How to Fill Out Diet Control Sheets. School Meal Checklist. Chemical composition report

POWER CONTROL

Which of the workers educational institution should control the quality and safety of food for students and pupils? How to properly distribute control functions?

The quality and safety of children's nutrition is monitored by entity or individual entrepreneur providing food in an educational institution. The head of the school or kindergarten is responsible for the organization and completeness of the coverage of children with hot meals.

The quality of the incoming products, the correctness of their laying and the preparation of food should be monitored by a medical professional. So, when accepting products at the catering unit, it is necessary to check the availability of relevant documents certifying their quality and safety. The documents must indicate the date of production, terms and conditions of storage of products. The accompanying document must be kept until the end of the product sale. To control the quality of incoming products, a medical worker conducts a marriage and makes an entry in the Marriage Log food products and food raw materials.

In order to control the conditions and terms of storage of perishable foodstuffs, a medical worker monitors the temperature regimes of storage in refrigeration equipment. For this purpose, thermometers are used (with the exception of mercury). In the absence of a recording control device temperature regime in time, the information is entered into the Register of the temperature regime of refrigeration equipment.

Issuance prepared food carried out only after removal of the sample. The quality of the dishes is assessed by a rejection commission, which must include at least three people. Including a medical worker, an employee of a catering department and a representative of the administration of an educational institution. Braking is carried out according to organoleptic indicators, taking a sample directly from the containers in which the food is prepared. The result is recorded in the Finished Culinary Products Marriage Log. If the commission reveals a violation of the cooking technology, then the dish is not allowed to be served until the deficiencies are eliminated. When carrying out a marriage, it is necessary to pay attention to the weight of the portioned dishes: it must correspond to the output of the dish indicated in the layout menu. Also, to check compliance with the technological process, a daily sample is taken from each batch of prepared dishes. It is done by an employee of the catering department under the supervision of a medical worker. Portion dishes are taken in full; salads, side dishes, first and third courses - at least 100 g.

The sample is taken from the cauldron (from the distribution line) with sterile spoons into labeled sterile (or boiled) glassware with tight-fitting glass or metal lids and stored for at least 48 hours (excluding weekends and holidays) in a specially designated place in the refrigerator at a temperature of + 2–6 ° C.

In addition to the listed functions of a medical worker in schools, he maintains a special record for monitoring the qualitative and quantitative composition of the diet, the range of food products and food raw materials. With the help of this document, the healthcare professional calculates the products used (for one day per person, on average for a week or 10 days) and compares them with the average daily nutritional norms. Here is an example of the form of the Diet Control Sheet:

Product group name	Product rate, g (net)	In fact, products are given out in net by day as hot breakfasts (total), g per person / number of people who eat	On average for 10 days	Deviation from the norm,% (+/–)

Also in the task of the school health worker or kindergarten includes daily monitoring of the health status of food workers and presence during fortification of dishes.

Official source

Sanitary and epidemiological requirements for the organization of meals for students in educational institutions, primary and secondary institutions vocational education... SanPiN 2.4.5.2409-08, approved Resolution of the Chief State Sanitary Doctor of the Russian Federation of 23.07.2008 No. 45. PP. 14.1, 14.3–14.11, appendices 10, 11

Sanitary and Epidemiological Requirements for the Design, Content and Organization of the Mode of Operation of Preschool Educational Institutions. SanPiN 2.4.1.1249-03, approved Chief State Sanitary Doctor of the Russian Federation 03/25/2003. Section 2.10

What forms of accounting and reporting documentation need to be maintained based on the results production control nutrition?

An important condition for effective production control when organizing meals for students or pupils is the complete and timely maintenance of accounting and reporting documentation.

Usually, regulatory documents establish only requirements for the content (not for the form) of some documents (for example, a production control program), as well as for methods of laboratory and instrumental control. Therefore, as a rule, reporting documents are developed and approved by the educational institution directly.

Often, accounting and reporting forms are created and recommended for use at the level of a constituent entity of the Russian Federation.

In Moscow, the forms of magazines have been developed and approved for use in educational institutions. They are run by schools, kindergartens, as well as enterprises that provide food for students and pupils.

1. Journal incoming control the good quality of food products (food raw materials) entering the food unit and control of the availability of mandatory documents confirming the quality and safety of food products.

The log records all food products arriving at the food unit, indicates the time of their arrival, manufacturer, supplier, batch number and other important details. Each product is evaluated according to its organoleptic characteristics. Also subject to assessment are the compliance of packaging and labeling with the requirements of regulatory documents and the temperature (for perishable, including frozen, products) that the products had at the time of shipment. It is recommended to record in the log the deadline for the sale of products and the actual period for the sale of balances. This is necessary to control compliance with the shelf life of food products established by the manufacturers.

2. Journal of control of food ration and acceptance of finished culinary products.

The journal notes the time of preparation of each batch of dishes and culinary products, their names are recorded. In addition to the names of foods and meals provided in the typical meal plan, the actual names of the foods the children received on that particular day and meal are listed.

If "fermented milk drink" is indicated in the diet, its exact name ("Bifilife", "Bioyogurt") is recorded in the journal.

The names of fruits ("apple", "apricots", "grapes"), juices ("fortified apple", "directly squeezed apple"), etc. are recorded in a similar way.

Fortified (fortified) food products used in children's nutrition are especially noted.

In order to monitor compliance with the diet, the journal contains information about substitutions of dishes and culinary products and the reasons for such substitutions.

Based on the results of the acceptance of finished culinary products, the journal registers the qualitative and quantitative indicators of finished dishes and culinary products, evaluates their compliance with the approved technical documentation ( technological maps) in terms of organoleptic indicators, readiness criteria (indicators of properly carried out culinary processing), the design of dishes and the temperature of the dish on vacation.

3. Journal of visual production control of the catering unit.

It is necessary to register the results of visual inspection of production, warehouse and household premises food unit, assessing their compliance with the requirements of regulatory documents, recording proposed measures to eliminate comments and violations.

To compare data obtained at different times, as well as in order to increase the objectivity of control, it is advisable to use assessment (point) scales. They can be used to assess the sanitary and technical condition of the catering unit and the sanitary maintenance of premises, equipment, etc.

4. Journal of personnel health monitoring (admission to work).

The log records the results of the daily visual examination (hands, throat) of the personnel carried out health worker before starting work.

It is also recommended to mark the results of interviewing staff for the absence of cases of intestinal infections (food poisoning) in the family of each employee; keep records of certificates of incapacity for work to care for sick family members.

5. Log of control of food storage conditions and microclimate parameters in the premises of the catering unit.

It is necessary to register the results of measurements of temperature and relative humidity in all warehouses, refrigerated chambers and refrigerated cabinets, statement of compliance (non-compliance) of measurement results with requirements normative documents, as well as to record suggestions for elimination of detected violations. As an indicator characterizing the working conditions of personnel, the log can indicate the results of temperature measurements in production premises catering unit.

The organization of meals in an educational institution needs effective control tools, one of which is a school meal control sheet. In school canteens, not only the administration is responsible for the quality of food, but also:

rejection commission;
an individual entrepreneur organizing meals for children;
school health worker;
employees and head of the catering department.

School Diet Checklist

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The menu is designed for students 7-10 years old, teenagers 11-13 and 14-17 years old. It reflects not only lunch, but also breakfasts, and from the extended day group.

The name and daily norm of food products must be entered in the list of control over the diet at the school, established by the chief sanitary doctor of the Russian Federation.

The document is part of the reporting system along with:

reports on the chemical composition of products;
rejection magazines of finished and raw products;
a statement of account of the balances of goods and products in the warehouse;
cumulative statement of consumption and receipt of food products;
a journal for recording the movement of products in the warehouse;
balance sheet.

According to the established regulations, every day during the scheduled time:

primary school students spend at least 600 kcal (for 4-5 hours), and therefore a school breakfast - milk or hot - should provide them with at least 500 kcal of energy;
middle-level schoolchildren already need 700-800 kcal, since they spend several hours more at school, covering 20-25% of the daily calorie intake;
pupils high school for 8-10 hours at school must eat a full breakfast and lunch to cover 60-70% of the daily calorie requirement.

To prevent the work of the cerebral cortex in children from being inhibited, the intervals between meals should not be changed. If the rhythm of the functioning of the food glands is disrupted, the teenager will lose his appetite, which can subsequently turn into bulimia.

The principal is also responsible for completeness within the educational institution. What should be school meals?

Energy value, weight and volume of portions, chemical composition of dishes must correspond age characteristics children.
The student's diet should be balanced. Fats, proteins and carbohydrates in it should be present in a ratio of 1: 1: 4. Depending on gender and age, the daily calorie intake is 1950-2900.
The range of food should include a variety of products, which can only be replaced with equivalent ones in terms of energy value, fat and protein content. The school cafeteria menu should include fish or meat dishes (serving size 120-150 g), fruits (120-200 g), vegetables (280-350 g) and dairy products (up to 0.5 liters).
Only correct culinary and technological processing can save food and biological value of products.
The schoolchild's diet should include 4-5 meals. If a student eats four times a day, for breakfast he should eat a quarter of the daily calorie intake, 35% of the norm for lunch, 10-15% for afternoon tea and the rest for dinner.

How to fill out the Diet Control Sheet correctly?

School meals should ensure that students have a full supply of nutrients, vitamins and minerals. To control the quality of food, a reporting system has been developed, and responsible employees of the educational institution have been appointed.

The statement must strictly comply not only with the regulatory requirements established for the form and content, but also with the standards of laboratory and instrumental control. It is important to emphasize that the form for filling out the form is developed by the chief sanitary doctor, and not by the school administration, as is the case with other reporting documents.

Diet control sheet form

The medical staff of the educational institution closely monitors the quantity and quality of food that children receive. The relevant data is entered in the marriage log and the school diet control sheet, the form of which can be downloaded from the link. This work cannot in any way be performed by the staff of the catering department.

Since the maintenance of accounting and reporting documentation is an important condition for rational production control, the diet control list should be systematically filled out in accordance with the menu developed for schoolchildren.

Diet Control Sheets To create a diet checklist:

The program will offer to create a report for the period, which, if necessary.

If there was no expense for the selected period, the program will display the message: “For the period you selected, there were no approved documents for the Menu for the day”;
Further, the statement will be generated in MS Excel.

Printed form "List of food ration control (gross)".

Note: if the program parameters indicate a 5 or 6-day working week, then the period of the statement is calculated without taking into account Saturday and Sunday or Sunday, respectively, if there is no approved menu for the day on weekends. Otherwise, these menus will be included in the list, and the period will be reduced by the number of included days.

Attention : The "List of control over the diet (net)" is formed according to the data from the approved menu documents for the day, and the "List of control over the diet (gross)" is formed according to the data from the approved documents of the menu-requirements, that is, according to the menu-requirements, according to which expense has been made .

Chemical composition report

The program provides the choice of executing the chemical composition report: net calculation and gross calculation.

In order to generate a report, run:

Click " Yes».

in the dialog box, select the period for which you need to create a report (by default, the current month is selected):

in the window enter the number of working days for the period (by default it is calculated as the number of days in the period minus Saturdays and Sundays):

the report is generated in Microsoft Excel.

Printed form of the report "Report on the chemical composition (net)".

Attention: reports on the chemical composition are drawn up based on the selected operating mode of the organization: at 5-day working week excluding Saturdays and Sundays, and for 6 days - excluding Sundays. You can change the settings by clicking the menu item: Settings and setting the checkbox next to the work week you need.

Attention: "Report on the chemical composition (net)" is formed according to the data from the approved menu documents for the day, and the "Report on the chemical composition (gross)" is formed according to the data from the approved menu requirements documents, that is, according to the menu requirements for which consumption.

rejection commission;
an individual entrepreneur organizing meals for children;
school health worker;
employees and head of the catering department.

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School Diet Checklist

The diet is calculated based on the age-related needs of children for vitamins and nutrients. School students are conventionally divided into three age groups, for each of which a daily set of products is calculated. The menu is designed for students 7-10 years old, teenagers 11-13 and 14-17 years old. It reflects not only lunch, but also breakfasts and meals for schoolchildren from the extended day group.

The name and daily norm of food products must be entered in the list of control over the diet at the school, established by the chief sanitary doctor of the Russian Federation.

The document is part of the reporting system along with:

reports on the chemical composition of products;
rejection magazines of finished and raw products;
a statement of account of the balances of goods and products in the warehouse;
cumulative statement of consumption and receipt of food products;
a journal for recording the movement of products in the warehouse;
balance sheet.

According to the established regulations, every day during the scheduled time:

primary school students spend at least 600 kcal (for 4-5 hours), and therefore a school breakfast - milk or hot - should provide them with at least 500 kcal of energy;
middle-level schoolchildren already need 700-800 kcal, since they spend several hours more at school, covering 20-25% of the daily calorie intake;
High school students must eat a full breakfast and lunch in 8-10 hours at school to cover 60-70% of their daily calorie requirements.

The principal is responsible for ensuring that the school has a complete coverage and hot meals. What should be school meals?

The energy value, weight and volume of portions, the chemical composition of the dishes should correspond to the age characteristics of children.
The student's diet should be balanced. Fats, proteins and carbohydrates in it should be present in a ratio of 1: 1: 4. Depending on gender and age, the daily calorie intake is 1950-2900.
The range of food should include a variety of products, which can only be replaced with equivalent ones in terms of energy value, fat and protein content. The school cafeteria menu should include fish or meat dishes (serving size 120-150 g), fruits (120-200 g), vegetables (280-350 g) and dairy products (up to 0.5 liters).
Only correct culinary and technological processing can save food and biological value of products.
The schoolchild's diet should include 4-5 meals. If a student eats four times a day, for breakfast he should eat a quarter of the daily calorie intake, 35% of the norm for lunch, 10-15% for afternoon tea and the rest for dinner.

How to fill out the Diet Control Sheet correctly?

A dietary control sheet is a document that is drawn up by a food technologist or an individual entrepreneur who has assumed the responsibility for organizing meals at the school. The director of the school approves the compiled statement indicating the period of validity of the document.

The school's dietary control sheet, which not every administrator knows how to fill out correctly, has a unified structure and form. The document must indicate:

The name of a food or food group, for example, pasta, bread, fish, meat, cottage cheese.
Daily allowance of food in grams.
The actual number of products given out per student by day.
The average of the products given out per student.
Percentage fulfillment of the norm.

The school health worker plays a special role in maintaining the checklist, making sure that the food arriving at the school is properly prepared and stored.

Food products must be of high quality and safe, and therefore the dates and storage conditions, production times are indicated in the relevant documents.

The physician is obliged to check the availability of all accompanying documents during the intake of food in the food unit. The school health worker should perform a rejection with an entry in the rejection log, indicating the quality of food and raw materials entering the canteen.
The health worker monitors the shelf life of perishable food, for which he measures the temperature in the refrigeration equipment, entering the information in the appropriate log.
The physician is one of the members of the rejection commission, and therefore is obliged to take a sample from the common boiler every day. finished products... According to the organoleptic properties, a medical expert evaluates the quality of dishes that will be served to children. The result of the check is entered in the marriage journal.
The health worker maintains a list of control over the quantity and quality of the diet of children, the variety of food raw materials and food products.

The document is filled out daily, so that, based on the 10-day diet, the administration can provide statistics on the students' diet, the real deviation from the daily norm. The school health worker makes comments and notes in the statement, he certifies all the entries made with his signature. The products allocated to students are calculated on a weekly, daily, and ten-day basis.

Compared without fail real performance selected products with average daily rates school meals.

Diet control sheet form

The document should be supplemented with a statement of analysis of the used weekly set of products. It indicates episodic substitutions of some food products with others, if there has been a replacement of a product or a ready-made dish.

In the document:

products that have actually been used are evaluated,
analysis of their compliance with the approved school diet, menu and journal for monitoring the diet of students.

You can learn more about organizing school meals in the articles:

Organization of school meals.
Typical violations in the organization of school meals.
Menu for schoolchildren.
Paid meals at school: catering for students.

POWER CONTROL

Which of the employees of the educational institution should control the quality and safety of food for students and pupils? How to properly distribute control functions?

The control over the quality and safety of food for children is carried out by a legal entity or an individual entrepreneur providing food in an educational institution. The head of the school or kindergarten is responsible for the organization and completeness of the coverage of children with hot meals.

The quality of the incoming products, the correctness of their laying and the preparation of food should be monitored by a medical professional. So, when accepting products at the catering unit, it is necessary to check the availability of relevant documents certifying their quality and safety. The documents must indicate the date of production, terms and conditions of storage of products. The accompanying document must be kept until the end of the product sale. To control the quality of incoming products, a medical worker conducts a scrap and makes an entry in the Journal of Waste of Food Products and Food Raw Materials.

In order to control the conditions and terms of storage of perishable foodstuffs, a medical worker monitors the temperature regimes of storage in refrigeration equipment. For this purpose, thermometers are used (with the exception of mercury). In the absence of a recording device for controlling the temperature regime in time, the information is entered into the Register of the temperature regime of refrigeration equipment.

Dispensing of finished food is carried out only after taking a sample. The quality of the dishes is assessed by a rejection commission, which must include at least three people. Including a medical worker, an employee of a catering department and a representative of the administration of an educational institution. Braking is carried out according to organoleptic indicators, taking a sample directly from the containers in which the food is prepared. The result is recorded in the Finished Culinary Products Marriage Log. If the commission reveals a violation of the cooking technology, then the dish is not allowed to be served until the deficiencies are eliminated. When carrying out a marriage, it is necessary to pay attention to the weight of the portioned dishes: it must correspond to the output of the dish indicated in the layout menu. Also to verify compliance technological process a daily sample is taken from each batch of prepared dishes. It is done by an employee of the catering department under the supervision of a medical worker. Portion dishes are taken in full; salads, side dishes, first and third courses - at least 100 g.

The sample is taken from the boiler (from the distribution line) with sterile spoons into labeled sterile (or boiled) glassware with tight-fitting glass or metal lids and stored for at least 48 hours (not counting weekends and holidays) in a specially designated place in the refrigerator at a temperature of + 2-6 ° C.

Also, the task of a medical worker of a school or kindergarten includes daily monitoring of the health status of food workers and presence during fortification of dishes.

Official source

Sanitary and epidemiological requirements for the organization of meals for students in educational institutions, institutions of primary and secondary vocational education. SanPiN 2.4.5.2409-08, approved Resolution of the Chief State Sanitary Doctor of the Russian Federation of 23.07.2008 No. 45. PP. 14.1, 14.3–14.11, appendices 10, 11

What forms of accounting and reporting documentation must be kept based on the results of production control of food?

An important condition for effective production control when organizing meals for students or pupils is the complete and timely maintenance of accounting and reporting documentation.

Often, accounting and reporting forms are created and recommended for use at the level of a constituent entity of the Russian Federation.

1. Log of incoming quality control of food products (food raw materials) entering the food processing unit and control of the availability of mandatory documents confirming the quality and safety of food products.

2. Journal of control of food ration and acceptance of finished culinary products.

If a “fermented milk drink” is indicated in the diet, its exact name is recorded in the journal (“Bifilife”, “Bioyogurt”).

The names of fruits ("apple", "apricots", "grapes"), juices ("vitaminized apple", "directly squeezed apple"), etc. are recorded in a similar way.

Fortified (fortified) food products used in children's nutrition are especially noted.

In order to monitor compliance with the diet, the journal contains information about substitutions of dishes and culinary products and the reasons for such substitutions.

Based on the results of acceptance of finished culinary products, the journal registers the qualitative and quantitative indicators of finished dishes and culinary products, evaluates their compliance with the approved technical documentation(technological charts) in terms of organoleptic indicators, readiness criteria (indicators of properly carried out culinary processing), the design of dishes and the temperature of the dish on vacation.

3. Journal of visual production control of the catering unit.

It is necessary to register the results of visual inspection of production, warehouse and utility rooms of the catering unit, assess their compliance with the requirements of regulatory documents, record proposed measures to eliminate comments and violations.

4. Journal of personnel health monitoring (admission to work).

The journal records the results of a daily visual examination (hands, throat) of the personnel, carried out by a medical worker before starting work.

5. Log of control of food storage conditions and microclimate parameters in the premises of the catering unit.

It is necessary to register the results of measuring the temperature and relative humidity of air in all warehouses, refrigerated chambers and refrigerated cabinets, to state the compliance (non-compliance) of the measurement results with the requirements of regulatory documents, as well as to record proposals for eliminating the identified violations. As an indicator characterizing the working conditions of personnel, the journal can indicate the results of temperature measurements in the production premises of the catering unit.

6. Register of the enrichment of the diet with micronutrients.

This reporting form is required in the case of fortification of culinary products (usually third courses) carried out at the food block of an educational institution. The journal can also record the use of fortified (fortified) foods in children's nutrition.

7. List of analysis of the used set of products for the week.

The document is kept only in the presence of individual episodic substitutions in the actual diet. That is, in the event that deviations from the approved standard diet were allowed in any meal (replacement of a dish, product, change in bookmark rates or change in output, etc.). The statement analyzes the actual set of products and evaluates its compliance with the set of products, in accordance with the approved diet.

Data in the form for analysis is entered on the basis of the diet control log, menu requirements and cumulative sheet.

8. Journal of registration of the results of laboratory and instrumental control carried out by third-party organizations (laboratories).

The journal registers all the results of laboratory and instrumental studies, tests, measurements carried out by independent laboratories. Also, the compliance (non-compliance) of the results with the requirements of regulatory documents is ascertained and proposals for eliminating the identified violations are recorded. With a small number of studies, instead of this journal, a filing of protocols with the results of laboratory control can be used.

9. Log of registration of emergency situations.

It is necessary to register situations that pose a threat to sanitary and epidemiological well-being (power outage, hot water supply, breakdown technological equipment etc.), and all the measures taken to eliminate them.

10. Report on the results of production control.

The document analyzes the results of all forms of production control for the reporting period (usually a calendar or academic year), provides suggestions for eliminating the identified violations and improving the sanitary and epidemiological state of the facility. The report is prepared by the responsible person and approved by the head of the basic catering enterprise (educational institution).

Based on the report, a comprehensive plan of sanitary, anti-epidemic and preventive measures (for example, a plan to ensure the quality and safety of products and services) for the coming period is developed.

It should be noted that all of the listed documentation is maintained by employees responsible for carrying out control activities in accordance with the production control program.

DECREE of the Chief State Sanitary Doctor of the Russian Federation of 23-07-2008 45 ON APPROVAL SANPIN 2-4-5-2409-08 (together with ... Actual in 2018