Classification of public catering establishments, general requirements. Classification and characteristics of national standards for public catering services Catering services according to the standard

FEDERAL AGENCY FOR TECHNICAL REGULATION AND METROLOGY

NATIONAL

STANDARD

RUSSIAN

FEDERATION

Catering services PUBLIC FOOD PRODUCTS

(DIN 10506:2012, NEQ)

Official publication

Standardinform

Preface

1 DEVELOPED by the Open Joint Stock Company “All-Russian Scientific Research Institute of Certification” (JSC “VNIIS”)

2 INTRODUCED by the Technical Committee for Standardization TC 347 “Trade and catering services”

3 APPROVED AND 8PUT INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated November 25, 2015 No. 1979-st

4 This standard has been developed taking into account the main regulations of the national German standard DIN 10506:2012 “Food hygiene in public catering establishments” (DIN 10506:2012 “Food hygiene - Maes catering”. NEQ)

5 INTRODUCED FOR THE FIRST TIME

The rules for applying this standard are established in GOST R 1.0-2012 (section 8). Information about changes to this standard is published in the annual (as of January 1 of the current year) information index “National Standards”. and the official text of the changes and amendments is in the monthly information index “National Standards”. In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the next issue of the monthly information index “National Standards”. Relevant information, notifications and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet ()

© Stamdartinform. 2016

This standard cannot be fully or partially reproduced, replicated or distributed as an official publication without permission from the Federal Agency for Technical Regulation and Metrology

3 Terms and definitions................................................... ........................................................ ...............

4 General requirements................................................... ........................................................ ....................

5 Requirements for the premises of public catering establishments....................................................

5.1 Premises (areas) for loading and unloading.................................................... ................................

5.2 Acceptance and control premises (areas)................................................................. ................................

5.3 Transport corridors.................................................... ........................................................ ......

5.4 Warehouses................................................................... ........................................................ .........

5.5 Rooms (areas) for defrosting.................................................... ...............................

5.6 Premises (areas) for processing and preparation of food products and manufacturing

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8 Internal production control and implementation of procedures based

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

Catering services

PUBLIC FOOD PRODUCTS

Requirements for production and sale

Public catering services.

Products of public catering.

General requirements for the production and implementation

Date of introduction - 2016-07-01

1 area of ​​use

This standard establishes requirements for the production of public catering products at public catering establishments, including those operating within the structure of trade organizations. and its implementation at the place of production and when organizing catering.

2 Normative references

8 of this standard uses normative references to the following standards:

GOST 30390-2013 Catering services. Catering products sold to the public. General technical conditions

GOST 31985-2013 Catering services. Terms and definitions GOST 32962-2014 Public litany services. General requirements for methods and forms of service in public catering establishments

GOST R 51705.1-2001 Quality systems. Food quality management based on HACCP principles. General requirements

GOST R 54607.1-2011 Catering services. Methods of laboratory control of public food products. Part 1. Sampling and preparation for physical and chemical tests

GOST R 56725-2015 Catering services. Storage of samples of food service products at catering establishments

GOST R 56746-2015 /ISO/TS/22002*2:2013 Programs of preliminary requirements for food safety. Part 2. Public catering

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annual information index “National Standards”, which was published as of January 1 of the current year, and on issues of the monthly information index “National Standards” for the current year. If an undated reference standard is replaced, it is recommended that the current version of that standard be used, taking into account any changes made to that version. If a dated reference standard is replaced, it is recommended to use the version of that standard with the year of approval (adoption) indicated above. If, after the approval of an invalid standard, a change is made to the reference standard to which a dated reference is given, affecting the provision to which the reference is given, then it is recommended that this provision be applied without taking into account this change. If the reference standard is canceled without replacement, then the provision. in which a reference to it is given, it is recommended to apply it in the part not affecting this reference.

Official publication

3 Terms and definitions

This standard uses the terms established by GOST 31965.

4 General requirements

4.1 The premises of a public catering enterprise in which technological processes of processing raw materials, preparing food ingredients, manufacturing public catering products are carried out, as well as technological equipment, inventory, water used in the process of manufacturing products, storage conditions and waste disposal must comply with the requirements.

4.2 For the purpose of proper functioning, public catering establishments (hereinafter referred to as catering establishments) must be provided with warehouse, production, auxiliary (unloading, overpasses, transport corridors) premises and equipment in accordance with the range and volume of products produced.

5 Requirements for the premises of public catering establishments

5.1 Loading and unloading premises (areas)

In the loading and unloading areas (areas), food products and packaging must be unloaded from suppliers.

Note - Food products mean products of animal and plant origin in natural, processed or processed form, food (edible) raw materials, as well as other products in accordance with (1).

During the unloading process, food products and packaging should be protected from exposure to adverse environmental factors. The design and equipment of loading and unloading premises (areas) must provide conditions for maintaining the safety of food products and preventing the development of pathogenic microorganisms, spoilage microorganisms and (or) the formation of toxins to levels dangerous to human health.

5.2 Acceptance and control premises (areas)

Food product acceptance areas must have covering devices to protect it from external influences, for example, those caused by adverse weather conditions.

In the premises (areas) of acceptance and control, only short-term intermediate storage of received raw materials, food ingredients and packaging should be carried out in order to check their quantity and quality.

Note - Loading and unloading rooms (areas) can be combined with acceptance and control rooms (areas).

5.3 Transport corridors

It is recommended to design corridors used as transport routes that are sufficiently wide and as short as possible, ensuring, if necessary, the transportation of food products and packaging using small-scale mechanization. Additionally, protective fences can be provided for walls and corners.

5.4 Warehouses

Warehouses should be designed for long-term and intermediate storage of food products and packaging in accordance with the production needs of the enterprise.

For the storage of perishable and frozen food products, premises equipped with medium-temperature and low-temperature refrigeration equipment must be provided. and for the storage of non-perishable food products - also separate premises (warehouses) or areas.

Refrigeration equipment for storing food products is equipped with thermometers and (or) means of automatic temperature control in the chamber, as well as means for recording temperature.

5.4.1 Medium temperature refrigerated storage facilities

Premises for medium-temperature refrigerated storage must be equipped. designed for storing perishable food products in accordance with the manufacturers' conditions, as well as for intermediate storage of semi-finished products and storage of chilled ready-made meals.

8 As medium-temperature refrigeration equipment, medium-temperature refrigeration chambers and refrigerated cabinets should be used.

5.4.2 Low temperature cold storage facilities

Premises for low-temperature refrigerated storage must be equipped. intended for storage of frozen food products in accordance with the manufacturers' conditions, as well as for intermediate storage of frozen ready-made meals.

Low temperature chambers or low temperature refrigerators should be used as low temperature refrigeration equipment.

5.4.3 Warehouses (storage areas) for dry products

Dry food warehouses, depending on the need, should be designed to store:

Products with soil contamination (for example, potatoes, onions and other root vegetables):

Packaged food ingredients that do not require refrigerated storage (such as groceries, bottled and canned beverages, etc.):

A daily supply of products (short-term storage of products that do not require refrigeration).

These premises must be equipped with racks, stock racks, pallets, etc.

5.5 Premises (areas) for defrosting

8 As rooms (areas) for defrosting, separate rooms or areas in the procurement shops should be used. These premises must be equipped with medium-temperature refrigeration equipment, production tables, racks, pallets, etc.

If necessary, medium-temperature refrigeration equipment can be used to defrost raw materials, in which raw materials and food ingredients are stored, provided they are protected from cross-contamination.

5.6 Premises (areas) for processing and preparation of food products and

production of semi-finished products and dishes

5.6.1 Premises (areas) for processing and preparation of food products and production of semi-finished products

These rooms and areas should be designed for mechanical culinary processing of raw materials (for example, cleaning, slicing, sifting, etc.), preparation of food ingredients and production of semi-finished products.

These include procurement shops (areas) for processing (preparing) meat, poultry, fish, seafood, and eggs. potatoes, vegetables and fruits and the production of semi-finished products from them.

5.6.2 Premises for preparing dishes

These production premises must be designed for the production and direct release of dishes in a hot or chilled state, their short-term storage in a hot (on a steam table) or chilled (in display cases on the distribution line) state for the purpose of subsequent distribution, for heating chilled (frozen) ready-made dishes after refrigerated storage for the purpose of serving them hot, as well as for assembling ready-made dishes when organizing catering.

8, depending on the assortment of dishes, the following production shops can be provided: hot, cold, culinary, confectionery, flour, dessert, etc.

Production workshops - cold and hot - can be equipped with areas or lines for distributing ready-made dishes when sold at the place of production.

It is necessary to provide additional production facilities (areas) for the production of chilled and frozen foods, for example.

Premises equipped with refrigeration equipment for intensive cooling and blast freezing of prepared meals, as well as for intermediate storage of prepared meals in a chilled or frozen state;

A room for portioning and packaging in gastronorm containers, equipped with production tables with cooled work surfaces.

5.7 Premises (areas) for washing kitchen and tableware and equipment

Facilities for washing kitchen utensils and utensils, tableware and cutlery must be equipped in such a way as to prevent contamination by contaminants or microorganisms* in accordance with the requirements.

It is preferable to provide separate areas for washing kitchen and tableware.

It is necessary to provide areas for washing in-shop containers, gastronorm containers, etc., as well as a separate room for processing containers and other reusable transport packaging, including returnable containers.

5.8 Room(s) for preparation for distribution (dispensing) of food

To distribute food at the place of production, areas in the production premises must be allocated or distribution lines must be organized in accordance with 7.6.

Food distribution areas can be combined with the service hall using structural elements or specialized dispensing equipment to separate them.

When organizing catering services at a catering enterprise (sales to third parties), separate rooms (areas) must be provided for preparing food for distribution, equipped with appropriate refrigeration or heating equipment. The same premises are used for pre-packaging of dishes.

5.9 Room (area) for storing transport packaging

A separate room (area) should be provided for storing transport packaging (isothermal containers, returnable containers, etc.). equipped with racks, pallets, etc.

6 Requirements for storage of food products and packaging

Storage conditions and expiration dates of food products and packaging must meet the requirements. established by the manufacturer. .

Storage conditions must take into account the rules of commodity proximity for the accepted classification of food products.

Note - Contamination may be caused by microorganisms or unwanted chemicals from the packaging.

When using disposable packaging, it is necessary to comply with the conditions stipulated by the manufacturer's regulatory and technical documents regarding the storage temperature range and the type of finished dish.

Note - If disposable packaging is used improperly, substances hazardous to health may migrate into the finished dish.

7.5.2 Storage, transportation, sale and disposal of prepared meals must comply with,.

If necessary, along with the finished dish, heat or cold batteries of sufficient capacity should be placed in the transport packaging, serving as a temperature buffer, and the duration of transportation should be observed.

Before loading, check the condition of the transport packaging.

After each use, reusable shipping packaging should be properly sanitized.

7.5.3 If the transportation and distribution/dispensing of prepared meals to third parties is carried out by personnel who are not full-time employees of the manufacturer, a procedure for transferring responsibility for the meals should be provided that reflects the “point of risk transfer” from the manufacturer to the enterprise carrying out delivery and distribution ( vacation).

7.5.4 During transportation, dishes must be protected from any adverse effects. Proper compliance controls should be exercised when transporting prepared foods. It is recommended to constantly monitor the temperature of transport to control the conditions of transportation of ready-made dishes using modern temperature recorders.

7.6 Distribution (dispensing) of ready-made meals

7.6.1 Distribution (release, sale) of dishes is carried out at the place of production or in third-party organizations.

The distribution (dispensing) of dishes, regardless of the place of sale, is carried out in accordance with GOST 30390, GOST 32962.

The distribution (dispensing, sale) of dishes at the place of production is carried out through the distribution line/waiters, through the expedition - dishes to be transferred to third parties, as well as through transfer windows/sellers. displaying products on display windows.

7.6.2 Until food is handed over to service personnel or the consumer, its temperature should be maintained, monitored by any appropriate means and documented.

7.6.3 Information about food products when selling ready-made meals, the packaging of which is carried out by organizations in the presence/absence of the consumer, is communicated to the consumer in accordance with the requirements (5).

When distributing (dispensing, selling) ready-made meals to catering establishments serving particularly vulnerable groups of the population, information should be provided about the peculiarities of using the dishes in terms of their impact on consumers of these groups.

Note - Litany enterprises serving particularly vulnerable groups of the population include catering units of hospitals and nursing homes, dietary kitchens, catering establishments for preschool children, etc.

7.6.4 Spoiled and unfit for consumption ready meals should be safely removed from the facility for disposal in accordance with established requirements. (2).

8 Internal production control and implementation of procedures,

based on HACCP principles

8.1 General provisions

Catering establishments must plan and implement internal production control in order to meet general requirements for the technological process of preparing dishes.

To carry out internal production control, including control of temperature and duration of technological process stages, it is necessary to use verified (calibrated) measuring instruments that ensure the reliability of measurements.

8.2 Internal production control

The internal production control system includes:

Incoming control of food raw materials and food ingredients (for example, incoming products must be identified for compliance with the requirements of regulatory documents, compliance with storage conditions, expiration dates, inspection for pest damage) and, if necessary, selective control for microbiological and physico-chemical indicators) ;

Control of storage modes (for example, control of temperature/wateriness, storage duration, expiration dates);

Control of food production processes (for example, control of thermal cooking modes of raw materials and semi-finished products, cooling process during the production of dishes);

Evaluation/control of finished dishes (for example, organoleptic evaluation, temperature control, determination of microbiological indicators, if necessary);

Acceptance control of finished dishes (for example, monitoring the condition of dishes, quality and temperature, accompanying documentation);

Sanitation control etc. if necessary, disinfection (for example, visual daily monitoring, periodic monitoring of processing results using express tests, microbiological monitoring of the hygienic condition of equipment, inventory, utensils);

Pest control;

Selection and storage of control samples in accordance with GOSTR54607.1.GOSTR56725 (for example, if it is necessary to test products to confirm the safety of dishes):

Control of knowledge, qualifications and skills of personnel through monitoring technological processes, maintaining and recording records, etc.

An internal production control plan (production control program) is developed on the basis of regulatory documents in force in the field of public catering.

Internal production control activities should be developed, implemented and documented individually for each specific enterprise in accordance with its needs.

The procedure and periods for storing documentation must be determined by the enterprise independently and developed in such a way that the records reliably reflect the implementation of internal production control over a certain period of time.

8.3 Development, implementation and maintenance of procedures based on HACCP principles

In accordance with this, food service product manufacturers must develop. implement and maintain procedures based on HACCP principles. including for the implementation of the production control program.

When developing procedures at food enterprises based on the principles of HACCP. It is recommended to follow the requirements. GOST R 51705.1, GOST R 56746 /ISO/TS/22002-2 and other documents in force in the field of public catering.

Bibliography

TR TS 021/2011

Technical regulations of the Customs Union on food safety"

Sanitary and epidemiologists - Sanitary and epidemiological requirements for organizations, social rules for food supply, production and circulation of food products in them -

SP 2.3.6.1079-01 to8 and food raw materials

Sakitar-epidemiologists - Hygienic requirements for expiration dates and storage conditions of food rules and regulatory products you SP 2.3.2.1324-03

TR CU 005/2011 Technical regulations of the Customs Union

“On the safety of food packaging”

TR TS 022/2011

Technical Regulations of the Customs Union “Food products regarding their labeling”

UDC 658.386:006.354 OKS 03.080.30

Key words: public catering enterprises, ready meals, chilled ready meals, frozen ready meals, premises, areas, storage, distribution (dispensing)

Editor A.V. Lipaok Technical editor V.N. Prusakova Corrector O.V. Lazareva Computer layout E.O. Astashiia

Delivered for recruitment on 02/01/2016. Signed for publication on March 21, 2016. Format 60*84"/". Typeface Arial. Ul. printed sheet. 1.40. Educational sheet. 1.00. Circulation 34 copies. Order 807.

Imano and printed by FSUE “STANDARTINFORM*. 123995 Moscow, Granatny ler.. 4 info@goslinfoiu

Catering establishment- an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption (GOST R 50647).

Type of catering establishment- a type of enterprise with characteristic features of service, the range of culinary products sold and the range of services provided to consumers.

Catering establishment class- a set of distinctive features of an enterprise of a certain type, characterizing the quality of services provided, the level and conditions of service.

Catering service- the result of the activities of enterprises and citizen entrepreneurs to meet consumer needs for nutrition and leisure (GOST R 50764-95).

Cafe food service is a service for the production and sale of culinary products and purchased goods in a limited range compared to other types of enterprises and mostly simple production, as well as for creating conditions for their consumption at the enterprise.

Snack bar food service provides a service for the production of a narrow range of culinary products, including from a certain type of raw material, as well as creating conditions for its sale and consumption.

2. Classification of enterprises.

Catering establishments are classified:

• according to the degree of centralization of production (with a completed production cycle - those working on raw materials, semi-finished products, procurement and those without production - dispensing);
• according to the nature of the population served (with a changing contingent - public, with a permanent contingent - catering units at schools, factories, etc.);
• on the basis of specialization (complex, general type, specialized in the production of certain types of products);
• by service method (waiter service, self-service);
• by markup category and level of service (luxury - restaurants; highest - restaurants, cafes, bars; first - restaurants, cafes, specialized enterprises; second - public canteens, cafes, specialized enterprises, buffets; third - canteens and buffets serving workers, employees , students and pupils).

Depending on the time of operation, public catering establishments can be permanent or seasonal.

Enterprises are also divided into stationary and mobile.

In accordance with GOST 50762-95 “Public catering. Classification of Enterprises" within the food industry, the following types of enterprises are identified: restaurant, bar, cafe, canteen, snack bar. Among these types, highly specialized quick service enterprises have gained great popularity in recent years.

3. Characteristics of enterprises.

Cafe- a widespread type of catering enterprise, differing from restaurants primarily in the range of products sold and, as a consequence, organizational and design features.

Cafes are distinguished:

• according to the range of products sold - ice cream parlor, confectionery cafe, dairy cafe, donut cafe;
• by consumer group - youth cafes, children's cafes, etc.

The menu of a donut cafe can include a wide range of drinks (hot and cold), flour products - donuts, flour confectionery products, desserts, as well as cold appetizers and main hot courses. Cold and hot appetizers and main hot courses are, as a rule, simple to prepare, and various semi-finished products are most often used for their production.

Cafes, like restaurants, combine the production, sale and organization of consumption of products with the organization of recreation. The range of services provided by the café can consist of the following list:

• production of culinary products and confectionery products according to consumer orders;
• organization and service of celebrations (children's birthdays);
• sale of culinary products and confectionery products through the store and culinary departments;
• sale of culinary products outside the enterprise.

The limited range of manufactured and sold products, as well as the simplicity of their manufacture, also determine more limited requirements for the architectural and planning solutions of the enterprise and its design. So, a regular sign is allowed - without lighting. The design of halls and premises for consumers should create only a unity of style, and the microclimate should be ensured by a ventilation system that creates acceptable temperature and humidity parameters.

Mandatory premises for cafe consumers include: a lobby, a cloakroom, a hall, a toilet with a hand-washing area.

The size of the area for consumers in a cafe is regulated only for the hall and must be at least 1.6 m per seat.

The size of the hall is directly related to the form of service - waiters or self-service. When serving by waiters, the size of the halls should include large areas, since it is necessary to install equipment tables and have free passages for serving carts.

A cafe, unlike a snack bar, combines the production, sale and organization of consumption of products with the organization of recreation and entertainment for consumers.

Snack bar- a catering establishment with a limited range of dishes of simple preparation from a certain type of raw material or semi-finished products, intended for quick service to consumers.

Based on the range of products sold, snack bars are divided into two categories: general type and specialized. The network of specialized eateries is quite wide and includes sausage, dumpling, pancake, pie, donut, kebab, tea, and pizzeria shops. The specialization of the enterprise is directly related to the predominance of one of the dishes in the assortment, as well as accompanying hot and cold snacks, sandwiches, confectionery and a variety of cold and hot drinks.

Most eateries are classified as fast food establishments, which operate a self-service system with a free choice of dishes. To reduce the area of ​​the trading floor and increase throughput, high tables are installed here, at which consumers can eat while standing.

Remote trading on special sites adjacent directly to the enterprise is considered rational. Such work is organized in spring and autumn in recreation areas. At the sites, tables, chairs and special umbrellas are installed over each table or an awning over the site.

In large modern supermarkets, a wide network of cafeterias is organized, the products of which are close to snack bars: sandwiches, sausages, pizza, pastries, hot and cold drinks. One or two work stations are organized in the cafeteria and equipped with microwave ovens, coffee makers, juice cooling devices, and refrigerators. Products, as a rule, are sold in disposable containers, which does not require washing dishes and significantly reduces the space occupied by the enterprise.

Requirements for architectural and planning solutions for eateries include the presence of a sign with a conventional design and a ventilation system that ensures acceptable temperature and humidity parameters.

The composition of premises for consumers is regulated only by the presence of a hall, the area of ​​which must be organized at the rate of 1.8 m2 per place with distribution.

Cafes and snack bars, unlike restaurants and bars, which are divided into three classes, are not divided into classes.

Mixed food establishment. Within cafes and snack bars, it is also possible to design two sales areas with separate entrances. In each of them they sell a certain type of product, for example, a café - a pastry shop, a pancake cafe - a pie shop, a kebab shop - a dumpling shop, etc.

This organization of work makes it possible to divide the flow of consumers of a certain type of product and thus increase the throughput of the enterprise as a whole.

As can be seen from the example above, the combination of a cafe and a snack bar is based on the production and sale of culinary products that are similar in preparation technology and have the same products based on recipes, such as milk, flour, eggs, flour products, flour confectionery, etc.

4. General requirements for public catering establishments.

Public catering establishments must comply with the requirements of regulatory documents on the safety of services:

• sanitary, hygienic and technological requirements SanPiN 42-123-5777, SanPiN 42-123-4117, collections of recipes for dishes and culinary products;
• requirements for the safety of food raw materials and products - in accordance with the requirements of ILO 5061;
• environmental safety - SanPiN 42-123-5777, SNiP 2.08.02;
• electrical safety - SNiP 11-4.

The architectural and planning solution and structural elements of the building, the technical equipment used must comply with SNiP 2.08.02.

Enterprises of all types and classes must be equipped with water supply systems (drinking, fire and hot), sewerage, ventilation, heating, electric lighting, and telephone networks.

In accordance with the design assignment, buildings or groups of premises of catering establishments can be additionally equipped with: air conditioning devices, internal telephone communications, sound and speech amplification installations, alarm and hazard warning installations, automation and dispatch systems for engineering equipment, as well as gas supply and waste disposal systems and dust collection.

The design of these systems should be carried out taking into account the requirements of the relevant regulatory documents in construction in force in the given territory.

The placement of production premises and equipment in them must ensure the consistency of the technological process of production and sale of products, as well as compliance with technological, sanitary standards and rules.

Raw materials and food products used for the production of culinary products, as well as the conditions for their production, storage, sale and organization of consumption must meet the requirements of the relevant regulatory and technical documentation (Collections of recipes for dishes and culinary products, SanPiN standards 42-123-5777-91 and 42 -123-4117-86), as well as sanitary-hygienic, microbiological and medical-biological indicators approved by the Ministry of Health and Medical Industry of Russia.

The service conditions for the provision of services must comply with the requirements of the current regulatory documentation on the level of noise, vibration, illumination, microclimate - the requirements of SanPiN 42-123-5777-91, architectural, planning and design solutions, electrical, fire and explosion safety indicators - the requirements of SNiP 2.08.02-89.

Trade and technological and refrigeration equipment, dishes, instruments and equipment, and other items of material and technical equipment must be made of materials approved by the Ministry of Health and Medical Industry of Russia for contact with food products, and meet the requirements of SanPiN 42-123-5777-91, operational documentation of factories - manufacturers and standards of technical equipment of public catering establishments.

Production and service personnel must have appropriate special training and ensure compliance with sanitary requirements and personal hygiene rules during the production, storage, sale and organization of consumption of culinary products.

Requirements for the ventilation system.

The ventilation system in built-in, built-in and attached food establishments to buildings for various purposes must be designed separately from the systems of these buildings; it is possible to connect them to the control units of these buildings.

Food establishments built-in or built-in-attached to residential buildings must be equipped with a separate ventilation system with exhaust above the ridge of the residential building.

Exhaust ventilation systems must be designed independently for the following premises:

• premises for consumers (except for restrooms and washrooms);
• hot shops and washrooms;
• production (with the exception of hot shops and washing rooms), warehouses (with the exception of refrigerated chambers: for storing vegetables and fruits, meat and fish, food waste) and administrative premises;
• latrines, washrooms and showers;
• refrigerated chambers for storing vegetables and fruits, meat and fish;
• refrigerated chambers for storing food waste.

In catering establishments with 50 or fewer seats, the supply ventilation of the dining room and hot shop can be designed as a single system.

When a catering facility is equipped with a ventilation system, the capacity of the ventilation hood above the catering equipment must be at least 300 m3/hour if the ventilation goes directly to the street, and at least 700 m3/hour if the ventilation system is connected to the building system.

5. Requirements for cafes and snack bars.

Requirements for cafes and snack bars are divided into the following areas:

Requirements for architectural and planning solutions and design of enterprises.

Requirements for furniture, tableware, cutlery, linen.

This page contains a selection of standards that, as a rule, are required both in the daily operation of public catering establishments - restaurants, cafes, bars, etc., and in preparing these enterprises to undergo the certification procedure for their services.

According to GOST 30389-2013 catering establishments depending on the nature of their activities are divided into:

• enterprises (facilities) that organize the production of public catering products with the possibility of delivery to consumers: procurement factories, shops for the production of semi-finished products and culinary products, specialized culinary shops, in-flight catering enterprises (workshops), etc.;
• enterprises (facilities) organizing the production, sale of public catering products and servicing consumers with on-site consumption and takeaway (export) with the possibility of delivery: restaurants, cafes, bars, canteens, fast food enterprises (facilities), snack bars, cafeterias, buffets.
• enterprises (facilities) organizing the sale of public catering products with possible on-site consumption: stores (departments).

According to GOST 30389-2013 there is the following classification of types of catering establishments: restaurant, cafe, bar, canteen, fast food establishment, buffet, cafeteria, culinary store (department).

When determining the type of catering establishment, the following factors are taken into account:

• the range of culinary products sold, flour confectionery and bakery products, their diversity and complexity of production;
• technical equipment (material base, engineering and technical equipment and facilities, composition of premises, architectural and planning solutions, etc.);
• methods and forms of service;
• customer service time (waiting time, provision and consumption of services);
• professional training and qualification level of personnel;
• service conditions (comfort of the hall, furniture, staff ethics, design aesthetics, interior, etc.).

List of standards for catering establishments:

• GOST 31984-2012. Catering services. General requirements.
• GOST 31985-2013. Catering services. Terms and Definitions.
• GOST 30524-2013. Catering services. Personnel requirements.
• GOST R 55051-2012. Catering services. General requirements for catering.
• GOST 32692-2014. Catering services. General requirements for methods and forms of service at public catering establishments.
• GOST 30389-2013. Catering services. Catering establishments. Classification and general requirements.
• GOST 30390-2013. Catering services. Catering products sold to the public. General technical conditions.
• GOST 31986-2012. Catering services. Method of organoleptic assessment of the quality of public catering products.
• GOST 31987-2012. Catering services. Technological documents for public catering products. General requirements for design, structure and content.
• GOST 31988-2012. Catering services. Method for calculating waste and losses of raw materials and food products in the production of public catering products.
• GOST 31989-2012. Catering services. General requirements for public catering establishments.
• GOST 32691-2014. Catering services. The procedure for developing branded and new dishes and products at catering establishments.
• GOST R 54609-2011. Catering services. Nomenclature of quality indicators for public catering products.
• GOST R 55323-2012. Catering services. Identification of food service products. General provisions.
• GOST R 56725-2015. Catering services. Storage of samples of public food products at public catering establishments.
• GOST R 56766-2015. Catering services. Catering products. Requirements for production and sale.
• GOST R 54607.1-2011. Catering services. Methods of laboratory control of public food products. Part 1. Sampling and preparation for physical and chemical tests.
• GOST R 54607.2-2012. Catering services. Methods of laboratory control of public food products. Part 2. Methods of physical and chemical tests.
• GOST R 54607.3-2014. Catering services. Methods of laboratory control of public food products. Part 3. Methods for monitoring compliance with manufacturing processes for public catering products.
• GOST R 54607.4-2015. Catering services. Methods of laboratory control of public food products. Part 4. Methods for determining moisture and dry substances.
• GOST R 54607.5-2015. Catering services. Methods of laboratory control of public food products. Part 5. Methods for determining fat.
• GOST R 54607.6-2015. Catering services. Methods of laboratory control of public food products. Part 6. Methods for determining sugar.
• GOST R 55889-2013. Catering services. Catering product safety management system. Recommendations for the use of GOST R ISO 22000-2007 for the food industry.

GOST 30389-2013

INTERSTATE STANDARD

Catering services

PUBLIC CATERING ENTERPRISES

CLASSIFICATION AND GENERAL REQUIREMENTS

Public catering services Enterprises of public catering
Classification and general requirements

MKS 55.200

Date of introduction 2016-01-01

Preface

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, application, renewal and cancellation"

Standard information

1 DEVELOPED by the Open Joint Stock Company "All-Russian Scientific Research Institute of Certification" (JSC "VNIIS")

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Protocol No. 44 of November 14, 2013)

The following voted for adoption:

4 By Order of the Federal Agency for Technical Regulation and Metrology dated November 22, 2013 N 1676-st, the interstate standard GOST 30524-2013* was put into effect as a national standard of the Russian Federation on January 1, 2016.
________________
*Probably an error in the original. Should read: GOST 30389-2013. - Database manufacturer's note.

5 INTRODUCED FOR THE FIRST TIME


Information about changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments is published in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the monthly information index "National Standards". Relevant information, notifications and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet

1 area of ​​use

1 area of ​​use

This standard establishes general requirements and classification of public catering establishments (facilities) of various types.

This standard applies to public catering enterprises (facilities) of legal entities and individual entrepreneurs.

2 Normative references

This standard uses references to the following standards:

GOST 30494-2011 Residential and public buildings. Indoor microclimate parameters

GOST 31984-2012 Catering services. General requirements

GOST 31985-2013 Catering services. Terms and Definitions

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.

3 Terms and definitions

This standard uses terms and definitions in accordance with GOST 31985, as well as the following terms with corresponding definitions:

3.1 public catering enterprise (facility) (food enterprise (facility): A property complex used by a legal entity or individual entrepreneur to provide public catering services, incl. manufacturing public catering products, creating conditions for the consumption and sale of public catering products and purchased goods both at the place of production and outside it on orders, as well as for providing a variety of additional services.

3.2 restaurant: A catering enterprise (facility) that provides the consumer with catering and leisure or non-leisure services, with a wide range of complexly prepared dishes, including specialty dishes and products, alcoholic, soft, hot and other types of drinks, confectionery and bakery products, and purchased goods.

3.3 cafe: A catering enterprise (facility) that provides the consumer with catering and leisure services or without leisure, providing a limited range of products and services compared to a restaurant, selling specialty dishes, confectionery and bakery products, alcoholic and non-alcoholic drinks, and purchased goods.

3.4 bar: A catering establishment (facility) equipped with a bar counter and selling, depending on its specialization, alcoholic and (or) non-alcoholic drinks, hot and cold drinks, dishes, cold and hot snacks in a limited assortment, and purchased goods.

3.5 : A food enterprise (facility) that sells a narrow range of dishes, products, and drinks of simple production, usually from highly prepared semi-finished products, and provides minimal time spent serving consumers.

3.6 buffet: A public catering enterprise (facility) that sells, for on-site consumption, a limited range of public catering products from highly prepared semi-finished products, including cold and hot dishes, snacks, baked goods, bakery and confectionery products, alcoholic and non-alcoholic drinks, and purchased goods.

3.7 cafeteria: A public catering enterprise (facility) equipped with a buffet or bar counter, selling hot drinks, soft drinks, a limited range of public catering products from highly prepared semi-finished products, including sandwiches, bakery and confectionery products, hot dishes of simple preparation and purchased goods.

3.8 dining room: A catering enterprise (facility) that prepares and sells, with on-site consumption, a variety of dishes and culinary products in accordance with a menu that differs by day of the week.

3.9 snack bar: A food establishment (facility) with a limited range of dishes and products of simple manufacture and intended for quick service to consumers, with the possible sale of alcoholic beverages and purchased goods.

3.10 culinary store (department): A store (department) for selling public catering products to the population in the form of culinary products, semi-finished products, confectionery and bakery products.

3.11 type of public catering enterprise (facility): Type of enterprise (facility) with characteristic service conditions, range of catering products sold and technical equipment.

3.12 procurement shop (facility): A public catering enterprise (facility) that produces culinary products, bakery and confectionery products and supplies them to pre-production facilities, culinary stores (departments), retail chains and other organizations, as well as for delivery to consumers according to their orders"

4 Classification of public catering enterprises (facilities)

4.1 Public catering enterprises (facilities) are divided by the nature of their activities, types and mobility (see table 1)


Table 1 - Classification of public catering enterprises (facilities)

* Catering enterprises (facilities) of any type can provide catering services (including catering services).

4.2 The main classification characteristics of restaurants, cafes, bars, canteens are given in Table A.1 of Appendix A.

4.3 The main classification characteristics of fast food establishments, snack bars, cafeterias, buffets, and culinary stores are given in Table A.2 of Appendix A.

5 General requirements for public catering establishments (facilities)

5.1 Public catering enterprises (facilities) can be located:

- in residential buildings;

- public buildings, including free-standing and hotel buildings and other accommodation facilities, train stations, shopping, shopping and entertainment, complex entertainment centers, cultural, entertainment and sports facilities, educational, scientific and medical organizations, company offices;

- on the territory of industrial facilities, military units, correctional institutions, sanatorium and health resorts;

- on transport.

5.2 Public catering enterprises (facilities) can be permanent or seasonal (summer, etc.).

5.3 At public catering enterprises (facilities) of various types, the safety of life and health of consumers, the safety of their property must be ensured and the requirements of regulatory legal acts, regulatory legal and regulatory documents in force in the territory of the state that has adopted the standard must be met.

5.4 Public catering establishments (facilities) of any type must have convenient access roads and pedestrian access to the entrance, as well as the necessary reference and information signs.

The area adjacent to the enterprise (facility) must be landscaped and illuminated at night.

On the territory adjacent to the restaurant there must be a parking lot, including for disabled people (at least three parking spaces).

5.5 Architectural and planning solutions and structural elements of buildings of public catering enterprises (facilities) and the technical equipment used must comply with the regulatory documents in force in the territory of the state that has adopted the standard.

5.6 Public catering establishments (facilities) must provide emergency exits, stairs, instructions on what to do in an emergency, as well as clearly visible information signs that provide free orientation for consumers in both normal and emergency situations.

5.7 Stationary public catering establishments (facilities) of all types must be equipped with engineering systems and equipment that provide the required level of comfort in accordance with GOST 30494.

5.8 When locating public catering enterprises (facilities) in residential buildings, their premises must comply with the requirements of building regulations for noise and vibration levels and comply with sound insulation requirements in accordance with GOST 30494. Catering establishments occupying part of a residential building must be equipped with separate entrances (exits).

5.9 Public catering enterprises (facilities) of all types are obliged to bring to the attention of consumers in a visual and accessible form the necessary and reliable information about the services provided, ensuring the possibility of their correct choice, including: the company name (name) of their organization, its location (address ), type of enterprise and mode of operation, placing the specified information on a sign and/or in other places convenient for consumers to familiarize themselves with in accordance with regulatory legal documents in force in the territory of the state that has adopted the standard.

5.10 At public catering enterprises (facilities) under construction and reconstruction to serve the disabled and other low-mobility groups of the population, inclined ramps at the entrance doors for the passage of wheelchairs, elevators, platforms for turning wheelchairs in the halls, specially equipped toilet rooms should be provided in accordance with international recommendations and regulatory documents in force in the territory of the state that has adopted the standard.

5.11 At public catering enterprises (facilities), in accordance with the specifics of the population served, special service areas may be provided, for example, dietary, medical and preventive, baby food, etc.

5.12 The placement and layout of production premises and equipment in these premises must ensure the sequence (flow) of technological processes for manufacturing (production) and sales of products and comply with the requirements of regulatory documents in force in the territory of the state that has adopted the standard.

5.13 Public catering establishments (facilities) located above the 3rd floor of public buildings, including in hotels and other accommodation facilities, must be equipped with freight elevators.

5.14 Public catering enterprises (facilities) are equipped with furniture (tables, chairs, armchairs, bar and buffet counters), tableware and cutlery, table linen, decorative items corresponding to the interior of the premises and thematic focus of the enterprise.

At public catering enterprises (facilities), the stylistic unity of the interior of the hall, furniture and serving must be ensured or the specialization of the enterprise must be reflected.

Catering establishments (facilities) must have menus of various designs in the state language and a wine list (and/or tea, coffee, dessert lists), designed according to their specialization. The menu is designed using typographic or computer methods. It is allowed to use alternative menu formats (slates, stands, light boards, touch monitors and displays, etc.). In buffets, cafeterias, and culinary stores, price lists and price tags are issued for the food products sold.

Note - The menu can be designed in the form of a general menu and/or separate menus: lunch menu, brunch menu, dessert menu, salad bar menu, children's menu, vegetarian, seasonal and others.

5.15 Public catering enterprises (facilities), depending on the type of enterprise, must have an assortment list of public catering products, drinks, related products for inclusion in the menu, price lists, maps, presented in Table 2.


Table 2 - Assortment list of catering products, drinks and related products

5.16 The public catering enterprise (facility) independently determines the list of services provided in the field of public catering. Additional services include:

- services for organizing and conducting catering, incl. delivery of products according to consumer orders and field service;

- organization of music and entertainment (animation) services;

- banquet services, incl. special events;

- information and consulting (consulting) services;

- calling a taxi by order (request) of consumers;

- parking or guarded parking of a car on the territory of the enterprise (facility).

5.17 A public catering enterprise (facility) can establish rules of behavior for consumers that do not contradict regulations and regulatory legal documents in force in the territory of the state that has adopted the standard (limiting smoking, prohibiting consumers from wearing outerwear, etc.).

5.18 The minimum general requirements for public catering enterprises (facilities) of various types are given in Table B1 of Appendix B.

Appendix A (recommended). Classification characteristics of public catering enterprises (facilities) by type

Table A.1 - Classification characteristics of restaurants, cafes, bars, canteens

Table A.2 - Classification characteristics of fast food enterprises (facilities), snack bars, cafeterias, buffets, culinary stores

Appendix B (recommended). Minimum requirements for public catering establishments (facilities) of various types

Table B.1 - Minimum requirements for public catering enterprises (facilities) of various types

UDC 6.024.3.001.33:006.354 MKS 55.200

Key words: catering establishment, classification of enterprises, types of enterprises, restaurant, cafe, bar, dining room, buffet, fast food establishment, cafeteria, culinary store, general requirements for enterprises
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Electronic document text
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2014

Classification of catering establishments
GOST R 50762-2007. Table 1 - REQUIREMENTS FOR RESTAURANTS AND BARS OF "LUX", "HIGH", "FIRST" AND CAFE CLASSES
GOST R 50762-2007. Table 2 - Requirements for canteens, snack bars, fast food establishments, buffets, cafeterias, coffee shops, and culinary stores

PUBLIC CATERING. CLASSIFICATION OF CATERING ENTERPRISES

GOST R 50762-2007

Preface

The goals and principles of standardization in the Russian Federation are established by Federal Law of December 27, 2002 N 184-FZ “On Technical Regulation”, and the rules for applying national standards of the Russian Federation are GOST R 1.0-2004 “Standardization in the Russian Federation. Basic Provisions”.

Standard information

1. Developed by the Open Joint-Stock Company "All-Russian Scientific Research Institute of Certification" (JSC "VNIIS").
2. Introduced by the Technical Committee for Standardization TC 347 “Trade and public catering services”.
3. Approved and put into effect by Order of the Federal Agency for Technical Regulation and Metrology dated December 27, 2007 N 475-st.
4. Introduced to replace GOST R 50762-95.

Information about changes to this standard is published in the annually published information index "National Standards", and the text of changes and amendments is published in the monthly published information index "National Standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the monthly published information index "National Standards". Relevant information, notifications and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet.

1 area of ​​use

This standard establishes the classification of public catering establishments and general requirements for public catering establishments of various types and classes.
This standard applies to public catering establishments of legal entities and individual entrepreneurs.

This standard uses references to the following standards:
GOST 30494-96. Residential and public buildings. Indoor microclimate parameters
GOST 30523-97/GOST R 50764-95. Catering services. General requirements
GOST 30602-97/GOST R 50647-94. Catering. Terms and Definitions.
Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the national body of the Russian Federation for standardization on the Internet or according to the annually published information index "National Standards", which was published as of January 1 of the current year, and according to the relevant annual information indexes published in the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.

3. Terms and definitions

This standard uses terms and definitions in accordance with GOST 30602, as well as the following terms with corresponding definitions:
3.1. Public catering enterprise: an enterprise intended for the production, sale and (or) organization of consumption of public catering products, including culinary products, flour confectionery and bakery products.
3.2. Type of public catering establishment: an enterprise with characteristic service conditions, range of catering products sold and technical equipment.
3.3. Catering enterprise class: a set of distinctive features of a particular type of enterprise, characterizing the quality of services provided, the level and conditions of service.

4. Classification of catering establishments

4.1. Public catering enterprises, depending on the nature of their activities, are divided into:
- enterprises organizing the production of public catering products (preparing factories, workshops for the production of semi-finished products and culinary products, specialized culinary workshops, in-flight catering enterprises (workshops), etc.) with the possibility of delivery to consumers;
- enterprises organizing the production, sale of public catering products and service to consumers with on-site consumption and take-out (export) with the possibility of delivery (restaurants, cafes, bars, snack bars, canteens, fast food establishments, coffee shops);
- enterprises organizing the sale of public catering products (with possible consumption on site) (cooking shops, buffets, cafeterias, small retail chain enterprises);
- field service enterprises;
- enterprises organizing delivery and service to consumers in hotel rooms and other accommodation facilities.
4.2. This standard establishes the classification of public catering establishments into the following types: restaurant, bar, cafe, canteen, snack bar, fast food establishment, buffet, cafeteria, coffee shop, culinary store.
When determining the type of catering establishment, the following factors are taken into account:
- the range of culinary products sold, flour confectionery and bakery products, their diversity and complexity of production;
- technical equipment (material base, engineering and technical equipment and facilities, composition of premises, architectural and planning solutions, etc.);
- methods and forms of service;
- customer service time (waiting time, provision and consumption of services);
- professional training and qualification level of personnel;
- service conditions (comfort of the hall, furniture, staff ethics, design aesthetics, interior, etc.).
4.3. Restaurant - a catering establishment with a wide range of complexly prepared dishes, including custom and specialty dishes and products; alcoholic, soft, hot and other types of drinks, flour confectionery and bakery products, tobacco products, purchased goods, with a high level of service and, as a rule, in combination with the organization of recreation and entertainment.
Restaurants distinguish:
- according to the range of products sold - non-specialized and specialized (fish, beer, cheese, etc.; restaurants of national cuisine or cuisines of foreign countries);
- by location - in residential and public buildings, including free-standing buildings, hotel buildings, train stations, cultural, entertainment and sports facilities, recreation areas (landscape), in transport (dining car, etc.);
- according to the interests of consumers (club restaurant, sports restaurant, restaurant - night club, restaurant-salon);
- by methods and forms of service - a restaurant with waiter service, a restaurant with buffet service, a catering restaurant;
- according to the composition and purpose of the premises - stationary and mobile (restaurants on sea and river vessels, on trains).
4.4. Bar is a catering establishment equipped with a bar counter and, depending on its specialization, sells alcoholic and (or) non-alcoholic drinks, hot and cold drinks, cocktails, cold and hot snacks and dishes in a limited assortment, and purchased goods.
Bars distinguish:
- according to the range of products sold and the method of preparing public catering products - wine bar, beer bar (pub bar), coffee bar, dessert bar, dairy bar, cocktail bar, grill bar, sushi bar, etc.;
- according to the specifics of customer service and (or) organization of leisure (entertainment) - video bar, variety show bar, disco bar, cinema bar, dance bar (Dance Hall), lobby bar, Night Club bar, etc. ;
- according to consumer interests (club bar, sports bar).
4.5. Based on the level of service and range of services provided, restaurants and bars are divided into three classes - “luxury”, “highest” and “first”, which must meet the following requirements:
"luxury" - a wide selection of services provided to consumers, a high level of comfort and convenience of placing consumers in the hall, a wide range of original, exquisite custom and signature dishes, products typical for restaurants, a wide selection of custom and branded drinks, cocktails for bars, exquisite table setting tables, corporate identity, specifics of serving dishes, exclusivity and luxury of the interior;
“superior” - a large selection of services provided to consumers, comfort and convenience of placing consumers in the hall, a varied assortment of original, exquisite custom and signature dishes and products for restaurants, a wide selection of branded and custom drinks and cocktails - for bars, corporate identity, sophistication and originality of the interior;
“first” - a certain selection of services provided to consumers, a varied assortment of signature dishes and complexly manufactured products and drinks, characteristic of restaurants, a wide or specialized assortment of drinks and cocktails, including custom and branded ones for bars, harmony and comfort of the interior.
4.6. Other public catering establishments are not divided into classes.
4.7. A cafe is a public catering establishment that provides meals and (or without) recreation to consumers, providing a limited range of catering products compared to a restaurant, selling branded, custom-made dishes, products and alcoholic and non-alcoholic drinks.
Cafes are distinguished:
- according to the range of products sold - non-specialized and specialized (ice cream parlor, confectionery cafe, dairy cafe, pizzeria cafe, etc.);
- according to the population served and the interests of consumers, including interior design, - youth, children's, student, office, cafe-club, Internet cafe, art cafe, cafe-tavern, etc.;
- by location - in residential and public buildings, including free-standing buildings, hotel buildings, train stations; in cultural, entertainment and sports facilities; in recreation areas;
- by methods and forms of service - with waiter service and self-service;
- by operating time - permanent and seasonal;
- according to the composition and purpose of the premises - stationary and mobile (drive-in cafes, carriage-cafes, cafes on sea and river vessels, etc.).
4.8. A canteen is a public catering establishment, open to the public or serving a specific contingent of consumers, producing and selling dishes and culinary products in accordance with a menu that differs by day of the week.
Canteens are distinguished:
- according to the range of products sold - canteens selling dishes, products and drinks of mass demand; vegetarian, dietary, including catering units of sanatoriums and dispensaries;
- according to the population served and the interests of consumers - school, student, office canteens, etc.;
- by location - public canteens in residential and public buildings, canteens at places of study, work, service, temporary residence, at hospitals, sanatoriums, rest homes, etc.;
- on the organization of production - working on raw materials, on semi-finished products (pre-cooking), mixed-type canteens, canteens-dispensing.
4.9. Snack bar is a public catering establishment with a limited range of dishes and products of simple manufacture and intended for quick service to consumers, with the possible sale of alcoholic products.
Snack bars distinguish:

4.10. A fast-food establishment is a public catering establishment that sells a narrow range of dishes, products, and drinks of simple manufacture, usually from highly prepared semi-finished products, and provides minimal time spent serving consumers.
Fast service enterprises are located in places of heavy traffic and large concentrations of consumers: in shopping malls and centers (food court areas), cinemas, on central streets and squares, in recreation areas, etc. Fast service enterprises can add the word “express” or "bistro".
4.10.1. Quick service establishments can be equipped in kiosks and caravans, do not have their own hall and sell their own products through a dispensing window.
Fast food establishments are distinguished by:
- according to the range of products sold - non-specialized and specialized (hamburger, pizzeria, dumpling, pancake, pie, donut, kebab, etc.);
- according to the composition and purpose of the premises - stationary and mobile;
- according to the time of operation - permanent and seasonal (summer).
At fast food establishments, product distribution and customer service are usually carried out on the dispensing line, and disposable utensils and utensils may be used. Consumption of products is carried out in the hall of the enterprise or in the food court area on the territory of shopping centers (complexes), common for several public catering establishments. In this case, individual technological operations can be carried out in full view of consumers in dedicated work areas equipped with small-sized specialized equipment.
4.11. Buffet is a public catering establishment located in residential and public buildings, selling for on-site consumption a limited range of public catering products from highly prepared semi-finished products, including cold dishes, snacks, hot, sweet dishes of simple preparation, flour culinary, bakery and confectionery products and purchased goods.
Buffets are distinguished:
- by location - in residential, industrial and public buildings, at places of work, study, in cultural, entertainment and sports facilities (theatres, cinemas, stadiums, etc.), in hotels, train stations, marinas, airports, canteens and etc.;
- according to the composition and purpose of the premises - stationary and mobile (auto-buffet, compartment-buffet, buffets on sea and river vessels, etc.);
- according to the time of operation - permanent and seasonal.
4.12. Cafeteria is a public catering establishment equipped with a buffet or bar counter, selling hot drinks from coffee, tea, soft drinks, a limited range of public catering products from highly prepared semi-finished products, including sandwiches, bakery and confectionery products, hot easy-to-make dishes and store-bought goods.
Consumption of catering products in cafeterias is carried out, as a rule, while standing.
4.13. Coffee shop is a catering establishment specializing in the production and sale with on-site consumption of a wide range of hot drinks from coffee, cocoa and tea, flour dishes and bakery and confectionery products, culinary products from highly prepared semi-finished products in a limited assortment, as well as alcoholic beverages and purchased goods.
Consumption of catering products in coffee shops is carried out, as a rule, at tables, the method of service is by waiters.
4.14. Catering establishments of various types (except restaurants) with a hall capacity of no more than 16 seats, when determining the type, can add the prefix “mini” to their name: mini-cafe, mini-bar, mini-snack bar, etc.
4.15. A culinary store is a catering enterprise that has its own culinary production and sells culinary products, semi-finished products, bakery and confectionery products and purchased food products to consumers. It is allowed to organize a cafeteria in the sales area of ​​a culinary store.
The culinary store is distinguished:
by location - publicly available, at enterprises, offices, organizations and institutions.

5. General requirements for catering establishments

5.1. At public catering establishments of any type and class, the safety of life and health of consumers and the safety of their property and compliance with the current rules for the provision of public catering services must be ensured.
5.2. Public catering establishments must comply with the requirements of regulatory legal acts of the Russian Federation and regulatory documents of federal executive authorities, , , , , , , .
5.3. Catering establishments of any type must have convenient access roads and pedestrian access to the entrance, as well as the necessary reference and information signs.
The area adjacent to the enterprise must be landscaped and illuminated at night.
5.4. Architectural and planning solutions and structural elements of buildings of public catering establishments and the technical equipment used must comply with building codes and regulations.
5.5. Public catering establishments must provide emergency exits, staircases, instructions on what to do in an emergency, as well as clearly visible information signs to ensure easy orientation for consumers in both normal and emergency situations.
5.6. Public catering establishments of all types and classes must be equipped with engineering systems and equipment that provide the necessary level of comfort in accordance with GOST 30494, including artificial and natural lighting, hot and cold water supply, sewerage, heating, ventilation systems, and telephone communications.
5.7. When locating public catering establishments in residential buildings, their premises must comply with the requirements of building regulations for noise levels, vibration and sound insulation requirements in accordance with GOST 30494 and. Catering establishments occupying part of a residential building must be equipped with a separate entrance (exit).
5.8. Public catering establishments of all types are obliged to bring to the attention of consumers in a clear and accessible form the necessary and reliable information about the services provided, ensuring the possibility of their correct choice, including: the company name (name) of their organization, its location (address), type, class and operating mode, placing the specified information on the sign and in other places convenient for consumers to familiarize themselves with.
5.9. At public catering establishments under construction and reconstruction to serve the disabled, inclined ramps at the entrance doors for the passage of wheelchairs, elevators, platforms for turning wheelchairs in the halls, and specially equipped toilet rooms must be provided in accordance with current building codes and regulations.
5.10. At catering establishments, in accordance with the specifics of the population served, special service areas can be provided, for example, dietary, therapeutic and preventive, baby food, etc.
5.11. The placement of production premises and equipment in these premises must ensure the sequence (flow) of technological processes of production and sale of products, as well as compliance with technological, sanitary and epidemiological norms and rules.
5.12. At public catering establishments, the stylistic unity of the interior of the hall, furniture and table setting must be ensured, or the specialization of the catering establishment (thematic or national focus) must be reflected.

6. Requirements for enterprises
public catering of various types and classes

6.1. The minimum requirements for public catering establishments of various types and classes are given in Table 1 - Table 2.