Sanitary and hygienic requirements for cooking in preschool institutions

Depending on the time of the children's stay in the pre-school establishment , the number of meals is organized, Intervals between meals should be no more than 3-4 hours. In modern conditions, the shortage of places for preschool children in municipal kindergartens opens a large number of private, family kindergartens or development centers, where there is no opportunity to cook food, fulfilling sanitary and hygienic requirements for their preparation and storage.

Therefore, it became possible to deliver ready meals to an institution in isothermal containers from other kindergartens or from public catering establishments. At the same time, a dining room and a pantry in which the dishes are stored, a sink and a dispensing table must be installed in the group room. Delivered food can not be reheated, and storage in thermoses is limited to 2 hours.

In kindergartens that have their own food blocks, SanPin sanitary rules and norms are applied to the storage of food, and to their preparation.

Requirements for storage of products

Procurement of products must be carried out if the seller has on them special documents confirming suitability for use. All institutions should have refrigeration equipment with temperature control, which allows you to store meat, dairy products, fish at a temperature of no higher than +6 degrees. It is forbidden to use rotten vegetables, green potatoes. Sanitary and hygienic requirements regulate the storage of cereals, flour and pasta on special shelves, which are located 15 cm from the floor surface and 20 cm from the walls of the storage.

Requirements for food preparation

For preschoolers, it is recommended to cook food sparingly, ie. Cook, let, bake, stew, steaming, or in the frying cupboards. It is not recommended to fry, and also to use products in the raw form.

SanPiN standards are also applied to cooking technology. So, meat and fish cutlets or fish whole pieces are recommended to bake without pre-frying for 20 minutes in the oven at a temperature of 250 degrees. Eggs are recommended to cook after boiling for at least 10 minutes, and cooked casseroles only from boiled foods. If a raw egg is added to the soufflé, casserole or mashed potatoes, the heat treatment is carried out in the oven for at least 10 minutes at a temperature of 220-280 degrees. It is also recommended to heat butter before adding to the dish, i.e. Add it in mashed potatoes or in porridge in the melted preheated form.

Sanitary and hygienic requirements for storage conditions for ready meals

Cooked dishes can not be stored for more than two hours in thermos or more than one hour on the stove while keeping the temperature 65-70 degrees. Freshly cut greens are recommended to be added to the dishes during the distribution. When preparing salads from boiled vegetables, it is allowed to store the previously prepared ingredients in a refrigerated form for no more than 6 hours. Salads from fresh vegetables are to be stored no more than 2 hours, and seasoned with oil - no more than 30 minutes. They can not be filled with sour cream or mayonnaise.

Recommendations for catering in preschool groups

In addition to food should be observed drinking regime. Sanitary and hygienic requirements indicate the need for children to drink unboiled bottled water or boiled water during the day, which is recommended to be changed every three hours.

Children's meals are organized in groups. When constructing modern kindergartens, the possibility of designing lifts for food delivery to the second and third floors must be taken into account.

Compliance with all SanPiN requirements for the organization of the diet of children in kindergartens guarantees their health and quality development in accordance with age.