Organization of nutrition in kindergarten - norms and rules, meal times, how the supply of food is controlled

The legislative framework

Meals in preschool institutions are organized using standards determined by law.

All of them are recorded in a regulatory document issued by the Chief Sanitary Doctor of Russia No. 26.

This document establishes a number of specific requirements put forward for the construction of the food supply process in kindergartens:

• Appendix No. 11 - determines the list of food products required for consumption on the menu in a preschool institution throughout the week;
• Appendix No. 10 – records the list of products required for each child attending kindergarten;
• Appendix No. 9 - contains a list of products unsuitable for children's food, the use of which is prohibited.

Meals in preschool institutions are organized using standards determined by law.

Norms and rules of nutrition in kindergarten

The diet in kindergartens is worked out according to the requirements of the developing organism at a certain age.

The menu is approved by the manager of the kindergarten for a period of no less than fourteen days.

All meals are based on certain items shown in the table below.

Meal time

Regulatory documents provide for a requirement for kindergartens to separate products consumed by preschool children while in kindergarten groups.

When allocating meal times, the age of the children and the time during which the child attends kindergarten are taken into account.

At the discretion of the kindergarten manager, a second breakfast may be determined, which is held from 10-30 to 11-00.

When a child is in kindergarten for up to twelve hours, a regimen is developed that provides eighty percent of the total diet.

The food intake regime for children under one year of age is worked out on a personal basis.

To create the menu, food is used that is supplied from dairy kitchens or has state registration.

Daily routine in kindergarten

The daily routine in kindergarten depends on the age of the child, the specialization of the preschool educational institution, and other factors at the discretion of the teacher (methodologist, management). Activities that require increased mental stress for children are carried out in the first half of the day, alternating with physical education, music, and fine arts. This is important in order not to overload the child, to make him a comprehensively developed personality to the delight of dad and mom.

Nursery group (2–3 years)

It is important to follow the daily routine in kindergarten from the nursery on. This is necessary so that the kids adapt faster. It is important to speed up the process of getting used to the teachers and nanny so that the child does not worry and goes to kindergarten with joy every morning. Approximate daily schedule:

Junior group (3–4 years old)

Middle group (4–5 years old)

Senior (5–6 years old)

Preparatory group (6–7 years old)

What products are allowed in children's diets?

Below is a table of replacement products that can be used in the nutrition of children's educational institutions.

Until the main menu is approved, compiled on the basis of culinary techniques and recipes that are designed specifically for the standards of children in preschool institutions.

If the child has not reached one year and is artificially fed, it is allowed to receive liquid or dry milk formula.

The names of the dishes must fully correspond to those indicated in the recipes.
The manager of the kindergarten is obliged to notify parents of the list of food products for each day that are served at meals.

Notification is made by providing the menu for the current day in children's groups at stands.

This document must be approved by the manager and contain the following:

• Name of the dish;
• Portion volume;
• List of food products that are replaced for children with allergies and other pathologies.

Catering in preschool educational institutionsconsultation on the topic

For normal growth and development of a child, properly organized nutrition is necessary.

A properly organized nutrition process promotes good absorption of food and has great educational value.

Good absorption of food depends not only on its taste and the child’s appetite, but also on his general condition, mood, and on the organization of the entire life of children in kindergarten. Before eating, a calm environment should be created in the group so that the kids are not tired or excited, so that they are in a good mood.

The routine in kindergarten is designed in such a way that long walks and noisy games end about half an hour before meals. This time is used for quiet games and activities. The teacher teaches children to sit at the table calmly and makes the necessary comments during meals quietly, in a friendly manner. Beforehand, children put toys back in their places, wash their hands, and, if necessary, their faces. Those who eat more slowly wash their faces first; they sit down at the table and start eating without waiting for the others. Eating should only take place in a clean, well-ventilated room. Tables are arranged in such a way that it is convenient for children to sit down and stand up

An important point in proper catering is good table setting. Experience shows that children like it when the table is covered with a white, clean tablecloth; Therefore, it is advisable to teach children to eat on individual cotton napkins from the very first days of their stay in kindergarten in younger groups. Dishes should be age-appropriate, comfortable, pleasant in appearance, and uniform in shape and design. Forks need wide, flat, light, with four prongs. It is convenient for kids to use dessert plates and spoons. If compote or jelly is given for the third course, then they should be served in cups with saucers and spoons. Coffee, tea, milk are served not hot and without spoons, fruits are served on saucers.

There should be nothing superfluous on the tables that would interfere with taking bread, napkins, or placing plates.

There should not be long intervals in serving food, but short intervals are inevitable. Children of older groups sitting at the same table are allowed to talk quietly and exchange impressions at this time. During meals, tables must be kept in order. If any of the children accidentally spills food on the floor, they must wipe it up immediately. Children should be taught to be clean.

During meals, the teacher makes sure that the children eat their allotted portion. Children of younger groups need to be taught to take little by little, eat slowly, and chew their food. It is necessary to help children finish the portion, as small children's hands get tired quickly.

In the early days, you can let children hold the spoon and fork as they see fit. Subsequently, children learn to use cutlery: from 1.5 to 2 years old they eat with a spoon on their own, from 3 years old they use a fork.

When children learn to eat without the help of adults, the teacher shows how to hold a spoon and fork correctly: hold the spoon between three fingers, eat from its side; It is more convenient to hold the fork between the middle and thumb, holding it on top with the index finger, then it maintains an inclined, more stable position; if you take a side dish with a fork, it is turned with the concave part up and is used like a spoon. While eating, they should lean slightly over the plate and chew silently with their mouth closed. If possible, you should use a handkerchief before eating.

Children should be taught to eat the thick part of the first course along with the liquid; Cutlets, fish, boiled vegetables, as well as pasta or vermicelli are recommended to be divided into small parts. Cucumbers and tomatoes are served sliced, fruits (oranges, tangerines) are peeled. It is advisable to cut hard-boiled eggs in advance and serve them on bread in the form of sandwiches. Children of older groups eat cutlets, fish, boiled vegetables, separating small pieces with the edge of a fork; They cut their own tomatoes and cucumbers, peel hard-boiled eggs and fruits themselves.

Cultural food skills improve with age. Children should be able to use cutlery correctly, eat independently, and carefully. In the senior and preparatory groups, children are given a full cutlery set (knives should not be sharp). Children should be able to use a knife and fork correctly, holding it in both their right and left hands.

The bread is served cut into thin pieces (20-25 g). Children are taught to take it from the bread bin, touching only one piece.

During meals, children sometimes ask for water to wash down their food. This request must be granted, since liquefaction makes food easier to swallow. With properly organized nutrition, children eat willingly, with pleasure, and do not lose their appetite.

In the nursery group, the nanny sets the table. When the food is brought, the teacher takes 2-3 children into the toilet and washes their hands. After washing hands, the child goes to the group room, sits down at the table and immediately begins to eat. The dishes are served beautifully presented, not hot, but not cold either. Children who have not developed the skill of eating independently are fed additionally.

After thanking the adults, the kids, as they finish their meal, go to play or get ready for bed.

2 ml.g.

At the beginning of the year, the nanny sets the table. In the second half of the year, canteen duty is introduced. Four children are on duty every day, and sometimes more, depending on the number of dining tables (there is one person on duty at each table). Before introducing duty, the teacher organizes a special lesson in which he shows and explains in detail all the actions, involving children in their implementation.

The attendants serve with the help of an assistant teacher: they lay out napkins, lay out spoons for the first and second courses, and place bread bins with bread. By supervising the work of those on duty, the teacher consolidates the skills of arranging equipment, teaches consistency in performing actions, accuracy, and diligence.

As the children eat the dish, the junior teacher removes the salad bowls from the tables; children begin to eat the first course; upon completion, the junior teacher removes the plates from the tables from under the first teacher; the second course is served; The meal ends with the third course. At the end of the meal, the children thank the adults and leave the table.

Wed. gr.

In the middle group, each attendant serves one table.

At the beginning of the year, whoever wants to is on duty. When everyone has learned to be on duty, you can offer the children a duty schedule.

Children, together with the teacher and his assistant, begin to master table setting skills, that is, they are on duty in the dining room, put on specially sewn aprons and set the table.

The attendants lay down individual napkins, place plates (prepared in advance by the teacher's assistant), each opposite a high chair, place spoons and forks to the right of them, and place a glass with napkins in the middle of the table. The cups are placed so that the handle is on the right side.

In the second half of the year, knives appear in table settings for the first time, and the skill of handling them has not yet been developed.

If a knife is served for lunch, it is placed to the right of the plate with the blade facing the plate, next to a spoon, then a salad fork. The fork for the second one is on the left side of the plate.

A small spoon - in a saucer or next to a plate parallel to the edge of the table, the handle of the spoon should be on the right.

When the tables are set, soup is poured for those on duty before other children. Thus, those on duty are usually the first to finish lunch, after which they can begin their duties.

After eating, each child moves his plate to the middle of the table, stacking it on top of others, and takes the cup and saucer to the serving table. At the same time, it is important to ensure that children do not linger near the serving table and create chaos there. This will not happen if children are accustomed to folding dishes neatly.

The attendants remove bread bins and glasses with napkins from the table. Sweeping crumbs off the table.

St. gr.

In the older group, the process and amount of work become more complicated. At the beginning of the year there are the same number of people on duty as in the middle group. From the second half of the year, 2 children are assigned to canteen duty.

The attendants come in early, wash their hands, put on aprons, headscarves or caps and set the table completely according to the number of children.

Dishes are offered by delivery. From delivery to the table, children place one item at a time.

Children place the necessary dishes and lay out the cutlery on the right side (spoons and knives on the right, forks on the left). Knives are safe for children with a dull blade. Children from the older group should be able to use cutlery correctly. When all the children’s work is finished, the assistant teacher pours out the prepared food. The children sit down to eat, and at the table the teacher talks with them about what they are eating, what this dish is made from, and what is healthy in it.

In part, children clean up after themselves. After eating, each child moves his plate to the middle of the table, stacks it on the others (if the assistant teacher did not have time to remove it), and takes the cup and saucer to the serving table (saucers on a stack, and cup on a tray).

The attendants must clear dishes, napkin holders, bread bins, and sweep away crumbs from the table.

The children thank the officers on duty for the help they provided.

Children themselves must firmly know the order of their duty and begin it without reminders.

Having thanked the adults, the children of the older groups wait for their table mates, and then leave the table in an orderly manner.

Sub.gr.

In the preparatory group, those on duty pass the baton of duty in the evening, but they can be assigned for a whole week.

Starting in January, those on duty agree among themselves who will do what. One covers napkins, lays out spoons and forks, the other puts napkin holders, glasses, lays out knives, etc.

The work of the dining room attendants includes full table setting and cleaning after meals. The most appropriate organization of cleaning would be one that combines the work of the attendants and each child.

For example: after eating, each child moves his plate to the middle of the table, stacking it on top of others, and the cup is taken away. The attendants take away napkins, forks, spoons, bread plates, and wipe the tables. The teacher also teaches children to thank those on duty for the service provided and treats their work with respect.

How much nutrition should a child receive?

Poorly composed nutrition, which is insufficient, leads to poor weight gain, decreased physical abilities, lowers the immune system, which opens access to pathologies and their severe forms.

If the established norms are exceeded, excess weight accumulates, obesity progresses and a number of other pathologies associated with an increase in metabolism occur, as well as disorders of the heart and blood vessels.

That is why, when compiling a diet, you need to responsibly with increased attention and monitoring the correct ratio of nutrients.
Their optimal balance will keep the child’s body in healthy shape.

Nutrition control in kindergarten

The audit of the organization starts from the moment of signing agreements with food suppliers. A tender is held, based on the results of which the supplier company is selected.

Any company that has provided regulatory documents on the products offered, which requires recording not only the cost of supplies, but also the process of manufacturing the products itself, as well as all quality certificates, can participate.

After the application for products has been agreed upon and their delivery has been adjusted, control is carried out in the preschool educational institutions themselves every day.

Responsibilities for product quality control fall on:

• Kindergarten manager;
• One of the medical staff of the preschool educational institution;
• The commission, which consists of parents.

The manager and medical worker check the expiration dates of supplies, all required standards and quality certificates and other requirements for which the check is carried out.

To join the parent committee, you will need to fill out an application addressed to the kindergarten manager. In addition, you will need a valid health certificate.

The supplier’s controller outside the preschool educational institution is Rospotrebnadzor, which controls the authenticity of certificates and the process of preparation and delivery of products.

They also monitor:

• Maintaining cleanliness in food blocks;
• A diet prepared for kindergarten;
• High-quality and safe products supplied.

If violations of the requirements set forth by regulatory documents are discovered, Rospotrebnadzor employees can draw up protocols for holding managers administratively liable and imposing penalties.

In extreme cases, the activities of the kindergarten are suspended.

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Regulations on the organization of meals for pupils

3.8.Development of measures on the organization of balanced, healthy nutrition in preschool educational institutions.

4. Requirements for organizing meals for pupils in preschool educational institutions, including disabled people and persons with limited health capabilities.

4.1. The organization of catering is the responsibility of the administration of the preschool educational institution. The distribution of responsibilities for organizing meals among catering workers, teachers, and teaching assistants is determined by order.

4.2. The head of the preschool educational institution is responsible for organizing meals and supervising the work of employees.

4.3. When transporting food products, it is necessary to observe conditions that ensure their safety, protect them from contamination, taking into account the sanitary and epidemiological requirements for their transportation.

4.4. Acceptance of food products and food raw materials at preschool educational institutions is carried out in the presence of shipping documents confirming their quality and safety (food delivery statement, invoice, quality certificate, and, if necessary, a veterinary certificate). The products are supplied in the manufacturer's (supplier's) containers. Documentation certifying the quality and safety of products, marking labels (or copies thereof) are retained until the end of product sales. Incoming control of incoming products (rejection of raw products) is carried out by a responsible person. The control results are recorded in a special journal. Food products with signs of poor quality are not allowed, as well as products without accompanying documents confirming their quality and safety, and without labeling, if the presence of such labeling is provided for by the legislation of the Russian Federation.

4.5. Food products are stored in accordance with their storage conditions and expiration dates established by the manufacturer in accordance with regulatory and technical documentation. Warehouses for storing food products are equipped with instruments for measuring air temperature, refrigeration equipment - with control thermometers.

4.6. The design, equipment and maintenance of the catering unit of the preschool educational institution must comply with the sanitary rules for public catering organizations.

4.7. All technological and refrigeration equipment must be in working order.

4.8. Technological equipment, inventory, utensils, and containers must be made of materials approved for contact with food products. All kitchen equipment and cookware must be labeled for raw and prepared foods.

4.9. Electrical equipment, an electric stove, is used for cooking.

4.10. The catering unit is subject to daily wet cleaning and general cleaning according to the approved schedule.

4.11. Food service workers undergo medical examinations and examinations, professional hygienic training, must have a personal medical record book, where they enter the results of medical examinations and laboratory tests, information about vaccinations, previous infectious diseases, and information about undergoing professional hygienic training.

4.12. Every day, before starting work, the responsible person inspects workers involved in the preparation and distribution of food for the presence of pustular diseases of the skin of the hands and open surfaces of the body, as well as tonsillitis, catarrhal phenomena of the upper respiratory tract. The inspection results are recorded in a special journal. Sick employees or suspected infectious diseases are not allowed or immediately suspended from work. Food service workers who have cuts or burns on their hands are allowed to work on preparing food and distributing it if they wear gloves.

4.13. While working, food service workers should not wear rings, earrings, pin their work clothes with pins, or eat or smoke in the workplace or on the territory of the preschool educational institution.

4.14. A drinking regime must be organized in preschool educational institutions. It is allowed to use boiled drinking water, provided it is stored for no more than 3 hours.

4.15. To ensure a varied and nutritious diet for children in preschools and at home, parents are informed about the range of food for the child by posting the daily menu in each group cell. The daily menu indicates the name of the dish and the serving size.

5. Catering in preschool educational institutions

5.1. The organization of meals for pupils in preschool educational institutions requires compliance with the following basic principles:

- creating a complete diet;

- the use of a diverse range of products that guarantee a sufficient content of essential minerals and vitamins;

— strict adherence to a diet that meets the physiological characteristics of children of different age groups, its correct combination with the daily routine and operating hours of the preschool educational institution;

— compliance with the rules of food aesthetics, education of the necessary hygienic skills depending on the age and level of development of children;

- the correct combination of nutrition in preschool educational institutions with food at home, carrying out the necessary sanitary and educational work with parents, hygienic education of children;

— an individual approach to each child, taking into account the state of his health, developmental characteristics, adaptation period, chronic diseases;

— strict adherence to technological requirements when preparing food, ensuring proper culinary processing of food products;

- daily monitoring of the work of the catering unit, bringing food to the child, proper organization of nutrition for children in groups;

— taking into account the effectiveness of children's nutrition.

5.2. The preschool educational institution provides balanced 4 meals a day for children in groups with a 12-hour stay, in accordance with sanitary rules and regulations. When organizing meals, age-related physiological norms of daily requirements and the total volume of dishes per meal (in grams) are taken into account.

5.3. Meals in the preschool educational institution are provided in accordance with an approximate 20-day menu for the summer and autumn-winter-spring feeding periods for children of age categories from 1.5 to 3 and from 3 to 7 years old with a 10.5-12 hour operating mode of the preschool educational institution, developed by the Department education and youth policy of the Administration of the Voronezh urban district, approved by the Federal Service for Surveillance in the Sphere of Consumer Rights Protection and Human Welfare FBUZ “Center for Hygiene and Epidemiology of the Voronezh Region”.

5.4. In the absence of any products, in order to ensure a complete balanced diet, it is allowed to replace them with products of equal composition in accordance with the approved table of product replacement for proteins and carbohydrates (Appendix No. 14 to SanPiN 2.4.1. 3049-13).

5.5. Based on the approved sample menu, a menu is drawn up daily - a layout of the established sample, indicating the output of dishes for children of different ages. It is allowed to create menu layouts in electronic form. For children of different ages, the portion sizes of prepared dishes must be observed.

5.6. The menu requirement is the main document for preparing food in a catering unit.

5.7. It is prohibited to make changes to the approved menu layout without the approval of the head of the preschool educational institution.

5.8. Children's nutrition should comply with the principles of gentle nutrition, which include the use of certain methods of preparing dishes, such as boiling, steaming, stewing, baking, and excluding frying foods, as well as foods with irritating properties. When cooking food products, it is necessary to comply with established sanitary and epidemiological requirements for technological processes of preparing dishes.

5.9. In order to prevent hypovitaminosis, preschool educational institutions carry out year-round artificial C-vitaminization of ready-made dishes. Vitamin preparations are introduced into the third dish after cooling immediately before serving. Fortified dishes are not heated. Parents must be informed about vitaminization.

6. Organization of the catering department

6.1. The catering department is organized strictly in accordance with SanPiN 2.4.1. 3049-13.

6.2. Cooking is carried out in accordance with the technological map.

6.3. The issuance of prepared food is permitted only after acceptance control has been carried out by a rejection commission appointed by order of the head of the preschool educational institution. The control results are recorded in a special journal. Immediately after cooking, a daily sample of the finished product is taken. A daily sample is taken in volume: portioned dishes - in full; cold appetizers, first courses, side dishes, third and other courses - at least 100 grams. Store for 48 hours at t +2 -+6C in the refrigerator.

6.4. The grading of raw products is carried out in a special journal, as the products arrive and as they are sold (taking into account the shelf life and sale).

7. Organization of meals for pupils in groups

7.1. Work on organizing meals for children in groups is carried out under the guidance of a teacher and consists of:

- creating safe conditions when preparing and eating food;

— in developing cultural and hygienic skills when children eat.

7.2. The assistant teacher receives food for the group strictly according to the schedule approved by the head of the preschool educational institution. Finished products are hung on the catering unit in labeled containers and distributed into groups.

7.3. Involving children in receiving food from the catering unit is strictly prohibited.

7.4. Before distributing food to children, the assistant teacher must:

- wash tables with hot water and soap;

- wash your hands thoroughly;

— wear special clothing for receiving and distributing food;

- ventilate the room;

7.5. When setting the table, it is necessary to have separate dishes for the first and second courses, napkins, plates for bread, and cutlery in accordance with age.

7.6. The children's portion must correspond to the menu and control dish.

7.7. During the distribution of food, it is strictly prohibited for children to be in the dining area (except for those on duty).

7.8. In order to develop work skills and foster independence while on duty in the dining room, the teacher must combine the work of the attendants and each child (for example: the napkin holders are collected by the attendants, and the children clear the plates after themselves).

7.9. The teacher and children can eat at the same time.

7.10. In early age groups, children who have not developed the skill of eating independently are supplemented by a teacher and an assistant teacher.

7.11. Responsibility for organizing meals in the group, in accordance with these regulations and SanPiN 2.4.1. 3049-13 is carried by educators.

8. The procedure for recording meals in preschool educational institutions

8.1. By the beginning of the school year, the head of the preschool educational institution issues an order on the organization of meals, on the appointment of persons responsible for meals, and determines their functional responsibilities.

8.2. The person in charge of nutrition records the children who eat in the attendance sheet, which must be laced, numbered, sealed and signed by the head.

8.3. Every day, the person in charge of nutrition keeps a record of children eating and enters them into the attendance sheet based on the lists of children present from 08.00 to 08.30.

8.4. The preparation of breakfast products is carried out by the cook at 07.00.

8.5. Breakfast products are ordered according to the menu according to the attendance sheet of the previous day.

8.6. Products for the broth of the first course (for lunch) are written out according to the menu according to the attendance sheet of the previous day, the products are placed at 07.30.

8.7. The person in charge of food must be present when the main products are put into the cauldron and check the dishes at the exit.

9. Financing expenses for food for pupils in preschool educational institutions

9.1. The financial provision of food falls within the competence of the head of the preschool educational institution, the accountant of the nutrition department of the education and youth policy department of the administration of the Voronezh urban district.

9.2. The calculation of financing the cost of nutrition for pupils in preschool educational institutions is carried out on the basis of established nutritional standards and the physiological needs of children.

9.3. Food costs are financed from budget funds:

— 50% (basis Resolution of the administration of the city district of the city of Voronezh No. 19 dated 01/20/2016 with amendments dated 12/26/2018 Resolution of the AGO of the city of Voronezh No. 896):

— single mothers (fathers);

- if one of the parents (legal representatives) is a disabled person of group I or II;

- if both parents (legal representatives) are students receiving secondary vocational or higher education on a full-time (full-time) basis;

- if one of the parents (legal representatives) is a military serviceman undergoing military service;

- if one of the parents (legal representatives) is a participant in hostilities;

- if one of the parents (legal representatives) received or suffered radiation sickness; is a liquidator or evacuee from the exclusion zone as a result of the disaster at the Chernobyl nuclear power plant;

- widows (widowers);

- families in difficult social situations;

-if both parents (legal representatives) are teachers of a municipal educational institution in the urban district of Voronezh.

— 100% (basis Decree of the administration of the city district of the city of Voronezh No. 19 dated 01/20/2016 with amendments dated 12/26/2018 Decree of the AGO of the city of Voronezh No. 896):

- both parents (legal representatives) are disabled people of group I or II;

- both parents (legal representatives) are disabled from childhood;

- one of the parents (legal representatives) is disabled from combat operations;

- one of the parents (legal representatives) is a pupil of an orphanage;

- the child is an orphan, disabled, has disorders of psychophysical development (for those brought up in compensatory groups), with tuberculosis intoxication, and was left without parental care;

- one of the parents (legal representative) is a full-time employee of a municipal preschool educational institution in the urban district of Voronezh, regardless of place of work;

- the family has the status of large.

9.4. The amount of funding for catering expenses for the next financial year is established taking into account the forecast of the number of children in preschool educational institutions.

10. Control over the organization of catering in the preschool educational institution

10.1. In order to ensure openness of the work on organizing children's nutrition in preschool educational institutions, the following are involved in control: the administration of the preschool educational institution, the screening commission, and those responsible for nutrition.

10.2. The administration of the preschool educational institution develops a plan for monitoring the organization of nutrition for the academic year.

10.3. The Deputy Head of ACh ensures control over:

— the state of the catering unit’s production base;

— material and technical condition of the catering premises;

— providing the catering unit and eating areas with a sufficient amount of tableware and kitchen utensils, overalls, sanitary and hygienic products, cutting equipment and cleaning equipment.

10.4. The storekeeper provides control over:

— fulfillment of the contract for the supply of food products;

- quality of incoming products (daily) - carry out screening, which includes monitoring the integrity of packaging and organoleptic assessment (appearance, color, consistency, smell and taste of incoming products and food raw materials), as well as familiarization with the accompanying documentation (invoices, certificates of conformity, sanitary -epidemiological conclusions, quality certificates);

10.5. The head nurse responsible for nutrition at the preschool educational institution (as agreed, in accordance with the agreement with the clinic) monitors:

— compliance with natural physiological nutritional standards, table setting, food hygiene, presentation of dishes;

— food preparation technology, quality and consistency of the volume of finished dishes, the results of which are entered daily into the reject log of finished culinary products;

— correct selection and storage of daily samples (daily);

- operation of the catering unit, its sanitary condition, organization of processing of dishes, technological equipment, inventory (daily);

- observance of personal hygiene rules by catering staff with a note in the health log (daily);

— informing parents (legal representatives) about the daily menu indicating the availability of ready-made dishes (daily);

— meeting the requirements for basic nutrients (proteins, fats, carbohydrates) and energy value (calorie content) (monthly).

10.6. Marriage commission:

— controls the storage of products;

— removal of residues;

— checks the quality, volume and yield of prepared dishes, their compliance with the approved menu;

— monitors compliance with sanitary standards and rules in the catering unit, maintaining a log of shelf life and sales of perishable products;

— develops a schedule for receiving prepared dishes in groups;

— forms proposals for improving the organization of meals for pupils;

employees of preschool educational institutions.

10.7. Those responsible for nutrition control:

— For the proper organization of children’s nutrition;

— Over the quality of the products received, their storage conditions and terms of sale;

— Compliance with natural and monetary nutrition standards;

— For the quality of food preparation;

— Ensuring that food rations comply with the physiological needs of children;

— Over the sanitary condition of the catering unit and group premises;

— Implementing an individual approach to children in the nutrition process;

— Coverage of catering issues with the parent community.

10.8. Issues of organizing meals for pupils are considered:

- at least once a year at a general parent meeting.

11. Distribution of rights and responsibilities for organizing meals for pupils in preschool educational institutions

11.1. Head of preschool educational institution:

— bears responsibility for organizing meals for pupils in accordance with regulatory legal acts of the Russian Federation, federal sanitary rules and regulations, the Charter of the Institution and these Regulations;

— ensures the adoption of local acts provided for by these Regulations;

- appoints from among his employees someone responsible for organizing catering at the preschool educational institution;

- ensures consideration of issues of organizing meals for pupils at meetings of parent meetings in groups, pedagogical council, administrative meeting,

— approves a 20-day cyclical menu;

— monitors the condition of the catering unit, if necessary, takes measures to replace outdated equipment, repair it and provide spare parts;

— provides the necessary routine repairs of the catering department premises;

— monitors compliance with San PiN requirements;

— provides the catering unit with a sufficient amount of tableware and kitchen utensils, overalls, sanitary and hygienic products, cutting equipment and cleaning equipment;

— concludes contracts for the supply of food products.

11.2. Storekeeper:

— monitors compliance with natural standards;

— controls the monthly removal of balances in the warehouse.

11.3. Educators:

- are responsible for organizing meals in the group;

- are responsible for the number of pupils served for meals;

- provide daily information on the number of children provided with food;

- every day, no later than 30 minutes before breakfast is provided on the day of meals, the number of children is specified;

— include in the plans of educational work activities aimed at creating a healthy lifestyle for pupils. They plan to discuss issues of ensuring adequate nutrition for pupils at parent meetings;

— make proposals to improve nutrition at meetings of the Pedagogical Council;

- control the nutrition of children prone to food allergies.

11.4. Parents (legal representatives) of pupils:

- promptly inform the teacher about the child’s illness or his temporary absence from the preschool educational institution in order to remove him from food for the period of his actual absence, and also warn the teacher about the child’s allergic reactions to food;

- conduct explanatory work with their children to instill in them the skills of a healthy lifestyle and proper nutrition;

- has the right to make proposals to improve the organization of meals for pupils personally;

- has the right to get acquainted with the sample and daily menu, calculations of funds for catering.

12. Maintaining specific nutrition documentation

12.1. The manager carries out a monthly analysis of the activities of the preschool educational institution in organizing children's nutrition.

12.2. When organizing meals for pupils in a preschool educational institution, the following local acts and documentation must be in place:

— regulations on the organization of meals for pupils;

— agreements (contracts) for the supply of food products;

— an approximate ten-day menu, including a menu layout for the age group of children (from 1.5 to 3 and from 3 to 7 years), technological maps of culinary products (dishes);

- a menu requirement for each day indicating the dishes for the age group of children (from 1.5 to 3 and from 3 to 7 years);

— a journal for the rejection of incoming food raw materials and food products and finished culinary products (in accordance with Appendix SanPiN 2.4.1. 3049-13), with registration of daily sampling;

— health journal (in accordance with SanPiN appendix 2.4.1. 3049-13;

— requests for food products (submitted as needed);

— log of temperature control of refrigeration chambers and refrigerators;

— book of warehouse accounting of incoming products and food raw materials.

— Orders and instructions of higher organizations on this issue.

— Order of the head of the institution “On the organization of meals for children.”

— Availability of information for parents about the daily menu for children.

— Availability of schedules: issuance of finished products for catering in groups;

— Daily menu requirement for the next day.

— Instructions: on labor protection and fire safety.