For the purpose of unification, optimisation, and liberalisation of sanitary and epidemiological requirements to minimise the threat of occurrence and spread of intestinal yersiniosis and pseudotuberculosis, the Ministry of Health of the Republic of Belarus adopted Resolution No. 25 of 2 February 2024 “On the Approval of Sanitary Norms and Rules”.
For the purpose of unification, optimisation, and liberalisation of sanitary and epidemiological requirements to minimise the threat of occurrence and spread of intestinal yersiniosis and pseudotuberculosis, the Ministry of Health of the Republic of Belarus adopted Resolution No. 25 of 2 February 2024 “On the Approval of Sanitary Norms and Rules”. This Resolution establishes sanitary norms and rules setting forth sanitary and epidemiological requirements for the organisation and implementation of sanitary and anti-epidemic measures aimed at preventing the occurrence and spread of pseudotuberculosis and intestinal yersiniosis (hereinafter referred to as yersinioses). One of the sections defines the following requirements for the organisation and implementation of sanitary and anti-epidemic measures aimed at preventing the occurrence and spread of yersinioses.
In vegetable stores, fruit and vegetable depots, and greenhouse farms of organisations, the following shall be ensured:
- preparation of buildings, structures, and premises for the acceptance of new harvest for storage:
- complete cleaning of buildings, structures, and premises from residues of last year's fruit and vegetable products and waste;
- implementation of measures to protect buildings, structures, and premises from rodent entry;
- drying and disinfection of racks, walls, ceilings, and equipment, followed by ventilation and assessment of disinfection effectiveness by laboratory examination of swabs from their surfaces for the presence of yersiniosis pathogens;
- ensuring cleanliness and treatment of containers before product dispatch;
- timely and high-quality sorting of fruit and vegetable products with the disposal of products showing signs of spoilage;
- timely clearing of the adjacent territory from waste;
- cleaning and washing of vegetables before salting and pickling, using separate premises, special inventory, and containers for these purposes;
- compliance with the technology of greenhouse treatment, including soil after harvest, cleaning of dirty and replacement of damaged containers;
- maintenance of vehicles in satisfactory sanitary and technical condition
and other types of transport intended for the carriage of food products, including fruit and vegetable products.
At public catering facilities, including those located in educational institutions regardless of ownership and departmental affiliation, in other organizations and by individual entrepreneurs who are granted the right to implement educational programs in accordance with legislation, when implementing educational programs, health and recreation organizations, healthcare organizations, social service institutions providing inpatient social services, and retail outlets, the following must be ensured:
- storage of fruit and vegetable products in containers that can be treated with detergents and disinfectants;
- high-quality primary processing of fruit and vegetable products used for preparing dishes without heat treatment or consumed raw.
The specified processing includes selection, peeling, washing, re-washing under running water, and scalding with boiling water (hereinafter referred to as boiling water), with the exception of fruit and vegetable products that are not resistant to boiling water treatment.
Radishes, leafy greens, and green onions are carefully sorted, soaked in a large amount of water to settle soil and sand particles, washed under running water, and then in cooled boiled water; radishes are scalded with boiling water. Washing of vegetables is carried out under running water in a production sink intended for processing raw vegetables, and a second time over a production sink for finished products. Containers and colanders must be allocated for washing and scalding such vegetables.
Before preparing salads, fresh cabbage, carrots, onions, and radishes are blanched by immersing them in boiling water after peeling and washing
for 1–2 minutes; cabbage heads are pre-cut into 2–4 parts. Containers and colanders must be allocated for washing and scalding such vegetables.
Processing of vegetables, greens, fruits, and berries that are not resistant to boiling water treatment and intended for preparing dishes without heat treatment is carried out by thorough washing, followed by immersion in a 3% acetic acid solution (calculated as 100 ml of 9% acetic acid solution (table vinegar) and 200 ml of water per 300 ml of solution) and (or) a 10% sodium chloride solution (calculated as 10 g of sodium chloride and 90 g of water per 100 ml of solution) for 10 minutes, and rinsing under running water.
Containers and colanders shall be provided for washing, soaking, and rinsing;
The following is not permitted:
- washing of raw vegetables and potatoes overnight, storage of peeled raw vegetables in water for more than two hours after peeling. Vegetables to be boiled in peeled form shall be peeled immediately before boiling and boiled in salted water. Vegetables intended for vinaigrettes and salads shall be boiled unpeeled;
- storage of unpeeled and peeled boiled vegetables for no more than 6 hours after boiling;
- chopping of raw and boiled vegetables and greens intended for salads on finished product tables using cutting tools intended for these purposes;
- storage of salads before dressing at a temperature from +2 °C to +6 °C for no more than two hours, dressing of salads immediately before serving.
Food service establishments shall ensure compliance with the storage conditions and shelf life of fruit and vegetable products established by the manufacturer.
To control the microclimate parameters of rooms for storing vegetables, fruits, berries, and greens, measuring devices for recording ambient temperature and relative humidity (thermometers and/or other devices) that have undergone state verification and are included in the State Register of Measuring Instruments (Standard Samples) of the Republic of Belarus shall be installed.
Vegetables contaminated with soil, including root vegetables, shall be stored separately from other fresh vegetables, fruits, berries, greens, and food products;
- equipping storage facilities intended for storing fruits, berries, and greens with shelving (if available), pallets, and trays that are washed and disinfected;
- storage of vegetables, fruits, berries, and greens in conditions that prevent rodent access (on shelving (if available), pallets, and trays).
Establishments specified in paragraphs 6 and 7 of these sanitary norms and rules, as well as organisations for the production and processing of animal products, shall ensure:
- implementation of production control, including determining the contamination of objects (fruit and vegetable products, inventory, containers, equipment, etc.) that may be contaminated with Yersinia pathogens (with a recommended frequency of at least twice a year in the autumn and spring periods), in accordance with the procedures established by acts
legislation. In case of detection of causative agents of yersiniosis, unscheduled sorting of fruit and vegetable products, cleaning or replacement of racks and containers, disinfection using disinfectants intended for these purposes, according to modes effective against bacterial infections, in accordance with the manufacturer's instructions for use, as well as deratization measures shall be carried out;
- protection against the penetration of rodents into production facilities, including: timely repair of blind areas, door and window openings, places of passage of utilities in ceilings, walls, fences; use of containers made of materials resistant to rodent damage; use of tightly closing containers for storing food and household waste, their regular cleaning; carrying out deratization measures on a planned basis with a frequency of at least once a month.