a fine;
• administrative temporary closure of the enterprise.

In case of harm to the health of the population on a mass scale and serious damage to the state, criminal liability is provided.

Violation of the rules for the sale of goods is punishable by a fine:

• official - 1000-3000 rubles;
• legal entity - 10,000-30,000 rubles.

Supply low-quality goods is punishable by the imposition of penalties in the amount of:

• for an official - 3000-10000 rubles;
• enterprises - 20,000-30,000 rubles.

Violation of sanitary rules and regulations is punishable by a warning and a fine:

• for individuals - 100 - 500 rubles;
• officials 500 - 1,000 rubles;
• legal entities 10,000 - 20,000 rubles or closing for 90 days.

Violation of the sanitary and epidemiological standards that caused the illness / poisoning of consumers is considered a criminal offense and is punishable by:

• 80,000 rubles or in the amount of salary for six months;
• removal from office or restriction of freedom for up to 3 years;
• in the event of the death of a consumer, imprisonment for up to 5 years or corrective labor for 180-240 hours is provided.

These are not all the fines that Rospotrebnadzor has the right to impose on the owner and employees of the bakery, but only the main ones related to the hygienic regime at work.

Fire safety requirements for mini-bakeries

The risk of fires in such organizations is quite high. Flour sifting and storage areas (class B-IIa), as well as hot areas of the mini-bakery and container storage areas (if wooden pallets are used) are considered fire hazardous.

Main regulatory documents

1. PPB 01-03 (fire safety rules). Particular attention should be paid to paragraphs 3,6,15,40,52,53,57,60 and 108.
2. Order of the Ministry of Emergency Situations No. 313 dated 18.06.03.
3. Federal Law of the Russian Federation No. 123 dated 22.07.08.
4. NPB 104-03.
5. SP9.13130.2009
6. PP No. 390 dated 04/25/12.
7. Federal Law of the Russian Federation N69 dated 12/21/94.

The main requirements of the Ministry of Emergency Situations and the fire service

• equipped with APS installation;
• means of warning workers about a fire are installed;
• purchase of primary fire extinguishing equipment;
• all electrical wires and cables are laid in a protected mode;
• measurements of the resistance of insulating materials of power wiring and illuminators are made;
• all illuminators are equipped with explosion-proof fittings;
• there must be a fire exit at least 80 cm wide;
• all bakery premises (boxes) with varying degrees fire hazard (different class) are separated by partitions of appropriate fire resistance;
• it is not allowed to use combustible materials to cover walls and floors on the evacuation route and in the workshop area;
• doors of all storage areas (boxes), production areas are marked with special icons indicating their explosion and fire hazard.

Also, the appointment and training of persons responsible for fire safety, regular briefings of personnel are carried out with the entry in the journal of briefings of classes "under the signature" of its participants (the journal must be registered). Before opening a mini-bakery, it makes sense to get expert advice from the regional department of the Ministry of Emergency Situations.

Violation of all these requirements, if they did not have serious consequences, is punishable under 1 Art. 20.4 of the Code of Administrative Offenses of the Russian Federation (fine, administrative suspension of the bakery).

The design of a fire alarm and the choice of extinguishing agents is carried out in accordance with SNiP 2.04.09-84 and depends on the size of the mini bakery. When installing fire-fighting equipment, explosion-proof elements (intrinsically safe electrical circuit) are used. Usually installed:

• APS (explosion-proof version) is an installation designed to detect a fire and alert about it in automatic mode. it is desirable to provide for a manual launch of the system along the evacuation route.
• SOUE (turns on from the APS signal and has a light and sound warning system). This system should not only notify, but also manage the evacuation process.
• To detect a fire, smoke detectors are also used in an explosion-proof design.

A package of documents that should be in the bakery

1. Fire safety instruction (PB) for production.
2. Instructions for industrial safety for administrative premises (if any).
3. Color instructions for PB in A3 format.
4. Instructions for evacuation measures with an evacuation plan and actions in case of fire (color).
5. Order on the appointment of a responsible person for fire safety (for LLC).
6. Logs of registration of fire extinguishing equipment and instructing workers.
7. Fire hazard signs on premises in A4 format.
8. Fire brigade call number.

A package of documents for very small enterprises can be clarified at the local branch.

Sanitary rules and regulations for mini-bakery

SANITARY RULES AND REGULATIONS

FOR MINI BAKERY

1. Developed by: Center for State Sanitary and Epidemiological Surveillance in St. Petersburg (Dmitrieva G.A.); Department of Human Nutrition, Faculty of Additional Professional Education, St. Petersburg State Medical Academy named after I.I. Mechnikov (Belova L.V., Krestova G.A., Mishkich I.A.).

1. Approved and put into effect by the Decree of the Chief State Sanitary Doctor for St. Petersburg of November 27, 1997 N 6.

1. APPLICATION AREA

These Sanitary Rules and Norms have been developed and approved on the basis of the Law of the RSFSR "On the Sanitary and Epidemiological Welfare of the Population", the Law of the Russian Federation "On Protection of Consumer Rights", the Law "On Certification of Products and Services" and the "Regulations on State Sanitary and Epidemiological Rationing", approved by Decree of the Government of the Russian Federation of June 5, 1994 N 625, and establish requirements for enterprises producing bread, bakery products.

1. NORMATIVE REFERENCES

References to the following documents are used in these Sanitary Rules and Norms.

2.1. Law of the RSFSR "On the sanitary and epidemiological well-being of the population" dated April 19, 1991.

2.2. Law of the Russian Federation "On certification of products and services" dated 10.06.93.

2.3. The Law of the Russian Federation "On Protection of Consumer Rights" and the Federal Law of the Russian Federation "On Amendments and Additions to the Law of the Russian Federation "On Protection of Consumer Rights".

2.4. Law of the RSFSR "On the Protection of the Environment".

2.5. "Regulations on state sanitary and epidemiological regulation", approved by the Decree of the Government of the Russian Federation of June 5, 1994 N 625.

2.6. SN 245-71 "Sanitary standards for the design of industrial enterprises" gr.8.

2.7. SanPiN 2.34.545-96 "Sanitary rules and norms for the production of bread, bakery and confectionery products."

2.8. SNiP 23-05-95 "Natural and artificial lighting".

2.9. SNiP 2.04.05-91 "Heating, ventilation and air conditioning".

2.10. SNiP 2.04.01-85 "Internal water supply and sewerage of buildings".

2.11. SanPiN N 4630-88 "Sanitary rules and standards of protection surface water from pollution."

2.12. VNTP 02-92, part 2 "Bakeries".

1. GENERAL PROVISIONS

3.1. These Sanitary Rules and Norms (hereinafter referred to as the Sanitary Rules) determine the hygienic requirements for the arrangement, equipment and maintenance of mini-bakeries that produce bread and bakery products with a maximum capacity of up to 3 tons per day, regardless of ownership and departmental affiliation, as well as requirements for mode of production, storage, sale, quality of bread and bakery products.

3.2. The placement of low-capacity enterprises at the maximum allowable productivity is allowed only in separate buildings. For bakeries and workshops for the production of: bread and bakery products - no more than 1 ton per day is allowed, in agreement with the bodies of the State Sanitary and Epidemiological Supervision (provided there is no harmful effect on residents), placement in premises attached to residential and other buildings, as well as built into non-residential buildings (administrative, industrial, trade, etc.).

3.3. When placing low-capacity enterprises in separate buildings, the sizes of sanitary protection zones should be established in agreement with the State Sanitary and Epidemiological Supervision authorities, based on the sanitary classification of enterprises depending on the existing hazards, as well as taking into account the situation on the ground.

3.4. In the case of placing low-power enterprises in premises attached or built-in attached to residential buildings, sources of harmful effects (vibration, noise, dust, gases, odors, etc.) should be placed in the premises most remote from the main building. In addition, measures must be taken to eliminate or reduce the harmful factors of this production to acceptable levels.

3.5. When designing, building new and reconstructing existing enterprises, one should be guided by building codes technological design of enterprises producing bread, bakery products, as well as the requirements of these Sanitary Rules.

3.6. Construction projects, reconstruction, overhaul, as well as the commissioning of newly built or overhauled, reconstructed and re-equipped enterprises must be agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision of Russia.

3.7. The range of manufactured products, as well as the points of its sale, are approved by the administration of the enterprise and coordinated with the centers of the State Sanitary and Epidemiological Supervision. The range of small-capacity enterprises should be limited, consistent with existing capabilities. Changing the assortment must be agreed with the center of the State Sanitary and Epidemiological Supervision.

3.8. In the production of bread, bakery products, environmental protection measures must be carried out in accordance with the Law of the RSFSR "On the Protection of the Environment".

3.9. When designing enterprises, maximum permissible loads on the environment should be taken into account and reliable and effective measures should be provided for preventing and eliminating environmental pollution with hazardous waste, their neutralization and utilization, the introduction of resource-saving, low-waste and waste-free technologies and industries.

3.10. The construction and reconstruction of enterprises, structures and other facilities must be carried out according to approved projects, agreed with the bodies and institutions of the State Sanitary and Epidemiological Supervision, in strict accordance with the current environmental, sanitary, and building codes and regulations.

3.11. During the construction and reconstruction of enterprises located within the boundaries of settlements, the size of the sanitary protection zone should be established in agreement with the bodies of the State Sanitary and Epidemiological Supervision.

Industrial, domestic, storm drains bakery enterprises should be discharged into the sewer and treated at city (village) or local facilities. Local projects treatment facilities and places of discharge must be agreed with the bodies of the State Sanitary and Epidemiological Supervision. Discharge of industrial and domestic wastewater into water bodies without proper treatment and disinfection is prohibited.

1. TERRITORY REQUIREMENTS

4.1. Choice land plot for the construction, reconstruction of enterprises must be agreed with the bodies of the State Sanitary and Epidemiological Supervision.

4.2. The territory of the yard must be fenced, lit, kept in proper cleanliness. Yard cleaning should be carried out daily, in winter it should be cleared of snow, ice, during ice - sprinkled with sand.

4.3. On the territory of the enterprise it is not allowed to place residential premises, points for fattening domestic animals and birds, there should not be landfills, livestock complexes and other possible pollutants nearby.

For the flow of atmospheric waters, slopes directed from buildings and other structures to water collectors should be provided.

The territory should be landscaped.

4.4. For the collection and temporary storage of waste, garbage, waterproof garbage bins, containers with a volume of no more than two days of accumulation of waste, with lids on a concrete and asphalt site, the area of ​​which should be at least 1 sq.m., should be installed. Placement of garbage bins from the enterprise and from residential buildings at least 25 m, cleaning of containers should be carried out as they are filled, but at least 1 time in 2 days, followed by disinfection in the spring-summer period of the year with a 10% bleach solution or other permitted disinfectants. . means.

Garbage removal from the receivers should be carried out by special vehicles, the use of which for the transportation of raw materials and finished products is prohibited.

1. REQUIREMENTS FOR WATER SUPPLY AND SEWERAGE

5.1. Water supply to enterprises should be carried out by connecting them to a centralized water supply network, and in the absence of it, by installing an internal water supply system from artesian wells.

5.2. The quality of water used for technological, drinking and household needs must comply with the requirements of GOST “Drinking water. Hygienic requirements and quality control”.

5.3. Artesian wells and reserve tanks must have sanitary protection zones of at least 25 m. Systematic control must be established for their sanitary and technical condition and for water quality.

5.4. The quality of water supplied to tanks and production shops should be systematically monitored in accordance with GOST “Drinking water. Hygienic requirements and quality control” within the time limits established by the bodies of the State Sanitary and Epidemiological Supervision ( chemical analysis produced at least once a quarter, bacteriological - at least once a month).

5.5. Water tanks for spare water must be insulated, sealed and kept clean.

5.6. Production facilities should include:

— supply of cold and hot water of drinking quality with the installation of mixers to the points of water intake for the needs of the technology;

- flushing taps at the rate of one tap per 500 m2 of area in the workshops, but at least one flushing tap per room;

- sinks for washing hands in workshops with cold and hot water supply with a mixer, equipped with soap (disinfectant solution), a disposable towel or an electric hand dryer.

Sinks should be located in each production workshop at the entrance, as well as in places convenient for their use, at a distance of more than 15 m from the workplace.

For drinking purposes, drinking fountains, saturators or drinking tanks are installed at a distance of no more than 75 m from the workplace.

The temperature of drinking water should be in the range of 8-20 degrees C.

The water in the tanks must be changed daily, the tanks must be sealed.

5.7. For the hot water supply system, water must be used that meets the requirements of GOST “Drinking water. Hygienic requirements and quality control”.

It is forbidden to use hot water from the water heating system for technological processes, sanitization of equipment and premises.

5.8. In case of lack of hot water, it is necessary to provide for the installation of electric boilers, water heaters to provide enterprises with hot running water in sufficient volume.

5.9. The device of the sewerage system of enterprises must meet the requirements of SNiP “Sewerage. External networks and structures”, “Internal water supply and sewerage of buildings”, as well as the requirements of these SanPiN.

5.10. The sewerage systems of mini-bakeries located in buildings for other purposes or extensions to them should be provided separate from the sewerage systems of these buildings.

5.11. To remove industrial and domestic wastewater, enterprises must be connected to a citywide sewerage system or have an independent sewage system and treatment facilities.

The internal sewerage system for industrial and domestic wastewater must be separate with independent release into the yard network.

5.12. It is forbidden to discharge industrial and domestic waters into open water bodies without proper treatment, as well as the construction of absorbing wells.

1. HEATING AND VENTILATION REQUIREMENTS

6.1. Production and auxiliary premises, with the exception of cold warehouses, must be provided with heating in accordance with the requirements of SNiP "Heating, ventilation and air conditioning", "Industrial buildings",

“Administrative and domestic buildings”, while the use of a water heating system is preferable as the most hygienic.

Heating appliances must be easily accessible for cleaning from dust.

6.2. Equipment, pipelines and other sources of significant emissions of convection and radiant heat (bakery ovens, steam lines, hot water pipelines, steam boilers, boilers, etc.) must have thermal insulation, the temperature on the surface must not exceed 45 degrees C.

6.3. At workplaces near ovens, as well as at final proofing cabinets, to protect against escaping hot vapors and gases, it is necessary to provide air showering at the level of the breathing zone. The temperature of the showering air in winter should be within (18 + 1) degrees C at an air speed of 0.5-1.0 m / s, and in summer (22 + 1) degrees C at an air speed of 1- 2 m/s Air recirculation is not allowed.

1. LIGHTING REQUIREMENTS

7.1. Natural and artificial lighting in production and auxiliary premises must comply with the requirements of SNiP “Natural and artificial lighting. Design Standards” and “Technological Design Standards”.

In all production and auxiliary premises, measures should be taken to maximize the use of natural light. Light openings should not be cluttered with production equipment, containers, etc. both indoors and outdoors.

7.2. Glazed surface of light openings of windows, lanterns, etc. should be regularly cleaned of dust and soot.

Broken glass in windows must be replaced immediately. It is forbidden to install compound glass in windows and replace glazing with plywood, cardboard, etc.

Lighting fixtures and fittings should be kept clean and wiped down as they get dirty.

7.3. Lighting sources for production workshops and warehouses must be enclosed in special explosion-proof fittings: fluorescent - depending on the type, incandescent lamps - in closed shades.

At the enterprise, it is necessary to keep records of electric lamps and ceiling lamps in a special journal.

7.4. Luminescent lighting at enterprises producing bakery products is recommended to be arranged in the departments: baking, dough mixing, dough cutting, brewing and yeast, bread storage, expedition, administrative and amenity premises.

7.5. It is forbidden to place lamps directly above open (opening) technological tanks.

7.6. In order to avoid dust explosions in the premises for the storage and preparation of flour, the following should be provided: hidden electrical wiring, removal of electrical switches and circuit breakers outside these premises, the use of sealed lamps with a protective grid.

Supervision of the condition and operation of lighting fixtures should be assigned to technically trained persons.

1. REQUIREMENTS FOR PRODUCTION, AUXILIARY AND UTILITY PREMISES

8.1. Production facilities and workshops of the enterprise should be located in such a way as to ensure the flow of technological processes and the absence of oncoming and crossing flows of raw materials and finished products. Their location in the basement and semi-basement premises is prohibited.

A set of premises must meet the standards of technological design.

8.2. Warehouses must be dry, clean, heated, well ventilated (temperature not lower than 8 degrees C, relative humidity 70-75%), equipped with special rooms for unloading raw materials and loading finished products and provided with awnings to protect against precipitation. completely covering vehicles.

Separate forklifts must be provided for the transportation of raw materials and finished products.

In warehouses, gas treatment of barn pests is allowed in accordance with the current rules for the gas treatment of warehouses.

The floor in the warehouse must be dense, without cracks, cemented, the walls must be smooth.

Refrigeration chambers for storing perishable raw materials and semi-finished products should be provided in the warehouse.

In warehouses for food products, storage of non-food materials and odorous household goods (soap, washing powders etc.) is prohibited.

8.3. As part of the production workshops of the enterprise, in accordance with the requirements of the "Sanitary Standards for the Design of Industrial Enterprises", thermal (hot) workshops should be allocated to separate rooms; washrooms that require a special hygienic regime.

Before entering the production premises, mats moistened with a disinfectant solution should be provided.

8.5. Ceilings and walls above panels in industrial premises and auxiliary workshops must be whitewashed with glue or painted with water-based paints.

Painting and whitewashing of ceilings and walls must be done as needed, but at least twice a year.

Places with chipped plaster are subject to immediate plastering followed by painting or whitewashing.

8.6. Minor work to eliminate defects in plaster, whitewashing, replacement broken glass etc. it is allowed to carry out without a complete stop of the production process, subject to local fencing and reliable protection of products from the ingress of foreign objects into it.

8.7. Floors in all industrial premises must be waterproof, non-slippery, without cracks and potholes, with a surface that is easy to clean and wash with appropriate slopes to the ladders.

8.8. For finishing floors, walls and ceilings, materials approved by the State Sanitary and Epidemiological Supervision authorities must be used.

8.9. In dressing rooms, it is necessary to provide separate storage of outer, home, work clothes and shoes.

Doors to the toilet, to the toilet cabin are arranged like "metro".

Washbasins and toilet locks should have sinks, toilet paper, soap, an electric towel, a disinfectant solution for hand treatment, a hanger for bathrobes and a disinfection mat before entering the toilet.

The toilet cubicle must be equipped with a toilet paper holder. There should be a reminder on the cabin doors: "Take off your sanitary clothing."

Showers should be located next to dressing rooms, have pre-showers equipped with hangers and benches.

The number of places in showers should be determined in accordance with SNiP according to the number of workers in the largest shift.

8.10. Food stations should be part of the household premises.

In the absence of canteens, enterprises should have rooms for eating.

Hangers for sanitary clothes, washbasins with hot and cold water supply, soap, electric towels should be provided in front of the food points.

1. REQUIREMENTS FOR EQUIPMENT, INVENTORY, PACKAGING

9.1. Equipment, apparatus should be located in such a way as to ensure the flow of the technological process and free access to them.

9.2. All parts of equipment and apparatus in contact with products must be made of materials approved by the State Sanitary and Epidemiological Supervision authorities for use in food engineering and the food industry. The use of imported equipment and inventory is allowed only if there is a hygienic certificate (conclusion).

9.3. The surface of equipment and inventory should be smooth and easy to clean, wash and disinfect. Detergents and disinfectants approved by the State Committee for Sanitary and Epidemiological Supervision of Russia must be used.

9.4. New iron molds and sheets intended for baking flour products must be calcined in ovens before use. The use of sheets and forms with faulty edges, burrs, dents is prohibited.

Forms for bread should be periodically (as necessary) subjected to editing (eliminating dents and burrs) and removing soot - by firing in ovens and other methods permitted by the State Sanitary and Epidemiological Supervision.

9.5. The inner and outer surfaces of the mixing bowls after each kneading are cleaned and lubricated with vegetable oil.

9.6. Each line supplying flour to the silo must be equipped with a flour sifter and a magnetic trap for metal impurities.

The flour sieving system must be sealed: pipes, burats, auger boxes, silos should not have gaps.

The flour sifting system must be disassembled and cleaned at least once every 10 days, at the same time its serviceability must be checked and treated against the development of flour pests. The exit from the flour sifters is checked for the presence of extraneous hits at least 1 time per shift. In magnetic devices, 2 times in 10 days, a check of the strength of the magnet should be carried out. It must be at least 8 kg per 1 kg of the own weight of the magnet. Cleaning of magnets is carried out by a locksmith at least 1 time per shift.

The results of checking and cleaning the flour sieving system should be recorded in a special log.

9.7. Silos for bulk storage of flour must have a smooth surface, cones of at least 70 cm, devices for breaking roofs of flour and inspection hatches at a height of 1.5 m from the floor level.

9.8. Knives on rollers are cleaned at the end of work. Boards, table surfaces, rubber conveyor belts should be regularly mechanically cleaned and washed with hot water and soda as they get dirty.

Trolleys, shelves and scales should be washed with hot water and dried to dryness daily.

9.9. Inventory, intrashop packaging should be processed in special washing departments. With manual washing, containers and equipment are washed at the end of each shift after a thorough mechanical cleaning in washing machines or three sectional baths.

In the first section - soaking and washing at a water temperature of 40-45 degrees C, the concentration of the detergent solution is determined according to the instructions attached to it.

The second section is disinfection. In the third - rinsing with hot running water with a temperature of at least 60 degrees C.

9.10. After processing, inventory and intrashop packaging are dried. They are stored in a special room on racks, shelves, stands with a height of at least 0.5-0.7 m from the floor.

9.11. Washing of returnable containers should be carried out separately from washing of intrashop containers and inventory.

9.12. For washing and disinfection of equipment, apparatus, inventory, bathrooms, hands, etc., centralized preparation of washing and disinfecting solutions should be provided.

Storage of detergents and disinfectants is allowed only in a specially designated room or in special cabinets.

9.13. When repairing equipment, inventory equipment, measures must be taken to exclude the possibility of foreign objects getting into products in accordance with the "Instructions for preventing foreign objects from getting into products".

9.14. Commissioning of apparatus and equipment after repair (reconstruction) is allowed only after washing, disinfection and inspection by the shift supervisor (foreman).

9.15. The inventory of locksmiths and other repair workers should be in portable tool boxes. It is forbidden to store repair parts, small spare parts, nails and other things near workplaces in production facilities. For this, a special pantry or place is allocated.

1. REQUIREMENTS FOR RAW MATERIALS, PRODUCTION, OUTPUT

10.1. All incoming raw materials, auxiliary, packaging materials and manufactured products must meet the requirements of applicable standards, specifications, hygienic requirements, have hygienic certificates and quality certificates.

10.2. The hygienic certificate is issued for the type of product, and not for a specific batch. It is the responsibility of the manufacturer to confirm the conformity of the batch of manufactured and supplied products with the established requirements (to guarantee the appropriate quality of the goods).

10.3. The control of safety indicators in finished products of the baking industry is carried out in accordance with the procedure established by the manufacturer of products in agreement with the State Sanitary and Epidemiological Supervision bodies and guaranteeing the safety of products.

10.4. Raw materials and auxiliary materials are allowed into production only if there is a conclusion of the laboratory or specialists of the technological control of the enterprise.

10.5. When using imported food additives, the enterprise must have a certificate and specification from the supplier, as well as a hygienic certificate or permission from the State Committee for Sanitary and Epidemiological Supervision of Russia.

10.6. Raw materials entering production must be prepared for production in accordance with technological instructions and "Instructions for preventing the ingress of foreign objects into products."

The preparation of raw materials for production should be carried out in a separate room - the preparatory department.

Unloading of raw materials, semi-finished products and auxiliary materials should be carried out after pre-cleaning containers from surface contamination.

Bags with raw materials before emptying are cleaned from the surface with a brush and carefully ripped open along the seam.

Cans and cans with raw materials are protected from surface contamination and disinfected. Fillings and semi-finished products prepared for the production of bakery products should be stored in labeled closed containers at a temperature not exceeding +6 degrees C.

10.7. Bagged raw materials, auxiliary materials and finished products should be stored in warehouses and expeditions on racks and pedestals at a distance of at least 15 cm from the floor level and 70 cm from the walls in piles with at least 75 cm wide passages between them.

10.8. Flour should be stored separately from all types of raw materials. Flour in containers should be stored in stacks on racks at a distance of 15 cm from the floor level and 50 cm from the walls. The distance between stacks must be at least 75 cm.

10.9. When bulk acceptance and storage of flour, the following conditions must be observed:

- receiving devices during the absence of unloading flour trucks should be constantly closed, receiving flexible sleeves removed into the room and suspended;

- before connecting the flour truck to the receiving devices, the responsible person is obliged to conduct a thorough inspection of the internal contents of the outlet pipe of the flour truck, as well as the safety of the seals on the loading hatches of the flour trucks;

— air filters on silos and bunkers must be in good condition and cleaned at least once a day. All manholes and hatches must be securely closed. It is forbidden to send flour to production, bypassing magnetic traps;

- after repair and cleaning of flour pipelines, switches, feeders, hoppers and silos, the equipment must be inspected so that there are no tools, parts, brushes, etc.

10.10. During bulk storage, flour is placed in containers in accordance with quality indicators. Complete cleaning bunkers (silos) and a cone should be carried out at least once a year.

Cleaning of the upper areas of the bunkers (silos) and the cone should be carried out systematically once a month.

10.11. Salt should be stored in separate bins or chests with lids, as well as in dissolved form in containers equipped with filters, and only dissolved and filtered can be supplied to production.

10.12. Yeast is delivered to the enterprise pressed, dried or in the form of yeast milk. Pressed yeast and yeast milk are stored at a temperature of 0 to +4 degrees C. It is allowed to store a replaceable and daily supply of pressed yeast in a workshop.

10.13. Pasteurized cow's milk is stored at a temperature of 0 to +6 degrees C for no more than 36 hours from the end of the technological process of its production.

10.14. Fats, eggs and dairy products should be stored in cold rooms at temperatures from 0 to +4 degrees C.

10.15. Egg melange is allowed in the dough for the manufacture of small-piece confectionery and bakery products in accordance with the required organoleptic, physico-chemical and microbiological indicators. Egg melange is stored at a temperature of -6 to +5 degrees C, re-freezing of melange is strictly prohibited. Storage of defrosted melange for more than 4 hours is not allowed.

10.16. Food additives, including baking powder, must have hygiene certificates and be stored in their original packaging with appropriate labels.

Spilling and pouring food additives into other storage containers is not allowed.

Solutions of dyes and flavors are prepared by laboratory workers of the enterprise and issued for production in containers made of materials approved by the State Committee for Sanitary and Epidemiological Supervision for use in the food industry. Containers with solutions of dyes and flavors should have labels with the name and concentration of the drug solution.

10.17. Raisins and dried fruits are carefully sorted, twigs and impurities are removed, then washed on grates or in a raisin washer with running water at a temperature of about 5 degrees C. Raisins can be used in products where they pass a reliable heat treatment. The candied fruits are moving.

10.18. Bread, selected from the oven, must immediately be placed in trays and sent on an expedition. Storage of bread in bulk is prohibited.

10.19. Bread afflicted with a "viscous" (potato) disease is not allowed for food purposes, cannot be processed and must be immediately removed from the bakery.

To prevent the spread of "viscous" (potato) disease at the enterprise, it is necessary to take measures in accordance with the requirements of the "Instructions for the Prevention of Potato Bread Disease".

10.20. Products that have fallen on the floor (sanitary marriage) must be placed in a special container with the designation "Sanitary marriage".

1. REQUIREMENTS FOR TRANSPORTATION AND SALES OF THE FINISHED PRODUCT AND QUALITY CONTROL OF BAKERY PRODUCTS

11.1. Bread and bakery products are sold in accordance with the Rules for the Trade in Food Products, the current regulatory and technical documentation.

11.2. It is prohibited to approve normative and technical documentation for new types of bakery products, putting them into production, sale and use without a hygienic assessment of their safety for human health; coordination of regulatory and technical documentation for these types of products with the bodies of the State Committee for Sanitary and Epidemiological Supervision of Russia; obtaining a hygiene certificate in accordance with the established requirements.

11.3. Each batch of bread, bakery products must be provided with quality certificates, certification information.

11.4. Bread, bakery and confectionery products must be transported in vehicles specially designated for the transportation of these products, and must be protected from atmospheric precipitation during loading and unloading.

11.5. Bread and bakery products can be on sale at trade enterprises after leaving the oven for no more than:

- 36 hours - bread made from rye and rye-wheat and rye peeled flour, as well as a mixture of wheat and rye varietal flour;

- 24 hours - bread from wheat-rye and wheat flour, bread and bakery products weighing more than 200 g from high-quality wheat, rye flour;

- 16 hours - small-piece products weighing 200 g or less (including bagels).

After these deadlines, the sale of bread and bakery products is prohibited, and they are subject to withdrawal from the trading floor and returned to the supplier as stale.

11.6. Laying bread and bakery products in trays must be carried out in accordance with the Rules for laying, storing and transporting bread and bakery products in accordance with GOST "Stacking, storage and transportation of bread and bakery products". Bread trays must be clean and checked by bakers when filling.

11.7. Permission to operate vehicles is issued by the center of the State Sanitary and Epidemiological Supervision for 6 months. After this period, the vehicles must be presented for inspection. Transportation of bread and bakery products by vehicles that do not meet sanitary requirements is prohibited.

Vehicles used to transport bread and bakery products must be clearly marked "Bread".

It is not allowed to transport any goods in vehicles intended for the transport of bread and bakery products.

Vehicles, containers and tarpaulins intended for the transport of bread and bakery products must be kept clean.

Before loading, transport and containers must be inspected and cleaned, and at the end of work, thoroughly washed with hot water and disinfected at least once every 5 days at a motor transport company.

11.8. The head of the transport fleet and the administration of the transport enterprise are responsible for the sanitary condition of transport intended for the transport of bread and bakery products, as well as for the sanitary literacy of transport workers.

Persons accompanying the bread must load and unload bread in sanitary clothing and have a personal sanitary book with a note on the medical examination, examinations and passing the sanitary minimum exam.

Loading and unloading of finished products should be carried out under a canopy to protect from rain and snow.

Officials of the bakery enterprise are responsible for compliance with sanitary standards during loading of finished products, and the administration of the trading enterprise during unloading.

If the loading of finished products is carried out by trading enterprises in their transport, then the administration of the trading enterprise is responsible for maintaining the sanitary condition.

11.9. Sale of bread and bakery products is carried out in specialized branded bakery and bakery shops, bakery departments of grocery stores and supermarkets, in consumer cooperation stores selling consumer goods, bread and food tents, pavilions, auto shops and from vending machines. The sale of bread and bakery products in small retail trade enterprises is carried out in the presence of their industrial packaging.

11.10. Bread and bakery products returned from trade are processed at the manufacturing plant in the form of lobe. Uncontaminated products without signs of microbiological deterioration can enter the lobe. The lobe can only be used in the production of rye bread from wholemeal and peeled flour, bread from rye-wheat flour, bread from wheat flour of the highest, first and second grade.

It is prohibited to accept bread affected by the “potato disease” from the distribution network for processing. Storage in the production of waste and return of bread products to be washed for more than 4 days is not allowed.

11.11. Laboratory control consists in checking the quality of raw materials, auxiliary materials, finished products and compliance with the technological and sanitary and hygienic regimes for the production of bread, bakery products, is carried out by an accredited laboratory of the enterprise, and in the absence of a laboratory, control can be carried out under an economic contract with bodies and institutions of the State Sanitary and Epidemiological Supervision or laboratories accredited bodies of Gossanepidnadzor and Gosstandart.

1. SANITARY REGIME IN THE PREMISES OF ENTERPRISES

12.1. Cleaning of production, auxiliary, storage and amenity premises should be carried out by cleaners (combination is not allowed), and cleaning of workplaces - by workers. Multi-shift businesses should be served by a shift staff of cleaners.

12.2. Cleaners should be provided with cleaning equipment, washing, disinfection and cleaning products.

12.3. Cleaning equipment for cleaning industrial, auxiliary and utility rooms should be marked with paint and stored in separate rooms equipped with special washing baths and drain devices with hot and cold water supply, as well as a register for drying cleaning equipment.

12.4. After cleaning at the end of the shift, all cleaning equipment should be washed with water with the addition of detergents and disinfected, dried and kept clean.

12.5. Doors and door handles of production and auxiliary premises, as needed, but at least once per shift, should be washed with hot soapy water and disinfected.

12.6. The wall panels of the production workshops, as necessary, are wiped with damp cloths moistened with soap-alkaline solutions, washed with hot water and wiped dry.

12.7. Floors should be cleaned every shift, first they are cleaned with a wet method, then they are washed and wiped dry. If necessary, the floors are cleaned of dirt with scrapers. Greasy and slippery floors (according to production conditions) are washed with hot water and soap or an alkaline solution.

12.8. Internal glazed surface window frames washed and wiped as it gets dirty, but at least once a week.

12.9. The heaters and the spaces behind them must be regularly cleaned of dirt and dust.

12.10. Electrical equipment, lattice and other protective guards and transmissions, fan chambers and panels should be cleaned periodically, as they become dirty, during a complete power outage.

12.11. In amenity premises, cleaning should be carried out daily (at least twice per shift) using hot water, detergent and disinfectants. Toilet bowls, urinals are periodically cleaned of uric acid salts with technical hydrochloric acid.

12.12. For cleaning and disinfection of sanitary facilities, special equipment (buckets, scoops, rags, brushes, etc.) with a distinctive color and marking should be allocated. Cleaning equipment for bathrooms should be stored separately from cleaning equipment for other household premises.

12.13. In the premises of the enterprise, the presence of rodents and insects (flies, cockroaches, barn pests) is not allowed.

To prevent the appearance of rodents and insects, a sanitary regime must be observed on the territory, in production, storage and amenity premises.

All openings in the warm season should be protected from insects by removable metal mesh.

12.14. To prevent the appearance of rodents, holes in the floor, ceilings, walls, gaps around technical inputs must be sealed with cement, brick or iron.

Ventilation openings and channels must be covered with metal mesh.

In the event of the appearance of rodents, apply mechanical methods their destruction (traps, tops).

12.15. If cockroaches are found, the premises are thoroughly cleaned and special treatment (disinfestation) is carried out.

The use of chemicals for the destruction of rodents (deratization) and insects (desinsection) is allowed only when these activities are carried out by specialists of disinfection enterprises.

12.16. To carry out disinfestation and deratization works, the administration of the enterprise must have agreements with the disinfection station or with the state unitary enterprise of the disinfection profile, the renewal of which is carried out in a timely manner.

12.17. Deratization and disinfestation should be carried out on sanitary days in conditions that guarantee the impossibility of getting drugs on raw materials and finished products.

1. REQUIREMENTS FOR WORKING CONDITIONS

13.1. The working conditions of bakery workers should be monitored during the allotment of the site, during the design, construction, commissioning and operation of the enterprise, as well as when introducing a new technological equipment, new raw materials, food additives in accordance with the requirements of federal, regional and industry standards.

13.2. Assessment of working conditions involves the assessment of factors:

— temperature, humidity, air mobility at all workplaces;

- thermal radiation at workplaces near furnaces;

- noise at all workplaces;

- natural and artificial lighting in the workplace;

- forced standing working position - for all workers;

- stereotyped working movements when working with the predominant participation of the muscles of the arms and shoulder girdle - at workplaces in dough mixing, baking departments, when laying finished products, as well as during other operations involving manual labor;

- the mass of the load being lifted and moved manually - when manually lifting and moving trays with products during other relevant operations (Appendix 1);

- slopes of the body when laying products, raw materials during non-mechanized manual operations;

- air pollution with dust during loading, unloading and dosing of bulk products (flour, granulated sugar, etc.);

- contact with hot surfaces of equipment, when servicing furnaces, products.

13.3. The microclimate of bakery enterprises must comply with the requirements of the Sanitary Standards for the Microclimate of Industrial Premises.

13.4. Noise levels in industrial premises must be within the current sanitary standards. In all rooms with noisy equipment, measures must be taken to reduce noise in accordance with the SNiP "Noise Protection" and be no more than 80 dB.

13.5. Machine tools, machines, devices must have vibration damping devices, and the vibration level must not exceed sanitary standards.

13.6. The illumination of working surfaces at workplaces must comply with the requirements of the current SNiP "Natural and artificial lighting" and range from 200 to 400 lux, depending on the purpose of the premises.

13.7. The floors of industrial premises located above unheated or artificially cooled premises must be insulated in such a way that the temperature difference between the room and the floor surface does not exceed 2.5 degrees C, and a ventilated air gap must also be provided.

13.8. The concentration of harmful substances in the air of the working area should not exceed the MPC for specific substances.

13.9. Employees before going to work and working at the enterprise must undergo a medical examination in accordance with orders of the Ministry of Health of the Russian Federation N 90 of 03/14/96 and N 405 of 12/10/96.

13.10. The administration should not employ persons who have general and additional contraindications due to harmful working conditions.

13.11. In agreement with the bodies of the State Sanitary and Epidemiological Supervision, health measures aimed at eliminating (reducing the level of impact) harmful production factors should be developed and implemented at the facility.

13.12. The enterprise should organize systematic control of harmful production factors, organize work on the use of collective and individual protection equipment.

13.13. All newly recruited workers must complete minimum health training and pass exams, then undergo training every 2 years.

1. PERSONAL HYGIENE OF WORKERS

14.1. Newly hired workers are allowed to work after familiarization with the rules of personal hygiene and instructions to prevent foreign objects from entering the finished product.

14.2. Each employee must have a personal medical book of the established form with passport data, a photograph, in which the results of medical examinations, information about infectious diseases, and passing the sanitary minimum are entered.

14.3. Mini-bakery staff are required to observe the following personal hygiene rules:

- Come to work in clean clothes and shoes;

- leave outerwear, headgear, personal items in the dressing room;

- cut nails short, keep hands clean;

- before starting work, wash your hands thoroughly with soap and water, put on clean sanitary clothes, pick up your hair under a cap or scarf;

- when visiting the toilet, take off sanitary clothing in a specially designated place, after visiting, wash your hands thoroughly with soap and water, use disinfectants to treat your hands;

- if there are signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, inform the administration and contact a medical facility for treatment.

14.4. It is forbidden to wear jewelry, cover food, smoke in the workplace; Eating and smoking are allowed in a designated area.

14.5. Each enterprise should have a first aid kit with a set of medicines for first aid.

14.6. Locksmiths, electricians and other workers engaged in repair work in the production and storage facilities of the enterprise are required to work in workshops in clean overalls, carry tools in special closed boxes, and prevent contamination of raw materials, semi-finished products and finished products during work.

14.7. The heads of workshops (sections), shift foremen must exercise strict control over the implementation of personal hygiene rules by the workers of the workshop, especially with regard to washing hands before work, after breaks in work and using the toilet.

1. OBLIGATIONS AND RESPONSIBILITIES OF THE ADMINISTRATION FOR COMPLIANCE WITH THESE RULES

15.1. The administration is obliged to provide:

- each employee with sanitary clothing in accordance with approved standards;

- regular washing and repair of sanitary clothing and issuing it to employees for wear only during work;

- availability of a sufficient amount of cleaning equipment, detergents and disinfectants for cleaners;

– systematic implementation of disinfection, disinfestation, deratization works according to the schedule,

agreed with the bodies of the State Sanitary and Epidemiological Supervision;

- passing classes and passing exams on the sanitary minimum for all employees of production shops and departments upon admission to work, and then once every two years with entering the results of classes in a personal medical book and a special sanitary journal;

— carrying out once every two years certification on sanitary knowledge of the managerial and engineering personnel (heads of workshops, engineers, workers and heads of departments) of the enterprise;

— required amount medical books for employees subject to medical examinations and examinations, in the prescribed form;

- submission to the polyclinic and other medical institutions where medical examinations are carried out, lists of employees to mark the results and the date of the examination.

15.2. The director of the enterprise is responsible for the sanitary condition of the enterprise and for the implementation of these sanitary rules at the enterprise.

15.3. The administration is obliged to monitor the timely passage of medical examinations by employees of enterprises and the passing of exams according to the sanitary minimum.

15.4. Responsibility for the sanitary condition of production shops, departments, warehouses, amenity areas, etc., is borne by the heads of the relevant departments.

15.5. The employee serving it is responsible for the sanitary condition of the equipment and the workplace.

15.6. Each employee of the enterprises must be familiarized with these Sanitary Rules with the subsequent passing of an offset according to the sanitary minimum.

15.7. Responsibility for the implementation of these Sanitary Rules at enterprises rests with the administration of the enterprise.

15.8. Control over the implementation of these Sanitary Rules is carried out by the territorial centers of the State Sanitary and Epidemiological Supervision.

CLASSES OF WORKING CONDITIONS BY INDICATORS OF SERIOUS WORK PROCESS

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Experts say that opening a bakery in our time is as fashionable as opening a restaurant in the early nineties. How much does it cost to open a bakery today and about other intricacies of the bread business, we will talk in our article.

Let's take a closer look at the idea of ​​\u200b\u200bopening a bakery and a business plan. To begin with, it is worth noting the nuance that this case has several directions. Today, bistro bakeries are quite popular. What is the difference between selling your own pastries and organizing a full-fledged bakery?

The point is that today, trade homemade cakes, almost anyone can. In my opinion, for beginners, it is better to start just from the sale of baked goods at home, this business practically does not require investments, unlike a full-fledged bakery.

What does it take to open a bakery?

Start-up capital

You need money to open your own business. It is difficult to name a specific amount. It all depends on the volume of production, the quantity of manufactured products. If you are planning to open a mini-bakery, start from 300 thousand rubles, a larger business will cost much more than several million rubles. It all depends on financial possibilities. If you are a beginner without starting capital, you can connect investments. Finding an investor is quite difficult, not every person will entrust their money to a novice entrepreneur, but if you correctly present a business plan, then there are chances of success.

Starting capital for business development can be obtained from the state. In this case, you must be registered at the labor exchange as unemployed and then you can count on financial assistance for the development of your business. The amount depends on previous positions and wages, the coefficient is calculated and paid to the unemployed one time. Each person can use this method once.

room

Quite an important point. You should not consider options for building a bakery from scratch, it is unprofitable and takes a very long time.

A bistro bakery is a business within an existing business. Now almost every supermarket has its own mini-bakery, where fresh, hot pastries are made daily. Visitors can even watch the confectioners, because they are behind glass and the whole technological process you can see if you want. This idea is quite profitable, it is easy to implement and the profit at the same time will be fast enough because the distribution channel has already been established.

You can conclude agreements with supermarkets on mutually beneficial business and organize a joint business. Or you can rent a separate room on your own. The area of ​​​​the mini-bakery should be at least 50-120 squares. We must not forget also about the location of your outlet, and about competition. Therefore, before engaging in this type of income, calculate the profitability of the idea for your region.

Basic requirements for a bakery

• The basement is not suitable for these purposes;
• Mandatory installation of ventilation systems, fire alarm;
• Availability of sewerage and water supply systems;
• Floor covering - from waterproof materials;
• The walls must be tiled;
• Availability of utility rooms (cloakroom, toilet, warehouse for food storage).

These standards are mandatory, so take them into account otherwise you will not receive a production permit.

The documents

If you decide to open your own business, then you should take into account the nuance that you will need the appropriate documents and permits for the sale of pastries from the Sanitary and Epidemiological Service, the fire department. Only having received the necessary permits, you will have the right to produce and sell your products, conclude supply contracts with retail outlets.

Equipment

The choice of equipment depends on many factors. If you have a mini-bakery, then the equipment should be compact and easy to use. As for power, it is important to take into account production volumes. In accordance with these criteria, it is worth choosing equipment for a bakery.

Foreign or domestic production?

It all depends on the starting capital. If there is an opportunity and more money, then it is better to give preference to foreign-made equipment. The price will be approximately from 30 thousand euros. But, these are all arbitrary numbers.

Product distribution channel

• Wholesale. The wholesale distribution option is profitable and promising for any bakery. But it requires an increase in personnel, the scale of production, and the availability of its own transport. For beginners, it is easier to conclude agreements with several outlets, supermarkets and supply products in small batches.
• Own point of sale. This option is the most profitable, but also quite expensive. Suitable at the stage of business expansion and only experienced entrepreneurs. Beginning businessmen will not be able to realize this idea.

Staff

You need to hire staff, you can't do it on your own. And the people who will work for you must be professionals with work experience. Therefore, do not try to save as much as possible, at the initial stage, this can turn into a complete failure of the business. For a mini-bakery, you need 4-5 employees, for a larger enterprise, you need to hire at least 10 employees.

Now you know how to open your own bakery business and you can safely start implementing the idea. Focus on the needs of people, offer quality products at the best prices, and your business will become profitable and successful.

I wish you good luck!

• Current trends
• Purpose of the business plan
• Required documents, permissions
• Project implementation - choice of premises
• Starting capital for opening
• staffing
• Current expenses

A confectionery bakery is a business that does not know crises; pastries always remain a popular product. Even the economically difficult 2015 showed a slight decrease in demand for bakery and sweet products - pastries. Therefore, we decided to tell you how to open a bakery and pastry shop from scratch in 2019.

Current trends

In Russia, bread and other flour products worth 4 billion dollars are consumed annually. At the same time, the quality of bread often leaves much to be desired, so the consumer is willing to pay for rich and tasty pastries. It can only be offered by a private confectionery-bakery. Large plants cannot 100% satisfy the needs of the market in this part.

In European countries, this niche has long been filled with mini confectionery-bakeries combined with small shops or cozy cafes. In Russia, this concept is only gaining momentum, so the level of competition is not so high. Especially if you open such a business in a small town. Megacities are less attractive in this regard.

You can also open your own bakery at home or use franchises to cut down on your initial investment. To achieve success, the main thing is to provide quality to the consumer, and the choice of business concept depends on the entrepreneur himself, his financial capabilities and plans for its development.

Purpose of the business plan

The calculations below are the foundation for starting and building a business. it classical scheme organization of a small bakery-pastry shop, which lists what is needed and how much the essentials cost to start the project. The current prices in 2019 are taken as the basis, allowing novice entrepreneurs to find out how much it will cost to open a turnkey bakery, create a business plan for individual requirements.

The business plan allows you to open a bakery and confectionery with the following economic indicators:

• the cost of 1 kg of products - 60 rubles;
• daily sales - 200–400 kg of bakery, sweet products;
• monthly operating profit - 360,000–720,000;
• net profit - 65,000–366,000 including all expenses and taxes.

The profitability of the business is 50%, the payback period is from 6 months to a year.

We offer to download detailed confectionery bakery business plan with all calculations. We guarantee quality!

Required documents, permits

To open a small pastry bakery from scratch, you need to obtain many permits:

1. Sanitary and epidemiological permit for production. Requirements for the premises will be discussed below.
2. The conclusion of the SES, which is necessary for working with third-party organizations - shops, supermarkets.
3. An environmental review should be carried out.
4. Fire department permit. To receive it, the premises where the bakery and confectionery is located must comply with regulatory industry requirements. The main ones are: the presence of fire alarms and primary fire extinguishing equipment - fire extinguishers.
5. Certificate of Conformity of the Federal Agency for Technical Regulation and Metrology.

Good day! I continue to reveal the mini-bakery business plan, because without the right business plan it is quite difficult to build a business, and today we will talk about how to choose the right room for a mini-bakery.

1. Purchase a property;
2. Rent a space for your bakery.

Since my site was created for beginner businessmen, I will skip the first option, the cost of acquiring a premises is quite high and beginners simply do not have money for such a significant investment, although whatever you say, the option of acquiring premises for a mini-bakery has quite a lot of advantages.

We will focus on the second option, namely how to rent a room for a mini-bakery.

Rental of premises for a mini-bakery

Perhaps the best option for starting a bakery business is to rent a room. Small rental costs, as well as the ability to change the place of activity are just the main trump cards for choosing such a room.

Where to rent a place for a mini-bakery:

1. Near large business centers;
2. Near the subway;
3. Near a large shopping complex.

SES requirements for a room for a mini-bakery

1. Availability of plumbing, hot and cold water;
2. The presence of a sewer system;
3. A ventilation system is required;
4. The room must comply with all SNiPs (it is forbidden to place a mini-bakery in the basement and semi-basement, special repairs must be made in the room;
5. Depending on the capacity of the mini-bakery equipment, all power consumption standards must be observed.

   The power of the electrical network should be from 40 kW, in general, the more the better - this will subsequently expand and increase the productivity of your mini-bakery.

It is also imperative that the mini-bakery must have premises for staff, for warehousing Supplies and of course a toilet for workers.

In general, organizing a business is a troublesome and responsible business, almost 50% of the success of the entire enterprise is decided at the stage of creating a business.

I would still recommend taking a list of requirements for the premises for a mini-bakery in the SES itself at the place of operation (the fact is that in some regions they may differ slightly) and let’s say that it closes its eyes to some points of the SES (I myself personally saw a mini -bakery in the basement).

When renting a room, you can agree with the landlord so that in the future this room can be redeemed.

Also considering the leased premises, pay attention to the possibility of further expansion of production.

This is perhaps all that concerns the premises for a mini-bakery. If you want to get answers to your questions, you can ask them in the special VK group “Business Secrets for a Beginner”, knowledgeable entrepreneurs will help, and of course I also give my recommendations.

That's all! Successful business!

Oleg KHODYAKOV: "All our products are handmade and of high quality"

When buying bread, a person thinks little about how and by whom it is made. Perhaps because many are sure: now only machines work in the process of baking, and people only control this process. Is this really so, what is the “zest” of products made in mini-bakeries, how to bake belyashi, which tastes indistinguishable from home-made ones, and about many other things, we asked the owner of the KhleBBery chain, Oleg KHODYAKOV.

Oleg Olegovich, baking production is hard work.

Not everyone can master this craft, and random people, as a rule, do not stay here. Judging by the fact that the people of Syzran appreciated the products of the KhleBBery bakery, you have found your calling. Tell us why you chose this particular area and how long ago the KhleBBery network was created.

No wonder they say that bread is the head of everything. People always need bread, regardless of the economic situation in the world.

I wanted to contribute to the production of high-quality bakery products. The first KhleBBery bakery at the Obraztsovskaya Ploshchadka opened in June 2017, five months later, in the area of ​​the SVVAUL military camp. Currently, there are five outlets in Syzran, plus four more in the cities of Tolyatti, Smolensk, Cherepovets, and Kirov.

Now people have the opportunity to choose where exactly to buy products, including bread. How can KhleBBery bakeries attract customers, what is their “highlight”?

It's very simple: quality products and excellent service. In addition, when a person buys bread that was not delivered to the store across the city (or even from another city!), but was baked a stone's throw from home, it is impossible not to taste it. All our products are handmade. And since everything is reflected in the quality of bread - even the mood of the baker, we have a friendly, cheerful, young team of like-minded people.

Could you please clarify what exactly is meant by the concept of "quality products"?

First, we have a reliable, well-established logistics system supplies quality products for production. Products are carefully selected. And secondly, secondary production is excluded in the KhleBBery network. That is, all products that are not sold on time are written off, and not recycled. We live in small town, and a good reputation for us are not empty words. For example, take the same belyashi. We do not buy ready-made minced meat from someone, but we make it ourselves, which is why we guarantee excellent taste and the highest quality.

Separately, I want to say about our new product - "Sourdough Rye Bread" - yeast-free bread baked on natural sourdough. We grow this yeast ourselves. The process is long, but then the bread turns out to be real - tasty, fragrant, healthy.

What is the assortment in KhleBBery bakeries?

Now in the nomenclature - more than a hundred items of products. But this is not the limit. So, recently we have created a novelty that has come to the taste of many customers - julienne with mushrooms. Confectionery production began to expand: Napoleon cake, muffins, as well as favorite Soviet-era cakes: Potato, ring, eclairs, etc.

What difficulties do you face at work?

Probably, not only in this business, but everywhere - the personnel issue is the most difficult to solve. Sometimes it is easier to take a turner and teach baking than to retrain specialized specialists from other industries.

What plans do you have for the future?

In the very near future we plan to launch a franchise in Russia. This is a completely different, much higher level.

What promotions are held in KhleBBery bakeries?

Permanent 10% discounts for factory workers - employees of Tyazhmash and SNPZ, as well as for pensioners. In the morning, before 11.00, a 30% discount is provided for products, and after 19.00 - 20%.

Interviewed by Elena OZINSKAYA: “Thank you, Oleg Olegovich, for an interesting conversation. Good luck in your work!

Addresses where KhleBBeri bakeries are located:

• st. Lazo, d.28
• Ulyanovsk highway, 17
• st. Lyudinovskaya, 29
• st. 50 years of October, 44
• Shopping center "Obraztsovsky"
• st. Mira, 64

What is good about the business in the form of opening a bakery is its simplicity and demand. Indeed, in any, even a small city, bread is needed every day and for everyone. True, in order to engage in baking, one must love it, only in this way baking bread will become a profitable business and bring a stable income. Although the bakery will not bring very large incomes, especially at the beginning, it will allow you to “stand firmly on your feet”. Therefore, the best candidates for opening their own mini-bakery will be bakers with entrepreneurial inclinations.

In most mini-bakeries, there is simply no end to customers, this business is in great demand, as they say: kalach will become boring, but bread will never. In this review, we will draw up a bakery business plan “from A to Z” together (calculations for 2018).

It is not necessary to be a professional baker, but being able and loving to bake pies, bread, muffins and other goodies will be very desirable. Indeed, in this case, even before the opening of the mini-bakery, you will be able to develop a unique recipe and test it on friends, relatives, colleagues, neighbors and choose the most delicious and successful options, and get your first customers. And then, in the course of work, you will always be able to respond very flexibly to changes in market conditions, to the appearance of competitors, adjusting and changing the range or method of sale, so as to remain the most “delicious” bakery on the market.

In this article we will consider the features of the bakery, we will analyze exemplary business plan, sources of financing, which will help to make a conscious decision about the scale, equipment, range and format of work.

Bakery assortment

The first thing to do at the stage of the bakery business plan is to decide on the direction. To do this, it is not necessary to order complex marketing research, you can simply go around shops, kiosks, mini-bakeries and other points where bakery products are sold and find out which types are more in demand. What is scattered, and what lies for a long time. Why so is a question of quality or price. The products of which factories and bakeries are represented there.

It is unlikely that it will be possible to compete with the so-called social varieties of bread of large bakeries and combines. But by focusing on taste and health benefits in a business plan, it is quite possible to occupy a stable niche in a higher price range. It can be varieties of bread with bran; with the addition of sesame seeds, sunflower; combined bread - from wheat, rye, corn flour; bread with cumin, malt, even dried fruits.

Do not forget about the confectionery direction in the bakery - sweet buns, muffins, cookies, etc. And since you will probably buy sesame, sunflower, nuts, sugar and fructose grains in bulk, you will organize the production of gozinaki and other nut and grain delicacies, would also be very helpful.

The main purpose of this research for a business plan is to find out what types of popular bakery products are in short supply, so that they can then be offered at an affordable price.

As already mentioned, this work can be done independently, or you can order a marketing research. In the first case, you will spend your time and save some money, but there is a risk that you will miss some important point which may be key and as a result sales and margins may be lower than expected. In the second case, the picture will be more complete, but the article of investments in opening a business based on a mini-bakery will be replenished with another amount, not the fact that it is mandatory.

Start-up capital

How much money to consider for starting production in a business plan directly depends on how much bread and other products you plan to bake.

If you start small, 200-400 kg of bakery products per day, then for a couple of electric ovens, medium dough mixers, racks and tables, 350-400,000 rubles may well be enough. If you are planning a larger business, then you will need several million. The exact amount will be determined by a specific business plan, or rather its estimated part.

The source of funding in the business plan estimate can be:

1. own funds;
2. Bank loan;
3. money from a private investor.

Each option has its own advantages and disadvantages.

In the first case, you risk only your own money, but for start-up entrepreneurs, the amount of more than 500,000 rubles, which you need to invest and get the first profit only after a few months, often turns out to be unbearable.

The second and most common way is a bank loan. This is money borrowed at interest. The option is obvious, the risk is high, but getting money for a bakery and paying back loans is real.

And the third is to find a private investor who has free funds, and he may be interested in business development, but in this case a competent business plan is already important. For example, this may be the owner of a grocery supermarket chain, and / or a cafe, which is interested in as many customers as possible go to it, and they remain regular customers. And you with your fresh and delicious buns just help him with this. Your unbearable amount for him may not be so significant. But here it is important to immediately agree on the conditions under which you will receive the money. After all, there is a risk that after you establish a profitable bakery, a stronger and more experienced partner can take over your business. The decency of the investor is also important here, as well as their own quickness and “toothiness”.

Regulatory and permitting documents

When starting your own mini-bakery, you need to take care of obtaining all the necessary permits.

The sphere of production and marketing of food products has clear requirements from the SES. Before the business starts, it is mandatory to obtain 2 conclusions - for the production and products of the bakery.

In addition, a mini-bakery will require a certificate of conformity from the Federal Agency for Technical Regulation and Metrology.

The final stage will be the issuance of a document from the environmental expertise service, as well as the coordination of all standards with the fire inspection at the factory.

Without all of the above documents, it is impossible to open a bakery. Keep in mind in the business plan that the cost of obtaining opinions and permits from all instances will be about 50,000 rubles.

Premises for rent

A very important and responsible step, since not every room is suitable for a bakery. As one of the most desirable options, this is part of the free space of shops, food industry, catering. Such premises initially comply with the requirements of the SES and the fire service, or it is quite easy to bring them into line with such requirements. To rent such premises, you need to conclude an agreement on a joint type of activity. But not every business owner will let someone else under his “roof”, because the tenant can cause trouble, and both will have to answer.

In any case, it is quite possible to find a suitable room for long-term lease. And you need to take care of this in advance.

For a mini-bakery, a room of 60-120 m², a separate storage room and a dressing room will be enough.

When searching, it is important to take into account the location, the availability of convenient entrances for shipping products, as well as low competition or - the best option- its absence.

The premises of the bakery must comply with the requirements of the SES, study the issue thoroughly on the official website.

If the room is not equipped with any of the above systems, then you need to make repairs, taking into account the estimate, or look for another option.

An interesting idea: organizing a mini-bakery in your own apartment

Purchase of equipment and raw materials

The quantity and quality of equipment for a mini-bakery is determined by the budget possibilities of the business plan, as well as the chosen scale of the bakery. Imported European equipment has excellent performance and energy-saving characteristics, but the cost of such equipment is often several times higher than domestic counterparts. Therefore, you need to look at the specific situation and consider all options. Foreign, domestic, new and used samples. Study carefully specifications, reviews. It will be very good to visit the operating production, where the equipment you are interested in is installed.

You will definitely need:

1. A bakery oven of the KhPE-500 type or an analogue - preferably two small ones, because in the event of a failure, production will stop, and a disruption in the supply of products, especially at the beginning of a business, is extremely negative.
2. Proofer - there the shaped dough is suitable before serving in the oven.
3. One or more small dough mixers if a wide range is expected.
4. Forms for bread.
5. Bottom sheets.
6. Tables, racks.
7. Portion scales.
8. Other auxiliary utensils, metal containers, bowls, knives, spatulas, etc.

This section will form the most significant capital cost item for a bakery business plan. Depending on the chosen type and class of equipment, the amount can range from $60,000 to $200,000. At the first stage, it would be best to get by with the essentials, and buy the rest as the output grows and as needed.

You also need to find and conclude contracts for the supply of all necessary raw materials and ingredients for the bakery in advance. For the smooth operation of the bakery, you should maintain at least a week's supply in your own warehouse. With the majority of large suppliers, it is possible to agree on the regular delivery of the required amount by their transport, which will also remove the need to maintain their own vehicles.

Even the most carefully crafted business plan will not give you the true cost of production before the first loaves are out of the oven. Therefore, the first few batches will be the most important in pricing, technology development and the final recipe.

To help in the calculations, we give data according to GOST, for 1,000 kg. white bread need 740 kg. flour, 9.6 kg. salt, 1.2 kg. sunflower oil, 7.4 kg. yeast. It is not difficult to find out the price of these ingredients from suppliers, and for the rest too, if the recipe is more complex. To the amount received, you should add staff salaries, electricity fees, rent, taxes, etc. Further, elementary arithmetic for a business plan: the selling price of products must cover the sum of all costs and contain at least a minimum profit, otherwise the bakery will have to close.

For the smooth and profitable operation of the bakery, conscientious and skilled workers are needed. Otherwise, all efforts can be crossed out by one batch of low-quality bread. Therefore, the selection of people must be taken very responsibly and carefully.

Sales organization

In parallel with the order and installation of the production line, you should deal with the conclusion of contracts with shops or wholesalers. This is where the information collected in the first paragraph of our list may come in handy. In addition, by this time it is good to have prototypes of the products that you are going to offer, so that the owner or manager can be convinced of the quality and good commercial characteristics of the products.

It is best to organize the delivery of mini-bakery products at the expense of the wholesaler's company, or conclude an agreement with a private carrier. In the latter case, he would pick up finished products every morning and deliver them to retail outlets. In both options, there is no need to buy and maintain your own vehicles.

It should be remembered when drawing up a business plan that for a stable and profitable operation of a bakery, it is necessary to find the ratio of price and quality of the product that would suit you as a manufacturer, but also a buyer, as a consumer. The best guarantee of business stability is a satisfied customer who becomes a regular customer.

We hope that the information provided in this article will help you start a business, run your own mini-bakery and earn your first million.

Roman Agarkov specially for Intellectis

Mini bakery: profitable or not? Profitability of a mini bakery

You can hardly argue with the fact that a business that is built on the production of any food products, especially bread, will always be in demand. In the realities of our country, the production of bread is in demand - our people have eaten bread and will always eat it. Today we wanted to talk about how profitable it is to open your own mini-bakery, and also talk about the profitability of such production.

The business of producing bread in relatively small quantities has many advantages. So, in particular, it is easy to change it to the needs of the market and for a mini-bakery you will not need a large number of staff. Your products will always be in demand, as it is quite easy to supply them fresh and hot. According to experts, the profitability of a mini-bakery averages from 20% to 50%. To a greater extent, it depends on the chosen niche of products and on its range.

Economic feasibility of a mini bakery, profitability

To answer the question of whether it is profitable or not to open a mini-bakery, you will need to analyze the situation on the market and make an analysis of already operating bakeries in the big cities of our country. If you start to analyze the work of all successful mini-bakeries in big cities, you can easily make an approximate accounting of the most basic indicators of economic importance. this business. We will give some average data that was obtained in the course of correspondence and consultations with many mini-bakery owners.

Annual expenses for ensuring the operation of a mini-bakery:

1. Approximate rent premises for the production of bread per year - about 29,000 dollars
2. Purchase of equipment at the initial stage of opening a business - about $ 35,000
3. Repair of the premises to comply with the requirements of the SES and the fire inspection - about $ 4,000
4. Purchase and installation of all necessary furniture for a mini bakery - about $ 1,500
5. Costs for utilities for 12 months - about 6,000 dollars
6. Salaries of employees for a 12-month period of operation of a mini-bakery - about $ 50,000

These are approximate costs for the first year of providing a mini-bakery.

When planning to reach the self-sufficiency of the enterprise within 1-2 years, it is necessary first of all to focus on the production and production of rich pastries, which on average gives 60% profitability. This is due to the fact that the mini-bakery is capable of processing about 1 ton of flour per day. With such volumes of production, your products will be easy enough to buy and will not stagnate in stores. Thus, you will reduce the waste of your production. On average, such volumes will allow you to receive a net profit: $ 351 thousand (STS 6%) or $ 357 thousand (STS 15%), BASIC - $ 298 thousand.

If you focus only on the production of bread, then the profitability of a mini-bakery will be about 20-25%, which will allow you to reach self-sufficiency a little later - 3 years after the opening of a mini-bakery.

How much does a mini bakery cost?

The benefit of a mini-bakery depends entirely on its cost at the initial stage of starting a business. Here are some data regarding the cost of equipment:

1. Roasting cabinets. The cost of equipment starts from 19,000 rubles.
2. Bakery ovens.

   The cost of equipment starts from 20,000 rubles.

3. Roasting ovens. The cost of equipment starts from 35,000 rubles.
4. Bottom ovens. The cost of equipment starts from 400,000 rubles.

You will need to get a refrigerator, cutting tables and tools, equipment for storing finished products, as well as display cases with the function of cooling the placed goods. approximate cost all this equipment will be about 300,000 dollars.

As additional equipment, if you sell products at the checkout, you will need a cash register. The cost of simple models is now about 23,000 rubles.

The approximate cost of a mini-bakery is about 3-4 million rubles.

A mini bakery is beneficial if you approach the matter as thoughtfully as possible and having some experience in the confectionery business behind you.

Introduction

Chapter 1 Organization Research

General characteristics of the organization

Mission, goals and functions of the organization

Interaction of the organization with the external environment

Organizational structure and powers of departments

Organizational processes and management system

SWOT - organization analysis

Personnel policy and communications in the organization

Characteristics of the type of organizational culture

Chapter 2. Diagnosis of organizational problems and justification of innovative proposals

Chapter 3

Innovative project for the modernization of the main equipment at the enterprise

1. Goals and objectives of the innovation project

2. Strategies, methods and resources

   Economic efficiency of innovations

Conclusion

Bibliographic list

Introduction

The study of an organization using design technology is relevant, as it makes it possible not only to study the organization and determine its main problems, but also to offer possible solutions to one of the problems.

aim term paper is the development of the basic provisions of the theory of organization through the study of a particular organization.

Work tasks:

1) acquire the ability to analyze and understand the main organizational structures and processes, to see the shortcomings of the organization and development reserves;

2) master the skills of the project approach to the implementation of effective changes (innovations) in the organization;

3) master the skills of design design work, participation in public defense and examination of projects in accordance with the requirements for project development.

The object of the study is the municipal unitary enterprise "Bakery" in the settlement of Svetly, Saratov region.

The subject of the study is the organizational and managerial structure of the enterprise, as well as the level of innovative activity of the enterprise.

In the work on the project, methods such as participant observation, acquaintance with the documents of the organization, questionnaires, interviews, audit, design, special methods for studying individual aspects of the organization (OCAI) will be used. Such research methods allow the most complete study of the organization in this case. For work, there are such information resources as: the opportunity to get acquainted with the documentation of the institution, the possibility of interviewing, questioning, the possibility of participant observation,

Chapter 1 Organization Research

General characteristics of the organization

The municipal unitary enterprise "Bakery" ZATO p. Svetly (hereinafter MUP "Bakery") was established in accordance with the order No. 2-R dated 03.01.02 of the head of the municipality ZATO p. Svetly Kashirina T.N.

The founder of the Enterprise is the administration of the municipality ZATO, Svetly village, Saratov region (Certificate of state registration (re-registration) of the enterprise No. 38)

The enterprise is legal entity, has a separate property, an independent balance sheet, settlement and other accounts in bank institutions, a seal with its name, a stamp, forms, a company name, a trademark.

The enterprise bears responsibility established by the current legislation of the Russian Federation for the results of its production, economic and financial activities and fulfillment of obligations to the owner of the property, suppliers, consumers, the budget, banks and other legal and individuals with all his property. The Enterprise is not responsible for the obligations of the administration of the Moscow Region ZATO of Svetly, and the administration of the Moscow Region of ZATO of Svetly is not responsible for the obligations of the Company, except as provided by the legislation of the Russian Federation.

Location of the enterprise MUP "Bakery": Russia, Saratov region, ZATO p. Svetly, st. Kovalenko 1, "a".

The enterprise was created in order to meet social needs in the results of its activities and make a profit.

To achieve the goals of MUE "Bakery" carries out the following activities in accordance with the procedure established by the legislation of the Russian Federation (subject of activity of the enterprise):

purchase of raw materials and necessary materials for the production of products;

production of bakery and confectionery products, incl. with cream;

sale of products through your store;

wholesale and retail trade in related products;

sale of over-purchased raw materials;

rental of premises for the creation of retail outlets;

sale of products under contracts through other trade enterprises;

carrying out other activities that do not contradict the current legislation.

To carry out activities subject to licensing. The enterprise is obliged to obtain a permit (license) in the manner prescribed by applicable law

Mission, goals and functions of the organization

Mission Municipal Unitary Enterprise "Bakery" - providing the population of the village of Svetly and nearby settlements with high-quality bakery and confectionery products at the level of world standards through the introduction of the latest technologies in production and management.

Our long-term goal is to be the leader in the production of high-quality high-quality bakery and confectionery products.

Since ancient times, guests in Russia have been greeted with bread and salt - products that symbolize peace, friendliness and hospitality.

Our company serves a noble purpose - we feed people with bread.

The development strategy of MUP "Bakery" consists of the following key components.

Concentration of efforts on satisfaction of needs of buyers. We are increasing the production of the most popular types of bread in order to achieve effective growth of the company.

Application of the most advanced achievements. We identify and implement the most effective production and sales innovations that help us reduce costs, improve bread quality, and increase sales.

Investments in new technologies.

Interaction of the organization with the external environment

The main task facing the bakery is to expand the sales market for products and strengthen the won positions by expanding the range of manufactured goods.

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