Vegetables are the most important sources of nutrients in the human diet. In conditions of increased exposure to adverse factors, they contribute to the preservation of health and longevity. Rich in carbohydrates, mineral salts, dietary fiber, vitamins, phytoncides, essential oils. The substances contained in the fruits of cultivated plants are essential for the full functioning of the body and maintaining its acid-base balance.

In addition to the fact that the fruits have a positive effect on the absorption of various products, the variety of their color, taste and aroma improves appetite. Over 100 are grown and used for food. In many ways, the nutritional value of plant foods depends on its proper storage, processing, and packaging that meets certain standards.

The purpose of the vegetable shop

In specialized equipped premises, the initial processing of vegetables, the production and short-term storage of semi-finished products are carried out. The characteristics of the vegetable shop in its location are as follows:

• Processing of products is organized at catering enterprises of medium and large capacity, working on raw materials for their production.
• At vegetable warehouses for centralized supply of various semi-finished products and packaged root crops to pre-cooking organizations. This includes food outlets of educational, industrial, retail outlets that do not have procurement workshops.

Requirements for the premises

One of the characteristics of a vegetable shop is the parameters of the premises. The calculation of the area is made on the basis of the planned volume of processed raw materials, the rational placement of equipment and the creation of comfortable working conditions. The workshop is located so that the transportation of contaminated fruits from the storage halls is carried out without touching the common utility corridors. The room must be equipped with heating, ventilation, sewerage, water supply systems, as well as provide sources of lighting. To prevent injury, the floor covering must be level and safe.

The vegetable shop in canteens, cafes, restaurants is conveniently located on the 1st floor next to the warehouse, rooms for further preparation of cold and hot dishes. Large enterprises with vegetable stores may have several branches.

Types of raw materials

Depending on the part of the plant consumed in food, vegetables are divided into vegetative and fruit.

The first ones include:

• tubers, mainly potatoes;
• roots;
• cabbage;
• onion;
• lettuce-spinach;
• dessert: rhubarb, artichoke, asparagus;
• spicy.

Fruit:

• pumpkin;
• tomato;
• legumes;
• cereals (corn on the cob).

Of the tubers, potatoes are the most commonly used in nutrition. Its tubers should be of a standard form, healthy, ripe, dry. As well as a uniform color, whole, dense, without greenery, sprouts and damage. Most of these requirements apply to other vegetable products.

Organization of the work of the vegetable shop

In small workshops, the main responsibility for the organizational process lies with the head of production, in large and medium-sized workshops, with the foreman or chief. Subordinate to the manager are vegetable peelers who perform technological operations. Usually work in the workshop is one-shift, taking into account the timely procurement of products for the evening activities of the enterprise.

The manager draws up a work plan based on the general production program and requests from pre-cooking points, as well as a schedule for the preparation of semi-finished products per shift, depending on the period of sale of dishes. It ensures the timeliness and quality of processing of raw materials, the continuity of the technological process, adherence to all conditions, instructions, standards of sanitation and hygiene. The consumption of consumed fruits and the volume of finished products are calculated and recorded by the responsible person in daily reports.

Before use, raw materials are stored in boxes for storing vegetables in a warehouse, from where the head of the shop organizes their receipt according to the completed application. Then, together with the storekeeper, he carries out incoming quality control of products.

Technological process

The characteristic of a vegetable shop is determined by the number of operations included in the technological scheme for working with raw materials. These include:

• weighing products;
• sorting;
• selection of spoiled raw materials;
• machine or manual washing (carried out in isolation from the finished product to prevent the ingress of microbes and bacteria from contaminated fruits);
• mechanical or manual cleaning;
• post-cleaning by hand;
• sulfitation (treatment with sodium bisulfite to prevent browning);
• washing;
• cutting and shredding mechanically or manually;
• packaging, packing in containers;
• short-term storage;
• cooling (if required);
• marking (if required);
• expedition (transfer to other workshops, delivery to pre-preparation organizations).

Vegetable shop equipment and inventory

The specifics of working with vegetable raw materials dictate the use of special equipment for various types of enterprises. Obtaining vegetables and the production of finished products should be mechanized as much as possible in order to reduce costs and optimize the process. According to the order of technological operations, the organization of jobs in the vegetable shop and the acquisition of inventory and equipment take place.

The equipment is installed according to the steps of the technological process and can have wall and island placement. A sufficient number of items of equipment is selected in accordance with the regulatory documents. A number of equipment requires connection to various systems: electrical, exhaust, sewerage, water supply. The larger the workshop, the greater the range of equipment purchased for it.

Mechanical equipment:

• scales, weight dispenser;
• calibration machines (for large workshops);
• conveyors (for large premises);
• vegetable washing lines and machines (vibration washers, pressure washers, continuous action - for high throughput, intermittent - for small and medium-sized shops), reducing the time for preparing raw materials before mechanical processing;
• combi steamer (a technology produced in an oven using steam to remove the husk, peel, which reduces the amount of waste);
• apparatus for dry cleaning of tubers (caustic soda, for large workshops);
• vegetable peelers;
• potato peelers;
• vegetable cutters (for boiled and raw vegetables);
• kitchen processor;
• cutter, slicer, mixer;
• apparatus for sulfitation;
• refrigerators, chambers;
• extracts (to absorb the essential oils of sharp-smelling raw materials);
• packaging machines.

Non-mechanical equipment:

• tables with a washing bath;
• racks;
• washing with a shower device;
• post-cleaning tables (with recesses for blanks and a hatch for removing waste into the tank);
• washing bathtubs stationary and mobile;
• peddlers;
• containers and boxes for storing vegetables;
• mobile carts;
• cutting boards;
• trays;
• waste bins;
• chairs with footrest and armrests.

Non-mechanical equipment also includes kitchen shears and vegetable knives.

Equipped with improvised inventory and various devices. In manual cleaning and post-cleaning, rooted and grooved vegetable knives are used, designed for stripping roots and removing eyes. Mechanical devices are also used for these purposes. The prepared raw materials are cut with knives: karbovochny (with a wavy or zigzag blade), rooted. They use a cook's troika, shredding devices, curly notches and graters.

Technological lines

In small and moderate capacity, vegetable shops at catering establishments create 2 main technological lines:

• processing of root crops and potatoes (washing, in vegetable peelers, manual cleaning, rinsing, placing potatoes in water for 3 hours, sulphurizing them if necessary, slicing);
• preparation of onions, cabbage, greens, seasonal vegetables and pickles (processing of raw materials, removal of substandard parts, washing, cleaning of stalks, hard stems, stalk, skins, seeds, washing, cutting, protection from drying out).

In workshops of considerable capacity, processing more than 1 ton of vegetables, similar technological lines are created, but all processes are more mechanized.

Product range

It is determined by the type, capacity, production plan of the enterprise and is a characteristic of the vegetable shop. Approximate nomenclature of semi-finished products of specialized premises of medium-sized enterprises:

• raw peeled potatoes;
• processed onions, beets, carrots;
• sulphated potatoes peeled raw;
• processed: green onions, parsley, dill, celery, lettuce;
• white peeled cabbage.

In modern large vegetable shops, the list of products is supplemented by production lines:

• packing vegetables in bags;
• fried potatoes;
• vegetable cutlets;
• vinaigrette and salads.

Rules for organizing work

Strict adherence to the rules of safety and labor protection contributes to the elimination of emergency incidents in the workshop:

1. Admission to the operation of the mechanisms of workers who have studied their device and passed the appropriate briefing.
2. The presence of rules for safe operation near the mechanisms.
3. Exclusion of contact with moving parts of professional devices.
4. Mandatory grounding, grounding of electrical equipment.
5. Weight of cargo for a single lift: for women - up to 15 kg, for men - up to 50 kg; for constant lifts in a work shift: for women - up to 7 kg, for men - up to 15 kg.
6. Room temperature over 15°.
7. Timely disposal of waste.

Personal hygiene is also mandatory. In this regard, it is required:

1. Place personal belongings and outerwear in special lockers and dressing rooms.
2. Before work, thoroughly wash your hands with a disinfectant, wear protective clothing and a protective headgear.
3. Change contaminated clothing.
4. When using the toilet room, remove overalls in the designated place, wash hands with disinfectants.
5. About the appearance of symptoms of infectious or viral diseases, purulent foci, wounds, report to the head and contact the medical institution.
6. Report to the employer about the presence of an intestinal infection in family members.
7. Remove fragile and piercing objects (jewelry, watches, pins), cut nails short, do not use varnish for them.
8. Eat and smoke (taking off overalls) in the premises intended for this.

The use of vegetables is the key to a healthy human diet. A variety of varieties, progressive storage methods and excellent taste qualities of vegetable products contribute to its wide use in modern cooking. Efficient and rational organization of the work of the vegetable shop is one of the conditions for the successful functioning of public catering enterprises.

Introduction

A well-organized public catering contributes to the rational use of social labor and to an increase in its productivity, saving material resources, increasing free time, improving living conditions and increasing the well-being of workers. Public catering enterprises produce ready-made dishes, culinary products, organize their sale and consumption in the dining halls of canteens and cafes. The organization of the production of finished products brings together catering enterprises with food industry enterprises, and the implementation of the sales process - with trade enterprises. The combination of production and trade functions with the organization of customer service is a specific feature of the activities of public catering enterprises. The volume and assortment of manufactured products depend on consumer demand, which is distributed, as a rule, unevenly throughout the day, by days of the week, and by seasons of the year.

Scientific and technological progress in the industry is aimed at the comprehensive mechanization and automation of production processes, the use of the latest technology and, on this basis, at the maximum intensification of the processes of cooking and dispensing food.

The use of new equipment and technology is possible with the transition of public catering enterprises to industrial, industrial methods of processing raw materials and cooking. An integral part of scientific and technological progress in the industry is the introduction of progressive forms of customer service, the improvement of the scientific organization of labor and management, and the efficient use of technology.

New equipment and technology, combined with an advanced organization of labor, contribute to improving the quality of products and the culture of service, the mechanization of manual labor, the improvement of sanitary and hygienic conditions, etc. qualification requirements for catering professionals. Universities, technical schools, vocational schools and courses, for which the necessary educational literature is published, are engaged in the preparation of industry specialists and the improvement of their qualifications.

The overall goal of the practice is to consolidate the theoretical knowledge gained during the study of the course of special disciplines, based on the study of the work of the enterprise. The main goal of technological practice is to study the technological process of food production and its influence on the formation of the quality of finished products. Additional goals are to study the organization of technical and economic control of raw materials, finished products and semi-finished products.

The fulfillment of these goals is achieved by:

- studying information about the work of a public catering enterprise;

– study of technological processes of production, the impact of operations on the quality of food products;

- studying methods for calculating the need and rational consumption of raw materials, the output of finished products, compiling recipes for dishes, culinary and confectionery products;

– acquisition of practical skills in the production of culinary products and the organization of production.

– study of technological and technical documentation at a public catering enterprise.

Enterprise characteristics

The LLC "Vivat-trade" enterprise is located at the address Perm, st. Shosse Kosmonavtov, 65. It is a retail chain with its own production of finished products of continuous operation with a round-the-clock operation. This public catering enterprise has a workshop structure, the workshops are divided into procurement (meat, fish, vegetable), pre-cooking (hot, salad), specialized (confectionery, bakery). "Vivat-trade" has a full production cycle, that is, the company processes raw materials, produces semi-finished products and finished products and sells them itself. The enterprise is of public urban importance, as it serves the entire urban population. "Vivat-trade" refers to universal catering enterprises, as it produces and sells a diverse range of dishes, providing a complete ration of food from different types of raw materials, both from finished products (salads, hot dishes, flour products, etc.) and semi-finished products (minced meat, meat for stewing, etc.). The main service of Vivat is the production of food products and their sale. An additional service can be considered the production of finished products on order.

The form of service of the enterprise is mixed, that is, self-service and service by sellers.

At a public catering enterprise, the safety of life and health of the consumer and the safety of property are ensured by observing the "rules of production" and the sale of public catering products, sanitary and technological standards, electrical and fire safety requirements.

The building of "Vivat Trade" was put into operation in 2004. It is located in the housing and administrative zone, has “convenient access roads and accessible pedestrian routes. The territory adjacent to the enterprise has artificial lighting in the evening. Placement of containers with garbage, warehousing of containers, carrying out unloading and loading operations is carried out strictly in the designated place. The site with the garbage collector is separated from the enterprise by 25 meters.

"Architectural and planning solution and structural elements of the building comply with building codes and regulations (SNiP 2.08.02–91)." The enterprise provides emergency exits, stairs, instructions on actions in emergency situations, protective equipment, notification, and an evacuation plan. Also, "Vivat Trade" is equipped with "engineering systems and equipment that provide the necessary level of comfort, including a ventilation system, heating, hot and cold water, sewerage, radio and telephone communications." The entrance to the enterprise ensures the simultaneous movement of two counter flows of consumers to the entrance and exit. There are separate entrances and exits for consumers and Vivat staff. The enterprise has a signboard with information about the company name, form of organizational activity, about the mode of operation.

The public catering enterprise "Vivat-Tred" has warehouse, trade, production and auxiliary premises. Warehouses are designed to store food products

(pantries), retail premises for the sale of finished products, production facilities for the manufacture of food (cold, hot, meat, fish, vegetable, confectionery shops, bakery), auxiliary for improving labor productivity (washing, toilets, etc.). The interconnection of all these premises is due to a continuous cycle of work. Warehouse and retail premises are equipped with the necessary equipment for a specific technological process. At the Vivat-trade enterprise, the main regulatory and technological documents are the Collection of Recipes for Dishes and Culinary Products of the National Cuisines of the Peoples of Russia, the Collection of Recipes for Dishes and Culinary Products for Public Catering (I Part), industry standards and specifications. The collections contain recipes, cooking technology, as well as the consumption of raw materials, the yield of semi-finished products and finished products, recommendations for the interchangeability of products. The recipes indicate: the names of the products included in the dish, the norms for investing products in gross and net weight, the yield (weight) of individual finished products and the dish as a whole. In order to fully meet the demand of consumers, the catering enterprise "Vivat-trade" develops new recipes for dishes and culinary products. Recipes for signature dishes are developed taking into account the approved standards of waste and losses during cold and heat processing of various products. For all dishes with a new recipe and specialties, technological documentation is developed and approved by the head of the enterprise: STP, TU, technical-technological and technological maps. Chefs and confectioners of "Vivat-trade" are provided with technological maps at their workplaces. They are compiled for each dish, culinary or confectionery product based on the Collection of Recipes. The cards indicate: the name of the dish, the number and version of the recipe, the rate of investment of raw materials by net weight per serving, as well as the yield of the dishes, a brief description of the technological process of preparing the dish and its design. Attention is drawn to the sequence of laying products depending on the timing of their heat treatment, the requirements for the quality of the dish, the coefficients of the complexity of the dish are characterized. "Technical and technological map for catering products ( TTK) is a technical document developed for branded and new dishes, culinary, bakery and flour confectionery products, produced and sold at a particular catering establishment, establishing requirements for the quality of raw materials, norms for laying raw materials (recipes) and output norms for semi-finished products and ready meals (products ), requirements for the manufacturing process, for design, sale and storage, quality and safety indicators, as well as the nutritional value of catering products.

OSTs (industry standards) are the main regulatory document regulating the production of semi-finished products and culinary products.

TU (technical conditions) - the main regulatory document that determines the production of semi-finished products only at a public catering enterprise.

STP (enterprise standards) are being developed for culinary products with non-traditional methods of cold and heat treatment, for new processes.

The company uses three types of documentation.

1. Regulatory and technological:

- Collection of recipes and culinary products for public flashing enterprises / Ed. F. L. Marchuk; Trade Committee of the Russian Federation. M.: Khlebprodinform, 2003. Part 1;

- Collection of recipes for dishes and culinary products for public catering / Ed. M. A. Lupeya; Ministry of Foreign Economic Relations and Trade. M.: Khlebprodinform, 2000. Part 2;

- A collection of recipes for cakes, pastries, muffins, rolls, cookies, gingerbread, gingerbread and fancy bakery products / Ed. A.P. Antonov; Ministry of Trade of the Russian Federation. M.: Hlebprodinform M.: 2000. Part 3;

- A collection of recipes for flour confectionery and culinary products for public catering establishments. M.: Economics, 1986;

- state standards, technical regulations, technical conditions, which contain requirements for the quality of raw materials and semi-finished products in terms of organoleptic and microbiological indicators, rules for their acceptance and quality assessment;

– technical-technological and technological maps;

– federal law, legislative and regulatory acts, SanPiNs:

The main provisions of the State policy of Russia in the field of healthy nutrition are reflected in the Federal Law “On the Quality and Safety of Food Products No. 29-903 of 02.01. 2000"

Legislative and regulatory acts aimed at ensuring food safety include:

Law "On the sanitary and epidemiological welfare of the population of March 31, 1999"

"On the protection of consumer rights of 09.01.1996 F3-2".

The most important document is SanPiN 2.3.2.1078-03 "Hygienic requirements for the safety and nutritional value of food products."

SanPiN 2.3.6.1079-01 "Sanitary and epidemiological requirements for the organization of public catering, production and turnover in them of food products and food raw materials."

SanPiN 2.3.2.1324-03. Hygienic requirements for the shelf life and storage conditions of food products.

SanPiN 2.4.5. 2409–08 Sanitary and epidemiological requirements for catering for students in general education institutions, institutions of primary and secondary vocational education.

SanPin 2.4.1.3049-13 "Sanitary and epidemiological requirements for the device, content and organization of the working hours of preschool educational organizations."

2. Organizational and administrative documents: orders, orders, instructions.

3. Special documents: accounting statements, waybills, order orders, fence sheets, commodity reports and other documents.

Organization of the work of the vegetable shop

The production of vegetable semi-finished products at the public catering enterprise "Vivat-trade" is carried out in a specialized workshop. For this, the enterprise has a special room equipped for the primary processing of potatoes and vegetables and the preparation of semi-finished products from them. The vegetable shop is located next to the vegetable pantry and close to the pre-cooking shop for convenient transportation of semi-finished products. The equipment in the workshop is installed in the course of the technological process, which ensures high productivity of workers and the quality of products. Also, when placing equipment, the amount of work, the number of simultaneously employed workers is taken into account. The total area of ​​the vegetable shop is 24.58 m2. The range of vegetables processed by the vegetable shop includes: potatoes, root crops, greens, cabbage vegetables, lettuce, onions, tomatoes, cucumbers, and chicken eggs are also processed (separation from the shell). The entire technological process begins with the fact that before the start of the working day, the availability of an assortment of vegetables intended for processing is checked. Then an application is made.

Vegetables are usually divided into the following groups:

Tubers - potatoes, Jerusalem artichoke (ground pear), sweet potato (sweet potato);

Root vegetables - carrots, radishes, radishes, parsley, beets, turnips, rutabaga, parsnips, celery, horseradish;

Cabbage - white, red, Savoy, Brussels, cauliflower, kohlrabi;

Salad-spinach - lettuce, spinach, sorrel, nettle;

Onion - onion, green, leek, garlic;

Spicy - dill, tarragon, savory, basil, marjoram;

Fruit (pumpkin) - cucumbers, pumpkin, zucchini, watermelon, melon, squash;

Tomato - tomatoes, eggplant, hot and sweet peppers;

Legumes - peas, beans, beans;

Cereals - sweet corn;

Dessert - rhubarb, artichokes, asparagus.

Primary processing of vegetables includes the following technological operations: sorting, washing, cleaning, cutting.

Sorting serves to ensure the rational use of vegetables, reduce waste during processing. When sorting, rotten, rumpled specimens and foreign impurities are removed, sorted by size and quality.

Washing is used to remove contaminants from the surface of vegetables; it is carried out using vegetable washing machines or manually.

Vegetables are cleaned in vegetable peelers or manually.

Cutting vegetables is carried out mechanically or manually. Slicing is used for uniform heat treatment of vegetables, in addition, it gives dishes a pleasant appearance.

The primary processing of vegetables is carried out in the vegetable shop, where machines and units for washing, peeling and cutting vegetables, production tables, tubs and containers for storing vegetables, devices for settling starch, etc. are installed.

Primary processing of vegetables is carried out in an isolated room, as the surface of vegetables is contaminated with earth. During primary processing, wet waste containing a large number of microorganisms is obtained.

After removing the skin, the vegetables are thoroughly washed. Peeled potatoes should be stored in water with a temperature not exceeding 12 ° C for up to 2-3 hours.

The quality of processed raw materials at the Vivat Trade enterprise is controlled by a technologist who relies on sanitary and epidemiological requirements.

From a hygienic point of view, a vegetable shop is dangerous as a source of possible soil contamination of raw materials. Poorly washed vegetables can be the cause of the spread of pathogens of intestinal infections. In addition, a large amount of sand and stones washed off vegetables can clog the sewer system.

In this regard, when designing a vegetable shop, its maximum isolation from production premises is provided. At an enterprise with a full technological cycle, it is located, as a rule, in the immediate vicinity of the warehouse group of premises.

Workplaces are equipped with tools, inventory for performing certain operations. In accordance with the technological process, 3 workplaces are organized in the workshop:

1. Cleaning potatoes and root crops, cleaning and washing them. At the workplace for the processing of potatoes and root crops, a washing bath, a periodic potato peeler, a special stainless steel table with recesses for peeled potatoes and two grooved holes are installed: on the left - for peeled vegetables, on the right - for waste, as well as inventory, podtovarnik;

2. Processing seasonal vegetables and peeling onions, garlic. A special table with a built-in bathroom and the necessary equipment (cutting boards, trays, knives, etc.) was installed at the workplace for processing white cabbage and seasonal vegetables, onions.

3. Cutting vegetables, a production table, a vegetable cutting machine, as well as the necessary equipment are installed.

The equipment in the workshop is located near the wall.

A workplace equipped with a special table with an exhaust hood is organized for each employee.

The work of the vegetable shop is organized by the head of production. One person works in the workshop - a cook of the 4th category. For the evening work of the enterprise, vegetable semi-finished products are prepared in advance, taking into account their shelf life and sale. Head production according to the production program draws up a schedule for the release of vegetable semi-finished products in batches, depending on the timing of the sale of dishes during the day, and the shelf life of semi-finished products. At the end of the working day, the responsible worker of the shop draws up a report on the amount of raw materials used and semi-finished products produced.

In order to avoid accidents, kitchen workers study the rules for operating the equipment and receive practical instructions from the production manager. Rules for its operation are posted at the locations of the equipment. The floor in the workshops is even, without protrusions, not slippery.

During work, they remove and process waste in a timely manner, monitor the sanitary condition of the workshop and each worker.

The plan of the vegetable shop with the placement of equipment is shown in Figure 1.

Figure 1 - Plan of the vegetable shop with the placement of equipment

1 - desktop electronic scales CAS AD-5; 2 – RADA PT-2 undercarrier; 3 – sink for washing hands RADA Wash-stand 02; 4 – two-section bath with surface RADA ВМС 2/620; 5 - desktop electronic scales CAS AD-5; 6 - refrigerator Polair UC; 7 - production table RADA SP-12/6; 8 - vegetable cutting machine ROBOT COUPE CL5; 9 – solid wall shelf RADA PS–12/4N; 10 – universal cleaning machine FIMAR PPF/5

The production equipment and containers of the vegetable shop are shown in Figure 2.

Picture 2 - Production equipment and containers of the vegetable shop

1. knives: a - rooted, 6 - carb, c - for cleaning vegetables; d, e - to remove eyes;

2. graters for vegetables;

3. devices for wiping vegetables;

4. containers for storing peeled vegetables.

Electrical equipment is grounded. When working with kitchen equipment, employees know and strictly follow the rules for operating this equipment. Before starting work, check the serviceability of the machine. Switches and safety locks of the closed type. The machines are switched on and off using the START and STOP buttons. All moving parts of the machines are guarded and the body is grounded. If a malfunction is detected, then they inform the manager and the machine is not operated.

Input control of vegetable raw materials is presented in table 1.

Table 1

Input control of vegetable raw materials

Purpose: for the primary processing of vegetables and the production of semi-finished products from them.

Accommodation: at enterprises of large and medium capacity near vegetable chambers, hot and cold shops.

Equipment: potato peelers MOK 125 (250; 400), universal vegetable cutter MPO - 50 - 200, MPO350, universal drive P - 2, production tables, potato peeling tables, washing baths, undercarriers.

Tools and inventory: knives (rooted, karbovochny, for cleaning vegetables, for removing eyes), graters, devices for wiping vegetables, a device for cutting greens, containers, tanks, etc.

Technological lines:

processing of potatoes and root crops (washing bath, potato peeler, cleaning table);

processing of cabbage and other vegetables, greens (production tables, washing baths);

cleaning of onions and garlic (tables with an extractor hood).

The cleaning table has a tub for peeled vegetables and two openings: on the left - for peeled vegetables, on the right - for waste.

Organization of work in the workshop: The production manager organizes work in small vegetable shops. Vegetable cleaners of the 1st, 2nd categories perform all operations for processing vegetables and preparing semi-finished products. According to the production program, a schedule is drawn up for the release of vegetable p\f in batches, depending on the timing of the sale of dishes during the day. At the end of the working day, the responsible worker of the shop draws up a report on the amount of raw materials used and issued financial statements.

Equipment in the workshop is installed in the course of the technological process. At the entrance to the room, a chest or bin for potatoes and root crops is installed, next to it is a potato peeler without a grater surface for washing and a potato peeler for cleaning potatoes and root crops. Tables for cleaning root crops are installed, and then a tub for storing peeled potatoes, production tables and a universal drive are installed. For cleaning and washing other vegetables, a work table, a bath with one compartment, a table for cleaning onions, horseradish are installed; there should be a sink at the front door, a sand trap near the potato peeler (a starch settler is used to trap starch).

When organizing the work of a vegetable shop of any capacity, the entire range of vegetables intended for processing must be available before the start of the working day. The head of the workshop (foreman, cleaner) must have a plan for the production of p / f (with an indication of the time), coordinated with the plan for the production of products by other workshops. In accordance with the plan for the production of p \ f, schedules for going to work are also built.

11.3 Organization of jobs in the vegetable shop

The level of organization of jobs in the vegetable shop is influenced by the amount of work on cleaning vegetables. Vegetables usually come in containers, which ensures the proper sanitary condition of the vegetable shop.

With a small volume of processed raw materials, when various technological processes and operations can be performed sequentially on the same equipment, common workplaces are organized for processing potatoes, root crops and other vegetables. In high-capacity workshops, when several technological processes are performed in parallel, separate workplaces are organized for processing potatoes, cabbage, herbs, and onions.

When organizing jobs in the vegetable shop, the sequence of all operations of the technological process must be ensured.

Sorting tubers for quality and size is carried out in sizing machines. It reduces waste in machine cleaning and allows you to load tubers of approximately the same size into the machine.

Washing produced in washing or washing-cleaning machines.

When washing by hand, low bathtubs are used, which are installed under the ladder next to the potato peeler. Vegetables are poured out of a box or chest into a metal mesh (a bucket with a slatted bottom), placed in a bath and poured with water from a hose.

cleaning peeling of potatoes and root crops is divided into two operations: preliminary cleaning in special machines and additional cleaning of root crops by hand.

Finishing potatoes at large enterprises are produced on a conveyor, and at small and medium-sized ones - by roots on special tables. On the lid of the table there is a bath made of non-oxidizing metal, in which peeled potatoes are placed and poured with water. The rooter works sitting on a chair with armrests. Taking a tuber from the bath, she removes the eyes with a knife. On the right side of the rootstock there is a chute for peeling, on the left side there is a hole for peeled vegetables. Waste flows through the chute into a container located under the table.

For manual cleaning, special knives are used - rooted with a short blade of 6-7 cm and a beveled end; grooved, having the shape of a tube cut along and with a sharp end and a protrusion in the middle; scraper knife short, wide, groove-shaped, with a cut off rounded-sharp end.

Sulfitation produced after post-treatment in a special machine or in a bath with two compartments. One compartment of the bath is filled with a solution of sodium bisulfite, and running water enters the second compartment to wash the potatoes. Potatoes in duralumin nets are immersed for 5 minutes in a bath with 1% solution of sodium bisulfite. Then the solution is allowed to drain and immersed 2-3 times in a bath of running water.

slicing carried out both by machines and manually (curly). For manual cutting and chopping of vegetables, production tables with metal lids are installed at the workplace. Cutting is carried out on cutting boards laid on the table top.

The boards are made of hardwood, the end sides of the boards are marked. When processing vegetables, tools should be on the right side, and raw materials on the left. To the left of the worker at the table, they put a mobile bath with potatoes and root crops prepared for cutting, to the right - a container for chopped semi-finished products. Chopped vegetables are placed in mobile baths and sent to a hot shop for heat treatment.

Working places for processing other vegetables.

Vegetables are sorted and cleaned. Remove the top leaf from the cabbage. At the workplace where these operations are performed, production tables are installed. Waste is poured into the intended container. At the workplace, to the right of the worker, there is a container for peeled vegetables, to the left, vegetables intended for cleaning. If the vegetables need to be washed after cleaning, then for this purpose mobile baths are used, into which water is poured, baths with an insert mesh, colanders, etc.

For washing greens, tables with built-in containers are convenient, to which water is supplied through a tap - a mixer with a hand shower. The container must have a drain into the sewer with a siphon.

Onions, garlic and horseradish are cleaned on a special table with a hood. The hood allows you to remove the essential oils that are released during cleaning. The release of essential oils from onions is sharply reduced if it is soaked before cleaning.

Tests

1. The blank shop is intended for:

1) for the production of semi-finished products;

2) for the procurement of raw materials;

3) for the preparation of canned food;

4) for the production of meat gastronomy;

5) for the manufacture of finished products.

2. The blank shops do not include:

1) vegetable shop;

2) meat shop;

3) fish shop;

4) greenery processing shop;

5) confectionery shop.

3. Vegetable shop equipment:

1) MOK-250; TMM-1M; MPM -800;

2) MOK-250; MRO 50-200; PU-0.6;

3) IOC-250; MV 35;

4) IOC-250; MRI 60;

5) MOK-250; MIM 82.

4. Methods for cleaning potatoes and root crops:

1) mechanical and manual;

2) mechanical, thermal, chemical;

3) mechanical and thermal;

4) on the production line and with a knife;

5) thermal and biological.

5. To prevent blackening of potatoes:

1) fill with water;

2) sulfite;

3) stored under vacuum;

4) store in the refrigerator;

5) stored in salted water.

6. Potato sulfation is carried out:

1) 1% soda solution;

2) 1% sodium bisulfite solution;

3) 3% sodium bisulfite solution;

4) 5% vinegar solution;

5) 0.5% sodium chloride solution.

7. Meat shop equipment:

1) MIM 82; MRI 60;

2) PM 1-1; MRO 50-200;

3) MIM 82; PM 1; MRG 300

4) MPM 15; MIM105; PM 1

5) MP3 180; MIM 82; MRM 15.

8. The meat is thawed at a temperature:

1) 10-15 degrees;

2) 8-10 degrees;

3) 15-18 degrees;

4) 18-20 degrees;

5) 20-25 deg.

9. The technological process of meat processing consists of the following operations:

1) thawing, washing, drying, cutting, deboning, trimming,

preparation p\f;

2) thawing, washing, cutting, trimming, deboning, preparation of semi-finished products;

3) washing, thawing, trimming, cutting, preparation of semi-finished products;

4) deboning, trimming, washing, cutting, preparation of semi-finished products;

5) trimming, cutting, washing, preparation of semi-finished products.

The composition of production premises and their area depend on the type of enterprise, its capacity and are determined in accordance with construction and sanitary norms and rules.

The production facilities include procurement workshops, hot, cold and confectionery workshops, washing canteens, kitchen utensils and semi-finished containers, a service room, a room for cutting bread, a production manager’s room, etc.

At enterprises with service by waiters, the distribution area also belongs to the production premises.

Preparatory shops. At enterprises working on raw materials, blank shops are designed for the mechanical processing of raw materials. They should be located near the loading and storage facilities. Food raw materials can potentially have mechanical, microbial and other contamination, so the processing of raw materials is isolated from further heat treatment and the sale of ready meals and culinary products.

As part of the production facilities of procurement enterprises and canteens working on raw materials, they design meat, fish, and vegetable shops. At large enterprises, a workshop for processing poultry and offal (poultry head) should be provided. The location of the blank shops should provide good communication with storage facilities, a food waste chamber, a hot shop, etc. The blank shops should have sufficient natural light.

The vegetable shop, due to the significant contamination of raw materials, should be located near the loading room and directly next to the vegetable pantry in order to avoid transporting vegetables along production corridors. With a two-story layout, this workshop is designed on the first floor. The vegetable shop should be conveniently connected to the hot and cold shops.

In the vegetable shop, potatoes and root crops are processed on mechanized production lines. In large workshops, the place for washing and cleaning vegetables should be separated by a partition. Separate areas or workplaces are provided for processing cabbage and greens. For onion processing, special tables equipped with self-extraction are used.

The meat shop is designed on ground floors, most often on the ground floor, which provides good communication with warehouses and the expedition. Separate technological lines (or jobs) are allocated for the manufacture of cutlets and chopped semi-finished products. These products are a favorable environment for the reproduction of microorganisms, their production requires special hygienic conditions.

Processing of poultry and by-products is recommended to be carried out in a separate room. In the absence of a poultry workshop, poultry and by-products are processed in a meat workshop on a separate line equipped with a scorch furnace, production tables, a washing bath, etc.

In the fish shop of the harvesting enterprise, two technological lines are provided: for partial fish and sturgeon fish.

In canteens up to 400 seats, processing of meat and fish in one meat and fish shop is allowed. In such a workshop, the equipment is located in separate production lines according to the types of raw materials: for the processing of meat, poultry and offal, fish. They are equipped with production tables, baths, mechanical and other equipment. A refrigerator is required.

As part of the procurement workshops, a room or department for processing eggs, equipped with three washing baths and a production table, should be provided.

From a sanitary and hygienic standpoint, the most epidemiologically safe are pre-cooking enterprises operating on semi-finished products, since they do not store and process raw materials. The main condition for the design of such enterprises is the possibility of an uninterrupted supply of semi-finished products.

Pre-preparation enterprises have in their composition, instead of procurement workshops, a pre-preparation workshop and a greenery processing workshop. They are usually located near the warehouse group of premises. In the pre-cooking workshop, preparation for heat treatment of semi-finished products obtained from procurement enterprises is carried out. Processing of meat, fish, vegetable semi-finished products should be carried out on separate tables using separate equipment. In the herb processing shop, vegetables, herbs, fruits, berries and pickles are mechanically processed. At distributing enterprises and enterprises using only semi-finished products of a high degree of readiness, a pre-cooking shop and a greenery processing shop are not provided.

Hot shop(kitchen) or culinary workshop (at procurement enterprises) are designed on the ground floors on the north side of the building. The workshop area should have natural light. Good communication with other production departments, washing kitchen utensils and, above all, with distribution is necessary. The hot shop, in comparison with other shops, should be the most remote from the warehouse, and most often it is planned on the same floor as the halls for consumers.

In the hot shop there are sections for preparing soups, second courses, sauces, hot drinks, etc. Technological lines can be wall or island and installed perpendicular (preferably) or parallel to distribution.

cold shop. Special hygienic requirements are imposed on the placement of a cold shop, since cold dishes can become infected during their manufacture and are not subjected to heat treatment before sale, which creates the risk of microbial food poisoning.

The cold shop is designed in one complex with the hot shop and the distribution line. It should have good communication with washing tableware and kitchen utensils, with service (in restaurants), a daily food supply chamber. At pre-cooking enterprises, communication with the greenery processing shop is necessary, and when working on raw materials, with the vegetable shop. The cold shop should not be walk-through, maximum isolation from the hot shop is recommended, since, according to hygienic requirements, the temperature in the shop should not exceed 18 "C. Good natural lighting, north-western orientation of the windows are required. In the cold shop, production areas are allocated for the preparation of cold and sweet dishes, refrigeration and mechanical equipment is provided.

In all industrial premises, the installation of washbasins for washing the hands of personnel is required.

When quick service organizations work on semi-finished products of a high degree of readiness using small-sized specialized equipment and disposable utensils, a single-room layout is allowed with the allocation of separate working areas. 13 pre-cooking enterprises with up to 50 places are allowed to combine hot and cold shops with a pre-cooking shop. One of the conditions for uniting workshops is the use of local ventilation devices, modern refrigeration equipment.

Confectionary shop. Since confectionery products with cream pose a potential danger in relation to food poisoning and intestinal infections, primarily staphylococcal toxicosis and salmonellosis, increased sanitary requirements are imposed on the design and equipment of confectionery shops. Epidemiologically significant technological operations - processing of eggs and preparation of egg mass; making cream and finishing products with cream; sanitization of equipment used when working with the cream is carried out in separate rooms.

The confectionery shop is designed as a single block away from the harvesting shops and storage facilities, possibly close to the pantry of dry products or an elevator that connects the workshop with storage facilities.

The set of premises of the confectionery shop depends on its capacity and range of products and must comply with the requirements of the current sanitary standards for public catering establishments. In the production of confectionery products with cream, the number of premises increases.

Large enterprises producing from 100 to 300 kg of confectionery with cream per day should have a maximum set of premises - 15. In small workshops, the number of premises is reduced by combining some of them with the allocation of specialized areas. For example, unloading and preparing food, as well as stripping butter, can be done in the pantry of the daily supply. It is allowed to combine premises for the preparation of finishing semi-finished products and for cutting dough and pastries, etc.

In the manufacture of products with cream, it is necessary to allocate a room for the preparation of creams, finishing cream products and their temporary storage, in small enterprises it is allowed to combine them in one room, a refrigerator is required. For cream products on the expedition, a refrigerator is required.

The egg preparation room should be equipped with an ovoscope, a 4-section egg processing bath, production tables.

In the room for washing equipment used when working with cream, in addition to washing baths, equipment is provided for sterilizing pastry bags and tips (autoclaves, stoves, etc.).

It is recommended to install germicidal lamps in rooms for cream preparation and cream finishing, for processing eggs and in washing equipment.

The combination of washing small inventory, large inventory and containers is allowed for workshops of small capacity, subject to the use of specialized equipment.

The flour shop does not provide for premises for cream preparation, for finishing products with cream, for washing and sterilizing small inventory, a cold store for cream products during the expedition.

Washing tableware and kitchen utensils and food waste chamber. Special sanitary and hygienic requirements are imposed on the location and equipment of washing departments.

Dinnerware and kitchenware washrooms are designed separately, as used tableware and utensils may be contaminated by visitors and may pose a risk of contamination of kitchenware. At enterprises up to 50 washing places can be combined in one room, separating them with a barrier; at enterprises with less than 20 places, it is mandatory to have separate washing baths for tableware and kitchen utensils.

Washing tableware should be directly connected to the halls, distribution lines, cold shop and food waste chamber. In canteens, it is advisable to organize the collection and delivery of dirty dishes from the hall using a conveyor. Clean dishes from the washing room should go to the distribution or to the service room in the shortest possible way. At the same time, the flows of clean and used dishes should not intersect.

Two production lines are organized in the washing tableware. In one there is a table for collecting food residues, a dishwasher and a production table. In the second, regardless of the presence of a dishwasher, at least five washing baths (two- and three-stage) for manual dishwashing should be provided. For highly specialized small catering establishments, cafeterias and buffets, it is allowed to install one three-section bath.

It is recommended to provide for the installation of electric water heaters in case of a shutdown of hot water supply. They plan to place carts for storing and transporting clean dishes, carts for waste containers. In restaurants and cafes, next to the washing tableware, there is a service room in which they store a supply of tableware and cutlery.

Washing kitchen utensils should be near the hot shop, have a connection with the cold shop and the waste chamber. In the washing kitchen utensils there must be at least two tubs of the appropriate size, a pedestal, a rack. When used in a hot shop and for the distribution of mobile equipment in a washing room, a place should be provided for its processing with a supply of hot and cold water and a drain.

A food waste chamber is planned at enterprises with at least 100 seats. The chamber should be located on the 1st floor with a separate exit to the utility yard through a vestibule. The camera should be conveniently connected to washing rooms and blank shops. The tambour has a faucet and a drain for washing tanks. In small enterprises, instead of a chamber, it is allowed to provide separate refrigerators for food waste.

At enterprises working on semi-finished products, washing semi-finished containers are designed, located near the boot. When the number of places is less than 100, these containers are washed in a washing kitchen utensil.

All washrooms should be illuminated with natural light from windows or second light through glass openings from neighboring rooms. For washing kitchen utensils and semi-finished containers, only artificial lighting is allowed. Washing rooms should not be located above production or storage rooms.

DEVICE REQUIREMENTS,

SERVICE ENTERPRISES OF HOTELS.

To create proper sanitary conditions at hotel catering establishments, it is necessary to comply with hygienic requirements in their design, construction and reconstruction. Consider the following:

1) rational organization of labor;

2) prevention of diseases caused by poor quality food;

3) preservation of nutritional value and safety of food products at all stages of their production;

4) storage and sale of products;

5) aesthetics of production and customer service.

Hygienic basics of design and arrangement of a hotel catering enterprise.

Optimal in terms of hygiene is the location of the enterprise in a separate building.

The choice of a place for building is of great importance. The site must be dry, on an elevated, flat, well-lit place, at least 1 km away from landfills and at least 100 m from enterprises that pollute the air and soil (processing of wool, skins, rags, etc.), from residential areas - at 50-500 m.

The territory of food establishments for better aeration is built up with buildings on no more than 30% of the total area. It should be planted as much as possible (50% of the area), asphalted, with convenient access roads for vehicles. On the territory there must be water taps for irrigation and sewer ladders for the flow of atmospheric water.

To ensure a favorable temperature regime and better natural light, the building of the enterprise is oriented in relation to the cardinal points so that the production premises are facing north, and the trade premises are facing south.

All ancillary buildings (for containers) are located in the utility yard. Concrete platforms for garbage collectors will be organized at a distance of at least 25 m from the building.

Requirements for the layout and arrangement of premises.

All premises of the catering establishment, depending on the purpose, are divided into:

1) production- kitchen, cold shop, preparation shops: meat, fish, vegetable, confectionery shop, distributing, washing kitchen utensils;

2) trading- a hall, a washing tableware, a buffet, a bread slicer, a wardrobe, a vestibule, a toilet with a washbasin;

3) warehouse- refrigerating chambers, warehouses for dry products, vegetables, linen and inventory;

4) administrative and household- director's office, accounting, room for waiters, sanitary facilities for staff, linen, wardrobe, showers.

The layout of all premises should be rational, contribute to the proper organization of work, meet sanitary requirements for the maintenance of the enterprise and better customer service.

The main hygienic principles of planning can be considered as follows:

I. Ensuring strict flow of raw materials, food products, ready meals in accordance with the course of the technological process. The layout of the premises should provide for a clear distinction and separation of the processes of mechanical processing of raw materials and products from the processes of their heat treatment.

2. Exclusion of counter and crossing flows of movement of raw materials, semi-finished products and ready-made food with used dishes, clean and dirty dishes; segregation of places of storage and processing of raw materials with varying degrees of contamination.

3. Separation of the movement of three flows: the technological process, the flow of personnel and the flow of consumers.

4. Insulation of rooms with different temperature and humidity conditions, which prevents the adverse impact of the features of the technological process in one room on the sanitary condition of another room. This principle must be respected in
horizontal and vertical arrangement of production and storage facilities (on the ground floor, production, in the basement or basement - storage). At the same time, the raw material passes the shortest path (with the help of a lift) and is minimally contaminated during
transportation.

Industrial premises. It must be located on ground floors that provide normal natural lighting to the workshops. The area of ​​industrial premises, according to sanitary standards, should include an area free from equipment, which is 5.5 m2 per worker. The height of the premises should be at least 3-3.3 m.

vegetable shop located closer to the warehouse of vegetables or the lift, thereby eliminating the contamination of production facilities. The design of mechanized vegetable processing lines should exclude counter and crossing flows of movement of raw materials and semi-finished products. At the same time, a separate flow-mechanized line is provided for processing potatoes and root crops, independent production lines for processing cabbage and greens, as they are difficult to clean from soil residues. Above the work tables where onions are processed, local exhaust devices are provided.

Butcher shop located in a number of blank shops. Its device should ensure the sequence of the technological process of meat processing, from defrosting carcasses to the preparation of semi-finished products.

Taking into account the different sanitary conditions of meat, semi-gutted poultry, offal with high humidity, it is necessary to provide separate lines for their processing.

In a special technological line, it is necessary to single out the preparation of minced meat, cutlet mass, semi-finished products from them as products that are easily contaminated with microbes. Refrigerated cabinets must be provided in the meat shop.

Fish shop placed next to the meat. In small enterprises, the processing of fish according to sanitary standards is allowed in the meat and fish workshop, but with mandatory separate lines. In large workshops, separate lines for the processing of partial and sturgeon fish are also provided, since they require different conditions for defrosting and storing semi-finished products.

Hot shop(kitchen) is equipped near the cold shop and the dispensing room, clearly delimiting the soup and sauce departments. In the hot shop, the technological process of cooking is completed, therefore, the sanitary and hygienic condition of the finished food depends on the proper organization of this shop.

To ensure the consistent implementation of the technological process, and therefore, to improve the quality of dishes, it is considered the most rational to install sectional modular equipment in the workshop, consisting of a number of electrothermal devices (stoves, boilers, frying pans, ovens, etc.), which are placed in one sequential line. A common ventilation suction is mounted above the equipment.

cold shop produces products that are not subjected to heat treatment during the preparation process. Therefore, increased sanitary requirements are imposed on the design of the workshop.

In order to avoid secondary contamination of cold dishes with microbes, this workshop must be separated from the procurement workshops, as close as possible to the hot workshop and the distributing one. For the same purpose, workplaces are delimited in the workshop for the preparation of meat, fish, vegetable, sweet dishes and sandwiches, since these dishes are prepared from raw products and heat-treated products that have different sanitary conditions.

Confectionary shop. The main hygienic requirement for its placement is complete isolation from other industrial premises, since cream products are a favorable environment for the reproduction of many pathogens of food poisoning and intestinal infections. The workshop is usually designed away from storage facilities and procurement workshops, however, it can be located next to the dry products warehouse. It includes a room for daily storage of raw materials, a department for preparing raw materials, a room or department for cutting dough, a room for baking and finishing products, washing utensils, containers, inventory, and an expedition. As a rule, a special room is allocated for the preparation of eggs (washing and candling).

Handout should have a direct connection with hot, cold shops, a hall, a bread slicer, a service and washing tableware. This layout provides the shortest way for ready-made food from the cooking process to consumption, while maintaining its quality and sanitary cleanliness.

Washing kitchen utensils placed next to the hot shop and equipped with washing baths with hot and cold water supply, racks for storing dishes.

Commercial premises designed to sell ready-made food and serve consumers. These premises are designed taking into account the type of enterprise. The area of ​​halls and other premises depends on the number of seats, type and capacity of the enterprise.

The layout of the halls is determined by the form of service and should provide convenient and shortest ways to move around the hall for consumers, service personnel. The arrangement of tables should provide convenient approaches to distribution (for self-service) and to tables. The width of the main aisles in the dining room is 1.35 m, restaurants - 1.5 m, cafes - 1.2 m. Additional aisles for distributing consumer flows are designed in cafes 0.9 m, and in canteens and restaurants - 1.2 m.

Halls must have natural light, southern orientation.

Bread slicer placed in separate rooms close to the distribution room. At small enterprises, bread is cut for distribution on specially designated tables. Each type of bread is stored separately.

Buffet in restaurants to cafes are placed next to the dispenser and the hall. It serves to dispense various products (ice cream, drinks, fruits, confectionery) to waiters. In canteens, the buffet is located in rooms for free access to consumers. Usually two rooms are planned in the buffet - for vacation and for storing products with the placement of refrigerated cabinets and counters in them.

Washing tableware placed in a separate room, next to the distribution, cold shop and hall, and in restaurants and service. Used dishes are delivered from the hall to the washing room in large enterprises by a belt conveyor, in small ones - on trolleys.

A culinary shop is usually designed on the ground floor, preferably with a separate entrance.

layout vestibule public catering should contribute to a clear organization of consumer traffic flows. The lobby accommodates a wardrobe and toilet rooms, and its continuation is an entrance hall, designed for meeting and relaxing consumers.

Wardrobe they design an open type with metal brackets located at a height of 1.5 m from the floor, and cabinets for storing shoes. The number of places in the wardrobe should be 10% more than the number of places in the hall.

Toilet rooms equipped with toilet bowls (one for 60 seats in the hall) and washbasins;: (one for 50 seats in the hall). with a supply of cold and hot water. They must be provided with soap, electric towels, mirrors, toilet paper, ozonizers.

Warehouses- their main purpose is to preserve the nutritional and biological value of products during their storage. Therefore, their design should be based on the following hygienic principles: separate storage of products by type; compliance with the humidity and temperature conditions in the pantries in accordance with the type of products.

Warehouses, as a rule, are located in the basement or on the first floor of the building, grouping them around the unloading area. At the same time, elevators should provide the shortest and most isolated path for the movement of raw materials.

Administrative and amenity premises located separately from production and storage facilities. The director's office and accounting are placed on the ground floors of the building, closer to the staircase and the service entrance, so that unauthorized persons cannot enter the production premises.

Amenity premises (dressing rooms, showers, bathrooms) for service personnel are recommended to be assembled as a single block, isolated from the production premises of the enterprise. It is important to provide the shortest route for the movement of personnel in the enterprise in outerwear.

The number and size of household premises are regulated by the number of places, and their equipment - by the number of employees. So, at enterprises with more than 100 employees, separate storage of home and special clothing is provided. room for; personnel are provided in canteens for 150 or more seats, in restaurants - for 75 or more seats. The calculation of the number of shower nets is carried out as follows: for every 10 people out of 50% working in the most numerous shift - one shower installation.

Toilets for staff should have locks with a washbasin and hooks for overalls.

The linen room should have separate windows for receiving dirty sanitary clothes and issuing clean ones.