The quality of semi-finished products, dishes and culinary products (branding) is assessed daily. Periodic medical examination, the procedure and terms for passing medical examinations by representatives of various professions Medical examinations of catering workers

A medical examination is carried out before starting work (every shift) in order to identify injuries and pustular diseases of the skin of the hands, exposed parts of the body, as well as tonsillitis, catarrhal phenomena of the upper respiratory tract, and carious teeth in workers.

All employees of shops for the production of confectionery products with cream, without exception, are subject to a medical examination before they are allowed to work.

Examination of hands, open parts of the body, as well as the nasopharynx should be carried out by a medical worker under an organization contract with a medical institution or an appointed head of the organization responsible person.

Workers with cuts, abrasions, burns, pustular diseases of the skin of hands, open parts body (superficial pustules, boils, suppuration caused by cuts, splinters, burns and other skin lesions), as well as tonsillitis and catarrhal phenomena of the upper respiratory tract.

Employees with diseases specified in paragraph 4 are sent for treatment. Persons who, due to a mild degree of illness, do not receive a disability certificate, are transferred to another job.

The medical worker (or responsible person) conducting the examination informs in writing the head of the workshop or the person replacing him about all employees who, as a result of the examination, are not allowed to work.

At the end of the examination, the medical worker (or responsible person) must make a note against each name about the results of the examination, as well as a record that indicates how many people were examined, how many of them are healthy and how many patients were identified.

A separate entry is made for each identified patient, which should indicate what recommendations are given on the use of the worker. in workshop or about sending him for treatment. The record is signed by the medical worker (or responsible person) who conducted the examination and the head of the workshop or shift.

The list of employees in the log on the day of the inspection must correspond to the list of employees on that day (per shift).

Annex 19

Hygienic requirements for shelf life and storage conditions Storage conditions, shelf life of especially perishable and perishable products at a temperature of (4 ± 2) ° C

Name of product	Best before date	Hours/days
Meat and meat products. Poultry, eggs and their products
Semi-finished boneless meat products
1. semi-finished products in large pieces:
packaged meat, portioned semi-finished products (tenderloin, natural beef steak; langet; entrecote; rump steak; beef, lamb, steamed pork; escalope, schnitzel, etc.) without breading
portioned semi-finished products (rump steak, natural lamb and pork cutlet, schnitzel) breaded
2. Semi-finished products in small pieces:
beef stroganoff, azu, frying, goulash, beef for stewing, meat for barbecue, special roast, cold cuts (without sauces and spices)
marinated, with sauces
3. Semi-finished minced meat:
molded, incl. breaded, stuffed (stuffed cabbage, zucchini)
combined (meat-potato cutlets, meat-and-vegetable cutlets, meat-and-cabbage cutlets, with the addition of soy protein)
4. Minced meat (beef, pork, from the meat of other slaughter animals, combined):
produced by meat processing plants
produced by trade and public catering enterprises
5. Semi-finished meat and bone products (large-sized, portioned, small-sized)
6. Offal of slaughter animals (liver, kidneys, tongue, heart, brains)
Semi-finished products from poultry meat
7. Semi-finished products from poultry meat natural:
meat and bone, boneless without breading (carcass prepared for cooking, legs, fillets, quarters, tobacco chickens, thighs, drumsticks, wings, breasts)
meat and bone, boneless, breaded, with spices, with sauce, marinated
8. Semi-finished products from poultry meat, chopped, breaded and without it
9. Minced chicken
10. Offal, semi-finished products from poultry offal
11. Set for jelly, stew, soup
Culinary products - dishes prepared from meat and meat products
12. Boiled meat (for cold dishes; in large pieces, cut into portions for first and second courses)
13. Fried stew meat (beef and pork fried for cold dishes; beef and pork fried in large pieces, cut into portions for main courses, stuffed meat)
14. Fried minced meat products (cutlets, steaks, meatballs, schnitzels, etc.)
15. Meat dishes
16. Pilaf, dumplings, manti, belyashi, pancakes, pies
17. Hamburgers, cheeseburgers, ready-made sandwiches, ready-made pizza
18. Jellied meat products: aspic, brawn, jelly, jelly
19. Boiled meat offal (tongue, udder, heart, kidneys, brains), fried
20. Liver and/or meat pates
Poultry culinary products
21. Carcasses and parts of carcasses of birds smoked, smoked-baked and smoked-boiled
22. Dishes prepared from poultry fried, boiled, stewed
23. Minced poultry meat dishes with sauces and/or garnish
24. Dumplings, poultry pies
25. Jellied poultry meat products: brawn, jelly, jellied meat, incl. assorted meat of slaughter animals
26. pates from poultry meat and offal
27. Boiled eggs
Sausage products from meat of all types of slaughter animals, poultry
28. Boiled sausages produced according to GOST:
top and first class
second class
29. Cooked sausages according to GOST in vapor-gas-tight casings:
premium, gourmet, with the addition of preservatives
first class
second class
30. Sausages, boiled sausages, meat bread, produced in accordance with GOST
31. Sausages, boiled sausages in vapor-gas-tight casings
32. Sausages, frankfurters, sausages boiled, sliced ​​and packed under vacuum, under modified atmosphere conditions
33. Cooked meat products (hams, rolls, pressed pork and beef, ham, bacon, pressed pork heads, lamb in the form)
34. Meat products boiled, sliced ​​and packed under vacuum, under modified atmosphere conditions
35. Liver sausages, blood
36. Sausages, sausages, boiled sausages with the addition of offal
37. Sausages boiled poultry meat (sausages, meat loaves, rolls, sausages, sausages, ham, etc.)
premium
first class
38. Sausage products boiled from poultry meat, vacuum-packed under modified atmosphere conditions
Fish, non-fish species and products derived from them
Semi-finished fish
39. Fish of all types chilled		O S
40. Fish fillet		Hours at a temperature of 0-(-20) o C
41. Special cut fish		Hours at a temperature of 0-(-20) o C
42. Food fish mince, shaped mince products, incl. with flour ingredients		Hours at a temperature of 0-(-20) o C
43. Crustaceans, bivalve molluscs, live, chilled
Culinary fish products with heat treatment
44. Boiled, poached, fried, stewed, baked, stuffed fish
45. Dishes from fish cutlet mass (cutlets, zrazy, schnitzels, meatballs, dumplings), baked goods, pies
46. ​​Fish of all kinds and hot smoked rolls
47. Multi-component products - hodgepodges, pilafs, snacks
48. Jellied products * jellies, brawns, aspic fish)
Culinary fish products without heat treatment
49. Products chopped from salted fish (pates, pastes)
50. Fish and seafood salads without dressing
51. Herring, caviar, krill oil, etc.
52. Caviar oil, krill
53. Crayfish and shrimp boiled
54. Structured products ("crab sticks", etc.)
Culinary caviar products
55. Culinary products with heat treatment
56. Multi-component dishes without heat treatment after mixing		Hours at temperatures from -2 to +2
57. Fish pastes in polymeric consumer containers
Milk and dairy products, cheeses
58. Milk, cream, milk whey, pasteurized buttermilk:
in consumer packaging
in flasks and tanks
59. Baked milk
60. Liquid dairy products
61. Liquid fermented milk products enriched with bifidobacteria
62. Natural koumiss (from mare's milk), koumiss from cow's milk
63. Ryazhenka
64. Sour cream and products based on it
65. Curd and curd products
66. Cottage cheese and curd products thermally processed
67. Pasty milk protein products
68. Dishes from cottage cheese - lazy dumplings, cottage cheese pancakes, cottage cheese fillings, pies
69. Casseroles, cottage cheese puddings
70. Homemade cheese
71. Cream cheeses
72. Soft and pickled cheeses without maturation
73. Cheese butter
Products of children's dairy kitchens
74. Dairy products:
74.1. Kefir:
bottled
in a polymer container
other dairy products
75. Cottage cheese children's cottage cheese
77. Sterilized products (adapted milk mixtures, sterilized milk):
bottled
In a sealed container
78. Products for therapeutic and preventive nutrition on fermented soy or non-dairy basis
vegetable products
Semi-finished products from vegetables and herbs
79. Raw peeled sulphated potatoes
80. Fresh peeled cabbage
81. Raw peeled carrots, beets, onions
82. Radish, radish processed, sliced
83. Parsley, processed celery
84. Processed green onion
85. Processed dill
Culinary products
86. Salads from raw vegetables and fruits:
without refueling
87. Salads from raw vegetables with the addition of canned vegetables, eggs, etc.:
without refueling
with dressings (mayonnaise, sauces)
88. Salads from pickled, salted, pickled vegetables
89. Salads and vinaigrettes from boiled vegetables:
without dressing and adding salted vegetables
with dressings (mayonnaise, sauces)
90. Dishes from boiled, stewed, fried vegetables
91. Salads with the addition of meat, poultry, fish, smoked meats:
without refueling
with dressings (mayonnaise, sauces)
92. Side dishes:
boiled rice, boiled pasta, mashed potatoes
stewed vegetables
boiled potatoes, fried
93. Sauces and dressings for second courses
Confectionery and bakery products
Semi-finished products test
94. Yeast dough for baked and fried pies, for pies, pies and other flour products
95. Unleavened puff pastry for cakes, pastries and other flour products
96. Sand dough for cakes and pastries
Culinary products
97. Cheesecakes, juicers, half-open pies from yeast dough:
with cottage cheese
with jam and fruit fillings
98. Chebureks, belyashi, table pies, fried, baked, kulebyaki, pies (with meat, eggs, cottage cheese, cabbage, liver and other fillings)
99. Meatballs (cutlets) semolina, millet
Powdery confectionery, sweet dishes, drinks
100. Cakes and pastries:
without cream finish, with protein-whipped, soufflé, creamy, fruit and berry, fondant finishes
cake "Potato"
with custard, with whipped cream, with cottage cheese and cream filling
101. Biscuit rolls:
with creamy, fruity filling, candied fruits, poppy seeds
with cottage cheese
102. Jelly, mousses
103. Creams
104. Whipped cream
105. Kvass produced by industry:
unpasteurized bread kvass
kvass "Moscow"
106. Freshly squeezed fruit and vegetable juices

Annex 20

PEI VPO Institute of Economics, Management and Law

Department of Technology and Organization Catering

IN ________________________________ IN PRACTICE

(name of practice)

IN________________________________

(name of organization (enterprise))

__________________________________________________________________

Student(s)____ of the course _______ of the group

_________________________________

_________________________________

(name of specialty)

_________________________________

Kazan 2010

Q: I'm wondering how often medical checkups should be done for workers in the food and processing industries?
Answer: In accordance with Article 23 of the Federal Law of the Russian Federation of January 2, 2000 N 29-FZ "On the Quality and Safety of Food Products" (as amended on June 30, 2003), workers engaged in work related to the manufacture and turnover of food products, the provision of services in the field of retail trade in food products, materials and products and in the field of public catering, and in the course of which employees have direct contact with food products, materials and products, undergo mandatory pre-employment and periodic medical examinations, as well as hygienic training in accordance with the legislation of the Russian Federation.
In accordance with the "Instruction on the procedure for conducting professional hygienic training and certification officials and employees of organizations whose activities are related to the production, storage, transportation and sale of food products and drinking water, the upbringing and education of children, public utilities and consumer services", approved by the Order of the Ministry of Health of the Russian Federation dated June 29, 2000, employees of organizations whose activities are related with the production, storage, transportation and sale of food products are required to periodically undergo professional hygienic training and certification.
At the same time, professional hygienic training is carried out upon employment and in the future with a frequency:
- for officials and employees of organizations whose activities are related to the production, storage, transportation and sale of meat and dairy and cream and confectionery products, baby food, preschool food - annually, based on the fact that this contingent of employees is the most likely source of risk for public health;
- for other categories of employees - 1 time in 2 years. (point 1 of the Instruction).
Certification of the above categories of officials and employees of organizations based on the results of professional hygienic training is carried out in the centers of state sanitary and epidemiological supervision (hereinafter referred to as the centers of state sanitary and epidemiological supervision) in the form of an interview or test control.
Certification is carried out after passing professional hygienic training, which is preceded by medical examinations and entering their results into a personal medical book (paragraph 2 of the Instruction).
Thus, from paragraph 2 of the Instruction it follows that the frequency of medical examinations of workers in the food and processing industries should coincide with the frequency of professional hygiene training and certification, which is established by paragraph 1 of the said Instruction.
The procedure for passing medical examinations is established by the Order of the Ministry of Health and Medical Industry of the Russian Federation of March 14, 1996 N 90 "On the procedure for conducting preliminary and periodic medical examinations of workers and medical regulations for admission to the profession" (as amended on February 6, 2001). In accordance with the "Regulations on conducting mandatory preliminary and periodic medical examinations of employees upon admission to work", approved by this Order (Appendix 3), preliminary and periodic medical examinations of employees are carried out by medical institutions (organizations) with any form of ownership that have the appropriate license and certificate. In this case, the examination by a psychiatrist is carried out in a psycho-neurological dispensary (department, office) at the place of permanent residence of the subject. According to clause 2.3. of this Regulation, the main person conducting preliminary and periodic medical examinations is the attending physician of the medical institution providing medical care. In this case, the attending physician may be a general practitioner (family doctor) of a health center, shop or territorial district or a general practitioner.
Director of a law firm
"Unico-94"
M.I.MILUSHIN
09.09.2004

Arbitration practice shows that public catering enterprises are regularly involved in administrative responsibility for violating health regulations. Consider the main provisions of the sanitary and epidemiological requirements for food establishments.

Paragraph 1 of Art. 17 of Federal Law N 52-FZ, it is established that when catering to the population in specially equipped places (canteens, restaurants, cafes, bars, etc.), including when preparing food and drinks, storing them and selling them to the population, to prevent the occurrence and the spread of infectious diseases and mass non-communicable diseases (poisoning), sanitary rules must be followed.

Violation of sanitary and epidemiological requirements for the organization of public catering in specially equipped places (canteens, restaurants, cafes, bars and other places), including when preparing food and drinks, storing them and selling them to the population, in accordance with Art. 6.6 of the Code of Administrative Offenses of the Russian Federation entails the imposition of an administrative penalty:

For officials - from 2,000 to 3,000 rubles. or administrative suspension of activities for up to 90 days;

On the legal entities- from 20,000 to 30,000 rubles. or administrative suspension of activities for up to 90 days.

Note that individual entrepreneurs who have committed administrative offenses, by virtue of Art. 2.4 of the Code of Administrative Offenses of the Russian Federation, are liable as officials, unless otherwise provided by this code.

In addition, according to par. 2 p. 1 art. 51 of the Federal Law N 52-FZ, the chief state doctors and their deputies are endowed, among other things, with the authority to bring claims in court of Arbitration in case of violation of sanitary legislation. In accordance with Art. 1065 of the Civil Code of the Russian Federation, the danger of causing harm in the future may be the basis for filing a claim by Rospotrebnadzor on the prohibition of activities that create such a danger. It was this situation that was considered by the judges in the Decree of the FAS SZO of December 19, 2008 N A56-15279 / 2008.

Public catering enterprises must comply with the requirements of the Sanitary Rules SP 2.3.6.1079-01 (hereinafter referred to as the Sanitary Rules). They apply to existing, under construction and reconstructed catering organizations, regardless of ownership and departmental affiliation, including when preparing food and drinks, storing them and selling them to the population (clause 1.2 of the Sanitary Rules). This document determines the basic sanitary and hygienic standards and requirements for the placement, arrangement, planning, sanitary and technical condition, maintenance of organizations, conditions for transportation, acceptance, storage, processing, sale of food raw materials and food products, technological production processes, as well as for working conditions, compliance personal hygiene rules for workers (clause 1.2 of the Sanitary Rules). Consider the main provisions of the Sanitary Rules.

Accommodation Requirements...

Installed in ch. II Sanitary Rules. Placement of organizations, provision of land plots, approval project documentation for construction and reconstruction, commissioning are allowed if there is a sanitary and epidemiological conclusion on their compliance with sanitary rules and norms.

Public catering enterprises should not worsen the conditions of living, rest, treatment, and work of people. Production workshops are not recommended to be placed in basements and semi-basements. IN non-residential premises residential buildings (except for dormitories) it is allowed to place establishments with a total area of ​​​​not more than 700 square meters. m with the number of seats not more than 50. At the same time, in residential buildings it is necessary to have entrances and emergency exits isolated from the residential part of the house. Raw materials and products should not be taken from the side of the courtyard of a residential building, where windows and entrances to apartments are located. Loading should be carried out from the ends of residential buildings that do not have windows, from underground tunnels on the side of highways in the presence of special loading rooms.

Catering establishments should not provide premises for housing, keep pets and birds, as well as carry out work and services not related to their activities. Unauthorized persons should not be in production and storage rooms.

Garbage and food waste should be collected in separate containers with lids (or other specially closed structures) installed on hard-surfaced areas exceeding the base area of ​​the containers by 1 m in all directions. They must be released when filling no more than 2/3 of their volume, and then cleaned and disinfected using products approved by Rospotrebnadzor. The garbage collection area should be located at a distance of at least 25 m from residential buildings, playgrounds and recreation areas. It is recommended to provide sites for temporary parking of vehicles of staff and visitors on the territory of the institution, placing them on the side of the carriageway of roads, but not in the courtyards of residential buildings. The territory of the catering establishment must be landscaped and kept clean.

Water supply and sewerage

Catering establishments, regardless of the form of ownership, capacity, location, are equipped with internal water supply and sewerage systems (Chapter III of the Sanitary Rules). For water supply, they are connected to a centralized water supply system, and in its absence, an internal water supply system is equipped with water intake from an artesian well, wells, and cappings. The quality of water in the water supply systems of the institution must meet the hygienic requirements for water quality centralized systems drinking water supply and non-centralized water supply It is prohibited to use imported water. The amount of water used by the organization must fully meet its needs.

Production workshops are equipped with sinks with hot and cold water with faucets that exclude contamination of hands after washing. In the absence of hot or cold water, the work of the institution must be suspended. Industrial and domestic wastewater is discharged in compliance with the relevant sanitary rules into the centralized sewer system, and in its absence - into the system of local sewage treatment facilities. Production equipment and washing baths are connected to the sewerage network with an air gap of at least 20 mm from the top of the intake funnel. All stationary establishments must be equipped with toilets and sinks for washing the hands of visitors. Temporary quick service establishments (pavilions, tents, vans, etc.) are recommended to be placed in places equipped with public toilets. Combining a toilet for staff and visitors is not allowed. In the vestibule of the toilet for personnel there should be a separate tap with a mixer at a level of 0.5 m from the floor for the intake of water intended for washing floors, and a drain ladder with a slope towards it.

Working conditions in industrial premises

The state of the microclimate industrial premises and premises for visitors must comply with the hygienic requirements for the microclimate of industrial premises (Chapter IV of the Sanitary Rules). Premises (industrial, auxiliary, sanitary facilities) are equipped with supply and exhaust ventilation in accordance with the requirements of the current rules and regulations. The premises of the loading room, expedition, vestibules in the cold season are equipped with thermal curtains to prevent the ingress of outside air. The device and equipment of the ventilation of the establishment should not worsen the living conditions and stay of people in residential buildings, premises and buildings for other purposes. In catering establishments, it is preferable to use water heating systems.

At the same time, heating devices must be regularly cleaned of dust and dirt and not placed near refrigeration equipment. In all production, storage, sanitary and administrative premises, natural and artificial lighting must comply with the established requirements as well as the requirements of these rules. This makes maximum use of natural light.
Arrangement and maintenance of premises The set and area of ​​premises must correspond to the capacity of the catering establishment and ensure compliance with sanitary rules and norms (Chapter V of the Sanitary Rules). Technological equipment must be placed in such a way that free access to it is provided and safety regulations are observed.

In industrial premises, walls to a height of at least 1.7 m are finished with tiles or other materials that can withstand wet cleaning and disinfection, ceilings are plastered, whitewashed or finished with other materials, floors are made of impact-resistant materials that prevent slipping, and they must have slopes to drain drains . Ceilings and walls of production and auxiliary premises of confectionery shops are painted as needed, but at least once a year. It is forbidden to store breakable objects, mirrors, indoor plants in production workshops.

In warehouses, walls and ceilings are plastered and whitewashed, and at a height of at least 1.7 m, the walls are painted with moisture-resistant paint to internal works. The floors must be impact-resistant with sealing of building structures with a fine-mesh metal mesh, steel sheet or cement-sand mortar with long metal chips. Along the ways of loading raw materials and foodstuffs, floors in warehouses and production facilities should not have thresholds. The loading room is equipped with a platform, a canopy.

Dining rooms should be finished with materials that are resistant to sanitization and disinfection. Decorative panels of heating systems should be metal and easily removable. The interior decoration of the premises must be made from materials permitted by Rospotrebnadzor.

All premises must be kept clean, constantly, in a timely manner and as necessary, carrying out routine cleaning. Wet cleaning with the use of detergents and disinfectants is carried out daily in the production workshops. Be sure to clean the dining table after each visitor. At least once a month, it is necessary to carry out general cleaning and disinfection, and, if necessary, disinfestation and deratization of the premises. They clean production, storage, auxiliary premises, toilets with separate equipment (for toilets - with signal coloring), which is stored in specially designated places, as close as possible to the places of cleaning. After cleaning, all equipment is washed with detergents and disinfectants and dried. To prevent the occurrence of infectious diseases, workplaces should be cleaned by the workers themselves, and not by cleaners. The toilet must be cleaned by special personnel. The staff must be provided with cleaning equipment, rags, detergents and disinfectants (permitted by Rospotrebnadzor) in sufficient quantities.

Equipment, inventory, utensils and containers

A public catering enterprise must be provided with the necessary equipment and material and technical equipment in sufficient quantities (Chapter VI of the Sanitary Rules). Technological equipment, inventory, utensils, containers must be made of materials permitted by Rospotrebnadzor. At work technological equipment avoid contact between raw and ready-to-eat foods. As the equipment becomes contaminated and at the end of work, it is necessary to sanitize it. At the end of work, production tables are thoroughly washed using detergents and disinfectants and then wiped with a dry, clean cloth. It is important to remember that cutting equipment must have a special marking in accordance with the product processed on them: "CM" - raw meat, "SR" - raw fish, "SO" - raw vegetables, "VM" - boiled meat, "BP" - boiled fish, "VO" - boiled vegetables, "MG" - meat gastronomy, "Greens", "KO" - pickled vegetables, "Herring", "X" - bread, "RG" - fish gastronomy.

After each technological operation, cutting equipment (knives, boards, etc.) is mechanically cleaned, washed with hot water with detergents, rinsed with hot running water. They store it in a specially designated place. A deck for cutting meat is installed on a crosspiece or a special stand, fastened with metal hoops. Every day at the end of work, it is cleaned with a knife, sprinkled with salt, and, as necessary, it is cut down and planed. It is recommended to use stainless steel utensils for cooking and storing prepared food. Aluminum and duralumin utensils are used only for cooking and short-term storage of food. Do not use dishes with cracks, chips, broken edges, deformed, with damaged enamel.

Food establishments are recommended to be equipped with modern dishwashers with a sterilizing effect for mechanized washing of dishes and cutlery. When the dishwasher fails, in the absence of conditions for hand wash the business should not operate. If dishes are washed by hand, three-section baths are necessary for tableware, two-section baths for glassware and cutlery. Tableware in two-section baths is only allowed to be washed by establishments with a limited assortment. In beer bars, mugs, glasses, glasses are washed with hot water not lower than 45-50 ° C using detergents and disinfectants and rinsed with syringes.

Tableware is washed manually in the following way: food remains are removed, washed in water with the addition of detergents in the first section of the bath, then in the second bath in water with a temperature of at least 40 ° C and with detergents in an amount half as much as in the first bath. Next, the dishes are rinsed in the third section with hot running water at a temperature of at least 65 ° C using a flexible hose with a shower head and dried on lattice shelves and racks. At the end of the working day, all tableware and appliances are disinfected. Washing kitchen utensils in a two-section bath differs from washing in a three-section bath in the second stage and in that it is washed with brushes. Cutlery is washed by hand using detergents, rinsed in running water and calcined in ovens, bakers, dry ovens for 10 minutes. Brushes for washing dishes after finishing work are cleaned, soaked in hot water at a temperature not lower than 45 ° C with the addition of detergents, disinfected (or boiled), washed with running water, dried and stored in a specially designated place.

Clean kitchen utensils and utensils are stored on racks at a height of at least 0.5 m from the floor, tableware - in closed cabinets or on grates, cutlery is stored in the hall with the handles up in special cassette boxes that are sanitized daily. It is not allowed to store cutlery on trays in bulk. Trays for visitors are wiped with clean napkins after each use, and at the end of work they are washed with hot water with detergents and disinfectants, rinsed with warm running water and dried. Store them in specially designated places in trading floor, separately from used trays.

Returnable packaging is washed in specially designated areas equipped with bathtubs or washing machines, using detergents. In washing departments, instructions should be posted on the rules for washing dishes and equipment, indicating the concentrations and volumes of detergents and disinfectants used.

Transportation, reception and storage of raw materials, food products.

Regulated by Ch. VII Sanitary Rules. Transportation of raw materials and food products, in order to prevent the occurrence and spread of mass infectious diseases, is carried out by special, clean transport, for which a sanitary passport has been issued in the prescribed manner. they have a personal medical book with notes on passing medical examinations, the results of laboratory tests and the passage of professional hygiene training and certification.

Perishable and especially perishable products are transported by refrigerated or isothermal transport, culinary and confectionery products are transported in transport specially designed for this purpose in labeled and clean containers. At the same time, the container is marked in accordance with the regulatory and technical documentation corresponding to each type of product. Raw materials and finished products during transportation should not come into contact with each other. The sale of products outside the catering establishment in consumer packaging is carried out in the presence of information provided for by the current hygienic requirements for the quality and safety of food raw materials and food products. Incoming raw materials and products must also comply with the requirements of regulatory and technical documentation, be accompanied by documents confirming their quality and safety, and be in good, clean packaging.

Products are stored in the manufacturer's containers (barrels, boxes, flasks, cans, etc.), and if necessary, they are transferred to clean, labeled containers in accordance with the type of product. Products without packaging are weighed in containers or on clean paper. It is necessary to store products according to their types: dry (flour, sugar, cereals, pasta, etc.), bread, meat, fish, milk fat, gastronomic, vegetables and fruits.

Raw materials and finished products should be stored in separate refrigerators. In small enterprises, in the presence of only one chamber, as well as in the chamber of the daily supply of products, their joint short-term storage on separate shelves, racks is allowed. Products must be stored in compliance with the rules of the commodity neighborhood, warehousing standards, expiration dates and storage conditions. For example, products with a specific smell (spices, herring) are stored separately from products that perceive foreign odors (butter, cheese, eggs, tea, salt, etc.). Particularly perishable products are stored in accordance with hygienic requirements for the conditions and terms of their storage.

Storage conditions (place) of certain types of products the following:

Chilled meat carcasses, half carcasses, quarters - hung on hooks so that they do not touch each other, with the walls and floor of the room;

Frozen meat - on racks or pedestals;

Offal, frozen fish (fish fillet) - in the supplier's container on racks or underwares;

Frozen or chilled poultry - in the supplier's container on racks or under-goods, stacking in stacks. For better air circulation between the boxes (boxes) it is recommended to lay slats;

Sour cream, cottage cheese - in a container with a lid (spoons, spatulas in a container with cottage cheese and sour cream cannot be left);

Butter - in factory containers or bars wrapped in parchment, in trays;

Ghee butter - in the manufacturer's container;

Large cheeses - without containers on clean racks. When laying them one on top of the other, they are laid with cardboard or plywood;

Small cheeses - in consumer packaging on shelves or racks;

Finished meat products (sausages, hams, frankfurters, sausages) - in the supplier's container or production container;

Eggs in boxes - on pallets in dry cool rooms, egg powder - in a dry room, melange - at a temperature not higher than - 6 ° C;

Cereals and flour - in sacks on pallets in stacks at a distance of at least 15 cm from the floor;

Pasta, sugar, salt - in the supplier's containers on racks or underwares;

Tea and coffee - on racks in dry ventilated rooms;

Bread (rye and wheat separately) - on shelves, in cabinets in a separate pantry. Cabinet doors must have ventilation holes. From the shelves of cabinets, crumbs are swept away with special brushes, and at least once a week the shelves are thoroughly wiped with a 1% solution of acetic acid;

Potatoes and root crops - in a dry, dark room, cabbage - on separate racks, in chests, pickled, salted vegetables - in barrels, at a temperature not exceeding 10 ° C;

Fruits and herbs - in boxes in a cool place at a temperature not exceeding 12 ° C;

Frozen vegetables, fruits, berries - in the supplier's container in low-temperature refrigerators.

The marking label of each container, which indicates the expiration date of this type of product, is retained until the product is fully used.

Processing of raw materials and production

Chapter VIII of the Sanitary Rules establishes requirements for the processing of raw materials and the production of products. Cooking, culinary and confectionery products require compliance with flow technological processes. When developing new recipes, when making changes to existing recipes related to changes in production technology, using new, non-traditional raw materials, when reviewing the shelf life and storage conditions of food products, using new materials and equipment that may affect the safety indicators of finished products, Recipes require a sanitary and epidemiological conclusion of Rospotrebnadzor.

Products are prepared in batches as they are demanded and sold. Raw and finished products are processed separately in specially equipped workshops, and in their absence - in the same room on different tables.

Here are some of the shelf life of raw materials and products established by this chapter. For example:

Minced meat is stored for no more than 6 hours at a temperature of + 2 to + 4 ° C. In the absence of cold, it is forbidden to store minced meat;

Salads, vinaigrettes, unseasoned, are stored at a temperature of + 4 +/- 2 ° C for no more than 6 hours. They should be refilled immediately before the holiday;

Salads from fresh vegetables, fruits and herbs are prepared in batches as required;

Boiled meat, poultry and offal for the first and second courses are cut into portions, poured with broth, boiled for 5-7 minutes. and stored in the same broth at a temperature of + 75 ° C until holiday no more than 1 hour;

Peeled potatoes, root crops and other vegetables are recommended to be stored in cold water for no more than 2 hours to avoid browning and drying.

To prevent the occurrence and spread of infectious diseases and mass poisoning, in catering establishments it is forbidden:

Manufacture and sale of products from meat trimmings, pork sides, diaphragm, blood, rolls from the pulp of heads;

Making pasta in the Navy;

Use of cottage cheese from unpasteurized milk;

Preparation of canned vegetables, meat, fish, mushrooms in sealed containers;

Preparation of dried and dried fish;

Production of dry mushrooms, etc.

The preparation and sale of semi-finished products, smoked meat products, chickens and ducks, salted and smoked fish, salted and pickled vegetables without hermetic packaging, kvass, bread, and other food products are allowed subject to the sanitary and epidemiological conclusion of Rospotrebnadzor. The preparation and sale of jellies and pates, jellied meat, poultry, fish, pancakes and pies with minced meat and liver meat, and other products of increased epidemic risk are also allowed if there is a sanitary and epidemiological conclusion.

Such a conclusion is also required when preparing dishes on barbecues, braziers, grates, boilers. in places of rest and on the streets, subject to the manufacture of semi-finished products in stationary food establishments. It also requires the presence of:

Pavilion connected to water supply and sewerage networks, refrigeration equipment for storing semi-finished products;

In the base establishment of conditions for processing inventory, containers;

Employees have a personal medical book with the necessary marks;

Conditions for employees to observe the rules of personal hygiene.

For frying, use wood or ready-made charcoal, metal skewers, and for holidays - disposable crockery and cutlery. It is necessary to fry immediately before implementation.

Distribution of dishes and release of semi-finished products and culinary products

The necessary order is established in Chap. IX Sanitary Rules. The quality assessment of semi-finished products, dishes and culinary products should be carried out daily, indicating the time of manufacture of the product, its name, the results of the organoleptic assessment (including the assessment of the degree of readiness), the time of permission to distribute (sale) products, the full name of the manufacturer and the person who conducted the assessment.

When serving, hot dishes (soups, sauces, drinks) must have a temperature of at least 75 ° C, main courses and side dishes - at least 65 ° C, cold soups, drinks - no higher than 14 ° C. On a hot stove or food warmer, ready-made first and second courses can be no more than 2-3 hours from the moment of manufacture. Salads, vinaigrettes, gastronomic products, other cold dishes and drinks must be displayed in portioned form in a refrigerated display case and sold within one hour.

The next day it is forbidden to leave b:

Salads, vinaigrettes, pates, jellies, aspic dishes, products with cream and other especially perishable cold dishes (except for those types for which expiration dates have been extended by Rospotrebnadzor in the prescribed manner);

Milk, cold, sweet soups, puree soups;

Portioned boiled meat for first courses, pancakes with meat and cottage cheese, minced meat, poultry, fish products;

Sauces, omelettes, mashed potatoes, boiled pasta;

Drinks of own production.

In exceptional cases, the remaining food is cooled and stored at a temperature of + 4 +/- 2 ° C for no more than 18 hours (with a mandatory mark). Before being sold, it is tasted, again subjected to heat treatment and tasted again. At the same time, the period for the sale of such food should not exceed one hour. Freshly prepared food should not be mixed with leftovers from the previous day.

Ready meals are served in clean, dry dishes. Reuse of disposable tableware is prohibited. Finished products are transported (if necessary) in thermoses and in specially selected, well-washed dishes with tight-fitting lids. At the same time, the shelf life of hot dishes in thermoses should not exceed 3 hours (including the time of their transportation).

Measures to combat insects and rodents

In catering establishments, the presence of insects and rodents is unacceptable (clause 12.1 of the Sanitary Rules). To combat them, modern and effective means permitted by Rospotrebnadzor. For the destruction of flies, the use of means such as adhesive tapes and surfaces is not allowed.

The necessary measures are being taken in accordance with the hygienic requirements for disinfection and disinfestation work.

Personal hygiene of personnel

Sanitary requirements for personal hygiene of personnel are regulated by Ch. XIII Sanitary Rules. Persons entering a catering establishment for work undergo preliminary and periodic medical examinations upon admission, professional hygienic training and certification in the prescribed manner. Without training and certification, graduates of higher, secondary and special educational institutions are allowed to work during the first year after their graduation. Before the production practice, students must undergo both a medical examination and hygienic training in the prescribed manner.

The results of medical examinations, information about past infectious diseases, a mark on the passage of hygienic training and certification are entered in a personal medical book.

Catering company employees obliged:

Leave outerwear, shoes, headwear, personal items in the dressing room;

Before starting work, wash your hands thoroughly with soap and water, put on clean sanitary clothes, pick up your hair under a cap, scarf or put on a special hairnet;

Work in clean sanitary clothing, change it as it gets dirty;

When visiting the toilet, remove sanitary clothing in a specially designated place; after visiting the toilet, wash your hands thoroughly with soap and water;

If there are signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, inform the administration and contact a medical facility for treatment;

Report all cases of intestinal infections in the employee's family;

When preparing dishes, culinary products and confectionery products, remove jewelry, watches and other breakable objects, cut nails short and do not varnish them, do not fasten overalls with pins;

Do not smoke or eat at the workplace (eating and smoking - in a specially designated room or place).

Locksmiths and other workers engaged in repairs in production and storage facilities work in workshops in clean sanitary (or special) clothes, carry tools in special closed boxes. When carrying out work, it is necessary to exclude contamination of raw materials, semi-finished products and finished products. Each institution should have a first aid kit with a set of medicines for first aid.

Production control

In accordance with Sanitary Rules SP 1.1.1058-01, production control must be organized in all catering establishments, regardless of ownership. Laboratory studies on microbiological indicators should also be carried out. Order and frequency production control, including laboratory tests, are established by the enterprise in agreement with Rospotrebndzor (clause 14.3 of the Sanitary Rules).

By letter No. 01/4801-9-32 dated 13.04.2009, Rospotrebnadzor sent Model Production Control Programs (including at public catering establishments) to inform business entities and management. The note to the Exemplary Model Program for Laboratory and Instrumental Research as part of Production Control at Public Catering Enterprises indicates that the presented plan for minimum laboratory and instrumental research is one of the sections of the Production Control Program developed by a legal entity or an individual entrepreneur in accordance with the requirements of technical regulations, state sanitary and epidemiological rules and other regulatory legal acts. At catering facilities that sell non-perishable food products in industrial packaging and (or) alcoholic beverages (bars, wine glasses, etc.), laboratory and instrumental studies are not required as part of production control.

Compliance with sanitary rules

In accordance with clause 15.1 of the Sanitary Rules, the head of a public catering enterprise must ensure:

Availability at each enterprise of these sanitary rules and the implementation of their requirements by all employees;

Organization of production and laboratory control;

Necessary conditions for compliance with sanitary norms and rules at all stages of the preparation and sale of dishes and products that guarantee their quality and safety for the health of consumers;

Employment of persons with a permit for health reasons, who have undergone professional, hygienic training and certification;

The availability of personal medical books for each employee and the timely passage by them of preliminary admission and periodic medical examinations;

Organization of course hygienic training and retraining of personnel under the hygienic training program at least 1 time in 2 years;

Implementation of resolutions, instructions of bodies and institutions of Rospotrebnadzor;

The presence of a sanitary journal of the established form;

Daily maintenance necessary documentation(marriage logs, personnel examination logs for pustular and acute respiratory diseases, frying fats quality control log, etc.)

Working conditions of employees in accordance with applicable law, sanitary regulations, hygienic standards;

Organization of regular centralized washing and repair of sanitary and special clothing;

Correct operation of technological, refrigeration and other equipment of the enterprise;

Carrying out activities for disinfection, disinsection and deratization;

Availability of first aid kits and their timely replenishment, etc.

Compliance with sanitary rules is mandatory for citizens, individual entrepreneurs and legal entities (Article 39 of Federal Law N 52-FZ).

V.A. Kuznetsova, expert of the journal "Public Catering Enterprises: Accounting and Taxation" . Magazine "Public Catering Enterprises: Accounting and Taxation", N 3, March 2010

The documents:

*(1) Decrees of the FAS MO dated October 21, 2009 N KA-A41 / 10498-09, FAS UO dated November 2, 2009 N F09-8458 / 09-C1, dated January 27, 2009 N F09-10591 / 08-C1.

*(2) Federal Law No. 52-FZ of March 30, 1999 "On the Sanitary and Epidemiological Welfare of the Population".

*(3) Put into effect by the Decree of the Chief State Sanitary Doctor of the Russian Federation of November 8, 2001 N 31.

*(4) Sanitary and epidemiological rules and regulations "Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control. SanPiN 2.1.4.1074-01", put into effect by the Decree of the Chief State Sanitary Doctor of the Russian Federation of September 26, 2001 N 24 .

*(5) Sanitary and epidemiological rules and regulations "Hygienic requirements for the quality of non-centralized water supply. Sanitary protection of sources. SanPiN 2.1.4.1175-02", put into effect by the Decree of the Chief State Sanitary Doctor of the Russian Federation of November 25, 2002 N 40.

* (6) "Hygienic requirements for the microclimate of industrial premises. Sanitary rules and norms. SanPiN 2.2.4.548-96", approved. Decree of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation of October 1, 1996 N 21.

* (7) Construction norms and rules of the Russian Federation "SNiP 23-05-95. Natural and artificial lighting", approved. Decree of the Ministry of Construction of the Russian Federation of 02.08.1995 N 18-78.

*(8) Order of Rospotrebnadzor dated 20.05.2005 N 402 "On a personal medical book and a sanitary passport".

*(9) Order of the Ministry of Health of the Russian Federation of June 29, 2000 N 229 "On Professional Hygienic Training and Certification of Officials and Employees of Organizations".

*(10) Decree of the Chief State Sanitary Doctor of the Russian Federation of November 14, 2001 N 36 "On the Enactment of the Sanitary Rules" (together with the Sanitary and Epidemiological Rules and Regulations "Hygienic requirements for the safety and nutritional value of food products. SanPiN 2.3.2.1078-01" , approved by the Chief State Sanitary Doctor of the Russian Federation on November 6, 2001).

*(11) Decree of the Chief State Sanitary Doctor of the Russian Federation of 05.22.2003 N 98 "On the Enactment of the Sanitary and Epidemiological Rules and Standards SanPiN 2.3.2. food storage conditions. SanPiN 2.3.2.1324-03", approved by the Chief State Doctor of the Russian Federation on May 21, 2003).

*(12) Appendix 1 to SanPiN 2.3.2.1324-03.

* (13) "Sanitary and epidemiological requirements for the organization and implementation of disinfection activities. SP 3.5.1378-03", approved. Chief State Sanitary Doctor of the Russian Federation 07.06.2003.

*(14) "Sanitary and epidemiological requirements for deratization. SP 3.5.3.1129-02", approved. Chief State Sanitary Doctor of the Russian Federation 07/12/2002.

* (15) "Sanitary and epidemiological requirements to the organization and carrying out of disinsection actions against synanthropic arthropods. SanPiN 3.5.2.1376-03", approved. Chief State Sanitary Doctor of the Russian Federation 04.06.2003.

* (16) Order of the Ministry of Health and Social Development of the Russian Federation of August 16, 2004 N 83 "On approval of the lists of harmful and (or) dangerous production factors and work, during the performance of which preliminary and periodic medical examinations (examinations) are carried out, and the Procedure for conducting these examinations (examinations).

*(17) Order of the Ministry of Health of the Russian Federation of June 29, 2000 N 229 "On professional hygienic training and certification of officials and employees of organizations".

*(18) Put into effect by the Decree of the Chief State Sanitary Doctor of the Russian Federation of 07/13/2001 N 18 and are valid until 12/31/2011.

*(19) According to guidelines on sanitary and bacteriological control at public catering and food trade enterprises. Mu 2657-82, approved. Ministry of Health of the USSR 12/31/1982 N 2657.

At the same time, the time of manufacture of the product, its name, the results of the organoleptic assessment, including the assessment of the degree of readiness, the time of permission to distribute (sale) of the product, the name of the manufacturer of the product, the name of the person who conducted the organoleptic assessment are indicated.

9. QUALITY CONTROL OF COOKED FOOD

Daily control is carried out by the screening commission of the enterprise, and systematic control is carried out by the State Sanitary and Epidemiological Supervision Centers (TSGSEN) and sanitary and food laboratories.

A marriage commission is created at every catering establishment. It consists of: a doctor (in his absence - a nurse), the director of the enterprise (chairman of the marriage commission), the head of production, a representative of public control ( industrial enterprises, institutions, educational institutions).

Scraping (product quality control) includes:

study of the menu and costing for dishes, products;

Determining the temperature of finished products;

· organoleptic research of quality and definition of an exit of production.

The marriage is carried out as soon as the dishes, products, semi-finished products are ready before the start of the sale of each newly prepared batch.

The quality of dishes (products) is determined at the place of their preparation and sale in the presence of a cook (confectioner).

Dishes are tasted in a certain sequence, and complex meals in the order in which they are offered to the consumer.

The quality of the prepared food is determined by members of the marriage commission, sanitary doctors of the Central State Sanitary and Epidemiological Service and sanitary and food laboratories organoleptic method(color, texture, smell, taste, appearance), guided by the technical requirements established for semi-finished products, ready meals, culinary and confectionery products.

Depending on organoleptic indicators products are rated: "excellent", "good", "satisfactory", "unsatisfactory".

· Estimation "Great" give dishes and products that fully meet the requirements established by the recipe and production technology, and all organoleptic indicators corresponding to high quality products.

· Estimation "Okay" receive dishes and products with minor, easily removable defects in appearance (color, cutting of the product) and taste (slightly undersalted).

· On the "satisfactorily" evaluate dishes and products that are prepared with more significant violations of the production technology, which do not allow their sale without refining or after refining (under-salting, partial burning, shape violation).

· Estimation "unsatisfactory"(marriage) give dishes and products with defects that do not allow their implementation.

The result of the inspection of the rejection commission in the form of an assessment of product quality is entered in a special rejection log, which is kept by the production manager. The recommended form of the marriage journal is presented in the table (Table 8).

Table 8

A scrapbook for assessing the quality of semi-finished products,

dishes and culinary products (sample)

In order to control the quality of the prepared food, it is recommended to leave a daily food sample. It is taken from all cooked dishes in a sterile glass dish with a lid, side dishes - in a separate bowl. The sample is stored for a day in a refrigerator in a specially designated place at a temperature of +4 + 2 0 C.

10. REQUIREMENTS FOR THE SALES OF FINISHED PRODUCTS

The main task in the implementation of ready-made food: bringing food to the consumer as soon as possible benign, with good organoleptic properties.

Terms of realization of semi-finished products and ready meals:

Ready minced meat or liver can be stored chilled for no more than 2 hours. Leaving minced meat the next day is not allowed;

All hot first and second courses from the moment of preparation to distribution can be on a food warmer or on a hot stove for no more than 2-3 hours from the moment of manufacture;

Boiled meat, poultry, fish and offal for the first and second courses, cut into pieces, filled with broth and boiled, are stored in hot broth at a temperature of 75 0 C until vacation for no more than 1 hour;

· Salads and vinaigrettes, not seasoned, can be stored at a temperature of 4-2 0 C for no more than 6 hours. Dressing salads and vinaigrettes should be immediately before the holiday.

dressed salads, vinaigrettes, gastronomic products, other cold dishes and drinks should be displayed in portions in a refrigerated display case and sold within one hour;

· If it is necessary to transport finished products, they should be delivered in thermoses and in specially selected, well-washed dishes with tight-fitting lids. The shelf life of hot first and second courses in thermoses should not exceed 3 hours (including the time of their transportation).

In exceptional cases, with a mandatory mark in the rejection log (Table 8), the remaining food is cooled to +4 + 2 0 С and store no more than 18 hours. Before using the production or his deputy determines the organoleptic quality of food, which is subsequently subjected to secondary heat treatment: liquid dishes are boiled, the second ones are heated to 90 0 C in an oven. After the food is re-tasted.

The shelf life of food after repeated heat treatment is no more than 1 hour; it cannot be mixed with freshly prepared food.

Do not leave the next day:

Salads, vinaigrettes, pates, jellies, aspic dishes, products with cream, and other especially perishable cold dishes (except for those types, the expiration dates for which are prolonged by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner);

milk, cold, sweet soups, puree soups;

· portioned boiled meat for first courses, pancakes with meat and cottage cheese, minced meat, poultry, fish products;

sauces, omelettes, mashed potatoes, boiled pasta;

drinks of own production.

Food distribution requirements:

The temperature of dishes during distribution should be: soups, sauces, hot drinks - not lower than 75 0 С, second hot dishes and side dishes - not lower than 65 0 С, portioned dishes - 85-90 0 С, cold dishes, compotes, kissels - 7 -14 0 C. (not higher than 14 0 C.);

Dispensing equipment must be clean, in sufficient quantity for each type of finished product (dishes);

Use clean, dry dishes and cutlery to distribute ready meals;

· reuse disposable tableware and cutlery is prohibited.

When selling products, conditions must be created for separate storage and dispensing of semi-finished products and finished products.

Forbidden sale of especially perishable culinary products, the list of which is approved territorial bodies State Sanitary and Epidemiological Supervision, from machines, trays, hands.

11. PERSONAL HYGIENE OF WORKERS OF PUBLIC CATERING ENTERPRISES. MEDICAL EXAMINATIONS

Personal hygiene- this is a series of sanitary rules that must be observed by catering workers.

Compliance with the rules of personal hygiene is great importance in the prevention of contamination of food with microorganisms that can cause food poisoning, infectious diseases and helminthiasis in consumers.

The rules of personal hygiene provide for a number of hygienic requirements for the maintenance of the body, hands, oral cavity, sanitary clothing, the sanitary regime of the enterprise, and medical examination of catering workers.

Employees of public catering enterprises are required to observe the following rules of personal hygiene:

Come to work in clean clothes and shoes, leave outerwear, headgear, personal items in the dressing room;

Before starting work, wash your hands thoroughly with soap and water, put on clean sanitary clothes, pick up your hair under a cap or scarf or put on a special hair net;

Work in clean sanitary clothing, change it as it gets dirty;

When visiting the toilet, take off sanitary clothing in a specially designated place;

Wash hands thoroughly with soap and water, preferably disinfectant, after visiting laundry soap 70%, "baby soap"). It is better to use an electric towel to dry your hands.;

Workers involved in the production of confectionery products with cream, in addition to using soap, additionally treat their hands with a 0.2% clarified solution of bleach or a solution of chloramine;

If there are signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, inform the administration and contact a medical institution for treatment;

Report all cases of intestinal infections in the employee's family;

· when preparing dishes, culinary and confectionery products, remove jewelry, watches, breakable objects;

cut your nails short and do not cover them with varnish;

Do not fasten overalls with pins;

Do not smoke or eat in the workplace.

MEDICAL EXAMINATION

The main purpose of medical examination of personnel consists in protecting their health and preventing the admission to work of sick persons or bacteria carriers that can become a source of infectious diseases or food poisoning.

In accordance with the order of the Ministry of Health of the Russian Federation, persons entering work at public catering enterprises or already working there are required to undergo preliminary and periodic medical examinations.

Employees of catering establishments are required to be examined:

Therapist upon admission to work and thereafter annually;

· a dermatovenereologist upon admission to work and subsequently 2 times a year;

a dentist at the time of employment and annually thereafter;

· as an otolaryngologist upon admission to work and subsequently for employees of cream and confectionery shops 2 times a year.

Employees of catering establishments must pass the following scope of examination:

Examination for tuberculosis (large-frame fluorography) - upon admission to work and in the future 1 time per year;

blood test for syphilis (RV) upon admission to work and in the future in accordance with the order territorial department health care;

smears for gonorrhea upon entry to work and subsequently in accordance with the order of the territorial health department;

· research on bacteriocarrier of causative agents of intestinal infections, serological examination for typhoid fever upon admission to work and in the future according to epidemiological indications;

examination for helminthiases upon admission to work and in the future in accordance with current order Ministry of Health.

· swab from the throat and nose for the presence of pathogenic staphylococcus for workers of cream and confectionery shops upon admission to work, later on for medical and epidemiological indications.

The following are not allowed to work in catering establishments:

patients with dysentery, typhoid fever, paratyphoid fever, salmonellosis;

syphilis in the infectious period;

Patients with contagious skin diseases (scabies, trichophytosis, microsporia, scab, actinomycosis with manifestations or fistulas on open parts of the body);

Infectious and destructive forms of pulmonary tuberculosis, extrapulmonary tuberculosis with the presence of fistulas, bacteriuria, lupus erythematosus of the face and hands;

· leprosy;

epidemic hepatitis;

· acute gonorrhea;

hymenolepiasis, enterobiasis.

Besides, daily before the start of the shift in cold, hot, confectionery shops, at the distribution of ready meals and at enterprises that produce soft ice cream, the head of the shop or a health worker conducts inspection open body surfaces (hands, face, neck) of workers for the presence they have pustular skin diseases.

Catarrhal phenomena of the upper respiratory tract are also detected.

Persons with pustular skin diseases, festering cuts, burns, abrasions, as well as catarrhs ​​of the upper respiratory tract are not allowed to work in these workshops, but are transferred to other areas or sent for treatment.

The results of the inspection are recorded in a journal of the established form, which must be laced, numbered and sealed (Table 9).

The employee responsible for conducting the daily examination must make a note against each name about the results of the examination, as well as a record that indicates how many people were examined, how many of them are healthy and how many patients were identified. For each identified patient, a separate entry is made in the journal, which should indicate what recommendations are given on the use of the employee in the workshop or on sending him for treatment. The list of employees in the log on the day of the inspection must correspond to the list of employees on that day (per shift). The head of the workshop or the person replacing him is informed in writing about all employees who, as a result of the inspection, were not allowed to work.

The results of medical examinations and laboratory tests are recorded in the personal medical books of the staff.

Information about past vaccinations is also entered into the personal medical book, which, in order to prevent the occurrence of infectious diseases and create immunity, is done by everyone working in public catering.

Information is also entered into the personal medical book about passing the test for hygienic training to the specialists of the State Sanitary and Epidemiological Supervision, which they must pass when they start working and then pass annually.

They keep medical books with the heads of the enterprise and issue them to persons undergoing regular medical examinations.

Table 9

Results log medical examination shop workers

Workshop (team) __________________________________________________________________________

Chief (brigadier) _____________________________________________________________

Full Name

Example:

Conventions:

zd- healthy; from- suspended from work; otp- vacation; in- day off; b/l- sick leave.

Sample records of the results of the medical examination of workers:

On April 1, 14 people were examined. 13 people are healthy, Lebedeva M.Ya. suspended from work (preliminary diagnosis - angina) and sent to the clinic.

On April 2, 13 people were examined. 12 people are healthy, Skorikova A.V. suspended from work (cut on the thumb of the left hand) and transferred to baking operations.

On April 7, 14 people were examined. Skorikova A.V. after a healed cut and a negative microbiological analysis, she was allowed to work in the workshop for the production of products with cream.

TEST QUESTIONS

1. What types of catering establishments do you know

2. Why can the epidemic danger of soil increase with an increase in chemical load? In this regard, what should be considered when placing a catering establishment

3. What measures taken during the improvement of the territory can reduce the epidemiological risk of infectious diseases and food poisoning

4. What hygienic requirements should the quality of water in public catering establishments meet? Is it possible to use imported water

5. What is the peculiarity of the construction of the sewer system when located in the same building and a public catering establishment and a residential (administrative) building

6. What premises will be equipped independent systems ventilation

7. What are the main sanitary and hygienic requirements for the planning of the premises of the enterprises of the EP.

8. What groups of industrial premises do you know

9. What is the need for a linear arrangement of modular-sectional equipment

10. What is the purpose of the label

11. In which workshops and when the floors are disinfected with a 1% solution of bleach

12. What are the general preventive measures in the fight against flies, cockroaches, rodents

13. What are the ways to disinfect desktops, bathtubs, a chair-deck, cutting boards, inventory, tools, kitchen and tableware

14. What products are forbidden to be accepted at the enterprises of the OP.

15. What are the basic sanitary and hygienic conditions for food storage

16. What is the sanitary and hygienic value of food processing.

17. What conditions must be observed in order to achieve the death of vegetative forms of bacteria inside the product.

18. List the terms for the sale of ready-made food. What foods can not be left the next day.

19. In what cases are employees of the EP enterprise obliged to disinfect their hands, and what means should they use.

20. When and who examines the exposed surfaces of the body of cooks and confectioners for the presence of pustular skin diseases.

12. PREVENTION OF FOOD POISONING AT PUBLIC CATTERING ENTERPRISES.

All work of public catering enterprises, as well as sanitary supervision of the work of enterprises, is carried out in accordance with the "Sanitary and Epidemiological Requirements for Public Catering Organizations, the Production and Handling of Food Products and Food Raw Materials" approved by the Chief State Sanitary Doctor of the Russian Federation.

According to the sanitary legislation, employees of public catering enterprises are subject to mandatory medical examinations. Food Industry and trade in contact with food.

Persons coming to work in public catering enterprises are subject to examination for the carriage of pathogens of intestinal infections, helminthic carriage, tuberculosis, as well as a general examination by a general practitioner. Waiters, directors, cooks, barmaids of restaurants, canteens, kitchen factories, cafes and other public catering establishments, in addition, upon admission to work, are examined by a dermatovenereologist with laboratory tests for gonococci and blood for syphilis.

After examination in the appropriate medical institution, a certificate of admission to work is issued.

In the future, these workers should undergo a quarterly medical examination and examination for tuberculosis once a year, as well as a study for bacteriocarrier, helminthic and prophylactic vaccinations in deadlines and epidemiological indications.

Examination for bacteriocarrier and helminthiases is carried out in the laboratories of sanitary and epidemiological stations, and medical examinations are carried out by general practitioners in medical institutions at the direction of local health departments or directly at enterprises. In the latter case, an isolated room (with an area of ​​at least 10 m2) with sufficient lighting and appropriately equipped (special couch, washbasin, table, chairs, a vessel with a disinfectant solution) must be provided by the administration for a medical examination.

The following persons are not allowed to work in catering establishments:

• with active pulmonary tuberculosis
• extrapulmonary tuberculosis farms with a fistula
• lupus erythematosus of the face and hands
• having pustular skin diseases
• suffering from acute intestinal infections
• with the presence of syphilis in the infectious period
• acute gonorrhea
• leprosy
• contagious skin diseases

Persons who are carriers of pathogens of typhoid, paratyphoid, dysentery are temporarily suspended from work. Chronic bacteria carriers are transferred to other work not related to the transportation, storage, processing and sale of food products.

When infestation with helminths is detected, mandatory deworming is performed, and these persons are not removed from work (with the exception of those suffering from enterobiasis and geminolepidosis). Only when evading deworming, they are not allowed to work.

In case of typhoid fever, paratyphoid fever, dysentery, diphtheria, scarlet fever of family members or persons living together in an apartment with employees of food facilities, the latter are suspended from work until the end of special events and the presentation of a relevant certificate from a medical institution.

All employees subject to a medical examination must be provided with personal medical books of the established form, where the results of the examinations are recorded. Personal medical books are stored at the enterprise and are given to employees only as needed (when they are sent for examinations or to work at points outside the enterprise).