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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 requirements when choosing a land plot for the location of the enterprise and its improvement.

As discussed earlier, it is recommended that the land allotted for the construction of public catering establishments be located in an ecologically safe zone, while taking into account the "wind rose", the topography, the level of groundwater, etc.

When cleaning the territory, special attention should be paid to the timely and proper cleaning of the enterprise from solid waste. Unsanitary conditions, clutter up the territory and accumulation of garbage contribute to the pollution of premises, create favorable conditions for the breeding of flies, nesting rodents. To collect garbage in the territory of public catering establishments, at least 25 m from the enterprise, garbage containers should be installed. The waste bin is installed on a special site with a hard surface (concrete, asphalt, etc.). At the same time, the size of the site for installing the garbage container should exceed the size of the garbage containers by 1.5 m from all sides. To ensure the convenience of cleaning and sanitizing waste bins, it is recommended to produce them with concrete, metal or wood, upholstered with iron. Garbage bins and cesspools (in the absence of a central sewage system) should be cleaned when filling no more than 2/3 of the volume and chlorinated daily. Garbage removal is carried out only by special transport.

It is forbidden to store decommissioned equipment, broken utensils, spoiled raw materials and others on the territory of the enterprise. Containers freed from the products (in the absence of a facility for storing containers) should be carefully folded under a canopy. To keep the catering facilities clean. it must be cleaned daily. At the same time, in summer it is also recommended to water twice a day, and in winter the territory should be regularly cleaned of snow and ice. When placing the enterprise in sewer areas, it is necessary to provide for the installation of irrigation hoses and the corresponding deviation of the territory to rainfall.

The cleanliness of the premises of public catering facilities depends primarily on the proper organization and observance of the rules and frequency of cleaning and disinfection.

For the proper organization of cleaning of premises at public catering establishments, there must be a cleaning schedule that indicates the cleaning time, frequency of cleaning, method of cleaning and the person responsible for cleaning.

It should be noted that the correct space-planning and constructive solution of the premises of public catering enterprises (at the design and construction stage) is of great importance for observing the sanitary regime of public catering enterprises. At the same time, the placement of the premises of public catering enterprises is of particular importance, taking into account the sequence and flow of the technological process, the absence of oncoming flows of raw materials, semi-finished products and finished products; used and clean dishes, as well as traffic flows of visitors and staff.

By the frequency and volume of work performed during cleaning, daily, general cleaning and sanitary day are distinguished. Daily or current cleaning is carried out once a week, a sanitary day is carried out once a month.
All premises of the enterprise must be kept clean, for which daily thorough cleaning is necessary: ​​sweeping with a wet method and mopping, dusting, wiping furniture, window sills, washing and disinfecting sinks and toilets. In meat, poultry-needles and fish workshops, it is recommended to wash the floors as they become dirty, but at least 2 times per shift with the addition of 1-2% solution of soda ash or other detergents authorized by the sanitary and epidemiological service, and at the end of the shift with 1% bleach solution. Wipe the panels daily with a damp cloth. At the same time, panels lined with glazed tiles are washed daily with warm water using detergents, and panels coated with oil paint are thoroughly washed with warm water only (to prevent discoloration of the paint). Warehouses are also cleaned daily and at the same time twice a week washed shelves, shelves, not occupied by products, with warm water. Cleaning of dining tables in the hall should be done after each consumer. To do this, the company should have a set of marked white napkins "For cleaning tables", as well as brushes for sweeping crumbs. Equipment for cleaning tables must be thoroughly washed daily in a solution of detergents, dried and stored in special cabinets. The use of this cleaning equipment for other purposes is strictly prohibited.

Daily general cleaning of the premises is carried out at the end of the work. Thus it is necessary to reliably cover food products, semi-finished products, culinary products. During the general cleaning, walls, lighting fixtures, glass, doors, etc., are washed with detergents. External doors are washed as they become dirty, but at least 1 time in 10 days. In this case, the lower part of the doors and in the places where the handles are attached should be washed especially carefully.

According to sanitary requirements, catering enterprises should conduct a sanitary day every month. The date of the sanitary day should be agreed with the bodies of the sanitary and epidemiological service, and visitors should be informed about this. During the sanitary day, the company closes. During the sanitary day, thorough cleaning of all premises, equipment, equipment is carried out, followed by their disinfection, and, if necessary, with disinfection and deratization. After disinfection (disinfection, disinfestation) thorough cleaning is repeated and the rooms are aired.

Certain sanitary requirements apply to cleaning equipment. First of all, all cleaning equipment should be marked and used for its intended purpose.

The equipment used for cleaning bathrooms, in addition to marking, must have a signal color (red, orange) and be stored separately. Cleaning equipment should be stored in designated areas. At the end of cleaning, the equipment should be thoroughly cleaned, washed with hot water and disinfected with a 2% solution of bleach.

When planning harvesting in public catering enterprises. it should be borne in mind that the production and storage facilities are cleaned by special personnel or auxiliary workers, and the bathrooms must be cleaned by a cleaner specially allocated for this purpose.

In conclusion, it should be emphasized that their sanitary and technical condition is of great importance for observing the sanitary regime in the premises of public catering enterprises. All premises must be regularly repaired as necessary, but at least once a year.
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SANITARY REQUIREMENTS FOR THE CONTENT OF THE TERRITORY AND PREMISES OF FOOD ENTERPRISES.

  1. Sanitary requirements for the maintenance of premises and territory
    Catering facilities must be kept clean. This is achieved by regularly conducted cleaning and disinfection of premises. Particular attention is paid to cleaning rooms in which infection of perishable foods or prepared foods can occur. There are several types of cleaning: routine cleaning - daily wet sweeping of floors, washing them
  2. 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,
  3. 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
  4. 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,
  5. 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,
  6. 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
  7. 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
  8. "SANITARY REQUIREMENTS FOR THE CONTENT OF FOOD ENTERPRISES"
    "SANITARY REQUIREMENTS FOR THE CONTENT OF PUBLIC ENTERPRISES
  9. 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.
  10. Food storage in warehouses of catering and trade enterprises
    The quality of products arriving at warehouses, public catering and trade enterprises must comply with applicable 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 (dining room, shop, etc.); for
  11. 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
  12. Requirements for the selection of a site for construction and the sanitary condition of the territory of an industrial enterprise
    The conclusion of the sanitary and epidemiological service on the allocation of a site for the construction of the enterprise is given based on the requirements for site selection and the general plan of the enterprise SN 245-71 “Sanitary standards for designing industrial enterprises” and SNiP P-89-80 “Master plans for industrial enterprises”. The dimensions of the sanitary protection zone are established from the border of the residential area
  13. Requirements for the sanitary maintenance of industrial enterprises
    The sanitary maintenance of industrial enterprises is based on full consideration of the requirements for the operation of the enterprise (see "Instruction for the Sanitary Maintenance of Premises and Equipment of Production Enterprises" No. 658-66 and additions to the instructions). The territory of the enterprise. The territory of the enterprise is kept clean; driveways and walkways are landscaped and illuminated; pits for
  14. 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
  15. The main goals and objectives of the sanitary-epidemiological survey of public catering establishments
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  16. 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
  17. 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,
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