What does Rospotrebnadzor check in a restaurant. What is needed to check Rospotrebnadzor in a catering establishment

June 16, 2016, 12:15, question #1286027 Dmitry, Moscow

Rospotrebnadzor check

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Lawyer, Moscow

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Perhaps there are some sets of rules necessary for such checks, combined into one document?
Dmitry

Hello. In fact, all the acts by which you will be checked are consumer goods. will be required to indicate in the order for verification (FZ 294)

In particular, are you interested in the Sanitary and Epidemiological Conclusion?
Dmitry

you do not need it, for shops and catering it was canceled a long time ago

Should it be and who is obliged to do it if I have the premises on lease: the tenant or the landlord?
Dmitry

you don't need it. the owner observes the dignity of the rules in the 1st turn, but this does not mean that you should not ... in general, according to the sanpin - the one who conducts the activity observes (on most issues)

just for example, a lease agreement often delimits liability.

sanpin for catering - exactly you must comply (and not the landlord)

SANITARY AND EPIDEMIOLOGICAL
REQUIREMENTS FOR ORGANIZATIONS
CATERING, MANUFACTURING
AND TRAFFIC IN THEM FOOD PRODUCTS
AND FOOD RAW
SANITARY AND EPIDEMIOLOGICAL REGULATIONS
SanPiN(SP) 2.3.6.1079-01

pay attention to those regulations - on nutrition - tr ts 021 on food safety. products

if products are for children, then those regulations for products for children and adolescents.

June 16, 2016, 12:20

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Lawyer, Moscow

10.0 rating
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Should it be and who is obliged to do it if I have the premises on lease: the tenant or the landlord? What should be among required documents, except for constituent, certificates for products and a properly designed consumer corner?
Dmitry

Good afternoon.

A conclusion is not needed.

As far as requirements are concerned, the following must be taken into account:

Federal Law of March 30, 1999 N 52-FZ (as amended on November 28, 2015) "On the sanitary and epidemiological well-being of the population" Article 17. Sanitary and epidemiological requirements for the organization of nutrition of the population
1. When catering to the population in specially equipped places (canteens, restaurants, cafes, bars and others), including when preparing food and drinks, storing them and selling them to the population, to prevent the occurrence and spread infectious diseases and mass non-communicable diseases (poisoning), sanitary and epidemiological requirements must be met.
2. When catering in preschool and other educational organizations, medical organizations, health institutions and organizations social service, establishing food allowance standards for military personnel, as well as when establishing nutritional standards for persons in pre-trial detention centers or serving sentences in correctional institutions, observance of scientifically based physiological norms of human nutrition is mandatory.
3. When establishing minimum social standards of the standard of living of the population, guaranteed by the state, the physiological norms of human nutrition must be taken into account.

Decree of the Chief State Sanitary Doctor of the Russian Federation dated November 8, 2001 N 31 “On Enactment sanitary regulations» (with changes and additions)
V. Requirements for the arrangement and maintenance of premises
5.1. Space-planning and design solutions for premises should provide for a sequence (flow) of technological processes that exclude oncoming flows of raw materials, raw semi-finished products and finished products, used and clean dishes, as well as oncoming traffic of visitors and staff.
At pre-preparation organizations working on semi-finished products, work on raw materials is not carried out.
5.2. The set and area of premises should correspond to the capacity of organizations and ensure compliance with sanitary rules and regulations.
For temporary storage of ready meals before their sale in the organization Catering rooms equipped with refrigerators and racks should be provided.
5.3. Technological equipment is located in such a way as to ensure free access to it and compliance with safety regulations.
5.4. During the work of quick service organizations on semi-finished products of a high degree of readiness, which use small-sized specialized technological equipment, utensils and appliances disposable, a one-room layout is allowed with the allocation of separate working areas equipped with equipment.
When using tableware, tea utensils, reusable appliances, a dishwasher is installed.
5.5. The walls of industrial premises to a height of at least 1.7 m are finished with facing tiles or other materials that can withstand wet cleaning and disinfection. Ceilings are plastered and whitewashed or finished with other materials. The floors are made of impact-resistant non-slip materials and are sloped towards the drains.
Ceilings and walls of production and auxiliary premises of confectionery shops are painted as needed, but at least once a year.
5.6. Walls and ceilings storage facilities plastered and whitewashed. Walls to a height of at least 1.7 m are painted with moisture-resistant paints for interior decoration.
Floors are made of moisture-resistant materials of increased mechanical strength (impact-resistant) with sealing mating building structures fine-meshed metal mesh, steel sheet or cement-sand mortar with long metal shavings. Floors along the ways of loading raw materials and food in warehouses and industrial premises should not have thresholds. The loading room is equipped with a platform, a canopy.
5.7. Finishing of dining rooms (halls) must be resistant to sanitation and disinfection.
The device of decorative screens above the registers of heating systems from polymeric and synthetic materials is not carried out. Decorative panels for these purposes are made of metal and easily removable.
5.8. For interior decoration of premises, materials are used that are approved by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.
Information about changes:
By the Decree of the Chief State Sanitary Doctor of the Russian Federation of March 31, 2011 N 29, paragraph 5.9 of these Sanitary Rules is set out in new edition
See the text of the paragraph in the previous edition
5.9. In workshops for the preparation of cold dishes, soft ice cream, confectionery shops for the preparation of cream and decoration of cakes and pastries, in workshops and areas for portioning ready meals, packaging and forming sets of ready meals are installed germicidal lamps used in accordance with the instruction manual.
5.10. It is not allowed to store breakable objects, mirrors, houseplants.
5.11. All organization premises must be kept clean. Current cleaning is carried out constantly, in a timely manner and as needed.
In production workshops, daily wet cleaning using detergents and disinfectants.
Cleaning is required after each visitor. dining table.
5.12. Conducted at least once a month spring-cleaning and disinfection. If necessary, disinfestation and deratization of premises is carried out in accordance with the established procedure.
5.13. For cleaning production, storage, auxiliary premises, as well as toilets, separate equipment is allocated, which is stored in specially designated places, as close as possible to the places of cleaning. The inventory for washing toilets has a signal color and is stored separately.
At the end of the cleaning at the end of the shift, all cleaning equipment is washed using detergents and disinfectants, dried and stored clean in the place designated for it.
5.14. In order to prevent the occurrence and spread of infectious diseases, cleaning of production, auxiliary, storage and amenity premises is carried out by cleaners, and cleaning of workplaces is carried out by workers at the workplace. Special personnel are assigned to clean the toilets.
Cleaners should be provided with enough cleaning equipment, rags, detergents and disinfectants.
5.15. Organizations use detergents and disinfectants approved by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner, which are used in strict accordance with the attached instructions and are stored in specially designated places in the manufacturer's packaging.
5.16. In public catering establishments, redecorating(whitewashing and painting of premises, preventive maintenance of sanitary and technological equipment) as needed and its painting.

Sincerely. Dmitry

Hello. At any legal system- Consultant, Guarantor, Code. I would recommend the Code, where access to documents is always open. But it is not critical, it is possible and another.

You will have many NPs, here are just a few:

Decree of the Chief State Sanitary Doctor of the Russian Federation dated November 8, 2001 N 31
(as amended on 03/31/2011)
"On the Enactment of Sanitary Rules"
(together with "SP 2.3.6.1079-01. 2.3.6. Public catering organizations. Sanitary and epidemiological requirements for public catering organizations, production and turnover in them food products and food raw materials. Sanitary and epidemiological rules”, approved. Chief State Sanitary Doctor of the Russian Federation 11/06/2001)

"GOST 30389-2013. Interstate standard. Catering services. Catering establishments. Classification and General requirements»
(together with the “Minimum requirements for catering establishments (objects) various types»)

According to this document, a public catering organization can be located in a residential building, but there must be a room that is not residential by status.

Commission Decision Customs Union dated 09.12.2011 N 880
(as amended on 06/10/2014)
"On the adoption of the technical regulation of the Customs Union "On the security food products“
(Together with „TR CU 021/2011. Technical regulation Customs Union. About food safety“)
There is GOST: “GOST 30389-2013. Interstate standard. Catering services. Catering establishments. Classification and general requirements” (together with “Minimum requirements for various types of public catering establishments (objects)”), it must also be observed. Otherwise, they may find a violation of the license.

Decree of the Chief State Sanitary Doctor of the Russian Federation of September 7, 2001 N 23
(as amended on 05/03/2007)
"On the Enactment of the Sanitary Rules"
(Together with "SP 2.3.6.1066-01. 2.3.5. Trade enterprises. Sanitary and epidemiological requirements for trade organizations and the circulation of food raw materials and food products in them. Sanitary and epidemiological rules", approved by the Chief State Sanitary Doctor of the Russian Federation on 06.09. 2001)
(Registered in the Ministry of Justice of the Russian Federation on September 28, 2001 N 2956)

Plus, fire safety regulations must be observed.

"SNiP 21-01-97*. Fire safety buildings and structures"
(adopted and put into effect by the Decree of the Ministry of Construction of the Russian Federation of February 13, 1997 N 18-7)
(rev. dated 07/19/2002) - this is the latest edition.

In particular, are you interested in the Sanitary and Epidemiological Conclusion? Should it be and who is obliged to do it if I have the premises on lease: Tenant or landlord
Dmitry

I don't think it's necessary. Responsibilities are not set in your case.

Federal Law No. 52-FZ of March 30, 1999
(as amended on 11/28/2015)
"On the sanitary and epidemiological well-being of the population"

Article 42
1. Sanitary and epidemiological examinations, investigations, examinations, studies, tests and other types of assessments of compliance with sanitary and epidemiological and hygiene requirements may be carried out by officials exercising federal state sanitary and epidemiological supervision, legal entities, individual entrepreneurs accredited in accordance with the law Russian Federation on accreditation in the national accreditation system, and by experts certified in accordance with the procedure established by the Government of the Russian Federation, in order to:
(in ed. federal law dated 06/23/2014 N 160-FZ)
1) establishing and preventing harmful effects environmental factors per person;
2) establishing the causes and conditions for the emergence and spread of infectious diseases and mass non-communicable diseases (poisoning) and assessing the consequences of the emergence and spread of such diseases (poisoning);
3) establishing compliance (non-compliance) with the requirements of this Federal Law of documents, buildings, structures, premises, equipment, Vehicle and other objects used by legal entities, individual entrepreneurs to carry out their activities, and the results of these activities.
2. Based on the results of sanitary and epidemiological examinations, investigations, examinations, studies, tests and other types of assessments of compliance with sanitary and epidemiological and hygienic requirements, the chief state sanitary doctors and (or) their deputies issue sanitary and epidemiological conclusions provided for in Articles 18, 20, 26 - 28 and 40 of this Federal Law.
3. The procedure for conducting sanitary and epidemiological examinations, investigations, examinations, studies, tests and other types of assessments of compliance with sanitary and epidemiological and hygienic requirements is established federal body executive power performing the functions of legal regulation in the field of sanitary and epidemiological welfare of the population.3809

program production control, the results of the production laboratory control for the reporting period: minutes laboratory research accredited testing laboratory in accordance with the nomenclature, volume and frequency of production control over the quality and safety of incoming food raw materials, ready meals, technological process production, as well as working conditions, compliance with the rules of personal hygiene for employees.

a list of employees of enterprises, approved by the head, certified by a seal, personal medical books of the established form of employees of the enterprise;
documents confirming the procedure for temporary storage, disposal of waste, contracts for sanitary-epidemiological and anti-epidemic measures, for laboratory research as part of the production control of the enterprise, for centralized washing of sanitary clothing, control cards for disinfestation and deratization work;

documents confirming the quality and safety of food products and food raw materials - certificates of state registration, declarations of conformity, certificates of conformity, veterinary certificates, accounting

book of reviews and suggestions;
check register legal entity, individual entrepreneur conducted by bodies state control(supervision), authorities municipal control.
menu, price list, technical and technological cards on ready meals, price tags for goods;

documents confirming special training, certification of employees whose activities are related to the process of production of public catering products, job descriptions employees of the enterprise;
journal of registration of the quality of frying fats, journal of registration of the results of medical examinations of employees of the enterprise, journal of organoleptic assessment of the quality of dishes and culinary products.

June 16, 2016, 12:33

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Sanitary standards are a very important part of the work of a single cafe organism, they ensure the health of visitors and, as a result, a good reputation for the institution.

In SES, in addition to sanitary standards and provisions on food safety, there are rules for the placement of equipment. Being responsible, the manager will make sure that the hired employees have a fresh and actual information, therefore, the ESS norms for cafes in 2017 must be known and conveyed to all employees.

The head of any public catering enterprise must make sure that the SES standards for a cafe are, elementarily, available.
The manager must also convey that the implementation of these standards is mandatory for all employees.
Sources of water supply and water in them must meet the necessary requirements.
There must be control production process and laboratory checks.
Conditions must be created to ensure that compliance with sanitary standards is possible. All stages, from preparation to the sale of food and drinks, must comply with the quality and safety for the consumer.
An employee hired must undergo the necessary medical examinations, the conclusions of which will enable him to start work. And also have the skill hygiene training before starting work.
Each employee must have a personal medical record.
Everything necessary tests and examinations must be done on time.

SES requirements in a cafe

In order to avoid fines, every manager or businessman must be familiar with the regulations and, moreover, comply with them in in full. Otherwise, sanctions are imposed on the cafe, without which the company will not be able to stay afloat.

The requirements of the SES in a cafe are the same for all business owners in this area, the state carefully monitors their implementation.
ses requirements in cafes for 2017 do not have any significant differences from last year, and the changes most often relate to terminology.

Documents for SES when opening a cafe

Preparation of documents is not a fast and very scrupulous process. To do this, you need to study quite a lot of literature and put everything on the shelves. In order to structure all the information in your head, there should be a list that includes documents for SES that you should have when opening a cafe.

First of all, the premises that you rent or plan to use as a cafe must meet sanitary standards. Therefore, a study is carried out on the purity of water, noise is measured, and the quality of ventilation ducts is checked. Based on the data received, the SES issues a conclusion.
Mandatory presence sanitary passport at the facility where it is recorded whether disinfestation and deratization was carried out, where you can trace the frequency of the events. The passport of the object is issued in consumer supervision.
Also in consumer supervision, a production control program is agreed, its essence is to monitor the application of sanitary rules in a cafe.
If the premises of the enterprise are being reorganized, be prepared for the fact that you will have to receive a new sanitary and epidemiological conclusion. It is necessary if there was previously an enterprise or institution that was engaged in other activities in the territory.
For the safety of visitors and employees, equipment is being installed fire alarm and fire extinguishers, as well as a plan for the premises and actions during evacuation in case of fire.
Documents are required that indicate the conclusion of agreements on the removal and disposal of waste, on the disinfection of the premises, on the washing of overalls, etc.

If there is a sale in the cafe alcoholic products, then according to the law, the company must have a license (for alcohol with a strength of more than 15%).

And to get it, there are also necessary requirements:

The total area of the premises must exceed 50 square meters. meters.
The object must be installed security alarm, and other means of protection if necessary. For example, a safe for documents and Money. The safe will also require the conclusion of the Department of Internal Affairs.
The premises must comply with sanitary and fire safety requirements. All positive opinions must be submitted.

SES permission for a cafe price

Total cost for everything necessary permissions builds up gradually. A competent specialist necessary calculations will provide detailed lists and possible price range of services.
Why possible? It all depends on the size of the room, location and many other factors.
For starters, to SES permission was received at the cafe, it will be necessary to draw up a list of documents, and after that the price is calculated.

In order to reduce time costs, you can contact the company "Dez Group", which specializes in the preparation of documents. It will help in the shortest possible time to obtain permission from the SES for a cafe, and eliminate the need to independently study the widest list of documents.

Checking SES in a cafe

In accordance with the law, the inspection of SES in a cafe is carried out in accordance with the schedule. Unscheduled inspections can be carried out only in two cases:

The term of the previously issued document on the execution of the order on violation of requirements has expired.
Or, if the control authorities received an application or appeal from citizens, legal entities, enterprises or self-government bodies.

Checking the ESS in a cafe must be agreed with the prosecutor's office, this is included in the main requirements of such events.

Checking a cafe by a sanitary and epidemiological station can only be carried out in work time. In addition, the checking inspector must belong to the unit that owns control over the territory where the cafe is located. If you do not comply with these requirements, you have the right to refuse to conduct an audit.

How to get an SES conclusion for a cafe

In order to answer the question of how to get an ESS opinion for a cafe, you need to know that it is issued by both the territorial bodies of Rospotrebnadzor and the Offices that fall under their jurisdiction. It is carried out in accordance with normative documents and government regulations.

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Compliance monitoring health legislation entrusted to Federal Service on supervision in the field of consumer protection and human well-being (Rospotrebnadzor), whose powers extend, among other things, to public catering establishments - restaurants, canteens, bars and cafes.

When to expect verification?

Inspections carried out by Rospotrebnadzor specialists can be both scheduled and unscheduled. At the same time, scheduled inspections can also be carried out jointly with other regulatory bodies. At the same time, the list of inspections planned for the year can be found directly on the website of the regulatory body, that is, Rospotrebnadzor. In addition, no later than three days in advance, a warning about upcoming verification activities is sent to the audited company.

However, the check may be unscheduled. The grounds for its implementation can be different - these are appeals from citizens, legal entities, authorities, and violations of consumer rights, and causing harm to health and life. In addition, the reason for an extraordinary inspection may be the expiration of the period allotted for the elimination of previously identified violations. In any case, even about an unscheduled check authorized bodies must inform no later than twenty-four hours, that is, a day. An exception in this case can only be situations directly related to a threat to health and life, as well as non-compliance with competition law.

Submit your documents!

In the event that your establishment, whether it be a cafe or a bar, has become the object of such a check, you need to take care of checking the documents of the “relying party”. So, the main documents in this case will be service certificates of employees of the state control body, as well as an order or order to conduct this very check. A document such as an order or an order to conduct an audit must contain the date of its beginning and end, the actual subject of the audit and the grounds for its conduct, the names and names of the responsible officials, as well as the name of the state control body.

Check object

During the audit, not only visual inspection, but also analysis of documentation, as well as data from laboratory and instrumental studies. At the same time, information about the verification activities carried out should be recorded by private entrepreneurs or legal entities in a properly executed logbook of control measures.

Upon completion of the inspection, authorized representatives of Rospotrebnadzor draw up an act in two copies, one of which remains with the specialists carrying out the inspection, and the second is transferred to the “object of inspection”. This document must contain information on the date, time and place of its compilation, as well as the verification carried out. In addition, the act indicates the names of the legal entity being inspected and its authorized representative present during the inspection, data on the officials who carried out the inspection, information on the results of the measures taken, etc. Also, this document is accompanied by conclusions / protocols directly related to the inspection conducted examinations, acts on sampling of products and a number of other documents or their copies. Also, based on the results of the audit and in case of a number of violations, a protocol can be drawn up on bringing to administrative responsibility a legal entity, official or company employees.

What violations?

Here is a list of fairly common violations that are recorded by Rospotrebnadzor specialists during inspections of public catering establishments. Such violations include:

Violation of the requirements for the ventilation device.
Admission to work of personnel who have not passed the procedure of mandatory medical examination.
non-compliance sanitary requirements in relation to cutting equipment, including the absence of its marking.
Acceptance of unmarked or all necessary documents (veterinary certificates, etc.) confirming the quality of products.
Lack of control over the quality of dishes (marriage).

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