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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, instruction letters, recommendations, etc. The most important regulatory document, which sets out the basic requirements for the work of public catering enterprises in the sanitary-hygienic sense, is the sanitary-hygienic standards “Sanitary rules for public catering enterprises, including confectionery shops and enterprises producing soft ice cream” (SanPiN 42-123 -5777-91). This regulatory document specifies the requirements for the territory, water supply and sewerage, the microclimate of industrial premises, heating, ventilation, lighting, design and maintenance of the premises of public catering facilities. A significant amount of this document is occupied by the requirements for equipment, implements, containers and utensils and used in catering, transportation, reception and storage of food; processing of raw materials and the production of catering products; distribution of dishes and the release of semi-finished products and culinary products. The “Sanitary Rules ...” also provides for a number of other requirements for perfect work in the sanitary aspect of public catering enterprises: measures to control insects and rodents, sanitary requirements for personal hygiene of personnel, requirements for working conditions.

Given the special epidemic danger of the production of confectionery and soft ice cream, sanitary requirements for these industries are highlighted in separate sections.

According to the sanitary legislation of Ukraine, these sanitary rules are subject to flawless implementation at all public catering enterprises, and the responsibility for non-compliance with sanitary rules is assigned to the heads of public catering enterprises, production managers, each employee of the public catering company.
Based on the foregoing, it can be determined that the sanitary regime is the unconditional fulfillment by each employee of a public catering enterprise of all the requirements set forth in the said sanitary rules.

In order to prevent the occurrence of acute acute intestinal and food poisoning, to conduct effective routine sanitary surveillance of catering establishments on the basis of the “Sanitary Rules for Catering Establishments ...”, scientific and epidemiological “risk factors” in public catering have been developed by scientists at the Department of Food Hygiene at Donetsk Medical University . According to these recommendations, 19 complex “risk factors”, which are combined into 5 groups, are conditionally allocated in public catering. Each complex “risk factor” and each group of factors as a whole are evaluated in points. Each “risk factor”, depending on its significance, is assessed in the range from 1 to 20 points, and the group - from 10 to 50 points (table 1).

Subject to all sanitary-hygienic and sanitary-anti-epidemic rules and norms set forth in the "Sanitary Rules ..." catering is estimated at 100 points.

The sum of the points determines the sanitary-epidemic risk group: group A (high risk) - less than 80 points; group B (moderate risk) from 81 to 90 points; group C (low risk) - 91 to 100 points.

The attribution of the enterprise to group A and B indicates that the sanitary regime is not fully observed at the public catering enterprise, which necessitates the adoption of certain measures by the sanitary service.

Table 1 - Sanitary-epidemic "risk factors" in public catering



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THE CONCEPT OF A SANITARY MODE OF A PUBLIC FOOD SERVICE. SANITARY AND EPIDEMIOLOGICAL "RISK FACTORS" IN PUBLIC FOOD.

  1. 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.
  2. 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
  3. General assessment of the sanitary-epidemiological state of public catering enterprises
    The overall assessment of the sanitary-epidemiological state is scored by 5 main factors of the sanitary-epidemiological risk of food poisoning and infectious diseases (Table 17). The condition of the catering enterprise is evaluated in points: • subject to all sanitary and hygienic rules - 100 points; • satisfactory condition of the enterprise - 91-100
  4. 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
  5. The main goals and objectives of the sanitary-epidemiological survey of public catering establishments
    The EPP survey is an important section of the work of the State Sanitary and Epidemiological Surveillance and other regulatory organizations. The main purpose of the survey is to identify potential sanitary and epidemiological violations that could adversely affect the quality of products and the health status of consumers and staff. The main tasks of the sanitary-epidemiological
  6. The sanitary regime of public catering enterprises and methods of its control
    Purpose: To study the sanitary requirements for the maintenance of public catering enterprises and methods for monitoring its sanitary regime. Work content: 1. Acquaintance with detergents and disinfectants. 2. Determining the effectiveness of chlorine-based disinfectants. 3. Laboratory control of the sanitary regime of public catering enterprises. Equipment: I. Equipment
  7. The scheme of the act of sanitary and epidemiological inspection of public catering establishments
    The act of sanitary inspection is drawn up according to a certain scheme: 1. General information. The name, number and address of the enterprise, departmental affiliation of the enterprise (form of ownership), type of enterprise, location (freestanding or built-in), surrounding facilities. 2. The capacity of the enterprise: design and actual, the number of seats and the number of dishes sold per day,
  8. 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,
  9. Sanitary requirements for catering.
    I Requirements for accommodation 1.1. Placing organizations, providing land plots, approving project documentation for construction and reconstruction, putting into operation is allowed if there is a sanitary and epidemiological conclusion on their compliance with sanitary rules and norms. 1.2. Organizations can be located both in a separate building and in an attached, built-in
  10. 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
  11. Sanitary requirements for catering facilities located on construction sites
    In the area of ​​mass housing development or in the construction of large factory, hotel and other complexes for feeding construction workers, temporary structures of standard prefabricated structures such as "Birch", "Fir-tree" are being equipped for placement of pre-prepared dining rooms or side-tables. To the choice of land, the equipment of sanitary systems, planning, arrangement
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