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State budgetary educational institution of secondary vocational education

Regional Polytechnic College

Abstract on the topic

"Personal hygiene of catering workers"

Work completed:

Student of group TP-139

Ovchinnikova Victoria

Chernushka, 2014

Introduction

Chapter 1. The concept of personal hygiene of catering workers

1.1 Definition of personal hygiene for hospitality workers

1.2 Sanitary and hygienic training of personnel of hospitality enterprises

Chapter 2 Hygienic requirements for the care of the skin and mucous membranes. Sanitary clothing

2.1 General requirements for personal hygiene of employees of hospitality enterprises

2.2 Care of skin, hair, nails, oral cavity

2.3 Hygiene of clothing and footwear

Chapter 3

3.1 The concept of personal occupational health

3.2 Fatigue and measures to prevent it

Conclusion

Literature

Introduction

Relevance This work is due to the fact that at present there are many institutions and hospitality enterprises: restaurants, cafes, hotels, tourist bases, bases and rest houses with a very extensive infrastructure. About 30% of the entire working-age population works in the hospitality sector in our country alone. And since any specialty in this field of activity is serving people, they are subject to increased requirements for observing personal and labor hygiene.

Objective - consider the requirements for personal hygiene of employees of hospitality enterprises.

It should be noted that all persons entering public catering enterprises are subject to medical examinations, the purpose of which is to prevent patients or bacteria carriers from working. This prevents the possibility of contamination of food products and finished culinary products with pathogenic microbes and the spread of infectious diseases transmitted through food.

According to a special instruction approved by the Chief Sanitary Doctor of the Russian Federation, medical examinations of employees of food enterprises are carried out by doctors in medical institutions. All employees entering the hospitality industry are subject to a medical examination by a therapist. Thereafter, they visit a therapist once every three months. In addition to being examined by a therapist, certain categories of catering workers (waiters, cooks, barmaids) upon admission to work are subject to examination by a venereologist with appropriate laboratory tests. Subsequently, these workers are examined by a venereologist quarterly.

Tasks:

1. Consider the concept of personal hygiene for employees of hospitality enterprises.

2. To study the requirements for the hygiene of clothes, shoes, hair, nails, body.

3. Consider the consequences of non-compliance with the requirements of personal and labor hygiene for employees of hospitality enterprises.

Chapter 1. The concept of personal hygiene of catering workers

1.1 Definition of personal hygiene for hospitality workers

1.2 Sanitary and hygienic training of personnel of hospitality enterprises

All employees of hospitality enterprises must have a certain amount of knowledge in the field of sanitation in order to consciously follow the rules of hygiene and sanitation (including personal hygiene rules) in the process of preparing and dispensing food, thereby protecting consumers from food infections and poisoning.

All persons applying for work in public catering and hospitality enterprises are required to pass exams on a sanitary minimum, the program of which includes information on infectious diseases and food poisoning, their prevention, sanitary regime at public catering enterprises, personal hygiene, sanitary requirements for food products and culinary products, etc. In the process of working at the enterprise, all personnel periodically (once every two years) pass exams on a sanitary minimum. In addition, employees of public catering enterprises should improve hygiene knowledge at advanced training faculties, technical schools, universities, culinary apprenticeship schools, courses for cooks and confectioners, etc.

The sanitary doctor has the right to suspend from work persons who do not comply with sanitary rules in the process of work, until they pass the test according to the established program.

Periodically, certification of the heads of enterprises is carried out with a check of their sanitary and hygienic knowledge.

Chapter 2. Hygienic requirements for the care of the skin and mucous membranes. Sanitary clothing

2.1 General requirements for personal hygiene of employees of hospitality enterprises

One of the important requirements for personal hygiene of employees of hospitality enterprises is to keep the skin of the body and hands clean.

Sweat and sebaceous glands are located in human skin. Under normal conditions, up to 1 liter is excreted through the sweat glands. sweat per day. At high temperature air and performing hard physical work, sweating increases sharply and sometimes reaches 10 liters. Sweat contains up to 2% dry residue, including organic substances (ammonia, urea, uric acid, etc.), salt, and various acids. The sebaceous glands secrete about 20 g of fat per day. In addition, a significant amount of epithelium is exfoliated daily from the surface of the skin. Clean healthy skin prevents the penetration of microorganisms into the body. It has an acidic reaction (pH = 3.0-4.0), so many microbes quickly die on the surface of clean skin.

In the process of human life, fat, sweat residues, dead epithelium, and dust accumulate on the surface of his skin. All this pollutes the skin, prevents normal) gas exchange, the separation of sweat and fat. Decomposing, the dirt causes itching, which leads to scratching. Combing, burns, becoming infected, lead to the occurrence of pustular diseases. Pustular skin diseases, especially on the hands, are often the cause of staphylococcal food poisoning.

Hospitality workers are required to keep their bodies clean. To do this, wash with soap and a washcloth and change underwear at least once a week. In production, before starting work, you should take a shower daily and put on clean sanitary clothes.

Hands require especially careful care, since all intestinal infections are basically diseases of dirty hands. Hands should be washed before starting work, when moving from one operation to another, before and after visiting the toilet, after each break Caterers should wash their hands in the same way as a surgeon washes them - with soap and a brush, warm water. For washing hands use soap "Hygiene", which has a bactericidal effect. In the absence of "Hygiene" soap, hands are washed with ordinary toilet soap, lathering them twice.

After washing, dry your hands with a clean towel. In individual workshops where microbial contamination of products poses the greatest sanitary hazard (cold, confectionery), it is recommended to use individual disposable wipes to wipe hands. The most hygienic and safe in sanitary terms is an electric towel.

Keeping the subungual spaces clean is important. Nails must be cut short. Employees who come into contact with products that have undergone heat treatment (cooks, confectioners of the finishing department, distributors, waiters) do a production manicure.

Excessive eye strain during work associated with distinguishing small details, especially in low light conditions, can lead to occupational myopia. For the prevention of diseases, it is necessary to comply with the established norms for the illumination of the working surface and the distance of the eyes from the part in question (at least 35 cm), the admission of persons with a high degree of myopia to work associated with eye strain is limited.

2.2 Care of skin, hair, nails, oral cavity

The skin is constantly polluted by the waste products of the sebaceous, sweat glands, dead surface epithelium, as well as dust, microbes, among which there may be pathogens. Organic products (sweat, sebum), decomposing, emit an unpleasant odor, irritate the skin. In the absence of proper skin care, its functions are disrupted, which can lead to pustular diseases.

To keep the skin clean, it is necessary to wash the body with warm water and soap 4-5 times a month. The head should be washed every 7-10 days. Underwear must be changed at least once a week (if there is a separate nightwear). The bed should be kept clean and aired after sleep. Bed linen should be changed at least 2 times a month. Hands are more and more often contaminated. Contaminants from the hands get on other parts of the body and in food. Therefore, before each meal, after visiting the restroom, returning from the street, hands should be washed with soap and water. Nails require special care, as dirt, microbes, including pathogenic ones, and helminth eggs accumulate under the nail space. Nails should be kept short and washed daily with a brush and soap and water.

Tight shoes made from materials with little breathability, dirty socks also contribute to increased sweating on the soles of the feet. Volatile substances formed during the decomposition of pollution cause an unpleasant odor and corrosiveness of the skin, contributing to the occurrence of epidermophytosis and pustular diseases. With increased sweating, after washing the feet, they are lubricated with a 2% formalin solution. Stockings, socks should be changed at least 2-3 times a week.

Oral care consists primarily in rinsing the mouth after each meal to remove food residues, as they decompose, forming various acids that contribute to the destruction of forelocks. In addition, brush your teeth with a soft toothbrush in the morning and before bed. For better removal of food debris, you should move the brush both up and down, and across the teeth. Twice a year for a preventive examination of the oral cavity, it is necessary to visit the dentist. When carious teeth appear, you should immediately consult a doctor. Oral care also has a certain hygienic value. Remains of food, accumulating between the teeth, decompose under the influence of microorganisms and pollute the oral cavity. When coughing, sneezing, droplets of saliva and mucus from the mouth and nasopharynx, together with the microorganisms they contain, can fall on food. Of particular danger in this respect are patients with influenza, tonsillitis, catarrh of the upper respiratory tract, as they are carriers of toxicogenic staphylococci. Staphylococci found in foods, especially cream products, can cause severe food poisoning. Every person, and especially a catering worker, should brush their teeth twice a day (morning and evening), and rinse their mouth after eating.

2.3 Hygiene of clothing and footwear

The main hygienic value of clothing and footwear is to protect a person from the adverse effects of meteorological factors, as well as from pollution and mechanical damage to the skin. At low temperatures environment, high humidity, in the wind, clothing reduces the heat loss of the body and thereby protects it from cooling. At high air temperatures, rational clothing, increasing heat transfer, protects the body from overheating. A number of features has sports, military, industrial and hospital clothing. Regardless of the type of clothing, it should create a favorable underwear microclimate. To do this, the fabric from which it is made must meet certain requirements in terms of thermal conductivity, breathability, and hygroscopicity. In the cold season, the fabric should have low thermal conductivity. At high ambient temperatures, especially when performing physical work, this requirement is no longer necessary. The thermal conductivity of clothing depends on the amount of air contained in it (air is a poor conductor of heat). Therefore, clothes made of loose and fluffy fabrics retain heat better than clothes made of dense and smooth fabrics. Air permeability is an important property of the fabric, which determines the intensity of the exchange between the outside and underclothing air. The breathability of a fabric depends on its nature, structure and is mainly determined by the size and number of pores. Clothing fabric must be breathable to ventilate the underwear space.

Special requirements are imposed on sanitary clothing, the purpose of which is to protect products from possible contamination by the worker's clothing. It consists of a dressing gown (jacket), a scarf (cap) and an apron. Sanitary clothes are usually sewn from white cotton fabric, which is easy to wash. The cap or scarf should completely cover the hair.

Each employee of a public catering hospitality enterprise must have at least three sets of sanitary clothing. In sanitary clothes it is not allowed to walk the streets, travel by transport, go to the toilet. Sanitary clothes must be clean and changed as they get dirty. It is forbidden to store items of a personal toilet in the pockets of sanitary clothing.

The hospitality enterprise provides centralized washing, ironing and repair of sanitary clothes. You also need to keep your hair clean. Work shoes should fit the foot, be light and non-slip.

Chapter 3

3.1 The concept of personal occupational health

A profession is a type of human activity, which basically ensures its existence and determines its position in society. Occupational hazards are factors of the labor process and the working environment that can have a harmful effect on the health of workers. Existing occupational hazards can be divided into 3 groups. personal hygiene worker hospitality

1. Hazards associated with improper organization of labor: a) excessive stress on the nervous system; b) prolonged monotonous position of the body; c) excessive tension of the motor apparatus and individual sense organs (vision, hearing); d) wrong mode of work.

2. Hazards associated with the production process: a) physical factors (unfavorable microclimate, changes atmospheric pressure and etc.); b) chemical and physico-chemical factors (gases, dust, vapors); c) biological factors (microorganisms, helminth eggs, etc.).

3. Hazards associated with the working environment itself. They are non-specific and can be found in any industry. This includes insufficient ventilation, illumination, area, cubic capacity, etc.

Occupational diseases may develop as a result of exposure to occupational hazards on the body of workers. So called diseases, the cause of which is exclusively or predominantly an occupational factor.

The realization of these opportunities, in turn, poses new challenges for occupational health in terms of establishing favorable and safe conditions. labor activity in various industries and Agriculture. This refers to the definition of psychophysiological criteria for mental and muscular work, substantiation of the MPC of toxic substances, safe parameters of exposure to various physical factors.

3.2 Fatigue and measures to prevent it

Fatigue is a special physiological state of the body that occurs. As a result of the performance of long or hard work and expressed in a decrease in efficiency. Objectively, fatigue is manifested in a qualitative deterioration and a quantitative decrease in labor productivity. Subjectively, fatigue is expressed in a feeling of fatigue. It is revealed by a number of physiological (deterioration of the function of attention, decrease in muscle endurance, impaired coordination of processes associated with the performance of work) and biochemical (decrease in blood sugar, an increase in lactic acid, etc.) indicators.

There are a number of theories explaining the nature of fatigue. The theory of exhaustion explained the essence of fatigue by a decrease in energy reserves. However, studies have shown the inconsistency of this theory, since fatigue can occur even before the exhaustion of energy resources (glycogen).

For the first time, I. M. Sechenov expressed the idea that the source of the feeling of fatigue is located exclusively in the central nervous system. I. P. Pavlov saw the main cause of fatigue in a change in the functional state of the central nervous system - the cortex big brain. As a result of work in the cerebral cortex, a process of diffuse inhibition occurs, which protects the cells of the cortex from exhaustion. This theory resolves the issue of the mechanism of fatigue during mental work, static work, accompanied by insignificant energy costs. This theory also explains the impact on the performance of the emotional state of a person (removal of fatigue after an encouraging word, music, if there is interest in work, etc.). Fatigue is obviously explained by a change in the functional state of the whole organism, with the leading role being played by changes in the central nervous system. Fatigue is a reversible phenomenon. However, with improper organization of labor, even after a night's rest, working capacity is not fully restored, and so-called overwork gradually sets in. Overwork is characterized by headaches, insomnia, loss of appetite, increased irritability, memory loss, and a decrease in body resistance. The main measure to combat fatigue is the elimination of excessive working hours. In this regard, it is difficult to overestimate the importance of the measures taken in our country to reduce the length of the working day and the working week. A rational system of alternating periods of work and breaks between them also has great importance, and the duration of the breaks should be sufficient to restore physiological functions. However, it should be borne in mind that long breaks can lead to the loss of the state of "workability" and to a decrease in labor productivity. Physical exercise during short breaks (active rest) has a positive effect. The rhythm of work plays a significant role. It should be remembered that too much automation of movements can lead to the development of premature fatigue.

Important measures to combat fatigue are the automation and mechanization of production, the improvement of production facilities.

Proponents of another theory (Weichard and others) explained fatigue by the formation of "fatigue poisons" in the body. This theory also turned out to be untenable, because the phenomena of intoxication occurred in animals that were injected with an extract of an untired muscle. These and other theories are best worn in loose-fitting clothing, made of materials with great breathability, which contributes to good ventilation and rapid evaporation of sweat from the surface of the skin. Winter clothing should be well fitted, but not impede movement, breathing and blood circulation. Linen fabrics should be hygroscopic (absorb sweat) and have good breathability. Knitted underwear satisfies these requirements. When worn, clothes get dirty both outside and inside. As a result of contamination of clothing, its hygienic properties deteriorate, pathogenic microorganisms may appear on it. Therefore, clothes should be cleaned regularly. Outerwear should be knocked out, brushed, vacuumed, aired from time to time. Hospital gowns must be disinfected.

Currently, about "/3 of all clothing is made entirely or partially from polymeric materials, which in many respects surpass natural materials in terms of physical and mechanical properties. They have an antimicrobial effect, transmit UV rays better and are more breathable. Along with this, polymeric materials have a number of significant drawbacks, and above all, they have the ability to accumulate static electricity.Low sorption properties limit their use for the manufacture of underwear.Under the influence of sunlight, high temperature and other factors, they can release products that can adversely affect the skin and cause allergic diseases, eczema and local inflammation.

Footwear protects feet from mechanical damage and adverse meteorological conditions. It should not disrupt blood circulation in the lower extremities and prevent the evaporation of sweat, deform the foot and interfere with the normal development of the legs of a growing organism. Footwear must be soft, light, durable, comfortable to wear, suitable for the climate and season of the year, working conditions, natural shape and function of the foot. Tight shoes contribute to cooling and frostbite of the extremities. In high-heeled shoes, the center of gravity is transferred forward, and the emphasis falls on the toes. As a result, the gait becomes unsteady, the body deviates back, which is accompanied by a change in the position of the spine and pelvic bones. With prolonged wearing of such shoes in girls, improper fusion of the pelvic bones is possible, which can adversely affect the generic function. For the manufacture of shoes, depending on the season and working conditions, they use various materials: leather, its substitutes made of polymeric materials, fur, rubber, tarpaulin, canvas, etc. best material is a genuine leather with strength, softness, low thermal conductivity and good breathability. With a long stay in the cold, to protect the legs from cooling, frostbite, felt boots, pims made of wool are used. However, these shoes wet weather gets wet and can cause colds. More expedient in winter time wear leather shoes with fur lining. In summer, especially in warm climates, open shoes are recommended.

Rubber shoes, as well as shoes with rubber soles, are less hygienic, as they are impervious to air and contribute to sweating of the feet. All types of rubber soles, including microporous ones, cannot be recommended in the manufacture of shoes for children and teenagers.

Abrasions are dermatitis caused by prolonged mechanical irritation due to poor shoe design, walking in worn or tight shoes, irregular foot structure, and toe deformity. Predisposing factors include sweating of the skin of the feet, water permeability of shoes, and irregular foot washing. For the prevention of scuffs, foot care is necessary, the correct selection of the size of shoes. Treatment of abrasions should be carried out immediately after their discovery, taking into account age features and health status.

Medical workers at enterprises, preschool institutions, schools, other institutions and families should carry out work to disseminate hygiene knowledge and skills in disease prevention, hardening, etc.

3.3 Occupational diseases of hospitality workers associated with violation of personal hygiene rules

This group of diseases includes occupational diseases caused by a forced, uncomfortable or monotonous working posture. When working in a standing position, flat feet may occur. Most often, it develops among movers, cooks, and bakers. With an increase in work experience, the disease can progress, which is expressed in a change in the shape and position of the foot, the appearance of circulatory disorders and fatigue. Currently, due to the mechanization of labor-intensive production processes, this disease is less common.

Significant loads on the spine during lifting and carrying weights, forced tilt of the body (waiters, bartenders, maids, porters, hairdressers) can cause various curvatures of the spine - kyphosis, scoliosis. Constant work in a standing position, combined with physical labor in adolescence, can cause pelvic deformity in women. Such work is characterized by changes in the vascular wall of the lower extremities in the form of varicose veins, which may be accompanied by thrombophlebitis, trophic disorders.

Standing work, accompanied by significant physical effort, causes an increase in intra-abdominal pressure and can lead to the development of a hernia (groin, abdominal). Women may experience prolapse and prolapse of the vagina, a change in the lowering of the uterus.

Work performed in a sitting posture is more favorable, but it can also cause some disturbances. First of all, it is necessary to point out the curvature of the spine (scoliosis, kyphosis) due to an uneven load on various muscle groups of the back, observed in administrators, secretaries of hospitality enterprises. Such a change in the skeleton as chest depression is more common in cases where sitting work begins before the end of the period of ossification of the skeleton. Prolonged sitting work can contribute to indigestion in the form of colitis, chronic constipation, and the development of hemorrhoids. Due to congestion in the pelvic organs in women, the ovarian-menstrual cycle may be disturbed.

To prevent violations associated with prolonged standing work, mechanization of production is necessary, if possible, replacing standing work with sitting work (as less harmful). It is advisable to use rational working furniture that reduces muscle tension and prevents the development of spinal curvatures. An effective measure is the introduction of micro pauses using specially selected physical exercises.

Preventive measures include the prevention of work associated with prolonged standing of persons who, during preliminary medical examinations, have an emerging dilatation of the veins. When sitting for a long time, preventive measures should be aimed at rationalizing the working furniture. Properly selected physical exercises, which improve blood circulation and involve inactive muscle groups, give a good effect. An important preventive measure is the reduction of the working day, limiting the permissible weight when lifting, carrying and transporting heavy loads.

Some labor processes are accompanied by selective tension of individual muscle groups and organs, which sometimes leads to the development of professional coordinating neuroses. They can be observed in violinists, typists. The disease is a violation of the usual professional movements.

Conclusion

Personal hygiene is the observance of hygienic rules of behavior at work and at home. The concept of personal hygiene includes a whole range of activities. In contact with food, inventory, equipment, catering workers can seed them with pathogens of various infectious diseases, intestinal infections, food poisoning and poisoning, as well as helminth eggs. Therefore, personal hygiene is essential for the prevention of these diseases.

Cleanliness is a prerequisite for a culture of customer service, it is necessary to maintain a certain sanitary regime in production.

One of the important requirements of personal hygiene is keeping the skin of the body and hands clean. In the process of human life, fat, sweat residues, dead epithelium, and dust accumulate on the surface of his skin. Hospitality workers are required to keep their bodies clean. To do this, wash with soap and a washcloth and change underwear at least once a week. In production, before starting work, you should take a shower daily and put on clean sanitary clothes. Hands require especially careful care, since all intestinal infections are mainly diseases of dirty hands Hands should be washed before starting work, when moving from one operation to another, before and after visiting the toilet, after each break Caterers should wash their hands like the surgeon washes them with soap and a brush, warm water. Keeping the subungual spaces clean is important. Nails must be cut short. Employees who come into contact with products that have undergone heat treatment (cooks, confectioners of the finishing department, distributors, waiters) do a production manicure.

The enterprise provides centralized washing, ironing and repair of sanitary clothes. You also need to keep your hair clean. Work shoes should fit the foot, be light and non-slip.

Occupational hygiene is a branch of hygiene that studies the impact of labor processes and the working environment on the health of workers and develops hygienic standards and sanitary measures to ensure favorable and healthy working conditions, high efficiency, prevention of occupational diseases and other harmful consequences associated with human labor activity.

Literature

1. Agarkov S.Yu. Sanitation and hygiene. M., 2001

2. Berkova O.Yu. Valeology with the basics of human ecology. M., 2000

3. Zinchenko I.M. Ecology and occupational health. M., 1991

4. Silishcheva P.I. Sanitation and hygiene of catering workers., M., 1997

5. Petrov T.R. Hygiene of work and production., M. 1998

6. Yashanina S.I. Occupational hygiene of women., M., 1985

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The public catering system has existed for a long time and is always in demand, because not a single person wants to be hungry. The main representatives of the personnel of public catering establishments are cooks and waiters.

For waiters, unhealthy factors are:

Night shift work;

Load on the nervous system, constant stress;

Noise in the hall of a restaurant, cafe, bar, etc.;

Load on the musculoskeletal system;

Tobacco smoke pollution while serving customers in the area for smokers.

For chefs, unhealthy factors are:

Work in conditions of high temperatures;

Load on the musculoskeletal system, including a long forced working position;

Air pollution by products generated during cooking; - contact with allergens, irritating substances;

Night shift work;

Lifting and moving weights.

Sleep disturbances, hypertension, neuroses, circadian rhythm disturbances, endocrine diseases, secondary immune deficiency and even oncological diseases are the consequences of the constant influence of occupational hazards. Occupational burnout syndrome, varicose veins of the lower extremities are formed, hearing is reduced, diseases of the spine, flat feet, bronchial asthma, chronic obstructive pulmonary disease, and various forms of allergies appear. Working at elevated temperatures provokes cardiovascular diseases (myocardial infarction, stroke), skin diseases (rosacea). Fungal infections are an occupational disease in confectioners. Mandatory conditions for the prevention of occupational diseases are regular medical examinations, equipment of workplaces in accordance with sanitary norms and rules, compliance with safety regulations and labor discipline at the workplace. In addition, it is necessary to make personal efforts to maintain a healthy lifestyle and reduce the impact of occupational hazards:

1. To prevent problems with the musculoskeletal system, you need to do morning exercises and physical breaks at the workplace every day, as well as give yourself additional physical activity. In other words, provide yourself with a full-fledged motor mode. Wear comfortable light shoes with low heels, if necessary, use orthopedic insoles or special orthopedic shoes. Learn how to lift and move weights, use carts and strengthen your back muscles with special exercises.

2. To prevent diseases of the respiratory system, stay in the fresh air for at least 30-60 minutes, and ventilate the room during the day.

3. To avoid diseases gastrointestinal tract, you need to adhere to a balanced diet. If you already have diseases, then follow the recommendations of the doctor and follow a special diet.

4. To prevent the syndrome of professional burnout and neuropsychic overstrain, you should master the techniques of auto-training and quick calming. For example: take a deep breath and exhale several times, slowly counting to ten.

5. In the case of shift work, coordinate the mode of work and the time of entering the shift with their biological rhythms (“lark”, “owl”).

6. To prevent varicose veins, periodically change the static load to dynamic, wear compression stockings, socks, stockings, tights (as recommended by a doctor). During breaks, take off your shoes and rest your feet, stroking your legs with a clasping movement of your hands from your fingers to your hips to improve blood flow. At home, you can do a contrast shower for the legs, for 5-10 minutes, raise your legs above your head in a lying position.

7. If an occupational disease worsens or is most pronounced at work (allergies, bronchial asthma, and others), then it is better to change the type of activity and learn another profession.

Take care of yourself, be healthy.

Personal hygiene- this is a series of sanitary requirements that public catering workers must comply with.

Food service workers who have direct contact with food, prepared meals and desserts must strictly observe the requirements of personal hygiene, they must pay attention to Special attention on body hygiene and cleanliness of work clothes, as well as timely treatment of inflammatory diseases of the skin, throat or other organs from where the infection can get into food.

It is known that sweat and fat glands are located in human skin. The outlet channels of the sweat glands are constantly secreted to the surface of the skin a large number of sweat (an average of 0.7 to 1 liter daily), and in warm weather and with continuous physical work from 2 to 3 liters.

In addition to sweat, fats are secreted from the adipose glands on the surface of the skin, which, together with dead cells, dust and other substances that have entered from the outside, can serve as a source of contamination of meals served by attendants.

Requirements for personal hygiene of catering workers:

The body must be kept clean.

Wash your hands thoroughly up to the elbow.

Take daily showers.

Hair must be tied up or cut short.

Correcting hairstyles and combing hair is possible only in the toilet rooms.

Moderately use cosmetics and do not use strong-smelling perfumes

Have short nails, no nail polish, clean undernail space

Do not wear jewelry or watches.

There should not be pustular wounds on the hands.

You can not start working with colds

Sanitary clothes are put on in the following sequence: shoes (wash hands), headdress, gown.

Do not use pins when pinning clothes.

Do not put foreign objects in your pockets.

Remove sanitary clothing before leaving the production area

Change clothes when soiled.

Store sanitary clothing separately from outerwear.

Sanitary behavior obliges catering workers to monitor the cleanliness of the workplace, equipment, inventory and utensils. Smoking in industrial and commercial premises is prohibited. Also, you should not eat in production shops, as food residues in production halls, as food residues contaminate work tables.

medical examination public catering workers are carried out to prevent the spread of infectious diseases. All food service workers must:

1. examination by a dermatovenereologist - 2 times a year,

2.examination for tuberculosis (fluorography) - once a year

3. Blood test for syphilis (RV) - 1 time per year

4.Smears for gonorrhea - 2 times a year

5. Research on the bacteriocarrier of pathogens of intestinal infections, serological examination for typhoid fever, a study on helminthic carriage at least 1 time per year.

Each employee must have a personal medical book, which includes the results of medical examinations, information about the transferred vaccinations and passing the test for the sanimum.

Sanitary control for observance of the rules of personal hygiene, sanitary regime, for the state of health of employees of a public catering enterprise, employees of the sanitary and epidemiological service (SES) carry out. Washings are made from the hands (palms, fingers, under the nails), sanitary clothes (front floor and lower part of the sleeves) and towels. Flushing is performed by wiping a certain surface of the hand and sanitary clothing with a sterile cotton swab moistened with a 0.1% aqueous solution of peptone or sodium chloride.

CONCLUSION

Considered dish "Chicken in sweet and sour sauce with garnish". This dish is prepared in almost all Chinese restaurants.

When writing this work, the technological process of preparing the second dish "Chicken in sweet and sour sauce with a side dish" was considered in detail. It was also considered: the organization of the production of public catering establishments (poultry-cold hot and cold shops), the equipment that is used in the preparation of the second course. Produced calculation calculations for this dish.

In the section on labor protection, questions were written on safety measures at a public catering enterprise and personal hygiene of workers.

Hello!

Article 213 of the Labor Code of the Russian Federation.

Employees of food industry organizations, public catering and trade, water supply facilities, medical and preventive and children's institutions, as well as some other employers, undergo these medical examinations (examinations) in order to protect public health, prevent the occurrence and spread of diseases.

Article 23

Requirements for employees engaged in the production and circulation of food products

1. Employees engaged in work related to the manufacture and circulation of food products, the provision of services in the field of retail food products, materials and products and public catering, and in the course of which employees have direct contact with food products, materials and products, undergo mandatory preliminary upon admission to work and periodic medical examinations, as well as hygienic training in accordance with the legislation of the Russian Federation.
2. Patients with infectious diseases, persons suspected of having such diseases, persons who have been in contact with patients with infectious diseases, persons who are carriers of pathogens of infectious diseases, which, due to the peculiarities of the manufacture and circulation of food products, materials and products, may pose a risk of spreading such diseases, as well as employees who have not undergone hygienic training are not allowed to work, during the performance of which direct contacts of employees with food products, materials and products are carried out.

In Art. 48 of the Order of the Ministry of Health and Social Development of the Russian Federation of April 12, 2011 N 302n "On approval of the lists of harmful and (or) hazardous production factors and work, during the performance of which mandatory preliminary and periodic medical examinations (examinations) are carried out, and the Procedure for conducting mandatory preliminary and periodic medical examinations (examinations ) workers engaged in hard work and work with harmful and (or) dangerous working conditions "(Registered in the Ministry of Justice of the Russian Federation on October 21, 2011 N 22111) provides a complete list of medical contraindications for admission to work.

In accordance with the Federal Law "ON THE PREVENTION OF DISTRIBUTION IN THE RUSSIAN FEDERATION

DISEASE CAUSED BY THE HUMAN IMMUNODEFICIENCY VIRUS (HIV INFECTION)" the concept is used:

HIV infection is a chronic disease caused by the human immunodeficiency virus.

HIV infection HIV infection is an infectious disease that develops as a result of many years of persistence in lymphocytes, macrophages and cells of the nervous tissue of the human immunodeficiency virus ( HIV) and characterized by a slowly progressive defect ... (definition taken from the Medical Encyclopedia)

From the definition, we can conclude that this disease is infectious, and in the presence of an infectious disease, the employee is not allowed to work in catering places.

However, a prerequisite is the delivery of an analysis for hiv infection only for employees of medical institutions: doctors, nurses, etc. in accordance with Decree of the Government of the Russian Federation of 04.09.1995 N 877 "On approval of the List of employees of certain professions, industries, enterprises, institutions and organizations that undergo a mandatory medical examination to detect HIV- infection during mandatory pre-employment and periodic medical examinations.

From the foregoing, we summarize that a person with AIDS cannot work as a waiter in a public catering.

Topic 2.1. Personal hygiene of catering workers

The student must:

know: personal hygiene rules, requirements for sanitary clothing, the meaning and timing of medical examinations.

Personal hygiene: body skin care, oral hygiene, requirements for clean hands. Industrial manicure.

Industrial hygiene. Sanitary clothing. Its types, rules of use and storage. Requirements to appearance cook, pastry chef, waiter, bartender, bartender.

Medical control of personnel of public catering establishments. Personal medical record. Diseases that prevent work in public catering establishments. Timing of the medical examination. Bacteriocarrier control and its importance for the prevention of intestinal infections. The value of sanitary and hygienic training of personnel.

Independent work

Make a diagram: "The carbon cycle."

Topic 2.2. Foodborne diseases, helminthiases, their prevention

The student must:

know: causes and preventive measures food diseases, features and conditions of reproduction of microorganisms-causative agents of food poisoning and infections;

be able to: develop and implement measures to prevent food poisoning.

Food diseases: classification. Food infections: intestinal (dysentery, cholera, typhoid fever, paratyphoid, hepatitis A) and zoonoses (tuberculosis, anthrax, foot and mouth disease, brucellosis). a brief description of pathogens, their resistance in the external environment, sources and ways of infection, features of prevention.

Salmonellosis, causes and preventive measures, culinary products that pose the greatest danger.

Food poisoning: classification. Food poisoning of microbial origin: toxicosis (botulism, staphylococcal poisoning, mycotoxicosis) and toxic infections (including those caused by opportunistic microorganisms). Causes of their occurrence, preventive measures.

Food poisoning of non-microbial origin, their prevention.

Helminthiases: characteristics of helminths, methods of human infection, preventive measures.

Practical work

Analysis of food poisoning investigation materials. Development of measures for the prevention of food poisoning.

Independent work

Make a diagram of a typical anaerobic respiratory process, an example of energy production.

Topic 2.3. Sanitary and epidemiological requirements for environmental factors and improvement of enterprises

The student must:

know: main sources of air, water, soil pollution; methods of purification and disinfection of drinking water, regulatory requirements for its quality; sanitary and epidemiological requirements for ventilation, heating, cleaning of catering establishments.

General provisions on environmental protection. The tasks of hygiene to prevent the harmful effects of environmental factors on human health.

Air hygiene ( physical properties, chemical composition, microbial contamination). Conditions for creating a favorable air environment in catering establishments. Sanitary requirements for heating, ventilation and air conditioning.

Hygiene of water supply. Sources, methods of purification and disinfection of water. Regulatory requirements for the quality of drinking water.

soil hygiene. Sanitary requirements for sewerage, collection and disposal of food waste and garbage.

Independent work

To study, using additional literature, the influence of physical factors on the development of microorganisms.

Topic 2.4. Sanitary and epidemiological requirements for the arrangement, equipment and maintenance of premises of catering establishments

The student must:

know: sanitary and epidemiological requirements for the arrangement, equipment and maintenance of catering establishments, rules for the use of detergents and disinfectants, sanitary requirements for washing and disinfecting dishes, inventory and equipment.

Sanitary and epidemiological bases for the design of public catering establishments. Hygienic principles of planning. Sanitary and hygienic requirements for the device, size, decoration of industrial, commercial, administrative and amenity premises. Hygienic requirements for natural and artificial lighting.

Sanitary and epidemiological requirements for the design and placement of trade and technological equipment. Hygienic requirements for materials used for the manufacture of equipment, inventory, utensils, containers. Hygienic need for marking equipment, inventory and utensils.

sanitary regime. Sanitary requirements for the territory of the enterprise. Cleaning of premises, types and methods of cleaning, detergents, requirements for cleaning equipment. Hygienic requirements for the maintenance of workplaces of production and maintenance personnel.

Disinfection: concept, significance in the prevention of foodborne diseases. Ways and methods of disinfection. Disinfectants, their characteristics and rules of application. Disinsection and deratization: concept, means, preventive and extermination measures.

Sanitary requirements for washing and disinfection of dishes, inventory and equipment. Detergents: classification, characteristics, sanitary rules for use in machine and manual methods of washing dishes. Express quality control of dishwashing. Sanitary and bacteriological quality control of cleaning and disinfection, sanitization of dishes, inventory and equipment.

Independent work

Make a schematic description of the influence of biological factors on microorganisms.

Topic 2.5. Sanitary and epidemiological requirements for transportation, acceptance and storage of food products

The student must:

know: sanitary and epidemiological requirements for the conditions of transportation and storage of food raw materials and food products, the procedure for their acceptance and quality assessment, conditions and terms of storage of especially perishable products.

Sanitary requirements for transport for the transport of food raw materials, food and culinary products. Sanitary passport: concept, information, design. Sanitary requirements for the conditions of transportation of especially perishable products. Hygienic requirements for containers.

Sanitary requirements for the acceptance of food raw materials and food products, accompanying documents certifying their quality and safety. Evaluation of the quality of accepted products. Products that are prohibited to be accepted and used.

Sanitary and epidemiological requirements for storage facilities. Hygienic substantiation of optimal food storage conditions. Sanitary requirements for the maintenance and cleaning of warehouses.

Sanitary rules "Conditions, terms of storage of especially perishable products", hygienic justification for the need to comply with them.

Topic 2.6. Sanitary and epidemiological requirements for the processing of raw materials, the production and sale of culinary products and confectionery

The student must:

know: sanitary requirements for the technological processing of food raw materials, the production and sale of finished products, the provision of services;

be able to: analyze the data of sanitary and bacteriological control of culinary and confectionery products.

Sanitary and epidemiological requirements for the processes of mechanical culinary processing of food raw materials. Sanitary conditions for defrosting frozen products, preparing minced meat and fish.

Sanitary and epidemiological assessment of various methods of heat treatment of food products. Sanitary requirements for heat treatment modes.

Sanitary requirements for the preparation of chopped products, omelettes, cold dishes (jelly and aspic, pates, salads and vinaigrettes) and other products of increased epidemiological risk. Sanitary requirements for the quality of deep fat.

Sanitary and epidemiological requirements for the production of confectionery products with cream (requirements for the quality of raw materials, the preparation of fillings, creams, finishing semi-finished products, finishing finished products). Sanitary rules for the use of food additives in the production of culinary and confectionery products.

Sanitary requirements for the sale of semi-finished products and ready-made food. Hygienic substantiation of the conditions and terms of storage of hot dishes, especially perishable culinary and confectionery products. Sanitary requirements for the storage and sale of the remaining culinary products. List of dishes and products prohibited for sale the next day.

Quality control of finished products: grading and laboratory control. Bacteriological quality control. Microbiological safety indicators of ready meals: nomenclature, impact on quality.

Sanitary requirements for the processes of serving visitors, providing services, delivering food to branches, dispensing buffet products.

Practical work

Analysis of data from sanitary and bacteriological analysis of ready meals and culinary products.

Independent work

Make a description of the possible options for the relationship between the main groups of microorganisms that develop in pickled vegetables and lactic acid bacteria.