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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.

Unfortunately, there are a number of problems in this area. Almost a quarter or 24.4% of schoolchildren in the region are not covered by hot meals due to the lack of appropriate conditions (adaptability of the school building), as well as because of the parents' refusal to feed their children in the school canteen, who instead eat in the buffet. Many children complain that the food in school canteens is not tasty, and therefore prefer to take something for a snack from home, at the buffet, or refuse to eat at all.

According to the press service of the Office of Rospotrebnadzor in the Kurgan region, the decrease in the number of students who eat at school at the expense of parental funds is due to the low paying capacity of parents, an increase in the cost of parental fees due to the rise in food prices. In addition, the menu is drawn up based on the available amount of money for catering, and not the physiological needs of children for nutrients and energy. Other unpleasant facts are also noted by the supervisory authority:

• the supply of products that do not meet the requirements of regulatory documents for quality and labeling due to the lack of proper control by both food suppliers and responsible officials over their reception at the customer (educational institution);
• insufficient level of training of workers of school catering units in the region modern technologies cooking;
• lack of proper medical control over catering due to the absence of a medical worker in each school.

- A significant factor in the prevention of diseases associated with the organization of meals in schools is the quality of ready meals in terms of microbiological indicators. In 2017, the proportion of samples of prepared meals that did not meet hygienic requirements for microbiological indicators was 3%, - said Svetlana Khomko, press secretary of the Department.

Of great importance in the formation of harmonious growth and development of a child are such components of organized nutrition as the calorie content of the diet and the content of vitamin C in artificially fortified dishes. In the dynamics for 2 years, the share of the studied samples of ready-made meals that do not meet the hygienic requirements for calorie content decreased by 3.4%. The indicator of unsatisfactory tests for the intake of vitamin C is practically at the level of 2016 - 4.5%.

The main violations in the organization of food - incorrect documentation of food control; violation of the rules for laying products in the process of preparing ready-made dishes, as well as reducing the portion; violation of the rules for artificial C-vitaminization of drinks; lack of an approved menu, developed in accordance with the established procedure; failure to comply with nutritional standards (shortage of poultry and cottage cheese, fruits and juices), untimely replacement of worn-out dishes, failure to comply with the conditions for taking and storing daily samples.

Figures speak volumes about the situation with school meals: in 2017, 913 cases of administrative offenses were initiated against the perpetrators, and fines were imposed totaling more than 3 million 800 thousand rubles. 172 cases were transferred to the court. 282 submissions were made to the heads of municipalities to eliminate the causes and conditions that contributed to the commission of an administrative offense.

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 there are signs of a cold or intestinal dysfunction, 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, varnish nails, 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 all workers' open surfaces of the body for the presence of pustular diseases. 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 approval by the State Sanitary and Epidemiological Supervision authorities.

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, serving prepared 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 for liver, tongue, heart.

6. An unseated bird.

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 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), macaroni 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:

• compliance of the energy value (caloric content) of the diet with 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 nutrition 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 and 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 dairy 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 standards 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 assortment 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 products (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 OOg). Sausages can be cooked just 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 budget 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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The problem of the health of schoolchildren remains relevant today. Doctors still note a high percentage of chronic diseases acquired at school age. And among them the leading place is occupied by diseases of the gastrointestinal tract. Experts see the main reason for this not only in the lack of knowledge of children and adults about healthy eating, but also in the low level of qualifications of the staff of school catering units, poor provision of canteens with technological and refrigeration equipment.Continuing the theme of school meals and school feeding complexes, I propose another article on the poisoning of schoolchildren in May and how school meals are organized in Moscow schools.



Author Svetlana Mikhailova
May 11, 2012

May holidays for some were not festive at all. For example, for schoolchildren from Tula who were hospitalized with a diagnosis of acute intestinal infection. As the check carried out by the prosecutor's office showed, the cause of the disease was the flagrant unsanitary conditions in the school cafeteria. And this situation is typical - in most cases, mass poisoning of students occurs due to the neglect of sanitary and technological standards by the employees of the catering units. Moscow schoolchildren, however, are still "holding on" - but it is not known how long the children's health will last, given what is happening with food in many schools in the capital.

The most problematic are two districts - CJSC and SZAO. This is where complaints about disgusting food in school canteens are most often received. For example, school number 64. Parents of pupils say about the children's menu as follows: “This is really disgusting! Slimy pasta with stone cutlet, in which breading is 2 times more than meat. And the meat, apparently, was taken by that homeless-looking aunt who is called the employee of the catering department. " At school no. 811, the situation is no better: “Even my non-spoiled children refuse to eat what is proudly called curd pudding on the menu of school 811! And cauliflower soup is like a chowder for vegetarian dogs! It may be useful, but in the performance of our cooks it is inedible! "

Such comments can be quoted endlessly - parents have been expressing their dissatisfaction for a long time and, unfortunately, to no avail. They address their claims to the Koniks-Shkolnik KShP, the Shkolnik State Unitary Enterprise and the Logarithm KShP to companies that have very tightly occupied educational establishments these two counties. Moreover, according to rumors, all these companies are controlled by the same person. And if you dig a little deeper, it turns out that the poor quality of food is understandable. Judging by the reviews of the people who worked at these enterprises, the situation there is unbearable - wages are minimal (and even those are delayed), as a result, the staff is extremely unskilled.

“Well, we have dispersed the competent chefs and cooks. Tajiks and Uzbeks are at the car washes. The dishes are not rinsed. Russian is neither spoken nor understood. What quality can we talk about? Because they do not know how, they are not familiar with SanPiN, "- this is how employees of the former ShBS Kuntsevo, who did not endure such working conditions, speak of their work at Koniks-Shkolnik.

The only skill that the management of the plants managed to master perfectly is the art of overpricing. That is, to buy at a lower price and sell at a higher price, the food factories of the State Unitary Enterprise "Shkolnik", "Koniks-Shkolnik" and "Logarithm" do an excellent job with this. After all, the main thing in this matter is to know among the suppliers of products for the school table those with whom you can agree well. And best of all, of course, buy from yourself.

For example, the main supplier of "Koniks-Shkolnik" is the practically eponymous enterprise - LLC "Koniks". As a result, prices for the most popular products (eggs, bread, milk, pasta) are twice as high. In what proportion the food supplier and the food supplier share the fat between themselves, one can only guess. But food doesn't get any better from such offsets.

Questions are raised not only about the price, but also the quality of the products purchased by the school food factories. Why do children, for example, do not even want to eat cutlets or sausages, because at home they usually go "with a bang"? However, most likely, loving parents, when buying sausages, are not guided by the principles of "which is cheaper", and they take sausages made not according to technical specifications, but according to GOST - they should contain at least 50% of meat. But for the factories of school meals, the “best” is the cheapest, not the highest quality. Here sausages made according to TU will also come down - 10% meat, 30% animal fat, skin and poultry meat, the rest - protein-fat emulsions, protein stabilizers, etc. And do you want the kids to taste delicious? The same goes for meat. Only chilled meat, not frozen, can be used to feed students. But this is usually "spit". But freezing allows you to hide the signs of deterioration of the product and supply stale meat to the children's table at the price of fresh meat.

The quality of the products purchased by the school food factories is such that not only parents complain about it, but also the employees themselves, and not only of the above factories. For example, what one of its employees thinks about the products purchased by the VITO-1 plant: “I’m afraid to give such meat even to my dog, and this is what she feeds her children.”

After that, the extremely harsh responses from the parents of those very children are no longer surprising: “It's impossible to eat this food! This is waste! Frozen fruits, moldy bread, fish sticks and other semi-finished products of the worst quality. Children do not eat anything, they go hungry until 3 pm, some even until evening. " Complaints about low-quality products and the use of semi-finished products for “pets” of this plant are not uncommon; “The kitchen is amazing. The food is tasteless, cold, very often prepared from semi-finished products. Children refuse to eat such things, 10 out of 20 servings remain on the table. It's a pity the money spent by the parents on something that they don't always want to call food "- this is how those who had a chance to try them evaluate the" culinary delights "from the VITO-1 plant.

It is not surprising that few school food providers are ready to open their kitchens to prying eyes - both literally and figuratively. Workshops where dishes are prepared, warehouses, refrigerators - all this remains behind the scenes. Before our eyes - only ready-made meals that are brought to school canteens. And go prove what they're made of.

Of course, the listed companies are not the only suppliers violating the terms of multi-million dollar government contracts. Since January 2011, 23 enterprises that have received this right on a competitive basis have been organizing food in educational institutions of the city of Moscow. And inspections of the Department of Education and the State Inspectorate of the city of Moscow for the quality of agricultural products, raw materials and food, show that their work is often, to put it mildly, low-quality. So, "typical shortcomings" are considered to be the lack of the necessary package of documents for products; the presence in table products not intended for the nutrition of children and products with an expired shelf life; deviations from the menu; insufficient assortment of buffet products ... One of the most common violations is unequal substitution of dishes. For example, instead of complex vegetable side dishes, children get mashed potatoes, and instead of potatoes - rice or pasta.

Among the "guilty" companies are Moskovsky Shkolnik LLC, Koniks-Shkolnik LLC, Logarithm KShP LLC, Preschool Food Combine LLC, VITO-1 LLC ...

The State Unitary Enterprise “Perovskiy shkolnik” was particularly distinguished, which managed to leave the children even without bread - as the check showed, at school No. 478, the State Unitary Enterprise not only supplies an insufficient number of portions of ready-made meals (168 portions out of 178), but also almost halved the rate of bread supply - 4770 kg instead of the required 7160 kg). Also, in this school, fruits and snacks were not presented on the menu, the assortment of the buffet turned out to be extremely limited - only confectionery, juice and drinking water. Needless to say, a meager diet. At the same time, it turned out that some of the canteen workers had no information in their sanitary records about the presence of vaccinations, including against dysentery.

The situation in kindergartens is no better - food is supplied by the same enterprises, and if schoolchildren at least have a choice (to buy something in the buffet or to have a snack after school at home), then the kindergarteners either have to eat what they have prepared from low-quality unskilled chefs, or go hungry all day. As a result - gastrointestinal disorders, allergies, etc.

Each prosecutor's check reveals numerous violations of sanitary and hygienic standards in the kitchens of preschool institutions. In March alone, after inspections of kindergartens in Moscow, 17 cases were initiated. For example, in kindergartens Nos. 125 and 763, employees of the catering department do not follow the kitchen utensil washing regime, product quality control was carried out with violations, and to top it all off, the cooks used leftovers to prepare food - that is, they essentially fed the children with yesterday's leftovers. In kindergarten No. 1960, violations were revealed in the arrangement, equipment, maintenance of the catering unit, storage of food, sanitary maintenance of premises. The rules for storing food for children are not always followed. For example, rotten vegetables were found in kindergarten No. 776, and temperature storage conditions were not observed in kindergarten No. 328. And in kindergarten No. 701, plus, the staff did not have the habit of passing medical examinations in a timely manner….

And the list is endless. The quality of both incoming products and dishes that go to the table for children is not controlled by anyone; personnel with invalid health records; yesterday's lunch as today's breakfast; poorly washed dishes; dirt in the catering unit ... Unfortunately, for the nutrition of schoolchildren and preschoolers, such a situation is not an exception, but rather the norm, although can it be considered normal? However, from the point of view of an unscrupulous supplier - probably yes. Why change anything if no one has died yet? And you can ignore the "little things" such as allergies, chronic gastrointestinal diseases or the risk of catching dysentery.

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