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COMMUNITY HYGIENE


Catering enterprises are called upon to provide the population with prepared food, convenience foods and culinary products at the place of their residence, work or study.
From the first years of Soviet power, the party and the government paid attention to the development of a catering network for children and industrial workers. V.I. Lenin pointed out that in an exemplary setting up work, public canteens save human labor and products, create amenities for consumers, and free women to participate in public life.
Thanks to the constant attention and leading role of the Communist Party and the Soviet government, since the 1950s, catering has become an important branch of the national economy.
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COMMUNITY HYGIENE

  1. Occupational health in catering
    Public catering enterprises are equipped with a large amount of equipment, the operation of which can have an adverse effect on the body of the worker - by increasing the volume of noise, temperature and humidity. Therefore, certain technical requirements are presented to the device and the operating mode of the equipment and instructions for its operation are developed, with which
  2. Hygiene of catering
    Hygienic requirements for the design and layout of catering units. The food block is a complex of specially equipped rooms intended for temporary storage of food products, preparation and distribution of prepared food. In order to prevent infectious diseases, food poisoning and helminthic infestations, a strict sanitary-hygienic regimen should be maintained in the catering unit. This mode
  3. “HYGIENE OF AIR, HEATING, VENTILATION AND LIGHTING OF FOOD ENTERPRISES”
    "HYGIENE OF AIR, HEATING, VENTILATION AND LIGHTING OF PUBLIC ENTERPRISES
  4. THE CONCEPT OF A SANITARY MODE OF A PUBLIC FOOD SERVICE. SANITARY AND EPIDEMIOLOGICAL "RISK FACTORS" IN PUBLIC FOOD.
    One of the most important requirements for the work of public catering enterprises is the release of benign, epidemically flawless products. This can only be achieved if certain requirements for the operation of the catering business are fully met. These requirements are set forth in various regulatory documents,
  5. Types of catering facilities
    Public catering enterprises can conditionally be divided into the following types: 1) working on raw materials - with a full cycle of processing of raw materials, producing semi-finished products (kitchen factories, procurement factories, specialized procurement workshops, etc.); 2) working in semi-finished products, producing finished products (canteens, culinary factories and workshops, dining cars, cafes, snack bars,
  6. Classification of catering facilities
    The design of public catering enterprises takes into account the following characteristics underlying the classification: type of enterprise, functional purpose, technological stage of processing of raw materials, method of production of culinary products, assortment, nature of service and provided services, type of food, location of the enterprise, serviced visitors, seasonality
  7. Sanitary and epidemiological examination of public catering establishments
    Purpose of the lesson: To get acquainted with the methodology of the sanitary-epidemiological examination of public catering enterprises. Work content: 1. Acquaintance with the goals and objectives of the sanitary-epidemiological survey of public catering enterprises. 2. Preparation for the examination. 3. The main issues to be studied in the survey of catering.
  8. REQUIREMENTS FOR THE CONTENT OF FOOD COMPANIES
    2.1. Territory requirements. To maintain cleanliness at the enterprise, timely and proper cleaning of its territory, collection and removal of food waste, household garbage, cleaning and disinfection of waste bins are of great importance. Littering of the territory, accumulation of garbage on it, empty containers contribute to the pollution of the premises of enterprises and create conditions for the breeding of flies and nesting rodents,
  9. Sanitary requirements for catering
    The device and equipment of public catering facilities (canteens, restaurants, snack bars, cafes, kitchens, buffets, etc.) are regulated by the current construction and sanitary standards. The range of products manufactured by the catering company is approved by the relevant trade bodies according to the assortment minimum in strict accordance with the type of enterprise,
  10. Catering Procurement
    The composition of the procurement catering facilities includes the following groups of premises: storage, production, household, service, utility - an expedition. Warehouses include: refrigerated chambers for storing raw materials and food waste; pantries for vegetables and dry products; containers, packaging materials and inventory; unloading platform with boxes and the storeroom.
  11. Sanitary and epidemiological requirements for public catering establishments
    The production of high-quality products at public catering enterprises and the health status of consumers largely depend on compliance with the requirements of the sanitary and epidemiological rules of SP 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the manufacture and turnover of food products and food raw materials in them”. Quality and
  12. Sanitary and epidemiological evaluation of catering projects
    Purpose: to get acquainted with the sanitary and epidemiological expertise of catering projects. Work content: 1. Consider and give a sanitary and epidemiological assessment: the type of the enterprise; territory and master plan of the site; building layout; the recruitment and placement of commercial, industrial, warehouse, administrative and technical premises; accommodation
  13. MAIN DIRECTIONS OF PREVENTIVE AND CURRENT STATE SUPERVISION OF FOOD ENTERPRISES.
    According to functions, decisions and specific tasks, state sanitary supervision is usually divided into preventive and current. Preventive sanitary supervision includes monitoring compliance with sanitary and hygienic norms and rules when: 1. Planning for the development of a network of catering establishments; 2. The development of design standards for public catering enterprises (SNiP);
  14. SANITARY REQUIREMENTS FOR THE CONTENT OF THE TERRITORY AND PREMISES OF FOOD ENTERPRISES.
    Keeping the territory and premises of a catering facility clean is essential for its impeccable sanitation. At the same time, timely and proper cleaning of the territory contributes to less pollution of the premises of public catering establishments. The content of the territory of public catering enterprises depends, first of all, on the full compliance with sanitary
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