Supervision of the head of the catering in the preschool educational institution.

The organization of rational nutrition is a multifaceted task that requires knowledge from the manager normative documents, the basics of nutrition and a variety of control procedures. The physical and neuropsychic development of children, as well as their morbidity, largely depends on how food is organized in preschool educational institutions. Therefore control proper organization Several departments are involved in feeding children in the preschool educational institution: administrative, medical, economic, but the head is responsible for everything. (see the Federal Law “On Education”, paragraph 5, article 51; Model regulation on preschool educational institution dated September 12, 2008, No. 666, section II, clause 24 - “The organization of meals in a preschool educational institution is assigned to a preschool educational institution”).

The organization of nutrition for children begins long before the receipt of products at the catering department. At the beginning school year the head issues orders "On the organization of nutrition for children in preschool educational institutions" (Appendix No. 1), which approves the person responsible for catering at the preschool educational institution, the order "On the establishment of a nutrition council" (Appendix No. 2), "On the establishment of a nutrition commission" (Appendix No. 3), "On the appointment of a person responsible for the removal and storage of daily samples" (Appendix No. 4). An action plan is being drawn up to control catering in the preschool educational institution for the academic year (Appendix No. 5), which spells out organizational work, work with parents, staff, children, suppliers, control over catering. The work plan of the nutrition council for the academic year is approved (Appendix No. 6). Contracts are signed with product suppliers.

The manager is responsible for the implementation of contracts for the supply of food products. Copies of contracts must be in kindergarten and be registered in the appropriate journal. It is necessary to ensure that the contracts specify the conditions of storage and the terms of implementation. perishable products, the requirements for the quality of products and their delivery, as well as the responsibility of the supplier for violation of the terms of the contract, were clearly prescribed. The manager must document all claims for each fact of violation of the terms of the supply contract, demand the exchange of low-quality goods within the time specified in the contract. Applications for products are submitted every week and processed in writing signed by the manager.

In order to check the organization of the catering process, the head of the institution controls: the sanitary condition of the catering department, the availability of conditions in groups for eating; the quality of food and cooked food; menu variety; observance of sanitary and hygienic norms and rules. For this, a cyclogram for monitoring catering for a month is being developed. (Appendix No. 7) . The head is obliged to conduct at least two scheduled inspections of catering during the academic year. The content of the check can be both complex and selective. For example, a thematic check on the topic "Control over catering in a preschool educational institution" (Appendix No. 8) and operational check "The state of labor protection at the catering unit" (Appendix No. 9).

The manager needs to make input control over the products received in the preschool educational institution. Namely, to check how the products are delivered to the institution: whether there are special containers, how they are labeled and processed (if they are reused), how the products are stored in the machine (for example, whether products to be cooked are transported together with products consumed without processing) ( see SanPiN, Appendix No. 13, 14), whether there is sanitary passport on a machine supplying products to a preschool educational institution.

The manager is obliged to control the accompanying documentation arriving at the warehouse with products, and make sure that all documents confirming the quality and safety of incoming products are available, remember that a quality certificate and a veterinary conclusion must be for each batch of products, and a certificate of conformity is given on every kind products such as dairy products, confectionery etc., and is valid for a year. The quality of incoming products should be checked according to the Perishable Products Rejection Journal, which is maintained by product category (meat, butter, milk, sour cream, etc.). It should contain daily marks by the head of the economy, responsible for the quality of the products received, about the storage conditions, the timing of the implementation in accordance with SanPiN. Scraping involves monitoring the integrity of the package and organoleptic evaluation of incoming products ( appearance, color, texture, smell and taste of the product) (Appendix No. 10). In order to prevent the possibility food poisoning should be addressed Special attention for the isolated storage of products such as meat, fish, milk and dairy products. It is necessary to check compliance with food storage conditions - it is unacceptable when raw meat or fish is stored next to dairy products or products that go to children's food without heat treatment. All products must be stored in appropriately labeled containers. A gross violation is, for example, the storage of products subject to heat treatment in containers for products not subject to heat treatment, or the use of labeled equipment for other purposes. Refrigerators require thermometers to monitor temperature regime, the temperature must be recorded by the responsible person in a special journal daily.

The control of the head of the organization of food includes an assessment of the quality of food. This can be done based on several selections from the requirements menu. The set of products used makes it possible to judge the compliance of food with the approved natural nutritional standards for children ( see SanPiN, Appendix No. 10). Nutritional norms for children depend on their age and the mode of operation of the institution. Therefore, there are 2 menus in the preschool educational institution: for children preschool age and toddler age. When checking the menu, it must be taken into account that some products should be included in the menu every day in full daily volume, and some (such as fish, cottage cheese, eggs) are included in the diet after 1-2 days. In this case, it is necessary to use their full rate within a week. The menu-requirement is compiled taking into account nutritional standards and an approximate 10-day menu, approved by the head (or a person appointed by order of the head) daily, put it on in advance. The menu-requirement should clearly indicate: the name of dishes and products, their output, the amount of product used for each dish per child and (through a slash) for all children.

It is forbidden to make any changes to the menu-requirement without notifying the manager. (see memo Appendix No. 11). If for some reason it becomes necessary to replace dishes (for example, due to short supply of products or their poor quality), changes are noted in the menu-requirement and an act is drawn up, which the manager endorses. Corrections and strikethroughs in the request menu are not allowed. If unclaimed products are returned or an addition is made to the menu-requirement, then an invoice-requirement is drawn up for the return (addition) of unclaimed (added) food products.

The quality of food is monitored daily by a nurse, she is present when laying food in the boiler. The quality of food largely depends on the accuracy of compliance with the norms for laying products and raw materials, that is, on their mass. Periodically, in order to verify the correctness of laying the main products (butter, meat, fish, etc.), members of the Nutrition Council conduct control weighing products allocated for the preparation of the dishes indicated in the menu with the preparation of an act (Appendix No. 12). The data obtained is compared with the menu-requirement, where these products are listed for each dish, indicating their quantity per child and for all children.

The output of dishes is controlled by determining the total volume of cooked food, the number of children and the volume of single servings, avoiding the preparation of excess food, especially the 1st dish. This leads to a decrease in the calorie content of food, a decrease in its biological value and an increase in food residues.

For the convenience of controlling the output of dishes dishes in the kitchen should be measured out. The yield of II dishes is checked by weighing several servings and comparing the average weight of a serving according to the menu.

Therefore, scales in the catering unit must comply with metrological and operational requirements: be accurate, stable, sensitive, reliable. The scales are checked by employees of the State Metrological Service at least once a year. The head of the preschool educational institution is responsible for the health of the scales and therefore must carry out an internal verification of the scales at least once every three months.

The consumption rates of products per child for the menu-requirement must comply with the technological maps from which the card file of dishes is compiled, which is mandatory for preschool educational institutions. AT technological maps ah, the recipe for preparing the dish is usually indicated and the information in the following columns is required:

· weight "gross" - the weight of the product before its cold processing;

· "net" weight - the weight of the product, taking into account heat losses during cold processing;

The output of portions;

composition and energy value (calorie content) of the product "net";

cooking technology.

The card file of dishes is approved by order of the head of the preschool educational institution and adjusted as necessary. The institution should have two working copies of the dish card file: one for the nurse who makes up the menu-requirement, the other for cooks, with a description technological process cooking.

The head of the preschool educational institution is obliged to control the correct design of the menu and its placement in a place convenient for reading. The menu must contain the output of dishes and be certified by the head.

The control over the finished product is carried out by a nurse together with the head of the institution. Quality finished products control according to the Journal of rejection of finished products and the presence of daily samples taken.

All dishes ready for distribution, including juices and fermented milk products, are subject to grading. The magazine must reflect their exact name, for example, "Bifilife", "Bifidok", "Kefir", juice "Apple fortified", juice "Apple direct extraction", etc. Organoleptic evaluation is recorded in the journal ready meal(appearance, color, smell, taste, consistency) (Appendix No. 13). Samples are taken in a sterile container with a lid and stored in a refrigerator for 48 hours at a temperature of +2 to +6 °C ( see SanPiN p 2.10.24), (Appendix No. 14).

It is very important to constantly monitor the organization of meals for children in groups. When checking, it is necessary to pay attention to compliance with the diet, bringing food to the children (if necessary, portions taken from the table are weighed), the organization of the feeding process, the appetite of children, their attitude to new dishes, the coherence of the work of staff, the presence of food leftovers. During meals, a calm atmosphere should be created in the group, without noise, loud conversations, distractions. It is important to monitor the aesthetics of food, table setting, instilling in children the necessary hygiene skills. In this matter, the nutrition commission is of great help, which monitors the nutrition of children every day at different times and records its assessment in a special journal. (Appendix No. 15).

Monitoring the sanitary condition of the catering unit consists in daily checking the quality of cleaning the kitchen and all utility rooms (Appendix No. 16), following the rules of washing dishes (Appendix No. 17), equipment (only using authorized detergents that have a certificate), the activity of the applied disinfectant solutions. Attention should be paid to the presence of a sufficient number of labeled cutting boards, their correct use and storage, strict compliance with the requirements of culinary processing of products, especially those that are eaten without heat treatment. The head monitors the observance of labor protection in the catering department, the serviceability of electrical wiring and all equipment, and the observance of the rules of personal hygiene of employees. Based on the results of inspections of the sanitary condition of the catering department, members of the Nutrition Council draw up acts that are stored in a special folder.

In addition to the above, the head of the preschool educational institution is obliged to control the work of the supply manager in keeping records of the products received and consumed, as well as their balances, to control the rational use of allocated budget Money for meals, keep records of them, calculate the cost of meals for a month, know the cost of a child day, compare the actual number of children eating with the data of their actual attendance according to the menu-requirement. Accounting is possible both in writing and in in electronic format. This greatly simplifies the work of the caretaker, the nurse, and avoids routine calculations and rewriting.

Basis for effective production control nutrition of children in preschool educational institutions - the correct, complete and timely maintenance of accounting and reporting documentation, namely journals in accordance with SanPiN 2.4.5.2409-08. All forms of accounting documentation (logs) are given in Appendix No. 18.

In conclusion, it should be noted that consideration of catering issues should be on different levels: parent meetings, teachers' councils, production meetings, meetings of the Nutrition Council, but all these events must be documented (minutes, certificate, act, etc.) (Appendix No. 19).

Action plan

catering control

MDOU "Kindergarten of a general developmental type No. 13 "Asterisk"

	Events	the date	Responsible
Organizational work
	Issuance of orders for catering for the 2014-2015 academic year		V.N. Morozova
	Development of a work plan for catering MDOU No. 13 for the 2014-2015 academic year		V.N. Morozova
	Nutrition council meeting	1 time per month	V.N. Morozova
	Monitoring the status and functioning technological equipment	daily	Samorukova A.A.
	Purchasing overalls for chefs		Romanchuk E.M.
	Development of regulatory and methodological documentation for organizing control over the nutrition of children in preschool educational institutions	September	Nutrition advice
	Replacement of utensils for the catering unit: pots, basins, knives, boards. Purchase of buckets for waste.	During a year	Romanchuk E.M.
	Timely replacement of chipped dishes.	As needed	Romanchuk E.M.
	Approval and testing of new technological maps	as needed	Nurse
	Purchasing tablecloths for groups	September	Romanchuk E.M.
Parent work
	Informing parents about the assortment of children's food (menu for today).	daily	Galkina I.A., Ivanova S.A.
	Individual counseling for parents of children with poor appetite.	as needed	Galkina I.A., Ivanova S.A.
	Consulting on the organization of meals for children in the whole family through corners for parents	1 time per month	group educators
	Decoration of the "Bon appetit" booth	September	Sizova N.I.
	Group parent meetings "Nutrition is the basis of children's health"		Group tutors
Personnel management
	Checking the knowledge of SanPiN cooks.		V.N. Morozova
	Consultation for junior educators on the topic: "Organization of the nutrition process."		V.N. Morozova
	Checking "Status of catering work"		Nutrition Commission
	Workshop on the results of the work of the groups
Work with children
	Development of the program "Teaching children the basics of healthy eating"	September	Galkina I.A. Ivanova S.A.
	Exhibition children's creativity from salt dough "We sculpted and rolled, baked in a Russian stove."		Ivanova S.A.
	Making a layout "Live Vitamins"
	Excursion of children to the catering department.		group educators
	Exhibition of children's creativity from cereals "We are dreamers"		Ivanova S.A.
	Making attributes from salt dough for role-playing game"Shop products"		Sizova N.I.
Catering control
	Inspection upon receipt of each batch of products	daily	Morozova V.N.
	Compliance with the rules of storage and commodity neighborhood	daily	Morozova V.N.
	Control over the sanitary condition of the workplace	daily	Morozova V.N.
	Compliance with sanitary requirements for the release of finished products	daily	Morozova V.N.
	Compliance with and implementation of sanitary and epidemiological requirements for catering	daily	Morozova V.N.
	Compliance with technological instructions	daily	Morozova V.N.
	Removal of a daily sample and selection for storage	daily	Samorukova A.A.
	Providing C-vitaminization and diet.	Daily	Morozova V.N.
	Controlling the quality of products, the availability of shipping documents, maintaining accounting and reporting documentation	constantly	Romanchuk E.M.
	Control over the laying of products in the food block	daily	Morozova V.N.
	Implementation of incoming control over the conditions of transportation of food products from suppliers	as products arrive	Morozova V.N.
	Control over the organization of the feeding process in groups	systematically	nutrition commission, parents
	Control weighing portions in groups	as needed	food commission, parents
		1 time per month	Nutrition Commission
	Compliance with the schedule for issuing finished products to the group	daily	food commission
	Control over the state of cleaning and cutting equipment in the catering unit.	1 time per month	Nutrition Commission
	Temperature control in refrigeration units.	daily	Romanchuk E.M.
	Removal of leftover food in the warehouse	1 time per month	Nutrition Commission
	Analysis of the implementation of natural nutritional standards	1 time per month	Nutrition advice
Work with providers
	Conclusion of a contract for the supply of products.	1 time per year	Romanchuk E.M.
	Applying for products.	1 time per week	Romanchuk E.M.
	Constant control over the quality of the supplied products.	As they arrive	Nutrition advice

ACCEPTED I APPROVE

Nutrition Council Head of MDOU No. 13

MDOU No. 13 _________ V.N. Morozova

Protocol No. ___ from "___" ___ 2014 "__" ________ 2014

Food council work plan

No. p / p	Events	the date	Responsible
	Approval of the work plan for the year and control schedules.		Chairman of the Board of Nutrition
	Maintaining food documentation
	Report on work with food suppliers.		Romanchuk E.M.
	Nutrition committee report.		manager
	Report on the development of funds allocated for food.		manager
	Maintaining food records.
	Quality control of the received products, conditions of their storage and terms of realization.
	Implementation of the diet in the summer		manager
	Implementation of incoming control over the conditions of transportation of food products from suppliers. Fulfillment of natural dietary norms.		Romanchuk E.M.
	Summing up the work of the council	September	Chairman of the Board of Nutrition

Cyclogram of control over catering in preschool education for a month

Objects of control

1 Week

2 weeks

3 week

4 week

Sanitary condition of the catering department, compliance with the cleaning schedule

Compliance with the diet, food distribution schedule

Serviceability of technological and refrigeration equipment

Marking of dishes, cleaning and cutting equipment

Keeping a log of the temperature regime of refrigeration equipment, a log of the health of workers in the food unit

Compliance with the commodity neighborhood when storing food

Scraping of raw and perishable products

Vitaminization of ready meals

Scraping of finished products

Storage conditions for detergents and disinfectants (availability of documents confirming their quality and safety)

Condition of cooking and eating utensils

Availability of shipping documents confirming their quality

Product implementation dates

Daily sampling, sampling and storage

Compliance with the flow of technological processes

Correspondence of the amount of cooked food with the volume and number of servings

Compliance bookmark products menu-requirement

Compliance with cooking technology

Creating conditions in groups for eating according to age

Compliance with labor protection in the catering unit, the availability of a first aid kit

Elena Kutel
Control of the head of catering in MBDOU "C No. 12" (theory)

Organization of rational nutrition is a multifaceted task requiring leader knowledge of regulatory documents, the basics of nutrition and a variety of procedures control. From how organized food in preschool, the physical and neuropsychic development of children, as well as their morbidity, largely depends. So control of the proper organization of nutrition there are several children in preschool divisions: administrative, medical, economic, but responsible for everything supervisor, (see Federal Law "On education in Russian Federation» p. 5, art. 51; " Catering in a preschool educational institution is assigned to the preschool educational institution”).

Catering children begins long before the receipt of products at the food unit. At the beginning of the school year leader issues orders"About catering for children in preschool» (Appendix No. 1, which approves the person responsible for catering in preschool, order "On the establishment of a council for nutrition» (Appendix No. 2, "On the establishment of a commission for nutrition» (Appendix No. 3, "On the appointment of a person responsible for the removal and storage of daily samples" (Appendix No. 4). An action plan is being drawn up for catering control in the preschool educational institution for the academic year (Appendix No. 5, which prescribes organizational work, work with parents, personnel, children, suppliers, catering control. Approval of the Council's work plan for meals for the school year(Appendix No. 6). Contracts are signed with product suppliers.

Supervisor is responsible for the fulfillment of contracts for the supply of products food. Copies of contracts must be in kindergarten and registered in the appropriate journal. It is necessary to ensure that the contracts specify the storage conditions and terms for the sale of perishable products, clearly spell out the requirements for the quality of products and their delivery, as well as the responsibility of the supplier for violation of the terms of the contract. Supervisor must document all claims for each fact of violation of the terms of the supply contract, demand the exchange of low-quality goods within the time specified in the contract. Applications for products are submitted every month and are made in writing signed by the head.

For the purpose of checking organization of the catering process, the head of the institution controls: the sanitary condition of the catering department, the availability of conditions in groups for eating; the quality of food and cooked food; menu variety; observance of sanitary and hygienic norms and rules. For this, a cyclogram is developed Monthly catering control(Appendix No. 7). Supervisor must conduct at least two scheduled inspections during the academic year catering. The content of the check can be both complex and selective. For example, a topic check on a topic « Control over the organization of food in preschool» (Appendix No. 8) and operational check "The state of labor protection at the food unit" (Appendix No. 9).

The manager needs to make an input the control for the products received in the preschool educational institution. Namely, check how products are delivered to institution: is there a special container, how it is labeled and handled (if it is reused, how the products are stored in the car (for example, are the products to be cooked transported together with the products consumed without processing) (see SanPiN, Appendix No. 13, 14).

The leader must control accompanying documentation arriving at the warehouse with products, and make sure that all documents confirming the quality and safety of incoming products are available, remember that a quality certificate and a veterinary conclusion must be for each batch of products, and a certificate of conformity is given for each type of product, for example, dairy products, confectionery, etc., and is valid for a year. The quality of incoming products should be checked according to the Perishable Products Rejection Journal, which is maintained by product category. (meat, butter, milk, sour cream, etc.). It should contain daily marks by the head of the economy, responsible for the quality of the products received, about the storage conditions, the timing of the implementation in accordance with SanPiN. Marriage involves the control package integrity and organoleptic assessment of incoming products (appearance, color, texture, smell and taste of the product) (Appendix No. 10). In order to prevent the possibility of food poisoning, special attention should be paid to the isolated storage of products such as meat, fish, milk and dairy products. It is necessary to check compliance with food storage conditions - it is unacceptable when raw meat or fish is stored next to dairy products or products that go to nutrition children without heat treatment. All products must be stored in containers appropriately marked. A gross violation is, for example, the storage of products subject to heat treatment in containers for products not subject to heat treatment, or the use of labeled equipment for other purposes. Refrigerators require thermometers to control for the temperature regime, the temperature must be recorded by the responsible person in a special journal daily.

AT catering manager supervision includes quality assessment food. This can be done based on several selections from the requirements menu. The set of products used allows us to judge the compliance of food with approved natural standards. children's nutrition(see SanPiN, Appendix No. 10). Norms food children depend on their age and the mode of operation of the institution. Therefore, the preschool educational institution conducts a 10 day menu: for preschool and early childhood. When checking the menu, it must be borne in mind that some products must be included in the menu daily in full daily volume, and some (such as fish, cottage cheese, eggs) included in the diet after 1-2 days. In this case, it is necessary to use their full rate within a week. The menu-requirement is compiled taking into account the norms food and an approximate 10-day menu, is approved leader(or by a person appointed by order leader) daily, one day ahead. In the menu-requirement must be clearly indicated: name of dishes and products, their yield, the amount of product used for each dish per child and (through slash) for all children.

Make any changes to the menu-requirement without notice leader is prohibited(see memo Appendix No. 11). If for any reason it becomes necessary to replace dishes (for example, due to short supply of products or their Bad quality, changes are noted in the menu-requirement and an act is drawn up, which the manager endorses. Corrections and strikethroughs in the request menu are not allowed. If unclaimed products are returned or an addition to the menu-requirement is made, then an invoice-request for the return is drawn up (addition) unclaimed (added) products food.

The control the quality of food is monitored daily by the manager, she is present when laying food in the boiler. The quality of food largely depends on the accuracy of compliance with the norms for laying products and raw materials, that is, on their mass. Periodically, in order to check the correctness of the bookmarks of the main products (butter, meat, fish, etc.) members of the nutrition is controlled weighing the products allocated for the preparation of the dishes indicated in the menu with the preparation of an act (Appendix No. 12). The data obtained is compared with the menu-requirement, where these products are listed for each dish, indicating their quantity per child and for all children.

Yield of dishes controlled by determining the total volume of food prepared by the number of children and the volume of single servings, avoiding the preparation of excess food, especially the first meal. This results in a reduction in calories. food, lowering its biological value and increasing food residues.

For comfort control dishes in the kitchen must be measured. The output of II dishes is checked by weighing several servings and comparing the average weight of a serving according to the menu.

Therefore, the scales at the catering unit must comply with the metrological and operational requirements: be accurate, stable, sensitive, reliable. Employees checking scales bodies State metrological service at least once a year. Supervisor The preschool educational institution is responsible for the health of the scales and therefore must carry out an internal verification of the scales at least once every three months.

The consumption rates of products per child for the menu-requirement must comply with the technological maps from which the card file of dishes is compiled, which is mandatory for preschool educational institutions. Technological cards usually indicate the recipe for preparing a dish and must contain information on the following: graph:

Mass "gross" - the mass of the product before its cold processing;

Weight "net" - the weight of the product, taking into account heat losses during cold processing;

Exit portions;

Composition and energy value (calories) product "net";

Cooking technology.

The card file of dishes is approved by order leader DOW and is adjusted as necessary. The institution must have two working copies of the card index dishes: one - for the head of the household, compiling the menu-requirement, the other - for cooks, with a description of the technological process of preparing dishes.

The head of the DOE is obliged to supervise the correct design of the menu and its placement in a convenient place for reading. The menu must contain the output of dishes and be certified leader.

The control for the finished product is carried out by the grading commission together with head of the institution. Finished product quality control according to the Journal of rejection of finished products and the presence of daily samples taken.

All dishes ready for distribution, including juices and sour-milk products, are subject to marriage. The journal must reflect their exact name, for example, "Bifilife", "Bifidok", "Kefir", the juice "Apple fortified", the juice "Apple straight pressed" etc. The journal records organoleptic evaluation of the finished dish (appearance, color, smell, taste, consistency) (Appendix No. 13). Samples are taken in a sterile container with a lid and stored in a refrigerator for 48 hours at a temperature of +2 to +6 °C (see SanPiN p 2.10.24, (Appendix No. 14).

It is very important to keep on control the organization of meals for children in groups. When checking it is necessary to pay attention to compliance with the regime food, bringing food to children (if necessary, portions taken from the table are weighed on organization of the feeding process, the appetite of children, their attitude to new dishes, the coherence of the work of the staff, the presence of food leftovers. During meals, a calm atmosphere should be created in the group, without noise, loud conversations, distractions. The importance of aesthetics food, table setting, instilling in children the necessary hygiene skills. In this matter, the Commission on nutrition, which is daily at different intervals of time controls nutrition children and records their assessment in a special journal (Appendix No. 15).

The control for the sanitary condition of the catering unit is to daily check the quality of cleaning the kitchen and all utility rooms (Appendix No. 16, compliance with the rules for washing dishes (Appendix No. 17, equipment (only using approved detergents that have a certificate), the activity of the disinfectant solutions used. You should pay attention to availability of a sufficient number of marked cutting boards, their proper use and storage, strict compliance with the requirements of culinary processing of products, especially those that are eaten without heat treatment. Supervisor monitors the observance of labor protection in the catering unit, the serviceability of electrical wiring and all equipment, and the observance of the rules of personal hygiene of employees. According to the results of inspections of the sanitary condition of the catering department by members of the Council for nutrition acts are drawn up, which are stored in a special folder.

In addition to the above, The head of the DOE is obliged to supervise the work of the supply manager in keeping records of received and consumed products, as well as their balances, control rational use of funds allocated according to the estimate for nutrition, keep records, calculate the cost meals per month, know the cost of a child day, check the real number according to the menu-requirement eating children with their actual attendance data. Accounting is possible both in written form and in electronic form. This greatly simplifies the work of the caretaker, the nurse, and avoids routine calculations and rewriting.

The basis of an efficient production power control children in preschool educational institutions - the correct, complete and timely maintenance of accounting and reporting documentation, namely journals in accordance with SanPiN 2.4.5.2409-08. All forms of accounting documentation (magazines) are given in Appendix No. 18.

In conclusion, it should be noted that the consideration of issues catering should be on different levels: parent meetings, teachers' councils, production meetings, meetings of the Council for nutrition, but all these activities must be documented (protocol, certificate, act, etc.) (Appendix No. 19).

Analytical reference

food control in MBDOU for children garden "Katyusha"

The process of catering in kindergarten is based on regulatory and methodological documents on nutrition. The main document is SanPiN 2.4.1.3049-13.

The preschool organized four meals a day based on an approximate ten-day menu approved by the head of the MBDOU. The kindergarten has a file of technological cards approved by the head of the MBDOU. In the nutrition of children, iodized salt is used, and mandatory fortification of the third course is carried out.

Documentation: a log of the rejection of incoming food raw materials and food products, a journal of marriage of finished culinary products, a cumulative statement of food costs.

The average actual cost of the 1st day of meals for 9 months of 2015 amounted to 111 rubles. 65 kopecks, the average planned cost is 98 rubles. 76 kop. Thus, the difference between the average actual and average planned cost was - 12 rubles. 89 kop.

During the operation of technological equipment, the possibility of contact between raw and ready-to-eat products is excluded. Pure kitchenware be stored on shelves.

Samples of finished products are exposed daily. Samples are taken in sterile glassware with a lid and stored for 48 hours in a specially designated place in a refrigerator at a temperature of + 2; + 6 degrees C.

State storage facilities and the catering unit complies with sanitary and epidemiological standards. Food storage requirements are met. Racks and pallets available. Refrigeration equipment is available for the storage of perishable products. When storing food products, the commodity neighborhood is observed.

The dishes are labeled and washed qualitatively.

Tables in groups are washed after each meal. hot water with detergents special rag.

The sanitary and anti-epidemiological regime at the catering unit corresponds (cleaning of the premises of the catering unit is carried out according to the schedule, using detergents and disinfectants).

The diet in groups meets the age and hygiene requirements.

A favorable emotional environment has been created in the kindergarten during meals. Children are provided with appropriate utensils, tables and chairs correspond to height indicators, are marked in accordance with SanPiN. The distribution of food is carried out according to the schedule.

Children sit down at the table as they finish washing, at the laid tables. The next dish is served as soon as the previous one is eaten. After finishing the meal enjoy paper napkins. Children who finish the meal before others, the teacher allows you to leave the table. Dining room service is organized according to the age of the children.

Educators and assistant educators manage the nutrition of children: they monitor posture, behavior at the table.

1. To arrange a corner of the marriage committee with the appropriate equipment. Deadline: until 01.12.2012
2. Continue work on the formation of cultural and hygienic skills in children. Deadline: permanent. Responsible: educators of all age groups.
3. To ensure compliance with the implementation of natural standards at the level of 85% -87% - constantly, in accordance with the planned cost. Deadline: permanent. Responsible: head of the preschool educational institution.
4. Ensure timely payment for food supplies. Deadline: permanent. Responsible: chief accountant.
5. To carry out daily monitoring of the implementation of planned values ​​for the implementation of natural norms and the cost of food when compiling menu requirements. Deadline: permanent. Responsible: head of the preschool educational institution.

ANALYSIS

fulfillment of natural norms in MBDOU kindergarten "Katyusha"

	Name product	July	August	September	Total for 3 quarter
	Meat	103.6	85,5	105,4	98,17
	Fish	86,5	94,6	67,6	82,9
	Milk	106,6	106,2	103,1	105,3
	Cottage cheese	122,5	122,5		116,67
	Vegetables	131,5	103,7		110,74