Work report

on catering for students

in 2015-2016 academic year

Nutrition is one of the most important factors determining the health of children and adolescents, contributes to disease prevention, increased efficiency and performance, physical and mental development, creates conditions for the adaptation of the younger generation to the environment.

To achieve the goals set, work was organized to coordinate and control in the field of school meals, measures were taken to improve the forms of service and the material and technical base of the school canteen.

In the course of work on the organization and quality of nutrition, the following results were achieved: the quality of nutrition of students was improved through the introduction of new technological preparation and preservation of foods of increased nutritional and biological value, and on the basis of this:

the risks of morbidity of children with alimentary-dependent diseases are reduced; balanced nutrition of schoolchildren is provided;

strengthened system production control at the stages of storage, transportation and sale food in the school cafeteria ultimate goal achieve high quality and safe nutrition for children and adolescents;

staffing of the canteen-distributing room with the necessary number of employees was organized.

Improving the quality, balance and ensuring food safety for students. Currently, catering for students in our school is carried out by CONCORD Nutrition Combine LLC using modern technologies for preparing and delivering dishes. Qualified personnel of the plant professionally help to carry out production control.

The company LLC "Combinat nutrition" CONCORD "(199034, St. Petersburg, Lieutenant Schmidt embankment, 7, lit. B) provides catering services for students of the cadet school under State contract No. 1702-P, the co-executor of the contract is OJSC Social North food. The term of the contract is 1.5 years. Menu (see attachment) for each category of school eaters. The menu was developed by the Department of Baby Nutrition of the State Research Institute of Nutrition of the Russian Academy of Medical Sciences, the Moscow Foundation for the Promotion of the Sanitary and Epidemiological Welfare of the Population and the Department for Supervision of the Conditions of Education and Training of the Office of Rospotrebnadzor in Moscow. Each dish received a declaration of conformity.

Today, the school uses the traditional method of catering for students. Wearing overalls for catering workers is mandatory. This allows you to comply with the necessary sanitary and hygienic standards. The food complex supplies products that require the least additional processing, semi-finished meat products, peeled and hermetically packed vegetables, which makes it possible to preserve not only their taste, but also nutritional value.

On the other hand, cooking in such conditions requires a significant staff, it must be equipped with complete equipment for processing raw materials, cooking, distributing, collecting and washing dishes. The school canteen is equipped with the necessary utensils. Her cleanliness is given increased attention. Washing and disinfection are carried out in compliance with all norms of the sanitary and hygienic regime, approved disinfectants are used.

Equipment of the catering unit

Works at school Dishwasher for washing and scalding dishes. Two sets of cutlery are constantly in operation. This allows you to increase the disinfection time to one day. In the dining room, a special place was organized for students to wash their hands. Preserving and strengthening the health of children and adolescents, improving the diet of school students, improving the quality of meals, improving the culture of service, maintaining a sanitary and hygienic regime in the school canteen is the key goal of catering.

An information stand was created in the interior of the school canteen; inspection and repair of heating and refrigeration equipment. Dining and canteen work.

The school organized 3 hot meals a day for schoolchildren free of charge, 100% of students of the cadet school are covered with three meals a day. The school is served by OAO Social Nutrition Sever with the products of OOO Concord Food Plant. Type of catering unit - canteen - distributing. Students are fed according to the developed and approved 24-day menu, at breaks, lasting at least 15 minutes. Lunch - at the end of the main lessons, afternoon snack from 16.00.

The meal schedule and the daily menu are posted in the dining room, as well as on the school website - all participants in the educational process and their parents are familiar with the schedule and menu for each day. Dining room duty is organized, students eat in the presence of a class teacher, educator or teacher on duty. Drinking regimen and handwashing regimen are organized.

Back to top school year the school issued all the necessary orders for catering, a commission was created to control the organization and quality of nutrition, and a work plan for the commission was developed. All necessary documentation is available and completed in accordance with the requirements. The sanitary condition of the catering unit and the dining room complies with the standards.

The number of seats is 100. Control over the sanitary condition of the catering unit and the dining room is carried out by the school commission for monitoring the organization and quality of food. Equipment and cleaning supplies are marked. Detergents are supplied by CONCORD Power Plant LLC in a timely manner and in sufficient quantities. The temperature regime of refrigeration and heating equipment is observed.

Food storage is carried out in accordance with sanitary standards. Technological maps for cooking are available. Analysis of the menu allows us to conclude that the range of dishes is diverse. Control over the receipt and quality of products is carried out by the school commission for monitoring the organization and quality of nutrition.

The issue of organizing a drinking regimen is considered very important at school. Free access for children is provided in the school cafeteria, and during the day the drinking regime is observed in all classes. elementary school and classrooms in middle and high schools.

The school used the traditional method of catering for students. In September 2015, a reserve list of students from socially vulnerable families was created and approved to distribute excess rations. The transfer of unclaimed portions was recorded in the logs. All information about nutrition was posted on a board in the school cafeteria.

Coverage of buffet products

The dining room is fully provided with high-quality, affordable and varied buffet products. The paid services of the school cafeteria are used by about 100 students in grades 1-11 daily, which is 50%, as well as teachers and school staff. The assortment of the school buffet has always been on sale: confectionery, juice, cookies, waffles, mineral and fruit water, tea in individual packaging.

It is planned to conduct an annual survey of students in grades 1-11, class teachers, parents of students about the work of the school canteen and buffet. The main objective of the survey is to increase the efficiency of providing students with rational nutrition, taking into account the physiological characteristics of the body, as well as to increase the level of service in the canteen and improve the quality finished products.

According to previous surveys, children are mostly satisfied with the food rations, buffet assortment and quality of service.

Documentation

Order on the appointment of a person responsible for catering;

Order on the establishment of a commission to control the organization and quality of food;

The order of the school on catering for the current year is available;

Reserve list - available;

The report card of those present, absent - is available, is maintained properly; Order "On the procedure for using excess food rations when catering for students" - available;

Availability of a medical worker – available;

State contract No. 1702-P - available;

Passport of readiness of the educational institution for the new year - available;

Act of Rospotrebnadzor on sanitary condition - available;

Sanitary and epidemiological conclusion for the catering department - available;

Contract with a catering company - available;

An agreement with an organization supplying drinking water is available.

The work of the commission for monitoring the organization and quality of nutrition of students

The issue of catering for students is very responsible, therefore the school has established a commission to control the organization and quality of catering for students. The work plan of the commission has been developed. The commission included representatives of the administration, the trade union committee of the school, a medical worker, and representatives of the Governing Council of the school.

The main activities of the commission are:

Approval of the main and reserve lists;

Control for intended use food;

For the quality of breakfasts, lunches and afternoon snacks;

For the sanitary condition of the catering unit;

Compliance with the terms of delivery and sale of products;

On duty teachers and students in the school cafeteria.

Members of the commission conduct grading of raw and finished products, supervise the organization of trade in the school canteen, compliance with the control weight of the issuance of portions of breakfasts and lunches. The nutrition of students is under constant control, both by the commission and by specialists of LLC "Food Combine" CONCORD ". Throughout the year, the commission resolves issues of timely and high-quality food service for students with the keeping of minutes of meetings (10 minutes) with their placement on the official website of the school.

Regulations on passage and meals

Security public service"Passage to School"

Regulation No. 2 of the circulation of permanent and temporary cards in a cadet school.

Tasks for 2016 - 2017 academic year:

1. Continue creating a data bank on all categories of those in need of social protection.

2. Together with the school nurse, continue to work to comply with sanitary and hygienic norms and rules. Monitor the health status of students, nutritional standards. To monitor the medical examination of primary school students for the transition to the secondary link.

3. Fight for cleanliness and order in the school cafeteria, for a general high culture during meals.

4. Together with class teachers and deputy. on educational work to continue work on instilling a culture of behavior in students at school.

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Wholesome nutrition is necessary condition ensuring the health of the younger generation, resistance to infections and other adverse factors, the ability to learn at all age periods, therefore, the goal of protecting the health of children and adolescents is to improve the organization and quality of their nutrition.

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E.V. Gusarova, Deputy Director

GBOU Lyceum No. 395 of St. Petersburg,

responsible for catering

Topical issues of the organization of social catering.

Catering in an educational institution

(from work experience)

Healthy eating is our way to health, success, knowledge!

Improving the organization of school meals today is one of the most actual problems in ensuring the health of children. Nutrition in educational institutions (hereinafter - EI), where children spend most of their time, occupies a special place in the system of resource conservation (preservation and promotion of health), and the organization of rational nutrition of students during their stay at school is one of the key factors in maintaining their health and learning efficiency. A complete and balanced diet contributes to the prevention of diseases, increased efficiency and academic performance, physical and mental development of children and adolescents, creates conditions for their adaptation to modern life. The social importance of catering, increasing the availability of school lunches for a wider contingent of students, and increasing food coverage require a comprehensive solution.

One of the important factors determining the health of the younger generation is the popularization of the idea of ​​healthy eating in society, drawing the attention of the pedagogical and parental community to the issues of healthy nutrition of children and adolescents. It is important that it is during the period of growing up that the child learns to independently observe a diet, eat rationally, regardless of adult supervision. Helping the student to develop the habit of proper nutrition and maintain health throughout the school years is one of the priority tasks of modern education.

Recently, in many educational institutions, work has been purposefully carried out in the direction of improving the organization of nutrition for pupils.

One of the primary conditions for organizing a quality process isavailability of a qualified personnel providing catering for children.

In educational institutions, as a rule, there are no such specialists in the organization of nutrition as a dietitian, nurse nutritionist. Therefore, it is necessary to organize the training of our own specialists, improve their skills in catering, preparing menu requirements, menu layouts, and analyzing the balance of nutrition. The ability to think logically, a mathematical mindset, attentiveness, mobility, exactingness - this is the necessary minimum that a person involved in catering should have.

The next specialist, on whom the quality of the functioning of the entire system for ensuring a healthy diet directly depends, isproduction director. Here you need a person who must have the qualification of a specialist in product technology Catering and capable of performing managerial functions.

Unfortunately, no competitive basis in hiring will allow you to determine the conscientiousness and honesty of a person being hired. We are talking about the most important, in fact, people, on whose professionalism depends both usefulness, and taste, and appearance cooked.

When selecting technical personnel for the catering department, it is necessary to pay attention to the training of personnel. It would seem that, unfortunately, not everyone was able to master the simple rules for sanitary treatments and disinfection measures. For this, the annual planned sanimums conducted by specialists from the centers of hygiene and epidemiology are not enough; here, serious work is needed to train, instruct, test knowledge, and monitor the correct implementation. Only in this case will it be possible to avoid troubles and troubles.

Mandatory requirement for workersin this area in a school setting: friendliness and communication skills. To know the majority of children by name, to be able to meet them with a smile, to tell and explain in an accessible way the advantages and usefulness of what is cooked today, to convince them to definitely try one or another of what is served on the table - all these are the professional competencies of specialists, without which it is impossible to talk about effective and high-quality catering work.

With the entry into force of the Decree "On the approval of SanPiN 2.4.5.2409-08" Sanitary and epidemiological requirements for catering for students in educational institutions..." many institutions facedwith the difficulties of developing and coordinating an exemplary menu. Institutions have the opportunity to conclude an agreement for the development and approval of a 14-day sample menu with specialists licensed for this species activities. But the conclusion of such an agreement does not exclude the participation of school specialists in its development. Only specialists of the institution have thorough information about the characteristics of the contingent of students, technological characteristics equipment used when working with raw materials, staff qualifications and working conditions with product suppliers.

Conditions Government contracts catering establishments are often not observed, which is confirmed by joint inspections at different levels.

Below (Fig. 1) is a diagram of the interaction between the educational institution and the "Contractor" in case of non-compliance by the "Contractor" with the terms of the state contract:

Fig.1. The scheme of interaction between the educational institution and the "Contractor"

Of course, of paramount importance arechildren's health features. It is important to take into account many things: medical indications determined by doctors, the presence and specifics of concomitant diseases, the features of the course of treatment, the presence of food allergies. In the diet, in addition to a balanced amount of proteins, fats and carbohydrates, it is necessary to provide for the tastes of the children. In this case, we are talking not about giving children the opportunity to choose an assortment, which, at first glance, is an attractive task, but not feasible in conditions that require strict compliance with regulated natural norms, but about taking into account, based on the experience, preferences and wishes of the children. It is always known which of the dishes prepared from the same raw materials will be accepted by the guys, what is called “Hurrah!”, And which one will be sent directly to the waste collection table. It should be noted that this table is nothing more than a tool for monitoring the quality of cooked food. If it is empty, then everything is appetizing and tasty, if it is full, consider the opposite!

Another "barometer" for taking quality readings can be guest book guys about the advantages or disadvantages of cooked food. It is not possible to refuse some dishes in the diet of children, for obvious reasons. But to provide in the diet exactly those that are still preferable for the children - this is the task of the joint work of the specialists of the institution and the specialists involved in the development of the menu for the school.

The next important question isthe issue of providing the catering unit with technological equipment. Today's Requirements normative documents provide not only a mandatory set of premises, which few educational institutions, whose “age” has exceeded the 30-year mark, can afford, but also the provision of each of them modern equipment, suggesting the maximum automation of processes. In addition, this is a serious set of sanitary equipment that ensures the separation of raw materials at the stage of processing, as well as washing and disinfecting inventory and utensils.

It is not always possible to automate the process of working with raw materials and heat-treated products.Not all allocated areas are equipped with special furniture: racks, a cupboard for storing dishes, a drying rack for plates. A dishwasher must be installed in the area for washing dishes and utensils. Technological equipment for the preparation of finished products is not always represented by electric frying pans, ovens, electric stoves and convection ovens.

In the organization of the work of the catering unit, there are no minor issues that do not require close attention. Here a huge role belongs to the support of the entire chain technological process medical workers, starting from the stage of rejection of raw materials at the time of acceptance to the control of the process of issuing the finished dish to children. Allmembers of the marriage commissionin accordance with the procedure approved by the head, they must be present at the stages of processing, bookmarking, issuing, eating by children.

The fact that food culture is a full and important part of human culture, that a healthy lifestyle largely depends on it, is a statement that does not require proof. Beginning withdecorating the dining room before the attractiveness of the mandatory set of cutlery, crockery and the aesthetic design of the prepared dishes- everything matters, serves to create a favorable environment that attracts with its aesthetics and comfort.

All the activities of the educational institution today are aimed at the formation of healthy lifestyle skills, the resource creation of pupils, at various stages it involves the inclusion of healthy eating components. Sufficiently serious attention is paid by the specialists of the institution: medical workers, teachers, educators to explaining the rules and principles of healthy eating to parents of pupils: seminars, joint events with children, group and individual consultations are held.

When forming the diet of children and adolescents and cooking, the following are observedthe basic principles of organizing a rational, balanced, sparing diet,providing for:

1. compliance of the energy value (calorie content) of the diet with the age-related physiological needs of children and adolescents;
2. providing in the diet a certain ratio (balance) of the main nutrients in grams;
3. filling the deficiency of vitamins and other trace elements in the nutrition of schoolchildren by adjusting recipes and using enriched foods;
4. the maximum diversity of the diet (diversity is achieved by using a sufficient range of products and various methods of cooking);
5. technological processing of products, ensuring the taste of culinary products and the preservation of nutritional value;
6. compliance with the optimal diet and the correct distribution of the daily ration for individual meals during the day.

Good nutrition is a necessary condition for ensuring the health of the younger generation, resistance to infections and other adverse factors, the ability to learn at all ages, therefore, the goal of protecting the health of children and adolescents is to improve the organization and quality of their nutrition.

Children, due to their age, may underestimate the importance of proper nutrition, refuse hot breakfasts (lunches), therefore, we, adults, must direct all efforts to form a culture of proper nutrition, because the health of our children ultimately depends on this.

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SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for catering for students in general education institutions, primary and secondary institutions vocational education"

Document's name:	SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for catering for students in general education institutions, institutions of primary and secondary vocational education"
Document Number:	45
Document type:	Decree of the Chief State Sanitary Doctor of the Russian Federation
Host body:	Chief State Sanitary Doctor of the Russian Federation
Status:	Limited time current
Published:	Russian newspaper, N 174, 19.08.2008
Acceptance date:	July 23, 2008
Effective start date:	August 30, 2008
Expiration date:	01 October 2023
Revision date:	March 25, 2019

On approval of SanPiN 2.4.5.2409-08

CHIEF STATE SANITARY PHYSICIAN
RUSSIAN FEDERATION

RESOLUTION

On approval of SanPiN 2.4.5.2409-08

____________________________________________________________________
Document as amended by:
Decree of the Chief State Sanitary Doctor of the Russian Federation of March 25, 2019 N 6 (Official Internet portal of legal information www.pravo.gov.ru, 04/09/2019, N 0001201904090026) (for the procedure for entry into force, see paragraphs 1 and 2 of the decision of the Chief State Sanitary Doctor of the Russian Federation dated March 25, 2019 N 6).

In accordance with (Collected Legislation of the Russian Federation, 1999, N 14, Art. 1650; 2002, N 1 (Part 1), Art. 1; 2003, N 2, Art. 167; N 27 (Part 1), Art. 2700; 2004, N 35, art. 3607; 2005, N 19, art. 1752; 2006, N 1, art. 10; 2006, N 52 (part 1), art. .1), Art.21; 2007, N 1 (1 hour), Art.29; 2007, N 27, Art.3213, 2007, N 46, Art.5554; 2007, N 49, Art.6070; 2008 , N 24, art. 2801; Rossiyskaya Gazeta, 2008, N 153) and Decree of the Government of the Russian Federation of July 24, 2000 N 554 "On Approval of the Regulations on the State Sanitary and Epidemiological Service of the Russian Federation and the Regulations on State Sanitary and Epidemiological Rationing" (Meeting legislation Russian Federation, 2000, N 31, article 3295; 2004, N 8, article 663; 2004, N 47, art. 4666; 2005, N 39, art. 3953)

I decide:

1. Approve SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for catering for students in general education institutions, institutions of primary and secondary vocational education" (Appendix).

2. Recognize as invalid:

- paragraphs 2.3.25, 2.3.26, 2.12 of the sanitary and epidemiological rules and regulations SanPiN 2.4.2.1178-02 "Hygienic requirements for the conditions of study in educational institutions", approved by the decision of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated November 28, 2002 N 44 (registered with the Ministry of Justice of Russia on December 5, 2002, registration N 3997);

- paragraphs 2.2.5, 2.7, annexes 4,, and 7 of the sanitary and epidemiological rules and regulations SanPiN 2.4.3.1186-03 "Sanitary and epidemiological requirements for the organization of the educational and production process in educational institutions of primary vocational education", approved by the decision of the Chief State Sanitary doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated January 28, 2003, N 2 (registered in the Ministry of Justice of Russia on February 11, 2003, registration N 4204) (as amended).

4. Set the validity period of SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for catering for students in general education institutions, institutions of primary and secondary vocational education" until 01.10.2023.
(The item is additionally included from April 20, 2019)

G. Onishchenko

Registered
at the Ministry of Justice
Russian Federation
August 7, 2008
registration N 12085

Application. SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for catering for students in general education institutions, institutions of primary and secondary vocational education"

Application

APPROVED
resolution
Chief State
sanitary doctor
Russian Federation
dated July 23, 2008 N 45

Sanitary and epidemiological rules and regulations

I. General provisions and scope

1.1. These sanitary and epidemiological rules and regulations (hereinafter referred to as the sanitary rules) were developed in accordance with the Federal Law of March 30, 1999 N 52-FZ "On the sanitary and epidemiological well-being of the population" (Collected Legislation of the Russian Federation, 1999, N 14, art. 1650; 2002, N 1 (part 1), article 1; 2003, N 2, article 167; N 27 (part 1), article 2700; 2004, N 35, article 3607; 2005, N 19, article 1752; 2006, N 1, art. 10; 2006, N 52 (part 1), art. 5498; 2007, N 1 (part 1), art. 21; 2007, N 1 (1 part), 29; 2007, N 27, st. 3213, 2007, N 46, st. 5554; 2007, N 49, st. ensuring the health of students and preventing the occurrence and spread of infectious (and non-infectious) diseases and food poisoning associated with catering in educational institutions, including schools, boarding schools, gymnasiums, lyceums, colleges, cadet corps and other types, primary and secondary vocational education (hereinafter - educational institutions).

1.2. These sanitary rules establish sanitary and epidemiological requirements for catering for students in educational institutions, regardless of departmental affiliation and ownership.

1.3. These sanitary rules are binding on all legal entities, individual entrepreneurs whose activities are related to the organization and (or) provision of hot meals for students.

1.4. Sanitary rules apply to existing, under construction and reconstructed public catering organizations of educational institutions.

1.5. In public catering organizations of educational institutions, legal entities and individual entrepreneurs can prepare dishes, store them and sell them. Their use for other purposes is not allowed.

1.6. Control over the implementation of these sanitary rules is carried out, in accordance with the legislation of the Russian Federation, by the authorized federal body executive power, exercising the functions of control and supervision in the field of ensuring the sanitary and epidemiological welfare of the population, protecting the rights of consumers and the consumer market and its territorial bodies.

II. Public catering organizations of educational institutions and sanitary and epidemiological requirements for their placement, space-planning and design solutions

2.1. Meals for students in educational institutions are provided by public catering organizations that carry out activities for the production of culinary products, flour confectionery and bakery products and their sale.

2.2. Public catering organizations of educational institutions, to serve students, can be:

- basic school catering organizations (school catering plants, school-basic canteens, etc.), which purchase food raw materials, produce culinary products, and supply canteens of educational institutions with them;

- pre-cooking public catering organizations, where dishes are prepared and culinary products from semi-finished products and their implementation;

- canteens of educational institutions working on food raw materials or on semi-finished products that produce and (or) sell dishes in accordance with a menu varied by day of the week;

- buffets-distributing, carrying out the sale of ready-made dishes, culinary, flour confectionery and bakery products.

2.3. In the basic organizations of school meals, canteens of educational institutions working on food raw materials and (or) semi-finished products, space-planning solutions, a set of premises and equipment should be provided that allow the preparation of safe, and preserving nutritional value, culinary products, and its sale.

2.4. Dispensing buffets should provide space-planning solutions, a set of premises and equipment that allow the sale of dishes, culinary products, as well as the preparation of hot drinks and individual dishes (boiling sausages, eggs, dressing salads, cutting ready-made products).

2.5. Space-planning and design solutions for premises for public catering organizations of educational institutions must comply with the sanitary and epidemiological requirements for public catering organizations, excluding oncoming flows of raw materials, raw semi-finished products and finished products, used and clean utensils, as well as oncoming traffic of visitors and staff.

2.6. Public catering for students of educational institutions can be carried out in premises located in the main building of the educational institution, attached to the building or in a separate building connected to the main building of the educational institution by a heated passage.

2.7. During the construction and reconstruction of public catering organizations of educational institutions, it is recommended to take into account the estimated production capacity of the canteen in terms of the number of dishes produced and the number of seats in the dining room, to ensure catering for all students in the educational institution.

In small-scale educational institutions (up to 50 students), it is allowed to allocate one separate room for storage food products, distribution and eating, washing tableware.

2.8. To ensure the landing of all students in the dining room for no more than 3 shifts, and for boarding schools - no more than 2 shifts, separately by class, it is recommended to take the area of ​​the dining room at the rate of at least 0.7 sq.m per one seat.

2.9. During the construction and reconstruction of public catering organizations of educational institutions, along with the requirements of the current sanitary and epidemiological rules for public catering organizations, it is recommended to provide for:

- placement on the ground floor of warehouses for food products, industrial and administrative premises;

- two premises of the vegetable shop (for primary and secondary processing of vegetables) as part of industrial premises;

- a loading platform with a height corresponding to the vehicles used, in front of the entrances used for loading (shipping) food raw materials, foodstuffs and containers;

- canopies over entrances and loading platforms;

- air-thermal curtains over door openings;

- the number of seats in the dining room based on the seating of all students of the educational institution in no more than two shifts.

2.10. Utility and ancillary premises can be located in the basement and basement floors, provided that they are provided with waterproofing, compliance with hygienic requirements for the maintenance of premises imposed on public catering organizations.

2.11. In existing buildings, food storage facilities located in the basement and basement floors, can function subject to the requirements for food storage conditions, as well as ensuring the waterproofing of these premises and compliance with hygienic requirements for their maintenance, in accordance with the sanitary rules for public catering organizations.

2.12. For the collection of solid household and food waste on the territory economic zone Separate containers with lids should be provided for, installed on hard-surfaced areas, the dimensions of which exceed the base area of ​​the containers by 1 m in all directions. The distance from the site to the windows and entrances to the dining room, as well as other buildings, structures, sports grounds must be at least 25 meters.

2.13. Centralized waste disposal and processing of containers should be provided, when they are filled no more than 2/3 of the volume. Burning of garbage is not allowed.

III. Requirements for sanitary and technical provision of public catering organizations of educational institutions

3.1. Systems of household and drinking cold and hot water supply, sewerage, ventilation and heating are equipped in accordance with the sanitary and epidemiological requirements for public catering organizations.

3.2. Cold and hot water used in the technological processes of food processing and cooking, washing tableware and kitchen utensils, equipment, inventory, sanitizing premises, observing personal hygiene rules must meet the requirements for drinking water.

3.3. In all production shops, sinks, washing bathtubs with cold and hot water supply through mixers are installed. It is necessary to provide for the installation of backup sources of hot water supply, for uninterrupted supply of hot water production shops and washing departments during periods of preventive and repair work in boiler rooms, boiler rooms and hot water supply networks.

3.4. At the dining room of the dining room, washbasins are installed at the rate of 1 tap for 20 seats. Electric towels (at least 2) and (or) disposable towels should be installed next to the washbasins.

For newly built or reconstructed buildings of educational institutions (or separate canteens), it is recommended to provide in a separate room or in an extended corridor in front of the canteen the installation of washbasins at the rate of 1 tap per 10 seats, and their installation, taking into account the growth and age characteristics of students, at a height of 0 .5 m from the floor to the side of the sink for students in grades 1-4, and at a height of 0.7-0.8 m from the floor to the side of the sink for students in grades 5-11.

3.5. With absence centralized systems water supply, an internal water supply is equipped with water intake from an artesian well, wells, and diggings.

In the absence of centralized sewage treatment facilities, wastewater is discharged into a system of local treatment facilities or by removal of wastewater to treatment facilities in agreement with the territorial executive authorities authorized to exercise state control (supervision) in the field of ensuring the sanitary and epidemiological welfare of the population.

3.6. During the construction and reconstruction of public catering organizations of educational institutions, it is recommended to provide for the additional installation of air conditioning systems in hot (flour) shops, warehouses, as well as on expeditions base organizations nutrition. Technological equipment and washing baths, which are sources of increased emissions of moisture, heat, gases, should be equipped with local exhaust ventilation systems in the zone of maximum pollution, in addition to general supply and exhaust ventilation systems.

3.7. For artificial lighting, lamps in a moisture-dustproof design are used. Luminaires are not placed above stoves, technological equipment, cutting tables.

IV. Requirements for equipment, inventory, utensils and containers

4.1. Equipment, inventory, utensils, containers, which are objects of the production environment, must comply with the sanitary and epidemiological requirements for public catering organizations, and are made of materials approved for contact with food in the prescribed manner.

It is recommended to equip production, storage and administrative premises with equipment in accordance with Appendix 1 of these Sanitary Rules.

4.2. When equipping industrial premises, preference should be given to modern refrigeration and technological equipment.

It is allowed to sell juices, nectars, sterilized milk and dairy drinks with a package capacity of not more than 350 ml through devices for automatic dispensing of food products in consumer packaging; bottled drinking water without gas with a capacity of not more than 500 ml, subject to the storage conditions of products.

4.3. All technological and refrigeration equipment installed in the production premises must be in good condition.

In the event of failure of any technological equipment it is necessary to make changes to the menu and ensure compliance with the requirements of these sanitary rules in the production of ready meals.

Every year, before the start of a new academic year, technical control of the compliance of equipment with passport characteristics should be carried out.

4.4. Dining rooms should be equipped with dining furniture (tables, chairs, stools and other furniture) with a coating that allows them to be treated with detergents and disinfectants.

4.5. Production tables intended for food processing must have a coating that is resistant to detergents and disinfectants and meet the safety requirements for materials in contact with food.

4.6. Racks, storage boxes for food products, utensils, equipment must have a height of at least 15 cm from the floor. The design and placement of racks and pallets must allow wet cleaning. In the warehouses of basic catering organizations, it is recommended to provide multi-tiered racks and mechanical loaders.

4.7. Canteens of educational institutions are provided with a sufficient number of tableware and cutlery, at the rate of at least two sets per seat, in order to comply with the rules for washing and disinfection in accordance with the requirements of these sanitary rules, as well as cabinets for storing them near the distribution line.

4.8. When catering, porcelain, earthenware and glassware (plates, saucers, cups, glasses) are used that meet safety requirements for materials in contact with food. Cutlery (spoons, forks, knives), utensils for preparing and storing ready-made meals must be made of stainless steel or materials similar in terms of hygienic properties.

4.9. It is allowed to use disposable cutlery and utensils that meet the safety requirements for materials in contact with food and are approved for use with hot and (or) cold dishes and drinks. Reuse of disposable tableware is not allowed.

4.10. For separate storage of raw and finished products, their technological processing and distribution in without fail separate and specially marked equipment, cutting equipment, kitchen utensils should be used:

- refrigeration equipment labeled: "gastronomy", "dairy products", "meat, poultry", "fish", "fruits, vegetables", "egg", etc.;

- production tables marked: "SM" - raw meat, "SK" - raw chickens, "SR" - raw fish, "SO" - raw vegetables, "VM" - boiled meat, "VR" - boiled fish, "VO "- boiled vegetables, "G" - gastronomy, "Z" - greens, "X" - bread, etc .;

- cutting equipment (chopping boards and knives) marked: "SM", "SK", "SR", "SO", "VM", "VR", "VK" - boiled chickens, "VO", "G" , "З", "X", "herring";

- kitchen utensils marked: "I dish", "II dish", "III dish", "milk", "SO", "SM", "SK", "VO", "SR", "cereals", "sugar" ", "butter", "sour cream", "fruit", "clean egg", "side dishes", "X", "Z", "G", etc.

4.11. For portioning dishes, inventory with a measured volume mark in liters and milliliters is used.

4.12. It is not allowed to use deformed kitchen and tableware, with broken edges, cracks, chips, with damaged enamel; aluminum cutlery; cutting boards made of plastic and pressed plywood; cutting boards and small wooden utensils with cracks and mechanical damage.

4.13. When delivering hot ready-made meals and cold appetizers, special isothermal containers must be used, the inner surface of which must be made of materials that meet the requirements of sanitary rules for materials allowed for contact with food products.

4.14. Warehouses for food storage are equipped with devices for measuring relative humidity and air temperature, refrigeration equipment - with control thermometers. The use of mercury thermometers is not permitted.

V. Requirements for the sanitary condition and maintenance of premises and washing dishes

5.1. The sanitary condition and maintenance of industrial premises must comply with the sanitary and epidemiological requirements for public catering organizations.

5.2. Production and other premises of public catering organizations must be kept in order and clean. Food storage on the floor is not allowed.

5.3. Dining rooms should be cleaned after every meal. Dining tables are washed with hot water with the addition of detergents, using specially allocated rags and labeled containers for clean and used rags.

Rags at the end of work are soaked in water at a temperature not lower than 45 ° C, with the addition of detergents, disinfected or boiled, rinsed, dried and stored in a container for clean rags.

5.4. Kitchenware should be washed separately from tableware.

In washing rooms, instructions are posted on the rules for washing dishes and equipment, indicating the concentration and volume of detergents used, according to the instructions for using these products, and the temperature regimes of water in washing baths.

5.5. Detergents and disinfectants are stored in the manufacturer's containers in specially designated places inaccessible to students, separately from food.

5.6. For processing utensils, cleaning and sanitizing objects of the production environment, detergents, cleaners and disinfectants approved for use in the prescribed manner are used in accordance with the instructions for their use.

5.7. Washing baths for washing tableware should be marked with volumetric capacity and be provided with stoppers made of polymeric and rubber materials.

Measuring containers are used for dosing detergents and disinfectants.

5.8. When washing kitchen utensils in two-section baths, the following procedure must be observed:



- washing with brushes in water at a temperature not lower than 45 ° C and with the addition of detergents;

- rinsing with hot running water at a temperature not lower than 65°C;

- drying in an overturned form on lattice shelves and racks.

5.9. Washing of tableware on specialized washing machines is carried out in accordance with the instructions for their operation.

5.10. When washing tableware by hand in three-section baths, the following order must be observed:

- mechanical removal of food residues;

- washing in water with the addition of detergents in the first section of the bath at a temperature not lower than 45°C;

- washing in the second section of the bath in water with a temperature not lower than 45°C and the addition of detergents in an amount 2 times less than in the first section of the bath;

- rinsing dishes in the third section of the bath with hot running water at a temperature not lower than 65 ° C, using metal mesh with handles and flexible hose with shower head;

- drying dishes on grates, shelves, racks (on the edge).

5.11. Cups, glasses, glasses are washed in the first bath with hot water, at a temperature not lower than 45 ° C, using detergents; in the second bath, rinse with hot running water not lower than 65 ° C, using a metal mesh with handles and a flexible hose with a shower head.

5.12. Cutlery is subjected to washing in hot water at a temperature not lower than 45 ° C, using detergents, followed by rinsing in running water and calcining in ovens (or dry heat) for 10 minutes.

Cassettes for storing cutlery are daily processed using detergents, followed by rinsing and calcining in the oven.

5.13. Clean kitchen utensils and utensils are stored on racks at a height of at least 0.5 m from the floor; tableware - in cupboards or on grills; cutlery - in special boxes-cassettes with the handles up, their storage on trays in bulk is not allowed.

5.14. Sanitization of technological equipment is carried out daily as it becomes contaminated and at the end of work. At the end of work, production tables are washed using detergents and disinfectants, washed with hot water at a temperature of at least 45 ° C and wiped dry with a dry, clean cloth. For detergents and disinfectants used for processing tables, a special marked container is allocated.

5.15. Cutting boards and small wooden utensils are washed in the washing department (workshop) for kitchen utensils with hot water at a temperature of at least 45 ° C with the addition of detergents, rinsed with hot water at a temperature of at least 65 ° C and scalded with boiling water, and then dried on racks on the rib. After processing and drying, cutting boards are stored directly at the workplace on the edge.

5.16. Brushes for washing dishes after use are cleaned, soaked in hot water at a temperature not lower than 45 ° C with the addition of detergents, disinfected (or boiled for 15 minutes), washed with running water, dried and stored in a special container. Do not use brushes with mold and visible dirt.

For washing dishes, it is not allowed to use washcloths, as well as spongy material, the high-quality processing of which is not possible.

5.17. Disinfection of dishes and equipment is carried out according to epidemiological indications in accordance with the instructions for the use of disinfectants.

5.18. Once a month, a general cleaning of all premises, equipment and inventory is carried out, followed by disinfection. It is recommended to use disinfectants with virucidal effect.

5.19. When cleaning cabinets for storing bread, crumbs should be swept from the shelves with special brushes and thoroughly wiped at least once a week using a 1% solution of acetic acid.

5.20. Food waste is stored in containers with lids in a specially designated place. The containers are emptied as they are filled with at least 2/3 of the volume, washed with a detergent solution.

Food waste is not allowed to be taken out through the distribution or production premises of the catering unit.

5.21. For cleaning each group of premises (raw material workshops; hot and cold workshops; uncooled warehouses; cold rooms; auxiliary premises; sanitary units) a separate marked cleaning equipment is allocated. Inventory for washing toilets must have a signal (red) marking.

At the end of the cleaning, at the end of the shift, all cleaning equipment should be washed using detergents and disinfectants, dried and kept clean.

5.22. For storage of cleaning equipment, a separate room is allocated, equipped with a shower tray and a washbasin with cold and hot water supply to them. In the absence of such a room, storage of cleaning equipment is allowed in a specially designated place. Storage of cleaning equipment in industrial premises is not allowed. Toilet cleaning equipment should be stored separately from other cleaning equipment.

5.23. Carrying out measures to combat insects and rodents should be carried out by specialized organizations in accordance with the hygienic requirements for deratization and pest control.

To prevent the entry of insects, window and door openings in the dining room should be screened.

5.24. It is not allowed to carry out deratization and pest control work directly by the staff of the educational institution.

5.25. It is not allowed to carry out repair work (cosmetic repairs of premises, repair of sanitary and technological equipment) during the operation of the catering unit during the service period for students of an educational institution.

VI. Requirements for the organization of a healthy diet and the formation of an approximate menu

6.1. To provide students with a healthy diet, the components of which are the optimal quantitative and qualitative structure of nutrition, guaranteed safety, physiological technological and culinary processing of products and dishes, a physiologically based diet, a diet should be developed.

6.2. The diet of students provides for the formation of a set of products intended for feeding children during the day or another fixed period of time.

6.3. Based on the formed diet, a menu is developed, including the distribution of a list of dishes, culinary, flour, confectionery and bakery products for individual meals (breakfast, lunch, afternoon tea, dinner).

6.4. To ensure healthy nutrition for all students of an educational institution, it is necessary to draw up an approximate menu for a period of at least two weeks (10-14 days), in accordance with the recommended form for compiling an approximate menu (Appendix 2 of these sanitary rules), as well as layout menus containing quantitative recipe data.

6.5. A sample menu is being developed legal entity or an individual entrepreneur providing meals in an educational institution and is agreed upon by the heads of the educational institution and the territorial executive body authorized to exercise state sanitary and epidemiological supervision.

6.6. An exemplary menu is developed taking into account seasonality, the required amount of basic nutrients and the required calorie content of the daily diet, differentiated by age groups of students (7-11 and 12-18 years old).

An exemplary menu, in its practical use, can be adjusted taking into account socio-demographic factors, national, confessional and territorial nutritional characteristics of the population, subject to the requirements for the content and ratio of basic nutrients in the diet.

6.7. When developing an exemplary menu, take into account: the length of stay of students in a general education institution, age category and physical activity of students.

6.8. For students of educational institutions, it is necessary to organize two hot meals a day (breakfast and lunch). For children attending an after-school group, an additional afternoon snack should be organized.

With a round-the-clock stay, at least five meals a day must be provided. 1 hour before bedtime, as a second dinner, children are given a glass of fermented milk product (kefir, fermented baked milk, yogurt, etc.).

Intervals between meals should not exceed 3.5-4 hours.

6.9. Taking into account the age of students in the sample menu, the requirements of these sanitary rules for the mass of servings of dishes (Appendix 3 of these sanitary rules), their nutritional and energy value, daily requirement for basic vitamins and trace elements for various groups of students in educational institutions (tables 1, 3 and 4 of Appendix 4 of these Sanitary Rules) and institutions of primary and secondary vocational education (Table 2 of Appendix 4 of these Sanitary Rules).

6.10. An exemplary menu should contain information on the quantitative composition of dishes, energy and nutritional value, including the content of vitamins and minerals in each dish. Be sure to provide links to the recipes of the dishes and culinary products used, in accordance with the collections of recipes. The names of dishes and culinary products indicated in the sample menu must correspond to their names indicated in the recipe books used.

6.11. The production of ready-made meals is carried out in accordance with technological maps, which should reflect the recipe and technology of prepared dishes and culinary products. Technological maps must be drawn up in accordance with the recommendations (Appendix 5 of these sanitary rules).

Description of the technological process of cooking, incl. newly developed dishes should contain a recipe and technology that ensures the safety of prepared dishes and their nutritional value.

6.12. When developing menus for student meals, preference should be given to freshly prepared meals that are not subjected to repeated heat treatment, including reheating frozen meals.

6.13. In the sample menu, the repetition of the same dishes or culinary products on the same day or in the next 2-3 days is not allowed.

6.14. An exemplary menu should take into account the rational distribution of energy value for individual meals. With one-, two-, three- and four meals a day, the percentage distribution of calories per meal should be: breakfast - 25%, lunch - 35%, afternoon snack - 15% (for students on the second shift - up to 20-25%) , dinner - 25%. With a round-the-clock stay of students, with five meals a day: breakfast - 20%, lunch - 30-35%, afternoon tea - 15%, dinner - 25%, second dinner - 5-10%. When organizing six meals a day: breakfast - 20%, second breakfast - 10%, lunch - 30%, afternoon tea - 15%, dinner - 20%, second dinner - 5%. Allowed during the day deviation from the norms of calorie content for individual meals within 5%, provided that the average percentage of nutritional value for the week will meet the above requirements for each meal.

6.15. In the daily diet, the optimal ratio of nutrients: proteins, fats and carbohydrates should be 1:1:4 or as a percentage of calories as 10-15%, 30-32% and 55-60%, respectively, and the ratio of calcium to phosphorus like 1:1.5.

6.16. The nutrition of students must comply with the principles of sparing nutrition, which involves the use of certain methods of cooking, such as boiling, steaming, stewing, baking, and excluding foods with irritating properties.

6.17. Daily rations of 2-6 meals a day should include meat, milk, butter and vegetable oil, rye and wheat bread (with every meal). Fish, eggs, cheese, cottage cheese, dairy products are recommended to be included 1 time in 2-3 days.

6.18. Breakfast should consist of a snack, a hot dish and a hot drink, it is recommended to include vegetables and fruits.

6.19. Lunch should include an appetizer, a first course, a second course (a main hot dish of meat, fish or poultry) and a sweet dish. As an appetizer, you should use a salad of cucumbers, tomatoes, fresh or sauerkraut, carrots, beets, etc., with the addition of fresh herbs. Portioned vegetables are allowed as an appetizer (optional garnish). To improve the taste, you can add fresh or dry fruits to the salad: apples, prunes, raisins and nuts.

6.21. Dinner should consist of a vegetable (curd) dish or porridge; the main second course (meat, fish or poultry), a drink (tea, juice, jelly). Additionally, it is recommended to include, as a second dinner, fruits or dairy products and bakery or confectionery products without cream.

6.22. The actual diet should correspond to the approved sample menu. In exceptional cases, it is allowed to replace some products, dishes and culinary products with others, provided that they correspond in nutritional value, and in accordance with the food replacement table (Appendix 6 of these sanitary rules), which must be confirmed by the necessary calculations.

6.24. Every day, a menu approved by the head of the educational institution is posted in the dining room, which indicates information about the volume of dishes and the names of culinary products.

6.25. To prevent the emergence and spread of infectious and mass infectious diseases(poisoning) and in accordance with the principles of sparing nutrition, it is not allowed to use food products and prepare dishes and culinary products in accordance with the requirements of these sanitary rules specified in Appendix 7.

6.26. Acceptance of food products and food raw materials in public catering organizations of educational institutions should be carried out in the presence of relevant documents (for example, certificates of quality and food safety, documents of veterinary and sanitary examination, documents of the manufacturer, supplier of food products confirming their origin, certificate of conformity, declaration of compliance), confirming their quality and safety, as well as belonging to a certain batch of food products in accordance with the legislation of the Russian Federation.

Documentation certifying the quality and safety of products, as well as the results laboratory research agricultural products must be stored in the catering organization of the educational institution until the end of the use of agricultural products.

Not allowed to be sold food products, which does not have a marking, if the presence of such a marking is provided for by the legislation of the Russian Federation.

6.27. Delivery of food products is carried out by specialized transport that has a sanitary passport issued in accordance with the established procedure, subject to the provision of separate transportation of food raw materials and finished food products that do not require heat treatment. It is allowed to use one vehicle for the transportation of heterogeneous food products, subject to the sanitization of transport using disinfectants between flights.

6.28. In the nutrition of students, it is allowed to use food raw materials of plant origin grown in agricultural organizations, in educational and experimental and garden plots, in greenhouses of educational institutions, if there are results of laboratory and instrumental studies of these products, confirming their quality and safety.

6.29. Vegetables harvested last year (cabbage, onion, root crops, etc.) in the period after March 1, it is allowed to use only after heat treatment.

6.30. Within two weeks (10-14 days) students of general educational institutions and institutions of primary and secondary vocational education are recommended to be provided with a set of food products in full, provided for in daily sets, at the rate of one day per person for various groups of students (Tables 1 and 2 appendices 8 of these sanitary rules).

The recommended sets of products given in Appendix 8 of these sanitary rules do not apply to socially unprotected groups of students (orphans, children left without parental care, studying and educated in federal state educational institutions and other organizations), in the organization of food which should be guided by nutritional standards approved by the relevant acts of the legislation of the Russian Federation.

6.31. Along with the main meals, it is possible to organize additional meals for students through buffets of educational institutions, which are intended for the sale of flour confectionery and bakery products, food products in consumer packaging, under conditions of free choice and in accordance with the range of additional meals recommended by these sanitary rules (Appendix 9) . The range of additional meals is approved by the head of the educational institution and (or) the head of the catering organization of the educational institution annually before the start of the academic year and is agreed with territorial body executive power authorized to exercise state sanitary and epidemiological supervision.

6.32. The sale of oxygen cocktails can only be carried out for medical reasons and subject to daily monitoring by a medical worker of an educational institution.

6.33. The sale of drinks, water through buffets should be carried out in consumer packaging, with a capacity of not more than 500 ml. Spilling drinks in the buffet is not allowed.

6.34. It is not allowed to replace hot meals with the issuance of products in consumer packaging.

VII. Organization of hot meals for students

7.1. Hot meals provide for the presence of a hot first and (or) second course, brought to culinary readiness, portioned and decorated.

7.2. Hot meals for students must be organized by classes (groups) at breaks, lasting at least 20 minutes, in accordance with the regime training sessions. In boarding schools, meals for students are organized in accordance with the daily routine. Each class (group) in the canteen should be assigned certain dining tables.

7.3. The organization of serving students with hot meals is recommended to be carried out by preliminary setting tables and (or) using distribution lines.

Preliminary table setting (serving) can be carried out by children on duty over 14 years old under the guidance of a teacher on duty.

7.4. The presence of students in the industrial premises of the canteen is not allowed. It is not allowed to involve students in work related to cooking, peeling vegetables, distributing prepared food, cutting bread, washing dishes, cleaning rooms.

7.5. It is not allowed to involve personnel in the preparation, portioning and distribution of culinary products, sanitization and disinfection of equipment, utensils and inventory, whose job duties do not include these types of activities.

VIII. Requirements for the conditions and technology for the manufacture of culinary products

8.1. In catering organizations, the processing of food raw materials and the implementation of all production processes for the preparation of culinary products must be carried out in accordance with the sanitary and epidemiological requirements for public catering organizations and taking into account the requirements of these sanitary rules.

8.2. In the preparation of culinary products, which include a set of dishes, culinary products and culinary semi-finished products, culinary processing of food products must be used that preserve the nutritional value of the finished dishes and their safety. Ready-made meals and culinary products must meet the hygienic safety and nutritional value requirements for food products.

8.3. The canteen of an educational institution operating on semi-finished products (pre-cooking) must receive semi-finished products of a high degree of readiness, including peeled vegetables, from which dishes or culinary products are obtained as a result of the minimum necessary technological operations.

8.4. A culinary semi-finished product made from a food product or a combination of food products that has passed one or more stages of processing without bringing it to readiness is subjected to the necessary technological operations to obtain a dish or culinary product that meets the requirements for food safety and nutritional value.

8.5. To preserve the nutritional value of culinary products and their safety, it is necessary to comply with the sanitary and epidemiological requirements of the sanitary rules for public catering organizations and these sanitary rules.

8.6. For raw products and products that have undergone technological processing, different mechanical equipment and inventory must be provided, which are labeled in accordance with its purpose. It is not allowed to use mechanical equipment (meat grinders, mashers, etc.) for processing different types products (raw materials and products that have undergone heat treatment), equipment, washing, industrial baths and inventory for other purposes.

8.7. Do not use for processing raw products (unpeeled vegetables, meat, fish, etc.) and semi-finished products washing baths intended for washing kitchen or tableware, returnable containers, sinks for washing hands.

8.8. Defrosting (defrosting) and primary processing of meat and poultry meat is carried out in accordance with the requirements of sanitary rules for public catering organizations.

8.9. Separate tables, cutting and production equipment are allocated for processing raw poultry.

8.10. The fish is thawed on industrial tables or in water at a temperature not exceeding + 12 ° C, with the addition of salt at the rate of 7-10 g per 1 liter. It is not recommended to defrost sturgeon fish and fillets in water.

8.11. Meat, semi-finished products, fish and other products are not subject to secondary freezing and, after primary processing, must be supplied for heat treatment. Storage of defrosted products is not allowed.

8.12. Primary processing of vegetables includes sorting, washing and cleaning. Peeled vegetables are washed again in running drinking water for at least 5 minutes in small batches using colanders and nets. When processing white cabbage, it is necessary to remove 3-4 outer leaves.

8.13. Fruits, including citrus fruits, are washed in the conditions of the primary vegetable processing workshop (vegetable workshop), and then a second time in a cold workshop in washing baths.

8.14. Eggs are processed in a separate room or in a specially designated place of the meat and fish shop. For these purposes, marked baths and (or) containers are used; it is possible to use perforated containers.

Processing of eggs is carried out under the condition of their complete immersion in the solution in the following order:

- I - treatment in a 1-2% warm solution of soda ash;

- II - treatment in a 0.5% solution of chloramine or other disinfectants permitted in the established order;

- III - rinsing with running water for at least 5 minutes, followed by placing in a clean, marked dish.

8.15. Groats should not contain foreign impurities. Before use, the cereals are washed with running water.

8.16. Individual packaging of canned products is washed with running water and wiped with a rag.

8.17. To ensure the safety of vitamins in dishes, vegetables to be boiled in a purified form are cleaned immediately before cooking and boiled in salted water (except for beets). It is not allowed to pre-harvest peeled potatoes and other vegetables with prolonged soaking in cold water for more than 2 hours. Vegetables boiled for salads are stored in the refrigerator for no more than 6 hours at a temperature of plus 42 ° C.

8.18. It is recommended to store peeled potatoes, root crops and other vegetables in cold water for no more than 2 hours to avoid their darkening and drying.

8.19. Raw vegetables and greens intended for the preparation of cold appetizers without subsequent heat treatment are recommended to be kept in a 3% solution of acetic acid or 10% sodium chloride solution for 10 minutes, followed by rinsing with running water.

8.20. Quick-frozen dishes may be used only if the continuity of the cold chain is guaranteed (observance of the temperature regime for storing food products established by the manufacturer, from the moment the dishes are frozen until they are heated). It is necessary to provide for documented control of compliance with the temperature regime at all stages of its circulation, incl. including temperature control in the mass of the finished dish.

It is not allowed to sell quick-frozen dishes after the expiration date set by the manufacturer.

8.21. Deep frying of individual ingredients for cooking and culinary semi-finished products is not allowed. For frying semi-finished products, use baking sheets with a special coating that meets the safety requirements for materials in contact with food and does not require lubrication with fat (oil).

8.22. When preparing a culinary product that is a food product or a combination of products brought to culinary readiness, the following requirements must be observed:

- in the manufacture of second courses from boiled meat, poultry, fish or the release of boiled meat (poultry) for the first courses, portioned meat must be subjected to secondary boiling in broth for 5-7 minutes;

- meat portioned for the first courses can be stored in broth on a hot stove or steam table before distribution (no more than 1 hour);

- when mixing the ingredients that make up the dishes, it is necessary to use kitchen utensils without touching the product with your hands;

- in the manufacture of mashed potatoes (vegetables), mechanical equipment should be used;

- butter used for dressing side dishes and other dishes must first be subjected to heat treatment(melt and bring to a boil);

- the egg is boiled for 10 minutes after boiling water;

- the egg is recommended to be used for cooking dishes from eggs, as well as a component in the composition of dishes;

- omelettes and casseroles, the recipe of which includes an egg, are cooked in an oven, omelettes - for 8-10 minutes at a temperature of 180-200 ° C with a layer of no more than 2.5-3 cm; casseroles - 20-30 minutes at a temperature of 220-280 ° C with a layer of no more than 3-4 cm; storage of egg mass is carried out for no more than 30 minutes at a temperature not higher than 42 ° C;

- boiled sausages, sausages and sausages are cooked for at least 5 minutes after boiling;

- side dishes of rice and pasta are cooked in a large volume of water (in a ratio of at least 1:6) without subsequent rinsing;

- Salads are seasoned immediately before distribution.

8.23. Ready first and second courses can be kept on a food warmer or a hot stove for no more than 2 hours from the moment of manufacture, or in isothermal containers (thermoses) - for a time that ensures that the temperature is not lower than the serving temperature, but not more than 2 hours. Heating of ready-made hot dishes that have cooled below the serving temperature is not allowed.

8.24. Hot dishes (soups, sauces, drinks) during serving should 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.

8.25. Cold snacks should be displayed in portioned form in a refrigerated display case and sold within one hour.

8.26. Ready-to-eat raw vegetable dishes can be stored in the refrigerator at 42°C for up to 30 minutes.

8.27. Fresh greens are laid in dishes during distribution.

8.28. Salads are prepared and dressed immediately before distribution. Undressed salads can be stored for no more than 3 hours at a temperature of plus 42°C. Storage of dressed salads is not allowed.

The use of sour cream and mayonnaise for dressing salads is not allowed. Vinegar in recipes must be replaced with citric acid.

8.29. In public catering organizations of educational institutions, the expiration dates and storage conditions of food products established by the manufacturer and indicated in the documents confirming the origin, quality and safety of products must be observed.

IX. Requirements for the prevention of vitamin and microelement deficiencies

9.1. When compiling an exemplary menu, it is necessary to ensure the intake of vitamins and mineral salts with diets in the quantities regulated by Annex 4 of these sanitary rules.

9.2. To meet the physiological need for vitamins, additional enrichment of diets with micronutrients, including vitamins and mineral salts, is allowed.

9.3. For additional enrichment of the diet with micronutrients, specialized food products enriched with micronutrients can be used in the menu, as well as instant industrial fortified drinks and fortification of third courses with special vitamin and mineral premixes.

In regions endemic for the lack of individual trace elements, it is necessary to use fortified food products and food raw materials of industrial production in the diet.
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From January 1, 2020, by the Decree of the Chief State Sanitary Doctor of the Russian Federation dated March 25, 2019 N 6, clause 9.3 of these Sanitary and Epidemiological Requirements will be supplemented with a new paragraph.
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9.4. Fortification of dishes is carried out under the supervision of a medical worker (in his absence, another responsible person).

Heating of fortified food is not allowed.

Vitaminization of third courses is carried out in accordance with the instructions for the use of premixes.

Instant vitamin drinks are prepared in accordance with the attached instructions immediately before distribution.

9.5. When organizing additional enrichment of the diet with micronutrients, it is necessary to strictly take into account the total amount of micronutrients supplied with diets, which must comply with the requirements contained in Appendix 4 of these sanitary rules.

9.6. Replacing the fortification of meals with the issuance of multivitamin preparations in the form of dragees, tablets, lozenges and other forms is not allowed.

9.7. The administration of the educational institution must inform the parents of students about the measures taken in the institution to prevent vitamin and microelement deficiencies.

X. Requirements for the organization of the drinking regime

10.1. Educational institutions should provide for centralized provision of students drinking water that meets the hygienic requirements for water quality in centralized drinking water supply systems.

10.2. The drinking regime in an educational institution can be organized in the following forms: stationary drinking fountains; water packaged in containers.

10.3. Students should be provided with free access to drinking water during the entire time of their stay in an educational institution.

10.4. The design solutions of stationary drinking fountains should provide for a restrictive ring around a vertical water jet, the height of which should be at least 10 cm.

10.5. When organizing a drinking regime using bottled water, an educational institution must be provided with a sufficient amount of clean dishes (glass, faience - in the dining room and disposable cups - in classrooms and bedrooms), as well as separate labeled trays for clean and used glass or earthenware; containers - for collecting used disposable tableware.

10.6. When using installations with metered bottling of drinking water packaged in containers, it is planned to replace the container as needed, but at least once every 2 weeks.

10.7. In the absence of centralized water supply in locality the organization of the drinking regime of students is carried out only with the use of water packaged in containers, subject to the organization of control over the bottling of drinking water.

10.8. Bottled water supplied to educational institutions must have documents confirming its origin, quality and safety.

XI. Requirements for catering in small educational institutions

11.1. In small educational institutions (up to 50 students) for catering, it is allowed to reduce the number of rooms to one room.

11.2. The room intended for eating provides for the presence of two zones: a zone for placing technological, washing and refrigeration equipment and a zone for students to eat. The minimum set of equipment includes: an electric stove with an oven and an exhaust hood above it, a refrigerator, an electric water heater, a 2-section sink for washing dishes. In the dining room, students should create conditions for observing the rules of personal hygiene: a sink for washing hands with cold and hot water supply to it through a mixer and connected to a sewerage system; soap, electric towel or disposable towels.

11.3. In order to ensure the quality and safety of the preparation and sale of ready-made meals, an exemplary menu should be developed taking into account the existing conditions for catering in an educational institution.

XII. Requirements for the working conditions of personnel

12.1. The working conditions of employees of catering organizations of educational institutions must meet the requirements of current regulatory documents in the field of occupational health.

Sanitary provision of employees is carried out in accordance with the current sanitary rules and regulations for public catering organizations for administrative and amenity buildings.

12.2. The microclimate parameters of industrial premises, including when using air conditioning systems, mechanical or natural ventilation systems, must comply with the requirements for the microclimate of industrial premises of public catering organizations.

12.4. Natural and artificial lighting in all premises must comply with the requirements of the current sanitary rules and regulations for public catering organizations.

12.5. Noise levels in industrial premises should not exceed hygienic standards for public catering organizations.

XIII. Requirements for compliance with the rules of personal hygiene by the staff of public catering organizations of educational institutions, the passage of preventive medical examinations and professional hygiene training

13. In order to prevent the occurrence and spread of infectious diseases among students of educational institutions, the following measures must be taken:

13.1. In the dining room, conditions must be created for staff to observe the rules of personal hygiene.

13.2. For washing hands, washbasins with hot and cold water supply with mixers, equipped with a device for placing soap and individual or disposable towels, should be installed in all production workshops. Washing hands in industrial baths is not allowed.

13.3. Personnel must be provided with special sanitary clothing (dressing gown or jacket, trousers, headgear, light non-slip work shoes) in the amount of at least three sets per employee for the purpose of its regular replacement.

13.4. In basic catering organizations, it is necessary to organize a centralized washing of special sanitary clothing for staff.

13.5. Canteen workers are required to:

- come to work in clean clothes and shoes;

- leave outerwear, headdress, personal belongings in the household room;

- wash hands thoroughly with soap before starting work, after using the toilet, and before each change of activity;

- cut nails short;

- when preparing dishes, culinary and confectionery products, remove jewelry, watches and other breakable objects, cut nails short and do not varnish them, do not fasten overalls with pins;

- work in special clean sanitary clothing, change it as it gets dirty; clean hair under a cap or scarf;

- do not go out and do not go to the toilet in special sanitary clothing;

- Do not eat or smoke in the workplace.

13.6. In dressing rooms, personal belongings and footwear of personnel should be stored separately from sanitary clothing (in different cabinets).

13.7. After processing the eggs, before breaking them, the handlers should wear clean sanitary clothing, wash their hands with soap and water and disinfect them with an approved disinfectant solution.

13.8. If there are signs of a cold or gastrointestinal upset, as well as suppuration, cuts, burns, the employee must inform the administration about this and seek medical help, as well as about all cases of intestinal infections in his family.

Persons with intestinal infections, pustular skin diseases, inflammatory diseases of the upper respiratory tract, burns or cuts are temporarily suspended from work. They can only be allowed to work after recovery, medical examination and a doctor's opinion.

13.9. Persons who have the appropriate professional qualifications, who have passed the preliminary, upon admission to work, and periodic medical examinations in the prescribed manner, professional hygienic training and certification. Professional hygienic training and certification for employees is carried out at least once every two years, for heads of organizations - annually. Preventive vaccination of personnel against infectious diseases is recommended to be carried out in accordance with the national vaccination schedule.

13.10. Each employee must have a personal medical book of the established form, which contains the results of medical examinations and laboratory tests, information on infectious diseases, a mark on professional hygiene training and certification.

13.11. The canteen must be provided with a first aid kit.

XIV. Requirements for compliance with sanitary rules and regulations

14.1. The head of the educational institution is responsible for the organization and completeness of the coverage of students with hot meals.

14.2. Legal entities, regardless of organizational legal forms and individual entrepreneurs whose activities are related to the organization and (or) provision of hot meals, in order to implement preventive measures aimed at protecting the health of students, provide:

- availability in each organization of these sanitary rules;

- compliance with the requirements of sanitary rules by all employees of the enterprise;

- proper sanitary condition of non-centralized water supply sources, if any, and the quality of water in them;

- organization of production control, including laboratory and instrumental studies;

- the necessary conditions for compliance 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;

- availability of personal medical books for each employee;

- timely passage of preliminary admission and periodic medical examinations by all employees;

- 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 the federal executive body authorized to exercise supervision in the field of consumer rights protection and human well-being, and its territorial bodies;

- daily maintenance of the necessary documentation (marriage logs, personnel examination logs for pustular and acute respiratory diseases and other documents, in accordance with these sanitary rules);

- working conditions of employees in accordance with the current legislation of the Russian Federation, sanitary rules, hygienic standards;

- organization of regular centralized washing and repair of sanitary clothing;

Correct operation of technological, refrigeration and other equipment of the enterprise;

- availability of a sufficient number of production equipment, utensils, detergents, disinfectants and other items of material and technical equipment;

- carrying out measures for disinfection, disinfestation and deratization;

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

- organization of sanitary and educational work with personnel through seminars, conversations, lectures.

14.3. Control over the quality and safety of nutrition of students is carried out by a legal entity or an individual entrepreneur providing meals in an educational institution.

14.4. Medical workers should monitor the organization of food in a general education institution, including the quality of incoming products, the correct laying of products and the preparation of prepared food.

14.5. Food products entering the catering department must comply with the hygienic requirements for food raw materials and food products, and be accompanied by documents certifying their quality and safety, indicating the date of production, terms and conditions of storage of products. Accompanying document must be maintained until the end of the product sale.

To control the quality of incoming products, a grading is carried out and an entry is made in the grading log of food products and food raw materials in accordance with the recommended form (Form 1 of Appendix 10 of these Sanitary Rules).

14.6. The issuance of ready-made food is carried out only after sampling. The assessment of the quality of dishes is carried out by a marriage committee consisting of at least three people: a medical worker, a catering worker and a representative of the administration of an educational institution according to organoleptic indicators (the sample is taken directly from the containers in which the food is cooked). The result of the marriage is recorded in the "Journal of marriage of finished culinary products" in accordance with the recommended form (form 2 of Appendix 10 of these sanitary rules). The weight of portioned dishes must correspond to the output of the dish indicated in the layout menu. In case of violation of the cooking technology, as well as in case of unavailability, the dish is not allowed to be served until the identified culinary shortcomings are eliminated.

14.7. Every day, before starting work, a medical worker examines employees of a public catering organization of an educational institution for the presence of pustular diseases of the skin of the hands and exposed surfaces of the body, as well as tonsillitis, catarrhal phenomena of the upper respiratory tract.

The results of the examination daily before the start of the work shift are entered in the "Health Journal" in accordance with the recommended form (form 3 of Appendix 10 of these sanitary rules).

14.8. Fortification of dishes is carried out under the supervision of a medical worker, and in his absence, by another responsible person. The date, time of fortification, the number of servings, the amount of the drug administered based on the daily dose and the number of children receiving food, as well as information on the amount of vitamins supplied with artificially fortified meals, are recorded in the "Fortification Journal of Third and Sweet Meals", in accordance with the recommended form (form 4 of Appendix 10 of these Sanitary Rules).

14.9. To control the qualitative and quantitative composition of the diet, the range of food products and food raw materials used, the medical worker maintains a "Nutrition Control Sheet" in accordance with the recommended form (form 6 of Appendix 10 of these Sanitary Rules).

At the end of each week or once every 10 days, a calculation is made and compared with the average daily food intake (calculated per day per person, on average per week or 10 days).

14.10. In order to control compliance with the conditions and terms of storage of perishable food products that require special storage conditions, the temperature control of storage is carried out in refrigeration equipment, using thermometers (with the exception of mercury). In the absence of a recording device for monitoring the temperature regime in time, the information is entered in the "Refrigerating Equipment Temperature Regime Register" in accordance with the recommended form (Form 5 of Appendix 10 of these Sanitary Rules).

14.11. In order to control compliance with the technological process, a daily sample is taken from each batch of cooked dishes. Daily sampling is carried out by a catering worker (cook) in accordance with the recommendations for sampling in Appendix 11 of these Sanitary Rules. Control over the correct selection and storage conditions of daily samples is carried out by medical worker.

14.12. To determine the nutritional value (proteins, fats, carbohydrates, calories, minerals and vitamins) in foodstuffs and confirm the safety of prepared dishes for compliance with their hygienic requirements for food products, as well as to confirm the safety of objects in the production environment that come into contact with food, laboratory and instrumental studies should be carried out.

The procedure and scope of laboratory and instrumental studies carried out are established by a legal entity or an individual entrepreneur providing and (or) organizing meals, regardless of ownership, production profile in accordance with the recommended nomenclature, volume and frequency of laboratory and instrumental studies (Appendix 12 of these sanitary rules ).

14.13. In an educational institution, it is recommended to organize work (lectures, seminars, business games, quizzes, health days) on the formation of healthy eating habits and culture, the ethics of food intake, the prevention of alimentary-dependent diseases, food poisoning and infectious diseases.

Appendix 1. Recommended minimum list of equipment for industrial premises of canteen educational institutions and basic catering establishments

Annex 1

Name of production premises	Equipment
	Shelving, underware, medium and low temperature refrigerated cabinets (if necessary)
Vegetable shop (primary processing of vegetables)	Production tables (at least two), potato peeling and vegetable cutting machines, washing tubs (at least two), hand washing sink
Vegetable shop (secondary processing of vegetables)	Production tables (at least two), washing tub (at least two), universal mechanical drive and/or vegetable cutter, refrigerator, handwashing sink
cold shop	Production tables (at least two), control scales, medium-temperature refrigerated cabinets (in an amount that ensures the possibility of observing the "commodity neighborhood" and storing the required volume of food products), a universal mechanical drive and (and) a vegetable cutter, a bactericidal installation for air disinfection, a washing bath for the reprocessing of non-cooked vegetables, herbs and fruits, check scales, a sink for washing hands
Meat and fish shop	Production tables (for cutting meat, fish and poultry) - at least three, control scales, medium-temperature and, if necessary, low-temperature refrigerated cabinets (in an amount that ensures the possibility of observing the "commodity neighborhood" and storing the required volume of food products), electric meat grinder, deck for cutting meat, washing baths (at least two), a sink for washing hands The basic catering establishments provide for the presence of a meat mixer and a cutlet-forming machine
Egg processing room	Production table, three washing tubs (tanks), a container for a processed egg, a sink for washing hands
flour shop	Production tables (at least two), dough mixing machine, control scales, baking cabinet, racks, washing tub, hand washing sink. In this production room, conditions must be provided for sifting flour
Preparatory shop	Production tables (at least three), control scales, medium-temperature and low-temperature refrigerators (in an amount that ensures the possibility of observing the "commodity neighborhood" and storing the required volume of semi-finished products), vegetable cutter, washing baths (at least three), a sink for washing hands
Room for cutting bread	Production table, bread slicer, bread storage cabinet, hand wash sink
Hot shop	Production tables (at least two: for raw and finished products), electric stove, electric frying pan, oven (roasting) cabinet, electric drive for finished products, electric boiler, control scales, sink for washing hands
Distribution zone	Food warmers for first, second and third courses and a refrigerated counter (showcase, section)
Dishwasher for washing dishes	Production table, dishwasher, three-section bath for washing tableware, two-section bath - for glassware and cutlery, rack (cupboard), sink for washing hands
Washing kitchen utensils	Production table, two wash tubs, rack, hand wash basin
Washing containers	Two-section washing bath
Production room of the buffet-distributing	Production tables (at least two), electric stove, refrigerated cabinets (at least two), distributing, equipped with food warmers; dishwasher, hand wash basin
Dishwashing cupboard-dispenser	Three-section bath for washing tableware, two-section bath - for glassware and cutlery, rack (cupboard), sink for washing hands
The dining room	Production table, electric stove, refrigerator, cabinet, washing tub, hand wash basin

Annex 2. Recommended form for compiling an approximate menu and nutritional value of prepared dishes

Appendix 2

Day: Monday

A week: first

Season: autumn-winter

Age category: 12 years and older

Meal, dish name

Portion weight

Nutrients (g)

Energy tic value

Vitamins (mg)

Minerals (mg)

The payment process is being completed. The payment was not completed due to a technical error, cash from your account
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Properly organized nutrition of children of pre-preschool and preschool age V terms of preschool is an important factor in shaping the growth and development of the child, his health, not only on this moment but also in the future.

Catering, regardless of the type of preschool institution and the time the child stays in it, should be based on the following principles:

Proper organization diet;

Adequate energy value of food rations (at least 70%), corresponding to the energy consumption of children;

A balanced diet for all the necessary food ingredients (proteins, fats, carbohydrates, vitamins, macro- and microelements);

The use of adequate technological and culinary processing of products, ensuring high taste qualities of dishes and preservation of the nutritional value of products;

Compliance with all sanitary and hygienic requirements for the receipt and transportation of products, places and conditions for their storage, culinary processing (taking into account the specifics of preschool educational institutions), distribution of dishes, processing of dishes in group cells;

Implementation of daily monitoring of the implementation of all sanitary and hygienic requirements;

Accounting (as far as possible in the preschool educational institution) of the individual characteristics of children.

IN preschool institutions daily, the manager, together with the medical worker, draws up a menu-requirement based on an approximately 10-day or two-week menu. The menu is a list of dishes included in the daily diet of the child. When compiling the menu, they proceed from the physiological needs of the child in various nutrients (see Appendix 24 and 29).

Children should receive food 4 times a day with intervals between meals no more than 4 hours. Breakfast is 25% of the daily energy value of the diet, lunch 35%, afternoon tea - 15-20%, dinner - 25%.

For breakfast, cereals, vegetable purees or other solid dishes, as well as hot drinks should be given: tea with milk, coffee, cocoa; for dinner, it is better to have milk and vegetable food with a limited amount of liquid. Lunch should include the first liquid dish, the second - mainly meat or fish, and the third - a sweet dish (serving size see Appendix 25). Within one day, homogeneous dishes should not be repeated. Using the same product during the week, you should vary the preparation of dishes from it: for example, boiled potatoes, potato cutlets, mashed potatoes, etc.

Meat and fish dishes are best served for breakfast and lunch, dairy vegetable and cereal dishes - for dinner, milk, lactic acid products, berries, fruits, sweets, cookies - for an afternoon snack. If there are no certain products, it is possible to replace them with equivalent ones (in terms of protein and fat content).

The doctor or the head of the preschool educational institution is present when laying the main products and distributing ready meals. They make sure that during cooking the products do not lose their valuable qualities, so that the volume of prepared food exactly corresponds to the number of servings according to the approved norm.

Before eating, preschoolers go to the toilet to wash their hands. If she is next to the room where the children have lunch, they, as they wash their hands, sit down at the tables on their own and begin to eat the already served first course. It is necessary to ensure that those pupils who eat slowly are the first to wash their hands and sit at the table. If the toilet is separated from the dining room by a corridor, the children, having washed their hands, return all together, accompanied by the teacher, and sit down at the table at the same time.

In the room where children eat, you need to create a cozy atmosphere. Tablecloths or oilcloths on the tables should be clean, the dishes in which food is served should be small, aesthetic (preferably the same shape and color, at least for each table).

Prepared food should be distributed immediately after it is prepared. This is necessary to preserve vitamins and taste in it, as well as to prevent food poisoning. Finished food is covered with lids. Vitaminization of food is carried out daily in the catering unit or group children's institution immediately before distribution.

The first dishes at the time of distribution should have a temperature of about 70 ° C, the second - not lower than 60 ° C, cold dishes and snacks (salads, vinaigrette) - from 10 to 15 ° C. Pouring and laying out ready-to-eat food should be done with special pouring scoops or spoons, forks, spatulas. You should pay attention to its culinary design: beautiful, attractive dishes stimulate appetite, and hence better digestion.

During meals, it is necessary to create a calm, friendly environment and maintain a good mood in children, since the state of the child's nervous system affects his appetite. One should not be impatient if children eat slowly, forbid them to ask friends or adults during meals, constantly make comments. This distracts, unnerves the children and reduces their appetite.

If the child refuses any healthy food, you should gradually accustom him to it, giving food in small portions. It is better to plant such a child with children who eat food with pleasure, and do not force the child if he cannot eat the entire portion, since the recommended average rates are not designed for individual characteristics and body needs. If in one feeding he did not finish his portion, do not force him to eat everything. If the child systematically eats less than the norm, he has a bad increase in body weight, he should be shown to the doctor. He may be unwell and needs a change in diet or general regime day.

Often children do not eat up the food offered to them, as they get tired of acting on their own. Adults should come to their aid and feed them. The second dish can be allowed to the child to drink compote or jelly. This is especially necessary for those children who have little saliva, which makes it difficult to chew food and leads to a long delay in the mouth. You should not drink water with food, as it dilutes the consistency of digestive juices. It is not necessary to teach children to eat a lot of bread with the first and even more so with the second course (especially with cereals, pasta). Having eaten bread, they cannot fully eat a serving containing other healthy foods.

Educating children about hygienic eating habits

Children are taught to wash their hands before eating, to sit properly while eating (do not lean back in a chair, do not spread their elbows and do not put them on the table), and use cutlery. Preschoolers are taught to use a knife: properly cut meat, cucumbers, tomatoes. Adults grind food for younger children.

While eating, children should not rush, be distracted, play with dinner utensils, fill their mouths with food and talk at the same time, etc. The teacher teaches them to use a napkin. Babies put on bibs before eating, for older ones they put a glass with paper napkins on the table.

Every week or once every 10 days, a medical worker monitors the fulfillment of the average daily norm of food distribution per 1 child and, if necessary, corrects nutrition in the next decade. The calculation of the main food ingredients based on the results of the cumulative list is carried out by a nurse once a month (calculate the energy value, the amount of proteins, fats and carbohydrates).

11.Perform consumption*

12. Generate and print reports

13. Generate and print documents on the organization of HACCP

14. Working with the database

WORKING WITH DIRECTORIES

Work with directories, documents

Highlight rows in tables

Finding the necessary information in directories

The procedure for filling out directories

Completing directories

Directory "Institution"

Directory "Currencies"

Directory "Categories of dishes"

Handbook "Types of culinary processing"

Directory "Menu Types"

Handbook "Types of contented"

Handbook "Meals"

Reference book "Units of measurement"

Handbook "Vitamins and Minerals"

Product Group Directory

Directory "Suppliers"

Directory "Planned days"

Directory "Warehouses"

Directory "Products"

Handbook "The content of vitamins and minerals"

Directory "Replacement"

Directory "Nutritional standards"

Handbook "Physiological norms"

Directory "Remainders in the warehouse"

Directory "Collections of recipes"

Directory "Dishes"

Directory "Technological maps"

Directory "Outputs"

Directory "Recipes"

Directory "Plan-menu"

Reference book "Fixed planned cost"

Directory "Total volumes of dishes by meals"

Directory "Distribution of energy value (caloric content)"

Handbook "Seasonal Loss Percentages"

Methodology for calculating consumption by gross weight for a certain season

Printing guides and documents

Working with templates in Excel

IMPORT AND EXPORT

Data import

Export data to a universal XML format

Import and export of technological maps

CALCULATION OF PLANNED AND ACTUAL PRICES

DOCUMENTATION

General information about documents

Working with document journals and documents

Write-off of food

Ordering food

The arrival of food

Daily menu log

menu-requirements log

Food consumption

REPORTS

Finished product inspection journal, Food products inspection journal

Cumulative statements

Analysis of the menu plan for compliance with nutritional standards

Analysis of the distribution of caloric content of the menu plan

Analysis of the deviation of the actual cost of children's day from the plan

Diet control sheets

Chemical Composition Report

Journal of Vitaminization

The log of the movement of goods in the warehouse

Turnover balance sheet

A record of the balance of products and goods in the warehouse

Remaining products on the selected date

Invoice for internal movement, transfer of goods

Collation statement

Supplier card

Turnover balance sheet for suppliers

DOCUMENTS FOR HACCP ORGANIZATION

WORKING WITH THE DATABASE

Create a new database

Open database

Save database in another file

Compress and restore the database

Archiving and Information Security Recommendations

Copying the database to a removable disk (flash drive)

Restoring a database from a removable disk (flash drive)

Switching to a new database

Check database

If you are working with electronic version this user manual, you can hold down the ctrl, point mouse on the desired line in the "Contents" section and press left button mouse - You will be taken to the beginning of the corresponding section of the manual. In the text of the manual, you can, by holding ctrl, move the mouse over the hyperlink , and click left button Mouse - You will be taken to the desired section of the manual.

conducting

computer program « Boarding School: Meals» is designed to automate the work of employees of children's educational institutions (DVU): orphanages, boarding schools, children's camps, etc.

When analyzing the work of employees of children's educational institutions (DVU), the most time-consuming tasks were identified: accounting for products in stock, calculating leftovers, ordering food, calculating the chemical composition of dishes, compiling a menu plan and menu for the day, editing menu requirements. Based on the foregoing, a program was developed Boarding School: Meals».

Program " Boarding School: Meals» designed in accordance with:

· SP 2.4.990-00 of 01.11.2000 “Hygiene of children and adolescents. Hygiene requirements to the device, maintenance, organization of the regime of work in orphanages and boarding schools for orphans and children left without parental care”;

· SanPin 2.4.1201-03 dated 11.03.2003 "Resolution of March 11, 2003 On the Enactment of the Sanitary and Epidemiological Rules and Regulations" (currently not valid);

· Decree of the Government of the Russian Federation of 07.11.2005 No. №659 "On approval of the norms of material support for orphans and children left without parental care, persons from among orphans and children left without parental care, studying and being raised in federal state educational institutions, minors studying and being raised in federal state educational institutions – special vocational schools of open and closed type and federal public institution Sergiev Posadsky Orphanage deaf-blind federal agency for Health and Social Development»»

· SanPin 2.4.5.2409-08 of 23.07.2008 “Sanitary and epidemiological rules and regulations SanPiN 2.4.5.2409-08. Sanitary and epidemiological requirements for catering for students in general education institutions, institutions of primary and secondary vocational education ”(approved by the decision of the Chief State Sanitary Doctor of the Russian Federation of July 23 2008 . No. 45);

· SanPin 2.4.4.3155-13 dated 12/27/2013 "Sanitary and epidemiological requirements for the arrangement, maintenance and organization of work of stationary organizations for the recreation and rehabilitation of children."

· SanPin 2.4.3259-15 of 09.02.2015 "Sanitary and epidemiological requirements for the device, content and organization of the working hours of organizations for orphans and children left without parental care."

Program simple in development, as it inherits familiar user techniques and methods of work, a standard window view and interface.

Program reliable in operation, as the program has mechanisms for reliable storage and backup of data.

Program customizable– You can correct document templates in Excel, thereby expanding the capabilities of the program.

Program documented– this user manual contains information not only on the use ready-made features but also a description of a technical nature.

Program features

1. Possibility of choice SanPiN(SanPin 2.4.5.2409-08, SP 2.4.990-00, SanPin2.4.4.3155-13, Decree of the Government of the Russian Federation of 07.11.2005 No. 659, SanPin 2.4.1201-03 of 11.03.2003 (It does not work), SanPin 2.4.3259-15 dated February 9, 2015) when creating Database(The choice of SanPiN depends on the filling in of the reference books "Nutrition Norms", "Physiological Norms", "Vitamins and Minerals", as well as the printing of the "Menu Plan" documents (for products / for dishes) and "Technological maps").

2. Maintenance of technological maps, the ability to edit and add new recipes:

· calculation of nutritional value and chemical composition in dishes, taking into account losses during thermal cooking;

· the function of copying the entire dish (name, recipe, output);

· automatic recalculation for 100 gr. when entering the ingredients to the output of the dish;

· the ability to add a dish in recipes as an ingredient using the "dish in a dish" technology;

· printout of costing cards by yields or per 100 gr.

3. Unique opportunity import and export of any dishes (more than 8444!) from the site, as well as the exchange of this data between any programs of the series " Nutrition» (downloaded information: recipe data, nutritional value (including calorie content), chemical composition, yield, type of content)

4. Seasonal calculation the required number of products (gross).

5. Drawing up a balanced menu plan for any period using various technological maps and recipes, adjusting it and printing with various parameters. The program has an approximate planned menu.

6. Drawing up and printing menus for every day using meal guides separately for each category of contented people, for example, "Children 7-11 years old", "Children 11 years old and older"

7. Ability to change the order of dishes in the menu plan and in the menu for the day.

8. Compilation and printing of the menu-requirements:

· analysis of products by types of contented people;

· checking the availability of products in stock;

· replacement of products: according to the recipe, according to the directory "Replacement of products", according to the balance in the warehouse, partial replacement;

· changing the output of a dish within this menu-requirements;

· change in the amount– either a product;

· checking products for spoilage (automatic write-off) before forming a menu-requirement;

· consumption of products from the warehouse (several warehouses);

· formation of a printed document depending on the print settings and template selection.

9. Keeping records of products in several warehouses:

· automatic formation of orders for the supply of products for certain period in accordance with the menu plan;

· automatic recalculation of documents after arrival;

· write-off of spoiled products, including after the expiration date;

· counting the remainder;

· formation and printing of reports;

· unloading warehouse accounting data into a universal format XMLfor further import into any accounting programs, including the program " 1C».

10. Possibility to select different trace elements and vitamins for their reflection in the calculation.

11. Formation and printing of reports:

· rejection logs of raw food products, as well as finished products;

· Report on chemical composition(gross and net);

· accumulative statements of receipt and consumption of food products;

· consignment note for internal movement, transfer of goods;

· diet control sheets (gross and net);

· a record of the balance of products and goods in the warehouse;

· product balances on the selected date (by products, by receipts);

· log of the movement of goods in the warehouse;

· turnover balance sheet;

· collation statement

12. Analysis of the deviation of the actual cost of a child-day from the plan.

13. Analysis of the menu plan for compliance with nutritional standards according to SanPin.

14. Automatic formation of a log of fortification of third and sweet dishes.

15. Preparation and maintenance of documentation on the principles HACCP.

16. Automatic calculation of the planned cost of a dish when filling in the planned price of a product.

17. "Migration to a new database". This mode should be used from time to time to increase the performance of the program depending on the amount of accounting information, for example, monthly or once a quarter.

18. Selection of a collection of technological maps when creating a new database.

19. Checking the database for duplicate records when opening (creating/filling).

20. All directories in the program are editable (you can change and add data), including the directories "Currency" and "Collections of recipes".

21. The function of searching for the necessary information (dishes in the directory).

22. Two toolbars for quick access to frequently used functions.

23. Ability to automatically send the database to the developer.

24. The ability to copy the database to flush, recovery from a flash drive to backup or transfer information to another computer.

25. Automatic registration And automatic update programs.

26. Unique ability to check the database for integrity.

As soon as the payment is received, an email will be sent to your e-mail with information on how to download the program.

To download the program:

· Go to developer sitehttp ://Program Center.RF (https://pbprog. en) using your login and password (which you specified when registering on the site);

· Go to the tab " Personal account";

· Go to the section " My programs»;

Program installation

Program " Boarding School: Meals» needs to be properly installed. Simply copying the program from one disk to another (in the absence of some components in the system) will not be enough.

Run the installer:

· if you downloaded the program from the developer's site: double click the left mouse button on the received filedvup . exe;

· if you received a CD: insert the CD into the drive, the installer will start automatically. If the installer does not start, then open " My computer», CD and run the file:dvup . exe.

1. In the window that appears with the name " Installation - Boarding: Catering» click « Further" to continue installing the program, or click " Cancel" - to cancel the installation

2. In the next window, read the License Agreement and if you agree, then check the box " I accept the terms of the agreement", then click " Further».

3. Select the folder where the program will be installed and click " Further».

Attention: the program needs full access to the folder where it will be installed, so we recommend installing the program in the root of the diskWITH ,by creating a folder "Boarding Nutrition":C:\Boarding School.

Note: you cannot install the program on a removable drive (flash drive, removable hard drive), because the program protection system analyzes the computer parameters, and if the computer is different, the program will not work.

4. Select a folder from the " Start" where the installer should create shortcuts, click " Further».

5. When the installation is complete, check the boxes for the actions to be performed and click the " Complete».

Program components

During installation, the program creates folders and installs all the necessary files for its correct operation.

The folder where the program is located is selected during installation. We recommend installing the program in the folder:C :\Boarding Meals.

This folder contains the files:

· dvup .exe- program,

· dvup .mdb– database (file names can be any);

· dvup _ backup . mdb, dvup_compact. mdb– copies of the database;

· L ICENSE. txt– the text of the license agreement;

· ReadMe. txt – general information About the program;

· u nins000. exe– a file for uninstalling the program;

· unins 000.dat– configuration parameters;

· update . exe– file for automatic program update;

· User guide .

and also created subfolders:

· Zip - to place the archiver program,

· Archive – for placing archival copies of the database,

· Documentation – for placement of created documents and reports,

· Import – for placing imported files,

· Examples - demonstration printed documents,

· Templates - to place templates printed forms documents and reports

· Export – for placing exported files,

· Assistant .

Program launch

When the program is installed correctly, a shortcut to the program appears on the desktop - "Boarding: Nutrition" and in the main menu Windows (Start menu) the installer creates a folder " Boarding Meals» (Start/Programs/Boarding Nutrition ) that contains files (see " Program components") and labels:

· Boarding Meals – dvup . exe- to start the program.

· User guide - present document Word , containing detailed description programs " Boarding School: Meals».

· Uninstall Boarding Nutrition – uninstall. exe" Boarding School: Meals».

Also, to run the program, you can run the command:Start/Programs/Boarding Nutrition/Boarding Nutrition .

Open present User guide:

Start – Programs (All programs) -Boarding Meals – User guide .

You can also open the manual in the main window of the program in the toolbar by clicking the buttonHelp - User Guide , or press the keyF1 on keyboard.

Program page on the Internet:

You can open the program page on the developer's website (if you have an Internet connection), where information about the release of new versions of the product is published:

home–baby house–Boarding Meals .

Page address:

Working in demo mode

An unregistered copy of the working version of the program works in demo mode. It is activated by pressing the button Demo mode" in the window " Registration».

Note: in addition to the working version, there is demo version program that serves to demonstrate the capabilities of the program. A demo version can be downloaded from the developer's website at:

Demo mode is the mode in which already used completed reference books(products, categories of dishes, types of processing, technological maps, types of rations, meals, nutritional norms, food groups, units of measure, vitamins, substitute products, suppliers, warehouses, physiological norms, stock balances, etc.) and documentation(plan-menu, menu-requirement, order, receipt, expense, write-off). This data can be deleted and/or changed. You have access to all data entry options, except for printing documents. However, after closing the program, the data you created will not be saved. IN demo mode there are also restrictions on the number of lines created in directories.

You can familiarize yourself with all its features without registering the program.

Program registration

When you first start the program displays the window " Boarding: Catering - Registration»:

Window "Boarding: Nutrition - Registration".

Registration of the program can be carried out in two ways:

2 way: manual registration of the program Internet.

To perform automatic registration of the program, you need to enter in the registration window login And password, which you use to enter the "Personal Account" on the sitehttp ://Program Center.RF (https://pbprog. en) and click on the button Registration:

Program registration window.

The program will be registered automatically

If you have any problems with auto-registration of the program, please contact the sales department by e-mail sales@pbprog. en

· program name ;

· Order number (the same number for the contract or invoice, invoice, waybill);

· reason for registration

· describe the problem .

Note: ://

enter the code given by the program (in our example in the figure, this is the code 146 318 062 114 855 , on each computer the code will be different! You can enter with or without spaces):

· click " Send»;

· The page will reload and you will see response code (15 digits, in our example these are numbers 030 371 186 603 309 , they will also be different for different source codes ):

· enter the response code into the program and click on the " Registration". After entering the response code, the program will work in the normal (working) mode:

Program registration window.

Note: the number of response codes that you can receive on the site corresponds to the number of copies of the program (licenses) you paid for. Plus, on the site you can get one backup code.

If you cannot receive the response code, please contact the sales department by e-mail sales@pbprog. en , or by phone, when contacting, please inform:

· program name ;

· Order number (according to which the program was purchased), or number and date of the license agreement(the same number for the contract or invoice, invoice, waybill);

· reason for registration - new installation, reinstallation of the program after formatting the disk;

· source (15 digits).

Note: if information about the number of the order or contract is unknown, then provide the name of the organization or the last name, first name, patronymic of the individual - the buyer of the program. In this case, it will be more difficult to find you in the user database, so there may be a delay in the response.