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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”.

The quality and safety of food products are largely determined by the sanitary-technical condition of enterprises.

Currently, public catering, processing industry and trade enterprises are divided into 3 groups according to the sanitary-technical condition:

1 group of objects - the sanitary condition corresponds to the current sanitary standards, rules and hygienic standards.

2 group of objects - the sanitary condition does not comply with the current sanitary norms, rules and hygienic standards, but they do not exceed the MPC and PDU according to the results of laboratory and instrumental research methods.

3 group of objects - the sanitary condition does not comply with the applicable sanitary norms, rules and hygienic standards, they exceed the maximum permissible concentration and maximum permissible level according to the results of laboratory and instrumental research methods, group infectious diseases and food poisoning are recorded, and administrative coercion methods are applied.

In recent years, there has been a trend towards an increase in food objects of groups 1 and 2 and a decrease in the number of 3 groups.
In the table. 13 presents data on the specific gravity of food objects depending on the sanitary-technical condition (2002).

Table 13



The proportion of food facilities in sanitary condition



The presence of a significant number of food objects of the 2nd and 3rd group is due to an unsatisfactory material and technical base, outdated technological equipment, poor technology, a low level of sanitary culture of personnel, the absence of specially trained personnel, especially in small enterprises, and insufficient production control. All this increases the risk of food poisoning and foodborne infections.
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Sanitary and epidemiological requirements for public catering establishments

  1. 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,
  2. 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.
  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 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 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,
  8. 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
  9. 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
  10. 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
  11. 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,
  12. 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
  13. Sanitary and epidemiological requirements for sewerage and solid waste disposal in food enterprises
    Sanitary technical measures for the collection, disposal, neutralization and disposal of waste are called sanitary treatment. Waste is divided into liquid and solid. Liquid waste - wastewater (domestic, industrial, storm, agricultural, etc.). Solid waste - construction waste, street estimates, wastes from catering, industrial and commercial enterprises, slags from boiler houses, etc.
  14. "SANITARY REQUIREMENTS FOR THE CONTENT OF FOOD ENTERPRISES"
    "SANITARY REQUIREMENTS FOR THE CONTENT OF PUBLIC ENTERPRISES
  15. COMMUNITY HYGIENE
    Catering enterprises are called upon to provide the population with prepared food, convenience foods and culinary products at their place of 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
  16. 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,
  17. 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
  18. VETERINARY AND SANITARY REQUIREMENTS FOR COMPANIES FOR PROCESSING TECHNICAL RAW MATERIALS, DISPOSAL COMPANIES AND WAREHOUSES
    Processing of veterinary confiscations, non-food waste and technical raw materials of animal origin is carried out in the feed and technical products shops of meat processing enterprises and veterinary and sanitary utilities. In the feed and technical products workshop, the raw materials department must be completely isolated from other sections of the workshop and the finished goods warehouse. Raw materials sent for
  19. 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
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