Hygienic characteristics of materials used for the manufacture of equipment, containers, utensils, food packaging. Hygienic characteristics of materials used for the manufacture of equipment, containers, dishes, packaging for food products

For the manufacture of containers, equipment, utensils, equipment, and packaging, materials are used that are approved by the USSR Ministry of Health for contact with food products.

Food utensils, equipment coverings and containers are made from various materials: glass, metals, wood, paper, cardboard, clay, mineral raw materials, and various polymer materials.

These materials must meet the following requirements:

not have a negative impact on the biological value of the product, do not impair the organoleptic properties of products or finished food;

provide protection food products from environmental pollution;

have a smooth, polished, non-porous inner surface.

Metal utensils. Metals are widely used for the manufacture of kitchen and tableware, pipelines in enterprises Food Industry, cutlery, containers for transporting liquid products, washing tubs, etc.

Stainless steel of some food brands has high anti-corrosion properties and resistance to aggressive food environments. Stainless steel products are highly durable and durable in use.

Aluminum cookware. Aluminum, duralumin and their alloys are used as materials for making cookware. Aluminum and its compounds have poor solubility in liquid aggressive food media. Aluminum cookware, especially those made from alloys, are susceptible to the effects of table salt and some organic acids contained in vegetables, fruits, and berries. In this case, the protective film of aluminum oxides, which protects the dishes from corrosion, dissolves in the liquid contents. In this regard, it is not recommended to ferment cabbage, pickle cucumbers, cook sour cabbage soup, etc. in aluminum cookware. To increase the anti-corrosion properties of aluminum cookware, use modern methods processing - the inner surface is ground, polished, varnished, made matte silver, etc. Foil is made from aluminum alloys, which is widely used in the confectionery industry; varnished foil is used for packaging cheeses. The composition of aluminum alloys contains impurities of some metals that can cause harmful effects on the human body, therefore the impurities used are strictly standardized (zinc, lead, arsenic, copper, iron).

Utensils made of iron and cast iron. Iron is a common material for the manufacture of digesters, containers, equipment, buckets, frying pans, baking sheets, and enamelware. Iron is not stable and is easily susceptible to oxidation and the formation of compounds that dissolve in liquid food, causing changes in its color (darkening) and taste (metallic taste). Therefore, iron products must have protective coatings. Only baking sheets and frying pans are used without coatings, on which food is cooked in the presence of fat (fat, by covering the surface of the iron, prevents the oxidizing effect of oxygen). For iron utensils, coatings made of enamel, tin (tinning), and zinc (galvanized utensils) are used.

Enameled dishes. It is an iron utensil, the outer and inner sides of which are covered with enamel - an alloy (like glass) of feldspar, soda, borax, sand, tin oxide.

The enamel can be white or tinted (by adding oxides of manganese, chromium, etc.). Strict requirements are imposed on the preparation of enamels, especially those intended for interior coatings, since if the recipe is violated, compounds that cause food poisoning (lead, antimony, etc.) can be used as components. Enameled cookware is not used in enterprises Catering and trade, since it has weak impact resistance and heat resistance - with a sharp change in temperature and impact, cracks and chips form, exposing the iron. It is prohibited to use dishes with chips for cooking and storing food.

Ceramic tableware. Ceramic ware includes clay, glazed (pottery), earthenware, porcelain and majolica ware.

Glazed earthenware. Pottery is not widely used at present. To make them, clay baked in a kiln is used. Glaze is applied to the inside and outside of the dishes - an alloy of oxides of silicon, potassium, sodium and other metals, as well as lead oxide (lightweight). For coating pottery, a special grade of fritted glaze with a lead content of about 12% should be used. The fritted glaze is highly durable and does not contain easily soluble lead compounds. On industrial enterprises who produce enameled and pottery dishes, local sanitary and epidemiological service authorities must conduct strict control over the quality of enamels and glazes.

Earthenware and porcelain dishes. It is a clay product that differs somewhat in chemical composition and manufacturing technology. The outside and inside of the product are covered with glaze. Glaze earthenware products, containing lead (to add shine), is not particularly durable. When using the product, a network of small cracks appears and chips easily form. The use of such utensils is not permitted.

The glaze of porcelain dishes has greater strength, hardness and resistance to acids.

Tableware and teaware are made from porcelain and earthenware.

Glassware. Glass is used to make glasses, wine glasses, jars, bottles and other products for contact with food. Glass must be highly resistant to acids contained in products. There are special brands of heat-resistant glass that are used to make pots and pans used in everyday life. Impact-resistant and acid-resistant glass is used for the manufacture of pipelines in dairies, wineries and other food industrial enterprises.

If the manufacturing technology is violated, air bubbles may appear in the thickness of the glass, which reduces the strength of the glass and increases the possibility of it getting into food products. If there are many bubbles, the dishes are rejected. When chips appear along the top edge glass products must be rejected. Not allowed for use glassware, made of glass with foreign inclusions, as they reduce the durability of the products.

Wooden utensils, containers, equipment. Wood is widely used for the manufacture of cutting boards, small equipment (stirrers, rolling pins), barrels, kegs, chairs (blocks) for cutting meat and fish, etc. Wood does not have a harmful effect on the quality of products, does not change their organoleptic and physical properties. chemical properties, does not corrode, does not release harmful substances into the food mass. However, wood is porous, absorbs liquid substances, and can be subject to bacterial attack (mucus-forming bacteria, mold, etc.). In order to reduce or eliminate the ability to absorb liquid substances, wood products are impregnated or coated from the inside with varnishes or resins approved for contact with food. For the same purpose, the inside of wood products is lined with liner bags made of synthetic materials.

Wooden containers are used for storing pickled and salted vegetables and mushrooms, salted fish and corned beef, tomato paste, butter, jam, feta cheese, sour cream, cottage cheese and other products.

Paper containers and packaging. Paper sheets are used as packaging material for solid food products. Disposable tableware (paraffin glasses for ice cream and sour cream, plates, etc.) is made from paper pulp impregnated with paraffin of approved brands. High-grade paper (parchment and sub-parchment) is used for packaging fat-containing products - butter, cheese, herring, waffles, etc. This paper does not absorb moisture and fat and prevents products from drying out. Paper is increasingly used in combination with synthetic materials.

To apply inscriptions and drawings on paper, paint approved for use by the State Sanitary Inspection authorities is used. Paints should not leave an imprint on the surface of the product (curd cheese) or impart an extraneous odor to it. The use of such paints should not be allowed. The use of paints containing soluble toxic substances is also not permitted.

For packaging confectionery cardboard and corrugated cardboard are used - a type of paper made from straw or wood pulp and waste paper. Cardboard and corrugated cardboard are used for packaging wrapped products. To package confectionery products without wrappers, the inside of cardboard boxes must be glued or lined with parchment or sub-parchment. Currently, a combination of cardboard and synthetic materials is used.

Polymer materials. In the food industry, public catering and retail and warehouse networks, products made from polymer materials are increasingly used.

Polymer materials are used for the manufacture of machine parts and refrigeration units, pipelines, containers, and packaging materials.

Polymer materials (raw materials and products) are manufactured at different chemical industry enterprises and using different technologies and can have different physical and chemical properties. In this regard, SES plays a large role in organizing and conducting preventive sanitary supervision over the production of products made from polymer materials and their use in food enterprises.

The advantages of products made from polymer materials include their strength, lightness, and ensuring good preservation of food products.

The disadvantages of polymer materials include the ability to acquire negative properties over time—to “age.” Under the influence of elevated temperatures, UV rays, atmospheric oxygen and other factors, complex chemical transformations occur in polymers, as a result of which the properties of polymers deteriorate - strength and elasticity decrease, fragility appears, the surface becomes dull, fat and dyes are adsorbed on it, and is preserved after disinfection. the smell of chlorine; in addition, low-molecular toxic substances are formed in the polymer mass, which are soluble in liquid food media and have an adverse effect on the human body.

Due to the possibility of negative effects of polymers on the human body, it is recommended to use products in strict accordance with the intended purpose indicated by the mark on each product - “for cold water”, “for food”, “for hot dishes”, etc.

The following groups of polymers are most widely used: polyolefins, polyvinyl chloride, fluoroplastics, polystyrenes, polyacrylates, aminoplasts, polyethylene terephthalate (lavsan), polycarbonates, epoxy compounds, materials based on cellulose, rubber, combined compounds.

Polyolefins. This group includes polypropylene and low- and polyethylene. high pressure. Polyethylene has high chemical resistance to aggressive compounds, is moisture-proof, and frost-resistant. Withstands temperatures from -15° C to 110° C. Subject to aging under the influence of atmospheric oxygen and UV rays. Polyethylene in the form of films is used for packaging products of various types (bread, milk, fish, confectionery, bulk products, etc.). Polyethylene bags as liners in barrels are used for storing fish products in brine, pickled and salted vegetables. Sulfated potatoes are transported in polyethylene bags. Bags with a capacity of 0.5 and 1 liter are used as containers for milk and dairy products. Polypropylene is used for the manufacture of canning lids, trays used in catering establishments, the manufacture of dishwasher parts, etc.

Polyvinyl chloride. It has strength, hardness, chemical resistance, and can withstand temperatures from _io°c to 65°C. Pipelines, parts of equipment, and small containers for food products are made from polyvinyl chloride. A variety of polyvinyl chloride is used to make Saran-type shrink wrap, used in the food industry for packaging poultry carcasses and sausages. Another variety - polyvinyl alcohol- used for the manufacture of sausage casings and coatings of hard cheeses.

Fluoroplastics. They have heat resistance, frost resistance, chemical resistance, and strength. Used as coatings for frying pans for fish.

Polystyrenes. They have hardness, moisture resistance, and are resistant to fats. Disadvantages include instability to impacts and temperatures above 80°C. Polystyrenes are used for the manufacture of packaging containers for cheeses, meat and dairy products, dishes, trays, graters, parts of refrigerators, etc.

Polyacrylates. Resistant to aggressive environments. A type of polyacrylate - organic glass - is used in the confectionery and baking industries as containers for dough, liquid yeast and fruit and berry masses. Parts for milking machines are made from plexiglass.

Aminoplasts. One polymer from this group - melalite - a decorative laminated plastic - is used as a facing material for tables and walls in catering and retail establishments.

Lavsan. It is durable, heat resistant, resistant to light and acids. Lavsan is used to filter milk; bags are sewn from it for pressing out whey when making cottage cheese.

Polyca rbonates. They are durable, resistant to aggressive environments (fruit juices, fats, alcohol, disinfectant solutions), and do not change the color of the product. Withstands heating up to 140°C. Used to make dishes for feeding aircraft passengers.

Polyamides (nylon, caprolon). They have durability. Disadvantages include instability to fats, alkalis, mold and bacteria. They are used for the manufacture of parts of creaming machines that do not come into contact with cream (Caron), and parts of machines that come into contact with milk and meat (Carolon).

Epoxy compounds. In the form of epoxy resins they are used in the internal coatings of metal containers for wine, beer, juices, as well as in coating varnishes tin cans from the inside. Resistant to alkalis, disinfectants, and steam treatment.

Cellulose-based materials (cellophane, etc.). They are resistant to low temperatures and fats. They are not moisture resistant. Used for making films. Three-layer cellophane is used to make sausage casings. Cellophane coated with nitro varnish is used for packaging pasta, fish cooking, ghee, puffed corn, confectionery, frozen foods. Plumbing equipment is made from cellulose-based materials.

Rubbers. Polymer materials obtained on the basis of natural and artificial rubber. Contain toxic fillers, their dissolution in the product mass causes toxicity rubber products when aging. Rubber is used to prepare gaskets and seals for machine parts. In the food industry, films based on rubber (escaplen, etc.) are used. Films are used for packaging frozen and hygroscopic products (sublimated) - fruits, as well as culinary products and rindless cheese.

Combined materials. Combined materials are widely used:

a combination of polymer films (usually polyethylene), cardboard, paper, foil - for packaging food concentrates;

Disposable tableware: benefits and harms

Disposable tableware is very convenient!

Today, many have come to this conclusion, primarily because of the properties that it possesses. Disposable tableware (paper and plastic tableware) does not break, is lightweight, does not require much space for storage, and is cheaper than glass.

Due to the fact that plastic tableware does not break and is easy to clean, it is sometimes used as reusable tableware, but few people have thought about the harm that comes from disposable tableware.

Authoritative researchers have concluded that reusable use of disposable tableware can lead to the appearance of malignant tumors, general fatigue and headaches. Allergies and seizures may occur bronchial asthma, even mutagenic changes in the body.

Consumer properties

The consumer properties of disposable tableware are those characteristics of disposable tableware that the consumer most often pays attention to when choosing tableware and which are the most important for its use.

• Safety of disposable food and drink utensils (i.e. it is important that they meet hygienic and health requirements).
• Aesthetic component: disposable tableware should have an attractive appearance: a variety of colors, the possible presence of patterns, the absence of various kinds of deformations and the presence of foreign materials, etc.
• Heat resistance characteristics (preservation of temperature and durability of properties in contact with hot drinks and food).
• Possibility of use for both cold and hot dishes and drinks.
• Possibility to use disposable tableware and for storing food in the refrigerator and for heating or cooking food in a microwave oven, etc.
• The presence of such properties as frost resistance (for certain categories of disposable tableware).
• Resistant to chemicals such as alkalis, acids and fats.
• The presence of such a property as thermostaticity (the ability to hold dishes with hot food or drink in your hands without burning your hands).

• Strength, resistance to deformation.
• Elasticity.
• For items such as knives and forks, their primary properties are to cut and pierce without deforming these cutlery.
• Sustainability.
• Availability of various shapes and sizes.
• Disposable tableware should have sufficient capacity, and at the same time be compact and light in weight.
• Environmentally friendly and easy to recycle.

You can't eat from plates like this twice.

Experts say: plates, forks, spoons and cups made of polymer materials cannot be used more than once.

This even applies to plastic water bottles. It is strictly forbidden to pour milk or alcoholic drinks into it - the result will be a poisonous mixture.

The main rule when choosing disposable tableware is to carefully read the labeling. Every branded product should have a sign showing what the packaging is made of. If there is no labeling, then it is better to protect your health and purchase the product in glass containers.

The PVC (PVC-polyvinyl chloride) symbol or the number 3 in a triangle on the bottom of the bottle or plastic packaging warns the buyer that it is toxic.

In addition to harmless glass containers, there is harmless food plastic, which is marked with the letters:

• RE (PE)- polyethylene,
• PETF (PET) or PET (PET)- polyethylene terephthalate,
• RR (PP)- polypropylene.
• PS (PS)- means polystyrene (its code is number 6).
• In addition, safety is confirmed image of a plate and fork, numbers 05 and 1.

Markings on disposable tableware - what does it mean?
Not all buyers know what the marking means and how such utensils can be used.

	This marking indicates that the cookware is made from polystyrene. It can only be used for cold foods. You should never heat food on them in microwaves. In this case, harmful toxins enter the food. In addition, you should not pour alcoholic beverages into containers with this marking, since this also releases toxic substances. The styrene released accumulates in the kidneys and liver and leads to various diseases.
	Plastic with this marking is made from polypropylene. Dishes with this marking can be used for hot drinks and foods. Such dishes can withstand up to +100° C. You can drink hot tea and coffee from polypropylene glasses, and heat food on plates in the microwave. You cannot pour alcohol. The contact of alcohol and polypropylene releases toxins - formaldehyde and phenol. These toxins also damage the kidneys and liver, but there is still a chance of going blind
	A triangle on the packaging consisting of three arrows, says the dishes are made from recycled materials. Inside the triangle, as a rule, there are numbers. They talk about the type of processing. So if you see 1-19 is plastic, 20-39 - paper and cardboard, 40-49 - metal, 50-59 - wood, 60-69 - fabric and textiles, 70-79 - glass.
	Drawn on the packaging glass-fork sign means that the dishes are suitable for any dishes, including first (hot) dishes. If the icon is applied to the packaging in this form, then the products can even be stored in such containers And here if such an icon is underlined, plastic products are not intended for contact with food.

Dangerous plastic

We often underestimate the danger it can pose to our health. It turns out that there are relatively safe and dangerous plastics. Since we still have no way out, we should take care of choosing the lesser evil. Some types of plastic are truly dangerous.

Information about the material used in the manufacture of the packaging is located on its bottom in the form of a graphic symbol consisting of three arrows forming a triangle. In the middle of the triangle are numbers from 1 to 7, indicating the type of material from which the packaging is made.

What are these numbers?

1 - PET

This plastic is mainly used in the production of disposable beverage containers. Typical PET packaging is mineral water bottles. Such packaging, even after thorough cleaning, may release toxic chemicals when reused. Never reuse this type of material.

2 - HDPE (LDPE)

Low pressure polyethylene (high density) is used for the production of semi-rigid containers; it is one of the safest plastics and can be reused.

3 - PCV (PVC)

Polyvinyl chloride is very often used, for example, in the production of food packaging film. PVC is hazardous to health and can release toxins. When PVC burns, it produces highly hazardous chemicals known as dioxins, which are often more dangerous than potassium cyanide.

4 - LDPE (HDPE)

High-density polyethylene (LDPE), used to make many types of packaging (such as plastic bags), is considered acceptable for reuse and safer than many other plastics, but not as safe as plastics 2 and 5.

5 - PP (PP)

Reusable polypropylene is often found as a material for food containers. It belongs to the group of the safest plastics along with material 2 (HDPE).

6 - PS (PS)

Polystyrene is well known in the form of polystyrene foam. PS releases toxins and should not be used as food packaging. It is also rarely used for this purpose due to the lower chemical resistance of polyethylene, but is present, for example, in lids for disposable coffee cups.

7 - OTHER

Never reuse plastic products marked with the number 7. This group includes many types of harmful chemicals, including the highly toxic bisphenol A (BPA), which can contribute to schizophrenia, depression or Alzheimer's disease. In addition, consuming foods that come into contact with BPA can lead to disorders of the nervous and endocrine systems, and even cancer. Never use such products in microwave ovens, which allow bisphenol A to penetrate deeper into food.

Most often it is found in:

To avoid poisoning from packaged food, you should take into account simple nuances.

First of all, remember that disposable tableware is disposable

Nowadays, plastic is an integral part of our lives, and you won’t be able to get rid of it quickly in the kitchen. But we can try to minimize the harmful effects of plastic on our health. For this:

1. Use only plastics marked 2 (HDPE) and 5 (PP) to store food.

2. Do not use plastic of other categories for storing food, but recycle it. Do not reuse PET bottles or microwave food in the food trays you bought it in (unless the packaging states that they are suitable for this purpose).

2. Do not microwave food in packages containing BPA (Group 7), do not pour hot liquids into them, or put them in the dishwasher.

3. Use all plastic packaging in accordance with the instructions on it (recommendations for temperature, use of a dishwasher, etc.).

4. Do not buy mineral water in plastic packages that have been left in the sun, but it is best to buy drinks (including milk, kefir, yogurt) in glass containers.

Disposable packaging and utensils are designed to be used once. There is no point in leaving them in reserve for storing other products.
After use, the thin protective layer on the plastic is destroyed and this cookware cannot be reused.

Always pay attention to the appearance of the packaging, its integrity, legibility of the inscription, and expiration date.

Principle 1. Disposable tableware can be used strictly for its intended purpose.
On each type of disposable tableware there is an indication of what it is intended for: cold, hot, cold drinks, alcohol, etc. If you pour a hot drink into a glass intended for cold drinks, the plastic begins to release toxic substances.

Principle 2. Never leave the product in an open jar, even in the refrigerator. Either buy a smaller package or seal tightly.

Principle 3. You cannot store any food in disposable containers, especially used ones.
After using disposable tableware, the protective layer is destroyed, and when products, such as sugar, are stored in it, toxic substances pass into the product.

Principle 4. It is better not to take meat and cheese in packaging

Principle 5. Plastic dishes are not intended for ethanol-containing substances - alcohol.
Ethanol is an aggressive solvent. The toxic substances in the plastic begin to dissolve and end up in the drink.

Principle 6. The best option for disposable tableware is paper.

Principle 7. Often included plastic dishes includes melamine, which is especially abundant in bright multi-colored dishes, intended for children. In its normal state it is not dangerous, but if you put something hot on a plate, medanin begins to release toxins, which enter the human body with food.
Paper is cellulose. Even if its particles enter the body, nothing bad will happen.

Plastic bottles impair potency

While disposable cups are usually thrown away, convenient plastic bottles often remain in use.

In them under no circumstances you can't pour milk, since the fats in it are able to dissolve some polymers, alcoholic drinks, kvass, compote. Polymers tend to “age” under the influence of ultraviolet radiation and high temperatures, so over time they begin to release substances harmful to humans.

Scientists from the Department of Epidemiology at HSPH and Harvard Medical School have concluded that plastic bottles are not as harmless to health as is commonly believed.

Constant consumption of drinks from plastic bottles increases the level of the chemical bisphenol A in the body, which affects sex hormones, by more than two-thirds, says Associate Professor Karin H. Michels.

This substance, which itself resembles the female hormone estrogen, is used in the production of packaging and jars for food and drinks, as well as baby bottles. The study found that the levels of bisphenol A in the urine of subjects who drank all drinks from plastic bottles for a week increased by 69.

Heating plastic bottles, as parents do when they want to warm milk for their children, allows the chemical to leach into the liquid contents in dangerous quantities. "This is concerning because children may be particularly susceptible to BPA, which can cause hormone disruption," Michels said. Previous studies have shown that high levels of BPA consumption lead to birth defects, growth problems and an increased risk of heart disease and diabetes, the article notes.

Many people know that you can return a product within fourteen days from the date of purchase if it has not been used and is in good condition. marketable condition. However, there are some difficulties with regard to plates and sets of dishes. Buyers continually face violations of consumer rights and inform us that the seller does not accept the dishes back, justifying their refusal by the fact that the dishes are included in the list of goods of good quality that cannot be exchanged or returned. Let's figure out whether the seller's actions are legal and whether it is really impossible to return plates and other utensils back to the store within 14 days from the date of purchase.

In what cases can you return dishes to the store?

First, let's look at the general conditions for returning goods of proper quality. To terminate the purchase and sale agreement and return Money For the purchased utensils, you must meet the following conditions:

1. No more than 14 calendar days have passed since the date of purchase.
2. You have maintained the presentation of the dishes (you have not torn off the labels, stickers, thrown them away or damaged the packaging).
3. You have not used the cookware and it shows no signs of use.
4. The seller, at the time of refusal to purchase, does not have any other dishes that would suit you in size, shape, dimensions, style or color.
5. The purchased dishes are not included in the List non-food products of proper quality, not subject to return or exchange, approved by Decree of the Government of the Russian Federation No. 55 of 01.1998. (hereinafter referred to as the List).

If, as a rule, there are no problems with the first four points, then difficulties arise with determining whether the dishes are classified as non-returnable goods.

Clause 6 of the List specifies products and materials made entirely or partially from polymeric materials and in contact with food products (tableware and kitchen utensils, containers and packaging materials for storing and transporting food products, including for one-time use).

A literal interpretation of paragraph 6 of this List allows us to come to the conclusion that Dishes made entirely or partially from polymer materials cannot be returned or exchanged. That is, if the dishes are made of polymer materials, then they cannot be returned or exchanged. If polymer materials were not used in the manufacture of the dishes, then the seller does not have the right to refuse to satisfy the consumer’s requirements only by referring to clause 6 of the List.

What applies to polymer materials?

There are a great variety of polymer materials. There are both natural polymers (for example, rubber) and synthetic ones. You can understand that polymer materials are used in the composition by the name of the substances used. If the word begins with the prefix “poly-“, then this is the same polymer. For example, polyethylene, polypropylene, polystyrenes, polyvinyl acetate, etc. All of them have the prefix “poly-” and belong to polymeric substances. However, basic knowledge of the chemical properties of certain materials is good, but a reference to a regulatory act is still better.

Unfortunately, there is no normatively established list of polymer materials. But at the same time, the list of polymer materials is contained in the Table of Sanitary and Hygienic Safety Indicators and standards for substances released from packaging in contact with food products, approved by the Commission Decision Customs Union from 08/16/2011 No. 769. The Table includes:

1. Polymer materials and plastics on their basis;
2. Paraffins and waxes
3. Paper, cardboard, parchment, sub-parchment
4. Glass
5. Ceramics
6. Faience and porcelain

Glass, ceramics, earthenware and porcelain are included in this Table separately from polymeric materials, which allows us to come to a reasonable conclusion that these materials do not belong to polymeric substances. The Customs Union Commission separated them into separate groups, without even combining them, which indicates completely different characteristics of these materials.

But we are interested in polymer materials. In accordance with the Decision of the Customs Union Commission dated August 16, 2011. No. 769 these include:

1. Polyethylene (LDPE, HDPE), polypropylene, copolymers of propylene with ethylene, polybutylene, polyisobutylene, combined materials based on polyolefins
2. Polystyrene plastics: Block polystyrene, impact resistant; Copolymer of styrene with acrylonitrile; ABS plastics (acrylonitrile butadiene styrene plastics); Copolymer of styrene with methyl methacrylate; Copolymer of styrene with methyl methacrylate and acrylonitrile; Copolymer of styrene with alpha-methylstyrene; Copolymers of styrene with butadiene; Foamed polystyrenes
3. Polyvinyl chloride plastics
4. Polymers based on vinyl acetate and its derivatives: polyvinyl acetate, polyvinyl alcohol, copolymer dispersion of vinyl acetate with dibutyl maleate
5. Polyacrylates
6. Polyorganosilaxanes (silicones)
7. Polyamides: Polyamide 6 (polycaproamide, nylon); Polyamide 66 (polyhexamethylene adipamide, nylon); Polyamide 610 (polyhexamethylene sebacinamide)
8. Polyurethanes
9. Polyesters: Polyethylene oxide; Polypropylene oxide; Polytetramethylene oxide; Polyphenylene oxide; Polyethylene terephthalate and copolymers based on terephthalic acid; Polycarbonate; Polysulfone; Polyphenylene sulfide; When used as a binder, polymers are used: Phenol-formaldehyde resins, silicone resins, Epoxy resins.
10. Fluoroplastics: fluoroplast-3 fluoroplast-4, Teflon
11. Plastics based on phenol-formaldehyde resins (phenoplasts)
12. Polyformaldehyde
13. Aminoplasts (urea and melamine-formaldehyde)
14. Polymer materials based on epoxy resins
15. Ionomer resins, incl. serlin
16. Cellulose
17. Cellulose ether plastics (etrols)
18. Collagen (biopolymer)
19. Rubber and rubber-plastic materials (gaskets, can seals, sealing rings for canning lids, etc.)

If the above-mentioned polymer materials were used in the manufacture of the cookware, it will not be possible to return it to the seller.

Is it possible to return glassware back to the store?

Glass can be of both organic and mineral origin. Organic glass is a polymer material. Mineral glass, which is most often used in the manufacture of tableware, is not a polymer material. For example, Luminarc tableware is made of tempered mineral glass. Such dishes can be returned to the store without any problems when mandatory compliance buyer general conditions return of goods of proper quality.

Is it possible to return ceramic, porcelain and earthenware dishes back to the store?

As we have already found out, ceramics, porcelain and earthenware are not polymer materials. Therefore, the return of such dishes is possible and the seller does not have the right to refuse a refund or exchange for another product, referring to clause 6 of the List.

Can pots and other stainless steel cookware be returned to the store?

Stainless steel is not a polymer. Therefore, stainless steel cookware can also be returned to the seller, but you must comply with the general principles for returning goods of proper quality.

Is it possible to return the frying pan back to the store?

But here everything is ambiguous. Modern frying pans are made using various materials. Therefore, it is quite logical that some new fashionable non-stick coating could be created on the basis of polymer materials.

But we can definitely say that Teflon frying pans cannot be returned or exchanged. Teflon is a polymer, and it is specified in the Decision of the Customs Union Commission dated August 16, 2011. No. 769 as a polymer material.

To understand whether your frying pan uses polymer materials, we advise you to study the accompanying information or contact the manufacturer directly for additional clarification. If the frying pan is made without the use of polymer materials, then it can be returned to the seller without any problems and demand a refund or exchange for another product.

How does judicial practice develop on the issue of returning dishes made from non-polymer materials?

In preparing this article, we analyzed many court decisions of both courts of first instance and courts of appeal and cassation. And we can only say one thing: everything is bad. Judges either can't read or have trouble interpreting the law literally.

For example, the Moscow City Court in the Appeal ruling dated September 10, 2015. in case No. 33-32517/2015, he refused to satisfy the buyer’s claim for the return of the INOXIA cookware set, citing the fact that the specified cookware set falls under clause 6 of the List. In addition, the court justified its position by the fact that the buyer was warned that the INOXIA cookware set belongs to products that come into contact with food.

Did the Moscow City Court evaluate a set of dishes to determine whether polymer materials were used in its manufacture? Unfortunately no. The violated consumer rights were never restored.

There are other court decisions when satisfaction of consumer rights is denied, but without reference to clause 6 of the List, although they ask to terminate the contract and return the money for the purchased dishes. But the refusal is made for the reason that consumers are guided by incorrect tactics in protecting their violated rights and themselves contribute to the fact that their demands are subsequently denied. We will not evaluate such solutions in this article. This is a topic for a separate article.

Are there court decisions where courts take into account what the utensils are made of?

Yes, there are such solutions. For example, Supreme Court The Russian Federation in Resolution No. 309-AD15-16762 dated December 30, 2015 in case No. A71-4624/2015 declared illegal the seller’s refusal to satisfy the buyer’s demands for a refund for the Taller TR-1047 stainless steel cookware set. When referring to clause 6 of the List, the court took into account that utensils made of polymer materials cannot be returned, and utensils made of stainless steel are not subject to the List.

To summarize the above, we would like to additionally note that satisfying consumer requirements directly depends on how correctly the buyer exercises his rights in pre-trial proceedings, as well as what method of defense will be used in court. If you do not know how to properly protect your rights, then contact our lawyers for preparation of a refund for purchased utensils of proper quality, or for drafting a document on protecting consumer rights. We will be happy to help you!

Theoretical lesson No. 17.

Question 8. Investment process in Russia and its structural features

A study of the investment behavior of the main subjects of the Russian economy allows us to draw the following conclusions.

One of the trends in recent years is the continuation of intensive growth of investments in fixed capital (Fig. 14.14).

However, the high intensity of the investment process masks a sharp increase in sectoral differentiation of investments.

Structural features of the investment process are manifested in the following:

1. Investment breakthrough in the communications industry;

2. Accelerating the modernization of production in the primary industries;

3. Maintaining high dynamics of investments in housing sector;

4. Stopping the growth of investment in manufacturing industries;

5. Reducing the role of company borrowings foreign markets and replacing them with their own funds and bank loans.

Rice. 14.14. Investments in fixed capital

(billion rubles, in comparable 2003 prices)

Source: materials of the Center for Macroeconomic Analysis and Short-Term Forecasting.

Despite certain positive changes in the investment process, it is necessary to note a number of other catalysts for economic growth. Thus, Russia's GDP in the period 1999-2005. increased by an average of 6.7% annually, relying on high oil prices, a “weak” ruble, growth in production and the service sector. Stable economic growth in last years became possible primarily thanks to high prices for oil in combination with structural reforms carried out by the Russian Government in 2000-2001.

The growth of GDP has caused increased confidence among business circles and ordinary consumers in a more favorable economic future for Russia, as a result of which the influx of foreign investment into the economy has significantly increased and the outflow of capital from the country has practically stopped.

Materials approved by the Ministry of Health of the Republic of Belarus for contact with food are used.

Food utensils, equipment coverings, and containers are made from various materials: glass, metals, wood, paper, cardboard, clay, mineral raw materials, and various polymer materials.

Hygienic requirements for materials:

Should not contain harmful substances that pass into food;

Should not have a negative impact on the biological value of the product, nor impair the organoleptic properties of products or finished food;

Must ensure the protection of food products from environmental contamination;

Must have a smooth, polished, non-porous inner surface.

Characteristics of basic materials:

Metal utensils. Metals are widely used for the manufacture of kitchen and tableware, pipelines in the food industry, cutlery, containers for transporting liquid products, washing baths, etc.

Stainless steel of some food brands has high anti-corrosion properties and resistance to aggressive food environments. Stainless steel products are highly durable and durable in use.

Aluminum cookware. Aluminum, duralumin and their alloys are used as materials for making cookware. Aluminum and its compounds have poor solubility in liquid aggressive food media. Aluminum cookware, especially those made from alloys, are susceptible to the effects of table salt and some organic acids contained in vegetables, fruits, and berries. In this case, the protective film of aluminum oxides, which protects the dishes from corrosion, dissolves in the liquid contents. In this regard, it is not recommended to ferment cabbage, pickle cucumbers, cook sour cabbage soup, etc. in aluminum cookware. To increase the anti-corrosion properties of aluminum cookware, modern processing methods are used - the inner surface is ground, polished, varnished, made matte silver, etc. Aluminum alloys are used to produce foil, which is widely used in the confectionery industry; varnished foil is used for packaging cheeses. Aluminum alloys contain impurities of certain metals that can have a harmful effect on the human body, therefore the impurities used are strictly standardized (zinc, lead, arsenic, copper, iron).

Utensils made of iron and cast iron. Iron is a common material for the manufacture of digesters, containers, equipment, buckets, frying pans, baking sheets, and enamelware. Iron is not stable and is easily susceptible to oxidation and the formation of compounds that dissolve in liquid food, causing changes in its color (darkening) and taste (metallic taste). Therefore, iron products must have protective coatings. Only baking sheets and frying pans are used without coatings, on which food is cooked in the presence of fat (fat, by covering the surface of the iron, prevents the oxidizing effect of oxygen). For iron utensils, coatings made of enamel, tin (tinning), and zinc (galvanized utensils) are used.

Enameled dishes. It is an iron utensil, the outer and inner sides of which are covered with enamel - an alloy (like glass) of feldspar, soda, borax, sand, tin oxide. Strict requirements are imposed on the preparation of enamels, especially those intended for interior coatings, since if the recipe is violated, compounds that cause food poisoning (lead, antimony, etc.) can be used as components. Enameled cookware is not often used in public catering and retail establishments, as it has poor impact resistance and heat resistance - with a sharp change in temperature and impact, cracks and chips form, exposing the iron. It is prohibited to use dishes with chips for cooking and storing food.

Ceramic tableware. Ceramic ware includes clay, glazed (pottery), earthenware, and porcelain ware.

Glazed earthenware. Pottery is not widely used at present. To make them, clay baked in a kiln is used. Glaze is applied to the inside and outside of the dishes - an alloy of oxides of silicon, potassium, sodium and other metals, as well as lead oxide (lightweight). For coating pottery, a special grade of fritted glaze with a lead content of about 12% should be used. The fritted glaze is highly durable and does not contain easily soluble lead compounds. At industrial enterprises producing enameled and pottery ware, local authorities The sanitary and epidemiological service must carry out strict control over the quality of enamels and glazes.

Earthenware and porcelain dishes. It is a clay product that differs somewhat in chemical composition and manufacturing technology. The outside and inside of the product are covered with glaze. The glaze of earthenware products, which contains lead (to add shine), is not particularly durable. When using the product, a network of small cracks appears and chips easily form. The use of such utensils is not permitted.

Glassware. Glass is used to make glasses, wine glasses, jars, bottles and other products for contact with food. Glass must be highly resistant to acids contained in products. There are special brands of heat-resistant glass that are used to make pots and pans used in everyday life. Impact-resistant and acid-resistant glass is used for the manufacture of pipelines in dairies, wineries and other food industrial enterprises.

If the manufacturing technology is violated, air bubbles may appear in the thickness of the glass, which reduces the strength of the glass and increases the possibility of it getting into food products. If there are many bubbles, the dishes are rejected. If chips appear along the top edge, glass products must be rejected. Glassware made from glass with foreign inclusions is not allowed to be used, as they reduce the durability of the products.

Wooden utensils, containers, equipment. Wood is widely used for the manufacture of cutting boards, small equipment (stirrers, rolling pins), barrels, kegs, blocks for cutting meat and fish, etc. Wood does not have a harmful effect on the quality of products, does not change their organoleptic and physico-chemical properties, does not corrode and does not release harmful substances into the food mass. However, wood is porous, absorbs liquid substances, and can be subject to bacterial attack (mucus-forming bacteria, mold, etc.). In order to reduce or eliminate the ability to absorb liquid substances, wood products are impregnated or coated from the inside with varnishes or resins approved for contact with food. For the same purpose, the inside of wood products is lined with liner bags made of synthetic materials.

Wooden containers are used for storing pickled and salted vegetables and mushrooms, salted fish and corned beef, tomato paste and other products.

Paper containers and packaging. Paper sheets are used as packaging material for solid food products. Disposable paper tableware (waxed ice cream and sour cream cups, plates, etc.) is made from paper pulp impregnated with approved grades of paraffin. High-grade paper (parchment and sub-parchment) is used for packaging fat-containing products - butter, cheese, herring, waffles, etc. This paper does not absorb moisture and fat and prevents products from drying out. Paper is increasingly used in combination with synthetic materials.

To apply inscriptions and drawings on paper, paint approved for use by the State Sanitary Inspection authorities is used. Paints should not leave an imprint on the surface of the product (curd cheese) or give it an extraneous odor. The use of such paints should not be allowed. The use of paints containing soluble toxic substances is also not permitted.

Cardboard and corrugated cardboard are used for packaging confectionery products. Cardboard and corrugated cardboard are used for packaging wrapped products. To package confectionery products without wrappers, the inside of cardboard boxes must be glued or lined with parchment or sub-parchment. Currently, a combination of cardboard and synthetic materials is used.

Disposable tableware is convenient and indispensable for many things: a quick snack on the street, going out into nature, a light buffet, etc. At the same time, reports appear on the Internet that it is harmful to health. To learn how to properly use plastic products in everyday life, you need to know and follow the specifics of their use. Recently, on the Internet you can read many opinions “for” and “against” polymer products, especially with regard to plastic disposable tableware. Some of the most common ones were commented on by specialists from the state institution “Minsk Regional Center for Hygiene, Epidemiology and Public Health.”

1. “Many plastic products may contain harmful stabilizers, heavy metal salts and other toxic substances, and all this, when heated, can enter our body when reused. This is why disposable tableware cannot be reused.” It’s probably not without reason that tableware is called disposable, which precludes the possibility of reusing it?

Disposable tableware is intended for one-time use and therefore reuse is not recommended. These products are manufactured from certain brands of polymer materials, which can quickly deteriorate as a result of repeated and prolonged exposure to high temperatures and aggressive environments. I would like to note that all types of utensils, containers and packaging for food raw materials and food products made from polymeric materials, even before they go into circulation, are examined for safety and harmlessness to the consumer, including the migration of chemicals into contact with this polymeric medium material. Without conducting toxicological tests and obtaining a positive sanitary and hygienic conclusion based on its results, not a single type of such product can go into circulation in our country.

2. “Polyvinyl chloride is used to make bottles for drinks, boxes for cosmetics, containers for household chemicals, and disposable tableware. Over time, PVC begins to release a harmful substance - vinyl chloride. Naturally, it gets from the bottle into drinks, from the plate into food, and from there directly into the human body. And vinyl chloride is a carcinogen. A PVC bottle begins to release this dangerous substance a week after the contents are poured into it. After a month, several milligrams of vinyl chloride accumulate in mineral water. Oncology specialists claim that this amount is sufficient for the development of malignant diseases.” How true is this statement?

It is worth remembering that any polymer material from which a bottle, food container or tableware is made is obtained by polymerization (the formation of a high molecular weight substance by repeated addition of molecules of a low molecular weight substance to active centers in a growing polymer molecule). During storage and use of products made of polymeric materials under the influence of various chemical and physical factors(acidic or alkaline environment, intense light, high or low temperature, exposure to radiation, etc.) processes of structure changes may occur in it, accompanied by some release of environment a number of chemicals and compounds. Failure to comply with the rules for using such products leads to the entry into the body of insignificant amounts of these substances, the summation of the effect of which, with long-term, systematic use, can cause irreversible changes in various tissues of the body.

3. “Plastic bottles are often reused, tea or fruit drinks and even alcoholic drinks are poured into them. Five-liter bottles have replaced buckets and canisters for summer residents, or they are used to store Epiphany water from “living” sources. But few people know that water bottles cannot be refilled with anything other than water! And water – not in everything, but only in PET bottles, and PVC bottles cannot be reused at all.” Is this really true?

Containers made of polyethylene terephthalate, basically this material is most often used for the manufacture of packaging for mineral water and carbonated soft drinks, has certain period service, during which when stored of this product it does not have a negative impact on the taste and safety of the product. Re-packing water, and especially tea, compotes and fruit drinks, which are more aggressive media, into a once-used container is not recommended.

4. “Bottle plastic remains neutral only in the absence of oxygen, i.e. as long as the water retains its original chemical composition. As soon as the bottle is opened, the water quickly changes its properties, after which the plastic inevitably changes its properties. As for “living” and holy water, its healing properties can only be preserved in glass containers.” Do you agree with this statement?

With long-term, improper storage and (or) use of products made of polymeric materials, their destruction processes can occur more intensely. Of course, glass is a more stable compound than a polymer material; it does not change its properties even under the influence of acids, alkalis and solvents. As packaging for long-term storage liquids and foodstuffs it is a priority.

5. “Disposable PVC cups can only be used for water. It is better not to drink sour juices, sodas, hot and strong drinks from them.” Is this the right recommendation?

Labeling on products “for food products” provides for their use periodically for one-time, rather than long-term contact. Re-packing and storing food liquids and products in them is not allowed. Do not reuse disposable tableware or consumer packaging for various food products and drinks (containers, boxes, bottles, etc.). After consuming food or drink packaged in them, they must be collected separately and subsequently disposed of.

6. “If the Latin letters PS are applied to the dishes, it means the vessel is made of polystyrene. You can drink cold drinks from it, but you shouldn’t drink hot tea or coffee (with a temperature of +70 and above). The same effect occurs if you pour a strong drink, such as vodka, into a polystyrene container. Styrene accumulated in the body stimulates the development of liver cirrhosis. How true is this statement?

Polystyrene belongs to the group of plastics based on polymers of unsaturated hydrocarbons. Of various brands of polystyrene plastics, at a temperature of 60-80 °C, migration of styrene into model solutions is observed, and at a temperature of 20 °C, styrene is not released. In addition, when high temperatures In addition to styrene, migration of other chemical substances that make up polystyrene is also observed. Alcohol solutions of alcoholic beverages are a more aggressive environment than tea, coffee and water; the use of this type of container for packaging them is prohibited.

7. “Polypropylene cookware (PP marking) is safer. It can withstand temperatures up to +100 degrees. But doctors again do not recommend drinking from it - you can get kidney failure and even go blind, which will be caused by the phenol released from the glass.” Is this a horror story or true?

Polypropylene is a product of the polymerization of propylene. The intensity of migration of low-molecular compounds and ingredients included in its composition is also affected by temperature, with an increase in which migration naturally increases. The amount of methanol released is negligible, but in combination with other polluting components it can have an adverse effect. Therefore, when using utensils made of polymer materials in everyday life, you should pay attention to the markings on them: “for non-food purposes”, “for drinking water", "for cold foods", "for hot foods", etc. and strictly follow these instructions. And, of course, cannot be used for this polymer dishes with different markings and not at all intended for storing food products.

8. There is a lot of such advice on the Internet. But they, as a rule, do not have surnames. But in reality, doctors advise consumers to learn to distinguish the symbols on the back of products - in order to know what the dishes are made of and use them correctly. Do you agree with this? Can you give some more good recommendations to Home Magazine readers?

Currently, there are a large number of more stable materials for daily use and long-term storage of products - glass, porcelain, ceramics, etc. If you still use plastic containers at home, then it would be a good idea to study and remember the main types of its markings, presented to your attention below. Guided by knowledge and simple rules for using plastic products, you will be able to correctly use in everyday life the huge variety of useful products and objects made of polymer materials without any fear for your health.

Special markings on the bottom of any plastic product inform the buyer about the type of polymer material from which it is made:

1. PET or PET – polyethylene terephthalate. Used for the manufacture of packaging (bottles, cans, boxes, etc.) for bottling soft drinks, juices, water. This material can also be found in packaging for various types of powders, bulk food products, etc. Very easy to recycle and reuse.

2. HDPE or LDPE - high-density polyethylene. Used to make mugs and bags for milk and water, bottles for bleach, shampoo, detergents and cleaning products. For the manufacture of plastic bags, canisters for motor and other machine oils, etc. Very easy to recycle and reuse.

3.V – PVC or PVC – polyvinyl chloride. Used for packaging window cleaning liquids and edible vegetable oils. Cans are made from it for packaging bulk food products and various types of edible fats. And it is this plastic that is practically not recyclable. Moreover, there is evidence that the carcinogen vinyl chloride it contains has the ability to penetrate food and then into the human body. Also, for the production of PVC, many additives are used that are very toxic to humans: phthalates, heavy metals etc. And yet, the process of production, use and disposal of PVC is accompanied by the formation of a large amount of dioxins (the most dangerous poisons) and other extremely toxic chemicals.

4. LDPE or HDPE – low-density polyethylene. Used in the production of plastic bags, flexible plastic packaging and some plastic bottles. Easily recyclable and recyclable.

5. PP or PP – polypropylene. Bottle caps, discs, syrup and ketchup bottles, yogurt cups, and photographic film packaging are made from it.

6. PS or PS - polystyrene. Used in the production of pallets for meat and poultry, containers for eggs.

7. OTHER or OTHER. A mixture of various plastics or polymers not listed above. Packaging marked with this number cannot be recycled and has reached its end of life. life cycle in a landfill or in an incinerator. Now you can determine the type of plastic you use daily for household purposes.

Head of the Hygiene Department Milanovich I.V.

Head of the laboratory department Kobyashev I.A.