Important! At the end of the article, a video seminar is presented on the topic “Control of catering for students and pupils. HACCP"

Ensuring rational is a necessary condition for maintaining their health. , in turn, largely depends on the state of the material and technical base of catering units, including technological equipment.

Download the book "Food in preschool"
Free download in .pdf

The food unit of the preschool educational institution should be equipped with modern machines and devices that mechanize and automate food processing processes, which helps to increase labor productivity and reduce the amount of food waste.

The composition of the catering unit

In accordance with the Sanitary and epidemiological rules and regulations "Sanitary and epidemiological requirements for the device, content and organization of the working hours in preschool organizations SanPiN 2.4.1.2660-10", approved. by the Decree of the Chief State Sanitary Doctor of the Russian Federation of July 22, 2010 No. 91, the catering unit operating on raw materials should include: a primary processing shop for vegetables, hot, cold, meat and fish shops, distributing, washing kitchen utensils, a pantry for dry products, a pantry for vegetables, a room with refrigeration equipment for storing perishable products, a loading room, a staff room, a locker room, a shower room and a toilet for staff, a room for storing cleaning equipment and preparing cleaning and disinfecting solutions.

Nutrition control in the preschool educational institution provides that the catering unit operating on semi-finished products should include: hot and cold shops (they can be combined in one room and separated by a partition), a distribution room, a room for storing bulk products, a room with refrigeration equipment for storing perishable products, washing kitchen utensils, washing exchange containers, a staff room, a locker room, a shower room and a toilet for staff, a room for storing cleaning equipment and preparing cleaning and disinfecting solutions.

Dispensing buffets should provide space-planning solutions that ensure the sale of dishes and culinary products, the preparation of hot drinks and individual dishes (boiling sausages, eggs, dressing salads, cutting ready-made products), as well as conditions for washing hands.

New career opportunities

Try for free! For passing - a diploma of professional retraining. Training materials are presented in the format of visual notes with video lectures by experts, accompanied by the necessary templates and examples.

List of technological equipment for the food unit of the preschool educational institution

The technical features and production capacities of technological equipment must correspond to the number of people eating, the number and range of dishes, the layout and areas of the catering facilities. The catering equipment is divided into mechanical, thermal, refrigeration and non-mechanical.

Mechanical equipment is used for the primary processing of products, these can be machines:

• for processing potatoes and vegetables (universal mechanical drive or potato peeler, vegetable cutter);
• meat and fish processing (electric meat grinder, meat mixer, cutlet-forming machine);
• dough preparation (sifter, dough mixer);
• washing dishes (or bath for manual washing of tableware and bath for washing kitchen utensils);
• bread cutting machine.

In small catering units, it is advisable to use a universal drive with a set of machines of low productivity. For raw products (meat, poultry, fish) and for products that have undergone heat treatment, separate drives (meat grinders) are required.

The site is intended for educators

Articles in full are available only to registered users.
After registration you get:

• Access to 9,000+ professional materials;
• 4,000 ready-made recommendations innovative teachers;
• more 200 scenarios open lessons;
• 2,000 expert comments to regulatory documents.

The list of thermal equipment intended for thermal processing of products (cooking, frying and combined processing) includes an electric stove, oven (roasting) cabinet, baking cabinet, electric boiler, food warmers. To date, the best option for thermal equipment for the food unit of a preschool educational institution is a combi oven (combi oven), in which you can simultaneously cook dishes from meat, fish, vegetables, pastries, cereals.

Non-mechanized equipment includes production tables, racks (cabinets), scales, cutting deck, handwashing sinks; to refrigeration equipment - refrigerators and refrigerated cabinets.

Requirements for catering equipment

The technological equipment of the catering unit of the preschool educational institution must comply with the current sanitary and epidemiological requirements for public catering organizations, national standards, be made of materials approved for contact with food and be in good condition.

Technological equipment for the food unit of the preschool educational institution is made of stainless or galvanized steel, which does not emit harmful substances when in contact with aggressive chemical environments and food products. The technological equipment of the catering department of the preschool educational institution should be easily processed with detergents and disinfectants, be compact, easy to operate, safety, and resistant to mechanical damage.

Every year, before the start of a new academic year, it is necessary to provide technical control over the compliance of the equipment with passport characteristics, including temperature measurements inside the heating equipment.

The choice of technological equipment for the food unit of a preschool educational institution

When choosing equipment, it is necessary to take into account the design of the premises of the catering unit. Space-planning solutions for the premises of the catering unit should provide for a sequence of technological processes that exclude oncoming flows of raw and finished products. In some cases, the installation of equipment requires a slight improvement in the catering department.

It is advisable to entrust the choice of equipment to the chef (cook) of the preschool educational institution, since he owns the technology of cooking and is accordingly informed about the requirements for equipment

Acquire equipment for the catering department of the preschool catering department. preferably from suppliers providing delivery, assembly and installation services, as well as providing warranty and post-warranty repairs

The main criteria for catering equipment are its quality and many repairs. functionality.

When choosing a refrigerator, it is important to pay attention to:

• on its performance at the air temperature in the room (high-quality equipment should work stably at high ambient temperatures);
• the ability to set different temperatures in different compartments;
• strength and environmental friendliness of materials;
• type of refrigerant (preferably freon);
• quality of thermal insulation;
• the ability to control the temperature, the noise level of the compressor;
• convenience of the location of the compartments, the ability to modulate the space;
• defrosting method (should choose a refrigerator with automatic defrosting);
• location of the refrigeration unit: with the unit located on top, the condenser is less prone to clogging and the machine is more accessible for maintenance;
• the ability to use for rapid cooling of products that have undergone heat treatment (to reduce the microbiological contamination of culinary products, vegetables, meat and other products for salads and cold appetizers after boiling are cooled on work tables to a temperature of 65 ° C, after which they must be placed in a refrigerator for intensive cooling ).

When buying a vegetable cutter, you need to check the availability of the following features:

• autostart after the next boot;
• blocking the engine when opening the working compartment or bunker;
• the presence of a temperature sensor and an overheating protection relay;
• the possibility of changing blades.

Thanks to the presence of these functions, additional efficiency and safety of the unit is ensured. Pay attention to the materials that make up the equipment. In some devices, the lid, hopper and cutting compartment are made of plastic, in others they are made of stainless steel. It is preferable that the lid, hopper and cutting compartment be made of stainless steel.

When purchasing a universal drive, you need to pay attention to the presence of a set of nozzles for working with both raw products and cooked products, the speed range and power of the device.

When choosing an electric stove (with an oven) or an oven, it is necessary to inspect the inner walls of the oven, which should have an easy-to-clean coating that can withstand high temperatures and is resistant to any organic acids: lactic, citric and acetic. The ability to clean the walls without the use of aggressive cleaning agents is a guarantee of durability and long service life of the oven. It is worth paying attention to the presence of lighting in the oven chamber, which helps to monitor the cooking process, as well as to the tightness of the oven door. Oven doors with seals around the perimeter, with multi-layer glazing, with a reflective surface of the inner glass help to keep the heat inside as much as possible and exclude increased heating of the outer surfaces.

When buying washing bathtubs (regardless of their purpose and dimensions), it must be borne in mind that all bathtubs must be durable, anti-corrosion, resistant to mechanical damage, and also easy to clean in the catering department of a preschool educational institution. The latter circumstance is especially important in connection with the sanitization of the "nest" of the bath. In order for the treatment to be effective, its entire surface must be smooth, without hard-to-reach places. Other important characteristics of washing baths include:

• leg height adjustment;
• the presence of a side on the back wall that protects against the spread of splashes;
• the presence of a shelf or grate at the bottom for storing inventory.

When buying racks, you need to consider that they are made of food grade stainless steel. The use of shelving frames made of carbon steel is allowed, followed by powder coating. Also available in chrome shelving. When choosing racks, it is necessary to pay attention to the possibility of adjusting the height of the legs and the stability of the structure (for this, the racks can be equipped with special extensions). It is desirable that the design of the rack allows you to adjust the height of the shelves. In addition to the dimensions, racks can differ in the number of shelves and the type of their surface (solid or mesh), as well as the maximum allowable load per shelf.

Tabletops of production tables are made of stainless steel, their inner side is reinforced with stiffening ribs. When choosing tables, it is recommended to check the accuracy of sealing the edges of the tabletops.

Placement and connection of the technological equipment of the food unit of the preschool educational institution

Installation, adjustment and troubleshooting that occur during work, as well as repair of the technological equipment of the food unit of the preschool educational institution, should be carried out only by specialists who have certificates for the right to carry out these works.

After the delivery of the technological equipment of the catering unit of the preschool educational institution, the chef (cook) is obliged to control its placement in the catering unit in accordance with the layout of the technological equipment and connection to utilities.

At the stage of placing the technological equipment of the food unit of the preschool educational institution, it is necessary to ensure:

• free access to it;
• ease of use and flow of the technological process.

During installation and commissioning, the following operations are performed:

• unpacking and inspection of equipment with drawing up an unpacking report;
• depreservation of equipment;
• assembly, installation and connection of equipment to utilities;
• testing and adjustment of equipment at idle and under load;
• instructing maintenance personnel on safety and equipment operation rules;
• registration of the act of commissioning.

All equipment that has a drain into the sewer system must be connected with an air break.

Marking of technological equipment of the food unit of a preschool educational institution

After installation, the technological equipment is marked taking into account the separate storage of raw and finished products, their technological processing and distribution.

Refrigeration equipment is labeled: "gastronomy", "dairy products", "meat, poultry", "fish", "fruits, vegetables", "egg", etc.

Production tables are marked, for example, as follows: "SM" - raw meat, "SK" - raw chickens, "SR" - raw fish, "SO" - raw vegetables, "VM" - boiled meat, "VR" - boiled fish , "VO" - boiled vegetables (also used for raw vegetables that are eaten without heat treatment), "G" - gastronomy, "Z" - greens, "X" - bread, etc. Refrigeration equipment is equipped with control thermometers . Mercury thermometers are not allowed. It is also recommended that refrigeration equipment be equipped with humidity measuring instruments (hygrometers).

Refrigeration maintenance

Maintenance of equipment, carried out by the supplier (manufacturer) or a specialized organization (on the basis of a contract), consists in carrying out scheduled inspections of equipment and scheduled repairs.

The list of works required for all types of refrigeration equipment includes:

• inspection of the internal surfaces of the cooled volume;
• inspection of electrical equipment, automation devices, tightening of electrical contact connections;
• examination:
  • serviceability of lighting devices;
  • condition of door handles, locks, trays, drain devices, rubber seals of doors of refrigerated volumes;
  • performance of the equipment and its components;
  • tightness of the refrigeration unit;
  • operation of automatic and semi-automatic defrost systems;
  • oil level in the compressor crankcase;
  • tensioning the belts and tightening the fastening of the refrigeration unit and the electric motor;
  • VRV and SVM;
  • automatic mode of operation of the refrigeration unit and temperature in the cooled volume.

• adjustment of pressure regulators (RD), thermostatic valve (TRV), thermostat depending on the required mode of operation;
• adjustment of the smoothness of movement and tightness of the doors and shutters of the equipment;
• replacement of lighting lamps, curtains in cooled equipment, adjustment of the gap between the fan and diffuser;
• refueling with refrigerant and oil of the system;
• installation of a process filter for drying the refrigeration plant system.

Maintenance of thermal equipment

The list of works required for all types of thermal equipment includes:

• external inspection for compliance with safety regulations;
• inspection of electrical equipment, automation devices and tightening of electrical contact connections;
• examination:
  • reliability of fastening and absence of mechanical damage to protective grounding (zeroing);
  • serviceability of casings, handles, fences;
  • condition of rubber and other seals;
  • operation of the equipment in the operating mode in accordance with the factory instructions.

Work performed as needed:

• thermal protection adjustment;
• cleaning of electrocontact connections;
• replacement of failed signal lamps;
• carrying out additional briefing of trade and public catering workers in case of violation of the rules for the operation of equipment.

For a stove and ovens, an additional check is made to check the serviceability of the grounding of the burners, the clarity of fixing the positions of the package switches in different operating modes, as well as the replacement of the switching.

Maintenance of mechanical equipment

Works mandatory for all types of mechanical equipment:

• external inspection for compliance with safety regulations;
• inspection of electrical equipment, tightening of electrical contact connections;
• examination:
  • equipment completeness;
  • reliability of fastening and the absence of mechanical damage to the protective grounding (zeroing) of the equipment;
  • serviceability of electrical wiring;
  • operation of the equipment and the level of lubrication in the gearboxes.

Work performed as needed:

• tightening fasteners;
• replacement of blown fuses, fuses, contacts and coils;
• elimination of faults in stuffing box seals;
• carrying out additional briefing of employees in case of violation of the rules for the operation of equipment.

For a universal mechanical drive, the oil drain hole in the drive neck is additionally cleaned, and the condition is also checked:

• threads on the clamping screws for fastening interchangeable mechanisms;
• grooves on the drive shaft of the gearbox;
• shaft spikes of interchangeable mechanisms.

The potato peeler is additionally checked for:

• the state of the abrasive surface of the working bodies, the definition of disks to be replaced during the next current repair;
• density and adjustment of fit of the rubber seal of the unloading door;
• V-belt tension.

The meat grinder checks:

• quality of sharpening knives and knife bars;
• auger finger condition;
• tension of V-belts.

The dishwasher is checked for:

• Heating elements, solenoid valves and water pressure level sensors in the water main;
• temperature regime by processing zones;
• the state of rubber seals on the heads of washing and rinsing showers, the permeability of water through the shower nozzles;
• chain tension;
• operation of the program mechanism of periodic action;
• the state of the mechanism for turning the washing nozzles;
• the operation of the dispenser pump, the correctness and rhythm of the supply of the washing solution;
• serviceability of aprons separating processing zones;
• cassette status.

For dishwasher operations, the following operations are carried out as necessary:

• water pressure adjustment;
• temperature control by processing zones;
• cleaning and rinsing nozzles of washing and rinsing showers, filters of pumps and sprayers;
• chain and conveyor belt tension;
• solenoid valve switch lever adjustment;
• replacement of aprons separating processing zones.

Warranty repair is not performed:

• in case of non-observance of the rules of transportation, storage, connection, operation and maintenance in accordance with the requirements of the manufacturer and technical characteristics, pay attention to the equipment;
• malfunctions caused by fire, flood or other natural disasters;
• in case of repair of the equipment by the buyer or a third party, as well as if changes are made to the product design or operating parameters that disrupt the normal operation of the equipment;
• detection of mechanical damage, traces of exposure to aggressive media and high temperatures, as well as ingress of foreign objects and liquids;
• violation of the warranty seals; using the equipment for other purposes;
• operation of equipment with a power supply that does not correspond to those specified in the technical data of the device, as well as in the absence or incorrect connection of protective shutdown and equipment grounding devices;
• connecting equipment to water supply and sewerage systems according to parameters that do not meet the requirements of the equipment manufacturer;
• lack of conditions necessary for carrying out repair and restoration work at the place of operation of the equipment;
• replacement of wearing parts (oil seals, seals, toothed belts, lubricants, etc.);
• natural wear of the product (complete depletion of the resource, severe internal or external contamination);
• if the serial number has been removed, erased or changed on the product, or the data on the product does not correspond to those indicated in the warranty card.

Safety Compliance

For the correct use of technological equipment, catering workers must study the rules for operating machines and apparatus, acquire practical skills in using them, provide daily care and technical supervision of the equipment.

The rules for working on individual machines and devices are described in detail in the instructions that are attached to the equipment manufacturers. Strict adherence to these instructions is mandatory for all food service workers. In the catering unit there should be an instruction on labor protection. The basis for the development of such instructions can serve as a Standard instruction on labor protection when working in the food unit of health care institutions, approved. Ministry of Health of the USSR dated 10.12.1986. The appendix contains extracts from it.

Appendix

Labor protection instruction
Download in.docx

At the moment, the Russian Federation has a federal program for the modernization of preschool education, within the framework of which new kindergartens are being built throughout the country. From January 1, 2016, it is planned to introduce a similar program, within the framework of which the construction of educational schools will be carried out. There are also gubernatorial programs for the construction of kindergartens in various regions, for example, in 2013, 100 kindergartens were built under the Moscow gubernatorial program “Kindergartens”. Now in the Moscow region there is a gubernatorial program “Our Moscow Region. Development Priorities”, in which NovoSukharevka takes an active part. Several kindergartens built under this program have already been equipped by our company. Moscow also has targeted investment programs (AIP) for the construction and equipping of kindergartens and schools.

A necessary condition for maintaining the health of children is the provision of a rational, complete and balanced diet. Nutrition for children in kindergartens is mandatory, and the presence of a catering unit is also mandatory. The quality of nutrition, in turn, largely depends on the state of the material and technical base of catering units, including technological equipment.

The kindergarten food unit can receive raw materials from the supplier and then carry out the cooking process. If there is not enough space or equipment in the catering unit for a full cycle of food preparation, then semi-finished products from the food processing plant come to such a catering unit and then the cooking process takes place.

The composition of the catering unit operating on raw materials should include: a shop for primary processing of vegetables, hot, cold, meat and fish shops, distributing, washing kitchen utensils, a pantry for dry products, a pantry for vegetables, a room with refrigeration equipment for storing perishable products, loading, staff room, locker room, shower room and toilet for staff, storage room for cleaning equipment and preparation of cleaning and disinfecting solutions.

A catering unit operating on semi-finished products should include: hot and cold shops (they can be combined in one room and separated by a partition), a distribution room, a room for storing bulk products, a room with refrigeration equipment for storing perishable products, washing kitchen utensils, washing exchange containers, a staff room, a locker room, a shower room and a toilet for staff, a room for storing cleaning equipment and preparing cleaning and disinfecting solutions.

Dispensing buffets should provide space-planning solutions that ensure the sale of dishes and culinary products, the preparation of hot drinks and individual dishes (boiling sausages, eggs, dressing salads, cutting ready-made products), as well as conditions for washing hands.

The technological equipment of the catering unit must comply with the current sanitary and epidemiological requirements for public catering organizations, national standards, be made of materials approved for contact with food products, and be in good condition.

Technological equipment for the food unit of the preschool educational institution is made of stainless or galvanized steel, which does not emit harmful substances when in contact with aggressive chemical environments and food products. Technological equipment should be easily processed with detergents and disinfectants, be compact, easy to operate, safety, and resistant to mechanical damage.

Every year, before the start of a new academic year, it is necessary to provide technical control over the compliance of the equipment with passport characteristics, including temperature measurements inside the heating equipment.

List of technological equipment of the catering unit

The technical features and production capacities of the technological equipment of the catering department of the preschool educational institution must correspond to the number of people eating, the number and range of dishes, the layout and area of ​​​​the premises of the catering department. The catering equipment is divided into: mechanical, thermal, refrigeration and non-mechanical.

Mechanical equipment is used for the primary processing of products, it can be equipment for:
- processing potatoes and vegetables ( or , );
- processing of meat and fish ( , );
- dough preparation ( , );
- dishwashing (or for manual washing of tableware and tubs for washing kitchen utensils);
- cutting bread ().

In small catering units, it is advisable to use a universal drive with a set of nozzles of small capacity. For raw products (meat, poultry, fish) and for products that have undergone heat treatment, separate drives (meat grinders) are required.

The list of thermal equipment intended for thermal processing of products (cooking, frying and combined processing) includes:
- or ;
- ;
- ;
- ;
- .

To date, the best option for thermal equipment for the food unit of a preschool educational institution is a combi steamer, in which you can simultaneously cook dishes from meat, fish, vegetables, pastries, cereals.

Non-mechanized equipment includes:
- ;
- (cabinets);
- ;
- ;
- .

Refrigeration equipment includes:
- ;
- .

The distribution of food in kindergartens takes place without using the distribution line, ready-made portions are served in the distribution room and taken out to the dining hall. Far from all kindergartens, there is a special room reserved for the dining room. Very often, meals are provided directly in groups, but there must be children's furniture, which is specifically designed for eating. That is, it should not deform from warm plates, meet all sanitary standards and be just comfortable for children. Using ordinary desks instead of it is unacceptable. The issue of safety should also be thought out, tables and chairs should not have sharp corners, they should be stable and reliable.

When organizing meals for preschool children, the serving of dishes is an important point, it is important that children want to eat these dishes, and the process of eating is interesting for them. It is advisable to use here, this dish is cups, plates and saucers of various subjects: with letters of the alphabet, with images of fairy tale plots, with drawings of a marine theme, with drawings of vehicles, and so on. Using this porcelain, the process of eating becomes not only an exciting game for the child, but also develops his intellectual level.

Since the distribution of dishes in kindergartens is usually carried out in groups, serving carts will be very useful, thanks to which you can distribute dishes on plates in large quantities, more than a nanny can carry in her hands. also facilitate the collection of dirty dishes.

When choosing equipment, it is necessary to take into account the design of the premises of the catering unit. Space-planning solutions for the premises of the catering unit should provide for a sequence of technological processes that exclude oncoming flows of raw and finished products. The NovoSukharevka company offers its customers all the necessary technological equipment, utensils, serving and inventory, as well as furniture for the dining room. You can study a comprehensive special offer for equipping a kindergarten catering department, it contains an approximate list of the necessary equipment and prices, as well as view the company's finished projects.

The device of the food block of medical institutions.

Food unit is a complex of premises where food products go from their delivery from food bases to the preparation of dishes and the distribution of ready-made food.

Legal framework.

Sanitary and hygienic requirements for the device, equipment, maintenance of the catering unit, pantry departments, culinary processing and sale of food products are provided for by SanPiN 2.1.3.1375-03: XII. "Hygienic requirements for the organization of nutrition of patients in medical institutions", SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, the manufacture and turnover of food products and food raw materials in them", Sanitary rules "Hygienic requirements for expiration dates and conditions food storage” SanPiN 2.3.2.1324-03, as well as the requirements of current orders, instructions of the Ministry of Health of Russia regarding the improvement of control and catering in medical institutions.

Types of catering units:

catering unit working on raw materials;

catering unit working on semi-finished products.

Requirements for the location of the catering unit:

The catering unit of the healthcare facility should be located in a separate building, which can be connected by transport tunnels to ward departments, except for infectious diseases. If there is an infectious case, a separate expedition room is organized for it (at least 6m 2). It is allowed to place a catering unit in medical buildings, subject to technological flow, including elevator equipment and autonomous supply and exhaust ventilation.

A set of premises for a catering unit working on raw materials:

production facilities - a shop for the primary processing of vegetables, a fish harvesting shop, a meat and poultry harvesting shop (meat and fish shop), a hot shop, a cold shop, a flour products shop, a washing kitchen utensils

A set of premises for a catering unit operating on semi-finished products:

warehouses (refrigerated and non-refrigerated) - loading, refrigerated chambers for storing meat, fish, dairy products, fruits and herbs, dry food pantry, daily food pantry, vegetable pantry

production facilities - hot shop, cold shop, flour products shop, washing kitchen utensils

service and amenity premises - a staff room (dressing room), showers, cleaning rooms for personnel with a personal hygiene room, a storage room for cleaning items, storage and washing rooms for carts and containers.

A set of pantry rooms:

In the pantry departments of hospitals, two separate rooms should be provided: for heating and distributing food (at least 9 m2) and washing utensils (at least 6 m2). Barmaids should distribute food to the sick. The nurse on duty of the department helps in distributing food, who delivers food to bedridden patients on trolleys in the wards and feeds them. When distributing food, they must wear gowns marked "For distributing food." Junior service personnel are not allowed to serve food. Buffets should receive products no earlier than half an hour before they are distributed. In the distribution areas, food should not be stored for more than 2 hours (vegetable dishes no more than 1 hour), including the time spent on delivery. (Figure)

I - kitchen with dispenser; II - blank shop; III - pre-preparation shop; IV - washing kitchen utensils; V - container; VI - refrigerated chambers with a freon installation for storing meat and fish semi-finished products, vegetable semi-finished products, dairy products, fats, gastronomy, meat, fish; VII - pantry of dry products; VIII - pantry of vegetables; IX - boot; X - a place for storing and washing containers of semi-finished products;

1 - electric stove; 2 - insert; 3 - electric oven; 4 - electric cooking boiler; 5 - continuous electric boiler; 6 - freon compressor unit; 7 - refrigerating cabinet; 8 - universal drive on the trolley; 9 - potato peeler; 10 - table with built-in washing bathtub; 11 - production table; 12 - table for peeling potatoes; 13 - cabinet for bread; 14 - washing bath; 15 - production rack; 16 - metal pedestal; 17 - chest for vegetables; 18 - commodity scales; 19 - mobile production rack; 20 - sand trap with one funnel; 21 - industrial sink

Principles of operation of the catering department of health care facilities:

Work at the catering unit is built in accordance with two basic principles: the flow of the technological process and separateness.

The principle of the flow of the technological process is that, as the food is cooked, it moves from the raw state to the cooked one, without intersecting, in order to exclude contamination of the finished product.

The principle of separation - when raw and finished products are processed in separate workshops and by separate personnel.

Interior decoration.

The kitchen area should be spacious, with good daylight and artificial lighting and sufficient ventilation. The stove should be located so that it has free access from all sides. Work tables are located at a distance of 1.5-2 m from it. A sink for washing hands is installed near one of the walls closer to the door, there should be a towel, soap, and hand sanitizer. The floors in the kitchen, meat - fish, vegetable harvesting, as well as in washing and sanitary facilities should be lined with metlakh tiles or, in extreme cases, concreted; The walls in the listed rooms must be lined with ceramic tiles to a height of 1.6-1.8 m or painted with oil paint.

Boilers for cooking soup or porridge should be copper, tin-plated or stainless steel. Other kitchen utensils are made from various materials that are resistant to food ingredients (aluminum, stainless steel, enamelware). Tables in the kitchen in blanks must be made of anti-corrosion material (stainless steel, dureluminum), without seams on the surface of the cover. For cutting dough and vegetables, wooden boards with a smooth surface are allowed. Tables and serving boards should be separate for each type of product. They must be labeled accordingly. Procurement rooms should be equipped with sinks for washing meat, fish and vegetables and soaking salted fish. Washing rooms in the absence of a mechanized sink are equipped with two-cavity baths for kitchen utensils and three-cavity baths for tableware.

Technological equipment of the catering unit

mechanical equipment is used for primary (cold) processing of raw materials - potato peelers, vegetable cutters, juicers, meat grinders, dough mixers, sifters, bread slicers, egg cutters, dishwashing machines

thermal equipment is used for thermal processing of products (cooking, frying, baking, etc.)

Cooking (cookers, steamers, etc.)

Roasting (electric frying pans, electric stoves, microwave ovens, ovens, baking cabinets)

3. non-mechanized equipment:

Cutting tables, cutting boards, racks, carts, scales, cabinets, chests

Pots, buckets, baking sheets, frying pans, kettles

Inventory (knives, forks, shovels, mortars, molds, etc.)

4. refrigeration equipment (refrigerators and refrigerated cabinets)

Requirements for the transportation, receipt and storage of raw materials, food

products

Conditions of transportation and acceptance

Transportation of raw materials and food products is carried out by special clean transport, for which a sanitary passport is issued in accordance with the established procedure, issued by the sanitary service indicating the number of the car, the name of the driver. The vehicle body is upholstered from the inside with a material that can be easily washed and disinfected (galvanized iron or aluminum sheet), and equipped with removable racks. Perishable and especially perishable products are transported by refrigerated or isothermal transport, which ensures the preservation of temperature conditions of transportation. The quantity of perishable products supplied must correspond to the capacities of the refrigeration equipment available in the organization. Shipping containers are marked in accordance with the regulatory and technical documentation corresponding to each type of product. It must not be deformed, must be clean, sealed and clearly marked. Certain types of food products (dairy, sausages, bread, meat, fish, semi-finished products) must be transported by specialized transport with labeling corresponding to the transported products. Bakery products and bread are transported in trays, in special closed cars or vans equipped with shelves. It is not allowed to transport finished food products together with raw materials and semi-finished products. It is not allowed to transport food products by random vehicles, as well as together with non-food products. Persons accompanying food raw materials and food products on the way and loading and unloading them (forwarding driver, persons accompanying products) use sanitary clothing (robe, gloves, etc.), have a personal medical book of the established form with marks of passage medical examinations, the results of laboratory tests and the passage of professional hygienic training and certification. They must observe the rules of personal hygiene, ensure the safety, quality, safety and rules of transportation (unloading) of food products. Vehicles used for the transport of food products and food raw materials are washed daily with detergents and disinfected monthly with products approved by the sanitary service.

Institutions for young children should provide the healthiest and most comfortable environment possible. Refrigeration equipment plays an important role in this task. Products must be stored strictly under proper conditions. Otherwise, weak children's organisms are easily poisoned, not to mention the fact that food from improperly stored products is tasteless. Kindergartens have very high requirements for food storage.

Refrigeration units are divided into several categories depending on the temperature regime that they can provide. Equipment:

• Medium temperature;
• Low temperature;
• Fast freezing.

When choosing equipment, it should be taken into account that it should be large enough and have separate sections for storing different types of products. The use of modern harmless technologies is also very important.

Where to buy refrigeration equipment in Moscow?

If you are planning to buy refrigeration equipment, pay attention to the wide range of products on our website. We offer high-quality equipment in Moscow at the best prices for kindergartens and schools.

Rospotrebnadzor has established special requirements for food storage, food preparation and catering equipment in kindergartens. The most important thing in this matter is to take into account the principle of separating the shops for raw products, finished products, as well as a warehouse for storing food products. Let's take a close look at the main points.

To accommodate dishes, special shelves should be equipped. When equipping the catering unit, it is permissible to use kitchen utensils made of the following materials: stainless steel, copper (tin-plated with tin), galvanized iron (containers for bulk products), iron (trays, buckets). Dishes are washed in special metal tubs equipped with water supply and sewer drain. A professional dishwasher will help to increase the efficiency of the kindergarten's food unit and its staff.

It is necessary to process food products on all-metal food tables. According to sanitary and hygienic requirements, garbage and waste are collected during the working day in metal tanks or buckets with lids. After the end of the change, the containers are cleaned and washed with a disinfectant solution.

The equipment of the kitchen of the kindergarten should include a washbasin and a wardrobe for storing workers' clothes. Canteen staff should be provided with overalls - scarves and gowns.

It is extremely important in the process of cooking to observe the following rules:

• ready-made dishes are on the food warmer or hot stove for no more than 2-3 hours before serving;
• processing of products is carried out on boards in accordance with their labeling: raw fish, raw meat, boiled vegetables, etc.;
• meat grinders for grinding boiled and raw foods should be two or more;
• cooked semi-finished products should be immediately subjected to heat treatment.

• electric meat grinders for boiled and raw meat;
• rubbing and cutting machine;
• electric digesters;
• vegetable cutter;
• electric stove;
• potato peeler;
• cutting table;
• oven cabinet;
• shelf for cutting boards;
• washing bath;
• freezer and refrigerator;
• continuous electric boiler;
• metal shelving (stainless steel).

You can purchase the necessary technological food equipment for kindergartens at the Trading Solutions company. Our experts will help you choose the best kit for your institution. Supervisory authorities, kitchen staff and, most importantly, the kids will be satisfied!

electric stove;