Memo
for food quality monitoring commissions
in educational organizations
1. requirement for sanitary and epidemiological conclusion
An object of high epidemiological significance must have a sanitary and epidemiological conclusion before the canteen starts working.
2. Requirements to personal hygiene of catering professionals
For washing hands, install sinks with hot and cold water supply to them, means for washing and drying hands.
3. Requirements for cleaning equipment
Cleaning equipment (basins, buckets, brushes, rags) must be marked and stored in separate (special) rooms, in their absence in a special Cabinet.
4. Requirements for cutting tools
For cutting raw materials and finished food products (meat, poultry, fish, vegetables, herbs, meat, dairy products, bread and bakery products, cooking, flour cooking, confectionery), a separate marked cutting equipment must be used without splinters and cracks.
5. Requirements to dinnerware
It is not allowed to use dishes with cracks, chips, chipped edges, deformed, with damaged enamel.
6. Requirements for food intake
Acceptance of food products and food raw materials is carried out in the presence of documents certifying their quality and safety (a brakerage log of perishable products and semi-finished products of the approved form is maintained).
7. Requirements for storerooms
Storage rooms and refrigeration chambers equipped with racks, dunnage racks. Storage of food products is provided in racks, trays, and pallets. Storage on the floor is not allowed.
8. Requirements for dining room furniture
It is forbidden to use furniture and equipment made of materials that are unstable to moisture and temperature changes, except for bread storage cabinets.
9. Requirements for the storage of food products
In warehouses for storing food products, the following must be observed: temperature and humidity, light conditions, and product proximity in accordance with the storage standards required for each type of food product.
10. Requirements to advanced menu
At the facility, a promising seasonal (summer – autumn, winter – spring) two-and four-week menu is compiled. When developing the menu, take into account the length of stay of students and pupils, their age category, and provide food products enriched with vitamin and mineral complex. The menu is not allowed to repeat the same dishes or culinary products on the same day and in the next two or three calendar days.
For certain categories of students, the menu is approved by the educational management body in accordance with the norms of single meals approved by the government of the Republic of Kazakhstan on March 12, 2012 No. 320
11. requirements for the layout menu
Every day, a menu approved by the head of the facility is displayed in the dining room, which indicates the names of dishes, the output of each finished dish. The names of dishes and culinary products indicated in the menu must correspond to their names indicated in the used recipe collections and technological maps.
12. Requirements menu
Daily diet includes meat, milk, butter and vegetable oil, rye bread and (or) wheat, vegetables and sugar. Fish, eggs, cheese, cottage cheese, poultry meat are included once every two to seven calendar days.
13. Prohibited products: sausages, sausages and other products containing artificial colors, preservatives, flavorings, flavor enhancers and sweeteners. Unpasteurized milk, cottage cheese and sour cream without heat treatment, as well as the use of eggs and meat of waterfowl, milk and dairy products from farms that are not affected by the incidence of farm animals.
By-products of productive animals and poultry, with the exception of the tongue, heart, liver; collagen-containing raw materials from poultry meat; slaughter products of productive animals and poultry subjected to repeated freezing; genetically modified raw materials and raw materials containing genetically modified sources.
Non-iodized salt, non-fortified flour, canned food in deformed or leaky cans, food prepared the day before, mushrooms, home-made food, burning spices, vinegar, and coffee.
It is prohibited to produce and sell in canteens yogurt, cottage cheese, kefir, stuffed pancakes, pasta in the Navy, potions, forshmaks, jellies, pates, confectionery with cream, mors, kvass, deep-fried products, soft-boiled eggs, fried eggs, complex (more than four components) salads and salads seasoned with sour cream and mayonnaise.
Okroshka, dishes based on dry food concentrates, fast food, food with artificial colors, preservatives, flavorings, flavor enhancers and sweeteners.
14. Requirements daily samples
Daily daily samples of finished products are left in accordance with the actual menu, samples are stored in the refrigerator in a glass container with lids, at least 24 hours before replacing the dish prepared the next day or after the weekend (regardless of the number of days off)-Breakfast, lunch, afternoon tea or dinner, respectively.
15. Quality control of ready meals
Every day, a medical professional or responsible person conducts an organoleptic assessment of the quality of ready meals with entries in the journal of organoleptic assessment of the quality of dishes (brakerazhny). Periodically assessing the quality of food is brokerage Commission, the composition of which is determined by the head of the object with the mandatory inclusion of a health worker, the administration and the parent representative.
16. Control standards of food
Medical workers and the administration of facilities conduct a sub-weekly analysis of the daily norms for basic products for 10 calendar days, followed by correction and maintenance of the control sheet for the implementation of food standards.
17. Requirements for passing a medical examination
The staff of the food hall must have personal medical books with a mark of admission to work (they pass a medical examination 1 time in 6 months).
18. Requirements for production control
Production control is organized and carried out at the facility (a contract must be signed with a specialized laboratory that has a license for this type of activity and a production control program must be developed).
19. Requirements for special clothing
Employees of the food Department are provided with special clothing (a robe or jacket with trousers, a headdress, shoes).
20. to determine the falsification of food products, you must look at the accompanying documents, which indicate the full name of the food product.
21. Preventing the sale of goods in the food store
It is not allowed to sell products that are not related to the nutrition of students (sale of office supplies, etc.).