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Sanitary and Epidemiological Requirements (SanPiN 2.3/2.4.3590-20) for the organization of public catering of the population.

País/Territorio
Federación de Russia
Tipo de documento
Reglamento
Fecha
2020
Fuente
FAO, FAOLEX
Materia
Alimentación y nutrición
Palabra clave
Control de calidad de los alimentos/inocuidad de los alimentos Higiene/procedimientos sanitarios HACCP Nutrición Certificación Salud pública Bebidas Regímenes dietéticos especiales Aceites/semillas oleaginosas/grasas Alactamiento/alimentos para niños Alimentación escolar Negocios/industria/corporaciones Transporte/depósito Envasado/etiquetado Cumplimiento/aplicación Comercio interior
Área geográphica
Ártico, Asia y Pacifico, Mar Negro, Mar Caspio, CEI (Comunidad de Estados Independientes), Europa Oriental, Europa, Europa y Central Asia, Pacífico Norte, Pacífico Nordoeste
Resumen

Sanitary and Epidemiological Requirements (SanPiN 2.3/2.4.3590-20) for the organization of public catering of the population establish sanitary and epidemiological requirements for ensuring the safety and (or) harmlessness for humans of biological, chemical, physical and other environmental factors and conditions of activity in the provision of public catering services to the population, non-compliance with which creates a risk to human life or health, the risk of the emergence and spread of infectious and non-communicable diseases. They apply to legal entities and citizens, including individual entrepreneurs, engaged in the provision of public catering services to the population. Catering establishments must carry out production control based on the principles of HACCP, in accordance with the procedure and frequency (including organizational measures, laboratory studies and tests) established by the public catering establishment. Acceptance of food products, including food raw materials, at a public catering establishment should be carried out in the presence of labelling and shipping documentation, information on the assessment (confirmation) of conformity, provided, among other things, by technical regulations. In case of violations of the conditions and mode of transportation, as well as the absence of shipping documentation and labelling, food products and food (alimentary) raw materials are not accepted at a catering establishment. Ready meals, beverages, culinary and confectionery products manufactured in public catering establishments must comply with the requirements of technical regulations and uniform sanitary requirements. Food products of public catering enterprises, the expiration date of which has expired, is subject to disposal. The sale of food products of public catering establishments outside a public catering establishment without the provision of public catering services should be carried out if there are documents confirming their compliance with mandatory requirements (certificate of state registration, declaration of conformity). When catering for patients of medical organizations, the principles of therapeutic nutrition should be taken into account. The diet should be varied and correspond to medical indications in terms of chemical composition, nutritional value, a set of food products, diet, a balanced diet for all irreplaceable and replaceable nutritional factors, including proteins and amino acids, fats and fatty acids, carbohydrates, vitamins, minerals. On the days of replacement of food products and dishes, the chemical composition and nutritional value of diets should be calculated. When forming a healthy diet and menu when organizing public catering for children in organizations engaged in educational activities, providing services for the upbringing and education, care and supervision of children, recreation and rehabilitation, provision of places of temporary residence, social, medical services, the following requirements must be met: (a) nutrition of children in the first year of life should be prescribed individually in accordance with age-related physiological needs, taking into account the timely introduction of all types of complementary foods in addition to breastfeeding; (b) in organized children's groups, public catering for children should be carried out through the implementation of the main (organized) menu, including hot meals, additional meals, as well as individual menus for children in need of medical and dietary nutrition; (c) in the absence of a second breakfast, the calorie content of the main breakfast should be increased by 5%, respectively; (d) for a 12-hour stay, it is possible to organize both a separate afternoon snack and a "compacted" afternoon snack with the inclusion of dinner dishes and with a daily calorie distribution of 30%; and (e) menu should be developed for a period of at least two weeks (taking into account the mode of organization) for each age group of children.

Texto completo
Ruso
Página web
docs.cntd.ru

Referencias - Legislación

Revoca

Decree No. 31 of the Chief State Sanitary Inspector validating sanitary regulation.

Legislación | Federación de Russia | 2001

Palabra clave: Control de calidad de los alimentos/inocuidad de los alimentos, Higiene/procedimientos sanitarios, Procesamiento/manipulación, Transporte/depósito, Regímenes dietéticos especiales, Bebidas

Fuente: FAO, FAOLEX

Decree No. 187 of the Chief State Sanitary Inspector validating sanitary and epidemiological requirements for public catering, manufacturing and trade of foodstuffs thereby.

Legislación | Federación de Russia | 2010

Palabra clave: Higiene/procedimientos sanitarios, Control de calidad de los alimentos/inocuidad de los alimentos

Fuente: FAO, FAOLEX