Compliance with hygiene standards and requirements. Sanitary and hygienic requirements

CONTENT: 6. Sanitary and hygienic requirements. The technological process of cooking involves strict adherence to sanitary hygiene standards and rules. Sanitary requirements must be carried out at all stages of the technological process: when receiving raw materials and organizing their storage, when preparing dishes and culinary products, when selling finished products and consumer service.

6. Sanitary and hygienic requirements.

The technological process of cooking involves strict adherence to sanitary and hygienic norms and rules. Sanitary requirements must be met at all stages of the technological process: when receiving raw materials and organizing their storage, when preparing dishes and culinary products, when selling finished products and serving consumers. The quality and safety of culinary products depends on compliance with sanitary and hygienic rules.

POS workers must observe the rules of personal hygiene in order to prevent contamination food products, semi-finished products and finished products by pathogenic microorganisms.

skin care requirements and oral cavity:

Daily washing, in hot weather, a shower before starting work, careful hair care;

Nails, short cut, not varnished;

Jewelry and watches are not allowed;

Wash your hands regularly with the mule throughout the day;

Before starting work, after visiting the toilet and after working with raw food, hands are washed with soap and disinfected with a 0.2% bleach solution and rinsed with water;

In case of skin damage, treat with iodine, brilliant green, a weak solution of potassium permanganate;

Persons with pustular diseases of the skin of the hands are not allowed to work with finished products;

Oral cavity: brush your teeth 2 times a day, rinse your mouth after eating, visit a dentist;

Requirements for sanitary clothing:

Should be from light cotton fabrics;

Do not fasten with pins or needles;

Do not put foreign objects in pockets;

Do not go outside and do not enter the toilet in sanitary clothing;

Store separately from outerwear;

Shoes should be non-slippery, with a closed heel, easy to clean.

POP workers must undergo a medical examination, the purpose of which is to prevent patients and bacteria carriers from working. Patients with tuberculosis, dysentery, typhoid fever, hepatitis, venereal and skin diseases etc. Medical examination is carried out 2 times a year according to the schedule.

The quality of manufactured products largely depends on the cleanliness of the workplace of the cook. At the beginning of the working day, it is necessary to wipe the production tables with a clean, damp cloth. In the process of work, promptly remove food waste, used utensils and equipment from the table. Rinse the table after each operation hot water. At the end of the working day, tables are washed with hot water. detergents and disinfected with a 0.5% bleach solution, washed with running water.

Nessesary to use cutting boards and knives strictly according to the marking.

In the process of preparing and decorating dishes, it is necessary to touch the products with your hands as little as possible, using special tools, inventory, and equipment. Only clean, sanitized equipment, inventory, utensils and containers should be used.

When preparing dishes, it is necessary to strictly observe the flow technological processes. Processing various kinds raw materials and semi-finished products to be carried out in the relevant workshops.

Products should be prepared in small portions, as they are demanded and sold.

To prevent the development of microbes already in prepared food it must be stored for distribution for no more than 2-3 hours, observing a certain temperature. So the storage temperature for the distribution and serving of first courses is 75 ° C.

5. Labor protection.

Kitchen workers must study the rules for the operation of thermal mechanical equipment, undergo practical instruction from the production manager. In the places where the equipment is located, it is necessary to post the rules for its operation. The floors in the workshops should be smooth, without protrusions, not slippery.

Electrical equipment must be grounded. You can not clutter up the aisles with dishes and containers. The lids of the cooking pots may be opened 5 minutes after the supply of steam or electricity has been cut off; before opening, lift the turbine valve by the ring and make sure that there is no steam inside the boiler. The lids of stove-top boilers must be opened towards you during cooking.

Finished goods weighing more than 20 kg must be transported on trolleys. Boilers weighing more than 15 kg are allowed to be removed from the stove only by two people.

The surface of the plate must be flat and smooth, without burrs and cracks. It is forbidden to melt the plates with flammable liquids. Stovetop boilers must have tightly attached handles. There must be dielectric mats.

When working with a knife, observe certain rules to avoid cuts.

There must be a first aid kit with a set of medicines at the factory.

4. The procedure for organizing the workplace.

The cold shop is designed to produce a wide range of products: sandwiches, cold dishes and snacks, sweet dishes, cold soups and drinks. In the process of preparing these products, most products are not subjected to heat treatment, so it is necessary for the worker to observe the rules of sanitation and personal hygiene with particular care. When planning a cold shop, it should be borne in mind that in summer the temperature in it should be quite low, so it is better to turn the windows to the north. A convenient connection of this workshop with the kitchen and the trading floor is necessary.

Refrigeration cabinets, disassembly chambers, low-temperature counters, ice makers, as well as special mechanical equipment are placed in the workshop.

The workplace is a part of the production workshop, adapted to perform certain production operations, equipped with necessary equipment and inventory.

To organize the workplace, cooks install modular sections - tables with a refrigerated cabinet and a slide for storing components of cold dishes, with a built-in bathtub, above which a cold and cold mixer is mounted. hot water with flexible hose and shower head. Under the tabletop there is an auxiliary shelf for storing dishes and drawers. The workshop organizes separate workplaces for the production of cold dishes and snacks, sweet dishes and sandwiches. Of the equipment used universal drive, a vegetable cutter with a set of various knives, bread, sausage and ham cutters, adapted for cutting butter, cheese, as well as a variety of notches, knives, dishes and molds. Great importance has the design of cold dishes and snacks, and their attractiveness depends on the shape of the cut, color combination products, their location and, of course, the qualifications of the chef. The number of necessary utensils, containers and production inventory determined depending on the volume of products, the range of dishes and culinary products.

The hot shop is the main EPP shop where the cooking process is completed. The workshop should have a convenient connection with the procurement and cold shops, washing kitchen utensils, distribution and dining room. Cookers, ovens, cooking pots, electric frying pans, electric fryers, refrigerated cabinets, tables and racks should be installed in the workshop.

The workplace for preparing products for heat treatment is equipped with a production table with a box for storing tools and equipment with a built-in bathtub and hot and cold water supplied to it.

Also workplace includes line thermal equipment and a line of non-mechanical equipment. The heating equipment line consists of electric stoves, electric frying pan, etc. Lines of non-mechanical equipment include sectional modulating tables, a mobile bath, a table for small-scale mechanization.

I. Main part.

1. Theoretical part.

1.1. Characteristics of the enterprise.

Cafe-Bar "Beer House" provides consumers with a wide range of dishes of complex preparation, mainly on individual orders. In the cafe-bar high level service is combined with the organization of recreation for visitors. They also organize servicing of official evenings, receptions, family celebrations, banquets, holding theme parties.

Consumers are served by cooks, waiters, bartenders, administrators who have undergone special training. Meals and drinks are prepared by highly qualified chefs. The cafe-bar serves foreign tourists, the waiters usually own one of foreign languages to the extent necessary to fulfill professional duties. Service staff has a uniform.

As additional services, they organize the sale of semi-finished products, culinary and confectionery are taking pre-orders.

The interior of the cafe: tables for two, four, six seats, sofas, there are also many TVs, VIP rooms, a bar, smoking rooms.

In the cafe-bere, musical service is provided using stereo radio equipment. The performance of artists, instrumental or vocal-instrumental group is allowed.

Introduction.

The most important task of development Catering on the present stage is the introduction of industrial technology for the production of products based on cooperation with industries Food Industry, the creation of large procurement enterprises for the production of semi-finished products and products of a high degree of readiness and centralized supply or public catering enterprises. This will make it possible to significantly increase the productivity of workers in the industry, improve the quality of products, rationally use raw materials and mechanize labor-intensive technological processes.

The quality of products manufactured by public catering enterprises, the health and performance of people largely depends on the skill of cooks, on how much they have mastered advanced technology and modern technology.

The development of public catering helps to rebuild people, allows you to move to public forms satisfaction of the material and domestic needs of the family, liberation homework to involve them in social production.

Public canteens appeared in our country only after the Great October Socialist Revolution of 1917.

In 1919 signed a decree on free baby food. In 1923 the partnership "Narpit" was created, whose tasks were to study the norms for the use of raw materials, the development of cooking technologies, the organization, accounting and mechanization of production.

The number of public catering enterprises increased in 1929-1937, collectivization in agriculture. Public catering has developed rapidly. The card system was abolished. 29 million people used the services. Human. The trade turnover was 10 billion rubles.

In 1941-1945. catering workers contributed to the victory over the Nazis through the correct distribution of products.

1950s-1950s - years of recovery National economy. A number of resolutions have been adopted; “On measures to improve the work of public catering”.

The tasks were the introduction of progressive forms of service (self-service), the improvement of the production of semi-finished products, and the improvement of the quality of dishes.

1970-80, the number of enterprises reached 320, 8 thousand. The services were used by 120 million people. The quality of seats - 2.7 million. The HP five-year period was the five-year period of accelerating the development of the industry,

It was planned; improve number seats, build 70 factories of semi-finished products and culinary products, pre-cooking enterprises - up to 7 thousand. build fast food businesses. Provide hot drinks at the place of residence, recreation, work.

In 1990-97. - during the years of the market economy, public catering departments were liquidated: Tests, Ministry. State enterprises are being transformed into joint-stock companies and leased to individuals. Property is issued state enterprises, and unprofitable enterprises are sold at auctions. The network of fast food establishments is growing.

Joint ventures with foreign lines are being created. The forms of ownership have been preserved: state, collective, enterprises of private citizens, joint ventures.

Chuvash cuisine is rich in its national traditions, as it has been formed for centuries, in the diet of our ancestors there were mainly dishes from offal, wild herbs, milk and lactic acid products, dough products.

Currently, the Chuvash have a rich and varied cuisine, which has its own distinctive features - kakai-shurpi, sharttan, khuplu, chipit, sharku - these are some of the traditional dishes that have become famous not only in the Republic, but also abroad.

The food of the Chuvash, mainly preserved the traditions of the national cuisine, has undergone certain changes with the expansion of its cultural level, new dishes and products have appeared. Vegetables and fruits began to occupy a significant place in the Chuvash cuisine, the range of dishes from meat, poultry and fish, dough products expanded. Confectionery and national drinks are very popular. Some attention was paid to Chuvash cooking national cuisines other peoples living in neighboring Republics and regions of Russia. Today on dining table Chuvash family along with traditional national dishes you can see Russian cabbage soup, pasta, various omelettes, etc. At the same time, they have retained their originality, and this is one of the reasons for the popularity of national cuisine.

Hygienic education carried out by the school includes work on the introduction of hygiene skills among children and adolescents and teaching them hygiene in the course of classroom work, within the limits provided for by school programs, as well as imparting biomedical knowledge to them through extracurricular and extracurricular activities. Equally important is the involvement of students in public work to protect and promote health, maintain a hygienic regime at school and family, and conduct individual health measures.

The school should bring into the system the hygiene skills previously acquired by children, strengthen and develop them. At school, according to the age of the children, the meaning of the skill must be explained, its implementation motivated and reinforced by the student's consciousness. At the same time, it is necessary to provide external conditions facilitating the implementation of nurtured skills (washbasins, soap, tooth powder, brushes, etc.).

The main work on the education of hygiene skills is carried out in the lower grades of the school. In middle and high school, work in this direction should not stop, and all the efforts of teachers, as well as parents, should be aimed at consolidating and developing hygiene skills in students. It should be borne in mind that the skills acquired by students in the elementary grades, which are not consolidated and not developed in the middle and senior grades, disappear imperceptibly and often they are replaced by anti-hygienic habits.

Responsibility for non-compliance with the requirements of the Sanitary Rules in accordance with the legislation of the Republic of Belarus is assigned to the head of the general educational institution, as well as to other employees of the general educational institution to the extent determined by their official duties.

The head of the educational institution exercises daily control over the implementation of the Sanitary Rules. Specialists of the territorial institutions of the State Sanitary Supervision carry out periodic supervision of the implementation of the Sanitary Rules.

The results of the checks are recorded in the sanitary journal of the institution, which must be laced and numbered.

17. Electrical safety. The effect of electric current on the human body: types of electrical injuries, electric shocks.

Electrical safety - a system of organizational measures and technical means that prevent harmful and dangerous effects on workers from electric current and electric arc. Electrical safety includes legal, socio-economic, organizational and technical, sanitary and hygienic, medical and preventive, rehabilitation and other measures. Electrical safety rules are regulated by legal and technical documents, regulatory and technical framework. Knowledge of the basics of electrical safety is mandatory for personnel servicing electrical installations and electrical equipment.

Electric current passing through the human body affects it:

Thermally - manifested in burns of the skin and heating to high temperatures of internal organs;

Electrolytically - expressed in the decomposition of organic fluids (blood, lymph), causing a violation of their physical and chemical composition;

Biologically - manifests itself in irritation of body tissues and in violation of internal bioelectrical processes;

Mechanically - it is expressed in damage to body tissues (mainly muscle), walls of blood vessels, lung tissue as a result of an electrodynamic effect.

Conventionally, all electrical injuries can be reduced to the following types:

local electrical injuries - pronounced local violations of the integrity of tissues, local damage to the body caused by exposure to electric current or an electric arc;

general electrical injuries (electric shocks) - injuries associated with the defeat of the whole organism due to a violation of the normal activity of vital organs and systems of a person.

mixed electrical injuries.

An electric shock causes excitation of the living tissues of the body by an electric current passing through it, accompanied by involuntary convulsive muscle contractions, including the muscles of the heart and lungs. As a result, various disturbances in the vital activity of the body and even a complete cessation of the activity of the respiratory and circulatory organs can occur.

Electric shocks are divided into four degrees:

Convulsive muscle contraction without loss of consciousness;

Convulsive contraction of the muscles with loss of consciousness, but with the preservation of breathing and heart work;

Loss of consciousness and impaired cardiac activity and respiration;

Clinical death, i.e. lack of respiration and circulation.

Sanitary and hygienic regime in the preschool educational institution.

Prevention of colds and infectious diseases.

(from work experience, head Eremina T.N.)

The basic goal of any preschool institution is to create optimal conditions to effectively solve the problems of development of each preschooler. The task of strengthening the health of children is a necessary condition for their comprehensive development and ensuring the normal functioning of a growing organism. In order to maintain and improve the health of a child in one of the most crucial periods of his life, systematic, purposeful work is necessary, both in preschool as well as in the family.

The activity of our preschool institution for the preservation and promotion of health contains 7 main areas:

one). Organization of the sanitary and epidemiological regime and the creation of a pedagogical protective regime for the life of children.

2). Organizing meals for children.

3). Ensuring the psychological safety of children during their stay in preschool.

4). Organization of preventive work.

5). Organization of physical culture and health-improving work.

6). Creation of a subject-developing, logistical and ecological environment the child's stay in preschool.

7). Formation in children of a conscious, transformative attitude towards their health.

The sanitary and hygienic condition of the preschool educational institution is maintained in accordance with the established requirements.

In the preschool educational institution there is a whole block for the system of work on health conservation - this is a medical office, an isolation ward.

The organization of the mode of stay of a child in a preschool institution is built with mandatory consideration age features child during the week and day, the need to meet the child's need for physical activity, rest.

In accordance with these criteria, a grid of children's activities was compiled. When compiling the grid, the requirements for the total duration of organized activities, for the distribution of the load during the day and during the week, for a sufficient duration of children's stay on fresh air, to change activities during the day.

Schedule of immediate educational activities and the daily routine in the preschool educational institution are compiled on the basis of the recommendations of SanPiN 2.4.1.1249-03, with the obligatory consideration of the age of the children, the season (warm and cold seasons).

The mode necessarily reflects the time of eating, walking, daytime sleep, classes and free activities.

During classes that require a high mental load, in the intervals between classes, educators and teachers conduct physical education sessions.

Particular importance in the upbringing of children is given to the development of movements through outdoor games, both in physical education classes and in everyday life.

In physical education classes, a variety of outdoor games are used: plot, non-plot, with elements sports games, fun games and others.

In the preschool educational institution strictly observed all the nutritional standards provided for sanitary standards and rules.

Organized 4 meals a day based on a promising 10-day menu. The menu is compiled according to technological maps that make it possible to withstand all necessary requirements preparing children's meals.

When catering, all physiological and age norms in the daily requirement of basic nutrients are observed.

For the purpose of prevention colds The following activities are carried out in the DOE:

• temperature control,
• observance of the daily routine,
• daily walks,
• compliance with the seasonality of clothing during children's walks,
• morning exercise,
• implementation of the room ventilation mode,
• room quartzing,
• dynamic pause between classes, physical education minutes in the classroom,
• "Health Weeks", "Funny Starts",
• conducting preventive interviews with parents.

Along with preventive work in a preschool institution, a system of general health measures is carried out, which includes:

• formation of cultural and hygienic skills
• hardening system
• fortification of meals
• optimization of motor activity of children

The groups are equipped with sports corners equipped with non-traditional sports equipment, in the groups “Health Corners” are separately allocated, where there are health-improving materials ( didactic games and “Health” manuals, which children can use both with the help of adults and on their own.

It should be noted that hardening procedures are organized and carried out in the preschool educational institution, since regular hardening of the child's body increases its resistance to the effects of various adverse factors. external environment. With children are carried out: game self-massage, outdoor games and physical exercise in the air, breathing exercises, physical culture minutes, walking barefoot in the summer along the Health Paths, outdoor physical education classes.

On the territory of the preschool educational institution is equipped playground for outdoor activities sports holidays and entertainment. The site is equipped with the necessary physical training equipment.

Along with providing the necessary conditions for maintaining and strengthening the health of children, a system has been built in our preschool institution pedagogical work on the formation of a conscious, transformative attitude towards their health in a preschooler.

The main goal of working with children is to form in them a conscious attitude to health as a leading value and to motivate them to healthy lifestyle life.

The main form of work with children is specially organized classes "Health Lessons".

It should be noted that work with children is not limited to academic year and does not stop with the onset of the summer recreational period. Against, this work expands in the summer, because it is in summer period natural natural conditions to improve and maintain the health of children. Therefore, during all summer months hardening work is actively carried out (in the process of specially organized hardening procedures, such as barefoot, walking on wet grass, as well as playing with water, sun and air baths)

In a modern preschool institution, it is necessary to search for new approaches to the improvement of children, based on monitoring the health status of each child, taking into account and using the characteristics of his body, individualizing recreational activities, and creating certain conditions. The main role in this process, of course, belongs to the teacher. After all, it is precisely from professionalism, literacy, the level of knowledge and skills, as well as personal qualities teacher directly depends on the result of his interaction with the child. Interest in obtaining positive results of one's activity and possession of practical skills in health technologies are also necessary conditions for the effectiveness of the introduction of new health-forming approaches to building a common educational process in a preschool.

Therefore, with teachers are carried out business games, subgroup and individual consultations, workshops, master classes, presentations of the work experience of individual teachers.

In the groups there are corners of the junior teacher. In which there is information about the air and temperature regime, rules for cleaning the premises, instructions for the current disinfection.

In the center of work on the full-fledged physiological and psychological development and rehabilitation of children, along with the preschool educational institution, the family should also be, as the two main social structures, which basically determine the level of health of the child. For this purpose, the preschool educational institution uses such forms of work, such as: information stands for parents, collective, subgroup and individual consultations, trainings, joint holidays, leisure, entertainment, parent meetings.

All measures for the prevention of colds and infectious diseases have helped to reduce the incidence of children. Compared to the previous year, it decreased by 1%. The percentage of attendance at MDOU by children corresponds to the average level.

Despite the gradual decrease in morbidity, the team was tasked with further reducing the level of morbidity, maintaining and strengthening the health of pupils through the system of physical culture and health-improving work and hardening procedures that has developed in MDOU.

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 product.

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.

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 production workers are required to comply next rule 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 industrial 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.

Most importance for employees of food industry enterprises has the maintenance of hands in impeccable cleanliness. 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 micro-organisms, when in contact with the product, cause contamination. 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 must be kept clean and must not contain food or dirty dishes, as it promotes the reproduction of rodents, cockroaches and flies. Individual cabinets for storing sanitary clothing must be periodically cleaned, washed and disinfected. Sanitary clothes are washed in laundries.

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, paper, etc. residues may get into the finished product. Titanium with drinking water and a soda 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 medicines in first-aid kits (for example, instead of an alcohol solution of iodine, have hydrogen peroxide).

Business leaders are required to:

The necessary conditions to comply sanitary regulations and norms in the processing of raw materials, the preparation of products in order to produce products that are safe for human health;

The presence of personal medical books for each employee with a mark on the passage of periodic medical examinations;

Conducting classes on the study of sanitary rules with applicants for work, as well as an annual check of the sanitary and hygienic knowledge of personnel with a mark on passing the sanitary minimum in a personal medical book;

Selective testing of sanitary and hygienic knowledge at the workplace and re-examination with acceptance of offsets in case of identified violations of sanitary requirements or in the absence of the necessary knowledge;

Availability of sanitary and uniforms in accordance with applicable standards, their regular centralized washing and repair;

Availability of a sufficient number of production equipment and other items of material and technical equipment;

Carrying out measures for disinfestation and deratization in accordance with the contract with decontamination departments;

Carrying out additional preventive measures according to epidemiological indications;

The presence at the enterprise of a journal of daily examinations for pustular diseases;

Availability of first aid kits medical care and their timely replenishment;

Organization of sanitary and educational work (seminars, talks, lectures).

Responsibility for the general sanitary condition of the enterprise, for compliance with sanitary regime and the admission to work of persons who have not passed a medical examination and have not passed the sanitary minimum, for creating the conditions necessary for employees to comply with the rules of personal hygiene, ensuring work to control the quality of incoming raw materials and products is the responsibility of the head of the enterprise.

Responsibility for compliance with admission rules food products, proper sanitary maintenance storage facilities, compliance with the conditions and terms of storage of products in the warehouse is the responsibility of the warehouse manager (storekeeper).

Responsibility for the quality of products accepted for production, compliance with technological and sanitary requirements for products, as well as for the quality and timing of the sale of finished products, lies with the head of production.

Responsibility for the condition of the workplace, the implementation of personal hygiene rules, the implementation of technological and sanitary requirements at their site is borne by each employee of the enterprise.

Control over the quality of raw materials, manufactured products, compliance with technological and sanitary and hygienic requirements is carried out by territorial-branch sanitary-technological food laboratories and the relevant services of higher authorities.

Permanent control over the implementation of sanitary requirements at enterprises for the production of bread, bakery and confectionery products is assigned to the administration of the enterprise, and periodic control is assigned to local bodies of the State Sanitary and Epidemiological Supervision.