Meat shop area calculation

We record the equipment intended for the meat shop in Table 3, indicating the name, brand, quantity and occupied area. Then we determine the total area occupied by the equipment, which will be called useful (S floor).

Table 3

Specification of meat shop equipment

Then, using formula (12), we determine the total area of the meat shop:

where: q - coefficient of utilization of the meat shop area (q = 0.5)

Calculation of the staff of cooks and daily workload

The staffing level of canteen workers is determined based on the number of employees required to prepare lunch dishes.

The calculation is carried out in conventional dishes, taking into account the time standards established for preparing a unit of product.

The number of cooks is calculated using the formula:

where: N y - number of conditional dishes;

t y - time norm for one conventional dish (0.028 h)

t is the duration of cooking, which depends on the operating conditions of the canteen of the military unit, h.

1.15 - coefficient taking into account the growth of labor productivity

Table 4

Calculation of the number of conditional dishes

Based on this, to prepare lunch you need:

Thus, the need for cooks for a maximum shift will be 6 people.

Some of the cooks on this shift also prepare dinner. Another shift of cooks must prepare breakfast, consisting of one hot dish and tea. This shift consists of 20% of the number of cooks involved in preparing lunch.

In our case this will be 2 people.

The third shift of cooks is resting; the cooks can conduct combat, political and special training. It includes up to 40% of the number of cooks preparing lunch. This will make 3 people. Thus, the total number of cooks will be 11 people.

The composition of the shifts is finally determined when drawing up the work schedule of the cooks. The schedule is drawn up for 7 days, indicating the working time of each shift and taking into account weekends.

However, in a military unit, the number of cooks in the canteen is established by its staff.

In accordance with the Guidelines for organizing catering for personnel of military units and institutions of the Armed Forces of the Russian Federation, when determining the number of cooks, the following standards are used:

in the dining room, where they eat:

· up to 150 people - 3 cooks,

· from 151 to 200 people - 4 cooks,

· subsequently, for every 125 meals, 1 cook is added.

An instructor-cook is employed when there are more than 500 people eating and is not counted in the estimated number of cooks, and a food preparation technology master is kept when there are more than 1000 people eating.

We will create a work schedule for the cooks.

Chefs' working hours

Days, weeks and times

Number of duties

Number of hours

The cooks' work schedule, signed by the chef instructor, is approved by the head of the canteen.

Calculation of the number of persons in a daily canteen outfit for workshops and premises is made on the basis of production standards for semi-finished products, the number of natural or conventional units of product that a cook or shift must produce per unit of time.

In accordance with the Guidelines for the organization of catering for personnel of military units and institutions of the Armed Forces of the Russian Federation, daily canteen duties are assigned for cleaning premises, delivering food from the warehouse to the canteen, cleaning and finishing fresh potatoes and vegetables, setting dinner tables, washing the dining room and kitchen dishes and other utility work.

The daily attire for the canteen is allocated on the basis of: up to 100 people eating in the canteen - 3-4 people, an additional 2 people are allocated for every subsequent 100 people eating.

Based on this, the total number of persons per day in the dining room will be in our case:

For slicing bread, portioning sugar and dispensing them, a bread cutter is allocated for a period determined by the unit commander, based on the number of people eating in a given canteen: up to 500 people. -1; 501-1000 people - 2 and over 1000 people. - 3.

We accept - 1 person.

How many chefs does a restaurant really need?

There is a formula that I developed a long time ago for cooks. We multiply all dishes sold by gross output and divide by thirty days, the number of hours per shift and the number of cooks and get output in kg per hour per cook. And we are surprised by the result.

“There are clearly more of them than needed,” you might think. “There are too many of them,” I will answer. It is impossible to get rid of extra cooks in one iteration. The establishment will stop. The kitchen will come up. What to do?

Look for a competent manager. Production, able to work on workpieces. One small shocker in a restaurant will solve your problems. You divide cooks into preparers and preparers. Procurers are people without family or tribe in the profession who make cutlets for lunch and cook soups and side dishes, pour them into buckets and shock (in the good sense of the word). They come early in the morning, led by this woman of about fifty, and wander around all the shops, while the cooks - pre-cookers - evening workers sleep peacefully after a long evening shift. They give lunch from 12 to 14 and go home. Five days. Salary 20,000 rubles in any region. Three people + a foreman for one establishment with 150 seats. There is no need to roll the meatballs into the soup every day - they lie in the chamber and wait to be added to the broth, which in a bag stands next to a stone block of ice in the same chamber. All this splendor is defrosted without loss of taste and collected in soup for lunch. Therefore, they do not work like Groundhog Day, but every day they make different groups of semi-finished products. People without qualifications, not cooks - kitchen workers. Like at McDonald's - the adaptation period is three days. If you don’t like your job, good-bye to the crisis labor market.

At lunchtime, partygoers arrive with everything ready. Everything is marked. Arranged in gastronorm containers, in disposable trays, wrapped in cling film, packaged in bags, hung, washed. Freebie.

Only regeneration (frying pan, grill, deep fryer, wig, stove), hanging and mixing (cold shop) and defrosting (confectionery shop). Two of them come out on weekdays, and on weekends the manager comes out with them. production to help. The confectioner works 5/2 according to the same scheme - she has her own small shocker and freezer.

No fuss, no fuss, no excitement, nerves, psychosis and jambs and stops on the menu. Everything is clear, fast and of stable quality. Study the properties of blast freezing. 99% of what you feed your children at home was once frozen raw materials, so don’t be prudes and read obscenities. Part.

What will this approach to the separation of the kitchen and the functionality of cooks give:

Reduction of payroll;

Increasing sales volume due to the speed of work and the speed of delivery of dishes;

Transparent accounting;

Avoiding scales (everything was weighed in advance);

No write-offs;

Stable staff (work is easy and not stressful);

Satisfied guests and increased profits due to word of mouth.

P.S. I’ll tell you a secret that all the largest holdings have been working this way for a long time. And you don't need sous vide or vacuum. Almost anything can be frozen without losing quality or nutrients.

Specification of mobile bathtubs

Selection of production tables

When designing a fish workshop, the length of the tables is calculated for each technological operation in accordance with the technological scheme for the primary processing of fish.

The length of the tables is calculated using the following formula:

where: L - table length for a specific technological operation, m;

m is the mass of simultaneously processed products, kg;

n is the standard table length for a given operation for one cook, m;

a - production rate, kg/h

t is the permissible processing time for the product.

Table length standards for one chef

Standards for the production of semi-finished products per cook

In our case, the length of the tables for removing scales, heads, tails, fins, and entrails will be:

We select 3 SP-2 production tables with a total length of 4.5 m. RO-1M fish scalers will be installed on these same tables.

To portion fish:

We select one production table SP-3, 2 m long, and dial scales VNTs-10 will be installed on it.

Specification of production tables

Selecting scales

To weigh the fish before portioning, mobile platform weight scales VSP-500 m installed in the meat shop will be used. To control the weight of fish portions, we use dial scales VNTs-10 without calculations.

We record the equipment intended for the fish workshop in the fish workshop specification table, indicating the name, brand, quantity and occupied area. Then we determine the total area occupied by the equipment, which will be called S floor (useful).

Fishing workshop specification

We determine the total area of the fish workshop using the formula:

where: q - coefficient of utilization of the area of the fish workshop (q = 0.5)

S total =30.2 m 2

Calculation of the staff of cooks and daily workload

The staffing level of canteen workers is determined based on the number of employees required to prepare lunch dishes.

The calculation is carried out in conventional dishes, taking into account the time standards established for preparing a unit of product.

The number of cooks is calculated using the formula:

where: N y - number of conditional dishes;

t y - time norm for one conventional dish (0.028 h)

t is the duration of cooking, which depends on the operating conditions of the canteen of the military unit, h.

1.15 - coefficient taking into account the growth of labor productivity

Calculation of the number of conditional dishes

Based on this, to prepare lunch you need:

Thus, the need for cooks for a maximum shift will be 9 people.

In our case this will be 2 people.

The third shift of cooks is resting; the cooks can conduct combat, political and special training. It includes up to 40% of the number of cooks preparing lunch. This will make 4 people. Thus, the total number of cooks will be 15 people.

However, in a military unit, the number of cooks in the canteen is established by its staff.

in the dining room, where they eat:

· up to 150 people - 3 cooks,

· from 151 to 200 people - 4 cooks,

· subsequently, for every 125 meals, 1 cook is added.

We will create a work schedule for the cooks.

Chefs' working hours

Days, weeks and times

Number of duties

Number of hours

The cooks' work schedule, signed by the chef instructor, is approved by the head of the canteen.

The daily attire for the canteen is allocated on the basis of: up to 100 people eating in the canteen - 3-4 people, an additional 2 people are allocated for every subsequent 100 people eating.

Based on this, the total number of persons per day in the dining room will be in our case:

We accept - 2 people.

In accordance with the Federal Law of March 30, 1999 N 52-FZ “On the sanitary and epidemiological welfare of the population” (Collected Legislation of the Russian Federation, 1999, N 14, Art. 1650; 2002, N 1 (Part I), Art. 1; 2003, No. 2, Article 167; No. 27 (Part I), Article 2700; 2004, No. 35, Article 3607; 2005, No. 19, Article 1752; 2006, No. 1, Article 10; 2006, N 52 (part I), article 5498; 2007, N 1 (part I), article 21; 2007, N 1 (part I), article 29; 2007, N 27, article 3213; 2007 , N 46, Article 5554; 2007, N 49, Article 6070; 2008, N 24, Article 2801; Rossiyskaya Gazeta, 2008, N 153) and the Decree of the Government of the Russian Federation of July 24, 2000 N 554 “On approval of the Regulations on State Sanitary and Epidemiological Service of the Russian Federation and Regulations on State Sanitary and Epidemiological Standardization" (Collected Legislation of the Russian Federation, 2000, N 31, Art. 3295; 2004, N 8, Art. 663; 2004, N 47, Art. 4666; 2005 , N 39, Art. 3953) I decide:

1. Approve SanPiN 2.4.5.2409-08 “Sanitary and epidemiological requirements for the organization of meals for students in general education institutions, institutions of primary and secondary vocational education” (Appendix).

2. To recognize as invalid:

– clauses 2.3.25, 2.3.26, 2.12 of sanitary and epidemiological rules and regulations SanPiN 2.4.2.1178-02 “Hygienic requirements for learning conditions in educational institutions”, approved by the Resolution of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation from 28.11.2002 N 44 (registered with the Ministry of Justice of Russia on 05.12.2002, registration N 3997);

– clauses 2.2.5, 2.7, appendices 4, 5, 6 and 7 of sanitary and epidemiological rules and regulations SanPiN 2.4.3.1186-03 “Sanitary and epidemiological requirements for the organization of the educational and production process in educational institutions of primary vocational education”, approved by the Resolution of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated January 28, 2003 N 2 (registered with the Ministry of Justice of Russia on February 11, 2003, registration N 4204) (as amended).

3. Enter into force the specified sanitary rules from October 1, 2008.

i Resolution of the Chief State Sanitary Doctor of the Russian Federation dated July 23, 2008 N 45 “On approval of SanPiN 2.4.5.2409-08” Appendix. Sanitary and epidemiological rules and regulations SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for catering for students in general education institutions, primary and secondary vocational education institutions"

Application. Sanitary and epidemiological rules and regulations SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for catering for students in general education institutions, primary and secondary vocational education institutions"

Application

Sanitary and epidemiological rules and regulations SanPiN 2.4.5.2409-08

"Sanitary and epidemiological requirements for the organization of meals for students in general education institutions, institutions of primary and secondary vocational education"

I. General provisions and scope

1.1. These sanitary and epidemiological rules and regulations (hereinafter referred to as the sanitary rules) were developed in accordance with the Federal Law of March 30, 1999 N 52-FZ “On the sanitary and epidemiological welfare of the population” (Collected Legislation of the Russian Federation, 1999, N 14, Art. 1650; 2002, No. 1 (Part 1), Article 1; 2003, No. 2, Article 167; No. 27 (Part 1), Article 2700; 2004, No. 35, Article 3607; 2005, No. 19 , Article 1752; 2006, N 1, Article 10; 2006, N 52 (Part 1), Article 5498; 2007, N 1 (Part 1), Article 21; 2007, N 1 (Part 1 ), Article 29; 2007, No. 27, Article 3213; 2007, No. 46, Article 5554; 2007, No. 49, Article 6070; 2008, No. 24, Article 2801; Rossiyskaya Gazeta, 2008, No. 153) , are aimed at ensuring the health of students and preventing the occurrence and spread of infectious (and non-infectious) diseases and food poisoning associated with catering in educational institutions, including schools, boarding schools, gymnasiums, lyceums, colleges, cadet corps and other types, institutions of primary and secondary vocational education (hereinafter - educational institutions).

1.2. These sanitary rules establish sanitary and epidemiological requirements for the organization of meals for students in educational institutions, regardless of departmental affiliation and forms of ownership.

1.3. These sanitary rules are mandatory for all legal entities and individual entrepreneurs whose activities are related to the organization and (or) provision of hot meals to students.

1.4. Sanitary rules apply to existing, under construction and reconstructed public catering organizations of educational institutions.

1.5. In catering organizations of educational institutions, legal entities and individual entrepreneurs can prepare dishes, store and sell them. Their use for other purposes is not permitted.

1.6. Control over the implementation of these sanitary rules is carried out in accordance with the legislation of the Russian Federation, the authorized federal executive body exercising control and supervision functions in the field of ensuring the sanitary and epidemiological well-being of the population, protecting the rights of consumers and the consumer market and its territorial bodies.

II. Organizations of public catering of educational institutions and sanitary and epidemiological requirements for their placement, space-planning and design solutions

2.1. Food for students in educational institutions is provided by public catering organizations that produce culinary products, flour confectionery and bakery products and sell them.

2.2. Catering organizations of educational institutions for serving students may be:

Basic school nutrition organizations (school nutrition factories, school canteens, etc.), which purchase food raw materials, produce culinary products, and supply them to canteens of educational institutions;

Pre-preparatory catering organizations that prepare dishes and culinary products from semi-finished products and sell them;

Canteens of educational institutions operating on food raw materials or semi-finished products, which produce and (or) sell dishes in accordance with the menu varied by day of the week;

Buffets are dispensers that sell ready-made meals, culinary, flour confectionery and bakery products.

2.3. In basic school catering organizations and canteens of educational institutions working on food raw materials and (or) semi-finished products, space-planning solutions, a set of premises and equipment must be provided to allow the preparation of safe and nutritionally valuable culinary products and their sale.

2.4. Dispensing buffets must have space-planning solutions, a set of premises and equipment that allow for the sale of dishes, culinary products, as well as the preparation of hot drinks and individual dishes (boiling sausages, eggs, dressing salads, slicing ready-made products).

2.5. Space-planning and design solutions for premises for public catering organizations of educational institutions must comply with the sanitary and epidemiological requirements for public catering organizations, excluding counter flows of raw materials, raw semi-finished products and finished products, used and clean dishes, as well as counter movement of visitors and staff.

2.6. Public catering for students of educational institutions can be carried out in premises located in the main building of the educational institution, attached to the building or in a separate building connected to the main building of the educational institution, with a heated passage.

2.7. During the construction and reconstruction of catering organizations of educational institutions, it is recommended to take into account the estimated production capacity of the canteen in terms of the number of dishes produced and the number of seats in the dining room, to ensure the organization of meals for all students in the educational institution.

In small educational institutions (up to 50 students), it is allowed to allocate one separate room intended for storing food, serving and eating food, and washing tableware.

2.8. To ensure that all students are seated in the dining hall for no more than 3 breaks, and for boarding institutions - no more than 2 breaks, separately by class, it is recommended to take the area of the dining hall at a rate of at least 0.7 square meters. m. per seat.

2.9. During the construction and reconstruction of public catering organizations of educational institutions, along with the requirements of the current sanitary and epidemiological rules for public catering organizations, it is recommended to provide for:

Placement on the ground floor of warehouses for food products, production and administrative premises;

Two premises of a vegetable workshop (for primary and secondary processing of vegetables) as part of production premises;

A loading platform with a height corresponding to the vehicles used, in front of the entrances used for loading (shipping) food raw materials, food products and containers;

Canopies over entrances and loading platforms;

Air-thermal curtains over door openings;

The number of seats in the dining hall is based on the seating of all students of the educational institution in no more than two breaks.

2.10. Utility and utility rooms can be located in the basement and ground floors, provided they are provided with waterproofing and comply with the hygienic requirements for the maintenance of premises imposed on public catering organizations.

2.11. In existing buildings, food storage facilities located in the basement and ground floors can operate subject to the requirements for food storage conditions, as well as ensuring waterproofing of these premises and compliance with hygienic requirements for their maintenance, in accordance with sanitary rules for public organizations nutrition.

2.12. To collect solid household and food waste in the economic zone, separate containers with lids should be provided, installed on hard-surfaced areas, the dimensions of which exceed the base area of the containers by 1 m in all directions. The distance from the site to the windows and entrances to the dining room, as well as other buildings, structures, and sports fields must be at least 25 meters.

2.13. Centralized waste removal and processing of containers must be ensured when they are filled to no more than 2/3 of their volume. Burning waste is not allowed.

III. Requirements for sanitary and technical support of catering organizations of educational institutions

3.1. Drinking cold and hot water supply systems, sewerage, ventilation and heating systems are equipped in accordance with the sanitary and epidemiological requirements for public catering organizations.

3.2. Cold and hot water used in technological processes of food processing and cooking, washing tableware and kitchen utensils, equipment, utensils, sanitizing premises, and observing personal hygiene rules must meet the requirements for drinking water.

3.3. In all production workshops, sinks and washing baths are installed with cold and hot water supply through mixers. It is necessary to provide for the installation of backup sources of hot water supply for the uninterrupted supply of hot water to production workshops and washing departments during periods of preventive and repair work in boiler rooms, boiler rooms and hot water supply networks.

3.4. Washbasins are installed in the dining room at the rate of 1 tap per 20 seats. An electric towel (at least 2) and (or) disposable towels should be installed next to the washbasins.

For newly constructed or reconstructed buildings of educational institutions (or separate canteens), it is recommended to install washbasins in a separate room or in an extended corridor in front of the canteen at the rate of 1 tap per 10 seats, and install them, taking into account the height and age characteristics of students, at a height of 0 .5 m from the floor to the side of the sink for students in grades 1 - 4, and at a height of 0.7-0.8 m from the floor to the side of the sink for students in grades 5 - 11.

3.5. In the absence of centralized water supply systems, an internal water supply system is installed with water intake from an artesian well, wells, and wells.

In the absence of centralized sewerage treatment facilities, wastewater is discharged into a system of local treatment facilities or by transporting wastewater to treatment facilities in agreement with territorial executive authorities authorized to exercise state control (supervision) in the field of ensuring the sanitary and epidemiological well-being of the population.

3.6. During the construction and reconstruction of public catering organizations of educational institutions, it is recommended to provide for additional installation of air conditioning systems in hot (flour) shops, warehouses, as well as in expeditions of basic catering organizations. Technological equipment and washing baths, which are sources of increased emissions of moisture, heat, and gases, should be equipped with local exhaust ventilation systems in the area of maximum contamination, in addition to general supply and exhaust ventilation systems.

3.7. For artificial lighting, lamps with moisture-proof design are used. Lamps are not placed above stoves, technological equipment, or cutting tables.

IV. Requirements for equipment, inventory, utensils and containers

4.1. Equipment, inventory, utensils, containers that are objects of the production environment must comply with the sanitary and epidemiological requirements for public catering organizations and are made of materials approved for contact with food products in the prescribed manner.

It is recommended to equip production, warehouse and administrative premises with equipment in accordance with Appendix 1 of these sanitary rules.

4.2. When equipping production premises, preference should be given to modern refrigeration and technological equipment.

Through devices for automatic dispensing of food products in consumer containers, it is allowed to sell juices, nectars, sterilized milk and milk drinks with a packaging capacity of no more than 350 ml; bottled drinking water without gas with a capacity of no more than 500 ml, subject to product storage conditions.

4.3. All technological and refrigeration equipment installed in production premises must be in good condition.

In case of failure of any technological equipment, it is necessary to make changes to the menu and ensure compliance with the requirements of these sanitary rules when producing ready-made dishes.

Every year before the start of the new academic year, technical control of equipment compliance with passport characteristics must be carried out.

4.4. Dining rooms must be equipped with dining furniture (tables, chairs, stools and other furniture) with a coating that allows them to be processed using detergents and disinfectants.

4.5. Production tables intended for food processing must have a coating that is resistant to detergents and disinfectants and meet safety requirements for materials in contact with food.

4.6. Racks and shelves for storing food products, dishes, and equipment must have a height from the floor of at least 15 cm. The design and placement of racks and pallets must allow wet cleaning. In warehouses of basic catering organizations, it is recommended to provide multi-tiered racks and mechanical loaders.

4.7. Canteens of general education institutions are provided with a sufficient amount of tableware and cutlery, at least two sets per seat, in order to comply with the rules of washing and disinfection in accordance with the requirements of these sanitary rules, as well as cabinets for storing them near the dispensing line.

4.8. When organizing catering, porcelain, earthenware and glassware (plates, saucers, cups, glasses) that meet safety requirements for materials in contact with food are used. Cutlery (spoons, forks, knives), utensils for preparing and storing ready-made dishes must be made of stainless steel or materials with similar hygienic properties.

4.9. It is allowed to use disposable cutlery and tableware that meet safety requirements for materials in contact with food and are approved for use with hot and (or) cold dishes and drinks. Reuse of disposable tableware is not permitted.

4.10. For separate storage of raw and finished products, their technological processing and distribution, separate and specially marked equipment, cutting utensils, and kitchen utensils must be used:

Refrigeration equipment marked: “gastronomy”, “dairy products”, “meat, poultry”, “fish”, “fruits, vegetables”, “eggs”, etc.;

Production tables marked: "SM" - raw meat, "SK" - raw chicken, "SR" - raw fish, "SO" - raw vegetables, "VM" - boiled meat, "BP" - boiled fish, "VO" - boiled vegetables, "G" - gastronomy, "Z" - greens, "X" - bread, etc.;

Cutting equipment (cutting boards and knives) marked: “SM”, “SK”, “SR”, “SO”, “VM”, “VR”, “VK” - boiled chickens, “VO”, “G”, "Z", "X", "herring";

Kitchen utensils marked: “I dish”, “II dish”, “III dish”, “milk”, “SO”, “SM”, “SK”, “VO”, “SR”, “cereals”, “sugar” , “butter”, “sour cream”, “fruit”, “clean egg”, “side dishes”, “X”, “Z”, “G”, etc.

4.11. To portion dishes, use equipment with a volume measuring mark in liters and milliliters.

4.12. It is not allowed to use kitchen and tableware that is deformed, with broken edges, cracks, chips, or damaged enamel; aluminum cutlery; cutting boards made of plastic and pressed plywood; cutting boards and small wooden utensils with cracks and mechanical damage.

4.13. When delivering hot ready-made meals and cold snacks, special isothermal containers must be used, the inner surface of which must be made of materials that meet the requirements of sanitary rules for materials approved for contact with food.

4.14. Warehouses for storing food products are equipped with instruments for measuring relative humidity and air temperature, and refrigeration equipment is equipped with control thermometers. The use of mercury thermometers is not permitted.

V. Requirements for the sanitary condition and maintenance of premises and washing of dishes

5.1. The sanitary condition and maintenance of production premises must comply with the sanitary and epidemiological requirements for public catering organizations.

5.2. Production and other premises of public catering organizations must be kept in order and clean. Storing food on the floor is not permitted.

5.3. Dining areas must be cleaned after each meal. Dining tables are washed with hot water and detergents, using specially designated rags and marked containers for clean and used rags.

At the end of work, the rags are soaked in water at a temperature not lower than 45°C, with the addition of detergents, disinfected or boiled, rinsed, dried and stored in a container for clean rags.

5.4. Kitchen utensils should be washed separately from tableware.

In the washing rooms, instructions are posted on the rules for washing dishes and equipment, indicating the concentration and volume of detergents used, according to the instructions for using these products, and the temperature conditions of the water in the washing baths.

5.5. Detergents and disinfectants are stored in manufacturer’s containers in specially designated places inaccessible to students, separately from food products.

5.6. To process utensils, carry out cleaning and sanitize items in the production environment, use detergents, cleaners and disinfectants approved for use in the established manner, in accordance with the instructions for their use.

5.7. Washing baths for washing tableware must be marked with volumetric capacity and be provided with plugs made of polymer and rubber materials.

Measuring containers are used to dose detergents and disinfectants.

5.8. When washing kitchen utensils in two-section baths, the following procedure must be followed:

Wash with brushes in water at a temperature not lower than 45°C and with the addition of detergents;

Rinsing with hot running water at a temperature not lower than 65°C;

Drying overturned on wire shelves and racks.

5.9. Washing tableware using specialized washing machines is carried out in accordance with the instructions for their use.

5.10. When washing tableware by hand in three-section baths, the following procedure must be followed:

Mechanical removal of food debris;

Washing in water with the addition of detergents in the first section of the bath at a temperature not lower than 45°C;

Washing in the second section of the bath in water with a temperature not lower than 45°C and adding detergents in an amount 2 times less than in the first section of the bath;

Rinsing dishes in the third section of the bath with hot running water at a temperature of at least 65°C, using a metal mesh with handles and a flexible hose with a shower head;

Drying dishes on racks, shelves, racks (on edge).

5.11. Cups, glasses, glasses are washed in the first bath with hot water, at a temperature not lower than 45°C, using detergents; in the second bath, rinse with hot running water at least 65°C, using a metal mesh with handles and a flexible hose with a shower head.

5.12. Cutlery is washed in hot water at a temperature not lower than 45°C, using detergents, followed by rinsing in running water and calcining in ovens (or dry heat) for 10 minutes.

Cassettes for storing cutlery are processed daily using detergents, followed by rinsing and baking in the oven.

5.13. Clean kitchen utensils and equipment are stored on racks at a height of at least 0.5 m from the floor; tableware - in cabinets or on racks; cutlery - in special cassette boxes with handles up; storing them in bulk on trays is not allowed.

5.14. Sanitary treatment of technological equipment is carried out daily as it becomes dirty GARANT system: http://base.garant.ru/12161898/53f89421bbdaf741eb2d1ecc4ddb4c33/#ixzz5PkWhnM00

Calculation of the staff of cooks and daily workload

The staffing level of canteen workers is determined based on the number of employees required to prepare lunch dishes.

The calculation is carried out in conventional dishes, taking into account the time standards established for preparing a unit of product.

The number of cooks is calculated using the formula:

where: N y – number of conditional dishes;

t y – time standard for one conventional dish (0.028 hours)

t – duration of preparation of dishes, which depends on the operating conditions of the canteen of the military unit, h.

1.15 – coefficient taking into account the growth of labor productivity

Calculation of the number of conditional dishes

Based on this, to prepare lunch you need:

Thus, the need for cooks for a maximum shift will be 6 people.

In our case this will be 2 people.

The third shift of cooks is resting; the cooks can conduct combat, political and special training. It includes up to 40% of the number of cooks preparing lunch. This will be 3 people.

Thus, the total number of cooks will be 11 people.

However, in a military unit, the number of cooks in the canteen is established by its staff.

in the dining room, where they eat:

up to 150 people - 3 cooks,

from 151 to 200 people - 4 cooks,

subsequently, for every 125 meals, 1 cook is added.

Chefs' working hours

Days, weeks and times

Number of duties

Number of hours

The cooks' work schedule, signed by the chef instructor, is approved by the head of the canteen.

The daily attire for the canteen is allocated on the basis of: up to 100 people eating in the canteen - 3-4 people, an additional 2 people are allocated for every subsequent 100 people eating.

Based on this, the total number of persons per day in the dining room will be in our case:

We accept – 1 person.

Pivot table

Sanitary and hygienic requirements for catering. Personal hygiene of service personnel

Cleaning of the dining room and washing of floors is carried out after completion of food preparation, and the dining room - after each meal.

General cleaning of the dining room premises is carried out at least once a week, including washing windows, panels and floors. Floors and ladders in production areas and the dining room are periodically disinfected with a clarified bleach solution.

At the end of work, the replacement mechanisms of technological equipment are disassembled, thoroughly washed and dried, and scalded with boiling water before starting work. All production and utility rooms of the canteen must be equipped with the necessary technological, refrigeration, mechanical and non-mechanical equipment that ensures a production line of movement in accordance with the technological process.

Counter flows and intersections of lines of raw and heat-treated products, food products and dirty dishes (waste), dirty and clean dishes, dirty dishes and prepared food are not allowed.

Kitchen utensils and utensils must be cleaned of food residues, washed in a bathtub with hot water (t = 45-50 O C) with the addition of detergents, and then rinsed in a bathtub with hot water (t = 60 O C), scalded with boiling water and dried .

Production equipment (cutting boards, knives, paddles) should be thoroughly washed after use and disinfected at least once a week by boiling for 1 hour after boiling. After use, washing baths are cleaned and washed with a hot 1-2% soda ash solution.

Cooks, bread cutters and other service personnel are allowed to work in the canteen only after passing tests on the sanitary minimum and undergoing a medical examination to the established extent.

It is prohibited to allow personnel to work in the canteen if they have not passed a medical examination, have purulent skin diseases, or suffer from sexually transmitted diseases or acute gastric diseases.

Cooks, bread cutters and other canteen workers are required to strictly follow the rules of personal hygiene: before going to work, remove and put away rings, earrings, chains, outerwear and shoes in the closet, take a shower, wash your hands with soap and a brush, work only in clean special clothes. clothes and shoes, have a clean handkerchief and short-cut fingernails.

Safety precautions and fire prevention measures

When installing thermal and non-mechanical equipment, special attention must be paid to the placement of thermal devices in order to ensure free access to them. Only people who have mastered a certain technical minimum and signed the instruction log are allowed to work on the equipment.

Floors must be clean, free of foreign objects, to prevent injuries to personnel.

It is necessary to handle kitchen utensils carefully to prevent cuts from cutting or piercing objects.

It is prohibited for persons who do not have special training and permission to carry out equipment repair work.

For each unit, a brief description, operating and safety rules are posted in a frame under plexiglass, indicating the responsible person in a format of 297 x 210 mm.

Before starting work, cooks undergo safety training with a mandatory signature in the briefing log.

There should be dielectric mats near electrical equipment. Before starting work, it is necessary to carry out an external inspection of the equipment and a test run of the mechanical equipment.

The dining room and production premises are equipped with fire extinguishers per 200 m2 of dining area - 1 OHP-10 or powder fire extinguisher: 2 liters. - 2 pcs. or 5 l. - 1 PC.

The building must be equipped with a fire extinguishing system.

Corridors, production premises, workshops are equipped with fire alarms and fire hydrants, located in a box complete with a fire extinguisher and fire hoses (2 pcs.).

Conclusion

In this course work, I calculated the vegetable shop of the soldier's canteen, its equipment and inventory, the staff of cooks and the daily outfit, the layout of the canteen with its reflection in the drawing.

For us, as future food service managers, knowledge in this area is necessary and of great importance. After all, for proper organization of catering, compliance with the technological process, compliance with all rules and regulations in primary processing are necessary to correctly design and arrange all the premises of the dining room. Violations of sanitary and hygienic standards must not be allowed; it is important to correctly calculate the personnel of working cooks and the number of daily outfits, and set work and rest times. It is necessary to know the production capacity of the equipment located in the canteen in order to know what maximum load can be assigned to a particular workshop and what is the maximum number of products we can process.

The work performed allowed me to understand all the intricacies of designing canteens, plunge into this, of course, creative process, learn all the complexity and labor intensity of this activity, and most importantly, it made me feel a sense of responsibility for the accurate and thorough calculations necessary for the future smooth and uninterrupted operation of the canteen .

Work is also important because it allows future leaders to feel responsible for their service, for their personnel, and for the material assets entrusted to them.

Bibliography

Order of the Minister of Defense of the Russian Federation of 2000 No. 400 On approval of the Regulations on food supply for the Armed Forces of the Russian Federation in peacetime

Standards for the provision of tableware, kitchen utensils, equipment, supplies and detergents, approved by order of the Deputy Minister of Defense of the Russian Federation - Chief of Logistics of the Armed Forces of the Russian Federation, 2001 No. 100

Guidelines for organizing meals for personnel of military units and institutions of the RF Armed Forces. M.: Military Publishing House, 1994.

Guide to cooking in military units, military educational institutions and institutions of the army and navy. M.: Military Publishing House, 1992.

Basics of designing canteens for military units. Tutorial. Volsk: VFVATT, 1998

Meal planning in canteens of military units. Tutorial. Volsk: VFVATT, 2001