Resolution
Chief State Sanitary Doctor of the Russian Federation dated November 8, 2001 No. 31
“On the implementation 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 Regulations on State Sanitary and Epidemiological Standards, approved by Government Decree Russian Federation No. dated July 24, 2000, I decide:

1. Put into effect the sanitary rules “Sanitary and epidemiological requirements for organizations Catering, production and turnover of food products and food raw materials. SanPiN 2.3.6.1079-01”, approved by the Chief State Sanitary Doctor of the Russian Federation on November 6, 2001, since February 1, 2002.

2. From the moment of introduction of the specified sanitary and epidemiological rules, the sanitary rules “Sanitary and epidemiological requirements for public catering organizations, the production 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 No. 3077

2.3.6. PUBLIC CATERING ORGANIZATIONS

Sanitary and epidemiological requirements
to catering organizations, production
and 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) were developed to prevent the occurrence and spread of infectious and non-infectious diseases (poisonings) among the population of the Russian Federation and define the basic sanitary and hygienic standards and requirements for placement, arrangement, layout, 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 public catering organizations, regardless of their form of ownership and departmental affiliation, including the preparation of food and drinks, their storage and sale to the public.

These sanitary rules are mandatory for 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 standards and rules for public catering organizations that provide catering for various groups of the population (children, adolescents, medical institutions, catering in transport, etc.).

. Accommodation requirements

2.1. The placement of organizations, provision of land plots, approval of design documentation for construction and reconstruction, commissioning is allowed if there is a sanitary and epidemiological conclusion on their compliance with sanitary rules and standards.

2.2. Organizations can be located both in a separate building, and in an attached one, built-in and 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 working personnel. At the same time, the living, recreation, treatment, and working conditions of people should not worsen.

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

Production workshops of organizations are not recommended to be located in basements and semi-basements.

Organizations located in residential buildings should have entrances isolated from the residential part of the building. Reception 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 done from the ends of residential buildings that do not have windows, from underground tunnels on the side of highways if special loading rooms are available.

(Changed edition. Amendment No. 4)

2.3. The 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 the working conditions of workers.

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

2.5. The organizations do not house premises for housing, do not carry out work or services not related to the activities of public catering organizations, and do not keep pets and poultry.

There should be no unauthorized persons in production and warehouse premises.

2.6. To collect garbage and food waste on the territory, separate containers with lids should be provided, installed on hard-surfaced areas, 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 approved by the authorities and institutions of the State Sanitary and Epidemiological Service in in the prescribed manner.

The waste disposal 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 roadway and not 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, or 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 water intake from an artesian well, wells, and captages.

Sources of water supply for newly built, reconstructed and operating enterprises, backup autonomous hot water supply devices with wiring throughout the system must meet the requirements of the relevant sanitary regulations.

The location, equipment, maintenance of water intake structures (shafts, tube wells, spring catchments) and the surrounding area must comply with sanitary rules.

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

3.3. The amount of water used by the organization must fully meet its needs. Water consumption rates must comply with table. And .

Water consumption standards for preparing semi-finished products* 1)

___________

* 1) Does not apply to highly prepared semi-finished products.

table 2

Estimated second water consumption and percentage of simultaneous equipment operation

All production workshops are equipped with sinks with hot and cold water supply. In this case, faucet designs should be designed to prevent re-contamination of hands after washing.

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

The temperature of hot water at the point of analysis 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 prohibited to use hot water from a water heating system for technological, household and household purposes, as well as for processing technological equipment, containers, equipment and premises.

Organizations are prohibited from using imported water.

3.5. If there is no hot or cold water, the organization suspends its work.

(Amended edition, Rev. No. 2)

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

3.7. Allocation of industrial and household services Wastewater carried out into a system of centralized sewerage treatment facilities, or, in their absence, into a system of local sewage treatment facilities, must meet the requirements of the relevant sanitary rules.

Internal system Sewerage of industrial and household wastewater should be separate with independent discharges into the on-site sewerage network.

The level of release of industrial wastewater is equipped above the level of release of household and fecal wastewater.

Premises with drain ladders, washing baths, sinks, and toilets are not located below the level of the on-site sewerage system adjacent to the food facility.

Horizontal sewer branches from all production premises Regardless of the number of sanitary installations, they have devices for cleaning pipes.

At the end sections of horizontal sewer outlets, “breathing” risers are installed to eliminate the suction effect during volley discharges of wastewater from equipment.

(Changed edition, Amendment No. 2)

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

3.9. Discharge of untreated wastewater into open water bodies and adjacent areas, as well as the construction of absorption wells, is not permitted.

3.10. The laying of internal sewer networks with domestic and industrial wastewater is not carried out under the ceiling of dining rooms, production and warehouse premises of organizations. Sewer risers with industrial wastewater may be laid in production and warehouse premises in plastered boxes without revisions.

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

Sewer risers are not installed in dining rooms, production and storage areas.

3.11. In premises located in residential buildings and buildings for other purposes, the organization's domestic and industrial sewerage networks are not combined with the domestic and fecal sewerage systems of these buildings.

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

3.13. All production workshops, washing rooms, defroster, loading, food waste storage chambers should be equipped with drainage ladders with a floor slope towards them.

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

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

Temporary organizations fast service(pavilions, tents, vans, etc.) are recommended to be placed in places equipped with public toilets.

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

. Requirements for working conditions in production premises

4.1. Working conditions for employees of organizations must meet the requirements of current regulatory documents in the field of occupational health, approved in the prescribed manner.

Sanitary provision for workers is carried out in accordance with current sanitary rules and construction standards for administrative and residential buildings.

All organizations create the necessary conditions to comply with the rules of personal hygiene of staff (availability of soap, towels, toilet paper and so on.).

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

4.3. When using air conditioning systems, the microclimate parameters in production premises must correspond to the optimal values ​​of sanitary standards. If there are ventilation systems with a mechanical or natural stimulus, the parameters must meet acceptable standards.

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

In confectionery finishing rooms, the supply ventilation system is equipped with an anti-dust and bactericidal filter, providing a supply of clean air in this room.

The openings of the ventilation systems are closed with a fine-mesh polymer mesh.

Domestic premises (toilets, shower rooms, feminine hygiene rooms) are equipped with autonomous exhaust ventilation systems, mainly with natural ventilation.

In mechanical supply ventilation systems, it is recommended to provide for cleaning the supplied outside air and heating it 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 loading rooms, expedition rooms, and lobbies with thermal curtains to prevent the entry of outside air during the cold season.

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

4.6. The design and emission equipment of local exhaust ventilation systems should not affect the deterioration of the 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 ensures the air-heat balance of the premises.

The supply air pressure occurs at the most clean rooms. To reduce aerodynamic resistance to air movement in ventilation systems, air ducts are made with a minimum number of turns.

4.8. The permissible values ​​of the intensity of thermal radiation at workplaces from production equipment should not exceed 70 W/m2 with the irradiated surface of the human body being 25 - 50%. To prevent the adverse effects of infrared radiation on the body, cooks and confectioners should:

Use sectional-modular equipment;

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

Turn off sections of electric stoves in a timely manner or switch to lower power;

At workplaces near stoves, stoves, ovens and other heated equipment, use air blowing;

Regulate intra-shift work and rest schedules for workers.

4.9. Content harmful substances in the air of the working area of ​​production premises should not exceed the maximum permissible concentrations (MPC) of harmful substances in the air of the working area.

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

Strictly follow the technological processes of preparing dishes;

When operating gas stoves, ensure complete combustion of fuel;

Operations related to sifting flour, powdered sugar and others bulk products, produce in a workplace equipped with local exhaust ventilation;

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

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

It is allowed to prepare dishes on a grill in catering establishments located in separate buildings, provided that modern equipment is used.

(Changed 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 water heating systems.

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

4.13. Natural and artificial lighting in all production, warehouse, sanitary 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, confectionery shops, where the preparation of cream and finishing of cakes and pastries is carried out, when linking the project, a north-west 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. Moisture- and dust-proof lamps are used to illuminate industrial premises and warehouses. Workplaces should not be shiny. Fluorescent lamps placed in rooms with rotating equipment (universal drives, cream beaters, dough mixers, circular knives) must have lamps installed in antiphase. General lighting fixtures are placed evenly throughout the room. Lamps are not placed above stoves, technological equipment, or 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 when dirty.

4.18. Permissible levels of noise and vibration at workplaces in industrial premises, dining halls and areas 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 premises where noise-generating equipment is located, measures should be taken to protect people from the harmful effects of noise, taking into account compliance with current regulatory requirements.

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

Finishing 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 faults that increase noise during equipment operation;

Constant monitoring of the fastening of moving parts of machines and mechanisms, checking the condition of shock-absorbing pads, lubrication, etc.;

Timely prevention and repair of equipment;

Operation of equipment in the modes specified in the manufacturer’s passport;

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

Placing the workplaces of waiters, bartenders, and bartenders in dining rooms in the least noisy places, away from the stage and acoustic systems;

Limiting the output power of music in visitor areas;

Organization of short-term rest areas for workers in premises equipped with sound insulation and sound absorption means;

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 current legislation about work.

4.22. All labor-intensive operations associated with lifting and moving heavy objects are mechanized.

4.23. Pregnant women working at stoves, confectionery ovens, and ovens should be transferred, based on a doctor’s opinion, to work that does not involve intense heat exposure and manual carrying of heavy loads.

. Requirements for the arrangement and maintenance of premises

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

At pre-production organizations working on semi-finished products, work on raw materials is not carried out.

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

For temporary storage ready meals Before their implementation, public catering organizations must provide premises equipped with refrigerators and shelving.

(Changed edition. Amendment No. 4)

5.3. Technological equipment is placed in such a way as to ensure easy access to it and compliance with safety regulations.

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

When using tableware, teaware, and reusable cutlery, a dishwasher is installed.

(Changed edition, Rev. No. 2 .)

5.5. The walls of production 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. The ceilings are plastered and whitewashed or finished with other materials. The floors are made of impact-resistant materials that prevent slipping, and have slopes towards the drains.

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

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

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

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

The installation of decorative screens over 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 interior decoration of premises, materials are used that are permitted 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 preparing cream and finishing cakes and pastries, in workshops and areas for portioning ready-made dishes, packaging and forming sets of ready-made dishes, bactericidal lamps are installed, which are used in accordance with the operating instructions .

(New edition. Change No. 4)

5.10. It is not allowed to store breakable objects, mirrors, or indoor plants in production workshops.

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

The production workshops are wet cleaned daily using detergents and disinfectants.

The dining table must be cleaned after each visitor.

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

5.13. For cleaning production, warehouse, auxiliary premises, as well as toilets, separate equipment is allocated, which is stored in specially designated areas, as close as possible to the cleaning areas. Toilet cleaning equipment is marked with a signal color and is stored separately.

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

5.14. In order to prevent the occurrence 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 toilets.

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

5.15. Organizations use detergents and disinfectants approved by the authorities and institutions of the State Sanitary and Epidemiological Service in the prescribed manner, which are used in strict accordance with the attached instructions and stored in specially designated places in the manufacturer’s containers.

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

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

. Requirements for equipment, inventory, utensils and containers

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

When organizing meals for participants in mass public events, a sufficient amount of utensils must be provided. When a catering organization provides catering services (preparing dishes and delivering them to the place of order, heating dishes, setting the table, cleaning dishes, premises and territory, carried out by field service personnel), the number of tableware and cutlery is completed in accordance with the number of servings for single use . The supply of clean wine glasses and cups is calculated for 2 - 3 times the number of drinks consumed by visitors.

(Changed edition. Amendment No. 4)

6.2. Technological equipment, inventory, utensils, containers are made from materials permitted by the bodies and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.

6.3. When operating 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 highly prepared culinary semi-finished products, separate technological equipment must be provided and used, and in universal machines- replaceable mechanisms.

(Changed edition. Amendment No. 4)

6.4. Sanitary processing of technological equipment is carried out 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 dry, clean cloth.

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

Cutting boards and knives are marked in accordance with the product processed on them: “SM” - raw meat, “SR” - raw fish, “SO” - raw vegetables, “VM” - boiled meat, “BP” - boiled fish, “VO” - boiled vegetables, “MG” - meat gastronomy, “Greens”, “KO” - pickled vegetables, “Herring”, “X” - bread, “RG” - fish gastronomy.

It is allowed to apply color markings to cutting equipment along with letter markings in accordance with the product being processed on them. Cutting equipment for finished and raw products should be stored separately.

(Changed edition. Amendment No. 4)

6.6. The block for cutting meat is installed on a cross or a special stand, fastened with metal hoops, and cleaned with a knife and sprinkled with salt every day after finishing work. Periodically, as necessary, the deck is cut down and planed.

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

6.8. The number of tableware and cutlery used at the same time must meet the needs of the organization.

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

6.10. Dishes with cracks, chips, broken edges, deformed, or damaged enamel should not be used.

6.11. Mechanical washing of dishes using specialized washing machines is carried out in accordance with the attached operating instructions.

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

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

(Changed edition. Amendment No. 2)

6.12. In beer bars, mugs, glasses, glasses are washed with hot water at least 45 - 50 ° C using detergents and disinfectants.

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

6.13. If the dishwasher fails, there are no conditions for manual washing of dishes, as well as disposable tableware and cutlery, the organization’s work cannot be carried out.

6.14. Washing tableware by hand is done 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 not lower than 40 ° C and adding detergents in an amount half as much as 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 wire shelves and racks.

6.15. At the end of the working day, all tableware and cutlery are disinfected using 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 residues;

Washing with brushes in water at a temperature not lower than 40 ° C with the addition of detergents;

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

Drying overturned on lattice shelves and racks.

6.17. Cutlery, when processed by hand, is washed using detergents, then rinsed in running water and calcined in ovens, bakers, and dry-heat ovens for 10 minutes.

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

Clean tableware is stored in closed cabinets or on wire racks.

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

6.19. After finishing work, brushes for washing dishes 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, the quality of which cannot be processed, are not used.

6.20. Visitor trays are wiped with clean napkins after each use. Trays that are deformed or with visible dirt are not used. At the end of 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 in trading floor, separate from used trays.

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

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

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

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

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

7.3. Persons accompanying food raw materials and food products along the route and loading and unloading them use sanitary clothing (gown, mittens, etc.), have a personal medical book of the established form with marks of completion medical examinations, results of laboratory tests and completion of professional hygienic training and certification.

7.4. Perishable and especially perishable products are transported by refrigerated or isothermal transport, which ensures preservation of transportation temperature conditions. The quantity of perishable products supplied must correspond to the capacity of the refrigeration equipment available in the organization.

Culinary and confectionery products are transported in transport specially designed for these purposes in labeled and clean containers.

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

Sales of products outside the organization in consumer packaging are carried out subject to the availability 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 occurrence and spread of mass non-infectious diseases (poisonings), transportation of food products together with toxic, pungent-smelling, radioactive and other dangerous substances is not allowed. The use of specialized transport intended for the transportation of food products (regardless of their packaging) for other purposes is not permitted.

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

7.7. Food raw materials and food products supplied to organizations must comply with the requirements of regulatory and technical documentation and be accompanied by documents confirming their quality and safety, and be in serviceable, clean containers.

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

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

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

Fish, crayfish, poultry without a veterinary certificate;

Ungutted poultry (except game);

Eggs with contaminated shells, notched, “tek”, “broken”, as well as eggs from farms unaffected by salmonella, duck and goose eggs;

Canned food with broken cans, bombed cans, “crackers”, cans with rust, deformed, without labels;

Cereals, flour, dried fruits and other products infected with barn pests;

Vegetables and fruits with mold and signs of rot;

Inedible, uncultivated edible, wormy, crushed mushrooms;

Food products with expired expiration dates and signs of poor quality;

Homemade products.

7.9. Products should be stored in manufacturer’s containers (barrels, boxes, flasks, cans, etc.), if necessary, transferred to clean production containers labeled in accordance with the type of product.

7.10. Products without packaging are weighed in containers or on clean paper.

7.11. Products should be stored according to the accepted classification by type of product: 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 refrigeration chamber, as well as in the daily food supply chamber, their joint short-term storage is allowed, subject to the conditions of the commodity neighborhood (on separate shelves, racks).

When storing food products, it is necessary to strictly observe the rules of commodity proximity, storage standards, expiration dates and storage conditions. Products that have a specific odor (spices, herring, etc.) should be stored separately from products that perceive extraneous odors (butter, cheese, eggs, tea, salt, sugar, etc.).

7.12. Storage of especially perishable products is carried out in accordance with the hygienic requirements for the conditions and shelf life of especially perishable products.

7.13. Refrigerated chambers for storing food should be equipped with easy-to-clean racks, condensate collection and drainage systems, and, if necessary, hanging beams with tin-plated hooks 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. Frozen meat is stored on racks or shelves in stacks.

7.15. By-products are stored in supplier containers on racks or stock shelves.

7.16. Frozen or chilled poultry is stored in the supplier’s containers on racks or shelves, stacked; For better air circulation, it is recommended to lay slats between the boxes (boxes).

7.17. Frozen fish (fish fillets) are stored on racks or shelves in supplier containers.

7.18. Sour cream and cottage cheese are stored in a container with a lid. It is not allowed to leave spoons or spatulas in containers with cottage cheese and sour cream.

7.19. Butter is stored in original containers or in bars wrapped in parchment in trays; ghee is stored in manufacturer's containers.

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

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

7.21. Finished meat products (sausages, hams, frankfurters, sausages) are stored in supplier containers or production containers.

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

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

7.24. Pasta, sugar, and salt are stored in the supplier’s containers on racks or counters.

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

7.26. Bread is stored on racks and in cabinets. It is recommended to allocate a separate pantry for storing bread. Rye and wheat bread are stored separately.

Doors in bread cabinets must have holes for ventilation. When cleaning cabinets, crumbs should be swept off the shelves with special brushes and the shelves should be thoroughly wiped 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 and salted vegetables - in barrels, at a temperature not exceeding 10 °C. Fruits and greens are stored in boxes in a cool place at a temperature not exceeding 12 °C.

7.28. Frozen vegetables, fruits, and berries are stored in supplier containers in low-temperature refrigerators.

7.29. The label of each container indicating the expiration date of this type of product should be kept until the product is completely used.

VIII. Requirements for 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 catering staff with hygienic training. It is not recommended to involve personnel to simultaneously carry out work within various technological processes for processing food products.

(Changed edition. Amendment No. 4)

8.2. In cases of development of new recipes, as well as changes to existing ones associated with changes in production technology, the use of new, non-traditional raw materials, when revising the expiration dates and storage conditions of food products, the use of new materials and equipment that may affect the safety indicators of finished products , the sanitary-epidemiological conclusion of the bodies and institutions of the State Sanitary and Epidemiological Service is issued for the recipes in the prescribed manner.

Production of products must be carried out according to technical documentation developed in established by law ok.

When holding mass public events, in order to prevent the occurrence and spread of infectious and mass non-infectious diseases (poisonings), public catering organizations are recommended 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 public organization nutrition.

(Amended edition, Rev. No. 2, no. 4)

8.3. Products are prepared in batches according to demand and sales.

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, processing of raw materials and finished products is allowed in the same room on different tables.

(Changed edition, Amendment No. 2)

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

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

8.6. Before deboning, meat in carcasses, halves and quarters is thoroughly cleaned, brands are cut off, 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 refrigeration, storing minced meat is prohibited.

(Changed edition. Amendment No. 4)

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

8.9. Poultry carcasses are defrosted in air, then washed with running water and laid cut side down to drain the water. For processing raw poultry, separate tables, cutting and production equipment are allocated.

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

8.11. Salads, vinaigrettes and chopped ingredients, undressed, are stored at a temperature of 4 ± 2° With no more than 6 hours. Salads and vinaigrettes should be seasoned immediately before vacation.

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

Salads from fresh vegetables, fruits and herbs are prepared in batches according to demand.

(Changed edition. Amendment No. 4)

8.12. When preparing 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 trays) and left to cool to a temperature of 25 °C on production tables. Subsequent cooling and storage at a temperature of 4 ± 2 °C is carried out in a refrigerator in a cold workshop. Selling 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 the gray color on the cut of the product, as well as the temperature in the thickness of the product. For natural chopped products - not lower than 85 °C, for products made from cutlet mass - not lower than 90 °C. 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 the easy separation of meat from the bone in portioned pieces.

Dishes containing fish, seafood or other raw animal products must be produced in stationary catering establishments. Dishes cannot be stored and must be prepared immediately before serving according to the order of visitors.

(Changed edition. Amendment No. 4)

8.15. Cooking culinary products in grills is carried out in accordance with the instructions for their use, and the temperature in the thickness of the finished product must not be lower than 85 ° C.

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

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

When using traditional technologies for manufacturing 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 frying is checked according to organoleptic indicators (taste, smell, color) and records are kept on the use of frying fats in accordance with Table. . . . If there is a strong unpleasant odor; bitter, causing an unpleasant sensation of tickling taste and significant darkening, further use of deep fat is not allowed.

Table 3

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

Example of calculating average score:

(4 ´ 3 + 3 ´ 2 + 3 ´ 2)/7 = 3.4**) ,

where in the numerator:

4, 3, 3 - points according to quality indicators,

3, 2, 2 - importance coefficients;

in the denominator:

7 is the sum of the importance coefficient.

______________

* The average score is calculated taking into account the importance coefficient.

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

Table 4

Rating scale for cooking fats used as deep-frying

Resolution of the Chief State Sanitary Doctor of the Russian Federation dated November 8, 2001 N 31
(as amended on March 31, 2011)
"On the implementation 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 production and circulation of food products and food raw materials in them. Sanitary and epidemiological rules", approved by the Main State Sanitary doctor of the Russian Federation 06.11.2001)
(Registered with the Ministry of Justice of Russia on December 7, 2001 N 3077)

General provisions and scope

1.1. These sanitary and epidemiological rules (hereinafter referred to as the sanitary rules) were developed to prevent the occurrence and spread of infectious and non-infectious diseases (poisonings) among the population of the Russian Federation and define the basic sanitary and hygienic standards and requirements for placement, arrangement, layout, 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 public catering organizations, regardless of their form of ownership and departmental affiliation, including the preparation of food and drinks, their storage and sale to the public.
These sanitary rules are mandatory for all citizens, legal entities and individual entrepreneurs whose activities are related to the provision of food for the population, including during the period of mass public events (fairs, sporting competitions, Olympiads, Universiades, cultural and entertainment events, rallies and others similar public events).
(paragraph introduced by Amendments and additions No. 4, approved by Resolution of the Chief State Sanitary Doctor of the Russian Federation dated March 31, 2011 No. 29)
1.3. These Rules are the basis for the development of sanitary standards and rules for public catering organizations that provide nutrition for various groups of the population (children, adolescents, medical institutions, catering in transport, etc.).

Other sections

• SanPiN 2.4.5.2409-08. Sanitary and epidemiological requirements for catering for students in educational institutions
• SanPiN 2.3.2.2868-11 (Addendum No. 23 to SanPiN 2.3.2.1078-01) Hygienic requirements for the safety and nutritional value of food products

A visit from an inspector from Rospotrebnadzor makes any manager of a catering enterprise nervous. The requirements for the operating hours of such organizations are high and strictly regulated. regulatory documents, one of which is SanPiN 2.3.6.1079-01 for public catering.

From this article you will learn:

Sanitary rules for public catering establishments - SanPiN 2.3.6.1079-01

The full name of the document under discussion is Sanitary Rules “Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them. SanPiN 2.3.6.1079-01.” It has been in effect since 2002 (with regular additions, of course).

SanPiN for public catering establishments is a detailed set of rules, the main objective 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 application of SanPiN for public catering

SanPiN strictly regulates the following sanitary and hygienic standards:

• placement, arrangement, layout, sanitary and 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 legal entities are required to comply with the requirements established by SanPiN individuals, whose activities are related to catering both periodically (at public events) and at permanent basis. The form of ownership or departmental affiliation of the organization does not matter - the rules do not make any exceptions. These include existing, under construction, and reconstructed enterprises.

Also, this document is the foundation for drawing up internal sanitary standards and rules at catering establishments that serve different groups population: children's institutions, medical and recreational facilities, 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 the activity does not cause them negative influence on the living conditions of others. If the organization is located in non-residential premises residential building, then additional restrictions are imposed on its operating mode.

The rules prohibit catering establishments from using their premises for any other activity, placing pets or birds on them, housing for staff, or allowing unauthorized persons into production facilities.

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

A necessary condition for the organization to operate is to equip the premises with internal water supply and sewerage systems. According to SanPiN standards for public catering, if any of these systems fail, the enterprise’s activities must be suspended.

Storage standards, as well as the use of equipment and inventory, are considered separately. To get an idea of ​​how detailed the sanitary standards for public catering establishments regulate the operating mode, let's look at just one example. According to the rules, hand wash tableware should be made as follows:

• removing food debris;
• washing in water with the addition of 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 at 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, and also in that the dishes are washed with brushes.

Cutlery is washed by hand with detergents, rinsed in running water, and calcined in ovens, bakers, and dry-heat ovens for 10 minutes. After finishing the process, brushes for washing dishes should be cleaned, soaked in water at a temperature of at least 45°C, adding detergents, then disinfect or boil, rinse with running water, dry, and store in a specially designated place.

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

Let's consider the requirements that SanPiN imposes on working with raw materials and finished products.

It can be used for transportation after thorough cleaning, provided it has a valid sanitary passport. To transport perishable products, only vehicles with isothermal equipment can be used. The storage of raw materials and products is also regulated very strictly, down to their individual types.

Frozen meat should be stored on racks or on shelves, sausages and frankfurters - in supplier containers or in production containers, fruits and greens - in boxes at a temperature not exceeding 12°C. In this case, the containers must be provided with marking labels indicating the expiration date.

Further, SanPiN describes in detail the permitted methods for processing raw materials and producing products (Chapter 8). Certain dishes and products, such as navy pasta or dried fish, are prohibited from being prepared and served to visitors.

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

Sanitary requirements for personal hygiene of personnel

Next important topic, which rises to sanitary rules for public catering establishments, these are issues of personal hygiene of workers. Busy at food production the employee is obliged:

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

Organization of production control

SanPiN for public catering obliges all employers in their area of ​​responsibility to also conduct laboratory tests on microbiological indicators. The procedure for these activities must be agreed with Rospotrebnadzor.

Requirements for compliance with sanitary rules

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

Be careful, fine!

Violation of SanPiN requirements for public catering establishments may lead to administrative penalties 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 concentrations

Separately, it is worth mentioning the requirements for maintaining the microclimate and maximum permissible concentrations in production and warehouse premises. According to the sanitary rules for catering enterprises, all these areas should, and preferably, have water heating systems. Heating devices must be kept clean and placed away from refrigeration equipment.

Characteristics of air conditioning, heating, artificial and natural light must fully comply with the requirements of the sanitary regulations.

Procedure for conducting medical examinations of personnel

Finally, we will look at the rules for conducting medical examinations of employees. Of course, before starting work in a catering establishment, a future employee must undergo a preliminary medical examination. In the future he will have to periodic medical examinations, professional hygienic training, certification. The same applies to students before practical training.

In accordance with SanPiN standards for public catering, all results of medical examinations, marks on completion of hygienic training and certification must be recorded

Registration N 20690

In accordance with Federal law dated March 30, 1999 N 52-FZ “On the sanitary and epidemiological welfare of the population” (Collected Legislation of the Russian Federation, 1999, N 14, Art. 1650; 2002, N 1 (Part 1), Art. 2; 2003, N 2, Article 167; 2003, No. 27 (Part 1), Article 2700; 2004, No. 35, Article 3607; 2005, No. 19, Article 1752; 2006, No. 1, Article 10; 2006, No. 52 ( Part 1), Article 5498; 2007, No. 1 (Part 1), Article 21; 2007, No. 1 (Part 1), Article 29; 2007, No. 27, Article 3213; 2007, No. 46 , Article 5554; 2007, No. 49, Article 6070; 2008, No. 24, Article 2801; 2008, No. 29 (part 1), Article 3418; 2008, No. 30 (part 2), Article 3616 ; 2008, N 44, article 4984; 2008, N 52 (part 1), article 6223; 2009, N 1, article 17; 2010, N 40, article 4969; 2011, N 1, article 6 ) and Decree of the Government of the Russian Federation dated 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 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 decree:

Approve SP 2.3.6.2867-11 "Changes and additions No. 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 resolution of the Main State sanitary doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated November 8, 2001 N 31 (registered with the Ministry of Justice of Russia on December 7, 2001, registration number 3077), with amendments and additions made by the Decree of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated 04/03/2003 N 28 “On approval of SP 2.3.6.1254-03 - Addendum N 1 to SP 2.3.6.1079-01 ( registered with the Ministry of Justice of Russia on 04/23/2003, registration number 4447), by Decree of the Chief State Sanitary Doctor of the Russian Federation dated 05/03/2007 N 25 “On approval of SP 2.3.6.2202-07 - Changes N 2 to SP 2.3.6.1079-01” (registered in Ministry of Justice of Russia 06/07/2007, registration number 9614); Resolution of the Chief State Sanitary Doctor of the Russian Federation dated 12/29/2010 N 187 “On approval of SP 2.3.6.2820-10 Addendum N 3 to SP 2.3.6.1079-01 (registered with the Ministry of Justice of Russia on 17.03. 2011, registration number 20156) (application).

G. Onishchenko

Application

Amendments and additions No. 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

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

1. Clause 1.2. add a second paragraph with the following content:

"These sanitary rules are mandatory for all citizens, legal entities and individual entrepreneurs whose activities are related to the provision of food for the population, including during the period of mass public events (fairs, sporting competitions, Olympiads, Universiades, cultural and entertainment gatherings and others similar public events)."

2. In paragraph 2.2. After the first paragraph, add the following paragraph:

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

3. In paragraph 2.2. delete the third paragraph.

4. In paragraph 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. add a second paragraph with the following content:

"It is allowed to prepare dishes on a grill in catering establishments located in separate buildings, provided that modern equipment is used."

6. Clause 5.2. add a second paragraph with the following content:

“For temporary storage of ready-made meals before their sale, catering organizations must provide premises equipped with refrigerators and shelving.”

7. Clause 5.9. state in the edition:

“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 in areas for portioning ready-made dishes, packaging and forming sets of ready-made dishes, bactericidal lamps are installed, which are used in accordance with the instructions for operation."

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

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

9. Clause 6.1. add a second paragraph with the following content:

“When organizing meals for participants in mass public events, a sufficient amount of utensils must be provided. When a catering organization provides catering services (preparing dishes and delivering them to the place of order, heating dishes, setting the table, cleaning dishes, premises and territory, carried out by field service personnel) "The number of tableware and cutlery is supplied in accordance with the number of servings for single use. The supply of clean wine glasses and cups is calculated for 2-3 times the number of drinks consumed by visitors."

10. Clause 6.3. add a second paragraph with the following content:

“For grinding raw and cooked food products, as well as for raw semi-finished products and highly prepared culinary semi-finished products, separate technological equipment must be provided and used, and in universal machines - replaceable mechanisms.”

11. Clause 6.5. add a third paragraph with the following content:

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

12. Clause 8.1. add a second paragraph with the following content:

"The preparation of dishes, culinary and confectionery products is carried out by catering staff with hygienic training. It is not recommended to involve personnel to simultaneously carry out work within various technological processes for processing food products."

13. Clause 8.2. add the following paragraphs:

“Product production 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 occurrence and spread of infectious and mass non-infectious diseases (poisonings), public catering organizations are recommended 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 public organization food."

14. In clause 8.7. replace the words “no more than 6 hours” with “no more than 12 hours”.

15. In clause 8.11. in the first paragraph after the words “vinaigrettes” add “and chopped ingredients”

16. Clause 8.14. add a second paragraph with the following content:

17. In paragraph 8.25. the words “In the presence of a sanitary-epidemiological conclusion from bodies and institutions of the State Sanitary and Epidemiological Service” should be replaced with “Subject to compliance with the requirements of these sanitary rules”, hereinafter in the text.

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

19. Clause 8.26. add the eighth paragraph with the following content:

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

20. In paragraph 8.27. the words “subject to the sanitary-epidemiological conclusion of the bodies and institutions of the State Sanitary and Epidemiological Service” should be replaced with “subject to the requirements of these sanitary rules.”

21. Clause 9.3. add the following second and third paragraphs:

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

Dishes that have undergone heat treatment and are intended for temporary storage until they are sold must be subjected to rapid cooling from a temperature of +65 ° C to +5 ° C for 1 hour in a special rapid cooling refrigerator. Portioning of ready-made dishes and cold snacks should be done in a room with an air temperature no higher than +16 °C on tables with a cooled work surface."

22. Clause 9.7. add the second, third and fourth paragraphs as follows:

“Public catering products in the form of semi-finished products, chilled, frozen and hot dishes, culinary products, sold outside the catering organization according to consumer orders and in trade organizations and culinary departments, are packaged in disposable consumer packaging made from materials approved for contact with food products .

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

When carrying out catering services (or organizing catering according to consumer orders outside of a catering organization), the opening of consumer packages with food products, drinks, dishes, 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." .

23. Clause 9.9. add the second, third, fourth and fifth paragraphs as follows:

“The temperature of the food when serving it must meet the requirements established in paragraph 9.2 of these sanitary rules.

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

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

Each order is registered in 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. add a third paragraph with the following content:

“The sale of semi-finished products, ready-made meals and other products outside a public catering organization must be carried out with accompanying documents (bill of lading, quality and safety certificate, declaration or certificate of conformity). Accompanying documents in a public catering organization must be stored for at least 30 days from the moment the dish is prepared."

27. Clause 9.11. add a second paragraph with the following content:

“Delivery of ready-made meals for serving a public event must be carried out in tightly closed containers, boxes, thermal containers, cooler bags and other similar containers equipped with a marking label. Labels are retained until the end of the event service.”

28. Clause 9.13. add a fourth paragraph with the following content:

“Food products produced in public catering organizations whose expiration date has expired are subject to disposal or destruction in the prescribed manner.”

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

"For additional hand treatment, 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 involved in preparing, portioning and serving dishes, and distributing them.” Further in the text.

31. Clause 14.3. add a second paragraph with the following content:

“During the period of mass public events, public catering organizations involved in catering are recommended to provide additional control over the quality and safety of prepared dishes. Daily samples are taken to control prepared dishes.

A daily sample from the prepared dish is taken with sterile (or boiled) spoons into labeled sterile (or boiled) glass containers with tightly closing glass or metal lids. Portioned dishes are selected in full, with salads, first and third courses, side dishes - at least 100 grams.

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

32. Clause 16.1. add a second paragraph with the following content:

“Temporary fast-food catering organizations are provided with food products (semi-finished products, dishes, culinary and other products) prepared in permanent public 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 ensures heat treatment food product."

34. Clause 16.4. add a second paragraph with the following content:

"Temporary fast-food catering establishments, remote from permanent catering establishments, must be equipped with refrigeration equipment for storing perishable food products, drinks, and ice cream."

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

Approve SP 2.3.6.2867-11 "Changes and additions No. 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 Resolution of the Main State sanitary doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated November 8, 2001 N 31 (registered with the Ministry of Justice of Russia on December 7, 2001, registration number 3077), as amended and supplemented by the Resolution of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation Federation dated 04/03/2003 N 28 "On approval of SP 2.3.6.1254-03 - Addition N 1 to SP 2.3.6.1079-01 (registered with the Ministry of Justice of Russia on 04/23/2003, registration number 4447), by Resolution of the Chief State Sanitary Doctor of the Russian Federation dated 03.05 .2007 N 25 "On approval of SP 2.3.6.2202-07 - Changes N 2 to SP 2.3.6.1079-01" (registered with the Ministry of Justice of Russia on 06/07/2007, registration number 9614); Resolution of the Chief State Sanitary Doctor of the Russian Federation dated December 29, 2010 N 187 “On approval of SP 2.3.6.2820-10 - Addendum N 3 to SP 2.3.6.1079-01 (registered with the Ministry of Justice of Russia on March 17, 2011, registration number 20156) (Appendix).

G.G.ONISCHENKO

CHANGES AND ADDITIONS N 4 TO SP 2.3.6.1079-01

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

SANITARY AND EPIDEMIOLOGICAL RULES
SP 2.3.6.2867-11

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

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

“Product production 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 occurrence and spread of infectious and mass non-infectious diseases (poisonings), public catering organizations are recommended 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 public catering organization "

18. In the first paragraph of paragraph 8.26, delete the words “and the presence of a sanitary-epidemiological conclusion from 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, medical and preventive organizations, sports, recreational and educational institutions."

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

Dishes that have undergone heat treatment and are intended for temporary storage until they are sold must be rapidly cooled from a temperature of +65 °C to +5 °C for 1 hour in a special rapid cooling refrigerator. Portioning of ready-made dishes and cold snacks should be done in a room with an air temperature no higher than +16 °C on tables with a cooled work surface."

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

When carrying out catering services (or organizing catering according to consumer orders outside of a catering organization), the opening of consumer packages with food products, drinks, dishes, 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 products (dishes, culinary products) must have a label indicating its name and address of the manufacturer, date and hour of manufacture, storage conditions and expiration dates.

For catering services, the filling 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." Clause 9.11 should be supplemented with a second paragraph as follows: "Delivery of ready-made dishes for serving a public event must be carried out in tightly closed containers, boxes, thermal containers, cooler bags and other similar containers equipped with a marking label. Labels are retained until the end of the event."

“During the period of mass public events, public catering organizations involved in catering are recommended to provide additional control over the quality and safety of prepared dishes. Daily samples are taken to control prepared dishes.

A daily sample from the prepared dish is taken with sterile (or boiled) spoons into labeled sterile (or boiled) glass containers with tightly closing glass or metal lids. Portioned dishes are selected in full, with salads, first and third courses, side dishes - at least 100 grams.

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