Guidance for catering in Sun. The order of catering for military personnel in stationary conditions

TOPIC No. 11: "FEATURES OF THE ORGANIZATION OF FOOD FOR MILITARY SERVICEMEN IN THE SERVICES OF THE AF OF THE RUSSIAN FEDERATION"

ACTIVITY #110: “DESIGNING A MARINE LAYOUT OF PRODUCTS”
LEARNING OBJECTIVE: TO FACILIZE STUDENTS WITH THE METHOD OF PREPARING THE LAYOUT ON THE SEA SOLDERING.

EDUCATIONAL PURPOSE: TO INSCULATE IN STUDENTS A SENSE OF RESPONSIBILITY FOR THE CORRECT MEAL PLANNING OF PERSONNEL.

LEARNING QUESTIONS:

SELECTION OF DISHES FOR TWO DAYS.

DISTRIBUTION OF PRODUCTS BY DISHES.

CALCULATION OF THEORETICAL YIELD OF READY DISHES.

TIME: 2 hours.

PLACE: class.

LITERATURE

Order of the Ministry of Defense of the Russian Federation of 1992 No. 200 “On the Enactment of the Regulations on the Food Supply of the Armed Forces of the Russian Federation on Peaceful time» Chapter VIII Art. 115 - 118, Appendix No. 3.21.
Guidance on catering for personnel of military units and institutions. M. Military Publishing House, 1997, st.28, 29, 50.
Guidelines for cooking in military units, military educational institutions and institutions of the army and navy. M. Military Publishing, 1992, Appendix 2, 4.
Instructions for the control of military nutrition. M. Military Publishing House, 1985.
Workshop on cooking technology. Volsk, VVVUT, 1986, pp. 98 - 125.
Educational-methodical manual on drawing up the layout of products. Volsk, VVVUT, 1996.

EDUCATIONAL SUPPORT
Tables:

recipes for cold appetizers, first and second meat and fish dishes;

product layout;

approximate distribution of products by meals and dishes.

Product layout sheets (form 66) - for each trainee.

Pencils, erasers - for each student.

Microcalculators - one per table.
CALCULATION OF STUDY TIME

2-3 days before the start of the class, the teacher:

Controls the course of self-preparation of students for the next lesson, checks the availability of educational literature recommended for lesson No. 109.

Draws the attention of trainees to the fact that they must firmly master the provisions set forth in Chapter VIII and Appendix 3, 21 of the Order of the RF Ministry of Defense of 1992 No. 200, as well as the educational material of the lecture “Features of Catering on Navy Ships”.

On the eve of the day of the lesson, he gives instructions to the laboratory assistant of the department to prepare material support.

Instructs the deputy platoon commander to receive the above literature, one textbook per table.

Introduction.

Draws the attention of students to the importance of the material being studied for practical work in the fleet.

The teacher announces the lesson number, topic, purpose of the lesson, educational questions, literature.

On the day of the lesson, students arrive at the classroom.

The teacher accepts a platoon, checks the appearance, the availability of notes, recommended literature, the presence of personnel and the legality of absence from class.

The teacher recalls the topic of the last lesson and controls the assimilation of the past material.

Control of assimilation is carried out by oral survey using a blackboard.

After the survey, the teacher sums up the results, noting the students who showed excellent and good knowledge, as well as those who poorly mastered the material.

Announces grades.

Educational questions.

1st educational question: "Selection of dishes for two days."

Before starting the development of this educational question, a survey is conducted:

Who draws up, signs and approves the product layout.

Method of filling out the product layout form.

The correct answers of the trainees are approved.

The instructor informs the ship's officials.

Commander of the ship of military unit 12500 - Captain 1st rank Morozov A.I.

Assistant ship commander for supply - captain 3rd rank Sidorov I.V.

Supply officer senior lieutenant Ivanov V.I.

Head of the Medical Service, Senior Lieutenant Petrov A.A.

Places trainees in the position of ship supply officer and instructs them to fill in the title part of the product layout.

Using the auxiliary table of the list of dishes planned for the week, fill in the column "Names of dishes" for Monday and Tuesday, while all dishes must be indicated correctly and completely, without abbreviations, writing down each name of the dish in a separate line of the form f.66.

Concludes on the first question.

The teacher asks the students:

The order of distribution of products by dishes and meals.

The correct answers of the trainees approve and give the command to write down in the layout of the products with a pencil.

Distributes all products by dishes and meals, with the exception of products of the vegetable and cereal group.

The distribution of products of the vegetable and cereal group is made by the teacher, accompanying his actions with reasoned explanations using a blackboard.

Draws a conclusion on the second question.

In the layout of the products for each dish, its mass is indicated.

The mass of the first courses according to the sea ration is 500 g, the mass of the third sweet dishes (kissel, compote) is 250 g.

The theoretical (calculated) yield of the second dish in the product layout is shown by the total mass, i.e. meat (fish) portion together with garnish and sauce, in a separate column - the mass of meat or fish portion.

Shows an example of calculating the yield of a finished dish on the chalkboard.

For example: “Fried fish with mashed potatoes” is planned for breakfast according to the food layout.

Recipe, g: fish - 100

vegetable oil - 10

potatoes - 225

wheat flour 2 grades - 4

onion - 5

tomato paste - 2

spices - to taste

Yield from 100 g of fish - 74 g.

Mass of mashed potatoes (March) - 225 - 175.5 (approximately 175 g).

Vegetable oil - 50% (for dressing mashed potatoes).

Thus, the total mass of the finished dish will be:
M gb \u003d 74 + 175 + 5 + 3 \u003d 257 g
The theoretical (calculated) total mass of the finished second course is recorded in the column "Total mass of the finished dish", and in the column "Mass of meat and fish portions" the theoretical mass of the fish portion is recorded.

The teacher makes a conclusion on the third question.
GROUP LESSON CONTENT
Introduction.

Planned on a scientific basis and properly organized nutrition is one of the most important factors in maintaining health and increasing the combat capability of the personnel of the army and navy.

Meals should be organized in such a way that the personnel feel constant care, so that measures to improve the material base, the availability and assortment of food supplied to support the fleet, are embodied in a real improvement in the quality of food.

In the last lesson, you studied "Peculiarities of nutrition on the ships of the Navy."

In this Lesson #110, "Designing a Sea Ration Food List," you will begin to put it into practice.

Checking the readiness of students for the lesson.

1. Norm No. 3 "Sea ration".

2. The layout of products and its importance in nutrition planning.

initial data for compiling the layout of products.

Distribution of Marine ration products by energy value for individual meals.

Educational questions.

1st training question: "selection of dishes for 2 days."

When compiling product layouts, the following basic requirements must be considered:

it is allowed to replace one product with another in accordance with the replacement standards given in Appendix No. 21 of the Order of the Ministry of Defense of the Russian Federation No. 200;

the assortment of dishes for each meal should correspond to the diet.

Hot food is given to the floating composition 3 times a day.

Breakfast: consists of a hot second course, bread and butter and tea with sugar;

Dinner: from a cold appetizer, first, second and third courses;

Dinner: from the first, second and third courses.

In addition, evening tea is provided - bread with butter and tea with sugar, and for the night shifts of the ship - intermediate meals - bread and tea with sugar.

The daily norm for sea rations is distributed:

for breakfast - 20 - 23%

for lunch - 35 - 40%

for dinner - 30 - 35%

evening tea - 5 - 10%

Depending on the tasks performed, this distribution may be different.

The food layout provides for the preparation of the first and second courses for both lunch and dinner, which is explained by the peculiarities of work and life on ships and the traditions in catering in the fleet.

In combination with dishes from fresh products, it is planned to prepare dishes from concentrates, canned and dried products. At the same time, canned foods are used once or twice a week, and dried foods are used with the addition of fresh vegetables.

Question for trainees:

Answer: Meat dishes: goulash, stew, azu, pilaf, portioned boiled meat, portioned stew, portioned fried meat, naval pasta, pasta with meat, casserole with meat, etc.

Fish meals: fried fish, stewed fish, fish baked in sauce, fish baked in dough, etc.

Side dishes for meat dishes: cereals - rice, millet, buckwheat, wheat, barley, barley crumbly, pea puree and pasta folding or boiled, etc.

Side dishes for fish dishes: stewed potatoes, mashed potatoes, boiled potatoes, vegetable stew, etc.

What dishes and side dishes are planned for lunch?

Answer: Cold snacks: vinaigrette, herring with potato salad or vinaigrette, beetroot caviar, salted tomato caviar.

Salads: potato, vitamin, from pickled tomatoes, from pickled cucumbers, from white cabbage, from sauerkraut with beets, from vegetable beets, etc.

First meal: borscht, cabbage soup, pickle "Leningradsky", potato soup, pea soup, pasta soup.

Second meat dishes: portioned fried meat, portioned stewed meat, portioned boiled meat, portioned larded meat, fried pork in breadcrumbs, fried pork in dough, pilaf, and in winter cutlets, meatballs, meatballs, chopped steak.

Side dishes for the second course: crumbly cereals - rice, buckwheat, millet, barley, wheat, barley, pea puree, folding pasta.

Third sweet dishes: kissel, compote.

Answer: Meat dishes: stew, goulash, azu, portioned boiled meat, portioned stewed meat, bigus.

Fish meals: fried fish, boiled fish, poached fish, stewed fish, marinated fish.

Side dishes for meat dishes: cereals - barley, millet, oatmeal, boiled or folding pasta, etc.

Side dishes for fish dishes: mashed potatoes, stewed potatoes, stewed cabbage, vegetable stew.

From the card file of these dishes, it is necessary to draw up a product layout (i.e., column 2, the name of the dishes).
List of dishes planned for 2 days (option).

Days of the week	Breakfast	Dinner				Dinner
Days of the week	Breakfast	Cold appetizer	1st course	2nd course	3rd course	1st course	2nd course	3rd course
Monday	Fried fish with potato-fell puree	Salad of salted tomatoes	Pea soup	Fried meat with loose rice porridge and sauce	Compote	Borscht fleet cue	Fleet-style macaroons	Compote
Tuesday	Rice pilaf	Herring with garnish	vegetable soup	Cutlets with wheat porridge and friable sauce	Compote	Potato soup with vermicelli	Stewed fish with vegetables	Compote

Conclusion: Thus, a sufficient variety of dishes should be provided in the layout of the products. It is not allowed to repeat the same dishes for a week more than twice and dishes from the same products within one day.

Having written down the column “Name of dishes”, we proceed to the distribution of products, which we will consider in the second educational question.

2nd educational question: "Distribution of products by dishes."

The daily norm of sea ration products is included in the product layout in full.

For a variety of nutrition, it is allowed on certain days to partially replace some products with others in accordance with established replacement rates.

Consider the distribution by dishes and meals of sea ration products that are not included in the vegetable cereal group:

bread from a mixture of peeled rye and wheat flour of the 1st grade - 350g:

for breakfast - 50;

for lunch - 150;

for dinner - 150;

white bread from wheat flour of the 1st grade:

for breakfast - 100;

for lunch - 100;

for dinner - 100;

evening tea - 100;

for lunch - 125;

for breakfast or dinner - 100;

for breakfast or dinner - 100.

For a cold appetizer of vegetables 2 times a week, 20 g of herring can be given by reducing the amount of fish for dinner by this amount.

Vegetable oil - 20:

for a cold appetizer - 10;

for the second fish dishes - 10;

animal fat - 15.

It is planned to use 4 g each for the preparation of the first course for lunch and dinner, as well as for the second course for lunch and for the preparation of the second meat course for breakfast or dinner.

Butter cow - 50:

for breakfast and dinner at the table - 15 each;

for main courses for lunch and dinner - 10 each;

dried fruits - 30:

15 g for lunch and dinner for making compote;

sugar - 70:

for breakfast and evening tea - 25 each;

for compote - 10 each;

for breakfast and evening tea - 0.6 each.

Tomato paste, salt and spices are recorded in the column "Total products for the day" in the quantities of the ration norm.

Cow's milk - 100g;

Egg - 4 pcs. In Week.

2 eggs for breakfast on Sunday, and the remaining 2 eggs as directed by the captain of the ship.

Fruit and berry juice - 50.

Give out for breakfast alternating and interchanging with milk 1:1.

Note: when distributing bread, it is recommended that trainees pay attention to the fact that buns, pies or donuts should be baked on ships 1-2 times a week. To do this, it is allowed to replace 100 g of white bread from wheat flour of the 1st grade with flour of the same grade (for 100 g of bread - 75 g of flour) or for 50 g of bread - 37.5 g of flour.

Distribution of cereals, wheat flour of the 2nd grade, potatoes and vegetables by dishes and meals.

For a more correct distribution of the above products and to facilitate the preparation of the layout of the products, a constant total set of them should be used, both for cold appetizers and second courses.

According to the sea ration it is necessary per day:

potatoes and vegetables - 900g;

different cereals - 75g;

rice - 35g;

pasta - 40g.

If these products are completely replaced by potatoes and vegetables, then their total mass will be 1700g. this amount of food in terms of potatoes and vegetables is distributed by meals as follows:

for breakfast - 250g;

cold appetizer - 150g;

first course - 250g;

second course - 400g;

first course - 250g;

second dish - 400g.

In terms of specific products, this will approximately be:

for breakfast:

cereals or pasta - 45g;

wheat flour of the 2nd grade - 2g;

carrots - 10g;

onion - 5g;

for lunch:

for a cold snack of potatoes and vegetables - 150g;

for the first course wheat flour of the 2nd grade - 2g;

potatoes and vegetables - 240g;

for the second dish of wheat flour of the 2nd grade - 2g;

cereals or pasta - 75g;

carrots - 10g;

onion - 5g;

for dinner:

for the first dish of different cereals - 20g;

potatoes and vegetables - 150g;

for the second dish of wheat flour of the 2nd grade - 4g;

potatoes and vegetables - 380g.

Conclusion: Thus, the organization of catering largely depends on the correct, rational planning of meals, taking into account the various sailing conditions, the range of products, the mode of operation of personnel, food security and the possibility of a catering unit on various classes of ships.

3rd educational question: "Calculation of the theoretical yield of finished dishes."

The theoretical (calculated) yield of meat and fish portions, vegetable and cereal side dishes, cold snacks is calculated using the tables announced in the "Guide to cooking in military units and institutions of the army and navy" 1992, pp. 30 - 34, 225 - 232.

The mass of the first courses according to the sea ration is provided equal to 500 g, the second courses - depending on the amount of products contained in them, and the third sweet dishes - 250 g.

The calculation of the mass of ready-made second courses is carried out according to the formula:
M (gb) \u003d M (m, p) + M g + M s + 1 / 2M w, g, where
M (gb) - mass of the finished dish, g;

M (m, p) - mass of meat or fish portion, g;

M g - mass of garnish, g;

M s is the mass of the sauce, g;

M f is the mass of fat, g.

Example: Calculate the mass of the finished dish, if it is planned for breakfast: Fried fish with mashed potatoes and for the preparation of which fish is provided - 100g, potatoes - 220g, onions - 5g, vegetable oil - 10g, wheat flour 2 grades - 5g

Using the data in the tables of Appendix 2 of the "Guidelines for cooking in military units and institutions of the army and navy" 1992. define:

the output from 100g of fish (pollock) is 87g (M mr = 87g);

the yield of a side dish - mashed potatoes from 220 g of potatoes in the month of September (waste 25%) - will be 215 g (M g \u003d 215 g);

in this case the sauce is not prepared, the vegetables are sautéed - 5 g of onion M o \u003d 3 g;

in addition, half of the planned fat is included in the mass of the dish (1/2M f = 5g).

Thus, the total mass of the 2nd dish without sauce will be:
M (2b) \u003d M (m, p) + M g + M o + 1 / 2 M f

M(2b) = 87 + 215 + 3 + 5 = 310g.
This figure is recorded in the product layout column "Total mass of the finished dish", and in the column "Mass of meat, fish portions" the mass of the meat or fish portion is recorded, in this case - 87g.

Conclusion: the estimated yield of finished dishes makes it possible to compare with the actual yield of finished dishes and servings.

Sea ration

Bread from a mixture of peeled rye and wheat flour of the 1st grade - 350

White bread from wheat flour of the 1st grade - 400

Wheat flour 2 grades - 10

Groats different - 75

Pasta - 40

Meat - 225

Fish - 100

Melted animal fats, margarine - 15

Vegetable oil - 20

Cow butter - 50

Cow's milk - 100

Eggs, pcs. (per week) - 4

Sugar - 70

Food salt - 20

Bay leaf - 0.2

Pepper - 0.3

Mustard powder - 0.3

Vinegar - 2

Tomato paste - 6

Potatoes and vegetables, total - 900

Including:

Potato - 600

Cabbage - 130

Beets - 30

Carrot - 50

Cucumbers, tomatoes, roots, greens - 40

Fruit and berry juices or - 50

fruit drinks - 65

Dried fruits - 30

Multivitamin preparation "Geksavit", dragee - 1

In addition to this norm, issue:

a) Personnel of surface ships and support vessels during the period of navigation outside the territorial waters of Russia from the day of departure from the base or port, as well as personnel participating in expeditions to transfer surface ships and support vessels by sea:

half-smoked and smoked meat sausages - 50g

condensed whole milk with sugar - 30g

natural coffee - 5g

fresh fruits - 200g

fruit and berry extracts - 2g

cookies - 20g

b) Personnel serving in the areas named in (list No. 7 of order No. 200 of the Ministry of Defense of the Russian Federation):

fish - 20g

whole milk condensed with sugar - 20g

coffee drink (powder) - 2g

The officers serving in the areas and on the ships specified in this subparagraph (subparagraph 28) in addition to issue:

canned fish - 50g

cow butter - 10g

hard rennet cheese - 40g

canned vegetable snacks - 50g

whole milk condensed with sugar - 40g

CONCLUSION
The food layout, being a nutrition planning document, allows the most rational use of ration products for the preparation of varied and physiologically complete food. Koki and other officials are guided by this document.

The layout of the products makes it possible to check the assortment of dishes planned for the week, the number of products to be put into the boiler per person, the calculated yield (mass) of the finished food and compare it with the actual yield of dishes and servings.

The topic of the next lesson is No. 111 "Cooking dishes using sea rations."

Answers to the questions of the trainees.
Senior Lecturer of Department No. 6

employee Russian army V. Brazhnov

"" ___________199.

Comments and suggestions of quality inspectors methodological development.

Proposals of teachers of the department to improve the methodological development.

A mark on the verification of methodological development and its suitability for use.

(position)

"______" __________ 199.

The text of the methodological development was checked

(position)

(military rank, position, surname)

"______" __________ 199.

The text of the methodological development was checked

(position)

(military rank, position, surname)

"______" __________ 199.

The high organization of troop nutrition is largely achieved through strict control over bringing the products laid down according to the norms of rations to those who eat.

The tasks of control are to check and bring the organization of catering to the personnel of the military unit in accordance with the requirements of the Charter of the Internal Service of the Armed Forces of the Russian Federation, orders of the Ministry of Defense of the Russian Federation and ZMO-NT of the Armed Forces of the Russian Federation, Guidelines for catering for personnel of military units and institutions of the Armed Forces of the Russian Federation, Guidelines for cooking in military units, military educational institutions and institutions of the army and navy, Instructions for the control of military nutrition, etc.

Catering control includes:

careful consideration of the layout of products when it is approved, with particular attention to the variety of dishes prepared and the correct distribution of ration products for meals and dishes;

verification of the compliance of the calculated outputs in the layout of products with the norms for the output of ready-made portions, declared in the Guidelines for Cooking in Military Units and Institutions of the Army and Navy;

checking the three-time issuance of products from the warehouse to the canteen;

verification of the actual availability of products in the dining room and intended for the next cooking, with the data of the invoice and the layout of the products;

determination of actual waste during the primary processing of products and prevention of their excess over the established norms;

checking the mass of products when laying in the boiler;

verification of the compliance of the quantity of products received on the invoice and actually put into the boiler, indicated in the book of accounting for quality control of cooking;

verification of the correctness of maintaining the Book of Accounting for Quality Control of Cooking (Form 53), the timeliness of filling in the columns on the number of products put into the boiler, the accurate determination and filling in the columns on the actual output of dishes and the mass of meat and fish portions and checking the accounting of saved bread and spices;

determination of the actual mass of portions of cold snacks, first, second and third sweet dishes, as well as the actual mass of meat and fish portions;

checking the completeness and uniformity of the issuance of sugar, cow's butter and bread;

verification of the correctness of maintaining the List of accounting for the release of food in the dining room;

verification of knowledge and performance of duties by cooks and persons of the daily order in the dining room.

Control over the quality of cooked food and the completeness of bringing it to those who eat

a) Food quality control

Question to the trainees: What methods can determine the quality

cooked food?

Expected response:

The quality of cooked food is determined by two methods:

organoleptic (sensory);

laboratory.

The most accessible and widespread is the organoleptic method for assessing the quality of cooked food, which makes it possible to judge the correctness of the primary and thermal processing of products, and the taste of food.

What indicators of the quality of prepared food can be determined by the organoleptic method:

appearance;

consistency;

Appearance is determined by the correct cleaning and cutting of vegetables in the first courses, by the absence of grain impurities in cereal side dishes, by the same and correct cutting of meat and fish portions.

The consistency of dishes is an indicator of compliance with or violation of the norms for laying products provided for by the layout, waste during the processing of products, the duration of their cooking and the degree of readiness. It is determined by straining it through a colander and weighing the thick part, which should be from 40 to 50% of the total mass of the dish.

The color of the dish largely depends on the observance of the culinary rules during its preparation (obligatory sautéing of carrots, onions, tomato paste, beet stewing with vinegar, etc.).

Taste and smell should be specific and characteristic for a given set of products and methods of their culinary processing.

When organoleptically assessing a dish, it is necessary to be guided by the indicators of Table 5 of the Guidelines for the organization of nutrition of personnel of military units and institutions of the Armed Forces Russian Federation

Evaluation of the quality of prepared dishes

Under what conditions are cooked dishes evaluated as "excellent", "good" and "satisfactory" and "unsatisfactory":

"excellent" - dishes prepared in strict accordance with the layout of products, in full compliance with culinary rules and sanitary and hygienic requirements, i.e. having no deviations in organoleptic parameters;

"good" - a dish that has one deviation in one of the organoleptic indicators (wrong form of cutting potatoes and vegetables or the presence of grain impurities in porridge, etc.);

"satisfactory" - a dish that has deviations in several organoleptic indicators ( appearance, consistency, etc.), but not preventing their issuance to those who eat.

If the prepared food is rated “unsatisfactory”, then this is immediately reported to the commander of the military unit and a commission is appointed to re-check its quality and make a decision. Prepared food is sent for laboratory research only if it is suspected of poisoning and other diseases associated with its use.

Products that do not require cooking (sugar, cow's butter) are not subject to testing. It is also not allowed to give out full portions of breakfast, lunch, dinner for testing, if the persons making food testing do not eat in this canteen.

b) Control over the completeness of bringing food to those who eat.

The determination of the actual mass of food is carried out by the master of cooking technology (instructor-cook, senior shift cook) under the control of the dining room attendant.

How is the actual mass of a cold appetizer, first course, third sweet course, sauce, side dish for the second course, meat and fish portions determined:

One serving of cold appetizers is determined by weighing the total amount of prepared cold appetizers, followed by dividing the resulting total mass by the number of people eating.

First courses, sweet third courses, sauces are determined using a cauldron, followed by dividing the total mass of cooked food by the number of people eating.

Meat portions are determined by weighing the total mass of cooked and cooled meat without bones, followed by dividing it by the number of people eating. The deviation of the actual mass of the meat portion from the theoretical (calculated) should not exceed 1-2 g.

The determination of the mass of semi-finished fish and cutlets per one feeder is carried out before heat treatment by weighing the total mass of fish, after it primary processing and minced meat, followed by division by the number of people eating. The actual weight of fish portions and cutlets is determined by weighing 10 portions and then dividing by the number of weighed portions. The deviation of the actual mass from the theoretical (calculated) should not exceed 1-2 g.

The actual mass of the garnish per person eating is determined using a cauldron. The indication of the boiler (in liters, to determine the total mass of the side dish in kg) is multiplied by the specific gravity (for crumbly cereals - 1.02, for viscous cereals - 1.03). The result is divided by the number of eaters.

How to check the actual yield of meat and fish portions given to the table:

To check the actual yield, 10 servings of meat, fish, cutlets are weighed separately. The total mass is divided by the number of weighed servings. Permissible deviation of the mass of one portion, obtained as a result of the check, from the previously established one + 3%.

To determine the actual output of ready-made portions and dishes in the dining room of the dining room, a “Control Corner” is equipped, which includes a special stand (in the wall) with dial scales, on the platform of which the inscription “Control scales” is made with red paint, a set of weights and control utensils.

Control Corner Documentation:

"Estimated indicators" (Order of the Deputy Minister of Defense - Head of Logistics of the Armed Forces of the Russian Federation);

"Food ration norm";

"Norms for the output of meat and fish portions, first courses and cereals, cold appetizers";

"The rate of issuance of bread, cow's butter, sugar";

"The duties of food control officials and the procedure for assessing the quality of food";

control schedule officials;

poster "Control of troop nutrition".

Control over military nutrition can be divided into:

a) daily control over the nutrition of military personnel in the dining room of a military unit;
b) periodic control over the meals of military personnel in the dining room of a military unit.

Daily control over the nutrition of military personnel in a military unit

According to the Charter of the Internal Service of the Armed Forces of the Russian Federation and the Regulations on the military (ship) economy (Order of the Ministry of Defense of 1977 No. 105), daily monitoring of the state of nutrition of the personnel of the military unit is carried out by:

canteen attendant;

master in cooking technology (instructor-cook, senior shift cook);

the head of the dining room;

head of the medical service (paramedic on duty);

head of the food service;

duty officer;

commander of a military unit or one of his deputies.

The dining room attendant constantly monitors the correct receipt of products in the dining room, the completeness of their use for cooking, the correctness and uniformity of the distribution of prepared food. Performing control functions, the dining room attendant is present when the products are received by the instructor-cook, master in cooking technology (shift chef). At the same time, he checks the compliance of the number of products issued on the invoice with the data on the layout of the products and the number of people eating. During the cooking process, it is present when cooks weigh semi-finished products (peeled potatoes and vegetables, processed meat and fish, etc.) and put them into the boiler, as well as when determining the actual yield of ready meals, meat and fish portions. The dining room attendant controls the correctness of the entries in the Book of Accounting for Quality Control of Cooking, which are made by the master in cooking technology and the instructor-cook or shift supervisor.

Who is responsible for the dining room attendant? The dining room attendant reports to the duty officer, his assistant and the deputy commander of the rear unit, as well as the head of the food service of the military unit.

The master in cooking technology (instructor-cook, senior shift cook) receives food from the warehouse of the military unit in the presence of the dining room attendant. At the same time, it controls the quality of products, their weight, and also monitors the timely and high-quality cooking by the shift cooks, the uniform distribution of food to personnel, the completeness of bringing food to the food products laid down according to the standards, the constant compliance by cooks with sanitary and hygienic requirements and culinary rules for processing products, preparing and distributing food, etc. Takes part in compiling the layout of products.

In what form is vinegar received in the dining room? Before issuing to the dining room at the food warehouse, vinegar essence (80%) is diluted with water in a ratio of 1: 20. It is strictly FORBIDDEN to issue vinegar essence in undiluted form.

Who keeps the keys to the dry pantry? The keys to the pantry of dry products are kept by the master of cooking technology (cook instructor, shift chief cook), as he received the products and, therefore, is responsible for their safety.

The head of the dining room takes part in compiling the layout of products. Carries out control over timely and high-quality food preparation, over the safety and completeness of bringing to the food products, over compliance with sanitary and hygienic requirements when cooking and washing dishes, over the proper operation of the technological and refrigeration equipment dining room.

How is the economy of bread organized in the canteen? In order to economically consume bread, it is cut into thin slices weighing 40-60 g and served at the table within the norms of rations and in quantities really needed for those who eat.

Part of the bread in sliced form is displayed on trays on a separate table installed in the hall near the room for cutting bread. This bread is used by those who eat when needed.

The head of the medical service (paramedic on duty) monitors the good quality of cooked food and the sanitary condition of the dining room, compliance by cooks and daily duty personnel with sanitary and hygienic requirements. Before the start of the distribution of food, the head of the medical service (paramedic on duty), together with the duty officer, checks the quality of the prepared food, testing the dishes from each digester directly in the hot shop, as well as the sanitary condition of the dining room, tableware and kitchen utensils and inventory.

A food sample is taken from each kettle. Before testing the first dish, the contents of the cauldron are mixed, a small amount of soup is taken from its middle with a scoop and poured into a plate, from which the first dish is tested using a clean tablespoon. After tasting the first dish from each pot, the plate and spoon are washed with hot water. When trying the second dish, put a small amount of garnish and sauce on the plate.

To test meat (fish) portions, the cook cuts off a small piece from the finished portion and gives it to the head of the medical service (paramedic on duty).

The quality of the cold appetizer is checked in the cold shop as well as the side dishes of the second courses.

Products that do not require cooking (sugar, cow's butter) are not subject to testing, and the completeness and uniformity of their distribution is checked by weighing.

The data of daily control over the nutrition of military personnel are entered into the Book of Accounting for Control over the Quality of Cooking f. 53, which is designed to take into account the control over the quality of food preparation, the fullness of portions, the sanitary condition of the dining room and the accounting of saved products.

The book is kept in the canteen of a military unit, institution.

Column 1 indicates the date.

Column 2 of the book is filled in by the instructor-cook (senior chef) based on the layout of the products.

Columns 3-6 are filled in by the chef instructor (shift leader) in the presence of the dining room attendant after determining the amount of waste

(in percent) and bookmarks of products in the boiler. The mass of pledged products is shown in its pure form, i.e. peeled potatoes, gutted fish, peeled and soaked, sorted cereals and pasta. The mass of meat is shown as a fraction: in the numerator - the mass of meat, in the denominator - the mass of bones. Columns 7 and 8 are filled in by the same persons. For the first dishes in column 7, the mass of the portion without meat and fish is recorded, for the second dishes - the total mass of the portion with sauce, garnish, meat and fish. Column 8 records the actual weight of meat and fish portions.

Column 9 indicates the names of the cooks involved in the preparation of dishes.

Column 10 records: food quality assessment - “Good” or “Poor quality”; assessment of the sanitary condition - "Good", "Satisfactory" or "Unsatisfactory".

In column 11, an entry is made - “I allow the issuance of food” or “I do not allow the issuance of food”.

In column 12, an assessment of the taste of food is recorded - “Excellent”, “Good”, “Satisfactory” or “Unsatisfactory”; weight of portions - “Portions are full-weight” or “Portions are not full-weight”. If incomplete portions are found, the number of products missing in them is indicated.

Accounting for the products saved in the canteen (bread, salt and spices) is carried out in the following order: at the end of each day, the head of the canteen or the instructor-cook, together with the canteen on duty, weigh the remnants of the saved products and the results are recorded in the book of accounting for quality control of cooking; entries made in the book are confirmed by the signatures of officials; in the future - in accordance with the requirements of the Regulations on the food supply of the Armed Forces of the Russian Federation in peacetime.

What are the sanitary and hygienic requirements for production equipment? Production equipment (cutting boards, oars, etc.) after use is thoroughly washed and at least once a week is disinfected by boiling for an hour from the moment of boiling.

Cutting boards and knives should be marked according to their use.

The duty officer, together with the head of the medical service (paramedic on duty), checks the quality of the prepared food and the sanitary condition of the canteen and gives permission to give out food to the personnel, about which a corresponding entry is made in the Book of Accounting for Quality Control of Cooking (f. 53).

At the same time, it is based on the conclusion of a doctor (paramedic) about the good quality of food and the sanitary condition of the dining room. The main indicator of the good quality of food is its suitability for consumption by personnel.

How does the duty officer eat? Persons of the daily outfit (on duty at the military unit, park, head of the guard, etc.) from among the officers, ensigns, midshipmen and military personnel contract service who have already received a food ration for the current month or, in return for its monetary compensation, are provided with food for a fee.

The commander of the military unit or one of his deputies tastes the food directly in the dining room at one of the tables together with the personnel during the meal. They evaluate the quality of preparation of each dish (excellent, good, satisfactory) and check the fullness of the portions. The results are recorded in the Book of Accounting for Quality Control of Cooking (f.53).

After checking the organization of catering for the personnel, the commander of the military unit called the head of the food service and demanded to explain why there is no daily mustard on the tables of those who eat?

Since, according to the norm No. 1 of the combined-arms ration of mustard powder, 0.3 g per person is required per day, it is not possible to give mustard to the tables daily. It is issued 2-3 times a week on certain days, agreed with the commander of the military unit and his deputy for logistics.

The head of the food service exercises control over the timely and high-quality preparation and completeness of bringing to the food products laid down according to the norms, over the fulfillment of sanitary and hygienic requirements by the employees of the canteen and persons of the daily outfit, over the good condition and proper operation of the technological and refrigeration equipment of the dining room, tableware and kitchen utensils and inventory. Together with the head of the medical service, the head of the dining room, and the instructor-cook, he draws up the layout of the products, at least once a month conducts a test cooking of food. Daily checks the correctness of the Book of Records for the control of the quality of food preparation.

When checking the correctness of maintaining the Book of Accounting for Quality Control of Cooking (Form 53), the head of the food service discovered that the commander of the military unit forgot to record the taste of food and the results of controlling the weight of portions. What should the head of the food service do?

Remind the commander of the military unit of the need to keep these records and submit the Book f.53.

Periodic control over the nutrition of military personnel in a military unit Periodic control over the nutrition of military personnel in a military unit is carried out by:

Internal inspection commission of the food service unit during the inspection period economic activity service and during the documentary audit.

The higher command and the supporting body during the period of verification of the military unit.

Thus, the officials responsible for the nutrition of the personnel of the military unit are obliged to systematically monitor the organization of food and bring the prescribed norms of food rations to each soldier. Monitoring is divided into daily and periodic.

In addition, control over the organization of food is carried out by the head of the food service during the period of control and demonstrative cooking of food, which he is obliged to conduct at least 1 time per month. The procedure for conducting control-demonstrative cooking of food and its documentation will be studied in the second educational question.

1. Approve and put into effect the Guidelines for the food supply of military personnel of the Armed Forces of the Russian Federation and certain other categories of persons, as well as the provision of feed (products) and bedding materials for regular animals of military units in peacetime (to this order).

Clause 1 of the Appendix to the Order of the Minister of Defense of the Russian Federation of August 27, 2008 N 454 "On Amendments to the Orders of the Minister of Defense of the Russian Federation" (registered with the Ministry of Justice of the Russian Federation on October 6, 2008, registration N 12401).

Management
on food supply to the military personnel of the Armed Forces of the Russian Federation and some other categories of persons, as well as the provision of feed (products) and bedding materials for regular animals of military units in peacetime

The order of food supply for military personnel of the Armed Forces of the Russian Federation and some other categories of persons (hereinafter referred to as military personnel) specified in the food supply standards: N 1 (combined arms ration), N 2 (flight ration), N 3 (sea ration), N 4 ( underwater ration), N 5 (medical ration), approved by Decree of the Government of the Russian Federation of December 29, 2007 N 946 "On the food supply of military personnel and some other categories of persons, as well as on the provision of feed (products) of regular animals of military units and organizations in peacetime" (Sobraniye zakonodatelstva Rossiyskoy Federatsii, 2008, N 2, art. 80, N 50, art. 5959; 2009, N 34, art. 4202) (hereinafter referred to as the resolution), in the norm for citizens studying in the Suvorov military , Nakhimov naval, military music schools and cadet (naval cadet) corps (hereinafter referred to as - (cadet ration), in food rations, survival rations, emergency rations, onboard aikakh, emergency stock kits, temporary norms of food rations established by this Guide (hereinafter referred to as food supply norms), the procedure for organizing their meals in stationary conditions, including with the involvement of enterprises Catering, and in the field;

List of categories of citizens and organizations entitled to provide food, equipment, general household products and property of the food service for a fee from the volume of purchases made by the Ministry of Defense (to this Guide);

Food rations (to this Guide), survival rations (to this Guide), emergency rations (to this Guide), airborne rations (to this Guide), emergency supply kits (to this Guide) for military personnel;

The norms for replacing some products with others when organizing the food supply for military personnel, as well as the norms for replacing some feeds (products) with others when providing full-time animals (to this Guide);

II. The order of food supply for military personnel, the procedure for organizing their meals in stationary conditions, including with the involvement of public catering enterprises, and in the field

2. Food supply for military personnel is a set of measures carried out by officials of military units for planning and organizing the provision of military units with food, for planning and organizing meals for military personnel.

3. Food supply of military personnel is carried out on the basis of plans for the provision of troops (forces) with food, which are drawn up:

the food service of the operational-strategic command, the fleet - for the associations, formations and complex bases of logistics attached to allowances;

Commanders of military units exercise control over the timely and complete selection of food volumes assigned to provide military units.

5. Servicemen are credited for food supply by order of the commander of the military unit. The basis for their enrollment in food security are:

Certificate of a serviceman and an order, or a travel certificate, or a vacation ticket, or a referral (voucher) for treatment, inpatient examination, examination in a military medical institution;

When a serviceman arrives at a military unit without a serviceman's certificate, he is credited for food supply by order of the commander of the military unit on the basis of his report, which indicates the reasons for the lack of a serviceman's certificate and for what date the serviceman is provided with food, food rations or food and travel money. In the case of urgent admission for treatment in a military medical institution, a serviceman is credited for food support on the basis of an order from the head of a military medical institution. At the same time, from the military unit from which the serviceman departed, his certificate (certified copy of the certificate coupon) is requested.

6. Servicemen whose food supply is not carried out constantly, but within the time limits (periods) determined by the food supply standards, are credited for food supply by order of the commander of the military unit on the basis of the report of the serviceman, senior military team, unit commander.

For servicemen who arrived from another military unit, whose food supply is carried out from the day of arrival within the time limits (periods) specified by the food supply standards, the basis for enrollment in food supply, in addition to a report, is an order, or a travel certificate, or a referral (voucher) for treatment, inpatient examination, examination in a military medical institution and an extract from the order of the commander of the military unit in which the soldier is doing military service, or a vacation ticket.

7. The flight personnel of the crews of aircraft and helicopters and the engineering and technical staff of aviation involved in escorting these aircraft and helicopters, for meals in canteens at military airfields along the route of the flight, as well as civilian personnel for receiving medical and preventive and special meals, are issued according to distribution lists food coupons (hereinafter referred to as coupons), which are produced centrally.

1. Approve and put into effect the Guidelines for the food supply of military personnel of the Armed Forces of the Russian Federation and some other categories of persons, as well as the provision of feed (products) and bedding materials for regular animals of military units in peacetime (Appendix N 1 to this order).

2. Recognize as invalid:

Orders of the Minister of Defense of the Russian Federation in accordance with Appendix No. 2 to this order;

Minister of Defense of the Russian Federation
A. Serdyukov

Appendix No. 1
to the Order

Guidance on the food supply of military personnel of the Armed Forces of the Russian Federation and some other categories of persons, as well as the provision of feed (products) and bedding materials for regular animals of military units in peacetime

I. General provisions

1. These Guidelines state:

The order of food supply for military personnel of the Armed Forces of the Russian Federation 1 and some other categories of persons (hereinafter referred to as military personnel) specified in the food supply standards: N 1 (combined arms ration), N 2 (flight ration), N 3 (sea ration), N 4 (underwater ration), N 5 (medical ration), approved by Decree of the Government of the Russian Federation of December 29, 2007 N 946 "On the food supply of military personnel and some other categories of persons, as well as on the provision of feed (products) for regular animals of military units and organizations in peacetime" (Sobraniye zakonodatelstva Rossiyskoy Federatsii, 2008, N 2, art. 80, N 50, art. 5959; 2009, N 34, art. 4202) (hereinafter referred to as the resolution), as a rule for citizens studying in Suvorov military, Nakhimov naval, military music schools and cadet (naval cadet) corps 2 (hereinafter referred to as norm N 6 (cadet rations), in food rations, survival rations, emergency rations ah, on-board rations, emergency supply kits, temporary norms of food rations established by this Guide (hereinafter referred to as food supply norms), the procedure for organizing their meals in stationary conditions, including with the involvement of public catering enterprises, and in the field;

The procedure for providing feed (products) and bedding materials for regular animals;

The procedure for providing military units with equipment, general-purpose products and property of the food service;

Norms for providing bedding materials for regular animals, as well as norms for replacing some bedding materials with others (Appendix No. 1 to this Guide);

Food rations (Appendix N 3 to this Guide), survival rations (Appendix N 4 to this Guide), emergency rations (Appendix N 5 to this Guide), on-board rations (Appendix N 6 to this Guide), emergency supply kits (Appendix N 7 to this Guide) to provide military personnel;

Standards for providing feed (products) for regular animals (Appendix N 8 to this Guide);

The norms for replacing some products with others when organizing the food supply for military personnel, as well as the norms for replacing some feed (products) with others when providing full-time animals (Appendix N 9 to this Guide);
temporary norms of food rations for military personnel performing special and other tasks or in special climatic conditions (Appendix No. 10 to this Guide);

Norm N 6 (cadet ration) (Appendix N 11 to this Guide).

II. The order of food supply for military personnel, the procedure for organizing their meals in stationary conditions, including with the involvement of public catering enterprises, and in the field

Planning and organization of food supply for military personnel

3. Food supply of military personnel is carried out on the basis of plans for the provision of troops (forces) with food, which are drawn up:

Commanders of military units exercise control over the timely and complete selection of food volumes assigned to provide military units.

4. The methodology and terms for drawing up plans for providing troops (forces) with food are established by the department (food).

The procedure for enrolling military personnel for food security (withdrawal from food security)

5. Servicemen are credited for food supply by order of the commander of the military unit. The basis for their enrollment in food security are:

Certificate of a serviceman and an order, or a travel certificate, or a vacation ticket, or a referral (voucher) for treatment, inpatient examination, examination in a military medical institution;

Report of a serviceman, senior military team, unit commander.

When a serviceman arrives at a military unit without a serviceman's certificate, he is credited for food supply by order of the commander of the military unit on the basis of his report, which indicates the reasons for the lack of a serviceman's certificate and for what date the serviceman is provided with food, food rations or food and travel money 3. In the case of urgent admission for treatment in a military medical institution, a serviceman is credited for food support on the basis of an order from the head of a military medical institution. At the same time, from the military unit from which the serviceman departed, his certificate (certified copy of the certificate coupon) is requested.

Upon receipt of coupons, the flight personnel of the crews of aircraft and helicopters and the engineering and technical staff of aviation involved in escorting these aircraft and helicopters are removed from the food supply with the issuance of military certificates. When issuing a voucher, its front side shall indicate the code name of the military unit, the surname and initials of the person to whom the voucher is issued, its validity period, the signature of the official who issued the voucher, certified by a seal of the established form.

Food coupons are provided for separate meals.

When dispensing ready-made food, the head of the dining room (instructor-cook) makes the inscription "Breakfast (lunch, dinner) issued" on the front side of the coupon, indicating the date and time. Used coupons are subject to delivery to the food service of the military unit.

8. Food supply civilian personnel, included in the regular crews of surface ships and support vessels (contained by the state on these ships and vessels), is carried out at the place of performance of their labor duties (stay on a ship or vessel) or in the canteen of the coastal base on the basis of applications for food security and an order commander of a military unit.

On days not related to the performance of their labor duties (additional rest days, weekends and holidays), civilian personnel included in the regular crews of surface ships and support vessels located in basing points, who do not live on the ship (vessel), are provided with food instead of food.

Civilian personnel included in the regular crews of supply vessels, which, according to the technical design, do not provide for a galley and cooking equipment, by decision of the commander of the formation, are attached for food supply to the nearest ships that have cooking and catering facilities, or to the shore base.

9. Servicemen are removed from the food supply on the basis of the order of the commander of the military unit to leave with the issuance of serviceman's certificates to them.

Military personnel whose food supply is not carried out constantly, but within the time limits (periods) determined by the food supply standards, are removed from food supply on the basis of an order from the commander of the military unit. Servicemen's certificates are not issued to them, as well as to servicemen transferred to the reserve.

Withdrawal from food security is carried out:

Servicemen excluded from the lists of personnel of a military unit - from the date of exclusion;

Cadets of military educational institutions vocational education- from the date of exclusion from the lists of personnel of military educational institutions of vocational education;

Servicemen leaving the military unit on a business trip (vacation) - from the day of departure;

Servicemen who arbitrarily left the military unit - from the day the fact of leaving the military unit was established.

10. If a military unit is attached to food security to another military unit, then extracts from the order of the commander of the military unit attached to food security, on the arrival (departure) and enrollment in food security (withdrawal from food security) military personnel are submitted to the military unit.

The order of catering for military personnel in stationary conditions

11. To provide food for military personnel, the staff of military units provides canteens, which, according to the technological process of cooking, are divided into full-cycle canteens, canteen factories, pre-cooking, distributing.

In the absence of an officer canteen in the military unit, officers are fed in separately equipped rooms (dining rooms) of the soldier's (sailor's) canteen.

Meals for regular crews of ships and support vessels are organized through galleys, wardrooms of ships and support vessels, canteens of floating and coastal bases.

12. The regular number of cooks in military units is established based on the norms of labor legislation.

When catering for military personnel, a decrease in staffing is not allowed. positions cook composition less than 70%.

When catering for military personnel of a military unit through public catering establishments, from 70 to 100% of the positions of the cook staff in peacetime are vacant.

To work in the dining room, all cooks who are on the staff of the military unit are involved, with the exception of cooks who cook food for units operating separately from the location of the military unit.

When organizing meals for servicemen of one military unit through the canteen of another military unit, cooks and the head of the canteen attached to the food supply of the military unit are involved in work in the canteen, in which meals are organized for military personnel.

13. In the dining room of a military unit, food processing, food preparation and distribution are carried out in compliance with the requirements sanitary regulations and norms.

Cooks and bakers with special education who have passed preliminary and periodic medical examinations at admission, professional hygiene training and certification, having a personal medical book in which the results are entered medical research, information about the transferred infectious diseases, marks on the passage of hygienic training and certification. They are provided with special clothing according to established standards.

Persons constantly working at food service facilities (heads of canteens and warehouses, storekeepers, specialists in the repair of refrigeration and technological equipment, freight forwarders, drivers of special vehicles designed to deliver perishable food and bread) are also provided with overalls in accordance with established standards and are allowed to work only after passing a preliminary medical examination, professional hygienic training and certification 4 .

Persons appointed to the daily outfit for work in the dining room of a military unit, before taking up duty (watch in the galley) are subjected to a medical examination by the doctor on duty (paramedic). Persons who have not passed medical checkup.

14. The daily outfit in the dining room of a military unit for performing auxiliary work is assigned at the rate of: up to 100 people eating in the dining room - 3-4 people, for every subsequent 75 people - an additional 2 people are allocated.

Suvorov, Nakhimov, cadets, pupils of military units, musicians of full-time military orchestras, military personnel undergoing military service under the contract are not assigned to the daily outfit in the canteen.

Persons on daily duty assigned to the dining room to process meat and fish, prepare and serve food, portion cow butter, cheese, pour compote (jelly), cow milk, fruit and berry juice, peel and cut boiled potatoes and vegetables, as well as for cleaning of cooking boilers (with the exception of stove-top boilers) is not involved.

The list of persons admitted to serve as dining room attendants for the current month is approved by the commander of the military unit. Heads of canteens and food warehouses, cooks of a military unit are not appointed to the daily outfit.

When joining the outfit, the dining room attendant accepts, according to the inventory for safekeeping, the property located in the dining room. In the event of a shortage or damage to property, an official investigation is held, as a result of which the perpetrators are brought to justice. liability in accordance with applicable law.

15. Responsibility for the organization and state of nutrition of servicemen in stationary conditions is borne by the commanders of military units.

The commander of the military unit provides at the food service facilities:

Compliance with the requirements of sanitary and veterinary legislation, as well as resolutions, instructions, veterinary and sanitary conclusions of officials exercising state sanitary and epidemiological and veterinary and sanitary supervision;

Carrying out by the medical service of the military unit of objective methods of control;

Implementation production control observance of sanitary rules, carrying out sanitary and anti-epidemic (preventive) measures during the receipt, transportation, storage and distribution of food, preparation and distribution of prepared food (including through laboratory research and testing) in accordance with the developed programs 5 .

16. The head of the canteen of the military unit organizes:

Timely and high-quality cooking, safety and completeness of bringing to the military personnel the products laid down in accordance with the norms of food rations;

Proper operation and safety of technological and refrigeration equipment, tableware and kitchen utensils and inventory;

Special training and work of cooks and persons of the daily order for the dining room, approves the schedule of their work;

Compliance with the requirements of sanitary rules and regulations when processing products, preparing, distributing and storing food, washing dishes;

Implementation of production control measures (within its competence).

Canteen manager:

Distributes, together with the dining room attendant, the duties between the persons of the daily order for the dining room;

Conducts instructing cooks and persons of the daily order in the dining room on compliance with safety requirements when performing work;

Immediately reports to the subordination and duty officer of the military unit about all the shortcomings in the work of the daily duty at the canteen, communications malfunctions, about the inconsistency of the food received from the warehouse, the unsatisfactory sanitary condition of the canteen and violations that do not allow to ensure full compliance with the requirements of sanitary rules and norms;

Checks the availability of personal medical books for each cook, monitors the timely passage by cooks of preliminary and periodic medical examinations upon admission to work, keeps a log of their examination;

Annually organizes professional hygienic training and certification of cooks 6 ;

Provides cooks and persons of the daily outfit for the dining room with special clothes;

Takes part in the preparation of product layouts and the conduct of control and demonstrative cooking of food;

Controls the receipt by the instructor-cook, the senior cook of products from the food warehouse to the canteen in terms of quantity and quality, as well as the completeness of their laying in the boiler in accordance with the layout of the products, the correctness of their culinary processing and the output of ready meals;

Keeps records of equipment, tableware and kitchen utensils (including the book of registration of the battle of dishes), inventory and other property, monitors their condition and safety;

Keeps records of saved products in the canteen, organizes the collection and proper use of food waste.

17. In order to prevent food poisoning and acute intestinal infections, officials of the food service of the military unit:

Strictly comply with the sanitary and epidemiological requirements for the delivery, reception, storage and issuance food products in the dining room, culinary processing of products, preparation, storage and distribution of prepared food to military personnel, maintenance and operation of food service facilities of a military unit;
strictly observe the rules of personal hygiene.

Head of the food service of the military unit:

Ensures the fulfillment of the sanitary and epidemiological requirements for the nutrition of military personnel at food service facilities;

Participates in the development, together with the head of the medical service of the military unit, of the main measures for the prevention of food poisoning and acute intestinal infections and organizes the implementation of activities assigned to the food service of the military unit;

Conducts classes with junior specialists of the food service on the implementation of sanitary and epidemiological requirements and compliance with the rules of personal hygiene.

In the course of implementing measures to eliminate the focus of food poisoning and acute intestinal infections, the head of the food service, together with the head of the medical service of the military unit:

Develops a plan of basic measures to eliminate the focus of food poisoning and acute intestinal infections and organizes its implementation;

Immediately reports to the head of the food service of the operational-strategic command, fleet on the identification of patients, as well as on measures taken to prevent the spread of diseases.

18. The dining room of a military unit must have the necessary production, auxiliary, household and technical premises, dining rooms, utilities, equipment and property that provide technological process food preparation and its reception by military personnel, compliance with the requirements of sanitary rules and regulations.

The presence of premises for canteens of military units (galleys, wardrooms of ships and ships), bakeries and bakeries, their areas, layout and equipment are determined by departmental building codes agreed with the department (food). The technological part of the projects for the construction and reconstruction of canteens (galleys) is coordinated with the department (food), and major repairs projects - with the food service of the operational-strategic commands, fleets.

19. In large garrisons (base military camps), a factory-canteen and pre-cooking canteens are being designed.

Factory-canteen is designed for:

Cooking and catering for military personnel;

Centralized preparation of meat and fish dishes (semi-finished products), vegetable semi-finished products, confectionery for the military personnel of the garrison (base military camp). Centralized preparation of semi-finished products and dishes, confectionery products at the factory-canteen is carried out according to technological instructions, according to regulatory and technical documentation in the presence of a sanitary and epidemiological conclusion issued by the centers of state sanitary and epidemiological surveillance;

Transfer of prepared food (semi-finished products) to pre-cooking canteens of military units (with a guaranteed shelf life in thermoses of no more than 3 hours, including transportation time) 7 .

In the dining halls of factory canteens, food distribution lines are installed at the rate of 1 line for 300 - 750 eaters.

The canteen factory should have workshops for the production of meat, fish, vegetable semi-finished products and confectionery. A food warehouse, a vegetable store can be located under the canteen factory at the rate of storing 2-4-monthly needs of potatoes and vegetables.

Pre-cooking canteens are designed for preparing first and third courses, bringing semi-finished products to readiness and organizing meals for military personnel. It is enough to have a hot shop equipped with boilers for cooking first and third courses, as well as rooms for:

Mixing and storage of cold snacks;
food storage;
washing, drying and storage of tableware and kitchen utensils;
food waste.

20. In dormitory buildings, administrative and educational buildings, in the presence of a sanitary and epidemiological certificate issued by the centers of state sanitary and epidemiological surveillance, canteens for up to 100 seats (up to 300 eaters) with a minimum number of production and auxiliary premises (main workshop, premises for primary processing of vegetables, washing department), cooking in which is carried out using semi-finished products of a high degree of readiness.

The main workshop includes 10 technological sections separated by partitions, including for:

Primary processing of meat and fish with the production of semi-finished products from them;
processing of boiled (fried) meat;
chicken egg processing;
cutting raw vegetables;
preparation of cold snacks;
preparation of dough products;
bread storage;
storage of butter and cheese;
pouring third courses and cooling sweet dishes;
cooking diet food.

The equipment in the main workshop is located near the wall along the perimeter of the room. In the middle of the workshop, a section of thermal equipment is located in an island manner.

For military units with up to 3,000 people eating, canteens are being designed that provide for a full technological cycle of cooking.

21. The calculation of the required number of cooking boilers is made on the basis of the following standards for 1 person eating for:

First course - 0.65 l;
second course (including 20-30% of boilers with a mixing device) - 0.45 l; third course - 0.3 l; boiling water - 0.5 l; reserve - 0.2 l.

22. For catering on ships and supply vessels, the following are provided:

On ships, support vessels of I 8 and II groups - a dining room, a wardroom;

On supply ships of the III group - duty room.

On group I support vessels with a crew of up to 5 people, a galley with a dining table can be used for meals.

On supply vessels of the II group with a crew of up to 6 people, instead of a dining room, a wardroom may be provided with a duty room.

23. Each piece of equipment in the dining room (in the galley) is assigned to specific officials who must comply with the rules for the operation, maintenance of equipment and safety precautions when working on it, monitor the timely conduct of current repairs and comply with sanitary rules and requirements for its maintenance.

24. Food in the canteens of military units is prepared according to the layout of the products. When planning meals, food ration products are distributed by meals in accordance with the typical distribution by product groups, assortment and quality requirements for the food supplied.

Technological operations for the preparation of dishes according to different norms of food rations can be combined without changing the norms for laying products and the output of ready-made dishes provided for by the layout of products.

According to the norm of food supply No. 1 (combined-arms ration), approved by the decree, hot food is prepared and issued 3 times a day (for breakfast, lunch and dinner). For military personnel who receive additional food during catering, four meals a day can be organized.

According to the norms of food supply No. 2 - 5 (flight, sea, underwater, medical rations), approved by the resolution, hot food is prepared and issued at least 4 times a day. On days not related to the performance of military service duties - flights, swimming (weekends, holidays), the number of meals can be reduced to 3 times a day.

The hours and sequence of food intake by military personnel are determined by the commander of the military unit.

25. On the days of flights, the flight crew takes food 1.5 - 2 hours before the start of flights. The second breakfast is given in the break between flights or after their completion.

If necessary, on the days of flights, meals for the flight crew and aviation engineering staff can be organized directly at the aerodrome. For this purpose, prepared food is taken out in thermoses, and special rooms (places) for heating and eating are equipped at airfields.

26. Nutrition planning for the regular crews of surface ships, support vessels and submarines for the period of the voyage (autonomous navigation) is carried out, respectively, according to food supply standards No. food and medical services of the formation (association) of surface (underwater) ships with the participation of the senior assistant commander of the ship, the head of the medical service and the instructor-cook (senior cook), taking into account the available range of products and tasks performed on the campaign.

Based on the typical layout of products for issuing products to the galley and monitoring the quality of food preparation during the cruise (autonomous navigation) of a surface (underwater) ship that does not manage its own economy, a layout-invoice is issued daily.

27. List of categories of divers who are provided with food according to the food supply norm No. 3 (sea ration) approved by the resolution, as well as a list of lighthouses, radio beacons, groups of aids to navigation equipment, radio navigation and hydrometeorological stations (posts), control and measuring stations and other coastal objects of navigation equipment of the Navy, located in areas and localities where there are no public catering establishments and commercial network, whose civilian personnel are provided with food rations according to the norm of food supply No. 1 (combined-arms rations), approved by the resolution, is established by the Commander-in-Chief of the Navy.

28. The layout of products according to the norm of food supply No. 5 (medical rations), approved by the decree, as well as for dietary nutrition, is compiled by the head of the medical service of the military unit with the participation of the head of the food service (assistant commander of the ship) and the instructor-cook (instructor-cook, senior cook , senior cook).

When organizing dietary nutrition in a military unit, food is prepared according to a separate layout from products laid down in accordance with food supply standards, with their partial replacement:

Bread from a mixture of rye flour and wheat flour of the 1st grade - for bread from wheat flour of the 1st grade;
mustard powder - for vegetable oil;
tomato paste - for carrots;
pickled cucumbers and tomatoes, onions - for beets and carrots;
fruit and berry juices - for dried fruits.

The issuance of bay leaf, vinegar, pepper is excluded, and the issuance of salt for cooking is carried out based on the minimum requirement.

Admission to dietary nutrition is made by order of the commander of the military unit on the basis of the conclusion of the military medical commission (head of the medical service of the military unit) for the period necessary for the treatment of the digestive organs of military personnel.

Food for military personnel with a body weight deficiency (malnutrition or reduced nutrition) is prepared according to a separate layout of products at the rate of food rations they are entitled to, taking into account additional products. For the preparation and distribution of food to military personnel in need of medical (dietary nutrition) nutrition, as well as those with a height of 190 cm and above, a separate cook is assigned. Separate tables are allocated for them to eat.

Provision of food for military personnel of other troops, military formations and bodies undergoing treatment (examination, examination) in medical military units (subdivisions) and institutions of the Ministry of Defense is organized at the expense of the federal budget, followed by centralized mutual settlements with federal executive bodies in which The law provides for military and law enforcement service.

29. According to the norm of food provision No. 6 (cadet ration), five or six meals a day are organized during the day so that the intervals between meals do not exceed 3.5 - 4 hours.

The distribution of caloric content by meals is set:

For breakfast - 25%, lunch - 30%, afternoon tea - 15%, first dinner - 25%, second dinner - 5%.

With six meals a second breakfast is included.

Cold snacks - 100 - 150 g;
first courses - 250 - 300 g;
meat (fish) dishes with sauce - 100 - 120 g;
side dishes - 180 - 230 g;
drinks - 150 - 200 g.

The issuance of products for an afternoon snack and a second dinner can be carried out in educational (sleeping) buildings.

30. Changes to the approved product layout are made with the permission of the commander of the military unit and are certified by his signature.

The layout of products is compiled on Friday of the current week for the next week separately for each food ration in 3 copies (when catering with the involvement of public catering enterprises - in 4 copies).

When compiling the layout of products, features are taken into account educational process military unit, the staffing of the dining room with cooks and their qualifications, the established diet, the availability and range of products, the availability and condition of technological, refrigeration and non-mechanical equipment in the dining room, the wishes of the military personnel.

31. In order to diversify nutrition, comply with the requirements of sanitary norms and rules, refresh food stocks, based on the assortment and availability of food in the food warehouse, the availability and condition industrial premises, equipment, utilities, and taking into account the peculiarities of catering in stationary and field conditions (on ships and support vessels), when catering and issuing food rations on hand, the norms for replacing some products with others are applied.

32. Products from the food warehouse to the canteen of the military unit for cooking are released against signature to the master of cooking technology (cook instructor, cook instructor, senior cook, senior cook) in the presence of the dining room attendant for each meal on demand-invoice, written out in 2 copies on the basis of the layout of products and the data of the book of accounting for the movement of those eating, maintained in the military unit by an official appointed by order of the commander of the military unit. The number of those who eat at meals according to the orders of the commander of the military unit, daily before issuing the demand-waybill, is reported by officials of the headquarters of the military unit and certified in the book of accounting for the movement of those who eat by the signature of the chief of staff of the military unit or his assistant.

The second copy of the invoice requirement remains with the cooking technology master (cook instructor, cook instructor, senior cook, senior cook) for control, the next day it is handed over to the head of the canteen for storage and destroyed after the calendar year.

33. Products requiring long-term cooking (salted, frozen fish, frozen meat) are issued taking into account the time required for their soaking or defrosting.

The release of products from the warehouse to the canteen is carried out in a clean, specially designed for this purpose closed container, which has a label.

34. The laying of products in the boiler is carried out by cooks in the presence of the dining room attendant.

Before the distribution of ready-made food, its quality is checked by officials of the military unit.

The doctor (paramedic or sanitary instructor), together with the officer on duty at the military unit, checks the quality of prepared food in the hot shop of the canteen (places of its issuance), the sanitary condition of the canteen, tableware and kitchen utensils. The doctor (medical assistant or sanitary instructor) records the results of the check in the book for monitoring the quality of food preparation. After the conclusion of a doctor (paramedic or sanitary instructor), the food is tested by the commander of the military unit or, at his direction, by one of his deputies (assistants, heads of services).

Testing food consists in determining its taste, the mass of meat (fish) portions, cold appetizers, first, second and third courses. The results of food testing are recorded in the food preparation quality control record book with ratings for each dish. If a discrepancy is found in the volume, mass of portions and dishes issued to military personnel, relative to the calculated data indicated in the layout of the products, the causes of the discrepancy are identified and measures are taken to bring the prescribed allowances to the military personnel.

At the set time, the officer on duty at the military unit gives permission to give out food to servicemen.

35. Meals for military personnel in canteens can be organized by the following method:

Table setting;
using self-service lines with the issuance of prepared food by chefs;
using self-service lines with elements of a "buffet" with the involvement of chefs only for the issuance of first, second courses and side dishes.

36. The preparation of the dining room for meals is carried out by persons on the daily order for the dining room under the guidance of the head of the dining room and the dining room attendant. The temperature of the prepared food by the time it is taken by the personnel should be: for first courses and tea (coffee) - not lower than +75°С; for second courses - not lower than +65°С; compote, jelly, fruit and berry juice, boiled cow's milk - not higher than +14 °C. Ready first and second courses can be on a food warmer or a warm stove for no more than 2-3 hours from the moment of preparation. cold appetizers, gastronomic products, drinks should be displayed in portioned form in a refrigerated display case and sold within 1 hour 9 .

Bread is cut and given out in thin slices weighing 25 - 50 g. Bread (biscuits) instead of bread is allowed to be given out no more than 3 times a week for one of the meals (when they are removed from emergency supplies in the order of refreshment - no more than 7 times a week).

If meals are taken by military personnel in several shifts with breaks between shifts exceeding 1 hour, then food is prepared separately for each shift.

37. The duty officers of the units (objects) of the military unit (together with the daymen of the free shift) 15 - 20 minutes before the start of the meal are built in a place determined by the duty officer of the military unit and under the command of one of the duty officers, who is appointed by the duty officer of the military unit, decrease to dining room for the reception of 10 served tables and meetings of divisions.

With the permission of the officer on duty at the military unit, the personnel of the shift on duty accepts served tables from the officer on duty in the dining room.

After checking the conformity of the number of ready portions and the military personnel on allowance, and accepting the served tables, the orderlies of the free shift take food and depart to change the orderlies remaining in the unit, and the unit duty officers meet their units in front of the dining room.

Servicemen before each meal wash their hands in units and arrive at the dining room in cleaned clothes and shoes in the ranks under the command of a company foreman or one of the deputy platoon commanders or an official of the unit who controls the food intake of subordinate military personnel (hereinafter referred to as the unit commander), who ( like the unit duty officer) is in the dining room and keeps order during the meal.

Upon the arrival of the subunits in the canteen, the subdivisions on duty report to the subunit commander about their readiness for eating. The unit commander, with the permission of the duty officer at the military unit, gives the command to the unit to enter the dining room.

At the command of the unit commander, the servicemen sit down at the tables, the food distributors begin to evenly distribute it, and the servicemen start eating.

The duties of the senior at the table include monitoring the delivery of prepared food and other products to each person eating at the table, the order and discipline of military personnel during meals, the observance of the culture of eating, and the delivery of tableware after meals.

38. In the canteens of military units, in which meals are organized using self-service lines, the servicemen, at the command of the unit commander, enter the canteen in a column one at a time, receive cutlery, trays, cold appetizers, first, second and third courses from the distribution line, as well as other products according to the norm of food rations. After eating, they clean up dirty dishes on their own.

39. Eating in hats, coats (winter field suits) and special (working) clothing is not allowed.

Persons of the daily outfit in the dining room take food at the time set by the commander of the military unit.

A visit to the dining room of a military unit by unauthorized persons is carried out with the permission of the commander of the military unit or a person replacing him.

40. For servicemen who perform various tasks and are not present for breakfast, lunch or dinner, the corresponding food consumption is left. Applications for leaving food are submitted by the foremen of the units through the duty officer of the unit to the duty officer for the dining room, indicating the time of the appearance of the servicemen in the dining room.

In all cases are not left for storage the next day 11:

Salads, vinaigrettes, pates, jellies, aspic dishes, products with cream and other especially perishable cold dishes (except for those whose expiration dates have been extended by the state sanitary and epidemiological surveillance authorities);
milk, cold, sweet soups, puree soups;
portioned boiled meat for first courses, pancakes with meat and cottage cheese, minced meat, poultry, fish products;
sauces, omelettes;
mashed potatoes, boiled pasta; drinks of own production.

In exceptional cases, food for absent military personnel, with the permission of the doctor on duty and with a mandatory mark in the book for monitoring the quality of food preparation, is taken before the general distribution, cooled and stored in a separate closed container in a refrigerator at a temperature of 4 ° C + 2 ° C for no more than 6 h. Meat and fish portions are kept separately from the side dish. Before sale, chilled food is checked by a doctor (paramedic) with a mark in the book for quality control of cooking, after which it is again subjected to heat treatment with repeated tasting. The period of sale of food after secondary heat treatment should not exceed 1 hour. Further storage of food after repeated heat treatment is not allowed.

For personnel who are not able to arrive at the canteen before the expiration of the established food storage periods, food is not placed in the boiler. In these cases, at the direction of the officer on duty at the military unit, food for the absent military personnel is prepared separately by the time they arrive at the canteen.

41. Before the start of its distribution, prepared food is tested on ships by a doctor, a ship's duty officer and the ship's commander, or, at his direction, by one of his deputies (assistants). The results of food testing are recorded in the book of accounting for quality control of food preparation, and on submarines and ships that do not conduct their own economy - in the layout-consignment note.

Permission to issue food to personnel, at the direction of the ship's commander, is given by the ship's duty officer (on the move - the watch officer).

Sailors and foremen take food in the ship's dining room, and in its absence - in the cockpit or on the upper deck.

Officers, midshipmen, chief foremen and chief foremen take food in the wardrooms.

42. Military personnel whose military service is associated with the performance of work with fuel containing toxic components, with special substances and special ammunition, under conditions of exposure to ionizing radiation on the body, are provided with food according to food supply standards No. 1 (combined-arms ration) or No. 3 (marine ration) , approved by the resolution, taking into account additional products (at the same time, military personnel from among officers and ensigns are credited for food security only on the days when the specified work is performed).

Civilian personnel engaged in work with harmful conditions labor, milk or other equivalent foodstuffs are given 12 .

The rations of therapeutic and preventive nutrition No. 2 are provided by coupons to military personnel and civilian personnel engaged in the performance and provision of work with pathogens of especially dangerous and dangerous infectious diseases and toxins.

Military personnel whose military service is associated with the performance of work with harmful working conditions, on the days they actually perform these works (if they do not receive therapeutic and prophylactic or special nutrition according to other standards), are provided with food according to food supply standards No. 1 (combined arms ration) or No. 3 (sea ration), approved by the decree, with the issuance of an additional 0.5 l of cow's milk.

The list of positions and types of work with harmful working conditions, giving the right to servicemen to receive free meals, is established by the (food) department in agreement with the Main Military Medical Directorate 13 .

43. Features of catering for certain categories of military personnel in various conditions of combat training activities, including with the involvement of public catering establishments, are established by the (food) department in agreement with the Main Military Medical Directorate.

The procedure for catering for military personnel with the involvement of public catering enterprises

44. Catering services are understood as the supply, transportation, storage of food, preparation and distribution of hot food, serving those who eat according to the established norms of food provision in accordance with the terms of the state contract.

For the transfer to the service provider 14 from the recipient of services for use for the period of provision of services of property objects, completed necessary equipment and inventory that meet the requirements established regulations, including sanitary-epidemiological and fire rules and regulations, a commission is created. The commission includes representatives of the recipient of services and the service provider and, if necessary, the state customer.

Not later than 5 working days before the date of commencement of the provision of services, in the presence of a joint commission, the transfer of property objects is carried out. If deficiencies are found, the recipient of the services eliminates them before the start of the provision of services.

45. Service recipient:

Provides the transferred food service facilities with electricity, cold and hot water supply, heating and sanitation;

Provides the service provider with technological, refrigeration, non-mechanical equipment, property and inventory, tableware and kitchen utensils necessary for the provision of services, in accordance with the standards of provision, and also writes off technological, refrigeration, non-mechanical equipment, property and inventory, tableware and kitchen utensils in a timely manner, performs their replacement or overhaul;

Provides the opportunity for the personnel of the service provider to enter the territory of food service facilities, enter road transport delivering food and other material resources of the service provider necessary for catering to the territory of the military unit;

Before the start and during the first month of the provision of services, conducts instructional and methodological sessions with the personnel of the service provider to bring the requirements for catering to military personnel, cooking in canteens and takes part in taking tests on special training, technical minimum and safety precautions from the service provider's personnel;

Weekly draws up and approves product layouts agreed with the service provider in accordance with the standard product layout developed by the department (food). Changes to the approved product layouts are made with the written permission of the commander of the military unit;

Provides timely putting on food (taking off power) of military personnel, including on weekends and holidays, for separate meals;

Every day (no later than 16.00) in writing (signed by the chief of staff of the military unit or his assistant) informs the service provider about the number of people eating in the canteen the next day, broken down by meals, on the last working day of the week - about the number of people eating in the canteen for the weekend ( holidays;

Ensures the timely arrival of those eating at the dining room by the time established by the daily routine, and their observance of order during meals;

Carries out daily control over the fulfillment by the service provider of the terms of the state contract.

46. The service provider fulfills the obligations established by the requirements of the state contract.

If the representative of the recipient of services identifies products of inadequate (doubtful) quality from the service provider, including in terms of organoleptic indicators, the issuance of this food for allowance to military personnel is suspended, samples are taken, which are sent for examination (15) (sanitary and hygienic, veterinary and sanitary , commodity research) to the centers (laboratories) of sanitary and epidemiological surveillance (veterinary and sanitary examination).

Accounting for the products put into the boiler, the actual yield of ready meals, meat and fish portions, and data on the quality of cooked food in the canteen are kept in the food preparation quality control ledger. For her proper management and the timeliness of the records is the responsibility of the head of the food service of the military unit.

47. Acceptance of services rendered in terms of scope, quality and compliance established requirements is performed by the representative of the recipient of services (head of the food service, head of the canteen, duty officer of the military unit), appointed by order of the commander of the military unit.

After each meal, the head of the food service of the military unit (head of the canteen) makes a record of the service in the book for monitoring the quality of food preparation (example of the entry: "The service for preparing food for breakfast for 300 eaters was accepted and complies with the requirements of the state contract. Position, signature ."). In his absence, the record of receiving the service is made by an official appointed by order of the commander of the military unit.

The head of the food service of the military unit, when exercising control over the execution of the state contract:

(a) Arranging for verification:

The qualitative state of products stored (located) in the premises of the canteen, food warehouse, vegetable store and other premises necessary for the provision of services, provided to the service provider, as well as documents confirming their quality and safety (certificates of conformity, certificates of quality and safety, declarations of conformity , hygiene certificates, veterinary certificates);

Products issued from the food warehouse to the dining room for cooking, as well as accompanying documents for them (waybills) to verify the data specified in the accompanying documents (waybills), the actual availability of products;

B) controls the correct operation of technological equipment and the use of the food service facilities of the military unit transferred to the service provider.

The order of catering for military personnel in the field

48. Nutrition of military personnel in the field (at field exercises, maneuvers, training grounds, in training centers and camps, units operating separately from the location of the military unit, in areas of natural disasters and catastrophes) is organized at food points by the commander of the military unit (unit) using technical means of cooking or delivering hot food in thermoses.

Units that do not have regular technical means of cooking are attached to other units that have these means for food.

Meals for military personnel are organized according to the layout of products approved by the commander of the military unit. In the field, mainly concentrated and canned foods are used for cooking.

Small units (teams) of military personnel are provided with food in small packages.

Hot food is given, as a rule, 3 times a day. In cases where, due to the conditions of the situation, accommodation, it is not possible to cook and issue it 3 times a day, instead of 1 meal, military personnel are provided with disposable or intermediate food rations.

49. For food and drink in the field, individual pots, spoons, mugs, flasks are used.

Water supply is organized based on the requirements for its quality and delivery capabilities, but not less than per 1 person per day: from October 15 to April 15 in a temperate climate - 15 liters, in a hot climate - 20 liters; from April 16 to October 14 in a temperate climate - 20 liters, in a hot climate - 25 liters.

The decision to issue bottled drinking water military personnel if it is impossible to provide drinking water from stationary water supply networks or its non-compliance with sanitary and epidemiological rules and regulations on the conclusion of the centers of state sanitary and epidemiological surveillance (Main Center for State Sanitary and Epidemiological Surveillance) is accepted by the deputy commander of the operational-strategic command, fleet for logistics.

50. When catering in the field and in temporary canteens, the requirements of sanitary and epidemiological rules and regulations must be observed.

Cooks and bakers who have a special education, a personal medical book, who have undergone a medical examination, professional hygiene training and certification are allowed to work at food points and in temporary canteens. In exceptional cases, by decision of the commander of a military unit, it is allowed to involve military personnel from the unit that does not have a full-time cook staff, performing tasks in isolation from the main forces, after passing a preliminary medical examination and professional hygiene training and certification, registration and issuance of a personal medical book conducting safety training. They are given classes on catering and cooking technology.

The commanders of military units (subdivisions) bear responsibility for the organization and nutritional status of servicemen in the field. They set the food intake schedule for military personnel.

Control over the organization of meals in subunits operating separately from the location of the military unit is carried out by the head of the food service of the military unit, whose instructions on the organization of meals for unit commanders are mandatory.

Features of military bakery

51. Troop baking is organized by the administration (food).

At military bakeries (bakeries), where there is a full-time laboratory assistant, the quality of bread in terms of physical and chemical indicators is determined daily for each baking, and where the staff does not provide a laboratory assistant, bread samples are taken, which are sent for research to the centers of state sanitary and epidemiological surveillance (Main Center for State Sanitary and Epidemiological Surveillance).

If it is impossible to provide bread through the nearest military bakeries (bakeries), or civilian bakeries, or other military units, bread baking in a military unit (unit) is organized by its own forces and means. In the absence of full-time bakers, by order of the commander of the military unit, non-staff bakers are appointed at the rate of 1 person per 150 kg of baked bread, but not less than 2 people, from among persons with an education in the profession "baker", "cook", after passing a preliminary medical examination, professional hygienic training and certification, registration and issuance of a personal medical book, who passed tests on the technical minimum and safety precautions.

52. Surface ships and support vessels that do not have bakeries, when going to sea for 3 days, are provided with freshly baked bread, and for a period of more than 3 days - with supplies of long-term storage bread (canned bread).

Submarines during short trips are provided with bread: during autonomous navigation lasting 3 days - freshly baked bread, for the rest of the sailing period - home-baked bread or long-term storage bread (canned bread).

Features of storage of food, general household products, equipment and property of the food service

53. Storage of food, general household products, equipment and property of the food service is carried out at integrated logistics bases, as well as at food warehouses of military units.

In case of insufficiency of storage (refrigeration) capacities, it is allowed to involve civil organizations to provide services for the storage of perishable food.

On ships and supply vessels, food is stored in pantries (chambers).

54. When building food warehouses, standard designs are used.

Warehouses should provide:

Preservation of food, equipment and property of the food service, the use of mechanization of loading and unloading operations and fire safety;

Fulfillment of the requirements imposed by sanitary rules and norms for the expiration dates and storage conditions of food.

55. Warehouses of the food warehouse of a military unit are equipped in accordance with the established standards for ensuring:

Technological and refrigeration equipment, means of mechanization of loading and unloading operations;
security and fire alarms and fire extinguishing equipment;
active ventilation (air conditioners);
floor and shelf racks, chests, containers and other equipment;
weight measuring instruments;
thermometers and psychrometers;
tools for unpacking, packing food, property and repairing containers;
the simplest instruments, tools for determining the quality of food (probes, magnifying glasses, magnets, spoons, plates, a set of sieves);
inventory and special clothing for work in a warehouse, cleaning equipment;
equipment for sorting and processing potatoes and vegetables;
cabinets for special work clothes and household equipment;
a set of equipment for the consumable pantry;
decks with a table for cutting meat;
tables, stools and cabinets for the workplace of the warehouse manager;
medical kit;
a set of containers for the delivery of food to the dining room of a military unit.

56. Food storage is carried out in accordance with sanitary rules and regulations, the current regulatory and technical documentation with appropriate parameters of temperature, humidity and light conditions for each type of product.

When storing food, the rules of the commodity neighborhood, warehousing standards must be observed.

57. Equipment, products of general economic purpose and property of the food service for storage are grouped according to types, types, modifications, intended purpose or accounting (long-term storage or current provision), production time and categories.

Equipment, products of general economic purpose and property of the food service are stored in a complete set. Separate storage of components is allowed.

58. Measures to control the quality and safety of food supplied to the Armed Forces include:

Development of plans for joint activities of the food, veterinary-sanitary and medical services of the operational-strategic command, the fleet to organize quality control and safety of the food supplied;

Implementation of production control at the complex logistics bases and food warehouses of military units in accordance with the developed programs, including through laboratory research and testing, over compliance with sanitary rules and sanitary and anti-epidemic (preventive) measures upon receipt, transportation, storage and distribution of food;

Organization of control over the quality of food in military units without laboratory tests by officials who receive (issue) or participate in the reception (issue) of food;

Conducting an analysis of the provision of quality products according to the nomenclature of the food service and developing proposals for improving the system for organizing quality control and safety of food supplied.

59. Measures to control the quality of food without laboratory tests include:
identification of obvious signs of poor quality and deterioration (rotting, oxidation, rancidity, fermentation, mold, determined by organoleptic methods) in comparison with the established regulatory and technical requirements for this species products;

Examination:

A) availability of certificates of quality and safety, documents of the manufacturer and supplier of products confirming their origin, in respect of which there is no information on state registration and confirmation of compliance with the requirements normative documents, or their copies;

B) compliance of the shelf life of products with the terms of delivery;

C) conformity of marking to the established requirements.

If products of inadequate (doubtful) quality are identified, including in terms of organoleptic indicators, or their non-compliance with established requirements, the issuance of this food is suspended, samples are taken, which are sent for examination 16 (sanitary and hygienic, veterinary and sanitary, commodity) to the centers of sanitary and epidemiological surveillance (laboratory of veterinary and sanitary expertise).

III. The procedure for providing feed (products) and bedding materials for regular animals

60. Provision of regular animals with feed (products) is carried out at the expense of federal budget funds allocated for food support of the activities of the Armed Forces.

Feed (products) for regular laboratory animals are purchased by medical, veterinary and research organizations of the Ministry of Defense at the expense of Money provided for research activities, in accordance with the norms for the cost of feed for laboratory animals in healthcare institutions.

IV. The procedure for providing military units with equipment, general-purpose products and property of the food service

61. Machinery, products of general economic purpose and property of the food service means technical means, products, equipment and property intended for food support of the activities of the Armed Forces, as well as equipment and apparatus for monitoring and testing these means, components of these means and components.

Food services include:

A) field technical means:

Means of cooking, transportation and eating (automobile, trailed, transportable, portable, gas kitchens, kitchen sets, trailer and portable stoves, mobile kitchen-dining rooms, automobile and trailed canteens, thermoses, thermoses-boxes, blocks of thermoses);
means of field baking (automobile and trailed baking units, equipment for field and mobile bakeries, bakeries);
means of transportation, storage of food and water (isothermal containers, trailer warehouses, automobile, trailer and portable water tanks);
means of processing food and livestock (trailed mill installations, groats, pasta installations, meat stations);
refrigerating means (containers-refrigerators, trailer refrigerating machines);

B) field repair facilities:

Repair shops for food service equipment;
workshops for the repair of refrigeration and technological equipment of the food service;

IN) technological equipment for galleys (bakery) of ships and naval support vessels.

62. General purpose products are products and equipment intended for food supply, including:

A) means of transportation, storage of food (automobile and trailer refrigerators, isothermal, grain, combined vans);
b) means of cooking (baking) in the conditions of deployment of military units outside stationary conditions (modular food stations, bakeries, not provided by a regular chassis);
c) technological equipment for canteen military units 17:

Thermal equipment (boilers and food autoclaves with a capacity of up to 100 l 18 , stoves, frying pans and deep fryers, ovens and bakers, boilers, food warmers, combi steamers);
mechanical equipment (universal kitchen machines, potato peelers, vegetable cutting machines, meat grinders, bread slicers, dishwashers, dough mixers, flour sifters);

d) refrigeration equipment of canteens and food warehouses of military units (collapsible refrigerating chambers, refrigerating cabinets and chambers, household refrigerators, freezers);
e) technological equipment for bakeries (equipment for sifting, dosing raw materials, kneading, dividing, proofing dough, baking bread);
f) refrigerated cars, refrigerating machines, equipment and fittings for stationary refrigerators;
g) mini-bakeries;
h) weighing instruments (table and commodity scales, weights);
i) food distribution equipment, including elements of heating and refrigeration equipment, dispensers;
j) tableware and kitchen utensils and utensils;
k) non-mechanical equipment of canteens and food warehouses of military units, bakeries (industrial tables and cabinets, washing and production baths, racks, carts for transporting prepared food and utensils);
l) information equipment (stands, posters, tablets, dummies of products and dishes, signboards and tablets, light panels, instructions);
m) tablecloths, oilcloth, polyethylene film, napkins;
o) spare parts, units, refrigerants, materials, fixtures, tools and accessories for the operation and repair of general-purpose products;
o) means for washing and cleaning (disinfecting) equipment and property of the food service, canteens, food warehouses of military units, bakeries, the consumption rates of which are established by the Deputy Minister of Defense of the Russian Federation;
p) laboratory instruments and reagents, electronic computers for the food service of military units, bakeries;
c) devices for measuring temperature, air humidity and organoleptic determination of food quality, household equipment, tools for canteens and food warehouses of military units, bakeries, the supply standards for which are established by the Deputy Minister of Defense of the Russian Federation;
r) container 19;
s) racks, pallets, containers, means of mechanization of loading and unloading operations.

63. The property of the food service (military) includes:

A) bowlers, flasks and covers for them;
b) special tents and tarpaulins according to the nomenclature of the food service;
c) special materials, fixtures, tools and accessories for the operation and repair of equipment and property of the food service;
d) special software;
e) special racks, pallets, containers, means of mechanization of loading and unloading operations and other special equipment for storing food, equipment and property of the food service;
f) special container (packaging);
g) special utensils and equipment.

64. Acceptance for the supply of equipment and property of the food service (military) is carried out by the Deputy Minister of Defense of the Russian Federation.

The norms for the provision of equipment, general-purpose products and property of the food service to be included in the states and tables for the states of military units, the norms for their maintenance, categorization, procedure and terms of storage and operation 20 are established by the Deputy Minister of Defense of the Russian Federation.

65. Provision of military units with equipment, products of general economic purpose and property of the food service is carried out on the basis of plans for providing troops (forces) with equipment, products of general economic purpose and property of the food service, which are drawn up:

Directorate (food) for operational-strategic commands, fleets;
the food service of the operational-strategic command, the fleet - for the associations attached to allowances, formations and complex logistics bases;
the food service of the allowance association - for the formations and military units attached to the allowance.

66. The methodology and terms for drawing up plans for providing troops (forces) with equipment, general-purpose products and property of the food service are established by the department (food).

Leader's Wreed
Resource Department
Ministry of Defense of the Russian Federation
Colonel A. Kuzmenkov

1 Further in the text of this Guide, unless otherwise stated, for brevity will be referred to as: the Armed Forces of the Russian Federation - the Armed Forces; Ministry of Defense of the Russian Federation - by the Ministry of Defense; management (food) of the Department of resource support of the Ministry of Defense of the Russian Federation - management (food); The Main Military Medical Directorate of the Ministry of Defense of the Russian Federation - the Main Military Medical Directorate; The Main Center for State Sanitary and Epidemiological Surveillance of the Ministry of Defense of the Russian Federation - the Main Center for State Sanitary and Epidemiological Surveillance; centers of state sanitary and epidemiological supervision of branches of the Armed Forces of the Russian Federation, operational-strategic commands, fleets, branches of the Armed Forces of the Russian Federation, associations and garrisons - centers of state sanitary and epidemiological supervision; central bodies of military administration, associations, formations, military units, organizations of the Armed Forces of the Russian Federation - by military units; regular animals of military units - regular animals.

2 Decree of the Government of the Russian Federation of April 30, 2008 N 328 "On approval of the Model Regulations on the Suvorov military, Nakhimov naval, military music schools and cadet (naval cadet) corps" (Collected Legislation of the Russian Federation, 2008, N 19, article 2169).

3 The amount of food and travel money is determined by the Deputy Minister of Defense of the Russian Federation in agreement with the Deputy Minister of Defense of the Russian Federation for financial and economic work.

4 Clause 2 of Article 36 of the Federal Law of March 30, 1999 No. 52-FZ "On the Sanitary and Epidemiological Well-Being of the Population" (Sobraniye Zakonodatelstva Rossiyskoy Federatsii, 1999, No. 14, Art. 1650); paragraphs 1, 2 of annex 1 to the order of the Ministry of Health and social development of the Russian Federation of June 29, 2000 No. 229 "On professional hygienic training and certification of officials and employees of organizations" (registered with the Ministry of Justice of the Russian Federation on July 20, 2000, registration No. 2321).

5 Annex 4 to the Decree of the Chief State Sanitary Doctor of the Russian Federation dated July 30, 2002 No. 26 "On the introduction of production control programs" (according to the conclusion of the Ministry of Justice of the Russian Federation dated August 1, 2002 No. 07 / 7307-YUD, state registration is not required ).

6 Clause 3 of Appendix 1 to Order No. 229 of June 29, 2000 of the Ministry of Health and Social Development of the Russian Federation "On Professional Hygienic Training and Certification of Officials and Employees of Organizations".

7 Clause 9.9 of Chapter 9 of the Sanitary and Epidemiological Rules SP 2.3.6.1079-01 "Sanitary and Epidemiological Requirements for Public Catering Organizations, the Production and Handling of Food Products and Food Raw Materials", approved by the Chief State Sanitary Doctor of the Russian Federation on November 6, 2001, put into effect by the Decree of the Chief State Sanitary Doctor of the Russian Federation of November 8, 2001 No. 31 "On the Enactment of Sanitary Rules" (registered with the Ministry of Justice of the Russian Federation on December 7, 2001, registration No. 3077).

8 Group I - support vessels on which the full-time crew constantly works and lives during the entire navigation time (more than 40 hours).
Group II - support vessels on which the regular crew periodically works and lives (up to 40 hours).
Group III - support vessels, on which the full-time crew is only during work, but lives on the shore.

9 Clauses 9.2, 9.3 of Chapter 9 of the Sanitary and Epidemiological Rules SP 2.3.6.1079-01 "Sanitary and Epidemiological Requirements for Public Catering Organizations, the Production and Handling of Food Products and Food Raw Materials", approved by the Chief State Sanitary Doctor of the Russian Federation on November 6, 2001 ., put into effect by the Decree of the Chief State Sanitary Doctor of the Russian Federation dated November 8, 2001 No. 31 "On the Enactment of Sanitary Rules".

10 In the canteens of military units, where meals for servicemen are organized by table setting.

11 Paragraphs 9.5, 9.6 of Chapter 9 of the Sanitary and Epidemiological Rules SP 2.3.6.1079-01 "Sanitary and Epidemiological Requirements for Public Catering Organizations, the Production and Handling of Food Products and Food Raw Materials", approved by the Chief State Sanitary Doctor of the Russian Federation on November 6, 2001 ., put into effect by the Decree of the Chief State Sanitary Doctor of the Russian Federation dated November 8, 2001 No. 31 "On the Enactment of Sanitary Rules".

12 Orders of the Ministry of Health and Social Development of the Russian Federation dated February 16, 2009 No. 45n "On Approval of the Norms and Conditions for the Free Delivery of Milk or Other Equivalent Food Products to Employees Employed in Harmful Working Conditions, the Procedure for the Implementation compensation payment in an amount equivalent to the cost of milk or other equivalent food products, and the List of harmful production factors under the influence of which, for prophylactic purposes, the use of milk or other equivalent food products is recommended" (registered with the Ministry of Justice of the Russian Federation on April 20, 2009, registration No. 13795), No. 46n "On approval of the List of industries, professions and positions, work in which gives the right to receive free therapeutic and preventive nutrition in connection with especially harmful working conditions, rations for therapeutic and preventive nutrition, norms for the free distribution of vitamin preparations and the Rules for the free distribution of therapeutic and preventive nutrition "(registered with the Ministry of Justice of the Russian Federation on April 20, 2009, registration No. 13796).

13 Subparagraph "e" of paragraph 3 of the notes to norm No. 1 (combined-arms rations), approved by Decree of the Government of the Russian Federation of December 29, 2007 No. 946 "On the food supply of military personnel and certain other categories of persons, as well as on the provision of animals of military units and organizations in peacetime" (Sobraniye zakonodatelstva Rossiyskoy Federatsii, 2008, No. 2, Art. 80, No. 50, Art. 5959; 2009, No. 34, Art. 4202).

14 Hereinafter in the text of this Guide it is understood: under the service provider - an organization providing catering services; under the recipient of services - a military unit; under state customer- management (food), food service of operational-strategic commands, fleets, placing an order for the provision of catering services.

15 Clause 8 of the Appendix to Decree of the Government of the Russian Federation of September 29, 1997 No. 1263 "On approval of the Regulations on the examination of low-quality and dangerous food raw materials and food products, their use or destruction" (Sobraniye Zakonodatelstva Rossiyskoy Federatsii, 1997, No. 40, Art. 4610; 1999, No. 41, item 4923; 2001, No. 17, item 1714).

16 Paragraph 8 of the appendix to Decree of the Government of the Russian Federation of September 29, 1997 No. 1263 "On approval of the Regulations on the examination of low-quality and dangerous food raw materials and food products, their use or destruction."

17 During the construction and reconstruction of canteens of military units, the summary cost estimate includes the costs of purchasing and installing equipment. The replacement of equipment that has become unusable in the canteens of military units is carried out by the food service of the operational-strategic command, fleet.

18 Provision with food boilers with a capacity of up to 100 liters and their repair is carried out by the food service of the operational-strategic command, the fleet, more than 100 liters - by the housing maintenance service of the operational-strategic command, the fleet.

19 All containers supplied with food, equipment and property of the food service are subject to accounting by quantity, type, category and capacity (filler container). As the container is released, the commander of the military unit decides whether to hand it over, or use it for household needs, or write it off in the prescribed manner.

20 Field technical means of the food service are used until they are completely worn out, taking into account the repair cycle, the terms of their operation are not established.

Appendix N 1 to the Guide (p. 1)

Norms for providing bedding materials for regular animals, as well as norms for replacing some bedding materials with others 1

To give out on a litter per day:
straw 1.6 kg per 1 horse, 1 foal and
0.8 kg for 1 donkey;
straw - 0.8 kg per 1 service dog and 0.4 kg per 1 puppy.

1 The norms for replacing some bedding materials with others are established by the Deputy Minister of Defense of the Russian Federation.

Annex No. 2 to the Guide (clause 1)

1. Military personnel and civilian personnel of the Armed Forces who do not have the right to receive food at the expense of the federal budget, and members of their families in areas where there are no public catering establishments and a trading network.

2. Family members of servicemen doing military service under a contract, civilian personnel of the Armed Forces located outside the territory of the Russian Federation, residing at the place of military service (work) of these servicemen, civilian personnel of the Armed Forces.

3. Citizens of the Russian Federation who do not have the right to receive food at the expense of the federal budget, in areas where there are no public catering establishments and a trading network, during the period:

A) participation in field exercises (maneuvers), testing, repair, installation (mounting) of weapons, machinery and equipment and construction (recovery) work in military units, on surface (submarine) ships and support vessels, as well as during the period of participation in campaigns on these ships and vessels or in their sea trials;

B) performance in military units of work related to the descent under water (diving operations);

C) duty in medical military units (divisions) and institutions (doctors, middle and junior medical personnel).

4. Citizens of the Russian Federation sent to military units not in the order of their conscription through military commissariats:

Trained in educational institutions vocational education during the period of educational practice (internship) in military units according to the plans of these institutions;

Performing work to eliminate the consequences of natural disasters and emergencies.

5. Participants in gatherings and events held by public, military-patriotic organizations on the basis of or with the involvement of military units.

6. Servicemen doing military service in military units and organizations of other federal executive bodies in which federal law military and law enforcement service.

II. List of categories of organizations entitled to provide equipment, general-purpose products and property of the food service for a fee from the volume of purchases made by the Ministry of Defense

Military units and organizations of other federal executive bodies in which the federal law provides for military and law enforcement service.

Notes:

1. The release of foodstuffs, machinery, products of general economic purpose and property of the food service is carried out at the discount prices prevailing for the period of their release.

2. In cases where, during the distribution of food, citizens are fed through canteens of military units in stationary conditions or food items of military units in the field, then the cost of food includes expenses for cooking and serving in the amount of 20% of the cost of food rations (excluding the cost of bread).

Appendix No. 2
to the Order

List of orders of the Minister of Defense of the Russian Federation, recognized as invalid

dated July 22, 2000 N 400 "On Approval of the Regulations on the Food Supply of the Armed Forces of the Russian Federation in Peacetime" (registered with the Ministry of Justice of the Russian Federation on October 16, 2000, registration N 2421);

No. 285 of August 5, 2002 "On providing food for foreign open skies missions and Russian escort groups during the observation flights under the international Open Skies Treaty" (registered with the Ministry of Justice of the Russian Federation on August 29, 2002, registration No. 3754);

Meals for the personnel of the Armed Forces of the Russian Federation are organized in accordance with the Guidelines for the Organization of Catering for Personnel of the Armed Forces of the Russian Federation, approved by the head of the Central Food Administration of the Ministry of Defense of the Russian Federation.
In military units, to provide food (hot food) to military personnel who have the right to receive food at the expense of the state, the charters provide for the corresponding canteens (soldiers, cadets, officers).
In canteens, the content of cooks is set on the basis of the following norms: up to 150 eaters - 3 cooks, from 151 to 200 eaters - 4 cooks, then 1 cook is added for every 125 eaters. The total number of cooks is determined taking into account the cooks contained in the subdivisions of the military unit. An instructor (cook) is kept when there are more than 500 people eating and is not counted in the estimated number of cooks, and a master in cooking technology - when there are more than 1000 people eating.
Military personnel serving under contract are provided with food through the soldiers' canteens of military units. For eating, a separate room from the dining room is equipped.
Each canteen of a military unit must have all the necessary food, auxiliary, household and technical premises, a dining room, refrigeration and other equipment that ensure normal conditions for cooking and eating by personnel.
Food in the canteens of military units is prepared strictly according to the layout of the products of military units, in which the personnel receive food on a combined-arms ration, hot food is given out and cooked three times a day (for breakfast, lunch and dinner). The hours of meals for personnel are determined by the commander of the military unit.
Rations with three meals a day are distributed according to energy value (calorie content): for breakfast - 30 - 35%, for lunch - 40 - 45% and for dinner - 20 - 30%. Depending on the conditions of combat training and the daily routine of the military unit, the distribution of rations can be changed by the commander of the military unit.
For conscripted servicemen on guard, four meals a day are organized at the expense of daily allowance products: breakfast, lunch and dinner - at normal times and a second dinner - at night. It is allowed to provide these military personnel with additional food at the expense of the monetary fund of the military unit (Order of the Ministry of Defense of the Russian Federation No. 200 of 1992, ch. 8, p. 115).
The food layout is compiled by the head of the food service together with the head of the medical service of the military unit, the head of the canteen and the cooking technology master or instructor (cook), and where the latter are not available, with the head cook.
The layout of products is signed by the deputy commander of the military unit for logistics (assistant commander for supply), the head of the food service, the head of the medical service and is approved by the commander of the military unit. The layout of products, as a rule, is compiled for a week, separately for each norm.
The issuance of products for additional meals to individual military teams and subunits departing outside the military unit is carried out according to waybills on the basis of a written order of the commander of the military unit.
Products from the warehouse of the military unit to the dining room for cooking are weighed and released to the instructor cook, senior cook in the presence of the dining room attendant on invoices. The laying of products in the boiler is carried out by cooks in the presence of the dining room attendant.
Prior to the issuance of hot food to the tables, the quality of its preparation is checked by officials of the military unit.
The doctor (paramedic), together with the duty officer, checks the quality of prepared food directly in the hot shop (places of its issuance), the sanitary condition of the dining room, tableware and kitchen utensils. The results of the check by the doctor (paramedic) are recorded in the book for monitoring the quality of food preparation. After that, the officer on duty gives permission for the issuance of food to personnel. Ready food, in addition, is tested daily by the commander of the military unit or, at his direction, by one of his deputies. Food testing consists in determining its taste and volume, the mass of meat (fish) portions, cold appetizers, first, second and third courses.
The commander of the military unit (deputy commander of the military unit for logistics) tastes food directly in the dining room at one of the tables together with the personnel during the meal.
The results of food testing are recorded in the food preparation quality control record book with ratings given separately for each dish. If a discrepancy is found in the volume, mass of portions and dishes issued to personnel in the downward direction relative to the calculated data indicated in the layout of the products, the reasons for their discrepancy are identified and appropriate measures are taken. Visiting the dining room of a military unit by unauthorized persons is allowed only with the permission of the commander of the military unit or a person replacing him. Persons who check the organization of food, when visiting workshops and other premises of the canteen, are required to wear a clean dressing gown (jacket).
In the dining room of a military unit, a daily outfit is allocated for performing auxiliary work at the rate of: up to 100 people eating in the dining room - 3-4 people, for every subsequent 100 people eating, an additional 2 people are allocated.
The daily outfit assigned to work in the dining room of a military unit is subjected to a medical examination by a doctor (paramedic) before taking up duty. Persons who have not passed a medical examination are not allowed to work in the dining room.
Persons on daily duty assigned to the dining room for processing meat and fish, preparing and serving food, portioning cow's butter, pouring jelly, compote, milk and fruit juice, cleaning and slicing boiled potatoes and vegetables, as well as washing cooking cauldrons without medical supervision allowed. Persons of the daily outfit take food at a separate table before the general meal by the personnel of the military unit. For cutting bread, portioning sugar, butter and their issuance, a bread cutter is allocated. A bread cutter is appointed by order of the commander of a military unit of military personnel on conscription (only where there is no full-time bread cutter) for a period determined by the unit commander, but not less than a month.
The preparation of the dining table for eating is carried out by the persons of the daily outfit under the guidance of the head of the dining room and the dining room attendant. The temperature of the prepared food at the time of its reception by the personnel should be: for first courses - not lower than 75 °; for second courses - not lower than 65 °; tea - 80 °.
Bread is cut into thin slices weighing 50 - 75 g and is given out as needed within the limits of the norm. Crackers instead of bread are allowed to be given to the first course no more than three times a week. If meals are taken in several shifts, with breaks between shifts exceeding an hour, then cooking is done separately for each shift. The unit attendants meet their units in the dining room, are present at meals and keep order in the dining room.
Eating in overcoats, hats and special (working) uniforms is prohibited. By order of the military unit, permanent dining tables are assigned to each unit. Each table is assigned a senior table. The duties of the senior table include monitoring the delivery of dishes after meals. He also monitors the order and discipline of military personnel during meals and does not allow the table to be contaminated with leftover food.
At the end of the meal, the tableware is stacked on the edge of the table strictly according to its type. Cleaning of dishes from dining tables and their delivery to the washing room is carried out by persons of the daily order in the dining room on trolleys, and where self-service lines are used, by those who eat.
For servicemen who perform various tasks and are not present for breakfast, lunch or dinner, the corresponding food consumption is left. Applications for leaving food are submitted by the foremen of the units through the battery (unit) duty officer to the dining room duty officer, indicating the time the servicemen appear in the dining room.
Food left for absent military personnel is stored in a separate sealed container in a refrigerator for no more than 4 hours, and in the absence of refrigeration facilities - no more than 2 hours. At the same time, meat and fish portions are stored separately from the side dish. The issuance of food is allowed after repeated heat treatment and examination by a doctor (paramedic).
For personnel who are not able to arrive at the canteen before the expiration of the established food storage periods, food is not placed in the boiler. In these cases, at the direction of the dining room attendant, the food of the absent servicemen is prepared separately by the time they arrive at the dining room.
Military units receive bread at military bakeries and civilian bakeries.

Guidance for catering in Sun. The order of catering for military personnel in stationary conditions

Management on food supply to the military personnel of the Armed Forces of the Russian Federation and some other categories of persons, as well as the provision of feed (products) and bedding materials for regular animals of military units in peacetime

II. The order of food supply for military personnel, the procedure for organizing their meals in stationary conditions, including with the involvement of public catering enterprises, and in the field

Management
on food supply to the military personnel of the Armed Forces of the Russian Federation and some other categories of persons, as well as the provision of feed (products) and bedding materials for regular animals of military units in peacetime