Sanitary Rules "Sanitary and Epidemiological Requirements for Public Catering Facilities” establish sanitary and epidemiological requirements for: (a) selection of a land plot for construction, design, building new, reconstruction, refurbishment, redevelopment and expansion of existing facilities, repair, commissioning and conversion of catering facilities; (b) water supply, sanitation, heat supply, lighting, ventilation and conditioning; (c) maintenance and operation of premises, buildings, structures and equipment of catering facilities (including catering facilities, serving and manufacturing for organized teams); (d) conditions of production, packaging, transportation, storage, trade and disposal of food products (including at public catering facilities with catering services for the organization of public catering, on catering facilities, serving, manufacturing for organized groups and non-stationary public catering facilities quick service); (e) collection and storage of consumer waste; (f) implementation of production control; (g) working conditions, consumer services, medical support and hygiene training of personnel; and (h) organization and implementation of sanitary and anti-epidemic measures for the period of introduction of restrictive measures, including quarantine. Premises of catering facilities must be equipped with sewerage systems ensuring safe effluent waste water discharge. The ice used in the manufacturing of foodstuffs is made from potable water that meets the requirements set for potable water. At food facilities shall not be allowed: (a) pollution of the environment by wastewater, wastewater discharge into open reservoirs and the adjacent territory, as well as the installation of absorbing wells; (b) laying of sewerage networks, transit water mains under ceilings of production, storage facilities and enclosing structures of refrigerating chambers, through refrigerating chambers and their vestibules; and (c) placement of sanitary facilities, showers and rooms with wet processes over storage, industrial premises and refrigerated chambers. For food (alimentary) raw materials and ready-to-eat food products of food facilities shall be used separate technological and refrigeration equipment, production tables, cutting equipment marked with letter and (or) color marking (coding), multi-turn packaging and kitchen utensils. At food facilities, measures are taken to prevent penetration of rodents, insects, birds and animals into the premises, to protect food (alimentary) raw materials and food products from contamination and spoilage by pests (insects and rodents), excluding potential places of vital activity (reproduction) of pests of food products, contamination by pests. At food facilities shall not be allowed: (a) the presence of insects and rodents, as well as keeping synanthropic birds and animals; (b) storage and manufacturing of food products at production facilities during disinfection and deratization; and (c) the presence of visitors and personnel (with the exception of personnel employed in carrying out such work) when carrying out disinfestation and deratization using means of disinsection and deratization, which are toxic chemical substances, methods of spraying and loose application. The processes of receiving, storing, processing (treatment) of raw materials, production (manufacturing), packaging, transportation, storage and trade of foodstuffs, regardless of the power of the food object, are carried out under conditions preventing it from contamination and spoilage, from getting into foodstuffs of foreign objects and substances (including metal, wooden objects, plastic, glass). In the production (manufacturing) of catering products the sequence and flow of technological processes are ensured, ensuring its safety (chemical, biological and physical), excluding contamination of food (alimentary) raw materials and foodstuffs. Packaging, transportation, including delivery to consumers, storage and trade of foodstuffs are carried out in accordance with the requirements of technical regulations applicable to foodstuffs, and these Sanitary Rules, in compliance with the commodity adjacency, ensuring separate packaging of food (alimentary) raw materials, semi-finished products with ready-to-eat food products, transportation, storage, compliance with the conditions of storage (transportation) and expiration dates, ensuring quality and safety of foodstuffs. The diet of children and adolescents envisages consumption of food products, enriched with vitamin and mineral complex.