Sanitary day in the dining room. Sanitary rules for public catering organizations

Document as of August 2014

Approved
Chief State
sanitary inspector of the USSR
September 1, 1953

Agreed
with the Ministry
trade of the USSR

I. GENERAL PROVISIONS

These rules determine the sanitary requirements for the arrangement, equipment and maintenance of enterprises Catering(restaurants, canteens, tea houses, snack bars, etc.), as well as power supply units for medical, sanatorium and children's institutions (boarding schools, orphanages, etc.), both existing and newly opened.

1. When designing new public catering establishments or reconstructing existing ones, one should be guided by GOST 2086-49 "Public catering establishments. Design standards".

When designing enterprises built into residential buildings, one should be guided by the "Norms and technical conditions for the design of stores and catering establishments located on the first floors of multi-storey buildings residential buildings"(H 105-52).

2. The construction of new public catering enterprises should be carried out according to standard projects, agreed with the Main State Sanitary Inspectorate of the USSR Ministry of Health, or according to individual projects agreed with local bodies of the state sanitary inspectorate or the sanitary and anti-epidemic service of the USSR Ministry of Health.

II. SANITARY REQUIREMENTS FOR THE TERRITORY

3. The choice of a land plot for construction, additional construction, reconstruction of public catering establishments, water supply, sewerage and wastewater discharge must be preliminarily agreed with the local bodies of the state sanitary inspection or the sanitary and anti-epidemic service of the USSR Ministry of Health.

4. Land plot for public catering establishments should be unbogged. The territory of enterprises should be fenced, surrounded by a strip of green spaces, asphalted or paved. If there is a large area, it is allowed to asphalt and paving only access roads, sidewalks and loading and unloading areas. Unpaved areas of the territory should be landscaped.

5. The territory of catering establishments must be kept properly clean. Yard cleaning should be done daily.

In the warm season, before harvesting (at least 2 times a day), the territory should be watered.

III. SANITARY REQUIREMENTS FOR WATER SUPPLY AND SEWERAGE

6. Water supply to public catering enterprises should be carried out by connecting them to the local water supply network, and in the absence of it, through the installation of artesian wells, mine wells and use of water from nearby water bodies (rivers, lakes, etc.). Water quality must meet the requirements of GOST 2874-45 "Drinking water. Quality standards".

7. For production and drinking needs, enterprises must be provided with water at the rate of 18 - 25 liters per meal or 8 liters per dish, depending on the type of enterprise and other conditions (water supply and sewerage systems, etc.).

8. Sewerage of public catering enterprises is arranged by connecting them to existing sewer networks.

9. When placing enterprises in non-sewered areas, it must be equipped local sewerage for the reception of industrial and fecal waters - a latrine and a concreted pit should be arranged on the territory, connected to the industrial premises with the help of a closed drain with a water seal.

A concrete pit and latrines should be located at least 25 m from industrial premises catering establishments.

The procedure for the removal and discharge of fecal and household wastewater is carried out in agreement with the local sanitary authorities.

10. Dumping of polluted industrial and fecal-economic wastewater into open water bodies without appropriate treatment, as well as the construction of absorbing wells, is prohibited.

11. Industrial waste and garbage must be collected in special, tightly closed, serviceable waste bins located at a distance of at least 25 m from the production premises of catering establishments.

Cesspools can be filled no more than 2/3 of the volume, after which their contents must be removed.

Waste bins and latrines should be systematically cleaned and disinfected with a 15% solution milk of lime from freshly slaked lime or 10% bleach solution (1 kg of bleach per bucket of water).

IV. SANITARY REQUIREMENTS FOR THE PREMISES

12. When planning catering establishments, one should take into account the need to follow the sequence technological processes food processing.

It is not allowed to place a trading floor, a kitchen, a distribution room, a cold shop, a confectionery, meat and fish and washing shops in the recessed and basement floors.

Requirements for the composition of the premises of public catering establishments are set out in GOST 2086-49 "Public catering establishments. Design standards".

In canteens with a number seats from 50 to 250, the composition of the premises should be as follows:

lobby and cloakroom for visitors ranging from 25 to 110 sq. m;

latrines, washrooms with an area of ​​​​5 to 15 square meters. m;

dining rooms ranging from 65 to 325 sq. m;

buffet area from 10 to 40 sq. m;

a room for dispensing food at home (in enterprises from 150 to 250 seats) with an area of ​​12 to 20 sq. m;

group of industrial premises: kitchen area from 30 to 85 sq. m, distribution area from 10 to 30 sq. m, a cold shop (with the number of seats from 100 to 250) with an area of ​​10 to 20 sq. m, a meat and fish shop with an area of ​​15 to 20 sq. m, a vegetable shop with an area of ​​15 to 20 sq. m, a confectionery shop (with the number of seats from 150 to 250) with an area of ​​15 to 30 sq. m;

bread slicer (with the number of seats from 100 to 250) with an area of ​​6 to 10 sq. m;

washing kitchen and tableware with an area of ​​10 to 25 sq. m, the chief's room (with the number of seats from 100 to 250) with an area of ​​4 to 6 sq. m, a group of warehouses: a pantry of vegetables with an area of ​​​​7 to 16 square meters. m, a pantry of dry products with an area of ​​​​8 to 17 square meters. m, a room for loading products with an area of ​​6 to 15 sq. m;

a group of refrigerating chambers from one to 4 chambers with an area of ​​8 to 12 sq. m;

a group of administrative premises - an office (with the number of seats from 50 to 250) with an area of ​​​​8 to 15 square meters. m, staff room (with the number of seats from 100 to 250) with an area of ​​8 to 15 sq. m, the sanitary part (with the number of seats from 150 to 250) with an area of ​​6 sq. m, director's office (6 - 10 sq. m.), wardrobe (equipped with individual lockers), washbasins, showers and latrines for staff ranging from 10 to 40 sq. m. m, etc.

Catering establishments must have a direct daylight with a light factor of at least 1:8 and artificial lighting of at least 50 lux on the surface of tables and workplaces.

At central heating canteens and restaurants with a seating capacity of 100 or more must be equipped supply and exhaust ventilation.

In all other enterprises, as well as in enterprises with stove heating, natural or forced exhaust ventilation is provided without compensation for exhaust by inflow (the internal temperature and the frequency of ventilation air exchanges in the premises of public catering establishments are set out in Table 4 GOST 2086-49 "Public catering establishments. Design standards ").

13. The premises of public catering establishments should be plastered, the ceilings and walls should be whitewashed, the wall panels of industrial premises should be painted. oil paint or lined with tile tiles to a height of 1.8 m. marble chips. In dining halls, administrative premises, floors can be painted wood, parquet or covered with linoleum.

14. Whitewashing of industrial premises, dining rooms and buffets should be carried out regularly as they become dirty. Planned general repair must be done at least once a year.

Note. Disinfection of premises should be carried out periodically as directed by sanitary supervision.

15. At the entrance to the premises of enterprises, scrapers and grates for cleaning shoes from dirt should be arranged.

16. All premises must be kept clean, for which daily, systematic, thorough cleaning must be carried out: wet sweeping and mopping, dusting, wiping furniture, removing cobwebs, washing windows, etc. Premises should be thoroughly ventilated daily.

General cleaning of the premises, thorough washing of equipment and production equipment should be carried out at least once a week using a 1% clarified solution of bleach (100 g of bleach per bucket of water).

17. Dining tables should be covered with a clean tablecloth or oilcloth. Tables with tops made of marble, marblet or plastics are allowed uncovered.

18. Cleaning of dining tables should be done after each diner: removal dirty dishes, cutlery, food debris, sweeping away crumbs, thorough wiping of oilcloth, marble table top. At the end of work or between shifts, tables should be thoroughly rinsed with hot water.

Public catering enterprises should be provided with a sufficient number of spittoons, urns, and cleaning equipment.

19. Drinking water should be stored in clean carafes with stoppers or in special lockable tanks. The water should be changed daily after thoroughly washing the decanters and cisterns.

20. In the premises of catering establishments it is strictly forbidden to arrange general meetings, film screenings, lodging or lodging, etc.

21. Entry of unauthorized persons into production and storage facilities is allowed only with the permission of the administration and only in sanitary clothing.

V. SANITARY REQUIREMENTS FOR EQUIPMENT, INVENTORY AND UTENSILS

22. Technological equipment - a vegetable cutter, a meat grinder, a potato peeler, a shredder, a masher and other machines should be located in such a way that free access is provided to them. The enterprise must have at least two meat grinders: one for raw meat and the second for boiled meat, boiled potatoes, etc.

23. All working metal parts of the machines at the end of work should be disassembled, washed thoroughly and wiped dry.

24. Baths for soaking salted fish, washing meat, washing vegetables, etc. must be enameled, made of marble chips or lined with metlakh tiles. Metal baths (tinned iron, stainless steel, duralumin, etc.) are allowed for washing kitchen and tableware. Bathtubs should be equipped with hot and cold water supply to each nest and drain into the sewer.

When connecting bathtubs to the sewer, air breaks should be provided.

25. Production tables intended for processing food products and preparing culinary products must be upholstered in aluminum, duralumin or galvanized iron (for raw meat and fish), tightly fitting to the base of the table, with careful soldering of the seams. It is recommended to make all-metal tables with a frame of gas pipes or angled iron and a removable lid made of stainless steel or marble chips. For cutting dough and vegetables, wooden lids are allowed, tightly knocked together from wide thick boards of hardwood with a smoothly planed surface.

26. For cutting meat, fish, vegetables and other products, there must be separate cutting tables and separate cutting boards without slots, smoothly planed, made of hardwood (ash, birch, maple, oak). Boards must be marked on the side surface with one of the following notation"SM" (raw meat), "SR" (raw fish), "SO" (raw vegetables), "VM" (boiled meat) "VR" (boiled fish), "BO" (boiled vegetables).

The boards must be assigned to certain workplaces and stored in the same room.

27. Chopping tables, cutting boards, decks for chopping meat should be cleaned daily after work, washed with hot water, and the decks should be cleaned dry with a knife and sprinkled with salt. As necessary, the deck should be cut down, and the wooden covers of the cutting tables and cutting boards should be planed from the surface. Small wooden objects (oars, spatulas, wooden ladles, etc.) should be scalded with boiling water after washing.

28. To collect waste and garbage in production workshops, there should be metal buckets or tanks with lids (with a foot pedal); daily, after filling no more than 2/3 of the volume, they should be cleaned. At the end of the work, buckets and tanks, regardless of the volume of filling, should be cleaned, washed with a 2% solution of caustic soda, and then rinsed with hot water.

29. Cookware at catering establishments is allowed the following:

copper and iron - tinned with tin;

stainless steel;

cast iron;

aluminum;

untinned iron (trays, buckets, etc.);

from galvanized iron are allowed:

tanks, buckets for boiling and storing drinking water;

ware for storage, carrying of loose dry products (cereals, flour).

30. Tableware and tea utensils are allowed:

faience and porcelain (plates, saucers, cups, jugs, etc.);

varietal glass (glasses, decanters, etc.);

aluminum (table spoons, tea spoons), stainless steel (table and tea spoons, forks, knives).

31. Tinning of copper and iron utensils should be carried out regularly as the utensils wear out, but at least once every 2 months. Tin must meet the requirements of the current OST and contain no more than 1% lead. In the newly tinned dishes after tinning, before using it, it is necessary to boil and pour water twice, and check the quality of the dishes by laboratory testing.

There should be three-cavity baths for washing tableware (and a separate bath for washing tea dishes). In the third nest for tableware, special metal nets or grates should be provided. For washing kitchen utensils, there should be two-cavity bathtubs.

32. The mode of washing dishes should be as follows:

a) mechanical removal write leftovers (brush, wooden spatula);

b) washing dishes with a washcloth in water having a temperature of 45 - 48 °, with the addition of mustard or 0.5 - 2% soda ash;

c) washing dishes in water having a temperature of 50 °, with the addition of 10% clarified bleach solution in an amount of 10 cubic meters. cm per 1 liter of water (which corresponds to 200 - 250 mg of active chlorine);

d) rinsing dishes in the third bath with hot water having a temperature of at least 70 °;

e) drying dishes in a drying cabinet or on a special shelf;

f) washing of cutlery (spoons, knives and forks) after their preliminary cleaning (emery, brick, etc.) should be carried out in the same way as tableware, but the washed forks and knives should be subjected to mandatory boiling and then wiped dry clean towel(in the absence of a drying cabinet). After washing, tea and table spoons are dipped in a special mesh into boiling water for 1-2 minutes and dried in the air.

Glassware (glasses, glasses, saucers, vases, sockets, etc.) is washed in two waters. Tableware and tea utensils with broken edges are not allowed for use.

Note. Brushes, rags and washcloths used for washing dishes should be thoroughly washed, boiled, and dried after work every day. Before starting work, brushes, rags and washcloths should be boiled in a 1% solution of soda ash.

33. Cooking kettles are washed with hot water at a temperature of 50°C using brushes and rinsed with hot water (temperature not lower than 70°C).

Burnt food is not allowed to be scraped off the dishes; pour warm water into a bowl and let the crust soak.

34. Cutting boards, tanks, tubs, tubs and wooden boxes must be cleaned of the remnants of the contents, then washed with hot water (temperature 50 °) with lye and treated with steam or boiling water, and then dried.

35. Metal inventory should be calcined in the oven; napkins and gauze, through which the broth is filtered and juice from berries and fruits is squeezed out or beetroot broth is filtered, each time after use, thoroughly washed in hot water and boil before use.

VI. FOOD RECEPTION AND STORAGE

36. The quality of food products entering public catering establishments is checked by the storekeeper and the head of the canteen in the presence of an employee of the departmental sanitary supervision (if there is one in the state). The quality of food products must comply with the requirements of current state standards or temporary specifications.

Notes. 1. Perishable products that do not meet the standard, but are recognized by sanitary inspection as suitable for food, must be immediately sent for processing.

2. Meat without an accompanying document on veterinary examination and not branded is not allowed to be accepted and used for food.

37. When accepting foodstuffs, containers (barrels, boxes) should be opened after their preliminary cleaning in order to avoid food contamination.

When weighing food, do not place food directly on the scale. The product must be weighed in a container or on a clean oilcloth, paper.

38. For food storage on medium and large enterprises public catering with the number of 50 to 150 seats and more, special premises should be allocated:

a) for bread and dry products;

b) for vegetables and potatoes;

c) for meat (temperature in the chamber + 2 - 4 °);

d) for milk and fat products (temperature in the chamber 0 - 2 °);

e) for fish (temperature in the chamber - 2 °).

39. In small enterprises (up to 50 seats) it is allowed to store perishable products in a common chamber, but the places for storing meat, fish, and dairy products must be delimited.

40. For the storage of perishable products, catering establishments must be provided with refrigeration units - machine-compressor, frigator, ice or ice-salt (chambers with ice-salt pockets).

41. In each catering establishment in the production premises there must be refrigerated cabinets (or ice baths) separate:

a) for raw materials and semi-finished products and

b) for finished products.

Prohibited: joint storage of raw foods with finished goods, storage of spoiled or suspicious products together with benign ones, as well as storage in premises together with food products containers, carts, household materials and non-food items; storage of products together with strong-smelling products (herring).

42. Storerooms for storing dry products must be dry, well ventilated and equipped with shelves, chests, racks and cabinets, the lower surface of the cabinet, chests, shelves must be at least 15 cm from the floor.

43. The pantry for vegetables should be equipped with bins, racks and chests 15 cm from the floor.

44. To store meat in the chambers, there must be racks, hanging beams with tinned hooks, and brackets.

45. Packaged products should be stored on pallets located at a height of 20 cm from the floor. The distance between the wall and the products must be at least 20 cm.

46. ​​Storage of bulk foodstuffs directly on ice is prohibited; it is allowed to store them on oilcloth or on racks laid on ice.

47. Raw meat, cooled and chilled, must be hung on tinned hooks so that the carcasses do not come into contact with each other, with the walls and floor of the room.

Frozen meat is stored in a stack covered with a tarp to keep it cold.

When stored on ice, frozen meat, as well as cooled and chilled meat, should be laid out in one row on a clean oilcloth or wooden racks. Shelf life in refrigerators at catering establishments is up to 5 days, in glaciers - up to 2 days.

48. Frozen and chilled poultry should be stored in boxes. When stacking, for better air circulation, wooden blocks should be laid between the boxes.

49. By-products are sorted by type and stored separately in boxes installed in specially designated places in the pantry.

Offal in boxes are stacked at a low height. The shelf life of offal in the refrigerators of catering establishments should be no more than 2 days.

In the absence of cold, by-products cannot be accepted for storage and sale by catering establishments.

Note. Obtaining by-products for immediate use at catering establishments in the summer is allowed only with the permission of the sanitary authorities.

50. Smoked meats are stored hanging on tinned hooks or in boxes upholstered in galvanized iron.

The shelf life of smoked meats in refrigerators of catering establishments or glaciers is up to 10 days.

51. Boiled sausages are stored hanging on hooks.

a) for class III boiled sausages and with the addition of by-products, the selling period in the presence of cold is set to no more than 48 hours; in the absence of cold, acceptance and storage are not allowed;

b) for liver sausages of the III grade, blood sausages, brawn of the III grade, the period of implementation in the presence of cold is set no more than 12 hours at a temperature not exceeding 6 °; in the absence of cold, acceptance, storage and sale are not allowed;

c) for meat sausages and meat sausages - the period of implementation in the presence of cold is set to no more than 72 hours, provided that they are stored in a suspended state (or in metal boxes); in the absence of cold, storage and sale are not allowed;

d) for sausages of boiled meat and fish I and II grades - the period of implementation in the presence of cold is set to no more than 72 hours, subject to storage in a suspended state; in the absence of cold - no more than 6 hours.

52. Corned beef is stored in barrels installed on the bottom.

53. Chilled large red fish should be stored in refrigerators in a suspended form, small and partial in baskets in a small layer. The shelf life of fish chilled in refrigerators is up to 2 days; in glaciers, ice baths - up to one day.

Frozen fish should be stored in the container in which it arrived (in baskets, barrels or boxes). Shelf life of frozen fish in glaciers, ice baths - up to 2 days, in refrigerators - up to 3 days.

In glaciers, chilled and frozen fish are stored in baskets or boxes, always shifting it with crushed ice; ice is added as it melts.

54. Dairy products should be stored at a temperature not lower than 0° (from 0° to 8°).

55. Butter should be stored in containers or bars wrapped in parchment and placed on clean shelves.

Butter should not be placed next to cheese and other pungent products. Shelf life - in refrigerators up to 20 days, in glaciers - up to 10 days.

56. Large cheeses should be stored without containers in clean wooden decking. When stacking circles of cheese one on top of the other, there should be a plywood pad between them.

57. Small cheeses should be stored on shelves, in containers or on clean wooden decks. The cheese must be laid so that its heads do not touch each other. Even with short-term storage, the rind of the cheese is often moistened and covered with mold. The resulting slime and mold must be removed by wiping the cheese rind with a clean cloth moistened with a weak solution. table salt.

58. Lactic acid products - sour cream and cottage cheese - are stored in barrels with lids specially made of plywood. There should be a gauze pad under the lid.

It is forbidden to leave spoons in a container with cottage cheese and sour cream. The spoon should be lowered into special dishes allocated for this.

59. Flask milk, bottled milk is stored in the container in which it arrived. The implementation period in the presence of cold is not more than 12 hours; in the absence of cold, storage and sale are not allowed.

Flask milk "pasteurized" is subject to compulsory boiling before consumption. It is forbidden to use sour milk (samokvas) for food.

60. Eggs are stored in containers or laid out on trays.

Eggs perceive foreign odors, so they should not be stored near smelling goods.

Use of duck, goose and mirage chicken eggs in boiled form, for the manufacture of dishes, ice cream, mayonnaise, pastries, etc. in catering establishments is prohibited.

61. Bread is stored on shelves covered with curtains or in cupboards with doors; bread should be stacked: shaped - on the rib or bottom crust, cooled - no more than 3 - 4 rows, not cooled - in 1 - 2 rows; hearth - in 1 - 2 rows per edge, with a slope to the side wall of the shelf; loaves - in a vertical position in one row in height, with an inclination to the back wall of the shelf; city ​​buns in a vertical position - in 2 rows in height, with an inclination to the back wall of the shelf. Doors in cabinets for bread should have holes for ventilation.

62. Flour, cereals are stored in chests or bags on racks in piles. Pasta is stored in boxes. To prevent caking and warming of flour when stored for more than 2 weeks, bags of flour should be transferred.

63. Sugar should be stored in bags or chests with a lid. Salt is in chests. Sugar and salt easily perceive foreign odors and moisture, so they must be isolated from strong-smelling, as well as moist products.

64. Potatoes and vegetables should be kept dry. dark basement or pantry, in bins with a layer no higher than 1.5 m. Sauerkraut stored in barrels, greens are stored laid out on racks in chilled chambers.

65. When accepting mushrooms to the enterprise, one should be guided by the "Sanitary Rules for the Harvesting, Processing and Sale of Edible Mushrooms", approved by the All-Union State Sanitary Inspectorate on March 9, 1947.

VII. FOOD PROCESSING REQUIREMENTS

66. For the processing of raw materials and the preparation of culinary products in catering establishments, there must be separate procurement rooms for processing meat, fish, vegetables, for making cold appetizers, and for cooking food.

67. The number of dishes prepared must be in strict accordance with throughput enterprises.

68. It is not allowed to cut and wash raw materials directly in the kitchen where food is cooked.

69. Processing of raw and finished products should be carried out on different tables and on different cutting boards(see paragraph 26).

70. The meat parts of the carcass must be carefully cleaned and washed in running water with a brush before deboning. Places where there are blood clots, branding, bruises and other contamination should be carefully cut off.

71. Thawing of frozen meat should be carried out in half carcasses or quarters in a suspended state in special room(defroster) or on tables in meat shop. Do not thaw meat in water or near the stove.

72. Meat, beef, veal, lamb are boiled or fried in large pieces weighing no more than 1.0 - 1.5 kg, with the exception of ham, ham, loin, etc.

The time of cooking or frying meat varies depending on the type and type of meat and the size of the pieces. When the meat is fully cooked, the temperature in the thickness of the piece should not be lower than 70 °, as indicated by the colorless juice that stands out from the piece when pierced with a chef's fork.

Meat and poultry after heat treatment stored in a refrigerated room from the moment of manufacture and cooling for no more than 12 hours, and in an uncooled room - no more than 3 hours.

73. By-products received in a frozen state must be thawed at a temperature of 15 ° to 20 ° laid out in baking sheets in one row.

When cutting meat by-products, they must be thoroughly washed in clean, cold drinking water. It is necessary to pay special attention to cleaning offal from the remnants of blood, mucus, tissue juice, wool, etc.

74. Cooking certain types offal is necessary:

a) carefully cut the vascular bundle from the liver and remove the film, then rinse it with clean cold drinking water; the liver is used in boiled and fried form, frying should be done very carefully;

b) cut the kidneys of large and small livestock along, remove the film from the surface, rinse, soak, then rinse thoroughly in clean cold drinking water until the specific smell of uric acid salts is completely removed;

c) pre-soak the brains for half an hour in clean cold drinking water, remove the shell, rinse and then boil in water acidified with acetic acid, after which they can be roasted;

d) thoroughly rinse the meat trimmings and head meat in clean cold drinking water; it is not allowed to put into the meat grinder pieces with blood clots, suspicious in color, etc.; in the spring-summer period (May - September), the use of meat trimmings and meat from heads for minced meat is prohibited, trimmings should be used only in finely chopped and thoroughly boiled or fried form;

e) clean legs, lips, ears and scald with boiling water; after scalding, they are thoroughly washed in clean cold drinking water;

f) clean the esophagus, scars, abomasums, pig stomachs, intestines, rinse thoroughly in clean cold drinking water and then scald with boiling water and rinse again in cold water.

Scalding and washing should be repeated several times until the odor is completely removed.

After washing and stripping the stomachs, esophagus, intestines are cut into pieces, boiled until fully cooked.

75. When preparing a product from meat by-products (failure, abomasum, etc.), they must be subjected to thorough heat treatment, large pieces weighing 0.5 kg or more - cooking for at least 2 hours and chopped pieces - at least one hour.

76. To prepare jelly, washed and peeled by-products are boiled until fully cooked, i.e. until the meat separates from the bones. The cooked hide is dismantled, the meat is separated from the bones, finely cut, chopped or passed through a meat grinder. The chopped meat is poured with strained broth and boiled again for at least 45 minutes, then poured into clean (previously scalded with boiling water) dry forms or baking sheets and cooled in the refrigerator, on racks. Pouring into molds without re-boiling the broth and minced meat is strictly prohibited. The shelf life of the jelly in the presence of cold is not more than 12 hours. In the absence of cold, jelly is not subject to manufacture and sale.

77. To prepare a pate, the liver is cut, boiled or fried until fully cooked; boiled or fried liver in a hot state is passed twice through a meat grinder with a frequent grate. The resulting mass is seasoned and baked in a mold or on a baking sheet. When making a baked pate with or without dough, the temperature in its thickness must be at least 90 °.

Ready-made pâtés, after being cooled, are cut into portions just before being released to the consumer.

The shelf life of the pate in the absence of cold should be no more than 6 hours, when stored in a refrigerated room, no more than 24 hours.

Note. Cooking jelly and pate in public catering establishments during the warm season (May - September) is prohibited.

78. Before use, corned beef is soaked in pieces weighing 1-1.5 kg in cold water (not higher than 12 °) at the rate of 2 liters of water per 1 kg of meat. The water is changed for the first and second time every hour, for the third time - after 3 hours and the subsequent change after 6 and 12 hours from the start of soaking. The duration of soaking depends on the strength of the salting: strong salted corned beef is soaked for 24 hours with an appropriate change of water.

In the warm season, corned beef should be soaked in smaller pieces for 6 hours by irrigating it with tap water in a bath with drain or changing the water every hour.

79. Cleaned and gutted fish, as well as useful fish waste (heads, spines, tails, etc.) must be thoroughly washed in cold clean water and immediately sent for heat treatment.

80. Thawing of frozen partial fish is carried out in cold water for 2 to 4 hours, depending on the size of the fish. Defrosting big fish sturgeon breeds are produced on tables or boards in the fish shop.

81. Cooking of portions of fish should be carried out separately from cooking of useful waste (heads, ridges, tails, etc.).

Boiling of useful fish waste of sturgeon fish is carried out within 3 hours, and useful waste partial - 1 - 1.5 hours, after which the broth is filtered and used for cooking.

82. Cutlets, minced meat or fish meatballs, as well as pieces of fish should be fried on both sides in fat heated to a boil for at least 10-12 minutes, after which they should be kept in the oven until cooked.

83. Before processing, salted fish is washed in cold water to remove salt and contamination from the surface, then the fish is placed in a bath and poured cold water for half an hour to swell. After that, the fish is cleaned of scales, gutted (not gutted), washed again and cut into portions, heads and tails are removed. The portioned fish treated in this way is placed in a soaking bath.

The best way to soak fish is by sprinkling it with tap water in a tub with a drain, or by changing the water every hour. Under these conditions, no more than 5-6 hours are required for soaking, and the fish is of higher quality. If it is impossible to soak the fish in running water, it is placed in bathtubs and poured with cold water at the rate of 2 liters of water per 1 kg of fish; fish with a salt content of 17 - 20%, intended for boiling, should not be soaked for more than 12 hours; intended for frying no more than 24 hours.

During soaking, the water is changed for the first time after an hour, for the second time - 2 hours after the first change and for the third time - 3 hours after the second change, then every 6 hours.

In the hot season and when soaking fish in a warm room (at temperatures above 16 °), the third and subsequent changes of water must be done every 3 hours.

The end time of soaking is set by trial cooking or roast fish, followed by an organoleptic evaluation (taste test). Soaked salted fish should be immediately sent to heat treatment.

84. Peeled vegetables, greens, as well as mushrooms, after sorting them, must be thoroughly washed in clean cold water.

85. In order to better preserve vitamin C, vegetables should be processed as follows:

a) the duration of cleaning vegetables by machine (in potato peelers) should not exceed 1-5 minutes for potatoes and 3-5 minutes for root crops; washing in baths by hand should last no more than 10 - 15 minutes with a mandatory 3-fold change of water;

b) the cutting parts of machines and knives used for peeling, cutting and chopping vegetables must be made of stainless steel, other iron and copper parts in contact with vegetables must be well tinned;

c) prepared semi-finished products from vegetables should be immediately subjected to heat treatment; if vegetable semi-finished products are supposed to be stored for some time, then the following conditions must be observed during storage: peeled potatoes are stored tubers in water to avoid browning, peeled root crops and other vegetables are stored as a whole, covered with a white damp cloth to protect them from contamination and drying out. Storage temperature should not exceed 12°, storage time 2 - 3 hours.

86. Boil, stew and stew vegetables only in well-seasoned dishes. Vegetables intended for the manufacture of cold dishes (salads, vinaigrettes) are boiled unpeeled in water or steamed. Vegetables intended for the manufacture of side dishes and mashed potatoes are cooked in a peeled form.

When cooking in water, vegetables should be placed not in cold, but in boiling salted water (only beets and green peas are boiled in unsalted water).

The resulting vegetable broths should be used in nutrition, adding them to vegetable dishes and sauces. Decoctions contain valuable nutrients (mineral salts, vitamins, etc.).

When preparing vegetable soups on meat and fish broths, vegetables should be placed in a ready, boiling, salted broth sequentially, taking into account the duration of cooking for each type of vegetable, and soups should be cooked in pots filled to the top, covered with a lid. The heating of the contents of the boiler from the moment the liquid boils in it should be moderate, and boiling should not be violent; frequent mixing of the contents in the boilers is unacceptable.

Vegetables, berries and fruits sold raw in buffets should be washed with running drinking water.

VIII. FOOD DISTRIBUTION

87. When serving food, cooks and distributors must use pouring spoons, special spatulas, forks, etc.

88. It is forbidden to mix food with leftovers from the previous day, as well as food made in more than early dates same day.

89. Distribution rooms located away from the kitchen, as well as distribution points, canteen branches and canteens should be equipped with stoves for heating food and washing tableware.

90. In distribution points, food in thermoses should not be stored for more than 2 hours (vegetable dishes for no more than one hour), including the time spent on transportation. After this period, food must be subjected to heat treatment, and liquid dishes and sauces must be brought to a boil.

IX. STORAGE AND SALES OF SEMI-FINISHED AND FINISHED CULINARY PRODUCTS

91. Storage and sale of semi-finished products are carried out in accordance with the sanitary rules "Conditions, terms of storage and sale of especially perishable products", approved by the All-Union State Sanitary Inspectorate on April 25, 1952.

1. Shelf life and sale of meat and fish semi-finished products:

a) for minced meat in an unseasoned form, the period of its use for the preparation of culinary products in the presence of cold should be no more than 6 hours. In the absence of cold, minced meat is produced as needed and is not subject to storage;

b) for meat and fish cakes (semi-finished products) in the presence of cold (not higher than 6 °), the implementation period is not more than 12 hours; in the absence of cold, semi-finished products are subject to immediate use as they are manufactured;

c) for meat cut into small pieces: stew, goulash, etc., in the presence of cold, the period of use for the preparation of culinary products is no more than 12 hours; in the absence of cold, the meat is subject to immediate use as semi-finished products are made;

d) for meat portioned semi-finished products: entrecote, beef steak, fillet (natural) the period of use in the presence of cold (not higher than 6 °) is not more than 36 hours, breaded - not more than 24 hours; in the absence of cold, they are not subject to sale.

2. Terms of storage and sale of finished products:

a) meat jelly, meat aspic, fish jelly, aspic fish - in the presence of cold, the implementation period is not more than 12 hours, at a temperature not higher than 6 °; in the absence of cold, they are not subject to manufacture and sale;

b) chopped herring - the period of implementation in the presence of cold is not more than 24 hours and in the absence of cold is not more than 6 hours;

c) vinaigrette, salad (vegetable with meat and fish) - the shelf life in the presence of cold is not more than 12 hours, provided that it is stored unseasoned; in the absence of cold storage no more than 6 hours, subject to local production;

d) fried and baked pies with meat, fish or offal (kulebyaki, pies) - the implementation period in the presence of cold is not more than 24 hours, in the absence of cold - not more than 12 hours;

e) sandwiches should be stored in buffets for no more than one hour.

Note. The term of sale of finished products is considered from the moment of the end of the technological process of manufacturing finished products at a public catering enterprise.

92. The shelf life of hot vegetable dishes should be as short as possible, but not more than one hour at a temperature not lower than 75 °. When serving to the consumer, first courses must have a temperature of at least 75°, second courses at least 65°, cold dishes from 7° to 14°.

93. Until the moment of distribution, the first and second courses should be on a hot stove or food warmer for no more than 2-3 hours.

94. Storage prepared food above deadlines only allowed as an exception. In cases of forced storage of leftover food, the following conditions are observed:

a) the remaining food must be cooled to a temperature not exceeding 8 ° not later than 3 hours from the moment of its manufacture;

b) the shelf life of food in a chilled form (at a temperature not exceeding 8 °) should not exceed 12 hours;

c) before being released for distribution, chilled food must be examined and tasted by the senior cook and the representative of the sanitary supervision of the enterprise (if any).

Before distribution, food must be subjected to secondary heat treatment.

The period of sale of food after its secondary heat treatment should not exceed one hour.

X. FOOD TRANSPORTATION

95. Transportation of food products, both raw materials and finished products, must be carried out in a transport specially designed for this, brought into proper sanitary condition (washed, disinfected). Transport should be provided with clean tarpaulin, burlap, canvas, etc. to cover transported products.

96. For the transportation of semi-finished products, there must be special containers (metal or wooden) with tightly fitting lids, which are prohibited from being used for other purposes (storage of raw materials, finished products, etc.).

97. Transported semi-finished products must be accompanied by certificates or invoices indicating:

a) the time of preparation of each type of semi-finished product (day and hour);

b) the time of dispatch of semi-finished products (day and hour);

c) the mode of storage and the deadline for the sale of semi-finished products in the pre-cooking canteen (day and hour);

d) the names of the person responsible for the quality of manufacture and transportation of semi-finished products.

98. All food in dispensing canteens and buffets should be delivered in thermoses and in dishes well washed, scalded with boiling water with tight-fitting lids. Food must be prepared no earlier than one hour before departure.

99. The following must be transported in separate containers: sauces, fat, prepared food, bread and semi-finished products.

Semi-finished products from minced meat should be packed in containers (trays) in one layer for transportation to canteens - pre-cooking. Chopped meat, trimmings and small-sized semi-finished products (weighing no more than 5 kg) are allowed to be wrapped in cellophane and placed on wooden trays or transported in metal trays covered with cellophane.

XI. MEASURES FOR THE FIGHT AGAINST INSECTS (FLIES, COCKROCKS) AND RODENTS

100. With the onset of spring, all opening windows of industrial premises, pantries, dining rooms, buffets, etc. must be tightened metal mesh or gauze. In all industrial premises, storerooms (warehouses), dining rooms, buffets, etc. means of extermination of flies should be widely used - DDT preparations, pyrethrum, sticky paper, sticky mass, flycatchers, etc. Disinfection of premises should be carried out in accordance with the fly control instructions approved by the USSR Ministry of Health:

a) the use of DDT preparations on food objects is allowed in the form of water emulsions by surface irrigation at the rate of 1.5 - 2 g of ADV (actively active substance) per 1 sq. m of treated surface with repetition of treatment 2 - 3 times a season, while:

only walls, ceilings and window frames are subject to processing;

processing of floors and equipment (cabinets, tables, cutting boards, etc.) is prohibited;

before disinfection, food products and utensils are taken out of the room;

disinfestation of public catering enterprises should be carried out only after the end of the work of the enterprise, before starting work, after disinfestation, it is necessary to make a thorough cleaning;

b) the use of pyrethrum preparations is made at the rate of 4-5 g of pyrethrum or 6-8 g of flicid per 1 cu. m of premises;

c) fly agaric paper, fluorine preparations, formalin are used as follows: one sheet of fly agaric paper is moistened with 50 ml of water and sugar or honey is added; fluoride preparations in a 1% solution with the addition of sugar or honey; formalin in 2% solution; the use of poisonous agents (formalin, fly agaric, fluoride preparations) is allowed only during non-working hours in catering establishments and subject to careful cover of food and utensils; after disinfestation, before starting work, a thorough cleaning of the room and airing it should be carried out;

d) in order to prevent the breeding of flies, hexachloran should be used to treat garbage; per 1 sq. m of the contents of the dustbin - 100 g of hexachlorane. The successors of sewage and garbage are treated with DDT preparations once a week, internal surfaces walls and doors of latrines are treated with DDT preparations once a month. Strictly monitor the cleanliness of the territory and process the places of possible breeding of flies, the soil around the garbage bins, etc.

101. In order to prevent the appearance of cockroaches, gaps in partitions, walls, cabinets, etc. must be sealed. and to prevent the accumulation of crumbs, food debris on tables, as well as in drawers and shelves. Tables in dining rooms should be without drawers, kitchen shelves should be removable on brackets.

102. Upon detection of cockroaches, a thorough cleaning of the premises and equipment should be immediately carried out with boiling water. The best remedy to fight cockroaches are DDT preparations (see the conditions for their use, paragraph 100), as well as freshly burnt borax mixed with potato or pea flour in a 1: 1 ratio or a concentrated solution boric acid, which is poured into flat plates. Public catering enterprises must conclude contracts with the disinfection departments of sanitary-epidemiological stations or disinfection stations for disinsection with DDT preparations and treatment of garbage bins with hexachloran.

103. Food products should be carefully protected from the access of cockroaches and flies by storing them in appropriate containers, in well-closed sideboards, cupboards, screened shelves, etc.

104. In order to prevent the appearance of rodents (rats, mice), cracks in the floor, holes in ceilings, in walls and floors around technical inputs must be sealed with cement, iron or brick; ventilation holes in basements and ventilation ducts in cold rooms should be covered with metal mesh. In cases where rodents are present, mechanical methods their destruction (traps, tops, etc.).

105. Application chemical methods for the destruction of rodents is allowed only if these measures are carried out by pest control specialists in agreement with the local bodies of the sanitary and anti-epidemic service of the USSR Ministry of Health and under their supervision.

XII. RULES OF PERSONAL HYGIENE OF STAFF

106. All employees of catering establishments are obliged:

a) come to work in neat clothes and shoes;

b) before starting work, take a shower, and in the absence of such, wash your hands, put on sanitary clothing, pick up your hair under a neatly dressed cap or scarf;

c) keep hands, face, body, clothes clean, cut nails short;

d) during work, wear clean sanitary clothing and do not stab it with pins and needles, and do not bring with you to the workshop and do not store pins, mirrors and other items of personal toilet in the pockets of jackets and dressing gowns;

e) take off sanitary clothing when using the restroom and be sure to wash your hands with soap, rinsing them with a 0.1% bleach solution after visiting the restroom (10% bleach solution in an amount of 10 cubic cm per 1 liter of water, which corresponds to 200 - 250 mg active chlorine);

f) Eating and smoking is allowed not in production workshops, but only in specially designated places.

107. Catering establishments should be provided with necessary quantity soap, hand brushes, towels and sanitary clothing.

XIII. MEDICAL EXAMINATIONS AND PREVENTIVE EXAMINATIONS

108. Persons applying for work in public catering enterprises, in the direction of the administration, are required to undergo a medical examination, a study for the carriage of pathogens of intestinal infections, helminthism, tuberculosis and submit from the relevant medical institution (outpatient clinic, health center, dispensary, etc.) a certificate of work permit. Prior to the presentation of the results of the medical examination and research, new applicants are not allowed to work.

109. In the future, employees who, by the nature of their work, have direct contact with unpacked food products, utensils or production equipment, must be subjected to a monthly medical examination, as well as a study for bacilli and helminths and preventive vaccinations within the time limits established by the local bodies of the sanitary and anti-epidemic service of the Ministry healthcare of the USSR.

Note. The procedure for conducting research and medical examinations are established in accordance with the instructions: 1) "On mandatory medical examinations of persons employed in food enterprises, at water supply facilities, in enterprises for sanitary and hygienic services to the population, in medical and children's institutions, "approved by the VGSI on January 24, 1949; 2)" To combat the carriage of typhoid and paratyphoid fever, "approved by the USSR Ministry of Health on May 13, 1950 3) "On the identification of patients with chronic dysentery (carriers) and their neutralization", approved by the Ministry of Health of the USSR on October 7, 1953.

110. Persons with open form tuberculosis, persons with pustular skin diseases; persons who turned out to be carriers of pathogens of typhoid fever, paratyphoid and dysentery, and persons who have in the family or apartment where they live, patients with typhoid fever, paratyphoid fever, dysentery, diphtheria, scarlet fever, etc. (see the instruction "On mandatory medical examinations of persons employed in food enterprises, at water supply facilities, in enterprises providing sanitary and hygienic services to the population in medical and children's institutions", approved by the VGSI on January 24, 1949), until the end of special anti-epidemic measures and presentation of the relevant certificate from the sanitary supervision authorities. Chronic bacillary carriers are transferred to other work not related to the transportation, storage, processing and sale of food products.

Persons undergoing deworming are not suspended from work.

111. An examination for bacillus and helminthic carriage is carried out in the laboratories of sanitary and epidemiological stations or in the laboratories of malaria stations.

112. Medical examinations are carried out in medical institutions specially designated by local health departments, taking into account the location of enterprises.

At public catering enterprises where there are more than 50 employees who are subject to periodic examination, the latter (with the permission of the local bodies of the sanitary and anti-epidemic service of the USSR Ministry of Health) can be carried out at the enterprise itself, provided that the administration of the enterprise provides an isolated room of at least 10 square meters for medical examination. m with sufficient natural or artificial lighting. The room should have a special chair or couch, upholstered with oilcloth, a washbasin, soap, a hand brush and a towel, as well as a table, chairs and a container with a disinfectant solution.

113. The administration of the enterprise is obliged to supply each employee subject to a medical examination with a personal sanitary book in the form established by the All-Union State Sanitary Inspectorate (approved on April 5, 1949).

The personal sanitary book contains the results of a medical examination and a laboratory test for the carriage of pathogens of intestinal infections and helminths, X-ray and laboratory tests for tuberculosis, information about past infectious diseases, passing exams on a sanitary-technical minimum, vaccinations, etc.

XIV. DUTIES AND RESPONSIBILITIES OF STAFF OF CATERING ENTERPRISES

114. Each public catering enterprise should have a magazine of the department to which the object is subordinate; a sanitary journal (notebook) registered with the local organ of the sanitary and anti-epidemic service of the USSR Ministry of Health. In addition to the sanitary journal, there should be a journal of medical examinations (with a list of employees of a public catering enterprise), including sections on the results of special studies of employees for tuberculosis, for the carriage of pathogens of intestinal infections and helminths. The sanitary log and the log of medical examinations must be kept by the director of the enterprise.

115. Documentation for medical examinations, preventive vaccinations and tests for bacilli and helminths (a journal for medical examinations or certificates issued by the relevant medical institutions) should be kept by the head of the enterprise or his deputy.

116. All employees of the enterprise, newly hired, must pass the sanitary minimum and in the future must pass tests for the sanitary minimum periodically every 2 years.

117. The director (manager) of the enterprise is responsible for the general sanitary condition of a public catering enterprise and the observance of the sanitary and hygienic regime in it.

118. For the proper maintenance of storage facilities and proper storage in these food products is the responsibility of the storekeeper, base or storekeeper.

119. The warehouse manager (storekeeper) is obliged to carefully examine in the presence of a sanitary doctor or a sanitary nurse of enterprises (if any) all products entering the warehouse.

In case of non-compliance of the quality of incoming food products with certificates or invoices or receipt of products of doubtful quality, as well as in case of violations of the rules of transportation, the warehouse manager (storekeeper) is obliged to immediately inform the director of the enterprise (manager) about this, drawing up an appropriate act.

120. The production manager (chef) is responsible for the quality of food products accepted for production, compliance with instructions for the technological processing of raw materials and semi-finished products, for the quality of finished products and compliance with sanitary requirements for the culinary processing of food products in accordance with these rules.

121. The release of semi-finished products to canteens and pre-cooking and finished products to branches of public catering enterprises should be carried out under the supervision of the production manager (chef) or his deputy, who are responsible both for the quality of the products sold and for their release in clean and serviceable containers.

122. For the proper sanitary condition of the premises of branches and buffets, as well as dishes, containers (thermoses, etc.) sent by branches of public catering enterprises to receive food, the head of the branch is responsible.

123. Responsibility for the implementation of the rules of personal hygiene, for the condition of the workplace, for the implementation of technological and sanitary requirements shall be borne by each employee of a public catering enterprise; the responsibility for organizing the necessary activities for this rests with the director (manager) of the enterprise.

124. It is forbidden to sell food products that do not meet the requirements of these rules.

For violation of this, the director (manager) of the enterprise and the head of production of the enterprise who dispensed food products are responsible.

real sanitary rules issued to replace the rules for catering establishments approved by the USSR People's Commissariat of Health on September 21, 1943 and the USSR People's Commissariat of Trade on October 11, 1943.

Sanitary rules should be brought to the attention of all catering workers.

The purpose of the development and implementation of sanitary rules and norms is to prevent the occurrence and infection of people with infectious and non-communicable diseases.

Normative document SanPin 2.3.6.1079-01 describes the conditions that must be met by catering organizations. Determines the rules for the implementation of professional hygiene by employees of enterprises, working conditions.

SanPin establishes norms for the organization of the technological process of food production, compliance with the norms for the reception of raw materials, storage and processing. The requirements specified in the sanitary rules must be observed without fail by organizations of all forms of ownership that belong to the category of public catering.

For compliance with SanPin (a), the state appoints regulatory authorities that inspect enterprises.

Primary requirements

The architectural layout of the placement of industrial premises and warehouses of catering organizations must comply with: building codes, sanitary legislation, technological regulations production.

At the same time, it is necessary to maintain hygiene standards in the premises:

• noise;
• infrasound;
• vibrations.

It is forbidden to place living rooms in organizations, to keep pets in them, to be by unauthorized persons. The territory must be clean and well-maintained. Production areas are not recommended to be located in basement and semi-basement areas.

Water supply

Sources of water supply, their locations must comply with SNiP 2.04.02-84 “Water supply. External networks and structures”. The enterprise must be equipped with its own internal water supply and sewerage system. Particular attention is paid to the norms of water and heating consumption (clause 3.3).

Wastewater from industrial and household premises must be discharged to treatment facilities or their central sewerage system, and in the absence of them, to local treatment engineering networks.

Absence or autonomous water supply and sewerage in non-stationary organizations. This amendment does not apply to catering establishments located in buildings.

In all catering organizations, a mandatory requirement is the creation of conditions for maintaining the personal hygiene of employees and visitors.

Microclimate

Particular attention is paid to the microclimate of the premises, it must meet the current standards SanPiN 2.2.4.548-96 " Hygiene requirements to the microclimate of industrial premises.

Industrial premises must be equipped with a supply and exhaust ventilation system. A mandatory requirement is to control the MPC of hazardous substances in the air of the working area.

It is recommended to use natural lighting in catering premises. Technological equipment should be placed in such a way that it has free access. It is forbidden to violate the rules of fire safety.

A number of requirements are established to comply with the hygienic parameters of the premises. The finishing material for walls, floors and ceilings must be resistant to the use of detergents and disinfectants.

Cleaning and disinfection

It is forbidden to store breakable objects in the production workshops. All professional inventory, technological equipment, production and household premises are regularly disinfected and kept clean. In each workshop, working equipment has its own marking.

Responsibilities for cleaning and maintaining cleanliness in their workplaces are fixed job descriptions employees.

It is only permissible to transport raw materials and food products if there is sanitary passport. Shipping containers must be appropriately marked. All products are stored according to the accepted classification, observing the commodity neighborhood.

Products should be prepared in batches in accordance with the timing of implementation or demand for it. Storage rules and expiration dates are established by the current sanitary norms and rules. Compliance with these parameters is mandatory.

Semi-finished products, ready-made meals and other products produced by organizations for marketing are produced according to technological regulations, regulatory documents and recipes.

A schedule for disinfestation and deratization activities is established. Before starting work, all personnel must treat their hands with a skin antiseptic and follow the rules of their own hygiene.

Responsibility for the implementation of the established sanitary norms and the rules fall on the head of a public catering enterprise.

Monitoring compliance with sanitary regulations

Based on the Constitution of the Russian Federation and the Federal Law "On the sanitary and epidemiological welfare of the population", supervision over the implementation of sanitary standards and hygiene rules performs federal Service on supervision in the field of consumer protection and human well-being (Rospotrebnadzor).

Whose authority is entrusted with control:

• for the sanitary and epidemiological situation in public catering organizations;
• for compliance with the legislation in the field of sanitary norms and rules.

At the direction of Rospotrebnadzor, certified laboratories and state research institutes conduct an expert assessment.

The department can carry out inspections according to the established schedule and unscheduled. Unscheduled control is carried out upon receipt of complaints from citizens or authorities. state power. Until 2018, a moratorium has been established on routine inspections of small businesses by Rospotrebnadzor. However, unscheduled monitoring is allowed.

During the inspection, the following sanctions may be applied for identified violations:

• execution of prescriptions indicating the deadlines for elimination;
• imposition of fines;
• issuance of a decision to terminate the operation of a public catering enterprise.

Sanitary norms and rules must be observed by public catering organizations. Control over prescriptions is carried out by the Federal regulatory authorities.

For established non-compliance with the norms and requirements, violation of the rules in public catering organizations, criminal or administrative punishment is provided.

Thus, the state protects its population from the threat of infection and the spread of infectious and non-communicable diseases, poisoning and deaths.

Labor protection engineer with 15 years of experience, lawyer, author of expert articles. Qualified specialist in the following areas: jurisprudence, public administration, providing services to the population in the field of labor protection, organizing civil defense and emergency events.

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

The purpose of the adoption of these rules is indicated in clause 1.1 - preventive measures aimed at preventing the occurrence and spread of infectious and non-infectious poisoning among citizens. Let's take a closer look at sanitary requirements for catering establishments and the like.

Since its approval, SanPiN of public catering enterprises has been repeatedly supplemented with new rules. Recent amendments to the specified normative document were submitted in June 2016. SanPiN 1079 01, as amended for 2016-2017, defines the conditions for the process of operation of public catering enterprises, regardless of their organizational and legal form. At the same time, the regulations apply not only to existing catering outlets, but also to newly built and reconstructed facilities. Certain types of activities of these organizations subject to rationing according to the specified SanPiN include:

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

Monitoring compliance with SanPin standards is carried out by authorized bodies, including the Rospotrebnadzor service, which has the right to conduct scheduled and unscheduled inspections of the activities of catering enterprises. RospotrebnadzorStandards enshrined in SanPin are classified according to the following parameters:

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

For each of these parameters, specific indicators and standards are indicated, which are to be expressed in a numerical value. Their control measurements make it possible to identify the facts of violation of SanPin, which entails the application of liability measures, up to the suspension of the organization's activities.

Rules and norms of the organization of public catering SanPiN public catering 2016 regulates in detail the standards of production factors in the process of operation of public catering outlets. Their observance, first of all, should be ensured by compliance with architectural and planning requirements. Architectural planning should include the following requirements:

• compliance with the norms and rules established by building regulations, standards of architectural and planning activities, SNiP, GOST, etc.;
• compliance with general and particular regulations of the production process; compliance with the legislation in the field of ensuring the sanitary well-being of citizens; observance of hygienic norms of the maximum permissible level of noise, infrasound and vibration.

These requirements must be observed already at the design stage of production facilities. In particular, the application of SanPiN food production prohibits the arrangement of premises for citizens to live in production facilities, as well as the admission to production workshops of unauthorized persons not related to the production of food products. SanPiN for catering 2016 contains standards for arranging industrial premises with their own water supply and sewerage systems connected to a common external engineering network. These rules are due to the requirement to observe the personal hygiene of staff and customers of public catering outlets. In terms of compliance with the microclimate standards for objects used for the preparation and storage of food, SanPiN establishes mandatory requirement about availability ventilation system supply and exhaust type. At the same time, the key parameter subject to regular and systematic measurement is the maximum permissible level harmful substances in the air of the workspace. Special rules are provided for determining the standards for cleaning and disinfection of all types of public catering premises.

In particular, SanPiN for cafes regulates the mandatory procedure for determining the responsibility of enterprise personnel for maintaining cleanliness within their working area. Premises common use are to be cleaned by a dedicated staff.

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

Among the most important requirements implemented in these SanPiN standards, we can distinguish:

• strict observance of technological processes for the preparation of food products;
• carrying out any kind of work on the manufacture of food products with a functioning ventilation system; acceptable levels illumination, noise and vibration in the production environment must be within the limits of hygienic standards;
• use in equipment and decoration interior spaces catering materials admitted to safe operation regulatory authorities;
• use of chemical, detergents and disinfectants and products approved by the sanitary and epidemiological control authorities.

Requirements for packaging and containers for the storage of food products should exclude the ingress and impact on them of harmful and hazardous substances. At the same time, the materials from which containers and packaging are made are also subject to approval in the prescribed manner. Compliance with the requirement for sanitizing the surfaces of working areas provides for both the final cleaning of production equipment and the current cleaning of contaminants. Internal control over compliance with these rules is assigned not only to the participants in the production process, but also to a dedicated employee.

SanPiN standards for the transportation and reception of raw materials, as well as finished food products, provide for the availability of a sanitary passport for all types of transport used in a single technological process. The rules for the transportation of certain types of products and raw materials must comply with sanitary and hygienic conditions. For the process of food preparation, SanPiN has established specific qualitative and quantitative indicators, compliance with which will ensure compliance with the technology for manufacturing ready-made catering dishes intended for sale to customers.

Download new edition SanPiN 1079 01 you can follow the link:

The device and equipment of catering establishments (canteens, restaurants, snack bars, cafes, house kitchens, buffets, etc.) are regulated by the current building and sanitary standards.

The range of products manufactured by a public catering enterprise is approved by the relevant trade authorities in accordance with the assortment minimum in strict accordance with the type of enterprise, the set of premises and its equipment with refrigeration and technological equipment. A change in the approved assortment can be allowed only after it has been agreed with the institutions of the sanitary and epidemiological service.

Public catering enterprises, as a rule, are located in separate buildings, as well as in buildings that combine several institutions serving the population.

AT residential buildings apartment type with a height of at least three floors, it is allowed to place house kitchens, provided that no more than 500 meals per day are prepared and dispensed, canteens and cafes with a capacity of no more than 50 seats. At the same time, devices should be provided that exclude the penetration of heat, noise and odors into the apartments.

When catering establishments are located on a separate site, a fenced working yard with access roads for accommodating sheds, warehouses or sheds for containers and fuel should be provided.

To collect garbage on the territory of the enterprise, garbage bins (concrete, metal, iron-lined) are installed on sites made of cement, asphalt or brick. The sites should exceed the area of ​​the garbage bin by 1.5 m on all sides. Garbage bins and cesspools cleaned when filling no more than 2/3 of their volume, chlorinated daily. The territory is cleaned daily, and in the warm season at least 2 times a day with watering in the morning and evening.

Sanitary requirements to the premises.

The premises of public catering establishments are divided into commercial, industrial, warehouse, administrative and amenity. The trade group includes: a dining room, a lobby, a cloakroom and a bathroom for visitors, a buffet, a room for selling meals at home. The production group includes: a kitchen, production shops (meat, fish, vegetables, flour, confectionery, cold appetizers), a bread slicer, distributing, washing tableware and kitchen utensils, containers for semi-finished products. The warehouse group of premises includes pantries for dry products, vegetables, pickles, a refrigerated chamber, etc., the administrative and household group includes the director's office, office, staff room, wardrobe, showers, service personnel, in the technical group - the engine room, cooling chambers, ventilation chambers, etc.

The composition and area of ​​​​the premises are regulated depending on the nature of their work (work on raw materials, semi-finished products) and production capacity (Table 116).

Table 116

In table. 117 shows the composition of the premises of canteens of an open network (with self-service) in cities and towns. The premises of public catering enterprises should be located taking into account industrial relations that allow for the flow and sequence of processing raw materials, the manufacture of semi-finished products, finished products and their sale.

Entrances to the commercial and industrial group of premises must be separate. The take-away dining room also has a separate entrance. The kitchen is located in the plane of the trading floor and adjoins directly to it. The vegetable shop is recommended to be located closer to the production exit. Behind him are the fish, then the meat workshops; the cold shop should be isolated from other premises and located close to the kitchen and sales area. Washing canteen
the courts should have a direct connection (through the window) with the distribution and trading floor. Washing of kitchen utensils is located in the immediate vicinity of the kitchen and the confectionery shop. The distribution room is placed in such a way that it has direct communication with the trading floor, kitchen, refrigeration shop and washing tableware. There are separate rooms for storing dry, bulk products and bread.

The premises of the enterprises are kept clean, daily cleaning is carried out: wet sweeping and washing floors, sweeping cobwebs, removing dust, wiping furniture (radiators, window sills). Weekly with detergents and subsequent disinfection wash walls, lighting fittings, clean glass from dust and soot, etc. For disinfection of premises (floors, walls, doors, etc.) when

Table 117

Only in canteens on semi-finished products.

** Only in canteens for raw materials.

Notes. 1. Floor space is based on the production of 20% additional products in the form of convenience foods, culinary products and meals for home sale or based on an increase in seating in the summer. The number of seats in the halls should be increased by 20% if the specified sale of additional products is not provided,

2. When designing diet canteens, an additional room for visitors to relax at the rate of 0.2 m2 per 1 seat in the hall and a doctor's office with an area of ​​9 m2 should be provided.

3. When designing canteens used in evening time as cafes or restaurants with waiter service, the dispensing area should be separated from the hall by a partition (screen) 2 m high, located at a distance of 2 m from the technological dispensing line.

change 1% clarified bleach solution (1 liter of 10% bleach solution per 10 liters of water) or 0.5% chloramine solution (50 g per 10 liters). For catering establishments, a sanitary day is established once a month for general cleaning, followed by disinfection of all premises, equipment and inventory. Cleaning equipment for industrial, shower, storage, toilet facilities (basins, buckets, brushes, etc.) is marked with oil paint and assigned to individual workshops (rooms), stored separately in closed cabinets or wall niches specially allocated for this. Buckets for washing floors in toilets should have a signal color (red, orange).

All public catering establishments, as a rule, are equipped with water supply and sewerage. The quality of water must meet the requirements of GOST 2874-82 "Drinking water". Hot and cold water is supplied to all industrial baths, washbasins, sinks and showers.

Public catering establishments are equipped with internal sewerage. Technological equipment for cooking food products and dishwashers are connected to the sewer network through an air gap of 20 mm. At large public catering enterprises (for 200 or more seats working on raw materials, and more than 500 seats working on semi-finished products), grease, sand and starch plants are installed. Discharge of polluted industrial and household wastewater into open water bodies without appropriate treatment, as well as the installation of absorbing wells, is prohibited. Laying of fecal sewage pipes under the ceilings in the trading floors of industrial and warehouse premises is not allowed.

Sanitary appliances pre-

considered in accordance with building codes and regulations. Toilets for staff are arranged with locks, in which wash basins are installed with hot and cold water supply. Toilets should be flushed with a foot pedal, and the doors should be arranged so that they can be opened in both directions with a push of the foot.

For visitors, latrines are provided at the rate of one toilet for 60 seats in the hall, but at least two latrines for men and women, one washbasin for 50 seats in canteens open type. In eateries where food is taken while standing, in the absence of a vestibule and wardrobe rooms, latrines for visitors are not provided, and a wash basin is installed in the hall.

Heating and ventilation. The temperature inside the premises of catering establishments and the frequency of air exchange in them are provided in accordance with building codes. Above cookers arrange special umbrellas ( more area slabs at least 0.5 m on each side). From a hygienic point of view, it is more expedient to install an annular air duct above the stove, connected by a separate box to the ventilation chamber. Supply and exhaust ventilation at enterprises built into other buildings should be arranged in isolation from the ventilation system of this building. Arrange on related to each other exhaust systems for groups of premises: commercial, industrial, administrative, household, latrines, showers, refrigerated chambers, food storage chambers. Supply air is supplied to the trading floor, lobby and utility rooms in the upper zone, and in hot shops - in working area(it is not allowed to send it directly to the workplace).

Lighting. Public catering establishments provide general artificial lighting using incandescent lamps. Fluorescent lighting is used mainly for commercial and administrative premises (Table 118).

Sanitary requirements for the arrangement and equipment of warehouses. At catering establishments, warehouses are divided into uncooled (for storing dry products, bread, confectionery, partially vegetables, wine, canned food) and refrigerated (for storing perishable products - meat, fish, milk, meat, fish and dairy products, eggs, fresh fruits and vegetables).

Sanitary requirements for equipment, inventory and utensils of industrial premises. The enterprise provides for separate technological equipment for the processing of raw and finished products with the appropriate labeling. There must be at least two meat grinders; one for raw meat and one for cooked meat, boiled potatoes, etc.

At the end of work, all working parts of the machines are disassembled, thoroughly washed, scalded with boiling water, wiped dry or dried in an oven and covered with clean covers made of gauze, linen, and thin tarpaulin.

Production baths (for soaking salted fish, washing meat, washing vegetables, etc. and for washing kitchen and tableware) must be made of food-grade anti-corrosion material (stainless steel, aluminum, etc.).

Production tables intended for processing food products and preparing culinary products are best covered with marble slabs or whole sheets of metal (stainless steel, duralumin).

For cutting meat, fish, vegetables and other products, special cutting tables and cutting boards without slots, smoothly planed, made of hard wood (ash, beech, maple, oak, birch) are distinguished. The boards are marked on the side surface: SM (raw meat), SR (raw fish), CO (raw vegetables), VM (boiled meat), BP (boiled fish), VO (boiled vegetables), "Greens", KO (pickled vegetables ). Boards are fixed to a certain place and stored there. Every day at the end of work, they are thoroughly cleaned, washed with hot water and soda, boiled and dried.

Cookware is allowed from stainless steel, aluminum, frying pans - from cast iron, baking sheets - from untinned iron. For storage of dry products, storage and boiling of water, galvanized iron containers can be used. They make sure that tableware and tea utensils (porcelain, faience, glass, etc.) do not have cracks and broken edges. Plastic utensils are prepared only from materials permitted by the state sanitary inspection authorities (see below).

Sanitary requirements for washing dishes. Tableware can be washed manually and mechanized. For washing by hand, three-cell baths are equipped. For washing glassware, a special two-cavity bath (or one bath) is isolated, followed by washing with hot water using a syringe. Kitchen utensils are washed in a special two-cell bath. Washing baths provide the necessary amount of hot water. The dishwashing regime provides for: a) mechanical removal of food residues; b) washing dishes in water at a temperature of 45-48 ° C with the addition of detergents; c) washing in water at a temperature of 50 ° C with the addition of a clarified 1% solution of bleach (10 g per 1 liter of water) or chloramine; d) rinsing with hot water in the third bath. After that, the dishes are dried in special drying cabinets or counters with electric heating. Washing plates is not recommended. Cutlery (spoons, knives and forks) are washed in the same way as tableware, and additionally boiled; wipe dry with a towel.

Food requirements. Food products entering a public catering establishment must comply with the requirements of current state standards, OSTs or technical specifications and be accompanied by documents certifying their quality. The quality of food products is checked by storekeepers and canteen managers. Acceptance of products begins with the verification of accompanying documents. If the quality of the products is in doubt, they are sent to a departmental laboratory; until the results of laboratory tests are received, the products are not allowed into production. Products that do not meet the standards for sanitary indicators are presented to the departmental sanitary supervision, and in the absence of such - a sanitary-epidemiological station to resolve the issue of the procedure for their use.

Meat is allowed for acceptance only if there is a veterinary brand and a document certifying the inspection and the conclusion of veterinary supervision.

Meat with a veterinary certificate, but without a brand, as well as conditionally fit, is strictly prohibited.

It is forbidden to accept ungutted waterfowl to public catering establishments; raw duck and goose eggs, as well as chicken eggs from an incubator (mirage); canned meat and fish; cereals, flour damaged by granary pests; especially perishable products expired. Opening of containers (barrels, boxes) should be carried out after its preliminary cleaning in order to avoid product contamination. When weighing foodstuffs, do not place them directly on the scales. Products must be weighed in containers, on removable plates, on a clean polyethylene film or oilcloth. Food storage - see section: "Storing food in warehouses public catering and trade enterprises.

Requirements for the culinary processing of food products. When processing meat, fish, vegetables, making cold snacks and cooking food, the flow of the production process is observed. Food is prepared in small portions as it is sold. Raw materials and finished products are processed on different tables and on different cutting boards. It is not allowed to cut and wash raw materials in the kitchen, where food is cooked directly. Parts of meat carcasses are thoroughly cleaned and washed before deboning. running water. Plots with a stigma, a bruise and contaminated are cut off.

Thawing of frozen meat is carried out in half carcasses or quarters in a suspended state in a special room (defroster) or on tables in the meat workshop. Thawing meat in water or near the stove is prohibited.

Chopped meat are produced as needed and stored in refrigerators or cabinets at a temperature not exceeding 6 °C for no more than 6 hours. inside with cellophane or parchment. Minced meat is allowed to be transported only in refrigerated vehicles under conditions that exclude the temperature of the product above 6 °C.

Boiling and frying of meat should be carried out until fully cooked, when colorless juice begins to stand out from a piece when pierced with a chef's fork. Meat and poultry after heat treatment and cooling are stored in refrigerated containers from the moment of cooling and production for no more than 12 hours, and in an uncooled form - no more than 3 hours. minced meat is prohibited.

In the manufacture of products from meat by-products and subjected to thorough heat treatment, with special attention jelly is prepared from meat offal (putovy joint, ears, lips, etc.). Washed and peeled offal is cooked until fully cooked, i.e. free separation of meat from bone. The welded pelt is dismantled; the meat is separated from the bones, finely cut, chopped or passed through a meat grinder; pour strained broth and be sure to boil again, after which it is poured into clean (previously scalded with boiling water) dry forms or baking sheets; after cooling, they are stored on shelves in refrigerators. Pouring into molds without re-boiling the broth and minced meat is strictly prohibited. The period of sale of jelly in the presence of cold should not exceed 12 hours; in the absence of cold, the manufacture and sale of jelly is prohibited.

In the manufacture of pate, the liver is cut, fried until fully cooked, then, when hot, it is passed through a meat grinder with a frequent grate. The resulting mass is rubbed through a sieve and seasoned. The shelf life of the pate in the absence of cold is no more than 6 hours (in a refrigerated room - no more than 24 hours).

Cooking jelly and pate at catering establishments in the summer (May-September) is prohibited.

When making second courses from boiled meat (pancakes with meat, pasta with meat, etc.) or when selling boiled meat for the first courses, chopped or portioned meat must be subjected to secondary thorough heat treatment (boiling in broth, frying). Meat portioned for first courses can be briefly stored in broth at a temperature not lower than 70 °C.

Raw and pasteurized flask milk must be boiled before consumption. Delivery to meals sour milk or curdled milk (samokvas) is prohibited, such milk is allowed to be used only for the manufacture of dishes that are subjected to heat treatment (fritters, pancakes, kulebyaki, etc.). Cottage cheese for direct consumption in its natural form may only be permitted if it is prepared from pasteurized milk (this is indicated on the invoice or certificate). Cottage cheese made from unpasteurized milk can only be used in public catering establishments as a raw material for the manufacture of cheesecakes, dumplings, cheesecakes and other dishes that are cooked at high temperatures.

In confectionery shops, a chicken egg before use should be scanned through an ovoscope and washed in a three-cavity bath: thermal water with 1 - 2% soda ash content; 0.5% solution of chloramine; rinsing clean water. Eggs with a high air chamber ("pug") more than 1/3 of the height, eggs "fight", but without signs of leakage, "smell" - with an extraneous volatile odor, "small spot" - with one or more fixed spots under the shell of a common size no more than "/z of the surface of the whole egg; "drying" - with the yolk dried to the shell (without mold) can only be used for baking small pieces of dough.

Cream confectionery products are allowed to be produced at public catering establishments in agreement with local sanitary authorities.

The calorie content of individual dishes or the entire diet is calculated according to official tables chemical composition and calorie content of foods. They contain data on the content of proteins, fats, carbohydrates in 100 g of the product - net (in its pure form without waste) or in 100 g of the product - gross (in its natural unrefined form). When sending ready-made meals to the laboratory to check their compliance with the layout, the accompanying act (see form) should indicate the layout used (gross or net) and the yield of each product (see also “Materials for sampling food products to be examined in laboratories of sanitary and epidemiological stations” . - M.; M3 USSR, 1985).

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 administrative punishment:

On the officials- from 2,000 to 3,000 rubles. or administrative suspension of activities for up to 90 days;

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

Note that individual entrepreneurs who have 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 defines the basic sanitary and hygienic standards and requirements for the placement, arrangement, layout, 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 working conditions , compliance with the rules of personal hygiene of 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 of land plots, approval 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 total area no more than 700 sq. 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 sites with a hard surface exceeding the container base area 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 (Ch. III 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 water quality centralized systems drinking water supply 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 household wastewater are discharged in compliance with the relevant sanitary rules to a centralized sewer system, and in its absence - to a system of local treatment facilities sewerage. Production equipment and washing baths are connected to the sewer 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. Premises for loading, expedition, vestibules in cold period years are equipped with thermal curtains to prevent the ingress of outside air. The ventilation device and equipment of the establishment should not worsen the living conditions and stay of people in residential buildings, premises and buildings for other purposes. It is preferable to use water heating systems in catering establishments.

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 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 industrial and auxiliary premises confectionery shops paint 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. Floors must be impact-resistant with sealing of junctions building structures 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. Interior decoration premises must be made of materials permitted by Rospotrebnadzor.

All premises must be kept clean, constantly, in a timely manner and as necessary, carrying out routine cleaning. In production workshops, daily wet cleaning using detergents and disinfectants. Cleaning is required after each visitor. dining table. At least once a month should be general cleaning and disinfection, and, if necessary, disinfestation and deratization of 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

The catering establishment must be provided necessary equipment and items of 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 exiting dishwasher out of order, in the absence of conditions for hand wash the business should not operate. 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 at least 45-50 ° C using detergents and disinfectants and rinsed with syringes.

Tableware is washed manually in the following way: food remains 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.

Pure kitchen utensils and inventory is stored on racks at a height of at least 0.5 m from the floor, tableware - in closed cabinets or on bars, 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. They are stored in specially designated places on the trading floor, separately from used trays.

Returnable packaging is washed in specially designated areas equipped with bathtubs or washing machines, using detergents. AT washing departments an instruction on the rules for washing dishes and equipment should be posted, 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. them a personal medical book with notes on the passage of medical examinations, results laboratory research and undergoing professional hygienic training and certification. The vehicle body must be upholstered on the inside with a material that can be easily sanitized and equipped with racks.

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 greens are prepared in batches as needed;

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.

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, as well as other food products are allowed if there is a 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 finished 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

Required Order installed in ch. 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 handed out in a clean, dry container. 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.

Held necessary measures in accordance with the hygienic requirements for disinfection and disinsection works.

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 attestation, graduates of higher, secondary and special educational institutions within the first year after 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 past infectious diseases, a mark on the passage of hygienic training and certification are entered in a personal medical book.

Catering company employees obliged:

Leave outerwear, shoes, headwear, personal items 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;

When symptoms appear colds or intestinal dysfunction, as well as suppuration, cuts, burns, inform the administration and contact medical institution for treatment;

Report all cases of intestinal infections in the employee's family;

When preparing dishes, culinary products and confectionery, 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. medical care.

Production control

In accordance with Sanitary Rules SP 1.1.1058-01, production control must be organized in all catering establishments, regardless of ownership. Laboratory studies on microbiological indicators should also be carried out. Order and frequency 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. In a note to the example model program laboratory and instrumental studies as part of production control at public catering establishments, it is indicated that the submitted plan for minimum laboratory and instrumental studies is one of the sections of the Production Control Program developed by a legal entity or an individual entrepreneur in accordance with the requirements technical regulations, state sanitary and epidemiological rules and other regulatory legal acts. At public catering facilities selling non-perishable food products in industrial packaging and (or) alcoholic drinks(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;

The necessary conditions to comply 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 necessary documentation(marriage logs, personnel examination logs for pustular and acute respiratory diseases, frying fats quality control log, etc.)

Working conditions of employees in accordance with current legislation, sanitary rules, 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) the federal law dated 30.03.1999 N 52-FZ "On the sanitary and epidemiological well-being 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 water quality of non-centralized water supply. Sanitary protection 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 hygiene preparation and attestation 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 Standards "Hygienic requirements for safety and nutritional value 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) According to guidelines on 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.