Hygiene of public catering

Hygienic requirements to a lay-out, the device and the maintenance of industrial and trading premises of public catering establishments.

Public catering establishments are dining rooms, restaurants, cafe, a deli, culinary shops etc. According to the hygienic norms provided SNiP Рџ-78-81 ' of Norm of designing. Public catering establishments ', at a lay-out of public catering establishments it is necessary to consider sequence and potochnost technological processes of processing of foodstuff. It is necessary to warn a meeting of streams of raw materials with finished goods, half-finished products with a waste, pure ware from the dirty.

The Lay-out should provide the shortest way of passage of raw materials before reception ready culinary produk - tsii. With that end in view industrial tsehi warehouse in a cellar and a semi-basement should settle down on the ground floor, and raw materials transportation should be made by means of lifts. The rational lay-out should promote the correct organisation of work, observance of a sanitary mode at storage of products and culture of service of consumers.

The public catering establishment structure includes premises for service of visitors and industrial premises. That illumination of industrial premises of public catering establishments corresponded recommended, they should settle down in elevated floors. If the public catering establishment settles down in a two-storeyed building on the second floor are hot, cold and confectionery tsehi. Washing branches and a trading hall here take places. Such placing is connected by that the hot shop promotes formation of a considerable quantity of heat and a moisture and its arrangement below can make adverse impact on a microclimate of a trading hall, cold and confectionery shops.

For maintenance potochnosti technological process vegetable shop in which the considerable quantity of the polluted raw materials arrives, place more close to a pantry for storage of vegetables, and meat-fish shop between warehouse and hot shop (kitchen). It allows to avoid pollution of industrial premises also.

Each of zagotovochnyh shops (vegetable, meat, fish) should have the area not less than 20 m ² . On it it is necessary to allocate a place for clearing and washing of vegetables, for cleaning and potroshenija fishes, and also a separate place for a preprocessing of a bird. It is desirable, that this place has been fenced off by a glass partition in height of 1,8 m from the basic premise.

In cold shop prepare products from the products, passed thermal processing, and also products from vegetables (salads etc.), used without thermal processing. Thus in the sanitary relation possibility obsemenenija microorganisms of products is dangerous. Therefore the cold shop is necessary for placing separately from zagotovochnyh and is closer to kitchen and distributing. But this shop should be carefully isolated from kitchen, as at not enough effective ventilation such neighbourhood can lead to rise in temperature in cold shop, and it, in turn, can promote intensive reproduction of microflora in finished articles which can get from stock, equipment and hands of workers.

Washing rooms also separate from kitchen and a trading hall a partition. It is authorised to place washing table and kitchen ware in one premise with a partition between them in height of 1,6 m. the Arrangement washing and especially the tableware polluted by the rests of food and microorganisms, should provide the shortest way of waste disposal on a corridor, instead of through industrial tsehi or distributing in the chamber for a waste.

If the public catering establishment works not on raw materials, and on half-finished products it is necessary to provide a premise for container washing (flasks, trays, containers) which becomes soiled at contact with transport, soil and can be a source of pollution of kitchen ware and stock.

At definition of the sizes of industrial premises are guided by norm of the area which should be allocated for one worker and make 5-5,5 m ² at height of a premise not less than 3,3 m.