Recommendations
monitoring activities
food quality monitoring commissions
(brakerage commissions)
1. The tasks of the food quality monitoring Commission are to monitor:
- organization of work in the food hall, in the dining room;
- quality of food products, conditions of their transportation, delivery, unloading, storage;
- product sales deadlines;
- quality of cooking;
- compliance of food with the physiological needs of children in the main food substances;
- compliance with the rules of personal hygiene by employees of the food Department.
2. the Commission shall perform the functions assigned to it in accordance with the principles of integrity, competence, reasonableness, integrity and transparency.
3. The Chairman of the Commission is the head of the educational organization.
The composition of the brakerage Commission is approved by the order of the head of the educational organization with the mandatory inclusion of a medical worker, members of the administration, the head of production, representatives of the parent Committee and the Board of Trustees.
The number of members of the marriage Commission must be at least 7 people, including at least 3 people from the parent community of this school. The absence of individual members of the Commission is not an obstacle to its activities.
It is recommended that the Commission be updated annually.
4. Cyclogram of the Commission's activities:
Daily medical professional or responsible person:
- conducts organoleptic assessment of the quality of ready meals with entries in the journal of organoleptic assessment of the quality of dishes and culinary products.
Weekly Commission:
- monitors the quality of food products used (copies of documents confirming the quality of food products are stored in a separate folder);
- monitors the correctness of the menu;
- performs food quality checks without prior warning to employees of the food Department and (or) the service provider with the registration of the act of monitoring the quality of food.
Quarterly results of work of the Commission are made out in the form of information with their subsequent consideration at the pedagogical Council of the organization of education and placement on the Internet resource of the organization of secondary education.
In may and January of each year, the results of the Commission's activities are reviewed at the General parent meeting.
The brokerage Commission must:
- periodically be present at the bookmark of the main products;
- to monitor the quality of food products, the availability of documents certifying their quality (photocopies of these documents are kept by the Chairman of the brakerazhny Commission);
- check the output of dishes, the compliance of the volume of prepared food with the volume of single portions and the number of children;
- conduct sensory evaluation of prepared food (to determine its color, smell, taste, texture, hardness, juiciness, etc.) in accordance with the methodology of feeding back the results of the organoleptic evaluation in the "Journal of the rejection of finished products," to assure the assessment of the personal signatures of the members of the Commission;
- be guided by the requirements for the technology and quality of cooking dishes and culinary products in accordance with the "Technological maps" when conducting bracking;
- perform their functions in specially issued clean clothing (dressing gown, overalls, headgear, shoes, etc.).
5. The result of the activity of the Commission is brokerage:
1) immediate termination of The contract with the supplier in case of poisoning of children, adults due to the fault of service providers, goods, upon confirmation of the results of inspections carried out in accordance with the Business Code of the Republic of Kazakhstan and sending a statement of claim to the court to recognize the supplier as unfair;
2) if violations are detected, the brakerage Commission:
- notifies the supplier of services, goods and the head of the educational organization about the detected violations;
- sends within 1 (one) working day to the territorial divisions of the Department of the state body in the field of sanitary and epidemiological welfare of the population an appeal indicating the detected violations with the application of the inspection report in order to initiate an unscheduled inspection;
- provides 5 (five) business days to resolve violations;
3) in case of repeated detection of violations, the brakerage Commission:
- notifies the service provider, goods (if available) and the head of the educational organization about the detected violations;
- sends within 1 (one) working day to the territorial divisions of the Department of the state body in the field of sanitary and epidemiological welfare of the population an appeal indicating the detected violations and attaching the inspection report in order to initiate an unscheduled inspection;
- within 3 (three) business days after receiving the results of repeated unscheduled inspection of territorial divisions of the Department of the state body in the field of sanitary and epidemiological welfare of the population with identified gross violations, approved by the joint order of the Minister of health of the Republic of Kazakhstan dated June 27, 2017 No. 463 and the Minister of national economy of the Republic of Kazakhstan dated July 20, 2017 No. 285 "on approval of risk assessment criteria and checklists in the field of sanitary and epidemiological welfare of the population" submits a lawsuit against the current supplier to terminate the contract and recognize it as an unfair supplier;
- organizes daily quality control of food before the court decision.
The analysis of the activities of the commissions for monitoring the quality of food and taking measures to effectively organize the nutrition of schoolchildren is carried out by the authorized body in the field of education and an Interdepartmental expert group for monitoring the quality of food.
Food quality monitoring REPORT
Date ____________
№_______________
Educational organization ________________________________________________
Service provider (if available)____________________________________________
Commission consisting of:
_______________________________________________________________________________________________________________________________________________________________________________________________________________________
We checked the canteen and food hall according to the following parameters:
Indicator Required Corresponds to Does not correspond to note
Availability of a sanitary and epidemiological report on the object's compliance with current requirements
Quality of food products, conditions of their transportation, delivery, unloading
Matching the daily menu to the perspective menu
Compliance with the work schedule of the dining room
Compliance with the interval between meals and the schedule of meals by class
Availability of an approved price list for a free menu
Organization of drinking regime
Finished product quality
Availability of a control dish
Organoleptic properties of prepared products
Compliance with the process map
Control weighing 10 servings
Distribution line (marmites) 1 dish
Service counter (Bain-Maries) 2 dish
Distribution line (marmites) 3 dish (it is forbidden to cool in aluminum dishes)
State of the Postings (it is forbidden to use wet ones)
Correct storage of Cutlery (availability of cassettes and storage of spoons, forks with handles up)
Fortification of the dish
Availability of production, sale and use of prohibited dishes and products
Availability of sales of products that are not related to food
The organization of the meal
Number of seats
Number of hand wash basins
Availability of soap
Availability of dryers
The condition of the furniture
Tools for processing tables
Condition of the dining room and kitchen utensils, Cutlery
Sufficiency and availability of a spare set of dishes
Sanitary condition of the canteen
Cleaning equipment (marking, separate storage space)
Condition of the food hall premises
The presence of a sign "rules for washing dishes»
Serviceability of hot and cold water supply systems, water heaters
The operation of the wastewater system
The operation of the heating systems
Serviceability of lighting systems
The presence of protective fittings on the food supply units on the lamps, lamps with a water-proof design
Availability of conditions for washing and processing the dining room and separately for kitchen utensils
The presence of detergents
Storage conditions and marking of detergents (separately in a closed container)
Compliance with the shelf life of detergents
Availability of certificates for detergents
Availability of a container for collecting food waste
Labeling of food waste collection containers
Handling containers for food waste (what is handled and who is responsible)
Compliance with accuracy:
- collecting "dirty" tableware
- washing and processing process
- storage of clean tableware
The presence of a chore
Compliance with food storage conditions
Storage facilities
Storage of bulk products on pallets, the pallets, racks
Compliance with temperature and humidity conditions. Availability of thermometer, hydrometer in stock
The observance of the commodity neighbourhood
Availability and compliance with expiration dates on food products
Storing vegetables in the chest, the dunnage racks in the marked container on pallets
Sanitary condition of warehouses
Availability of production, sale and use of prohibited dishes and products
Cold storage
Marking about the purpose of refrigeration equipment
Availability of thermometers
The observance of the commodity neighbourhood
Availability and compliance with expiration dates on food products
The sanitary condition of the refrigeration equipment
Availability of production, sale and use of prohibited dishes and products
Conditions and proper storage of daily samples
Meat shop
Marking of equipment and inventory
Sanitary condition