Currently (July 2017), the Requirements for washing and disinfecting utensils, equipment, inventory from SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, production and turnover in them food products and food raw materials

SANITARY REQUIREMENTS FOR WASHING AND DISINFECTING WARE, EQUIPMENT, INVENTORY

Compliance in catering establishments sanitary regulations when processing utensils, equipment and inventory is of great sanitary and hygienic importance to ensure the completeness of the implementation sanitary regime and sanitary and epidemic impeccability of the produced dishes and culinary products.

Organizations are provided with sufficient necessary equipment and items of material and technical equipment.

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 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.

For grinding raw and cooked foods, as well as raw semi-finished products and culinary semi-finished products a high degree of readiness, a separate technological equipment, and in universal machines- interchangeable mechanisms.

Sanitization of technological equipment is carried out as it becomes contaminated and at the end of work.

Production tables at the end of work are thoroughly washed using detergents and disinfectants, washed hot water at a temperature of 40-50°C and wipe dry with a dry clean cloth.

In order to prevent infectious diseases cutting equipment is assigned to each workshop and has a special marking.

Cutting boards and knives are marked in accordance with the product processed on them: "SM" - raw meat, "SR" - raw fish, "SO" - raw vegetables, "VM" - boiled meat, "VR" - boiled fish, "VO" - boiled vegetables, "MG" - meat gastronomy, "Greens", "KO" - pickled vegetables, "Herring", "X" - bread, "RG" - fish gastronomy.

Can be applied to cutting equipment color coding along with letter markings in accordance with the product processed on them. Cutting equipment for finished and raw products should be stored separately.

The deck for cutting meat is installed on a crosspiece or a special stand, fastened with metal hoops, daily after work is cleaned with a knife and sprinkled with salt. Periodically, as necessary, the deck is cut down and planed.

After each technological operation cutting equipment (knives, boards, etc.) is subjected to sanitization: mechanical cleaning, washing with hot water with detergents, rinsing with hot running water. Store inventory in a designated area.

Washing dishes, equipment, inventory in catering establishments is carried out with the addition of special detergents. The sanitary rules contain a list of cleaning, washing and disinfecting agents approved for use by the SES authorities. This list contains more than 20 types of detergents that are approved for use in manual and machine washing of the canteen and kitchen utensils. The same list contains a link to the regulatory and technical documentation, the method of preparation and the procedure for using detergents.

For mechanized dishwashing, dishwashers of various brands and capacities of intermittent and continuous action are used. In continuous machines (for example, MMU-2000, capacity 2000 plates per hour), the baths are divided into four zones for the technological processing of dishes. In the first zone, jet cleaning from food residues takes place, in the second - washing with a recycled detergent at a temperature of at least 45 ° C (usually "Dishwasher" solutions are used as detergents). The third zone is designed for primary rinsing with recycled water heated to a temperature of at least 50°C. In the fourth zone, the dishes are rinsed with running water at a temperature of 94-96°C.

For washing by hand, the enterprise must be provided with: for tableware - three-section baths, for glassware and cutlery - two-section baths.

At highly specialized catering establishments with a limited assortment, in buffets, washing of all dishes in a two-section bath is allowed.

Regardless of availability dishwasher in washing tableware it is recommended to have a five-section washing bath.

In beer bars, mugs, glasses, glasses are washed with hot water at least 45-50 ° C using detergents and disinfectants.

For rinsing glasses, glasses, mugs, syringe installations are additionally equipped.

If the dishwasher fails, there are no conditions for hand wash dishes, as well as disposable tableware and cutlery, the work of the organization is not carried out.

Washing tableware by hand is carried out in the following order:

Mechanical removal of food residues;

Washing in water with the addition of detergents in the first section of the bath;

Washing in the second section of the bath in water with a temperature of at least 40 ° C and the addition of detergents in an amount two times less than in the first section of the bath;

Rinsing dishes in a metal mesh with handles in the third section of the bath with hot running water at a temperature of at least 65 ° C using a flexible hose with a shower head;

Drying dishes on lattice shelves, racks;

At the end of the working day, all tableware and cutlery are disinfected with products in accordance with the instructions for their use.

Washing of kitchen utensils is carried out in two-section baths in the following order:

Mechanical cleaning of food residues;

Washing with brushes in water with a temperature of at least 40 ° C with the addition of detergents;

Rinse with running water at a temperature not lower than 65°C;

Drying in an overturned form on lattice shelves, racks.

Cutlery, when processed by hand, is washed with detergents, followed by rinsing in running water and calcination in ovens, bakers, dry ovens for 10 minutes.

Clean kitchen utensils and utensils are stored on racks at a height of at least 0.5 m from the floor.

Clean tableware is stored in closed cabinets or on racks.

Clean cutlery is stored in the hall in special cassette boxes, handles up. Storing them on trays in bulk is not allowed. Cassettes for cutlery are daily sanitized.

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, then dried and stored in a specially designated place.

Brushes with mold and visible dirt, as well as sponge material, the quality of which cannot be processed, are not used.

Trays for visitors after each use are wiped with clean napkins. Trays deformed and with visible contamination are not used. At the end of the work, the trays are washed with hot water with the addition of detergents and disinfectants, rinsed with warm running water and dried. Store clean trays in designated areas on the sales floor, separate from used trays.

AT washing departments instructions are posted on the rules for washing dishes and equipment, indicating the concentrations and volumes of detergents and disinfectants used.

Washing of returnable containers in procurement organizations and in specialized workshops is carried out in specially designated rooms equipped with bathtubs or washing machines, using detergents.

Glassware and cutlery are washed in a two-section bath in the following mode:

Wash with water at a temperature not lower than 40 ° C with the addition of detergents;

Rinse with running water at a temperature not lower than 65°C.

Washed cutlery is scalded with boiling water, followed by air drying.

In restaurants, cafes, bars, it is allowed to additionally wipe glassware and appliances with clean towels.

At the end of the working day, disinfection of all tableware and appliances is carried out with a 0.2% solution of bleach or a 0.2% solution of chloramine, or a 0.1% solution of calcium hypochloride at a temperature of at least 50 ° C for 10 min.

Washing of kitchen utensils is carried out in two-section baths in the following mode:

Exemption from food residues with a brush or wooden spatula, burnt food should be soaked with warm water with the addition of soda ash;

Washing with herbal brushes or washcloths in water with a temperature of at least 40 ° C with the addition of detergents;

Rinse with running water at a temperature not lower than 65°C;

Drying in an overturned form on lattice shelves, racks.

Clean kitchen utensils and utensils are stored on racks at a height of at least 0.5-0.7 m from the floor. Clean cutlery is stored in the hall in special cassette boxes. It is forbidden to store them on trays in bulk.

Clean tableware is stored in closed cabinets or on racks.

Brushes, washcloths for washing dishes after work are washed in hot water with the addition of detergents, dried and stored in a specially designated place.

At the end of the work, the trays are washed in washing tableware with hot water with the addition of detergents, rinsed and dried, and wiped with clean napkins after each use.

In the washing departments, instructions on the rules for washing dishes and equipment should be posted.

Washing of returnable containers at procurement enterprises and in specialized workshops is carried out in specially designated rooms equipped with bathtubs or washing machines, using detergents.

Detergents used for sanitizing dishes, equipment, and inventory are recommended to be selected taking into account the characteristics of their contamination.

At heavy pollution fats, it is preferable to use strong alkaline solutions.

Weak acid detergents remove protein and carbohydrate contaminants well.

Equipment and inventory are washed immediately after use. First, the machines are disassembled and food remains are removed. After that they are washed in warm water with the addition of detergents and rinsed repeatedly.

Then small parts are boiled or calcined in an oven, and large ones are treated with boiling water. Before use, the equipment is doused with boiling water, regardless of the washing time.

Sanitization of process equipment must be carried out in accordance with the operation manual for each type of equipment.

Production and washing baths, as well as production tables, are washed with the addition of detergents and rinsed with hot water at the end of work.

The cutting chair for meat should be made of hard wood, mounted on metal stand and painted on the outside. At the end of the work, its working surface is cleaned with a knife and sprinkled with salt, and the side part is washed with hot water.

Cutting boards after each operation are cleaned with a knife from product residues, washed with hot water with the addition of detergents, rinsed, scalded with boiling water and stored on edge on racks in special cassettes in the workshop to which they are assigned.

Production equipment and tools after washing with the addition of detergents and rinsing should be scalded with boiling water.

Cutting boards and more production inventory should be washed in a dishwasher. On the large enterprises public catering, the specified inventory is washed and stored directly in the shops: meat, cold, etc.

Especially carefully should be handled equipment, inventory, which are used in confectionery shops. AT " Sanitary regulations... "special, more stringent requirements for the sanitization of equipment and inventory used in the production confectionery.

In these workshops, production tables at the end of the shift are thoroughly washed with a 0.5% soda solution, then with a 2% bleach solution, washed with hot water and wiped dry with a clean rag.

Processing of in-shop containers and inventory is carried out after being freed from products in special 3-section washing baths after a thorough mechanical cleaning in the following order:

In the first section - soaking and washing in a 0.5% soda ash solution with a temperature not lower than 40 ° C;

In the second section - disinfection with a 2% solution of bleach with a temperature of at least 40 ° C for 10 minutes;

In the third section - rinsing with hot water at a temperature not lower than 65°C.

After processing, the inventory and intrashop packaging are dried and stored in a specially designated place on racks at a height of at least 0.5-0.7 m from the floor.

Scales, hairpins are washed with hot water and wiped dry. They are processed as they get dirty, but at least 2 times per shift.

New forms, baking sheets and sheets must be calcined in ovens before they are used for baking semi-finished products. It is forbidden to use molds and sheets with soot for baking.

The container used for the transportation of confectionery products after each return from trading network washed with a 0.5% solution of soda ash, rinsed with hot water and dried.

At the end of work, the inventory used for the manufacture of egg mass is thoroughly washed with a 0.5% solution of soda ash, disinfected with a 2% solution of bleach for 10 minutes, followed by rinsing with hot water.

Jigging bags, tips, as well as small inventory used in the decoration of cakes and pastries are subject to especially careful processing. Before processing, the tips must be removed from the bags, subsequent processing is carried out separately. Bags are processed in the following order:

Soaking in hot water with a temperature not lower than 65°C;

Laundering in a 2% solution of soda ash at a temperature not lower than 40°C;

Thorough rinsing with hot water;

Sterilization of bags by boiling in water for 30 minutes from the moment of boiling;

Drying in a drying-sterilizing and oven oven.

Sterile bags are kept in clean metal boxes with lid.

The tips from the bags, small inventory for working with the cream are washed in a 2% solution of soda ash, washed with hot water, boiled for 30 minutes and stored in a specially designed container with a lid.

Containers for processing and storage pastry bags, tips and small inventory, it is not allowed to use for other production purposes.