DINING ROOMS — main type of catering establishments.
Decisions of the XXVI congress of the CPSU provided further development of network of table and other enterprises public catering (see).
According to requirements of construction norms and rules of c of health regulations the following groups of rooms shall be provided in S.: trade (for visitors), production, warehouse and administrative and household. Structure and floor area in S. with self-service (the dining rooms food preparation stations working at semi-finished products and in dining rooms with a full tekhnol. a cycle) are presented in the table. The design of rooms of S. shall provide threading tekhnol. process, division of places of storage and processing of raw materials and finished goods, normal working conditions and life for personnel, and also convenience to visitors. All production rooms separate from each other continuous partitions for the purpose of preservation in them an optimum microclimate.
Pages are equipped with the necessary equipment according to norms of equipment of catering establishments.
The equipment for S. is produced from the materials allowed M3 of the USSR. It shall provide preservation of quality, nutrition value and epidemiol. safety of ready dishes, its designs shall be simple, convenient for work and a dignity. processings. The equipment in S. is placed with uchetokhm threading tekhnol. process. In all rooms of S. there have to be wash basins, soap and brushes for washing of hands, electrotowels. Pages equip with the section modulated equipment, design features to-rogo give the chance to rationally organize work of personnel.
Various tekhnol. processes of preparation of dishes and culinary products are divided into two stages — primary, or cold, and secondary, or thermal, processing of products. In a cold working process products prepare for the use in the raw or for the subsequent thermal treatment. The purpose of thermal treatment is giving to ready dishes and culinary products of good tastes, preservation of their nutrition value, improvement of comprehensibility and the maximum decrease in a bacterial obsemenennost. Nutrition value, tastes and epidemiol. safety of the food cooked in S. depend on quality of the products coming to the dining room, conditions and terms of their storage, performance a gigabyte. requirements, receptions and the processing conditions of products at all stages tekhnol. process, maintenance dignity. mode, and also observance by S.'s personnel of rules of personal hygiene. For preparation of fried products from meat it is recommended to use the conveyor zharochny furnace (PKZh) working at infrared beams, use to-rykh provides death of pathogenic microflora, speed, high quality of thermal treatment, and also the maximum safety of feedstuffs and polyneuramins the released dishes. For issue of the ready completed lunches it is also necessary to use the standard equipment, napr, the conveyor Flow lines.
Washing tableware equip with dishwashing universal MMU-1000 or MMU-2000 cars. These cars at their correct operation provide high quality of washing of ware by automatic dosing of washing solution and attemperation of water.
Behind S.'s work it is carried out current and precautionary sanitary inspection (see). The last is carried out at a stage of withdrawal of the site under construction (in some cases at a design stage), in the course of construction, and also at input of objects to operation.
The current sanitary inspection behind work of dining rooms is exercised constantly throughout all term of operation of an object. During the carrying out the current sanitary inspection pay attention to the next moments: compliance of the range and quantity of the dishes and products which are released in the dining room to the available material conditions and type of the enterprise, separateness of places of storage and processing of raw materials and finished goods, careful observance of hygienic requirements and technological instructions in the course of cold and thermal treatment of products, on conditions and terms of implementation of ready dishes, maintenance of the sanitary mode in dining rooms, on sanitary literacy, and also on timeliness of passing by personnel of medical surveys and observance of rules of personal hygiene by it.
Table. STRUCTURE AND FLOOR AREA OF CANTEENS OF OPEN NETWORK OF PUBLIC CATERING (WITH SELF-SERVICE) IN THE CITIES AND SETTLEMENTS, DEPENDING ON THE NUMBER OF PLACES IN HALLS AND NUMBERS OF THE DISHES PREPARED IN DAY
Bibliography: Hygiene of food, under the editorship of. K. S. Petrovsky, M., 1971; V. P. Key keepers, etc. Equipment of catering establishments, Reference book, M., 1979; Equipment for distribution of complex lunches, M., 1973; The Organization of production and service at catering establishments, under the editorship of. I. G. Berezhny, M., 1980; To the Stream in A. I. Trade in the eleventh five-years period, M., 1981; The Production technology of products of public catering, under the editorship of G. N. Lovacheva and A. I. Mglints, M., 1981,' bibliogr.; Shevchenko M. G., With t of p e m of l and N and S. M. and Miro of the h ~ F. M nickname. A practical grant for health officers on hygiene of food, M., 1974.
V. I. Popov.