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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.
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