SanPiN for schools with changes: the latest changes in the new nutrition in 2020 for educational institutions and whether there will be one

Sanpin from 2020 – 2020 we are preparing workplaces for new requirements

Today we will consider the topic: “sanpin from 2020 - 2020 preparing workplaces for new requirements” and analyze it based on examples.

In order to ensure the safety of an employee during the performance of his professional duties, sanitary and epidemiological norms and rules are being developed at the state level. Similar requirements apply to manufacturing enterprises, medical structures, including dental clinics, child care facilities, etc.

The requirements apply not only to heads of organizations, but also to private entrepreneurs and even ordinary citizens. Failure to comply with legal requirements can lead to various types of liability. This may be a warning or the imposition of penalties depending on the violation committed.

The purpose of introducing SanPin rules is to protect human health and protect the environment from exposure to harmful factors. Special bodies monitor whether the instructions are being followed: Rospotrebnadzor, local authorities, as well as the prosecutor’s office.

Every person has the right to complain to the appropriate structure if he notices any kind of violation or deviation from the implementation of established rules.

There is a huge number of legislative acts whose purpose is to protect human rights. Among them are sanitary and epidemiological norms and rules, abbreviated as SanPin, designed to protect nature and people from infections, contamination, and other negative factors. Sanitary standards include various rules, compliance with which ensures the safety of humans and the environment.

Not only companies that produce various products must comply with the current rules, but also other organizations, as well as ordinary citizens, since this is provided for by Russian laws. Otherwise, various penalties and compensation payments may be imposed. SanPiN for 2020 ensure safety during the operation of enterprises.

Compliance with legislative requirements is monitored by special regulatory bodies, which during the inspection put forward the following requirements to the organization’s management:

ensuring production safety;
control over the effective activities of an enterprise that emits harmful substances into the environment;
control over air and drinking water quality;
ensuring product safety;
compliance with the standards of organization of work and placement of medical and educational institutions.

SanPin is a broader list, since many other standards have been adopted that are relevant to areas of human life. Rules are developed for different cases that may pose a danger specifically to humans or nature as a whole.

Source: https://eksystems.ru/sanpin-s-2019-2020-goda-gotovim-rabochie-mesta-k-novym-trebovaniyam/

Organization of meals for schoolchildren.

The main document that should guide educational organizations and other structures involved in the process of providing food to students is SanPiN 2.4.5.2409-08.

In addition to this act, school meals are regulated by the following technical regulations:

TR TS 021/2011. With changes coming into force in 2020 (decision of the EEC Council dated 08.08.19 No. 115);
TR TS 022/2011;
TR TS 023/2011;
TR TS 033/2012. As amended in 2020 (decision of the EEC Council dated December 19, 2019 No. 118)

Meals for students are provided by specialized organizations. The main requirements are compliance with cleanliness and standards governing the storage and preparation of food.

Dishes and utensils must be washed thoroughly. Marking is of no small importance.

It allows you to avoid mixing raw and cooked food and introducing bacteria into the latter.

Labeling in the school canteen.

An example of the values used for separate storage and distribution is presented below:

School menu.

According to clauses 6.1-6.4 of SanPiN, the diet and composition of dishes are determined taking into account the objective needs of the body at a particular age.

An individual entrepreneur or legal entity providing meals to schoolchildren must develop an approximate menu that meets the requirements for calorie content and vitamin content. The list of dishes is determined for at least 10 days.

As a rule, this period increases to 14 days.

The sample menu assumes the need to take into account the competent distribution of the energy value of food depending on the time of its consumption. Deviations from standards are allowed within 5%.

Currently, vending machines are becoming popular. These devices are intended for additional nutrition for students at school.

Organizers must comply with all requirements specified in the previously mentioned acts.

The basis of the range of such devices is goods with high nutritional value. The sale of drinks is carried out in compliance with the requirements (clause 4.2 of SanPiN).

The decision to install vending equipment within the school walls is made by the director of the educational institution.

The list of products prohibited for sale within educational organizations is indicated in appendix. 7 SanPiN.

Free school meals in 2020.

Key points of sanitary rules for food trade enterprises

SanPiN for stores regulates the standards for the sale of food products. Trade organizations must comply with the rules set forth in regulatory annexes and technical documentation. Additionally, hygienic standards are required for the value and safety of food products.

Watch the video: “New rules of trade and public catering that consumers should know.”

Sanitary requirements for small retail chains

SanPiN 2.3.6.1066-01 continues to be in force in 2020.

The changes did not affect the following points of the regulation regarding small retail trade:

Watering the area - at least 2 times a day in warm weather. In winter, sidewalks and paths are cleared of ice and sprinkled with sand granulite.
The area around the store is cleaned at the expense of the organization and on its own.
Equipped with a storm drain with an appropriate slope, the presence of taps for watering during cleaning.
Containers for collecting waste are installed on a hard surface (asphalt, concrete) with an area of 1 meter. The distance from residential and grocery buildings is at least 25 m.
Waste collection is carried out at least once a day. It is prohibited to use vehicles intended for transporting food products and finished products.

Note: if the store has chosen centralized waste collection, then the containers are delivered after disinfection. Sanitation is carried out by individual housing and communal services organizations.

Requirements for a grocery store

Organizations engaged in the sale of food products are allowed to locate:

in residential buildings;
in public and detached houses;
shopping center;
in other complexes.

In the case where the retail outlet is located in an apartment building, a separate entrance is installed, isolated from the apartments. There is no regulation on area standards, but the ceiling height should be at least 2.5-2.7 meters. Exceptions include utility rooms.

Water supply and sewerage

If food sales are carried out in a sewer area, then a water supply system for supplying drinking and household liquids, as well as a sewer system, are added to the store’s equipment.

Standards:

Water quality must comply with GOST R 51232-98.
It is prohibited to install internal water supply if there is no sewerage network.
The requirements for drainage devices are in accordance with SP 30.13330.2016 SNiP 2.04.01-85. The DHW project is created in accordance with SP 31.13330.2012 SNiP 2.04.02-84 (updated edition 2020).
If there are no central communications in the area where the food outlet is located, then the installation of a local system is permitted. The source is selected based on a resolution from the sanitary and epidemiological service. The resource provider must provide high-quality drinking liquid. With the approval of the sanitation station, the use of imported water for the needs of the store is allowed.

Equipment and dishes

In accordance with the new edition of SanPiN on food stores, the following rules apply to tools:

It is prohibited to leave equipment unattended in containers with dairy products. Spatulas, spoons and other tools should be kept in separate containers and washed daily.
Products for selling cottage cheese, sour cream, etc. should be used only for their intended purpose.
Dishes that have been cleaned should be stored upside down.
Before filling the container, the glass is washed again.
Processing of containers for drinks in buckets is not allowed.

Resolution of the Chief State Doctor No. 23 on sanitary rules is available here.

Storage, reception and sale of food products

Sanitary regulations for grocery stores contain strict requirements for the receipt, sale and storage of food products. The quality of goods is regulated by GOSTs and technical standards. Only products that have passed certification or meet standards are allowed to be released to consumers.

Quality control is carried out before food products are displayed. If necessary, the batch of goods is submitted for sanitary and epidemiological examination for admission to sale. Products that have expired or are of poor quality cannot be sold.

Basic standards for the storage, sale and acceptance of food raw materials:

If the facility is equipped with a department for piece trade, where funds are accepted by an employee of the organization, then only packaged or packaged goods are allowed for sale.
When releasing packaged products to the client, the store employee uses spatulas, tongs and similar tools. Products are sold by weight in clean wrappers, disposable bags, etc.
Raw materials and finished products are sold in different departments of the retail outlet.
It is not allowed to sell food products in dirty consumer containers or printed paper.
Information about new food products should be posted in a prominent place in the hall. Indicate information about properties, composition, additives and tips for use.

Rules for pre-sale sanitary preparation of food products:

Before placing products on the counter, they are placed in a separate room for cutting, slicing, packaging, etc. During the preparation process, contaminated and weathered areas are cut off, and yellow fat is removed. Additionally, sausages are wiped, packaged or removed from containers.
Only responsible persons with health certificates are allowed to participate in the procedure. People engaged in cleaning, workers, as well as unauthorized citizens cannot prepare food.
Trade in raw and semi-finished products is carried out in a separate hall. Commodity proximity to ready-to-eat products is not allowed.

Insect and rodent control measures

SanPiN for trade enterprises is supplemented by SP standards No. 3.5.2.3472-17. The purpose of developing rules is to prevent the occurrence and reproduction of diseases and infections carried by insects and rodents.

Supervision over the implementation of sanitary standards is carried out by SES bodies (sanitary and epidemiological service), operating within the framework of the legislation of the Russian Federation.

To destroy the arthropod population and create a favorable environment in food stores, chemical and microbiological preparations are used.

Hygiene for personnel

SanPiN for a grocery store regulates the personal hygiene of employees of a retail outlet:

coming to work is allowed in neat outerwear and shoes;
maintaining body cleanliness during activities;
use of a sanitary cape/robe, cap during trading;
Smoking is prohibited in the hall or warehouse;
other.

When applying for a job, applicants for a vacancy are required to undergo a medical examination at the initiative of the organization’s administration:

detection of intestinal infection;
the presence of worms;
tuberculosis.

What does a proper store look like?

Bring with you a certificate from the clinic confirming your admission to trade in food products.

During their work, employees responsible for the storage, transportation and sale of raw materials undergo a medical examination once every 3 months, and a tuberculosis examination - once a year.

Properties of detergents and disinfectants

SanPiN on food trade in the new edition indicates disinfection. The measures are designed to prevent the transmission of infections. The procedures are carried out according to the approved schedule.

Detergent sanitary products must have a complex of actions:

bactericidal;
virucidality;
fungicidal;
sporicidity.

The use of drugs with a static effect is prohibited, i.e. it is only allowed to delay reproduction.

The relevance of food store processing measures depends on a number of factors:

active substance;
temperature regime;
frequency of the procedure.

The use of disinfectants is permitted only from the epidemiological register approved by Order No. 344 of the Russian Ministry of Health.

Menu for school meals (school canteen menu)
Menu for kindergarten (menu for preschool educational institution)
Menu for industries with hazardous working conditions
Menu for factories
Menu for hospitals, menu for sanatoriums
Menu for nursing homes, boarding schools and educational institutions
Menu with calculated daily calorie content
Menu for prisoners (prison, isolation ward)
Balanced nutrition menu
Menu PP proper nutrition (healthy eating)
Menu for athletes
Menu for children's health camp
Catering menu
Menu for a culinary store
Banquet menu
Audit of an already developed menu for compliance with standards

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Recent works we have completed:

Menu development for a healthy food delivery service
Development of a menu for factory workers with moderate labor 7-day winter
Menu development for a 7-day summer children's camp
Development of a menu for feeding children aged 7-18 years for an orphanage
Drawing up a menu for kindergarten from 1.5 to 3 years and from 3 to 7 years, with technological maps
Development of a dietary menu for a hospital for 7 days for adults
Drawing up a menu for sushi delivery and developing costing cards and technical and technological cards for rolls and sushi.
Development of a promising menu for a kindergarten, for a week (kcal menu, with nutritional supplements, vitamins and minerals)
Development of PP menu for a week with technological maps
Label development and barcode registration for a large chain of stores.
Development of therapeutic nutrition for a medical institution
Menu development for a roadside cafe
Creating a menu for an online store for the delivery of ready-made food PP (delivery of healthy nutrition)
Compiling an assortment of semi-finished meat products for the store, developing service standards, declarations of conformity with the CU TR and test reports for products, pasties, dumplings, khinkali, shish kebab, manti, cutlets, dumplings, etc.
Diet preparation. Weekly menu for office workers.
Registration of a certificate of conformity with GOST R ISO 22000-2007 (ISO 22000 2005) for a Japanese cuisine cafe.
Preparation of BZHU protocols and test reports for shelf life, for semi-finished meat and meat-containing products, with delivery of samples to the laboratory and actual testing of products.
Development of technical specifications for cakes, pastries and cupcakes, and preparation of a TR CU declaration for 3 years for a network of confectionery shops.
Drawing up a ten-day cyclical menu for schoolchildren from 7 to 11 years old in the autumn-winter period
Drawing up a menu for an Italian restaurant, as well as developing costing cards and technical and technological cards for pasta and pizza.