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Occupational health in catering

22. Chain mail glove for a worker in a meat-processing workshop.
10. Provision of production facilities with equipment for processing products.
11. Quality of cold processed products. The conditions for the preparation of semi-finished products. Their quality, terms and conditions of storage.
12. Hygienic assessment of heat treatment of products. Conducting secondary heat treatment of products. The quality of the finished food. The correctness of cooking diet foods. The correct use of deep fat fats.
13. The correct preparation of cold dishes, their quality, terms and conditions of storage.
14. Variety of assortment by day and meal. Checking the marriage log.
15. Fulfillment of sanitary rules for washing tableware and kitchen utensils, sanitary processing of cutting boards and implements.
16. Security with detergents and disinfectants. Storage of disinfectants.
17. The sufficiency of cleaning equipment. Its labeling and storage conditions.
18. Sanitary maintenance of the premises. Carrying out sanitary days.
19. Personal hygiene of staff. Hand washing conditions. Passing medical examinations, maintaining medical records. The working conditions of the staff.
20. The condition of the territory. The procedure for the export of food waste.
21. Proposals for the elimination of identified violations of sanitary rules.
TEST QUESTIONS
1. What hygienic importance is compliance with the accuracy of the cooking process?
2. What is the epidemiological and hygienic significance of the cold processing of products?
3. What is the epidemiological significance of heat treatment of products?
4. What are the sanitary requirements for the sale of prepared food?
5. What are the hygiene requirements for the separate use of equipment?
6. What is the sequence of sanitary treatment of premises, equipment and inventory.
7. What are the sanitary requirements for catering in field mills?
8. What is the epidemiological significance of sanitization
equipment and personal hygiene in pastry shops for the preparation of cream?
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Occupational health in catering

  1. 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 the exemplary formulation of work, public
  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. Kartasheva N.V., Klimovich S. V. .. Tests on general hygiene: “hygiene of children and adolescents”, “occupational health”, “food hygiene”, 2013

  6. 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,
  7. Classification of catering facilities
    The design of public catering enterprises takes into account the following features 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
  8. 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.
  9. 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,
  10. Sanitary requirements for catering
    The device and equipment of public catering enterprises (canteens, restaurants, snack bars, cafes, home 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,
  11. 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.
  12. 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
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