the main/ Pancakes, cheese cakes

Sanitary requirements for catering establishments. Sanitary rules for catering organizations Sanitary standards for servicing coffee machines at a gas station

Arbitration practice shows that enterprises Catering are regularly brought to administrative responsibility for violation of sanitary rules. Consider the main provisions of the sanitary and epidemiological requirements for catering establishments.

Clause 1 of Art. 17 of the Federal Law N 52-FZ, it is established that when organizing food for the population in specially equipped places (canteens, restaurants, cafes, bars, etc.), including when preparing food and drinks, storing and selling them to the population, in order to prevent the occurrence and the spread of infectious diseases and mass non-infectious diseases (poisoning), sanitary rules must be followed.

Violation of sanitary and epidemiological requirements for the organization of food for the population in specially equipped places (canteens, restaurants, cafes, bars and other places), including during the preparation of food and drinks, their storage and sale to the population, in accordance with Art. 6.6 of the Administrative Offenses Code of the Russian Federation entails the imposition of an administrative penalty:

For officials - from 2,000 to 3,000 rubles. or administrative suspension of activities for up to 90 days;

For legal entities - from 20,000 to 30,000 rubles. or administrative suspension of activities for up to 90 days.

Note that individual entrepreneurs who have committed administrative offenses, by virtue of Art. 2.4 of the Code of Administrative Offenses of the Russian Federation, bear responsibility as officials, unless otherwise provided by this code.

In addition, according to paragraphs. 2 p. 1 art. 51 of Federal Law No. 52-FZ, chief state doctors and their deputies are endowed, among other things, with the authority to bring claims to the arbitration court in case of violation of sanitary legislation. In accordance with Art. 1065 of the Civil Code of the Russian Federation, the danger of causing harm in the future may be the basis for a claim by Rospotrebnadzor to prohibit activities that create such a danger. It was this situation that the judges examined in the Resolution of the FAS SZO dated 19.12.2008 N A56-15279 / 2008.

Catering establishments must comply with the requirements of the Sanitary Regulations SP 2.3.6.1079-01 (hereinafter referred to as the Sanitary Regulations). Their effect applies to existing, under construction and reconstructed catering organizations, regardless of the form of ownership and departmental affiliation, including the preparation of food and drinks, their storage and sale to the population (clause 1.2 of the Sanitary Rules). This document defines the basic sanitary and hygienic standards and requirements for placement, arrangement, planning, sanitary-technical condition, maintenance of organizations, conditions of transportation, acceptance, storage, processing, sale of food raw materials and food products, technological processes of production, as well as to working conditions, observance of the rules of personal hygiene of workers (clause 1.2 of the Sanitary Rules). Consider the main provisions of the Sanitary Rules.

Accommodation requirements...

Installed in Ch. II Sanitary Rules. Placement of organizations, provision of land plots, approval of project documentation for construction and reconstruction, commissioning are allowed if there is a sanitary and epidemiological conclusion on their compliance with sanitary rules and norms.

Catering enterprises should not worsen the living conditions, recreation, treatment, and labor of people. Manufacturing workshops are not recommended to be located in basements and semi-basements. In non-residential premises of residential buildings (except for dormitories), it is allowed to place establishments with a total area of no more than 700 sq. m with the number of seats not more than 50. In this case, residential buildings must have entrances and evacuation exits, isolated from the residential part of the house. Raw materials and products should not be accepted from the side of the courtyard of a residential building, where windows and entrances to apartments are located. Loading should be done from the ends of residential buildings that do not have windows, from underground tunnels from the side of highways in the presence of special loading rooms.

Catering establishments should not provide premises for housing, keep pets and birds, as well as carry out work and services not related to their activities. There should be no unauthorized persons in production and storage areas.

Garbage and food waste should be collected in separate containers with lids (or other specially closed structures) installed on sites with a hard surface exceeding the base area of the containers by 1 m in all directions. It is necessary to release them when filling no more than 2/3 of their volume, and then clean and disinfect using the means permitted by Rospotrebnadzor. The waste collection site should be located at a distance of at least 25 m from residential buildings, playgrounds and recreation areas. It is recommended to provide areas for temporary parking of personnel and visitors on the territory of the institution, placing them on the side of the carriageway, but not in the courtyards of residential buildings. The territory of the catering enterprise should be landscaped and kept clean.

Water supply and sewerage

Catering enterprises, regardless of the form of ownership, capacity, location, are equipped with internal water supply and sewerage systems (Chapter III of the Sanitary Rules). For water supply, they are connected to a centralized water supply system, and in its absence, an internal water supply system is equipped with a water intake from an artesian well, wells, and capturing. The quality of water in the water supply systems of the establishment must meet the hygienic requirements for the quality of water in centralized drinking water supply systems and non-centralized water supply. It is prohibited to use imported water. The amount of water used by the organization must fully meet its needs.

Production workshops are equipped with hot and cold washbasins. cold water with faucets, eliminating contamination of hands after washing. In the absence of hot or cold water, the work of the establishment must be suspended. Industrial and domestic wastewater is discharged in compliance with the relevant sanitary rules into the centralized sewerage system, and in its absence - into the system of local sewerage treatment facilities. 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 fixed establishments should be equipped with toilets and sinks for washing the hands of visitors. It is recommended to locate temporary fast service establishments (pavilions, tents, vans, etc.) in places equipped with public toilets. It is not allowed to combine the toilet for staff and visitors. In the vestibule of the staff toilet, there should be a separate tap with a mixer at a level of 0.5 m from the floor for taking water intended for cleaning floors, and a drain with a slope towards it.

Working conditions in industrial premises

The state of the microclimate of industrial premises and premises for visitors must comply with the hygienic requirements for the microclimate of industrial premises (Chapter IV of the Sanitary Rules). Premises (production, auxiliary, sanitary and domestic) are equipped with supply and exhaust ventilation in accordance with the requirements of the current rules and regulations. The premises of the loading, expedition, lobbies in the cold season are equipped with thermal curtains to prevent the ingress of outside air. The device and equipment of ventilation of the institution should not worsen the living conditions and stay of people in residential buildings, premises and buildings for other purposes. In catering establishments, it is preferable to use water heating systems.

At the same time, heating devices must be regularly cleaned of dust and dirt and should not be placed near refrigeration equipment. In all production, warehouse, sanitary and administrative premises, natural and artificial lighting must comply with the established requirements as well as the requirements of these rules. At the same time, natural light is used as much as possible.
Arrangement and maintenance of premises The set and area of premises must correspond to the capacity of the catering establishment and ensure compliance with sanitary rules and norms (Chapter V of the Sanitary Rules). Technological equipment must be placed in such a way that free access to it is provided and safety rules are observed.

In industrial premises, walls to a height of at least 1.7 m are finished with tiles or other materials that can withstand wet cleaning and disinfection, ceilings are plastered, whitewashed or finished with other materials, floors are made of shock-resistant materials that exclude slipping, and they must have slopes to drain ladders ... The ceilings and walls of the production and auxiliary premises of the confectionery shops are painted as needed, but at least once a year. Do not store fragile objects, mirrors, houseplants in production workshops.

In warehouses, walls and ceilings are plastered and whitewashed, and walls are painted to a height of at least 1.7 m with moisture-resistant paint for interior work. The floors should be impact-resistant, with a fine-mesh metal mesh, steel sheet or cement-sand mortar with long metal shavings. The floors in warehouses and industrial premises should not have thresholds along the paths for loading raw materials and food products. The loading room is equipped with a platform, a canopy.

Dining areas should be finished with materials resistant to sanitation and disinfection. Decorative panels for heating systems should be metal and easily removable. The interior decoration of the premises must be made of materials approved by Rospotrebnadzor.

All premises must be kept clean, constantly, in a timely manner and, as necessary, carrying out routine cleaning. In the production shops, wet cleaning is carried out every day using detergents and disinfectants. Cleaning is done after every visitor. dining table... At least once a month, it is necessary to carry out general cleaning and disinfection, and, if necessary, disinfestation and deratization of premises. Industrial, warehouse, auxiliary premises, toilets are cleaned with separate inventory (for toilets - with a signal color), which is stored in specially designated places as close as possible to the places of cleaning. After cleaning, all equipment is washed using detergents and disinfectants and dried. To prevent the occurrence of infectious diseases, workplaces should be cleaned by the workers themselves, not by the cleaning staff. The toilet must be cleaned by specialized personnel. The personnel must be provided with cleaning equipment, rags, detergents and disinfectants (approved by Rospotrebnadzor) in sufficient quantities.

Equipment, inventory, dishes and containers

The catering establishment must be provided with the necessary equipment and items of material and technical equipment in sufficient quantity (Chapter VI of the Sanitary Rules). Technological equipment, inventory, dishes, containers must be made of materials permitted by Rospotrebnadzor. During the operation of technological equipment, it is necessary to exclude the contact of raw and ready-to-eat products. As the equipment becomes dirty and at the end of the work, it is necessary to sanitize it. At the end of the work, the production tables are thoroughly washed using detergents and disinfectants and then wiped with a dry, clean cloth. It is important to remember that the cutting equipment must have a special marking in accordance with the product processed on them: "CM" - raw meat, "CP" - 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.

After each technological operation cutting equipment (knives, boards, etc.) is mechanically cleaned, washed with hot water and detergents, rinsed with hot running water. It is stored in a specially designated place. A block for cutting meat is installed on a cross or a special stand, fastened with metal hoops. Every day, at the end of the work, it is cleaned with a knife, sprinkled with salt, and, as necessary, it is cut down and planed. It is recommended to use stainless steel utensils for cooking and storing ready meals. Aluminum and duralumin utensils are used only for cooking and short-term storage of food. Do not use dishes with cracks, chips, chipped edges, deformed, damaged enamel.

Food establishments are recommended to be equipped with modern dishwashers with a sterilizing effect for mechanized washing of dishes and cutlery. If the dishwasher breaks down, in the absence of conditions for hand wash the enterprise should not work. If the dishes are washed by hand, for tableware, three-section baths are required, for glassware and cutlery - two-section. Tableware in two-part bathtubs is only allowed to be washed in establishments with a limited assortment. In beer bars, mugs, glasses, glasses are washed with hot water not lower than 45-50 ° C using detergents and disinfectants and rinsed using syringe machines.

By hand, tableware is washed as follows: food debris is removed, washed in water with the addition of detergents in the first section of the bath, then in the second bath in water with a temperature not lower than 40 ° C and with detergents in an amount that is half that in the first bath. Next, the dishes are rinsed in the third section with hot running water with a temperature of at least 65 ° C using a flexible hose with a shower head and dried on lattice shelves and racks. At the end of the working day, all tableware and utensils are disinfected. Washing of kitchen utensils in a two-section bath differs from washing in a three-section bath in the second stage and in that it is washed with brushes. Cutlery is manually washed with the use of detergents, rinsed in running water and calcined in ovens, baking cabinets, ovens for 10 minutes. After finishing the work, dishwashing brushes are cleaned, soaked in hot water at a temperature not lower than 45 ° C with the addition of detergents, disinfected (or boiled), washed with running water, dried and stored in a specially designated place.

Clean kitchen utensils and utensils are stored on racks at a height of at least 0.5 m from the floor, tableware - in closed cabinets or on grates, cutlery is stored in the hall with handles upwards in special cassette drawers that are sanitized daily. Do not store cutlery in bulk on trays. Trays for visitors are wiped with clean napkins after each use, and at the end of work they are washed with hot water with detergents and disinfectants, rinsed with warm running water and dried. They are stored in specially designated places in the trading floor, separately from used trays.

The returnable container is washed in specially designated rooms equipped with baths or washing machines, using detergents. In the washing rooms, instructions on the rules for washing dishes and equipment should be posted, indicating the concentrations and volumes of detergents and disinfectants used.

Transportation, reception and storage of raw materials, food products.

Regulated by Ch. VII Sanitary Rules. Transportation of raw materials and food products, in order to exclude the occurrence and spread of mass infectious diseases, is carried out by special, clean transport, for which a sanitary passport has been issued in accordance with the established procedure. them with a personal medical record with marks on the passage of medical examinations, the results of laboratory tests and the passage of professional hygienic training and certification.

Perishable and highly perishable products are transported by refrigerated or insulated transport, culinary and confectionery products are transported in a transport specially designed for this purpose in a marked and clean container. At the same time, the container is marked in accordance with the normative and technical documentation corresponding to each type of product. Raw materials and finished products during transportation should not come into contact with each other. The sale of products outside the catering establishment in consumer containers 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.Incoming raw materials and products must also comply with the requirements of regulatory and technical documentation, be accompanied by documents confirming their quality and safety, and be in a serviceable, clean container.

Products are stored in the manufacturer's containers (barrels, boxes, flasks, cans, etc.), and, if necessary, transferred to a clean container marked in accordance with the type of product. Unpackaged products are weighed in containers or on clean paper. It is necessary to store products according to their types: dry (flour, sugar, cereals, pasta, etc.), bread, meat, fish, milk and fat, gastronomic, vegetables and fruits.

Raw materials and finished products should be stored in separate refrigerators. In small enterprises, if there is only one chamber, as well as in the chamber for a daily supply of products, their joint short-term storage on separate shelves and racks is allowed. Products must be stored in compliance with the rules of commodity neighborhood, storage standards, shelf life and storage conditions. For example, products with a specific odor (spices, herring) are stored separately from products that perceive extraneous odors (butter, cheese, eggs, tea, salt, etc.). Particularly perishable foodstuffs are stored in accordance with the hygienic requirements for the conditions and shelf life.

Storage conditions (place) of some types of products the following:

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 - on shelves or pods;

By-products, frozen fish (fish fillets) - in the supplier's container on racks or podtovoy;

Frozen or chilled poultry - in the supplier's container on racks or pods, stacking. For better air circulation between the boxes (boxes), it is recommended to lay slats;

Sour cream, cottage cheese - in a container with a lid (you cannot leave spoons, scoops in a container with cottage cheese and sour cream);

Butter - in factory containers or in parchment-wrapped bars in trays;

Ghee butter - in manufacturer's container;

Large cheeses - without containers on clean shelves. When stacking, they are laid one on top of the other with cardboard or plywood;

Small cheeses - in consumer containers on shelves or racks;

Finished meat products (sausages, hams, frankfurters, small sausages) - in the supplier's container or production container;

Eggs in boxes - on a shelf in dry, cool rooms, egg powder- in a dry room, melange - at a temperature not higher than - 6 ° C;

Cereals and flour - in bags on pods in stacks at a distance of at least 15 cm to the floor;

Pasta, sugar, salt - in the supplier's container on the shelves or podtovoy;

Tea and coffee - on shelves in dry ventilated areas;

Bread (rye and wheat separately) - on shelves, in cupboards in a separate pantry. Doors in cabinets should have ventilation openings. From the shelves of the cabinets, the crumbs are swept away with special brushes, and at least 1 time a week, the shelves are thoroughly wiped with a 1% solution of acetic acid;

Potatoes and root vegetables - in a dry, dark room, cabbage - on separate shelves, in chests, pickled, salted vegetables - in barrels, at a temperature not higher than 10 ° C;

Fruits and greens - in boxes in a cool place at a temperature not exceeding 12 ° C;

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

The marking label of each container, which indicates the expiration date of this type of product, remains until the full use of the product.

Raw material processing and product manufacturing

Chapter VIII of the Sanitary Rules establishes the requirements for the processing of raw materials and the production of products. Cooking, culinary and confectionery requires compliance with the flow of technological processes. When developing new recipes, when making changes to existing recipes associated with a change in the production technology of recipes, using new, unconventional raw materials, when revising the shelf life and storage conditions of food products, using new materials and equipment that may affect safety indicators finished products, the recipe requires a sanitary and epidemiological conclusion of Rospotrebnadzor.

Products are prepared in batches as required and sold. Raw and finished products are processed separately in specially equipped workshops, and in their absence - in the same room on different tables.

Here are some storage periods for raw materials and products established by this chapter. For example:

Minced meat is stored for no more than 6 hours at a temperature of + 2 to + 4 ° C. In the absence of cold, it is prohibited to store minced meat;

Salads, vinaigrette in unfilled form are stored at a temperature of + 4 +/- 2 ° C for no more than 6 hours. They should be seasoned immediately before leaving;

Salads from fresh vegetables, fruits and herbs are prepared in batches as required;

Boiled meat, poultry and offal for the first and second courses are cut into portions, poured with broth, boiled for 5-7 minutes. and stored in the same broth at a temperature of + 75 ° C until dispensing no more than 1 hour;

Peeled potatoes, root vegetables and other vegetables are recommended to be stored in cold water for no more than 2 hours to avoid browning and drying.

To exclude the occurrence and spread of infectious diseases and mass poisoning, in catering establishments it is prohibited:

Manufacturing and sale of products from meat trimmings, pork sides, diaphragm, blood, rolls of head pulp;

Naval pasta making;

Using cottage cheese from unpasteurized milk;

Cooking canned vegetables, meat, fish, mushrooms in a sealed container;

Cooking dried and dried fish;

Making dry mushrooms, etc.

Preparation and sale of semi-finished products, smoked meat products, chickens and ducks, salted and smoked fish, salted and pickled vegetables without hermetic packaging, kvass, bread, as well as other food products are allowed in the presence of a sanitary and epidemiological conclusion of Rospotrebnadzor. The preparation and sale of jellies and pates, jellied from meat, poultry, fish, pancakes and pies with minced meat and liverwurst and other products of increased epidemic risk are also allowed if there is a sanitary and epidemiological conclusion.

Such a conclusion is also required when cooking dishes on grills, braziers, grates, boilers. in places of rest and on the streets, subject to the manufacture of semi-finished products in stationary catering establishments. This also requires the presence of:

Pavilion connected to water supply and sewerage networks, refrigeration equipment for storing semi-finished products;

In the basic establishment of conditions for the processing of inventory, containers;

Employees have a personal medical record with the necessary marks;

Conditions for employees to comply with the rules of personal hygiene.

For frying, you must use wood or ready-made charcoal, metal skewers, and for vacation - disposable dishes and cutlery. It is necessary to fry immediately before selling.

Serving meals and dispensing semi-finished products and culinary products

The necessary procedure is established in Ch. IX of the Sanitary Rules. Evaluation of the quality of semi-finished products, dishes and culinary products should be carried out daily, indicating the time of manufacture of the product, its name, the results of the organoleptic assessment (including the assessment of the degree of readiness), the time of permission for the distribution (sale) of products, the name of the manufacturer and the person who carried out the assessment.

When serving, hot dishes (soups, sauces, drinks) should be at a temperature not lower than 75 ° C, second courses and side dishes - not lower than 65 ° C, cold soups, drinks - not higher than 14 ° C. second courses can be no more than 2-3 hours from the date of manufacture. Salads, vinaigrettes, gastronomic products, other cold dishes and drinks must be displayed in portioned form in a refrigerated display cabinet and sold within one hour.

The next day it is forbidden to leave b:

Salads, vinaigrettes, pates, jellies, jellied dishes, products with cream and other especially perishable cold dishes (except for those types, the expiration dates for which are prolonged by Rospotrebnadzor in accordance with the established procedure);

Milk soups, cold, sweet, puree soups;

Portioned boiled meat for the first courses, pancakes with meat and cottage cheese, minced meat, poultry, fish;

Sauces, omelets, mashed potatoes, boiled pasta;

Drinks of our own production.

In exceptional cases, the remaining food is cooled and stored at a temperature of + 4 +/- 2 ° C for no more than 18 hours (with a mandatory mark). Before being sold, it is tasted, cooked again and tasted again. Moreover, the period for selling such food should not exceed one hour. Freshly prepared food should not be mixed with leftovers from the previous day.

Ready meals are served in clean, dry dishes. Reuse of disposable tableware is prohibited. Finished products are transported (if necessary) in thermoses and in specially selected, well-washed dishes with tight-fitting lids. In this case, the shelf life of hot dishes in thermoses should not exceed 3 hours (including the time of their transportation).

Insect and rodent control measures

In catering establishments, the presence of insects and rodents is unacceptable (clause 12.1 of the Sanitary Rules). To combat them, modern and effective means approved by Rospotrebnadzor are used. For the destruction of flies, it is not allowed to use agents such as adhesive tapes and surfaces.

The necessary measures are taken in accordance with the hygienic requirements for disinfection and disinsection works.

Personal hygiene of staff

Sanitary requirements for personal hygiene of personnel are regulated by Ch. XIII Sanitary Regulations. Persons entering a catering establishment for work undergo preliminary and periodic medical examinations, professional hygienic training and certification in accordance with the established procedure. Without training and certification, graduates of higher, secondary and special educational institutions are allowed to work during the first year after graduation. Before practical training, students must undergo a medical examination and hygienic training in accordance with the established procedure.

The results of medical examinations, information about the transferred infectious diseases, a mark on the passage of hygienic training and certification are entered into a personal medical book.

Catering workers are obliged:

Leave outerwear, shoes, hats, personal belongings in the dressing room;

Before starting work, wash your hands thoroughly with soap, put on clean sanitary clothes, pick up your hair under a cap, kerchief or put on a special hair net;

Work in clean sanitary clothes, change them as they become dirty;

When visiting the toilet, take off sanitary clothes in a specially designated place; after visiting the toilet, wash your hands thoroughly with soap and water;

When signs appear colds or intestinal dysfunction, as well as suppuration, cuts, burns, inform the administration and contact a medical facility for treatment;

Report all cases of intestinal infections in the employee's family;

When making dishes, culinary products and confectionery, remove jewelry, watches and other fragile items, cut nails short and do not varnish them, do not fasten overalls with pins;

Do not smoke or eat at the workplace (eating and smoking in a designated room or place).

Locksmiths and other workers involved in repairs in production and storage facilities work in workshops in clean sanitary (or special) clothing, carry tools in special closed boxes. When carrying out work, it is necessary to exclude contamination of raw materials, semi-finished products and finished products. Each institution should have a first aid kit with a set of medicines for first aid.

Production control

In accordance with the Sanitary Rules SP 1.1.1058-01, production control must be organized in all catering establishments, regardless of the form of ownership. Should also be carried out laboratory research by microbiological indicators. The procedure and frequency of production control, including laboratory tests, are established by the enterprise in agreement with Rospotrebndzor (clause 14.3 of the Sanitary Rules).

By letter dated April 13, 2009 N 01 / 4801-9-32, Rospotrebnadzor sent to inform business entities and management Standard programs for production control (including at public catering establishments). The note to the Model Standard Program of Laboratory and Instrumental Research as part of production control at catering establishments indicates that the submitted plan of minimum laboratory and instrumental research is one of the sections of the Production Control Program developed by a legal entity or individual entrepreneur in accordance with the requirements of technical regulations, state sanitary and epidemiological rules and other regulatory legal acts. At public catering facilities selling non-perishable food products in industrial packaging and (or) alcoholic beverages (bars, wine glasses, etc.), laboratory and instrumental studies are not required as part of production control.

Compliance with sanitary rules

In accordance with clause 15.1 of the Sanitary Rules, the head of the catering establishment must ensure:

The presence of these sanitary rules at each enterprise and the fulfillment of their requirements by all employees;

Organization of production and laboratory control;

Necessary conditions for compliance with sanitary norms and rules at all stages of preparation and sale of dishes and products, guaranteeing their quality and safety for the health of consumers;

Recruitment of persons who have access for health reasons, who have passed professional, hygienic training and certification;

Availability of personal medical books for each employee and their timely passage of preliminary and periodic medical examinations upon admission;

Organization of course hygienic training and retraining of personnel according to the hygienic training program at least once every 2 years;

Fulfillment of resolutions, orders of bodies and institutions of Rospotrebnadzor;

The presence of a sanitary journal of the established form;

Daily maintenance of the necessary documentation (rejection logs, logs of personnel examinations for pustular and acute respiratory diseases, a log of quality control of frying fats, etc.)

Working conditions of employees in accordance with applicable law, sanitary rules, hygienic standards;

Organization of regular centralized washing and repairing of sanitary and special clothing;

Correct operation of technological, refrigeration and other equipment of the enterprise;

Carrying out measures for disinfection, disinsection and deratization;

Availability of first aid kits and their timely replenishment, etc.

Compliance with sanitary rules is mandatory for citizens, individual entrepreneurs and legal entities (Article 39 of Federal Law N 52-FZ).

V.A. Kuznetsova, expert of the magazine "Public catering enterprises: accounting and taxation". Public catering enterprises: accounting and taxation magazine, No. 3, March 2010

The documents:

* (1) Resolutions of the Federal Antimonopoly Service of the Moscow Region dated 21.10.2009 N KA-A41 / 10498-09, FAS UO dated 02.11.2009 N F09-8458 / 09-C1, dated 27.01.2009 N F09-10591 / 08-C1.

* (2) Federal Law of March 30, 1999 N 52-FZ "On the Sanitary and Epidemiological Welfare of the Population".

* (3) Enacted by the Resolution of the Chief State Sanitary Doctor of the Russian Federation of 08.11.2001 N 31.

* (4) Sanitary and epidemiological rules and standards "Drinking water. Hygienic requirements for water quality in centralized drinking water supply systems. Quality control. SanPiN 2.1.4.1074-01", enacted by the Resolution of the Chief State Sanitary Doctor of the Russian Federation of September 26, 2001 N 24 ...

* (5) Sanitary and epidemiological rules and standards "Hygienic requirements for the quality of water in decentralized water supply. Sanitary protection of sources. SanPiN 2.1.4.1175-02", enacted by the Resolution of the Chief State Sanitary Doctor of the Russian Federation of November 25, 2002 N 40.

* (6) "Hygienic requirements for the microclimate of industrial premises. Sanitary rules and norms. SanPiN 2.2.4.548-96", approved. Resolution of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation dated 01.10.1996 N 21.

* (7) Building norms and rules of the Russian Federation "SNiP 23-05-95. Natural and artificial lighting", approved. Resolution of the Ministry of Construction of the Russian Federation of 08/02/1995 N 18-78.

* (8) Order of Rospotrebnadzor dated 20.05.2005 N 402 "On personal medical record and sanitary passport".

* (9) Order of the Ministry of Health of the Russian Federation of June 29, 2000 N 229 "On professional hygienic training and certification of officials and employees of organizations."

* (10) Resolution of the Chief State Sanitary Doctor of the Russian Federation of November 14, 2001 N 36 "On the introduction of Sanitary Rules" (together with the Sanitary and Epidemiological Rules and Regulations "Hygienic Safety Requirements and nutritional value food products. SanPiN 2.3.2.1078-01 ", approved by the Chief State Sanitary Doctor of the Russian Federation on November 06, 2001).

* (11) Resolution of the Chief State Sanitary Doctor of the Russian Federation of 05/22/2003 N 98 "On the introduction of the Sanitary and Epidemiological Rules and Norms SanPiN 2.3.2.1324-03" food storage conditions. SanPiN 2.3.2.1324-03 ", approved by the Chief State Physician of the Russian Federation on 21.05.2003).

* (12) Appendix 1 to SanPiN 2.3.2.1324-03.

* (13) "Sanitary and epidemiological requirements for the organization and implementation of disinfection activities. SP 3.5.1378-03", approved. Chief State Sanitary Doctor of the Russian Federation 06/07/2003.

* (14) "Sanitary and Epidemiological Requirements for Deratization. SP 3.5.3.1129-02", approved. Chief State Sanitary Doctor of the Russian Federation 12.07.2002.

* (15) "Sanitary and epidemiological requirements for the organization and implementation of disinsection measures against synanthropic arthropods. SanPiN 3.5.2.1376-03", approved. Chief State Sanitary Doctor of the Russian Federation 04.06.2003.

* (16) Order of the Ministry of Health and Social Development of the Russian Federation of 08.16.2004 N 83 "On approval of the lists of harmful and (or) hazardous production factors and work, during the performance of which preliminary and periodic medical examinations (examinations) are carried out, and the Procedure for conducting these examinations (examinations)" ...

* (17) Order of the Ministry of Health of the Russian Federation of June 29, 2000 N 229 "On professional hygienic training and certification of officials and employees of organizations."

* (18) Enacted by the Decree of the Chief State Sanitary Doctor of the Russian Federation of 13.07.2001 N 18 and are valid until 31.12.2011.

* (19) In accordance with methodological guidelines for sanitary and bacteriological control at public catering and food trade enterprises. Mu 2657-82, approved Ministry of Health of the USSR 12/31/1982 N 2657.

What is such an enterprise as a coffee shop? A coffee house is a catering enterprise that has some peculiarities. The main type of products sold in the coffee shop is a freshly prepared coffee drink and dessert dishes to it: fresh baked goods and confectionery, ice cream, black and green tea, juices, soft drinks, alcoholic beverages, etc. can be sold.

When implementing alcoholic beverages it is imperative to issue a license, upon receipt of which the distance to children's, educational and sports facilities will be taken into account.

There are coffee shops in all major cities. It is desirable, of course, to place them in well-accessible places. The aroma of freshly brewed coffee and pastries emanating from the coffee shop is a very important factor that attracts visitors. In addition, it is a positive feature that the attendance of coffee shops is not seasonal. In a cozy, comfortable environment, you can chat with friends and warm up in the winter with a cup of hot coffee or tea, and in the summer you can refresh yourself with ice cream, soft drinks or cocktails. When realizing tasty aromatic coffee and other quality products, cozy atmosphere and high quality service, regular visitors of such an establishment, coffee lovers, may appear.

The business based on the opening of an ordinary coffee shop has great potential for development and profitability. For reference, it is only worth noting the fact that in Moscow, with a total population exceeding twelve million inhabitants and a large number of visitors, the number of coffee shops remains insufficient.

Opening a coffee shop requires renting a very small space. The threshold for entering this type of business is still quite low, and the opening opportunities are large. After all, from one successful coffee shop a whole network can arise, and the amount of profits will depend only on your desire and hard work.

What sanitary requirements should coffee shops meet?

Since coffee houses are catering establishments, they must comply with the sanitary and epidemiological requirements for catering organizations. The main stages of opening coffee houses are the same as for other types of enterprises (drawing up a business plan, registering a legal entity or an individual entrepreneur, registering with a tax authority, choosing a room for a coffee house, concluding a lease agreement and equipping a room, solving all organizational issues on the work of the enterprise, execution of all necessary contracts and internal documentation, provision of notification of the beginning of certain types of entrepreneurial activity.

What should you especially pay attention to?

When choosing a room, despite the fact that in the technological process of a coffee house, unpleasant odors such as burnt oil, fumes, smoke cannot appear, but there is mainly a pleasant smell of coffee, it is necessary to pay attention to the design features of the ventilation system in the room and its efficiency. work. This is of particular importance if the coffee shop will be located in a residential building or in a detached building within a residential area. No matter how pleasant the smell of freshly brewed coffee and pastries is, with their constant penetration into the premises of residents' apartments, it will already have a completely different effect on a person and worsen his living conditions, which contradicts the sanitary and epidemiological requirements for public catering organizations.

It is also necessary to pay attention to the operation of the equipment, which is a source of noise and vibration, and to provide in advance measures to prevent their penetration into the living quarters of the residents of the house.

When choosing suppliers of food products, and especially roasted coffee, you need to pay special attention to their quality. The coffee shop should have a pleasant freshly brewed coffee smell, not a roasted coffee smell. Real coffee lovers feel this difference very well. And it will scare away visitors. All products must have documents confirming their origin, quality and safety.

For other issues of work organization, the requirements are the same as for other types of catering establishments.

Particular attention should be paid to the production, transportation, storage and sale of cream confectionery. Cream confectionery products should be stored in refrigeration equipment at a temperature not higher than +6 degrees C. The shelf life of such confectionery products (cakes, pastries, rolls, etc.) stored at a temperature not higher than +6 degrees C, from the end of the technological process should not exceed the terms established by the hygienic requirements for particularly perishable products. This applies to products that do not contain preservatives. If there are preservatives in the composition of cream confectionery products, new terms are established in the prescribed manner. These terms must be indicated on the label of the packaged finished product.

All products that will come from suppliers must comply with the current Technical Regulations of the Customs Union. In this case, it is especially necessary to pay attention to the Technical Regulations on Food Labeling and the Technical Regulations on Food Safety.

The enterprise should develop and implement a production control program, which should include: conducting laboratory tests in an accredited laboratory with a certain frequency. The company will have a contract with this laboratory, which can be used at any time. For example, to check the quality of products from suppliers, in case of doubts, complaints from visitors or when changing suppliers for any reason.

The management of the coffee shop must be confident in the quality of the products received, but still periodically conduct laboratory tests, and of course comply with sanitary requirements, the requirements of technical regulations and consumer protection legislation at the enterprise.

If violations are detected during scheduled and unscheduled inspections, regulatory organizations take administrative measures in the form of fines or suspension of activities for up to 90 days. To avoid this, it is better to carry out preventive measures and find out all the available questions from specialists.

Obviously, the sanitary requirements for catering establishments are very high, but this is a justified measure and should not become an obstacle to opening your coffee shop. In the end, the profits you make and the pleasure you get from the work you do will offset the effort you put into it.

We wish your business success.

January 25, 2017, 21:30, question No. 1513115 Sofia, St. Petersburg

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Lawyers Answers (3)

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Hello.

The main thing is to comply with those regulations, SaNPins, Snips, etc. documentation that relate directly to the room, storage and preparation of products, ventilation, fire safety. The question here is very broad and requires detailed elaboration, taking into account what kind of object and where it will be located in the building.

Documents in which the requirements are spelled out:

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 of the Russian Federation 06.11.2001)

"GOST 30389-2013. Interstate standard. Catering services. Catering establishments. Classification and general requirements "
(together with the "Minimum requirements for various types of catering establishments (objects)")

Decision of the Customs Union Commission of 09.12.2011 N 880
(as revised on 10.06.2014)
"On the adoption of the technical regulation of the Customs Union" On food safety "
(together with "TR CU 021/2011. Technical regulations of the Customs Union. On food safety")

Resolution of the Chief State Sanitary Doctor of the Russian Federation of 09/07/2001 N 23
(as revised on 03.05.2007)
"On the introduction of the Sanitary Rules"
(together with "SP 2.3.6.1066-01. 2.3.5. Trade enterprises. Sanitary and epidemiological requirements for trade organizations and the turnover of food raw materials and food products in them. Sanitary and epidemiological rules", approved by the Chief State Sanitary Doctor of the Russian Federation 06.09. 2001)
(Registered in the Ministry of Justice of the Russian Federation on September 28, 2001 N 2956)

Plus, fire safety standards must be met.

SNiP 21-01-97 *. Fire safety of buildings and structures "
(adopted and put into effect by the Resolution of the Ministry of Construction of the Russian Federation of 13.02.1997 N 18-7)

Rospotrebnadzor will need to notify about the start of activities, this is stated in the Decree of the Government of the Russian Federation of July 16, 2009 N 584

That is, you monitor the quality of food products, take food safety certificates, or do it yourself if you have your own production. There should be refrigerators for food, tables for cutting, packaging, etc.

In the first 2 documents there is a classification by types of catering and requirements for them, in order not to cite all the documents you need to study them, they are not very extensive, but there are a lot of requirements for sewerage and water supply, a toilet for visitors if there is no business center.

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If you decide to open a beer or sushi bar, restaurant, cafe, canteen, fast food, then you must understand that no catering establishment can legally function without the appropriate permission of the sanitary and epidemiological station. However, many novice businessmen do not know how to obtain permission from the SES. This conclusion is issued after the filing of an application by the catering owner within the next ten days after the submission of all the necessary documents, the list of which includes:

The application for a permit itself;
A photocopy of the certificate of state registration of a legal entity (individual entrepreneur);
A copy of the lease agreement or proof of ownership of the premises;
Staff books.

Of course, the owner of a catering establishment can avoid any problems with SES only if his business fully complies with all sanitary rules. Their list is very extensive and sometimes contains rules that seem to be contradictory at first glance. However, they are not impracticable. Below is a list of requirements that this department pays attention to first of all.

The main requirements of the SES for catering points

Food storage rules

First of all, it is worth mentioning that SES has special requirements regarding the organization of storage of rapidly perishable products. They must be stored using special equipment that will be able to maintain the desired temperature regime.

As a rule, when checking, this service pays attention to the following points:

Is the distinction between dairy products, fish and meat in refrigeration units organized correctly;
Is the meat stored on special hooks;
If ice is used for storage, are the products packed on oilcloth or in a special container.

In addition, SES always pays attention to compliance with the shelf life of products in refrigeration units. In order not to be fined, the owners of catering points need to remember the following standards:

Dairy flask products are stored for up to 20 hours;
Any type of meat can be stored for up to 5 days;
Smoked meats can be stored for up to 20 days;
Frozen fish - up to a day;
Chilled fish - up to 2 days;
Butter - up to 10 days;
Eggs - up to 20 days;
Boiled sausage - up to 2-3 days;
Liver sausages and bloodworms - up to 12 hours.

Also, the special requirements of the SES apply to products that have a pronounced smell, for example, garlic. They should be kept away from cereals, flour, meat, salts, since it is these products that have the ability to absorb odors.

As for pantries for storing dry products, they must be equipped with racks. Moreover, all vegetables served in the pantry must be fed through a special opening in the wall.

It should be emphasized that all responsibility for the quality of the stored products lies with the storekeeper, who is also obliged to notify the SES employee of any suspicions regarding the quality of the stored products.

Food processing rules

Also, mention should be made of the requirements of the SES regarding the processing of products. They are as follows:

Processing should be carried out in meat, fish and vegetable shops;
In the vegetable shop, special devices for cleaning and cutting should be used, there should be special cutting tables and baths for washing;
Meat and fish must be processed in a separate workshop;
Meat should only be thawed in large pieces and hanging. Before the procedure, it must be washed and cut on wood or marble material, which is cleaned after each cutting;
Cutting meat or fish should be done with special knives;
Defrosting fish should take place in cool water and last for a certain amount of time.

The above are the requirements, compliance with which is most often checked by SES employees. However, this is far from a complete list of standards - each owner of a catering point can familiarize himself with a complete list of them by studying the document SanPiN 2.3.6.107901.

Availability of a water source

It should also be noted that one of the main requirements of the SES is the availability of safe drinking water in the catering facility. If the institution is not connected to the water supply, the service may allow it to use water from other sources (artesian well, mine well, river water), provided that this is previously agreed.

SES requirements for catering facilities

First of all, the premises of the catering point must ensure the flow so that the flow of raw products does not interfere with the flow of processed products.
As mentioned earlier, the premises should be divided into several workshops. If a point of sale is engaged in the manufacture of dishes, in addition to the vegetable and meat-and-fish shops, it should have a so-called cold shop.
The walls in the production area should be covered with ceramic tiles or light-colored paint 1.8 meters from the floor.
Floors must be waterproof in production areas. In the shopping area, floors made of other materials are allowed.
The dining area should be lit with natural or artificial light.
The room must be equipped with artificial and mechanical ventilation. If you are the owner of a restaurant with more than 100 seats, supply and exhaust ventilation is the best option.
All food service points must be heated, preferably with central heating. In the trading area, the temperature should be from 16 to 18 degrees, in different blank workshops and in the cold workshop - 16 degrees, while in the washing room - 18 degrees.

SPP checks of catering points

All owners of catering outlets should remember that SPP inspections can be both scheduled and unscheduled. However, unscheduled inspections are most often carried out due to complaints from visitors or harm to life or health.

Scheduled inspections last no more than ten days, while unscheduled inspections last no more than two. During the event, not only the above conditions for storing and cutting food are checked, but also documents (contracts for the removal of waste, the main documentation of the institution), the procedure for centralized cleaning of overalls, disinfection, pest control and deratization, dishes, equipment and inventory.

There must be a first aid kit at the catering point. SES specialists have every right to take samples of products or make proposals for correcting all detected premises. These proposals must be complied with by the management of the catering point without fail.

Starting to prepare documents for opening a catering establishment, you need to carefully study the norms of the SES for catering, and the norms in 2017 practically did not change. More often than not, only the wording changes, the essence remains the same. Or they make additional clarifications to avoid confusion.

SES standards for public catering include 16 sections, plus annexes:

general provisions and scope;
requirements for the placement of cafes and restaurants;
to water supply and sewerage of cafes and restaurants;
working conditions in industrial premises in cafes and restaurants;
to the arrangement and maintenance of the premises of cafes and restaurants;
to equipment, inventory, dishes in cafes and restaurants;
to the transportation and storage of raw materials, food products in cafes and restaurants;
to the processing of raw materials and the production of products in cafes and restaurants;
to the distribution of dishes and the release of semi-finished products and culinary products in cafes and restaurants;
sanitary regulations for the production of confectionery products with cream in cafes and restaurants;
sanitary requirements for the production of soft ice cream in cafes and restaurants;
measures to combat insects and rodents in cafes and restaurants;
sanitary requirements for personal hygiene of staff of restaurants and cafes;
organization of production control in cafes and restaurants;
requirements for compliance with sanitary rules in cafes and restaurants;
requirements for temporary catering establishments (tents, vans);
annexes to SanPin 2.3.6.1079-01.

As you can see from the list, the norms of the sanitary and epidemiological station for public catering include an impressive list, but it is precisely following all the prescriptions that will bring success to your business.

Obtaining permission from SES for public catering

Obtaining the necessary documents, sometimes, takes several months, sometimes longer, therefore, the SES permit for public catering can often be obtained at about the same time as the license for the retail trade in alcohol. This is due to the fact that they have almost the same package of documents. A SES permit is issued in the presence of the following documents:

Constituent documents of the organization;
Lease agreement or certificate of ownership of the premises;
SES conclusion;
Conclusion of the UGPS (fire service);
KKM accounting card;
Garbage collection agreement.

SES requirements for catering 2017

The requirements of the SES for public catering are somehow striking from year to year, they do not change, most often there are amendments in the formations, the article will describe the main requirements as of 2016.
So, the SES requirements are a whole complex of fairly strict sanitary rules, and every businessman working in the catering sector is obliged to know them thoroughly. Because non-observance leads to penalties and loss of reputation.

The requirements of the sanitary and epidemiological station for public catering are not a set of unreasonably high requirements. They are quite high, but you won't be able to bypass them or follow them every other time. Such areas do not tolerate indulgences. Food is the fuel of human life, there should be no negligence.

Here, the most important requirements of the SES for catering are highlighted, presented, the violation of these rules is striking when checking your institution.

There are two types of enterprises related to public catering, they are spelled out in the legislation as follows:

Enterprises that make semi-finished products from products. This applies to special shops that procure semi-finished products in advance. Factories or mills specializing in the sale of finished products.
Catering establishments that are engaged in the sale of prepared food. Those who have the right to work with raw materials (canteens, restaurants, etc.), with semi-finished products (buffets, cafes, carriages, restaurants, etc.).

But still there are SES requirements that can limit the work of some enterprises, not allowing them to have their own production, they include some types of canteens, bars, points of sale of culinary and semi-finished products.
The organization of preservation of rapidly perishable products at these types of enterprises does not differ in any way and implies the use of special equipment that meets the requirements of the SES and maintains the required temperature.
When the SES visits an object, the first step is to check the relevant requirements.
Do not violate the rules of neighborhood, storage and defrosting conditions, etc.

SES conclusion for public catering

In order to get the conclusion of the SES for catering, you will need to provide the following documents:

organization registration certificate;
lease contract;
assortment list of products sold in 3 copies;
sanitary passports - for the object and for transport, if it will be used;
an agreement with some service for disinfection (insect control) and deratization (rodents);
disinfection log registered in SES;
garbage collection agreement;
redevelopment or reconstruction project of the premises, agreed with the SES, if any;
medical books for all employees with all the labeled analyzes.

Among other things, you need to notify Rospotrebnadzor about the start of activities.
You can entrust the collection of documents to special companies, but you still have to familiarize yourself with the list of necessary documents, at least in order to regulate and check the process of collecting the necessary papers.

SES rules for public catering

Following the guidelines will help your establishment gain and maintain a reputation.
SES rules for catering include an extensive list of compliance with a whole list of regulatory legal acts. You can purchase a printed version of them (it should still be present for review at the enterprise) or study the electronic version.

Public catering magazines for SES

In every catering establishment, there is necessary condition availability of accounting logs.

Public catering magazines for SES, which are needed first of all:

the arrival and consumption of disinfectants;
cleaning and disinfection measures for cafe air ventilation and air conditioning systems;
accounting of audits of legal entities. faces;
marriage log;
accounting for the temperature regime of refrigeration equipment;
control of temperature and humidity conditions;
accounting for general cleaning;
disinfection of refrigeration equipment;
washing and disinfection of equipment;
biowaste accounting;
control of sterilizers operation form 257 u
accounting for disinfection, pest control and deratization;
incoming control (developed for incoming meat and fish raw materials);
accounting for production control in public catering;
registration of emergency situations;
on safety measures;
production and technical control, approved by the SES for catering.

SES documents for catering

When opening your own establishment, you need to have the following SES documents for catering:

Notification of the beginning of production activities;
Food production control program (PPK);
Certificate of registration of LLC or individual entrepreneur;
Lease agreement (if necessary, also lease of a parking lot for a cafe, an extension), for adherence to the PPK, object certification services;
A positive decision of the fire inspection;
Establishment agreement;
Set of rules;
Decision on the appointment of the gene. director;
The schedule of the cafe, approved by the gene. director;
Goskomstat certificate;
Extract from the USR;
Certificate of registration;
Property ownership certificate;
Conclusion of SES cafe.

SES permit for public catering

If you plan to engage in the field of public catering, then you must have permission from the SES for public catering, for this you must provide a package of documents:

a copy of the certificate of state registration of an individual entrepreneur or legal entity. persons (OGRN);
an extract from the Unified State Register of Legal Entities or EGRIP;
a copy of the tax registration certificate (TIN);
lease agreement for premises or a certificate of ownership for it;
the previous conclusion of the SES for the implementation of this type of activity (if it was drawn up);
routing production, facility capacity, list of installed and proposed equipment for installation;
design documentation (if there were changes), as well as a draft of ventilation communications (passport for the ventilation system);
floor-by-floor explication of premises and BTI plan;
SES conclusion on the conformity of the design documentation (if any).
garbage collection agreement (if necessary).

In the presence of all this documentation, the SES of catering is checked and on the basis of this a sanitary and epidemiological conclusion is issued.

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