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Introduction
dispatch route mobile
Road transport is one of the most important sectors of the national economy and is developing as an integral part of a unified transport system. In modern conditions, further economic development is unthinkable without well-established transport support. In conditions where there is a tendency towards economic revival and restoration, road transport contributes to the normalization of the situation in the financial sector. The work rhythm of industrial, construction and agricultural enterprises largely depends on its clarity and reliability. Along with other types of transport, it ensures the rational production and circulation of industrial and agricultural products and satisfies the transportation needs of the population. Road transport in Russia is the most popular form of transport. It accounts for more than half of passenger traffic and three-quarters of freight traffic.
In Russia, with its vast territory, it is transport that unites literally all sectors of the economy into a single complex. It is transport that ensures not only the normal functioning of the state, but also its national security and integrity. The ever-increasing scale of social production, the expansion of areas of industrial use of natural resources, the development of economic and cultural ties both within the country and with foreign countries, the requirements of the country's defense capability cannot be ensured without the powerful development of all types of transport, a widely branched network of communications, high mobility and maneuverability of all types of transport.
Transport is of great importance for the economic and cultural cooperation of Russia with other countries, the strengthening and development of the economic system, and in solving socio-economic problems. Providing a territory with a well-developed transport system is one of the factors attracting population and production and serves as an important advantage for the location of productive forces. Transport also creates conditions for the formation of local and national markets.
The main task facing transport workers is timely, high-quality and complete satisfaction of the country's transportation needs and increasing the economic efficiency of each enterprise and industry as a whole. Consequently, the basis for the work of transport enterprises should be not only the implementation of a sufficient volume of transportation, but also, mainly, timely and high-quality service to enterprises in various sectors of the economy and the population, reducing transport costs and tariffs. The market economy leads to increased competition for consumers of transport services, which, in turn, has a positive effect on improving the quality of services provided and expanding their range.
Purpose of the course project:
Organization of transportation of trade goods (confectionery products).
Objectives of the course project:
1) Characterize the cargo.
2) Select and characterize rolling stock and loading and unloading mechanisms.
4) Draw up schedules for the work of cars on the route, the work of drivers, the release of cars onto the line and their return to the park.
5) Organize operational dispatch control of the operation of rolling stock on the line.
6) Select measures for labor protection, traffic safety and environmental protection.
1. Calculation and research section
1.1 Cargo characteristics
Cargo in transport is all items from the moment they are accepted for transportation from the sender until delivery to the recipient.
According to the assignment of the course project, the transported cargo is confectionery products (cakes).
One of the most delicate types of cargo to handle are cakes and all kinds of confectionery products. When transporting cakes, temperature and transportation conditions are more important than ever, since in no case should the taste of the products be affected, nor their spectacular appearance. In general, transportation of cakes and confectionery products is also carried out at a comfortable temperature from +2 to +5 degrees Celsius. The exception is frozen cakes and pastries - they are transported at sub-zero temperatures.
Types of confectionery products:
Sugar products. These include: jam, marmalade, marshmallows, candies;
Flour products, the list of which includes cakes, cookies, waffles.
Confectionery products are classified:
1. by container: container;
2. by loading and unloading method: piece;
3. according to the conditions of transportation and storage: specific;
4. according to the degree of utilization of carrying capacity: they belong to the 3rd class of cargo, the coefficient of utilization of carrying capacity is 0.6;
5. according to the conditions of protection from external influences: require special transportation conditions.
The shipper (confectionery factory, etc.) must present cakes for transportation in special packages that are safe for health and protect the goods from harmful environmental influences, which are tied with twine or ribbon. The boxes are marked with the release date and expiration date. Boxes with cakes can be stacked in the back of a car on top of each other in several rows.
Packaging boxes for cakes are usually cardboard or boxes made of polymer materials, approved for use by sanitary and epidemiological authorities. The bottom of the packaging box is covered with a napkin made of parchment, waxed paper or glassine. When packaging waffle cakes, you can use writing paper to cover the top row.
1.2 Selection and characteristics of rolling stock
When choosing rolling stock, it is necessary to take into account its performance qualities:
Cargo capacity;
Load capacity;
Maneuverability;
Speed of movement and cross-country ability;
Ease of use and adaptability to loading and unloading;
Terms of Use:
Volume of transportation;
Consignment size and type of cargo;
Transportation distance;
Conditions of loading and unloading.
Based on these criteria, we choose a GAZ-3302 car, which is a refrigerated van. This type of vehicle is advisable to use in urban mode, combining the transportation of bakery and confectionery products. The GAZ-3302 brand car is the pioneer of the GAZelle family. It was the version with an on-board platform that was the first to leave the assembly line of the car plant in 1994. The GAZ brand car - 3302 "GAZelle" is a light-duty commercial vehicle with a carrying capacity of 1.5 tons. Cars of this series are among the most common in the segment. Compact body dimensions allow this maneuverable truck to move confidently within the city. A low loading height of 1 m is achieved through the use of low-profile tires. The comfortable three-seater cabin of the GAZ-3302 provides the driver with good visibility. The refrigerator van consists of monolithic sandwich panels hermetically sealed together. Expanded polystyrene (or polyurethane foam) is used as a thermal insulation material. The outer skin of the van is made of clad metal. This provides both an aesthetic appearance and good anti-corrosion protection. The inner layer of the lining, steel with galvanized food coating, is safe for transporting food. Depending on the temperature conditions required by the customer (refrigeration or deep freezing), the van can be manufactured with wall thicknesses from 50 to 100 mm. Refrigeration units on a refrigerator can also be different: either providing a stable temperature from 0°C to +5°C, or having a deep freezing function down to -20°C.
The appearance of the GAZ-3302 van and its technical characteristics are presented in Figure 1.1 and Table 1.1.
Figure 1.1. Appearance of a refrigerated van of the GAZ brand - 3302
Table 1.1. Technical characteristics of the GAZ car - 3302
1.3 Selection and characteristics of loading and unloading mechanisms
Loading and unloading mechanisms (LOM) are selected based on their operating conditions and performance characteristics to ensure the least downtime of the loading and unloading mechanisms themselves and vehicles. Therefore, to select loading and unloading mechanisms, it is necessary to take into account: the nature of the cargo used; nature of cargo flow; physical properties of the cargo; daily volume of cargo processing; type of rolling stock.
Loading and unloading cakes should be done carefully, without impacts or sudden shaking. When loading and unloading, they must be protected from exposure to precipitation.
To facilitate loading and unloading operations, I chose the TS-19 rack trolley for transporting boxes of cakes.
Moving cargo on trolleys and trolleys without a load: when loading confectionery products and unloading containers at a distance of up to 5 m, during warehouse processing at a distance of up to 10, 40, 50 m, depending on the operation option. Loading of confectionery products into a car through a loading window or trolley is carried out by two loaders, one of whom delivers the load into the loading window or trolley, and the second removes it from the loading window or trolley and installs it in the car. For the convenience of moving the rack trolley with a load, it has 4 wheels rotating around its axis.
The appearance and characteristics of the rack trolley are presented in Figure 1.2 and Table 1.2.
Figure 1.2. Appearance of the TS-19 brand trolley-rack
Table 1.2. Characteristics of the TS-19 brand trolley-rack
The vehicle downtime for loading is determined on the basis of Interindustry Time Standards for non-mechanized loading of wagons and vehicles and is 19 minutes:
t p = 19 min = 0.32 h
t nА1 = t n А2 =19 min = 0.32 h
The vehicle downtime for unloading is determined on the basis of Interindustry time standards for non-mechanized unloading of wagons and vehicles and is 13 minutes:
t p = 13 min = 0.22 h
t rB1 = t rB2 = t r B3 =13 min = 0.22 h
The vehicle downtime for loading and unloading is determined by formula 1.1:
t pr =t p +t p, (h) (1.1)
where t p is loading time, h;
t r - time for unloading, hours.
t p-rA1B1 =0.32+0.22=0.54 h
t p-rA 1 B2 =0.32+0.22=0.54 h
t p-rA 1 B 3 =0.32+0.22=0.54 h
t p-rA2B3 =0.32+0.22=0.54 h
The loading time for 1 ton of cargo is determined by formula 1.2:
t p1t =t p /(q n * g s), (min) (1.2)
where t p is loading time, min;
q n - nominal load capacity, t;
g c - coefficient of static use of carrying capacity.
t p1tA1 = 19/(1.5*0.6)= 21 min
t p1tA2 = 19/(1.5*0.6)= 21 min
The throughput of the loading post is determined by formula 1.3:
µ t =60/t p1t * n, (t/h) (1.3)
where 60 is the number of minutes in an hour;
t p1t - loading time of 1 t of cargo, min;
n - coefficient of uneven supply of vehicles for loading
m tA1 =60/21*1=2.9 t/h
m tA2 =60/21*1=2.9 t/h
The required number of loading posts is determined by formula 1.4:
N p = Q dn /(µ t *T n), (p) (1.4)
where Q dn - daily amount of cargo, t;
µ t - post throughput, t/h;
Tn - time on duty, hours.
N pA1 = (112+130+126)/(2.9*10) ? 13 p
N pA2 = 150/(2.9*10) ? 6 p
1.4 Determination of traffic routes
To calculate traffic routes, the “Road Transportation” software package is used.
Calculation of the number of trips
A1B1 Ze=112/(1.5*0.6)=124 (rides)
A1B2 Ze=130/(1.5*0.6)=144 (drives)
A1B3 Ze=126/(1.5*0.6)=140 (rides)
A2B3 Ze=150/(1.5*0.6)=167 (rides)
Checking the plan for optimality
A1B2 2 - 0< 6
A1B1 5 - (-2)< 8
Because for all unloaded cells, the difference between their corresponding potentials is less than or equal to the distance indicated in this cell (v-u Defining traffic routes Pendulum routes: No. 1 A1B1B1A1 - 124 (rev) No. 2 A1B3B3A1 - 140 (rev) No. 3 A2B3B3A2 - 23 (rev) Circular routes: No. 1 A1B2B2A2A2B3B3A1 - 144 (rev) 1.5 Calculation of traffic routes
Scheme of ring route No. 1 2
.
Organizational section 2.1 Car operating schedules on routes
To draw up vehicle schedules on routes, the “Road Transportation” software package is used. 2.2 Driver work schedule The work of a driver is one of the most intense and responsible forms of work, because... it is associated with great neuro-emotional stress, requires constant concentration of attention, takes place in frequently changing conditions, in isolation from the production team. The organization of the work of drivers is a significant factor influencing road safety, the organization and execution of cargo transportation. The rational organization of the work of drivers consists in rationing and distributing working time in such a way that the requirements of labor legislation are not violated and the maintenance of high labor efficiency is ensured throughout the entire work shift. In accordance with Art. 329 of the Labor Code of the Russian Federation. Peculiarities of working hours and rest time, working conditions of certain categories of workers, whose work is directly related to the movement of vehicles, are established by the Federal executive body in the field of the relevant type of transport. At the same time, it is necessary to prevent significant overtime in comparison with the established duration of the working day (no more than 10 hours on urban routes and no more than 12 hours on intercity routes), the working week (40 hours), the monthly and annual working time fund. When involved in overtime work, the total duration of a daily work shift should not exceed 12 hours. Overtime work is applied in the manner established by law (Article 99 of the Labor Code of the Russian Federation). Excessive overtime by drivers is allowed no more than 120 hours per year, i.e. on average per month no more than 10 hours. For drivers working a five-day work week with two days off, the standard shift duration is 8 hours, and for drivers working a six-day work week with one day off - 7 hours The working time of drivers consists of two main elements: the time spent on preparatory and final work (work related to the release of vehicles on the line and their return to the fleet) and the time spent directly on transporting 1 load. The standard preparatory and final time is 23 minutes. (0.38 hours) per shift, including 5 minutes for pre-trip medical examination. 2.3 Schedule for releasing vehicles onto the line and returning them to the fleet Drawing up a plan for releasing cars onto the line (according to a schedule agreed with the loading points) ensures their uniform arrival at the loading points and creates a certain rhythm of work, which is usually maintained throughout the day. The release of vehicles onto the line is carried out according to schedules drawn up by the operation department together with the technical service in accordance with the nature of the upcoming transportation work in two ways. In the first method, when issuing waybills, the dispatcher assigns cars to certain routes and puts car numbers and drivers' names on the waybills. Upon release, the driver receives a waybill for the object assigned to him. In the second method, waybills are issued impersonally, without first securing the vehicles: upon release, the driver receives a waybill for the next facility as directed by the dispatcher. In this case, all the details of the waybill (car number, driver’s last name, personnel number, etc.) are filled in by the dispatcher during the release process. The issued waybills (numbers) are recorded by the dispatcher in the vehicle release sheet or in the dispatch log, compiled by column. The speedometer readings when leaving the motor vehicle enterprise and returning, as well as the remaining gasoline in the car tank when leaving and returning, are recorded by a mechanic or other authorized person. The time of departure of the vehicle from the motor transport enterprise and return to the enterprise is noted in the waybill and statement by the dispatcher. The senior shift dispatcher draws up a daily report, which indicates: Number of cars produced per day, by column, model, shift; Number of cars by clients (limited), and in case of centralized transportation by shippers (suppliers); The number of delays with departure (against the schedule) and the total number of hours of delay. The operation service, technical service, column heads, mechanics on duty, dispatchers, checkpoint mechanics and drivers are involved in the preparation and release of rolling stock onto the line. Before leaving the line, drivers carry out a technical inspection of the rolling stock. In order to reduce the time it takes for rolling stock to be released onto the line, in some motor transport enterprises, experienced drivers who work without accidents are allowed to go onto the line without a control inspection of their vehicles by a mechanic. After completing the preparatory work, drivers in the control room receive waybills indicating the time of departure to the line. When accepting a vehicle from the line, the dispatcher is obliged to check whether the driver has completed the shift task and whether the shipping documents have been completed correctly. If there are violations, the dispatcher is obliged to find out the reason and demand a written explanation from the driver. The schedule for the release of rolling stock onto the line and its return to the fleet is postponed in time / vehicles coordinates. The number of cars is plotted along the ordinate axis, and the time in hours is plotted along the abscissa axis in accordance with the accepted scale. When building, it is delayed what time the first car is released, and the second car is released after the loading time. All vehicles are then released after loading. The release schedule also takes into account lunch time and shift change time. The rolling stock release schedule indicates the sequence of vehicles being released onto the line by time of day. 2.4 Organization of operational dispatch control of the operation of rolling stock on the line
Organization of operational dispatch management of rolling stock operation on the line Organization of operational dispatch management and management of cargo transportation at motor transport enterprises includes: Organizing the acceptance of applications (orders) for the transportation of goods and the development of shift-based daily transportation plans; Organization of the release of rolling stock onto the line and its reception upon return from the line; Organization and implementation of management and control over the operation of rolling stock on the line; Organization and implementation of operational accounting and analysis of rolling stock operation. All these issues at a motor transport enterprise are dealt with by the operation service. Its main tasks: organizing and carrying out cargo transportation, and ensuring the implementation of the established (by clientele and nomenclature) transportation plan with the most efficient use of rolling stock. The dispatch group is engaged in operational (shift-daily) planning of transportation, the release of rolling stock onto the line and its reception upon return from the line, the operational management of the operation of rolling stock on the line, the preparation of a shift-daily report on the release on the line and a daily report on the operation of rolling stock, operational analysis of the implementation of the cargo transportation plan (by clientele and nomenclature). Dispatcher management of transportation is the main link in the organization and management of a motor transport enterprise. Therefore, every motor transport enterprise has a dispatch group (service) within the operation department (service) that manages transportation. The organizational forms and structure of the dispatch service depend on the size of the enterprise and the adopted form of management. Regardless of the organizational form of the dispatch service, its main task is the operational management and control of the operation of rolling stock on the line in order to better serve enterprises and organizations with transportation, achieve higher technical and operational performance indicators and ensure the fulfillment of daily shift assignments by each driver. In its daily work, the apparatus of internal (central) and line service dispatchers uses various methods of managing and monitoring the operation of rolling stock. Document flow Based on the approved transportation plan, a motor transport enterprise or organization enters into annual contracts for the transportation of goods by road with shippers or consignees. The annual contract for the transportation of goods by road establishes the volume of transportation according to the approved nomenclature, the conditions of transportation (working hours for the receipt and delivery of goods, ensuring the safety of goods, loading and unloading operations at the specified time, etc.), the procedure for payment for transportation, Rational routes and cargo flow patterns are determined. The agreement is drawn up at the motor transport enterprise, signed by it and sent in two copies to the shipper, who, no later than 10 days from the date of receipt, is obliged to sign the agreement, one copy of which is returned to the motor transport enterprise or organization. If there are disagreements under the contract, the shipper is obliged to sign the contract within 10 days, draw up a protocol of disagreements and send it in two copies to the motor transport enterprise or organization along with the signed contract. If you disagree with the shipper's comments on the contract specified in the protocol of disagreements, the motor transport company or organization is obliged to consider the disagreements. The development of market relations in the country's economy has created conditions for the implementation of the international practice of primary accounting of road cargo transportation in road transport. According to the Charter of Road Transport of the Russian Federation, a travel document is the main document certifying the ownership of a vehicle to a legal entity or citizen transporting goods, indicating the purpose of the trip and other established information. Document flow diagram 1. Contract for the carriage of goods 2. Application for cargo transportation 3. Daily operational transportation plan 4. Information on the readiness of rolling stock 5. Waybill 6. Consignment note 7. Accounting for the implementation of technical and operational indicators 8. Accounting for the implementation of the plan by clientele 9. Shipping invoice 10. Payroll for the driver. Bibliography 1. A short automobile reference book in 5 volumes. T. 2, part 1. Trucks. / Kisulenko B.V., Vengerov I.A., Dementyev Yu.V. and others - 2nd ed. - M.: Autopolis-plus; M.: IPC "Finpol", 2006 2. Leonova S.V. Freight transportation: method. recommendations for completing a course project: in 2 parts / Leonova S.V., Pererva G.V.; Federal State Educational Institution of Secondary Professional Education "Omsk Motor Transport College". - Omsk: Printing house "Maximum", 2006. - 52 p. 3. Mayboroda M.E. Freight road transport: a textbook. / Mayboroda M.E., Bernadsky V.V. Edition Rostov-on-Don: Phoenix 2008 - 442 p. 4. Interindustry time standards for loading and unloading wagons, vehicles and warehouse work. Official publication. - M. Central Bureau of Labor Standards of the Ministry of Labor and Social Development of the Russian Federation, 2001. 5. Price list No. 13-01-01. Tariffs for the transportation of goods and other services performed by road transport. - M.: Goskomtsen RSFSR, 1989. - 42 p. 6. Savin V.I. Transportation of goods by road: a reference guide. / - 2nd ed., revised. and additional / Savin V.I. - M.: “Business and Service” - 2004 -544 p. 7. Enterprise standard. Management system. Theses and projects. Coursework and projects. Design rules and structure. / Zhukova M.N., Sidorenko I.V., Schmidt N.M. BPOU "Omsk ATK" P-OATK-03.143-2016. 8. Turevsky I.S. Occupational safety in road transport: a textbook. / Turevsky I.S. - M.: Publishing House "FORUM": INFRA-M, 2009. Posted on Allbest.ru Characteristics of the cargo (brick). Selection and characteristics of rolling stock, loading and unloading mechanisms. Calculation of traffic routes when transporting cargo. Organization of operational dispatch management of the operation of rolling stock on the line. course work, added 03/30/2014 Organization of loading and unloading operations during the transportation of goods. Determination of transportation routes and organization of rolling stock movement. Calculation of traffic routes and production programs. Schedules for vehicles on the route and drivers. course work, added 11/27/2017 Selecting the type of rolling stock for transporting cargo. Determination of technical standards for loading rolling stock and loading and unloading machines. Calculation of estimated daily traffic flows. Scheme of mechanized processing of container cargo. course work, added 12/26/2012 Selection of rolling stock, route and packaging method for sand-lime bricks. Calculation of transportation costs and productivity as the main indicators of the use of rolling stock on the route. Organization of dispatch management of transportation. course work, added 08/26/2013 Characteristics of cargo, selection of rolling stock and loading and unloading mechanisms. Determination and calculation of traffic routes. Manufacturing program. Schedule of vehicles on the route and driver shifts. Release of cars onto the line, return to the park. course work, added 02/12/2012 Selection of rolling stock for cargo transportation. Determination of the shortest distances between points of the transport network. Development of a plan for rational routes. Calculation of time for loading and unloading operations. Route map of cargo transportation. course work, added 04/09/2011 Determination of rational traffic routes, calculation of the optimal transportation plan. Selecting the type of rolling stock and loading and unloading mechanisms for transporting various cargoes. Comparative performance indicators of motor transport for the entire fleet. course work, added 01/27/2010 Methods for optimizing loading and unloading operations and its importance in the modern production sector. Selecting the type of rolling stock for road transport. Justification of loading and unloading operations and calculation of the necessary equipment and labor resources. course work, added 12/20/2009 Formation of large consignments of cargo, packaging and containerization. Selection of rolling stock and placement of transport packages. Determination of daily traffic volumes. Selection of loading and unloading mechanisms and calculation of their required quantity. course work, added 12/24/2011 Calculation of the labor intensity of maintenance and current repairs of rolling stock. Determination of the number of repair workers. Calculation of enterprise costs for maintenance and repair of rolling stock. Calculation of the cost of one maintenance service TO-1. The preservation of the quality of goods during transportation is influenced by the following factors: selection of the appropriate type of transport, technical condition of the vehicle, method and conditions of loading and unloading operations, method of stowage in the vehicle, transportation conditions, duration of transportation. When choosing a transportation method, it is necessary to take into account the nature of the goods and their possible changes under various influences. The main modes of transport used are air, sea, rail and road transport. For transporting a certain type of food product (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products, etc.) specialized transport must be allocated with markings in accordance with the products being transported. Cream confectionery products must be transported in refrigerated transport under conditions that prevent the temperature from rising above 6 degrees. C. Products must be packed in metal containers with lids, trays with lids, cakes must be supplied in standard cardboard boxes. Depending on the conditions of transportation and storage, cargo is divided into ordinary and specific. Specific cargo requires special safety measures during transportation, loading and unloading and storage. The specific properties of cargo are associated with their physical and chemical properties, volumetric and mass characteristics and biochemical processes occurring in organic products during transportation. taken into account during transportation. * Physico-chemical properties: flowability, hygroscopicity, caking, freezing, caking, viscosity, frost resistance, heat resistance, fire resistance, flammability, ability to self-heat and spontaneous combustion, explosion hazard, atomization, dust holding capacity, fragility, oxidizing properties, corrosion ability, harmfulness, toxicity , infectious hazard, radioactivity. * Volume-mass characteristics: density, specific volume, specific loading volume. * Possibility of biochemical processes: autolysis, respiration, ripening, germination, rotting, fermentation, molding. As a result of transportation, the cargo must not change its chemical, physical or other properties that could lead to damage to the cargo itself, to damage to other transported cargo or to a violation of the general safety of transportation. Only high-quality perishable goods are accepted for transportation. Cargoes are accepted for transportation upon presentation by the sender of quality certificates or certificates for each cargo shipment. These documents must indicate maximum transportation times and technical maintenance requirements. In case of improper fulfillment of the obligation to ensure the safety of cargo accepted for transportation and before delivery to the consignee, the carrier is liable unless the loss, shortage or damage (spoilage) of the cargo occurred due to circumstances that the carrier could not prevent and the elimination of which did not depend on him. Damage (spoilage) or shortage of cargo is certified by a commercial act, which is the basis for the carrier’s liability. The requirements for the content of a commercial act and the procedure for the relationship between the parties when drawing it up are established by transport legislation. The main conditions, the observance of which ensures proper storage, are: a certain temperature and relative humidity; adequate lighting and ventilation; compliance with the commodity neighborhood; assigning permanent places to goods; ensuring financial liability; implementation of sanitary and hygienic measures to prevent loss and damage of goods. Items must be protected from direct sunlight. During storage, especially long-term storage, goods are periodically inspected, rearranged, and, if necessary, cleaned of dust, mold, and rust. During storage, goods are placed on shelves, pallets, racks, in cabinets, hung on hangers, and brackets. Storing goods on the floor is unacceptable. During storage, the product proximity must be strictly observed, excluding the transfer of odors, moisture, and dust from one product to another. CONCLUSION As a result of my research Cream: 200 g butter; 1 cup of sugar; 0.8 l milk; 3 cm. spoons of starch; 2 cm. spoons of flour; 2 yolks. Grind sugar with margarine, add eggs, sour cream, soda. Knead the dough. Divide into 15 parts, roll out narrow long strips from each. Place cherries along the entire length of each strip (can be fresh or canned), pinch, bake, and cool. Preparation of the cream: Grind the butter with sugar. Boil 500 ml of milk and pour in starch, flour, and 2 yolks diluted in 300 ml of cold milk. Boil. Cool, mix with butter and sugar. Lay the tubes tightly: 1st row - 5 pieces, 2nd row - 4 pieces, 3rd row - 3 pieces, 4th row - 2 pieces, 5th row - one. Grease each row with cream. Leave overnight to soak the cake. The cake is shaped like a roof. Sprinkle crumbs or grated chocolate on top. For the dough: 3 cups flour; 250 g butter margarine; 1 cm. spoon of vinegar; 1 egg; salt: 150 g. water. For the filling (all raw): 400 g pork; 6 medium potatoes; 2 medium onions. Finely chop everything, pepper, salt, add bay leaf, pieces of butter. Chop margarine with flour. Mix water, vinegar, salt, egg and, gradually adding to flour with margarine, chop until smooth, then divide into two parts, make two balls and put in the refrigerator for 4-12 hours. Then roll out one circle, put the filling on it, cover with the second circle, make a hole in the middle, brush the top with yolk. Bake for 45–60 minutes over medium heat. 2.3 Storage and transportation of pastries and cakes Storage and transportation of products is carried out in accordance with the requirements established by sanitary inspection authorities. Cakes must be placed in artistically designed boxes that ensure the shape of the product is preserved. Boxes must be tied with tape. The bottom of the box is covered with a napkin made of parchment or half-parchment. Cakes must be placed in metal trays or sheets with anti-corrosion coating. Trays should be equipped with tight-fitting metal lids. The bottom of the sheet or tray should be lined with parchment or half-parchment. To avoid deformation, the cakes are placed in trays in one row. The tray has low sides (20 mm) and the bottom of the tray protruding 20 mm over the side, on which the lid rests. All trays and lids must be marked with the name of the company producing the product. Trays and lids must be washed daily with a soda solution, and then rinsed with hot water and dried. Piece-molded cakes (“Baskets”, crumb cakes, air cakes, sponge cakes, almond cakes “Ideal”, etc.) are placed in paper capsules and then in trays. It is allowed to place cakes without finishing on edge in trays - no more than 100 pcs. “Korzinochki” cakes, filled with fruit filling only or fruit filling with fondant trim, are placed in trays or 12 pieces and boxes. The boxes are covered with a banderole. Every 10 boxes are wrapped in paper. A stamp is placed on any outside of the cake box indicating the date and hour of manufacture, and a trademark is affixed to the box containing the name of the manufacturer, product name, RTU number, shelf life and price. The tray with the cake must contain a thaw with a number assigned to the stacker or team, indicating the date and hour of production. Cakes and pastries with cream or fruit finishing should be stored in refrigerators at a temperature no higher than 6–8 °C and no lower than 0 °C. After production and cooling, cream products must be immediately sent for sale. In the absence of the specified temperature conditions at enterprises in the retail chain, the production of cakes with custard or whipped cream (sour cream) is not allowed. Products without cream and “Korzinochki” cakes filled with fruit filling should be stored at a temperature not higher than 18 ° C and a relative air humidity of 70–75% for 10 days. Wafer cakes and pastries with praline and fat fillings can be stored at normal temperature conditions for up to 30 days. Transportation of cream products is carried out in small vehicles with tightly closing bodies that do not allow exhaust gases from the car engine to enter. The cream is susceptible to all kinds of odors, so cream products should not be transported in vehicles used to transport goods with strong odors. It is strictly forbidden to place cake trays and cake boxes on the floor or ground. Transportation, loading and unloading must be carried out carefully, without impacts and sudden shocks, and protected from precipitation. All transport and expedition workers involved in the dispensing and transportation of cream products must be provided with clean sanitary clothing, which must be changed when soiled. In the retail chain, cream products are stored in refrigerated chambers or cabinets, and on the sales floor in refrigerated display cases under glass at a temperature of 0 to 8 °C. Products with cream that are not sold within the established time frame, depending on the degree of their general preservation (absence of organoleptic signs of spoilage, etc.) can be returned to the enterprise and used there in the dough for such products that are baked, i.e. high heat treatment. Cream pies and cakes, as particularly perishable products, cannot be stored for future use under modern conditions. In this regard, increased consumer demand during holidays remains unsatisfied. Immediately after production, cream cakes must be frozen in closed boxes for 5 hours at a temperature of minus 30 ° C; they should be stored at minus 25 °C for up to four weeks; when defrosting, the product must be stored for 8 hours at minus 10 °C, and then at +6 °C before direct shipment to the retail chain; The shelf life under these conditions is calculated from the moment the storage is switched to + 6 °C. Valid Editorial from 30.12.1994
"SANITARY RULES FOR FOOD TRADE ENTERPRISES. SANITARY RULES AND STANDARDS. SanPiN 2.3.5.021-94" (approved by Resolution of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation dated December 30, 1994 N 14) 3.11. Sanitary requirements for food transportation 3.11.1. Special transport must be allocated for transporting food products. It is prohibited to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances. To transport a certain type of food product (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products, etc.), specialized transport must be allocated, marked in accordance with the products being transported. 3.11.2. Transport used for transporting food products must have a sanitary passport, be clean and in good condition, the body of the vehicle must have a hygienic coating that can be easily washed. 3.11.3. It is prohibited to load food products into vehicles that do not meet sanitary requirements and in the absence of a sanitary passport for it, as well as transport raw products and semi-finished products together with finished food products. 3.11.4. The delivery driver (forwarder) is required to have a personal medical book and dark-colored overalls, strictly observe the rules of personal hygiene and the rules for transporting food products. 3.11.5. Washing and processing of vehicles intended for the transportation of food products must be carried out in motor vehicles. 3.11.6. Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food product, as well as the rules for transporting perishable goods by different types of transport. For transportation of particularly perishable food products, refrigerated or isothermal transport must be provided. 3.11.7. In vehicles intended for the transportation of food products, special places must be allocated for storing sanitary clothing and tarpaulins. Forwarders are prohibited from placing on food products. Loading and unloading of food products must be carried out by loaders in sanitary clothing (white). 3.11.8. Bread and bakery products must be transported in trays, in special closed vehicles or vans equipped with shelves. It is prohibited to transport bread in bulk. 3.11.9. Cream confectionery products must be transported in refrigerated transport under conditions that prevent temperature increases above 6 °C. Products must be placed in metal containers with lids, trays with lids, cakes must be supplied in standard cardboard boxes. 3.11.10. Transportation of meat should be carried out in refrigerated trucks: cooled and chilled - at a temperature of no more than 6 °C, ice cream - at a temperature not higher than 0 °C. In some cases, it is allowed to use open automobile and horse-drawn transport, in which the meat is placed on a clean bedding and covered with tarpaulin, canvas or calico. 3.11.11. Live fish are transported from reservoirs in thermally insulated tank cars that have a special capacity (100 kg) for ice, as well as equipment for saturating the water in which the fish are transported with air. The water temperature in the tank should be 1 - 2 °C in winter, 4 - 6 °C in spring and autumn, 10 - 14 °C in summer. 3.11.12. When delivering particularly perishable food products in a ring, the rules for their sequential placement must be strictly observed to prevent contamination of the products. 3.11.13. Motor vehicles, enterprises or organizations that carry out sanitary treatment of rolling stock bodies, by order or regulation, appoint a person responsible for washing and processing food transport. Sanitation of food transport must be carried out in specially equipped washing units or on special sites connected to water supply and sewerage, have a hot water supply, detergents and disinfectants, and cleaning equipment for washing bodies. 3.11.14. The washing and processing station for food transport must be equipped with: equipment and supplies for cleaning, washing and disinfecting vehicles (washing machines, flexible hoses equipped with guns with hot and cold water, brushes, disinfection devices, equipment for drying and ventilating cars after washing and disinfection); workwear for washers (rubber boots, rubber gloves, rubberized apron, cotton suit with a hood, safety glasses, respirator); cabinets for storing cleaning and washing equipment (brushes, sponges, buckets, etc.), detergents and disinfectants, workwear; a room for drying clothes and cleaning equipment. 3.11.15. Sanitation regime for food transport: a) cleaning of the body and cabin is carried out using brushes, brooms or vacuum cleaners; b) external washing of the car body - with alkaline water (temperature 35 - 40 ° C), followed by rinsing with water from a hose; c) washing the inner surface of the car is carried out with brushes, a washing solution (solution temperature 55 - 60 ° C) or mechanically using hoses under a pressure of 1.5 atm at a temperature of 65 - 70 ° C for 2 - 3 minutes; d) after washing with detergent solutions, the inner surface of the car body must be thoroughly rinsed until the remaining detergent solution is completely removed, then dried and ventilated, and must be free of foreign odors; e) disinfection of the internal surface of the body must be carried out with a disinfectant solution containing active chlorine 250 mg/l, the exposure time of the disinfectant solution is 10 minutes. After disinfection is completed, the interior surface of the body is washed with water from a hose, dried and ventilated until the smell of chlorine is completely removed. Car wash hoses should be stored suspended. Transport is disinfected as needed, but at least once every 10 days. Note: the consumption of disinfectants is 2.5 g of substance per 1 sq.m. or 0.5 l of working solution per 1 sq.m. of the surface to be treated. Detergent consumption is 1 liter per 1 sq.m of surface. 3.11.16. Territorial centers of state sanitary and epidemiological supervision must issue a sanitary passport for each vehicle transporting food products for a period of no more than 6 months, for especially perishable food products - for a period of 3 months. Sanitary and epidemiological service employees have the right to prohibit the transportation of food products by vehicles that do not meet sanitary requirements. In accordance with clause 11.1 of the sanitary and epidemiological rules SP 2.3.6.1066-01, as well as in accordance with clause 4 of Art. 19 of the Federal Law “On the Quality and Safety of Food Products” dated January 2, 2000 No. 29-FZ, specially designed or specially equipped vehicles are used to transport food products. Transportation of food products together with non-food products is not allowed. Also, for the transportation of a certain type of food product (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products), specialized transport must be allocated, marked in accordance with the products being transported. During transportation, the conditions established by the manufacturer for the transportation of food products must be observed. The cargo compartments of vehicles and/or containers must not be used for the transport of cargo other than food products. Vehicles used for transporting food products must have a sanitary passport issued in the prescribed manner, be clean, and in good condition. The internal surface of the car body must have a hygienic coating that can be easily washed and disinfected (clause 11.2 of the sanitary and epidemiological rules SP 2.3.6.1066-01). Vehicles used for transporting food products and food raw materials are washed daily with detergents and disinfected monthly with products approved by the authorities and institutions of the State Sanitary and Epidemiological Service in the prescribed manner (clause 11.10 of the sanitary and epidemiological rules SP 2.3.6.1066-01). Similar documents
Name of document "SANITARY RULES FOR FOOD TRADE ENTERPRISES. SANITARY RULES AND STANDARDS. SanPiN 2.3.5.021-94" (approved by Resolution of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation dated December 30, 1994 N 14)
Document type decree, rules
Receiving authority State Committee for Sanitary and Epidemiological Surveillance of the Russian Federation
Document Number SANPIN 2.3.5.021-94
Acceptance date 01.01.1970
Revision date 30.12.1994
Date of registration with the Ministry of Justice 01.01.1970
Status valid
Publication Navigator Notes
It is prohibited to transport food products by vehicles that have previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.
Food in vehicles and/or containers should be placed and protected in such a way as to minimize the risk of contamination.
Transportation of bulk and liquid food products that do not have primary or consumer packaging must be carried out in sealed specialized transport. When using vehicles and/or containers to transport different food products at the same time, it is necessary to ensure that they are isolated from each other.
The water used for washing vehicles must meet the requirements for drinking water. When sanitizing vehicles, detergents and disinfectants approved for use in the food industry must be used. Sanitary processing of food transport should be carried out in specially equipped washing units or at special sites in motor vehicles. Transport is disinfected as needed, but at least once every 10 days.
Territorial centers of the State Sanitary and Epidemiological Supervision must issue a sanitary passport for each vehicle transporting food products (commentary to Article 19 of the Federal Law “On the Quality and Safety of Food Products” dated January 2, 2000 No. 29-FZ).
The form of a sanitary passport for specially designed or specially equipped vehicles for transporting food products was approved by order of Rospotrebnadzor dated May 20, 2005 N 402.
The validity period of a sanitary passport for the transportation of food products is no more than 6 months; when transporting particularly perishable products - no more than 3 months. Sanitary and epidemiological service employees have the right to prohibit the transportation of food products by vehicles that do not meet sanitary requirements.
Cargo compartments of vehicles, as well as containers (returnable containers) for transporting food products, must be made of materials approved for contact with food products.
When carrying out loading and unloading operations, the integrity of the containers and packaging of the supplied products must be guaranteed. If meteorological conditions change (precipitation, direct sunlight) affecting the physical and chemical state of cargo, loading and unloading operations must be stopped and measures must be taken to create safe conditions.
It is prohibited to load food products into vehicles that do not meet sanitary requirements and in the absence of a sanitary passport for it, as well as transport raw products and semi-finished products together with finished food products.
Loads on vehicles must be installed and secured so that they do not shift or fall during transportation.
Transported food products must be accompanied by documents confirming their origin, safety, storage conditions and expiration date.
Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food product, as well as the rules for transporting perishable goods by different types of transport. For the transportation of particularly perishable food products, refrigerated or isothermal transport must be provided (clause 11.4 of the sanitary and epidemiological rules SP 2.3.6.1066-01).
Persons who come into contact with food products during transportation and during loading and unloading operations must be provided with clean sanitary or special clothing, have documents confirming the completion of medical examinations and examinations (personal medical record), and also strictly observe the rules of personal hygiene and ensure the safety of , quality, safety and rules for transportation (unloading) of food products (clause 11.3 of sanitary and epidemiological rules SP 2.3.6.1066-01).
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