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In order to prevent food poisoning in preschool institutions, it is proposed:

strictly observe the sanitary and anti-epidemic regime on the catering units; 2) daily check the staff of the catering department for the presence of pustular diseases and immediately remove the sick from work; 3) strictly monitor the terms of sale and storage conditions of perishable products and ready-made food, strictly observe the technology of cooking vegetable dishes, conduct the marriage of food before distribution; 4) to prohibit confectionery with cream in the diet of children; 5) to leave a daily sample and store it in appropriate conditions; 6) to ensure the organization of health education among staff and parents.
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In order to prevent food poisoning in preschool institutions, it is proposed:

  1. Hygienic requirements for kindergartens
    General Provisions The main types of kindergartens are kindergartens, kindergartens and the most common and preferred in modern conditions, combined kindergartens (nurseries). Preschool institutions are organized for children aged 2 months to 7 years and are completed in groups according to the age principle (Table 133) *. Table 133. Groups of preschool children
  2. Types of Preschools
    Preschool institution - provides pedagogical and medical services for the upbringing, training, care and supervision of children from 2 months to 6 (7) years, as well as methodological assistance to parents or persons substituting them, based on approved education and training programs. Types of preschool institutions 1) a kindergarten of a general developing type with priority implementation of one or
  3. Human food poisoning and their classification. Foodborne infections and their prevention
    1 According to the international classification of diseases, food poisoning is allocated to a separate group of diseases. These include mainly acute diseases caused by the use of food massively seeded with microbes or containing toxic substances. According to the classification of food poisoning, adopted in 1981 and built according to the etiopathogenetic principle, food poisoning by
  4. Microclimate of preschool institutions.
    Ventilation mode and ventilation rules of preschool institutions. Air pollution, together with the violation of the natural physical composition, makes the air environment surrounding us extremely unfavorable for life, which, according to the latest scientific data, forces the human body to spend 80% of its internal resources only on ensuring the possibility of existence in it. Permanent Premises
  5. FOOD INFECTIONS, FOOD POISONINGS AND GREASY DISEASES
    FOOD INFECTIONS, FOOD POISONINGS AND GREASY
  6. Food poisoning.
    Basic concepts. Classification of food poisoning. Food poisoning (intoxication) refers to acute illnesses arising from eating foods containing substances of a microbial and non-microbial nature that are poisonous to the body. Unlike intestinal infections, food poisoning occurs in people quickly and lasts several days, but in some cases they take on a very severe character and
  7. Non-microbial food poisoning
    Food poisoning of a non-microbial etiology includes poisoning with products that are poisonous under certain conditions or poisonous in nature, as well as poisoning with impurities of chemicals. Food poisoning of non-microbial etiology accounts for approximately 5-10% of all food poisoning. In presenting this issue, the focus is on natural hazards,
  8. Food poisoning
    Food poisoning is a non-contagious disease that occurs after eating foods massively seeded with certain types of microorganisms or containing toxic substances of a microbial and non-microbial nature. Food poisoning is the most extensive type of foodborne disease. When consuming foods massively seeded with microorganisms or containing products
  9. FOOD INFECTIONS AND FOOD POISONINGS
    FOOD INFECTIONS AND FOOD
  10. Food poisoning
    Food poisoning refers to acute illnesses arising from the use of food containing substances that are toxic to the body of a microbial and non-microbial nature. Unlike intestinal infections, food poisoning occurs quickly in people and lasts several days, but in some cases they take on a very severe character and can be fatal. Particularly sensitive to food
  11. Food poisoning and their prevention
    Food poisoning refers to acute and, less commonly, chronic diseases caused by the use of poor-quality food, seeded with certain types of microorganisms or containing toxic substances. Alcohol intoxication, poisoning for the purpose of murder or suicide, food allergies, poisoning as a result of excess ingestion do not apply to food poisoning
  12. NON-MICROBIAL NATURE FOOD POISONINGS
    Food poisoning of a non-microbial nature includes poisoning with plant products (mushrooms, poisonous plants, seeds of cereal crops), animal products (fish organs, bee honey) and poisoning with impurities to the product of toxic chemicals. Food poisoning of non-microbial origin is less common than poisoning of bacterial etiology, and makes up only 5-10%
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