Sanpin on nutrition at school. Catering at school. Requirements for compliance with sanitary rules and regulations
Any canteen, wherever it is located and by what principle it works, belongs to the places Catering. For this reason, it is subject to legislation that also applies to restaurants, cafes, bars, pubs and coffee houses. There is no separate SanPiN for the dining room for 2018. The main document regulating the work of distributing bistros is SanPiN 2.3.6.1079-01 dated November 8, 2001. These rules cover the work of all food enterprises in all its many aspects. This document was last modified in 2016, so any later version can be considered up to date.
The differences between food establishments are described in detail in the State Standard Classification of Public Catering Establishments. According to this document, the dining room can be public or open only for a certain contingent, for example, for employees of one company, students of one school or guests of one hotel. The dining room from cafes, restaurants and other places may also differ in the following features:
- Dishes during the week are made in accordance with a specific menu, which necessarily changes from day to day.
- Payment is made independently by the client at the checkout before he sits down at the table and starts eating
- You can get a plate with the necessary dish by moving along the display case with food and voicing your choice to the canteen employee in each department
- Possibility of catering in buffet style
- Dispensing takes place in a live queue
- From the cash register to the table, the visitor himself carries food on an individual tray
- Cutlery and napkins must be taken from the cashier or at the very beginning of the issuing line
- In some cases, for example, in rest homes, sanatoriums and hotels, waiters can bring dishes and clean dishes.
- Where can I build or open a dining room
- How and where to conduct water supply, sewerage, electricity
- What rooms you need to have in the dining room, what are they intended for
- How to equip them
- Necessary equipment and utensils
- Rules for working with raw materials and products
- Rules for the release of ready meals and drinks
- Rules for the transportation and acceptance of products
- Requirements for personal hygiene of personnel
- rules production control
- Planning and carrying out treatments against rodents, insects and bacteria
SanPiN for school canteens for 2018
Especially for schools, a separate SanPiN 2.4.5.2409-08 has been developed. It does not contradict the general document for public catering establishments, but has significant additions due to the narrowness of its profile. SanPiN for school canteens for 2018 has not changed compared to previous editions, so versions from earlier years are also relevant. One of the main requirements for the nutrition of schoolchildren is its benefits for growing organisms. An approximate menu should be developed approximately 10-14 days in advance. This applies not only to full breakfasts, lunches, afternoon snacks and dinners, but also food that children can buy at own will during the change. If the school is a boarding school, where students are 24 hours a day, then the diet should fully cover the need for nutrients for each age. The exact amount of proteins, carbohydrates and fats, product names, options for their combinations and replacements are contained in the annexes to SanPiN for 2018 for school canteens. You don't need to specifically look for them. Tables are located at the end of the main text part.
Any catering establishment is sometimes subjected to inspection by Rospotrebnadzor. In the event that the premises, employees or any work processes do not comply with the legal requirements recorded in SanPiN, the organization may receive a fine, an order to correct the discrepancies, or in the most critical cases, such as mass poisoning, be closed. In order to avoid any unfavorable outcome, it is enough to conduct our activities on an ongoing basis in full compliance with literally every item of the sanitary and epidemiological regulations. However, it is not at all necessary to take everything on your shoulders. Prepare Required documents can help professional lawyers. Sanitary treatments can be entrusted to SES experts, who will not only carry out all the necessary procedures, but also issue acts that are needed when inspected by the inspection of state supervisory authorities. Knowing the rules of SanPiN for catering and the ability to put them into practice can save you from many problems and make work easy, enjoyable and beneficial to other people, regardless of where exactly your establishment is located and in what mode it operates.
The academic year has begun, depending on how favorable the conditions for holding training sessions, labor training, physical education, cultural and educational work, as well as nutrition and recreation in educational institutions, depends not only on the success of the educational process, but also on the health of those who study and those who teach. We want to dwell on one of the aspects of this great work - the organization of meals at school.
Many questions arise from school directors and catering organizers - who is responsible for what in terms of compliance with the requirements for the implementation of sanitary rules and regulations.
Catering at the school must comply with the requirements of SanPiN 2.4.5.2409-08 " Sanitary and epidemiological requirements for catering for students in general education institutions, institutions of primary and secondary vocational education» and row others normative documents:
the federal law "On education in Russian Federation» No. 273-FZ of December 29, 2012, as amended in 2015-2016.
the federal law "On the sanitary and epidemiological well-being of the population" dated 03.03.1999 No. 52-FZ;
the federal law "On consumer protection" dated February 7, 1992 No. 2300-1-FZ;
the federal law "On the quality and safety of food products" dated January 2, 2000 No. 29-FZ;
the federal law "On technical regulation" dated December 27, 2000 No. 184-FZ;
Technical regulations Customs Union for food;
SanPiN 2.3.2.1940-05 "Organization of baby food"
SanPiN 2.3.2.1078-01 " Hygienic requirements for the safety and nutritional value of food products»;
SP 1.1.1058-01 " Organization and implementation of production control over compliance with sanitary rules and the implementation of sanitary and anti-epidemic (preventive) measures»;
SP 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, production and turnover in them of food raw materials and food products";
MR 2.4.5.0107-15 "Organization of nutrition for children of preschool and school age in organized groups"
Supervisor educational institution is responsible for the organization and completeness of the coverage of students with hot meals.
legal entities, regardless of the legal form, and individual entrepreneurs whose activities are related to catering for students, provide the following:
Presence in each organization SanPiN 2.4.5.2409-08;
Compliance with the requirements of sanitary rules by all employees of the enterprise;
Proper sanitary condition of water supply sources and the quality of water in them;
Organization of production control, including laboratory and instrumental studies;
The presence of the necessary conditions for compliance with sanitary norms and rules at all stages of the preparation and sale of dishes and products that guarantee their quality and safety for the health of schoolchildren;
Employment of persons who have access to work for health reasons, who have undergone professional hygienic training and certification;
Availability of personal medical books for each employee;
Timely passage of preliminary, upon admission to work, and periodic medical examinations by all employees;
Organization of course hygienic training and retraining of personnel under the hygienic training program at least once every two years;
Implementation of resolutions, instructions of the federal executive body authorized to exercise supervision in the field of consumer protection and human well-being, and its territorial bodies;
Daily maintenance of the necessary documentation (marriage logs, personnel examination logs for pustular and acute respiratory diseases, and other documents, in accordance with SanPiN 2.4.5.2409-08);
Creation of working conditions for employees in accordance with the current legislation of the Russian Federation, sanitary rules, hygienic standards;
Organization of regular centralized washing and repair of sanitary clothing;
Correct operation of technological, refrigeration and other equipment of the enterprise;
Availability of a sufficient number of production equipment, utensils, detergents, disinfectants and other items of material and technical equipment;
Carrying out activities for disinfection, disinsection and deratization;
Availability of first aid kits medical care and their timely replenishment;
Organization of sanitary and educational work with personnel (conducting seminars, conversations, lectures).
Who controls the quality and safety of children's meals at school? What should healthcare professionals look out for?
Control over the quality and safety of nutrition of students is carried out by a legal entity or an individual entrepreneur providing meals in an educational institution.
Medical workers should follow behind the organization nutrition in a general education institution, including the quality of incoming products, the correctness of their bookmarks. Products entering the catering department must comply with hygiene requirements applied to food raw materials and food products, and be accompanied by documentation certifying their quality and safety, indicating the date of production, terms and conditions of storage of products. Accompanying document must be maintained until the end of the product sale.
To control the quality of incoming products, they are graded and an entry is made in the gradebook of food products and food raw materials in accordance with the recommended form.
To control the qualitative and quantitative composition of the diet, the range of food products and food raw materials used medical worker maintains a nutritional record . At the end of each week or once every 10 days, it calculates and compares with the average daily food intake (per person, average per week or 10 days).
Who carries out the sampling and is it possible to carry out the issuance of dishes without it?
The issuance of ready-made food is carried out only after sampling. Evaluation of food quality marriage committee composed of at least three human :a medical worker, a catering worker and a representative of the administration educational institution according to organoleptic indicators (the sample is taken directly from the containers in which the food was cooked). The result is recorded in the finished culinary product rejection log in accordance with the recommended form. The weight of portioned dishes must correspond to the output of the dish indicated in the layout menu. At technology violation cooking, and if the dish is not ready for delivery, it is not allowed until the identified culinary deficiencies are eliminated.
Who takes the daily sample?
For the purpose of monitoring compliance technological process a daily sample is taken from each batch of cooked dishes. The selection is carried out by a catering worker (cook) in accordance with the recommendations for the selection of SanPiN 2.4.5.2409-08. Correctness control selection and storage conditions of daily samples is carried out medical worker.
Should a health worker conduct a check-up of catering staff?
Daily before work health worker doing an examination employees of a public catering organization of an educational institution for the presence of pustular diseases of the skin of the hands and open surfaces of the body, as well as tonsillitis, catarrhal phenomena of the upper respiratory tract. The results of the examination before the start of the work shift are recorded in the health log in accordance with the recommended form.
What research should be carried out when organizing school meals?
To determine the nutritional value (proteins, fats, carbohydrates, minerals and vitamins) in products and confirm the safety of cooking for compliance with their hygienic requirements, laboratory and instrumental studies should be carried out. Their procedure and scope are established by legal entities or individual entrepreneurs, providing and (or) organizing meals, regardless of the form of ownership and production profile, in accordance with the recommended nomenclature, volume and frequency of laboratory and instrumental studies in accordance with SP 1.1.1058-01 "Organization and conduct of production control over compliance with sanitary rules and implementation of sanitary and anti-epidemic (preventive) measures.
In an educational institution, it is recommended to organize work on the formation of healthy eating habits and culture, the ethics of food intake, the prevention of alimentary-dependent diseases, food poisoning and infectious diseases. The forms of such work can be different - lectures, seminars, business games, quizzes, health days.
Should the menu be hung out in the dining room and is it possible to involve children in cleaning the hall, and teachers in distributing (portioning) dishes?
Menu , which indicates information about the volumes of dishes and the names of culinary products, hung out in the dining room daily . Concerning children , the presence of students in the production premises of the dining room is strictly prohibited. Involve students in work related to cooking, peeling vegetables, serving ready-made meals, cutting bread, washing dishes and cleaning the room not allowed .
In accordance with SanPiN2.4.5.2409-08 cannot be involved to the preparation, portioning and distribution of culinary products, sanitization and disinfection of equipment, utensils and inventory staff, in official duties which does not include these activities.
Prepared by specialists of the department of hygienic education and upbringing of the FBUZ "Center for Hygiene and Epidemiology in the Kaliningrad Region" using materials from the journal Sanepidsobesednik No. 8 (144) 2014.
The organization of optimal conditions for conducting the educational process in schools is impossible without providing students and staff with hot meals that meet the requirements of rationality, safety and diversity. To help the heads of educational institutions and structural divisions SanPiN standards for school canteens have been developed, defining:
- variability in the forms of organization of school meals (available options - maintaining a full cycle of cooking, purchasing semi-finished products with their subsequent heating, selling finished products received from third parties in accordance with the concluded agreement);
- requirements for the premises, equipment, inventory of the OS canteen;
- the procedure for compiling the menu, taking into account the principles of rational nutrition, seasonality, and the territorial factor;
- the authority of the grading commission to verify the compliance of freshness, organoleptic characteristics and the yield of ready-made dishes with approved recipe standards.
SanPiN requirements for the school canteen
Sanitary and epidemiological standards for catering in educational institutions are regulated by SanPiN 2.4.5.2409-08, which is relevant for schools of all forms of ownership and departmental affiliation. SanPiN requirements for the school canteen apply to all forms of providing baby food, namely: basic organizational units (food plants) that provide a full cycle of work - from the purchase of food raw materials to the issuance of ready-made meals;
- pre-cooking catering stations that process culinary semi-finished products;
- school canteens that work with different types of food raw materials within the approved menu;
- buffets and distributing, specializing in the sale of finished culinary products.
At each organizational point of school meals, regardless of its type, space-planning and design solutions should be provided to ensure the preparation of culinary products, their subsequent storage before sale without violating sanitary and epidemiological standards. The new SanPiN for school canteens allows you to place the latter both in the main school building and in separate buildings and annexes, where it is possible to install everything necessary equipment and inventory.
During the construction, reconstruction of school buildings, SanPiN provides for the need to equip production and administrative premises of the canteen on the first floors of buildings, including warehouses for storing food raw materials and two vegetable shops, as well as a loading platform with a height corresponding to the vehicles used, awnings and air curtains (above the entrances , loading platform). To ensure a comfortable fit for students and staff during meals, which should take place in one or two shifts, it is recommended to design a dining room at the rate of 0.7 sq. m per person. Sanitary standards provide for the possibility of placing auxiliary, household, storage facilities dining room in the basement and basement floors, subject to ensuring their proper level of waterproofing.
Save this for yourself so you don't lose it:
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The current SanPiN 2020 for the school cafeteria establishes additional requirements for communication systems of food units:
- Water centrally supplied through cold and hot water supply systems must comply with the standards approved for drinking liquids.
- In all industrial premises of the school canteen, sources of water supply (sinks, washing bathtubs), including backup ones, which can be used during repair and maintenance work, must be installed. In the dining room, it is necessary to install washbasins at the rate of one unit for 20 people, as well as equip the installation with electric or disposable towels.
- In the absence of the possibility of connecting to a centralized water supply educational organization is obliged to equip a water supply system fed from an artesian well, with a water intake and digging system. Similar requirements apply to the regulation economic activity schools that, due to infrastructural features, cannot be connected to the sewer system, while the procedure for the disposal of wastewater and household waste must be coordinated with local executive authorities.
- In the course of the capital reconstruction of the building, the requirements of SanPiN for the school canteen provide for the installation of an additional air conditioning system in hot shops, in the warehouse of the school catering unit. Areas of increased contamination of the catering unit (washing bathrooms, thermal installations) should be equipped with points of the exhaust ventilation system in addition to the supply and exhaust module. Sources of artificial lighting, which must be protected from moisture and dust by a special coating, are prohibited from being placed above heat sources (stoves), cutting tables, functional equipment.
Another important aspect of the organization of economic activities of the school canteen, provided for by sanitary standards, is the provision of centralized removal of solid domestic waste from the economic zone of the OS. For this, it is recommended to use separate containers with lids, which should be filled no more than 2/3 of the volume and systematically cleaned in the prescribed manner. Garbage containers may be installed to collect waste in hard-surfaced areas, at a distance of at least 25 m from the entrances and windows of the school canteen and the main building, sports grounds.
School canteen equipment according to SanPiN
The current sanitary standards provide for the possibility of using only equipment, utensils and utensils intended for contact with food raw materials and meeting the requirements of epidemiological safety at the OS food unit. When choosing equipment for a school canteen according to SanPiN (in the course of equipping a catering unit from scratch or its planned replacement), the heads of educational institutions are recommended to give preference to installations that:
- facilitate or automate cooking a large number dishes from a typical menu (for example, food processors, industrial meat grinders);
- guarantee the possibility rational use catering facilities;
- help reduce utility costs and labor costs of workers.
All equipment installed in the dining room of an educational institution must be in good condition. In case of failure of refrigeration or heating installations, the administration is obliged to promptly make changes to the current menu, thereby ensuring compliance with all sanitary installations, and take care of a quick repair. To prevent breakdowns, before starting each school year it is necessary to carry out technical control of the equipment of the school canteen according to SanPiN and passport characteristics of the devices. It should be noted that a frequent cause of breakdowns in the production equipment of the catering unit may be a discrepancy between its capacity or characteristics of the real daily load, which necessitates its replacement with a more technological analogue.
Without fail, the school canteen is equipped with furniture:
- production tables made of stainless steel with appropriate markings (for example, SM - raw meat, SR - raw fish, X - bread, etc.);
- racks designed for storage of food raw materials, utensils, inventory. The height of the bottom shelf of the rack should be at least 15 cm from the floor (clause 4.6 of SanPiN 2.4.5.2409-08).
- cupboards (dishes, sinks, corner cabinets, with countertops) equipped with a practical opening system;
- pedestals, optimally - with adjustable leg height;
- washing bathtubs, kettles, washbasins for washing hands.
SanPiN for the school canteen for 2020 determines the need to purchase dishes in the amount of at least two pieces per seat, which makes it possible to comply with the rules for washing and disinfecting appliances. Educational institutions are recommended to purchase dishes made of porcelain, faience, glass (plates, cups, saucers), as well as cutlery (spoons, forks, knives) made of stainless steel or a material similar in hygienic characteristics. In catering, it is allowed to use disposable cutlery approved for contact with cold (or hot) products. Recycling disposable tableware, as well as glass plates, cups, glasses with deformed edges, bowls and pots with chips on the enamel, plastic cutting boards, wooden utensils with cracks in the school cafeteria is prohibited.
Additional instructions for the school canteen according to SanPiN
Draft SanPiNa 2.4.5.2409-08 contains detailed recommendations for ensuring cleanliness, order and proper arrangement of production and other premises of the food unit in OS. The instructions for the school canteen according to SanPiN stipulate that the dining halls must be cleaned after each meal: the surface of the tables should be cleaned using detergents, using clean, appropriately labeled rags and containers.
As for washing kitchen and tableware, the following requirements are specified in the sanitary and epidemiological standards:
- Washing of kitchen utensils is carried out separately from tableware according to the instructions posted above the washing tubs. In the instructions drawn up to help the catering staff, it is necessary to fix temperature regime water used, the concentration of chemicals and the algorithm of actions.
- Detergents and disinfectants, measuring containers, production items must be stored in the manufacturer's containers, in specially designated places.
The current version of the SanPiN for school canteens with changes states that kitchen utensils should be cleaned only in two-section washing bathtubs as follows: initially remove food residues mechanically, wash dishes in soapy water (temperature not lower than +45 ° C) using brushes, then rinse in hot water (temperature not lower than +65 ° C), and finally put the inventory on a wire rack or rack for natural drying.
The technological equipment of the school cafeteria must be cleaned daily, as it is used up, as well as production tables, which must be cleaned using detergents and disinfectants. Small wooden inventory cutting boards should be soaked in the sink warm water, the temperature of which should not be lower than +45 ° С, and rinsed in hot water (temperature - not lower than +65 ° С), then dried on the ribs in the washing zone.
Once a month in the school canteen, it is necessary to carry out a general cleaning with disinfection of the premises, equipment and inventory. In case of detection of signs of vital activity of insects or rodents, it is necessary to ensure the implementation of hygiene measures in accordance with the regulations governing the implementation of pest control activities without risk to participants in the educational process. To prevent insects from entering the school canteen, windows must be equipped with nets, the integrity of which is checked on the eve of each warm season.
(for parents of students of general educational organizations)
The most important factor in maintaining and strengthening the health of school-age children is rational and adequate nutrition. High-quality food should ensure the intake of substances that form the basis of various organs and tissues, compensate for energy costs, contribute to the normal physiological and neuropsychic development of children, increase efficiency, and create conditions for adequate adaptation to educational activities.
Mandatory requirements and recommendations for catering in educational institutions are established by the state sanitary and epidemiological rules and regulations SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for catering for students in general educational institutions, institutions of primary and secondary vocational education" (hereinafter - SanPiN 2.4. 5.2409-08) (approved by the decision of the Main State sanitary doctor of the Russian Federation dated July 23, 2008 No. 45, registered with the Ministry of Justice of the Russian Federation on August 7, 2008 Registration No. 12085).
In accordance with the requirements of clause 14.1. SanPiN 2.4.5.2409-08 the head of the educational institution is responsible for the organization and completeness of the coverage of students with hot meals.
To provide a healthy diet for all students of an educational institution, it is necessary to draw up an approximate menu for a period of at least two weeks (10-14 days), in accordance with the recommended form for compiling an approximate menu (clause 6.4 SanPiN 2.4.5.2409-08).
A sample menu is developed taking into account seasonality, the required amount of basic nutrients and the required calorie content of the daily diet, differentiated by age groups students (7-11 and 12 - 18 years old) (clause 6.6 of SanPiN 2.4.5.2409-08).
For students of educational institutions, it is necessary to organize two hot meals a day (breakfast and lunch). For children attending a group extended day an additional afternoon snack should be organized. The intervals between meals should not exceed 3.5 - 4 hours (clause 6.8 of SanPiN 2.4.5.2409-08).
Taking into account the age of students in the sample menu, the requirements of these sanitary rules for the mass of servings of dishes (clause 6.9, Appendix No. 3 to SanPiN 2.4.5.2409-08) must be observed.
Daily rations of 2-6 meals a day should include meat, milk, butter and vegetable oil, rye and wheat bread (with every meal). Fish, eggs, cheese, cottage cheese, dairy products are recommended to be included once every 2-3 days (clause 6.17 of SanPiN 2.4.5.2409-08).
Within two weeks (10-14 days) students of educational institutions are recommended to provide a set of food products in full, provided for in daily sets, at the rate of one day per person for various groups of students (clause 6.30, table No. 1 of Appendix No. 8 to SanPiN 2.4.5.2409-08).
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Name of products |
The number of products depending on the age of students |
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in g, ml, gross |
in g, ml, net |
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Rye bread (rye-wheat) |
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wheat bread |
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Wheat flour |
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Cereals, legumes |
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Pasta |
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Potato |
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Fresh vegetables, herbs |
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Fruits (fruits) fresh |
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Dry fruits (fruits), incl. rose hip |
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Fruit and vegetable juices, fortified drinks, incl. instant |
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Trimmed meat (meat on the bone) 1 cat. |
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fillet fish |
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Sausages |
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Milk ( mass fraction fat 2.5%, 3.2%) |
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Dairy products (mass fraction of fat 2.5% 3.2%) |
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Cottage cheese (mass fraction of fat not more than 9%) |
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Sour cream (mass fraction of fat not more than 15%) |
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Butter |
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Vegetable oil |
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Diet egg |
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Confectionery |
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Baker's yeast |
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Note:
* Gross weight is based on a waste rate of 25%.
** Net weight is an average value, which may vary depending on the original type of vegetables and fruits and the season of the year. When forming the menu, it is advisable to ensure the implementation of natural nutritional standards in accordance with the data given in the net column.
*** Including for the preparation of meals and drinks, in the case of using industrial products containing sugar (condensed milk, jelly, etc.), the release of sugar should be reduced depending on its content in the finished product used.
The actual diet should correspond to the approved sample menu. In exceptional cases, it is allowed to replace some products, dishes and culinary products with others, provided that they correspond in nutritional value, and in accordance with the food replacement table, which must be confirmed by the necessary calculations (clause 6.22, Appendix No. 6 to SanPiN 2.4.5.2409- 08).
The menu for school meals is developed on the basis of the requirements of SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for catering for students in general education institutions, institutions of primary and secondary vocational education", section VI. "Requirements for the organization of a healthy diet and the formation of an exemplary menu."
6.1. To provide students with a healthy diet, the components of which are the optimal quantitative and qualitative structure of nutrition, guaranteed safety, physiological technological and culinary processing of products and dishes, a physiologically based diet, a diet should be developed.
6.2. The diet of students provides for the formation of a set of products intended for feeding children during the day or another fixed period of time.
6.3. Based on the formed diet, a menu is developed, including the distribution of a list of dishes, culinary, flour, confectionery and bakery products for individual meals (breakfast, lunch, afternoon snack, dinner).
6.4. To ensure healthy nutrition for all students of an educational institution, it is necessary to draw up an approximate menu for a period of at least two weeks (10 - 14 days), in accordance with the recommended form for compiling an approximate menu (Appendix 2 of these sanitary rules), as well as layout menus containing quantitative data about recipes.
6.5. A sample menu is being developed legal entity or individual entrepreneur providing meals in an educational institution, and is agreed upon by the heads of the educational institution and the territorial executive body authorized to exercise state sanitary and epidemiological supervision.
6.6. An exemplary menu is developed taking into account seasonality, the required amount of basic nutrients and the required calorie content of the daily diet, differentiated by age groups of students (7 - 11 and 12 - 18 years old).
An exemplary menu, in its practical use, can be adjusted taking into account socio-demographic factors, national, religious and territorial characteristics of the nutrition of the population, subject to the requirements for the content and ratio of basic nutrients in the diet.
6.7. When developing an exemplary menu, the following are taken into account: the length of stay of students in a general education institution, the age category and physical activity of students.
6.8. For students of educational institutions, it is necessary to organize two hot meals a day (breakfast and lunch). For children attending an after-school group, an additional afternoon snack should be organized.
With a round-the-clock stay, at least five meals a day must be provided. 1 hour before bedtime, as a second dinner, children are given a glass of fermented milk product (kefir, fermented baked milk, yogurt, etc.). The intervals between meals should not exceed 3.5 - 4 hours.
6.9. Taking into account the age of students in the sample menu, the requirements of these sanitary rules for the mass of servings of dishes must be met ( appendix 3 of these sanitary rules), their nutritional and energy value, the daily requirement for basic vitamins and microelements for various groups of students in educational institutions ( annex 4 of these sanitary rules) and institutions of primary and secondary vocational education ( annex 4
6.10. An exemplary menu should contain information on the quantitative composition of dishes, energy and nutritional value, including the content of vitamins and minerals in each dish. References to the recipes of the dishes and culinary products used in accordance with the collections of recipes must be provided. The names of dishes and culinary products indicated in the sample menu must correspond to their names indicated in the recipe books used.
6.11. The production of ready meals is carried out in accordance with technological maps, which should reflect the recipe and technology of prepared dishes and culinary products. Technological cards must be completed in accordance with the guidelines annex 5 of these sanitary rules).
Description of the technological process of cooking, incl. newly developed dishes should contain a recipe and technology that ensures the safety of prepared dishes and their nutritional value.
6.12. When designing menus for student meals, preference should be given to freshly prepared meals that are not recycled. heat treatment including reheating frozen meals.
6.13. In the sample menu, the repetition of the same dishes or culinary products on the same day or in the next 2-3 days is not allowed.
6.14. An exemplary menu should take into account the rational distribution of energy value for individual meals.
With one-, two-, three- and four meals a day, the distribution of caloric content by meals as a percentage should be: breakfast - 25%, lunch - 35%, afternoon tea - 15% (for students on the second shift - up to 20 - 25%) , dinner - 25%.
With a round-the-clock stay of students, with five meals a day: breakfast - 20%, lunch - 30 - 35%, afternoon tea - 15%, dinner - 25%, second dinner - 5 - 10%.
When organizing six meals a day: breakfast - 20%, second breakfast - 10%, lunch - 30%, afternoon tea - 15%, dinner - 20%, second dinner - 5%.
During the day, deviations from the norms of caloric content for individual meals within ± 5% are allowed, provided that the average percentage of nutritional value for the week will meet the above requirements for each meal.
6.15. In the daily diet, the optimal ratio of nutrients: proteins, fats and carbohydrates should be 1:1:4 or as a percentage of calories as 10-15%, 30-32% and 55-60%, respectively, and the ratio of calcium to phosphorus as 1:1.5.
6.16. The nutrition of students must comply with the principles of sparing nutrition, which include the use of certain methods of cooking, such as boiling, steaming, stewing, baking, and excluding foods with irritating properties.
6.17. Daily rations of 2-6 meals a day should include meat, milk, butter and vegetable oil, rye and wheat bread (with each meal). Fish, eggs, cheese, cottage cheese, dairy products are recommended to be included 1 time in 2-3 days.
6.18. Breakfast should consist of a snack, a hot dish and a hot drink, it is recommended to include vegetables and fruits.
6.19. Lunch should include an appetizer, a first course, a second course (a main hot dish of meat, fish or poultry) and a sweet dish. As an appetizer, you should use a salad of cucumbers, tomatoes, fresh or sauerkraut, carrots, beets, etc. with fresh herbs. It is allowed to use portioned vegetables as an appetizer (optional garnish). To improve the taste, you can add fresh or dry fruits to the salad: apples, prunes, raisins and nuts.
6.21. Dinner should consist of a vegetable (curd) dish or porridge; the main second course (meat, fish or poultry), a drink (tea, juice, jelly). Additionally, it is recommended to include fruits or sour-milk products and bakery or confectionery products without cream as a second dinner.
6.22. The actual diet should correspond to the approved sample menu. In exceptional cases, it is allowed to replace some products, dishes and culinary products with others, provided that they correspond in nutritional value and in accordance with the food replacement table (Appendix 6 of these sanitary rules), which must be confirmed by the necessary calculations.
6.24. Every day, a menu approved by the head of the educational institution is posted in the dining room, which indicates information about the volume of dishes and the names of culinary products.
Annex 2
compiling an approximate menu and nutritional value of prepared dishes
Day: _______________ Week: ______________ Season: _________________
