Sanitary minimum for catering workers: features, rules and passage

In the process of employment for some enterprises, the employer may require a candidate to hold a medical examination and special training. What is it, and who can face such a responsibility? To understand, each applicant must be familiar with the concept of "health minimum".

The concept of

The sanitary minimum is a special, but compulsory training of persons representing certain professional groups, which fixes the order of actions typical for the sanitary and anti-epidemic regime at the site. Refusal to take these measures entails negative consequences, namely, the inability to qualify for a position or continue to occupy it (in the case of repeated passage).

In addition, the definition of "sanitary minimum" includes also regular and systematic observation of employees of the enterprise by doctors, timely vaccination according to the schedule regulated by law, as well as training and hygienic education of each employee.

The sanitary-hygienic minimum has a very important task: to prevent the possible occurrence and spread of diseases transmitted by contact, including dangerous (sometimes fatal) infectious diseases.

Employee categories

Hygienic training and certification (sanitary minimum), as well as regular medical examination are mandatory for certain employees. These activities must go through people who are related to the decreed contingent by type of activity:

1. Employees of beauty salons and hairdressers.
2. Specialists of social services.
3. Employees of service enterprises, housing and communal services.
4. Employees of educational institutions (including kindergartens, schools, specialized secondary schools, etc.).
5. Workers of canteens and food units of the above-mentioned organizations.
6. Employees of shops, kiosks and pavilions, as well as food production.
7. Sanitary minimum for public catering workers is also mandatory.

Legislative framework

The sanitary minimum and the provisions associated with this concept are regulated at the legislative level. There are several acts regulating these measures. So, back in 1994, the Government Decision No. 968 was adopted, which regulates actions that contribute to the normal work of the sanitary and epidemiological commission.

In 1999, the Federal Law "On Sanitary and Epidemiological Wellbeing of the Population" was adopted. And the following year was marked by the approval of the law "On the quality and safety of food".

In addition, the sanitary minimum is tightly controlled by a number of orders issued by the Ministry of Health of Russia.

Functions

Hygienic training and attestation (sanitary minimum) is carried out in special units, whose employees are required to perform certain functions:

• Registration, registration and issue of personal medical books to future and current employees of organizations.
• The organization of control over the passage of medical examination by professional groups of citizens, the sanitary minimum of whose employees is compulsory.
• Implementation of professional hygienic training and certification.
• Accounting, control and reporting in relation to ongoing activities.

All these actions are regulated by the sanitary legislation of Russia.

Algorithm for Passing Attestation for Catering

The sanitary minimum for catering workers should be strictly based on organizations licensed to carry out educational activities, and staff conducting such trainings must have special training.

Hygienic training can be carried out in several forms: full-time, part-time and part-time. The first form provides for trainings, briefings and seminars. Extramural study requires completely independent preparation.

Attestation of employees - the service is paid. For its passage, you need to perform a few simple steps:

1. Registration for the event.
2. Payment.
3. Study of the necessary materials.
4. Passage of the final test.

Successfully passed sanitary minimum of a public catering is necessarily reflected in the medical book of the employee.

Main topics for study

During the certification process, employees study several important sections:

1. Legislative regulation of the sanitary and epidemiological situation.
2. Sanitary and hygienic prescriptions for public catering establishments.
3. Prevention of infection of the population with infectious and other diseases transmitted by contact.
4. Methods and features of the formation of a healthy lifestyle of the population.

Annually until February 1, the management of the organization, whose staff needs certification, submits to the Gossanepidnadzor Center a surname list of employees for further approval. The functions of each of them directly affect the duration of hygiene training.

Necessity of attestation

Employees of organizations that carry out their activities in the field of public catering have constant contact with products. This can lead to their contamination and infection with pathogens of various infections.

That is why it is extremely important to systematically conduct certification of all employees of the company. In addition, the obtained knowledge will be useful not only in the labor process. Information about a healthy lifestyle is actively disseminated by the participants in the training among their closest associates.

In general, the need for training is related to the need:

• Improvement of working conditions;
• Prevention of various infectious and other diseases;
• Improving the quality and increasing the life expectancy of a person;
• Reducing the risk of premature death.

In addition, for the implementation of sanitary norms there are preconditions for social, economic and legislative nature.

Features of the passage of hygienic preparation

Employees of catering enterprises bear a huge responsibility to society, providing food to individual citizens. Violation of sanitary norms can lead to poisoning of a large number of people, as well as infection with serious diseases.

The sanitary minimum exam for public catering workers necessarily includes questions about poisoning, human infection, prevention and sanitary regimes, as well as information related to personal hygiene and other health requirements. The periodicity of this retraining is once in two years.