In January, a young replenishment will come to school canteens in Minsk - 46 cooks. The correspondent of the agency “Minsk-Novosti” went to the Minsk State Vocational and Technical College of Culinary Arts and learned how specialists are trained for school catering.

It has its own kitchen, where future chefs hone their culinary skills. Practical classes are taught by the teacher Daria Svetlovich. Noticing the attention and surprise with which the correspondent examines multifunctional machines for cooking, he hastens to report: this technique has long been in the capital's schools.

- Ovens are a thing of the past. Today, the food units of educational institutions are equipped with combi steamers that allow you to bake and steam. This way the nutrients in food are preserved as much as possible, says Daria.

While we are talking with the teacher, the guys are doing a practical task - they are preparing borscht and casserole. The atmosphere is like in Hell's Kitchen. They work in an accelerated mode, everyone clearly knows their responsibilities: someone is engaged in cutting vegetables, and someone is preparing broth.

- In school canteens, it is important to be able to work quickly. We are preparing the guys for this. During the break, you need to feed 200 people, and the food should be fresh and hot, - explains Daria, observing the students.

But this does not mean that chefs learn to work automatically. They attend electives such as carving.

- At the last exhibition "Prodexpo-2017" they showed their creativity - decorative cutting of fruits and vegetables. The children are assigned the 4th grade, so during the exams they must not only prepare dishes of high quality, but also decorate them, - the teacher clarifies.

So lunch arrived. The satisfied pupils are holding a plate of hot, rich borscht. Looks appetizing. How does it taste? Daria Svetlovich takes a sample - evaluates the taste, color, smell and consistency of the soup for children. Remains satisfied - sweet and sour, as expected. Then he asks a question to the students:

- Girls, let's remember what types of soups borscht belongs to?

- To filling stations! - Without thinking, the cooks answer in chorus.

- How can borscht not lose its color during cooking? - I am interested in young cooks.

- There are several ways. First: boil vegetables separately in a peel. The second is to add vinegar or citric acid to the dish, - the girls explain.

- But children can't have vinegar! - Daria Svetlovich notes. - They have sparing food. Therefore, we reduce the amount of salt, acid, we do not use spices. In addition, the optimal temperature for serving a hot dish for a student is 50 degrees.

It is a misconception that all college graduates go to work in restaurants and cafes. Some get a job in school canteens: they like the work schedule, attract a guaranteed social package and a large summer vacation.

Sophomore Aleksandra Shkutko says that cooking for children is more interesting than for adults.

- In college, we not only get acquainted with world cuisine, but also learn how to make a dish healthier. It's nice to hear when the kids in the garden say thank you to the cook after a delicious dinner. There is a return when you do everything with love, - says Sasha, who has already been in practice in student and garden canteens.

Cooking is not easy for children. Only it seems: business-it is - to cook semolina or barley porridge! And you try to make sure that it is not burnt or lump-free.

- The chefs cook according to the same recipes, where everything is strictly scheduled, and everyone's dishes taste different. What's the secret?

- A master of his craft establishes a secret and unknown relationship with products, - shares Sasha. - I have such tricks too.

- How to feed a fussy?

- Children are selective about food, some eat poorly even at home. This is an eternal problem, - states Daria Svetlovich. - According to the regulatory documents, we must observe the shift of the school menu: we cannot serve mashed potatoes every day, although the guys love it very much. Cooking viscous porridge, fish and chicken ...

- It is necessary to expand the range of dishes and products on the student's table, - says the teacher of special disciplines Maria Maksimovich. - Add pumpkin, zucchini, apples. The best chefs should work at children's catering enterprises.

In some schools of the Frunzensky district, students eat on a buffet basis. And they really like it.

- This form of serving food increases student interest in hot meals., - says Elena Trublina, acting director of the Frunzensky District KShP. - During lunch or breakfast, the guys come up to the buffet line and choose any dish they like. The assortment is formed based on the established two-week menu. For example, we offer snacks, hot meals and drinks. Portions are reduced, so the student can take several items for lunch. We practice this form of nutrition in gymnasium number 39, school number 125.

Additional Information

According to the Main Directorate of the Consumer Market of the Minsk City Executive Committee, the average salary of a cook in a school cafeteria is 560 rubles and depends on qualifications and grade.

Photo by Tamara Hamitsevich

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In order for children's nutrition to be organized at a high level, be diverse and balanced, school chefs must have appropriate education and high qualifications.

The school canteen regulation defines the relationship between parents or legal representatives of children and the general education institution. In accordance with it, the procedure for organizing meals for children in the school canteen is determined. The staff of the school canteen is determined by the charter of the school, and this is taken into account when an educational institution obtains a license. How the school canteen will function and be provided is up to the school administration.

The regulation on the school canteen is regulated by federal laws and other Decrees and orders of the Government of the Russian Federation. After the Regulation is approved by the school director in accordance with the documents of the executive bodies of the constituent entities of the Russian Federation. Pupils are provided with hot meals on the basis of an agreement between the school and the parents. Meals for participants in the educational process are organized and produced in full compliance with the rules of fire safety, safety, and it must also comply with sanitary and hygienic requirements.

The main tasks of the Regulations include two main points: to form a healthy lifestyle for students and to educate their cultural identity. The organization of meals should be carried out in accordance with a single cyclical menu, and additional meals should be arranged at will through the buffet. School chefs must ensure the availability of locally prepared products, hot tea, coffee. Dairy products must be delivered to the buffet twice a week.

To account for the number of students who receive meals at school, a production manager is needed in the school cafeteria. They classroom teacher report daily to the accounting department on the actual number of children who received food. In addition to lunches, children receive breakfast, and those students who attend the GPA must also be provided with hot meals. The school cafeteria usually starts at 8 am and continues until 4 pm. Products from the buffet are dispensed only in cash, both to students and school staff.

Lunches, as well as breakfasts, are served only on request, which the class teacher submits the day before. Teachers or class teachers are obligatory to accompany children to the cafeteria in accordance with the lists submitted in advance, and are also responsible for them and for meals that are dispensed according to the lists.

Order in the school canteen during the educational process should be ensured by the canteen workers, for this, they are provided with attendants from the class that is on duty at the school, they also help the canteen employees to serve drinks in glasses and bread, and also set tables for dinner. Each class teacher leads his class and is responsible for organizing the dining room and catering for his class. The cost of meals is regulated by the order of the UO. Catering must comply with the requirements of the sanitary and epidemiological schedule. If food poisoning occurs or a case of acute intestinal infection is detected, the school administration is obliged to inform the local authorities of the State Sanitary and Epidemiological Supervision.

Personal hygiene rules are imposed on the employees of the canteen, which must be strictly observed. All persons working in the canteen are required to be healthy and to undergo a medical examination, first of all, they must have medical documents of the required sample accepted by the chef in the school canteen. Before each shift, the school nurse must examine the exposed parts of the canteen staff to detect pustular skin lesions.

The canteen in the school must be managed according to documents that comply with the legislation of the Russian Federation and the Charter of the school. The general management of the canteen is entrusted to the headmaster. Directly the school cafeteria supervises the head of production, he, within the limits of his official duties, is responsible to parents, students and school management.

The number of cooks in the school cafeteria is calculated depending on the number of students. The production manager is also assigned other responsibilities: he must prepare and submit to the management documents on student meals, develop regulations on the school canteen and school cafeteria, issue an order for the issuance of dairy products to students, draw up a schedule according to which students and school staff will eat. He also draws up a daily menu, prescribes job descriptions for his employees, maintains planning and accounting documentation, as well as technological documentation.

The staff of the school canteen is staffed in accordance with the Charter of the school and is regulated by it. Labor relations between the school and the employees of the school canteen are regulated in accordance with the Labor Code of the Russian Federation. The canteen workers are responsible for the timely preparation of quality food, they are obliged to inform students and teachers about the daily diet, and they are also responsible for taking samples to determine the quality of the prepared food. All equipment must be properly stored and operated by employees. The canteen should be open to the needs of students and staff. They also need to regularly improve their qualifications and submit reports to the school management in the manner prescribed by the school charter.

The canteen is financed from several sources, this is the payment of parents for breakfast and lunch, money goes to the purchase of food and to prepare food. Also, funds come from the sale of food products through the buffet. Targeted subsidies are allocated for low-income students from the city or local budget. For all products sold through the buffet, a trade margin is established, its size is approved by law. Parents pay for hot meals to the personal school account, the basis is the receipt. All reports must be provided to the accounting department as reports for the school for a specific period. Every quarter, the accounting department removes the remains of products in the dining room and buffet, expressing them in terms of quantity and amount of money.

The rationality of nutrition and hygiene standards are monitored by employees of the sanitary and epidemiological supervision. Organoleptic indicators before meals are served on the students' tables are monitored by a commission, it is approved by the school director once a year, and must include at least three people, including a health worker. The education committee oversees the delivery of products under the contract.

In accordance with the basic principles, nutrition should correspond to the energy value, satisfy the physiological needs for nutrients of the growing child's body, and provide a convenient diet. To achieve these goals, the staff of the canteen prepares breakfasts, lunches and afternoon snacks. They bake dough products, prepare semi-finished products, organize and serve holidays, evenings and other events. They also sell finished products through the buffet. They create and provide the required number of seats in the dining room.

In addition to paid lunches and breakfasts, the canteen provides free meals to some students in the form of social assistance to those children whose average family income is below the subsistence level in the region. For socially disadvantaged students attending an extended day group, both breakfast and lunch are provided free of charge. For those who do not go to the extended day group, only breakfast is provided.

Responsibility for the activities of the catering and canteen is assigned to the school principal, as well as for the timely repair of the premises. The director is also responsible for the furniture, its availability and condition, for the technological equipment of the kitchen. And also he is responsible for the timely payment of workers.

In order for the hot meals for schoolchildren to be constantly improved and contain all the substances and vitamins necessary for the growing body, a production manager is needed in the school cafeteria.

“In small schools, as well as throughout our vast country, a lot of 'interesting' happens. It turns out that in some schools in the Verkhneuralsky district, teachers are strictly forbidden to eat, despite the fact that they do not have a lunch break. Take, for example, the Forstadt Rural School. The teachers at this school cannot donate money for food. Why? Yes, because the accountant of this school, speaking in front of the teaching staff in the past academic year, stated that teachers cannot eat at school for a number of reasons. First, they do not have the right to use the dishes from which the students eat. And there are no funds to buy separate utensils for teachers. Secondly, in order to accept money from teachers, it is necessary to purchase a cash register, and this is a very expensive pleasure. Thirdly, the food itself will be very expensive, since there should be a profit from this activity, that is, from the nutrition of teachers. And the accountant vetoed, that is, a ban on the nutrition of teachers with the tacit consent of the director.

Interestingly, in other schools in our Chelyabinsk region, can teachers eat or is it also strictly forbidden?

Ivan Ivanovich Ivanov "

It seemed to us that in these lines the problem is covered in a very one-sided way. Therefore, the "Verkhneuralsky Cab" decided to consider this situation through the eyes of all participants in this difficult story. "Can teachers eat in the school cafeteria?"- this was our main question.

Sergey Mikhailovich Vaskovsky, chief sanitary doctor of the Verkhneuralsky district:

Teachers have the right to eat in the common dining room, if all sanitary and epidemiological standards are observed there. And since the children have lunch in this dining room, it means that all the conditions are there for this. So why can't teachers ?! Another thing is that the final decision on the organization of meals for teachers in the school canteen is made by the director of this general educational institution.

The director of the OOSh P. Forstadt redirected us with this question to the accountant.

Elena Nikolaevana Kolmakova, accountant of the main secondary school forstadt:

We have a separate place at school where teachers prepare their own lunch, we can say that a special dining room for the teaching staff is equipped, where there is a stove and an oven. So this dining room has all the necessary utensils. General educational institutions are now on regulatory funding, so we simply do not have the opportunity to pay the cook staff and service personnel for a separate catering organization for teachers, for these purposes there is no budget.

Faina Alexandrovna Pavlova, director of the secondary school No. 1 of the city of Verkhneuralsk:

Previously, when the school was allowed to conduct off-budget accounts, our teachers could eat in the cafeteria. Today educational institutions are funded by the budget, children receive, in my opinion, full hot meals for free. Therefore, today it is not entirely reasonable and justified to open a special separate account for feeding the teaching staff. However, as far as I know, the teachers of our school do not make a big problem out of this. Everyone is already used to having a snack at work with homemade food. There is a big change between shifts, when teachers can safely dine in a special room, where there is even a microwave oven. So our teachers don't complain.

Lyudmila Valentinovna Valeeva, director of the "MOU SOSH" No. 2 of the city of Verkhneuralsk:

At our school, there is only a system of free meals for children, teachers, of course, are not included in this list. Therefore, teachers have to literally have a snack. Basically, I only manage to drink tea in the teacher's room during recess. I personally manage to have a full meal only at home, at eight in the evening.

Yulia Filippova, teacher of mathematics and geometry at the secondary school № 64 in the city of Magnitogorsk:

I have been working at this school for the first year. I don’t know how it used to be, but now the school cafeteria has a separate table for teachers. We buy a hot lunch and pay for it at the general checkout.

Anastasia Mametyeva, teacher of the Fershampenuaz rural school (Nagaybak district):

At our school, teachers can dine in the school cafeteria. Only with us cashless payments are valid: in the canteen we eat, so to speak, on appointment, and at the end of each month, money is withdrawn from our salaries for food. To be honest, I'm surprised that there are schools where teachers don't have the opportunity to have a full meal. Because, now, as a rule, in rural schools, teachers disappear at work from morning to evening, and "dry meals" are a direct path to gastritis and other health problems.

From the editor:

We hope, to the question of the author of the letter: "I wonder, is it possible for teachers to eat in other schools of our Chelyabinsk region, or is it also strictly forbidden?" we partially answered. We have considered the problem of feeding teachers in the Upper Ural schools. We believe that the situation is similar in other settlements of the Verkhneuralsky district. However, if you, dear readers, have any other information in this regard, then please let us know in the comments to this article.

At the parent meeting, the teacher said that parents can also dine in the school cafeteria. She invited those who work close to come to dinner. So if parents are invited to the school cafeteria, then any stranger will be allowed in? What about the safety of our children? - the reader turned to the editor.

There is indeed a lot of talk about the safety of schoolchildren. After several emergencies in schools, they promised to tighten the access control: to install turnstiles and allow students and teachers to pass only with plastic cards. Therefore, "Komsomolskaya Pravda" went to several metropolitan schools to check: can go to lunch in the school cafeteria stranger... We walked around a few educational institutions in the city center not far from our office.

“The teachers were stopped several times, and the children were escorted to the dining room”

In the gymnasium on Independence Avenue, a guard meets at the entrance.

How do you get to the dining room? - I ask.

Who are you? - the man asks.

I just want to stop by for lunch.

Is there someone waiting for you there?

Not. I want to have lunch, - I repeat again. - May I come in? I do not for a long time.

The guard looks incredulous, but lets him go to school. The dining room is located far from the entrance. I walk in the direction the guard pointed to, but I hit the wall. Children, noticing a stranger, turn around.

Girls, how to get to the dining room?

Two students begin to tell: go up the stairs - go to the left - go down. They understand that I have not remembered, and immediately they say:

Let's take it! - the girls go with me almost to the dining room.

And here to the left, - say the students and run away to the lesson. I turn the wrong way and get to the gym.

Where are you going? - the teacher in sports uniform stops me. I explain that I want to get into the dining room, and she shows me where to turn.

Today's menu includes mashed potatoes, fish and mushroom soup. The food looks delicious and home-like. The buffet offers salads, fresh vegetables, sandwiches and sweets. And the prices don't bite. The most expensive salad - with crab sticks, costs 82 kopecks.

So, we got to the gymnasium cafeteria. True, it took several minutes to explain to the watchman and teachers who I was and what I was doing at school.

"Take off your outerwear and sign in the magazine"

At the school not far from the avenue, the access system seemed more serious than at the gymnasium. Before I had time to say hello, I was asked to sign up for a visit log.

Can you get into the dining room?

Yes. Name, surname write, - the watchman holds out the magazine.

I take a pen and write.

And the purpose of the visit, I ask, what should I write?

So write: to the dining room.

Now, under the serious notes "to the director", "to the waiting room" my "to the dining room" flaunts.

Have you been with us already?

No, - I answer.

They tell me in detail how to get to the dining room. The school is not crowded: the children have a lesson. On the way I meet a couple of teachers. They do not pay attention to a stranger, where I am going, they are not interested. On the door to the dining room there is a leaflet with the inscription "Do not enter in outer clothing." This is where the bans at school end. For the sake of decency, I take off my jacket and go to the food counter. The buffet and dining room are together here. You order food at the counter and pay at the counter at the buffet.

I pay 47 kopecks for milk soup.

I owe you 1 kopeck, come to us again, - says the cashier.

Two men and a schoolgirl's mother are having dinner in the dining room.

The admission system at the school was not as severe as it seemed at first. Enrolled in the magazine - and you can safely go.

“If I’m on duty and miss, you will not be served in the dining room”

We were not allowed into only one gymnasium. By the way, she is the only one of those that we have visited where there are turnstiles.

Even if I let you through here, they will not be served in the dining room anyway, ”the watchman good-naturedly explains through the turnstiles. - We have such a system. No outsiders are served in the dining room. Go to the dining room of the executive committee, not far from here.

We talked with the watchman, I turn around and leave. Didn't get into the dining room.

At the beginning of the fifth, when we arrived at another gymnasium, the dining room was already closed. But all the same, for the future, we learned: a stranger can eat here.

Of course, the children are fed. Therefore, we have hot lunches and a buffet. The dining room is open on weekdays until four. We are constantly visited by those who work in neighboring buildings. Do you work far? - the watchman asks.

We walked around the school, examined the stands. It would be possible to go to the dining room, but it has already closed.

Strangers can come to the cafeteria of the next school, "if you get to the good watchman."

It's like when. Sometimes the access control is stricter, sometimes weaker, - explains the woman on duty.

We got on good and went into the dining room.

COMPETENTLY

« Outsiderno people should go to school "

Unauthorized people should not walk around the school where minors study. In educational institutions, meals are organized for students. As an exception, parents may eat in school canteens. For example, when there are activities in the school, on the sixth day of school. This applies to all schools, - said the education committee.

With a round-the-clock stay, at least five meals should be provided. For 1 hour before bedtime, as a second dinner, children are given glasses of a dairy product (kefir, fermented baked milk, yogurt, etc.).

The intervals between meals should not exceed 3.5-4 hours.

It is necessary to observe the rules of personal hygiene by all employees of the catering department without exception.

Healthy persons are allowed to work at the catering unit, who have undergone a medical examination in accordance with the current orders and instructions, as well as attended a course on hygienic training with a test.

Monitoring compliance with the deadlines for passing (at least once every 3 months) medical examinations is assigned to the school health worker.

For each employee, a personal medical record must be kept, in which the results of medical examinations, information about the transferred infectious diseases, about passing the sanitary minimum must be entered.

The staff of the catering establishment is obliged to observe the following personal hygiene rules:

Come to work in clean clothes and shoes;

Leave outerwear, headwear, personal items in the dressing room;

Cut your nails short;

Before starting work, wash your hands thoroughly with soap, put on clean sanitary clothes in a specially designated place, after visiting the toilet, wash your hands thoroughly with soap, preferably disinfectant;

If signs of a cold or intestinal dysfunction appear, as well as suppuration, cuts, burns, inform the administration and contact a medical institution for treatment;

Report all cases of intestinal infections in the employee's family.

It is strictly forbidden in the catering facilities of schools:

In the manufacture of dishes, culinary and confectionery products, wear jewelry, cover nails with varnish, fasten overalls with pins;

Eating, smoking in the workplace. Eating and smoking is permitted in a specially designated room or place.

Every day before the start of the shift, the health worker examines the open surfaces of the body for the presence of pustular diseases in all workers. Persons with pustular skin diseases, festering cuts, burns, abrasions, as well as catarrh of the upper respiratory tract are not allowed to work, but are transferred to another job. The results of the examinations are recorded in the journal of the established form.

Each food unit should have a first aid kit with a set of medicines for first aid.

The organization and diet of students in educational institutions are subject to mandatory agreement with the authorities of the State Sanitary and Epidemiological Supervision.

The vacation of hot meals for students must be organized by classes (groups) during breaks, lasting at least 20 minutes, in accordance with the training schedule. In boarding-type institutions, meals for students are organized in accordance with the daily routine. For each class (group) in the dining room, certain dining tables should be assigned.

It is recommended to organize service for students with hot meals by pre-covering tables and (or) using distribution lines.

Preliminary table setting (serving) can be carried out by the children on duty over 14 years old under the guidance of the teacher on duty.

The presence of students in the production premises of the canteen is not allowed. It is not allowed to involve students in work related to cooking, cleaning vegetables, distributing ready-made food, cutting bread, washing dishes, cleaning premises.

List of products and dishes that are not allowed for sale

in catering organizations of educational institutions

1. Expired food with signs of poor quality.

2. Leftover food from a previous meal and food cooked the day before.

3. Fruit and vegetable products with signs of spoilage.

4. Meat, offal of all types of farm animals, fish, poultry that have not passed veterinary control.

5. By-products, except liver, tongue, heart.

6. Bird unseated.

7. Wild animal meat.

8. Waterfowl eggs and meat.

9. Eggs with contaminated shells, with a notch, "tek", "fight", as well as eggs from farms, unfavorable for salmonellosis.

10. Canned food with a violation of the tightness of cans, bombing, crackers, cans with rust, deformed, without labels.

11. Cereals, flour, dried fruits and other products contaminated with various impurities or infected with barn pests.

12. Any food products of home (not industrial) production.

13. Creamy pastries (pastries and cakes).

14. Brawn, meat trimmings, diaphragms; head pulp rolls, blood and liver sausages.

15. Unpasteurized milk cottage cheese, flask cottage cheese, flask sour cream without heat treatment.

16. Sour milk - "samokvass".

17. Mushrooms and products (culinary products), prepared from them.

18. Kvass.

19. Milk and dairy products from farms that are unfavorable in terms of the incidence of farm animals, as well as those that have not undergone primary processing and pasteurization.

20. Raw smoked gastronomic meat products and sausages.

21. Dishes made from meat, poultry, fish that have not been cooked.

22. Deep-fried foods and products;

23. Food products not provided for in Appendix No. 9

24. Vinegar, mustard, horseradish, hot peppers (red, black) and other hot (pungent) spices.

25. Hot sauces, ketchups, mayonnaise, canned snacks, pickled vegetables and fruits.

26. Natural coffee; tonic, including energy drinks, alcohol.

27. Cooking fats, lard or lamb lard, margarine, and other hydrogenated fats.

28. Apricot kernel, peanuts.

29. Carbonated drinks.

30. Dairy products and ice cream based on vegetable fats.

31. Chewing gum.

32. Kumis and other fermented milk products with ethanol content (more than 0.5%).

33. Caramel, including candy.

34. Canned snack bars.

35. Jellied dishes (meat and fish), jellies, herring forshmak.

36. Cold drinks and fruit drinks (without heat treatment) from fruit and berry raw materials.

37. Okroshka and cold soups.

38. Naval pasta (with minced meat), pasta with minced egg.

39. Fried eggs.

40. Pates and pancakes with meat and cottage cheese.

41. First and second courses from / based on instant dry food concentrates.

When forming the diet of children and adolescents and preparing food, the basic principles of organizing a rational, balanced, sparing diet should be observed, which includes:

• correspondence of the energy value (caloric content) of the diet to the age-related physiological needs of children and adolescents;
• providing a certain ratio (balance) of basic nutrients in grams in the diet;
• replenishment of the deficiency of vitamins and other microelements in the diet of schoolchildren by adjusting formulations and using fortified foods;
• maximum variety in the diet (variety is achieved by using a sufficient range of products and various methods of cooking);
• technological processing of products, ensuring the taste of culinary products and the preservation of nutritional value;
• compliance with the optimal diet and the correct distribution of the daily ration for individual meals throughout the day.

The institution should have an approximate 2-week menu, developed on the basis of physiological needs for nutrients and approved standards, and have a sanitary-epidemiological conclusion for compliance with sanitary rules and standards.

Some products such as bread, milk, meat, butter and vegetable oil, sugar, vegetables should be included in the menu every day. Fish, eggs, cheese, cottage cheese, sour cream can be given 2-3 times a week. You should avoid repeating the same dishes throughout the day and over several days.

Breakfast should consist of an appetizer, a hot dish and a hot drink, vegetables and fruits are recommended.

Lunch should include an appetizer, first, second (the main hot dish of meat, fish or poultry) and a sweet dish. As a snack, you should use a salad of cucumbers, tomatoes, fresh or sauerkraut, carrots, beets, etc., with the addition of fresh herbs. It is allowed to use portioned vegetables (additional side dish) as a snack. To improve the taste, you can add fresh or dry fruits to the salad: apples, prunes, raisins and nuts.

Dinner should consist of a vegetable (curd) dish or porridge; the main second course (meat, fish or poultry), a drink (tea, juice, jelly). Additionally, it is recommended to include, as a second dinner, fruit or fermented milk products and baked goods or pastries without cream.

In the absence of any products, a replacement should be selected for them, equivalent in the content of basic nutrients, according to the product replacement table.

Nutritional norms must comply with the norms approved by the government decree Russian Federation... For malnourished, weakened children, as well as for adolescents who significantly exceed the norms of physical development, according to the doctor's opinion, additional nutrition can be provided.

In all educational institutions, with the stay of children and adolescents in them for more than 3-4 hours, hot meals are organized, as well as the sale (free sale) of ready-made meals and buffet products (ready-to-eat products, industrial production and culinary products for intermediate nutrition students) in a sufficient range for cash and bank transfer.

To organize additional meals for children and adolescents (buffet), there must be at least 1-2 bakery products on sale. Bakery products (including baked goods) enriched with vitamins (vitamin-mineral mixtures) are sold.

For sale in canteens and canteens of educational institutions, as part of an additional range of food products for free sale, you can recommend cereal breakfast cereals enriched with vitamins and minerals (weighing up to 50 g in a package, except for chips fried in oil) popcorn, simple crackers without flavoring additives, except for natural ones (dill, garlic, etc.).

In canteens and canteens in educational institutions, in a limited range, flour confectionery (gingerbread, gingerbread, muffins, rolls, waffles and other products, except cream) of industrial production in individual portioned (weighing up to 100 g) packaging, as well as flour confectionery products own production weighing up to 100 g (except for products with cream).

From ready-made dishes and culinary products of our own preparation, it is recommended to sell salads and homemade vinaigrettes in buffets (portion sizes from 30 to 200 g). Salads are seasoned directly upon sale. For hot dishes, sausages baked in dough are recommended; boiled sausages with a side dish; school pizza (50-1 Og). Sausages can be cooked immediately before selling using microwave ovens. You can also serve hot sandwiches (with cheese, boiled or semi-smoked sausage, etc.). Hot sandwiches are prepared just before selling using convection heating or microwave ovens. The term of realization of these products is 3 hours from the moment of preparation with the obligatory use of refrigerated counters.

When organizing preferential meals for students at the expense of budgetary funds (or other sources of funding), it is preferable to organize meals in which all students receive hot breakfasts (on the second shift - afternoon tea). At the same time, full-fledged hot breakfasts should first of all be provided to students primary grades and children from low-income and socially vulnerable families.

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