Sanitary rules for schoolchildren's nutrition. II. Organization of public catering of educational institutions and sanitary and epidemiological requirements for their placement, space-planning and design solutions. III. Requirements for sanitary

When a child starts going to school, the requirements for his nutrition change, because schoolchildren have quite a lot of psychological and mental stress. In addition, many children attend sports clubs. At the same time, the body continues to actively grow, so the nutritional issues of a school-age child should always be given enough attention. Let's find out what products children over 7 years old need, how much a schoolchild should consume them daily, and how best to build a menu for a child of this age.

It is necessary to provide proper nutrition to the schoolchild and accustom him to healthy food

Principles of healthy eating

A child over 7 years old needs a balanced healthy diet no less than younger children.

The main nuances of nutrition for children of this age are:

• During the day, enough calories should be supplied from food to cover the child’s energy expenditure.
• A schoolchild's diet should be balanced in terms of essential and non-essential nutrients. To do this, it is recommended to diversify it as much as possible.
• It is important to take into account the individual characteristics of the child’s body.
• At least 60% of the protein in a schoolchild’s diet should come from animal products.
• The amount of carbohydrates a schoolchild receives from food should be 4 times greater than the amount of protein or fat.
• Fast carbohydrates Sweets included in the child’s menu should account for up to 10-20% of all carbohydrates.
• It is important to have a meal plan so that the child eats regularly.
• A schoolchild's diet should include bread, potatoes, and cereals. Flour products for children should be prepared using wholemeal flour.
• The child should eat fish once or twice a week. Also at least once a weekly menu schoolchildren should have red meat.
• It is recommended that a child of this age eat legumes 1-2 times a week.
• Your child's diet should include five servings of vegetables and fruits every day. One serving is considered to be an orange, apple, banana or other medium fruit, 10-15 berries or grapes, two small fruits (apricot, plum), 50 g of vegetable salad, a glass of juice (only natural juice is taken into account), a tablespoon of dried fruit, 3 tbsp. l. boiled vegetables.
• Your child should consume dairy products every day. Three servings are recommended, one of which could be 30 g of cheese, a glass of milk, one yogurt.
• Sweets and fatty foods are acceptable in a schoolchild's diet if they do not replace healthy and healthy foods, since cookies, cakes, waffles, French fries and other similar products have very few vitamins and mineral components.
• It is worth minimizing the intake of synthetic food additives and spices from food.

Include freshly squeezed juices from vegetables and fruits in your child’s diet.

Needs of a schoolchild

Diet

The food intake of a child attending school is affected by changes in education. If a child studies in the first shift, then he:

• He has breakfast at home at about 7-8 o'clock.
• He has a snack at school at 10-11 o'clock.
• He has lunch at home or at school at 1-2 p.m.
• He has dinner at home at about 19:00.

A child whose education takes place in the second shift:

• He has breakfast at home at 8-9 o'clock.
• He has lunch at home before heading to school at 12-1pm.
• He has a snack at school at 16-17 hours.
• He has dinner at home at about 20 o'clock.

Breakfast and lunch should be the most energetically valuable and provide a total of about 60% of the daily calorie content. Your child should have dinner a maximum of two hours before he goes to bed.

A good appetite most often occurs with an established diet and significant physical activity during the day.

What are the best ways to cook food?

Schoolchildren can prepare food in any way, but it is still not recommended to get carried away with frying, especially if the child has low activity or has a tendency to gain subcutaneous fat. The most optimal types of cooking for children are stewing, baking and boiling.

What foods should you limit in your diet?

Try to limit the following foods on your child’s menu:

• Sugar and white bread – when consumed in excess, they cause weight gain.
• Products that contain food additives (dyes, preservatives and others).
• Margarine.
• Not seasonal fruits and vegetables.
• Sweet soda.
• Products with caffeine.
• Mayonnaise, ketchups and other industrial sauces.
• Spicy dishes.
• Fast food.
• Raw smoked sausages.
• Mushrooms.
• Dishes that are deep-fried.
• Juices in packages.
• Chewing gum and lollipops.

Carbonated drinks and foods with harmful additives should be excluded from the diet as much as possible.

What liquids should I give?

The most optimal drinks for a school-age child are water and milk. The disadvantages of juices are their high sugar content and high acidity, so they should either be given during meals or diluted with water.

The total amount of fluid a schoolchild should drink per day is affected by his activity, diet and weather. If the weather is hot and the child is more active, give the child more water or milk.

Carbonated drinks and caffeinated products are not recommended for children of primary school age. It is permissible to give such drinks to older schoolchildren, but not during meals, since caffeine impairs iron absorption.

How to create a menu?

• For breakfast, it is recommended to give 300 g of the main dish, for example, porridge, casseroles, cheesecakes, pasta, muesli. Offer it with 200 ml of a drink - tea, cocoa, chicory.
• It is recommended to eat at lunch vegetable salad or other snack in an amount up to 100 g, a first course in a volume up to 300 ml, a second course in an amount up to 300 g (it includes meat or fish, as well as a side dish) and a drink up to 200 ml.
• An afternoon snack may include baked or fresh fruit, tea, kefir, milk or another drink with cookies or homemade cakes. The recommended volume of the drink for an afternoon snack is 200 ml, the amount of fruit is 100 g, and the amount of baked goods is up to 100 g.
• The last meal includes 300 g of the main dish and 200 ml of drink. Worth cooking for dinner child's lung a protein dish, for example, from cottage cheese. Dishes made from potatoes and other vegetables, porridge, egg or fish dishes are also good for dinner.
• You can add bread to each meal in a daily amount of up to 150 g of wheat bread and up to 75 g of rye bread.

First of all, you need to take into account what shift the child is studying, since this affects his meals. In addition, it is recommended to prepare a diet not for one day, but for the whole week, so that dishes are not repeated and that’s all. necessary products were on the weekly menu.

Discuss and create a menu for the whole week together if you are sure that the child will not be capricious. The child’s involvement in the cooking process is also encouraged.

Example of the correct menu for the week

Several useful recipes

Fish zrazy with cottage cheese

Beat pieces of fish fillet (250 g) a little and add salt. Mix cottage cheese (25 g) with herbs and salt. Place a little cottage cheese on each piece of fish fillet, roll it up and roll it in flour and then in beaten egg. Fry a little in a frying pan, and then put the zrazy in the oven to finish cooking.

Rassolnik

Peel, chop and then saute one carrot and one onion until they turn yellow. Add tomato paste (2 tsp), cook for another 2-3 minutes, then remove from heat. Peel three potatoes, cut into slices and boil until half cooked. Add sauteed vegetables to the potatoes, one pickled cucumber cut into small cubes and a pinch of salt. Cook the soup over low heat until tender, and before serving, add a teaspoon of sour cream to each plate, sprinkle with chopped herbs.

Jellied meat balls

Take half a kilo of meat with bones and cook by adding a quarter of celery root and a quarter of parsley root to the water. Pour the broth into a separate container, and grind the meat in a meat grinder along with the onion fried in oil. Add sour cream (2 tbsp), pounded butter (3 tbsp), pepper and salt to the resulting minced meat. Make small balls. Add pre-prepared gelatin (10 g) to the broth. Pour the broth over the balls and leave to harden. You can add chopped boiled carrots and boiled chicken eggs to the balls.

Feed your schoolchild from the common table and show by example how to eat

Possible problems

There may be various problems in the nutrition of a school-age child, which parents must be able to cope with in a timely manner.

What to do if a child does not eat the foods he needs?

A child over seven years old has already developed tastes, so he may refuse certain foods, and you should not insist that he eat them, despite disgust and rejection. This can make your eating behavior even worse. Parents should try cooking foods they don't like. different ways, perhaps the child will like one of them.

Otherwise, there is no need to insist on eating any food if the child’s diet can be called varied - if his diet includes at least 1 type of dairy products, 1 type of vegetables, 1 type of meat or fish, 1 type of fruit and any dish from cereals. These food groups must be on the children's menu.

Quick snacks in the school canteen

For junior schoolchildren V educational institutions Breakfast is usually provided, and sometimes a hot lunch is provided. If a student buys baked goods in the cafeteria, parents should make sure that breakfast before school and lunch immediately after returning home are nutritious and made from healthy products. Also provide your child with a healthy alternative to school buns, such as fruit, yoghurt or homemade cakes.

Lack of appetite due to stress

Many schoolchildren experience serious psychological stress during their studies, which affects their appetite. Parents should carefully monitor their child and respond in time to a situation where stress has caused a decrease in appetite.

It is important to consider the child’s rest after returning home and on weekends, giving him the opportunity to switch his attention and do what he loves. Hobbies help relieve stress, especially those related to physical activity, for example, hiking, rollerblading, cycling, and various sports clubs.

Lack of appetite is often caused by stress. Support your child and have heart-to-heart conversations with him more often

How do you understand that lack of appetite is a symptom of illness?

The following factors will indicate that decreased appetite may be a sign of illness:

• The child is losing weight, he is inactive and lethargic.
• He started having problems with bowel movements.
• The child is pale, his skin is very dry, the condition of his hair and nails has worsened.
• The child complains of periodic abdominal pain.
• Rashes appeared on the skin.

Binge eating

Excessive food consumption leads to obesity in children, the cause of which is most often heredity and lifestyle. For an obese child, the doctor will recommend changing the diet, but parents may encounter difficulties. For example, in order not to tempt a child with sweets, the whole family will have to give them up. In addition, the child will believe that the prohibitions are unfair, and may enjoy forbidden foods in secret.

It's best if fat baby talks to the nutritionist alone, then he will more easily accept the doctor’s advice and feel more responsible. According to experts, overeating is often a sign of psychological distress, such as loneliness. Therefore, it makes sense to go with the child to a psychologist.

Poor nutrition and stress are the most common causes of increased child weight

• Eating together with parents will help to introduce the student to the principles of healthy eating, provided that the whole family eats properly. Teach your child more about the healthfulness of foods and the importance of nutrition in maintaining health.
• If your child takes food with him to school, offer sandwiches with cheese, baked meat, pie, bun with cottage cheese, bagel, casserole, fruit, cheesecakes, yoghurt. Consider how the food will be packaged and how your child will be able to eat it. To do this, you should buy special containers, and also wrap the sandwiches in film.
• Do not give children completely fat-free foods, but choose low-fat dairy products.

Daily control over the organization of catering, the quality of finished products, and the sanitary condition of the school canteen is carried out by a rejection commission. It consists of school administration, teachers, and a medical worker.

School canteen

The results of the commission's work are reflected in the rejection journal.

“Formation of a culture of healthy nutrition for students and pupils”, developed by the Institute of Developmental Physiology of the Russian Academy of Education as part of the implementation of the event “Organizational and analytical support for the activities of the priority national project “Education””, is an integral part healthy image life and success of a young man. Nutrition is one of the the most important indicators that determine human health. For school-age children, balanced nutrition is of particular importance. It ensures normal growth and development, helps strengthen the immune system, and improves performance. “Talk about proper nutrition” is a unique educational program for children, the main goal of which is to develop in children a culture of nutrition as a component of a healthy lifestyle. The issue of improving the organization school meals is one of the priorities in the school’s activities.

Regulations:

1. Technological part

1.1 General part

” ;

NPB 104-03 “ ”;

The capacity of the hall is 30 people.

Canteen opening hours

Nutrition documentation

Determining the number of dishes.

nз = Nз * mз,

no = No * mo,

nу = Nу * mу,

n = nз + no + nу

The school's catering unit is provided with the necessary personnel. It employs 5 cooks, 2 kitchen workers and a cleaner. All canteen employees have mandatory medical examinations and hygiene training, the implementation of which is supervised by a medical worker. This allows you to comply with the necessary sanitary and hygienic standards.

The school canteen is open at approximately 10 a.m. daily menu, approved by the department of Rospotrebnadzor for the Belgorod region. Dishes on the menu are completed in compliance with the requirements: taste compatibility, variety (unrepetition by day), calorie content.
Dishes for the menu are taken from a special set of recipes used for school meals; the yields of the dishes correspond to the age of the students.
The prepared dishes comply with SanPin requirements, are tasty and varied. The schoolchildren's diet always includes fresh vegetables, fruits, milk and honey.
When organizing meals, the individual characteristics of children are taken into account.
Daily control over the organization of catering, the quality of finished products, and the sanitary condition of the school canteen is carried out by a rejection commission. It consists of school administration, teachers, and a medical worker. The results of the commission's work are reflected in the rejection journal.
Issues of catering are considered at meetings of the Governing Council and school-wide meetings.

“Formation of a culture of healthy nutrition for students and pupils”, developed by the Institute of Developmental Physiology of the Russian Academy of Education as part of the implementation of the event “Organizational and analytical support for the activities of the priority national project “Education””, is an integral part of a healthy lifestyle and the success of a young person.

Rules for organizing meals in schools

Nutrition is one of the most important indicators that determine human health. For school-age children, balanced nutrition is of particular importance. It ensures normal growth and development, helps strengthen the immune system, and improves performance. “Talk about proper nutrition” is a unique educational program for children, the main goal of which is to develop in children a culture of nutrition as a component of a healthy lifestyle. The issue of improving the organization of school meals is one of the highest priorities in the school’s activities.

Healthy, rational nutrition of children and adolescents in organized groups is a necessary condition ensuring their health. Improving the nutrition system in educational institutions is directly related to maintaining the health of the nation. Therefore, the subproject “School Meals” complements the priority national project “Education”. The main principles of the program for reorganizing the school nutrition system: improving the quality of school meals, industrialization and centralization of the school food production system based on the introduction of new technologies, building effective management and control of the school food production system, propaganda and training in the field of healthy nutrition.

• Official website of the Federal Program for the Modernization of School Nutrition http://pitanie2007.ru/
• “Talk about proper nutrition” is an educational program for children, the goal of which is to develop a culture of nutrition as a component of a healthy lifestyle http://www.prav-pit.ru/
• Internet portal about a healthy lifestyle “Healthy Russia” http://www.takzdorovo.ru/pitanie/

Regulations:

• Comprehensive-targeted program for organizing and developing nutrition for schoolchildren
• Regulations on the organization of hot meals (regulations / orders)
• Regulations on the rejection commission (regulations)
• On the creation of a rejection commission (order)
• On the operating hours of the school canteen in the 2017/2018 academic year (order)
• Information on the organization of school meals as of the 1st quarter of 2017 (food coverage)
• On catering and social support measures in the first half of the 2017-2018 academic year (order)
• On catering and social support measures in the second half of the 2017-2018 academic year (order)

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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"

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 1), Art. 1; 2003, No. 2, Article 167; No. 27 (part 1), Article 2700; 2004, No. 35, Article 3607; 2005, No. 19, Article 1752; 2006, No. 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, N 27, Article 3213; 2007 , N 46, art.

​Organization of meals in schools

5554; 2007, N 49, art. 6070; 2008, N 24, art. 2801; Rossiyskaya Gazeta, 2008, N 153) and the Decree of the Government of the Russian Federation dated July 24, 2000 N 554 “On approval of the Regulations on the State Sanitary and Epidemiological Service of the Russian Federation and the 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. sanitary and epidemiological rules and regulations SanPiN 2.4.2.1178-02 " Hygienic requirements to the conditions of training in general educational institutions", approved by Resolution of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated November 28, 2002 N 44 (registered with the Ministry of Justice of Russia on December 5, 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 Resolution of the Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated January 28, 2003, No. 2 (registered with the Ministry of Justice of Russia on February 11, 2003, registration No. 4204) (as amended).

Registration N 12085

Article 37. Catering for students

1. The organization of meals for students is the responsibility of organizations carrying out educational activities.

2. The class schedule must include a break of sufficient duration for students to eat.

3. Students of federal state educational organizations implementing educational programs in specialties and areas of training in the field of defense and state security, in the field of training of sailing crews of sea vessels, inland vessels water swimming, fishing fleet vessels, aircraft flight personnel, aviation personnel, personnel providing air traffic management, as well as general educational and professional educational organizations implementing additional general educational programs aimed at preparing minor citizens for military or other public service, are provided with food according to the standards and in the manner determined by the founders of the specified federal state educational organizations.

4. Providing meals to students at the expense of budgetary allocations of the constituent entities of the Russian Federation is carried out in cases and in the manner established by the state authorities of the constituent entities of the Russian Federation, studying at the expense of budgetary allocations of local budgets - local government bodies.

Article 38. Provision of material property (uniforms)

Catering

Students of federal state educational organizations implementing educational programs in specialties and areas of training in the field of defense and state security, ensuring law and order, in the field of customs, in the field of training of sailing crews of sea vessels, inland water navigation vessels, fishing fleet vessels, flight personnel aircraft, aviation personnel, personnel providing air traffic management, as well as general educational and professional educational organizations implementing additional general educational programs aimed at preparing minor citizens for military or other public service, are provided with clothing (uniforms), including uniforms , according to the norms and in the manner determined by the founders of the specified federal state educational organizations. The founders of the specified federal state educational organizations establish the uniform of clothing for students in these educational organizations, the rules for wearing them and insignia, unless otherwise established by the legislation of the Russian Federation.

2. The provision of clothing (uniforms), including uniforms, for students studying at the expense of budgetary allocations of the constituent entities of the Russian Federation is carried out in cases and in the manner established by the state authorities of the constituent entities of the Russian Federation, studying at the expense of budgetary allocations of municipal budgets - local authorities self-government.

1. Technological part

1.1 General part

The technological part of the canteen project was developed in accordance with regulatory design documents:

SNiP 2.08.02-89* “Public buildings and structures”;

SNiP 2.09.02-85* “Industrial buildings”;

SNiP 2.09.04-87* “Administrative and domestic buildings”;

SanPiN (SP) 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations...”;

PPB-01-03 “Fire Safety Rules of the Russian Federation”

NPB 105-03 “Definition of categories of premises, buildings and outdoor installations based on explosion and fire hazards”;

NPB 110-03 “List of buildings, structures, premises and equipment subject to protection by automatic fire extinguishing installations and automatic fire alarms ” ;

NPB 104-03 “ Warning systems and management of evacuation of people in case of fires in buildings and structures ”;

“Standards for equipping public catering establishments with commercial, technological and refrigeration equipment”;

MGSN 4.14-98 “Catering establishments”.

SanPiN 2.2.2.542-96 “Hygienic requirements for video display terminals, personal electronic computers and work organization”

1.2 Dining room for 30 seats, technological part

1.2.1 Determination of main technological indicators

The main technological indicators of the project are the number of consumers, the operating mode of the enterprise, the quantity and distribution of manufactured products, the consumption of raw materials for production, and the number of production personnel.

Initial data for calculating the main technological indicators:

According to GOST R 50762-95 and the design specifications, the dining room is classified as a general dining room

Three meals a day are provided in the canteen

The number of consumers served for one meal per day is 100 people

Form of service – self-service

Type of production - the canteen works on raw materials

The capacity of the hall is 30 people.

Determining the number of consumers during the day.

Based on the capacity of the hall and the type of dining room and the number of consumers, we assume a double turnover of seats.

The number of consumers served per 1 hour of operation of the enterprise is determined by the formula

where Nch is the number of consumers served per hour, people; P — number of seats in the hall, seats; j is the turnover of seats in the hall during a given hour; x — hall load at a given hour, %.

Table 1. Determination of the number of consumers during the day

The average number of consumers per type of meal (breakfast, lunch or dinner) is 330/3=115 people. This is 10% more than the specified number of consumers. We accept 10% reserve

Canteen opening hours

According to Table 1, the opening hours of the canteen are from 7.00 to 20.00, which is 13 hours. We accept the start time for production personnel to be 6.00. End time 22.00. One hour before breakfast is spent preparing it, cleaning the premises, etc. One hour after dinner is taken for cleaning the premises, washing dishes, etc.

We accept the operating mode of the canteen - two shifts.

Catering in an educational institution

Shift duration is 8 hours.

Determining the number of dishes.

Since the dining room provides three meals a day (breakfast, lunch, dinner), the number of dishes is determined for each mode separately using the formulas

nз = Nз * mз,

no = No * mo,

nу = Nу * mу,

where nz, po, pu - the total number of dishes sold during breakfast, lunch and dinner, respectively; Nз, No, Nу - number of consumers during breakfast, lunch and dinner (Table 1); mз, mo, mу - coefficients of food consumption during breakfast, lunch and dinner.

The total number of dishes is determined by the formula

n = nз + no + nу

Table 2. Determination of the number of dishes

The total number of dishes will be n = 807 dishes.

Table 3. Determination of the number of individual types of dishes produced by the canteen, according to the percentage of dishes

Calculation of consumption of raw materials and culinary semi-finished products.

The calculation is based on the corresponding physiological norms of food products for a given group of consumers. These standards were developed and approved by the Institute of Nutrition of the USSR Academy of Medical Sciences.

The amount of raw materials (kg) is determined by the formula

where N is the number of consumers at a given enterprise during the day (we take the number of consumers equal to the average number of consumers - 115 people per day); g is the physiological norm of a given type of raw material per person per day, g.

Table 4. Calculation of raw materials according to physiological standards

Calculation of the number of production and hall employees.

For each workshop and canteen premises, the number of workers performing technological operations related to the production and sale of products, washing dishes, containers and equipment, and servicing consumers is determined.

The number of production workers in workshops is calculated according to time standards (per unit of finished product).

The number of production workers directly employed in the production process (main workshops) is determined according to time standards in accordance with the formula

where n is the number of dishes prepared per day, pcs, kg, dishes; t is the standard time for manufacturing a unit of product, s; T is the length of the working day for each worker, hours; - a coefficient that takes into account the growth of labor productivity (= 1.14) is applied only when the process is mechanized.

Rospotrebnadzor has developed a new SanPiN, which sets out the rules regarding catering in educational institutions. This SanPiN is notable, first of all, for the fact that it covers not only schools and vocational schools (as was the case in the old rules approved in 2008), but also kindergartens, where food is this moment is regulated by the rules for the design, maintenance and maintenance of preschool educational institutions, the portal fulledu.ru reports.

Rospotrebnadzor developed new SanPiN, which sets out the rules regarding catering in educational institutions. This SanPiN is notable, first of all, for the fact that it covers not only schools and vocational schools (as was the case in the old rules approved in 2008), but also kindergartens, the food in which is currently regulated by the rules for the design, maintenance and servicing preschool educational institutions.

It should be noted that work on creating uniform requirements for organizing children’s meals began back in 2014. Now the document, in the creation of which leading Russian institutes took part (including the Research Institute of Baby Nutrition and the Research Institute of Nutrition of the Russian Academy of Medical Sciences), is going through the discussion stage and could be put into effect as early as the next academic year.

So, how do the new requirements differ from the old SanPiN 2.4.5.2409-08?

REQUIREMENTS FOR LOCATION, SPACE PLAN AND CONSTRUCTION SOLUTIONS OF FOOTERING POINTS IN EDUCATIONAL ORGANIZATIONS

The clarification regarding the number of students in small-scale educational organizations has disappeared from paragraph 2.7. In addition, the new requirements clearly state that a separate room for storing food, serving/meals and washing dishes can not only be allocated, but must be present.

Clause 2.12, which regulates the location of containers for collecting solid household and food waste, has also changed. If in SanPiNe 2.4.5.2409-08 The requirements are clearly stated not only for the containers themselves, but also for the size of the hard-surfaced areas for them (they must exceed the base of the containers by 1 m in all directions), but in the new requirements this clarification has been removed. The new document also reduces the distance from the site with containers to the windows/doors of the dining room and other buildings/structures (from 25 meters to 20).

REQUIREMENTS FOR SANITARY AND TECHNICAL SUPPORT OF FOOTERING POINTS IN EDUCATIONAL ORGANIZATIONS

Clause 3.1 of SanPiN 2.4.5.2409-08 provides for the compliance of food outlets in educational organizations with the sanitary and epidemiological requirements that apply to public catering organizations. The new rules require food stations in educational institutions is limited to their compliance with the design/construction standards of residential/public buildings. True, with the caveat that they must provide optimal parameters air environment and microclimate.

Clause 3.3 in the new requirements has been supplemented with clarifying requirements for faucets on sinks and washing tubs (their design must prevent re-contamination of hands after washing). At the same time, it is clearly stated that the temperature of hot water at the point of analysis must be no lower than 65 degrees.

The new SanPiN has added clause (3.4) regarding the installation of the sewerage system, which in particular prohibits the laying of sewer risers in dining halls and production/warehouse premises, as well as the discharge of untreated wastewater into the adjacent territory and into open water bodies. In addition, it is planned to equip toilets and sinks for personnel with devices that protect hands from re-contamination (pedal, elbow drives, etc.).

REQUIREMENTS FOR EQUIPMENT, INVENTORY, CONTAINERS AND Utensils

From paragraph 4.2 SanPiNa the 2008 edition removed the clarification regarding the sale of drinks through automatic food dispensers.

Clause 4.3 is supplemented by a requirement for tables for working with dough - they must have a special beech surface.

Clause 4.13 is supplemented with a requirement for the residence time of ready-made dishes in insulated containers - no more than 2 hours.

REQUIREMENTS FOR SANITARY CONDITION/MAINTENANCE OF PREMISES AND DISH WASHING

Clause 5.9 in the new edition has been supplemented with a ban on the operation of a catering unit if Dishwasher is out of order, and the educational organization does not have conditions for hand wash dishes and no disposable tableware.

Paragraph 5.18 clarifies that disinfectants used during general cleaning must have a virucidal effect.

In new requirements for organizing children's nutrition Clause 5.24, which prohibits deratization and disinfestation work by the personnel of an educational organization, has been excluded.

REQUIREMENTS FOR THE ORGANIZATION OF HEALTHY NUTRITION AND FORMATION OF MENU

Clause 6.8 of the new SanPiN provides for approval sample menu not only with the head of the educational organization, but also with the authorized federal body executive power, as well as with the federal state supervision in the field of consumer protection.

Clause 6.20 has been added, clarifying that dishes must be prepared in accordance with the approved set technological maps, each of which must have a number, a link to a normative collection, a recipe number according to the collection, a cooking technology and indicators of the quality of the dish.

Clause 6.25 of SanPiN 2.4.5.2409-08 (in the new edition this is clause 6.23) is supplemented by a ban on the use of finished products the next day.

Clause 6.33 (in new version- 6.27) supplemented with permission to sell fermented milk products, rennet hard cheeses, nuts, dried fruits, flour products through automatic dispensing machines confectionery(waffles, cookies, gingerbread, mini-cupcakes), sugar confectionery (marshmallows, bars, candies), chocolate.

ORGANIZATION OF HOT MEALS SERVICE FOR STUDENTS

Clause 7.3 has been supplemented with a requirement for the clothing of children on duty serving tables - they must be dressed in aprons, hats and comfortable non-slip shoes.

REQUIREMENTS FOR CONDITIONS/TECHNOLOGY FOR MANUFACTURING CULINARY PRODUCTS

Clause 8.8 has been supplemented with a clarification that when child nutrition organizations It is preferable to use chilled meat. If this is not possible, then defrosting and primary processing can be carried out in two ways:

• slow defrosting in a defroster at a temperature of 0 - +6 degrees;
• in the meat shop on production tables.

Do not defrost food in water or near the stove and refreeze it.

Clause 8.11 has been added to limit the storage of defrosted products for 2 hours.

REQUIREMENTS FOR COMPLIANCE WITH PERSONAL HYGIENE, COMPLETING PREVENTIVE MEDICAL EXAMINATIONS AND PROFESSIONAL HYGIENIC TRAINING OF STAFF

Clause 13.15 of SanPiN 2.4.5.2409-08 has been expanded with requirements for the appearance of catering workers: when preparing dishes, they must not only cut their nails short and not cover them with varnish, but also refuse to use false and extended nails. Personnel are also prohibited from storing medications for personal use in the workplace.

REQUIREMENTS FOR COMPLIANCE WITH SANITARY RULES AND REGULATIONS

Clause 14.2 provides for the organization of course hygienic training/retraining of personnel according to the hygienic training program at least once a year (as amended in 2008 - at least once every 2 years).

The new SanPin aims to feed children more, healthier, tastier and safer. The only mystery that remains is where school nutrition operators will get the funds to ensure that rations are produced according to the required nutrient composition. Well, while these matters are purely private and concern only catering businessmen, the problems are not on a national scale. After all, the main thing is to be bigger, healthier...

The editors of the portal took the liberty of analyzing the new document, comparing it with the previous ones.

Resolution of the Chief State Sanitary Doctor of the Russian Federation
dated January 28, 2003 N 2 "On the implementation of sanitary and epidemiological rules and regulations SanPiN 2.4.3.1186-03"

http://www.tehbez.ru/Docum/DocumShow_DocumID_564.html

Resolution of the Chief State Sanitary Doctor of the Russian Federation dated November 28, 2002 N 44
"On the implementation of sanitary and epidemiological rules and regulations SanPiN 2.4.2.1178-02"

http://www.tehbez.ru/Docum/DocumShow_DocumID_566.html

Resolution No. 45 of July 23, 2008 “On approval of SanPiN 2.4.5. 2409-08”

http://www.sanepid-nso.ru/

List of important changes

P. 2.3.25. In general educational institutions, 2 hot meals a day are provided for children in extended day groups and hot breakfasts for other children.
And
2.12.1. Requirements for the diet of students.
Students should be provided with a one-time hot meal (breakfast). If parents wish, they may also be provided with lunch. Those attending the extended day group are provided with two hot meals a day (breakfast and lunch) at the place of study, and, in case of a long stay in the institution, an afternoon snack.

Now:

6.8. For students in educational institutions, it is necessary to organize two hot meals a day (breakfast and lunch). For children attending an extended day group, an additional afternoon snack should be organized.

2.12.3. When organizing meals, you should be guided by the sanitary and epidemiological requirements for public catering organizations, the production and circulation of food raw materials and food products in them, the conditions and shelf life of especially perishable products, and the organization of rational nutrition for students in educational institutions.

New sections have been introduced, in some ways contradicting and in some ways complementing the requirements for organizing the food process in ordinary public catering establishments:

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

IV. Requirements for equipment, inventory, utensils and containers

VII. Organization of serving students with hot meals

VIII. Requirements for manufacturing conditions and technology
culinary products

X. Requirements for organizing the drinking regime

XIV. Requirements for compliance with sanitary rules and regulations

2.12.6. Requirements for compliance with personal hygiene rules by catering staff.

XIII. Requirements for compliance with personal hygiene rules by personnel
catering organizations of educational institutions,
undergoing preventive medical examinations and
professional hygienic training

2.2.5. Dining room

2.2.5.1. The dining room premises are allocated in a separate block on the 1st floor with access to the utility yard. Food service units, regardless of the capacity of the institution, must have a full set of production workshops that ensure the flow of the technological process.

2.2.5.2. Requirements for the design and maintenance of catering facilities, the reception and storage of food products, the preparation and sale of dishes, equipment, utensils, utensils and containers must comply with the sanitary and epidemiological requirements for the organization of public catering, the production and circulation of food raw materials and food products in them.

Now: there is a special list (Appendix No. 1)

2.2.5.7. The number of seats in dining halls should be based on the simultaneous service of at least one third of the student population. The area of ​​the dining room (without serving area) should be calculated based on 0.8 m2 per seat.

Now: 0.7 m2 per 1 place

2.2.5.8. At the entrance to the dining rooms, washrooms should be provided at the rate of 1 washbasin for 20 seats, electric towels and sanitary facilities separately at the rate of 1 toilet per 50 girls, 1 toilet and 1 urinal per 75 boys. For canteen staff, 1 sanitary unit should be provided, equipped with 1 toilet and 1 washbasin, and a shower room, equipped with 1 shower net.

Now: there are no descriptions of restrooms

2.2.5.11. Doors for receiving cargo and on equipment transportation routes have a width of at least 1.2 m.
Now: requirements removed
2.2.5.12. The walls of the production, warehouse and sanitary premises of the catering unit are lined with glazed ceramic tiles, the floors - with Metlakh tiles; The ceilings are painted with oil paint.

Now: requirements removed

IN ADDITION AND THE MOST IMPORTANT:

1. The resolution obliges all students from grades 1 to 11 to be provided with two hot meals a day (breakfast and lunch). Previously, only breakfast was mandatory for everyone.

2. All students are divided into 2 groups, from 7 to 11 years old and from 11 years old and older. Defined different standards yield and required caloric content and energy daily ration, differentiated by age groups.

3. Yield standards have been determined for each type of dish, differentiated by age groups.

4. When preparing school meals, secondary heat treatment, including heating, is prohibited.

5. Meat, semi-finished products, fish are not subject to secondary freezing. Storage of defrosted products is not allowed.

6. The shelf life of dishes brought to culinary readiness is strictly defined.

7. All of the above changes directly affected the economics of calculating school rations

7.1 In connection with the rationing of the yield of each dish per student, the yield of the entire diet has increased, namely (for the group from 7 to 11 years):

The weight of the old breakfast is 420 grams, the new one is 470 grams (50 grams difference)

The weight of the old lunch is 733 grams, the new one is 910 grams. (177 gram difference)

At the same time, if previously all age groups were fed the same, now for the older age group the ration of two meals a day has increased by 410 grams.

7.2 The increase in output mainly affected the most expensive products: meat, chicken, fish, vegetables. Fresh fruits were introduced, which were not available before.

7.3 The norms for the required caloric content and energy value of the diet have been changed, but at the same time a new table of recommended average daily nutritional sets has been developed, in which the number of, so to speak, healthy foods (meat, vegetables, fruits) has been increased, which do not provide the calorie content that, for example, cereals provide or pasta.

8. Thus, the cost of raw materials in the diet has increased almost 2 times, namely:
Only the cost of raw materials for breakfast is 25 rubles and 30 rubles taking into account overhead costs
The cost of raw materials for lunch is 45 rubles and 55 rubles taking into account overhead costs

9. This cost is calculated based on current purchase prices. With the current inflation per year, the cost price will change by an order of magnitude even before the completion of the factory construction. In this case, the operator needs to recoup the factory in at least ten years. This means that the retail price for the diet (breakfast + lunch) will be more than 100 rubles.

10. The reality is that at the moment the actual composition of school food rations does not correspond locally to any SanPiN, neither old nor new, since it is not possible to feed children healthy food at a price of 16 rubles for breakfast and 25 rubles for lunch. There is also no system for monitoring the composition of dishes.

These are the times when it comes to the nutrition of schoolchildren - as a famous journalist would say.....

Russian experience in reforming the school nutrition system over the past ten years (1998-2008)
In 1998, after the economic crisis broke out in the Russian Federation, the system of subsidizing school meals underwent significant changes. The sharp underfunding of this item of expenditure in the state budget actually transferred the burden of financial responsibility for feeding children to parents. In the 5-year period preceding 1998 in Russia, there was a significant decrease in the coverage of children with hot meals in educational institutions. By 1998, according to Rospotrebnadzor of the Russian Federation, hot meals were provided to 30 to 50% of school students. With their diet, children did not receive enough proteins of animal and plant origin, vitamins, minerals, and microelements necessary for the proper growth and development of the child’s body.
Due to the lack of sufficient funding, in all institutions without exception, insufficient consumption of fermented milk products, fish, juices, meat products, butter, vegetables, fruits, eggs.
In 1998, in the constituent entities of the Russian Federation, subsidies for schoolchildren's meals were allocated mainly from local budgets at the rate of 1.5% of the minimum wage per person per day. Funding from the federal budget in accordance with the law of the Russian Federation “On compensation payments for meals for students in public, municipal institutions Primary vocational and secondary vocational education" in the amount of 3% of the minimum wage per person was practically not carried out during the academic year. Students of primary vocational education institutions, who are fully supported by the state, found themselves in the most difficult situation.
Subsidies for the organization of gentle nutrition for children suffering from chronic diseases of the digestive system, diabetes mellitus, did not stand out almost everywhere.
Students in rural areas in most regions they were provided with vegetables, meat, milk and butter at the expense of agricultural enterprises. In cities, children's institutions purchased food on their own; at the same time, they purchased the cheapest, physiologically low-value food products; purchasing food from markets without official documentation confirming its safety was common practice.
According to the Ministry of Health of the Russian Federation, the diet did not meet the needs of the growing student’s body. School diets practically lacked food products that were sources of amino acids, vitamins and microelements. There was a sharp decrease, especially in September 1998, in the number of school students who had the opportunity to use the services of canteens during the school day.
Despite the difficulties in providing the food departments of children's and adolescent institutions with technological equipment, non-payment of food subsidies and a sharp reduction in the range of food raw materials, the percentage of unsatisfactory research on food products has remained unchanged for two years.
microbiological and sanitary-chemical indicators of the studied samples of ready-made dishes - 5.16% (Table 1).
Table 1
Results of a study of ready-made meals in organized children's groups in 1997-1998. (%)

Indicators 1997 1998
sanitary-chemical 5.4 5.16
microbiological 5.2 5.16
calorie content and completeness of food inclusions 20.1 19.2
Vitamin C inputs 14.2 15.1
The situation in the school nutrition system in 1998 could not but affect the health of children and adolescents. According to the Russian Academy of Medical Sciences, in 1998, the number of children with underweight increased by 1.5 times, the frequency of detection of functional abnormalities increased by 20%, more than 25% of teenage schoolchildren experienced delayed puberty, and 75% of female graduates graduate from school with chronic diseases. The overall somatic morbidity rate among adolescents aged 15-17 years increased in 1998 by 7.9%, including neoplasms by 21%; diseases of the endocrine system and eating disorders by 22%; diseases of the digestive system by 8.6%; diseases of the musculoskeletal system by 16.4%; illnesses nervous system and sensory organs by 8.5%.
Thus, the health status of the younger generation, the problem of the ability (readiness) of children to perform age-specific biological and social functions, as well as the current economic situation in the country did not contribute to improving the living environment of children and adolescents and preventing the adverse effects on the body of the factors listed above. Despite attempts to introduce a number of state and regional programs to support the school nutrition system in 1998, such as in the Republic of Dagestan, none of them actually achieved their goal. The country was sorely lacking in funding to implement such programs.
By 2000, there was a certain tendency to reduce unsatisfactory samples of ready-made dishes in children's organized groups for sanitary-chemical and microbiological indicators, for calorie content and completeness of food content, for vitamin C content.
The smallest proportion of samples of ready-made dishes that do not meet hygienic standards for sanitary-chemical, microbiological indicators, as well as for calorie content and completeness of contents, was noted in primary educational institutions, lyceums, and institutions for orphans.
Almost every fifth sample of ready-made meals for caloric content and completeness of investment in 2000, in junior high schools (18.07%), secondary educational institutions (18.37%), preschool institutions (20.43%), other types of schools (21. 7%) did not comply hygienic requirements.
In Moscow, the Khabarovsk Territory, the Republics of Karelia, Khakassia, Buryatia, the Komi-Permyak, Nenets Autonomous Okrug and the Jewish Autonomous Region, unsatisfactory samples of ready-made dishes according to microbiological indicators were observed in 10-15% of studies, which exceeds the average for the Russian Federation by 2 or more times (4.73%).
Failure to meet nutritional standards for calorie content and completeness of food in 35-47% of samples was registered in the Voronezh, Vologda, Arkhangelsk, Smolensk regions, Khabarovsk Territory, Chukotka Autonomous Okrug.
Less than 7.5% of unsatisfactory tests for caloric content and completeness of investment were in the Stavropol Territory, the Kabardino-Balkarian Republic, and the Republic of Adygea. According to the State Sanitary and Epidemiological Supervision centers, the coverage of children with hot meals increased in the 2000-2001 school year in the Tomsk, Tyumen, Irkutsk, Pskov, Arkhangelsk, Rostov, Ryazan, Oryol regions, and Stavropol Territory. A decrease in the number of students receiving hot meals was noted in the Bryansk and Kursk regions.
There was a replacement of hot meals with buffet products. Thus, in the Samara region, 75.3% of students received only buffet products. In the Republic of Dagestan, only 12% of elementary school students and 5% of high school students received meals in school canteens.
As two years earlier, there was almost everywhere no funding for schoolchildren’s meals from the Federal budget. The main subsidized source for feeding children was local budgets, from where funds in most cases were allocated for feeding children from low-income and large families.
In the Bryansk region, the lack of funding from the local and federal budgets led to the absence of rational school meals as such. Even in Bryansk, school lunch was 7-8% of the daily requirement.
At the same time, it should be noted that in order to improve nutrition, a set of measures was taken to exempt school canteens from local taxes, offsets were carried out, school canteens were supplied with products from regional food and agricultural enterprises. At the regional level, it was decided to reduce the trade margin from 40% to 20%.
Many agricultural enterprises in the Tula region fully or partially financed the nutrition of children in their area. At the same time, in a number of districts of the region, less than half of the students in extended day groups received two meals a day.
At the same time, in some regions the situation was radically resolved by local executive authorities. In accordance with the Resolution of the Head of the Administration of the Oryol Region, schoolchildren's meals were subsidized by 100%.
“Self-sufficiency” of food products among organized children's groups has become widespread. Vegetables and vegetables were grown on the school plot of predominantly rural schools. berry crops, farm animals were bred. In a number of institutions, meals for children were provided at the expense of their parents.
IN Arkhangelsk region in rural areas, to reduce the cost of food in school canteens and canteens of preschool institutions, products from school sites or subsidiary farms. Harvesting berries (cranberries, lingonberries, rose hips) and raising farm animals on mini-farms were practiced.
Agreements were concluded for direct supplies of meat, fish, and milk from agricultural enterprises or through mutual exchange for crop products.
In 2000, trends towards deterioration in the health status of schoolchildren intensified. According to the Scientific Center for Children's Health of the Russian Academy of Medical Sciences, in 2000, every third 6-year-old child was not ready for systematic schooling. 50% of school-age children had deviations in the development of the musculoskeletal system, 30% of children had disorders in the cardiovascular and respiratory systems, about 70% of children suffered from physical inactivity.
According to the Institute of Developmental Physiology of the Russian Academy of Education, about 90% of children had deviations in physical and mental health, half of the schoolchildren suffered from one or another neurotic syndrome; 30-35% of children entering school already had chronic diseases.
In 2001 and 2002, there were no significant changes in the functioning of the school nutrition system in the Russian Federation. The first changes came at the end of 2003. In fact, for the first time, the Government of the Russian Federation paid serious attention to the issue of feeding children in educational institutions.
In November 2003, a meeting of the working group on the protection of children's health under the Government Commission on the Protection of Citizens' Health was held under the chairmanship of the Deputy Chairman of the Government of the Russian Federation G. N. Karelova. The issues of organizing meals for schoolchildren in the Russian Federation were considered, reports were heard from the Ministry of Education of the Russian Federation (V. A. Bolotov) and the Ministry of Health of the Russian Federation (S. I. Ivanov). The ministries (Ministry of Education of Russia, Ministry of Health of Russia, Ministry of Agriculture of Russia, Ministry of Labor of Russia, Ministry of Economic Development of Russia, Ministry of Finance of Russia) together with executive authorities were instructed to work on the issue of improving the system of organizing school meals, prepare a plan of relevant measures and make proposals to the Government of the Russian Federation. The Ministry of Health of Russia, the Ministry of Education of Russia, the Ministry of Labor of Russia and the Ministry of Defense of Russia were instructed to take measures to strengthen control over the organization of nutrition for students, pupils of educational institutions of various types and various departmental affiliations, providing in the diets products with increased nutritional and biological value, enriched with micronutrients, vitamin complexes. Executive authorities were recommended to take comprehensive measures to provide students and pupils of educational institutions with hot meals, to take measures to bring the operating conditions of school catering establishments, catering units (buffets) of educational institutions into compliance with sanitary standards and rules.
The coverage of meals (breakfasts, lunches, express breakfasts) for students in educational institutions at the beginning of the 2003/2004 academic year, according to the State Sanitary and Epidemiological Supervision centers, averaged 62.6% in the Russian Federation. 57.6% of schoolchildren received hot meals, while in primary school 79.5% of students were covered by school meals, in grades 5-11 - 52.7% of students. These figures, undoubtedly, were already somewhat better than in the 2002/2003 academic year - 78.2 and 51.5%, respectively.
In 2003, All-Russian scientific and practical conferences were held: “Habitat and health of the child population” (Orenburg, September 17-18), “Healthy educational environment - healthy child” (Arkhangelsk, October 8-11), “Health and physical education children and adolescents" (Moscow, November 11-12), etc. The conference resolutions outlined ways to improve the activities of interested ministries and departments in the field of protecting the health of children and adolescents, improving the conditions of education and training, and ensuring the sanitary and epidemiological well-being of the child population. At the same time, in 2003, as in previous years, practically no concrete steps were taken to change the current situation.
The coverage of hot meals for students in educational institutions at the beginning of the 2004-2005 academic year, according to the State Sanitary and Epidemiological Supervision centers, on average in the Russian Federation amounted to 62.9% (in 2003-2004 - 57.6%). Mostly primary school students received hot meals. In the Astrakhan region, only 12% of high school students received hot meals. In the Novosibirsk region, almost 100% of primary school students were provided with hot meals, and more than 65% of middle and high school students. High school students more often preferred buffet products. In this regard, at the insistence of the State Sanitary and Epidemiological Service, carbonated drinks, drinks containing tonic ingredients, chips, crackers, and chewing gum were excluded from the range of school buffets. In the Tomsk region, 94.7% of vocational school students received hot lunches daily. In the Republic of Bashkortostan, despite the fact that the coverage of hot meals in vocational schools was 95-100%, the allocated financial resources (from 15 to 20 rubles) were insufficient to organize balanced nutrition teenagers
In the Sakhalin region, before January 1, 2005, almost 100% of students in primary vocational education institutions received hot meals.
Orphan students and those living in the dormitory received additional breakfast and dinner. But due to changes in legislation and the repeal of a number of laws that determined benefits, the situation has worsened significantly. Over 3 months of 2005, the coverage of schoolchildren with hot meals decreased by almost 10%. In institutions of primary vocational education, this figure decreased by 5 times; here, at best, 20% of the total, mostly orphan students, were fed. In the Volgograd region, the problem was the low qualifications of staff in school catering departments, which leads to gross violations of the requirements of sanitary legislation.
In 2005, thanks to the targeted policies of the administrations of a number of regions, with the active participation of specialists from Rospotrebnadzor Technical Institutions, and the comprehensive work of all interested departments, there was an increase in the coverage of schoolchildren with hot meals: in the Republic of Khakassia by 24%, in the Penza region by 7.6% for primary school students and by 12 .6% of students in grades 5-11, Lipetsk, Tomsk regions, the Republic of Udmurtia by 2.6%, St. Petersburg by 4.7%.
Indicators for the coverage of schoolchildren with hot meals were still below the federal average in the Republic of Dagestan - 5%, Kurgan - 26%, Kamchatka regions - 25-42%, Kabardino-Balkarian Republic - 45.8%, Ulyanovsk - 45.7%, Chita - 48%, Ivanovo regions - 50%, the Republic of North Ossetia Alania - 51%, Tver and Kursk regions - 52% each, Rostov and Ryazan regions - 56.4% each, Omsk region and Stavropol Territory - 57.5% each.
In order to prevent negative phenomena associated with nutritional disorders of the population in the Ryazan, Kemerovo, Lipetsk, Irkutsk regions, and the Republic of Khakassia, resolutions of the heads of administrations concerning the prevention of iodine deficiency conditions and the fortification of mass food products with vitamins and microelements were adopted and implemented. As part of the implementation of these documents, the production of food products enriched with vitamins and microelements was established: milk and lactic acid products, bakery and pasta products.
The main problems of institutions in organizing school meals continued to be insufficient funding, leading to a weakening of the material and technical base of catering units and a decrease in the content of natural products in diets (meat, fish, dairy products, eggs, vegetables, fruits).
In the Arkhangelsk region, the consumption of natural products decreased: meat from 94.5 to 68.6%; fish from 79.6 to 58.9%; milk from 78.7 to 47.4%. When analyzing the hot food menu, the main characteristic trends were identified: fish dishes and lactic acid products are insufficiently or extremely rarely included; side dishes of cereals and pasta predominate.
In the Magadan region, the diet of schoolchildren was mainly carbohydrate-based due to excessive consumption of cereals, pasta, and cereals.
In the Republic of Yakutia, natural foods for schoolchildren were replaced with canned ones. Pasta and bakery products predominated. The material and technical base and equipment of catering units remained unsatisfactory: a shortage of kitchen and tableware, outdated technological equipment.
In the Altai Republic, natural products (meat, milk) were included in school meals only 2-3 times a week.
In the Khanty-Mansi Autonomous Okrug, a decrease in budget allocations for schoolchildren’s meals, rising food prices, and limited financial capabilities of parents to pay for children’s meals have created significant problems in organizing rational nutrition in educational institutions.
IN Kurgan region with low coverage of hot meals (26% of school students), the shortage of dairy products was 61%, meat products were 40%, and vegetables were 43%.
In the Republic of Mordovia, fish, sour cream, and cottage cheese were completely absent from the diet of rural schoolchildren; meat, dairy products, and eggs were rarely provided.
In the Chita region, in some educational institutions, the amount of funding for breakfast was simply insignificant (4 rubles), which was the reason for the lack of fish, juices, fruits, milk, cheese, and eggs in the diet.
Facts of irrational and unbalanced nutrition of schoolchildren, predominance in the diet flour products, sandwiches were noted in the Smolensk, Leningrad, Chita, Kamchatka, Orenburg regions, Jewish Autonomous Okrug, Koryak Autonomous Okrug, Khabarovsk Territory.
The average coverage of hot meals for students in educational institutions in 2006 in the Russian Federation was 69.3%, which is 0.8% more than in the previous year; Of these, 74.8% of students receive breakfast, and 38.8% receive lunch. All students receive hot breakfasts in educational institutions of the Oryol, Saratov regions, Nenets, Khanty-Mansiysk, Chukotka and Evenkiysk regions autonomous okrugs. In the Republics of Chechnya, Ingushetia and the Ust-Orda Buryat Autonomous Okrug, 100% of students receive lunch, as well as in a number of districts of other constituent entities of the Russian Federation.
In high school, students spend most of the day at school, and the lack of adequate nutrition continued to have a negative impact on the child’s body. Of the students in grades 5-11 who receive hot meals, only 34.5% had lunch at school. In the Republic of Mari El and the Tyumen region this percentage was 3.6, the Altai Territory - 5.7, the Kemerovo region - 6.1, the Kostroma region - 8.5 regions. Over the course of a number of years, the lowest coverage of schoolchildren with organized hot meals was observed in the Republic of Dagestan - 5.5% of students. In the Kabardino-Balkarian Republic, the percentage of children receiving hot meals was 24.7. Preferential meals were mainly given to children from disadvantaged families and orphans.
In the Ivanovo region, about 1.0% (2005 - 6.0%) received subsidized meals; 2.2% (2005 - 9.0%) of students from total number schoolchildren.
In the Lipetsk region, 24.0% of students were provided with free 2 meals a day at school. From among not preferential category All primary school students and 61.6% of high school students received one hot meal. Other high school students received free mini-breakfasts.
On average, 25.2% of students in general education institutions in the Moscow region were provided with hot meals from budget funds.
In the Republic of Mordovia free food were received by students of secondary schools who were registered for diabetes, those infected with tuberculosis, as well as children from low-income families. This category makes up about 17.0% of the number of children attending after-school groups, which covered about 30 thousand children.
In 2007, the average coverage of hot meals for students in educational institutions in the Russian Federation was 69.3%, of which about 74.8% of students received breakfast and lunch - 38.8%.
In the Tambov region, about 23% of schools in rural areas did not have food units; it was impossible to provide hot meals for children there. School canteens were available only in 91 schools in the Republic of Adygea (52.2% of the total number of schools), buffets in 54 schools (31%). In the Republic of Dagestan, out of 1,634 schools, 160 schools (9.7%) had catering facilities. Of the 786 educational institutions in the Bryansk region, 569 had their own catering units, while the remaining schools had buffets.
In 2007, food units were insufficiently equipped with technological and refrigeration equipment.
As noted by the Chief Sanitary Doctor of the Russian Federation G.G. Onishchenko, “...one of the significant drawbacks of catering is the preparation of menus based on the cost of food, and not on the physiological needs of children for biologically valuable substances, as a result of which the diets are not balanced in terms of the main food ingredients. The menu does not include meat, fish, dairy products, fruits, milk, eggs, a carbohydrate diet pattern prevails, there is a decrease in the volume of servings, and a lack of fortification.”
Thus, the situation with the organization of school meals until 2007 remained virtually unchanged. In some regions, “School Milk” programs were introduced, subsidies from local executive authorities in the regions increased, but the key problems of this social nutrition sector were never resolved. These circumstances could not help but affect a significant deterioration in the health of children and adolescents.
According to the Research Institute of Hygiene of Children and Adolescents of the Russian Ministry of Health, the health status of Russian schoolchildren in last years should be considered catastrophic, since more than 92% of them have certain abnormalities and health problems.
About 80% of teenagers are limited in their choice of profession, 20% have problems in the reproductive sphere, 40% of students suffer from various chronic diseases. More than 60% have poor posture, 20% are prone to hypertension, 20% of high school students have high blood pressure, 84% of teenage girls and 72% of boys suffer from acute respiratory infections during the year. 15% experience an exacerbation of existing chronic diseases, 30% experience dental diseases, 30% of boys and 10% of girls of this age receive injuries and fractures within a year. Headaches were recorded in 63.4% of high school boys and 80.6% of girls. Depression occurs in 7.5% of boys and 17.7% of girls. During schooling, the incidence of visual impairment and posture disorders increases more than five times, psychoneurological abnormalities increase by 4 times, and digestive disorders increase by 3 or more times.
These violations in the health of children and adolescents are caused not only by the difficult demographic situation, the unfavorable environmental situation, the socio-economic recession in the country, social instability in families, the increase in the number of children exposed to bad habits, and the reform of the education system without taking into account age characteristics and the functionality of a growing organism, but also an unbalanced diet.
Among these reasons, the nutritional structure determines the level of health and physical development children and teenagers. According to the survey, 4% of boys and 10% of girls (schoolchildren) rate their nutrition as poor, 12% are malnourished and hungry. Only 40% of schoolchildren eat well. 54.7% of school-age children consider their family’s financial situation to be moderately sufficient.
Meanwhile, it is well known that food provides the body not only with energy and plastic components for the construction of rapidly growing organs and tissues of children and adolescents, but also serves as a source of regulatory substances. It is necessary to maintain symbiont microflora, provide microelements, water, antioxidants of all classes, vitamins, unsaturated fatty acids and many other hundreds and thousands of vital nutrients.
Negative assessments of schoolchildren's nutrition are confirmed by scientific research conducted by many specialists in our country. It turned out that the basic nutrition of school-age children and adolescents is often characterized by polymicronutrient deficiency, deterioration of the structure and balance of the chemical composition of daily food sets.
The main dietary disorders in Russian school-age children:
- Non-compliance with diet;
- Non-compliance with drinking regime;
- Failure to comply with optimal ratios between the main ingredients of food;
- Excess of refined foods, simple carbohydrates, animal fats;
- Deficiency of vegetable oils, unsaturated fatty acids and phospholipids, heteropolysaccharides and fiber, B vitamins, vitamins C, A, E, sulfur-containing amino acids, lactic acid bacteria, prebiotics and probiotics;
- Food antioxidants;
- Violations in the quantity and ratio of mineral elements supplied with food (iron, calcium, phosphorus, iodine, chromium, selenium, copper, zinc and others).
In practice, according to experts, only 30-50% of school students across the country receive hot meals. In most educational institutions there is a shortage of fermented milk products, natural juices, fish, meat products, butter, vegetables, fruits, and eggs. 24% of school breakfasts contained insufficient or complete absence of vitamin C.
When examining school-age children, vitamin C deficiency was detected in 60-67%, B1 in 40-44%, B2 in 50-57%, folic acid in 69%, vitamins A and E in 28-29% and 40-60% of schoolchildren, respectively.
For example, almost half of Moscow children aged 10 and 15 years do not receive milk, about 75% do not receive cottage cheese and cheese. Protein deficiency is experienced by 11% and 20% of children, deficiency of vitamins B1 and B2 - 8% and 27%, respectively. Multivitamin deficiency in the diet of schoolchildren, as a rule, is combined with insufficient intake of calcium, iron, selenium and iodine into children’s bodies, dietary fiber, unsaturated fatty acids.
Despite the obvious significance of the problem of optimal nutrition for maintaining the health of schoolchildren and reducing the risk of acute and chronic diseases, inadequate attention is paid to this issue in the Russian Federation.
In Russia, until recently, the leading federal document defining the basic principles of organizing rational nutrition for students was Order of the USSR Ministry of Trade dated December 26, 1986 No. 315 “On guidelines for organizing rational nutrition for students in secondary schools.”
Only recently were SanPiN 2.3.2 1078-01 “Hygienic requirements for the safety and nutritional value of food products” and SanPiN 2.3.2.1940-05 “Organization of baby food” published at the federal level, which, unfortunately, also do not answer many organizational questions school nutrition in new socio-economic conditions.
Basic recommendations for organizing children's nutrition in secondary schools, the implementation of which will help create conditions conducive to maintaining the health of Russian schoolchildren:
- conducting regular analytical assessments of school food rations for energy value and balance of food ingredients;

Maximum approximation of the chemical composition of the diet to the physiological standard for each age group, provision of 2 meals a day for children attending an extended day group and children from socially disadvantaged families;

An individual approach to the development of daily diets, taking into account the gender of the child, his physical activity, and the functional state of the body; taste preferences, regional environmental and hygienic factors, especially geochemical endemics;

Optimization of the weight ratio of food products in the school diet, taking into account the multicomponent nature of their chemical composition and interchangeability. School food should provide 1/3 of the needs for protein, vitamins A, C, B, zinc, iron, calcium, selenium, iodine, other essential components and calories;

Organization of a proper drinking regime (free access to drinking water, provision of disposable or reusable glasses, free sale of non-carbonated drinking water of the highest category, equipping catering units with installations for additional water treatment);

Adjustment (if necessary) of the chemical composition of the diet with functional food products and biological active additives;

The use of equipment and technologies for the production of school food products that maximally guarantee the safety of their nutritional and biological value and ensure their sanitary and epidemiological safety;

Close interaction between school nutrition and education services;
- training and advanced training of personnel involved in organizing school meals at all stages (purchase and storage of food raw materials, production, delivery and distribution finished products);

Wide awareness of parents and children about the principles and culture of healthy eating; developing their worldview that proper nutrition is the basis of a healthy lifestyle;

At the end of 2007, a decree of the Government of the Russian Federation was issued in Russia on the establishment of a National Project for reforming the nutrition system in educational institutions of the Russian Federation (Resolution of the Government of the Russian Federation No. 799 of November 21, 2007). This document launched a federal experiment to reform the school nutrition system in 14 regions of the Russian Federation. Within 2 months, 37 regions of Russia submitted applications to participate in the competition and seek government subsidies allocated for the technical re-equipment of school catering units in the amount of 1 billion rubles for a period of 2 years.
They became:
- Rostov region;
- Stavropol region;
- Udmurt republic;
- Khabarovsk region;
- Kaluga region;
- Bryansk region;
- Krasnodar region;
- Saint Petersburg;
- Samara Region;
- Pskov region;
- Penza region;
- Republic of Tuva;
- Astrakhan region;
- Yaroslavl region;
- Kaliningrad region;
- Voronezh region;
- Omsk region;
- Perm region;
- Ulyanovsk region;
- The Republic of Khakassia;
- The Republic of Buryatia;
- Lipetsk region;
- Orenburg region;
- Republic of Tatarstan;
- Kostroma region;
- Tambov Region;
- Irkutsk region;
- Tomsk region;
- Kemerovo region;
- Kabardino-Balkarian Republic;
- Oryol Region;
- Altai region;
- Vladimir region;
- Krasnoyarsk region;
- The Republic of Mordovia;
- Volgograd region;
- Chita region
14 regions were recognized as winners on February 13, 2008 by order of the Federal Agency for Education.
As part of the first stage of the experiment, the Government of the Russian Federation allocated funding in the amount of 500,000,000 rubles for the implementation of a program for the technical re-equipment of school catering units. The winning entities were 14 entities with the following distribution of public investments:

subsection No. Name of the subject of the Russian Federation Amount of subsidy in 2008 (million rubles) Amount of subsidy in 2009 (million rubles) Amount of subsidy for 2008-2009 (million rubles)
1. Republic of Tatarstan 80,000 20,000 100,000
2. Tambov region 29,300 39,425 68,725
3. St. Petersburg 5,000 73,000 78,000
4. Kaluga region 28,750 34,250 63,000
5. Stavropol Territory 32,290 48,960 81,250
6. Orenburg region 38,430 61,570 100,000
7. Altai Territory 46,000 52,500 98,500
8. Kemerovo region 20,270 27,480 47,750
9. Krasnodar region 40,080 11,920 52,000
10. Lipetsk region 39,000 48,750 87,750
11. Kaliningrad region 33,060 58,940 92,000
12. Rostov region 27,820 3,205 31,025
13. Krasnoyarsk region 40,000 10,000 50,000
14. Penza region 40,000 10,000 50,000
Total: 500,000 500,000 1000,000

School meals

The experience of Western countries in reforming the school nutrition system

In most Western developed countries, the issue of providing high-quality nutrition for schoolchildren and preschoolers is equated to the issue of national security of the state. The obvious dependence of children's health on their ability to realize reproductive functions in the future, ensuring demographic growth and joining the ranks of the armed forces, ensuring the country's defense capability, was recognized in Western European countries and in the United States at the end of the 19th century.

In most modern countries of the world with developed government social security, such as Sweden, Denmark, Germany, Finland, government subsidies can amount to up to 80% of the cost of the school diet. In none of these countries does the burden of financially providing food for a child shift entirely to the state. Parents participate in the financing of school lunches, but the quality of food services provided to the child is incomparably higher than in Eastern European countries and Russia. In this regard, the obvious need to allocate funds from the family budget for schoolchildren’s meals is beyond doubt among parents.

Historically, issues of organizing school meals at the state level were first raised in the mid-19th century in Great Britain. Even then it was noticed that the success of children studying in schools directly depends on the degree of their nutrition. However, the real concern of government officials in Foggy Albion about the nutrition of schoolchildren and adolescents arose only after the Boer War of 1899, when it turned out that every third young man who was drafted or voluntarily joined the army turned out to be sick or physically unable to participate in hostilities.

In 1906, the British adopted the world's first government regulation recommending that municipal authorities provide free meals to schoolchildren. In 1939, many schoolchildren, mostly from poor families, began to receive free breakfasts at the expense of funds allocated for this purpose. public funds.

Since 1940, the government of the United Kingdom began to consider school meals as one of the mandatory components of mobilization measures in preparing the country in case of military conflicts. As a result, by the end of the Second World War, more than 1.6 million schoolchildren received free breakfasts every day (10 times more than in 1939). Of this number, 15% of breakfasts were completely free, all expenses were paid by the state.

By 1951, 49% of schoolchildren received free breakfast, and 84% of schoolchildren received a free glass of milk. Back then, the typical diet of an English teenager included muesli cereal, an egg, bread and butter for breakfast, meat, potatoes, vegetables and pudding for lunch, bread and butter, jam, pie or liver for an afternoon snack; milk - at night. Among the vegetables and fruits, the most popular were strawberries, rhubarb, fresh peas, lettuce, and tomatoes.

In the early 70s, Great Britain developed a full-fledged school feeding system, which was inexpensive and covered the majority of schoolchildren. And for children with low level family income it was completely free.
However, in 1979, after the Conservative government led by Margaret Thatcher came to power, attitudes towards school meals changed dramatically. State participation in organizing school meals was considered a bureaucratic and costly undertaking. “Only private companies are able to perform this function more efficiently and at lower costs,” wrote newspapers of the time. As a result, over the next ten years, thousands of British schoolchildren lost their privilege of receiving free meals.

A 1997 analysis of adolescent diets showed that sugar consumption had increased by 30% since 1980. Two-thirds of children began to regularly and in significant quantities consume white bread, chips, sweets, sweet carbonated drinks and eat less fresh vegetables and fruits (50% of the recommended amount). By January 2000, only 44% of English children were receiving school meals (almost 25% less than in 1979). Of the 3.76 million children from low-income families, only one in three received a free second breakfast during that time. At the same time, schoolchildren’s food turned out to be deficient in many micro- and macronutrients.

In children, the number of diseases of the cardiovascular and respiratory systems and neoplasms has sharply increased, and the risk of developing osteoporosis has increased. The British became the most “fat” nation in Europe, 17% of men and 20% of women were overweight, and the number of obese children doubled.
In the last 3-4 years, Britain has sharply intensified efforts to restore lost positions. The tradition of providing English schoolchildren with hot and healthy food has begun to be revived.
Today, about half of UK schoolchildren receive hot meals on a paid and subsidized basis. The results of recent sociological surveys very revealingly demonstrate the attitude of modern youth to the process of nutrition at school, which is perceived by the latter not only as a process of eating, but also as an opportunity for additional socialization among young people.

In order to identify increasing cases of mass refusal of older schoolchildren to eat in school canteens, the UK Government initiated a telephone survey. Carrick James Market Research was hired as a telemarketer to survey a focus group of 502 high school students aged 11 to 16 years. All respondents were students of English schools; the survey itself was conducted from April 25 to May 12, 2007. The sample was made taking into account social, gender and geographical characteristics.

According to the survey results, more than half (56%) of schoolchildren purchased food from school cafeterias with pocket money, and only 1% of students used the system of purchasing school rations on prepayment (organized meals).
Exactly 329 students (66%) reported that they do not always use the services of the school buffet or canteen, but more often take with them lunches prepared by their parents at home. 11% of students say they always buy lunch at the school canteen. Only a few students reported eating lunch at home, using a nearby grocery store, or purchasing lunch from a vending machine.

Those respondents who said they brought lunches from home identified the main reason for refusing school canteen services as “the unsatisfactory quality of school lunches.” Other reasons given were “poor menu choice” and “monotony on the menu.” The same number of respondents said the food was "not too healthy", "too healthy" and "too boring", respectively.

Other reasons explaining the reluctance of schoolchildren to eat in the school canteen were identified as “lack of a place to eat food” or “unpleasant atmosphere/condition in the canteen.” Reasons such as noise, commotion and large crowds of peers were also mentioned.
About one fifth of the students named social reasons, such as “my friends don’t eat in the school cafeteria either,” “for us it’s a chance to get out of school during a break,” “we want to be outside,” “I don’t feel comfortable eating a home-cooked lunch packed by my parents in front of everyone.” One fourth irregularly Those who eat in the canteen claim that they cannot afford school lunches.

One of the main reasons for refraining from eating in the school canteen was named by almost all respondents - the high cost of lunches.

The most common statements about perceived and possible improvements were: “better food quality,” “more choice,” “healthier food,” and “more salads.” A group of 11 and 12-year-old schoolchildren said that the nutrition process was poorly organized. The following were listed: lack of free space, lack of opportunity to communicate while eating.
Most pupils spend £1.17 on lunch. (about 56 rubles). About a third of schoolchildren spend £1.88 (about 80 rubles). The average bill in the canteen ranges from £1.50 to £2.00 for students aged 15 - 16 years.

More than half of the respondents (60%) spend money on lunches given to them by their parents, about 12% spend their own pocket money and about 25% spend money from both sources;

Experts recognized that the most important motivating factor for going to lunch was the desire of schoolchildren to become socialized, especially among older schoolchildren;

The long break of 51 minutes was considered too long for lunch by two thirds of those surveyed. More than half of those who eat lunch during a 30-minute recess said it was not enough time. 21% considered an hour-long break to be insufficient time for lunch;

25% of students confirmed that their opinion is listened to when forming the menu, while 51% of students claim that the formation of the menu is the exclusive prerogative of school management. About 28% of respondents do not even know who compiles the school menu;

When asked what one major improvement you would like to make in your dining room, the majority of responses were related to the emotional experience of eating. Improvements in food, replenishment of missing tables, chairs, cutlery, cleanliness, and quality of service were also mentioned. When given the opportunity to choose response options, there was greater motivation. For example, about 29% mentioned, among other improvements, improvements in the quality of food, atmosphere and decor, whereas previously only 14% of respondents mentioned this. About two-thirds of the teenagers surveyed believed that involving students in decorating the dining room and choosing musical accompaniment would make them feel better within the walls of the catering establishment. Survey results

Respondents

A sample of 502 students, 249 boys and 249 girls. In equal proportions, students aged 11-12 years, 13-14 years old and 15-16 years old
Types of dishes that are most popular
¬ 43% of students buy sandwiches and snacks
¬ 41% of students purchase ready-made culinary dishes
¬ In first place in the popularity rating are pasta and pasta dishes (among hot dishes), pizza
¬ About 56% of respondents are regular salad buyers
¬ About 56% of respondents buy hot food “from time to time” and the rest of the students consume hot lunches every day
¬ About 84% of respondents bring lunches from home
¬ Only 3% of the total number of children buy food in third places (not in the school canteen and do not bring it from home).
¬ About 20% of respondents who eat in the canteen periodically stated that they are ready to eat at school if the cost of rations becomes lower.
¬ 11% named the reason for “returning” to the canteen - improving the quality of food
¬ For 45% of respondents, the most important thing when visiting a canteen is the opportunity to become socialized. This percentage is higher for girls and increases with the age of the student

Improvement in food quality was significant for 24% of respondents.

A telephone survey conducted by English colleagues very clearly confirms the research authors’ own observations when examining schools in many regions of Russia. The process of eating is perceived by children not only from the point of view of satisfying the physiological need for food, but also from the point of view of the possibility of obtaining psychological release, changing activities, and escaping the obsessive control of adults. The study clearly showed several of the most important aspects of children's group nutrition that have a demotivating effect on the child's consciousness:

Lack of time to eat
- Unpleasant, repulsive atmosphere in the dining room
- Having fears of having to eat in public, in crowded, noisy and stuffy rooms
- Dissatisfaction from exclusion from the process of making an independent decision about choosing preferences
- The desire to “not stand out” when eating, to imitate friends and peers
- The desire for socialization, to satisfy emotional expectations from communication (events: meals, changes)

For children, mealtime is a special ritual. It is positive a priori. This is a symbiosis of perception of the surrounding space by all senses. Within this study It makes sense to introduce the concept of “baby food atmosphere”. Creating such an atmosphere and managing the perception of this atmosphere can become effective mechanism impact on the destruction of children's stereotypes about proper nutrition, in general, and school nutrition in particular.

In the United States, for several decades, numerous women's organizations have played an active role in organizing school meals.

Currently, almost half of schoolchildren (27 million) receive a free lunch every day under the Federal School Lunch Program. Every tenth schoolchild (about 8 million) receives a free breakfast under the Federal School Breakfast program, and milk is a mandatory component of schoolchildren’s nutrition. These two programs are implemented in 99,800 public and private (non-profit) schools in America.

Every five years, the school nutrition system is audited regarding its structure and the ratio of proteins, carbohydrates, fats, and calorie content in the diet. According to the latest recommendations, children's meals in American schools should provide 1/3 of the requirements for protein, vitamins A, C, iron, calcium and calories (no more than 30% of calories from fat).

In addition, in the United States there is a Federal program “Meals for children in summer camps”. The Federal Program for Low-Income Families has a special section on nutrition for schoolchildren.
In total, about $12 billion a year is allocated for free meals for all these four programs in the United States. In 2003, two-thirds of expenses were spent on providing children with meat and milk, and a little more than one-quarter on the purchase of fruits and vegetables, mainly canned or frozen.

Unfortunately, such a list of foods is constantly criticized, since according to modern recommendations, the nutrition of school-age children should mainly include whole grains, natural fruits, vegetables, moderate amounts of meat, fish, dairy products and legumes.

National School Lunch Program Menu Planning Methodology

American law defines school lunches as “safe for the health and development of children.” In this regard, all school meals in any state of the country must meet the strict requirements of specialists reflected in the Dietary Guidelines for Americans.
These guidelines define dietary diversity, the extent to which fruits and vegetables are present in diets, define recommended levels of sugars and salts, and recommend dietary guidelines containing less than 30% of calories from fat and less than 10% of calories from saturated fat. In addition, lunches and breakfasts must contain at least 1/3 of the child’s daily needs for proteins, iron, calcium, vitamins A and C. American scientists, together with invited foreign colleagues, have developed four approaches to the formation of school diets. School nutrition specialists (SP operators) are free to choose any of the four approaches.

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SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for the organization of meals for students in general education institutions, primary and secondary vocational education institutions"

On approval of SanPiN 2.4.5.2409-08

CHIEF STATE SANITARY DOCTOR
RUSSIAN FEDERATION

RESOLUTION

On approval of SanPiN 2.4.5.2409-08

In accordance with (Collection of Legislation of the Russian Federation, 1999, No. 14, Art. 1650; 2002, No. 1 (Part 1), Art. 1; 2003, No. 2, Art. 167; No. 27 (Part 1), Art. .2700; 2004, N 35, article 3607; 2005, N 19, article 1752; 2006, N 1, article 10; 2006, N 52 (part 1), article 5498; 2007, N 1 (part .1), Art. 21; 2007, N 1 (1 part), Art. 29; 2007, N 27, Art. 3213, 2007, N 46, Art. 5554; 2007, N 49, Art. 6070; 2008 , N 24, Art. 2801; Rossiyskaya Gazeta, 2008, N 153) and the Decree of the Government of the Russian Federation dated July 24, 2000 N 554 “On approval of the Regulations on the State Sanitary and Epidemiological Service of the Russian Federation and the Regulations on State Sanitary and Epidemiological Standardization” (Meeting 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 decree:

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, , and 7 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 Main State Sanitary doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation dated January 28, 2003, No. 2 (registered with the Ministry of Justice of Russia on February 11, 2003, registration No. 4204) (as amended).

G. Onishchenko

Registered
at the Ministry of Justice
Russian Federation
August 7, 2008,
registration N 12085

Application. SanPiN 2.4.5.2409-08 "Sanitary and epidemiological requirements for the organization of meals for students in general education institutions, primary and secondary vocational education institutions"

Application

APPROVED
resolution
Chief State
sanitary doctor
Russian Federation
dated July 23, 2008 N 45

Sanitary and epidemiological rules and regulations

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, N 1 (part 1), art. 1; 2003, N 2, art. 167; N 27 (part 1), art. 2700; 2004, N 35, art. 3607; 2005, N 19, art. .1752; 2006, N 1, article 10; 2006, N 52 (part 1), article 5498; 2007, N 1 (part 1), article 21; 2007, N 1 (1 part), Art. 29; 2007, N 27, Art. 3213, 2007, N 46, Art. 5554; 2007, N 49, Art. 6070; 2008, N 24, Art. 2801; Rossiyskaya Gazeta 2008, N 153), 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, primary and secondary vocational education (hereinafter referred to as 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, by 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 their sale.

2.2. Catering organizations of educational institutions to serve students can be:

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

- pre-preparing public catering organizations, which 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;

- dispensing buffets that sell ready-made dishes, culinary, flour confectionery and bakery products.

2.3. In basic school catering organizations, 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 that allow the preparation of safe, and preserving nutritional value, 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 sq.m per one 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:

- accommodation on the ground floor storage facilities for food products, industrial and administrative premises;

- two premises of the vegetable workshop (for primary and secondary processing of vegetables) consisting 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-heat curtains over door openings;

- the number of seats in the dining hall 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 provide separate room or in the extended corridor in front of the dining room, installing washbasins at the rate of 1 tap per 10 seats, and installing 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 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 the event 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 meals 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 with markings: "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 with added 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 of the production environment, use detergents, cleaning agents 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:



- washing 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 lattice 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 not lower than 65°C, using metal mesh with handles and flexible hose with shower head;

- drying dishes on racks, shelves, racks (on the 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 and at the end of work. At the end of work, production tables are washed using detergents and disinfectants, washed with hot water at a temperature of at least 45°C and wiped dry with a dry, clean cloth. For detergents and disinfectants used to treat tables, a special marked container is allocated.

5.15. Cutting boards and small wooden utensils are washed in the washing department (workshop) for kitchen utensils with hot water at a temperature of at least 45°C with the addition of detergents, rinsed with hot water at a temperature of at least 65°C and scalded with boiling water, and then dried on racks on the edge. After processing and drying, cutting boards are stored directly at work stations on the edge.

5.16. After use, brushes for washing dishes are cleaned, soaked in hot water at a temperature not lower than 45°C with the addition of detergents, disinfected (or boiled for 15 minutes), washed with running water, dried and stored in a special container. Brushes with mold and visible dirt should not be used.

To wash dishes, it is not allowed to use washcloths or sponge material, the quality of which cannot be processed.

5.17. Disinfection of utensils and equipment is carried out according to epidemiological indications in accordance with the instructions for the use of disinfectants.

5.18. Once a month, a general cleaning of all premises, equipment and inventory is carried out, followed by disinfection. It is recommended to use disinfectants with a virucidal effect.

5.19. When cleaning bread storage cabinets, crumbs should be swept off the shelves with special brushes and thoroughly wiped at least once a week using a 1% acetic acid solution.

5.20. Food waste is stored in containers with lids in a specially designated place. The containers are emptied as they are filled to at least 2/3 of the volume and washed with a detergent solution.

Food waste is not allowed to be carried out through the distribution or production areas of the catering unit.

5.21. For cleaning each group of premises (raw materials shops; hot and cold shops; uncooled warehouses; refrigeration chambers; auxiliary premises; sanitary facilities), separate marked cleaning equipment is allocated. Equipment for cleaning toilets must have a signal (red) marking.

Upon completion of cleaning, at the end of the shift, all cleaning equipment must be washed using detergents and disinfectants, dried and stored clean.

5.22. To store cleaning equipment, a separate room is allocated, equipped with a shower tray and a washbasin with cold and hot water supply to them. In the absence of such premises, storage of cleaning equipment is allowed in a specially designated place. Storing cleaning equipment in production premises is not permitted. Toilet cleaning equipment should be stored separately from other cleaning equipment.

5.23. Carrying out measures to combat insects and rodents should be carried out by specialized organizations in accordance with the hygienic requirements for deratization and disinfestation work.

To prevent the entry of insects, window and door openings in the dining room should be covered.

5.24. It is not allowed to carry out deratization and disinfestation work directly by the personnel of the educational institution.

5.25. It is not allowed to carry out repair work (cosmetic repairs of premises, repairs of sanitary and technological equipment) during the operation of the catering unit during the period of service for students of the educational institution.

VI. Requirements for organizing a healthy diet and creating a sample menu

6.1. To provide students with healthy nutrition, components which are the optimal quantitative and qualitative nutritional structure, guaranteed safety, physiological technological and culinary processing of products and dishes, physiologically based diet, a diet should be developed.

6.2. The students' diet provides for the formation of a set of products intended to feed children during the day or other 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 provide healthy nutrition to all students of an educational institution, it is necessary to draw up a sample menu for a period of at least two weeks (10-14 days), in accordance with the recommended form for drawing up a sample menu (Appendix 2 of these sanitary rules), as well as menu layouts containing quantitative data on food recipes.

6.5. A sample menu is being developed legal entity or an individual entrepreneur providing food in an educational institution and is agreed upon by the heads of the educational institution and the territorial executive body authorized to carry out state sanitary and epidemiological supervision.

6.6. A sample menu is developed taking into account seasonality, required quantity basic nutrients and the required calorie content of the daily diet, differentiated by age groups of students (7-11 and 12-18 years).

A sample menu, when used in practice, can be adjusted taking into account socio-demographic factors, national, religious and territorial nutritional characteristics of the population, subject to the requirements for the content and ratio of basic nutrients in the diet.

6.7. When developing a sample 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 in educational institutions, it is necessary to organize two hot meals a day (breakfast and lunch). For children attending an extended day group, an additional afternoon snack should be organized.

During a 24-hour stay, at least five meals a day must be provided. 1 hour before bedtime, children are given a glass of fermented milk product (kefir, fermented baked milk, yogurt, etc.) as a second dinner.

The intervals between meals should not exceed 3.5-4 hours.

6.9. Taking into account the age of students, the sample menu must comply with the requirements of these sanitary rules for the weight of servings of dishes (Appendix 3 of these sanitary rules), their nutritional and energy value, daily requirements for basic vitamins and microelements for various groups of students in educational institutions (Table 1, 3 and 4 of Appendix 4 of these sanitary rules) and institutions of primary and secondary vocational education (Table 2 of Appendix 4 of these sanitary rules).

6.10. A sample menu should contain information about the quantitative composition of dishes, energy and nutritional value, including the content of vitamins and minerals in every dish. Links to the recipes of the dishes and culinary products used are required, in accordance with the collections of recipes. The names of dishes and culinary products indicated in the sample menu must correspond to their names indicated in the collections of recipes used.

6.11. The production of ready-made dishes is carried out in accordance with technological maps, which must reflect the recipe and technology of the prepared dishes and culinary products. Technological maps must be drawn up in accordance with the recommendations (Appendix 5 of these sanitary rules).

Description of the technological process of preparing dishes, incl. newly developed dishes must contain a recipe and technology that ensures the safety of the prepared dishes and their nutritional value.

6.12. When developing menus for students' meals, preference should be given to freshly prepared dishes that are not subject to repeated heat treatment, including reheating frozen dishes.

6.13. In the sample menu, repetition of the same dishes or culinary products on the same day or in the next 2-3 days is not allowed.

6.14. The sample menu should take into account the rational distribution of energy value among individual meals. With one, two, three and four meals a day, the distribution of calorie content among meals as a percentage should be: breakfast - 25%, lunch - 35%, afternoon snack - 15% (for students in the second shift - up to 20-25%) , dinner - 25%. When students stay around the clock, with five meals a day: breakfast - 20%, lunch - 30-35%, afternoon snack - 15%, dinner - 25%, second dinner - 5-10%. When organizing six meals a day: breakfast - 20%, second breakfast - 10%, lunch - 30%, afternoon snack - 15%, dinner - 20%, second dinner - 5%. During the day, deviations from caloric content standards for individual meals within 5% are allowed, provided that the average percentage of nutritional value for the week meets 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 like 1:1.5.

6.16. Students' nutrition must comply with the principles of gentle nutrition, involving the use of certain methods of preparing dishes, such as boiling, steaming, stewing, baking, and excluding foods with irritating properties.

6.17. Every day, 2-6 meals a day should include meat, milk, butter and vegetable oil, rye and wheat bread (with each meal). It is recommended to include fish, eggs, cheese, cottage cheese, and fermented milk products once every 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, first, second (main hot dish of meat, fish or poultry) and a sweet dish. As a snack, you should use a salad of cucumbers, tomatoes, fresh or sauerkraut, carrots, beets, etc., with the addition of fresh herbs. Portioned vegetables (additional side dish) can be used as a snack. 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; main second course (meat, fish or poultry), drink (tea, juice, jelly). Additionally, it is recommended to include, as a second dinner, fruits or fermented milk products and bakery or confectionery products without cream.

6.22. The actual diet must 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 comply with the 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 contains information about the volumes of dishes and the names of culinary products.

6.25. To prevent the occurrence and spread of infectious and widespread non-infectious diseases (poisonings) and in accordance with the principles of gentle nutrition, it is not allowed to use food products and prepare dishes and culinary products in accordance with the requirements of these sanitary rules specified in Appendix 7.

6.26. Reception of food products and food raw materials in catering organizations of educational institutions must be carried out in the presence of appropriate documents (for example, certificates of quality and food safety, documents of veterinary and sanitary examination, documents of the manufacturer, supplier of food products confirming their origin, certificate of conformity, declaration of compliance), confirming their quality and safety, as well as their belonging to a certain batch of food products in accordance with the legislation of the Russian Federation.

Documentation certifying the quality and safety of products, as well as the results of laboratory tests of agricultural products must be retained in the catering organization of the educational institution until the end of use of agricultural products.

Food products that are not labeled are not allowed for sale if the presence of such labeling is provided for by the legislation of the Russian Federation.

6.27. Delivery of food products is carried out by specialized transport, having a sanitary passport issued in accordance with the established procedure, provided that separate transportation of food raw materials and finished food products that do not require heat treatment is ensured. It is allowed to use one vehicle to transport different food products, provided that the transport is sanitized between flights using disinfectants.

6.28. In the nutrition of students, it is allowed to use food raw materials of plant origin grown in agricultural organizations, in educational and experimental and garden plots, in greenhouses of educational institutions, if there are results of laboratory and instrumental studies of these products confirming their quality and safety.

6.29. Vegetables from last year's harvest (cabbage, onions, root vegetables, etc.) after March 1 can only be used after heat treatment.

6.30. For two weeks (10-14 days), it is recommended to provide students of general education institutions and institutions of primary and secondary vocational education with 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 (Tables 1 and 2 appendices 8 of these sanitary rules).

The recommended sets of products given in Appendix 8 of these sanitary rules do not apply to socially vulnerable groups of students (orphans, children left without parental care, studying and being brought up in federal state educational institutions and other organizations), when organizing meals for which, one should be guided by nutritional standards , approved by the relevant acts of legislation of the Russian Federation.

6.31. Along with basic meals, it is possible to organize additional food students through the buffets of educational institutions, which are intended for the sale of flour confectionery and bakery products, food products in consumer packaging, in conditions of free choice and in accordance with the recommended range of additional food recommended by these sanitary rules (Appendix 9). The range of additional food is approved by the head of the educational institution and (or) the head of the catering organization of the educational institution annually before the start of the school year and is agreed upon with the territorial executive authority authorized to carry out state sanitary and epidemiological supervision.

6.32. The sale of oxygen cocktails can only be carried out for medical reasons and subject to daily monitoring by a medical worker of an educational institution.

6.33. Sales of drinks and water through buffets must be carried out in consumer containers with a capacity of no more than 500 ml. Spilling drinks in the buffet is not allowed.

6.34. It is not allowed to replace hot meals with food in consumer packaging.

VII. Organization of serving students with hot meals

7.1. Hot meals include the presence of a hot first and (or) second course, brought to culinary readiness, portioned and decorated.

7.2. The distribution of hot meals to students must be organized by class (group) during breaks, lasting at least 20 minutes, in accordance with the training schedule. In boarding institutions, meals for students are organized in accordance with the daily routine. Each class (group) in the dining room must be assigned certain dining tables.

7.3. It is recommended to organize hot meals for students by pre-setting tables and (or) using distribution lines.

Preliminary setting of tables (setting) can be carried out by children on duty over 14 years old under the guidance of the teacher on duty.

7.4. The presence of students in the industrial premises of the canteen is not allowed. It is not allowed to involve students in work related to cooking, peeling vegetables, distributing prepared food, cutting bread, washing dishes, or cleaning premises.

7.5. It is not allowed to involve personnel whose job responsibilities do not include these types of activities in the preparation, portioning and distribution of culinary products, sanitization and disinfection of equipment, utensils and utensils.

VIII. Requirements for conditions and technology for manufacturing culinary products

8.1. In food establishments, the processing of food raw materials and the implementation of all production processes for the preparation of culinary products must be carried out in accordance with the sanitary and epidemiological requirements for public catering organizations and taking into account the requirements of these sanitary rules.

8.2. When preparing culinary products, which includes a set of dishes, culinary products and culinary semi-finished products, culinary food processing techniques must be used that preserve the nutritional value of the finished dishes and their safety. Prepared meals and culinary products must meet the hygienic safety and nutritional value requirements for food products.

8.3. The canteen of an educational institution operating on semi-finished products (pre-cooking) must receive semi-finished products of a high degree of readiness, including peeled vegetables, from which dishes or culinary products are obtained as a result of the minimum necessary technological operations.

8.4. A semi-finished culinary product prepared from a food product or a combination of food products that has gone through one or several stages of processing without being prepared is subjected to the necessary technological operations to obtain a dish or culinary product that meets the requirements for the safety and nutritional value of food products.

8.5. To preserve the nutritional value of culinary products and their safety, it is necessary to comply with the sanitary and epidemiological requirements of sanitary rules for public catering organizations and these sanitary rules.

8.6. For raw and processed foods, different mechanical equipment and supplies should be provided and labeled according to their intended purpose. It is not allowed to use mechanical equipment (meat grinders, cleaning machines, etc.) for processing different types products (raw materials and heat-treated products), equipment, washing, production baths and equipment for purposes other than their intended purpose.

8.7. Do not use washing baths intended for washing kitchen or tableware, returnable containers, or hand-washing sinks for processing raw products (unpeeled vegetables, meat, fish, etc.) and semi-finished products.

8.8. Defrosting (defrosting) and primary processing of meat and poultry are carried out in accordance with the requirements of sanitary rules for public catering organizations.

8.9. For processing raw poultry, separate tables, cutting and production equipment are allocated.

8.10. Fish is defrosted on production tables or in water at a temperature not exceeding + 12°C, with the addition of salt at the rate of 7-10 g per 1 liter. It is not recommended to defrost sturgeon and fillets in water.

8.11. Meat, semi-finished products, fish and other products are not subject to secondary freezing and after primary processing must be submitted for heat treatment. Storage of defrosted products is not allowed.

8.12. Primary processing of vegetables includes sorting, washing and cleaning. Peeled vegetables are washed again in running drinking water for at least 5 minutes in small batches using colanders and nets. When processing white cabbage, be sure to remove 3-4 outer leaves.

8.13. Fruits, including citrus fruits, are washed in the conditions of the primary processing of vegetables (vegetable shop), and then a second time in the cold shop in washing baths.

8.14. Egg processing is carried out in a separate room or in a specially designated area of ​​the meat and fish workshop. For these purposes, marked baths and (or) containers are used; It is possible to use perforated containers.

Eggs are processed under the condition that they are completely immersed in the solution in the following order:

- I - treatment in a 1-2% warm solution of soda ash;

- II - treatment in a 0.5% solution of chloramine or other disinfectants approved in accordance with the established procedure;

- III - rinsing with running water for at least 5 minutes and then placing in a clean, labeled container.

8.15. Cereals should not contain foreign impurities. Before use, cereals are washed with running water.

8.16. Individual packaging of canned products is washed with running water and wiped with a rag.

8.17. To ensure the preservation of vitamins in dishes, vegetables to be boiled in their purified form are peeled immediately before cooking and boiled in salted water (except for beets). Preliminary preparation of peeled potatoes and other vegetables with prolonged soaking in cold water for more than 2 hours is not allowed. Vegetables boiled for salads are stored in the refrigerator for no more than 6 hours at a temperature of plus 42°C.

8.18. To avoid darkening and drying out, it is recommended to store peeled potatoes, root vegetables and other vegetables in cold water for no more than 2 hours.

8.19. It is recommended to soak raw vegetables and herbs intended for preparing cold appetizers without subsequent heat treatment in a 3% solution of acetic acid or a 10% solution of table salt for 10 minutes, followed by rinsing with running water.

8.20. Quick-frozen dishes can only be used if the continuity of the cold chain is guaranteed (compliance with the temperature regime for storing food products established by the manufacturer, from the moment the food is frozen until it is reheated). It is necessary to provide documented monitoring of compliance with the temperature regime at all stages of its circulation, incl. including control temperature regime in the mass of the finished dish.

It is not allowed to sell frozen foods after the expiration date established by the product manufacturer.

8.21. Deep frying of individual ingredients for preparing dishes and culinary semi-finished products is not allowed. To fry semi-finished products, you should use baking trays with a special coating that meets safety requirements for materials in contact with food and does not require lubrication with fat (oil).

8.22. When preparing a culinary product that is a food product or a combination of products brought to culinary readiness, the following requirements must be observed:

- when preparing second courses from boiled meat, poultry, fish or serving boiled meat (poultry) with first courses, the portioned meat must be subjected to secondary boiling in broth for 5-7 minutes;

- meat portioned for first courses can be stored in broth on a hot stove or steam table until serving (no more than 1 hour);

- when mixing ingredients included in dishes, it is necessary to use kitchen equipment without touching the product with your hands;

- when making potato (vegetable) puree, mechanical equipment should be used;

- butter used for seasoning side dishes and other dishes must first be subjected to heat treatment(melt and bring to a boil);

- boil the egg for 10 minutes after the water boils;

- the egg is recommended to be used for preparing egg dishes, as well as as a component in dishes;

- omelettes and casseroles, the recipe of which includes an egg, are cooked in the oven, omelettes - for 8-10 minutes at a temperature of 180-200°C in a layer of no more than 2.5-3 cm; casseroles - 20-30 minutes at a temperature of 220-280°C in a layer no more than 3-4 cm; egg mass is stored for no more than 30 minutes at a temperature not exceeding 42°C;

- boiled sausages, wieners and frankfurters are boiled for at least 5 minutes after boiling;

- side dishes of rice and pasta are boiled in a large volume of water (in a ratio of at least 1:6) without subsequent rinsing;

- salads are dressed immediately before serving.

8.23. Ready-made first and second courses can be kept on a steam table or hot plate for no more than 2 hours from the moment of production, or in isothermal containers (thermoses) - for a time that ensures that the temperature is not lower than the serving temperature, but no more than 2 hours. Heating ready-made hot dishes that have cooled below the serving temperature is not permitted.

8.24. When served, hot dishes (soups, sauces, drinks) must have a temperature of no lower than 75°C, main courses and side dishes - no lower than 65°C, cold soups, drinks - no higher than 14°C.

8.25. Cold appetizers must be displayed in portioned form in a refrigerated display counter and sold within one hour.

8.26. Ready-to-eat dishes from raw vegetables can be stored in the refrigerator at 42°C for no more than 30 minutes.

8.27. Fresh herbs are added to dishes during serving.

8.28. Salads are prepared and dressed immediately before distribution. Undressed salads can be stored for no more than 3 hours at a temperature of plus 42°C. Storing dressed salads is not allowed.

The use of sour cream and mayonnaise for salad dressing is not allowed. Vinegar in food recipes should be replaced with citric acid.

8.29. In catering organizations of educational institutions, the expiration dates and storage conditions of food products established by the manufacturer and specified in documents confirming the origin, quality and safety of the products must be observed.

IX. Requirements for the prevention of vitamin and microelement deficiency

9.1. When drawing up an approximate menu, it is necessary to ensure that the diet contains vitamins and mineral salts in the quantities regulated by Appendix 4 of these sanitary rules.

9.2. To ensure the physiological need for vitamins, additional enrichment of diets with micronutrients, including vitamins and mineral salts, is allowed.

9.3. To further enrich the diet with micronutrients, specialized food products enriched with micronutrients can be used in the menu, as well as industrially produced instant fortified drinks and fortification of third courses with special vitamin and mineral premixes.

In regions where there is an endemic deficiency of certain microelements, it is necessary to use fortified food products and industrial food raw materials in the diet.

9.4. Fortification of dishes is carried out under the supervision of a medical professional (in his absence, by another responsible person).

Heating fortified food is not allowed.

Fortification of third courses is carried out in accordance with the instructions for the use of premixes.

Instant vitamin drinks are prepared according to the accompanying instructions immediately before distribution.

9.5. When organizing additional enrichment of the diet with micronutrients, strict accounting of the total amount of micronutrients supplied with diets is necessary, which must meet the requirements contained in Appendix 4 of these sanitary rules.

9.6. Replacing the fortification of dishes with the issuance of multivitamin preparations in the form of dragees, tablets, lozenges and other forms is not allowed.

9.7. The administration of the educational institution must inform the parents of students about the measures taken at the institution to prevent vitamin and microelement deficiency.

X. Requirements for organizing the drinking regime

10.1. Educational institutions must provide centralized provision of drinking water to students that meets the hygienic requirements for the water quality of centralized drinking water supply systems.

10.2. Drinking regime in an educational institution it can be organized in the following forms: stationary drinking fountains; water packaged in containers.

10.3. Students must have free access to drinking water throughout their stay in the educational institution.

10.4. Design solutions for stationary drinking fountains must include a restrictive ring around a vertical water jet, the height of which must be at least 10 cm.

10.5. When organizing a drinking regime using bottled water, the educational institution must be provided with a sufficient amount of clean dishes (glass, earthenware - in the dining room and disposable cups - in educational and sleeping areas), as well as separate marked trays for clean and used glass or earthenware; containers - for collecting used disposable tableware.

10.6. When using installations with dosed bottling of drinking water packaged in containers, it is necessary to replace the container as needed, but at least once every 2 weeks.

10.7. In the absence of a centralized water supply in a populated area, the organization of the drinking regime for students is carried out only using water packaged in containers, subject to the organization of control over the bottling of drinking water.

10.8. Bottled water supplied to educational institutions must have documents confirming its origin, quality and safety.

XI. Requirements for catering in small educational institutions

11.1. In small educational institutions (up to 50 students), the number of premises may be reduced to one room for catering.

11.2. The room intended for eating includes two zones: an area for placing technological, washing and refrigeration equipment and an area for students to eat. The minimum set of equipment includes: an electric stove with an oven and a hood above it, a refrigerator, an electric water heater, a 2-section sink for washing dishes. In the dining room for students, conditions must be created for observing the rules of personal hygiene: a sink for washing hands with cold and hot water supplied to it through a mixer and connected to the sewer; soap, electric towel or disposable towels.

11.3. In order to ensure the quality and safety of the preparation and sale of ready-made dishes, a sample menu should be developed taking into account the existing conditions for catering in an educational institution.

XII. Requirements for working conditions of personnel

12.1. Working conditions for employees of catering organizations of educational institutions must meet the requirements of the current regulatory documents in the field of occupational health.

Sanitary provision for workers is carried out in accordance with current sanitary rules and standards for public catering organizations for administrative and residential buildings.

12.2. The microclimate parameters of industrial premises, including when using air conditioning systems, mechanical or natural ventilation systems, must meet the requirements for the microclimate of industrial premises of public catering organizations.

12.4. Natural and artificial lighting in all premises must meet the requirements of current sanitary rules and regulations for public catering organizations.

12.5. Noise levels in production premises should not exceed hygienic standards for public catering organizations.

XIII. Requirements for compliance with personal hygiene rules by staff of catering organizations of educational institutions, undergoing preventive medical examinations and professional hygienic training

13. In order to prevent the occurrence and spread of infectious diseases among students in educational institutions, the following measures must be taken:

13.1. The canteen must provide conditions for staff to observe personal hygiene rules.

13.2. For hand washing, washbasins with hot and cold water supply and mixers, equipped with a device for placing soap and individual or disposable towels, must be installed in all production workshops. Washing hands in industrial baths is not permitted.

13.3. Personnel must be provided with special sanitary clothing (robe or jacket, trousers, hat, light non-slip work shoes) in an amount of at least three sets per employee in order to regularly replace it.

13.4. In basic catering establishments, it is necessary to organize centralized washing of special sanitary clothing for staff.

13.5. Canteen workers are required to:

- come to work in clean clothes and shoes;

- leave outerwear, hats, and personal belongings in the living room;

- wash your hands thoroughly with soap before starting work, after visiting the toilet, and before each change of activity;

- cut your nails short;

- when preparing dishes, culinary and confectionery products, remove jewelry, watches and other breakable items, cut your nails short and do not varnish them, and do not fasten your overalls with pins;

- work in special clean sanitary clothing, change it when soiled; tuck hair under a cap or headscarf;

- do not go outside or visit the toilet in special sanitary clothing;

- do not eat or smoke in the workplace.

13.6. In dressing rooms, personal belongings and footwear of staff should be stored separately from sanitary clothing (in different cabinets).

13.7. After processing the eggs, before breaking them, workers who carried out the processing should put on clean sanitary clothing, wash their hands with soap and disinfect them with a solution of an approved disinfectant.

13.8. If signs of a cold or gastrointestinal disorder appear, as well as suppurations, cuts, burns, the employee is obliged to inform the administration about this and seek medical help, as well as about all cases of illness intestinal infections in your family.

Persons with intestinal infections, pustular skin diseases, inflammatory diseases of the upper respiratory tract, burns or cuts are temporarily suspended from work. They can be allowed to work only after recovery, medical examination and a doctor’s report.

13.9. Persons who have appropriate professional qualifications, who have undergone preliminary, upon entry to work, and periodic medical examinations in the prescribed manner, professional hygienic training and certification are allowed to work. Professional hygienic training and certification for employees is carried out at least once every two years, for heads of organizations - annually. It is recommended to carry out preventive vaccinations of personnel against infectious diseases in accordance with the national vaccination calendar.

13.10. Each employee must have a personal medical record book of the established form, which contains the results of medical examinations and laboratory tests, information about previous infectious diseases, and a mark on the completion of professional hygienic training and certification.

13.11. The canteen must be provided with a first aid kit.

XIV. Requirements for compliance with sanitary rules and regulations

14.1. The head of the educational institution is the responsible person for the organization and completeness of hot meals for students.

14.2. Legal entities regardless of organizational legal forms and individual entrepreneurs whose activities are related to the organization and (or) provision of hot meals, in order to implement preventive measures aimed at protecting the health of students, provide:

- presence in each organization of these sanitary rules;

- compliance with the requirements of sanitary rules by all employees of the enterprise;

- due sanitary condition non-centralized water supply sources, if available, and the quality of water in them;

- organization of production control, including laboratory and instrumental research;

- necessary conditions for compliance with sanitary standards and rules at all stages of preparation and sale of dishes and products, guaranteeing their quality and safety for the health of consumers;

- hiring persons who have health clearance and have undergone professional, hygienic training and certification;

- availability of personal medical records for each employee;

- timely completion of preliminary admission and periodic medical examinations by all employees;

- organization of course hygienic training and retraining of personnel according to the hygienic training program at least once every 2 years;

- implementation of resolutions, instructions of the federal executive body authorized to exercise supervision in the field of protection of consumer rights and human well-being, and its territorial bodies;

- daily maintenance of the necessary documentation (ruling logs, logs of personnel examinations for pustular and acute respiratory diseases and other documents, in accordance with these sanitary rules);

- working conditions for workers in accordance with the current legislation of the Russian Federation, sanitary rules, hygienic standards;

- organization of regular centralized washing and repair of sanitary clothing;

Proper operation of technological, refrigeration and other equipment of the enterprise;

- availability of a sufficient amount of production equipment, utensils, detergents, disinfectants and other items of material and technical equipment;

- carrying out disinfection, disinfestation and deratization measures;

- availability of first aid kits and their timely replenishment;

- organizing sanitary and educational work with staff through seminars, conversations, and lectures.

14.3. Control over the quality and safety of food for students is carried out by a legal entity or individual entrepreneur providing food in an educational institution.

14.4. Medical workers must monitor the organization of food in a general educational institution, including the quality of incoming products, the correct placement of products and the preparation of ready-made food.

14.5. Food products supplied to the catering unit must comply with the hygienic requirements for food raw materials and food products, and be accompanied by documents certifying their quality and safety, indicating the date of production, terms and conditions of storage of the products. The accompanying document must be retained until the end of the product sale.

To control the quality of incoming products, rejection is carried out and an entry is made in the rejection log of food products and food raw materials in accordance with the recommended form (Form 1 of Appendix 10 of these sanitary rules).

14.6. Dispensing of ready-made food is carried out only after a sample has been taken. The quality of food is assessed by a screening commission consisting of at least three people: a medical worker, a catering worker and a representative of the administration of the educational institution based on organoleptic indicators (the sample is taken directly from the containers in which the food is prepared). The result of the rejection is registered in the “Journal of Rejection of Finished Culinary Products” in accordance with the recommended form (Form 2 of Appendix 10 of these sanitary rules). The weight of portioned dishes must correspond to the yield of the dish indicated in the layout menu. If the cooking technology is violated, or if the dish is not ready for delivery, it is not allowed until the identified culinary deficiencies are eliminated.

14.7. Every day, before starting work, a medical worker inspects employees of the catering organization of an educational institution for the presence of pustular diseases skin of the hands and open surfaces of the body, as well as sore throats, catarrhal phenomena of the upper respiratory tract.

Inspection results daily before starting work shift are entered into the "Health Journal" in accordance with the recommended form (form 3 of Appendix 10 of these sanitary rules).

14.8. Fortification of dishes is carried out under the supervision of a medical professional, and in his absence, by another responsible person. The date and time of fortification, the number of servings, the amount of the administered drug based on the daily dose and the number of children receiving food, as well as information on the amount of vitamins supplied with artificially fortified dishes are recorded in the “Fortification Journal of Third and Sweet Dishes”, in accordance with the recommended form (form 4 of appendix 10 of these sanitary rules).

14.9. To control the qualitative and quantitative composition of the diet, the range of food products and food raw materials used, the medical worker maintains a “Nutrition Control Sheet” in accordance with the recommended form (Form 6 of Appendix 10 of these sanitary rules).

At the end of each week or once every 10 days, a calculation is made and compared with the average daily nutritional intake (per day per person, on average for a week or 10 days).

14.10. In order to monitor compliance with the conditions and shelf life of perishable food products that require special storage conditions, storage temperature conditions in refrigeration equipment are monitored using thermometers (with the exception of mercury). In the absence of a recording device for monitoring temperature conditions over time, the information is entered into the “Logbook for recording the temperature conditions of refrigeration equipment” in accordance with the recommended form (Form 5 of Appendix 10 of these sanitary rules).

14.11. In order to monitor compliance with the technological process, a daily sample is taken from each batch of prepared dishes. The daily sample is taken by a catering worker (cook) in accordance with the sampling recommendations of Appendix 11 of these sanitary rules. Monitoring the correct selection and storage conditions of daily samples is carried out by a medical worker.

14.12. To determine the nutritional value (proteins, fats, carbohydrates, calorie content, minerals and vitamins) in food products and confirm the safety of prepared dishes in accordance with their hygienic requirements for food products, as well as to confirm the safety of objects in the production environment that come into contact with food, laboratory and instrumental studies must be carried out.

The procedure and volume of laboratory and instrumental studies are established by a legal entity or individual entrepreneur providing and (or) organizing food, regardless of the form of ownership, production profile in accordance with the recommended nomenclature, volume and frequency of laboratory and instrumental studies (Appendix 12 of these sanitary rules ).

14.13. In an educational institution, it is recommended to organize work (lectures, seminars, business games, quizzes, health days) to develop skills and a culture of healthy eating, eating ethics, and the prevention of nutrition-related diseases, food poisoning and infectious diseases.

Appendix 1. Recommended minimum list of equipment for industrial premises of canteens of educational institutions and basic catering establishments

Annex 1

Appendix 2. Recommended form for drawing up a sample menu and nutritional value of prepared dishes

Appendix 2

Day: Monday

A week: first

Season: autumn-winter

Age category: 12 years and older