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At production facilities, as well as in institutions with a mass gathering of people, labor legislation provides for production control (PC). This is a whole series of activities, information about the implementation of which should be entered in a special journal. In this article we will tell you how to fill out a journal production control, a sample filling of which can also be found in the article.
The production control log is a document that all organizations are required to maintain. He talks about their implementation of the production control program. The availability of such a program for employers is provided for by the norms federal law dated 21.07.1997 N 116-FZ"O industrial safety hazardous production facilities” and the Federal Law of March 30, 1999 N 52-FZ “On the sanitary and epidemiological welfare of the population”.
All organizations and institutions in the development of such a program are required to be guided by sanitary rules (SP) 1.1.1058-01 "Organization and implementation of production control over compliance with sanitary rules and the implementation of sanitary and anti-epidemic (preventive) measures." They contain a mandatory list of activities, without which it is impossible to carry out special assessment working conditions. In addition, special requirements for the program are provided for the so-called hazardous production facilities (HPO). These include, in particular, enterprises whose activities are associated with the occurrence of potentially dangerous emergencies:
For such organizations, in addition to sanitary standards, when developing a program, it is also necessary to take into account the requirements of Law No. 116-FZ. In particular:
The HIF production control log is necessary in the organization to record the results of the program. In this document, the employer must reflect all the compliance or non-compliance of the state of the hazardous production facility for all points of the requirements. Records must be accompanied by laboratory and instrumental control data. In addition, information from the journal is necessary to comply with the requirements of Article 11 of the Federal Law of July 21, 1997 N 116-FZ on the annual submission of a report on the organization of control over compliance with industrial safety requirements to the federal executive authorities in the field of industrial safety before April 1 of the next calendar year.
Keeping a journal is mandatory under this law, however, there is no established and approved form of this document. Only one thing is important - it should contain a detailed list of completed activities, supplemented by information about the checks. But each enterprise can independently develop a sample production control journal for HIFs.
Like all such documents, such a control diary is an A4 book. All sheets of the document must be stitched and numbered. The title page should indicate the name of the organization and the date the document was started. It might look something like this:
The following fields must be filled in:
It is strictly forbidden to tear out sheets, even if they are damaged, from the document. A sample of filling out the form of the production control log of the HIF may look something like this:
All columns are filled in by hand with a ballpoint or gel pen (not a pencil) by an authorized person. After filling out the last sheet of the form, you need to record the end date of maintenance and deposit it. The period of storage of such a document is at least 5 years.
There are many medical journals. They are determined for each type of institution in which they are conducted. For example, for a restaurant, one of these documents is the “Frying Fats Record Book”. Of course, for a pool where there is no kitchen, such a magazine is not needed.
This article will consider four main types magazines:
Such a sanitary journal (form 308 / U) is called " Book for recording the sanitary condition of the premises».
Journal of the sanitary condition of the premises on the title page indicates the name of the organization and the specific division in which the journal is kept.
For example, some firm"Aquagroup" built a swimming pool. To reflect the sanitary condition of the room where the pool bowl is located, such a form of the pool sanitary log is maintained. In him dates of health checks are reflected experts, comments, if any. Also, a sample of the sanitary log of the pool must be issued in the form 308 / U.
Also, in the third column, the SES employee writes recommendations for troubleshooting, and in the fourth date, to which all shortcomings must be eliminated.
After that, in the next column the doctor puts his signature. The last column is left blank. In it, the doctor puts the date when he came again, and second test result.
Such a sanitary magazine(See sample form below) must be carried out for each room: pools, locker rooms, showers, children's pools and others. There must also be a form of a log of a medical worker of the sanitary condition of the pool.
When if Aquagroup built a whole complex, which includes not only a swimming pool, but also a restaurant and office space, then they should also have a journal of the sanitary condition of the catering department.
Moreover, as far as the restaurant is concerned, there should be several types of such magazines in it:
Register of health books (sample available) reflects information about all medical records of employees in the enterprise where they are needed. In addition, information about the certification of these employees is reflected here.
Main section magazine It has following content from 8 count:
The medical book is government document, which is required when applying for a job in a number of industries.
When if the employee does not such books(and by the nature of her activity she is needed), then he is threatened punishment, provided for by Article 327 of the Criminal Code of the Russian Federation.
The Decree of the Government of Moscow dated December 28, 1999 provides full list professions where such a book is needed. You can view and download it.
If we take a generalized list, then it looks something like this:
As such, there is no magazine with that name.
There are several other documents that keep a log of the sanitization premises and other measures, which includes the concept of " Sanitary day».
Journal of sanitary days indicates the following information:
If you need a health check log, a sample can be found at the end of the section in *.PDF format.
In addition to such a document, there must be schedule general cleaning premises or premises and schedule of sanitary days.
Most often during sanitization, the company is closed to the public. Such sanitary days arranged once a month(recommended) on the days set by the company's management.
Such magazines are indispensable attribute any medical institution. All employees must be trained according to the rules of work in the sanitary and epidemiological regime.
All intelligence about the passage of such briefings by employees logged briefing on the sanitary and epidemiological regime. It reflects information about the date of the conduct, the full name of the employee who underwent the briefing, the full name of the employee who conducted the briefing and their signatures.
Important! The violation of sanitary and hygienic and sanitary and anti-epidemic rules is evidenced by the journal of the sanitary state of the institution ().
Filling out a sanitary log looks something like this:
If a mistake has been made, it must be carefully cross out the whole line and write with a new one. At the same time, the inscription “ Corrected to believe and affix the seal of the organization.
In some companies, when certifying corrections, the head of the organization or department puts his signature.
Reference! Keep a log of sanitization of equipment and others - necessary thing for some industries. Proper management of these documents will avoid many problems with sanitary and epidemiological services and work hard in your field.
Now there are many companies on the market offering to issue and fill out any sanitary magazines. for money. For firms that conduct their business honestly, such services are unnecessary and even dangerous. Therefore, it is better to know how to properly fill out a sanitary journal on your own.
In case of detection of facts of forgery of documents, organizations are threatened with large fines, and their leaders can "shine" real terms.
In all cases it is best to comply with all sanitary standards defined for specific areas of activity. This will only benefit both businesses and consumers.
The document is a detailed list of completed activities provided for, supplemented by information on inspections. Below you can download the production control log for free.
The log reflects the following information:
According to the statistics of Rospotrebnadzor, one of the most common violations of enterprises is the lack of programs and, accordingly, audit logs. However, these documents are mandatory not only for budgetary organizations, but even for offices. Everyone is obliged to carry out this procedure (Article 11.32 of the Federal Law of March 30, 1999 No. 52). The director of the enterprise is responsible for the organization and implementation of this type of control. And in the structural divisions of the organization - their bosses.
If it is established that such inspections are not carried out in a budgetary organization, Rospotrebnadzor will record a violation of the law in this area. In this case, the organization may face a fine and other sanctions (Article 6.3 of the Code of Administrative Offenses of the Russian Federation): a fine of up to 20,000 rubles or suspension of activities for a period of up to 90 days.
It is necessary for fixing and processing the results of checks. the main objective procedures to keep people safe and environment from harmful influence objects of checks. This is achieved through the proper implementation of sanitary rules and measures.
The log records the results and information about:
In addition, the document serves as a source of information for timely informing the population, local authorities and Rospotrebnadzor about situations that pose a threat to the sanitary and epidemiological well-being of the population. The document records the performance of verification functions for compliance with sanitary rules, taking measures to eliminate violations of sanitary and anti-epidemic measures.
The displayed information refers to the following objects:
The document is filled out when performing any operation provided for by the plan (program) of production checks. The plan is drawn up without restrictions on the validity period.
If changes occur in the activities of the enterprise, amendments are made to the plan. Usually they relate to the structure of the state, production technologies, and other significant changes that affect the sanitary and epidemiological situation. Accordingly, the frequency of filling changes. Other employees responsible for its maintenance may also be appointed.
The document contains the following columns to fill in:
It is strictly forbidden to make corrections to the document and tear out the sheets, even if they are damaged.
To figure out how to fill out the production control log, the sample filling, which is presented below, will help. An example is given for a document on radiation testing of scrap metal.
There is nothing complicated in the filling procedure. It boils down to filling in all the fields of the table.
Step 1. Fill out title page by providing information about the organization.
Step 2. Make an entry in the table. All fields are required.
No. p / p | Object of control | Frequency of control | Responsible executor | Accounting and reporting documentation |
1 | 2 | 3 | 4 | 5 |
1. Input control quality and safety of food raw materials and food products supplied to the catering department | ||||
1.1. | Documentation of the supplier for the right to supply food. | When concluding contracts | Head of an educational institution | Contract with a food supplier |
1.2. | Accompanying documentation for food products | Each incoming batch | Bills of lading. Raw product rejection log |
|
1.3. | Transport conditions | Each incoming batch | Commission for the control of the organization and quality of food | Act (in case of violations of transportation conditions) |
2.quality control and safety of finished products | ||||
2.1. | Compliance of the volume of produced products with the assortment list and production capacities of the catering unit. | Monthly | Commission for the control of the organization and quality of food | Assortment list of manufactured products, agreed with the territorial body of Rospotrebnadzor |
2.2. | Finished product quality | Daily | Commission for the control of the organization and quality of food. nutritionist. | |
2.3. | daily test | Daily | Finished product grading journal. | |
3. Monitoring the diet of students, compliance with sanitary rules in the technological process. | ||||
3.1. | Diet | 1 time in 10 days | Commission for the control of the organization and quality of food | Approximate menu, agreed with TsGSEN, assortment list. |
3.2. | Availability of normative technical and technological documentation. | 1 time in 6 months | Commission for the control of the organization and quality of food | Collection of recipes. Technological and calculation cards, GOSTs. |
3.3. | Primary and culinary processing of products. | Each batch | Commission for the control of the organization and quality of food | Certificate of conformity and sanitary-epidemiological conclusion for the catering department. Instructions, magazines, charts. |
3.4. | Thermal processing equipment | 1 time in 6 months | Commission for the control of the organization and quality of food. | Thermal equipment temperature registration log. |
3.5. | Control of the sufficiency of heat treatment of dishes. | Each batch | Finished product grading journal. | |
3.6. | Control over the flow of raw materials, semi-finished products and finished products, over the flow of clean and dirty dishes | Daily | Commission for the control of the organization and quality of food. nutritionist | Certificate of conformity and sanitary-epidemiological conclusion for the catering department. |
4. Monitoring compliance with the conditions and terms of storage of products (raw materials, semi-finished products and finished culinary products). | ||||
4.1. | Premises for storage of products, compliance with the conditions and terms of storage of products. | Daily | Commission for the control of the organization and quality of food. | |
4.2. | Refrigeration equipment (refrigerators and freezers). | Daily | Commission for the control of the organization and quality of food. | Magazine temperature regime and relative humidity. |
5. Monitoring the working conditions of employees and the state of the production environment of catering units. | ||||
5.1. | Working conditions. The production environment of catering units. | Daily | Commission for the control of the organization and quality of food. | Visual control |
6. Control over the condition of the premises of catering units (industrial, warehouse, utility), inventory and equipment | ||||
6.1. | production, warehouse, utility rooms and equipment in them. | Daily | Commission for the control of the organization and quality of food. | Visual control |
6.2. | Inventory and equipment of the catering department. | 1 time per week. | Commission for the control of the organization and quality of food. | Visual control |
7. Control over the implementation of sanitary and anti-epidemic measures at the catering unit | ||||
7.1. | Food department employees | Daily | Commission for the control of the organization and quality of food. nutritionist |
Medical books of employees. Journal of examination for pustular diseases. |
7.2. | Sanitary and anti-epidemic regime. | 1 time per week | Commission for the control of the organization and quality of food. | Instructions for the mode of processing inventory equipment, containers, tableware. |
8. Control over the contingent of those who eat the diet and food hygiene of students., | ||||
8.1. | The contingent of feeding children | Daily | Commission for the control of the organization and quality of food. | Order on catering for students. Lists of children in need of free meals. Documents confirming the status of a large or socially unprotected family. |
8.2. | Diet | Daily | Commission for the control of the organization and quality of food | Meal schedule. |
8.3. | Food hygiene. | Daily | Commission for the control of the organization and quality of food. | Acts on checking the catering of the school commission. |
Laboratory control
№ | Type of research | Object of study (survey) | Quantity, not less | Periodicity * | Accounting and reporting form |
1 | Finished product quality Microbiological studies of samples of ready meals |
Salads, first and second courses, vegetable dishes, drinks | 1 time per quarter |
Checking act |
|
2 | Calorie content, food yield and compliance chemical composition recipes | Daily diet | 2-3 meals of the study meal | 1 time per year | Checking act |
3 | Control of ongoing fortification | Third courses | 1 dish | 2 times per year | Checking act |
4 | Microbiological studies of swabs for the presence of sanitary-indicative microflora (BGKP) | Objects of the production environment, hands and overalls of personnel | 10 flushes | 1 time per year | Checking act |
5 | Examination of swabs for the presence of helminth eggs | Equipment, inventory, containers, hands, personnel overalls, raw food products (fish, meat, greens) | 10 flushes |
1 time per year |
Checking act |
6 | Research drinking water for compliance with the requirements of sanitary norms, rules and hygienic standards for chemical and microbiological indicators | Drinking water from the distribution network of premises: washing canteen and kitchen utensils; workshops: vegetable, cold, hot, pre-cooking (optional) | 2 samples | According to chemical indicators - 1 time per year, microbiological indicators - 2 times a year |
Checking act |
7 | Study of the microclimate parameters of industrial premises | Workplace | 2 | 2 times a year (during cold and warm periods) | Checking act |
8 | Study of the level of artificial lighting in industrial premises | Workplace | 2 | Once a year at night | Checking act |
9 | Study of the noise level in industrial premises | Workplace | 2 | 1 time per year, as well as after the reconstruction of ventilation systems; repair of equipment that is a source of noise | Checking act |
* Note: The frequency of laboratory tests can be changed in accordance with the plans of the territorial
body of Rospotrebnadzor
SCHEDULE
General cleaning of the canteen
№ | Events | Timing |
1 | The dining area is cleaned after every meal. | Daily |
2 | Tables are cleaned after meals. Washing tables with hot soapy water. | Daily |
3 | Washing of dishes is carried out after eating according to the scheme according to the dignity. minimum. | Daily |
4 | Rags, brushes for washing inventory are processed after use, according to dignity. rules. | Daily |
5 | Remaining food is disinfected and removed. | Daily |
6 | Fight against flies and rodents. | Constantly |
7 | Wet cleaning of the cooking room and utility rooms. | Daily |
8 | General cleaning of premises with washing of windows. | 2 times a month |
List of accounting and reporting forms established by the current legislation on issues related to the implementation of production control:
8.1. Log book for the results of medical examinations of employees (Appendix 2 SanPiN 2.4.4.2599-10);
8.2. Journal of organoleptic quality assessment of semi-finished products, dishes and culinary products (Appendix 9 SanPiN 2.4.4.2599-10);
8.3. Personal medical books of employees;
8.4. Sanitary passports for transport;
8.5. Sampling acts and protocols of laboratory tests of accredited laboratories;
8.6. Contracts and acts of acceptance of work performed under contracts (waste removal, washing of sanitary clothes, deratization, pest control, etc.)