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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

  1. 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,
  2. Sanitary and epidemiological requirements for public catering establishments
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    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
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    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,
  6. 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
  7. 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.
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  9. Sanitary and epidemiological evaluation of catering projects
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  10. 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
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