Sanitary and epidemiological rules 2.3 6.1079 01. Sanpin public catering

"On the sanitary and epidemiological welfare of the population" (Collection of legislation Russian Federation, 1999, N 14, art. 1650; 2002, N 1 (part I), art. 2; 2003, N 2, art. 167; 2003, N 27 (part I), art. 2700; 2004, N 35, art. 3607; 2005, N 19, art. 1752; 2006, N 1, art. 10; 2006, N 52 (part I), art. 5498; 2007, N 1 (part I), art. 21; 2007, N 1 (part I), art. 29; 2007, N 27, art. 3213; 2007, N 46, art. 5554; 2007, N 49, art. 6070; 2008, N 24, art. 2801; 2008, N 29 (part I), art. 3418; 2008, N 30 (part II), art. 3616; 2008, N 44, art. 4984; 2008, N 52 (part I), art. 6223; 2009, N 1, art. 17; 2010, N 40, art. 4969; 2011, N 1, art. 6) and Decree of the Government of the Russian Federation dated July 24, 2000 N 554 “On approval of the Regulations on the State Sanitary and Epidemiological Service of the Russian Federation and the Regulations on State Sanitary and Epidemiological Standardization” (Collected Legislation of the Russian Federation, 2000, N 31, Art. 3295; 2004 , No. 8, Art. 663; 2004, No. 4666; 2005, No. 3953)

Approve SP 2.3.6.2867-11 "Changes and additions No. 4 to the sanitary and epidemiological rules SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for organizations Catering, production and circulation of food products and food raw materials in them", approved by the Resolution of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated November 8, 2001 N 31 (registered with the Ministry of Justice of Russia on December 7, 2001, registration number 3077), with amendments and additions made by the Resolution of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated 04/03/2003 N 28 “On approval of SP 2.3.6.1254-03 - Addendum N 1 to SP 2.3.6.1079-01 ( registered with the Ministry of Justice of Russia on 04/23/2003, registration number 4447), by Resolution of the Chief State Sanitary Doctor of the Russian Federation dated 05/03/2007 N 25 "On approval of SP 2.3.6.2202-07 - Changes N 2 to SP 2.3.6.1079-01" (registered in Ministry of Justice of Russia 06/07/2007, registration number 9614); Resolution of the Chief State Sanitary Doctor of the Russian Federation dated 12/29/2010 N 187 “On approval of SP 2.3.6.2820-10 - Addendum N 3 to SP 2.3.6.1079-01 (registered with the Ministry of Justice of Russia on 17.03 .2011, registration number 20156) (appendix).

G.G.ONISCHENKO

CHANGES AND ADDITIONS N 4 TO SP 2.3.6.1079-01

SANITARY AND EPIDEMIOLOGICAL REQUIREMENTS FOR PUBLIC CATERING ORGANIZATIONS, PRODUCTION AND CIRCULATION OF FOOD PRODUCTS AND FOOD RAW MATERIALS IN THEM

SANITARY AND EPIDEMIOLOGICAL RULES
SP 2.3.6.2867-11

Make the following changes and additions to SP 2.3.6.1079-01:

"5.16. In public catering organizations, cosmetic repairs should be carried out (whitewashing and painting of premises, preventive repairs of sanitary and technical equipment) and painting as necessary."

"The production of products must be carried out according to technical documentation, developed in established by law ok.

When holding mass public events in order to prevent the occurrence and spread of infectious and mass non-infectious diseases (poisonings), public catering organizations are recommended to coordinate the range of dishes sold with the authorities exercising control and supervision functions in the field of ensuring the sanitary and epidemiological well-being of the population at the location of the public catering organization "

18. In the first paragraph of paragraph 8.26, delete the words “and the presence of a sanitary-epidemiological conclusion from the bodies and institutions of the state sanitary and epidemiological service.”

"- placement of the pavilion at a distance of no closer than 50 meters from residential buildings, medical and preventive organizations, sports, recreational and educational institutions."

“It is not allowed to add sauces to salad products, first and second courses intended for sale outside a catering organization. Sauces for dishes are delivered in individual consumer packaging.

Dishes that have undergone heat treatment and are intended for temporary storage until they are sold must be rapidly cooled from a temperature of +65 °C to +5 °C for 1 hour in a special rapid cooling refrigerator. Portioning of ready-made dishes and cold snacks should be done in a room with an air temperature no higher than +16 °C on tables with a refrigerated work surface."

Serving and portioning of food must be carried out by staff using disposable gloves for each type of dish.

When carrying out catering services (or organizing catering according to consumer orders outside of a catering organization), the opening of consumer packages with food products, drinks, dishes, as well as portioning of dishes, preparation of culinary products for distribution is carried out in a dedicated separate room located directly at the venue of the event." .

Each container with food products (dishes, culinary products) must have a label indicating its name and address of the manufacturer, date and hour of manufacture, storage conditions and expiration dates.

For catering services, the filling of containers and carts with food products begins no earlier than 3 hours before the start of the event.

Each order is registered in accounting documentation indicating the name of the dish, date and hour of production." Clause 9.11 should be supplemented with a second paragraph as follows: "Delivery of ready-made dishes for serving a public event must be carried out in tightly closed containers, boxes, thermal containers, cooler bags and other similar containers equipped with a marking label. Labels are retained until the end of the event."

"During the period of mass public events, public catering organizations involved in catering are recommended to ensure additional control for the quality and safety of prepared dishes. To control cooked dishes, daily samples are taken.

A daily sample from the prepared dish is taken with sterile (or boiled) spoons into labeled sterile (or boiled) glass containers with tightly closing glass or metal lids. Portioned dishes are selected in full, with salads, first and third courses, side dishes - at least 100 grams.

Selected daily samples are stored for at least 48 hours in a special refrigerator or in a specially designated place in the refrigerator at a temperature of +2 - +6 °C."

Registration N 20690

In accordance with Federal law dated March 30, 1999 N 52-FZ “On the sanitary and epidemiological welfare of the population” (Collected Legislation of the Russian Federation, 1999, N 14, Art. 1650; 2002, N 1 (Part 1), Art. 2; 2003, N 2, Article 167; 2003, No. 1, Article 2700; 2006, No. 19; part 1), art. 5498, no. 1, art. 2007, no. 1, art. 27, art. , art. 5554, art. 6070; 2008, art. 29 (part 1), art. 3418; ; 2008, N 4984; 2011, N 1, art. 6; ) and Decree of the Government of the Russian Federation dated July 24, 2000 N 554 “On approval of the Regulations on the State Sanitary and Epidemiological Service of the Russian Federation and the Regulations on State Sanitary and Epidemiological Standardization” (Collected Legislation of the Russian Federation, 2000, N 31, Art. 3295; 2004, N 8, art. 663; 2004, no. 4666; 2005, no. 3953) I decree:

Approve SP 2.3.6.2867-11 "Changes and additions No. 4 to the sanitary and epidemiological rules SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them", approved by resolution Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated November 8, 2001 N 31 (registered with the Ministry of Justice of Russia on December 7, 2001, registration number 3077), as amended and supplemented by the resolution of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister Health of the Russian Federation dated 04/03/2003 N 28 "On approval of SP 2.3.6.1254-03 - Addition N 1 to SP 2.3.6.1079-01 (registered with the Ministry of Justice of Russia on 04/23/2003, registration number 4447), by resolution of the Chief State Sanitary Doctor of the Russian Federation dated 05/03/2007 N 25 “On approval of SP 2.3.6.2202-07 - Changes N 2 to SP 2.3.6.1079-01” (registered with the Ministry of Justice of Russia on 06/07/2007, registration number 9614); .2010 N 187 "On approval of SP 2.3.6.2820-10 Addition N 3 to SP 2.3.6.1079-01 (registered with the Ministry of Justice of Russia on March 17, 2011, registration number 20156) (appendix).

G. Onishchenko

Application

Amendments and additions No. 4 to SP 2.3.6.1079-01 Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them

Sanitary and epidemiological rules SP 2.3.6.2867-11

Make the following changes and additions to SP 2.3.6.1079-01:

1. Clause 1.2. add a second paragraph with the following content:

"These sanitary rules are mandatory for all citizens, legal entities And individual entrepreneurs, whose activities are related to the organization of catering for the population, including during the period of mass public events (fairs, sports competitions, Olympiads, Universiades, cultural and entertainment gatherings and other similar public events)."

2. In paragraph 2.2. After the first paragraph, add the following paragraph:

“When locating public catering organizations in attached, built-in and attached to residential and public buildings, in non-residential floors of residential buildings, in public buildings, the following rules must be observed: hygienic standards levels of noise, infrasound, vibration, electromagnetic fields in residential, public buildings and residential areas, as well as maximum permissible concentrations and estimated safe levels of exposure to pollutants in the atmospheric air of populated areas.

3. In paragraph 2.2. delete the third paragraph.

4. In paragraph 2.2. in the fourth paragraph of clause 2.2. after the words “have entrances”, delete the words “and emergency exits”.

5. Clause 4.11. add a second paragraph with the following content:

"It is allowed to prepare dishes on a grill in catering establishments located in separate buildings, provided that modern equipment is used."

6. Clause 5.2. add a second paragraph with the following content:

“For temporary storage of ready-made meals before their sale, catering organizations must provide premises equipped with refrigerators and shelving.”

7. Clause 5.9. state in the edition:

“In workshops for the preparation of cold dishes, soft ice cream, in confectionery shops for preparing cream and finishing cakes and pastries, in workshops and areas for portioning ready-made dishes, packaging and forming sets of ready-made dishes, bactericidal lamps are installed, which are used in accordance with the instructions for operation."

8. Section V of these sanitary rules should be supplemented with clause 5.16. the following content:

9. Clause 6.1. add a second paragraph with the following content:

"When organizing catering for participants in mass public events, a sufficient amount of utensils must be provided. When a catering organization provides catering services (preparing dishes and delivering them to the place of order, heating dishes, setting the table, cleaning dishes, premises and territory, carried out by the caterer field staff) the quantity of tableware and cutlery is completed in accordance with the number of servings for single use. The supply of clean glasses and cups is calculated for 2-3 times the number of drinks consumed by visitors."

10. Clause 6.3. add a second paragraph with the following content:

"For grinding raw and cooked food products, as well as for raw semi-finished products and highly prepared culinary semi-finished products, a separate technological equipment, and in universal machines- replaceable mechanisms."

11. Clause 6.5. add a third paragraph with the following content:

“It is allowed to apply color markings to cutting equipment along with letter markings in accordance with the product processed on them. Cutting equipment for finished and raw products must be stored separately.”

12. Clause 8.1. add a second paragraph with the following content:

"Cooking, culinary and confectionery carried out by catering organization personnel who have hygienic training. It is not recommended to employ personnel to simultaneously carry out work within various technological processes for processing food products."

13. Clause 8.2. add the following paragraphs:

“Product production must be carried out according to technical documentation developed in accordance with the procedure established by law.

When holding mass public events, in order to prevent the occurrence and spread of infectious and mass non-infectious diseases (poisonings), public catering organizations are recommended to coordinate the range of dishes sold with the authorities exercising control and supervision functions in the field of ensuring the sanitary and epidemiological well-being of the population at the location of the public organization food."

14. In clause 8.7. replace the words “no more than 6 hours” with “no more than 12 hours.”

15. In clause 8.11. in the first paragraph after the words “vinaigrettes” add “and chopped components”

16. Clause 8.14. add a second paragraph with the following content:

17. In paragraph 8.25. the words “In the presence of a sanitary-epidemiological conclusion from the bodies and institutions of the State Sanitary and Epidemiological Service” should be replaced with “Subject to compliance with the requirements of these sanitary rules”, hereinafter in the text.

18. In the first paragraph of clause 8.26. delete the words “and the presence of a sanitary-epidemiological conclusion from bodies and institutions of the state sanitary and epidemiological service”

19. Clause 8.26. add an eighth paragraph with the following content:

"- placement of the pavilion at a distance of no closer than 50 meters from residential buildings, medical and preventive organizations, sports, recreational and educational institutions."

20. In paragraph 8.27. the words “subject to the sanitary-epidemiological conclusion of the bodies and institutions of the State Sanitary and Epidemiological Service” should be replaced with “subject to the requirements of these sanitary rules.”

21. Clause 9.3. add the following second and third paragraphs:

“It is not allowed to add sauces to salad products, first and second courses intended for sale outside a catering organization. Sauces for dishes are delivered in individual consumer packaging.

Dishes that have undergone heat treatment and are intended for temporary storage until they are sold must be subjected to rapid cooling from a temperature of +65 ° C to +5 ° C for 1 hour in a special rapid cooling refrigerator. Portioning of ready-made dishes and cold snacks should be done in a room with an air temperature no higher than +16 °C on tables with a cooled work surface."

22. Clause 9.7. add the second, third and fourth paragraphs as follows:

“Public catering products in the form of semi-finished products, chilled, frozen and hot dishes, culinary products, sold outside the catering organization according to consumer orders and in trade organizations and culinary departments, are packaged in disposable consumer packaging made from materials approved for contact with food products .

Serving and portioning of food must be carried out by staff using disposable gloves for each type of dish.

23. Clause 9.9. add the second, third, fourth and fifth paragraphs as follows:

“The temperature of the food when serving it must meet the requirements established in paragraph 9.2 of these sanitary rules.

For catering services, the filling of containers and carts with food products begins no earlier than 3 hours before the start of the event.

Each order is registered in accounting documentation indicating the name of the dish, date and hour of production."

24. In the first paragraph of clause 9.10. delete the words “coordinated with the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner”

25. In clause 9.10. delete the second paragraph.

26. Clause 9.10. add a third paragraph with the following content:

“The sale of semi-finished products, ready-made meals and other products outside of public catering must be carried out with accompanying documents (bill of lading, quality and safety certificate, declaration or certificate of conformity). Accompanying documents must be stored in a catering organization for at least 30 days from the date of preparation of the dish.”

27. Clause 9.11. add a second paragraph with the following content:

“Delivery of ready-made meals for serving a public event must be carried out in tightly closed containers, boxes, thermal containers, cooler bags and other similar containers equipped with a marking label. Labels are retained until the end of the event service.”

28. Clause 9.13. add a fourth paragraph with the following content:

“Food products produced in public catering organizations whose expiration date has expired are subject to disposal or destruction in the prescribed manner.”

29. Clause 13.4. add the tenth paragraph with the following content:

"For additional hand treatment, it is possible to use skin antiseptics."

30. In clause 13.5. after the words “for the presence of pustular diseases” add “, as well as for workers involved in preparing, portioning and serving dishes, and distributing them.” Further in the text.

31. Clause 14.3. add a second paragraph with the following content:

“During the period of mass public events, public catering organizations involved in catering are recommended to provide additional control over the quality and safety of prepared dishes. Daily samples are taken to control prepared dishes.

Selected daily samples are stored for at least 48 hours in a special refrigerator or in a specially designated place in the refrigerator at a temperature of +2- +6 oC."

32. Clause 16.1. add a second paragraph with the following content:

“Temporary fast-food catering organizations are provided with food products (semi-finished products, dishes, culinary and other products) prepared in permanent public catering organizations.

33. In clause 16.4. after the words “products from semi-finished products of a high degree of readiness” add “in consumer packaging that ensures heat treatment food product."

34. Clause 16.4. add a second paragraph with the following content:

"Temporary fast-food catering establishments, remote from permanent catering establishments, must be equipped with refrigeration equipment for storing perishable food products, drinks, and ice cream."

SanPiN 2.3 6.1079 01 was put into effect by Decree of the Chief Sanitary Doctor of the Russian Federation dated November 8, 2001 No. 31 and regulated the regulatory requirements for the activities of organizations providing public catering services.

The purpose of adopting these rules is indicated in clause 1.1 - preventive measures aimed at preventing the occurrence and spread of infectious and non-infectious poisoning among citizens.

Let's take a closer look sanitary requirements for catering establishments and the like.

Since its approval, SanPiN of public catering enterprises has been repeatedly supplemented with new rules. Latest amendments at the specified normative document were introduced in June 2016.

SanPiN 1079 01, as amended for 2016-2017, defines the conditions for the operation of public catering enterprises, regardless of their organizational and legal form. At the same time, the standards apply not only to existing catering outlets, but also to newly constructed and reconstructed facilities.

Certain types of activities of these organizations subject to standardization according to the specified SanPiN include:

food production process;
procedure for receiving raw materials intended for the manufacture of food and beverages;
processing of the resulting raw materials into the finished product;
storage of raw materials and prepared food products.

Compliance with SanPin standards is monitored authorized bodies, including the Rospotrebnadzor service, which has the right to conduct planned and unscheduled inspections activities of catering enterprises.

The standards enshrined in SanPin are classified according to the following parameters:

basic factors production process, including hygienic standards for noise, vibration and infrasound levels;
requirements for the equipment and operation of water supply and sanitation systems;
microclimate standards for catering establishments, including levels of permissible concentrations of hazardous substances in the air;
storage requirements for raw materials and finished food products;
cleaning and disinfection standards production premises.

For each of these parameters, specific indicators and standards are indicated, which must be expressed in numerical values. Their control measurements make it possible to identify facts of violation of SanPin, which entails the application of penalties, up to and including suspension of the organization’s activities.

Download SanPiN 1079 01

SanPiN public catering 2016 regulates the standards in detail production factors during the operation of catering outlets. Their compliance, first of all, must be ensured by compliance with architectural and planning requirements.

Architectural planning must include compliance with the following requirements:

compliance with the norms and rules established by construction regulations, standards of architectural and planning activities, SNiP, GOST, etc.;
compliance with general and specific regulations of the production process;
compliance with legislation in the field of ensuring the sanitary well-being of citizens;
compliance with hygiene standards and maximum permissible levels of noise, infrasound and vibration.

These requirements must be met already at the design stage of production premises. In particular, the application of SanPiN food production prohibits the arrangement of premises for citizens to live in production facilities, as well as the admission of unauthorized persons not related to the production of food products into production workshops.

SanPiN for public catering 2016 contains standards for equipping production premises with their own water supply and sewerage systems connected to a common external utility network. These rules are determined by the requirement to maintain personal hygiene of staff and customers of catering outlets.

In terms of compliance with microclimate standards for facilities used for preparing and storing food products, SanPiN establishes mandatory requirement about the presence of a supply and exhaust ventilation system. In this case, the key parameter that is subject to regular and systematic measurement is the maximum permissible level of harmful substances in the air of the working space.

Special rules are provided to determine standards for cleaning and disinfection of all types of public catering premises. In particular, SanPiN for cafes regulates the mandatory procedure for determining the responsibility of enterprise personnel for maintaining cleanliness within their work area. Common areas are subject to cleaning by special staff.

Standards for the process of receiving raw materials, preparing and storing food products

The main activity of public catering enterprises is the preparation and processing of products from purchased raw materials, their sale, storage and transportation. Each production process has its own specific standards, compliance with which will allow you to avoid liability measures from regulatory authorities.

Among the most important requirements implemented in these SanPiN standards are:

strict adherence to technological processes for preparing food products;
carrying out any type of work on the production of food products with a functioning ventilation system;
permissible levels of illumination, noise and vibration in production environment must be within hygienic standards;
the use of materials approved for safe operation regulatory authorities;
the use of chemicals, detergents and disinfectants and products approved by sanitary and epidemiological control authorities.

Requirements for packaging and containers for storing food products must prevent the ingress and impact of harmful and dangerous substances on them. At the same time, the materials from which the containers and packaging are made are also subject to approval in the prescribed manner.

Compliance with the requirement for sanitary treatment of work area surfaces involves both final cleaning of production equipment and ongoing cleaning of contamination. Internal control compliance with these rules is the responsibility of not only the participants in the production process, but also a specially designated employee.

SanPiN standards for transportation and receipt of raw materials, as well as finished products food, provide for the availability of a sanitary passport for all types of transport used in a single technological process. Rules for the transportation of certain types of products and raw materials must comply with sanitary and hygienic conditions.