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The main goals and objectives of the sanitary-epidemiological survey of public catering establishments

The EPP survey is an important section of the work of the State Sanitary and Epidemiological Surveillance and other regulatory organizations.

The main purpose of the survey is to identify potential sanitary and epidemiological violations that could adversely affect the quality of products and the health status of consumers and staff.

The main tasks of the sanitary-epidemiological examination of EPP:

1. Evaluation of catering for various population groups.

2. Evaluation of the quality of the process (compliance with the rules of reception, storage, cold and heat treatment, the timing of the sale, transportation of food products).

3. Checking the sanitary regime of the enterprise (sanitary maintenance of the territory, premises, equipment, utensils, inventory, containers, etc.).

4. Assessment of the state of health, personal hygiene and working conditions of staff.

5. Suggestions to the management of the enterprise on identified violations.

Sanitary and epidemiological examination of public catering enterprises can be planned and unscheduled (in case of food poisoning, infectious diseases, accidents, complaints of the population, etc.).
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    Purpose of the lesson: To get acquainted with the methodology of the sanitary-epidemiological examination of public catering enterprises. Work content: 1. Acquaintance with the goals and objectives of the sanitary-epidemiological survey of public catering enterprises. 2. Preparation for the examination. 3. The main issues to be studied in the survey of catering.
  2. The scheme of the act of sanitary and epidemiological inspection of public catering establishments
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    One of the most important requirements for the work of public catering enterprises is the release of benign, epidemically flawless products. This can only be achieved if certain requirements for the operation of the catering business are fully met. These requirements are set forth in various regulatory documents,
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  7. Sanitary requirements for catering
    The device and equipment of public catering enterprises (canteens, restaurants, snack bars, cafes, home kitchens, buffets, etc.) are regulated by the current construction and sanitary standards. The range of products manufactured by the catering company is approved by the relevant trade bodies according to the assortment minimum in strict accordance with the type of enterprise,
    Keeping the territory and premises of a catering facility clean is essential for its impeccable sanitation. At the same time, timely and proper cleaning of the territory contributes to less pollution of the premises of public catering establishments. The content of the territory of public catering enterprises depends, first of all, on the full compliance with sanitary
  9. Sanitary requirements for catering.
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  10. The sanitary regime of public catering enterprises and methods of its control
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  11. Sanitary requirements for catering facilities located on construction sites
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  14. Types of catering facilities
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  16. Occupational health in catering
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