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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.

The content of the work:

1. Familiarity with detergents and disinfectants.

2. Determining the effectiveness of chlorine-based disinfectants.

3. Laboratory control of the sanitary regime of public catering enterprises.


I. Equipment (per one workplace):

1. Technochemical scales.

2. Mortar.

3. Flask or cylinder per 100 ml.

4. Flask with a ground stopper on 250 ml.

5. Pipettes for 1 ml - 1 pc., For 5 ml - 2 pcs., For 10 ml - 3 pcs.

6. Burette for titration.

7. Graduated test tube with marks A and B (50-100 ml cylinder).

8. Iodine starch indicator paper.

9. Rubber bulb.

10. Cutting boards, tableware, etc.

II. Reagents

1. Chlorine-containing disinfectants.

2. Detergents.

3. Distilled water.

4. 10% potassium iodide solution.

5. 10-25% solution of sulfuric or hydrochloric acid.

6. 0.1 n sodium hyposulfite solution.

7. 1% starch solution.

8. 1% solution of phenolphthalein.

9. 0.1 N HC1 solution.

10. 0.5% sodium bicarbonate solution.

11. A solution of iodine potassium starch.

12. Coal powder.

13. "Special reagent" for the detection of fat. (0.05 g of Sudan-3 dye is dissolved in 80 ml of ethyl alcohol. 0.02 g of methylene blue is dissolved in 18 ml of distilled water. The solutions are mixed and 2 ml of 15% ammonia solution is added).

14. 0.2% solution of bleach, chloramine, etc.

15. The ether.

16. 0.01% solution of methylene blue.

The sale of high-quality products at public catering enterprises and the health status of consumers largely depend on the compliance with the sanitary regime of enterprises.

Sanitary regime - the maintenance of a clean territory, all premises, equipment, inventory, dishes, containers, personal hygiene, as well as the implementation of all production processes in strict accordance with sanitary rules.

The sanitary regime is ensured by a complex of sanitary measures: cleaning, washing, disinfection, disinsection, disinfestation and personal hygiene of personnel.
The effectiveness of the sanitary condition of catering organizations is largely determined by the use and choice of detergents and disinfectants.

Evaluation of the effectiveness of sanitary measures is carried out by instrumental and laboratory control, which allows you to obtain objective data, identify ways of the spread of infectious diseases and develop health measures.

The main type of laboratory monitoring of compliance with the sanitary regime at food facilities is the microbiological examination of food products, washes from tools, utensils, equipment, hands of workers, etc. However, the microbiological method, due to its complexity, cannot always be applied. Therefore, along with microbiological control, the simplest instrumental methods for monitoring compliance with sanitary and hygienic norms and rules in the production, transportation, storage and sale of food products are currently widely used.

When assessing the sanitary regime of a food enterprise, the correct use of detergents and disinfectants, the temperature and timely change of water in the washing baths, the concentration of detergents and disinfectants in the water, the content of active chlorine, the degree of cleanliness of inventory, equipment, hands of personnel, etc. are monitored.
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The sanitary regime of public catering enterprises and methods of its control

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