Sanpin 10.79 01 public catering. Sanpin catering

The visit of an inspector from Rospotrebnadzor makes any head of a catering company nervous. The requirements for the operating mode of such organizations are high and are strictly regulated by regulatory documents, one of which is SanPiN 2.3.6.1079-01 on public catering.

In this article, you will learn:

Sanitary rules for catering establishments - SanPiN 2.3.6.1079-01

The full title of the document under discussion is - Sanitary rules"Sanitary and Epidemiological Requirements for Organizations Catering, manufacturing and turnover in them food products and food raw materials. SanPiN 2.3.6.1079-01 ". It has been in effect since 2002 (of course, with regular additions).

SanPiN for catering enterprises is a detailed set of rules, the main task of which is to prevent the outbreak and spread of infectious diseases, as well as cases of poisoning among the population.

General provisions and scope of SanPiN on public catering

SanPiN strictly regulates the following sanitary and hygienic standards:

placement, arrangement, layout, sanitary-technical condition, maintenance of catering organizations;
conditions of transportation, acceptance, storage, processing, sale of food raw materials, food products;
technological production processes, working conditions,.

All legal and individuals, whose activities are related to catering both periodically (at social events) and on an ongoing basis. The form of ownership or departmental affiliation of the organization does not matter - the rules do not make any exceptions. They include operating, under construction, reconstructed enterprises.

Also, this document is the foundation for drawing up internal sanitary standards and rules at catering establishments that serve different groups of the population: children's institutions, health-improving, transport organizations and others.

Requirements for the arrangement and maintenance of premises, working conditions, equipment, inventory

Let's start with the first group of requirements. SanPiN for public catering requires that all aspects of the location of such enterprises meet sanitary standards. It is important that their activities do not have a negative impact on the living conditions of those around them. If an organization is located in a non-residential premises of a residential building, then additional restrictions are imposed on its mode of operation.

The rules prohibit catering enterprises from using their areas for any other activity, placing pets or birds on them, housing for personnel, and allowing unauthorized persons to enter production facilities.

The conditions for the acceptance of raw materials and products, as well as the collection of garbage and food waste, are discussed separately.

A prerequisite for the organization's work is the equipment of the premises with internal water supply and sewerage systems. According to the norms of SanPiN for public catering, in case of failure of any of these systems, the activity of the enterprise should be suspended.

The norms of storage, as well as the use of equipment and inventory, are considered separately. To get an idea of how detailed the sanitary standards for catering establishments regulate the mode of operation, consider just one example. According to the rules, hand washing of tableware should be done as follows:

removal of food debris;
washing in water with the addition detergents in the first section of the bath;
washing in a second bath with a water temperature of at least 40 ° C, with detergents in an amount half as much as in the first;
rinsing in the third section with running water with a temperature of at least 65 ° C using a flexible hose with a shower head;
drying on lattice shelves, racks;
disinfection at the end of the working day.

Washing in a two-section bath differs from a three-section bath in the 2nd stage, as well as in the fact that the dishes are washed with brushes.

Cutlery is washed by hand with detergents, rinsed in running water, calcined in ovens, baking cabinets, ovens for 10 minutes. After the end of the process, dishwashing brushes should be cleaned, soaked in water with a temperature of at least 45 ° C, adding detergents, then disinfected or boiled, rinsed with running water, dried, stored in a specially designated place.

Requirements for transportation, storage, processing of raw materials and production of products

Consider the requirements that SanPiN imposes on working with raw materials and finished products.

For transportation, it can be used after thorough cleaning, if you have a valid sanitary passport for it. For the transportation of perishable goods, only machines with isothermal equipment may be used. The storage of raw materials and products is also very strictly regulated up to their individual types.

Frozen meat should be stored on racks or pods, sausages and sausages - in supplier's containers or in production containers, fruits and herbs - in boxes at a temperature not exceeding 12 ° C. In this case, the container must be supplied with marking labels indicating the expiration date.

Further, SanPiN describes in detail the permitted methods of processing raw materials and manufacturing products (Chapter 8). Individual dishes and products, such as naval pasta or dried fish, are not allowed to be prepared or served to visitors.

Finally, the rules clearly regulate the order of serving dishes, dispensing semi-finished products and culinary products.

Sanitary requirements for personal hygiene of personnel

Next important topic, which rises in the sanitary rules for catering establishments, are the issues of personal hygiene of workers. An employee employed in food production is obliged to:

leave your personal clothes, things in the locker room;
use only special clothing, keep it clean;
take off these clothes before going to the toilet, and then wash your hands thoroughly with soap and water;
before the start of the shift, wash your hands with soap and water, hide your hair under a cap, scarf or net, remove jewelry, watches, pins;
at the first sign of a cold, digestive problems, suppuration, cuts or burns, contact the administration of the enterprise;
inform management about any intestinal diseases in their family members;
, do not eat food in the workplace.

Organization of production control

SanPiN on public catering obliges all employers in their area of responsibility, as well as to conduct laboratory tests for microbiological indicators. The procedure for these measures must be coordinated with Rospotrebnadzor.

Requirements for compliance with sanitary rules

The next part of SanPiN essentially summarizes the basic requirements for the operating mode of the enterprise. In accordance with it, the management is required to ensure the implementation of the current sanitary rules, to employ only those who have passed professional, hygienic training and certification. Full list requirements can be found in paragraph 15.1 of the Sanitary Regulations.

Careful, fine!

Violation of the requirements of SanPiN for catering establishments may lead to an administrative penalty in accordance with.

a fine of 2,000-3,000 rubles or suspension of activities for up to 90 days for officials;
a fine of 20,000-30,000 rubles or suspension of activities for up to 90 days for legal entities.

Microclimate parameters and maximum permissible concentration

Separately, it is worth mentioning the requirements for maintaining the microclimate and maximum permissible concentration in production and storage facilities. According to the rules for catering enterprises, all of these areas should and preferably have hot water heating systems. Heating appliances must be kept clean and away from refrigeration equipment.

The characteristics of air conditioning, heating, artificial and natural lighting systems must fully comply with the requirements of the regulations.

The procedure for conducting medical examinations of personnel

Finally, we will consider the rules for conducting medical examinations of employees. Of course, before joining a catering establishment, a future employee must undergo a preliminary medical examination. In the future, he will have periodic medical examinations, professional hygienic training, certification. The same applies to pre-internship students.

In accordance with the norms of SanPiN for public catering, all the results of medical examinations, marks on the passage of hygienic training and certification must be entered

Resolution
Chief State Sanitary Doctor of the Russian Federation of November 8, 2001 No. 31
"On the introduction of sanitary rules"

Based on the Federal Law "On the Sanitary and Epidemiological Welfare of the Population" dated March 30, 1999 No. 52-FZ and the Regulation on State Sanitary and Epidemiological Standardization, approved by the Government Russian Federation dated July 24, 2000 No., I declare:

1. Introduce the sanitary rules "Sanitary and epidemiological requirements for public catering organizations, the manufacture and circulation of food products and food raw materials in them. SanPiN 2.3.6.1079-01 ", approved by the Chief State Sanitary Doctor of the Russian Federation on November 06, 2001, from February 1, 2002.

2. From the moment of the introduction of the specified sanitary and epidemiological rules, the sanitary rules “Sanitary and epidemiological requirements for public catering organizations, the manufacture and circulation of food raw materials and food products in them shall be considered invalid. SanPiN 2.3.6.959-00 ", approved by the Chief State Sanitary Doctor of the Russian Federation on July 31, 2000.

G.G. Onishchenko

Registration number 3077

2.3.6. CATERING ORGANIZATIONS

Sanitary and Epidemiological Requirements
to catering organizations, manufacturing
and the turnover of food products in them
and food raw materials

Sanitary and Epidemiological Rules

SP 2.3.6.1079-01

... General provisions and scope

1.1. These Sanitary and Epidemiological Rules (hereinafter referred to as the Sanitary Rules) are developed in order to prevent the emergence and spread of infectious and non-infectious diseases (poisoning) among the population of the Russian Federation and determine the basic sanitary and hygienic standards and requirements for placement, arrangement, planning, sanitary and technical condition, maintenance of organizations, conditions of transportation, acceptance, storage, processing, sale of food raw materials and food products, technological production processes, as well as working conditions, compliance with the rules of personal hygiene of workers.

1.2. Sanitary rules apply to existing, under construction and reconstructed catering organizations, regardless of ownership and departmental affiliation, including the preparation of food and drinks, their storage and sale to the population.

These sanitary rules are binding on all citizens, legal entities and individual entrepreneurs, whose activities are related to the organization of catering for the population, including during the period of mass public events (fairs, sports competitions, Olympiads, Universiades, cultural and entertainment, rallies and other similar public events).

1.3. These rules are the basis for the development of sanitary norms and rules for public catering organizations that provide catering for various groups of the population (children, adolescents, medical institutions, meals on transport, etc.).

... Accommodation requirements

2.1. Accommodation of organizations, provision of land plots, statement project documentation for construction and reconstruction, commissioning is allowed if there is a sanitary and epidemiological conclusion on their compliance with sanitary rules and norms.

2.2. Organizations can be located both in a detached building and in an attached, built-in-attached to residential and public buildings, in non-residential floors of residential buildings, in public buildings, as well as on the territory of industrial and other facilities to serve the working personnel. At the same time, the living conditions, recreation, treatment, and labor conditions of people should not deteriorate.

When placing public catering organizations in attached, built-in-attached to residential and public buildings, in non-residential floors of residential buildings, in public buildings, hygienic standards for noise, infrasound, vibration, electromagnetic fields in residential, public buildings and on the territory of residential buildings must be observed , as well as maximum permissible concentrations and approximate safe levels of exposure to pollutants in the air of populated areas.

It is not recommended to locate production workshops of organizations in basements and semi-basements.

Organizations located in residential buildings should have entrances isolated from the residential part of the building. Acceptance of food raw materials and food products from the courtyard of a residential building, where windows and entrances to apartments are located, is not allowed. Loading should be carried out from the ends of residential buildings without windows, from underground tunnels from the side of highways in the presence of special loading rooms.

(Modified edition. Amendment No. 4)

2.3. Orientation, placement of production and storage facilities, their layout and equipment must ensure compliance with the requirements of sanitary legislation, technological production regulations, quality and safety finished products, as well as working conditions of workers.

2.4. When designing, building new and reconstructing existing organizations, taking into account the range of products being developed, one should be guided by the current building codes, technological design standards of public catering organizations, as well as the requirements of these Rules. .

2.5. The organizations do not place premises for housing, do not carry out works and services that are not related to the activities of catering organizations, and do not keep pets and poultry.

There should be no unauthorized persons in production and storage areas.

2.6. To collect garbage and food waste on the territory, separate containers with lids should be provided, installed on hard-surfaced sites, the dimensions of which exceed the base area of the containers by 1 m in all directions.

It is allowed to use other special closed structures for collecting garbage and food waste.

Garbage bins are cleaned when no more than 2/3 of their volume is filled, after which they are cleaned and disinfected using means permitted by the bodies and institutions of the state sanitary and epidemiological service in the prescribed manner.

The waste collection site is located at a distance of at least 25 m from residential buildings, playgrounds and recreation areas.

The sites should be located on the side of the carriageway and not be located in the courtyards of residential buildings.

2.8. The territory of the organization must be landscaped and kept clean.

III... Requirements for water supply and sewerage

3.1. Organizations, regardless of their form of ownership, capacity, location, are equipped with internal water supply and sewerage systems.

Water supply to organizations is carried out by connecting to a centralized water supply system; in its absence, an internal water supply system is equipped with a water intake from an artesian well, wells, and drainage.

Sources of water supply for newly built, reconstructed and operating enterprises, stand-alone hot water supply devices with wiring through the system must meet the requirements of the relevant sanitary rules.

The location, equipment, maintenance of water intake structures (mine, pipe wells, springs capturing) and the adjacent territory must comply with sanitary rules.

3.2. The quality of water in the organization's water supply systems must meet the hygienic requirements for water quality centralized systems drinking and decentralized water supply.

3.3. The amount of water used by the organization must fully meet its needs. Water consumption rates must correspond to table. and .

Water consumption rates for cooking semi-finished products * 1)

___________

* 1) Does not apply to semi-finished products high degree readiness.

table 2

Estimated second water consumption and percentage of simultaneous equipment operation

	Equipment	Water consumption, l / s	Percentage of simultaneous action
	Washing baths
	Sinks (industrial)
	Dishwashers
	Potato washers, potato peelers and boilers
	Cooking boilers
	Ice makers
Notes. 1. Water consumption by refrigeration units should be taken according to technical characteristics these installations. 2. The hot water supply should be designed to wash baths and industrial sinks, as well as to watering taps for washing grease traps, dirt ponds and waste collectors.

All production halls are equipped with sinks with hot and cold water supply. At the same time, it is necessary to provide for such designs of mixers that exclude re-contamination of hands after washing.

Hot and cold water is supplied to all washing baths and sinks with the installation of mixers, as well as, if necessary, to technological equipment.

The hot water temperature at the point of parsing must be at least 65 ° C.

For hot water supply networks, materials are used that can withstand temperatures above 65 ° C.

3.4. It is forbidden to use hot water from the water heating system for technological, household and household purposes, as well as for processing technological equipment, containers, inventory and premises.

It is prohibited to use imported water in organizations.

3.5. In the absence of hot or cold water, the organization suspends its work.

(Revised edition, Rev. No. 2)

3.6. The device of the sewerage system of organizations must comply with the requirements of the current building codes for sewerage, external networks and structures, internal water supply and sewerage of buildings, as well as the requirements of these Rules .

3.7. The disposal of industrial and domestic wastewater is carried out into the system of centralized sewage treatment facilities, in their absence, into the system of local sewage treatment facilities, must meet the requirements of the relevant sanitary rules.

Internal system sewerage system of industrial and domestic wastewater should be separate with independent outlets into the on-site sewerage network.

The production level of industrial effluent is equipped above the production level of domestic and faecal effluent.

Premises with the presence of drain ladders, washing baths, sinks, toilet bowls are not located below the level of the intra-site sewage system adjacent to the food facility.

Horizontal sewerage outlets from all production facilities, regardless of the number of sanitary devices, have pipe cleaning devices.

At the end sections of the horizontal sewerage branches, "breathing" risers are arranged to exclude the suction effect during salvo discharge of waste water from the equipment.

(Modified edition, Amendment No. 2)

3.8. Production equipment and washing tanks are connected to the sewerage network with an air gap of at least 20 mm from the top of the receiving funnel. All receivers of domestic sewerage drains have hydraulic gates (siphons).

3.9. Discharge of untreated wastewater into open water bodies and the adjacent territory, as well as the installation of absorption wells, is not allowed.

3.10. The laying of internal sewerage networks with domestic and industrial wastewater is not carried out under the ceiling of dining rooms, production and storage facilities of organizations. Sewer risers with industrial drains are allowed to be laid in production and warehouse premises in plastered boxes without revisions.

Domestic sewerage risers from the upper floors of residential buildings and buildings for other purposes are allowed to be laid only in technological channels (horizontal, vertical).

Sewer risers are not laid in dining rooms, production and storage facilities.

3.11. In premises located in residential buildings and buildings for other purposes, the networks of household and industrial sewerage organizations are not combined with the household fecal sewerage system of these buildings.

3.12. In sanitary facilities, showers and bathrooms located above organizations, floors must be waterproofed.

3.13. All production workshops, washing, defroster, loading, food waste storage room should be equipped with drain ramps with a floor slope towards them.

In the vestibule of the toilet for personnel, a separate tap with a mixer should be provided at a level of 0.5 m from the floor for taking water intended for cleaning floors, as well as a drain with a slope towards it.

3.14. All stationary organizations are equipped with toilets and sinks for washing the hands of visitors. Combining staff and visitor toilets is not permitted.

It is recommended to place temporary fast service organizations (pavilions, tents, vans, etc.) in places equipped with public toilets.

In all organizations under construction and reconstruction, toilets and sinks for washing the hands of personnel should be equipped with devices that exclude additional contamination of hands (elbow, pedal drives, etc.).

... Requirements for working conditions in industrial premises

4.1. The working conditions of employees of organizations must meet the requirements of the current normative documents in the field of occupational health, approved in the prescribed manner.

Sanitary and household provision of workers is carried out in accordance with the current sanitary rules, building codes for administrative and residential buildings.

In all organizations, the necessary conditions are created to comply with the rules of personal hygiene of personnel (the presence of soap, towels, toilet paper etc.).

4.2. The microclimate indicators of industrial premises and premises for visitors must comply with the hygienic requirements for the microclimate of industrial premises.

4.3. When using air conditioning systems, the microclimate parameters in industrial premises must correspond to the optimal values of sanitary standards. In the presence of ventilation systems with a mechanical or natural stimulus, the parameters must meet the permissible standards.

4.4. Production, auxiliary and sanitary premises are equipped with supply and exhaust mechanical ventilation in accordance with the requirements of the current rules and regulations.

In the premises for finishing confectionery, the supply ventilation system is performed with an anti-dust and bactericidal filter, which ensures the supply of clean air in this room.

The ventilation system openings are closed with a fine-mesh polymer mesh.

Household premises (toilets, pre-showers, women's hygiene rooms) are equipped with autonomous exhaust ventilation systems, mainly with natural urge.

In systems of mechanical supply ventilation, it is recommended to provide for the purification of the supplied outside air and its heating during the cold season. Air intake for supply ventilation is carried out in the zone of least pollution at a height of at least 2 m from the ground surface.

It is recommended to equip the loading rooms, expeditions, lobbies with thermal curtains to prevent the ingress of outside air during the cold season.

4.5. Equipment and washing baths, which are sources of increased release of moisture, heat, gases, are equipped with local exhaust systems with a predominant exhaust in the zone of maximum pollution.

4.6. The device and equipment for emissions of local exhaust ventilation systems should not affect the deterioration of living conditions and stay of people in residential buildings, premises and buildings for other purposes.

The exhaust ventilation system of organizations located in buildings for other purposes is equipped separately from the ventilation system of these buildings. Exhaust ventilation shafts protrude above the roof ridge or flat roof surface to a height of at least 1 m.

4.7. The organization provides the air-thermal balance of the premises.

The supply air is supplied to the cleanest rooms. To reduce aerodynamic resistance to air movement in ventilation systems, air ducts are made with minimum amount turns.

4.8. The permissible values of the intensity of thermal radiation at workplaces from production equipment should not exceed 70 W / m 2 when the irradiated surface of the human body is 25 - 50%. To prevent the adverse effects of infrared radiation on the body of cooks, confectioners should:

Apply sectional modular equipment;

Fill the working surface of the plates with dishes as much as possible;

Timely turn off sections of electric stoves or switch to a lower power;

At workplaces near stoves, stoves, ovens and other equipment operating with heating, use air spraying;

To regulate intra-shift work and rest regimes of workers.

4.9. The content of harmful substances in the air of the working area of industrial premises should not exceed the maximum permissible concentration (MPC) of harmful substances in the air of the working area.

4.10. To prevent the formation and ingress of harmful substances into the air of industrial premises, it is necessary:

Strictly observe the technological processes of cooking;

Ensure complete combustion of fuel when operating gas stoves;

Operations related to sifting flour, powdered sugar and other bulk products should be performed at a workplace equipped with local exhaust ventilation;

All work should be carried out only with the supply and exhaust or local exhaust ventilation switched on.

4.11. In newly built and reconstructed organizations, it is not allowed to install stoves operating on coal, wood, solid fuel, etc.

It is allowed to cook dishes on the grill in catering organizations located in detached buildings, provided that modern equipment is used.

(Modified edition. Amendment No. 4)

4.12. Production, auxiliary premises and premises for visitors are provided with heating (water or other types) in accordance with the requirements for heating, ventilation and air conditioning, as well as with the requirements of these Rules .

In organizations, it is preferable to provide for water heating systems.

Heating devices should be regularly cleaned of dust and dirt and should not be located near refrigeration equipment.

4.13. Natural and artificial lighting in all production, warehouse, sanitary and utility and administrative premises must comply with the requirements for natural and artificial lighting, as well as the requirements of these Rules . At the same time, natural light is used as much as possible.

4.14. In the workshop for the preparation of cold dishes and snacks, in the confectionery workshops, where the preparation of cream and the finishing of cakes and pastries is carried out, when linking the project, a northwest orientation is provided, as well as the use of devices for protection against insolation (blinds, special glasses and other devices that reflect thermal radiation).

4.15. For illumination of industrial premises and warehouses, lamps are used in a moisture-proof design. Gloss should not be created in workplaces. Fluorescent lamps placed in rooms with rotating equipment (universal drives, cream beaters, kneaders, circular knives) must have lamps installed in antiphase. General lighting fixtures are placed evenly throughout the room. Lamps are not placed over stoves, technological equipment, cutting tables. If necessary, workplaces are equipped with additional lighting sources. Lighting must have protective fittings.

4.16. Illumination indicators for industrial premises must comply with established standards.

4.17. Lighting fixtures, fittings, glazed surfaces of windows and openings are kept clean and cleaned as they become dirty.

4.18. The permissible levels of noise and vibration at workplaces in industrial premises, dining rooms and sites of organizations must comply with the hygienic requirements for noise and vibration levels at workplaces, in residential and public buildings.

4.19. When designing, reconstructing and operating the premises in which the equipment that generates noise is located, measures should be taken to protect people from the harmful effects of noise, taking into account compliance with the current regulatory requirements.

4.20. To protect workers from noise in rooms where equipment that generates noise is located, the following measures are taken to protect against its harmful effects:

Decoration of premises with sound-absorbing materials;

Installation of electric motors on shock absorbers using sound-absorbing casings, installation of equipment on vibration-absorbing foundations;

Timely elimination of malfunctions that increase the noise during the operation of the equipment;

Continuous monitoring of the fastening of the moving parts of machines and mechanisms, checking the condition of shock absorbers, lubricants, etc .;

Timely preventive maintenance and equipment repair;

Operation of equipment in the modes specified in the passport of the manufacturers;

Placement of workplaces, machines and mechanisms in such a way that the impact of noise on workers is minimal;

Placement of workplaces for waiters, bartenders, barmen in dining rooms in the least noisy places, far from the stage, acoustic systems;

Limiting the power output of the musical arrangement in the visitors' premises;

Organization of places for short-term rest of employees in rooms equipped with sound insulation and sound absorption;

Installation of suspended ceilings in hot shops at a distance of 40 - 50 cm from the ceiling.

4.21. The total duration of working hours (shifts) in organizations is established in accordance with the current labor legislation.

4.22. All laborious operations associated with lifting and moving weights are mechanized.

4.23. Pregnant women working at stoves, pastry ovens, ovens should be transferred, at the conclusion of a doctor, to work that is not associated with intense heat exposure and manual carrying of weights.

... Requirements for the arrangement and maintenance of premises

5.1. Space-planning and design solutions of premises should provide for a sequence (flow) technological processes, excluding the oncoming flows of raw materials, raw semi-finished products and finished products, used and clean dishes, as well as the oncoming traffic of visitors and staff.

At preparatory organizations operating on semi-finished products, work on raw materials is not carried out.

5.2. The set and area of premises should correspond to the capacity of organizations and ensure compliance with sanitary rules and regulations.

For temporary storage of ready-made meals prior to their implementation in the catering organization, premises equipped with refrigerators and shelves should be provided.

(Modified edition. Amendment No. 4)

5.3. Technological equipment is located so as to provide free access to it and compliance with safety regulations.

5.4. When fast service organizations operate on semi-finished products of a high degree of readiness, in which small-sized specialized technological equipment, dishes and disposable appliances, single-room layout is allowed with the allocation of separate working areas equipped with equipment.

When using tableware, tea utensils, reusable appliances, a dishwasher is installed.

(Changed edition, Amendment No. 2 .)

5.5. The walls of industrial premises to a height of at least 1.7 m are finished with facing tiles or other materials that can withstand wet cleaning and disinfection. Ceilings are plastered and whitewashed or finished with other materials. The floors are made of non-slip impact resistant materials and slopes towards the gullies.

Painting of ceilings and walls of production and auxiliary premises of confectionery shops is carried out as needed, but at least once a year.

5.6. Warehouse walls and ceilings are plastered and whitewashed. Walls to a height of at least 1.7 m are painted with moisture-resistant paints for interior decoration.

The floors are made of moisture-resistant materials of increased mechanical strength (shock-resistant) with the incorporation of junctions of building structures with fine-mesh metal mesh, steel sheet or cement-sand mortar with long metal shavings. The floors along the paths for loading raw materials and food in warehouse and production facilities should not have thresholds. The loading room is equipped with a platform and a canopy.

5.7. The decoration of dining rooms (halls) must be resistant to sanitation and disinfection.

The installation of decorative screens over the registers of heating systems made of polymer and synthetic materials is not carried out. Decorative panels for these purposes are made of metal and easily removable.

5.8. For the interior decoration of the premises, materials are used that are allowed by the bodies and institutions of the state sanitary and epidemiological service in the prescribed manner.

5.9. In workshops for the preparation of cold dishes, soft ice cream, in confectionery shops for the preparation of cream and finishing of cakes and pastries, in workshops and areas for portioning ready-made meals, packaging and forming sets of ready-made dishes, bactericidal lamps are installed, which are used in accordance with the instructions for use ...

(New edition. Amendment No. 4)

5.10. V production workshops it is not allowed to store breakable objects, mirrors, houseplants.

5.11. All premises of organizations must be kept clean. Routine cleaning is carried out constantly, in a timely manner and as needed.

In production shops, wet cleaning is carried out every day using detergents and disinfectants.

Cleaning of the dining table is obligatory after each visitor.

5.12. General cleaning and disinfection is carried out at least once a month. If necessary, disinfestation and deratization of premises is carried out in accordance with the established procedure.

5.13. For cleaning industrial, warehouse, auxiliary premises, as well as toilets, a separate inventory is allocated, which is stored in specially designated places as close as possible to the places of cleaning. Toilet cleaning equipment is color-coded and stored separately.

At the end of cleaning at the end of the shift, all cleaning equipment is washed using detergents and disinfectants, dried and stored in a clean state in a designated place.

5.14. In order to prevent the emergence and spread of infectious diseases, cleaning of production, auxiliary, warehouse and household premises is carried out by cleaners, and cleaning of workplaces is carried out by workers at the workplace. Special personnel are assigned to clean the toilets.

Cleaners should be provided with sufficient cleaning equipment, rags, detergents and disinfectants.

5.15. The organizations use detergents and disinfectants authorized by the bodies and institutions of the state sanitary and epidemiological service in the prescribed manner, which are used in strict accordance with the attached instructions and are stored in specially designated places in the manufacturer's container.

5.16. In catering organizations, cosmetic repairs (whitewashing and painting of premises, preventive repair of sanitary and technological equipment) should be carried out as necessary and its painting.

(Clause 5.16 was introduced additionally. Amendment No. 4)

... Requirements for equipment, inventory, dishes and containers

6.1. Organizations are provided with a sufficient number of necessary equipment and items of material and technical equipment.

When organizing meals for participants in public events, a sufficient amount of dishes should be provided. When catering services provide catering services (preparation of meals and their delivery to the place of order, heating of dishes, table setting, cleaning of dishes, premises and territories, carried out by service personnel), the amount of tableware and cutlery is completed in accordance with the number of servings for a single use ... The stock of clean wine glasses and cups is calculated for 2 - 3 drinks by visitors.

(Modified edition. Amendment No. 4)

6.2. Technological equipment, inventory, dishes, containers are made from materials permitted by the bodies and institutions of the state sanitary and epidemiological service in the prescribed manner.

6.3. During the operation of technological equipment, the possibility of contact between raw and ready-to-eat products is excluded.

For grinding raw and cooked food products, as well as for raw semi-finished products and culinary semi-finished products of a high degree of readiness, separate technological equipment should be provided and used, and in universal machines - replaceable mechanisms.

(Modified edition. Amendment No. 4)

6.4. Sanitary treatment of technological equipment is carried out as soon as it becomes dirty and at the end of work.

At the end of work, production tables are thoroughly washed using detergents and disinfectants, rinsed with hot water at a temperature of 40-50 ° C and wiped dry with a clean dry cloth.

6.5. In order to prevent infectious diseases, cutting equipment is assigned to each workshop and has a special marking.

Cutting boards and knives are marked in accordance with the product processed on them: "CM" - raw meat, "SR" - raw fish, "CO" - raw vegetables, "VM" - boiled meat, "VR" - boiled fish, "VO "- boiled vegetables," MG "- meat gastronomy," Green "," KO "- pickled vegetables," Herring "," X "- bread," RG "- fish gastronomy.

It is allowed to apply color marking to the cutting equipment along with letter marking in accordance with the product processed on them. Cutting equipment for finished and raw products must be kept separate.

(Modified edition. Amendment No. 4)

6.6. A block for cutting meat is installed on a cross or a special stand, fastened with metal hoops, cleaned with a knife every day at the end of the work and sprinkled with salt. Periodically, as necessary, the log is cut down and planed.

After each technological operation, the cutting equipment (knives, boards, etc.) is subjected to sanitization: mechanical cleaning, washing with hot water with detergents, rinsing with hot running water. Store inventory in a designated place.

6.8. The number of simultaneously used tableware and cutlery should meet the needs of the organization.

6.9. It is recommended to use stainless steel cookware for preparing and storing ready-to-eat food. Aluminum and duralumin utensils are used only for cooking and short-term storage of food.

6.10. Dishes with cracks, chips, chipped edges, deformed, damaged enamel are not used.

6.11. Mechanical washing of dishes on specialized washing machines is carried out in accordance with the accompanying instructions for their use.

For washing dishes by hand, it is necessary to provide three-section baths for tableware, two-section - for glassware and cutlery.

Washing tableware and cutlery in a two-section bath is allowed in organizations with a limited assortment.

(Modified edition. Amendment No. 2)

6.12. In beer bars, mugs, glasses, glasses are washed with hot water not lower than 45 - 50 ° C using detergents and disinfectants.

For rinsing glasses, glasses, mugs, syringe installations are additionally equipped.

6.13. If the dishwasher breaks down, there are no conditions for hand wash tableware, as well as disposable tableware and utensils, the work of the organization is not carried out.

6.14. Manual washing of tableware is carried out in the following order:

Mechanical removal of food debris;

Washing in water with the addition of detergents in the first section of the bath;

Washing in the second section of the bath in water with a temperature of at least 40 ° C and adding detergents in an amount that is two times less than in the first section of the bath;

Rinsing dishes in a metal mesh with handles in the third section of the bath with hot running water at a temperature of at least 65 ° C using a flexible hose with a shower head;

Drying dishes on lattice shelves, racks.

6.15. At the end of the working day, all tableware and appliances are disinfected with products in accordance with the instructions for their use.

6.16. Kitchen utensils are washed in two-section baths in the following order:

Mechanical cleaning from food debris;

Washing with brushes in water with a temperature of at least 40 ° C with the addition of detergents;

Rinsing with running water with a temperature not lower than 65 ° С;

Drying in overturned form on lattice shelves, racks.

6.17. When processing cutlery by hand, it is subjected to washing with the use of detergents, followed by rinsing in running water and calcining in ovens, baking cabinets, dry-heat ovens for 10 minutes.

6.18. Clean kitchen utensils and utensils are stored on racks at a height of at least 0.5 m from the floor.

Store clean tableware in closed cabinets or on racks.

Clean cutlery is stored in the hall in special cassette drawers, handles up. Storing them on trays in bulk is not permitted. The cutlery cassettes are sanitized daily.

6.19. After the end of the work, dishwashing brushes are cleaned, soaked in hot water at a temperature of at least 45 ° C with the addition of detergents, disinfected (or boiled), washed with running water, then dried and stored in a specially designated place.

Brushes with mold and visible dirt, as well as spongy material that cannot be processed properly, are not used.

6.20. Visitor trays are wiped with clean napkins after each use. Trays deformed and with visible dirt are not used. At the end of the work, the trays are washed with hot water with the addition of detergents and disinfectants, rinsed with warm running water and dried. Store clean trays in designated areas on the sales floor, separate from used trays.

6.21. In the washing rooms, instructions on the rules for washing dishes and equipment are posted, indicating the concentrations and volumes of used detergents and disinfectants.

6.22. Washing of returnable containers in procurement organizations and in specialized workshops is carried out in specially designated rooms equipped with baths or washing machines using detergents.

Vii... Requirements for transportation, reception and storage of raw materials, food products

7.1. In order to prevent the occurrence and spread of mass infectious diseases, the transportation of raw materials and food products is carried out by special clean vehicles, for which a sanitary passport is issued in accordance with the established procedure.

7.2. The vehicle body is upholstered from the inside with material that can be easily sanitized and equipped with racks.

7.3. Persons accompanying food raw materials and food products along the route and performing their loading and unloading, use sanitary clothes (dressing gown, mittens, etc.), have a personal medical record of the established form with marks on the passage of medical examinations, the results of laboratory tests and the passage of professional hygienic training and certification.

7.4. Perishable and highly perishable products are transported by refrigerated or isothermal transport, ensuring the preservation of temperature regimes of transportation. The quantity of perishable products supplied must correspond to the capacities of the refrigeration equipment available in the organization.

Culinary and confectionery products are transported in vehicles specially designed for these purposes in marked and clean containers.

7.5. Shipping containers are marked in accordance with the regulatory and technical documentation corresponding to each type of product.

The sale of products outside the organization in consumer packaging is carried out in the presence of information provided for by the current hygienic requirements for the quality and safety of food raw materials and food products.

7.6. To prevent the emergence and spread of mass non-infectious diseases (poisoning), transportation of food products together with toxic, pungent-smelling, radioactive and other hazardous substances is not allowed. The use of specialized vehicles intended for the transport of food (regardless of their packaging) for other purposes is not allowed.

Food raw materials and finished products during transportation should not come into contact with each other.

7.7. Food raw materials and food products entering the organization must comply with the requirements of regulatory and technical documentation and be accompanied by documents confirming their quality and safety, and be in a clean, serviceable container.

7.8. To prevent the emergence and spread of infectious diseases and mass non-infectious diseases (poisonings), the organization is prohibited from accepting:

Food raw materials and food products without documents confirming their quality and safety;

Meat and offal of all types of farm animals without stigma and veterinary certificate;

Fish, crayfish, poultry without a veterinary certificate;

Bird without gutting (excluding game);

Eggs with contaminated shells, with a notch, "tek", "fight", as well as eggs from farms unfavorable for salmonellosis, duck and goose eggs;

Canned food with a violation of the tightness of cans, bombing, "crackers", cans with rust, deformed, without labels;

Groats, flour, dried fruits and other products contaminated with barn pests;

Vegetables and fruits with mold and signs of rot;

Mushrooms are inedible, uncultivated edible, wormy, wrinkled;

Food products with expired dates and signs of poor quality;

Homemade products.

7.9. The products should be stored in the manufacturer's containers (barrels, boxes, flasks, cans, etc.), if necessary, transferred to a clean industrial container marked in accordance with the type of product.

7.10. Unpackaged products are weighed in containers or on clean paper.

7.11. Products should be stored in accordance with the accepted classification by types of products: dry (flour, sugar, cereals, pasta, etc.); bread; meat; fish; milk fat; gastronomic; vegetables and fruits.

Raw materials and finished products should be stored in separate refrigerators. In small organizations that have one refrigerating chamber, as well as in the chamber for a daily supply of products, their joint short-term storage is allowed in compliance with the conditions of the commodity neighborhood (on separate shelves, racks).

When storing food, it is necessary to strictly observe the rules of commodity neighborhood, storage standards, shelf life and storage conditions. Products with a specific smell (spices, herring, etc.) should be stored separately from products that perceive foreign odors (butter, cheese, eggs, tea, salt, sugar, etc.).

7.12. The storage of especially perishable products is carried out in accordance with the hygienic requirements for the conditions, shelf life of especially perishable products.

7.13. Cold rooms for storing food should be equipped with easy-to-clean shelves, condensate collection and drainage systems, and, if necessary, suspended beams with tinned or stainless steel hooks.

7.14. Chilled meat carcasses, half carcasses, quarters are hung on hooks so that they do not come into contact with each other, with the walls and floor of the room. Ice-cream meat is stored in stacks on shelves or podkazovye.

7.15. The by-products are stored in the supplier's container on the shelves or podkazovye.

7.16. Frozen or chilled poultry is stored in a supplier's container on racks or pods, stacked; for better air circulation between the boxes (boxes), it is recommended to lay slats.

7.17. Frozen fish (fish fillet) is stored on shelves or storage units in the supplier's container.

7.18. Sour cream, cottage cheese is stored in a container with a lid. It is not allowed to leave spoons, scoops in a container with cottage cheese and sour cream.

7.19. Butter is stored in a factory container or in bars wrapped in parchment in trays, ghee - in a manufacturer's container.

7.20. Large cheeses are stored without containers on clean shelves. When stacking cheeses one on top of the other, cardboard or plywood is laid between them.

Small cheeses are stored in consumer containers on shelves or racks.

7.21. Finished meat products (sausages, ham, sausages, wieners) are stored in a supplier's container or in a production container.

7.22. Eggs in boxes are stored on a shelf in dry, cool rooms. Egg powder is stored in a dry room, melange - at a temperature not exceeding minus 6 ° C.

7.23. Groats and flour are stored in bags on pods in stacks at a distance of at least 15 cm to the floor.

7.24. Pasta, sugar, salt are stored in the supplier's container on racks or podtovoy.

7.25. Tea and coffee are stored on shelves in dry ventilated areas.

7.26. Bread is stored on shelves, in cupboards. It is recommended to set aside a separate pantry for storing bread. Rye and wheat bread are kept separately.

Doors in bread cabinets should have ventilation openings. When cleaning cabinets, crumbs should be swept off the shelves with special brushes and thoroughly wipe the shelves at least once a week using a 1% solution of acetic acid.

7.27. Potatoes and root vegetables are stored in a dry, dark room; cabbage - on separate shelves, in chests; pickled, salted vegetables - in barrels, at a temperature not exceeding 10 ° С. Fruits and herbs are stored in boxes in a cool place at a temperature not exceeding 12 ° C.

7.28. Frozen vegetables, fruits, berries are stored in the supplier's container in low-temperature refrigerating chambers.

7.29. The labeling label for each container, indicating the expiration date of this type of product, should be retained until full use of the product.

VIII... Requirements for the processing of raw materials and production of products

8.1. When preparing dishes, culinary and confectionery products, it is necessary to strictly observe the flow of technological processes.

The preparation of dishes, culinary and confectionery products is carried out by personnel of the catering organization with hygienic training. It is not recommended to involve personnel for the simultaneous implementation of work in the framework of various technological processes for processing food products.

(Modified edition. Amendment No. 4)

8.2. In cases of the development of new recipes, as well as changes in existing ones, associated with a change in production technology, the use of new, unconventional raw materials, when revising the shelf life and storage conditions of food products, using new materials and equipment that may affect the safety indicators of finished products , a sanitary and epidemiological conclusion of the bodies and institutions of the state sanitary and epidemiological service is issued for the recipes in the prescribed manner.

The production of products must be carried out according to technical documentation developed in accordance with the procedure established by law.

When holding mass public events, in order to prevent the emergence and spread of infectious and mass non-infectious diseases (poisoning), catering organizations are advised to coordinate the range of dishes sold with the bodies exercising control and supervision functions in the field of ensuring the sanitary and epidemiological well-being of the population at the location of the public organization. nutrition.

(Revised edition, Rev. No. 2, No. 4)

8.3. Products are prepared in batches as required and sold.

8.4. Processing of raw and finished products is carried out separately in specially equipped workshops. In organizations that do not have a workshop division, with a limited range of produced dishes, it is allowed to process raw materials and finished products in the same room on different tables.

(Modified edition, Amendment No. 2)

8.5. Meat is defrosted in two ways. Slow defrosting is carried out in a defroster at a temperature from 0 to 6 ° C, in the absence of a defroster - in meat shop on production tables. Do not defrost meat in water or near the stove. Re-freezing of defrosted meat is not allowed.

Defrosting of meat in microwave ovens (installations) is allowed according to the modes specified in their passports.

8.6. Before deboning, meat in carcasses, halves and quarters is thoroughly cleaned, stamps are cut, blood clots are removed, then washed with running water using a brush.

At the end of the work, the brushes are cleaned, washed with hot solutions of detergents at a temperature of 45-50 ° C, rinsed, soaked in a disinfectant solution for 10-15 minutes, rinsed with running water and dried.

8.7. Minced meat is stored for no more than 12 hours at a temperature of 2 to 4 ° C. In the absence of cold storage of minced meat is prohibited.

(Modified edition. Amendment No. 4)

8.8. By-products (brains, kidneys, scars) defrost in air or water. Before heat treatment, brains, udders, kidneys, scars are soaked in cold water.

8.9. Poultry carcasses are thawed in air, then washed with running water and laid with a cut down to allow water to flow out. For the processing of raw poultry, separate tables, cutting and production equipment are allocated.

8.10. The fish is thawed in air or in cold water with a temperature not exceeding 12 ° С at the rate of 2 liters per 1 kg of fish. To reduce the loss of minerals, it is recommended to add salt to the water at the rate of 7 - 10 g per 1 liter. It is not recommended to defrost fish fillets, sturgeon fish in water.

8.11. Store salads, vinaigrettes and chopped ingredients unseated at 4 ± 2° From no more than 6 hours. Salads and vinaigrette should be seasoned immediately before the vacation.

Storage conditions for salads with extended shelf life must meet the requirements technical conditions, for which the sanitary and epidemiological conclusion of the bodies and institutions of the state sanitary and epidemiological service is issued in the prescribed manner.

Salads with fresh vegetables, fruits and herbs are prepared in batches as required.

(Modified edition. Amendment No. 4)

8.12. When preparing the jelly, boiled meat products and other components are poured with strained broth and subjected to repeated boiling. Hot jelly is poured into pre-scalded molds (baking sheets) and left to cool down to a temperature of 25 ° C on production tables. Subsequent additional cooling and storage at a temperature of 4 ± 2 ° C is carried out in a refrigerator in a cold shop. The implementation of the jelly without refrigeration equipment is not allowed.

8.13. The readiness of meat and poultry products is determined by the release of colorless juice at the puncture site and gray color on the cut of the product, as well as by the temperature in the thickness of the product. For natural chopped products - not lower than 85 ° С, for products made from cutlet mass - not lower than 90 ° С. The specified temperature is maintained for 5 minutes.

8.14. The readiness of minced fish and fish products is determined by the formation of a crispy crust and easy separation of meat from bone in portioned pieces.

Dishes containing fish, seafood or other products of animal origin in their raw form must be produced in stationary catering establishments. Dishes cannot be stored and must be prepared immediately before serving as ordered by visitors.

(Modified edition. Amendment No. 4)

8.15. The preparation of culinary products in grills is carried out in accordance with the instructions for their operation, while the temperature in the thickness of the finished product must be at least 85 ° C.

Cooking in a microwave oven is carried out according to the attached instructions.

8.16. When frying products in deep fat, it is recommended to use specialized equipment that does not require additional addition of deep-fat fats.

When using traditional technologies for the manufacture of deep-fried products, only specialized technological equipment is used. At the same time, production control of the quality of frying fats is carried out.

Every day, before and after frying, the quality of deep-frying is checked by organoleptic indicators (taste, smell, color) and records are kept on the use of deep-frying fats in accordance with table. ,,. In the presence of a strong unpleasant odor; bitter, causing an unpleasant sensation of perspiration and significant darkening, further use of deep fat is not allowed.

Table 3

Grading scale for the quality of sunflower oil used as deep fat

	Importance factor	Number of points
	Importance factor
Color (in transmitted and reflected light on a white background at a temperature of 40 ° C)		Straw yellow	Intense yellow	Intense yellow with a brown tint	Light brown	Brown or dark brown
Taste (at a temperature of 40 ° C and above)		Without foreign taste		Weakly expressed bitter		Very bitter, causing an unpleasant tickling sensation
Smell (at a temperature not lower than 50 ° C)		No foreign smell	There is no typical sunflower oil, no foreign smell	Weakly expressed, unpleasant, products of thermal decomposition of oil	Pronounced, unpleasant, thermal decomposition products of oil	Harsh, unpleasant, thermal decomposition products of oil

An example of calculating the average score:

(4 ´ 3 + 3 ´ 2 + 3 ´ 2) / 7 = 3.4 **),

where in the numerator:

4, 3, 3 - points for quality indicators,

3, 2, 2 - importance coefficients;

in the denominator:

7 - the sum of the importance coefficient.

______________

* Calculate the average score taking into account the importance coefficient.

** If the fractional part is less than 0.5, then it is discarded, if 0.5 and more, it is rounded.

Table 4

Scale rating for cooking oils used as deep fat

	Importance factor	Number of points
	Importance factor

Color (in transmitted and reflected light on a white background at a temperature of 40 ° C and above)		White to light yellow		Yellow with brown tint	Light brown	Brown
Taste (at a temperature of 40 ° C)		For cooking fats, deep-frying fats, "Prima", "New" and vegetable lard without foreign flavors. For culinary fats "Ukrainian", "Belorusskiy", "Vostochny" - typical for the added fat, ie, respectively, pork, beef or lamb without any foreign taste	Good, but with an off-flavor	Weakly expressed bitter	Bitter, with a pronounced off-flavor	Very bitter with a tickling sensation
Smell (at a temperature not lower than 50 ° C)		For culinary fats "Ukrainian", "Belorussky". "Vostochny", marguselin - characteristic of the added components, without any foreign smell; for the rest - without foreign smell	With a faint foreign smell	Weakly expressed, unpleasant, products of thermal decomposition of fat	Pronounced, unpleasant, products of thermal decomposition of fat	Unpleasant, harsh, thermal decomposition products of fat
Note: The average score is calculated based on the importance factor.

Resolution of the Chief State Sanitary Doctor of the Russian Federation of 08.11.2001 N 31
(as revised on 31.03.2011)
"On the introduction of sanitary rules"
(together with "SP 2.3.6.1079-01. 2.3.6. Public catering organizations. Sanitary and epidemiological requirements for public catering organizations, the manufacture and circulation of food products and food raw materials in them. Sanitary and epidemiological rules", approved by the Chief State Sanitary doctor RF 11/06/2001)
(Registered in the Ministry of Justice of Russia on 07.12.2001 N 3077)

General Provisions and scope

1.1. These sanitary and epidemiological rules (hereinafter referred to as the sanitary rules) are developed in order to prevent the emergence and spread of infectious and non-infectious diseases (poisoning) among the population of the Russian Federation and determine the basic sanitary and hygienic standards and requirements for placement, arrangement, planning, sanitary and technical condition, maintenance of organizations, conditions of transportation, acceptance, storage, processing, sale of food raw materials and food products, technological production processes, as well as working conditions, compliance with the rules of personal hygiene of workers.
1.2. Sanitary rules apply to existing, under construction and reconstructed catering organizations, regardless of ownership and departmental affiliation, including the preparation of food and drinks, their storage and sale to the population.
These sanitary rules are binding on all citizens, legal entities and individual entrepreneurs whose activities are related to catering for the population, including during the period of mass public events (fairs, sports competitions, Olympiads, Universiades, cultural and entertainment, rallies and others. similar social events).
(the paragraph was introduced by Amendments and Supplements No. 4, approved by the Resolution of the Chief State Sanitary Doctor of the Russian Federation of March 31, 2011 No. 29)
1.3. These Rules are the basis for the development of sanitary norms and rules for public catering organizations that provide catering for various groups of the population (children, adolescents, medical institutions, meals on transport, etc.).

Other Sections

SanPiN 2.4.5.2409-08. Sanitary and epidemiological requirements for the organization of meals for students in educational institutions
SanPiN 2.3.2.2868-11 (Supplement N 23 to SanPiN 2.3.2.1078-01) Hygienic requirements for food safety and nutritional value

"On the sanitary and epidemiological welfare of the population" (Collected Legislation of the Russian Federation, 1999, N 14, Art. 1650; 2002, N 1 (Part I), Art. 2; 2003, N 2, Art. 167; 2003, N 27 (part I), art. 2700; 2004, No. 35, art. 3607; 2005, No. 19, art. 1752; 2006, No. 1, art. 10; 2006, No. 52 (part I), art. 5498 ; 2007, No. 1 (part I), article 21; 2007, No. 1 (part I), article 29; 2007, No. 27, article 3213; 2007, No. 46, article 5554; 2007, No. 49, art. 6070; 2008, N 24, art. 2801; 2008, N 29 (part I), art. 3418; 2008, N 30 (part II), art. 3616; 2008, N 44, art. 4984; 2008, N 52 (part I), Art.6223; 2009, N 1, Art.17; 2010, N 40, Art.4969; 2011, N 1, Art.6) and the Decree of the Government of the Russian Federation of 24.07 .2000 N 554 "On Approval of the Regulations on the State Sanitary and Epidemiological Service of the Russian Federation and the Regulations on the State Sanitary and Epidemiological Standardization" (Collected Legislation of the Russian Federation, 2000, N 31, Art. 3295; 2004, N 8, Art. 663; 2004 , N 47, Art. 4666; 2005, N 39, Art. 3953) I declare:

Approve SP 2.3.6.2867-11 "Changes and additions N 4 to the sanitary and epidemiological rules SP 2.3.6.1079-01" Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them ", approved by the Decree of the Chief State sanitary doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation of 08.11.2001 N 31 (registered with the Ministry of Justice of Russia on 07.12.2001, registration number 3077), as amended by the Resolution of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation of 03.04.2003 N 28 "On approval of SP 2.3.6.1254-03 - Supplement N 1 to SP 2.3.6.1079-01 (registered with the Ministry of Justice of Russia on April 23, 2003, registration number 4447), by the Resolution of the Chief State Sanitary Doctor of the Russian Federation of 03.05 .2007 N 25 "On approval SP 2.3.6.2202-07 - Amendments N 2 to SP 2.3.6.1079-01 "(registered with the Ministry of Justice of Russia on 07.06.2007, registration number 9614); Resolution of the Chief State Sanitary Doctor of the Russian Federation of December 29, 2010 N 187 "On the approval of SP 2.3.6.2820-10 - Supplement N 3 to SP 2.3.6.1079-01 (registered with the Ministry of Justice of Russia on March 17, 2011, registration number 20156) (attachment).

G.G. ONISCHENKO

CHANGES AND ADDITIONS N 4 K SP 2.3.6.1079-01

SANITARY AND EPIDEMIOLOGICAL REQUIREMENTS FOR PUBLIC FOOD ORGANIZATIONS, PRODUCTION AND CIRCULATION IN THEM FOOD PRODUCTS AND FOOD RAW MATERIALS

SANITARY AND EPIDEMIOLOGICAL RULES
SP 2.3.6.2867-11

Introduce the following changes and additions to SP 2.3.6.1079-01:

"5.16. In catering organizations, cosmetic repairs (whitewashing and painting of premises, preventive repair of sanitary-technical and technological equipment) should be carried out as necessary, and its painting."

"The production of products must be carried out according to the technical documentation developed in the manner prescribed by law.

When holding mass public events in order to prevent the emergence and spread of infectious and mass non-infectious diseases (poisoning), catering organizations are advised to coordinate the range of dishes sold with the authorities exercising control and supervision functions in the field of ensuring the sanitary and epidemiological well-being of the population at the location of the catering organization . "

18. In the first paragraph of clause 8.26, delete the words "and the presence of a sanitary and epidemiological conclusion of the bodies and institutions of the state sanitary and epidemiological service".

"- placement of the pavilion at a distance of no closer than 50 meters from residential buildings, treatment and prevention organizations, sports and recreation and educational institutions."

"It is not allowed to dress salad products with sauces, first and second courses intended for sale outside the catering organization. Sauces for dishes are delivered in individual consumer packaging.

Dishes that have undergone heat treatment and are intended for temporary storage prior to their sale must be rapidly cooled from +65 ° C to +5 ° C for 1 hour in a special quick-cooling refrigerator. Portioning of ready meals and cold snacks should be carried out in a room with an air temperature not exceeding +16 ° C on tables with a cooled work surface. "

Serving and portioning of dishes must be carried out by personnel using disposable gloves for each type of food.

When carrying out catering services (or organizing catering on orders of consumers outside the catering organization), opening of consumer packages with food, drinks, meals, as well as portioning of dishes, preparation of culinary products for distribution is carried out in a dedicated separate room located directly at the venue of the event " ...

Each container with food (dishes, culinary products) must have a marking label indicating its name and address of the manufacturing organization, date and hour of manufacture, storage conditions and expiration dates.

When catering services, the collection of containers and carts with food products begins no earlier than 3 hours before the start of the event.

Each order is registered in the accounting documentation indicating the name of the dish, the date and hour of production. "Clause 9.11 shall be supplemented with a second paragraph as follows:" Delivery of ready-made meals for serving a public event should be carried out in tightly closed containers, boxes, thermal containers, refrigerator bags and other similar containers equipped with a marking label. The labels will remain valid until the end of the event service. "

"During the period of mass public events, catering organizations involved in catering are advised to provide additional control over the quality and safety of prepared dishes. To control the prepared dishes, daily samples are taken.

A daily sample from the prepared dish is taken with sterile (or boiled) spoons into labeled sterile (or boiled) glassware with tight-fitting glass or metal lids. Portion dishes are selected in full, with salads, first and third courses, side dishes - at least 100 gr.

The selected daily samples are stored for at least 48 hours in a special refrigerator or in a specially designated place of the refrigerator at a temperature of +2 - +6 ° C. "

Registration N 20690

In accordance with Federal law dated 30.03.1999 N 52-FZ "On the sanitary and epidemiological well-being of the population" (Collected Legislation of the Russian Federation, 1999, N 14, Art. 1650; 2002, N 1 (part 1), Art. 2; 2003, N 2, Art. 167; 2003, N 27 (part 1), Art. 2700; 2004, N 35, Art. 3607; 2005, N 19, Art. 1752; 2006, N 1, Art. 10; 2006, N 52 ( part 1), art.5498; 2007, N 1 (part 1), art.21; 2007, N 1 (part 1), art.29; 2007, N 27, art. 3213; 2007, N 46 , Art. 5554; 2007, N 49, Art. 6070; 2008, N 24, Art. 2801; 2008, N 29 (part 1), Art. 3418; 2008, N 30 (part 2), Art. 3616 ; 2008, N 44, Art. 4984; 2008, N 52 (part 1), Art. 6223; 2009, N 1, Art. 17; 2010, N 40, Art. 4969; 2011, N 1, Art. 6 ) and the Decree of the Government of the Russian Federation of July 24, 2000 N 554 "On Approval of the Regulations on the State Sanitary and Epidemiological Service of the Russian Federation and the Regulations on the State Sanitary and Epidemiological Standardization" (Collected Legislation of the Russian Federation, 2000, N 31, Art. 3295; 2004, No. 8, Art. 663; 2004, No. 47, Art. 4666; 2005, No. 39, Art. 395 3) I decree:

Approve SP 2.3.6.2867-11 "Amendments and additions N 4 to the sanitary and epidemiological rules of SP 2.3.6.1079-01" Sanitary and epidemiological requirements for public catering organizations, the manufacture and circulation of food products and food raw materials in them ", approved by the decree of the Main State sanitary doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation of 08.11.2001 N 31 (registered with the Ministry of Justice of Russia on 07.12.2001, registration number 3077), as amended by the decree of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation Federation of 03.04.2003 N 28 "On the approval of SP 2.3.6.1254-03 - Supplement N 1 to SP 2.3.6.1079-01 (registered with the Ministry of Justice of Russia on April 23, 2003, registration number 4447), by the resolution of the Chief State Sanitary Doctor of the Russian Federation of 03.05 .2007 N 25 "On approval SP 2.3.6.2202-07 - Amendments N 2 to SP 2.3.6.1079-01 "(registered with the Ministry of Justice of Russia on 07.06.2007, registration number 9614); Resolution of the Chief State Sanitary Doctor of the Russian Federation of December 29, 2010 N 187 "On the approval of SP 2.3.6.2820-10 Supplement N 3 to SP 2.3.6.1079-01 (registered with the Ministry of Justice of Russia 03/17/2011, registration number 20156) (attachment).

G. Onishchenko

Appendix

Amendments and additions N 4 to SP 2.3.6.1079-01 Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them

Sanitary and Epidemiological Rules SP 2.3.6.2867-11

Introduce the following changes and additions to SP 2.3.6.1079-01:

1. Clause 1.2. supplement with the second paragraph of the following content:

"These sanitary rules are binding on all citizens, legal entities and individual entrepreneurs whose activities are related to catering for the population, including during the period of public events (fairs, sports competitions, Olympiads, Universiades, cultural and entertainment gatherings and others similar social events). "

2. In clause 2.2. after the first paragraph, add the following paragraph:

"When placing public catering organizations in attached, built-in-attached to residential and public buildings, in non-residential floors of residential buildings, in public buildings, hygienic standards for noise, infrasound, vibration, electromagnetic fields in residential, public buildings and on the territory of residential buildings must be observed buildings, as well as maximum permissible concentrations and approximate safe levels of exposure to pollutants in the atmospheric air of populated areas.

3. In clause 2.2. delete the third paragraph.

4. In clause 2.2. in the fourth paragraph of clause 2.2. after the words "have entrances" delete the words "and emergency exits".

5. Clause 4.11. supplement with the second paragraph of the following content:

"It is allowed to cook dishes on the grill in public catering organizations located in detached buildings, provided that modern equipment is used."

6. Clause 5.2. supplement with the second paragraph of the following content:

"For the temporary storage of ready-made meals prior to their implementation in the catering organization, premises equipped with refrigerators and shelves should be provided."

7. Clause 5.9. to state in the editorial office:

"In the shops for the preparation of cold dishes, soft ice cream, in the confectionery shops for the preparation of cream and the finishing of cakes and pastries, in the shops and in the sections for portioning ready meals, packaging and forming sets of ready meals, bactericidal lamps are installed, which are used in accordance with the instructions for exploitation. "

8. Section V of these sanitary rules shall be supplemented with clause 5.16. with the following content:

"5.16. In catering organizations, cosmetic repairs (whitewashing and painting of premises, preventive repair of sanitary and technological equipment) should be carried out as necessary, and its painting."

9. Clause 6.1. supplement with the second paragraph of the following content:

"When organizing meals for participants in public events, a sufficient number of dishes should be provided. When catering services provide catering services (preparation of meals and their delivery to the place of order, heating of dishes, table setting, cleaning of dishes, premises and territories, carried out by the on-site staff) the number of tableware and cutlery is completed in accordance with the number of servings for a single use. The stock of clean glasses and cups is calculated for 2-3 times the drinks by visitors. "

10. Clause 6.3. supplement with the second paragraph of the following content:

"For grinding raw and cooked food products, as well as for raw semi-finished products and culinary semi-finished products of a high degree of readiness, separate technological equipment should be provided and used, and in universal machines - interchangeable mechanisms."

11. Clause 6.5. supplement with the third paragraph of the following content:

"It is allowed to apply color marking on the cutting equipment along with the letter marking in accordance with the product processed on them. The cutting equipment for finished and raw products must be stored separately."

12. Clause 8.1. supplement with the second paragraph of the following content:

"The preparation of dishes, culinary and confectionery products is carried out by personnel of the catering organization who have hygienic training. It is not recommended to involve personnel for the simultaneous implementation of work in the framework of various technological processes for processing food products."

13. Clause 8.2. supplement with paragraphs of the following content:

"The production of products must be carried out according to the technical documentation developed in the manner prescribed by law.

14. In clause 8.7. the words "not more than 6 hours" shall be replaced by "not more than 12 hours".

15. In clause 8.11. in the first paragraph after the words "vinaigrette" add "and chopped ingredients"

16. Clause 8.14. supplement with the second paragraph of the following content:

17. In clause 8.25. the words "In the presence of a sanitary and epidemiological conclusion of the bodies and institutions of the state sanitary and epidemiological service" shall be replaced by "Subject to compliance with the requirements of these sanitary rules", hereinafter.

18. In the first paragraph of clause 8.26. delete the words "and the presence of a sanitary and epidemiological conclusion of bodies and institutions of the state sanitary and epidemiological service"

19. Clause 8.26. supplement with the eighth paragraph of the following content:

"- placement of the pavilion at a distance of no closer than 50 meters from residential buildings, treatment and prevention organizations, sports and recreation and educational institutions."

20. In clause 8.27. the words "in the presence of a sanitary and epidemiological conclusion of the bodies and institutions of the state sanitary and epidemiological service" shall be replaced with "subject to the requirements of these sanitary rules."

21. Clause 9.3. supplement with the second and third paragraphs of the following content:

"It is not allowed to dress salad products with sauces, first and second courses intended for sale outside the catering organization. Sauces for dishes are delivered in individual consumer packaging.

Dishes that have undergone heat treatment and are intended for temporary storage prior to their sale must be rapidly cooled from a temperature of +65 ° C to +5 ° C for 1 hour in a special quick-cooling refrigerator. Portioning of ready meals, cold snacks should be done in a room with an air temperature not exceeding + 16 ° C on tables with a cooled work surface. "

22. Clause 9.7. supplement with the second, third and fourth paragraphs of the following content:

"Public catering products in the form of semi-finished products, chilled, frozen and hot dishes, culinary products, sold outside the catering organization by orders of consumers and in trade organizations and culinary departments, are packed in consumer disposable packaging made of materials permitted for contact with food ...

Serving and portioning of dishes must be carried out by personnel using disposable gloves for each type of food.

23. Clause 9.9. supplement with the second, third, fourth and fifth paragraphs of the following content:

"The temperature of the dishes during their serving must meet the requirements established in paragraph 9.2. Of these sanitary rules.

When catering services, the collection of containers and carts with food products begins no earlier than 3 hours before the start of the event.

Each order is registered in the accounting documentation indicating the name of the dish, date and hour of production. "

24. In the first paragraph of clause 9.10. delete the words "coordinated with the bodies and institutions of the state sanitary and epidemiological service in the prescribed manner"

25. In clause 9.10. delete the second paragraph.

26. Clause 9.10. supplement with the third paragraph of the following content:

"The sale of semi-finished products, ready-made meals and other products outside the catering organization must be carried out in the presence of accompanying documents (consignment note, certificate of quality and safety, declaration or certificate of conformity). Accompanying documents in the catering organization must be kept for at least 30 days from the moment the dish was made ".

27. Clause 9.11. supplement with the second paragraph of the following content:

"Delivery of ready-made meals for serving a public event should be carried out in tightly closed containers, boxes, thermal containers, refrigerator bags and other similar containers equipped with a label. The labels are kept until the end of the event."

28. Clause 9.13. supplement with the fourth paragraph of the following content:

"Food products produced in public catering organizations, the expiration date of which has expired, are subject to disposal or destruction in accordance with the established procedure."

29. Clause 13.4. add the tenth paragraph with the following content:

"For additional treatment of hands, it is possible to use skin antiseptics."

30. In clause 13.5. after the words "for the presence of pustular diseases" add ", as well as for workers engaged in the preparation, portioning and serving of dishes, their distribution." Further in the text.

31. Clause 14.3. supplement with the second paragraph of the following content:

Selected daily samples are stored for at least 48 hours in a special refrigerator or in a specially designated place of the refrigerator at a temperature of + 2- + 6 ° C. "

32. Clause 16.1. supplement with the second paragraph of the following content:

"Temporary fast-food catering organizations are provided with food products (semi-finished products, dishes, culinary and other products) prepared in stationary catering organizations.

33. In clause 16.4. after the words "products from semi-finished products of a high degree of readiness," add "in consumer packaging that provides heat treatment of the food product."

34. Clause 16.4. supplement with the second paragraph of the following content:

"Temporary fast-food catering organizations, remote from stationary catering organizations, must be equipped with refrigeration equipment for storing perishable foodstuffs, drinks, ice cream."

Sanpin 10.79 01 public catering. Sanpin catering

Sanitary rules for catering establishments - SanPiN 2.3.6.1079-01

General provisions and scope of SanPiN on public catering

Requirements for the arrangement and maintenance of premises, working conditions, equipment, inventory

Requirements for transportation, storage, processing of raw materials and production of products

Sanitary requirements for personal hygiene of personnel

Organization of production control

Requirements for compliance with sanitary rules

Microclimate parameters and maximum permissible concentration

The procedure for conducting medical examinations of personnel

... General provisions and scope

... Accommodation requirements

III... Requirements for water supply and sewerage

... Requirements for working conditions in industrial premises

... Requirements for the arrangement and maintenance of premises

... Requirements for equipment, inventory, dishes and containers

Vii... Requirements for transportation, reception and storage of raw materials, food products

VIII... Requirements for the processing of raw materials and production of products

CHANGES AND ADDITIONS N 4 K SP 2.3.6.1079-01

SANITARY AND EPIDEMIOLOGICAL REQUIREMENTS FOR PUBLIC FOOD ORGANIZATIONS, PRODUCTION AND CIRCULATION IN THEM FOOD PRODUCTS AND FOOD RAW MATERIALS

SANITARY AND EPIDEMIOLOGICAL RULES SP 2.3.6.2867-11

SANITARY AND EPIDEMIOLOGICAL RULES
SP 2.3.6.2867-11