Dietary and table eggs, depending on the mass, are divided into 3 categories:
selected- the mass of one egg is 65g, denoted - 0;
first- 55g, are designated - 1;
second- 45g, are designated - 2.
store diet eggs
at a temperature not higher than 20°С and not lower than 0°С; canteens
- at a temperature not higher than 20°С; in refrigerators, eggs are stored at a temperature of 0 to -2 ° C and at a relative humidity of 85-88%.
Sanitary requirements for the processing of eggs.
Before use, chicken eggs must be scanned through an ovoscope, then washed in a 4-section bath, as eggs can be a carrier of salmonella. It is impossible to use eggs with food marriage, as well as egg melange, since, when thawed, it serves as a favorable environment for the development of microorganisms.
Eggs are processed in a 3-section bath in the following order:
- in the first section - treatment in a 0.5% solution of soda ash at a temperature of 40-45 degrees C for 5-10 minutes;
- in the second section- disinfection with 2% bleach solution or 0.5% chloramine solution for 5 minutes;
- in the third section- rinsing with running water for 5 minutes.
After handling the eggs, workers should thoroughly wash their hands with soap and water before breaking them. Disinfect them with a 0.2% bleach solution, change sanitary clothing.
In order to prevent eggs with a smell and other defects from getting into the total mass, when breaking, several eggs (no more than 5 pieces) are poured into a small volume container, and then poured into a larger production container. Before use, the egg mass is filtered through a sieve with cells no larger than 3 mm. The duration of storage of the egg mass at a temperature of 2-6 ° C - no more than 24 hours. Containers for collecting and storing egg mass must be marked; the use of these containers for other purposes is prohibited. They should be stored in a room for preparing egg mass.
Reading time: 9 min
Egg processing according to SanPIN in public catering is necessary at any food enterprise. To do this, cafes, restaurants, canteens and confectionery factories are required to comply with the rules of sanitary standards. Basic provisions for the use of disinfectants, requirements for primary processing of products and egg washing allow us to comply with regulations and take care of the health of consumers.
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General provisions of SANPIN and scope
Many different dishes are prepared from eggs. They are used both in places of public catering, and in schools and preschool institutions. Many are mistaken that the shell reliably stores the testicles. It must be processed before the product is added to food.
Egg processing at catering establishments, bakeries and preschool institutions is carried out according to a certain method, the procedure for which must be followed and carried out correctly. This is evidenced by the current sanitary regulation No. 2.3.2.1078-01.
Instructions for processing eggs according to SanPiNU have a number of requirements:- The regulations are aimed at protecting human health.
- Rules for the premises and territory.
- Temperature regime.
- Natural or artificial lighting.
- Availability of water supply and sewerage.
- Acceptable equipment.
- Medical care.
- Sanitary condition of the premises.
Egg products are sorted without fail before processing, and if cracked ones are found, they are immediately disposed of. The regulations apply to all businesses selling or storing catering products. The functions of control over compliance with the norms are carried out by bodies appointed in accordance with the legislation of the Russian Federation.
Egg storage standards
Additionally, there are instructions, a number of requirements and norms for the maintenance of testicles. GOST protects the consumer from expired products, and has established that the shelf life of eggs is 25 days. If we are talking about quail testicles, then the period is slightly increased - up to 30 days. Despite this, it is not recommended to consume this product raw after 10 days.
Watch the video:"Bubble Egg Washer"Basic norms:
- Homemade fresh testicles should be stored in a dry place.
The temperature should not be higher than 10 degrees. Avoid direct sunlight on the product. It is allowed to keep out of the refrigerator for no more than two weeks, and in the refrigerator for up to 4 months. - After cooking, the shells are removed from the egg products, so they can be stored indoors for no more than three days and 7 days in the cold.
Although experts are confident that if the shelf life of a raw product is suitable, it is better to boil it to increase the shelf life. In addition, chicken testicles in this condition should be kept in containers in a cool place. In this case, they will be fresh for a month, and quail ones for two.
For your information: separately protein or yolk must be stored only in the refrigerator. The deadline is set - a maximum of two days. Then their use is prohibited.
Disinfectants
Public catering outlets are required to process egg products in accordance with the standards and observe the concentration of the substance. Egg cleaning is carried out with preparations that include helminth. He disinfects products.
The table shows the concentration of the agent and the disinfection scheme:| Group | Quantity, pcs. | Degree of pollution | Product concentration | Washing and disinfection | Extension of the term | С° |
|---|---|---|---|---|---|---|
| 1 | 150 | Pure | - | - | 7 | 12-13 |
| 2 | 150 | - | - | 1 | - | |
| 3 | 150 | 1/8 | DM LED 0.5% | DM LED | 7 | 12-13 |
| 4 | 150 | 1/8 | 1 | - |
Hygienic processing extends the shelf life of the product. The concentration of drugs is approved by SanPiN.
SanPiN Egg Processing Regulations 2020
The instruction is intended for schools and kindergartens, enterprises and public catering. The product must be processed strictly according to SANPIN 2020. Before starting the procedure, a thorough inspection of each egg should be carried out and, then, proceed to disinfection.
Step by step algorithm:- Disinfectant in a certain concentration is dissolved in water in a glass container.
- Products are removed from the catering unit and placed in the egg washer.
- It is cleaned with a disinfectant.
- The chicken product is then removed from the sections and processed. Eggs should be washed according to SanPiN. The water must be clean and warm.
Note: after complete drying, the egg products are laid out in a sterile container. The solution must be changed twice per shift.
Primary processing of eggs in public catering establishments
Primary processing of eggs in the catering unit should be carried out in a specially designated place. The products are put into a labeled container and poured with a two percent soda solution, then with chloramine.
After that, the processed products are rinsed with cool water. Already clean egg products are transferred to a new disinfected labeled container.
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Basic rules for the use of disinfectants
SANPIN egg processing rules apply to all public catering establishments. Disinfectants are used for this process. The composition of the drug must contain antimicrobial components.
Procedure requirements:- Regardless of the product, you must strictly follow the instructions on the product packaging.
- The room in which disinfection is carried out must be clean, as well as the processed food product.
- The container in which the substance is diluted is pre-sterilized.
- It is necessary to observe the dosage of the drug.
- The agent must be added to the water gradually.
- Deson 4% - 20 minutes.
- Optimax 1% - 15 min.
- Polydex 7% - 20 minutes.
- Eco-com 0.1% - half an hour.
- Nika-2 2% - 30 min.
Before using the substance, you need to read the instructions. Experts recommend using Nika-2 because it is easily washed off and hypoallergenic. Plain water is required to prepare the solution. Each of these products is not aggressive to dishes, explosion and fire safe.
For your information: it should be remembered that the substance must be used for its intended purpose. It is necessary to wash the product only in overalls.
Egg washer - sanitary standards in 4 baths
The bathtub has 4 sections and must be made of stainless steel only. It is produced seamless or with welded supports. In one compartment - a substance for disinfection, in the second - soda solution, and in the third - ordinary water.
Watch the video:"Bubble Egg Washer 2"Washing eggs in the bath is as follows:
- The solution is diluted.
- After cleaning the container, a disinfectant is added to it.
- Eggs are placed in the bath one by one.
- First, in the section with the drug. They are there for 20 minutes.
- Then in soda solution for 10 minutes.
- Then there is a rinsing with water - 5 minutes. The temperature should not exceed 40 degrees.
- The third container is for drying.
Note: the liquid in the baths should be changed at least 2 times per shift.
Disinfection of eggs in schools
Eggs should be processed according to SanPiN in schools using special hygiene rules. Without this cleaning procedure, canteen employees are prohibited from adding egg products to food.
The process is carried out according to the rules:- The testicle is examined for damage.
- Eggs are placed in a disinfectant solution, then in a soda mixture.
- Next, the products are washed in warm water.
- At the end of the procedure, the food product is placed in a clean dish.
- The last stage is drying.
The procedure is carried out in a separate room. Employees who carry out disinfection must be of legal age and undergo mandatory training. Labeling of dishes in which products are stored is the main condition. Overalls and rubber gloves are also an essential rule during cleaning.
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The following organizations are required to have it:- Sanatoriums;
- resort boarding houses;
- public catering;
- educational establishments;
- companies that store and sell food;
- saunas and hotels.
Logging
The first part is the cover. It contains information on:- About the organization and reference to the order of the State Sanitary and Epidemiological Supervision No. 167/465.
- Beginning and end of filling.
- Enterprise address.
- FULL NAME. those who are financially responsible for disinfectants.
- Information about the authorized person for carrying out the processing process.
- Enterprise seal.
- Signature of the head and inspector of the State Sanitary and Epidemiological Supervision.
- Study number.
- Disinfection object.
- Room area.
- The tool that was used.
- drug consumption figure.
- Processing requirement (in days or months).
- Responsible person.
- Record number.
- Date of receipt of the drug.
- The name of the substance.
- Ordinal code in reporting.
- Best before date.
- The amount of composition used.
- Responsible person.
An invoice is mandatory, on the basis of which the company received the funds, as well as full information about the supplier. The fourth part is last in number, but not in value. It describes the stages of each disinfection.
Watch the video:"Egg Pasteurization - Grandma Emma's Recipe"
Checking this document by Rospotrebnadzor at each scheduled visit to the enterprise. Organizations that are under three years of age are exempt from maintaining this journal.
Baths for washing eggs VMYA and VMYAB Kobor are intended for use in the washing department of a public catering establishment for washing eggs.
Peculiarities:
VMYA, VMYA/430 - without board, VMYA, VMYAB/430 - with board
4 containers for washing from stainless steel. AISI 430 steel
Frame: corner galv. steel (VMYA, VMYAB) and stainless steel. steel (VMYA/430, VMYAB/430)
4 siphons
4 stoppers
Basket
Models and prices:
|
Description |
Dimensions, mm |
Price, rub |
|
|
Welded washing bathtub for washing eggs |
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|
Welded washing bathtub for washing eggs |
VMYa/1-53/53/430 |
530x530x870 (4 containers 200x200x300) |
|
|
VMYa/1-63/63/430 |
630x630x870 (4 containers 238x238x400) |
||
|
VMYa/1-70/70/430 |
700x700x870 (4 containers 264x264x450) |
||
|
VMYa/1-80/80/430 |
800x800x870 (4 containers 302x302x450) |
||
|
Welded washing bathtub for washing eggs |
VMYAB/1-53/53 |
530x530x870 (4 containers 200x200x300) |
|
|
VMYAB/1-63/63 |
630x630x870 (4 containers 238x238x400) |
||
|
VMYAB/1-70/70 |
700x700x870 (4 containers 264x264x450) |
||
|
VMYAB/1-80/80 |
800x800x870 (4 containers 302x302x450) |
||
|
Welded washing bathtub for washing eggs |
VMYAB/1-53/53/430 |
530x530x870 (4 containers 200x200x300) |
|
|
VMYAB/1-63/63/430 |
630x630x870 (4 containers 238x238x400) |
||
|
VMYAB/1-70/70/430 |
700x700x870 (4 containers 264x264x450) |
||
|
VMYAB/1-80/80/430 |
800x800x870 (4 containers 302x302x450) |
All information about the goods posted on the site is for reference only and is not a public offer in accordance with paragraph 2 of Article 437 of the Civil Code of the Russian Federation. The manufacturer may change the technical characteristics, appearance and packaging of the goods without prior notice. Specify the necessary characteristics and the availability of the desired functions from managers before placing an order.
The product is certified
The equipment presented in the online store of GK Kholod has passed the necessary tests and complies with the Russian state standard GOST R.
Refrigeration equipment certifies the requirements of all technical regulations and the provisions of standards.
By purchasing equipment in our online store, you can be sure of its reliability and high quality!
Manufacturer's Warranty
All equipment presented in the online store of the Group of Companies Kholod has a manufacturer's warranty. Warranty and post-warranty service is carried out in specialized service centers of manufacturers.
The documents required for warranty service are included in the equipment kit.
The warranty period is determined by the manufacturer.
Installation and maintenance
The specialists of the online store GK Kholod will perform all the necessary work to install and ensure the uninterrupted operation of the equipment purchased from us.
We will create the optimal technical solution, carry out commissioning and maintenance of refrigeration equipment.
This will reduce downtime and extend the life of your equipment.
Delivery in Russia and pickup
Delivery is free of charge, within two working days within the Moscow Ring Road daily from 10.00 to 21.00. Orders over 20,000 rubles are delivered free of charge. With an order amount of less than 20,000 rubles, the cost of delivery is 500 rubles. Delivery of equipment outside the Moscow Ring Road is calculated at the rate of 45 rubles. for 1 km run.
Delivery to the warehouse of the transport company is free of charge, within two working days, when ordering from 20,000 rubles. With an order amount of less than 20,000 rubles, the cost of delivery is 500 rubles.
Processing of eggs used for cooking in production is carried out in a designated place in special marked 3 containers (buckets and boilers). After preliminary candling, they are processed in the following sequence.
1 container: washing with a warm 1-2% solution of soda ash;
2 container: disinfection with 0.5% chloramine solution;
3 capacity: rinsing with cold water.
After that, clean eggs are laid out on trays or other clean dishes. Raw eggs are not allowed to be brought in and stored in the production workshops.
Melange. Frozen egg products are fresh frozen egg mass without shell. They are produced in three types: melange, consisting of protein and yolk; egg white; egg yolk.
Since the egg mass freed from the shell is a favorable nutrient medium for the reproduction of bacteria, including pathogenic ones, it is allowed to defrost the melange only immediately before its use. Frozen melange should be stored in the refrigerating chamber of the enterprise at a temperature of minus 5-6°C. The temperature inside the product (in the center of the mass) should not exceed minus 5°C.
When opening metal cans with melange, you should first wash them with warm water. Banks with melange for thawing are placed in special baths, where water is poured at a temperature of 45 ° C. The duration of thawing is 2.5-3 hours, after which the jars are opened and the melange is filtered through a sieve with cells no larger than 3 mm into special cans. Melange in a thawed state should be used within 3-4 hours. Making an omelette from melange is prohibited.
Egg powder. For the manufacture of dry egg products, only completely benign whole eggs or whites or yolks are used. Powdered egg powder is obtained by pulverizing the egg mass in a stream of heated air, in which the smallest droplets of the mass dry on the fly, turning into powder. Solubility of egg powder - not less than 85% in terms of dry matter.
The color of egg powder should be light yellow, dry yolk - yellow with an orange tint, dry protein - grayish white. Foreign odors and tastes are not allowed in the product
At temperatures up to 2°C, the powder in good packaging can be stored for two years, and at a temperature not exceeding 20°C - up to 6 months. It must be stored in a dry, cool, ventilated and darkened room. Egg powder should be diluted in warm (about 50°C) water. In this case, you can achieve the moisture content of a natural egg by adding 722 g of water for every 278 g of powder, or prepare an emulsion with a moisture content of 25-30%. Breeding is carried out in a churning machine at a speed of 100 rpm. After dilution, it is desirable to let the solution stand for at least an hour, then it is filtered through a sieve with cells no larger than 3 mm and used in production. Egg powder due to incomplete solubility for the preparation of creams is not used.
| Organization of the work of the egg processing workshop The workshop for processing chicken eggs at catering establishments is a mandatory premise. The facility's egg processing facility is located close to the unloading area. There are three washing baths, a sink for washing hands, racks for storing eggs in the workshop. The hot zone of the enterprise, where chicken eggs are sent after washing. Processing of eggs used for cooking is carried out in a designated place in three-section baths in the following sequence: with a warm 1 ... water. A clean egg is laid out in a clean, labeled dish. Unprocessed eggs in cassettes, boxes are not brought into the production workshops and are not stored. |
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