The gasoline business is one of the most promising, and one of the most dangerous. Therefore, you need to pay attention to the requirements of regulatory authorities, not only for the sake of getting rid of the “headache” when communicating with inspectors, but also for the sake of your own safety.

Supervisory authorities

When opening this type of organization during its operation, the owner will need to coordinate its activities:

1. Department of Architecture and Urban Planning.
2. Committee for Protection of the OS (Environment).
3. Energy Supervision Office.
4. Traffic police
5. Fire Service Department (FSA).
6. Rospotrebnadzor (SES).

Keep in mind that at the regional level, the local administration may issue a Resolution or instruct the relevant structures to develop other documents regulating the activities of gas stations that will help increase:

• quality of services;
• scrupulous compliance with environmental and sanitary standards;
• fire safety (FS).

And even creating and maintaining stylistic harmony of urban buildings. At one time, such a resolution was adopted in the Vologda region. Therefore, when preparing to open a gas station, check with local regulatory structures to see if there are any special regional acts describing the requirements:

• gas station architecture;
• selection of territory;
• buildings and structures;
• equipment;
• security system.

When opening a gas station, be prepared for frequent visits from inspectors from the oil inspectorate, State Border Service, tax authorities and others.

Keep in mind that gas stations can be stationary and mobile, container, modular, block, fuel, etc. Depending on the size and mobility, the scope of requirements of regulatory authorities will also change.

Regulatory documents: most frequently used

• Law on ZPP No. 2300-1.
• SanPiN 2.1.7.1322-03, which describes the rules for the disposal of industrial waste.
• SanPiN 2.1.6.1032-01 on atmospheric air quality.
• Federal Law of the Russian Federation No. 52 on epidemiological well-being...
• SP 2.1.7.1386-03 on sanitary rules for determining the toxicity class of waste.
• SP 1.1.2193-07 on production control.
• SanPiN 2.2.4.1294-03 requirements for aeroionic composition of the air environment.
• SP 3.5.1378-03 requirements for disinfection.
• SP 2.2.2.1327-03 requirements for the organization of technological processes.
• SP 156.13130.2014 PB requirements.
• NPB 02-93 rules defining the degree of participation of the State Fire Service in the selection of territory for a gas station.
• NPB 03-93 is an act that defines the moments of coordination of the project and estimate documentation with the State Budgetary Inspectorate.
• NPB 111-98 basic fire safety standards.
• RD 153-39.2-080-01 operating rules for gas stations.
• SNiP 2.07.01-89* / SP 42.13330 (Urban planning, determines the minimum distance to roads and residential streets from gas stations).

Sanitary services requirements

The most common violations in the operation of gas stations, according to Rospotrebnadzor, are violations:

• consumer rights;
• waste management requirements;
• air maximum permissible concentration standards;
• sanitary and epidemiological requirements for the operation of buildings on the gas station territory.

In order to avoid the SES’s refusal to issue a permit at the stage of paperwork and fines during the work process, it is worth getting acquainted with the basic requirements of this structure. If the leadership of your region has not prepared a special SNiP, which would contain all the basic recommendations for planning, design, construction and arrangement of gas stations, you will have to get acquainted with several rather voluminous works in order to select the requirements relevant specifically to your future activities.

Requirements for the location of the gas station

The size of the plot of land for a gas station is consistent with existing urban planning standards. Its position should be downwind of the residential area. The entire territory of the gas station is planned, the area under it is leveled and covered with an even surface.

You can apply:

• concreting;
• paving.

Driveways and highway exits must be free of defects. The territory not occupied by buildings is landscaped and maintained in a well-groomed and clean condition.

It is prohibited to accumulate waste petroleum products on the territory of a filling station. If a leak occurs during operation, the spill is covered with sand, which is then removed.

Solid waste that accumulates during the operation of an organization should be stored in special containers with tight-fitting lids. Containers are installed on a waterproof base/foundation. Concrete slabs are most often used for these purposes.

Industrial premises and areas for domestic needs: requirements

The refueling is designed in accordance with the set of rules 56.13330.2011 / SNiP 31-03-2001. Work areas are painted in tones/colors that reduce eye fatigue for employees and improve illumination of the workplace.

The staff room and work area are lined with hard flooring permitted by sanitary regulations.

The gas station operator's place for carrying out work manipulations in a sitting position is equipped in accordance with GN2.2.5.1314-03.

The part for employees should provide:

• toilet room;
• wardrobe;
• shower room

In these rooms, the floors are made resistant to water and detergents and disinfectants. All walls and partitions are lined with ceramic tiles or other light-colored moisture-resistant material to a height of no less than 1.8 m.

The dressing room for working personnel is equipped with two-section cabinets:

• for storing outerwear and shoes;
• for workwear.

These wardrobe items should not be stored together! Large gas stations equipped with a sales area with a bistro should have a restroom for customers. It is advisable to equip one place for sending natural needs for persons with disabilities.

All toilet rooms are supplied with hand drying products or disposable towels, soap and toilet paper.

Microclimate of gas station structures: requirements

The internal environment of the gas station working and living areas is maintained in accordance with the requirements of SP 60.13330.2012/SNiPa 41-01-2003

A mandatory requirement for gas stations is the provision of artificial ventilation for the premises where workers' clothing is stored. Work and administrative premises must have heating:

• central;
• local.

When organizing local heating, steam, heated air or water are allowed as a heat carrier.

The microclimate conditions at the workplace of gas station employees are standardized in accordance with SanPiNu2.2.4.548-96. Permissible fluctuations in humidity and temperature depend on the period of year and region. On average for cold weather it is:

• 20-22оС (maximum 24оС);
• 15-75% humidity.

For hot weather:

• 21-23оС (maximum 28оС);
• humidity remains the same

The maximum permissible concentrations of harmful substances in the air that gas station employees breathe are described in GN2.2.5.686-98. The main indicators are as follows, mg/m3:

• min. oil - 5;
• hydrocarbons in total - 300;
• carbon monoxide - 20;
• gasoline - 100.

All these indicators will be monitored by the SES during the inspection.

Requirements for utility networks: water, sewerage

SP 30.13330/SNiPom2.04.01-85*regulates the requirements for internal water supply and sewerage networks. If you are planning to build a new gas station, it is unacceptable to build structures without these elements.

Drinking water is supplied to the gas station. Its parameters must comply with SanPiNu2.1.4.559-96. Water supply is organized by:

• tie-ins in the central water supply network;
• arrangement of water supply from the well;
• drilling of an artesian well (artesian well).

The source of water intake must be agreed with the sanitary services. If it is taken from its own water sources, then the manager of the gas station is obliged to ensure control of laboratory indicators of the state of the water according to the above SinPiN.

The requirements for the sewer network provide for the arrangement of separate sewer networks:

• domestic water;
• rain and industrial.

It is prohibited to combine them into one system. Before starting operation of a gas station, a wastewater treatment system must be installed on its territory. Domestic wastewater is treated in accordance with the requirements of SNiP 2.04.03-85/SP 32.13330.2012.

Rainwater drainage/storm drainage allows for the installation of a system of trays with removable gratings. The industrial wastewater drain will be connected to the same system. Water is directed through trays to treatment structures.

At a minimum, treatment structures should consist of:

• settling tank (well);
• filtration part;
• collection (well).

Industrial wastewater, filtered oil products and sedimentary waste are transported to places agreed upon with the sanitary services of your region/district.

Requirements for utility networks: lighting

Requirements for lighting equipment are dictated by SP 52.13330.2011/SNiP 23-05-95*. This means that all industrial premises must have natural lighting in addition to artificial lighting. Moreover, it is recommended to use the latter to the maximum. KEO level:

• If a combined lighting option is used - 0.48%.
• When illuminated exclusively by the light of the sun - 0.8%.

The work surface should be illuminated with an intensity of 200 lux/150 lux (for incandescent lamps). All lighting fixtures must have light-diffusing shades and be cleaned regularly.

Petroleum products and rules for their storage

All oil derivatives at the gas station are stored in metal tanks built underground. The protective layer of soil must be at least 100 cm. All additionally sold products in individual packaging/containers:

• oils;
• lubricants;
• coolers, purifiers, etc. facilities.

Store in specially designated places. Moreover, the operator, when accepting a shift, must verify the integrity of the container. Small-packaged goods with a high degree of flammability can be stored in the sales area, taking into account the 5-day turnover of products. The only exception is brake fluid. You can display it in quantities of up to 20 bottles.

Waste petroleum products can be stored in any containers, provided that they:

• whole;
• are able to ensure the safety of the contents during transportation and loading/unloading;
• labeled;
• calibrated.

Before pouring waste materials into storage containers, the latter are checked for integrity.

OOC

Representatives of environmental structures, along with employees of the SES, strictly monitor the activities of gas stations. Since this type of enterprise has several sources of environmental pollution:

• exhaust automobile gases;
• evaporation of oil derivatives;
• oil spills.

Therefore, gas station management, in order to avoid fines, must take measures to reduce environmental pollution:

• fuel dispensers must be protected from precipitation;
• regularly carry out PC (industrial control) over the content of harmful substances in the soil and air (at the border of the sanitary protection zone, the indicators should not exceed the maximum permissible concentration for populated areas);
• take measures to reduce gasoline evaporation (avoid overfilling fuel, monitor the tightness of drain and metering devices, etc.).

In addition, the owner or first manager of a gas station must ensure certification activities on working conditions in the workplace.

Product requirements

All gas station products must have a certificate from the manufacturer confirming the quality characteristics of the product:

• brand;
• Specifications and compliance with them.

The passport for sold petroleum products (OP) must have the signature of the manager and the seal of the manufacturer. Incoming products of this type must be entered in batches in a journal specially designed for these purposes.

In addition, gas stations must keep logs of the movement of petroleum products and spare parts for cars (if this product is sold).

equipment requirements

All gas station equipment must be purchased officially and have a passport. Calibration tables are required for tanks. At gas stations, they keep a special journal where information about the repair of gas station equipment is entered.

State Fire Supervision Requirements

All new gas stations must be designed and built in accordance with SP 156.13130.2014. According to this standard, there are about 13 types of gas stations. The requirements for each of them have their own characteristics. We will focus only on the main ones. The requirements for specific types of gas stations need to be clarified in appendices (P) to NPB 111-98:

• P№2 - for fuel filling points;
• P#3 - for mobile gas stations selling liquid fuel (liquid fuel);
• P№6 - for various types of multi-fuel gas stations: gas stations, gas filling stations, as well as CNG filling stations.

In addition, gas stations can be located outside populated areas and on their territory. Location is also important for some GPS requirements. Technological systems that can be equipped at gas stations must comply with NPB 03-93.

Accommodation requirements

Refueling stations are located downwind of other structures. On this issue, the State Inspectorate (GPS) agrees with the sanitation station. The choice of site must be consistent with the State Border Service and comply with NPB 02-93.

When located, distances to roads/highways and streets are standardized by urban planning standards SP 42.13330/SNiP 2.07.01-89* and depend on the category of the road and the type of gas station. Requirements for minimum distances from objects not related to and related to gas stations can be viewed.

Requirements for structures in the refueling area

Unlike many enterprises, a gas station is an enterprise on the territory of which not all types of structures are allowed to be located. Construction allowed:

• control room;
• administrative buildings;
• premises for storing workers' uniforms, parts and tools necessary for work, equipment;
• boiler room with coolants heating up to 80°C and not higher;
• toilet rooms;
• security premises;
• Meal room for working shifts.

A number of gas stations (excluding gas-type gas stations with single-wall tanks) can locate car service centers and driver service areas on their own lands.

It is not permitted to place on the gas station territory:

• buildings of A and B classes (except for those related to the technological refueling system) and G-premises, excluding boiler rooms;
• premises for service of cars with technical processes leading to the circulation of vapors/gases with a high degree of flammability (painting).

Buildings erected on the territory of a gas station must be:

• single-storey or built on 2 floors (the latter should be no more than 150 sq.m);
• I-III degrees of fire resistance.

Gas station canopies are made of non-combustible materials. All fuel containers are protected from possible damage by machines and mechanisms. Each structural element, up to the fence, is subject to strict requirements described by NPB 111-98.

All gas stations provide lightning protection of at least category II according to RD 34.21.122-87. The electrical system is installed before the filling station is put into operation, grounding before commissioning. The requirements for it are described by the PUE and rules developed for petrochemical enterprises. Overhead power lines at gas stations of all modifications are prohibited.

Some requirements for gas station equipment

Gas stations must have:

• phone line;
• radio communication;
• loudspeaker means.

High requirements for equipment tightness:

• the columns must be equipped with devices capable of stopping the outflow of contents if damaged;
• tanks must maintain their own tightness for 10 years, subject to compliance with technical requirements;
• tanks for storing fuel materials are equipped with systems that allow checking the degree of tightness (PNo. 5 to NPB 111-98);
• support reinforcement is carried out according to class I. tightness according to GOST 9544.

All electrical equipment on the territory of the gas station must be grounded; when installing it, you must proceed from the standards of PUE and PEEP (operating rules). Installation of such equipment is carried out taking into account areas of increased explosion hazard.

For each type of gas station/point, their technological equipment has specific requirements described by PB 111-98 standards.

Personnel requirements

Personnel must strictly adhere to health and safety rules when working at a gas station. When hiring, an introductory briefing on industrial safety must be carried out, then initial and systematic briefings with entry into the log.

Gas station workers must clearly know their actions at the time of fire. Become familiar with the fire extinguishing system at gas stations and be able to use primary fire extinguishing means.

Fire extinguishing agents: basic requirements

Means for extinguishing a fire at a gas station are not limited to the primary options (fire extinguishers), as in many enterprises. It must be additionally possible to use an external reservoir or water supply. It is also necessary to provide stationary fire extinguishing systems (including automatic ones).

Fire extinguishers are placed in the places and quantities specified in fire safety rules 01-93 (Chapter 17, clauses 17.5.5. and 17.5.6). The type of fire extinguishers is described by the same standard.

In PPB01-03 gas stations, an entire chapter No. 17 is devoted. This document describes the requirements not only for fire extinguishers, but also for:

• documentation that you need to have at the gas station (magazines, plans for evacuation, localization and extinguishing of fire, a diagram describing the nearest sources of water and their flow, etc.);
• equipment for receiving and supplying fuel;
• use of electrical equipment;
• maintenance of structures;
• fire protection of the station;
• fire containment plan;
• means of quickly removing burning vehicles from gas stations;
• storage conditions for hazardous substances and much more.

In today’s article we will take a detailed look at the organizational aspects of such a service as coffee to go. A business plan will allow you to understand the main stages of enterprise development. In addition, you will be able to evaluate the profitability of production and calculate the initial investment.

general information

Coffee is considered one of the most popular drinks in the modern world. Russia is no exception. Compared to tea, coffee is more common and in high demand. There are many varieties of the drink, but mainly preference is given to Arabica. Black coffee is obtained by roasting green beans. Due to this, it becomes unique in taste and color. The great popularity of the drink has led to various ideas for the development of the coffee industry in the small business segment.

Today, you can list the cities on your fingertips that do not have coffee shops. They, along with restaurants, snack bars and cafes, are considered one of the most common establishments. Coffee shops belong to the service sector.

In Moscow alone, according to experts, there is a noticeable increase in coffee consumption every year. Every day Muscovites spend about 30 thousand dollars on the purchase of this tonic drink. Experts say that this amount will only increase every year. Coffee displaces other drinks such as tea or juice.

Territory for the “Coffee to Go” project

A coffee point, unlike a regular coffee shop, where visitors can drink drinks only on the premises, has an additional advantage - the ability to take a finished order with them. The fact is that there are a lot of coffee connoisseurs and admirers, but not everyone wants to spend their time in a coffee shop.

Some people want to enjoy their drink in other settings: at home, in the park or on the way to work. Therefore, many people choose to take coffee with them. The business plan of the project should include several fundamental points. These include:

• choosing a location for an establishment;
• registration with the tax authority (as an individual entrepreneur or LLC);
• collection of necessary permits (conclusion of SES, fire protection, etc.);
• search for suppliers of raw materials and equipment;
• calculation of basic costs, etc.

Start organizing your business by choosing a territory. Give preference to busy areas of the city. If possible, try to locate the “Coffee to Go” in a large store or shopping center. An example of a good choice would be the Coffee House cafe chain.

Their establishments are located in crowded areas. Coffee shops at airports, bus stations, and near educational institutions are also relevant. Choosing a location is of great importance for your business; it will ensure its stability, growth in the number of customers, and therefore greater profits.

Children's cafe as a business

Similar conditions are required in order to draw up a business plan for a children's cafe. The main focus in this type of activity should be on the entertainment program and a special menu. The more interesting and exciting the children’s time is organized, the more likely it is that their parents will bring them here again and recommend the establishment to their friends and family.

When creating a business plan for a cafe for children, it is important not to make a mistake with its capacity. It is necessary to take into account the slightest nuances. The layout of the cafe should be designed in such a way that there is about 5 square meters per person. m.

Furniture needs to be purchased specifically for children - comfortable, practical, light and attractive. If you can’t think of the furnishings for a coffee shop yourself, then in this case it makes sense to invite a competent designer who will turn the room into a fabulous corner.

The approximate financial costs for setting up a children's cafe range from 600 thousand to 1 million rubles. The average bill is 500 rubles. The establishment's payback period occurs within 6-12 months. If you have taken into account all the location rules and done competent advertising, you can count on receiving good income.

Collection of documents and registration

The “Coffee to Go” establishment, the business plan of which we are considering today, must be registered. To do this, a businessman registers as an individual entrepreneur (individual entrepreneur) or forms an LLC (limited liability company). This can be done at your local tax office. The option of registering an individual entrepreneur is the most preferable, as it saves time and money.

One of the important conditions that must be met before opening a coffee shop is obtaining an opinion from the sanitary and epidemiological service. There is a list of standards that apply to catering establishments. These are the requirements:

• for placement;
• to the organization of sewerage and water supply;
• to working conditions in production premises;
• to the maintenance and arrangement of premises;
• to equipment, utensils and containers, inventory;
• to transportation, reception and storage of food products and raw materials;
• to the production of products and processing of raw materials;
• for the distribution of dishes and the dispensing of culinary products and semi-finished products;
• sanitary requirements for the production of confectionery products with cream;
• sanitary requirements for the production of soft ice cream;
• to carry out measures to combat insects and rodents;
• sanitary requirements for personal hygiene of personnel;
• to the organization of production control;
• to comply with sanitary rules.

All standards that must be observed in a catering establishment are described in detail in Sanpin 2.3.6.1079-01.

You may need a fire inspection permit if the premises are being built from scratch. If you plan to work under a lease agreement, you will not need it. Expect that the coffee shop will be inspected by the SES and fire departments once a year.

Equipment

Before drawing up a business plan for a cafe, you should analyze the market for suppliers of equipment and other technical materials for the establishment. Choose professional equipment. This is especially true for coffee makers. Italian models have proven themselves well. Compared to conventional household machines, they are much more expensive, but this is not an expense item on which you need to save. Professional foreign equipment will serve you for many years. It's easy to purchase.

The catering sector is the most interesting and attractive for entrepreneurs. But at the same time one of the most difficult. There are many mandatory conditions, including sanitary and epidemiological ones. We will analyze the main ones in this article.

Permitting documentation from Rospotrebnadzor authorities

One of the pressing issues is the need to obtain permits from Rospotrebnadzor authorities.

In accordance with Federal Law No. 294-FZ dated December 26, 2008 “On the protection of the rights of legal entities and individual entrepreneurs in the exercise of state control (supervision) and municipal control” (as amended on July 18, 2011, as amended on November 21, 2011) , legal entities and individual entrepreneurs are required to notify the federal executive body authorized by the Government of the Russian Federation in the relevant area about the start of certain types of business activities.

Public catering organizations, with the exception of those selling products and goods whose turnover is limited in accordance with federal laws, are required to notify Rospotrebnadzor authorities about the start of business activities. Taking into account the above, it is not necessary to coordinate project documentation and conduct a sanitary and epidemiological examination of the type of activity. However, the assessment of competent persons will allow you to correctly organize the process at the enterprise.

To conduct a sanitary and epidemiological examination of project documentation, an application and project documentation with its justification are submitted.

The requirements for public catering establishments are regulated by SP 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering establishments, the production and circulation of food raw materials and food products in them” (approved by the Chief State Sanitary Doctor of the Russian Federation on 06.11.2001, as amended . and additional No. 1–4).

Selecting a room

The choice of premises is an important condition and directly determines the possibility of carrying out a particular type of activity.

In accordance with Chapter II “Occupancy Requirements” of the above rules, the following must be taken into account.

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.

Organizations located in residential buildings should have entrances and exits isolated from the residential part of the building. Reception of food products from the courtyard of a residential building, where windows and entrances to apartments are located, is not allowed. Hygienic standards for levels of noise, infrasound, vibration, electromagnetic fields in residential, public buildings and residential areas must be observed, as well as maximum permissible concentrations and estimated safe levels of exposure to pollutants in the atmospheric air of populated areas.

Since May 2011, restrictions on area (no more than 700 m²) and number of seats (up to 50) for organizations located in residential buildings have been lifted.

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

Note!A significant part of all complaints received by Rospotrebnadzor and other authorities are complaints from the population related to violations of requirements for the placement of restaurants, cafes, bars and other public catering establishments.

How to equip a room

Organizations, regardless of their form of ownership, capacity, or location, are equipped with internal water supply and sewerage systems.

Production workshops must be equipped with sinks with hot and cold water supply. All stationary catering establishments are equipped with toilets and sinks for washing the hands of visitors. It is mandatory to create the necessary conditions for compliance with the rules of personal hygiene of personnel.

The microclimate and lighting in production premises and areas for visitors must meet hygienic requirements.

Premises (production, auxiliary and sanitary) are equipped with supply and exhaust mechanical ventilation. Above heating equipment, washing baths and other sources of moisture, heat, gases, local exhaust systems are equipped with preferential exhaust in the zone of maximum pollution.

The ventilation system of public catering establishments located in residential buildings is equipped separately from the ventilation system of these buildings. After installation and commissioning work, it is necessary to conduct instrumental studies.

In accordance with the requirements of SP 2.3.6.2867-11 “Changes and additions No. 4 to SP 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them”” (approved by the resolution of the Chief State Sanitary Doctor of the Russian Federation dated March 31, 2011 No. 29) it is allowed to prepare dishes on a grill in public catering establishments located in separate buildings, provided that modern equipment is used.

And accordingly, the design and equipment of local exhaust ventilation systems should not affect the deterioration of living conditions for people in residential buildings.

Cleanliness must be impeccable

Attention should be paid to the internal structure of the catering establishment.

Space-planning and design solutions for premises must provide for the sequence (flow) of technological processes, the absence of counter flows and intersections of raw and finished food products, personnel and visitors.

The set and area of ​​premises must correspond to the capacity of the organizations and ensure compliance with sanitary rules and regulations.

Assistance in organizing the technological process can be provided by sanitary doctors (food hygiene specialists) of the branches of the Federal Budgetary Institution of Healthcare "Center for Hygiene and Epidemiology" of your district.

In accordance with amendment No. 4 to SP 2.3.6.1079-01 “in workshops for preparing cold dishes, soft ice cream, in confectionery shops for preparing cream and finishing cakes and pastries, in workshops and areas for portioning ready-made dishes, packaging and forming sets "Gericidal lamps are installed for ready meals and used in accordance with the operating instructions."

The premises of the enterprise must be kept clean. General cleaning is carried out weekly.

The enterprise must be provided with a sufficient amount of necessary equipment and items of material and technical equipment.

How to cook food and wash dishes

When organizing meals for participants in mass public events, a sufficient amount of utensils must be provided. When a catering organization provides catering services (preparing dishes and delivering them to the place of order, heating dishes, setting the table, cleaning dishes, premises and territory, carried out by field service personnel), the number of tableware and cutlery is completed in accordance with the number of servings for single use . The supply of clean wine glasses and cups is calculated for 2-3 times the number of drinks consumed by visitors.

During operation of technological equipment, the possibility of contact between raw and ready-to-eat products is excluded.

Important.Personnel preparing food, culinary and confectionery products must undergo hygienic training.

For grinding raw and cooked food products, as well as for raw semi-finished products and highly prepared culinary semi-finished products, separate technological equipment must be provided and used, and in universal machines - replaceable mechanisms.

Cutting equipment is marked and assigned to each workshop. In accordance with current sanitary rules, it is allowed to apply color markings to cutting equipment along with letter markings in accordance with the product being processed on them. Cutting equipment for finished and raw products must be stored separately. After each technological operation, cutting equipment (knives, boards, etc.) is sanitized.

To process equipment (production), it is necessary to provide a two-section washing bath.

In the event that you plan to serve visitors using reusable dishes, the requirements of sanitary rules require the processing of tableware in a three-section washing bath, and glassware and cutlery in a two-section (in the absence of dishwashers).

Detergents and disinfectants used in public catering establishments must correspond to the profile of the enterprise and meet safety requirements.

Transportation, reception and storage of raw materials

It is mandatory to comply with the requirements for transportation, reception and storage of raw materials, food products and their sale.

In order to prevent the occurrence and spread of mass infectious diseases, transportation of raw materials and food products is carried out by special, clean transport, for which a sanitary passport is issued in the prescribed manner.

Food raw materials and food products supplied to organizations must comply with the requirements of regulatory and technical documentation and be accompanied by documents confirming their quality and safety, and be in serviceable, clean containers.

Clause 7.8 of SP 2.3.6.1079-01 sets out a list of products prohibited for consumption in public catering, which include:

Food raw materials and food products without documents confirming their quality and safety;

Meat and offal of all types of farm animals without branding and veterinary certificate;

Fish, crayfish, poultry without a veterinary certificate;

Ungutted poultry (except game);

Eggs with contaminated shells, notched, “tek”, “broken”, as well as eggs from farms unaffected by salmonella, duck and goose eggs;

Canned food with broken cans, bombed cans, “crackers”, cans with rust, deformed, without labels;

Cereals, flour, dried fruits and other products infected with barn pests;

Vegetables and fruits with mold and signs of rot;

Inedible, uncultivated edible, wormy, crushed mushrooms;

Food products with expired expiration dates and signs of poor quality;

Homemade products.

Raw materials and finished products should be stored in separate refrigerators. In small organizations with one refrigeration chamber - on separate shelves and racks.

When storing food products, it is necessary to strictly observe the rules of commodity proximity, storage standards, expiration dates and storage conditions.

Important.Production of products must be carried out according to technical documentation developed in accordance with the procedure established by law.

Non-traditional cuisine

Restaurants and cafes that sell non-traditional cuisine (Japanese, Chinese, Vietnamese, etc.) have become very popular lately. At such enterprises, dishes containing fish, seafood or other raw animal products must be produced in stationary catering organizations. Dishes cannot be stored and must be prepared immediately before serving according to the order of visitors.

Changes have been made to the section of requirements for the distribution of dishes and the release of semi-finished products and culinary products, in accordance with which:

It is not allowed to add sauces to salad products, first and second courses intended for sale outside catering establishments. Sauces for dishes are delivered in individual consumer packaging;

Public catering products in the form of semi-finished products, chilled, frozen and hot dishes, culinary products, sold outside the catering organization according to consumer orders and in trade organizations and culinary departments, are packaged in disposable consumer packaging made from materials approved for contact with food;

Serving and portioning of dishes must be carried out by staff using disposable gloves for each type of dish;

When carrying out catering services (or organizing catering according to consumer orders outside of a catering organization), the opening of consumer packages with food products, drinks, dishes, as well as portioning of dishes, preparation of culinary products for distribution is carried out in a dedicated separate room located directly at the venue of the event;

The sale of semi-finished products, ready-made meals and other products outside the catering organization must be carried out with accompanying documents.

The presence of insects and rodents at the enterprise is unacceptable, which is an indicator of sanitary problems at the facility.

Persons entering work in public catering organizations undergo preliminary upon admission and periodic medical examinations, professional hygienic training and certification, in the prescribed manner. A medical record book is created for each employee, where the results of the above measures are entered.

All organizations, regardless of their form of ownership, organize production control. Production control is carried out in accordance with the requirements of current sanitary legislation.

Temporary catering facilities

The requirements for temporary public catering facilities and fast service facilities are regulated by Chapter XVI SP No. 2.3.6.1079-01.

Temporary fast-food catering organizations (which may include tents, trailers, vans and others) and which are organized on the territory agreed upon in accordance with the established procedure are subject to the requirements of sanitary and epidemiological rules for public catering organizations.

Temporary fast-food catering organizations are provided with food products (semi-finished products, dishes, culinary and other products) prepared in stationary public catering organizations.

All operating fast-food catering organizations and the types of products they sell are issued sanitary and epidemiological certificates in the prescribed manner.

In the absence of a centralized water supply and the absence of a centralized sewerage system, uninterrupted delivery and use of water that meets the water quality requirements of centralized water supply is ensured, and wastewater removal is ensured, followed by disinfection of drinking water containers and wastewater containers in the prescribed manner.

The range of products sold may include industrially produced finished food products, semi-finished products of a high degree of readiness in consumer packaging that ensures heat treatment of the food product.

“Temporary fast-food catering establishments, remote from permanent catering establishments, must be equipped with refrigeration equipment for storing perishable food products, drinks, and ice cream.

To serve consumers, disposable tableware and utensils permitted in accordance with the established procedure are used.

The preparation of hot drinks and ready-made instant meals is carried out using industrially produced bottled drinking water that meets the hygienic requirements of sanitary rules.

Organizations regularly carry out sanitary treatment and provide conditions for staff to observe personal hygiene rules in accordance with the requirements of sanitary rules.

Personnel of a quick service organization are provided with a toilet located within a radius of no more than 100 m from the workplace.

Containers (collectors with disposable bags) are installed to collect waste, followed by timely removal.

Production control is carried out over the quality and safety of products in accordance with current sanitary rules.

When starting to prepare documents for opening a catering establishment, you need to carefully study the SES norms for catering, and the norms have remained virtually unchanged in 2017. Most often, only the wording changes, but the essence remains the same. Or they make additional clarifications to avoid confusion.

The SES standards for catering include 16 sections, plus applications:

• general provisions and scope;
• requirements for the placement of cafes and restaurants;
• to water supply and sewerage for cafes and restaurants;
• working conditions in production premises in cafes and restaurants;
• to the arrangement and maintenance of cafes and restaurants;
• to equipment, inventory, utensils in cafes and restaurants;
• to transportation and storage of raw materials, food products in cafes and restaurants;
• to the processing of raw materials and production of products in cafes and restaurants;
• to the distribution of dishes and the sale of semi-finished products and culinary products in cafes and restaurants;
• sanitary requirements for the production of confectionery products with cream in cafes and restaurants;
• sanitary requirements for the production of soft ice cream in cafes and restaurants;
• measures to combat insects and rodents in cafes and restaurants;
• sanitary requirements for personal hygiene of restaurant and cafe staff;
• organization of production control in cafes and restaurants;
• requirements for compliance with sanitary rules in cafes and restaurants;
• requirements for temporary catering organizations (tents, vans);
• applications to SanPin 2.3.6.1079-01.

As can be seen from the list, the sanitary and epidemiological standards for public catering include an impressive list, but it is following all the requirements that will bring success to your business.

Obtaining permission from the SES for catering

Obtaining the necessary documents sometimes takes several months, sometimes longer, so an SES permit for public catering can often be obtained approximately simultaneously with a license for the retail sale of alcohol. This is due to the fact that their package of documents is almost the same. The SES permit is issued upon availability of the following documents:

• Constituent documents of the organization;
• Lease agreement or certificate of ownership of the premises;
• Conclusion of the SES;
• Conclusion of the State Fire Service (fire service);
• KKM accounting card;
• Agreement for waste removal.

SES requirements for public catering 2017

The requirements put forward by the SES for public catering are somehow striking from year to year, they do not change, most often there are amendments in the formations, the article will describe the main requirements as of 2016.
So, the SES requirements are a whole set of fairly strict sanitary rules and every businessman working in the catering industry is required to know them thoroughly. Because failure to comply with them leads to penalties and loss of reputation.

The requirements of the sanitary and epidemiological station for public catering are not a set of unreasonably inflated requirements. They are quite high, but you won’t be able to get around them or follow them every once in a while. Such areas do not tolerate concessions. Nutrition is the fuel of human life; there should be no neglect.

The most important requirements of the SES for public catering are highlighted and presented here; violation of these very rules catches the eye when checking your establishment.

There are two types of enterprises related to public catering, they are prescribed in the legislation as follows:

• Enterprises that produce semi-finished products from products. This applies to special workshops that prepare semi-finished products in advance. Factories or combines specializing in the sale of finished products.
• Catering establishments that are engaged in the sale of prepared food. Those who have the right to work with raw materials (canteens, restaurants, etc.), with semi-finished products (buffets, cafes, restaurant carriages, etc.).

But there are still SES requirements that can limit the operation of some enterprises, not allowing them to have their own production; these include some types of canteens, bars, points of sale of culinary and semi-finished products.
The organization of the preservation of perishable products at these types of enterprises is no different and involves the use of special equipment that meets the requirements of the SES and maintains the required temperature.
When the SES visits a site, the first thing it does is check the relevant requirements.
Do not violate the rules of the neighborhood, storage and defrosting conditions, etc.

Conclusion of the SES for catering

In order to obtain an SES conclusion for catering, you will need to provide the following documents:

• certificate of registration of the organization;
• lease contract;
• assortment list of products sold in 3 copies;
• sanitary passports - for the facility and for transport, if it will be used;
• an agreement with some service for disinfection (insect control) and deratization (rodents);
• disinfection log registered with the SES;
• waste removal agreement;
• a project for redevelopment or reconstruction of the premises, agreed upon with the SES, if any;
• medical records for all employees with all tests performed.

Among other things, you need to notify Rospotrebnadzor about the start of activities.
You can entrust the collection of documents to special companies, but you will still have to familiarize yourself with the list of required documents, at least to regulate and check the process of collecting the necessary papers.

SES rules for catering

Compliance with the requirements will help your establishment gain and maintain its reputation.
SES rules for public catering include an extensive list of compliance with a whole list of regulations. You can purchase their printed version (it should still be available for review at the enterprise) or study the electronic version.

Magazines in public catering for SES

In every establishment engaged in public catering, it is necessary to have accounting logs.

Magazines in public catering for SES, which are necessary first of all:

• receipt and consumption of disinfectants;
• cleaning and disinfection measures for cafe air ventilation and air conditioning systems;
• accounting for legal checks faces;
• reject log;
• taking into account the temperature regime of refrigeration equipment;
• temperature and humidity control;
• accounting for general cleaning;
• carrying out disinfection of refrigeration equipment;
• washing and disinfecting equipment;
• biowaste accounting;
• control of the operation of sterilizers form 257 y
• accounting for disinfection, disinfestation and deratization;
• incoming control (developed for incoming meat and fish raw materials);
• accounting for production control in public catering;
• registration of emergency situations;
• on safety precautions;
• production and technical control, approved by the SES for catering.

SES documents for catering

When opening your establishment, you need to have the following SES documents for catering:

• Notification of the start of production activities;
• Production control program (PPC) for public catering;
• Certificate of registration of LLC or individual entrepreneur;
• Lease agreements (if necessary, also renting a cafe parking lot, an extension), for following the PPK, facility certification services;
• Positive decision of the fire inspection;
• Foundation Agreement;
• Set of rules;
• Resolution on the appointment of gen. directors;
• Cafe schedule approved by the general. director;
• Certificate of the State Statistics Committee;
• Extract from the Unified State Register;
• Certificate of registration;
• Certificate of ownership of property;
• Conclusion SES cafe.

SES permit for catering

If you plan to engage in the catering industry, then you must have permission from the SES for catering; for this you need to provide a package of documents:

• a copy of the certificate of state registration of individual entrepreneur or legal entity. persons (OGRN);
• extract from the Unified State Register of Legal Entities or Unified State Register of Individual Entrepreneurs;
• a copy of the tax registration certificate (TIN);
• a lease agreement for premises or a certificate of ownership of it;
• previous conclusion of the SES for the implementation of this type of activity (if it was issued);
• production flow chart, facility capacity, list of installed and proposed for installation equipment;
• design documentation (if there were changes), also a design of ventilation communications (passport for the ventilation system);
• floor explication of premises and BTI plan;
• conclusion of the SES on the compliance of the design documentation (if available).
• agreement on garbage removal (if necessary).

If all this documentation is available, the SES of public catering is checked and, on the basis of this, a sanitary and epidemiological conclusion is issued.

If you decide to open a beer or sushi bar, restaurant, cafe, canteen, fast food, then you must understand that not a single catering establishment can legally operate without the appropriate permission from the sanitary and epidemiological station. However, many beginning businessmen do not know how to obtain permission from the SES. This conclusion is issued after submitting an application by the catering owner within the next ten days after submitting all the necessary documents, the list of which includes:

• The application for the permit itself;
• A photocopy of the certificate of state registration of a legal entity (individual entrepreneur);
• A copy of the lease agreement or proof of ownership of the premises;
• Employees' Sanitary Books.

Of course, the owner of a catering establishment can avoid any problems with the SES only if his business fully complies with all sanitary rules. Their list is very extensive and sometimes contains rules that seem contradictory at first glance. However, they are not impossible. Below is a list of requirements that this department pays attention to first of all.

The main requirements of the SES for catering outlets

Food storage rules

First of all, it is worth mentioning that the SES imposes special requirements regarding the organization of storage of perishable products. They must be stored using special equipment that will be able to maintain the desired temperature.

As a rule, when checking, this service pays attention to the following points:

• Is the separation of dairy products, fish and meat in refrigeration units organized correctly?
• Is meat stored on special hooks?
• If ice is used for storage, are the products placed on oilcloth or in a special container?

In addition, the SES always pays attention to compliance with the shelf life of products in refrigeration units. To avoid being fined, owners of catering outlets need to remember the following standards:

1. Dairy “flask products” are stored for up to 20 hours;
2. Any type of meat can be stored for up to 5 days;
3. Smoked meats can be stored for up to 20 days;
4. Frozen fish - up to 24 hours;
5. Chilled fish - up to 2 days;
6. Butter - up to 10 days;
7. Eggs - up to 20 days;
8. Boiled sausage - up to 2-3 days;
9. Liver sausages and blood sausages - up to 12 hours.

Also, special SES requirements apply to products that have a pronounced odor, for example, garlic. They should be stored away from cereals, flour, meat, salts, as these products have the ability to absorb odor.

As for storage rooms for storing dry products, they must be equipped with shelving. Moreover, all vegetables supplied to the pantry must be supplied through a special opening in the wall.

It should be emphasized that all responsibility for the quality of stored products lies with the storekeeper, who is also obliged to notify the SES employee of any suspicions regarding the quality of stored products.

Product processing rules

The requirements of the SES regarding the processing of products should also be mentioned. They are as follows:

• Processing should be carried out in meat, fish and vegetable shops;
• The vegetable shop must use special devices for cleaning and cutting, there must be special tables for cutting and baths for washing;
• Meat and fish must be processed in a separate workshop;
• Meat should only be defrosted in large pieces and in a hanging state. Before the procedure, it must be washed and cut on a wooden or marble material, which is cleaned after each cut;
• Cutting meat or fish should be done using special knives;
• Defrosting fish should take place in cool water and last a certain amount of time.

The above are the requirements, compliance with which is most often checked by SES employees. However, this is not a complete list of standards - every owner of a catering outlet can familiarize themselves with their complete list by studying the document SanPiN 2.3.6.107901.

Availability of a water source

It should also be noted that one of the main requirements of the SES is the availability of safe drinking water in the catering premises. If the establishment is not connected to the water supply, the service may allow it to use water from other sources (artesian well, mine well, river water), provided that this is agreed upon in advance.

SES requirements for catering premises

1. First of all, the premises of the food service establishment must ensure flow so that the flow of raw products does not interfere with the flow of processed products.
2. As mentioned earlier, the premises should be divided into several workshops. If a retail outlet is engaged in the production of dishes, in addition to the vegetable and meat and fish shops, it should have a so-called cold shop.
3. The walls in the production area must be covered with ceramic tiles or light paint at a distance of 1.8 meters from the floor.
4. Floors must be waterproof in production areas. Floors made of other materials are permitted in the retail area.
5. The dining area should be illuminated using natural or artificial light.
6. The room must be equipped with artificial and mechanical ventilation. If you own a restaurant with more than 100 seats, supply and exhaust ventilation would be the best option.
7. All food service outlets must be heated, preferably using central heating. In the sales area the temperature should be from 16 to 18 degrees, in the various blank shops and cold shop - 16 degrees, while in the washing room - 18 degrees.

SES inspections of catering outlets

All owners of catering outlets should remember that SES inspections can be both scheduled and unscheduled. However, unscheduled inspections are most often carried out due to complaints from visitors or harm to life or health.

Scheduled inspections last no more than ten days, while unscheduled inspections last no more than two. During the event, not only the above conditions for storing and cutting products are checked, but also documents (contracts for waste removal, basic documentation of the establishment), the procedure for centralized cleaning of workwear, disinfection, disinfestation and deratization, utensils, equipment and inventory.

A catering outlet must have a first aid kit. SES specialists have every right to take samples of products or make proposals for correcting all detected premises. These proposals must be complied with by the management of the public catering outlet without fail.