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Transportation of finished food and sanitary requirements for refreshment buffets


The release of ready-made food from basic canteens, factory-kitchens and its transportation to distribution cupboards should take place under conditions that ensure the safety of food and biological value and exclude infection and a decrease in the organoleptic properties of food.
Food should be dispensed on expeditions to canteens that have the heat and process equipment needed to dispense food. For each batch of food a document is issued indicating the date and hour of vacation. During the expedition, there should be a washing sink for repeated washing of shipping utensils.
For transportation of food, labeled thermoses and thermal containers are used; in some cases, flasks can be used to transport first dishes. The lids of the dishes should close tightly. Small shipments of perishable foodstuffs and bread are transported in labeled boxes, while milk and lactic drinks are transported in factory containers. Transportation is carried out in an extremely short time by special transport that meets sanitary requirements, which should not be used for transportation of non-food goods.
Refreshment buffets are equipped at industrial enterprises, institutions, educational institutions, where the number of workers or students is small and the construction of the dining room is impractical.
The device and equipment for the buffet-distributing should be carried out in accordance with sanitary requirements for public catering enterprises, taking into account the accuracy of the technological process.

The range of sold ready-made food and perishable products is agreed with the local authorities of the sanitary-epidemiological service and approved on the basis of local conditions: a set of premises, the availability of equipment for heating and cooling, etc. The range of ready-made food should be varied by day, taking into account recommendations for various professional groups working people.
The timing of the sale of prepared food should not exceed 3 hours, including transportation time. With a decrease in temperature, the main dishes should be heated, liquid dishes - boiled. Perishable foods should be stored in refrigeration units.
Cleaning, washing dishes should be carried out in accordance with sanitary requirements for public catering.
Workers of industrial enterprises working in the evening or night shifts should be provided with hot meals, in connection with which the time of receipt of prepared food from the base dining room should be consistent with the time of lunch break for workers. Getting ready food once a day is prohibited.
Monitoring the quality of food, observing the sanitary regime is carried out daily by representatives of public organizations and the health center, in contact with which the assistants of the sanitary doctor should work.
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Transportation of finished food and sanitary requirements for refreshment buffets

  1. SANITARY REQUIREMENTS FOR STORAGE AND DISTRIBUTION OF FINISHED FOOD.
    Prior to the distribution, the quality of food should be checked by the cook who prepared the dish, as well as by the marriage committee with the corresponding entry in the special marriage magazine, which should be at the enterprise. For the distribution of food, special distribution lines and counters are used, which should ensure the preservation of the quality of the finished food. When serving hot dishes (soups, sauces, drinks)
  2. SANITARY REQUIREMENTS FOR ORGANIZATION OF RECEIVING OF READY FOOD
    Great influence on the processes of digestion and assimilation of food has the environment of its intake. The food process should be organized in such a way that no extraneous stimuli exert an influence on it at that time and can not extinguish the excitation that has arisen in the central nervous system. “Dining room,” said I.P. Pavlov, - there must be a special one, so that all the worries of the day will be left on its doorstep. ”
  3. “SANITARY REQUIREMENTS FOR HEAT PROCESSING OF FOOD PRODUCTS, STORAGE AND DISTRIBUTION OF FINISHED FOOD”
    “SANITARY REQUIREMENTS FOR HEAT PROCESSING OF FOOD PRODUCTS, STORAGE AND DISPOSAL OF FINISHED
  4. Sanitary requirements for food transportation
    For transportation of food special transport is used. Sanitary control over the transportation of food products is carried out periodically at transport bases, as well as during the delivery of products to their destination, when they are unloaded at public catering facilities and other facilities. Vehicles must be specialized for the transport of a particular type of food
  5. VETERINARY AND SANITARY REQUIREMENTS FOR PREPARATION, TRANSPORTATION OF LEATHER-FUR AND TECHNICAL RAW MATERIALS OF ANIMAL ORIGIN
    The following are subject to veterinary supervision: leather and fur raw materials, wool, bristles, hair, bones, horns, hooves, fluff, feathers, intestinal raw materials, wastes during processing of raw materials of animal origin for technical purposes in places of harvesting, storage, transportation - these are utilization plants, stud farms, factories fur products, factories for the primary processing of wool, etc. Control is carried out by staff veterinarians,
  6. VETERINARY AND SANITARY REQUIREMENTS FOR PREPARATION AND TRANSPORTATION OF LEATHER-FUR AND TECHNICAL RAW MATERIALS OF ANIMAL ORIGIN
    At meat-processing enterprises, animals are examined by veterinarians before slaughter and allowed to kill only healthy animals. Raw materials obtained from them are usually safe in relation to infectious diseases. However, animals with infectious diseases caused by unstable pathogens are also killed. In these cases, technical raw materials are neutralized at the place of its receipt. Therefore in warehouses
  7. Realization and storage of prepared food
    Prepared food dispensed to visitors in public catering facilities should have a certain temperature, providing better digestibility and preserving its taste. Storage conditions for finished food at the distribution should prevent the development of residual microflora. Food warmers are used to heat dishes. The temperature of the first dishes and hot drinks should not be lower than 75 ° С, the second dishes should not
  8. REQUIREMENTS FOR THE DISTRIBUTION OF REALIZATION OF FINISHED PRODUCTS
    Prior to the distribution, the quality of the finished dishes should be checked by the cook who prepared the dish, as well as by the marriage committee with the corresponding entry in the marriage magazine. Marriage commissions may include a director or his deputy, a process engineer, production manager or his deputy, a team leader or a highly qualified chef, a confectioner of the V-VI category, a medical worker (if he
  9. HYGIENIC REQUIREMENTS FOR TRANSPORTATION OF FOOD
    Food products are transported by various means of transport: sea, river, rail, road, horse-drawn, aviation. During transportation, it is necessary to comply with conditions that exclude a decrease in the quality of food products. For transportation of food special transport is used. Use it for other purposes (transportation of garbage, construction
  10. Requirements for the transportation, reception and storage of raw materials, food products
    To prevent the occurrence and spread of mass infectious diseases, raw materials and food products are transported by special, clean transport, to which a sanitary passport is issued in the prescribed manner. The inside of the vehicle body is upholstered with material that can be easily sanitized and equipped with shelving. Persons accompanying foods along the route and
  11. VETERINARY AND SANITARY EXPERTISE IN THE PRODUCTION OF CANNED PRODUCTS AND FINISHED PRODUCTS
    The clear organization and implementation of hygiene requirements at all stages of canning production is crucial for obtaining high-quality and sanitary-safe canned meat. Hygiene of canning production is similar to that for sausage production. The veterinary and sanitary examination of finished canned meat cans has its own characteristics. At
  12. 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
  13. Sanitary and epidemiological requirements for the planning and arrangement of premises
    Space-planning and design solutions of premises should provide for the sequence (flow) of technological processes that exclude oncoming flows: • raw materials, raw semi-finished products and finished products; • used and clean dishes; • oncoming traffic of visitors and staff; • finished products and food waste. Recruitment and floor space should
  14. SANITARY REQUIREMENTS FOR TRANSPORTATION OF FOOD
    Compliance with sanitary requirements during transportation, reception, storage, mechanical culinary and heat treatment of food products, as well as at the stage of storage and sale of finished food contributes to the preservation of the nutritional value of products, prevention of contamination of food products and prepared food with bacteria (including pathogenic ones), prevention food poisoning and intestinal infections.
  15. Sanitary requirements for cooking shops
    In culinary stores, selling ready-made culinary, confectionery and semi-finished products manufactured at large catering establishments equipped with modern technology is becoming more widespread. Culinary shops are equipped in residential neighborhoods, and departments for the sale of semi-finished products and culinary products - in grocery stores, in industrial
  16. Sanitary requirements for food manufacturing enterprises
    Food production enterprises include meat, dairy, bakery, and confectionery industries, as well as food and taste production (tea factories, etc.), livestock complexes, dairy farms, and poultry farms. When conducting ongoing sanitary inspection, it is recommended to inspect the enterprise along the process (specific,
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