Sanitary rules for public catering organizations. SES requirements and standards for cafes, restaurants, canteens SES documents for catering

In today’s article we will take a detailed look at the organizational aspects of such a service as coffee to go. A business plan will allow you to understand the main stages of enterprise development. In addition, you will be able to evaluate the profitability of production and calculate the initial investment.

general information

Coffee is considered one of the most popular drinks in the modern world. Russia is no exception. Compared to tea, coffee is more common and in high demand. There are many varieties of the drink, but mainly preference is given to Arabica. Black coffee is obtained by roasting green beans. Due to this, it becomes unique in taste and color. The great popularity of the drink has led to various ideas for the development of the coffee industry in the small business segment.

Today, you can list the cities on your fingertips that do not have coffee shops. They, along with restaurants, snack bars and cafes, are considered one of the most common establishments. Coffee shops belong to the service sector.

In Moscow alone, according to experts, there is a noticeable increase in coffee consumption every year. Every day Muscovites spend about 30 thousand dollars on the purchase of this tonic drink. Experts say that this amount will only increase every year. Coffee displaces other drinks such as tea or juice.

Territory for the “Coffee to Go” project

A coffee point, unlike a regular coffee shop, where visitors can drink drinks only on the premises, has an additional advantage - the ability to take a finished order with them. The fact is that there are a lot of coffee connoisseurs and admirers, but not everyone wants to spend their time in a coffee shop.

Some people want to enjoy their drink in other settings: at home, in the park or on the way to work. Therefore, many people choose to take coffee with them. The business plan of the project should include several fundamental points. These include:

choosing a location for an establishment;
registration with the tax authority (as an individual entrepreneur or LLC);
collection of necessary permits (conclusion of SES, fire protection, etc.);
search for suppliers of raw materials and equipment;
calculation of basic costs, etc.

Start organizing your business by choosing a territory. Give preference to busy areas of the city. If possible, try to locate the “Coffee to Go” in a large store or shopping center. An example of a good choice would be the Coffee House cafe chain.

Their establishments are located in crowded areas. Coffee shops at airports, bus stations, and near educational institutions are also relevant. Choosing a location is of great importance for your business; it will ensure its stability, growth in the number of customers, and therefore greater profits.

Children's cafe as a business

Similar conditions are required in order to draw up a business plan for a children's cafe. The main focus in this type of activity should be on the entertainment program and a special menu. The more interesting and exciting the children’s time is organized, the more likely it is that their parents will bring them here again and recommend the establishment to their friends and family.

When creating a business plan for a cafe for children, it is important not to make a mistake with its capacity. It is necessary to take into account the slightest nuances. The layout of the cafe should be designed in such a way that there is about 5 square meters per person. m.

Furniture needs to be purchased specifically for children - comfortable, practical, light and attractive. If you can’t think of the furnishings for a coffee shop yourself, then in this case it makes sense to invite a competent designer who will turn the room into a fabulous corner.

The approximate financial costs for setting up a children's cafe range from 600 thousand to 1 million rubles. The average bill is 500 rubles. The establishment's payback period occurs within 6-12 months. If you have taken into account all the location rules and done competent advertising, you can count on receiving good income.

Collection of documents and registration

The “Coffee to Go” establishment, the business plan of which we are considering today, must be registered. To do this, a businessman registers as an individual entrepreneur (individual entrepreneur) or forms an LLC (limited liability company). This can be done at your local tax office. The option of registering an individual entrepreneur is the most preferable, as it saves time and money.

One of the important conditions that must be met before opening a coffee shop is obtaining an opinion from the sanitary and epidemiological service. There is a list of standards that apply to catering establishments. These are the requirements:

for placement;
to the organization of sewerage and water supply;
to working conditions in production premises;
to the maintenance and arrangement of premises;
to equipment, utensils and containers, inventory;
to transportation, reception and storage of food products and raw materials;
to the production of products and processing of raw materials;
for the distribution of dishes and the dispensing of culinary products and semi-finished products;
sanitary requirements for the production of confectionery products with cream;
sanitary requirements for the production of soft ice cream;
to carry out measures to combat insects and rodents;
sanitary requirements for personal hygiene of personnel;
to the organization of production control;
to comply with sanitary rules.

All standards that must be observed in a catering establishment are described in detail in Sanpin 2.3.6.1079-01.

You may need a fire inspection permit if the premises are being built from scratch. If you plan to work under a lease agreement, you will not need it. Expect that the coffee shop will be inspected by the SES and fire departments once a year.

Equipment

Before drawing up a business plan for a cafe, you should analyze the market for suppliers of equipment and other technical materials for the establishment. Choose professional equipment. This is especially true for coffee makers. Italian models have proven themselves well. Compared to conventional household machines, they are much more expensive, but this is not an expense item on which you need to save. Professional foreign equipment will serve you for many years. It's easy to purchase.

When starting to prepare documents for opening a catering establishment, you need to carefully study the SES norms for catering, and the norms have remained virtually unchanged in 2017. Most often, only the wording changes, but the essence remains the same. Or they make additional clarifications to avoid confusion.

The SES standards for catering include 16 sections, plus applications:

general provisions and scope;
requirements for the placement of cafes and restaurants;
to water supply and sewerage for cafes and restaurants;
working conditions in production premises in cafes and restaurants;
to the arrangement and maintenance of cafes and restaurants;
to equipment, inventory, utensils in cafes and restaurants;
to transportation and storage of raw materials, food products in cafes and restaurants;
to the processing of raw materials and production of products in cafes and restaurants;
to the distribution of dishes and the sale of semi-finished products and culinary products in cafes and restaurants;
sanitary requirements for the production of confectionery products with cream in cafes and restaurants;
sanitary requirements for the production of soft ice cream in cafes and restaurants;
measures to combat insects and rodents in cafes and restaurants;
sanitary requirements for personal hygiene of restaurant and cafe staff;
organization of production control in cafes and restaurants;
requirements for compliance with sanitary rules in cafes and restaurants;
requirements for temporary catering organizations (tents, vans);
applications to SanPin 2.3.6.1079-01.

As can be seen from the list, the sanitary and epidemiological standards for public catering include an impressive list, but it is following all the requirements that will bring success to your business.

Obtaining permission from the SES for catering

Obtaining the necessary documents sometimes takes several months, sometimes longer, so an SES permit for public catering can often be obtained approximately simultaneously with a license for the retail sale of alcohol. This is due to the fact that their package of documents is almost the same. The SES permit is issued upon availability of the following documents:

Constituent documents of the organization;
Lease agreement or certificate of ownership of the premises;
Conclusion of the SES;
Conclusion of the State Fire Service (fire service);
KKM accounting card;
Agreement for waste removal.

SES requirements for public catering 2017

The requirements put forward by the SES for public catering are somehow striking from year to year, they do not change, most often there are amendments in the formations, the article will describe the main requirements as of 2016.
So, the SES requirements are a whole set of fairly strict sanitary rules and every businessman working in the catering industry is required to know them thoroughly. Because failure to comply with them leads to penalties and loss of reputation.

The requirements of the sanitary and epidemiological station for public catering are not a set of unreasonably inflated requirements. They are quite high, but you won’t be able to get around them or follow them every once in a while. Such areas do not tolerate concessions. Nutrition is the fuel of human life; there should be no neglect.

The most important requirements of the SES for public catering are highlighted and presented here; violation of these very rules catches the eye when checking your establishment.

There are two types of enterprises related to public catering, they are prescribed in the legislation as follows:

Enterprises that produce semi-finished products from products. This applies to special workshops that prepare semi-finished products in advance. Factories or combines specializing in the sale of finished products.
Catering establishments that are engaged in the sale of prepared food. Those who have the right to work with raw materials (canteens, restaurants, etc.), with semi-finished products (buffets, cafes, restaurant carriages, etc.).

But there are still SES requirements that can limit the operation of some enterprises, not allowing them to have their own production; these include some types of canteens, bars, points of sale of culinary and semi-finished products.
The organization of the preservation of perishable products at these types of enterprises is no different and involves the use of special equipment that meets the requirements of the SES and maintains the required temperature.
When the SES visits a site, the first thing it does is check the relevant requirements.
Do not violate the rules of the neighborhood, storage and defrosting conditions, etc.

Conclusion of the SES for catering

In order to obtain an SES conclusion for catering, you will need to provide the following documents:

certificate of registration of the organization;
lease contract;
assortment list of products sold in 3 copies;
sanitary passports - for the facility and for transport, if it will be used;
an agreement with some service for disinfection (insect control) and deratization (rodents);
disinfection log registered with the SES;
waste removal agreement;
a project for redevelopment or reconstruction of the premises, agreed upon with the SES, if any;
medical records for all employees with all tests performed.

Among other things, you need to notify Rospotrebnadzor about the start of activity.
You can entrust the collection of documents to special companies, but you will still have to familiarize yourself with the list of required documents, at least to regulate and check the process of collecting the necessary papers.

SES rules for catering

Compliance with the requirements will help your establishment gain and maintain its reputation.
SES rules for public catering include an extensive list of compliance with a whole list of regulations. You can purchase their printed version (it should still be available for review at the enterprise) or study the electronic version.

Magazines in public catering for SES

In every establishment engaged in public catering, it is necessary to have accounting logs.

Magazines in public catering for SES, which are necessary first of all:

receipt and consumption of disinfectants;
cleaning and disinfection measures for cafe air ventilation and air conditioning systems;
accounting for legal checks faces;
reject log;
taking into account the temperature regime of refrigeration equipment;
temperature and humidity control;
accounting for general cleaning;
carrying out disinfection of refrigeration equipment;
washing and disinfecting equipment;
biowaste accounting;
control of the operation of sterilizers form 257 y
accounting for disinfection, disinfestation and deratization;
incoming control (developed for incoming meat and fish raw materials);
accounting for production control in public catering;
registration of emergency situations;
on safety precautions;
production and technical control, approved by the SES for catering.

SES documents for catering

When opening your establishment, you need to have the following SES documents for catering:

Notification of the start of production activities;
Production control program (PPC) for public catering;
Certificate of registration of LLC or individual entrepreneur;
Lease agreements (if necessary, also renting a cafe parking lot, an extension), for following the PPK, facility certification services;
Positive decision of the fire inspection;
Foundation Agreement;
Set of rules;
Resolution on the appointment of gen. directors;
Cafe schedule approved by the general. director;
Certificate of the State Statistics Committee;
Extract from the Unified State Register;
Certificate of registration;
Certificate of ownership of property;
Conclusion SES cafe.

SES permit for catering

If you plan to engage in the catering industry, then you must have permission from the SES for catering; for this you need to provide a package of documents:

a copy of the certificate of state registration of individual entrepreneur or legal entity. persons (OGRN);
extract from the Unified State Register of Legal Entities or Unified State Register of Individual Entrepreneurs;
a copy of the tax registration certificate (TIN);
a lease agreement for premises or a certificate of ownership of it;
previous conclusion of the SES for the implementation of this type of activity (if it was issued);
production flow chart, facility capacity, list of installed and proposed for installation equipment;
design documentation (if there were changes), also a design of ventilation communications (passport for the ventilation system);
floor explication of premises and BTI plan;
conclusion of the SES on the compliance of the design documentation (if available).
agreement on garbage removal (if necessary).

If all this documentation is available, the SES of public catering is checked and, on the basis of this, a sanitary and epidemiological conclusion is issued.

January 25, 2017, 21:30, question No. 1513115 Sofia, St. Petersburg

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Lawyers' answers (3)

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Hello.

The main thing is compliance with those regulations, SaNPins, Snips, etc. documentation that relates directly to the premises, storage and preparation of products, ventilation, fire safety. The question here is very broad and requires detailed study, taking into account what kind of object and where it will be located specifically in the building.

Documents that specify the requirements:

Resolution of the Chief State Sanitary Doctor of the Russian Federation dated November 8, 2001 N 31
(as amended on March 31, 2011)
“On the implementation of sanitary rules”
(together with “SP 2.3.6.1079-01. 2.3.6. Public catering organizations. Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them. Sanitary and epidemiological rules”, approved by the Main State Sanitary doctor of the Russian Federation 06.11.2001)

"GOST 30389-2013. Interstate standard. Catering services. Catering establishments. Classification and general requirements"
(together with the “Minimum requirements for public catering enterprises (facilities) of various types”)

Decision of the Customs Union Commission dated 09.12.2011 N 880
(as amended on June 10, 2014)
“On the adoption of the technical regulations of the Customs Union “On food safety”
(together with “TR CU 021/2011. Technical Regulations of the Customs Union. On food safety”)

Resolution of the Chief State Sanitary Doctor of the Russian Federation dated 09/07/2001 N 23
(edited on 05/03/2007)
“On the implementation of the Sanitary Rules”
(together with “SP 2.3.6.1066-01. 2.3.5. Trade enterprises. Sanitary and epidemiological requirements for trade organizations and the circulation of food raw materials and food products in them. Sanitary and epidemiological rules”, approved by the Chief State Sanitary Doctor of the Russian Federation 06.09. 2001)
(Registered with the Ministry of Justice of the Russian Federation on September 28, 2001 N 2956)

Plus, fire safety standards must be observed.

“SNiP 21-01-97*. Fire safety of buildings and structures"
(adopted and put into effect by Resolution of the Ministry of Construction of the Russian Federation dated February 13, 1997 N 18-7)

Rospotrebnadzor will need to be notified of the start of activities; this is stated in Decree of the Government of the Russian Federation dated July 16, 2009 N 584

That is, you monitor the quality of food products, obtain safety certificates for products, or do it yourself if you have your own production. There should be refrigerators for food, tables for cutting, packaging, etc.

In the first 2 documents there is a classification by type of public catering and requirements for them, so as not to quote all the documents, you need to study them, they are not very extensive, but there are many requirements for sewerage and water supply, a toilet for visitors if not in the business center.

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Arbitration practice shows that public catering establishments are regularly brought to administrative liability for violating sanitary rules. Let's consider the main provisions of the sanitary and epidemiological requirements for food establishments.

Clause 1 of Art. 17 of Federal Law N 52-FZ establishes that when organizing food for the population in specially equipped places (canteens, restaurants, cafes, bars, etc.), including when preparing food and drinks, storing and selling them to the population, to prevent the occurrence and the spread of infectious diseases and mass non-infectious diseases (poisonings), sanitary rules must be followed.

Violation of sanitary and epidemiological requirements for the organization of catering for the population in specially equipped places (canteens, restaurants, cafes, bars and other places), including during the preparation of food and drinks, their storage and sale to the population, in accordance with Art. 6.6 of the Code of Administrative Offenses of the Russian Federation entails the imposition of administrative penalties:

For officials - from 2,000 to 3,000 rubles. or administrative suspension of activities for up to 90 days;

For legal entities - from 20,000 to 30,000 rubles. or administrative suspension of activities for up to 90 days.

Note that individual entrepreneurs who have committed administrative offenses, by virtue of Art. 2.4 of the Code of Administrative Offenses of the Russian Federation, bear responsibility as officials, unless otherwise established by this code.

In addition, according to paragraphs. 2 p. 1 art. 51 of Federal Law N 52-FZ, chief state doctors and their deputies are endowed, among other things, with the authority to bring claims to the arbitration court in case of violation of sanitary legislation. In accordance with Art. 1065 of the Civil Code of the Russian Federation, the danger of causing harm in the future may be the basis for filing a claim by Rospotrebnadzor to prohibit activities that create such a danger. This is exactly the situation that was dealt with by the judges in the Resolution of the Federal Antimonopoly Service NWO dated December 19, 2008 N A56-15279/2008.

Public catering establishments must comply with the requirements of the Sanitary Rules SP 2.3.6.1079-01 (hereinafter referred to as the Sanitary Rules). Their effect extends to existing, under construction and reconstructed catering organizations, regardless of their form of ownership and departmental affiliation, including the preparation of food and drinks, their storage and sale to the public (clause 1.2 of the Sanitary Rules). This document defines the basic sanitary and hygienic standards and requirements for the placement, arrangement, layout, sanitary and technical condition, maintenance of organizations, conditions of transportation, acceptance, storage, processing, sale of food raw materials and food products, technological production processes, as well as working conditions , compliance with the rules of personal hygiene of workers (clause 1.2 of the Sanitary Rules). Let's consider the main provisions of the Sanitary Rules.

Accommodation requirements...

Established in ch. II Sanitary Rules. The placement of organizations, the provision of land plots, the approval of design documentation for construction and reconstruction, and commissioning are allowed if there is a sanitary and epidemiological conclusion on their compliance with sanitary rules and standards.

Catering enterprises should not worsen the living, recreation, treatment, and working conditions of people. Production workshops are not recommended to be located in basements and semi-basements. In non-residential premises of residential buildings (except for dormitories), it is allowed to place establishments with a total area of no more than 700 square meters. m with a number of seats no more than 50. At the same time, residential buildings must have entrances and emergency exits isolated from the residential part of the house. Raw materials and products should not be accepted from the courtyard of a residential building, where windows and entrances to apartments are located. Loading should be done from the ends of residential buildings that do not have windows, from underground tunnels on the side of highways if special loading rooms are available.

Food establishments should not provide premises for housing, keep domestic animals and birds, or carry out work and services not related to their activities. There should be no unauthorized persons in production and warehouse premises.

Garbage and food waste must be collected in separate containers with lids (or other specially closed structures) installed on hard-surfaced areas that exceed the base area of the containers by 1 m in all directions. They must be emptied when no more than 2/3 of their volume is filled, and then cleaned and disinfected using products approved by Rospotrebnadzor. The waste disposal site must be located at a distance of at least 25 m from residential buildings, playgrounds and recreation areas. It is recommended to provide temporary parking areas for staff and visitors on the territory of the establishment, placing them on the side of the roadway, but not in the courtyards of residential buildings. The territory of the catering establishment must be landscaped and kept clean.

Water supply and sewerage

Catering establishments, regardless of their form of ownership, capacity, or location, are equipped with internal water supply and sewerage systems (Chapter III of the Sanitary Rules). For water supply, they are connected to a centralized water supply system, and in its absence, an internal water supply system is equipped with water intake from an artesian well, wells, and drains. The quality of water in the establishment's water supply systems must meet the hygienic requirements for the water quality of centralized drinking water supply systems and non-centralized water supply. The use of imported water is prohibited. The amount of water used by the organization must fully meet its needs.

Production workshops are equipped with sinks with hot and cold water and mixers to prevent hands from getting dirty after washing. If there is no hot or cold water, the operation of the establishment must be suspended. Industrial and household wastewater is discharged in compliance with the relevant sanitary rules into the centralized sewer system, and in its absence - into the system of local sewage treatment facilities. Production equipment and washing baths are connected to the sewer network with an air gap of at least 20 mm from the top of the receiving funnel. All permanent establishments must be equipped with toilets and sinks for washing the hands of visitors. Temporary fast food establishments (pavilions, tents, vans, etc.) are recommended to be located in places equipped with public toilets. It is forbidden to combine toilets for staff and visitors. In the vestibule of the staff toilet there should be a separate tap with a mixer at a level of 0.5 m from the floor for drawing water intended for washing floors, and a drain ladder with a slope towards it.

Working conditions in production premises

The state of the microclimate of production premises and premises for visitors must comply with the hygienic requirements for the microclimate of production premises (Chapter IV of the Sanitary Rules). Premises (production, auxiliary, sanitary) are equipped with supply and exhaust ventilation in accordance with the requirements of current standards and regulations. During the cold season, loading rooms, expedition rooms, and lobbies are equipped with thermal curtains to prevent the entry of outside air. The installation and ventilation equipment of the establishment should not worsen the living conditions and stay of people in residential buildings, premises and buildings for other purposes. In food establishments, it is preferable to use water heating systems.

At the same time, heating devices must be regularly cleaned of dust and dirt and not placed near refrigeration equipment. In all production, warehouse, sanitary and administrative premises, natural and artificial lighting must comply with the established requirements as well as the requirements of these rules. At the same time, natural light is used as much as possible.
Arrangement and maintenance of premises The set and area of premises must correspond to the capacity of the food establishment and ensure compliance with sanitary rules and regulations (Chapter V of the Sanitary Rules). Technological equipment must be placed in such a way that free access to it is ensured and safety rules are observed.

In industrial premises, walls to a height of at least 1.7 m are finished with tiles or other materials that can withstand wet cleaning and disinfection, ceilings are plastered, whitewashed or finished with other materials, floors are made of impact-resistant materials that prevent slipping, and they must have slopes towards drains . The ceilings and walls of production and auxiliary premises of confectionery shops are painted as needed, but at least once a year. Breakable objects, mirrors, and indoor plants cannot be stored in production workshops.

In warehouses, walls and ceilings are plastered and whitewashed, and walls up to a height of at least 1.7 m are painted with moisture-resistant paint for interior work. Floors must be impact-resistant with sealing of the interfaces of building structures with fine-mesh metal mesh, steel sheet or cement-sand mortar with long metal shavings. Along the paths for loading raw materials and food products, floors in warehouses and production facilities should not have thresholds. The loading room is equipped with a platform and canopy.

Dining areas must be decorated with materials that are resistant to sanitary treatment and disinfection. Decorative panels of heating systems must be metal and easily removable. Interior decoration of premises must be made from materials approved by Rospotrebnadzor.

All premises must be kept clean by routine cleaning at all times, on a timely basis and as necessary. The production workshops are wet cleaned daily using detergents and disinfectants. The dining table must be cleaned after each visitor. At least once a month it is necessary to carry out general cleaning and disinfection, and, if necessary, disinfestation and deratization of premises. Industrial, warehouse, auxiliary premises, and toilets are cleaned with separate equipment (for toilets - with signal coloring), which is stored in specially designated areas, as close as possible to the cleaning areas. After cleaning, all equipment is washed using detergents and disinfectants and dried. To prevent the occurrence of infectious diseases, workplaces should be cleaned by the workers themselves, and not by cleaners. The toilet must be cleaned by special personnel. Personnel must be provided with cleaning equipment, rags, detergents and disinfectants (approved by Rospotrebnadzor) in sufficient quantities.

Equipment, inventory, utensils and containers

The catering establishment must be provided with the necessary equipment and supplies in sufficient quantities (Chapter VI of the Sanitary Rules). Technological equipment, inventory, utensils, containers must be made of materials approved by Rospotrebnadzor. When operating technological equipment, it is necessary to prevent contact between raw and ready-to-eat products. As equipment becomes dirty and after work is completed, it must be sanitized. At the end of work, production tables are thoroughly washed using detergents and disinfectants and then wiped with a dry, clean cloth. It is important to remember that cutting equipment must have special markings in accordance with the product processed on them: “SM” - raw meat, “SR” - raw fish, “CO” - raw vegetables, “VM” - boiled meat, “VR” - boiled fish, "VO" - boiled vegetables, "MG" - meat gastronomy, "Greens", "KO" - pickled vegetables, "Herring", "X" - bread, "RG" - fish gastronomy.

After each technological operation, cutting equipment (knives, boards, etc.) is mechanically cleaned, washed with hot water and detergents, and rinsed with hot running water. It is stored in a specially designated place. The block for cutting meat is installed on a crosspiece or a special stand, fastened with metal hoops. Every day, at the end of the work, it is cleaned with a knife, sprinkled with salt, and, as necessary, it is cut down and planed. It is recommended to use stainless steel utensils for preparing and storing prepared food. Aluminum and duralumin utensils are used only for cooking and short-term storage of food. Do not use dishes with cracks, chips, broken edges, deformed, or damaged enamel.

It is recommended to equip food establishments with modern dishwashers with a sterilizing effect for mechanized washing of dishes and cutlery. If the dishwasher fails and there are no conditions for manual washing, the enterprise should not operate. If washing dishes is carried out manually, three-section baths are required for tableware, and two-section baths for glassware and cutlery. Tableware in two-section baths is only allowed to be washed in establishments with a limited assortment. In beer bars, mugs, glasses, glasses are washed with hot water at least 45-50 ° C using detergents and disinfectants and rinsed using syringe units.

By hand, tableware is washed as follows: food residues are removed, washed in water with the addition of detergents in the first section of the bath, then in the second bath in water with a temperature of at least 40 ° C and with detergents in an amount half as much as in the first bath Next, the dishes are rinsed in the third section with hot running water at a temperature of at least 65° C using a flexible hose with a shower head and dried on lattice shelves and racks. At the end of the working day, all tableware and cutlery are disinfected. Washing kitchen utensils in a two-section bath differs from washing in a three-section bath in the second stage and in that they are washed with brushes. Cutlery is washed by hand using detergents, rinsed in running water and calcined in ovens, bakers, and dry-heat ovens for 10 minutes. After finishing work, brushes for washing dishes are cleaned, soaked in hot water at a temperature of at least 45 ° C with the addition of detergents, disinfected (or boiled), washed with running water, dried and stored in a specially designated place.

Clean kitchen utensils and utensils are stored on racks at a height of at least 0.5 m from the floor, tableware - in closed cabinets or on bars, cutlery is stored in the hall with handles up in special cassette boxes that are sanitized daily. It is not permitted to store cutlery loosely on trays. Trays for visitors are wiped with clean napkins after each use, and at the end of work they are washed with hot water with detergents and disinfectants, rinsed with warm running water and dried. They are stored in specially designated areas on the sales floor, separate from used trays.

Recyclable containers are washed in specially designated rooms equipped with bathtubs or washing machines, using detergents. In the washing departments, instructions on the rules for washing dishes and equipment should be posted, indicating the concentrations and volumes of detergents and disinfectants used.

Transportation, reception and storage of raw materials and food products.

Regulated by Ch. VII Sanitary Rules. Transportation of raw materials and food products, in order to prevent the occurrence and spread of mass infectious diseases, is carried out by special, clean transport, for which a sanitary passport has been issued in the prescribed manner. The cargo must be accompanied by persons wearing sanitary clothing (robe, mitten, etc.) and, if available, them a personal medical record with marks on the completion of medical examinations, the results of laboratory tests and the completion of professional hygienic training and certification. The body of the vehicle must be upholstered on the inside with material that can be easily sanitized and equipped with shelving.

Perishable and especially perishable products are transported by refrigerated or isothermal transport; culinary and confectionery products are transported in transport specially designed for these purposes in marked and clean containers. In this case, the container is marked in accordance with the regulatory and technical documentation corresponding to each type of product. Raw materials and finished products should not come into contact with each other during transportation. The sale of products outside a food establishment in consumer packaging is carried out subject to the availability of information provided for by the current hygienic requirements for the quality and safety of food raw materials and food products. Incoming raw materials and products must also comply with the requirements of regulatory and technical documentation, be accompanied by documents confirming their quality and safety, and be in a serviceable, clean container.

Products are stored in manufacturer’s containers (barrels, boxes, flasks, cans, etc.), and, if necessary, transferred to clean containers labeled in accordance with the type of product. Products without packaging are weighed in containers or on clean paper. It is necessary to store products according to their types: dry (flour, sugar, cereals, pasta, etc.), bread, meat, fish, milk and fat, gastronomic, vegetables and fruits.

Raw materials and finished products should be stored in separate refrigerators. In small enterprises, if there is only one chamber, as well as in the chamber for a daily supply of products, their joint short-term storage on separate shelves and racks is allowed. Products must be stored in compliance with the rules of commodity proximity, storage standards, expiration dates and storage conditions. For example, products with a specific odor (spices, herring) are stored separately from products that perceive extraneous odors (butter, cheese, eggs, tea, salt, etc.). Particularly perishable products are stored in accordance with the hygienic requirements for conditions and shelf life.

Storage conditions (place) of certain types of products the following:

Chilled meat carcasses, half carcasses, quarters are hung on hooks so that they do not come into contact with each other, with the walls and floor of the room;

Frozen meat - on racks or counters;

By-products, frozen fish (fish fillets) - in supplier containers on racks or stock shelves;

Frozen or chilled poultry - in supplier containers on racks or stock racks, stacked. For better air circulation, it is recommended to lay slats between the boxes;

Sour cream, cottage cheese - in a container with a lid (spoons, spatulas cannot be left in containers with cottage cheese and sour cream);

Butter - in original containers or in bars, wrapped in parchment, in trays;

Ghee butter - in manufacturer's containers;

Large cheeses - without containers on clean shelves. When laying them, they are laid one on top of the other with cardboard or plywood;

Small cheeses - in consumer packaging on shelves or racks;

Prepared meat products (sausages, hams, frankfurters, sausages) - in supplier containers or production containers;

Eggs in boxes - on shelves in dry, cool rooms, egg powder - in a dry room, melange - at a temperature not exceeding - 6 ° C;

Cereals and flour - in bags on shelves in stacks at a distance to the floor of at least 15 cm;

Pasta, sugar, salt - in supplier’s containers on racks or counters;

Tea and coffee - on shelves in dry, ventilated areas;

Bread (rye and wheat separately) - on shelves, in cabinets in a separate pantry. Doors in cabinets must have openings for ventilation. Crumbs are swept away from the shelves of cabinets with special brushes, and at least once a week the shelves are thoroughly wiped with a 1% solution of acetic acid;

Potatoes and root vegetables - in a dry, dark room, cabbage - on separate shelves, in chests, pickled, salted vegetables - in barrels, at a temperature not exceeding 10 ° C;

Fruits and greens - in boxes in a cool place at a temperature not exceeding 12° C;

Frozen vegetables, fruits, berries - in supplier containers in low-temperature refrigeration chambers.

The label of each container, which indicates the expiration date of this type of product, is retained until the product is completely used.

Processing of raw materials and production of products

Chapter VIII of the Sanitary Rules establishes requirements for the processing of raw materials and production of products. The preparation of dishes, culinary and confectionery products requires adherence to the flow of technological processes. When developing new recipes, when making changes to existing ones associated with changes in production technology of recipes, the use of new, non-traditional raw materials, when revising the expiration dates and storage conditions of food products, the use of new materials and equipment that may affect the safety indicators of finished products, formulations require a sanitary and epidemiological certificate from Rospotrebnadzor.

Products are prepared in batches according to demand and sales. Raw and finished products are processed separately in specially equipped workshops, and in their absence, in the same room on different tables.

Here are some shelf life periods for raw materials and products established by this chapter. For example:

Minced meat is stored for no more than 6 hours at a temperature of + 2 to + 4 ° C. In the absence of cold storage of minced meat is prohibited;

Undressed salads and vinaigrettes are stored at a temperature of + 4 +/- 2° C for no more than 6 hours. They should be seasoned immediately before release;

Salads from fresh vegetables, fruits and herbs are prepared in batches according to demand;

Boiled meat, poultry and offal for first and second courses are cut into portions, poured with broth, and boiled for 5-7 minutes. and stored in the same broth at a temperature of + 75 ° C until release for no more than 1 hour;

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.

To prevent the occurrence and spread of infectious diseases and mass poisonings, in food establishments it is prohibited:

Production and sale of products from meat trimmings, pork sides, diaphragm, blood, rolls from the pulp of heads;

Making pasta in naval style;

Using cottage cheese from unpasteurized milk;

Preparation of canned vegetables, meat, fish, mushrooms in airtight containers;

Preparation of dried and dried fish;

Production of dry mushrooms, etc.

The preparation and sale of semi-finished products, smoked meat products, chickens and ducks, salted and smoked fish, salted and pickled vegetables without hermetically sealed packaging, kvass, bread, as well as other food products are allowed if there is a sanitary and epidemiological conclusion from Rospotrebnadzor. The preparation and sale of jellies and pates, jellied meat, poultry, fish, pancakes and pies with minced meat and liver and other products of increased epidemic risk are also allowed if there is a sanitary and epidemiological conclusion.

Such a conclusion is also required when preparing dishes on grills, braziers, grates, and cauldrons. in recreation areas and on the streets, subject to the production of semi-finished products in stationary food establishments. This also requires:

A pavilion connected to water supply and sewerage networks, refrigeration equipment for storing semi-finished products;

In the base establishment there are conditions for processing equipment, containers;

Employees have a personal medical record with the necessary marks;

Conditions for employees to comply with personal hygiene rules.

For frying you need to use wood or ready-made charcoal, metal skewers, and for vacation - disposable dishes and cutlery. It is necessary to fry immediately before sale.

Distribution of dishes and distribution of semi-finished products and culinary products

The necessary procedure is established in Chapter. IX Sanitary Rules. The quality assessment of semi-finished products, dishes and culinary products must be carried out daily, indicating the time of manufacture of the product, its name, the results of an organoleptic assessment (including assessment of the degree of readiness), the time of permission to distribute (sell) the product, the name of the manufacturer and the person who conducted the assessment.

When serving, 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. On a hot plate or steam table, the first and second courses can be stored no more than 2-3 hours from the moment of production. Salads, vinaigrettes, gastronomic products, and other cold dishes and drinks must be displayed in portioned form in a refrigerated display counter and sold within one hour.

The next day it is forbidden to leave b:

Salads, vinaigrettes, pates, jellies, jellied dishes, products with cream and other particularly perishable cold dishes (except for those types for which the shelf life has been extended by Rospotrebnadzor in the prescribed manner);

Milk, cold, sweet, puree soups;

Portioned boiled meat for first courses, pancakes with meat and cottage cheese, minced meat, poultry, and fish products;

Sauces, omelettes, mashed potatoes, boiled pasta;

Drinks of our own production.

In exceptional cases, the remaining food is cooled and stored at a temperature of + 4 +/- 2 ° C for no more than 18 hours (with a mandatory mark). Before sale, it is tasted, again subjected to heat treatment and tasted again. At the same time, the period for selling such food should not exceed one hour. Freshly prepared food should not be mixed with leftovers from the previous day.

Ready meals are served in clean, dry containers. The reuse of disposable tableware is prohibited. Finished products are transported (if necessary) in thermoses and in specially designated, well-washed containers with tight-fitting lids. At the same time, the shelf life of hot dishes in thermoses should not exceed 3 hours (including the time of their transportation).

Measures to combat insects and rodents

In public catering establishments, the presence of insects and rodents is unacceptable (clause 12.1 of the Sanitary Rules). To combat them, modern and effective means approved by Rospotrebnadzor are used. To kill flies, the use of products such as adhesive tapes and surfaces is not allowed.

The necessary measures are taken in accordance with the hygienic requirements for disinfection and disinfestation work.

Personal hygiene of staff

Sanitary requirements for personal hygiene of personnel are regulated by Ch. XIII Sanitary Rules. Persons entering a catering establishment for work undergo preliminary upon admission and periodic medical examinations, professional hygienic training and certification in the prescribed manner. Without training and certification, graduates of higher, secondary and special educational institutions are allowed to work during the first year after graduation. Before practical training, students must undergo a medical examination and hygienic training in the prescribed manner.

The results of medical examinations, information about past infectious diseases, and a note on completion of hygienic training and certification are entered into the personal medical record.

Catering company workers obliged:

Leave outerwear, shoes, hats, and personal items in the dressing room;

Before starting work, wash your hands thoroughly with soap, put on clean sanitary clothing, tuck your hair under a cap, headscarf, or put on a special hair net;

Work in clean sanitary clothing, change it when soiled;

When visiting the toilet, take off sanitary clothing in a specially designated place, and after visiting the toilet, wash your hands thoroughly with soap;

If signs of a cold or intestinal dysfunction, as well as suppuration, cuts, burns, appear, notify the administration and contact a medical facility for treatment;

Report all cases of intestinal infections in the employee’s family;

When making dishes, culinary products and confectionery, remove jewelry, watches and other breakable items, cut your nails short and do not varnish them, do not fasten your work clothes with pins;

Do not smoke or eat in the workplace (eating and smoking should be done in a specially designated room or place).

Mechanics and other workers involved in repairs in production and warehouse premises work in workshops in clean sanitary (or special) clothing and carry tools in special closed boxes. When carrying out work, it is necessary to avoid contamination of raw materials, semi-finished products and finished products. Every establishment must have a first aid kit with a set of medications for first aid.

Production control

In accordance with the Sanitary Rules SP 1.1.1058-01, production control must be organized in all public catering establishments, regardless of their form of ownership. Laboratory tests on microbiological indicators should also be carried out. The procedure and frequency of production control, including laboratory tests, are established by the enterprise in agreement with Rospotrebndzor (clause 14.3 of the Sanitary Rules).

By letter dated April 13, 2009 N 01/4801-9-32, Rospotrebnadzor sent standard programs for conducting production control (including at public catering establishments) to inform business entities and management. The note to the Approximate Model Program of Laboratory and Instrumental Research within the framework of production control at public catering establishments indicates that the presented plan for minimal laboratory and instrumental research is one of the sections of the Production Control Program developed by a legal entity or individual entrepreneur in accordance with the requirements of technical regulations, state sanitary and epidemiological rules and other regulatory legal acts. At public catering facilities selling non-perishable food products in industrial packaging and (or) alcoholic drinks (bars, glass bars, etc.), laboratory and instrumental research is not required as part of production control.

Compliance with sanitary rules

In accordance with clause 15.1 of the Sanitary Rules, the head of a public catering establishment must ensure:

Availability of these sanitary rules at each enterprise and compliance with their requirements by all employees;

Organization of production and laboratory control;

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 and hygienic training and certification;

Availability of personal medical records for each employee and timely completion of preliminary admission and periodic medical examinations;

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 bodies and institutions of Rospotrebnadzor;

Availability of a sanitary register of the established form;

Daily maintenance of the necessary documentation (defect logs, personnel inspection logs for pustular and acute respiratory diseases, quality control logs of frying fats, etc.)

Working conditions for workers in accordance with current legislation, sanitary rules, hygienic standards;

Organization of regular centralized washing and repair of sanitary and special clothing;

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

Carrying out disinfection, disinfestation and deratization measures;

Availability of first aid kits and their timely replenishment, etc.

Compliance with sanitary rules is mandatory for citizens, individual entrepreneurs and legal entities (Article 39 of Federal Law No. 52-FZ).

V.A. Kuznetsova, expert of the magazine "Public catering enterprises: accounting and taxation". Journal "Public catering enterprises: accounting and taxation", N 3, March 2010.

Documentation:

*(1) Resolutions of the FAS MO dated October 21, 2009 N KA-A41/10498-09, FAS UO dated November 2, 2009 N F09-8458/09-S1, dated January 27, 2009 N F09-10591/08-S1.

*(2) Federal Law of March 30, 1999 N 52-FZ “On the sanitary and epidemiological welfare of the population.”

*(3) Put into effect by Decree of the Chief State Sanitary Doctor of the Russian Federation dated November 8, 2001 N 31.

*(4) Sanitary and epidemiological rules and regulations "Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control. SanPiN 2.1.4.1074-01", put into effect by Resolution of the Chief State Sanitary Doctor of the Russian Federation dated September 26, 2001 N 24 .

*(5) Sanitary and epidemiological rules and standards "Hygienic requirements for the quality of water from non-centralized water supply. Sanitary protection of sources. SanPiN 2.1.4.1175-02", put into effect by Resolution of the Chief State Sanitary Doctor of the Russian Federation dated November 25, 2002 N 40.

*(6) "Hygienic requirements for the microclimate of industrial premises. Sanitary rules and regulations. SanPiN 2.2.4.548-96", approved. Resolution of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation dated October 1, 1996 N 21.

*(7) Building codes and regulations of the Russian Federation "SNiP 23-05-95. Natural and artificial lighting", approved. Resolution of the Ministry of Construction of the Russian Federation dated 02.08.1995 N 18-78.

*(8) Order of Rospotrebnadzor dated May 20, 2005 N 402 “On personal medical records and sanitary passports.”

*(9) Order of the Ministry of Health of the Russian Federation dated June 29, 2000 N 229 “On professional hygienic training and certification of officials and employees of organizations.”

*(10) Resolution of the Chief State Sanitary Doctor of the Russian Federation dated November 14, 2001 N 36 “On the implementation of Sanitary Rules” (together with the Sanitary and Epidemiological Rules and Standards “Hygienic requirements for the safety and nutritional value of food products. SanPiN 2.3.2.1078-01” , approved by the Chief State Sanitary Doctor of the Russian Federation on November 6, 2001).

*(11) Resolution of the Chief State Sanitary Doctor of the Russian Federation dated May 22, 2003 N 98 “On the implementation of Sanitary and Epidemiological Rules and Standards SanPiN 2.3.2.1324-03” (together with the Sanitary and Epidemiological Rules and Standards “Hygienic Requirements for Expiration Dates and storage conditions for food products. SanPiN 2.3.2.1324-03", approved by the Chief State Doctor of the Russian Federation on May 21, 2003).

*(12) Appendix 1 to SanPiN 2.3.2.1324-03.

*(13) "Sanitary and epidemiological requirements for the organization and implementation of disinfection activities. SP 3.5.1378-03", approved. Chief State Sanitary Doctor of the Russian Federation 06/07/2003.

*(14) "Sanitary and epidemiological requirements for deratization. SP 3.5.3.1129-02", approved. Chief State Sanitary Doctor of the Russian Federation 07/12/2002.

*(15) "Sanitary and epidemiological requirements for the organization and implementation of pest control measures against synanthropic arthropods. SanPiN 3.5.2.1376-03", approved. Chief State Sanitary Doctor of the Russian Federation 06/04/2003.

*(16) Order of the Ministry of Health and Social Development of the Russian Federation dated August 16, 2004 N 83 “On approval of lists of harmful and (or) hazardous production factors and work, during which preliminary and periodic medical examinations (examinations) are carried out, and the Procedure for conducting these examinations (examinations)” .

*(17) Order of the Ministry of Health of the Russian Federation dated June 29, 2000 N 229 “On professional hygienic training and certification of officials and employees of organizations.”

*(18) Put into effect by Resolution of the Chief State Sanitary Doctor of the Russian Federation dated July 13, 2001 N 18 and are valid until December 31, 2011.

*(19) In accordance with the guidelines for sanitary and bacteriological control at public catering and food trade establishments. Mu 2657-82, approved. Ministry of Health of the USSR 12/31/1982 N 2657.

Hit luxury restaurants and bars. Mid-range cafes, snack bars and cafeterias continue to thrive. In difficult times, people want to pamper themselves with the most affordable things - invigorating coffee and fresh pastries in a pleasant environment. The question logically arises of how to open a coffee shop and...

Deciding on the type of establishment

The classification of catering establishments is regulated by GOST R 50762-2007. The provisions of the document not only oblige the restaurateur to choose an adequate name for his brainchild. The regulation also establishes minimum requirements for each type of enterprise.

According to GOST, a coffee shop is an establishment specializing in the preparation, sale and creation of conditions for on-site consumption:

hot drinks made using coffee, cocoa milk, tea;
bakeries and;
other flour dishes;
from semi-finished products in a limited assortment;
purchased goods.

Those wondering how to open a mini-coffee shop should know that according to GOST, the prefix “mini” can be attached to its name by an enterprise with up to 16 seats. Fast food establishments have the right to add the clarification “express” or “bistro” to the main type and name.

Regulatory requirements for coffee shops

According to GOST, the organization of consumption of culinary products at tables, as well as service by waiters, is encouraged. Self-service and consumption of coffee and related products while standing are also completely acceptable.

Standing tables - updated, relevant for entrepreneurs who are thinking about how to open their own coffee shop and make it successful. Its implementation will allow:

make the most of limited space;
accept maximum people at lunchtime, during breaks between university classes and other “peak” periods;
organize a pleasant variety for office workers: most of them sit for 7–8 hours a day;
avoid the dominance of “tramps”, especially in winter, because according to 2300-I-FZ “On the Protection of Consumer Rights”, a visitor has the right to order one drink and sit with it for the entire shift.

Other GOST requirements:

Room

What does it take to open a coffee shop? To begin with, choose a suitable location. It is worth considering that the profitability of an enterprise is directly determined by the traffic of the target audience.

The location should:

be as passable as possible;
be in the first line from the road, square;
ideally, assume the need to wait for something (transport, reception, court or commission meeting, the next couple, etc.).

Ideal places for a coffee shop:

business center;
intersection of streets with active transport and pedestrian traffic;
market;
railway station;
shopping mall;

The premises must comply with the requirements of the Federal Law “Technical Regulations on Fire Safety Requirements”, resolution, SanPiN 2.3.6.1079-0. When calculating its size, you should start from the formula: for 50 seats:

for preparing drinks and trading – 20 sq.m;
hall – 125 sq.m.

When choosing a premises for rent, you should pay special attention to the condition of utilities, electrical parameters, ventilation, and the presence of water supply and sewerage systems.

With or without minimal space

A coffee shop offers different options for organizing a business. An original idea for the south and central Russia - an establishment without a hall. Those who are wondering how to open a takeaway coffee shop need to make a choice between:

a small stationary retail establishment;
coffee trade on wheels.

When thinking about how to open a coffee-to-go coffee shop, you can literally start from 20 square meters. m. With proper organization, such footage will be quite enough for two people to work.

The latter is preferable for those who do not have experience in the catering industry. The parent company usually guarantees:

design package;
free equipment rental;
ready-made marketing schemes;
assistance in selecting a location, preparing documentation;
installation and maintenance of an automated sales accounting system;
often - mediation in relations with Rospotrebnadzor, tax authorities and other regulatory authorities.

The cost of different franchise packages usually varies from 70 to 200 thousand rubles.

How much will it cost to start?

How much does it cost to open a coffee shop? Organizational costs depend on whether the entrepreneur plans to sell alcohol. A license to sell it costs 65 thousand rubles. per year, and the lengthy bureaucratic procedure leads to the fact that catering enterprises strive to obtain it for a maximum period of 5 years. The cost of the permit must be paid in advance.

If the sale of alcohol is not planned, it is enough. It will cost 800 rubles.