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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.
The choice of land, the equipment of sanitary-technical systems, the layout, the arrangement of the equipment are subject to the same requirements as the equipment of stationary permanent catering facilities.
The conditions and terms of storage of raw materials, sanitary rules for processing products, preparation and sale of food should be carried out in accordance with sanitary rules for public catering enterprises.
When controlling the preparation of the menu, they are guided by recommendations on the daily requirement for food and biologically active substances of organized groups engaged in heavy physical labor in the open air at low or high temperatures.

Given the remoteness of the construction site and the presence of a small team of builders, in coordination with the local sanitary inspection authorities, the delivery of ready-made food (a set lunch) in thermal containers is allowed, into which 6-8 sets of hot vessels are loaded. In separate boxes with lids delivered bread, clean dishes and appliances. For eating, a cab is reserved. Dirty dishes and thermal containers at the end of lunch are delivered to the base dining room for sanitation.

Refreshment buffets for catering to builders can also be equipped in typical “Aremkuz” type distribution wagons.
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Sanitary requirements for catering facilities located on construction sites

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