Sanitary requirements in public catering organizations. Question: I'm wondering how often should health check-ups be done for workers in the food and processing industries? Medical examination of catering workers

All employees who, by the nature of their professional activities, are required to have a personal medical book, must periodically undergo medical examinations. The timing of medical examinations for employees of different enterprises and institutions varies.

REGULATORY BASIS FOR PASSING MEDICAL EXAMINATIONS

The volume and frequency of medical examinations are regulated by the order of the Ministry of Health of the USSR dated September 29, 1989 No. 555 “On improving the system of medical examinations of workers and drivers of individual Vehicle”(as amended on 03/14/1996), and for residents of Moscow also by the Decree of the Government of Moscow dated 12/28/1999 No. 1228 “On mandatory preventive medical examinations and hygienic certification". The procedure for conducting preliminary and periodic medical examinations of employees is determined by the order of the Ministry of Health and Medical Industry of the Russian Federation of March 14, 1996 No. 90 (as amended on February 6, 2001).

Employees can undergo a medical examination in any medical institution (hereinafter referred to as HCI) that has the appropriate license (professional suitability examination, preliminary and periodic examinations) and relevant specialists.

The results of preventive medical examinations are entered into the personal medical book (hereinafter referred to as the medical book) on the appropriate page using a standard stamp and are certified by the seal of the health facility. The stamp must contain the name of the health facility, type, date, number and result of the study, which are certified by the signature of the person responsible for its conduct. The stamp and seal must be legible. The results of examinations entered into the medical record by hand (without using a standard stamp) are not counted.

EMPLOYEES OF THE FOOD INDUSTRY, CATERING ENTERPRISES, FOOD TRADE

When applying for a job

for this category of workers include: examination by a therapist and fluorographic examination of the chest organs, examination of feces for helminthiases and protozooses, scraping for enterobiosis - 1 time per year; examination by a dermatovenereologist, blood test for syphilis, bacterioscopic examination for sexually transmitted diseases - 2 times a year.

Employees associated with the production, storage, transportation and sale of cream and confectionery products, upon admission to work, in addition to the above, undergo an examination by a dentist, an otolaryngologist and a study for the carriage of staphylococcus aureus (nasopharyngeal swab), in the future - an examination by a dentist, an otolaryngologist 2 times a year.

Bacteriological examination for carriage of pathogens of intestinal infections, a blood test for typhoid fever, a smear examination for carriage of staphylococcus aureus are subsequently carried out only according to epidemiological indications.

Note.Financing of measures for the passage of preliminary, periodic medical examinations, hygienic training and certification of workers, and, consequently, payment for the registration of a medical book, art. 213 Labor Code Russian Federation assigned to the employer. Therefore, even if a potential employee, having received a medical book paid for by the employer, does not subsequently conclude an employment contract with this organization, it is impossible to force him to work off the expenses incurred by the employer. The Labor Code does not provide for the possibility of recovering from a potential employee losses caused by the failure to conclude an employment contract.

RA WORKERS OF PRESCHOOL EDUCATIONAL INSTITUTIONS

When applying for a job the volume of preventive medical examinations is: examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic test for sexually transmitted diseases, fluorographic examination of the chest, test for the carriage of pathogens of intestinal infections, serological examination for typhoid fever, stool test for helminthiases and protozooses , scraping for enterobiasis.

Periodic medical checkups for this category of workers include: examination by a therapist and fluorographic examination of the chest organs, examination of feces for helminthiases and protozooses, scraping for enterobiosis - 1 time per year; examination by a dermatovenereologist, blood test for syphilis, bacterioscopic examination for sexually transmitted diseases - 4 times a year.

EMPLOYEES OF GENERAL EDUCATIONAL INSTITUTIONS, INSTITUTIONS OF PRIMARY AND SECONDARY VOCATIONAL EDUCATION

When applying for a job

Periodic medical checkups

DO EMPLOYEES NEED TO BE VACCINED?

All workers from among the decreed contingents must be vaccinated against diphtheria (vaccination is carried out once every 10 years). In addition, workers under the age of 35 who have not been ill, unvaccinated or vaccinated once must be vaccinated against measles.

Information about vaccinations is entered on the appropriate page of the medical book using a standard stamp containing the name of the health facility, the name and series of the vaccine, and the date of vaccination. The stamp is certified by the signature responsible person and the seal of LPU.

If there are temporary or permanent contraindications to vaccination, a record of this is made by the general practitioner in the medical book.

If an employee has been vaccinated against the specified diseases or has suffered them, but does not have this documentary evidence, he should donate blood to the tension of immunity to these infections. Based on the results of such an examination, the therapist makes a conclusion about the need for vaccination.

WORKERS OF PHARMACY INSTITUTIONS

When applying for a job the volume of preventive medical examinations is: an examination by a therapist and a dermatovenereologist, a blood test for syphilis, a bacterioscopic examination for sexually transmitted diseases, a fluorographic examination of the chest organs.

Periodic medical checkups include: examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic examination for sexually transmitted diseases, fluorographic examination of the chest organs - 1 time per year.

UTILITIES WORKERS (EXCEPT SWIMMING POOLS)

Periodic medical checkups include: examination by a therapist and fluorographic examination of the chest organs - 1 time per year; examination by a dermatovenereologist, blood test for syphilis, bacterioscopic examination for sexually transmitted diseases - 2 times a year.

POOL MANAGERS

Periodic medical checkups include: examination by a therapist and fluorographic examination of the chest, examination of feces for helminthiases and protozoosis, scraping for enterobiosis - 1 time per year; examination by a dermatovenereologist, blood test for syphilis, bacterioscopic examination for sexually transmitted diseases - 2 times a year.

note. Employees engaged in certain types of activities, including those associated with sources of increased danger (with the influence of harmful substances and adverse production factors), as well as working in conditions of increased danger, undergo a mandatory psychiatric examination at least once every five years in the manner established by the Government of the Russian Federation.

EMPLOYEES OF ORGANIZATIONS OF NON-FOOD (INDUSTRIAL) TRADE, PASSENGER TRANSPORT

When applying for a job the volume of preventive medical examinations is: examination by a general practitioner, examination by a dermatovenereologist, blood test for syphilis, bacterioscopic examination for sexually transmitted diseases, fluorographic examination of the chest organs.

Periodic medical checkups for these workers include: examination by a therapist and dermatovenereologist, blood test for syphilis, bacterioscopic examination for sexually transmitted diseases, fluorographic examination of the chest organs - 1 time per year.

SCHEME OF THE ORGANIZATION OF MEDICAL EXAMINATIONS

Conclude an agreement with a medical institution.
Issue an order on the organization of the order and frequency of medical examinations.
Compose name lists persons subject to medical examinations.
Give staff referrals to a medical facility.
Obtain a conclusion from the employee, signed by a doctor and certified by the seal of a medical institution, with the result of a medical examination.

The employer must draw up a list of names of persons who are required to undergo a medical examination, as well as send the employee for a medical examination in a timely manner. Usually, the lists of employees are compiled jointly by an employee of the personnel department and a specialist in the labor protection service. And in the future, they control the timely passage of medical examinations.

Employees who have passed a preliminary or periodic medical examination and are found fit to work with harmful, hazardous substances and production factors are issued an appropriate conclusion signed by the attending physician and sealed by the health care facility.

If an employee has health problems and the medical commission has issued an appropriate conclusion, the employer, in accordance with Art. 73 of the Labor Code of the Russian Federation is obliged to transfer the employee to another job available in the organization that is not contraindicated for him for health reasons. If the employee does not agree to the transfer or the organization does not have a corresponding job, the employment contract is terminated under clause 8 of Art. 77 of the above code.

LETUCHIKH E. V., Head of the Department of Hygienic Training, FGUZ "Center for Hygiene and Epidemiology in Moscow", Ph.D.

According to the sanitary legislation, employees are subject to mandatory medical examinations. Catering enterprises 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 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).

Arbitration practice shows that public catering enterprises are regularly held administratively liable for violating sanitary rules. 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;

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

notice, that individual entrepreneurs who 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 land plots, approval of 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. AT 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 establishment, 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 the quality of water in centralized drinking water supply systems 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 of 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 shavings. 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. During the operation of technological equipment, it is necessary to exclude the contact of raw and ready-to-eat products. 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 manual washing, the enterprise should not work. 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 residues 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 a serviceable, clean container.

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. The preparation of dishes, culinary and confectionery products requires compliance with the flow of 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 field trip students must undergo both a medical examination and hygienic training in the prescribed manner.

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

Catering company employees obliged:

Outerwear, shoes, headwear, personal belongings to leave 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 institution 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 should be organized in all catering establishments, regardless of ownership. Laboratory studies on microbiological indicators should also be carried out. The procedure and frequency of 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 of the necessary documentation (marriage logs, personnel examination logs for pustular and acute respiratory diseases, a journal for quality control of frying fats, 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

Documentation:

*(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) In accordance with the methodological guidelines for 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.

All employees of enterprises must observe personal hygiene. At the same time, before starting work, employees and employees at the enterprise must undergo a medical examination in accordance with the current orders of the Ministry of Health of the Russian Federation (No. 90 dated March 14, 1996, No. 405 dated December 10, 1996, medical examinations (Sanitary rules and norms SanPiN 2.3.4.545-96) and medical examinations.

In connection with the epidemiological situation, the bodies of the State Sanitary and Epidemiological Supervision may conduct an unscheduled bacteriological examination of workers. All newly hired workers must undergo training on a sanitary minimum and pass exams. In the future, exams under the sanitary minimum program after classes are taken every two years. Newly hired workers are allowed to work only after familiarization with the rules of personal hygiene and instructions to prevent foreign objects from entering the finished products.

Before being allowed to work, workers who produce confectionery products with cream must undergo a mandatory daily inspection. medical worker in order to identify injuries and pustular diseases of the skin of the hands, open parts of the body, as well as patients with tonsillitis and catarrhal symptoms of the upper respiratory tract in workers.

Workers with cuts, abrasions, burns, pustules, boils, suppuration are not allowed to work on the production of confectionery products with cream.

Employees food enterprise must have a personal medical book, in which the results of a medical examination are entered. Employees who are found to have infectious diseases are suspended from work. Persons whose family members are ill with acute intestinal diseases are temporarily suspended from work until the patient is hospitalized and disinfected.

Upon admission to work and in the future, studies are periodically carried out for bacilli and helminth carriers in order to identify bacillus carriers, i.e. actually healthy people, but excreting bacteria - the causative agents of intestinal diseases. Identified bacillus and helminth carriers are removed from work and sent for treatment. To prevent the spread of infectious diseases at the enterprises of the industry, annual preventive vaccinations of the combined vaccine and regular chest x-ray examination (fluorography) to identify patients with tuberculosis are mandatory.

All employees of bakery and confectionery enterprises must observe the rules of personal hygiene, as this is one of the main conditions that prevent bacterial contamination of finished products. Sanitary requirements associated with the implementation of personal hygiene rules are as follows: keeping personal and sanitary clothing clean, caring for the cleanliness of the body and hands, hair, maintaining a sanitary regime at work and at home.

At food industry enterprises there must be a sanitary checkpoint - a specially equipped room for the sanitization of people, disinfection and disinfestation of clothing and footwear.

At enterprises producing confectionery products with cream, before admission to work in each shift, a mandatory examination by a medical worker of a medical institution of all shift workers without exception should be organized.

Inspections are carried out in accordance with the Instructions on daily inspections of employees of enterprises producing confectionery products with cream before starting work.

The results of the inspection are recorded in the journal.

It is forbidden to conduct an inspection by shift supervisors, site foremen and other employees of the enterprise.

All workers in production shops are required to comply with the following rules of personal hygiene:

1) come to work in clean personal clothes and shoes; upon entering the enterprise, thoroughly clean clothes;

2) before starting work, take a shower, put on clean sanitary clothes, pick up hair under a cap or scarf; sanitary clothing should be tied; the use of buttons, hooks, etc. is strictly prohibited; it is forbidden to fasten sanitary clothes with pins, needles, keep cigarettes, pins, money and other items in the pockets of dressing gowns, as well as wear beads, earrings, clips, brooches, rings and other jewelry at the workplace; only a neatly hemmed handkerchief can be stored in the pockets of sanitary clothing;

3) keep hands and face clean, cut nails short;

4) do not eat or smoke in production premises; eating and smoking are allowed only in specially designated areas.

Before going to the toilet, sanitary clothes are removed and hung on a hook (hanger) designed for this purpose. After using the toilet, wash your hands with soap and disinfect them with any approved disinfectant.

Keeping hands immaculately clean is of the utmost importance for workers in the food industry. Some operations in the preparation of bakery, rich and flour confectionery products are carried out manually, and there is a risk of bacterial contamination of semi-finished products and finished products. Nails must be cut short, as microorganisms and worm eggs can be under them. Hands should be thoroughly washed with warm water with soap and a brush, and after visiting the toilet, contact with contaminated objects, containers, shoes, after smoking, etc., disinfect with a 0.2% clarified solution of bleach, and then rinse with clean water.

On the skin of the hands there should be no scratches, suppuration, burns, cuts, in which there are staphylococci and streptococci. These microorganisms, when in contact with the product, cause its infection. The wounds should be lubricated with tincture of iodine and such a worker should not be allowed to work related to the direct processing of the product. This is important in the preparation of creams and cream products.

Bakery and confectionery workers must be provided with sanitary clothing. Sanitary clothing is designed to protect food products from possible bacterial and mechanical contamination by the worker's clothing during the preparation or dispensing of finished products. Sanitary clothing includes a dressing gown, jacket, trousers, apron, scarf or cap. Sanitary clothing should be white color, always clean and completely cover personal clothing. Kerchiefs and caps should fit snugly around the head to protect the product from hair.

Do not fasten sanitary clothing with pins, needles, hairpins to prevent these items from getting into the finished product. Toilet items (mirror, comb, powder box, etc.) must be left in the dressing room. Sanitary clothing should be sized. Care must be taken to ensure that there are no flying ends, as they can get caught in the moving parts of the machine and lead to an accident.

Sanitary clothing should not be taken with you, after work it must be left in individual lockers installed in the locker room. Cupboards should be kept clean and should not contain food or dirty dishes, as this encourages rodents, cockroaches and flies to breed. Individual cabinets for storing sanitary clothing must be periodically cleaned, washed and disinfected. Sanitary clothes are washed in laundries.

Public places (canteens, toilets, washrooms, cloakrooms) must be kept in good sanitary condition. Otherwise, they can be sources of the spread of pathogenic microorganisms in the workplace. In public places, disinfection is carried out, they must have freshly prepared disinfectant solutions. Washrooms should have electric towels.

The quality of personal hygiene by employees of the enterprise should be controlled by bacteriological studies of the sanitary cleanliness of clothes and hands, especially after going to the toilet.

Eating should be carried out in special workshop buffets, canteens. It is not allowed to eat directly at the workplace, as food residues, paper, etc. can get into the finished product. There must be titanium with drinking water in the workshop, as well as a soda water machine.

It is forbidden to smoke in the production workshops to prevent ash, cigarette butts, matches from getting into the finished product. There are designated areas for smoking.

It is strictly forbidden to store first-aid kits in technological workshops. First-aid kits should be placed in the vestibules of technological workshops, sections, in amenity premises. It is not recommended to keep strong-smelling and coloring drugs in first-aid kits (for example, instead of an alcohol solution of iodine, have hydrogen peroxide).

For adolescents, a reduced working time is established at the age of 15 to 16 years - 24 hours a week, from 16 to 18 years - 36 hours. Duration annual leave for working teenagers - 1 calendar month. Employment is allowed from the age of 16. It is prohibited to use the labor of persons under the age of 18 in hazardous, dangerous, and heavy work. In this case, a preliminary medical examination is mandatory, and then periodically. It is forbidden to involve persons under the age of 18 in night and overtime work to work on weekends.

Independent work No. 17. Sanitary control at catering establishments

One of topical issues-- the need to obtain permits from the bodies of Rospotrebnadzor.

In accordance with the Federal Law of December 26, 2008 No. 294-FZ “On the protection of the rights of legal entities and individual entrepreneurs in the exercise of state control (supervision) and municipal control” (as amended on July 18, 2011, as amended on November 21, 2011) , legal entities, individual entrepreneurs are required to notify about the start of certain types of entrepreneurial activity the federal executive body authorized by the Government of the Russian Federation in the relevant area.

Public catering organizations, with the exception of those selling products and goods, the turnover of which is limited in accordance with federal laws, are obliged to notify the authorities of Rospotrebnadzor about the start of entrepreneurial activity. Given the above, it is not necessary to coordinate project documentation and conduct a sanitary and epidemiological examination of the type of activity. However, the assessment of competent persons will allow you to properly organize the process in the enterprise.

To conduct a sanitary and epidemiological examination of project documentation, an application and project documentation with its justification are submitted.

The requirements for public catering establishments are regulated by SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, the production and turnover of food raw materials and food products in them" (approved by the Chief State Sanitary Doctor of the Russian Federation on 06.11.2001, as amended . and additional No. 1-4).

Room selection

The choice of premises is an important condition and directly determines the possibility of carrying out a particular type of activity.

In accordance with Chapter II "Accommodation Requirements" of the above rules, the following must be taken into account.

Organizations can be located both in a separate building and in an attached, built-in attached to residential and public buildings, in non-residential floors of residential buildings, in public buildings, as well as on the territory of industrial and other facilities for servicing working personnel. At the same time, the conditions of living, rest, treatment, and work of people should not worsen.

Organizations located in residential buildings should have entrances and exits isolated from the residential part of the building. Reception of food products from the side of the courtyard of a residential building, where windows and entrances to apartments are located, is not allowed. Must be respected hygiene standards levels of noise, infrasound, vibration, electromagnetic fields in the premises of residential, public buildings and on the territory of residential development, as well as maximum permissible concentrations and approximate safe levels of exposure to pollutants in the atmospheric air of populated areas.

Since May 2011, restrictions on the area (no more than 700 m?) and the number of seats (up to 50) for organizations located in residential buildings have been lifted.

The territory of the organization must be landscaped and kept clean.

Note! A significant part of all complaints received by Rospotrebnadzor and other authorities are complaints from the population related to violation of the requirements for the placement of restaurants, cafes, bars and other public catering establishments.

How to furnish a room

Organizations, regardless of the form of ownership, capacity, location, are equipped with internal water supply and sewerage systems.

Production workshops must be equipped with sinks with hot and cold water supply. All stationary public catering organizations are equipped with toilets and sinks for washing the hands of visitors. It is mandatory to create necessary conditions to comply with the rules of personal hygiene of the staff.

The microclimate and illumination in industrial premises and premises for visitors must meet hygienic requirements.

Premises (production, auxiliary and sanitary facilities) are equipped with supply and exhaust mechanical ventilation. Above heating equipment, washing baths and other sources of moisture, heat, gases, they are equipped with local exhaust systems with a preferential exhaust in the zone of maximum pollution.

The ventilation system of catering establishments located in residential buildings is equipped separately from the ventilation system of these buildings. After installation and commissioning, it is necessary to conduct instrumental studies.

In accordance with the requirements of SP 2.3.6.2867-11 “Changes and additions No. 4 to SP 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the manufacture and turnover of food products and food raw materials in them”” (approved by the decision of the Chief State Sanitary Doctor of the Russian Federation dated March 31, 2011 No. 29) it is allowed to cook dishes on the grill in public catering establishments located in separate buildings, provided that modern equipment is used.

And accordingly, the device and equipment for emissions of local exhaust ventilation systems should not affect the deterioration of living conditions for people in residential buildings.

Cleanliness must be impeccable

Attention should be paid to the internal structure of the catering establishment.

Space-planning and constructive solutions of the premises should provide for the sequence (flow) of technological processes, the absence of oncoming flows and crossings of raw and finished food products, personnel and visitors.

The set and area of premises should correspond to the capacity of organizations and ensure compliance with sanitary rules and regulations.

Help in organizing technological process may be provided by sanitary doctors (specialists in food hygiene) of the branches of the Center for Hygiene and Epidemiology of your district.

In accordance with Amendment No. 4 to SP 2.3.6.1079-01 "in shops for preparing cold dishes, soft ice cream, in confectionery shops for preparing cream and finishing cakes and pastries, in shops and areas for portioning ready meals, packaging and forming sets ready meals, bactericidal lamps are installed, which are used in accordance with the operating instructions.

Business premises must be kept clean. General cleaning is carried out weekly.

The enterprise must be provided with a sufficient amount of necessary equipment and logistical equipment.

How to cook and wash dishes

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

During the operation of technological equipment, the possibility of contact between raw and ready-to-eat products is excluded.

Important. Personnel involved in the preparation of dishes, culinary and confectionery products must undergo hygienic training.

For grinding raw and heat-treated food products, as well as for raw semi-finished products and culinary semi-finished products of a high degree of readiness, separate technological equipment must be provided and used, and in universal machines - replaceable mechanisms.

Cutting equipment is marked and assigned to each workshop. In accordance with the current sanitary rules, it is allowed to apply color marking to cutting equipment along with letter marking in accordance with the product being processed on them. Cutting equipment for finished and raw products must be stored separately. After each technological operation, cutting equipment (knives, boards, etc.) is subjected to sanitization.

For processing inventory (production) it is necessary to provide a two-section washing bath.

In the event that you plan to serve visitors on reusable dishes, the requirements of sanitary rules provide for the processing of tableware in a three-section washing bath, and glassware and cutlery - in a two-section (in the absence of dishwashers).

Detergents and disinfectants used in catering establishments must comply with the profile of the enterprise and meet safety requirements.

Transportation, reception and storage of raw materials

It is mandatory to fulfill the requirements for transportation, receipt and storage of raw materials, food products and their sale.

In order to prevent the emergence and spread of mass infectious diseases, the transportation of raw materials and food products is carried out by special, clean transport, for which a sanitary passport is issued in the prescribed manner.

Food raw materials and food products entering the organization must comply with the requirements of regulatory and technical documentation and be accompanied by documents confirming their quality and safety, and be in a serviceable, clean container.

Clause 7.8 of SP 2.3.6.1079-01 sets out a list of products that are prohibited for admission to public catering, which include:

* food raw materials and food products without documents confirming their quality and safety;

* meat and offal of all types of farm animals without stigma and veterinary certificate;

* fish, crayfish, poultry without a veterinary certificate;

* non-gutted poultry (except game);

* eggs with contaminated shells, with a notch, "tek", "battle", as well as eggs from farms that are unfavorable for salmonellosis, duck and goose eggs;

* canned food with a breach in the tightness of cans, bombed, "crackers", cans with rust, deformed, without labels;

* cereals, flour, dried fruits and other products infected with granary pests;

* vegetables and fruits with mold and signs of rot;

* Mushrooms are inedible, non-cultivated edible, wormy, wrinkled;

* food products with expired suitability and signs of poor quality;

* homemade products.

Raw materials and finished products should be stored in separate refrigerators. In small organizations that have one refrigerating chamber - on separate shelves, racks.

When storing food products, it is necessary to strictly observe the rules of the commodity neighborhood, warehousing standards, expiration dates and storage conditions.

Important. Production of products must be carried out according to technical documentation developed in accordance with the procedure established by law.

Dishes of non-traditional cuisine

Recently, restaurants and cafes that sell non-traditional cuisine (Japanese, Chinese, Vietnamese, etc.) have been very popular. In such establishments, dishes containing raw fish, seafood or other products of animal origin must be produced in stationary public catering establishments. Dishes are not subject to storage and must be prepared immediately before distribution by order of visitors.

Changes have been made to the section of requirements for the distribution of dishes and the release of semi-finished products and culinary products, in accordance with which:

* dressing with sauces of salad products, first and second courses intended for sale outside the catering organization is not allowed. Sauces for dishes are delivered in individual consumer packaging;

* public catering products in the form of semi-finished products, chilled, frozen and hot dishes, culinary products, sold outside the public catering organization on consumer orders and in trade organizations and culinary departments, are packed in consumer disposable packaging made from materials approved for contact with food products ;

* serving and portioning of dishes must be carried out by staff using disposable gloves for each type of dish;

* when conducting catering services (or catering on consumer orders outside a public catering organization), opening consumer packages with food, drinks, dishes, as well as portioning dishes, preparing culinary products for distribution is carried out in a dedicated separate room located directly at the venue of the event ;

* the sale of semi-finished products, ready-made meals and other products outside the organization of public catering should be carried out with the presence of accompanying documents.

The presence of insects and rodents at the enterprise is unacceptable, which is an indicator of sanitary problems at the facility.

Persons applying for a job in a public catering organization undergo preliminary and periodic medical examinations upon admission, professional hygienic training and certification, in the prescribed manner. A medical book is created for each employee, where the results of the above activities are entered.

In all organizations, regardless of the form of ownership, production control is organized. Production control is carried out in accordance with the requirements of the current sanitary legislation.

Temporary catering facilities

The requirements for temporary public catering facilities and quick service facilities are regulated by Chapter XVI of SP No. 2.3.6.1079-01.

Temporary quick service public catering organizations (which may include tents, trailers, vans and others) and which are organized in a duly agreed territory are subject to the requirements of sanitary and epidemiological rules for public catering organizations.

Temporary quick service public catering organizations are provided with food products (semi-finished products, dishes, culinary and other products) prepared in stationary public catering organizations.

Sanitary and epidemiological conclusions are issued for all operating quick-service catering organizations and the types of products they sell in the prescribed manner.

In the absence of centralized water supply and lack of centralized system the sewerage system ensures uninterrupted delivery and use of water that meets the requirements of the quality of water from a centralized water supply, and ensures the removal of waste, followed by disinfection of drinking water tanks and wastewater tanks in the prescribed manner.

The range of products sold may include ready-made food products. industrial production, products from semi-finished products of a high degree of readiness in consumer packaging that provides heat treatment of the food product.

"Temporary fast food catering organizations, remote from stationary catering organizations, must be equipped with refrigeration equipment for storing perishable food products, drinks, ice cream.

Used to serve consumers disposable tableware and devices permitted in the prescribed manner.

Preparation of hot drinks and ready meals fast food is carried out using industrial bottled drinking water that meets the hygienic requirements of sanitary regulations.

Sanitization is regularly carried out in organizations and conditions are provided for staff to comply with personal hygiene rules in accordance with the requirements of sanitary rules.

The staff of the quick service organization is provided with a toilet located within a radius of no more than 100 m from the workplace.

Containers are installed for garbage collection (collectors with disposable bags) followed by its timely removal.

The quality and safety of products is monitored by production control in accordance with the current sanitary rules.

Self-study No. 18. Food diseases and poisoning

Foodborne infections are caused by tuberculosis, brucellosis, salmonellosis, camel distemper, psittacosis, foot-and-mouth disease, and other zoonotic diseases. In addition, this group includes human pathogens (typhoid fever, cholera, dysentery, etc.) that are not found in animals, but are transmitted to people through food. Food poisoning infections are caused by microorganisms in combination with toxic substances, mainly endotoxins, formed during the vital activity of certain types of Salmonella and bacteria from the Enterobacteriaceae family (E. coli, etc.). Sometimes they can develop in symbiosis with other microorganisms and accumulate in the food product. a large number of substances highly toxic to humans. Food infestations are the result of human infection with pathogens of trichinosis, cysticercosis, opisthorchiasis, metagonimiasis and other helminthiases transmitted through food.

Food bacteriotoxicosis. The reason is toxins of bacterial origin, the so-called exotoxins, secreted, for example, by staphylococci, Cl. botulinum when propagated in food products.

Food phytotoxicoses are caused by toxic substances of wild and cultivated plants containing poisonous alkaloids or glycosides, saponins, phytotoxins, etc.

Food mycotoxicoses are caused by toxic substances produced by fungi. These include fungi of the genus Fusarium, molds. Mycotoxicoses can be caused by toxins from ergot sclerotia, smut fungi, and some hat fungi.

Food zootoxicoses are the result of infection with animal products that are poisonous in nature (the poison is produced during the life of the animal): caviar, meat of poisonous fish, mollusks, as well as products affected by insects - barn pests (reproducing in the product, they emit harmful substances). Food chemical toxicosis occurs after eating products containing toxic substances of mineral or synthetic origin: arsenic, yellow phosphorus, granosan, organochlorine and other pesticides.

Food radiation injuries are caused by foods irradiated with nuclear radiation or containing radioactive substances.

Other foodborne diseases, including diseases whose etiology is poorly understood, are geochemical endemias, alimentary paroxysmal-toxic myoglobinuria, Urov's disease and human diseases that periodically occur after eating lake fish meat in some parts of the country. This group also includes food allergies, incompatibility of products, the presence of foreign bodies in them.