Requirements for workshops at public catering establishments. Abstract: General requirements for production premises and organization of workplaces

DEVICE REQUIREMENTS,

HOTEL CATERING ENTERPRISES.

To create proper sanitary conditions in hotel catering establishments, it is necessary to comply with hygienic requirements during their design, construction and reconstruction. The following must be taken into account:

1) rational organization of labor;

2) prevention of diseases caused by poor quality food;

3) preservation of the nutritional value and safety of food products at all stages of their production;

4) storage and sale of products;

5) aesthetics of production and customer service.

Hygienic principles of design and construction of a hotel catering establishment.

The optimal hygienic option is to locate the enterprise in a separate building.

The choice of location for development is of great importance. The site must be dry, on an elevated, level, well-lit place, located at least 1 km from landfills and at least 100 m from enterprises that pollute the air and soil (processing wool, skins, rags, etc.), from residential areas - at 50-500 m.

For better aeration, the territory of food establishments is built up with buildings on no more than 30% of the total area. It should be landscaped as much as possible (50% of the area), paved, with convenient access roads for vehicles. The territory must have water taps for irrigation and sewer drains for drainage of atmospheric water.

To ensure favorable temperature conditions and better natural light, the enterprise building is oriented in relation to the cardinal directions so that the production premises face north, and the retail premises face south.

All outbuildings (for containers) are located in the utility yard. Concrete areas for garbage disposals are located at a distance of at least 25 m from the building.

Requirements for the layout and arrangement of premises.

All premises of a catering establishment, depending on their purpose, are divided into:

1) production- kitchen, cold shop, procurement shops: meat, fish, vegetables, confectionery shop, dispensing shop, washing kitchen utensils;

2) trading- living room, dishwasher, buffet, bread slicer, wardrobe, vestibule, toilet with washbasin;

3) warehouse- refrigeration chambers, warehouses for dry products, vegetables, linen and equipment;

4) administrative and household- director’s office, accounting, waiter’s room, staff sanitary facilities, linen room, wardrobe, showers.

The layout of all premises should be rational, contribute to the proper organization of work, meet sanitary requirements for the maintenance of the enterprise and better service to consumers.

The following can be considered the main hygienic planning principles:

I. Ensuring strict flow of raw materials, food products, and finished dishes in accordance with the progress of the technological process. The layout of the premises should provide for a clear delineation and separation of the processes of mechanical processing of raw materials and products from the processes of their thermal processing.

2. Elimination of counter and intersecting flows of raw materials, semi-finished products and finished food with used dishes, clean and dirty dishes; separation of storage and processing sites for raw materials with varying degrees of contamination.

3. Separation of the movement of three flows: the technological process, the flow of personnel and the flow of consumers.

4. Insulation of rooms with different temperature and humidity conditions, which prevents the adverse impact of the characteristics of the technological process in one room on the sanitary condition of another room. This principle must be respected both
horizontal and vertical arrangement of production and storage facilities (production on the ground floor, warehouse in the semi-basement or basement). In this case, the raw material travels the shortest route (using a lift) and is minimally contaminated when
transportation.

Industrial premises. It must be located on ground floors that provide normal natural light to the workshops. The area of ​​production premises according to sanitary standards must include an area free of equipment, which is 5.5 mg per worker. The height of the premises should be at least 3-3.3 m.

Vegetable shop located closer to the vegetable warehouse or lift, thereby eliminating contamination of production premises. The design of mechanized vegetable processing lines should eliminate counter and intersecting flows of raw materials and semi-finished products. At the same time, a separate flow-mechanized line is provided for processing potatoes and root crops, and independent production lines for processing cabbage and greens, as they are difficult to clean from soil residues. Local exhaust devices are provided above the work tables where onions are processed.

Meat shop located in a row of procurement workshops. Its device should ensure the sequence of the technological process of meat processing, starting from thawing carcasses to preparing semi-finished products.

Taking into account the different sanitary conditions of meat, semi-gutted poultry, and offal with high humidity, it is necessary to provide separate processing lines for them.

A special technological line should include the preparation of minced meat, cutlet mass, and semi-finished products from them as products that are easily contaminated by microbes. A meat shop must have refrigerated cabinets.

Fish shop placed next to meat. In small enterprises, fish processing according to sanitary standards is allowed in the meat and fish workshop, but with mandatory separate lines. Large workshops also provide separate lines for the processing of partial and sturgeon fish, since they require different conditions for defrosting and storing semi-finished products.

Hot shop(kitchen) is equipped close to the cold shop and the dispensing room, clearly distinguishing the soup and sauce departments. The technological process of cooking food is completed in the hot shop, so the sanitary and hygienic condition of the finished food depends on the proper organization of this shop.

To ensure consistent execution of the technological process, and therefore to improve the quality of dishes, it is considered the most rational to install sectional modular equipment in the workshop, consisting of a number of electrothermal devices (stoves, boilers, frying pans, ovens, etc.), which are arranged in one sequential line. A general ventilation suction is installed above the equipment.

Cold shop produces products that are not subjected to heat treatment during the preparation process. Therefore, increased sanitary requirements are imposed on the design of the workshop.

In order to avoid secondary contamination of cold dishes with microbes, this workshop must be separated from the procurement workshops and brought as close as possible to the hot workshop and dispensing room. For the same purpose, the workshop demarcates work stations for preparing meat, fish, vegetable, sweet dishes and sandwiches, since these dishes are prepared from raw and cooked products that have different sanitary conditions.

Confectionary shop. The main hygienic requirement for its placement is complete isolation from other production premises, since cream products are a favorable environment for the proliferation of many pathogens of food poisoning and intestinal infections. The workshop is usually designed away from warehouses and procurement workshops, but it can be located next to a dry food warehouse. It contains a room for daily storage of raw materials, a department for preparing raw materials, a room or department for cutting dough, a room for baking and finishing products, washing dishes, containers, equipment, and expedition. As a rule, a special room is allocated for preparing eggs (washing and ovoscopy).

Handout must have a direct connection with the hot and cold shops, the hall, the bread slicer, the service room and the tableware washing room. This layout ensures the shortest route for ready-made food from the preparation process to consumption, maintaining its quality and sanitary cleanliness.

Kitchen utensil washing machine placed next to the hot shop and equipped with washing baths with a supply of hot and cold water, and racks for storing dishes.

Retail premises designed for selling prepared food and serving consumers. These premises are designed taking into account the type of enterprise. The area of ​​halls and other premises depends on the number of seats, type and capacity of the enterprise.

The layout of the hall is determined by the form of service and should provide convenient and shortest paths for movement around the hall for consumers and service personnel. The arrangement of tables should provide convenient approaches to distribution (for self-service) and to the tables. The width of the main aisles in the dining room is 1.35 m, in restaurants - 1.5 m, in cafes - 1.2 m. Additional aisles for distributing consumer flows are designed to be 0.9 m in cafes, and 1.2 m in canteens and restaurants.

The halls must have natural light and a southern orientation.

Bread slicer placed in separate rooms near the distribution room. In small enterprises, bread is sliced ​​for distribution on specially designated tables. Each type of bread is stored separately.

Buffet in In restaurants, cafes are located next to the distribution area and the hall. It serves to supply waiters with various products (ice cream, drinks, fruits, confectionery). In the canteens, buffets are located in the halls for free access by consumers. In a buffet, two rooms are usually planned - for holidays and for storing products, with refrigerated cabinets and counters placed in them.

Tableware washing station placed in a separate room, next to the dispensing room, cold shop and hall, and in restaurants and with the service room. Used dishes are delivered from the hall to the washing room in large enterprises by conveyor belt, in small enterprises - on trolleys.

A culinary store is usually designed on the ground floor, preferably with a separate entrance.

Layout lobby catering establishments should contribute to the clear organization of consumer flows. The lobby contains a wardrobe and toilet rooms, and its continuation is the antechamber, intended for meeting and relaxing consumers.

Wardrobe They are designed as an open type with metal brackets located at a height of 1.5 m from the floor and cabinets for storing shoes. The number of seats in the wardrobe should be 10% greater than the number of seats in the hall.

Toilets equipped with toilets (one for 60 seats in the hall) and washbasins; (one for 50 seats in the hall) with a supply of cold and hot water. They must be provided with soap, electric towels, mirrors, toilet paper, and ozonizers.

Warehouses- their main purpose is to preserve the nutritional and biological value of products during storage. Therefore, their design should be based on the following hygienic principles: separate storage of products by type; compliance with humidity and temperature conditions in pantries in accordance with the type of products.

Warehouses are usually located in the basement or on the ground floor of a building, grouped around the unloading room. At the same time, elevators must provide the shortest and most isolated path for the movement of raw materials.

Administrative premises located separately from production and storage facilities. The director's office and accounting department are located on the ground floors of the building, closer to the staircase and service entrance, so that unauthorized persons cannot enter the production premises.

It is recommended that household premises (dressing rooms, showers, toilets) for service personnel be arranged as a single block, isolated from the production premises of the enterprise. It is important to provide for the shortest route for personnel to move around the enterprise in outerwear.

The number and size of household premises are regulated by the number of places, and their equipment - by the number of workers. Thus, in enterprises with more than 100 employees, separate storage of home and special clothing is provided. Room for; personnel are provided in canteens with 150 or more seats, and restaurants with 75 or more seats. The calculation of the number of shower nets is carried out as follows: for every 10 people from 50% working in the largest shift - one shower unit.

Toilets for staff must have locks with a washbasin and hooks for work clothes.

The linen room must have separate windows for receiving dirty sanitary clothes and dispensing clean ones.

The public catering system in the USSR is of particular importance for satisfying the material and cultural needs of the population, as well as for freeing women from housework. This explains the great attention that the party and government pay to the development of public catering.

In the CPSU Program adopted at the XXII Congress, special attention is paid to expanding the network of public catering establishments, including canteens at enterprises, institutions, schools, and large houses.

The sanitary and hygienic requirements for public catering establishments are set out in the Sanitary Rules for Public Catering Establishments.

The site for building a catering unit must be of sufficient size and be removed from enterprises that are hazardous from a sanitary point of view. The main premises must be located at a distance of at least 25 m from cesspools, waste bins and other places of contamination. Production premises should be oriented to the north, and dining rooms should be oriented to the south.

The internal layout of the catering unit premises should provide for the production connection of individual premises in order to ensure the flow of the technological process. Products received for processing must consistently move from workshop to workshop without becoming contaminated.

Public catering establishments consist of the following groups of premises: production premises (meat and fish shop, vegetable shop, kitchen, cold shop, dispensing room, bread slicer, washing for kitchen and dinnerware); premises for serving visitors (dining room, buffet, lobby, wardrobe, washrooms, etc.); warehouses for storing dry foods, vegetables, refrigeration chambers for perishable foods; administrative and amenity premises (staff rooms, shower room, wardrobe).

Dining rooms should be able to accommodate a large number of visitors and be easy to clean. Immaculate cleanliness of the walls, floors, curtains, and dishes should help stimulate the appetite of visitors. Furniture should be easy to clean, and tables should have a hygienic covering (plastic, oilcloth, light colors). In production and warehouse premises, separate storage of various products is provided under appropriate temperature conditions to prevent spoilage, contamination and infection.

Separate workshops should be provided for the primary processing of meat, fish, and vegetables. Otherwise, the finished product may become infected and food poisoning may occur, since the surface of meat and vegetables can be contaminated with microorganisms, including pathogenic ones.

In preparation rooms, it is necessary to provide for a slope of the floors towards the ladders. Walls to a height of 1.6-1.8 m from the floor should be tiled or painted with oil paint. Tables in blanks should be made of marble chips or covered with galvanized iron with soldered seams. Table tops can be made from tightly knit non-coniferous boards.

One of the main premises of the catering unit is the kitchen, which occupies a central position between the preparation rooms and the dining room. The kitchen should be spacious, with good natural and artificial lighting, and sufficient exhaust ventilation above the stove to remove steam and gases. The stove is located in the center, which allows you to approach it from all sides. Along the walls there are tables covered with galvanized iron (or made of marble chips), separate for raw and cooked foods. Backing boards, knives, and meat grinders must also be separate for raw and cooked foods and labeled.

The air temperature in the kitchen is high in all seasons, so ready-made semi-finished products cannot be stored there for a long time, and all ready-made dishes must be on a hot stove before serving.

Finished products are dispensed either directly from the kitchen, through a special window, or through a dispensing room equipped with food warmers to maintain the required temperature of the finished dishes.

When serving food, you must use forks, spatulas, trays, and do not transfer portions with your hands.

Each catering unit has two washing stations - for dinner and kitchen utensils.

It has been established that insufficiently washed dishes can be a source of infectious diseases. A reliable method of disinfecting dishes is to treat them with water at a temperature of at least 80°.

When cleaning and washing dishes, the following stages are distinguished: mechanical removal of food residues; primary wash in the first bath in water at a temperature of 45-50°; secondary washing of dishes in a second bath of the same temperature; disinfection in water at a temperature of 80° in the third bath.

During the initial wash, mustard is added to the water to better remove grease. After washing, the dishes are dried on wire racks. In infectious diseases and children's departments of hospitals, washed dishes are sterilized by boiling.

Currently, in large catering units, various types of mechanical sinks are used for washing dishes. Systematic sanitary and bacteriological control over the quality of dishwashing, carried out by sanitary and epidemiological stations, is of great importance.

The floors in the kitchen, dressing rooms, and washing rooms should be covered with Metlakh tiles. In all production and utility rooms, floors are washed daily, and general cleaning is done once a week.

At the end of work, all tables, boards, machines are cleaned and washed with hot water.

The placement of organizations, provision of land plots, approval of design documentation for construction and reconstruction, commissioning is allowed if there is a sanitary and epidemiological conclusion on their compliance with sanitary rules and standards.

Organizations can be located both in a separate building, and in an attached one, built-in and attached to residential and public buildings, in non-residential floors of residential buildings, in public buildings, as well as on the territory of industrial and other facilities to serve working personnel. At the same time, the living, recreation, treatment, and working conditions of people should not worsen.

In non-residential premises of residential buildings (except for dormitories), it is allowed to accommodate organizations with a total area of ​​no more than 700 m2, with a number of seats of no more than 50.

Organizations located in residential buildings should have entrances and emergency exits isolated from the residential part of the building. Reception of food raw materials and food products from the courtyard of a residential building, where windows and entrances to apartments are located, is not allowed. Loading should be done from the ends of residential buildings that do not have windows, from underground tunnels on the side of highways if special loading rooms are available.

The orientation, placement of production and storage facilities, their layout and equipment must ensure compliance with the requirements of sanitary legislation, technological production regulations, the quality and safety of the finished product, as well as the working conditions of workers.

When designing, constructing new and reconstructing existing organizations, taking into account the range of products being developed, one should be guided by the current building codes, standards of technological design of public catering organizations, as well as the requirements of these Rules.

The organizations do not house premises for housing, do not carry out work or services not related to the activities of public catering organizations, and do not keep pets and poultry.

There should be no unauthorized persons in production and warehouse premises.

*To collect garbage and food waste on site, separate containers with lids should be provided, installed on hard-surfaced areas, the dimensions of which exceed the base area of ​​the containers by 1 m in all directions.

It is allowed to use other special closed structures for collecting garbage and food waste.

Garbage containers are cleaned when no more than 2/3 of their volume is filled, after which they are cleaned and disinfected using means authorized by the authorities and institutions of the State Sanitary and Epidemiological Service in the prescribed manner.

The waste disposal site is located at a distance of at least 25 m from residential buildings, playgrounds and recreation areas.

The sites should be located on the side of the roadway and not located in the courtyards of residential buildings.

The territory of the organization must be landscaped and kept clean.

Sanitary requirements for the layout of a vegetable shop.

The workshop is located closer to the vegetable warehouse or lift, thereby eliminating contamination of the production premises. The design of mechanized vegetable processing lines should eliminate counter and intersecting flows of raw materials and semi-finished products. At the same time, a separate flow-mechanized line is provided for processing potatoes and root crops, and independent production lines for processing cabbage and greens, as they are difficult to clean from soil residues. Local exhaust devices are provided above the work tables where onions are processed.

Designed for cleaning and making semi-finished products of peeled potatoes, root vegetables, cabbage, onions, seasonal vegetables and herbs.

The vegetable shop is designed mainly as an independent enterprise with a full complement of premises at vegetable storage facilities and fruit and vegetable bases. If for some reason there are no vegetable storage facilities or fruit and vegetable depots in the city or have ceased to function, a vegetable shop is designed at the procurement enterprise, and often in a separate building.

All enterprises working on raw materials (canteens, cafes, restaurants and dietary canteens) have a vegetable shop. In a procurement enterprise, a vegetable shop can work on semi-finished products obtained from industry.

The vegetable shop of the procurement enterprise includes the following premises: department for washing and cleaning vegetables; department for vegetable cleaning and potato sulfitation; refrigerated chamber for semi-finished products; room for storing and preparing bisulfite solution; pantry for semi-finished containers; shop manager's room.

When a vegetable shop operates on semi-finished products (for example, school basic canteens, etc.), the vegetable shop provides a separation of semi-finished vegetable products, a vegetable and potato slicing department, a refrigerated chamber for semi-finished products and a pantry for semi-finished containers.

The technological process of processing vegetables includes the following operations: washing -> peeling -> finishing -> sulfitation (of potatoes) -> slicing -> placing in functional containers -> cooling and short-term storage -> transportation. White cabbage is washed after cleaning and removing green and rotten leaves.

Potatoes are processed on a mechanized flow line PLSK-800 with a capacity of 400; 600 and 800 kg/h depending on the length of the inspection and finishing conveyor for sulfated potatoes.

The area occupied by a mechanized production line for cleaning and sulfiting potatoes is 30 m (length) x 6 m (width) = 180 m 2.

In addition to the PLSK-800 line, the workshop includes a line for processing root vegetables and onions, on which all operations, except for finishing, are carried out by various machines and mechanisms: a container tipper, a vibration washing machine, a potato peeler, dispensers, etc.

The area occupied by a set of equipment for cleaning root crops is 20 m (length) x 6 m (width) = 120 m 2.

The processing line for cabbage, herbs and seasonal vegetables is also mechanized if possible. Machines for drilling stumps, trolleys, a container tipper, a dispenser, etc. can be installed here.

Large vegetable shops may have areas for processing fermentations, pickles and cutting vegetables. Vegetable cutting machines are used to cut vegetables.

The manufactured semi-finished products are placed in functional containers in a special area in the workshop, trays and other containers and on mobile racks or carts are sent to the refrigerated chamber of the semi-finished products for temporary storage, and then to the expedition or to the workshops for heat treatment.

The vegetable workshop is located on the ground floor next to or above the vegetable pantry, ensuring convenient communication with the premises of the culinary workshop and expedition. To remove waste from the workshop, an isolated exit is provided.

When designing a vegetable shop for a procurement enterprise, a culinary department can be provided in which a varied assortment of culinary products is produced: boiled, stewed, sautéed vegetables, cutlets, croquettes, rolls, casseroles, marinades, etc. In recent years, preparation (canning) has become widespread. seasonal vegetables; prepare the following products: peppers for stuffing, soup sets of greens, caviar from zucchini, eggplant, boiled carrots and green peas for side dishes. These products are provided to pre-cooking canteens and are used to prepare meals in their own canteen to provide meals for employees.

The culinary department is located adjacent to the cleaning department to reduce the handling of peeled vegetables.

Vegetable shops working on raw materials, processing a relatively small amount of vegetables, are designed in one room. They should be conveniently connected to the vegetable pantry, hot and cold shops. When a vegetable shop with hot and cold shops is located on different floors, communication with them is carried out by lifts and conveyors.

Workplaces are provided in the workshop for processing certain types of vegetables. All vegetable processing operations are mechanized as much as possible. For washing and peeling vegetables, potato peelers are used, installed on a foundation to dampen vibration; for slicing, vegetable cutters are used. To facilitate the work of workers, mobile baths, carts, tables with built-in baths, vegetable cleaning tables and an onion peeling table with an exhaust device are used. Loading of vegetables into and unloading from a potato peeler is carried out using an inclined conveyor, for which the potato peelers are raised above the floor and placed on a pedestal.

Sanitary requirements for the layout of a hot shop.

They are equipped close to the cold shop and the dispensing room, clearly distinguishing between the soup and sauce departments. The technological process of cooking food is completed in the hot shop, so the sanitary and hygienic condition of the finished food depends on the proper organization of this shop.

To ensure consistent execution of the technological process, and therefore to improve the quality of dishes, it is considered the most rational to install sectional modular equipment in the workshop, consisting of a number of electrothermal devices, which are arranged in one sequential line. A general ventilation suction is installed above the equipment.

In the hot shop they organize: an area for preparing soups, which is equipped with boilers of various capacities; a section for preparing second courses, equipped with stoves, small-capacity cauldrons, ovens, frying pans, deep fryers, barbecue ovens, counters-bain-marie counters for first courses and sauces, dispensing stands with a heated surface; area for preparing hot drinks, equipped with electric boilers and electric coffee makers.

Hot and cold shops are located on the ground floors of the building, on the courtyard or side facades of the building, in rooms with natural light, on the same level as the halls. If there are several halls for the same purpose in a building, the workshops are located on the floor next to the hall with the largest number of seats; on other floors there are rooms in which the finished products of the hot shop are stored in food warmers, of the cold shop - in refrigerated cabinets, and workplaces are organized for portioning and preparing dishes. Finished products are transported across floors by elevators. In the absence of the latter and the placement of halls for different purposes on the floors, hot and cold shops are designed for each of them.

Vegetables are the most important sources of nutrients in the human diet. Under conditions of increased exposure to adverse factors, they help maintain health and longevity. Rich in carbohydrates, mineral salts, dietary fiber, vitamins, phytoncides, essential oils. Substances contained in the fruits of cultivated plants are essential for the full functioning of the body and maintaining its acid-base balance.

In addition to the fact that fruits have a positive effect on the absorption of various foods, the variety of their color, taste and aroma helps to improve appetite. More than 100 are grown and used as food. In many ways, the nutritional value of plant food depends on its proper storage, processing and packaging in accordance with certain standards.

Purpose of the vegetable shop

In specialized equipped premises, initial processing of vegetables, production and short-term storage of semi-finished products are carried out. The characteristics of the vegetable shop by location are as follows:

• Product processing is organized at medium- and high-capacity food enterprises that use raw materials for their production.
• At vegetable warehouses for the centralized supply of various semi-finished products and packaged root vegetables to pre-production organizations. This includes food outlets for educational, industrial, and retail outlets that do not have procurement shops.

Premises requirements

One of the characteristics of a vegetable shop is the parameters of the premises. The area is calculated based on the planned volume of processed raw materials, rational placement of equipment and the creation of comfortable working conditions. The workshop is located so that contaminated fruits are transported from storage areas without touching the common utility corridors. The room must be equipped with heating, ventilation, sewerage, water supply systems, and also provide lighting sources. To prevent injury, the floor covering must be level and safe.

The vegetable shop in canteens, cafes, and restaurants is conveniently located on the 1st floor next to the warehouse and rooms for further preparation of cold and hot dishes. Large enterprises with vegetable storage facilities may have several branches.

Types of raw materials

Depending on the part of the plant consumed, vegetables are divided into vegetative and fruit.

The first include:

• tubers, mainly potatoes;
• roots;
• cabbage;
• onion;
• salad-spinach;
• dessert: rhubarb, artichoke, asparagus;
• spicy.

Fruit:

• pumpkin;
• tomato;
• legumes;
• cereals (corn cobs).

Of the tuber crops, potatoes are the most commonly used in nutrition. Its tubers should be of standard shape, healthy, ripe, dry. And also uniform in color, whole, dense, without greenery, sprouts or damage. Most of these requirements apply to other vegetable products.

Organizing the work of a vegetable shop

In small workshops, the main responsibility for the organizational process is assigned to the production manager, in large and medium-sized workshops - to the foreman or supervisor. Subordinate to the manager are vegetable peelers who perform technological operations. Typically, work in the workshop is one-shift, taking into account the timely procurement of products for the evening activities of the enterprise.

The manager draws up a work plan based on the general production program and requests from pre-production points, as well as a schedule for the procurement of semi-finished products per shift, depending on the period of food sales. Ensures timeliness and quality of processing of raw materials, continuity of the technological process, compliance with all conditions, instructions, sanitation and hygiene standards. The responsible person calculates the consumption of consumed fruits and the volume of finished products and records them in daily reports.

Before use, the raw materials are kept in boxes for storing vegetables in the warehouse, from where the workshop manager organizes their receipt according to the completed application. Then, together with the storekeeper, he carries out incoming product quality control.

Technological process

The characteristics of a vegetable shop are determined by the number of operations included in the technological scheme for working with raw materials. These include:

• weighing of products;
• sorting;
• selection of spoiled raw materials;
• washing by machine or manually (carried out in isolation from the finished product to prevent the entry of germs and bacteria from contaminated fruits);
• mechanical or manual cleaning;
• manual post-treatment;
• sulfitation (treatment with sodium bisulfite to prevent darkening);
• washing;
• cutting and chopping mechanically or manually;
• packaging, packing in containers;
• short-term storage;
• cooling (if required);
• labeling (if required);
• expedition (transfer to other workshops, delivery to pre-production organizations).

Vegetable shop equipment and supplies

The specifics of working with plant raw materials dictate the use of special equipment for various types of enterprises. The production of vegetables and the production of finished products should be mechanized as much as possible in order to reduce costs and optimize the process. According to the order of technological operations, work places are organized in the vegetable shop and inventory and equipment are purchased.

The equipment is installed according to the stages of the technological process and can be wall-mounted or island-mounted. A sufficient number of equipment items are selected in accordance with the governing normative documents. A number of equipment requires connection to various systems: electrical, exhaust, sewerage, water supply. The larger the workshop, the greater the range of equipment purchased for it.

Mechanical equipment:

• scales, weighing dispenser;
• calibration machines (for large workshops);
• conveyors (for large premises);
• vegetable washing lines and machines (vibration washers, pressure washers, continuous action - for high throughput, periodic - for small and medium-sized workshops), reducing the time for preparing raw materials before mechanical processing;
• combi oven (technology produced in an oven using steam to remove husks, peels, which reduces the amount of waste);
• apparatus for chemical cleaning of tubers (caustic soda, for large workshops);
• vegetable peelers;
• potato peelers;
• vegetable cutters (for boiled and raw vegetables);
• kitchen processor;
• cutter, slicer, mixer;
• sulfitation apparatus;
• refrigerated cabinets, chambers;
• extracts (to absorb essential oils from sharp-smelling raw materials);
• packaging machines.

Non-mechanical equipment:

• tables with a washing bath;
• racks;
• washing machine with showering device;
• post-treatment tables (with recesses for workpieces and a hatch for removing waste into the tank);
• stationary and mobile washing baths;
• assistants;
• containers and boxes for storing vegetables;
• mobile carts;
• cutting boards;
• trays;
• waste tanks;
• chairs with footrest and armrests.

Non-mechanical equipment also includes kitchen scissors and paring knives.

Equipped with available equipment and various devices. In manual peeling and post-cleaning, root and groove vegetable knives are used, designed for stripping roots and removing eyes. Mechanical devices are also used for these purposes. The prepared raw materials are cut with knives: carving knives (with a wavy or zigzag blade), root knives. They use a chef's troika, shredding devices, curly notches and graters.

Technological lines

In small and moderate capacity vegetable shops at public catering establishments, 2 main technological lines are created:

• processing of root vegetables and potatoes (washing, in vegetable peelers, manual post-cleaning, washing, placing potatoes in water for 3 hours, sulfitizing them if necessary, slicing);
• preparation of onions, cabbage, herbs, seasonal vegetables and pickles (processing of raw materials, removal of substandard parts, washing, cleaning of stalks, hard stems, stalks, skins, seeds, washing, cutting, protection from drying out).

In workshops of significant capacity, processing more than 1 ton of vegetables, similar technological lines are created, but all processes are more mechanized.

Product range

It is determined by the type, capacity, production plan of the enterprise and is a characteristic of the vegetable shop. Approximate range of semi-finished products for specialized premises of medium-sized enterprises:

• raw peeled potatoes;
• processed onions, beets, carrots;
• sulfated raw peeled potatoes;
• processed: green onions, parsley, dill, celery, lettuce;
• peeled white cabbage.

In modern large vegetable shops, the list of products is supplemented by production lines:

• packing vegetables into bags;
• fried potatoes;
• vegetable cutlets;
• vinaigrette and salads.

Rules for organizing work

Strict adherence to safety and labor protection rules helps to eliminate emergency incidents in the workshop:

1. Permission to operate mechanisms for workers who have studied their design and have undergone appropriate instruction.
2. Availability of rules for safe operation near machinery.
3. Avoid contact with moving parts of professional devices.
4. Mandatory grounding and grounding of electrical equipment.
5. Weight of loads during one-time lifting: for women - up to 15 kg, for men - up to 50 kg; for constant lifting during a work shift: for women - up to 7 kg, for men - up to 15 kg.
6. Room temperature over 15°.
7. Timely waste disposal.

Maintaining personal hygiene is also mandatory. In this regard, it is required:

1. Place personal items and outerwear in special lockers and dressing rooms.
2. Before work, thoroughly wash your hands with disinfectant, wear protective clothing and protective headgear.
3. Change contaminated clothing.
4. When using the toilet, take off your overalls in the designated area and wash your hands with disinfectants.
5. If symptoms of infectious or viral diseases, purulent foci, wounds appear, report to the supervisor and contact a medical institution.
6. Inform the employer about the presence of intestinal infection in family members.
7. Remove fragile and sharp objects (jewelry, watches, pins), trim your nails short, and do not use polish on them.
8. Eating and smoking (removing overalls) in designated areas.

The use of vegetables is the key to a healthy human diet. The variety of varieties, progressive storage methods and excellent taste of vegetable products contribute to their widespread use in modern cooking. Effective and rational organization of the work of a vegetable shop is one of the conditions for the successful functioning of public catering enterprises.

Vegetables are an essential component of the diet and should be eaten daily. They have excellent taste, and their biological value is determined by the content of carbohydrates, mineral elements, nitrogenous and phenolic substances. But vegetables are extremely important as a source of vitamins, which strengthen the body’s protective functions and allow it to resist various diseases.

Purpose of the vegetable shop

Vegetables are supplied to catering enterprises fresh, pickled, canned, undergo primary processing, after which they are used to produce a wide range of semi-finished vegetable products. All operations are carried out in the vegetable shop.

Food enterprises that carry out a full cycle of technological processing of products and work on raw materials include a vegetable shop in which primary processing of potatoes, root vegetables, cabbage, onions, leafy greens, mushrooms, and pickles is carried out.

In addition, they organize centralized vegetable shops that supply retail chains and pre-production enterprises with their products. Most often, a centralized workshop supplies its products to the canteens of school and preschool institutions, industrial enterprises that do not have procurement workshops, but use semi-finished products from the vegetable workshop of varying degrees of readiness.

Requirements for the premises of a vegetable shop

The area of ​​the vegetable workshop is calculated on the basis of the production program, based on the amount of processed raw materials necessary to prepare a full range of dishes and culinary products. It should allow for the rational placement of all the necessary mechanical and auxiliary equipment of the vegetable shop and provide comfortable working conditions for workers.

It is optimal to locate the vegetable shop of a canteen or restaurant on the ground floor and provide a convenient connection with storage facilities, as well as a hot and cold shop, where prepared semi-finished vegetable products are supplied for heat treatment and salad preparation.

From the centralized vegetable workshop, the finished products enter the refrigerated chambers of the forwarding department, from where they are sent to consumers. Reception of raw materials and release of finished products should be mechanized as much as possible, which will reduce the time spent on transportation. Weighing of vegetables is carried out at the loading areas of warehouse and forwarding departments, for which commercial scales of the appropriate load-carrying capacity are used.

The premises of the vegetable shop must be provided with both natural and artificial lighting, water supply, sewerage and a ventilation system. Special requirements are imposed on the floor, which, in order to avoid injuries at work, should not be slippery.
Assortment of semi-finished products in the vegetable shop:

• raw peeled potatoes;
• raw, peeled, sulfated potatoes;
• peeled onions, carrots, beets;
• peeled white cabbage;
• green onions, lettuce, dill, parsley, processed celery.

The volume of output is determined based on the menu plan for the next day. In centralized vegetable shops, applications from pre-production enterprises are taken into account, on the basis of which the production program is calculated and the work of the vegetable shop is planned.

The workshop manager or production manager receives the raw materials for the production of semi-finished products. They are responsible for timely and high-quality processing of vegetables and report on the consumption of raw materials.
The sequence of technological operations in the vegetable shop:

• washing;
• cleaning;
• cleaning;
• slicing;
• packaging and transportation.

In vegetable shops of small and medium capacity, 2 technological lines are most often distinguished:

• processing of potatoes and root crops;
• processing of cabbage, onions, herbs, pickles, seasonal vegetables and fruits.

Potato and root crop processing line

Currently, potatoes and root vegetables arrive from suppliers sorted and calibrated, so the primary processing of vegetables begins with their washing. Washing baths are installed for washing potatoes and root vegetables. Washing must be done in running water, and vegetables should preferably be placed in special nets. A more modern method of washing vegetables can also be used, namely, vegetable washing machines of various designs, which wash and clean almost all types of vegetables and herbs using special brushes.

Next to the washing baths there is a potato peeler, in which mechanical peeling of potatoes, carrots, and beets is carried out. The potato peeler is connected to the power supply and water supply, and a sewer drain with a fine grate is provided on the floor. The productivity of the potato peeler must fully satisfy the production needs for peeled potatoes and root vegetables.

After mechanical cleaning, the vegetables are subjected to manual cleaning, which is done on specialized production tables. Potato peeling tables have holes for collecting waste and baths for peeled potatoes. The shelf life of peeled potatoes in water is no more than 3 hours.

The production of sulfated potatoes is carried out in large vegetable shops under strict laboratory control. Completely peeled potatoes are placed in aluminum nets, immersed in a bath with 1% sodium bisulfite solution, left for 5 minutes, and then washed by immersion in a bath of clean water three times. Sulfated potatoes are placed in functional containers and sent to consumers. It is stored without water for no more than a day at a temperature of 15°C and up to three days at a temperature of 2-4°C.

Line for processing cabbage, onions, herbs and seasonal vegetables

Cabbage, leafy greens and seasonal vegetables received at the vegetable shop are sorted out and contaminated and rotten parts are removed. Next, the vegetables are washed in washing baths or vegetable washers and sent to production tables, where cleaners remove the skin, stalks, seeds, roots and hard stems. To prepare cabbage rolls, remove the stalk from cabbage. When used for preparing salads and first courses, the head of cabbage is cut into four parts and the stalk is cut out. Processed vegetables are placed in containers and sent to a cold or hot shop for further culinary processing.

Organization of the vegetable cutting process

Slicing of vegetables can be organized both in the vegetable and in the cold workshop, which depends on the specifics and characteristics of food establishments, the location and area of ​​the workshops. More often, vegetables used for preparing first courses and side dishes are cut in vegetable shops, and vegetables for salads and appetizers are cut in cold shops immediately before cooking.

Vegetable cutting can be done either manually or by machine. Manual cutting is carried out on production tables equipped with marked cutting boards, knives and functional containers. Manual cutting of vegetables is a labor-intensive, inefficient process with low labor productivity. Manual labor cannot be avoided when shaped cutting of vegetables is required, which is entrusted to highly qualified workers. In other cases, it is necessary to provide for the installation in the vegetable shop of a vegetable cutting machine of appropriate power with a full set of knives and graters. Vegetable cutters are capable of cutting vegetables of any geometric shape: into strips, circles, cubes, cubes, slices, etc. They provide fast and high-quality cutting of any vegetables, which significantly reduces production costs for the production of semi-finished products. A wide range of modern vegetable cutters allows you to fully satisfy the production needs of any food enterprise.