Sanitary requirements for the work of the vegetable shop. Sanitary requirements for the design and operation of catering establishments. Requirements for equipment, inventory, dishes and containers

Introduction

Well-established public catering contributes to the rational use of social labor and an increase in its productivity, saving material resources, increasing free time, improving the living conditions and increasing the welfare of workers. Public catering enterprises manufacture ready-made meals, culinary products, organize their sale and consumption in dining rooms of canteens and cafes. Organization of production of finished products brings catering enterprises closer to food industry enterprises, and the implementation of the implementation process - with trade enterprises. The combination of production and trade functions with the organization of consumer services is a specific feature of the activities of public catering enterprises. The volume and range of products manufactured depend on consumer demand, which is distributed, as a rule, unevenly throughout the day, by days of the week, by seasons.

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

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

New equipment and technology, combined with an advanced labor organization, contribute to an increase in the quality of products and a culture of service, mechanization of manual labor, improvement of sanitary and hygienic conditions, etc. The introduction of new technology, improvement of technology, organization on a scientific basis of labor of production and management workers show high requirements for the qualifications of catering specialists. Universities, technical schools, vocational schools and courses, for which the necessary educational literature is published, are involved in the training of industry specialists and their advanced training.

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

The fulfillment of these goals is achieved by:

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

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

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

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

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


Enterprise characteristics

The enterprise LLC "Vivat-trade" is located at Perm, st. Shosse Kosmonavtov, 65. It is a retail chain with its own production of finished products with continuous operation around the clock. This public catering enterprise has a workshop structure, the shops are subdivided into procurement (meat, fish, vegetable), precooking (hot, salad), specialized (confectionery, bakery). Vivat-Trade has a full production cycle, that is, the company processes raw materials, produces semi-finished products and finished products and sells them itself. The enterprise is publicly available for urban importance, as it serves the entire urban population. "Vivat-Trade" is one of the universal public catering enterprises, as it produces and sells a varied assortment of dishes, providing a complete diet from various types of raw materials from both finished products (salads, hot dishes, flour products, etc.) and semi-finished products (minced meat, meat for stewing, etc.). Vivat's main service is the production of food products and their sale. An additional service can be considered the release of finished products to order.

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

The public catering enterprise ensures the safety of life and health of the consumer and the safety of property due to the observance of the "rules of production" and sale of public catering products, sanitary and technological standards, electrical and fire safety requirements.

The Vivat-Trade building was commissioned in 2004. It is located in the housing and administrative area, has “convenient access roads and accessible pedestrian paths. The territory adjacent to the enterprise has artificial lighting in the evening. Placement of containers with garbage, storage of containers, unloading and loading operations are carried out strictly in the designated place. The site with the waste bin is separated from the enterprise by 25 meters. "

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

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

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

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

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

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

The company uses three types of documentation.

1. Regulatory and technological:

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

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

- A collection of recipes for cakes, pastries, muffins, rolls, cookies, gingerbread cookies, gingerbreads and baked goods / Ed. A.P. Antonova; Ministry of Trade of the Russian Federation. M .: Khlebprodinform M .: 2000. Part 3;

- Collection of recipes for flour confectionery and culinary products for public catering enterprises. M .: Economics, 1986;

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

- technical, technological and technological maps;

- federal law, legislative and regulatory acts, SanPiNs:

The main provisions of the State policy of Russia in the field of healthy nutrition are reflected in the Federal Law “On the quality and safety of food products No. 29–903 dated 02.01. 2000 "

Laws and regulations aimed at ensuring food safety include:

Law "On Sanitary and Epidemiological Welfare of the Population of 03/31/1999"

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

The most important document is SanPiN 2.3.2.1078-03 "Hygienic Requirements for the Safety and Nutritional Value of Food Products."

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

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

SanPiN 2.4.5. 2409–08 Sanitary and epidemiological requirements for the organization of meals for students in educational institutions, institutions of primary and secondary vocational education.

SanPin 2.4.1.3049-13 "Sanitary and Epidemiological Requirements for the Design, Content and Organization of the Mode of Operation of Preschool Educational Organizations."

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

3. Special documents: accounting sheets, invoices, order orders, pick-up sheets, sales reports and other documents.

Organization of the vegetable shop

The production of vegetable semi-finished products at the Vivat-Trade public catering enterprise is carried out in a specialized workshop. For this, the enterprise has equipped a special room where the primary processing of potatoes and vegetables and the preparation of semi-finished products from them is carried out. The vegetable shop is located next to the vegetable storeroom and close to the finishing shop for convenient transportation of semi-finished products. The equipment in the workshop is installed in the course of the technological process, which ensures high productivity of workers and the quality of products. Also, when placing the equipment, the volume of work, the number of simultaneously employed workers was taken into account. The total area of \u200b\u200bthe vegetable shop is 24.58 m2. The assortment of vegetables processed by the vegetable shop includes: potatoes, root vegetables, herbs, cabbage vegetables, lettuce, onions, tomatoes, cucumbers, chicken eggs are also processed (separation from the shell). The entire technological process begins with the fact that before the start of the working day, the availability of an assortment of vegetables intended for processing is checked. Then the application is made.

Vegetables are usually divided into the following groups:

Tuber crops - potatoes, Jerusalem artichoke (earthen pear), sweet potato (sweet potato);

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

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

Salad spinach - lettuce, spinach, sorrel, nettle;

Onions - onions, green onions, leeks, garlic;

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

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

Tomato - tomatoes, eggplants, bitter and sweet peppers;

Legumes - peas, beans, beans

Cereals - sweet corn;

Dessert - rhubarb, artichokes, asparagus.

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

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

Washing serves to remove dirt from the surface of vegetables; it is carried out using vegetable washers or manually.

Cleaning of vegetables takes place in vegetable cleaning machines or manually.

Vegetables are cut mechanically or manually. Slicing is used for uniform heat treatment of vegetables, and it also gives the dishes a pleasant appearance.

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

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

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

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

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

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

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

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

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

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

The equipment in the workshop is placed on the wall.

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

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

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

During work, waste is removed and recycled in a timely manner, and the sanitary condition of the workshop and each worker is monitored.

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

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

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

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

Figure 2 - Production equipment and containers of the vegetable shop

1.knives: a - root, 6 - carbohydrate, c - for cleaning vegetables; d, d - to remove the eyes;

2. graters for vegetables;

3. devices for cleaning vegetables;

4. containers for storing peeled vegetables.

Electrical equipment is grounded. When working with kitchen equipment, employees know and strictly follow the rules for using this equipment. Before starting work, check the serviceability of the machine. Closed circuit breakers and fuses. The machines are switched on and off using the START and STOP buttons. All moving parts of the machines are fenced and the frame is grounded. If a malfunction is detected, they inform the manager and the machine is not used.

The input control of vegetable raw materials is presented in table 1.

Table 1

Incoming inspection of vegetable raw materials

№ Control object and current regulatory documents Inspection frequency Control type Controlled indicators ND for test method Registration of results Executor
1. Fresh table beets GOST 1722-85 Each batch Appearance, taste, smell, size of fruits, content of damaged ones with signs of spoilage, presence of soil, stuck to root crops. GOST 1722–85
Fresh table carrots GOST 1721-85 Each batch Visually Organoleptic Weight Appearance, taste, smell, Size, content of cracked, ugly root crops, content of rotten root crops with signs of spoilage GOST 1721–85 Quality control log of incoming raw materials Storekeeper, head. production

Territory requirements.To fulfill the established sanitary standards in the work of public catering enterprises, it is necessary to comply with the hygienic requirements for the territory of the enterprise.

The choice of the building site is of great importance. The site must be dry, on an elevated, level place, at least 1 km from landfills and at least 100 m from enterprises that pollute the atmospheric air and soil.

The territory of the catering enterprise must be kept clean: in winter it must be cleared of snow, in summer it must be watered.

Requirements for the layout and arrangement of premises.All premises of a public catering enterprise, depending on the purpose, are divided into production (kitchen, cold shop, preparation shops: meat, fish, vegetable; confectionery shop, distributor, washing of kitchen utensils); trade (hall, dishwasher, service room, buffet, bread slicer, premises for the vacation of meals at home, sales of semi-finished products, an entrance hall, wardrobe, lobby, toilet with a washbasin); warehouse (cold rooms, warehouses for dry food, vegetables, linen, inventory); administrative and household (director's office, accounting, rooms for waiters, sanitary facilities for staff, linen, wardrobe, showers).

The layout of all premises should be rational, contribute to the correct organization of labor, meet sanitary requirements for the maintenance of the enterprise and better service for consumers.

In accordance with the sanitary and hygienic requirements, the planning of the premises must ensure the consistency and accuracy of technological processes, as well as the shortest path for the passage of raw materials from the moment of their receipt to the release of finished products.

The intersection of flows of raw materials, semi-finished products and finished products, dirty and clean dishes should not be allowed in order to exclude contamination of food by microbes and the possibility of food infectious diseases and food poisoning.

The area of \u200b\u200ball premises is determined depending on the type, capacity and number of seats in the hall of the catering establishment.

Industrial premisesmust be located on ground floors that provide normal natural lighting for workshops. According to sanitary standards, the area of \u200b\u200bproduction premises should include an area free from equipment, which is 5.5 m2 per worker. The height of the premises should be at least 3-3.3 m.

At enterprises working on raw materials, all procurement shops (vegetable, meat, fish) are placed between the warehouse and the hot shop. This contributes to the observance of the flow of the technological process, ensuring the shortest path of movement of raw materials and semi-finished products and reducing the possibility of additional contamination of products with microbes.

The meat shop is located in a row of procurement shops. Its device must ensure the sequence of the technological process of meat processing, from defrosting carcasses to the preparation of semi-finished products.

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

The fish shop is located next to the meat one. In small enterprises, processing of fish according to sanitary standards is allowed in the meat and fish shop, but with mandatory separate lines for processing meat and fish. In the fish shop, as in the meat one, it is necessary to strictly observe the sequence of processing raw materials and preparing fish semi-finished products with the allocation of jobs for the preparation of fish cutlet mass. In the workshop, refrigeration cabinets are required.

The hot shop (kitchen) is equipped near the cold shop and the dispenser, clearly distinguishing between the soup and sauce sections. In the hot shop, the technological process of food preparation is completed, therefore, the sanitary and hygienic state of the finished food depends on the correct organization of this shop.

To ensure the consistent execution of the technological process, and, consequently, to improve the quality of dishes, it is considered most rational to install sectional modular equipment in the workshop, consisting of a number of electric heating devices (stoves, boilers, pans, ovens, etc.) , which are located in one serial line. A common ventilation suction is mounted above the equipment.

Such equipment saves production space and improves working conditions, reducing unnecessary movements and reducing the physical workload of cooks. It increases the sanitary condition of the prepared food and the shop as a whole by reducing the path of movement of products, the sequence of technological operations.

Taking into account the high temperature, humidity and air pollution (acrolein, carbon dioxide) of the hot shop, it should be equipped with supply and exhaust ventilation, which ensures normal working conditions for cooks and the microclimate of adjoining premises.

The cold shop produces products that are not heat-treated during the cooking process. Therefore, increased sanitary requirements are imposed on the design of the workshop.

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

The confectionery shop is located isolated from all production facilities, protecting its products from bacterial contamination. For the same purpose, in the shop itself, a clear delimitation of technological operations is envisaged, highlighting separate rooms: a pantry for a daily supply of raw materials with a refrigerating chamber and a food preparation department; room for cleaning oil; a room for processing eggs with a compartment for preparing egg mass with refrigeration equipment for storing it; premises for dough preparation with a section for sifting flour; compartment for cutting dough and baking; department for preparation of finishing semi-finished products (syrups, lipstick, jelly); a cream preparation department with refrigeration equipment; a confectionery finishing room with a refrigerator; storage room for packaging materials; washing of intrashop containers and large inventory; washing and sterilizing confectionery bags, tips, small inventory; room for washing and drying returnable containers; expedition of confectionery products with a refrigerator for cream products.

The layout of these premises should correspond to the sequence of the technological process for the preparation of confectionery products and exclude the possibility of counter or intersecting flows of raw materials and finished products.

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

Requirements for finishing the premises.The decoration of the premises of catering establishments is of great hygienic importance and must meet certain requirements. The interior decoration of the premises should be without unnecessary architectural details to avoid dust accumulation.

For the finishing of industrial, warehouse and household premises, materials are used in light colors, waterproof with a smooth, easy-to-clean surface. Ceilings are usually covered with glue whitewash, walls at a height of 1.8 m are laid out with ceramic tiles or synthetic materials or coated with oil paint. Window frames and doors are painted with light-colored oil or enamel paint. The floors are lined with metlakh tiles.

The hall and administrative premises are decorated with beautiful, modern, easy-to-clean materials (wood, plastic, li-noleum, glue and oil paint).

The walls of the halls in dining rooms are usually painted in calm warm colors or trimmed with synthetic materials, while in restaurants and cafes they are faced with valuable wood species, chipboards. To reduce noise, walls and ceilings are trimmed with sound-absorbing perforated plates, covered with a refractory compound, which are easy to clean. The floors in the halls should be flat, non-slip, moisture resistant. In dining rooms, the floors are often covered with plastic, linoleum, and in restaurants and cafes for floors, they use parquet covered with colorless varnish, synthetic carpets of a single color or roll materials based on synthetic resins.

Requirements for water supply, sewerage, heating, microclimate, ventilation and lighting.Water supply to public catering enterprises is carried out from a centralized water supply network, and in the absence of a water supply system - from an artesian well or a mine well with water supply to all production facilities.

The quality of drinking water must meet the requirements of GOST “Drinking water. Hygienic Requirements and Quality Control ”.

To supply the enterprise with hot water, a special hot water supply network is installed. Hot water is supplied through mixers to all sinks, industrial and washing baths, showers. Its temperature should not be lower than 75 ° С, and for washing dishes - not lower than 90 ° С. Hot water is not used for cooking, as it does not meet sanitary requirements.

Sewerage is of great epidemiological importance for organizing the cleaning of public catering enterprises from domestic and fecal wastewater. It must meet certain sanitary requirements.

To prevent the formation and ingress of harmful substances into the air of industrial premises, it is necessary to: strictly observe the technological processes of cooking; ensure complete combustion of fuel in gas stoves, coal-fired devices, wood-fired; it is recommended to equip workplaces where flour, powdered sugar, etc. are sifted with a local hood.

Heating must ensure the air temperature in the premises of public catering establishments in accordance with hygienic standards. The most favorable air temperature for humans is considered to be 18-20 ° C with a relative humidity of 40-60% and an air velocity of 0.3 m / s.

The most perfect and hygienic is the low pressure central water heating with a radiator temperature of no more than 85 ° C. In catering establishments, it is recommended to install smooth-walled heating devices that can be easily cleaned of dust.

Ventilation of premises contributes to the improvement of the microclimate in production, which affects the working conditions, preservation of health and increased efficiency of personnel.

Artificial lighting should be bright enough.

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

Accommodation: at large and medium-sized enterprises near vegetable chambers, hot and cold shops.

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

Tools and inventory: knives (root, carb, for peeling vegetables, for removing eyes), graters, devices for cleaning vegetables, a device for cutting herbs, containers, containers, etc.

Technological lines:

· Processing of potatoes and root crops (washing bath, potato peeler, peeling table);

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

· Peeling onions and garlic (tables with hood).

The peeling table has a bath for peeled vegetables and two openings: on the left for peeled vegetables, on the right for waste.

Organization of work in the shop: Work in small vegetable shops is organized by the production manager. Vegetable cleaners of the 1st, 2nd categories perform all operations for processing vegetables and cooking p / f. According to the production program, a schedule is drawn up for the release of vegetable p / f in batches, depending on the timing of the sale of dishes during the day. At the end of the working day, the responsible worker of the workshop draws up a report on the amount of consumed raw materials and released p / f.

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

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

11.3 Organization of workplaces in the vegetable shop

The level of organization of jobs in the vegetable shop is influenced by the amount of work on cleaning vegetables. Vegetables are usually delivered in containers, which ensures that the vegetable shop is in good health.

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

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

Sortingtubers in terms of quality and size are carried out in calibrating machines. It reduces waste during machine cleaning and allows tubers of approximately the same size to be loaded into the machine.

Washingproduced in washing or washer-cleaning machines.

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

Cleaning potatoes and root crops from the peel is divided into two operations: preliminary cleaning in special machines and manual post-cleaning of root crops.

Cleaning potatoes in large enterprises are produced on a conveyor belt, and in small and medium-sized enterprises - by rumpers on special tables. There is a non-oxidizing metal bath on the table top, into which peeled potatoes are placed and filled with water. The root-grower works in a chair with armrests. Taking the tuber from the bath, she removes the eyes with a knife. On the right side of the ringer there is a peeling chute, on the left is an opening for peeled vegetables. The waste goes through the chute into the container under the table.

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

Sulfitation is made after additional cleaning in a special machine or in a bath with two compartments. One compartment of the bath is filled with sodium bisulfite solution, and the second compartment is supplied with running water for washing potatoes. Potatoes in duralumin nets are immersed for 5 minutes in a bath with 1% sodium bisulfite solution. Then let the solution drain and immerse it 2-3 times in a bath with running water.

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

The boards are made of hardwood, the end sides of the boards are marked. When processing vegetables, the tools should be on the right side and the raw materials on the left. On the left of the worker, at the table, they put a mobile bath with potatoes and root vegetables prepared for cutting, on the right - a container for sliced \u200b\u200bp / f. The chopped vegetables are placed in mobile vats and sent to the hot shop for cooking.

Workplaces for processing other vegetables.

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

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

Peeling of onions, garlic and horseradish is carried out on a special table with a fume hood. The hood allows you to remove essential oils that are released during cleaning. The release of essential oils from onions is sharply reduced if soaked before peeling.

Tests

1. The blank shop is intended:

1) for the production of semi-finished products;

2) for the procurement of raw materials;

3) for the preparation of canned food;

4) for the production of meat gastronomy;

5) for the manufacture of finished products.

2. Procurement shops do not include:

1) vegetable shop;

2) meat shop;

3) fish shop;

4) greenery processing shop;

5) confectionery shop.

3. Equipment for the vegetable shop:

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

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

3) MOK-250; MV 35;

4) MOK-250; MRI 60;

5) MOK-250; MIM 82.

4. Methods for cleaning potatoes and root crops:

1) mechanical and manual;

2) mechanical, thermal, chemical;

3) mechanical and thermal;

4) on the production line and using a knife;

5) thermal and biological.

5. To prevent blackening of potatoes:

1) fill with water;

2) sulfite;

3) stored in a vacuum;

4) stored in the refrigerator;

5) stored in salted water.

6. Sulphitation of potatoes is performed:

1) 1% soda solution;

2) 1% sodium bisulfite solution;

3) 3% sodium bisulfite solution;

4) 5% vinegar solution;

5) 0.5% sodium chloride solution.

7. Meat shop equipment:

1) MIM 82; MRI 60;

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

3) MIM 82; PM 1; MRG 300

4) MRM 15; MIM105; PM 1

5) MRZ 180; MIM 82; MRM 15.

8. Meat is thawed at a temperature:

1) 10-15 hail;

2) 8-10 degrees;

3) 15-18 hail;

4) 18-20 degrees;

5) 20-25 deg.

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

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

cooking p \\ f;

2) thawing, washing, cutting, trimming, boning, p / f preparation;

3) washing, thawing, trimming, cutting, p / f preparation;

4) boning, trimming, washing, cutting, preparation of p / f;

5) trimming, cutting, washing, p / f preparation.

The public catering system in the USSR is of particular importance for meeting the material and cultural needs of the population, as well as for freeing women from household chores. This explains the great attention that the party and government pay to the development of public catering.

In the Program of the CPSU, adopted at the XXII Congress, special attention is paid to expanding the network of public catering establishments, including canteens at enterprises, institutions, schools, and large houses.

The sanitary and hygienic requirements for catering establishments are set out in the Sanitary Rules for catering establishments.

The site for building a catering unit must be of sufficient size and be removed from enterprises that are dangerous in sanitary terms. The main premises should be located at a distance of at least 25 m from cesspools, waste bins and other places of pollution. The production premises should be oriented to the north, and the dining rooms to the south.

The internal layout of the catering unit premises should provide for the production connection of individual premises in order to ensure the flow of the technological process. Products entering for processing must consistently move from shop to shop without contamination.

Public catering enterprises consist of the following groups of premises: production premises (meat and fish shop, vegetable shop, kitchen, cold shop, distributor, bread slicer, washing for kitchen and dinner utensils); premises for serving visitors (dining room, buffet, lobby, cloakroom, washrooms, etc.); warehouses for storing dry food, vegetables, cold rooms for perishable food; administrative and utility rooms (staff rooms, shower room, cloakroom).

Dining rooms should be able to accommodate a large number of visitors and be easy to clean. Impeccable cleanliness of walls, floors, curtains, dishes should promote appetite among visitors. Furniture should be easy to clean and tables should have a hygienic coating (plastic, oilcloth, light colors). In production and storage facilities, separate storage of various products is provided in appropriate temperature conditions to prevent damage, pollution and infection.

For the primary processing of meat, fish, vegetables, separate shops should be provided. Otherwise, infection of the finished product and the occurrence of food poisoning is possible, since the surface of meat and vegetables is contaminated with microorganisms, including pathogens.

In the preparation rooms, it is necessary to provide for the slope of the floors towards the ladders. Walls 1.6-1.8 m high from the floor should be tiled or painted with oil paint. Tables in blanks should be made of marble chips or covered with galvanized iron with soldered seams. Table covers can be made of densely knitted non-coniferous boards.

One of the main areas of the catering unit is the kitchen, which occupies a central position between the preparation areas and the dining room. The kitchen area should be spacious, with good natural and artificial lighting, sufficient exhaust ventilation above the stove to remove steam and gases. The plate is located in the center, which allows you to approach it from all sides. Along the walls are tables covered with galvanized iron (or marble chips), separate for raw and cooked food. Lining boards, knives, meat grinders should also be separate for raw and cooked products and be marked.

The air temperature in the kitchen is high in all seasons, so ready-made semi-finished products cannot be stored there for a long time, and all ready-made dishes must be on a hot stove before serving.

Finished products are dispensed either directly from the kitchen, through a special window, or through a distribution room equipped with bain-marie to maintain the required temperature of the finished dishes.

When serving food, use forks, spatulas, trays, do not shift portions with your hands.

Each catering unit has two washing facilities - for dinner and kitchen utensils.

It has been established that not well washed dishes can be a source of infectious diseases. A reliable method of disinfecting dishes is to treat them with water at a temperature not lower than 80 °.

When cleaning and washing dishes, the following stages are distinguished: mechanical removal of food residues; primary washing in the first bath in water at a temperature of 45-50 °; secondary washing of dishes in a second bath of the same temperature; disinfection in water at 80 ° in the third bath.

During the initial wash, mustard is added to the water for better fat removal. After washing, the dishes are dried on wire racks. In infectious diseases and children's departments of hospitals, washed dishes are sterilized by boiling.

Currently, in large catering units, various types of mechanical sinks are used for washing dishes. Systematic sanitary and bacteriological control over the quality of dishwashing, carried out by sanitary and epidemiological stations, is of great importance.

The floors in the kitchen, cutting rooms, washing rooms should be lined with metlakh tiles. In all production and utility rooms, floors are washed daily, and general cleaning is done once a week.

At the end of the work, all tables, boards, machines are cleaned and washed with hot water.

 

It might be useful to read: