Memo for food quality monitoring commissions in educational institutions
Date: 2020-09-23 10:32:24
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 for personal hygiene of food service workers
For hand washing, install sinks with hot and cold water supply, hand washing and drying products.
3. Requirements for cleaning equipment
Cleaning equipment (basins, buckets, brushes, rags) must be marked and stored in separate (special) rooms, if they are not in a special Cabinet.
4. requirements for cutting equipment
For cutting raw materials and finished food products (meat, poultry, fish, vegetables, herbs, meat, dairy products, bread and bakery products, culinary, flour culinary, confectionery products), a separate marked cutting equipment must be used without splinters and cracks.
5. Requirements to dinnerware
Do not use dishes with cracks, chips, chipped edges, deformed, or 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 reject log of perishable products and semi-finished products of the approved form is kept).
7. Requirements for storerooms
Storage rooms and refrigeration chambers equipped with racks, dunnage racks. Storage of food products is provided on racks, pallets, podtovarniki. 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 cabinets for storing bread.
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 long – term seasonal (summer – autumn, winter-spring) two-and four-week menu is prepared. When developing the menu, they take into account the length of stay of students and pupils, their age category, and provide food products enriched with a 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 education management body in accordance with the standards of single meals approved by the government of the Republic of Kazakhstan dated March 12, 2012 No. 320
11. requirements for the layout menu
Every day in the dining room, a menu approved by the facility Manager is posted, 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 compilations 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, and poultry meat are included once every two to seven calendar days.
13. Prohibited products:sausage products, sausages, and other products that contain 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, except for the tongue, heart, and liver; collagens-containing raw materials from poultry meat; products of slaughter 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, hot spices, vinegar and coffee.
It is prohibited to produce and sell in canteens yogurt, cottage cheese, kefir, stuffed pancakes, pasta in the Navy, Zelts, forshmaks, jellies, pates, confectionery with cream, fruit drinks, 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 of fast food, 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, the 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 (brackerazhny). Periodically, the quality of food is evaluated by a brackering Commission, whose composition is determined by the order of the facility Manager with the mandatory inclusion of a medical worker, administration and a representative of the parent Committee.
16. Control standards of food
Medical workers and the administration of facilities conduct a weekly analysis of the implementation of daily norms for basic products for 10 calendar days, followed by correction and maintenance of a statement of control over the implementation of food standards.
17. Requirements for passing a medical examination
The staff of the food Department must have personal medical books with a mark on the admission to work (they pass a medical examination once every 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).
To determine the falsification of food products, you must look at the accompanying documents, which indicate the full name of the food product.
Preventing the sale of goods in the food Department
It is not allowed to sell goods that are not related to the nutrition of students (sales of office supplies, etc.).
