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Requirements for the distribution of dishes and the release of semi-finished products and culinary products

Daily check the quality of semi-finished products, dishes and culinary products. In this case, indicate the time of manufacture of the product, its name, the results of organoleptic evaluation, including the assessment of the degree of readiness, the time of permission to distribute (sell) products, manufacturer of products, full name organoleptic evaluator.

During distribution, hot dishes (soups, sauces, drinks) should have a temperature of at least 75 ° C, main dishes and side dishes - at least 65 ° C, cold soups, drinks - not higher than 14 ° C.

Ready first and second courses can be on the food warmer or hot plate no more than 2-3 hours from the date of manufacture. Salads, vinaigrettes, gastronomic products, other cold dishes and drinks are displayed in portioned form in a refrigerated counter-display case and sold within 1 hour.

When compiling a menu of two or three meals a day for organized groups, dishes of the same name and side dishes for one day do not include.

It is forbidden to leave the next day:

• salads, vinaigrettes, pastes, jellies, jellied dishes, cream products and other especially perishable cold dishes (except for those types whose shelf life is prolonged by the State Sanitary and Epidemiological Surveillance);

• milk, cold, sweet soups, mashed soups;

• boiled meat, portioned for first courses, pancakes with meat and cottage cheese, chopped meat, poultry, fish;

• sauces; omelets; mashed potatoes, boiled pasta;

• drinks of own production.

In exceptional cases, with a mandatory mark, the remaining food must be cooled and stored at a temperature of 4 +/- 2 ° C for no more than 18 hours. Before being sold, chilled food is tasted and then subjected to heat treatment (boiling, frying on a stove or in an oven). with repeated tasting. The term for the sale of food after secondary heat treatment is not more than 1 hour. Freshly prepared food is not mixed with leftovers from the previous day.

For the distribution of ready-made meals use clean dry dishes and cutlery.
Reuse of disposable tableware and appliances is prohibited.

Handout equipment should be clean, in sufficient quantity for each type of finished product (dish).

If it is necessary to transport finished products, they are delivered in thermoses or in specially selected, well-washed dishes with tight-fitting lids. The shelf life of hot first and second courses in thermoses should not exceed 3 hours (including the time of their transportation).

Semi-finished products, ready meals and other products produced by food organizations for sale through a distribution network are manufactured according to technological instructions, regulatory and technical documentation, agreed with the bodies of the Sanitary Inspection in the established order.

Products sold outside the catering through the distribution network must have a sanitary and epidemiological conclusion.

For the delivery of semi-finished products from prefabricated to pre-cooked or culinary stores, they use clean, labeled containers that meet the requirements of regulatory and technical documentation, with tightly fitting lids, as well as packaging materials authorized by the Sanitary Inspection.

When selling products, conditions must be created for the separate storage and dispensing of semi-finished and finished products.

Food waste is collected in a special marked container (buckets, tanks with lids), which is placed in refrigerated chambers or in other rooms specially designated for this purpose. Tanks and buckets after removal of waste are washed with detergents and disinfectants, rinsed with hot water at a temperature of 40-50 ° C and dried. Wash containers for food waste in a designated place. For transportation of waste use specially designed vehicles for this.
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Requirements for the distribution of dishes and the release of semi-finished products and culinary products

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