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Sanitary and epidemiological evaluation of catering projects

Purpose: to get acquainted with the sanitary and epidemiological expertise of catering projects.

The content of the work:

1. To consider and give a sanitary-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; equipment placement; area of ​​premises; illumination.

2. Give a sanitary-epidemiological conclusion on the project.

Equipment:

1. Projects of public catering enterprises.

2. Recommendations for the work.

3. Regulatory materials.



Catering Enterprise (POP) - an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and organization of consumption.

The design of public catering enterprises is carried out in accordance with the functions that ensure the production and trading activities: production of dishes, their implementation and organization of consumption.

In this regard, POP distinguishes separate functional groups of premises that carry out the same type of work operations: trade, production, warehouse, administrative and technical.

The functional zoning of these groups of premises and their interconnection should provide:

• process flow (from the receipt of products to the preparation and dispensing of culinary products);

• minimum length of technological, transport and human flows;

• compliance with sanitary standards and rules.

When designing public catering enterprises, the classification of public catering enterprises is taken into account.
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Sanitary and epidemiological evaluation of catering projects

  1. 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
  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. 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.
  4. 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
  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 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,
  7. 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,
  8. 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
  9. Sanitary requirements for catering.
    I Requirements for accommodation 1.1. Placing organizations, providing land, 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. 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
  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
  12. QUESTION - VALUE AND HYGIENIC EVALUATION OF NATURAL AND ARTIFICIAL VENTILATION OF A Catering Enterprise
    Regular ventilation of residential and public buildings ensures the timely removal of excess heat, moisture and harmful gaseous impurities that accumulate in the air as a result of people staying and various household processes. Air from poorly ventilated dwellings and various premises as a result of its chemical and bacterial contamination can have a harmful effect on health
  13. 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
  14. 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,
  15. 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);
  16. 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
  17. 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
  18. 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,
  19. PURPOSE, METHODS AND MEANS OF DISINFECTION IN FOOD ENTERPRISES.
    The set of measures to comply with the sanitary regime at a public catering enterprise includes measures to destroy microflora in the environment. It is known that some pathogenic microbes (pathogenic), when ingested, can multiply and produce toxins (poisons) that can cause various diseases of a microbial nature. It should be emphasized that
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