Organization of meals at school. Hygienic requirements for the organization of school meals What is it

Application

Sanitary and Epidemiological Rules and Norms 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"
(approved by the decree of the Chief State Sanitary Doctor of the Russian Federation of July 23, 2008 N 45)

With changes and additions from:

I. General provisions and scope

1.1. These sanitary and epidemiological rules and regulations (hereinafter referred to as the sanitary rules) have been developed in accordance with the Federal Law of March 30, 1999 N 52-FZ "On the Sanitary and Epidemiological Welfare of the Population" (Collected Legislation Russian Federation, 1999, N 14, Art. 1650; 2002, No. 1 (part 1), art. one; 2003, N 2, Art. 167; No. 27 (part 1), art. 2700; 2004, N 35, Art. 3607; 2005, N 19, Art. 1752; 2006, N 1, Art. 10; 2006, N 52 (part 1), art. 5498; 2007, N 1 (part 1), Art. 21; 2007, N 1 (part 1), Art. 29; 2007, N 27, Art. 3213; 2007, N 46, Art. 5554; 2007, N 49, Art. 6070; 2008, N 24, Art. 2801; Russian newspaper, 2008, N 153), are aimed at 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, institutions of primary and secondary vocational education (hereinafter - 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 for students.

1.4. Sanitary rules apply to existing, under construction and reconstructed catering organizations of 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, the authorized federal executive body exercising control and supervision functions 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:

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

Preparatory catering organizations that 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 that sell ready-made meals, 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 the nutritional value of 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 counter movement 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 provide catering 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 storage food products, serving and eating food, washing tableware.

2.8. To ensure the seating of all students in the dining room for no more than 3 changes, and for boarding-type institutions - no more than 2 changes, separately by class, it is recommended to take the area of the dining room at the rate of at least 0.7 sq. m. for 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 a vegetable shop (for primary and secondary processing of vegetables) as part of production 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;

Sheds over entrances and loading platforms;

Air-thermal curtains over door openings;

The number of seats in the dining room is 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 sanitary regulations for catering organizations.

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 household 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 shops and washing departments during periods of preventive maintenance and repair work in boiler houses, 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 sink 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, disposal Wastewater carried out into the system of local treatment facilities or waste disposal 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 educational institutions, it is recommended to provide additional installation air conditioning systems in hot (flour) shops, warehouses, as well as in 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 the 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 compliance with the requirements of these sanitary rules in the production of ready-made meals.

Every year, before the start of the new school year, there should be technical control compliance of the equipment with the passport characteristics.

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 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:

Refrigerating equipment marked: "gastronomy", "dairy products", "meat, poultry", "fish", "fruits, vegetables", "eggs", etc .;

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

Cutting equipment (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 production facilities 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 specially selected rags 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 the processing of dishes, cleaning and sanitizing objects of the industrial environment, detergents, cleaners and disinfectants approved for use in accordance with the established procedure are used, according to 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 at a temperature not lower than 65 ° С;

Tilted drying on wire 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 dishes in the third section of the bath with hot running water at 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 dry-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 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 a washing section (workshop) for kitchen utensils with hot water at a temperature of at least 45 ° C, with the addition of detergents, rinsed with hot water at a temperature of at least 65 ° C and scalded with boiling water, and then dried on racks on the edge. After processing and drying, 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 cabinets for storing bread, 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 the 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 workshops; hot and cold workshops; uncooled warehouses; cold rooms; auxiliary premises; sanitary facilities) allocate a separate marked cleaning equipment. 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 of a set of products intended for feeding children during the day or another 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 a sample 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 an exemplary 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 microelements for various groups of students in educational institutions (table 1, and 4 of appendix 4 of these sanitary rules) and institutions of primary and secondary vocational education (table 2 of appendix 4

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 technological process 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, deviations from the calorie norms for individual meals are allowed within%, 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 fermented milk products and bakery or confectionery 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 make 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 must 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 tests 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 which should be guided by nutritional standards, approved by the relevant acts of the legislation of the Russian Federation.

6.31. Along with the main meals, it is possible to organize additional meals for students through 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 these sanitary rules, an assortment of additional meals (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 coordinated with the territorial executive authority 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 health worker 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, distributing ready-made 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, job duties which does not include the specified 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 of products (raw materials and products that have undergone heat treatment), equipment, washing, industrial baths and equipment for other purposes.

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

8.8. Defrosting (defrosting) and primary processing of meat and poultry meat 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 accordance with the established procedure;

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 plus ° 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.

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

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

It is not allowed to sell 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 releasing boiled meat (poultry) for 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 for 10 minutes after boiling water;

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, 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 ° С;

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

Rice and pasta garnishes are cooked in a large volume of water (in a ratio of at least 1: 6) without further rinsing;

Season the 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 a temperature of ° 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. Salads that are not seasoned are allowed to be stored for no more than 3 hours at a temperature of plus ° 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 rations in the 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.

When preparing dishes and culinary products, iodized table salt should be used.

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 the centralized provision 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, the container can be replaced as needed, but at least once every 2 weeks.

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

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

XI. Requirements for catering in small educational institutions

11.1. In small educational institutions (up to 50 students) for catering, it is allowed to reduce the 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. In the dining room for students, conditions must be created for observing the rules of personal hygiene: a sink for washing hands with a supply of cold and hot water 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 public 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 premises 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 hygiene 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 hands thoroughly with soap and water before starting work, after using the toilet, and before each change of activity;

Cut your nails short;

When making dishes, culinary and confectionery products, remove 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 use the toilet in special sanitary clothes;

Do not eat or smoke in the workplace.

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

13.7. After handling the eggs, before breaking them, the handling 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 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 who have the appropriate professional qualifications who have passed preliminary, upon admission to work, and periodic medical examinations in the prescribed manner, professional hygienic training and certification. Professional hygienic training and certification for employees is carried out at least once every two years, for heads of organizations - annually. 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 book of the established form, in which the results of medical examinations and laboratory tests, information about the transferred 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 to provide the first medical care.

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 in each organization of these sanitary rules;

Compliance with the requirements of sanitary rules by all employees of the enterprise;

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

Organization of production control, including laboratory and instrumental research;

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;

Recruitment of persons who have access for health reasons, who have undergone professional, hygienic training and certification;

Availability of personal medical books for each employee;

Timely passing of preliminary on admission 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 decisions, 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 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 food is carried out by a rejection committee of at least three people: a medical worker, an employee of a catering department and a representative of the administration of an educational institution for 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 monitor compliance with 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 with the 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 the 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 scope 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 alimentary-dependent diseases, food poisoning and infectious diseases.

Rospotrebnadzor has developed a new SanPiN, which spells out the rules regarding the organization of meals in educational institutions. This SanPiN is notable, first of all, in that it covers not only schools and vocational schools (as was the case in the old rules approved in 2008), but also kindergartens, where meals are currently regulated by the rules for the structure, maintenance and maintenance of preschool educational institutions.

Rospotrebnadzor has developed new SanPiN, which spelled out the rules regarding the organization of catering in educational institutions. This SanPiN is notable, first of all, in that it covers not only schools and vocational schools (as was the case in the old rules approved in 2008), but also kindergartens, where meals are currently regulated by the rules for the structure, maintenance and maintenance of preschool educational institutions.

Note that work on the creation of uniform requirements for the organization of children's nutrition began in 2014. Now the document, in the creation of which the presenters took part Russian institutions(including research institutes baby food and Research Institute of Nutrition of the Russian Academy of Medical Sciences), is undergoing a discussion stage and can be put into operation as early as the next academic year.

So, what makes the new requirements different from the old SanPiN 2.4.5.2409-08?

Requirements for placement, space-planning and design solutions for food outlets in educational institutions

From clause 2.7, the clarification regarding the number of students in small educational organizations has disappeared. In addition, the new requirements clearly state that a separate room for storing food, serving / serving food and washing dishes can not only be allocated, but must be present without fail.

Clause 2.12, which regulates the location of containers for the collection of solid household and food waste, has also changed. If in SanPiNe 2.4.5.2409-08 the requirements are clearly spelled out not only for the containers themselves, but also for the dimensions of the sites with a hard surface under them (they must exceed the base of the containers by 1 m in all directions), then this clarification has been removed in the new requirements. Also, the new document reduced the distance from the area with containers to the windows / doors of the dining room and other buildings / structures (from 25 meters to 20 meters).

Requirements for sanitary and technical provision of food points in educational organizations

Clause 3.1 of SanPiN 2.4.5.2409-08 provides for the compliance of food points in educational organizations with sanitary and epidemiological requirements that apply to public catering organizations. In the new rules, the requirements for food points in educational organizations limited to their compliance with design / construction codes for residential / public buildings. True, with the proviso that they must provide optimal parameters of the air environment and microclimate.

Clause 3.3 in the new requirements has been supplemented with clarifying requirements for faucets on sinks and washing baths (their design should exclude re-contamination of hands after washing). At the same time, it is clearly stated that the temperature of hot water at the point of parsing must be at least 65 degrees.

In the new SanPiN, clause (3.4) has been added concerning the arrangement of the sewerage system, which, in particular, prohibits the laying of sewer risers in dining rooms and production / storage facilities, as well as the discharge of untreated wastewater into the adjacent territory and into open water bodies. In addition, it is planned to equip toilet bowls and sinks for personnel with devices that protect against re-contamination of hands (pedal, elbow drives, etc.).

Requirements for equipment, inventory, containers and utensils

From point 4.2 SanPiNa 2008 revision removed the clarification regarding the sale of drinks through automatic food dispensers.

Clause 4.3 is supplemented by the requirement for tables for working with dough - they must have a special beech surface.

Clause 4.13 is supplemented by the requirement for the time spent for ready meals in insulated containers - no more than 2 hours.

Requirements for sanitary condition / maintenance of premises and dishwashing

Clause 5.9 in new edition supplemented by a ban on the operation of the catering unit if the dishwasher is out of order, and in educational organization there are no conditions for hand washing dishes and there are no disposable dishes.

Clause 5.18 specifies that disinfectants used in general cleaning must have a virucidal effect.

In new requirements for the organization of meals for children excluded clause 5.24, which prohibits the conduct of pest control and disinsection work by the personnel of the educational organization.

Requirements for the organization of healthy food and the formation of the menu

Clause 6.8 of the new SanPiN provides for the coordination of a sample menu not only with the head of the educational organization, but also with the authorized federal executive body, as well as with federal state supervision in the field of consumer protection.

Added clause 6.20, specifying that dishes must be prepared in accordance with the approved set technological maps, each of which must have a number, a reference to the normative collection, the number of the recipe for the collection, the cooking technology and indicators of the quality of the dish.

Clause 6.25 of SanPiN 2.4.5.2409-08 (in the new edition this is clause 6.23) is supplemented by a ban on the use of finished products the next day.

Clause 6.33 (in the new version - 6.27) was supplemented with a permit for the sale through automatic dispensers of fermented milk products, rennet hard cheeses, nuts, dried fruits, flour confectionery (waffles, cookies, gingerbread, minicake), sugar confectionery (marshmallows, bars, sweets ), chocolate.

Organization of service for students with hot meals

Clause 7.3 is supplemented by a requirement for the uniform of children on duty who serve tables - they must be dressed in aprons, hats and comfortable non-slip shoes.

Requirements for the conditions / technology for the manufacture of culinary products

Clause 8.8 was supplemented with a clarification that when organization of baby food chilled meat is preferable. If this is not possible, then defrosting and primary processing can be carried out in two ways:

slow defrosting in a defroster at a temperature of 0 - +6 degrees;
in the meat shop on the production tables.

Do not defrost food in water or near the stove and re-freeze it.

Clause 8.11 is supplemented by a restriction on the storage of defrosted products for 2 hours.

Requirements for the observance of personal hygiene, the passage of preventive medical examinations and professional hygienic training of personnel

Clause 13.15 of SanPiN 2.4.5.2409-08 has been expanded with requirements for appearance catering workers: when preparing dishes, they should not only cut their nails short and not cover them with varnish, but also refuse to use false and extended nails. Also, personnel are prohibited from storing at the workplace medications personal use.

Requirements for compliance with sanitary rules and regulations

Clause 14.2 provides for the organization of course hygienic training / retraining of personnel according to the hygienic training program at least once a year (as amended in 2008 - at least once every 2 years).

Any canteen, wherever it is located and by whatever principle it works, belongs to the places of public catering. For this reason, it is subject to legislation that also applies to restaurants, cafes, bars, pubs and coffee houses. There is no separate SanPiN for the dining room for 2018. The main document regulating the operation of dispensing bistros is SanPiN 2.3.6.1079-01 of November 8, 2001. These rules cover the work of all food enterprises in all its many aspects. The document was last modified in 2016, so any later version can be considered up-to-date.

The differences between food establishments are described in detail in the State Standard Classification of Public Catering Enterprises. According to this document, the dining room can be public or open only for a certain contingent, for example, for employees of one company, students of one school or guests of the same hotel. The dining room from cafes, restaurants and other places may also differ in the following features:

Dishes during the week are made in accordance with a specific menu, which necessarily changes from day to day
Payment is made independently by the client at the checkout before he sits at the table and starts eating
You can get a plate with the necessary dish by moving along the food display case and voicing your choice to the canteen employee in each department
It is possible to organize meals according to the buffet system
Dispensing of dishes takes place in a live queue
From the checkout to the table, the visitor himself carries food on an individual tray
Cutlery and napkins must be taken from the checkout or at the very beginning of the dispensing line
In some cases, for example, in holiday homes, sanatoriums and hotels, waiters can bring food and clean up the dishes

If an institution meets most of these criteria, then it is most likely that this is a canteen. If from the point of view of the organization of the food process it differs from cafes, bars, restaurants and other similar places, then in terms of the legislative basis of work, the differences are minimal. SanPiN for canteens regulates the following areas in the activities of enterprises of this profile:

Where can you build or open a canteen
How and where to carry out water supply, sewerage, electricity
What premises do you need to have in the dining room, what are they intended for?
How to equip them
Necessary equipment and dishes
Rules for working with raw materials and products
Dispensing rules for ready meals and drinks
Rules for the carriage and acceptance of products
Personal hygiene requirements for personnel
Production control rules
Planning and conducting rodent, insect and bacterial control

SanPiN for school canteens for 2018

A separate SanPiN 2.4.5.2409-08 has been developed specifically for schools. It does not contradict the general document for catering establishments, but it has significant additions due to the narrowness of its profile. SanPiN for school canteens for 2018 has not undergone changes in comparison with previous editions, so the versions are more early years are also relevant. One of the main requirements for schoolchildren's nutrition is its benefits for growing organisms. A sample menu should be developed approximately 10-14 days in advance. This applies not only to full breakfasts, lunches, afternoon snacks and dinners, but also food that children can buy at on their own during recess. If the school is a boarding school, where students are located 24 hours a day, then the diet should fully cover the nutritional needs for each age. The exact amount of proteins, carbohydrates and fats, names of products, options for their combinations and substitutions are contained in the annexes to SanPiN for 2018 for school canteens. You don't need to search for them on purpose. Tables are located at the end of the main text section.

Any catering establishment is sometimes subject to inspection by Rospotrebnadzor. If the premises, employees or any work processes do not meet the legal requirements set forth in the SanPiN, the organization may receive a fine, an order to correct inconsistencies, or in the most critical cases, such as mass poisoning, be closed. In order to avoid any unfavorable outcome, it is enough to conduct its activities on an ongoing basis in full compliance with literally every point of the sanitary and epidemiological regulations. However, it is not at all necessary to shoulder everything on your shoulders. Prepare the necessary documents can help professional lawyers... Sanitary treatments can be entrusted to the experts of the SES, who will not only carry out all the necessary procedures, but also issue acts that are needed when checked by the inspection of state supervisory authorities. Knowledge of the rules of SanPiN for catering and the ability to apply them in practice can save you from many problems and make your work easy, enjoyable and beneficial to other people, regardless of where exactly your institution is located and in what mode it works.

Resolution of the Chief State Sanitary Doctor of the Russian Federation of July 23, 2008 N 45
"On the approval of SanPiN 2.4.5.2409-08"

With changes and additions from:

2. To declare invalid:

- paragraphs 2.3.25. , 2.3.26. , 2.12. sanitary and epidemiological rules and standards SanPiN 2.4.2.1178-02 "Hygienic requirements for training conditions in educational institutions", approved by the decree of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated November 28, 2002 N 44 (registered with the Ministry of Justice of Russia on 05.12 .2002, registration N 3997);

- paragraphs 2.2.5. , 2.7. , appendix 4, and sanitary and epidemiological rules and standards 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 Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health Of the Russian Federation of January 28, 2003, N 2 (registered with the Ministry of Justice of Russia on February 11, 2003, registration N 4204) (as amended).

Information about changes:

The resolution was supplemented with clause 4 from April 20, 2019 - Resolution of the Chief State Sanitary Doctor of Russia of March 25, 2019 N 6

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.

G. Onishchenko

Registration N 12085

Uniform sanitary and epidemiological requirements are established for the organization of meals for students in educational institutions, institutions of primary and secondary vocational education.

These requirements must be complied with by all organizations and individual entrepreneurs providing educational institutions with hot meals. Such organizations can be school canteens, preparatory catering organizations, which prepare meals from semi-finished products, buffets, etc. They must have all the necessary equipment for the preparation and sale of food.

The arrangement of premises for organizing meals for students can be carried out both in the main building of an educational institution and in the premises attached to it. In the latter case, it is necessary to have a heated passage to such a room. During the construction of premises for catering, specially equipped warehouses for storing food, as well as other utility rooms, should be provided. You should also ensure the organization of waste disposal. In the premises themselves for the meals of students, there should be drinking, hot and cold water supply, a sufficient number of seats, sanitary equipment, dishes, etc. To provide students with a healthy diet, it is necessary to develop a diet.

Features of the organization of meals at school in 2020. General information, catering and the acceptability of certain products.

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The educational process should be not only effective in terms of teaching schoolchildren, but also in terms of providing students with everything they need, including food.

High-quality and timely food intake will help avoid health problems, as well as ensure the comfort of learning and academic performance.

General points

The learning process at school requires maximum attention from the state and local authorities, since the future generation, its skills and socialization depend on it.

Nutrition in this process is not of the least importance, since it is during the period of schooling that the child's body goes through the stages of development and growth, as well as the formation of healthy habits and skills.

The learning process requires significant energy consumption. That said, research shows that good, hot meals can help schoolchildren:

Fight chronic fatigue, which often occurs in children.
Resist stress arising from increased mental and physical stress.
Increases the body's resistance to infectious diseases.
Has a positive effect on academic performance.

The organization of school meals begins with the convening of the appropriate commission, which is carried out in August, before the start of the school year.

This commission determines the main issues that are important for the organization of catering, up to the choice of products, timing and control of the compliance of decisions with existing standards.

What it is

The organization of school meals is the provision of certain categories of food intake to students in accordance with the existing legislative requirements, which are established at the federal and municipal levels.

Meals should be organized so as to provide students with all the components necessary for the body, taking into account territorial and national characteristics, as well as taking into account the age of students

The volume and set of products will depend on the time of the student's stay in the educational institution, his age and the actual workload.

At the same time, there are a number of products that are strictly forbidden to use in the preparation of a children's menu, as well as products, the use of which is recommended (or replaced with appropriate ones in composition).

Primary requirements

School meals must meet several requirements:

The main requirement is the nutritional value of the diet	The energy value should be about 700 calories. In this case, proteins should be at least fifteen percent, fats - a quarter, and the rest should be carbohydrates. Preference should be given to complex carbohydrates over sugars, which can negatively affect the health of the child.
Food must be prepared in the dining room	If it is absent, then a buffet is organized at the school, which is engaged in the distribution and heating of products in compliance with all sanitary standards.
Meals should fully correspond to the menu, which is planned in advance, at least a week in advance.	A medical professional takes part in the preparation of the menu.
If there is no dining room, then semi-finished products can be used.	Such as natural meat products, poultry products of the first category, fish fillets, as well as vegetables
Additionally can be used	Cutlets, liver dishes, cottage cheese (for example, cheese cakes), various side dishes (cereals, potatoes, vegetables), pastries, pastries and much more

The power mode may differ depending on the training shift. So, for students in the first shift, school breakfast is made after the second lesson (from the first to the fifth grade, for the rest - after the third).