POWER CONTROL

Which of the workers educational institution should control the quality and safety of nutrition of students and pupils? How to properly distribute control functions?

Quality control and food safety of children is carried out by entity or individual entrepreneur providing food in an educational institution. The head of the school or kindergarten is responsible for the organization and completeness of coverage of children with hot meals.

The quality of incoming products, the correctness of their laying and cooking should be monitored by a medical worker. So, when receiving products at the food unit, it is necessary to check the availability of relevant documents certifying their quality and safety. The documents must indicate the date of production, terms and conditions of storage of products. Accompanying document must be maintained until the end of the product sale. To control the quality of incoming products, a medical worker conducts a rejection and makes an entry in the rejection log. food products and food raw materials.

To control the conditions and terms of storage of perishable food products, a medical worker monitors the temperature regimes of storage in refrigeration equipment. For this purpose, thermometers (with the exception of mercury) are used. In the absence of a recording device for monitoring the temperature regime in time, the information is entered in the Logbook of the temperature regime of refrigeration equipment.

The issuance of ready-made food is carried out only after sampling. The evaluation of the quality of dishes is carried out by a marriage commission, which should include at least three people. Including a medical worker, a catering employee and a representative of the administration of an educational institution. Scraping is carried out according to organoleptic indicators, taking a sample directly from the containers in which food is cooked. The result is recorded in the Finished Scrapbook culinary products. If the commission reveals a violation of the cooking technology, then the dish is not allowed to be issued until the defects are eliminated. When carrying out grading, it is necessary to pay attention to the weight of portioned dishes: it must correspond to the output of the dish indicated in the layout menu. Also, to check compliance with the technological process, a daily sample is taken from each batch of cooked dishes. It is made by a catering employee under the supervision of a medical worker. Portion dishes are selected in full; salads, side dishes, first and third courses - at least 100 g.

The sample is taken from the boiler (from the distribution line) with sterile spoons into a marked sterile (or boiled) glassware with tightly closed glass or metal lids and stored for at least 48 hours (excluding weekends and public holidays) in a specially designated place in the refrigerator at a temperature of +2–6 °C.

In addition to the listed functions of a medical worker in schools, he maintains a special record to control the qualitative and quantitative composition of the diet, the range of food products and food raw materials. With the help of this document, the health worker counts the products used (per day per person, on average per week or 10 days) and compares with the average daily food intake. Here is an example of a Diet Control Sheet form:

Product group name	Product rate, g (net)	Actually issued products in net by day as hot breakfasts (total), g per person / number of people eating						Average for 10 days		Deviation from the norm, % (+/-)

Also, the task of a medical worker of a school or kindergarten includes daily monitoring of the health status of catering workers and presence during the fortification of dishes.

official source

Sanitary and epidemiological requirements for catering for students in general education institutions, primary and secondary institutions vocational education. SanPiN 2.4.5.2409-08, approved. Decree of the Chief State Sanitary Doctor of the Russian Federation dated July 23, 2008 No. 45. Pp. 14.1, 14.3–14.11, annexes 10, 11

Sanitary and epidemiological requirements for the device, content and organization of the mode of operation of preschool educational institutions. SanPiN 2.4.1.1249-03, approved. Chief State Sanitary Doctor of the Russian Federation 03/25/2003. P. 2.10

What forms of accounting and reporting documentation should be maintained based on the results production control nutrition?

An important condition for effective production control in the organization of meals for students or pupils is the complete and timely maintenance of accounting and reporting documentation.

Usually, regulatory documents establish only requirements for the content (not for the form) of certain documents (for example, a production control program), as well as for methods of laboratory and instrumental control. Therefore, as a rule, reporting documents are developed and approved directly by the educational institution.

Often, accounting and reporting forms are created and recommended for use at the level of the subject of the Russian Federation.

In Moscow, the forms of magazines have been developed and approved for use in educational institutions. They are run by schools, kindergartens, as well as enterprises that provide meals for students and pupils.

1. Journal of input control of good quality of food products (food raw materials) entering the catering unit and control of availability binding documents confirming the quality and safety of food products.

The journal records all food products entering the food unit, indicates the time of their receipt, manufacturer, supplier, batch number and other important details. Each product is evaluated by organoleptic indicators. Also subject to assessment is the compliance of packaging and labeling with the requirements of regulatory documents and the temperature (for perishable, including frozen products) that the products had at the time of shipment. It is recommended to record in the journal the deadline for the sale of products and the actual period for the sale of balances. This is necessary to control compliance with the expiration dates of food products established by manufacturers.

2. Journal of food ration control and acceptance of finished culinary products.

The journal notes the time of preparation of each batch of dishes and culinary products, their names are recorded. In addition to the names of foods and dishes provided in the typical diet, the actual names of the foods that children received on a particular day and meal are indicated.

If "fermented milk drink" is indicated in the diet, its exact name ("Bifilife", "Bioyogurt") is recorded in the journal.

Similarly, the names of fruits are recorded ("apple", "apricots", "grapes"), juices ("fortified apple", "apple direct extraction"), etc.

Fortified (fortified) food products used in children's nutrition are especially noted.

In order to monitor compliance with the diet, the journal indicates information about the replacements of dishes and culinary products and the reasons for such replacements.

Based on the results of the acceptance of finished culinary products, qualitative and quantitative indicators are recorded in the journal ready meals and culinary products, their compliance with the approved technical documentation is assessed ( technological maps) according to organoleptic indicators, readiness criteria (indicators of correctly conducted culinary processing), the design of dishes and the temperature of the dish during vacation.

3. Journal of visual production control of the catering unit.

It is necessary to register the results of visual inspection of production, storage and amenity premises of the catering unit, assess their compliance with the requirements of regulatory documents, record proposed measures to eliminate comments and violations.

To compare data obtained at different times, as well as to improve the objectivity of control, it is advisable to use evaluation (point) scales. They can be used to assess the sanitary and technical condition of the catering unit and the sanitary maintenance of premises, equipment, etc.

4. Journal of monitoring the state of health of personnel (permission to work).

The log records the results of the daily visual inspection(hands, pharynx) personnel conducted medical worker before starting work.

It is also recommended to put down marks based on the results of a personnel survey for the absence of cases of intestinal infections (food poisoning) in the family of each employee; keep records of disability certificates for caring for sick family members.

5. Logbook for monitoring food storage conditions and microclimate parameters in the premises of the catering unit.

Required to register the results of measuring temperature and relative humidity in all storage rooms, refrigerated chambers and refrigerated cabinets, ascertaining the compliance (non-compliance) of the measurement results with the requirements normative documents, as well as to record proposals for eliminating identified violations. As an indicator characterizing the working conditions of personnel, the log can indicate the results of temperature measurements in industrial premises catering unit.

Diet Control Sheets To create a diet sheet:

1. 
   The program will offer to create a report for the period, which, if necessary.

1. 
   If there was no expense for the selected period, the program will display a message: “There were no approved documents for the period you selected Menu for the day”;
2. 
   Further, the statement will be generated in MS Excel.

Printable form "Food control sheet (gross)".

Note: if the program parameters indicate a 5 or 6-day working week, then the period of the statement is calculated without taking into account Saturday and Sunday or Sunday, respectively, if there is no approved menu for the day on weekends. Otherwise, the indicated menus will be included in the list, and the period will be reduced by the number of included days.

Attention : The "Meal control sheet (net)" is formed according to the data from the approved menu documents for the day, and the "Diet control sheet (gross)" is formed according to the data from the approved menu-requirements documents, that is, according to the menu-requirements for which expense has been made .

Chemical Composition Report

The program provides the choice of performing a chemical composition report: net calculation and gross calculation.

To generate a report, run:

Click " Yes».

• 
  in the dialog box, select the period for which you need to create a report (the current month is selected by default):

• 
  in the window, enter the number of working days for the period (by default, it is calculated as the number of days in the period minus Saturdays and Sundays):

• 
  The report was generated in Microsoft Excel.

Printed form of the report "Report on the chemical composition (net)".

Attention: reports on the chemical composition are compiled based on the selected mode of operation of the organization: with a 5-day working week excluding Saturdays and Sundays, and with 6 days - excluding Sundays. You can change the settings by clicking the menu item: Settings and checking the checkbox next to the work week you need.

Attention: “Report on the chemical composition (net)” is generated according to the data from the approved menu documents for the day, and the “Report on the chemical composition (gross)” is generated according to the data from the approved menu-requirements documents, that is, according to the menu-requirements for which the consumption.

Catering in an educational institution needs effective tools controls, one of which is the school nutrition control sheet. In school canteens, not only the administration is responsible for the quality of food, but also:

• marriage commission;
• individual entrepreneur organizing meals for children;
• school health worker;
• employees and the catering manager.

School food checklist

The diet is calculated based on the age needs of children in vitamins and nutrients. School students are conventionally divided into three age groups, for each of which the daily set of products is calculated.

WHAT PRODUCTS ARE PROHIBITED IN SCHOOL in 2019?

The amount of fines for the sale in schools of products that do not comply with the provisions of SanPiN exceeded 72 million rubles. So that your school does not have to pay for the violation, open the "Handbook of the head of the educational institution" magazine and save the list of prohibited SanPiN products.

Download the list now

The menu is compiled for students 7-10 years old, teenagers 11-13 and 14-17 years old. It reflects not only lunch, but also breakfasts, and from the extended day group.

The name and daily allowance of foodstuffs must be entered in the list of control over the diet at the school, established by the chief sanitary doctor of the Russian Federation.

The document is part of the reporting system along with:

• reports on the chemical composition of products;
• grading logs of finished and raw products;
• a record of the balance of goods and products in the warehouse;
• accumulative statement of consumption and receipt of food;
• a log of the movement of products in the warehouse;
• turnover balance sheet.

According to the established regulations, daily during class time:

• elementary school students spend at least 600 kcal (in 4-5 hours), and therefore a school breakfast - milk or hot - should provide them with at least 500 kcal of energy;
• secondary school students already need 700-800 kcal, since they spend several hours more at school, covering 20-25% of the daily calorie intake;
• high school students should eat a full breakfast and lunch in the 8-10 hours of school to cover 60-70% of their daily calorie requirement.

So that the work of the cerebral cortex in children is not inhibited, the intervals between meals should not be changed. If the rhythm of the functioning of the food glands is disturbed, the teenager will lose his appetite, which can later turn into bulimia.

The principal of the school is responsible for the completeness of coverage in the educational institution as well. What should be school meals?

1. Energy value, weight and volume of servings, chemical composition dishes should be appropriate for the age characteristics of children.
2. The student's diet should be balanced. Fats, proteins and carbohydrates in it should be present in a ratio of 1:1:4. Depending on gender and age, the daily calorie intake is 1950-2900.
3. The range of food should include a variety of products, which can only be replaced with equivalent ones in terms of energy value, fat and protein content. The menu of the school canteen should include fish or meat dishes (serving size 120-150 g), fruits (120-200 g), vegetables (280-350 g) and dairy products (up to 0.5 l).
4. Only their correct culinary and technological processing can preserve the nutritional and biological value of products.
5. The student's diet should include 4-5 meals. If a student eats four times a day, he should eat a quarter of the daily calorie intake for breakfast, 35% of the norm for lunch, 10-15% for afternoon tea and the rest for dinner.

How to fill out a food ration control sheet?

School meals should provide students with a complete supply of nutrients, vitamins and minerals. To control the quality of nutrition, a reporting system has been developed, responsible employees of the educational institution have been appointed.

The statement must strictly comply not only with the regulatory requirements established for the form and content, but also with the norms of laboratory and instrumental control. It is important to emphasize that the form for filling out the statement is developed by the chief sanitary doctor, and not by the school administration, as is the case with other reporting documents.

Diet control form

The medical staff of the educational institution closely monitors the quantity and quality of food that children receive. Relevant data is entered into the marriage journal and the school diet control sheet, the form of which can be downloaded from the link. This job can't be done catering staff.

Since the maintenance of accounting and reporting documentation is an important condition for rational production control, the food ration control sheet should be systematically filled out in accordance with the menu developed for schoolchildren.

Catering in an educational institution needs effective control tools, one of which is a checklist for monitoring meals at school. In school canteens, not only the administration is responsible for the quality of food, but also:

• marriage commission;
• individual entrepreneur organizing meals for children;
• school health worker;
• employees and the catering manager.

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The course "Organization and quality control in OO" is an effective planning educational activities, quality control of education, adapted programs without violations of the law and unnecessary costs.

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Table of contents [Show]

School food checklist

The diet is calculated based on the age needs of children in vitamins and nutrients. School students are conditionally divided into three age groups, for each of which a daily set of products is calculated. The menu is compiled for students 7-10 years old, teenagers 11-13 and 14-17 years old. It reflects not only lunch, but also breakfasts and meals for schoolchildren from the extended day group.

The name and daily allowance of foodstuffs must be entered in the list of control over the diet at the school, established by the chief sanitary doctor of the Russian Federation.

The document is part of the reporting system along with:

• reports on the chemical composition of products;
• grading logs of finished and raw products;
• a record of the balance of goods and products in the warehouse;
• accumulative statement of consumption and receipt of food;
• a log of the movement of products in the warehouse;
• turnover balance sheet.

According to the established regulations, daily during class time:

• elementary school students spend at least 600 kcal (in 4-5 hours), and therefore a school breakfast - milk or hot - should provide them with at least 500 kcal of energy;
• secondary school students already need 700-800 kcal, since they spend several hours more at school, covering 20-25% of the daily calorie intake;
• high school students should eat a full breakfast and lunch in the 8-10 hours of school to cover 60-70% of their daily calorie requirement.

So that the work of the cerebral cortex in children is not inhibited, the intervals between meals should not be changed. If the rhythm of the functioning of the food glands is disturbed, the teenager will lose his appetite, which can later turn into bulimia.

The principal of the school is responsible for the completeness of coverage and the organization of hot meals in the educational institution. What should be school meals?

1. The energy value, weight and volume of servings, the chemical composition of dishes should correspond to the age characteristics of children.
2. The student's diet should be balanced. Fats, proteins and carbohydrates in it should be present in a ratio of 1:1:4. Depending on gender and age, the daily calorie intake is 1950-2900.
3. The range of food should include a variety of products, which can only be replaced with equivalent ones in terms of energy value, fat and protein content. The menu of the school canteen should include fish or meat dishes (serving size 120-150 g), fruits (120-200 g), vegetables (280-350 g) and dairy products (up to 0.5 l).
4. Only their correct culinary and technological processing can preserve the nutritional and biological value of products.
5. The student's diet should include 4-5 meals. If a student eats four times a day, he should eat a quarter of the daily calorie intake for breakfast, 35% of the norm for lunch, 10-15% for afternoon tea and the rest for dinner.

How to fill out a food ration control sheet?

School meals should provide students with a complete supply of nutrients, vitamins and minerals. To control the quality of nutrition, a reporting system has been developed, responsible employees of the educational institution have been appointed.

A food ration control sheet is a document that is compiled by a food unit technologist or an individual entrepreneur who has assumed responsibility for organizing meals at the school. The principal of the school approves the prepared statement indicating the validity period of the document.

The food ration control sheet at the school, which not every administrator knows how to fill out correctly, has a unified structure and form. In a document in without fail indicates:

1. The name of the food or food group, for example, pasta, bread, fish, meat, cottage cheese.
2. Daily food intake in grams.
3. The actual number of products given out per student by day.
4. The average value of products given out per student.
5. Compliance as a percentage.

The school health worker plays a special role in maintaining the control sheet, who ensures that food entering the school is properly prepared and stored.

Food products must be of high quality and safe, and therefore the dates and conditions of storage, production times are indicated in the relevant documents.

• The physician is obliged to check the availability of all accompanying documents during the reception of products in the catering unit. A school health worker must carry out a marriage with an entry in the marriage journal, indicating the quality of the food and production raw materials entering the canteen.
• The health worker controls the shelf life of perishable products, for which he measures the temperature in refrigeration equipment, entering information into the appropriate journal.
• The doctor is one of the members of the marriage commission, and therefore is obliged to take a sample from the common boiler every day finished products. According to the organoleptic properties, the medical expert evaluates the quality of the dishes that will be served to children. The result of the check is entered in the rejection log.
• The health worker maintains a record of monitoring the quantity and quality of the diet of children, the variety of food raw materials and foodstuffs.

The document is filled out daily so that, upon the fact of a 10-day diet, the administration can provide statistics on the diet of students, a real deviation from the daily norm. The health worker of the school makes comments and notes in the statement, he certifies all the entries made with his signature. The calculation of the products allocated to students is based on the week, day and 10 days.

It is mandatory to compare the real indicators of the allocated products with the average daily norms of school meals.

The statement must strictly comply not only with the regulatory requirements established for the form and content, but also with the norms of laboratory and instrumental control. It is important to emphasize that the form for filling out the statement is developed by the chief sanitary doctor, and not by the school administration, as is the case with other reporting documents.

Diet control form

The medical staff of the educational institution closely monitors the quantity and quality of food that children receive. Relevant data is entered into the marriage journal and the school diet control sheet, the form of which can be downloaded from the link. This work cannot be done by the catering staff.

Since the maintenance of accounting and reporting documentation is an important condition for rational production control, the food ration control sheet should be systematically filled out in accordance with the menu developed for schoolchildren.

The document should be supplemented with a statement of analysis of the used weekly set of products. It indicates episodic replacements of some food products others, if there has been a replacement of the product or the finished dish.

In document:

• products are evaluated that were actually used,
• their compliance with the approved school ration, menu and student diet control log is analyzed.

For more information about school meals, see:

• Organization of school meals.
• Typical violations in the organization of school meals.
• Menu for schoolchildren.
• Paid meals at school: catering for students.

POWER CONTROL

Which of the employees of the educational institution should control the quality and safety of nutrition of students and pupils? How to properly distribute control functions?

Quality control and food safety of children is carried out by a legal entity or an individual entrepreneur providing meals in an educational institution. The head of the school or kindergarten is responsible for the organization and completeness of coverage of children with hot meals.

The quality of incoming products, the correctness of their laying and cooking should be monitored by a medical worker. So, when receiving products at the food unit, it is necessary to check the availability of relevant documents certifying their quality and safety. The documents must indicate the date of production, terms and conditions of storage of products. The accompanying document must be kept until the end of the product sale. To control the quality of incoming products, a medical worker conducts a rejection and makes an entry in the Journal of rejection of food products and food raw materials.

To control the conditions and terms of storage of perishable food products, a medical worker monitors the temperature regimes of storage in refrigeration equipment. For this purpose, thermometers (with the exception of mercury) are used. In the absence of a recording device for monitoring the temperature regime in time, the information is entered in the Logbook of the temperature regime of refrigeration equipment.

The issuance of ready-made food is carried out only after sampling. The evaluation of the quality of dishes is carried out by a marriage commission, which should include at least three people. Including a medical worker, a catering employee and a representative of the administration of an educational institution. Scraping is carried out according to organoleptic indicators, taking a sample directly from the containers in which food is cooked. The result is recorded in the Finished Culinary Products Grading Journal. If the commission reveals a violation of the cooking technology, then the dish is not allowed to be issued until the defects are eliminated. When carrying out grading, it is necessary to pay attention to the weight of portioned dishes: it must correspond to the output of the dish indicated in the layout menu. Also to check compliance technological process a daily sample is taken from each batch of cooked dishes. It is made by a catering employee under the supervision of a medical worker. Portion dishes are selected in full; salads, side dishes, first and third courses - at least 100 g.

The sample is taken from the boiler (from the distribution line) with sterile spoons into a marked sterile (or boiled) glassware with tightly closed glass or metal lids and stored for at least 48 hours (excluding weekends and holidays) in a specially designated place in a refrigerator at a temperature of + 2-6°C.

In addition to the listed functions of a medical worker in schools, he maintains a special record to control the qualitative and quantitative composition of the diet, the range of food products and food raw materials. With the help of this document, the health worker counts the products used (per day per person, on average per week or 10 days) and compares with the average daily food intake. Here is an example of a Diet Control Sheet form:

Also, the task of a medical worker of a school or kindergarten includes daily monitoring of the health status of catering workers and presence during the fortification of dishes.

official source

Sanitary and epidemiological requirements for catering for students in general education institutions, institutions of primary and secondary vocational education. SanPiN 2.4.5.2409-08, approved. Decree of the Chief State Sanitary Doctor of the Russian Federation dated July 23, 2008 No. 45. Pp. 14.1, 14.3–14.11, annexes 10, 11

Sanitary and epidemiological requirements for the device, content and organization of the mode of operation of preschool educational institutions. SanPiN 2.4.1.1249-03, approved. Chief State Sanitary Doctor of the Russian Federation 03/25/2003. P. 2.10

What forms of accounting and reporting documentation should be kept based on the results of production control of nutrition?

An important condition for effective production control in the organization of meals for students or pupils is the complete and timely maintenance of accounting and reporting documentation.

Usually, regulatory documents establish only requirements for the content (not for the form) of certain documents (for example, a production control program), as well as for methods of laboratory and instrumental control. Therefore, as a rule, reporting documents are developed and approved directly by the educational institution.

Often, accounting and reporting forms are created and recommended for use at the level of the subject of the Russian Federation.

In Moscow, the forms of magazines have been developed and approved for use in educational institutions. They are run by schools, kindergartens, as well as enterprises that provide meals for students and pupils.

1. Journal of input control of the good quality of food products (food raw materials) entering the food unit and control of the availability of mandatory documents confirming the quality and safety of food products.

The journal records all food products entering the food unit, indicates the time of their receipt, manufacturer, supplier, batch number and other important details. Each product is evaluated by organoleptic indicators. Also subject to assessment is the compliance of packaging and labeling with the requirements of regulatory documents and the temperature (for perishable, including frozen products) that the products had at the time of shipment. It is recommended to record in the journal the deadline for the sale of products and the actual period for the sale of balances. This is necessary to control compliance with the expiration dates of food products established by manufacturers.

2. Journal of food ration control and acceptance of finished culinary products.

The journal notes the time of preparation of each batch of dishes and culinary products, their names are recorded. In addition to the names of foods and dishes provided in the typical diet, the actual names of the foods that children received on a particular day and meal are indicated.

If “fermented milk drink” is indicated in the diet, its exact name (“Bifilife”, “Bioyogurt”) is recorded in the journal.

Similarly, the names of fruits (“apple”, “apricots”, “grapes”), juices (“fortified apple”, “direct-pressed apple”), etc. are recorded.

Fortified (fortified) food products used in children's nutrition are especially noted.

In order to monitor compliance with the diet, the journal indicates information about the replacements of dishes and culinary products and the reasons for such replacements.

Based on the results of the acceptance of finished culinary products, the journal registers qualitative and quantitative indicators of finished dishes and culinary products, assesses their compliance with the approved technical documentation(technological maps) according to organoleptic indicators, readiness criteria (indicators of correctly conducted culinary processing), the design of dishes and the temperature of the dish during vacation.

3. Journal of visual production control of the catering unit.

It is necessary to register the results of visual inspection of production, storage and amenity premises of the catering unit, assess their compliance with the requirements of regulatory documents, record proposed measures to eliminate comments and violations.

To compare data obtained at different times, as well as to improve the objectivity of control, it is advisable to use evaluation (point) scales. They can be used to assess the sanitary and technical condition of the catering unit and the sanitary maintenance of premises, equipment, etc.

4. Journal of monitoring the state of health of personnel (permission to work).

The journal notes the results of a daily visual examination (hands, pharynx) of personnel carried out by a medical worker before starting work.

It is also recommended to put down marks based on the results of a personnel survey for the absence of cases of intestinal infections (food poisoning) in the family of each employee; keep records of disability certificates for caring for sick family members.

5. Logbook for monitoring food storage conditions and microclimate parameters in the premises of the catering unit.

Required to register the results of temperature and relative humidity measurements in all storage rooms, refrigerated chambers and refrigerated cabinets, to state the compliance (non-compliance) of the measurement results with the requirements of regulatory documents, as well as to record proposals for eliminating identified violations. As an indicator characterizing the working conditions of personnel, the results of temperature measurements in the production premises of the catering unit can be indicated in the journal.

6. Journal of dietary enrichment with micronutrients.

This reporting form is required in the case of fortification of culinary products (usually third courses) carried out at the food unit of an educational institution. The journal can also record the use of fortified (fortified) foods in children's nutrition.

7. Sheet of analysis of the used set of products for the week.

The document is maintained only if there are separate episodic replacements in the actual diet. That is, in the event that deviations from the approved standard diet were made at any meal (replacement of a dish, product, change in bookmark norms or change in output, etc.). The statement analyzes the actual set of products and evaluates its compliance with the set of products, in accordance with the approved diet.

The data in the analysis form is entered on the basis of the diet control log, menu requirements and the accumulative statement.

8. Journal of registration of the results of laboratory and instrumental control carried out by third-party organizations (laboratories).

The journal records all the results of laboratory and instrumental studies, tests, measurements carried out by independent laboratories. Compliance (non-compliance) of the results with the requirements of regulatory documents is also stated and proposals are written to eliminate the identified violations. With a small number of studies, instead of this journal, a binder of protocols with the results of laboratory control can be used.

9. Journal of emergency situations.

Required to register situations that pose a threat to sanitary and epidemiological well-being (power outage, hot water supply, breakdown technological equipment etc.), and all measures taken to eliminate them.

10. Report on the results of production control.

The document analyzes the results of all forms of production control for reporting period(as a rule, a calendar or academic year), proposals are made to eliminate the identified violations and improve the sanitary and epidemiological condition of the facility. Report in progress responsible person and is approved by the head of the basic catering enterprise (educational institution).

Based on the report, a comprehensive plan for sanitary, anti-epidemic and preventive measures(for example, a plan to ensure the quality and safety of products, services) for the coming period.

It should be noted that all of the above documentation is maintained by employees responsible for carrying out control activities in accordance with the production control program.

RESOLUTION of the Chief State Sanitary Doctor of the Russian Federation of July 23, 2008 45 ON THE APPROVAL OF SANPIN 2-4-5-2409-08 (together with ... Relevant in 2018