Catering establishments should be equipped with equipment and supplies of material and technical equipment in accordance with current regulations.

In accordance with the sanitary requirements, the materials from which the equipment, inventory, utensils, and containers for catering enterprises are made should not have a harmful effect on products and cause changes in their quality and properties. They must be resistant to acids and alkalis, easy to wash and disinfect, not rust, have a smooth surface. These requirements are met by stainless steel, aluminum, luminium, nickel silver, nickel, some types of plastics, porcelain, earthenware, glass, etc.

Equipment requirements. Technological equipment of public catering facilities can be mechanical, thermal, cold and non-mechanical.

The form and design of the equipment must comply with sanitary and hygienic requirements, facilitate the labor of workers and increase its productivity. At present, these requirements are met by modular (of certain overall dimensions) equipment, made in the form of separate sections, which are easily assembled in different combinations for hot, cold, and pastry shops.

The equipment is placed in industrial premises, taking into account the sequence of the technological process, excluding the counter and intersecting flows of raw materials, semi-finished products and ready-made food. To ensure free access to the equipment, passages to it not less than 1.2–1.5 m wide should be provided.

The most modern is the linear arrangement of the modular sectional equipment, which creates a single technological line, improves the sanitary condition of the enterprise and the labor conditions of the personnel. As a rule, these lines are located along the walls or in the middle of the room, freeing the production area for normal movement of workers. Above the thermal apparatus of the line arrange exhaust ventilation, which improves the sanitary condition of the air production environment.

Mechanical equipment should have working hours of stainless steel machines, and the outer parts painted with enamel paint. After work, the equipment is thoroughly cleaned, washed with hot water, wiped with a clean towel and covered with a sheath of film or cloth. The working parts of the machines should be washed with the addition of permitted detergents, scalded, wiped, dried in heat cabinets separately unassembled.

For grinding raw and heat-treated products, separate mechanical equipment should be used, and in universal machines - interchangeable mechanisms.

The most hygienic thermal equipment is electric apparatuses: stationary boilers, stoves and modular sectional mobile plates, frying pans, deep fryers, ovens, which are assembled in a line depending on the sequence of the technological process, pastry cabinets in the confectionery industry. Food prepared on these lines retains high sanitary indicators, since its movement during the cooking process is reduced to a minimum, and it can also be delivered for distribution in the same boilers without being transferred to another dish. All heating equipment is kept clean, and after work it is thoroughly washed with hot water and detergents.

Refrigeration equipment in the form of cabinets, prefabricated chambers, low-temperature counters and tables with refrigerated cabinets, freezers should be washed daily with hot water and ventilated.

Non-mechanical equipment includes: production tables, manufacturing and washing baths, deconstructive chair, shelving, stools, cabinets, etc.

Production tablesmust have a flat, smooth, durable, stainless surface. The most hygienic are all-metal stainless steel or duralumin tables (Fig. 13), as well as tables with wooden lids for cutting dough in the kitchen and pastry shops, which are made of solid wood (oak, birch, maple). Sanitary standards allowed the manufacture of table covers from polymeric material - vinyl plastic grades P-73 and P-74.

Metal tables after each production operation are washed with hot water, and at the end of the working day they are washed with detergents and rinsed with hot water. Tables with wooden covers are cleaned with a knife and washed with hot water.

Ruinous chair80 cm in height and 50 cm in diameter are made from a whole piece of solid wood (oak, beech, ash, maple) and mounted on legs 20 cm in height. After removing the bark, the side surface of the disintegrative chair is painted with light oily paint, leaving the top painted 20 cm wide part. After work, it is recommended to clean the chair surface with a knife, add salt and cover with a cover, and wash the side part with hot water. With wear and the emergence of deep nicks, the surface of the stool is cut.

Production bathsmake two-glitter of stainless steel, duralumin or chu-guna with enamelled surface. The size of the baths should not exceed 1000x700x450 mm. They wash and contain baths as well as production tables.

Production baths for washing eggs in the confectionery shop are made in four sections.

Washing tubs for tablewarethey produce all-metal of three compartments with a volume of no more than 30 liters for a faster and more frequent change of water.

All baths provide an eyeliner for hot and cold water and are connected to the sewer network through an air gap, in order to avoid sewage from entering the baths when clogged sewage.

Racks, studspastry shops, stoolsmade of duralumin, in the process they are washed with hot water.

In the modern world, there is a steady increase in the supply of goods and services, and as a result, the consumption of these goods and services is also growing. The current buyer is even to some extent spoiled by trade and service enterprises. Buy in our time is much easier than to sell.

One of the components of a successful sale of goods and services is a properly selected and compliant commercial equipment.

In this article, the focus will be not on the principles of choice, but on the requirements for equipment. There is no possibility to list them all, so we will focus on the main thing.

Proper and effective equipment of the sales area is a pledge of the convenience of customers, improvement and preservation of the special atmosphere of the store, which translates into effective sales of any product.

Moreover, the correct placement of commercial equipment can be a major factor in the suppression of competitors.

Requirements for trading equipment are based on dividing it into two basic categories: exhibition and trade automation. Then the equipment of outlets is divided into groups by the range of goods. In these groups, for all equipment, basic requirements are wear resistance and practicality in daily use, even with large flows of customers.

In terms of functionality, exhibition equipment is divided into the following types:

Wall;

Stationary island;

Mobile island;

Aluminum profile systems;

Stainless steel systems;

Systems of chrome pipes.

When purchasing, it should be remembered that its main function is to show the goods to the customers most fully, that is, to provide an overview of the goods from all sides.

All requirements for furniture and equipment in turn are divided into several subcategories:

Economic;
ergonomic;
-aesthetic;
- sanitary and hygienic.

It makes sense to dwell on each of these subcategories in more detail.

Operational and technical requirements for the trade equipment are in accordance with its standard dimensions, which will ensure the assembly of the aggregate method.

In addition, the equipment must meet the appropriate size of the store, the characteristics of the goods and standard packaging sizes. It is preferable to purchase universal trade equipment assembled from interchangeable standardized parts and assemblies, which involves using it to sell a wide variety of goods in various types of stores.

And, of course, furniture and equipment must be durable, reliable in operation and resistant to various types of damage.

Ergonomics of commercial equipment

Trading equipment should be as simple and lightweight as possible from inexpensive materials using modern technology.
Important selection criteria are the simplicity of the process, the ability to replace parts and components in the process of repair or during the reconstruction and redevelopment of the store. The equipment should occupy the smallest possible area, but have a maximum capacity. All these requirements can be summarized in one word: "ergonomics". If the furniture and equipment is easy, safe and easy to use, then it is ergonomic.

Aesthetic requirements for commercial equipment

A very important subcategory of requirements for trade equipment. The aesthetic component is of great importance for the success of a commercial enterprise. The main requirement in this case is the compliance of the appearance of the equipment with the interior decoration of the store. There must be unity in everything. The color of the furniture should be in harmony with the general interior of the store and highlight the color properties of the exhibited goods, especially if it is clothes and shoes. When painting equipment, it is recommended to use monochromatic scales, while elements with large, clear and eye-catching shapes should have slightly saturated colors, details with smoothed shapes should have more saturated colors. It is absolutely not necessary to use multi-color equipment, as it often violates the integrity of the perception of commercial equipment and distracts the buyer from the goods.
When arranging and installing furniture and equipment, it is necessary to take into account that wall and island slides, located in a line, give a visual impression of the sagging of shelves. In order to prevent this effect, all the vertical joints of the furniture make it barely noticeable, and the horizontal - highlighted.

Sanitation Requirements

The design of commercial equipment, as well as the materials from which it is made, should not impede its cleaning and sanitization during operation. Therefore, the furniture should have a high-quality finish and preferably a smooth surface, and also not have extra gaps, grooves, protrusions and recesses. In commercial enterprises dealing with food products, all working surfaces of furniture should be made of materials that are allowed to be used in the food industry. Periodically, the furniture should be cleaned with a wet swab, especially plastic parts. Abundant washing of wooden furniture is not recommended.

Thus, subject to the above requirements for trade equipment, it will be properly and safely operated, less wear, working on the success of the entire enterprise.

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Sanitary and hygienic requirements for equipment, inventory, utensils.

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1. Sanitation and hygiene requirements for equipment, inventory, utensils. Hygienic requirements for materials used for the manufacture of equipment, inventory, utensils, containers. Hygienic need for marking equipment, inventory and utensils.

2. Hygienic requirements for natural and artificial lighting.

3. Hygienic requirements for the maintenance of workplaces of production and maintenance personnel.

Sanitary and hygienic requirements for equipment, inventory, utensils. Hygienic requirements for materials used for manufacturing. Hygienic need for marking equipment, inventory and utensils.

The use of equipment, equipment, utensils and containers that do not meet sanitary and hygienic requirements can lead to a decrease in the quality of food, their microbial contamination and chemical pollution, up to the spread of intestinal infections and the occurrence of food poisoning.

Regardless of the purpose of the equipment, inventory, utensils and containers, a number of general hygienic requirements are imposed on the materials from which they are made. Materials should not excrete harmful chemicals into food and alter the organoleptic characteristics of food. They must be resistant to the effects of various acids and alkalis of food; maintain the existing sanitary regimes of washing and disinfection; have anti-corrosion properties; be resistant to high and low temperature; water and vapor tight; Do not serve as a breeding ground for microorganisms. The necessary properties are also lightness, impact resistance (resistance to mechanical stress), a smooth and bright surface, allowing you to easily assess the quality of sanitary treatment of these products.

At catering establishments various materials are used, each of which has its own advantages and disadvantages. Products made from stainless steel, aluminum, cast iron, galvanized iron, porcelain, earthenware, glass, wood, some synthetic materials are used. New types of materials intended for contact with food must have hygienic certificates and certificates of conformity.

The design of trade and technological equipment and products should be as simple and convenient as possible for disassembling, cleaning, washing and disinfecting. This equipment and products should not have sharp corners and rough seams.

Good equipment of enterprises with modern technological equipment, inventory, utensils and containers not only facilitates the work of staff and increases its productivity, but also reduces the microbial contamination of products. Proper operation of the equipment, its maintenance in proper sanitary condition, accurate observance of safety regulations play an extremely important role in the organization of the technological process of preparing benign food.

In order to produce hygienically safe products, catering enterprises must be provided with an adequate amount of necessary technological equipment and materials and equipment.

All items of the production environment (equipment, inventory, vessels, containers) must comply with the sanitary and epidemiological requirements for catering establishments and be made of materials allowed for contact with food. Compliance of the equipment and materials from which they are made to the existing hygienic requirements must be confirmed by sanitary and epidemiological conclusions and certificates.

Sanitary and hygienic requirements for process equipment

Catering establishments should be equipped with various types of equipment (mechanical, thermal, refrigerating, auxiliary

and trade) in accordance with technological calculations or equipment standards.

All equipment must be in good condition. Its arrangement (wall, island, combined) must correspond to the sequence of the technological process, which excludes counter and intersecting flows of raw materials, semi-finished products, finished products, as well as provides free access to it during its maintenance and sanitization. The design of the types of equipment used should be simple, safe (smooth, without sharp corners, rough seams) and accessible for processing (without gaps, cracks). The width of the aisles between individual units or lines of equipment must comply with the recommended standards of technological design.

For the manufacture of mechanical and auxiliary equipment, it is recommended to use food stainless steel, painted steel, as well as other materials permitted for use in public catering. For pastry tables used wooden coating of hardwood. The pack for cutting meat is made from a solid tree trunk of hard rock, mounted on a stand, held together with metal hoops, and the side surface of the deck is painted with oil paint. Manufacturing of production tables, racks, cabinets with the use of trellised shelves contributes to high-quality sanitary cleaning and preventive measures (disinsection). Mechanical equipment designs should provide for the possibility of quick and easy disassembly and replacement of working bodies, which will ensure their high-quality processing. It is recommended to install all thermal equipment of production shops on special stands or frames, and above them to provide ventilation devices with exhaust or intake air exhaust systems. Production must be provided with an adequate amount of refrigeration equipment, which will ensure a high sanitary and epidemiological condition in the enterprise.

During the work of technological equipment the possibility of contact between raw semi-finished and finished products should be excluded. For this, the grinding of raw and heat-treated products should be carried out on separate mechanical equipment, and in universal machines - by replacing replaceable elements (mechanisms).

Sanitary processing of technological equipment should be carried out as it is contaminated and at the end of the work. In this case, its processing should be carried out in accordance with the operating manual for each type of equipment. All production tables should have mandatory labeling (“SM” - raw meat, “SK” - raw chicken, “CP” - raw fish, “CO” - raw vegetables, “VM” - boiled meat, “BP” - boiled fish, “VO” - boiled vegetables, “G” - gastronomy, “3” - greens, “X” - bread, etc.). After each technological operation, they should be washed with hot water. Pastry tables for finishing products should be processed at least once per shift. At the end of the working day, the tables should be washed with detergents and disinfectants, rinsed with hot water (40 - 50 ° C) and wiped dry with a clean cloth. After work, the washing baths are washed with the addition of detergents and rinsed with hot water. Baths for processing eggs at the end of the work are washed with hot water (not lower than 50 ° C) and disinfected. Baths for washing equipment and utensils are regularly processed, rinsed with hot water using disinfectants. The working surface of the stool for meat after work is finished is cleaned with a knife and sprinkled with salt, and the side is washed with hot water. With wear and the emergence of deep nicks, the surface of the disintegrative chair is cut away. Upon completion of work, mechanical equipment is cleaned from food residues, washed with hot water (40–45 ° C) and wiped dry. The working parts of the mechanisms are washed with the addition of detergents, rinsed, wiped dry and lubricated with food fats to prevent corrosion. Beaters used for the production of creams, at the end of the shift, are exempt from cream residues, cleaned and processed at the workplace successively with solutions (first detergents, then disinfectants) for 10-15 minutes for each processing stage. Then the machines are rinsed with hot water. In difficult-to-disassemble machines it is allowed to pour the solutions of detergents and disinfectants, processing them at the working course. Then the car is rinsed

When cleaning cabinets for storing bread, crumbs are swept from the shelves with special brushes and are wiped at least once a week using a 1% solution of acetic acid.

Refrigeration equipment should be cleaned regularly, rinsed with detergent and rinsed with hot water. Refrigeration equipment is allowed to be treated with disinfectants and rinsed with hot water. Refrigerators must be dried before loading. Refrigerating chambers should be provided with easily washable racks, beams with stainless steel hooks.

Sanitary and hygienic requirements for inventory, packaging

In order to prevent infectious diseases in production, there should be sufficient production equipment, which must be assigned to each workshop and has a special marking. So, cutting boards and knives are labeled in accordance with the product processed on them: “CM” - raw meat, “CP” - raw fish, “CO” - raw vegetables, “VM” - boiled meat, “BP” - boiled fish, "VO" - boiled vegetables, "MG" - meat gastronomy, "Greens", "KO" - pickled vegetables, "Herring", "RG" - fish gastronomy and "X" - bread

Production inventory can be made of food grade stainless steel, from hard wood or from synthetic materials that are allowed for use in food purposes. Ministry of Health and Social Development

It is forbidden to use cutting tools with cracks, discoloration and other signs of damage. It is unacceptable to use the same inventory and production packaging for raw products and products that have already been cooked and ready for use.

After each technological operation, the finishing equipment (knives, boards, hammers for beating meat, etc.) must be sanitized, including mechanical cleaning, washing with hot water with detergents and rinsing with hot running water. Clean inventory should be stored on racks at a height of at least 0.5 meters from the floor in special cassettes.

Washing of reusable packaging in specialized workshops and billet enterprises must be performed using detergents. For washing should be provided for separate rooms equipped with bathtubs or washers.

Inventory, in-plant and recycle packaging pastry shops should be subjected to the most thorough sanitization. After release

from the products, the inventory and container are subjected to thorough mechanical cleaning and washing in a three-section bath: in the first section, soaking and washing is performed at 45 - 50 ° C in a solution of detergents; in the second section, soaking is carried out in a disinfecting solution at a temperature not lower than 40 ° C for 10 minutes; in the third section, rinsing is done with hot running water with a temperature not lower than 65 ° C. After washing, inventory and containers should be dried and stored on specially selected racks for clean containers and inventory. Next to the washing tubs, separate racks for clean and dirty equipment should be installed.

The small inventory of the pastry shop used to prepare the egg mass is soaked, washed and boiled for 30 minutes at the end of the work.

Pastry bags, tips, as well as small inventory used in decorating confectionery products, must be thoroughly processed. Processing bags and tips should be made separately. Pastry bags are soaked in hot water (not less than 65 ° C) for one hour, then washed in a washing solution at a temperature of 45 ° C and rinsed thoroughly with hot water at a temperature not lower than 65 ° C. Then, the bags are dried in drying cabinets and in special tubes are sterilized in autoclaves or ovens at a temperature of 120 ° C for 20-30 minutes. Storage of bags is carried out in the same containers in which sterilization was performed.

The tips removed from the jigging bags must be subjected to the following sanitization: washing in detergent solution at a temperature of 45-50 ° C; rinsing in running hot water with a temperature not lower than 65 ° C and sterilization (or boiling) for 30 minutes.

Replacement of jigging bags should be made at least twice a month.

Corollas for whipping creams after the completion of the technological

the treatments are handled as tips with prior cleansing from the cream.

In order to prevent the occurrence of food poisoning and infectious diseases, the inventory and containers of pastry shops should be thoroughly sanitized not only at the end of the shift, but also during the day. Thus, various containers should be subjected to periodic processing (for egg

mass, storage of milk, syrups), pallets, knives, tanks and beaters for egg mass, intrashop and reusable containers.

Sanitary requirements for dishes

At catering establishments distinguish kitchen and tableware.

Cookware is used for cooking, so it should be made of stainless steel, cast iron, tinned iron and other material permitted by the Ministry of Health and Social Development. Aluminum and dural utensils can only be used for cooking and short-term storage of food. Dishes cracked or chipped, deformed in catering establishments are prohibited. All kitchen utensils must be labeled ("I dish", "II dish", "III dish", "Milk", "BO",

"Side dishes", etc.).

New in-plant packaging pastry shops before use must be subjected to calcination in ovens. Forms and sheets with the aim of eliminating dents and burrs must be subjected to straightening and firing to remove the deposit.

The washing of kitchen utensils should be carried out in a washing kitchen utensil, for which it is equipped with a two-piece bath and wire racks. Sanitary processing of kitchen utensils should include mechanical cleaning of food residues, washing in water with a temperature not lower than 40 ° C with the addition of detergents, rinsing with flowing bitter water (not lower than 65 ° C) and drying in an upturned form on racks.

The tableware used at catering establishments can be made of various materials. The quantity of simultaneously used tableware and appliances should ensure the maximum need of the enterprise. Dishes with cracks, chips, chipped edges, and deformed are not allowed.

Due to the sanitary and epidemiological danger posed by tableware, it is treated in a separate room - washing tableware. It must be posted instructions about the rules of washing dishes and equipment with an indication of the concentrations and volumes of detergents and disinfectants used.

The washing machine should be equipped with modern dishwashers with a sterilizing effect (for mechanized washing) and five-section baths (for manual washing).

Mechanical washing of dishes on specialized washing machines should be made in accordance with the accompanying instructions for their use.

For washing dishes by hand, three-section baths for tableware, two-section ones for glassware and tableware are provided. It is allowed in the presence of a sanitary-epidemiological conclusion of the Rospotrebnadzor in organizations with a limited range of washing tableware and appliances in a two-section bath.

Washing tableware by hand should include the following operations: mechanical removal of food debris; wash in water with detergent in the first section of the bath; washing in the second section of the bath in water with a temperature not lower than 40 ° C and adding detergents in an amount two times smaller than in the first section of the bath; rinsing dishes in the third section of the bath with hot running water at a temperature not lower than 65 ° C using a flexible hose with a shower head; drying dishes on grid shelves or racks.

Washing glassware and appliances manually should include the following operations: washing in water with detergent in the first section of the bath; rinsing dishes in the second section of the bath with hot running water with a temperature not lower than 65 ° C. Cutlery must be further heated in a dry-heat oven for 10 minutes.

In beer bars, glassware should be rinsed with hot water of at least 45-50 ° C using detergents and disinfectants and rinsed.

In the event of a dishwasher failure and the absence of conditions for manual dishwashing, as well as the absence of disposable tableware and appliances, the company temporarily ceases to function.

At the end of the working day, it is necessary to disinfect all tableware and appliances.

Clean tableware must be stored in closed cabinets or on lattices, clean tableware - in the hall in special drawers-cassettes,

handles up. Storing them on trays in bulk is prohibited. Cutlery cassettes must be sanitized daily.

Trays for visitors after each use should be thoroughly wiped with a clean cloth. At the end of the plant, they are washed with hot water with the addition of detergents and disinfectants, rinsed with warm running water and dried. The storage of clean trays should be carried out in a designated area, separately from the used trays.

Dishwashing brushes after work must be cleaned, soaked in hot water at a temperature not lower than 45 ° C with the addition of detergents, subsequent disinfection or boiling and rinsing with running water. Then the brushes must be dried and stored in a dedicated place. Do not use brushes with mold and visible dirt, as well as spongy material, which cannot be sanitized.

Related information.

Operational, economic, ergonomic, aesthetic and sanitary-hygienic requirements are imposed on non-mechanical commercial equipment.

Performance requirements are aimed at creating maximum comfort for both buyers and trade workers. They provide for: the optimal size of the equipment, its sufficient capacity; the possibility of rapid replenishment of the goods and a good review; ease of selection of goods by buyers; preservation of goods; sufficient strength, reliability of connections of individual parts; the ability to quickly change the shape of the equipment.

To sell a product, it is necessary to show it to customers, to give certain information about it, to provide free access and convenience of choice. Therefore, commercial equipment should provide the maximum area of ​​display of goods and the possibility of additional advertising lighting, have inclined shelves, mirrors, price list holders and other devices that highlight the merits of the product.

The distance between the shelves on which the goods are located, their width should correspond to the size of the goods, packaging and the way they are displayed. Therefore, the main types of commercial equipment used in sales areas, warehouses and utility rooms are assembled from a set of interchangeable elements, parts, accessories.

Economic requirements are aimed at creating low-cost equipment, therefore, in its manufacture they use simple and lightweight structures, inexpensive materials (wood, metal, plastics), and modern technologies.

The most important conditions for reducing the cost of non-mechanical equipment are the unification of the main parts and assemblies for products of various types and the production of it in large quantities for a long time.

The equipment should occupy the smallest area of ​​the sales area and outbuildings, but at the same time it should be sufficiently roomy to ensure the display and storage of the necessary quantity of goods, i.e. to provide maximum opportunities for the display of goods on the minimum sales area.

Ergonomic requirements provide for the most convenient dimensions of commercial equipment (length, height, depth of shelves, the distance between them, etc.) and its parts, taking into account the height and proportions of the person. This ensures minimal fatigue of trade workers when working with goods, and for buyers - a good overview and convenience of choice of goods, free access to them.

The height of the equipment is set in accordance with the height of a person, and the depth (width) - in accordance with the length of the arm. Height 1 100--1 600 mm above the floor is optimal for placing goods, height up to 800 mm and over 1 800 mm is considered inconvenient for this.

The upper zone of the wall slides is used to install advertising devices and billboards, so they are available in heights of up to 2,200 mm.

Aesthetic requirements for commercial equipment are aimed at improving the display of goods and the interior decoration of the sales area. The equipment should be barely visible, open, with no parts covering products from customers. In shape, proportions, color and design, it should be in harmony with the general interior of the sales area. Beautiful appearance of the equipment gives simplicity of form, smooth surface, elegance and clarity of lines, proportionality of sizes, skillful use of paintwork and finishing materials.

Sanitary and hygienic requirements provide for equipment resistance to chemical and mechanical stress, ease of care.

The design of the equipment should not impede the cleaning of the equipment itself and the room where it is installed. Its surface should be smooth, without protrusions, grooves, sharp corners and crevices. To protect the goods from dust and pollution install visors, awnings, covers.

For the manufacture of equipment it is necessary to use materials that do not interact with the goods.