home Business blog Minimum questions for bakers. Requirements of sanitary rules for public catering establishments

Minimum questions for bakers. Requirements of sanitary rules for public catering establishments

Compliance with sanitary requirements and personal hygiene rules when preparing food in a meat shop.

The strictest observance of the sanitary and hygienic regime is an attached law for every catering worker and, first of all, for the cook. Strict compliance with the sanitary and hygienic regime eliminates the possibility of pathogenic microbes, fungi, and worm eggs entering the body. Eliminates the ingress of toxic chemicals and foreign impurities into food. The fight against flies, cockroaches and rodents, which are carriers of infectious diseases (intestinal, tuberculosis, etc.), is of great importance; there should be no flies at all in public catering establishments. The presence of flies is the first sign of unsatisfactory compliance with sanitary and hygienic rules at the enterprise.

Personal hygiene. An important hygiene requirement. The skin performs a new function in human life: it participates in the respiratory process, excretes metabolic products, etc. If the skin does not function well, a person’s well-being worsens. In addition, dirt can cause skin diseases and contamination of processed products. Therefore, all catering establishments, especially chefs and pastry chefs, need to keep their bodies clean. It is recommended to take a hygienic shower every day before work using soap and a washcloth, or wash your hands up to the elbows immediately before work.

1. short-cut nails;

2. clean area under the nails.

Jewelry and watches are prohibited. While working, cooks may end up with pathogenic microbes and worm eggs on their hands. Therefore, hands should be washed and disinfected before starting work, after visiting the toilet, and when moving from processing raw materials to processing finished food. In all other cases, during food preparation, hands should be washed with soap and water after each operation.

Oral hygiene Food service workers are of great hygienic importance, since the oral cavity usually contains a significant number of microorganisms. It is recommended to brush your teeth daily in the morning and evening, and rinse your mouth after each meal. If you have a cold (sore throat, runny nose, etc.), you cannot start working without a corresponding doctor’s opinion.

Sanitary clothing. Protects food products from contamination that can get from the body, personal clothing of the cook and pastry chef during the cooking process. The set of sanitary clothing for the cook and pastry chef includes: a jacket or robe; cap or gauze scarf; apron; scarf for. wiping off sweat; trousers or skirt; special shoes.

Sanitary clothing is made of white cotton fabric that is easy to wash. Based on 3 sets per worker. Currently, they use sanitary clothing of a new type, made without pockets and without buttons. Put on clothes in a certain sequence; achieving a neat look; the headdress must completely cover the hair; Personal clothing and shoes of the cook and pastry chef must be light, comfortable and intended only for work in production.

Sanitary regime. Obliges workers to monitor the cleanliness of the workplace, equipment, equipment and utensils. Smoking is prohibited in production and in sales areas (special areas are reserved for smokers). It is forbidden to eat food in industrial premises; food residues contaminate the workplace and tables. Employees of organizations eat food in canteens for employees or in a specially designated canteen in the sales area.

Medical examination. Catering workers carry out this task to prevent the spread of infectious diseases through food. Upon admission to a public catering establishment, an employee is examined by a general practitioner, examined for bacterial carriage, tuberculosis, helminthic carriage and sexually transmitted diseases.

Examination by a dermatologist, blood test for RV. All workers undergo quarterly examination for bacterial carriage and fluorography at least once a year.

The following are not allowed to work in public catering establishments: patients with tuberculosis, dysentery, typhoid fever, epidemic hepatitis, syphilis, acute gonorrhea, skin diseases (scabies, dermatitis, ringworm). Also, persons who have sick people in their family, before receiving a certificate of hospitalization of the sick and carrying out proper disinfection, in order to prevent the occurrence of infection and create immunity for all employees of public catering establishments, receive preventive vaccinations.

Sanitary requirements for equipment and tools. To prepare high-quality dishes, you must strictly observe the sanitary requirements in this workplace and observe the rules of personal hygiene.

When working, you must strictly observe sanitation rules, despite the fact that all products are subjected to heat treatment. Tables should be made of stainless steel with curved corners. Each production worker must monitor the cleanliness of the workplace and technological equipment. Your workplace should be in exemplary order. Cleaning must be done during the working day.

Upon completion of work, the workshop premises must be thoroughly cleaned. Wash tables, stoves, floors with hot water. Walls, windows, and beams should be wiped with a damp cloth and washed with hot water and soda at least once a week. You cannot use galvanized cookware for cooking because zinc is difficult to clean. It is best to use stainless steel utensils and utensils. Catering establishments use porcelain dishes. Inventory includes devices. Making the work of the cook and pastry chef easier: cutting boards, paddles, slotted spoons, sieve, pastry bags. Cutting boards are made from a valuable piece of hardwood (oak, birch, maple) with a smooth surface. All boards must be labeled in accordance with the products processed on them:

"MS" - raw meat:

"MV" - boiled meat:

"OS" - raw vegetables;

"OV" - boiled vegetables, etc.

During work, strictly monitor the correct use of boards in accordance with the markings. After each operation, they are washed with hot water and a brush (pre-clean them with a knife from food residues), scalded with boiling water and stored on racks placed on edge. All equipment, including cutting boards, are disinfected by boiling in water for 15-20 minutes. After washing, pastry bags and gauze for straining the broth are boiled in a 1% solution of soda ash, then rinsed, dried and filtered. Tools, knives, chef's knives, as well as cutting boards must be assigned to the workplace and marked accordingly. Considering that chef knives are made of stainless steel, they need to be stored dry. All metal instruments are disinfected by boiling in water or calcining in the oven, after washing with hot water. Violation of sanitary and hygienic rules of washing and maintenance of equipment and tools can cause contamination of food products with microbes, hence the occurrence of food poisoning and intestinal infections.

Cleaning the premises. The premises are cleaned during the working day, if necessary, with hot water with the addition of soda ash. At the end of the work, the equipment is wiped down. Floors are washed for disinfection with the addition of bleach and detergents.

Cooking technology

Pre-processing of vegetables.

Washing potatoes and other root vegetables helps to quickly clean them and improves sanitary conditions for further processing. At the same time, contaminants are removed from the surface of the tubers, so that sand does not get in, maintaining the rough surface of the grating discs and increasing their service life. Wash potatoes in washing machines, potato peelers with a disc without an abrasive lining, washing and cleaning machines, or manually in bathtubs with grated flooring .

Potatoes, roots, meat and other products for these soups are boiled and cut into small cubes or strips. Green onions are chopped. For some cold soups, part of the onion (1/4 of the norm) is ground with a wooden pestle with a small amount of salt until juice appears. For cucumbers with rough skin and large seeds, first clean the skin and remove the seeds. Cucumbers with thin skin and small seeds do not peel. When using unpeeled cucumbers (with skin and seeds), the rate of investment by their gross weight is correspondingly reduced. The whites of hard-boiled eggs are finely chopped, and the yolks are ground with some sour cream (in accordance with the recipe), mustard, salt, sugar and diluted with kvass or kvass with beetroot broth. Add onion, mashed with salt, chopped products to the prepared mixture and mix everything. The rest of the sour cream and eggs are placed in portioned dishes during the holiday. When preparing okroshka on a large scale with kvass, the chopped products are mixed and stored in the refrigerator. Before leaving, the prepared products (mixture) are placed in portioned dishes, filled with seasoned kvass and the rest of the eggs and sour cream are added.

Name of raw materials	Gross	net
Bread kvass
Potato


Bulb onions

Fresh cucumbers




Exit
Sour cream

Baked porridges with minced cabbage

Before use, flour is sifted in special sifters or manually, removing lumps and foreign impurities; At the same time, the flour is enriched with air oxygen, which makes kneading the dough easier, improves its quality and promotes better rise.

Before use, pressed yeast is diluted in warm water at a temperature of 30–35 °C; frozen yeast is subjected to gradual defrosting at a temperature of 4–6 °C. Dry yeast is taken 3 times less than fresh, while the yeast is diluted with warm water and allowed to stand for 1 hour. The prepared yeast is filtered.

Before use, eggs are processed in accordance with the current Sanitary Rules for catering establishments. Fats introduced in melted form are filtered through a sieve, and those used in a solid state are first cut into pieces and softened.

After combining the components, knead the dough in various ways and place it in a warm place for fermentation.

Yeast fungi and lactic acid bacteria that get into the dough with them cause fermentation: the first - alcoholic, the second - lactic acid. In the process of vital activity, yeast ferments flour sugars to alcohol and carbon dioxide, which, trying to escape from the dough, loosens it and creates porosity, and lactic acid bacteria ferment sugars with the formation of lactic acid, which promotes better swelling of flour proteins and improves taste of products.

To obtain good quality products, it is necessary that the dough retains as much carbon dioxide as possible. The gas-holding capacity of the dough depends on the properties of the flour, which is greater, the more proteins there are in the flour and the higher the quality of the gluten. Dough made from such flour absorbs more water, has good gas-retaining ability, does not spread, and retains its given shape. It should, however, be remembered that yeast constantly needs oxygen for its functioning, and accumulated carbon dioxide suppresses the activity of yeast. Therefore, during the fermentation process, the dough must be kneaded.

Kneading is necessary so that the dough is freed from excess carbon dioxide, and the yeast and lactic acid bacteria are more evenly distributed throughout the dough. As a result, the dough becomes more porous and elastic.

The most favorable temperature for the development of yeast and lactic acid bacteria is 25–35 °C. Raising or lowering the temperature slows down the development of yeast and impairs the fermentation process of the dough. At a temperature of 45–50 °C, fermentation stops.

Name of products and items

Raw material consumption per 1 kg per g

for baked pies

Wheat flour of the highest or 1st grade*

Table margarine

Yeast (pressed)

Humidity, %

Baked pies are made from sponge dough. The products are formed into balls on a flour-dusted table. After 5 minutes, the balls are rolled out into flat cakes, minced meat is placed in the middle, the edges are tightly connected and the product is given the shape of a boat. Place the pies, seam side down, on a greased pastry sheet at a distance of 3–4 cm from each other and place in a warm place to proof for 20–30 minutes. 5–8 minutes before baking, they are brushed with egg and baked in the oven for about 10 minutes at 240 °C.

The pies can be given any shape - round, semicircular, square, triangular, with a smooth surface or with a figured tuck.

Baked piesfrom yeast dough
	Plain pies weighing 75 g (*)

Yeast dough № 796
Flour for dust
Minced meat №№ 835 -854 , 856
Or jam, jam		2525/2500*
Grease for lubrication sheets
Melange for greasing pies
Output (pcs.)

Minced cabbage. Minced meat is prepared from fresh and sauerkraut. Minced fresh cabbage is prepared in two ways.

First way. The processed white cabbage is finely chopped and immersed in boiling water for 3–5 minutes, then placed on a sieve and squeezed out. The squeezed cabbage is placed in a cauldron or pan, broth, milk or water (10–15% of the cabbage weight), fat, salt are added, covered with a lid and simmered until tender.

Second way. The prepared white cabbage is finely chopped, placed on a baking sheet with melted fat in a layer of no more than 3–5 cm and fried until tender in an oven at a temperature of 180–200 °C, stirring occasionally. At a lower temperature, cabbage turns brown and becomes tasteless, and at a higher temperature it can become charred. Cool the finished cabbage and add salt. Salt the cabbage before frying or cool-

It is impossible to prepare it, as this releases moisture from it, which reduces the quality of the minced meat. Finely chopped eggs or sautéed onions are added to the finished cabbage.

Requirements for the quality of dough products. Shelf life

Finished dough products must have the correct shape, an even top crust, without cracks or tears, tightly adjacent to the crumb. The color of the crusts is golden yellow or light brown. The crumb of the product should be well baked, elastic, take its original shape when lightly pressed with a finger, not crumbly, evenly porous, without voids. The taste and smell must correspond to the type of product and its composition, but without any bitterness, excessive acidity, or salinity. Foreign odors and tastes are not allowed.

Store finished products in clean, dry, bright rooms at a temperature of 6–20 ° C, in trays laid in rows so that the products do not lose their shape. The shelf life is 24 hours. With longer storage, dough products become stale, that is, the crumb becomes dry, hard, and crumbly. The crust loses its elasticity, becomes wrinkled and rubbery. The volume of the product decreases. This happens due to changes in the state of starch and proteins. Ready-made pancakes and pancakes are stored in folded piles in a container with a closed lid until vacation in order to keep them hot longer.

Rejection of finished products.

Culling is everyday control over the quality of food preparation; it can be departmental, administrative and personal.

Departmental defection – cited by a special commission. Members of the commission evaluate the quality of food prepared at this or another enterprise. If violations are detected, an inspection report is drawn up.

Administrative rejecting is carried out periodically during the working day by the production manager or his deputy, cooks and foremen.

Rejection of finished products is carried out selectively at least 2 times during one work shift.

To determine the quality of the dishes, members of the commission may remove the dish from sale.

The most important form of food quality control are quality and control posts at distribution. The posts are headed by cooks - foremen who control the quality of prepared dishes and their output.

Before starting the grading, the commission members carefully familiarize themselves with the menu, technological and costing cards. First, determine the mass of finished products.

The quality of dishes and culinary products is assessed by organoleptic indicators; taste, smell, appearance, color and consistency. Depending on these indicators, products are rated “excellent”, “good”, “satisfactory” and “unsatisfactory”.

The “excellent” rating is given to dishes (products) prepared in strict accordance with the recipe and approved technology.

The “good” rating is given to dishes prepared in accordance with the recipe with excellent taste, but having irregularities in the form of cutting, insufficiently browned crust, slightly colored fat in soups, etc., under-salted or vice versa.

The “satisfactory” rating is assigned to dishes (products) that are suitable for sale without processing, but have minor flaws.

The “unsatisfactory” rating is assigned to dishes (products) that have significant shortcomings: the presence of foreign taste and smell, over-salted, spicy, lost their shape, burnt, with signs of spoilage. These dishes are sent for revision or rejected. Draw up the appropriate act.

A valid means of increasing responsibility for the quality of food is to grant the best chef the right to personally reject food, that is, to hand over the finished product on first presentation. In this case, chefs of the 5th and 6th ranks are themselves controllers and guarantee the high quality of the dishes.

Chefs who have received personal condemnation undergo re-certification after three years, which serves as confirmation of the right to personal rejection for a new term. Deprivation of this right may occur at the request of the quality commission.

The commission records its comments regarding the quality of prepared dishes and culinary products in the reject journals.

The journal must be laced and sealed with a wax seal, and its pages must be numbered. The log is kept by the production manager.

Dishes and culinary products at least three times a month are sent to a sanitary food laboratory to examine the completeness of the original products in them, as well as their good quality.

Literature:

Anfimova N, Tatarskaya L. Cooking.-M.: Academy, 2004

Belyakov K.M. Requirements for the quality of prepared meals and culinary products. M., “Economics”, 1969

Bikke R.P. and Vorobiev A.I. Design and release of dishes. M., "Economics", 1971.

Buteykis N.G. Zhukova A.A. Technology for preparing confectionery products. Textbook for professional technicians. School M., "Economics", 1976

Medzhitova E.D. Russian kitchen. 4th edition, additional and revised.-M.: Eksmo Publishing House, 2004

Radchenko L. A. Organization of production at public catering enterprises.

Textbook /L.A. Radchenko. 5th edition, add. And re-Rostov p/d: Phoenix, 2005.

A collection of recipes and culinary products for catering establishments. -M.: “Economics”, 1986

Collection of recipes for culinary products and dishes. - M.: Citadel-trade, from 23

There are many different concepts in medicine. What is the minimum wage for sellers? This is a list of procedures that must be completed in order to get a job. A person needs to undergo a medical examination, take tests, and become familiar with his responsibilities. Then they take tests according to the minimum health standards for sellers. If successful, permission is granted. Where and how is the sanitary minimum performed? We will talk about this in the article.

Concept

The sanitary minimum for sellers is additional professional and hygienic training. It must be passed by employees who have to work with food, drinking water, serving the population and raising children. Only after completing the procedures is a work permit granted.

Legal nuances

The procedure is regulated by the following laws:
Labor Code of the Russian Federation.
Federal Law on sanitary and epidemiological welfare.

Order of the Ministry of Health No. 229.

These documents indicate the requirements for completing the procedures. According to them, sanitary minimum measures are carried out.

Compound

In hospitals you need to undergo several procedures. The minimum consists of:
Analysis, blood, urine, feces.
Taking a smear.
X-ray of the chest.
Visiting a dentist, dermatologist.

Completing the procedures allows you to obtain the right to employment in the trade sector. Employees must undergo medical examinations regularly. It all depends on the field of activity. Workers in the production and sale of meat, dairy products, baby food and confectionery products must undergo a medical examination annually, while for others this is required every 2 years.

Medical book and medical examination

The sanitary minimum involves the implementation of several important measures. Before training, you must undergo a medical examination and enter the results into your medical record. This document can be obtained by referral from the employer or on the basis of a personal statement.

In order to complete a medical examination, the registry office of a medical organization should prepare:

Passport.
Photos - 3x4 cm.
Vaccinations, fluorography.
Receipt of payment.

The Sanitary Minimum for sellers involves performing several procedures:

Examination by doctors.
Taking tests.
Performing fluorography.

If you lose your medical record, you will not be able to recover the data. In this situation, it is necessary to undergo secondary medical examinations and tests. Payment is made by persons who have lost their medical book.

Requirements for sellers

The law specifies requirements for sellers. This work cannot be performed:

Patients with infections.
Those in contact with patients.
Carriers of infections.

Even if there is a suspicion of illness, the person will not be hired because he is considered dangerous. Sanitary minimum for sellers was created for health checks. The requirements must be observed by individual entrepreneurs and legal entities engaged in trade. Each employee must have a medical record where the results of examinations and tests are entered.

Trade workers need to comply with several simple requirements:

Clothes and shoes are placed in the wardrobe.
Before work, you should wash your hands with soap and put on clean clothes.
The form must be changed when dirty.
After visiting the toilet, you should wash your hands with soap.
When you have a cold, it is important to go to the hospital.
Smoking is prohibited in the workplace.
You need to eat in a special place.

All retail places must have conditions for maintaining personal hygiene. Only then will the work comply with health standards. The inspection will not reveal any violations. Sanitary minimum should be taken to prevent infections that are transmitted by contact. Employees need to regularly visit doctors in order to promptly identify illnesses and carry out preventive measures.

Vocational and hygienic training

This procedure is mandatory according to the sanitary minimum for sellers. It is carried out on the basis of programs and methodological materials established by the Ministry of Health of the Russian Federation. It is required for:

persons who are just getting a job;
those employees who have not passed certification.

The work of these employees must relate to:

food sector;
serving people;
teaching, raising children.

The entire list of professions that need to undergo hygienic training is indicated in the letter from the Ministry of Health. The list of workers provided to carry out activities is agreed upon with the Sanitary and Epidemiological Supervision Authority. Lists are created by last name and submitted to the centers with a preparation project no later than February 1. With approval, they are approved by the head of the organization.

Education

The sanitary minimum involves undergoing hygienic training in various forms of training:

Correspondence. This is how self-training takes place based on the materials provided.
Full-time. The duration of training is 6-12 hours.
Full-time and part-time. Self-study is carried out and professional advice is provided.

Where is it performed?

The procedure is carried out:

In an organization, if there is a license for educational activities, professional and hygienic training, and certification of employees.
In organizations whose activities are related to the above work options.

The procedure can be performed in a public or private hospital. The main thing is that after this the relevant documents will be issued.

Dates

Passing the health minimum for a salesperson usually occurs for hiring. Then this event is scheduled:

1 time per year. This applies to workers working in enterprises producing, storing, transporting and selling baby food, confectionery and meat and dairy products.
2 times per year. For other employees.

Who pays?

The procedure, its initial stage - a medical examination, is paid for by the employer. This is said in Art. 212 and 213 of the Labor Code of the Russian Federation. You can rely on clause 11 of Art. 52 of the Federal Law on sanitary and epidemiological welfare, which states the obligation of individual entrepreneurs and legal entities to carry out hygienic training of personnel. If the employer refuses to carry out activities in accordance with the law, the employee can contact the labor inspectorate and the prosecutor's office.

Certification

The sanitary minimum for sellers of food products, as well as non-food products, requires passing certification. This activity is carried out in sanitary and epidemiological surveillance centers. Employees must undergo testing or an interview. If the results are positive, a mark indicating the completion of the health minimum is entered, protected by a holographic sign.

In other cases, there will be no mark in the medical book. Uncertified workers should undergo retraining no earlier than after a week. Now they need to study in person. If negative results are obtained a second time, the employer is notified about this. He will decide what actions to take.

Testing

The Sanitary Minimum Exam for Sellers involves taking tests. You need to know about the proper storage of products, semi-finished products, and ready-made food. You need to prepare for expiration dates in order to pass the medical minimum. You can study the questions and answers in advance as most of them are repetitive. It is necessary to know about the beneficial properties of products, the consequences if hygiene standards are not followed.

Questions and answers regarding the sanitary minimum are the same for all sellers. Testing allows you to assess the knowledge of workers, and it is also necessary for their activities.

Taking the test online

To gain access to the test, you must provide a payment receipt, medical card, and passport. The task can also be completed online. The full-time course involves preparation of 6-16 tasks.

In the online mode, self-study takes place using literature taken from the Center for Hygiene and Epidemiology. The test contains 10 questions that can be easily answered if you first attend lectures or prepare for the exam yourself. Once the event is completed, a holographic sticker and the signature of the doctor accepting the certification will appear on page 28.

Price

The price for passing the sanitary minimum in each city is different, but the general rules and conditions are the same for everyone. The cost is paid by the employer. If an employee works in a private company, the price of a medical book is 177-600 rubles, it all depends on the duration of training and certification.

In the absence of a medical book, administrative liability is provided. Moreover, it is necessary to answer for non-compliance with sanitary rules of sale. This is stated in Art. 14.4 Code of Administrative Offenses of the Russian Federation. The fines for employees are small - according to Art. 14.4 from 2 to 2.5 thousand rubles, and according to Art. 6.3 - 100-500 rubles. And if the case relates to legal entities, then the amount of penalties amounts to 10-20 thousand rubles. In this case, activities are stopped for up to 90 days.

Thus, the sanitary minimum is considered the responsibility of the employee. He must undergo a medical examination, training, and receive consultations. This will be enough for positive results. As a result, the employee receives the right to work in the trade sector, and the employer will not have to pay fines.

Personal hygiene

Personal hygiene– these are hygienic requirements for keeping the employee’s body and clothing clean, a set of rules when working with products, as well as a state of health in which the employee is not a carrier of an infection that can cause food poisoning.

By coming into contact with food products and production equipment, personnel can contribute to their contamination with pathogens of infectious diseases.

Requirements for a food enterprise employee in the field of personal hygiene:

1. Cleanliness and neatness of hands, correctness and timeliness of their processing

They should be washed:

Before starting work

As they become dirty

After visiting the toilet

After handling raw foods or outer containers

When changing operations (when moving from raw to finished products)

After touching hair, nose, ears, eyes

After smoking or eating

After handling garbage, chemicals or cleaning tools

Hand washing rule:

Open the water tap, wet your hands, and apply liquid soap to your palms. Thoroughly lather your hands (palms, nails, between fingers - in all directions) for at least 2 minutes. Rinse under warm running water. Dry your hands with a napkin and use it to turn off the tap. The napkin should be thrown into the trash can without touching it. Apply about 5 ml of disinfectant to your hands and rub over the entire surface. It will be possible to start working with products only after the disinfectant has evaporated.

Nails should be cut short and no nail polish is allowed. You can use a protective colorless coating to prevent peeling of nails.

To determine the level of hygiene at work, washes from the hands of cooks are taken for coliform bacteria (coliform bacteria), which are subsequently subjected to laboratory testing. The presence of bacteria of this group on the hands indicates poor quality or untimely hand washing, i.e. violation of personal hygiene rules.

2. Absence of pustular diseases

It is also necessary to monitor the condition of the skin, since festering abrasions, scratches, and cuts accumulate a large number of pathogenic streptococci and staphylococci, pathogens of certain diseases and food poisoning, that are unsafe for health. Furunculosis of the skin, barley on the eye are diseases characterized by the accumulation of pus. Workers with festering wounds, furunculosis, etc. are not allowed to work with food products.

In the case of an uncomplicated cut or burn, they should be treated with hydrogen peroxide, iodine, covered with a plaster, and a finger guard put on the finger. Working with open cuts is not allowed. Every production facility must have a fully stocked first aid kit.

3.No jewelry, watches, or foreign objects (pins, torn buttons, combs, etc.)

Foreign objects, firstly, are an additional source of microorganisms upon contact with food, and, secondly, they can accidentally get into food during its preparation. In case of such negligence, these items can cause harm to the client (injure the mucous membrane of the gastrointestinal tract, damage tooth enamel, and also cause simple displeasure to the buyer).

Production personnel training personal hygiene and sanitarysecurity

Personal hygiene – these are hygienic requirements for keeping the employee’s body and clothing clean, a set of rules when working with products, as well as a state of health in which the employee is not a carrier of an infection that can cause food poisoning.

By coming into contact with food products and production equipment, personnel can contribute to their contamination with pathogens of infectious diseases.

Requirements for a food enterprise employee in the field of personal hygiene:

1. Cleanliness and neatness of hands, correctness and timeliness of their processing

They should be washed:

before starting work
as they become contaminated
after visiting the toilet
after handling raw products or outer containers
when changing operations (when moving from raw products to finished products)
after touching hair, nose, ears, eyes
after smoking or eating
after handling waste, chemicals or cleaning tools

Hand washing rule:

Nails should be cut short and no nail polish is allowed. You can use a protective colorless coating to prevent peeling of nails.

2. Absence of pustular diseases

3. Absence of jewelry, watches, foreign objects (pins, torn buttons, combs, etc.)

4. The headdress must completely cover the hair

Disruption of the function of the sebaceous glands and changes in the properties of hair can cause the formation of layered fatty or pityriasis-like scales on the scalp - dandruff. Hair loss is often observed. To prevent hair and dandruff from getting on food, it is necessary to tuck your hair under a cap. It is also necessary to keep your hair clean, and for men to cut it in a timely manner.

5. Absence of ENT diseases among workers

If hygiene is not observed, food remains in the oral cavity, accumulating between the teeth, decompose, contaminating it. As a result, an unpleasant odor and the proliferation of putrefactive microbes appear, which, in turn, lead to dental disease, stomatitis, and inflammatory processes in the respiratory tract. When coughing, sneezing, or loud talking, droplets of saliva and mucus from the mouth and nasopharynx, along with the bacteria they contain, can infect food. Patients with influenza, sore throat, and acute respiratory diseases are particularly dangerous in this regard, since they have an increased content of pathogenic staphylococcus. This microorganism is perfectly adapted to life in the environment and multiplies even in refrigerator conditions. When pathogenic staphylococcus gets on products and accumulates in them, it can lead to an outbreak of food toxic infection. Therefore, the hygienic maintenance of the oral cavity and the identification of patients with ENT pathology among them (cough, sore throat, sneezing, lacrimation, runny nose) is of great epidemiological importance. If you have a cold, you should not start work without a doctor’s opinion. In extreme cases, with mild symptoms, you can only work wearing a medical bandage and using disposable paper handkerchiefs.

6. Absence of workers with intestinal infections

If signs of an intestinal disorder appear (loose stools, fever, vomiting, nausea, abdominal pain), the employee should be removed from work and referred to an infectious disease specialist at the local clinic. Even with mild symptoms and good personal hygiene (hand washing, etc.), this employee poses a serious food safety risk. Under no circumstances should you self-medicate, because... normalization of stool and subjective improvement in well-being does not indicate complete recovery. Unfortunately, with improper treatment, a bacterial carrier state can develop, in which a person feels well, but pathogenic microorganisms are present in his body and are released outside. Bacterial carriage, in most cases, is practically incurable. Therefore, at the next laboratory preventive examination and detection of asymptomatic carriage of pathogenic microorganisms, this person is removed from working with products and, in the future. will never be able to work in the food and service industry again.

7. Cleanliness and neatness of overalls, rules for putting them on. Availability of replacement shoes.

To protect food products from contamination, workers at food enterprises are provided with sanitary clothing. It consists of a robe, jacket, apron, and headdress. Sanitary clothing is usually made from white, soft, lightweight cotton fabric that is easy to wash. For cleaners and workers who come into contact with containers, sanitary clothing in dark colors (gray, blue) is allowed. San. Clothing must always be clean, completely cover home clothes and hair, and be fastened well. After washing, it must be ironed, since ironing under the influence of high temperature kills most of the microbes. Sanitary clothing is washed after each work shift and stored separately in plastic bags, separate from home clothes. They put on sanitary clothing after washing their hands, and take them off when leaving the enterprise. Before visiting the toilet, eating or leaving the workplace, the cook must remove the disposable apron and leave it at the workplace. It is prohibited to pin sanitary clothing with pins, to store personal toiletries, cigarettes, etc. in the pockets of dressing gowns, jackets. Shoes should not be made of fabric, made of easily washable material, with a closed back.

Rules for putting on workwear:

put on replacement shoes
Wash the hands
put on a hat
remove all jewelry, watches
wear trousers, a jacket or a robe
wash and disinfect hands according to instructions

8. Hand contact with food is minimal

If hand washing is poor or not done in a timely manner, as mentioned above, there is a high risk of food contamination. Therefore, in public catering and retail establishments there is a requirement that they try to eliminate direct contact of hands with food as much as possible. For this purpose, serving spoons, mixing spatulas, disposable latex or plastic gloves are used, automated lines are introduced, etc. In our production, the use of gloves is of great importance when preparing and portioning food, salting fish, preparing semi-finished products, marinating, packaging, and selling products to the buyer.

9. Hand washing stations are fully equipped with associated materials

Hands are washed only in specially designated areas (hand washing sink) before starting work, after smoking or eating, and after using the toilet. It is not allowed to wash hands in industrial sinks where tools are washed and food is processed. Handwashing sinks should be equipped with liquid soap, sanitizer, disposable paper towels, a pedal-operated trash can, and handwashing instructions.

10. Meals are taken in a specially designated place. Smoking is prohibited on production premises

From all of the above, it is clear that eating in the workplace is strictly prohibited, because It is during the eating process that germs spread around the diner. Before and after eating, be sure to wash your hands.

11. Male chefs must be shaved

This is both a hygienic and an aesthetic requirement.

12. Timely, according to plan, preliminary and periodic medical examinations

A preliminary medical examination is carried out upon entry to work.

Periodic medical examination - at certain intervals while working in a food plant.

The purpose of the inspection is to prevent patients with infectious, pustular, and helminthic diseases from entering work, which can cause mass infection. Medical examinations are carried out in specialized licensed medical institutions.

When hired, an employee who is subject to a medical examination undergoes the following: list of studies which are entered in the personal medical record:

Name of the study
Fluorographic	Name of the institution. Stamp “Chest organs without pathology.” Date of the survey.
Certificate from the anti-tuberculosis dispensary	Name of the institution. Entry “Registered in tube. does not belong to the dispensary”, the date of the Mantoux River. Date of issue of the certificate. Seal of the institution.
	Name of the institution. Microreaction. Smear for gonococci. Stamp “No skin venereological diseases”. Date of issue of the certificate.
	Name of the laboratory. Stamp “No pathogenic intestinal flora detected.” Date and number of the study.
Helminth analysis	The presence of two stamps with the date of the study. One - for worm eggs, the other for enterobiasis.
Vaccination against diphtheria	The entry is made on the vaccination certificate. Name of vaccination (ADS-M), dose, date.
Therapist's conclusion.	Record “Fit for work, healthy.” Date of. Doctor's signature. Stamp with the name of the institution.
Sanitary minimum	The stamp of the institution, which indicates the date of the next certification. Hologram.
Blood test for typhoid carriage	Name of the laboratory. Stamp “No pathogenic salmonella detected.” Date and number of the study.

On the first page of the medical book, the photo must bear the seal of the sanitary-epidemiological station or institution that has a license to issue a medical book with a hologram.

Scheme of current medical examination.

Current medical examination is carried out on the following items with the frequency indicated in the table below:

Name of the study	Requirements for recording for this type of research
Fluorographic chest examination (CH)	1 time every 2 years
Bacteriological analysis for pathogenic intestinal flora	1 time per year
Helminth analysis	1 time per year
Certificate from the dermatovenous dispensary (KVD)	Once every 6 months
Vaccination against diphtheria	After 16 years – once every 10 months
Therapist's conclusion.	1 time per year
Sanitary minimum	1 time every 2 years

Not allowed to work:

patients or carriers of typhoid fever, dysentery, salmonellosis
patients with hymenolepidosis and enterobiasis (helminthic infections)
patients with syphilis in the infectious period
patients with leprosy (leprosy)
patients with infectious skin diseases (scabies, trichophytosis, microsporia, actinomycosis)
patients with infectious and destructive forms of pulmonary tuberculosis, as well as extrapulmonary tuberculosis with the presence of fistulas, tuberculous lupus
workers with pustular diseases

Sanitary safety

Sanitation( from Latin sanitas - health) is engaged in the organization and implementation of sanitary, hygienic and anti-epidemic measures. Its goal is to create standards and regulations that allow us to confidently produce safe and high-quality food.

Not only humans can serve as a source of infection, but also dirty equipment, non-compliance with temperature conditions for preparing and storing products, the presence of insects and rodents, food poisoning with chemicals, etc.

Sanitary safety requirements can be divided into: 2 sections:

Section 1 – maintaining the cleanliness of premises, equipment, inventory(cleaning, use of disinfectants)

Section 2 – sanitary requirements for the cooking process, storage, portioning and sale of finished products.

Requirements for maintaining the cleanliness of production premises, equipment, inventory (cleaning and disinfection)

Cleaning– this is the removal of debris, waste, food debris, grease, and dirt.

Disinfection– is the process of reducing the number of bacteria to a safe level using (chemical) disinfectants

CLEANING

The main stages of cleaning the premises, equipment and inventory:

Pre-cleaning – removing debris by sweeping, wiping or pre-washing
Basic washing involves dissolving grease and dirt on the work surface using a detergent-disinfectant.
Rinsing – complete removal of detergents and disinfectants under running water or using a clean damp cloth
Drying

Basic principles of cleaning:

Follow cleaning instructions
Plan cleaning in such a way as to move from particularly dirty places to cleaner ones
Start at the top and work your way down
Use cleaning equipment according to its color coding
Use detergents and disinfectants for their intended purpose and in appropriate dilutions
When sanitizing equipment, pay special attention to surfaces that most often come into contact with hands, such as refrigerator handles, knife handles, door handles, faucet opening devices, etc.
Promptly change the working washing-disinfecting solution if it becomes contaminated
Promptly signal a lack of detergents, cleaning equipment, or damaged equipment.
Empty waste bins in a timely manner.

What you are not allowed to do when cleaning:

Mix detergents
Use a sink to wash equipment without a basin for working solution
Use cleaning equipment without color coding
Pour detergents and disinfectants into unmarked containers or for storing food products
Store detergents together with food or dishes.

What to do after cleaning:

Wash and disinfect all cleaning equipment
Do not leave equipment and tools in bleach or other disinfectant overnight
Store cleaning equipment and detergents separately from food products.
Throw away rags, napkins, spoons if they are used for one-time use.
Wash the hands

Epidemiological significance of insects and rodents as carriers of foodborne pathogens. The concept of disinsection and deratization.

Flies and cockroaches, rats and mice are carriers and sources of pathogens of many infections, incl. food poisoning and helminthic infestations.

Flies and cockroaches - feed on decaying organic debris, animal and human excrement, food waste, contaminating food with pathogens of tuberculosis, dysentery, typhoid fever, cholera, hepatitis, etc.

Some pathogens and helminth eggs are carried by flies and cockroaches on their paws and proboscis.

Pest control- a set of measures for exterminating insects, it includes:

thorough cleaning of premises,
timely removal of food waste, after which it is necessary to clean, rinse and disinfect waste containers
use of adhesive tapes and electrotraps
processing with special means

Rats and mice - can enter a food processing facility and contaminate food products with urine and excrement containing pathogenic microorganisms
(plague, leprosy, leptospirosis...) and also eat a significant amount of food.

Deratization – a set of measures for the destruction of rodents, it includes:

food products are stored in a place inaccessible to rodents
while removing food waste
during the process, seal cracks in the floor, holes in the ceiling, concrete holes around technical inputs. Ventilation ducts must be covered with metal mesh
the foundation of the building is buried at least 1 m, a metal mesh is laid in the walls, wooden thresholds and doors are covered with sheet iron
use of poisonous baits, traps

Signs of cockroaches or rodents appearing on site:

living or dead bodies, including insect larvae, pupae and eggs
droppings, insect webs
traces of chewing on equipment made of wood, plastic, holes in boxes, bags, other packaging, chewed pieces of cardboard or paper
puddles, stains near food
odor characteristic of rodents
black, greasy spots around pipes and holes - exit points of ventilation ducts and technical inputs
loss of small quantities of products

If these signs appear in or around Teremok, you should immediately inform the doctor on duty.

Attention! Never use insect repellent sprays near open foods. Wash all work surfaces after treatment the next day before your work shift.

Sanitary requirements for the process of preparing and storing food

1. Reception of goods

Only benign products can be accepted. Products are loaded onto the loading ramp. From here the products, depending on storage conditions, are sent to various rooms.

Dry products(spices, mixtures, sugar, canned food, nuts, flour, etc.), which do not require storage in a refrigerator, after repacking are sent to a dry pantry.

Frozen ( storage temperature from -18 C to -15 C) are sent to the freezer for storage or for defrosting - to the meat shop, fish - to the fish shop.

If upon receipt the product is completely or partially defrosted, you should inform the production manager about this.

Chilled products(storage temperature from 0 to + 5 C) after repacking and sanitary. processing enters refrigeration chambers.

Products cannot enter the workshop in outer packaging. They are transferred according to the markings into in-shop containers (with the exception of chambers for raw materials).

2. Temperature standardspreparation, storage, acquisition and portioning of perishable food

The temperature inside a piece of meat (poultry, fish) during heat treatment should be above 72 C.
The temperature for preparing side dishes and sauces should not be lower than 95 C.
The cooling time for food after heat treatment is no more than 4 hours.
The final temperature after cooling should not be higher than 5 C (except for hot products that immediately go to the food warmer).
The time perishable foods remain outside the refrigerator during their preparation should not exceed 45 minutes
The air temperature in meat and cold shops should not exceed 16 C.
The maximum temperature of the product during its preparation, portioning or packaging should not exceed 15 C.
Finished products must be cooled in the refrigerator to 5 C before being placed on the counter.
The temperature of refrigeration equipment should not be higher than 5 C, freezing equipment should not be higher than minus 15 C
Defrosting time for meat and fish products is no more than 48 hours at a temperature not exceeding 9 C
Defrosting time in air at temperatures above 16 C – no more than 24 hours
The maximum temperature on the surface of meat after defrosting and during processing should not exceed 12 C.

2. Product labeling, shelf life of perishable products, protection from external contamination

Expiration date of food product determined by the date before which the food product is suitable for use.

All production products (including workpieces, raw materials, plastic products) must be marked (date and time of preparation or date of receipt from the supplier) and protected from external contamination (covered with plastic film, lids, etc.).

All products on the counter must also have a label indicating the name of the product, date of preparation, expiration date, storage conditions, weight, price (according to GOST) and covered from external contamination.

After the expiration date, products must be written off and disposed of.

4. The concept of correct rotation

Products that expire earlier are used first. Compliance with this rule is necessary for the timely sale of products within the shelf life.

5. The concept of commodity neighborhood

The commodity neighborhood rule establishes requirements for the joint storage of products with the same storage regime, as well as sorption properties acceptable to each other. It is based on the principle of compatibility of different products - during storage, products should not have a harmful effect on each other. For example, frozen and refrigerated, dry and wet foods cannot be stored together. Products with a specific odor (herring, spices) should be stored separately from those susceptible to odors (confectionery, dairy products, bakery products). You cannot store food in original packaging and your own culinary products, as well as raw and prepared foods, on the same shelf of the refrigerator.

6. The concept of the need to separate “clean” and “dirty” flows.

The essence of this principle comes down to the following:

store raw, unprocessed foods together with ready-to-eat foods
clean dishes next to used ones
products and equipment in outer containers with unpacked products and materials
move along the same path raw, packaged in outer containers, dirty products and materials, as well as finished products and clean utensils.
move from a “dirty” operation (for example, cleaning) to a “clean” one (cooking) without washing your hands.
use color or letter markings on inventory in each workshop.

7. Control system to prevent foreign objects from entering the food

Foreign bodies that can get into food include:

pieces of glass (if a glass jar breaks when opening, if glass breaks near open food)
pieces of latex (when cutting the product with rubber gloves)
small pebbles (if the rules for repacking products are not followed, from the outer packaging)
insects (if there are, for example, flies or cockroaches in the workshop, when kneading dough)
pieces of paper, newspapers, buttons, pins (the presence of foreign objects in the workplace, the use of pins on sanitary clothing)
hair (if the headdress is not worn correctly)
screws, nails, etc. (if safety rules are not followed when carrying out technical work)

Measures to prevent foreign bodies from entering food:

lack of products in glass in the production area (repacking into plastic containers), supply of lamps, display glasses with protective caps and rubber gaskets
insect control (protective nets, high-quality cleaning, closed doors and windows)
compliance with the rules of personal hygiene (absence of foreign objects on sanitary clothing and in the premises of the Teremka, correct putting on of a headdress)
preliminary visual inspection of the outer container, its sanitary treatment and careful repacking of the product into the inner packaging
compliance with safety rules when carrying out technical work (all products must be covered and located away from the work site)

7. Private issues of sanitary safety

Vegetable shop

time separation of “clean” (cleaning boiled vegetables) from “dirty” (washing, peeling raw vegetables) operations
thorough washing of tools and equipment after “dirty” operations
Cleaning of raw and finished products is carried out using disposable gloves.
cooling boiled vegetables in the refrigerator compartment

Fish shop

defrost fish in vacuum packaging under cold water or in a refrigerator
the residence time of fish (raw and cooked) outside the refrigerator is no more than 45 minutes
All operations when working with fish products should be carried out using disposable gloves.
Treat tables with disinfectants at the end of the operation
The storage time of salted fish in the refrigerator from the moment of salting to sale is no more than 48 hours
timely write-off and disposal of expired products on the counter and in the workshop

Meat shop

defrosting meat and chicken at ambient temperature - no more than 24 hours, in the chamber - no more than 48 hours
cutting, trimming and slicing meat, preparing semi-finished products, marinating, wear disposable gloves
the residence time of defrosted meat and semi-finished products outside the refrigerator is no more than 45 minutes
the temperature of raw meat during processing should not exceed 15 C
timely write-off and disposal of expired products on the counter and in the workshop

Hot shop

using clean, dry containers for transferring food
heat treatment temperature inside the piece – not less than 72 C
product cooling time – no more than 4 hours to 5 C
All food after heat treatment should immediately go into the cooling chamber or onto the hot counter
all operations in the hot shop are carried out using disposable gloves
timely write-off and disposal of expired products on the counter and in the workshop

Flour shop

eggs must be disinfected before use
Before beating, the egg mass must be strained (to avoid shells getting into the dough)
When pouring dough, the cook should use an apron and armbands.
the maximum residence time for packaged dough and pizza preparations outside the refrigerator is 45 minutes
preparing pizza - wearing disposable gloves, placing toppings - using serving spoons.
timely write-off and disposal of expired products on the counter and in the workshop

Cold shop

time spent by finished perishable products outside the refrigerator – no more than 45 minutes
When using a slicer or vegetable cutting machine, you should sanitize it every two hours
Cutting, stirring, dressing salads - using disposable gloves
when changing operations, work surfaces should be sanitized using a disinfectant
It is prohibited to bring products into the workshop in external containers
timely write-off and disposal of expired products on the counter and in the workshop

Concept of intestinal infection

Intestinal infections – these are acute infectious diseases that occur with gastrointestinal disorders (diarrhea, vomiting, abdominal pain, fever).

The source of acute intestinal infections is a sick person or a bacteria carrier. It releases a huge number of microorganisms into the environment through feces, urine or vomit. If food, water or other drinks are contaminated with pathogens, they become dangerous to humans. Dirty hands can also be a source of infection. If the pathogen was isolated from the intestines of a sick person and entered the mouth of another person through contaminated food, water or hands, then this route of transmission is called fecal-oral. A person can also become infected from a sick person by sneezing, coughing (airborne transmission) or through direct contact (contact transmission). However, the main route of transmission of intestinal infections is fecal-oral.

Acute intestinal diseases include:

Let's get to know each of them.

Typhoid fever.

A particularly dangerous intestinal infection, accompanied by severe intoxication of the body: weakness, malaise, headache, high fever. The causative agent of the disease is Salmonella group A. These bacteria are resistant in the external environment. Survive in vegetables (fruits) for 10 days, butter - 25 days,

meat – up to 90 days. The optimal development temperature for them is 37 C. They can withstand heating up to 50 C for an hour.

Infection occurs from a sick person or a bacteria carrier. Pathogens are released into the environment through feces and urine, and enter the body of a healthy person when he or she consumes contaminated water or food. Once they enter the human body through the mouth, they enter the bloodstream and release a toxin that has a toxic effect on the body, especially on the cardiovascular and nervous systems.

The disease begins gradually, with a deterioration in appetite, sleep, and an increase in temperature to 39-40 C. On the 8-9th day of illness, a pale pink rash appears on the skin of the chest and abdomen. About 5% of those who have recovered remain carriers of the causative agent of this disease.

Dysentery

An infectious disease characterized by damage to the large intestine and intoxication of the body (weakness, headache, fever, diarrhea, nausea, and sometimes vomiting). Caused by bacteria of the genus Shigella. Temperature optimum – 37 C. They are stored in food products for up to 10-20 days. They die when heated to 60 C in 10-20 minutes.

A healthy person becomes infected from a sick person or carrier. The routes of transmission of pathogens are household, food and water. Through the contaminated hands of a carrier of the disease, the pathogen gets onto food products. During the warm period of the year, transmission factors are flies, which carry particles of feces containing bacteria onto food products on their proboscis and paws. Infection can also occur when drinking water contaminated with feces, especially from open water bodies. The disease is more often registered in summer and autumn due to the consumption of unwashed vegetables and fruits.

Infection with dysentery occurs through the mouth, entering the large intestine, the pathogen multiplies and causes an inflammatory process with the formation of ulcers. Those who have recovered can remain bacteria carriers for a long time. Some dysentery bacteria can also grow in food. Eating contaminated, uncooked foods can cause group diseases. The possibility of such outbreaks increases if the carrier of the pathogen or the patient who is directly involved in the preparation and distribution of food does not comply with hygiene requirements.

Cholera

It is a particularly dangerous acute infectious disease and is characterized by severe condition and dehydration of the body. The causative agent of cholera is Vibrio cholerae. It can remain viable for a long time on various environmental objects. The cholera causative agent persists in milk and dairy products for 14 days, in boiled water for up to 40 hours, in open water bodies for up to several months, in soil for up to 2 months. The optimal growth temperature is 25-37 C. It dies when heated to 80 C after 5 minutes. Resistant to low temperatures. Vibrio cholerae produces potent poisons. The disease begins with sudden diarrhea, later accompanied by vomiting, very severe. The body loses up to 35 liters of fluid. There are sharp disturbances in the water-salt balance of the body. Due to the large loss of water, the skin gathers in folds, cramps are possible, severe thirst, and shortness of breath are noted. Infection occurs through food and water contaminated with secretions that contain vibrios. Flies play a significant role in the spread of pathogens. Bacteria carriers, as a rule, are not formed. Prevention consists of strict adherence to hygienic practices when using food products. Sanitary protection of water supply sources, disposal of sewage, and extermination of flies are important.

Viral hepatitis A (Botkin's disease)

Characterized by damage to the tissues of the liver and digestive tract. The causative agent of the disease is a virus. With this type of hepatitis, infection occurs through food, water, hands, and household items contaminated with feces. The disease begins with weakness and fatigue. There is a decrease in appetite, a feeling of bitterness in the mouth, belching, abdominal pain, sometimes vomiting, cough, runny nose, headache, muscle pain. Urine becomes dark in color, feces become gray-white. The skin and sclera of the eyes become yellow. Sometimes the course of the disease occurs without jaundice. The virus is quite stable in the external environment, can withstand heating up to 100 C for 30-40 minutes, and tolerates drying and low temperatures well. Virus contamination of food products is possible during their processing, preparation, storage and sale.

Salmonella toxicoinfection

These are intestinal diseases caused by bacteria of the genus Salmonella (with the exception of salmonella, which causes typhoid fever and paratyphoid fever), with severe symptoms of intoxication of the body. These microorganisms are stable in the external environment, tolerate low temperatures well, and survive in water and household items at room temperature for up to 45-90 days. In salted meat – 2-3 months, in milk – 2-40 days. At room temperature, salmonella quickly multiply in products without changing their organoleptic properties. The main sources of salmonella are agricultural animals, birds (domestic and waterfowl), dogs, cats, rodents, sick people and bacteria carriers. Pathogens are excreted in feces, urine, and saliva. Bacterial carriage after an illness can persist for many years. The main role in the spread of the disease is played by contaminated meat, poultry and dairy products that have not been subjected to veterinary control. Products made from minced meat pose a great danger. Outbreaks of salmonellosis are almost always associated with food products of animal origin. Irregularities in food processing and storage are common causes of infection. The disease begins acutely, with chills, headaches, pain in the joints, in the abdomen, then diarrhea occurs. The severity of the disease varies from mild to fatal.

Staphylococcal intoxication

The most typical food intoxication caused by a pathogen is pathogenic staphylococcus, capable of producing a toxin. It is this toxin that is the direct cause of food intoxication. Contaminated foods typically do not contain bacteria, but only the toxin left behind when they die. It is resistant to high and low temperatures (especially in refrigerator conditions), and does not die when boiled for 30 minutes! It is finally destroyed only after 2.5-3 hours of boiling. Staphylococcal intoxication occurs when consuming dairy, meat, and confectionery products. Favorable environments for the propagation of the pathogen and the formation of enterotoxin are cottage cheese, soft cheeses, feta cheese, sour cream, cream products, and minced meat. After infection, nausea, repeated vomiting, and sharp abdominal pain appear almost immediately, or after 1-2 hours. Recovery occurs within a day, less often in 2-3 days.

The main source of pathogens are people with pustular skin lesions and colds of the respiratory tract (runny nose, cough). Microbes get into the food, which can subsequently cause illness.

Compliance with personal hygiene rules, removal of employees with the above diseases from working with products, adherence to the regime of heat treatment and storage of products, compliance with sales deadlines are important preventive measures.