Requirements for air humidity in the catering unit: norms and rules for arranging ventilation in the catering unit

Requirements for ventilation in kindergartens

The main initial data necessary for calculating the ventilation system for kindergartens and nurseries is contained in Table 19 of SNiP 2.08.02-89. For almost all rooms, it indicates the temperature regime and the requirements for the frequency of supply and exhaust air exchange.

All recommendations and regulations contain the requirement to regularly ventilate the premises when children are not in them. Recommended methods are draft and corner ventilation.The duration of air freshening may vary, as a rule, it depends on the strength of the wind and its direction, the temperature of the outside air, as well as the mode of operation of the heating system. At least once every 1.5 hours, it is necessary to ventilate the room with a draft for at least 10 minutes.

The maximum allowable temperature drop during ventilation is 4 degrees. When it is warm outside, it is permissible to open windows in the presence of children, but only on one side of the room. Airing through toilets is strictly prohibited.

The sleeping area must be ventilated before putting the children to bed. When it's cold outside, the windows should be closed 10 minutes before the children arrive. After the children fall asleep, the windows can be opened, but only on one side. Half an hour before the rise, they should be closed again. In the warm season, sleep should take place with open windows, but drafts should not be allowed.

Ventilation is an effective way of natural ventilation, but far from the only one possible. Forced supply and exhaust ventilation of the premises of preschool institutions is also widely used. Its arrangement in kindergartens also has its own characteristics:

Kindergartens and nurseries require a high-quality ventilation system, since the well-being of babies depends on it to a greater extent. Clean air and its correct humidity and temperature characteristics will provide a comfortable microclimate in the room, and this is essential for the normal development of children of this age. Also, a constant flow of fresh air is the best prevention of infectious diseases.

IMPORTANT! Don't forget that a poorly designed ventilation system can cause drafts or uncomfortable room temperatures, which can lead to colds in children, so it is very important to take this issue seriously.

Division of buildings according to temperature regimes

Industrial buildings can have different temperature and humidity conditions. Based on this, the buildings are divided into:

• heated, where in winter the air temperature in the working area, as stipulated by the sanitary norm, should not fall below 8 degrees;
• unheated (storages of fuels and lubricants, building materials, warehouses of bulk materials, etc.).

According to the power of heat release, two modes are distinguished:

• up to 24 W/m3 at tС air in the working area 18-25С;
• over 24 W / m3 (hot shops), where the air temperature in the working area should be from 16 to 25C.

The temperature and humidity regime at the workplace depends on the saturation of the air with moisture. According to this value, it is customary to distinguish between the following modes:

1. normal - relative humidity in the room 50-60%;
2. dry - the presence of moisture in the air is less than 50%;
3. wet - percentage of moisture content 61-75%;
4. wet - air humidity over 75%.

Appendix 2 (recommended)

Definition
environment thermal load index (TNS index)

1. Index of the thermal load of the environment (TNS-index)
is an empirical indicator characterizing the combined
effect on the human body of microclimate parameters (temperature, humidity,
air velocity and thermal radiation).

2. THC-index is determined on the basis of the temperature values ​​of the wetted
thermometer aspiration psychrometer (t_ow) and temperature inside the blackened ball (t_sh).

3. The temperature inside the blackened ball is measured with a thermometer,
whose reservoir is placed in the center of the blackened
hollow ball; t_sh reflects the influence of air temperature, surface temperature and
air movement speed. The blackened ball must
have a diameter of 90 mm, the smallest possible thickness and absorption coefficient
0.95. The temperature measurement accuracy inside the ball is ±0.5 °C.

4. TNS-index is calculated according to the equation:

5. THC-index is recommended to be used for the integral assessment of thermal
environmental loads at workplaces where the air velocity is not
exceeds 0.6 m/s, and the intensity of thermal radiation is 1200 W/m2.

6. The method of measuring and controlling the THC index is similar to the method of measuring and
air temperature control (p.p. - these Sanitary
rules).

7. The values ​​of the THC-index should not go beyond the values,
recommended in the table. .

Table
1

Featured the value of the integral indicator of heat load environment (TNS-index) for
prevention of overheating
organism

Values ​​of the integral index, °C

Ia (up to 139)

22,2 — 26,4

Ib
(140 — 174)

21,5 — 25,8

IIa
(175 — 232)

20,5 — 25,1

IIb
(233 — 290)

19,5 — 23,9

III (more than 290)

18,0 — 21,8

Employer's responsibility

According to the Labor Code of the Russian Federation, the employer must provide the necessary working conditions for workers within an eight-hour work schedule.

Responsibility is established by articles 192-195, 362 of the Labor Code of the Russian Federation and Art. 55 of the Federal Law of March 30, 1999 “On the sanitary and epidemiological well-being of the population”, and the punishment is regulated by the Code of Administrative Offenses - Art. 5.27 and Art. 5.27.1.

An employer may receive an administrative penalty in the form of a fine for officials and individual entrepreneurs - 1-5 thousand rubles, for legal entities - 30-80 thousand rubles. for the primary violation, in case of repetitions, the sizes increase and a temporary suspension of the company's activities is possible.

What is a catering department?

Speaking about the catering department, many people imagine a room in which food is prepared and products are heat-treated. But this is not entirely true.

First of all, you should know that the catering unit is not only a kitchen and dining rooms, but also other premises that are directly or indirectly related to the organization of public catering.

The catering complex includes:

• washing;
• kitchens;
• linen, food warehouses;
• cold rooms;
• wardrobes, etc.

Offices and various administrative premises are also part of the catering department.

The microclimate in the dining room, as one of the main premises of the catering department, is also maintained in accordance with the requirements of SanPiN

Most of the premises of the catering unit are equipped with equipment that, during operation, has a direct effect on the temperature and humidity of the air.

General requirements for the ventilation system

There are a number of ventilation requirements that must be met for proper operation:

• Reliability of load-bearing structures on which the ventilation system will be installed. They must be vibration resistant.
• Joints should not be in walls or partitions.
• All parts must be cleaned of dirt, rust and other foreign matter before installation.
• Easy operation, access to the system in case of breakdown.
• The ventilation system must be located in accordance with fire regulations.
• A low noise level is desirable, and its absence is better.
• Ease in management and the compact sizes.

There are rules about what not to do, and they are geared towards system users. It:

1. Violation of the integrity of all elements.
2. Closing the holes that are responsible for the entry and exit of air.
3. Turn off ventilation during a fire.
4. Disconnection of all components during repair work.

How are indicators measured and calculated?

The calculation of the required humidity is carried out according to the formula:

L = n×V, where:

• V is the volume of the area;
• n is the multiplicity established in SNIPs and GOSTs.

To calculate the volume of a room, use the formula:

V (m³) = A×B×H, where:

• A is the width in meters;
• B - length;
• H is the height.

Next, depending on the type of room and the purpose of the room, the desired indicator is taken in the multiplicity table and multiplied by the volume.

For example, V= 5(m) × 4(m) × 10(m): the room volume is 200 m³. Next, the air exchange is determined by the multiplicity. On the example of a smoking room: L = 10 (multiplicity of a smoking room) × 200. It turns out 2000 m³.

6.4. Permissible levels of electromagnetic radiation

6.4.1. Permissible levels
electromagnetic radiation in the radio frequency range (30 kHz - 300 GHz)

6.4.1.1. Intensity
electromagnetic radiation of the radio frequency range (hereinafter referred to as RF EMR) in residential
premises, including balconies and loggias (including intermittent and secondary
radiation) from stationary transmitting radio engineering objects, should not
exceed the values ​​given in these sanitary rules.

6.4.1.2. At
simultaneous emission of several sources of EMP RF must be observed
the following conditions:

- in cases where
radiation of all sources of EMP RF are set to the same maximum allowable
levels (hereinafter - PDU):

, where

E_n(PES_n) - tension
electric field (energy flux density) created at a given point by each
RF EMI source;

E_{remote control}(PES_{remote control})
— allowable electric field strength (energy flux density).

In cases where for
radiation from all EMR RF sources, different remote controls are installed:

6.4.1.3. When installing
antennas of transmitting radio engineering objects on residential buildings EMP intensity
RF directly on the roofs of residential buildings may exceed the permissible levels,
established for the population, subject to the prevention of the stay of persons
not professionally related to exposure to EMI RF on rooftops while operating
transmitters. Rooftops where transmitting antennas are installed should have
appropriate marking with the designation of the border where people stay when
operating transmitters is prohibited.

6.4.1.4. measurements
radiation level should be produced under the condition that the EMP source is operating at full
power at the points of the room closest to the source (on balconies,
loggias, near windows), as well as metal products located in the premises,
which can be passive repeaters of EMR and, when completely
disconnected household appliances that are sources of RF EMI.
The minimum distance to metal objects is determined by the instructions for
operation of the measuring instrument.

RF EMI measurements in
living quarters from external sources, it is advisable to carry out with open
windows.

6.4.1.5. Requirements
of these sanitary rules do not apply to electromagnetic effects
of a random nature, as well as created by mobile transmitters
radio facilities.

6.4.1.6. Accommodation
all transmitting radio facilities located on residential buildings, in
including amateur radio stations and radio stations operating in
27 MHz band, produced in accordance with hygienic requirements for
deployment and operation of land mobile radio communications.

6.4.2.Permissible levels
electromagnetic radiation of industrial frequency 50 Hz

6.4.2.1. tension
electric field of industrial frequency 50 Hz in residential premises at a distance
from 0.2 m from walls and windows and at a height of 0.5-1.8 m from the floor should not exceed 0.5
kV/m.

6.4.2.2. Induction
magnetic field of industrial frequency 50 Hz in residential premises at a distance from
0.2 m from walls and windows and at a height of 0.5-1.5 m from the floor and should not exceed 5 µT
(4 A/m).

6.4.2.3. Electrical
and magnetic fields of industrial frequency 50 Hz in residential premises are evaluated at
completely disconnected household appliances, including devices for local
lighting. The electric field is evaluated with the general switch off completely.
lighting, and the magnetic field - when the general lighting is fully on.

6.4.2.4. tension
electric field of industrial frequency 50 Hz on the territory of residential development from
overhead power lines of alternating current and other objects should not
exceed 1 kV/m at a height of 1.8 m from the ground.

Humidity standards in educational institutions

The exact values ​​of the humidity regime in educational institutions are established by GOST 30494-2011 “Residential and public buildings. Indoor microclimate parameters.

Judging by the table from this document, the premises for recreation and training should have an optimal air humidity of 45-30%, however, it is allowed to increase the specified standards to 60%. And in any institution from preschool educational complex to high school.

Subject to the normalized temperature regime, as well as the requirements of sanitary standards and humidity control, a comfortable microclimate is achieved for pupils of kindergartens, schools, colleges and other educational institutions

However, everything is not so simple. The parameters of an ideally comfortable environment are built in a complex: humidity + air temperature + air speed. And only in a single ensemble they create the necessary microclimate in the room.

But in order to know what we are talking about and understand where the humidity comes from, let's analyze this point in more detail.

3.1. General requirements

3.1.1. When placed,
design, construction and commissioning and operation of new and reconstructed
facilities, during the technical re-equipment of existing facilities, citizens,
individual entrepreneurs, legal entities are obliged to take measures to
the maximum possible reduction of pollutant emissions using low-waste and
waste-free technology, integrated use of natural resources, as well as
measures to capture, neutralize and utilize harmful emissions and waste.

3.1.2. Forbidden
design, construction and commissioning of facilities that are
sources of air pollution, in areas with levels of pollution,
exceeding the established hygiene standards.

Reconstruction and technical
re-equipment of existing facilities is allowed in such territories under
on the condition that they reduce emissions into the atmosphere to the maximum allowable emissions
(MPE), established taking into account the requirements.

3.1.3. Forbidden
placement, design, construction and commissioning of facilities, if
emissions contain substances that do not have approved MPCs or SHELs.

3.1.4. Playground for
construction of new and expansion of existing facilities is selected taking into account
aeroclimatic characteristics, terrain, regularities
distribution of industrial emissions in the atmosphere, as well as the potential
atmospheric pollution (APA).

Placement of enterprises,
classified in accordance with the sanitary classification to classes I and II
harmfulness, in areas with high and very high PZA, is decided in
on an individual basis by the Chief State Sanitary Doctor of the Russian Federation
Federation or his deputy.

3.1.5. Not allowed
place objects of I, II classes in the residential area and places of mass recreation
harmfulness.

3.1.6. For businesses, their
individual buildings and structures with technological processes that are
sources air pollution, must be installed
sanitary protection zones (SPZ) in accordance with the sanitary classification
enterprises, industries and facilities.

sanitary classification,
the size of the SPZ, its organization and improvement are determined in accordance with
hygienic requirements for sanitary protection zones.

3.1.7. Width sufficiency
sanitary protection zone is confirmed by calculations of predicted levels
pollution and in accordance with current guidelines for the calculation of dispersion and
atmosphere
pollutants contained in the emissions of facilities, as well as the results
laboratory studies of atmospheric air in areas where similar
active objects.

3.1.8. It is prohibited in the SPZ
placement of facilities for human habitation. The SPZ, or any part of it, may not
be considered as a reserve area of ​​the facility and used for
expansion of industrial or residential area.

How to determine the level of humidity

To determine the humidity parameter, you can use one of several popular methods:

• Banal - a glass of water. To do this, you need to collect water in a glass transparent glass and put it in the refrigerator for several hours. Then the glass is taken out and put on the table in the kitchen. They are watching. If the outer walls of the glass are fogged up after 10-15 minutes, the humidity level in the room is normal. The walls are dry - the air is too dry. Drops of water roll down the walls onto the table - the humidity is more than 60% (increased).
• Scientific - hygrometer. Such a device can be mechanical, condensation, electronic. Judging by practice, electronic is the most accurate in readings. The hygrometer is installed indoors and the results are awaited.
• Mathematical - Asman's table. You will need a room thermometer for this. First, you should measure the air temperature in the room and enter the readings in a vertical column (make a mark on the scale). Then the thermometer is wrapped in a wet cloth and left for 5-10 minutes. After a lapse of time, it is removed and the difference between the readings of a “dry” thermometer and a “wet” one is calculated. Data is entered in a horizontal column of the table. The number that turned out to be at the intersection of these two indicators is the level of humidity in the room.
• Folk - natural materials. For example, a fir cone. It needs to be fixed on plywood and left at the top of the room. If after a while the scales of the bumps begin to open, the air in the room is dry. Clumped - very wet. Remain unchanged - the indicators are normal.

7.2 Calculation of the air flow rate removed by local exhausts and ventilated ceilings

Calculation of the dimensions of local suction
and air flow rate removed by local exhausts and ventilated ceilings,
allowed to be carried out by manufacturers - suppliers of equipment. Wherein
the latter are responsible for the correctness of the calculations and for the fact that local
suction and ventilated ceilings installed and operated in accordance with their
calculations and recommendations will fully capture kitchen secretions.

7.2.1 Calculation of convective flow over hot
surface of kitchen equipment

Air flow rate removed by local
suction, determined from the calculation of capturing the convective flow, ascending
over the hot surface of kitchen equipment.

Air flow in convective
flow over individual kitchen equipment L_ki, m3/s,
calculated according to the formula

L_toi = kQ_to1/3(z + 1,7D)5/3r, (1)

where k—
experimental coefficient equal to 5·10-3m4/3·Wt1/3·s-1;

Q_to — share of convective heat dissipation of kitchen equipment, W;

z - distance from the surface of kitchen equipment
to local suction, m (Figure 4);

D - hydraulic diameter of the surface of the kitchen
equipment, m;

ris the correction for the position of the heat source according to
in relation to the wall, take according to table 1.

Figure 4 - Convective flow over the surface of kitchen equipment:

L_toi- convective air flow over the individual
kitchen equipment, m3/s; z- distance from the surface of kitchen equipment
to local suction, m; h- height
kitchen equipment, usually equal to 0.85 to 0.9 m; Q_to - convective heat dissipation of the kitchen
equipment, W; BUT, AT respectively length and width
kitchen equipment, m

Table
1 - Correction for the position of the heat source in relation to the wall

Position kitchen equipment	Coefficient r
Free standing		1
Near the wall		0,63ATBUT, but not less than 0.63 and not more than 1
In the corner		0,4

The share of convective
heat dissipation of kitchen equipment Q_to, W, determined by the formula

Q_to = Q_tTo_ITo_toTo_about, (2)

where Q_t - installed capacity of kitchen equipment,
kW;

To_I — the share of sensible heat generation from the installed capacity of the kitchen
equipment, W / kW, are accepted according to;

To_to is the share of convective heat release from sensible heat release from the kitchen
equipment. In the absence of data for a specific equipment, it is allowed
accept To_to = 0,5;

To_about - the coefficient of simultaneity of the kitchen equipment, take
on .

Hydraulic diameter of the kitchen surface
equipment D, m, is determined by the formula

(3)

where BUT - the length of the kitchen
equipment, m;

AT - width of kitchen equipment, m.

7.2.2 Calculation of the air flow,
removed by local suction

Exhaust air flow
local suction, L_o, m3/s, determined by the formula

(4)

where n- amount
equipment located under suction;

L_ki - the same as in formula (1);

L_ri - volumetric consumption of products
combustion of kitchen equipment, m3/s. For equipment running
on electricity, L_ri = 0. For gas powered equipment,
calculated according to the formula

L_ri = 3,75·10-7Q_tTo_about, (5)

where Q_t, K_o
— the same as in formula (2);

a - correction factor,
taking into account the mobility of air in the room of the hot shop, taken according to the table
2 depending on the air distribution system;

To_to is the coefficient of efficiency of local suction. For standard local
suctions are taken equal to 0.8. Activated local suctions (with blowing
supply air) have an efficiency factor higher than 0.8. For such
sucks value To_to accepted according to the manufacturer.
Manufacturers of activated local suctions with To_to > 0,8
must submit test results for the activated
suction to confirm the declared efficiency ratio.
Approximately, in the absence of data, you can take To_to =
0,85.

table 2

Way air supply	Coefficient a
Stirring ventilation
Inkjet air supply
through supply grilles on the walls	1,25
through diffusers on the ceiling	1,20
displacement ventilation
Innings airflow through low velocity perforated panels*
on the ceiling	1,10
in working room area	1,05
* Air speed referred to total area of ​​the perforated panel does not exceed 0.7 m/s. Air distributor design should provide uniform air distribution over the entire surface perforated panel.

7.2.3 Flow calculation
air removed by ventilated ceiling

Exhaust air flow
ventilated ceiling, L_o, m3/s, calculated from
formula

(6)

where L_ki - then
the same as in the formula (); when calculating L_ki
height z taken equal to the distance from the surface of the kitchen
equipment to the ceiling, but not less than 1.5 m;

L_ri, and - the same as in the formula ().

Requirements for the maintenance of residential premises

9.1.During the operation of residential buildings and premises, it is not allowed: - the use of residential premises for purposes not provided for by the project documentation; - storage and use in residential premises and in public premises located in a residential building of hazardous chemicals that pollute the air; – performance of works that are sources of increased levels of noise, vibration, air pollution, or that violate the living conditions of citizens in neighboring residential premises; - littering, pollution and flooding of residential premises, basements and technical undergrounds, flights of stairs and cages, attics. 9.2. During the operation of residential premises, it is required: - to take timely measures to eliminate malfunctions of engineering and other equipment located in the residential premises (water supply, sewerage, ventilation, heating, waste disposal, elevator facilities, and others) that violate the sanitary and hygienic conditions of residence; - to carry out measures aimed at preventing the occurrence and spread of infectious diseases associated with the sanitary condition of a residential building, for the destruction of insects and rodents (disinfestation and deratization).

School canteen equipment according to SanPiN

• facilitate or automate the preparation of a large number of dishes from a typical menu (for example, food processors, industrial meat grinders);
• guarantee the possibility of rational use of the premises of the catering unit;
• contribute to the reduction of utility costs and labor costs of employees.

Download the list of equipment for the dining room according to SanPiN

• stainless steel production tables with appropriate markings (for example, CM - raw meat, SR - raw fish, X - bread, etc.);
• racks designed for storage of food raw materials, utensils, inventory. The height of the bottom shelf of the rack should be at least 15 cm from the floor (clause 4.6 of SanPiN 2.4.5.2409-08).
• cupboards (dishes, sinks, corner cabinets, with countertops) equipped with a practical opening system;
• pedestals, optimally - with adjustable leg height;
• washing bathtubs, kettles, washbasins for washing hands.

Download the recommended minimum set of equipment for a full-fledged dining room and kitchen of an educational institution

Summary

The organization of the work of a public catering enterprise involves following thousands of different standards - enshrined at different levels of legislation. Formally, for each violation, penalties may follow, so the practical adherence to all established standards is an extremely difficult task. But this is quite understandable - since the activity of a catering point is closely related to risk factors for public health, and therefore the increased regulation of the activities of such an economic entity makes sense.

It is legitimate to say that when assessing the activities of a catering enterprise, the inspection bodies are guided not only by the prescribed standards, but also by common sense - and somewhere they can turn a blind eye to minor violations

But the business owner should be prepared for the opposite, and if possible, do not lose sight of the violations that are most likely to attract attention.

In many cases, “punishable” violations are associated with risks in the field of product quality assurance (factors that can affect it)

The inspector may not look at the dimensions and colors of the room, but he will always pay attention to the storage conditions for certain types of food raw materials, as well as the working conditions of the employees of the catering enterprise. Even under ideal food storage conditions, an employee who neglects hygiene standards will give inspectors a reason to apply strict sanctions to the catering enterprise

Video - about the quality of services and the new SanPiN in public catering:

10.2 Fire extinguishing systems (for reference)

10.2.1 If kitchen discharge
contain products of combustion of solid fuels or vapors and / or particles of fat, then in
local exhausts (at the point of connection to the exhaust duct) and above the kitchen
fire extinguishing systems should be installed. List of kitchen
equipment, above which it is recommended to install fire extinguishing systems, is given
below:

- deep fryer;

- frying pan;

- barbecue and outdoor grill;

- stove with oven;

- non-corrugated grill;

- oven for pizza;

- charcoal grill;

- brazier.

10.2.2 As reagents in
fire extinguishing systems can use water, carbon dioxide or special
chemicals. Carbon dioxide extinguishing systems are rarely used due to
high cost and limited ability of carbon dioxide to cool
surfaces.

10.2.3 Fire extinguishing system
can be activated manually or automatically.

10.2.4 When the system is switched on
firefighting kitchen equipment must be de-energized and disconnected from
gas supply.

10.2.5 Chemical systems
firefighting

Chemical fire extinguishing systems
contain a solid or liquid reagent. Preference should be given to systems with
liquid reagent, as they cool the fire source faster and are easier to
removed after the fire is extinguished.

When the system is triggered
fire extinguishing chemical agent under high pressure sprayed over
source of fire through nozzles located in the local suction cavity above the kitchen
equipment. When the reagent comes into contact with a hot surface covered with grease,
foam is formed that absorbs combustible vapors and prevents their ignition.

10.2.6 Water systems
firefighting

Water fire extinguishing systems
used in the presence of a fire-fighting sprinkler system in the building.
Sprinklers rated for a certain (according to kitchen
equipment) response temperature, mounted above the kitchen equipment and
connected directly to the building sprinkler system. The advantage of this
system is a virtually unlimited supply of water and ease of cleaning after
fire.

Sprinklers have such
in such a way as to flood the fire with finely sprayed drops of water. Getting on
hot surface, the water cools it by evaporation. The resulting
water vapor displaces oxygen from the air in the area of ​​the fire and promotes
quenching it.

10.2.7 Design, installation,
adjustment and testing of the fire extinguishing system is carried out in accordance with
manufacturer's specifications for this equipment.

6.2. Permissible vibration levels

6.2.1. Permissible
vibration levels, as well as the requirements for their measurement in residential premises should
meet hygienic requirements for industrial vibration levels,
vibrations in residential and public buildings.

6.2.2. When measuring
unstable vibrations (levels of vibration velocity and vibration acceleration in which, when
measurement by the device on the characteristics "Slow" and "Lin"
or correction "K" over a 10-minute period changes by more than 6 dB)
it is necessary to determine the equivalent corrected vibration velocity values,
vibration acceleration or their logarithmic levels. In this case, the maximum values
measured vibration levels should not exceed the allowable by more than 10 dB.

6.2.3. indoors
residential buildings, vibration levels from internal and external sources should not
exceed the values ​​specified in these sanitary rules.

6.2.4. In the daytime
in rooms, it is permissible to exceed vibration levels by 5 dB.

6.2.5. For
intermittent vibration to the allowable levels given in the table,
a correction minus (-) 10 dB is introduced, and the absolute values ​​of vibration velocity and
vibration accelerations are multiplied by 0.32.