The Toilet for visitors equip in a lobby at the rate of one toilet bowl on 60 landing places, it should be supplied with hot both cold water and washstands.
The Premise for holiday of dinners on the house should be removed from kitchen and is equipped marmitami for heating of food, cold and hot water for opolaskivanija ware.
Warehouse. Pantries and refrigerating chambers concern them. Pantries are used basically for storage of dry products and vegetables and should be not through passage, dry and well ventilated. Products in them should be stored on racks or in chests so that it was possible to spend cleaning free. In refrigerating chambers store perishable food. The quantity and the sizes of warehouse depend on capacity of the enterprise.
Refrigerating chambers with machine cooling should provide separate storage of meat, fish, milk and dairy products, fats, greens and fruit. The area of each chamber should be not less than 5 m 2 . Chambers should have independent ventilation.
Household premises. Lavatories, a room of rest concern them for the personnel, linen wardrobe for employees, per capita. These premises are necessary for observance by workers of rules of personal hygiene.
Wardrobe are equipped with the closed cases providing separate storage of house and special clothes.
All premises of public catering establishments set forth above should have the plastered both whitewashed walls and a ceiling. Besides, walls on height of 1,8 m should be covered light glazurovannoj by a tile or a waterproof synthetic material.
Floors in household premises should be water-proof, equal, strong, with a bias for the device of gangways, easily give in to washing and disinfection. To these requirements satisfy metlahskie tiles.
The Equipment of industrial premises should settle down so that to exclude joint, counter or crossing streams of raw raw materials, half-finished products and ready culinary production.
In vegetable shop ovoshchemojku and the potato peeler establish near to a place of receipt of vegetables, a table for onions and garlic processing - at specially equipped extract. Greens process on a separate table.
In meat and fish shops industrial tables establish separately for a preprocessing of a bird, meat, fish and half-finished products from them and mark. These tables should be smooth, strong, water-proof and have an anticorrosive covering. Tables consist of an easy metal skeleton and a cover from integral metal sheet. Tables from stainless steel are most expedient in the sanitary relation. The wooden tables densely covered with sheets from zinced iron are resolved also.
The Pack for meat cabin should be made of the whole tree trunk of firm breed.
Industrial tsehi are equipped with special chopping boards for processing of crude and boiled meat, fish, vegetables. Boards are necessary for narezanija breads, cheese and other products. Chopping boards mark initial letters of a processed product: SM-crude meat, VM - boiled meat, WITH - crude vegetables etc. Each shop should have the set of chopping boards. Also mark handles of knifes and apply them in strict conformity with marks.
The Cold shop should be equipped by a meat grinder for crushing of boiled products. In cold, meat and fish shops refrigerating cases should be established.
In hot shop (kitchen) the distance from a plate to desktops should make 1,3-2 m to warn action of radiant heat on workers.
Washing tableware should have the separate windows located on opposite walls for reception used and deliveries of pure ware.
In a trading hall dining tables have on distance of 3-4 m from the distributing. The width of passes between tables should make 1,5 m.