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Food storage in warehouses of catering and trade enterprises




The quality of products arriving at warehouses, public catering and trade enterprises must comply with current standards and technical conditions (including hygiene requirements), be in good condition, and be accompanied by certificates. The composition and size of the storage facilities are governed by the typical designs of the food facility (canteen, shop, etc.); for dry products, vegetables and perishable products, pantries should be equipped.
Perishable products - meat, milk and dairy products, poultry, cooked sausages, sausages, sausages, offal, fish, semi-finished products - are stored in refrigerated rooms, refrigerated cabinets, refrigerated counters, refrigerated containers.
In large catering and trade enterprises, food storage should be separate for each type of food. It is forbidden to store raw foods and semi-finished products together with finished products, spoiled or suspicious in quality - with benign ones. The joint storage of products with a specific smell (cheese, herring) with other products (eggs, butter, cottage cheese, flour, salt, sugar, etc.) that are easily perceptible of odors (Table Ill. 112) is not allowed.


Table 111. Shelf life and sales of particularly perishable products in the distribution network and in catering establishments
p / p product name Term
storage hours
Storage Temperature, ° С
1 Meat products
Semi-finished products from beef, pork, lamb (goat meat)
Lumpy
48 +2 to +6
2 Packed meat (from 0.25 to 1 kg) 36 Also
3 Portioned without breading (tenderloin, natural beef steak, langet, entrecote, rump steak, beef, lamb, oven pork, escalope, schnitzel, etc.) 36 »»
4 Served in breadcrumbs (rump steak, natural lamb and pork cutlet, schnitzel) 24 »»
5 Small-sized (beef stroganoff, azo, fry, goulash, beef for stewing, meat for barbecue, etc.) 24 »»
6 Roast special, cold cuts 18 »»
7 Food bones 24 »»



bgcolor = white> Offal of poultry and rabbits and semi-finished products from them
N *
p / p
product name Term
storage hours
Storage Temperature, ° С
8 Livestock offal: chilled 24 +2 to +6
frozen 48 Also
9 Marinated skewers (semi-finished product) 24 »»
10 Semi-finished meat products chopped:
natural chopped schnitzel, chopped natural chopped meat, minced beef steak, cutlets Moscow, home, Kiev, kebab
12 »»
minced beef steak 48 Not higher than -5
increased nutritional value:
beef cutlets, skim and school, beef chops, meat knits
12 +2 to +6
combined (meat and potato, meat and vegetable cutlets, meat and cabbage, etc.) 12 Also
eleven Minced meat produced by meat processing enterprises and harvesting catering enterprises:
minced meat (dietetic, etc.)
12 »»
minced meat 18 »»
minced meat combined: meat special (with the addition of soy protein) 48
12
Below 0 From +2 to +6
stuffing for stuffed cabbage lazy 12 Also
12 Minced meat produced by trade and public catering enterprises 6 »»
thirteen Dumplings, meatballs frozen 48 Not higher than -5
14 Semi-finished products from poultry and rabbits Packaged chilled meat of poultry and rabbits 48 +2 to +6
fifteen Frozen poultry and rabbit meat 72 Also
16 Semi-finished products from poultry meat (carcass prepared for cooking, chicken, fillet, quarter quarter, chicken and amateur chickens, thigh, drumstick, brisket) 48 »»
17 Sets for jelly, stews, soup 12 »»
18 Semi-finished products chopped from poultry meat (chicken fire cutlets, chicken dumplings, special cutlets from chicken and turkey, school chicken, etc.) 12 +2 to +6
19 24 Also
20* Culinary products of beef, pork, lamb (goat meat)
Boiled meat, produced centrally at harvesting public catering facilities (in large pieces for cold dishes, in large pieces, sliced ​​into portions for first and second courses, in jelly)
24 +2 to +6
21 Boiled meat cooked at all catering establishments, except for harvested 12 Also
22 * Roasted meat produced at harvesting catering establishments (beef and pork, fried in large pieces for cold dishes, beef and pork, fried in large pieces, sliced ​​in portions for main dishes, in jelly) 48 »»
23 Roasted meat cooked at all catering establishments, except for prepared ones 24 »»
24 * Stewed meat, stew (in large pieces, sliced ​​in portions for main dishes, in jelly) 24 »»
25 Boiled meat offal (tongue, udder, heart, kidneys, brains) 18 »»
26 Fried liver 24 »»


bgcolor = white>
n> product name Term Temperature
p / p storage hours storage, ° С
27 Culinary fried meat products (cutlets,
steaks, meatballs, schnitzels) 12 +2 to +6
28 Meat jellies and meat aspic 12 Also
29th Pastes from meat, liver and poultry produced by industry
laziness 24 0 to +2
thirty Meat and liver pastes produced by enterprises
Catering 6 +2 to +6
31 Food broths produced by the meat industry:
concentrated 24 Also
liquid 6 " "
32 * Broth with gelatin, semi-finished products:
MEAT 48 " "
chicken 24 " "
33 * Chicken bone broth. Semifinished 24 " "
34 * Concentrated bone broths. Semi-finished products 48 " "
Culinary products from poultry and rabbits
35 Baked ducks and chickens 48 +2 to +6
36 Smoked, baked and smoked-carcasses of poultry
wounded 72 Also
37 * Roasted poultry and rabbit meat, produced centrally at harvesting catering and poultry industries 48 " "
38 Roasted poultry and rabbit meat cooked at all catering establishments, except for prepared ones 24 " "
39 * Boiled carcasses of poultry produced centrally at harvesting catering and poultry industries 24 " "
40 Boiled carcasses poultry cooked at all catering establishments, except for prepared 18 " "
41 * Boiled bird chopped in portions, in jelly 24 " "
42 * Boiled poultry pulp in the form of a briquette 24 +2 to +6
43 Poultry cutlets 12 Also
44 Boiled eggs 24 " "
Sausages and sausages
45 Jellied shell 36 +2 to +6
46 Zeltsy:
top grade 48 Also
first and second grade 24 " "
third grade 12 " "
special second grade 12 " "
47 Roll:
from a scar of the third grade 12 " "
"New" and "Red" third grade 12 " "
48 Cooked sausages: 72
top grade " "
first and second grade 48 " "
third grade 24 " "
49 Sausages and sausages of the highest, first and second grade 48 " "
fifty Meat Breads:
top grade 72 " "
first and second grades 48 " "
51 Liver sausages: 48
top and first grades " "
second grade 24 " "
third grade 12 " "
52 Blood sausages:


bgcolor = white> From –2 to +2
N *
p / p
product name Term
storage hours
Storage Temperature, ° С
first and second grades 24 +2 to +6
third grade 12 Also
smoked first grade 48 »»
53 Boiled products in the shell (assorted ham, ham for breakfast, ham in the shell, etc.) 72 »»
54 Cooked sausages with the addition of offal, protein and offal sausages 24 »»
55 Packaged sausages packed in a plastic film under vacuum: cooked sausages, cooked pork, beef and mutton products 48 +2 to +6
56 Vegetable liverwurst (with the addition of cereals) 12 Also
57 Sausages for baby food 36 »»
58 Cooked sausages of the highest grade from poultry 72 »»
59 Sausages boiled from poultry of the first grade, sausages 48 »»
60 Fish products and seafood
Semi-finished products
Chilled fish of all kinds
48 0 to -2
61 Frozen and glazed fish and fish products of all kinds 24 Also
62 Fish, special butchering, non-frozen 24 -2 to +2
63 Portioned fish in breadcrumbs 12 "+2" +6
64 Barbecue and frying 24 "-2" +2
65 Cutlets, meatballs, minced meat, zrazy fish and potatoes, pancakes (without freezing) 12 Also
66 Frozen patties, stuffed cabbage and minced meat 72 From -4 to -6
67 Frozen fish dumplings 48 Also
68 Culinary products Fried fish of all kinds 36 +2 to +6
69 Baked fish of all kinds 48 Also
70 Boiled fish of all kinds 24 »»
71 Stuffed fish 24 »»
72 Chopped products of salted fish (herring, mackerel, sardines, etc.) 24 »»
73 Fried fish cutlets of all kinds 12 +2 to +6
74 Meatballs, meatballs fish with tomato sauce 48 Also
75 All kinds of fish and hot smoked rolls 48 »»
76 Cooked fish sausages 48 »»
77 Zeltsy "Fisherman", "Special", etc. 12 »»
78 Boiled crawfish and shrimp 12 »»
79 Crab sticks 48 »»
80 Squid with vegetables in sour cream sauce, squid chops, squid cutlets 24 »»
81 Culinary products of industrial production of protein paste "Ocean" 24 »»
82 All kinds of fish and caviar oils 24 »»
83 Jellied fish 24
84 Fish pastes in polymer consumer packaging 24 Also
85 Second fish dishes in consumer packaging: no freezing 12 »»
frozen 72 From -4 to -6
86 Frozen protein paste "Ocean" 72 " -thirteen
87 Dairy and fermented milk products
Pasteurized milk, cream, acidophilus
s
36
+2 to +6
88 Kefir 36 Also


product name Term Temperature
p / p storage hours storage, ° С
89 Yogurt 24 +2 to +6
90 Drinks from whey (milk kvass, “New”, whey drink with tomato juice) 48 Then same
91 Fresh buttermilk and drinks from it 36 " "
92 Koumiss natural (from mare’s milk), koumiss from cow-
his milk 48 " "
93 Sour cream 72 +2 to +6
Diet sour cream 48 Then same
94 Cottage cheese:
fatty and nonfat, diet 36 " "
"Peasant" 5% 24 " "
95 Soy cheese, soy milk curd 12 " "
96 Cottage cheese semi-finished products:
cottage cheese pancakes, dough for cottage cheese pancakes, dough for lazy dumplings, semi-finished product for casserole with raisins 24 " "
dumplings with cottage cheese 24 Not higher than -5
97 Cheese and curd products 36 0 to +2
98 Cottage cheese casserole and pudding. Culinary products produced at procurement enterprises of public
tania 48 +2 to +6
99 Products are cottage cheese, culinary, produced at all catering establishments, except for semi-finished ones:
curd pudding bold and bold 24 Then same
cottage cheese with raisins fat and bold 36 " "
100 Homemade cheese 36 " "
101 Cream cheeses in boxes made of polystyrene and other polymeric materials:
“Sweet” and “Fruit” 48 " "
Sharp, Soviet, Roquefort 72 " "
102 Soft and brine cheeses without ripening:
Moale 48 " "
Blade 36 " "
103 Cheese mass "Caucasus" 48 " "
104 Cheese oil 48 " "
105 »Creamy whetstones 6 " "
106 Cream drinks 24 " "
107 South drink 24 " "
108 Drinks "Amateur", "Snowball" 36 " "
109 Products for baby food:
bottled baby kefir 24 " "
»» »Packages 36 " "
children's cottage cheese
acidophilus mixture "Baby"
24 " "
in bottles 24 +2 to +6
»Packages 36 Then same
BY Products of children's dairy kitchens 24 " "
111 Humanized milk "Vitalact DM" for infants 36 " "
112 Humanized milk "Vitalact enriched" 36 " "
113 "Vitalact fermented milk" for children and diet
tania 48 " "
Vegetable products
Semi-finished products
114 Raw peeled potatoes sulfitated 48 +2 to +6
115 Fresh white cabbage, peeled 12 Then same
116 Raw peeled carrots, beets, onions 24 " "
117 Radish, radish processed, chopped 12 " "


L product name Term Temperature
storage hours storage, ° С
118 Processed parsley:
greens 18 +2 to +6
root 24 Also
119 Processed Celery:
greens 18 +2 to +6
root 24 Also
120 Processed green onions 18 " "
121 Processed dill 18 " "
122 Tarragon (herbs) processed 18 " "
123 Parsnip (root) processed 24 " "
Heat-treated semi-finished products
124 Cabbage, carrot, vegetable, potato casserole with
MEAT 18 +2 to +6
125 Chops (cutlets) cabbage, carrot, beetroot, carrot
tofel 18 Also
126 Schnitzel cabbage, minced cabbage, minced carrot 12 " "
127 Sliced ​​poached cucumbers 24 " "
128 Fresh chopped white cabbage blanched 12 " "
129 Sauerkraut stewed for first courses 72 " "
130 Onions, carrots 48 " "
131 Concentrated sauces:
red main and tomato 72 +2 to +6
white main, sour cream, apple 48 Also
132 Cooked cabbage rolls with meat and rice, cooked
In the dining rooms 6 " "
133 Semi-finished cabbage rolls (vegetable, with meat and rice, with fish and rice, with cottage cheese and rice, with millet and bacon) 12 " )))
134 Sauerkraut Salad 24 " "
135 Boiled peeled vegetables:
carrot 24 " "
beet 24 " "
potatoes 18 " "
136 Sliced ​​boiled peeled vegetables:
carrot 18 " "
beet 18 " "
potatoes 12 " "
137 Salads (meat, capital, fish) not filled 12 " "
138 Salads, vinaigrettes of all kinds in the empty form, cooked in canteens 6 " "
139 Boiled unpeeled vegetables 6 +2 to +6
Flour products


140 Semi-finished products
Yeast dough for baked and fried pies, for kulebyak, pies and other flour products
9 +2 to +6
141 Fresh puff pastry for cakes, pastries and other flour products 24 Also
142 Shortcrust pastry for cakes and pastries 36 »»
143 Dough for lazy dumplings 24 .
»»
144 Pancake blanks 24 »»
145 Minced pancakes:
with meat, curd, apple
12 »»
with jam and jam 18 »»
146 Culinary Products Cheese Sticks 72 +2 to +6


Ns
p / p
product name Term
storage hours
Storage Temperature, ° С
147 Cheesecakes, juices, half-open pies from yeast
test:
with cottage cheese 24 +2 to +6
6 Not higher than +20
with jam and fruit fillings 24 Also
148 Chebureks, whites, cakes, fried, baked,
swans, pies (with meat, eggs, cottage cheese, cabbage, rain- 24 +2 to +6
rum and other fillings) 3 Not higher than +20
Cereal products
Semi-finished products
149 Bitochki (cutlets) semolina, millet 18 +2 to +6
Culinary products
150 Semolina, rice, rice casserole with cottage cheese 12 +2 to +6
151 Milk, rice pudding 24 Also
152 Kruplik with cottage cheese fat and bold 24 »»
153 Pilaf fruit 24 »»
Pastry, sweets, drinks


154 Cakes and pastries:
without cream, with protein whipping cream or with
fruit decoration 72 +2 to +6
with butter cream, including Potato cake 36 Also
with custard, with whipped cream 6 +2 to +6
155 Biscuit rolls:
with cream 36 Then same
with cottage cheese 24 " "
156 Jelly, sambuca, mousse 24 " "
157 Cream and curd-fruit creams 24 " "
158 Whipped cream 6 " "
159 Curd Cake 24 " "
160 Kvass produced by industry:
unpasteurized bread kvass 48 " "
kvass "Moscow" 72 " "
161 Non-alcoholic non-carbonated drinks (lemon, vich
scent without preservative) produced by industry 48 " "


Frozen Food
Salads and snacks
162 Red cabbage salad 24 0 to +4
163 Beetroot Salad with Horseradish 24 Also
164 Vegetable appetizer with tomato 24 »»
Main dishes and side dishes
165 Beef Goulash
166 Braised Beef
167 Home-made meat
168 Beef Stroganoff
169 Meatballs
170 Chops “Health” without sauce 96 Not higher than -5
171 »» In the sauce 48 Not higher than 0
172 Steak



No- її / p product name Term
storage hours
Storage Temperature, ° С
173 Sausages
174 Sausages
175 Sausage
176 Peasant pancakes
177 »Caucasian
178 »With cabbage
179 »» Cottage cheese
180 »» Fruit filling
181 Croquettes 48 Not higher than -5
182 Peasant cutlets in sauce 48 Also
183 »» Without sauce 48 »»
184 Stuffing for croquettes 48 »»
185 Sauerkraut stewed 24 0 to +4
186 »Fresh stew 24 Also
* According to the "Conditions, the shelf life of especially perishable products" (CaN PiN N? 42-123-4117-86).


Table 112. Storage conditions and terms for the sale of confectionery products (in accordance with applicable GOSTs)
N9
p / p
Product Name Temperature
storage
° C
Relative humidity% Warranty
term
storage
1 Chocolate dragee No more than 18 No more than 70 3 month
2 »With liquor case Also Also 2 "
3 Sugar »» »» 4 "
4 Milk candies (toffee, toffee) »» No more than 75 5 days
5 Caramel wrapped with filling »» No more than 70 6 months
6 Fat filled caramel »» Also 4 "
7 Open caramel »» »» 3 "
8 »With cold stuffing »» »» 3 "
9 Wrapped caramel (straw, figures) »» »» 15 days
10 Marmalade piece Not more than 20 (optimal 10) 65-80 3 month
eleven "Reservoir Also 65-80 2 "
12 Chocolate wrapped in foil No more than 18 Not higher than 75 6 "
thirteen Chocolate without foil Also Go 3 month
14 "In powder No more than 18 No more than 75 3 "
fifteen »With additions Also Also 3 "
16 Tinned Cocoa No more than 20 No more than 75 1 year
17 Cocoa, packaged in cardboard and packs Also Also 6 months
18 Cocoa, packaged in paper bags »» »» 3 "
19 Cocoa packed in boxes and barrels »» »» 3 "
20 Biscuits No more than 18 No more than 70-75 3 "
21 Type I biscuits According to special instructions 6 "
22 Biscuits in packs of 11, III, IV type Also 2 years
23 Weighted biscuits of type II, III and IV »» 6 months
24 Type I biscuits »» 3 "
25 Waffles No more than 10 1-5 "




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Food storage in warehouses of catering and trade enterprises

  1. SANITARY REQUIREMENTS FOR THE CONTENT OF 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
  2. 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,
  3. PERSONAL HYGIENE OF WORKERS AND FOOD INDUSTRIES, FOOD AND FOOD AND WAREHOUSE NETWORKS
    In order to prevent food poisoning, to ensure the release of high-quality products, people working in enterprises of the food industry, catering and trade are required to comply with personal hygiene rules. Personal hygiene of a food company employee means: 1) passing medical examinations provided for by current instructions; 2)
  4. Catering Procurement
    The composition of the procurement catering facilities includes the following groups of premises: storage, production, household, service, utility - 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.
  5. Transportation, reception and storage of food
    Catering enterprises receive products directly from manufacturers, from distribution bases and refrigerators and procurement catering enterprises. Enterprises can receive benign standard and non-standard products, as well as conditionally suitable ones. В связи с этим контроль качества поступающей продукции является важным разделом работы помощника
  6. Санитарно-эпидемиологическое обследование предприятий общественного питания
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    Предприятия общественного питания призваны обеспечивать население готовой пищей, полуфабрикатами и кулинарными изделиями по месту их жительства, работы или учебы. С первых лет Советской власти партия и правительство обращали внимание на развитие сети общественного питания для детей и рабочих промышленных предприятий. В. И. Ленин указывал, что при образцовой постановке работы общественные
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  11. Hygiene of catering
    Гигиенические требования к устройству и планировке пищеблоков. Пищеблок — комплекс специально оборудованных помещений, предназначенных для временного хранения пищевых продуктов, приготовления и раздачи готовой пищи. В целях профилактики инфекционных заболеваний, пищевых отравлений и глистных инвазий на пищеблоке должен поддерживаться строгий санитарно-гигиенический режим. Этот режим
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