Catering in

children's community educational institutions

Properly organized nutrition of pre-preschool and preschool age in a preschool educational institution is an important factor in the formation of the growth and development of the child, his health, not only on this moment but also in the future. The organization of meals, regardless of the type of preschool institution and the time the child stays in it, should be based on the following principles:

Correct organization of the diet;

Adequate energy value of food rations

(at least 70%), corresponding to the energy consumption of children;

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

Use of adequate technological and culinary work of products, which ensures 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 of their storage, culinary processing (taking into account the specifics of the preschool educational institution), distribution of dishes, processing of dishes in group cells;

Implementation of daily control over the implementation of sanitary and hygienic requirements;

Taking into account (as far as possible in a preschool educational institution) the individual characteristics of children.

In preschool institutions every day the head is together health worker make up a menu-requirement based on an approximately 10-day or two-week menu. The menu is a list of meals included in the child's daily diet. When compiling the menu, they proceed from the physiological needs of the child for various nutrients.

Children should be fed 4 times in 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, you should give cereals, vegetable purees or other dense dishes, as well as hot drinks: tea with milk, coffee, cocoa, for dinner it is better to eat dairy and vegetable food with a limited amount of liquid. Lunch should include the first liquid dish, the second mostly meat or fish, and the third sweet dish. During one day, homogeneous dishes should not be repeated. Using the same product throughout 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 vegetables and cereals - for dinner, milk, lactic acid products, berries, fruits, sweets, cookies - for an afternoon snack. If certain products are absent, they can be replaced with equivalent ones (in terms of protein and fat content).

The doctor or the head of the preschool educational institution is present at the laying of the main products and the distribution of ready-made meals. They make sure that during culinary processing the products do not lose their valuable qualities, so that the volume of the finished 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 located next to the room where the children eat, they, after washing their hands, sit down at the tables on their own andstart eating the first course already served. It is necessary to make sure that those pupils who eat slowly are the first to wash their hands and sit down at the table. If the toilet is separated from the dining room by a corridor, the children, having washed their hands, return together, accompanied by a 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 the food is served should be small and aesthetically pleasing (preferably the same shape and color, at least for each table).

Ready food should be dispensed immediately after cooking. This is necessary to preserve vitamins and taste in it, as well as to prevent food poisoning. Cooked food is covered with lids. Food fortification is carried out daily in the food unit or group children's institution just before the distribution.

The first dishes at the time of distribution should have a temperature of about 70 ° C, the second - at least 60 ° C, cold dishes and snacks (salads, vinaigrette) - from 10 to 15 ° C. It is necessary to pour and lay out ready-to-eat food with special pouring ladles or spoons, forks, spatulas. You should pay attention to its culinary design: beautiful, attractive dishes help stimulate appetite, which means better assimilation of food.

During meals, it is necessary to create a calm, friendly atmosphere and keep the children in a good mood, since the state of the child's nervous system affects his appetite. You should not be impatient if children eat slowly, forbid them, while eating, to ask their comrades or adults to constantly make comments. This distracts, makes children nervous and reduces their appetite.

If the child refuses any healthy dish, you should gradually accustom him to it, giving food in small portions. It is better to put such a child with children whoeat 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 the individual characteristics and needs of the body. If in one feeding he has not finished his portion,don't make him eat everything. If the child systematically eats less than the norm, his body weight grows poorly,it should be shown to a doctor. He may be unwell and needs a dietary change, or general regime day.

Children often do not finish the food offered to them, as they get tired of acting on their own. Adults should come to their aid.

The transportation of products must also be carried out in accordance with sanitary and hygienic requirements. For each type of product, you need to have a special container or transport. This will protect food from dust, dirt, rain. The meat should be brought in 1 - 3 days, depending on the available storage conditions, in boxes upholstered with galvanized iron or duralumin sheets. Sausages are also brought in special boxes. Salted fish are delivered in barrels or boxes in their original packaging. For fresh fish, resealable baskets or crates are required. Milk, sour cream, cream are brought in special packaging or containers, dry or bulk products - in factory containers: bags or closed boxes. A well-closed box with shelves is used to transport bread and bakery products. The persons involved in the loading and unloading of products undergo regular medical examinations. They are provided with special clothing: a robe, an apron, and mittens. Food products supplied to children's institutions must be fresh and sound: free of impurities, pollution, damage by rodents and insects. This largely depends on the transportation and storage of food.

The delivered products are subject to sanitary inspection and scrap. All inspection data are recorded in a special journal. Before inspecting the products, you should familiarize yourself with the accompanying documents, from which you can get preliminary data about the products: the date of their release, storage conditions, and the timing of sale. This data is especially important for the receipt of perishable food: meat, sausage, ham, fish, milk, etc. Products are scrapped not only when they are received at the warehouse or in the refrigerator, but also when they arrive.them from the warehouse to the kitchen.

The quality of the products is usually assessed by the child care provider and the cook. At the slightest suspicion of the poor quality of a particular product, it should be separated from the rest and subjected to additional laboratory research, which is carried out by the sanitary-epidemiological station.

Meat and meat products have great nutritional value, as they contain complete proteins. As a rule, meat of cattle (beef) is consumed; lamb, pork, goose meat, ducks in the diet of preschool children are not Recommended.

When accepting meat, attention is paid to the presence of documents that guarantee the quality of meat or meat products. The delivery of ready-made minced meat is not allowed. Meat products stored in refrigerators.

Educating children about hygienic eating habits

Children are taught to wash their hands before eating, while eating, to sit correctly (do not lean back in a chair, do not spread your elbows I do not place them on the table), use cutlery. Preschoolers are taught to use a knife: cut meat, cucumbers, tomatoes correctly. For younger children, food is crushed by adults.

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

Weekly or once every 10 days, a medical worker monitors the implementation of the average daily norm for the delivery of products 1a to 1 child and, if necessary, corrects nutrition for the next decade. The calculation of the main food ingredients according to the results of the cumulative statement is carried out by the nurse I once a month (calculate the energy value, the amount of proteins, fats and carbohydrates).

SANITARY AND HYGIENE REQUIREMENTS FOR DELIVERY, RECEPTION, QUALITY, CONDITIONS

STORAGE AND DISTRIBUTION OF FOOD IN PRESCHOOL INSTITUTIONS

The delivery and storage of food products should be under the strict control of the manager and medical workers, preschool institutions, since the quality of the prepared food depends on this.

Each preschool institution is provided with refrigeration chambers. In addition, there are pantries for storing dry products such as flour, sugar, cereals, pasta, pastries, and vegetables. Warehouses and cold rooms must be kept clean and well ventilated.

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SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for the organization of meals for students in educational institutions, primary and secondary vocational education"

Document's name:	SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for the organization of meals for students in educational institutions, institutions of primary and secondary vocational education"
Document Number:	45
Type of document:	Resolution of the Chief State Sanitary Doctor of the Russian Federation
Host body:	Chief State Sanitary Doctor of the Russian Federation
Status:	Limited time Acting
Published:	Rossiyskaya Gazeta, N 174, 08/19/2008
Date of adoption:	July 23, 2008
Effective date:	August 30, 2008
Expiration date:	01 October 2023
Revision date:	25 march 2019

On the approval of SanPiN 2.4.5.2409-08

CHIEF STATE SANITARY DOCTOR
RUSSIAN FEDERATION

RESOLUTION

On the approval of SanPiN 2.4.5.2409-08

____________________________________________________________________
Document with changes made:
Resolution of the Chief State Sanitary Doctor of the Russian Federation dated 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 Resolution 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, No. 14, Article 1650; 2002, No. 1 (Part 1), Article 1; 2003, No. 2, Article 167; No. 27 (Part 1), Article .2700; 2004, No. 35, article 3607; 2005, No. 19, article 1752; 2006, No. 1, article 10; 2006, No. 52 (part 1), article 5498; 2007, No. 1 (part .1), article 21; 2007, No. 1 (1 h.), Article 29; 2007, No. 27, article 3213, 2007, No. 46, article 5554; 2007, No. 49, article 6070; 2008 , N 24, Article 2801; Rossiyskaya Gazeta, 2008, N 153) and the Resolution of the Government of the Russian Federation dated July 24, 2000 N 554 "On approval of the Regulation on the State Sanitary and Epidemiological Service of the Russian Federation and the Regulation on State Sanitary and Epidemiological Standardization" (Collection legislation Russian Federation, 2000, No. 31, art. 3295; 2004, No. 8, art. 663; 2004, No. 47, Art. 4666; 2005, N 39, Art. 3953)

I decree:

1. To approve SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for the organization of meals for students in educational institutions, institutions of primary and secondary vocational education" (appendix).

2. To declare invalid:

- clauses 2.3.25, 2.3.26, 2.12 of the sanitary and epidemiological rules and standards of SanPiN 2.4.2.1178-02 "Hygienic requirements for learning conditions in educational institutions", approved by the resolution of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation from 28.11.2002 N 44 (registered with the Ministry of Justice of Russia on 05.12.2002, registration N 3997);

- clauses 2.2.5, 2.7, appendices 4,, and 7 of sanitary and epidemiological rules and standards of 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 decree of the Main State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated January 28, 2003, No. 2 (registered with the Ministry of Justice of Russia on February 11, 2003, registration No. 4204) (as amended).

4. To establish the validity period of SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for the organization of meals for students in educational institutions, institutions of primary and secondary vocational education" until 01.10.2023.
(Item additionally included from April 20, 2019)

G.Onischenko

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 the organization of meals for students in educational institutions, institutions of primary and secondary vocational education"

Application

APPROVED BY
by decree
The main 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) are developed in accordance with the Federal Law of 30.03.99 N 52-FZ "On the Sanitary and Epidemiological Welfare of the Population" (Collected Legislation of the Russian Federation, 1999, N 14, Article 1650; 2002, No. 1 (part 1), article 1; 2003, No. 2, article 167; No. 27 (part 1), article 2700; 2004, No. 35, article 3607; 2005, No. 19, article .1752; 2006, No. 1, article 10; 2006, No. 52 (part 1), article 5498; 2007, No. 1 (part 1), article 21; 2007, No. 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), directed to ensuring the health of students and preventing the emergence 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 (gave her - educational institutions).

1.2. These sanitary rules establish sanitary and epidemiological requirements for the organization of meals for students in educational institutions, regardless of departmental affiliation and forms of 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 to students.

1.4. Sanitary rules apply to existing, under construction and reconstructed organizations Catering educational institutions.

1.5. In catering organizations of educational institutions, legal entities and individual entrepreneurs can prepare meals, store 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, authorized by the federal body executive power, carrying out the functions of control and supervision in the field of ensuring the sanitary and epidemiological well-being of the population, protecting the rights of consumers and the consumer market and its territorial bodies.

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

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

2.2. Catering organizations of educational institutions, for serving students, can be:

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

- pre-cooking catering organizations, which prepare meals and culinary products from semi-finished products and sell them;

- canteens of educational institutions operating on food raw materials or semi-finished products, which produce and (or) sell dishes in accordance with a menu that is varied on days of the week;

- buffets-handouts, 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 operating 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 their sale.

2.4. The serving buffets should provide space-planning solutions, a set of premises and equipment that allow the implementation of dishes, culinary products, as well as the preparation of hot drinks and individual dishes (boiling sausages, eggs, salad dressing, slicing finished products).

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

2.6. Public catering of students of educational institutions can be carried out in the 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, heated by the passage.

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

In small educational institutions (up to 50 students), it is allowed to allocate one separate room intended for storing food, distributing and eating food, washing tableware.

2.8. To ensure the landing of all students in the dining room for no more than 3 shifts, and for boarding-type institutions - 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. 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:

- accommodation on the ground floor storage facilities 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;

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

- awnings 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 utility rooms can be located in the basement and basement floors, provided they are waterproofed, hygienic requirements for the maintenance of premises for catering organizations are observed.

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 the hygienic requirements for their maintenance, in accordance with the sanitary rules for public organizations. nutrition.

2.12. For collection of solid household and food waste on the territory economic zone separate containers with lids should be provided, installed on sites with a hard surface, the dimensions of which exceed the base area of ​​the containers by 1 m in all directions. The distance from the playground 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. A centralized waste removal and container handling should be provided, when they are filled no more than 2/3 of their volume. Garbage incineration is not allowed.

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

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

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

3.3. Sinks and washing baths with hot and cold water supply through mixers are installed in all production workshops. It is necessary to provide for the installation of backup sources of hot water supply, for uninterrupted supply of hot water to production workshops 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. Near washbasins, it is necessary to provide for the installation of electric towels (at least 2) and (or) disposable towels.

For newly constructed 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 dining room, the installation of washbasins at the rate of 1 tap for 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 shell for students in grades 1-4, and at a height of 0.7-0.8 m from the floor to the side of the shell for students in grades 5-11.

3.5. In the absence of centralized water supply systems, an internal water supply system is equipped with a water intake from an artesian well, wells, copages.

In the absence of centralized sewage treatment facilities, wastewater is discharged into the system of local treatment facilities or wastewater is removed to treatment facilities in agreement with the territorial executive authorities authorized to carry out state control(supervision) in the field of ensuring the sanitary and epidemiological well-being of the population.

3.6. During the construction and reconstruction of public catering organizations of general 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 of basic catering organizations. Technological equipment and washing baths, which are sources of increased 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 are used in a moisture-proof design. Lamps are not placed over stoves, technological equipment, cutting tables.

IV. Requirements for equipment, inventory, dishes and containers

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

It is recommended to equip production, warehouse and administrative premises with equipment in accordance with Appendix 1 of these sanitary rules.

4.2. When equipping production facilities, preference should be given to modern refrigeration and technological equipment.

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

4.3. All technological and refrigeration equipment installed in production facilities must be in good working order.

In case of failure of any technological equipment it is necessary to make changes to the menu and ensure that the requirements of these sanitary rules are observed in the production of ready-made meals.

Every year, before the start of the new academic year, technical control of the equipment compliance with the 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 the action of detergents and disinfectants and meet the safety requirements for materials in contact with food.

4.6. Shelves, podtovariye for storing food products, dishes, inventory must have a height of at least 15 cm from the floor. The design and placement of shelves and pallets should allow wet cleaning. In the warehouses of basic catering organizations, it is recommended to provide multi-level racks and mechanical loaders.

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

4.8. When organizing food, use porcelain, earthenware and glass dishes (plates, saucers, cups, glasses) that meet the safety requirements for materials in contact with food. Cutlery (spoons, forks, knives), utensils for preparing and storing ready meals must be made of stainless steel or materials similar in hygienic properties.

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

4.10. For separate storage of raw and finished products, their technological processing and distribution, separate and specially marked equipment, cutting equipment, kitchen utensils must be used:

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

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

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

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

4.11. For portioning dishes, use inventory with a measuring mark of volume in liters and milliliters.

4.12. It is not allowed to use deformed kitchen and tableware with chipped edges, cracks, chips, damaged enamel; cutlery made of aluminum; 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 snacks, special isothermal containers should be used, the inner surface of which should be made of materials that meet the requirements of sanitary rules for materials allowed for contact with food.

4.14. Warehouses for storing food 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 state 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 catering organizations.

5.2. Production and other premises of catering organizations must be kept in order and cleanliness. Storing food on the floor is not allowed.

5.3. Dining areas should be cleaned after every meal. Dining tables are washed with hot water with the addition of detergents using a dedicated rag and a labeled container for clean and used rags.

At the end of the work, the rags 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. Washing of kitchen utensils should be provided separately from table utensils.

In the washing rooms, they post instructions on the rules for washing dishes and equipment, indicating the concentration and volumes of the detergents used, according to the instructions for the use of these agents, and the temperature regimes of water in the washing baths.

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

5.6. For handling dishes, cleaning and sanitization objects of the production environment use detergents, cleaners and disinfectants approved for use in accordance with the established procedure in accordance with the instructions for their use.

5.7. Washing baths for washing tableware must be marked with a volumetric capacity and be provided with plugs made of polymer and rubber materials.

Measuring containers are used for dispensing detergents and disinfectants.

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



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

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

- drying in the 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 use.

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

- mechanical removal of food debris;

- 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 adding detergents in an amount 2 times less than in the first section of the bath;

- rinsing of dishes in the third section of the bath with hot running water with a temperature of at least 65 ° C, using a metal mesh with handles and a flexible hose with a 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 of at least 65 ° C, using a metal mesh with handles and a flexible hose with a shower head.

5.12. Cutlery is washed in hot water at a temperature not lower than 45 ° C, with the use of detergents, followed by rinsing in running water and calcining in ovens (or ovens) for 10 minutes.

Cassettes for storing cutlery are processed daily with the use of detergents, followed by rinsing and annealing 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 grates; cutlery - in special drawers-cassettes with handles up, storage on trays in bulk is not allowed.

5.14. Sanitary treatment of technological equipment is carried out daily as it gets dirty and at the end of work. At the end of the work, production tables are washed using detergents and disinfectants, washed with hot water at a temperature not lower than 45 ° C and wiped dry with a dry, clean cloth. For detergents and disinfectants used to treat tables, a special marked container is allocated.

5.15. Cutting boards and small wooden utensils are washed in the washing section (workshop) for kitchen utensils with hot water at a temperature not lower than 45 ° C with the addition of detergents, rinsed with hot water at a temperature not lower than 65 ° C and scalded with boiling water, and then dried on the shelves on the edge. After processing and drying, the cutting boards are stored directly at the workstations on the edge.

5.16. After use, dishwashing brushes are cleaned, soaked in hot water at a temperature of at least 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, they carry out a general cleaning of all premises, equipment and inventory, followed by disinfection. It is recommended to use disinfectants with a virucidal effect.

5.19. When cleaning the cabinets for storing bread, the crumbs should be swept off 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 fill at least 2/3 of their volume, washed with a solution of detergent.

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

5.21. For cleaning each group of premises (raw materials shops; hot and cold shops; uncooled storage rooms; cold storage rooms; auxiliary rooms; sanitary facilities), a separate marked cleaning equipment is allocated. Toilet cleaning equipment must be marked with a signal (red).

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

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 production facilities is not allowed. Toilet cleaning equipment should be kept separate 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 the conduct of deratization and disinsection works.

To prevent insects from flying in, window and door openings in the dining room should be covered.

5.24. It is not allowed to carry out deratization and disinsection works directly by the staff of the educational institution.

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

Vi. Requirements for the organization of healthy food and the formation of a sample 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, physiologically technological and culinary processing of foods and dishes, a physiologically grounded diet, a diet should be developed.

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

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

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

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

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

An approximate menu in its practical use can be adjusted taking into account socio-demographic factors, national, confessional and territorial characteristics of the population's nutrition, provided that the requirements for the content and ratio of basic nutrients in the diet are met.

6.7. When developing a sample menu, take into account: the length of stay of students in a general education institution, the 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 extended day group, an additional afternoon snack should be organized.

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

The intervals between meals should not exceed 3.5-4 hours.

6.9. Taking into account the age of the students in the sample menu, the requirements of these sanitary rules for the mass of portions of dishes (Appendix 3 of these sanitary rules), their nutritional and energy value, the daily requirement for basic vitamins and trace elements for different groups 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. A sample menu should contain information on the quantitative composition of dishes, energy and nutritional value, including the content of vitamins and minerals in each dish. References to the recipes of the dishes and culinary products used must be provided, in accordance with the recipe books. 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 the 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. of newly developed dishes must contain a recipe and technology that ensures the safety of prepared dishes and their nutritional value.

6.12. When developing a menu for feeding students, preference should be given to freshly prepared dishes that are not subjected to repeated heat treatment, including reheating frozen meals.

6.13. The sample menu does not allow repetition of the same dishes or culinary products on the same day or in the next 2-3 days.

6.14. An example menu should take into account the rational distribution of energy value for individual meals. With one-, two-, three- and four meals a day, the distribution of calories by meals in percentage should be: breakfast - 25%, lunch - 35%, afternoon tea - 15% (for students in 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%. During the day, a deviation from the calorie norms for individual meals is allowed within 5%, provided that the average percentage of the nutritional value per week meets 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 as 1: 1.5.

6.16. The nutrition of students should be in accordance with the principles of gentle nutrition, involving the use of certain methods of cooking, such as boiling, steaming, stewing, baking, and excluding foods with irritating properties.

6.17. Meat, milk, butter and vegetable oil, rye and wheat bread (with each meal) should be included in the daily rations of 2-6 meals a day. Fish, eggs, cheese, cottage cheese, fermented milk products are recommended to be included once every 2-3 days.

6.18. Breakfast should consist of an appetizer, a hot dish and a hot drink, vegetables and fruits are recommended.

6.19. Lunch should include an appetizer, first, second (the main hot dish of meat, fish or poultry) and a sweet dish. As a snack, you should use a salad of cucumbers, tomatoes, fresh or sauerkraut, carrots, beets, etc., with the addition of fresh herbs. As a snack, it is allowed to use portioned vegetables (additional side dish). 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, fruit or dairy products and baked goods or pastries 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, subject to their compliance 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 non-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 the catering organization of educational institutions should be carried out in the presence of appropriate documents (for example, certificates of quality and safety of food products, 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 of laboratory studies of agricultural products must be kept in the catering organization of the educational institution until the end of the use of agricultural products.

Food products that do not have a label are not allowed for sale if the presence of such a label is provided for by the legislation of the Russian Federation.

6.27. Delivery of food products is carried out by specialized transport, which has a sanitary passport issued in the prescribed manner, 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 dissimilar food products, provided that the transport is sanitized with the use of 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, in the presence of the results of laboratory and instrumental studies of these products, confirming its quality and safety.

6.29. Vegetables harvested last year (cabbage, onions, root vegetables, etc.) in the period after March 1 is allowed to be used only after heat treatment.

6.30. For 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 kits, at the rate of one day per person for various groups of students (Table 1 and 2 of Appendix 8 of these sanitary rules).

The recommended food sets 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 raising in federal state educational institutions and other organizations), when organizing meals of which, nutritional standards should be followed approved by the relevant acts of the legislation of the Russian Federation.

6.31. Along with the main food, it is possible to organize additional food students through canteens of educational institutions, which are intended for the sale of flour confectionery and bakery products, food products in consumer packaging, in conditions of free choice and in accordance with the recommended by these sanitary rules, an assortment of additional food (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 carry out 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 and water through buffets should be carried out in consumer containers with a capacity of not more than 500 ml. Pouring drinks in the buffet is not allowed.

6.34. It is not allowed to replace hot food by issuing products in consumer containers.

Vii. Organization of service for students with hot meals

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

7.2. The vacation of hot meals for students must be organized by classes (groups) during breaks, lasting at least 20 minutes, in accordance with the schedule of training sessions. In boarding-type institutions, meals for students are organized in accordance with the daily routine. For each class (group) in the dining room, certain dining tables should be assigned.

7.3. It is recommended to organize the service of students with hot meals by pre-covering tables and (or) using distribution lines.

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

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

7.5. It is not allowed to involve personnel in the preparation, portioning and distribution of culinary products, sanitizing and disinfecting equipment, dishes and utensils, whose official 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 catering organizations and taking into account the requirements of these sanitary rules.

8.2. When preparing culinary products, which includes a set of dishes, culinary products and culinary semi-finished products, methods of culinary processing of food products should be used that preserve the nutritional value of the finished dishes and their safety. Ready meals and culinary products must meet the hygienic safety and nutritional value requirements for food products.

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

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

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 catering organizations and these sanitary rules.

8.6. For raw products and products that have undergone technological processing, different mechanical equipment and implements should be provided, which are marked in accordance with its purpose. It is not allowed to use mechanical equipment (meat grinders, rubbing machines, etc.) for processing different types products (raw materials and products that have undergone heat treatment), equipment, washing, production baths and equipment not for their intended purpose.

8.7. Do not use for the processing of 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 are carried out in accordance with the requirements of sanitary rules for public catering organizations.

8.9. For processing raw poultry, separate tables, cutting and production equipment are allocated.

8.10. The fish is thawed on production tables or in water at a temperature not higher than + 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 cooked. Storage of defrosted products is not allowed.

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

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

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

The processing of eggs is carried out subject to their complete immersion in the solution in the following order:

- I - treatment in 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, labeled dish.

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

8.16. Individual packaging of canned food is washed with running water and wiped with a cloth.

8.17. To ensure the preservation 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). Preliminary preparation of peeled potatoes and other vegetables with prolonged soaking in cold water for more than 2 hours is not allowed. Vegetables boiled for salads are stored in the refrigerator for no more than 6 hours at a temperature of + 42 ° C.

8.18. Peeled potatoes, root vegetables and other vegetables are recommended to be stored in cold water for no more than 2 hours to avoid darkening and drying out.

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

8.20. Quick-frozen meals are allowed to be used only if the continuity of the cold chain is guaranteed (observance of the temperature regime for storing food products set by the manufacturer, from the moment of freezing the food to reheating it). It is necessary to provide for documented monitoring of compliance with the temperature regime at all stages of its turnover, incl. including control temperature regime in the mass of the finished dish.

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

8.21. Deep-frying of individual ingredients for cooking dishes and semi-finished products is not allowed. For frying semi-finished products, use baking trays with a special coating that meets the safety requirements for materials in contact with food and does not require greasing (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:

- when making second courses from boiled meat, poultry, fish or supplying boiled meat (poultry) to the first courses, portioned meat must be boiled again in broth for 5-7 minutes;

- meat portioned for the first courses can be stored in broth on a hot stove or bain-marie until serving (no more than 1 hour);

- when mixing the ingredients that make up the dishes, you must use the kitchen utensils without touching the product with your hands;

- when making mashed potatoes (vegetables), mechanical equipment should be used;

- butter used for dressing side dishes and other dishes must first be heat treated (melted and brought to a boil);

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

- the egg is recommended to be used for cooking egg dishes, and also as a component in the composition of dishes;

- omelets and casseroles, the recipe of which includes an egg, are cooked in an oven, omelets - 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 no more than 30 minutes at a temperature not higher than 42 ° C;

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

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

- seasoned salads just before serving.

8.23. Ready-made first and second courses can be kept on a bain-marie or a hot stove for no more than 2 hours from the moment of production, or in an isothermal container (thermoses) - for a period of time that ensures the temperature is maintained not lower than the serving temperature, but no more than 2 hours. Heating of ready-made hot meals cooled below the serving temperature is not allowed.

8.24. Hot dishes (soups, sauces, drinks) when serving must have a temperature not lower than 75 ° С, second courses and side dishes - not lower than 65 ° С, cold soups, drinks - not higher than 14 ° С.

8.25. Cold snacks should be served portioned in a refrigerated display cabinet and sold within one hour.

8.26. Ready-to-eat meals made from raw vegetables can be stored in the refrigerator at 42 ° C for no more than 30 minutes.

8.27. Fresh herbs are added to the dishes at the time of serving.

8.28. Salads are made and seasoned immediately before serving. Unfilled salads are allowed to be stored for no more than 3 hours at a temperature of + 42 ° C. Storing seasoned salads is not allowed.

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

8.29. In catering organizations of educational institutions, the shelf life and storage conditions of food products established by the manufacturer and specified in the documents confirming the origin, quality and safety of products must be observed.

IX. Requirements for the prevention of vitamin and microelement deficiency

9.1. When drawing up an approximate menu, it is necessary to ensure the intake of vitamins and mineral salts with the diet in quantities regulated by Appendix 4 of these sanitary rules.

9.2. To ensure the physiological need for vitamins, additional enrichment of food rations 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, as well as instant vitaminized drinks of industrial production and fortification of third courses with special vitamin and mineral premixes, can be used in the menu.

In regions endemic for the lack of certain microelements, 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 decree of the Chief State Sanitary Doctor of the Russian Federation of 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. Food fortification is carried out under the supervision of a medical professional (in his absence, by another responsible person).

Heating 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 according to the attached instructions immediately prior to serving.

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

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

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

X. Requirements for the organization of the drinking regime

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

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

10.3. Students must have free access to drinking water throughout their stay in the educational institution.

10.4. Constructive solutions for stationary drinking fountains should provide for the presence of a restrictive ring around the 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 should be provided with a sufficient amount of clean dishes (glass, earthenware - in the dining room and disposable cups - in classrooms and sleeping rooms), as well as separate marked trays for clean and used glass or earthenware; containers - for collecting used disposable tableware.

10.6. When using installations with dosed bottling of drinking water packaged in containers, it is planned to replace the container as necessary, 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 set of premises to one room.

11.2. The room intended for food intake provides for the presence of two zones: a zone for the placement of technological, washing and refrigeration equipment and an area for students to eat. The minimum set of equipment includes: an electric stove with an oven and a fume hood above it, a refrigerator, an electric water heater, a 2-section sink for washing dishes. The conditions for observing the rules of personal hygiene should be created in the room for students' eating: a sink for washing hands with cold and hot water supplied to it through a mixer and connected to the sewer; soap, electric towels, 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 organizing meals in an educational institution.

XII. Requirements for working conditions of personnel

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

Sanitary and household provision of workers is carried out in accordance with the current sanitary rules and regulations for catering organizations for administrative and residential buildings.

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

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

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

XIII. Requirements for the observance of the rules of personal hygiene by the personnel of catering organizations of educational institutions, the passage of preventive medical examinations and professional hygienic training

13. In order to prevent the emergence and spread of infectious diseases among students of educational institutions, it is necessary to perform the following measures:

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

13.2. For hand washing, wash sinks with hot and cold water supply with faucets, equipped with a device for placing soap and individual or disposable towels should be installed in all production workshops. Hand washing in industrial baths is not allowed.

13.3. The personnel should be provided with special sanitary clothing (dressing gown or jacket, trousers, headwear, light non-slip work shoes) in the amount of at least three sets per employee in order to regularly replace it.

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

13.5. Canteen employees are obliged to:

- come to work in clean clothes and shoes;

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

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

- cut your nails short;

- in the manufacture of dishes, culinary and confectionery take off jewelry, watches and other fragile items, cut short nails and do not varnish them, do not fasten overalls with pins;

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

- do not go outside and do not go to the toilet in special sanitary clothes;

- do not eat or smoke in the workplace.

13.6. Personal belongings and footwear of personnel in dressing rooms should be stored separately from sanitary clothes (in separate closets).

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

13.8. If there are signs of a cold or gastrointestinal disorder, as well as suppurations, 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 be admitted to work only after recovery, medical examination and a doctor's conclusion.

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

13.10. Each employee must have a personal medical record of the established form, in which the results of medical examinations and laboratory tests, information about past infectious diseases, a mark on the passage of professional hygienic training and certification are entered.

13.11. The dining room must be provided with a first aid kit for first aid.

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:

- the presence of these sanitary rules in each organization;

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

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

- organization production control, including laboratory and instrumental studies;

- the necessary conditions for compliance with sanitary norms and rules at all stages of preparation and sale of dishes and products, guaranteeing their quality and safety for the health of consumers;

- hiring persons who have access for health reasons, who have undergone professional, hygienic training and certification;

- availability of personal medical books for each employee;

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

- organization of course hygienic training and retraining of personnel according to the hygienic training program at least once every 2 years;

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

- daily maintenance of the necessary documentation (marriage logs, logs of personnel examinations 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 repairing of sanitary clothes;

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

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

- Carrying out measures for disinfection, disinsection and deratization;

- availability of first aid kits to provide the first medical care and their timely replenishment;

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

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

14.4. Medical workers should monitor the organization of food in a general educational institution, including the quality of incoming products, the correctness of the laying of food and the preparation of ready-made food.

14.5. Food products entering the food unit 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. The accompanying document must be kept until the end of the sale of the product.

To control the quality of incoming products, a rejection is carried out and an entry is made in the rejection 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. Dispensing of finished food is carried out only after taking a sample. Evaluation of the quality of dishes is carried out by a rejection commission consisting of at least three people: a medical worker, an employee of a catering department 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 prepared). The result of marriage is registered 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 the portioned dishes must correspond to the dish output indicated in the layout menu. In case of violation of the cooking technology, as well as in case of unpreparedness, the dish is not allowed for delivery until the identified culinary deficiencies are eliminated.

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

Inspection results daily before starting 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. Food fortification 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 injected 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 dishes, are recorded in the "Journal of fortification of third and sweet dishes", 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 List" 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, the calculation and comparison with the average daily food intake is carried out (calculated for one day per person, on average per week or for 10 days).

14.10. In order to control the observance of the conditions and terms of storage of perishable foodstuffs requiring special storage conditions, the temperature regimes of storage in refrigeration equipment are monitored using thermometers (with the exception of mercury). In the absence of a registering device for controlling the temperature regime in time, the information is entered into the "Register of the temperature regime of refrigeration equipment" in accordance with the recommended form (Form 5 of Appendix 10 of these sanitary rules).

14.11. In order to monitor compliance technological process a daily sample is taken from each batch of prepared dishes. A daily sample is taken by an employee of the catering unit (cook) in accordance with the recommendations for sampling of Appendix 11 of these sanitary rules. The control over the correctness of sampling and storage conditions of daily samples is carried out by a medical worker.

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

The order and volume of laboratory and instrumental research is established by a legal entity or an individual entrepreneur providing and (or) organizing food, regardless of ownership, production profile in accordance with the recommended nomenclature, volume and frequency of laboratory and instrumental research (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 skills and a culture of healthy eating, food intake ethics, prevention of food-related diseases, food poisoning and infectious diseases.

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

Annex 1

The name of the production area	Equipment
	Shelves, podtovoy, medium and low temperature refrigerating cabinets (if necessary)
Vegetable workshop (primary processing of vegetables)	Production tables (at least two), potato peeling and vegetable cutting machines, washing tubs (at least two), a sink for hand washing
Vegetable workshop (secondary processing of vegetables)	Production tables (at least two), washing tub (at least two), universal mechanical drive and / or vegetable cutting machine, refrigerator, sink for hand washing
Cold shop	Production tables (at least two), checkweighers, medium-temperature refrigerating 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 / or a vegetable cutting machine, a bactericidal installation for air disinfection, washing bath for the reprocessing of non-heat-treated vegetables, herbs and fruits, checkweigher, sink for hand washing
Meat and fish shop	Production tables (for cutting meat, fish and poultry) - at least three, checkweighers, medium-temperature and, if necessary, low-temperature refrigerating cabinets (in an amount that ensures the possibility of observing the "commodity neighborhood" and storing the required volume of food), an electric meat grinder, a block for cutting meat, washing tubs (at least two), a sink for washing hands In basic catering establishments, a meat mixer and a cutlet-forming machine are provided.
Egg processing room	Production table, three washing tubs (containers), a container for processed eggs, a sink for hand washing
Flour shop	Production tables (at least two), kneading machine, checkweigher, baking cabinet, racks, washing tub, sink for hand washing. In this production room, conditions for sifting flour must be provided.
Finishing shop	Production tables (at least three), checkweighers, medium-temperature and low-temperature refrigerating cabinets (in an amount that ensures the observance of the "commodity neighborhood" and storage of the required volume of semi-finished products), vegetable cutter, washing baths (at least three), a sink for washing hands
Room for slicing 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, checkweigher, sink for hand washing
Dispensing area	Food warmers for first, second and third courses and a refrigerated counter (showcase, section)
Dishwasher	Work table, dishwasher, three-section bathtub for washing tableware, two-section bathtub - for glassware and cutlery, rack (cabinet), sink for hand washing
Washing kitchen utensils	Production table, two washing tubs, a rack, a sink for hand washing
Washing containers	Two-section washing tub
Production room of the canteen	Production tables (at least two), an electric stove, refrigerating cabinets (at least two), a dispenser equipped with bain-marie; dishwasher, hand wash sink
Dishwasher sideboard	Three-section bathtub for washing tableware, two-section bathtub - for glassware and cutlery, rack (cabinet), sink for hand washing
The dining room	Work table, electric stove, refrigerator, cabinet, washing bath, sink for washing hands

Appendix 2. Recommended form for drawing up 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

Food intake, name of the dish

Serving weight

Nutrients (g)

Energy tical value

Vitamins (mg)

Minerals (mg)

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In order to open your own cafeteria in an educational institution, it is necessary to analyze all the benefits and risks. If a decision is made in favor of this method, then the institution is obliged to revise its charter and create a new structural subdivision

One of the additional services provided by an educational institution is catering for employees and users. It can be done in several ways.

For example, in an institution, you can open a canteen, organize the delivery of ready-made meals, or conclude an agreement with a catering company for holding buffets.

↯ Attention! New samples are available for download:,

Catering in educational institutions has its own characteristics. Let's take a look at some of them.

Opening of a canteen in a cultural institution

The best way to organize a dining room is to rent out the premises to a catering company. To make the idea a reality, an auction is held.

Its results are agreed with the owner of the premises. Its role is played by a federal, regional or municipal authority.

After approval, it is necessary to conclude a lease agreement with the organization that won the auction.

The legislation does not define a standard form for such an agreement, so it is worth using a sample. IN this document it should be prescribed that the property is used for the purpose of organizing a dining room or buffet.

Sometimes the auction is not held, and the premises are rented out only by agreement with the owner. This can be, for example, if the area intended for a cafe is a maximum of 20 square meters. All these cases are listed in Law No. 135-FZ.

To avoid any misunderstandings regarding the lease issue, the agency should monitor the tenant's work.

It can be organized like this:

• do not conclude. Having rented out the premises for six months, the educational organization gets the opportunity to make sure that the partner really meets all the necessary requirements;
• apply to the trade union with a statement on monitoring the quality of the buffet services;
• create a commission whose main responsibility will be to monitor the service and quality of food. It should include a lawyer-consultant, a member of a trade union, a health worker (if there is one in the institution). When drawing up the contract, it is necessary to include a clause on the admission of the commission to the kitchen of the dining room and its right to check, consider complaints from visitors, etc.
• prescribe in the contract that if the commission detects several violations in the work of the buffet, cafe, canteen, the institution receives the right to terminate the agreement in unilaterally... The number of violations that will become the basis for the termination of the contract is also prescribed in this document.

Among other things, in the lease agreement for the premises for organizing the dining room, it is necessary to register others, it is enough important points, For example:

• the tenant's obligation to comply with sanitary standards, to carry out pest control, deratization;
• the right (or obligation) of the lessor to reimburse the costs of the tenant for pest control and vermin control.

It is also worth asking the opinion of visitors about the work of the canteen. To do this, you need to instruct employees to draw up questionnaires.

They can be laid out on tables in dining rooms. The best option is the placement of questionnaires on institutions. After that, the information received is analyzed and conclusions are drawn. One of the options for the questionnaire can be the sample below:

Features of opening your own dining room

An educational organization can open its own buffet or canteen. However, before starting to address this issue, it is necessary to perform an analysis of the positive and negative sides.

Having made a decision in favor of this method, you should take the following actions:

1. Check the charter.
2. Create a new structural unit.
3. Prepare the necessary documentation.

Some of the advantages and disadvantages of your own catering point are presented in the table:

One of the main advantages is the ability to exercise maximum control over both the quality of products and the work of the canteen employees. Providing school workers with free meals will increase the average wages.

The provision must be written in the collective agreement without fail.

The main risks are that the institution will have to hire several employees: a cook, a baker, a storekeeper, and others.

And this entails additional costs:

• payment of wages;
• insurance premiums;
• tax payments and so on.

In addition, it is necessary to prepare the premises, purchase equipment, purchase food, and so on.

It is worth considering the fact that the dining room may not generate any income. In addition to material costs, this entails a lot of additional hassle.

Indeed, in order for the canteen to start functioning, you need to obtain permission from the fire inspection and the conclusion of Rospotrebnadzor. You should also conclude contracts for disinfection and deratization, disposal and garbage disposal.

If an institution opens its own canteen, then it should act as a new structural unit, the activities of which will meet the goals of the institution. Therefore, you need to revise the charter and make sure that it includes a clause on. If there is no such clause, then amendments are made to the charter.

The creation of a new unit is confirmed by an order. They also approve the new structure of the educational organization. Further actions depend on the source of funding. If the money comes from the budget, then in this case the following actions are required:

• approve new staffing table;
• hire new employees;
• conclude employment contracts.

The school has the right to transfer employees from other departments to this department, however, for this, their consent must be obtained. If the opening of the canteen is carried out for funds received from income-generating activities, then new workers are hired on the basis of civil law contracts.

Conclusion of an agreement with a catering company

Organization of meals in establishments on a catering basis has its own characteristics.

An agreement with a catering company is concluded if the educational organization does not plan to open a buffet or cafe, but only plans to arrange buffets on the occasion of events.

Employees of the company will bring ready-made meals, prepare tables, provide, and at the end of the event they will put things in order.

For catering, a contract for the provision of services is concluded. Its subject is the services that the educational institution wishes to receive during the event.

Here it is worth providing for such points as:

• menu;
• number of meals and portions;
• product consumption rates;
• start and end time of the event;
• scroll service personnel etc.

IN terms of reference, which is drawn up as a separate annex to the contract, provide a detailed description.

Certificates of conformity must be presented for ready meals delivered by the catering company.

When preparing dishes, it is imperative to observe state standards and technical conditions. All these points must be provided for in the agreement.

When the catering company provides all the services specified in the contract, an acceptance certificate is drawn up. It can be issued immediately after the event, or it can be done once a month or once every several months.

This usually depends on how much the contract is concluded. The executing company is responsible for the quality of services and sanitary and epidemiological standards.

How to organize the delivery of ready meals

The school has the right not to create a full-fledged dining room or buffet. There is a more simplified option - to prepare the room and deliver ready-made meals there. For this, it is necessary to sign an agreement with him.

His responsibility will be to prepare food in his facility and deliver it to its destination.

The selection of a supplier is carried out through an auction. It is worth considering that the staff of the institution should be engaged in serving visitors.

GENERAL REQUIREMENTS FOR CHILDREN'S FOOD IN CHILDREN'S INSTITUTIONS

Parameter name	Meaning
Topic of the article:	GENERAL REQUIREMENTS FOR CHILDREN'S FOOD IN CHILDREN'S INSTITUTIONS
Rubric (thematic category)	Population

The basis correct organization nutrition of children in the DU is the drawing up of a promising menu. A promising menu is drawn up by an average health worker for 7-10 days in accordance with the approved norms of the daily set of products, which allows not only to plan a variety of food for the child, but also to issue a preliminary application for the necessary food products, thereby ensuring a sufficient range of them.

To determine the amount of products provided for in the diet, the daily norms of the food set are multiplied by 7 or 10 (7 or 10-day menus), and then, knowing the layout for each dish, they calculate how many times this or that product can be given and in what dishes. At the same time, part of the products of the daily set (milk, bread, sugar, meat, butter, vegetables) should be included in the menu daily in quantities recommended by the daily intake. Other products (fish, cottage cheese, eggs, cheese, sour cream, etc.) may not be included in the child's diet every day, but must be given in full during the week.

When drawing up a promising menu, it should be remembered that dietary diversity is achieved not only due to sufficient set of products, but also at the expense of wide range dishes made from the most popular products.

In drawing up daily the menu is attended by a health worker, a cook and a caretaker, who, focusing on a promising menu and information about the availability of products in the warehouse, make the necessary adjustments to it. It is recommended that you create a menu, starting with dishes for lunch, then for breakfast and dinner. Adjusted by product mix daily the food ration may have a discrepancy with the physiological nutritional norms of no more than ± 10%, but with full compliance weekly the norm. The same rule + 10% discrepancy with the norms is also allowed for the average daily food set, but with its full correction per month.

The layout of products must be carried out strictly in accordance with standard technological maps published in the "Compilation of recipes for food for public catering establishments" and are official documents.

When organizing food in the DU, recipes of other official sources(guidelines, monographs), on the basis of which a card index of dishes should be compiled with a link to the official source.

In the absence of some products, they are replaced by others, equivalent in chemical composition. It is important to note that in order to preserve the full value of the composition of the diet, they use the food replacement table (Appendix No. 3 to the order of the Ministry of Health of the USSR dated June 12, 1984 ᴦ., No. 666). Meat, fish, cottage cheese, eggs are interchangeable for protein. Flour, cereals, pasta, etc. are similar in chemical composition. With a variety of beef with other meat products, they should be included in the weekly menu in the following percentage:

beef - 30%

lamb - 20%

rabbit - 15%

offal - 15%.

When using the Product Replacement Chart, it is extremely important to remember that the weight of products and substitutes is indicated in net grams... ᴛ.ᴇ. only the edible part of the food is taken into account, and in daily kits, products are standardized in gross weight.

The compiled layout menu is approved by the head of the institution, and all changes to it after that can be made only with his consent.

Perspective layout menus are designed to ensure, above all, the rationality of children's nutrition. Balanced diet- it is nutrition, in which the qualitative and quantitative ratio of food intake and the distribution of the latter according to meals during the day correspond to the needs of the body, ensuring its normal development and functioning.

Calorie distribution ration by intake during the day is regulated by the frequency of meals. In most kindergartens, as well as in sanatorium-type boarding schools, a fourfold diet is adopted, in which breakfast and dinner should cover 20% of the daily caloric intake, lunch 35% and afternoon tea 15%. For children under 3 years of age, the diet can change towards a more even distribution of calories throughout the day: 25% for breakfast and dinner, 30% for lunch and 20% for an afternoon snack.

When drawing up promising and daily menus, it is extremely important to adhere to a number of requirements for catering, arising from the existing provisions, instructions, recommendations, sanitary rules, etc.

Subject of special control when organizing baby food, a number of dishes are prohibited, which, due to their technological characteristics, often cause food poisoning.

Today, there is a single list of prohibited dishes, set out in SP 3231-65 "Sanitary rules for the design and maintenance of preschool institutions." In certain regions, sanitary inspection authorities there may be temporary restrictions on use in baby food certain local food products, based on local conditions. All other restrictions are a figment of fantasy local authorities education and health care, often bordering on basic illiteracy in matters of physiology and food hygiene.

According to SP 3231-85, in children's institutions it is strictly forbidden to eat mushrooms, use flask, bottle and barrel milk without boiling (in bags you can without boiling), cottage cheese and sour cream without heat treatment, eggs and waterfowl meat, meat that has not passed veterinary control, homemade canned food Is prohibited production of yogurt-samokvass, cottage cheese and fermented milk products, various jellies, brawn, forshmak pates, creams, drinks, fruit drinks, naval pasta, pancakes with meat (you can with cottage cheese), deep-fried products.

With this list, for a number of products, you can significantly expand the volume of prohibited dishes. Thus, the prohibition of deep-fried products excludes the preparation of baursaks, brushwood, chebureks, donuts. The prohibition of the use of sour cream without heat treatment excludes its use as a seasoning for salads, pancakes, dumplings, etc. The prohibition of the use of sour cream without heat treatment excludes its use as a seasoning for salads, pancakes, dumplings, etc. Prohibition of the use of brawn automatically prohibits use in baby food of category 2 offal (diaphragm, cheeks / tanks /, blood, head, trimmings).

In addition to the prohibited ones, there is a category of products that are not recommended in baby food, ᴛ.ᴇ. these are the products of "choice" can be given, but in forced circumstances, without abuse of the frequency of their use. These include all fried foods (but not deep fried): whites, pies, scrambled eggs, fried potatoes, sausage fried. Not recommended products are meatballs, sausages, boiled condensed milk, beef and lamb fat, lamb, heart (and in manger, in addition, udders and kidneys), uncut pork, mayonnaise, duck fat, mixed fats (margarine, mixed fat, vegetable lard, margoguselin, etc.).

Diet... A healthy child always has a good, stable appetite. There is even such an everyday aphorism: "A child eats badly in two cases: when he is full or when he is sick." For this reason, in no case should a child be force-fed - this can make him averse to food.

You should not overfeed children, because overeating leads to undesirable consequences - digestive disorders, obesity, etc. It is not physiological to give "supplements" to children for whom this is contraindicated due to their state of health. If you give the "supplement" to children with a good appetite in the absence of contraindications, then in an amount of no more than 50 g of soup or side dish.

The normal formation of appetite is facilitated by strict adherence to the daily regimen and feeding regimen: feedings should be carried out at the same time and with a certain duration (breakfast, afternoon tea and dinner - 15 minutes each, lunch - 30 minutes).

In order for the appetite to be fully manifested, the food must be familiar to the child - the appetite does not develop for unknown food, it must be accustomed to it gradually.

Food culture. It includes the rules for the appearance of dishes, table setting, child behavior at the table, food environment, children are very emotional, and negative emotions reduce appetite.

The ability to cook deliciously and, most importantly, serve food nicely in baby food requires great skill from the cook, because Unlike adult food, spices, seasonings, spices, spices, etc. are unacceptable here. Good taste children's food is achieved, first of all, by the maximum variety of dishes and the product by the correct composition of the menu, the use of a variety of vegetable salads, snacks, lactic acid spices and sauces, and fruit vinegar.

Appetizing-looking food, skillfully laid out on a beautiful plate, stimulates the child's appetite, attracts his attention, and at the same time enhances the secretion of digestive juices. The color of the food has a great influence on appetite: the child absorbs colorless dishes without any interest. For example: the combination of such dishes as pickle and pasta with meat at lunch does not raise any objections from the nutritional point of view, but such a dinner will seem "not interesting" to the child. At the same time, it is worth replacing the pickle with pink beetroot or borscht seasoned with herbs (onions, parsley), and adding a couple of black plums and a sprig of salad or spinach to the pasta as the lunch will become more attractive, appetizing, and at the same time its nutritional value will increase. Greens, pickled fruits, fresh and pickled cucumbers and tomatoes, green peas, etc. are a great help for the external decoration of dishes.

In addition to the appearance, the temperature of the food served is very important. Children should receive food fresh, with a temperature of 50-60 ° C. Very hot and cold food inhibits digestion and can cause burns and colds. It is also necessary to regulate the temperature of food based on the season and temperature. the environment... So, in summer, beetroot soup, potato and cereal soups with vegetable and fruit broths are best served chilled, and in winter all dishes are warm. The same goes for third courses. Many dishes should always be served moderately hot.

The issue of aesthetics of food served at the table is inextricably linked with bright, beautiful, child-appropriate devices, dishes and other accessories that can attract the child's attention.

We recommend special sets of dishes and utensils designed for children under 7 years of age͵ as well as some "outlandish" accessories that you have to read or hear more about than see (thermos double-bottom plates especially for children who eat slowly, canteens devices decorated with figures of animals and birds, etc.).

The aesthetics of table setting should also be understood as thoughtful and careful laying of food on the plate. You need to try not to pour the edges of the plate, cut the bread thinly, smear it with butter or jam so that the child does not get his hands dirty. Do not serve overly full plates to avoid scaring your child off with the amount of food they are about to eat.

The child should sit comfortably at the table so that the chair and table correspond to his height data. In this case, the child should rest his feet on the floor and could lean against the back, while having support for his hands.

At the age of three or four, it is extremely important to teach a child to use a fork, at 6-7 years old - to use a knife.

Children should be taught to a certain place at the table, cleanliness, neatness, to instill in them sanitary and hygienic skills - to wash their hands before eating, and if it is extremely important, and after eating, use a napkin, etc. This is facilitated to a greater extent by the self-service watch of children. It is good when children sit down at a pre-set, served table.

When eating independently, it is extremely important to ensure that the child does not take too much food into his mouth, does not swallow too large pieces, chews the food thoroughly, but not too quickly, and not too slowly, thus not stretching the meal. Children should eat their assigned portion of the first course. It is necessary to make sure that children eat second courses, alternating with a side dish and teach them to eat fruits and berries from compote together with the liquid part, and not separately.

The child should not eat too tired, in good mood... For this reason, both before meals and during meals, one should not disturb the child with unpleasant conversations, painful procedures, temperature measurements and, in no case, shouting and punishment. The walks should end 20-30 minutes before meals, as should the hectic, lively game.

During meals, one should not share with the child too strong impressions, which can stimulate his nervous system. While eating, you should not give your child gifts, books or toys and should not be distracted by incoming and outgoing strangers.

Before eating, you need to create a calm mood in the child, arouse his interest in the dishes served, introducing him to the table setting, reminding him of washing his hands and the taste sensations awaiting him.

All of the above together leads to the formation of cultural skills and a culture of nutrition for children, ensuring their health and proper development.

· Control of the initial level of knowledge

1. Oral questioning

2. Solving situational tasks

GENERAL REQUIREMENTS FOR THE ORGANIZATION OF CHILDREN'S FOOD IN CHILDREN'S INSTITUTIONS - concept and types. Classification and features of the category "GENERAL REQUIREMENTS FOR CHILDREN'S FOOD IN CHILDREN'S INSTITUTIONS" 2017, 2018.

New SanPiN 2.4.2.3286-15 -new version of the program!

Computer program "Boarding: Nutrition" is intended for organizing food and food accounting in children's educational institutions (boarding schools, orphanages, camps, etc.). Network version the "Boarding: Nutrition" program is designed to work over a network and allows several users to work with the database at the same time.

The program was developed in cooperation with several children's educational institutions in the city of Kirov and the Kirov region, was approved and tested in them. Computer program "Boarding: Nutrition" are actively implemented in children's educational institutions throughout Russia, and employees Program Center "Aid to Education" constantly improving it according to the wishes of users.

Description:

Computer program "Boarding: Nutrition" ensures the maintenance technological maps and recipes, drawing up menu plan for any period in accordance with new SanPiN 2.4.3259-15 , SanPiN 2.4.4.3155-13,SanPiN 2.4.990-00, SanPiN 2.4.5.2409-08,SanPiN 2.4.1201-03 or Resolution of the Government of the Russian Federation№ 659 from 07.11.2005, menu for the day, menu-requirements, keeps track of consumption and product balances in the warehouse (it is possible to work with several warehouses ), rejection log, automatic write-off of spoiled products from the warehouse, and also draws up reports on nutritional value, 2 types of reports on the chemical composition, fortification of dishes. The program automatically analyzes the compliance of the menu plan with nutritional norms.

By purchasing the program "Boarding: Nutrition".You can immediately start to start forming menu plan for any period and menu for every day using the already completed basic reference books. The program already introduced average daily nutritional norms separately for children 1-6 years old and 7-17 years old. In addition, you can independently add technological maps, change them and use them in the menu and / or menu plan.

The program added recipes for dishes and a sample menu from collections of different authors of your choice:

• collection number 9 - Favorites
• collection number 10

In addition to the possibilities of working with the menu, the program allows you to batch accounting of products: it calculates the consumption and product balances in the warehouse (or in several warehouses ), a food rejection log is formed. By using the program "Boarding: Nutrition" all product accounting becomes fully automated, TLD employees no longer need to make complex calculations manually.

In addition to the formation and printing of consumption and product balances in warehouses, rejection logs and menus for various purposes, computer program "Boarding: Nutrition" allows you to create and print reports on the fortification of dishes, a report on the chemical composition for a selected period, cumulative receipts and consumption of food products, incl. on an accrual basis, a journal for recording the movement of products in a warehouse, a statement of product balances, a balance sheet.

Possibilities:

• Choice of legal act ( SanPiN 2.4.2.3286-15, , , , and № 659 from 07.11.2005) when creating a database(filling out the reference books "Nutritional norms" and "Physiological norms", "Vitamins and minerals" depends on the choice of SanPiN).
• Maintenance of technological maps, the ability to edit and add new recipes (the program has 9 collections of recipes to choose from):
• 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 ingredients at the exit of a dish;
• the ability to add a dish in recipes as an ingredient using the dish-in-a-dish technology;
• printout of calculation cards by outputs or per 100 gr.
• Unique opportunity(!) import and export of any dishes () from the site, as well as exchange of this data between any programs of the "" series (uploaded information: recipe data, nutritional value, chemicalcomposition, calorie content, yield, categories of contented) .
• Drawing up a balanced menu plan for any period using various technological maps and recipes, its correction and printing with various parameters. The program has approximately 10 and14-day menu(depending on the collection) .
• Compilation and printing menu for every day using food intake guides separately for each category of contented, for example, "Children 1-6 years old", "Children 7-18 years old".
• Possibility of changing the order of the dishes in the menu plan and in the menu for the day.
• Drawing up and printing the menu-requirements:
• analysis of products by type of content;
• checking the availability of products in stock;
• replacement products: according to the recipe, according to the reference book "Replacement of products", according to stock balances, partial replacement;
• changing the output of a dish within the framework of a given MT;
• change in the amount of a product;
• checking products for spoilage (automatic write-off);
• consumption of products from a warehouse (several warehouses);
• print depending on print settings and template selection.
• Warehouse accounting, incl.in several warehouses(batch accounting is carried out in the program):
• Possibility of choosing different microelements and vitamins for their reflection in the calculation.
• Formation and printing of reports:
• rejection logs of raw food products, as well as finished products;
• chemical composition report (gross and net);
• cumulative statements of the receipt and consumption of food products;
• waybill for internal movement, transfer of goods;
• dietary control sheets (gross and net);
• a statement of the balance of products and goods in the warehouse;
• product balances for the selected date (by products, by receipts);
• a journal for recording the movement of goods in the warehouse;
• turnover balance sheet.
• Analysis of the deviation of the actual cost of the child-day from the plan; analysis of the menu plan for compliance with nutritional standards forSanP and N.
• Automatic formation of the fortification log.
• Preparation and management documentation on the principles of HACCP .
• "Transition 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.
• Checking the database for duplicate records when opening (creating / filling).

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

• Function search necessary information (dishes in the directory).
• Two toolbars for quick access to frequently used functions.
• For beginners! When you start the program on the screen the window "Your assistant" appears, with its help you can easily start working in the program.
• Complete user's manual.

Video lessons:

New in version:

Version 10.2.3 from 10/11/2018

• Corrections have been made when generating an auto order for products.

• Fixed automatic consumption of products.

• Improved the function of switching to a new database.

• Added the ability to receive information about updates (new in version) upon exit new version programs.

• Added the ability to send a letter to technical support directly from the program.

• Updated User Guide.

• Updated short instruction- "Your assistant".

For the program to work and to perform auto-update, you need to download and install the program, or Microsoft .NET Framework version 4.0 or higher.

Attention! If you encounter difficulties during auto-update of the program, then we recommend updating the program manually by downloading the setup file from.

Version 10.1.5 from 01/19/2018

Fixed printing menu with calculation.

Fixed bug in function "Moving to a new database".

Brief instruction updated - "Your assistant".

• Minor improvements have been made based on user comments.

Version 10.1.3 from 12/28/2017

A new collection of recipes "497 dishes, STK (DOO), Ufa, 2017" has been added.

Changed the function of printing technological maps from the planning menu(the cards are printed in the sequence in which they go to the plan-menu, but without duplicates; the printed form is formed with a breakdown into sheets (25 cards per sheet)).

Added the ability to run the program for remote access TeamViewer directly from the program "Boarding: Nutrition".

Changes have been made to the function of switching to a new database.

Fixed a bug when calculating the cost of a dish, if a partial replacement of the product in the dish was carried out in the demand menu.

Fixed bug when calculating seasonal loss percentage.

Fixed a bug in the function of copying the routing.

Minor improvements have been made based on user comments.

Compliance with the standard:

The program was developed in accordance with: "Sanitary and Epidemiological Requirements for the Conditions and Organization of Training and Education in Organizations educational activities on adapted basic general education programs for students with disabilities ", "Sanitary and Epidemiological Requirements for the Design, Maintenance and Organization of the Operating Mode of Organizations for Orphans and Children Left Without Parental Care", "Sanitary and Epidemiological Requirements for the Design, Maintenance and Organization of Work of Stationary Recreation and Recreation Organizations for Children" (approved by the Resolution of the Chief State Sanitary Doctor of the Russian Federation of December 27, 2013 N 73), "Hygiene of children and adolescents. Hygiene requirements to the devicemanagement, maintenance, organization of work in orphanages and boarding schools for orphans and children left without parental care. Sanitary rules " Sanitary and epidemiological rules and regulations "Sanitary and epidemiological requirements for the organization of meals for students in educational institutions, institutions of primary and secondary vocational education" (approved by the decree of the Chief State Sanitary Doctor of the Russian Federation of July 23, 2008 N 45), "Hygienic requirements for the arrangement, maintenance, equipment and operation of specialized institutions for minors in need of social rehabilitation. SanPiN 2.4.1201-03", "On the 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 raising in federal state educational institutions, minors studying and raising in federal state educational institutions - special vocational schools of open and closed type and federal government agency"Sergiev Posad orphanage for the deaf-blind Federal agency on health care and social development ".

System requirements:

The network version provides for the program to work with one database from several computers (no more than 10). In this case, these computers must be combined local area network!

Minimum Requirements: Pentium-II (333 MHz), 32 MB RAM, 800 MB hard disk.

Optimal requirements: Celeron-633 (Pentium II), 128 MB RAM, 2 GB hard disk.

• Software:
• Microsoft Windows XP (SP3 or higher) /7/8/8.1/10 (any version listed).

Microsoft Office Word, Excel 2000 / XP / 2003/2007/2010/2013 (! except 2010 Starter version) :


MS Access (or component DAO360.dll) - information storage,
MS Word, Excel - for the formation of printed documents.

For the program to work and auto-update, you must download and install the program or higher.

The program requires a mouse on the computer. Working without a mouse is impossible.

The program is part of a series of programs